If you ever decide to come to Italy, the Garda Lake, I suggest you come visit
the “Sentiero del Ponale” a road cut in the mountain made by Giacomo Cis (not personally, it was his idea) around 1850. Closed for many years it was opened in 2004 as a trekking and bike path ans since then used very much.
Here you can read more, unfortunately only in Italian, but the old photos are beautiful.
I’ve done it 5 ore 6 times by now and it is incredible every time.
Last time was with my friends Berit, Debbie and Sharron last week.
Abbiamo trovato una giornata fantastica e ci siamo divertite moltissimo.
Ma dopo aver ammirato il panorama in lungo ed in largo,
during the walk we talked about everything also recipes (of course) and Sharron and Debbie
told me about this sauce…I had to try at once!
I’ve picked a lot of elderberries, so…here we go!
1 large onion, chopped
580ml distilled malt vinegar (I used apple vinegar)
1 tbsp pickling spice
( I used: 3 macis, 40 black pepper grains, 12 cloves,4 piment grains 1/2cm grated fresh ginger)
the recipe is from celtnet
When picking elderberries it’s always much easier to pick the entire spray.
When you take them home, wash them well then use a fork to separate the fruit from the spray.
Weight the fruit after separating them.
Combine all the ingredients and the elderberries in a pan and cook over low heat, stirring continually, until the sugar has dissolved.
Bring the mixture to a boil, reduce to a simmer then cook, stirring frequently, until the onions are soft and the liquid has thickened (at least 20 minutes).
Turn into a fine-meshed nylon sieve and press the pulp through with the back of a spoon.
Return the liquid and puréed pulp to the pan and bring back to a boil.
Reduce to a simmer and continue cooking until the liquid reaches a thick pouring consistency (a nice sauce consistency, in other words).
Pour in to warmed bottles and seal with vinegar-proof caps or sterilized corks.
Place in a boiling water bath and process for 20 minutes (this kills off the elderberries’ natural yeasts and prevents the sauce from spoiling.
This makes a great base for gravies and can also be used with fatty meats such as goose, duck and pork.
Store for at least 2 months to mature before using (longer is better, however) and unopened the sauce will last for years.
Copyright © celtnet
Lynne from Cafe Lynnylu ,