Elderberry Pontack sauce might be one of those things you’ve never heard of, but once you’ve tasted it you’ll never forget it again. It’s difficult to describe but it’s a bit like if worcestershire sauce, port & ketchup had a little party under and fruiting elder tree and created their own off breed super sauce.
It goes specifically well with earthy flavours, think salt-baked beetroots or venison burgers, I often use it as a straight substitute as a more adult version of ketchup.
Ingredients:
- 400g elderberries, try to remove as much berry from the stalks as possible – I use a fork to help with that.
- 200ml white apple cider vinegar
- 200ml balsamic vinegar
- 100ml worcestershire sauce (or similar like hendersons)
- 2 red onions, peeled & diced
- 150g brown sugar
- 1 thumb ginger
- 1tsp hogweed seeds or another spice of your liking
Method for making this Elderberry Pontack Sauce:
- Put all of the ingredients apart from the sugar in a slow cooker & allow it to stew over 4 hours (add a little extra liquid if it looks like it may dry out but it shouldn’t)
- After a couple of hours use a potato masher to mash everything up and get as much of the juice out as possible.
- Strain through a seive or muslin cloth to remove and thick or woody bits and the fruit
- Pop in a pan and bring to a simmer & add the sugar stirring until it’s nicely dissolved.
- Bottle & enjoy
- You can keep it on the pan for a bit if you’re after a thicker more sticky sauce – that’s up to you
View all of our Elderflower & Elderberry Recipes here
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