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.
- 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
Method for making this Elderberry Balsamic Glaze
- This one’s super simples
- Add the elderberry, balsamic vinegar & maple syrup to a sauce pan and bring to a simmer
- Use a potatoe 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 steralised jars or let it cool and keep it in the fridge.
You now have the most incredibly tasty elderberry balsamic glaze.