I just had to make use of all those lovely elderberries I picked at Carey’s place over the weekend. Had to make something a wee bit special with these tiny black jewels.
Jam, jelly, liqueur?
Something hearty from such dainty little berries. Something to go well with cheese, to liven up a sandwich. Something savoury yet sweet.
When elderberries are perfectly ripe like this they expell their juice at the slightest touch. Let this be a warning to all those who like white clothing – beware of splats!
You’ll see in this recipe that I have just chucked in all my spices with the berries for the initial cooking. I’ve used powdered spices and the mustard seeds will get sieved out when you press the cooked berries through a sieve to remove the tiny pips. These pips are bitter so this step is pretty important and doesn’t take long at all.
The chunky little bits of apple and the sultanas (raisins if you don’t have sultanas) give a bit of texture here or you would really just have a sauce.
So let’s head for the recipe for my Elderberry Chutney. This is a nice easy one to deal with and something a bit different I think. The rich almost black purple colour of this chutney is certainly eye catching and would look amazing on a cheese board with a rich blue cheese.
- 500g/1 lb elderberries
- 1 small onion
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon mustard seeds
- pinch ground cloves
- pinch grated nutmeg
- 250ml/1/2 pint malt vinegar
- 1 medium apple
- 50g/2 oz sultanas
- 75g/3 oz soft brown sugar
- Rinse the elderberries and pick off the stems.
- Chop onion and heat the berries, onion, all spices and vinegar in a heavy based pan.
- Simmer for 40 minutes.
- Press this mixture through a wire sieve and return to the pan.
- Peel and chop the apple into 1cm cubes.
- Add the apple, sultanas and sugar to the berry pulp in the pan and slowly bring to the boil allowing all the sugar to dissolve completely.
- Boil for 15 minutes and then spoon into 1 medium sized jar. Cover with wax disc and pop on the lid.
- This will keep for up to 6 weeks in the fridge.