Elderberry Pontack Sauce Recipe

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.

Click here to see our Elder Foraging Guide


  • 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:

  1. 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)
  2. After a couple of hours use a potato masher to mash everything up and get as much of the juice out as possible.
  3. Strain through a seive or muslin cloth to remove and thick or woody bits and the fruit
  4. Pop in a pan and bring to a simmer & add the sugar stirring until it’s nicely dissolved.
  5. Bottle & enjoy
  6. 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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