Elderberry Balsamic Glaze

This Elderberry Balsamic Glaze is a brilliant way to utilise a glut of elderberry as it keeps for at least 12 months and the flavour is brilliant, I often use it on salad with feta cheese or as a glaze for duck breast. Pretty much anything you use basic balsamic glaze for you can use this stuff, it has more of a fruity flavour.

Ingredients:

200g Elder berries – try to remove them from the stalks as much as possible (I use a fork for doing that)
200ml Balsamic Vinegar
100ml maple syrup or Birch sap syrup if you made some earlier in the year

Click here to see our Elder Foraging Guide

Method:

This one’s super simple
Add the elderberry, balsamic vinegar & maple syrup to a sauce pan and bring to a simmer
Use a potato masher or similar and mash the elderberries every 5 or so minutes so they release all of their juices
Once the liquid has, about, halved turn off the heat
Pass the whole lot through a sieve or piece of muslin (you’re just removing the berries here)
Either hot pack it in to sterilised jars or let it cool and keep it in the fridge.

You now have the most incredibly tasty elderberry balsamic glaze.