We picked few kilos and I now have two gallons of apple and elderberry wine on the go. What to do with the rest?.
I did have a go at making an elderberry rob - apparently a cold cure – but it really wasn’t that special, and unfortunately came at the same time as strong competition: we had just made a load of freezer-space giving blackcurrants into home made ribena- by following the recipe in the river cottage preserves book, and it was wonderful – well the rob was lame by comparison and went by the wayside after that. That and it set in the bottles….
So – I decided to try pontack sauce. It seems to be raved over, and mutterings of how it is best stored for seven years and the like. Again, I followed the recipe in the river cottage book.
It’s erm… strange, interesting, odd.. I’m not sure about it.
Maybe those seven years are a requirement?