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  1. #1
    Nelly is offline Seedling
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    Default Recipe request from River Cottage "Preserves"

    I'm 500 miles from home and my River Cottage "Preserves" book. Is there someone out there who has the same book and who can give me Pam Corbin's recipe for Pontack sauce? I have spent the morning forking 10 lb of elderberries into freezer bags (and over the kitchen floor ) and although most of them are reserved for wine, I would really like to try that particular recipe for Pontack. Ta muchly in advance!

  2. #2
    lynnew is offline Germinator
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    Default pontack sauce

    Makes 1 x 350ml bottle

    500g elderberries
    500ml cider vinegar
    200g shallots, sliced
    6 cloves
    4 allspice berries
    1 blade of mace
    1 tbsp black peppercorns
    15g root ginger bruised

    Place elderberries in dish with vinegar put in very low oven for 4-6 hrs or overnight. Remove strain through seive, crush berries to obtain max juice.
    Put juice in a pan with sliced shallots, spices and ginger. Bring back to boil and cook for 20-25 mins until slightly reduced. Remove from heat and strain.
    Return to pan and bring back to boil then boil for 5 mins. Pour into warm sterilised bottles and seal. Store in a dark cupboard and enjoy.

    I've just made some and its wonderful

  3. #3
    Nelly is offline Seedling
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    Thank you sooooo much for that. You are a star! You don't think you'll manage to leave it for 7 years then? (-;
    Last edited by Nelly; 07-09-2009 at 07:39 PM.

  4. #4
    Flummery's Avatar
    Flummery is offline Gardening Guru
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    Default

    I actually found a bottle we'd made 9 years previously - can you tell how good I am at clearing out my cupboards?
    It was DIVINE!
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

  5. #5
    Nelly is offline Seedling
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    Default

    Wow! What did you do with it? Sounds like it was so good you just knocked it back neat! I'm off to pick even more elderberries today. If I'm lucky there might even be plenty still to pick when I leave East Yorkshire and head back to Skye. I might be living in a 12-foot caravan but the preserving pan is coming out of storage and heading back with me!

  6. #6
    mrdinkle's Avatar
    mrdinkle is offline Tuber
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    Default

    I have just followed the Food for free version, it is quite different to this. I have more frozen elderberries so might make this version tomorrow.

    It tasted a bit weird, a bit salty and not overly flavoursome - it smelt like it ought to taste nice though. Perhaps 7 years festering will give it a bit of bite
    Excuse me, could we have an eel? You've got eels down your leg.

  7. #7
    smallblueplanet's Avatar
    smallblueplanet is offline Mature Fruiter
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    What is the recipe you've got Mr d? I've just found some elderberries at the bottom of the garden!
    Manda.

    To see a world in a grain of sand
    And a heaven in a wild flower

  8. #8
    mrdinkle's Avatar
    mrdinkle is offline Tuber
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    The recipe I used comes from Food for Free (not the collins gem one, although my brother in law has that and I think it has the recipe in it or something similar).

    Ingredients:

    1 pint vinegar (or claret)
    1 pint elderberries
    1 tsp salt
    1 blade of mace
    40 peppercorns
    12 cloves
    1 finely chopped onion
    A little ginger*

    * non specific, I used 15g root bruised up as above though I have seen recipes that use ground

    Pour 1 pint of boiling vinegar (or claret) over 1 pint of elderberries in a stone jar or casserole dish. Cover, and allow the jar to stand overnight in an oven at very low heat (I did it in the day for about 6 hours). Next day pour off the liquid, put it in a saucepan with a teaspoon of salt, a blade of mace, 40 peppercorns (not 39, not 41 ), 12 cloves, a finely chopped onion and a little ginger. Boil for 10 minutes and then bottle securely WITH the spices.

    Richard Mabey says, as mentioned earlier - it should reputedly be kept for 7 years. However he reckons it was pretty rich after 1 year.

    I think I am gonna try the one Flummery posted as I have more in the freezer, though perhaps Flummery could confirm if it should be sieved/strained into the bottles?

    Thanks you!
    Last edited by mrdinkle; 30-09-2009 at 10:37 AM. Reason: Additional info
    Excuse me, could we have an eel? You've got eels down your leg.

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