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.

Click here to see our Elder Foraging Guide


  • 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

  1. This one’s super simples
  2. Add the elderberry, balsamic vinegar & maple syrup to a sauce pan and bring to a simmer
  3. Use a potatoe masher or similar and mash the elderberries every 5 or so minutes so they release all of their juices
  4. Once the liquid has, about, halved turn off the heat
  5. Pass the whole lot through a sieve or piece of muslin (you’re just removing the berries here)
  6. 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.

View all of our Elderflower & Elderberry Recipes here

Leave a Reply

Cooking with Foraged Produce is a Joy!

Maybe you'd like to join us for some hands-on Foraging
to help develop your larder of Wild Ingredients?

Wild Garlic and Cheese Scones

Find our Up Coming Courses here