I remember my grandmother making this every autumn. I found elderberry bushes growing wild on abandoned train tracks in Illinois when I lived there, and when I spotted them from the car on a trip through the Spanish countryside, I returned with buckets from my sister-in-law to pick the berries and strip them and stuff in Ziplock bags awaiting my return to Madrid, ignoring the stained fingers. I shared with my husband's family at Christmas to their amazement as they didn't know what this fruit was.
- 2 quarts fresh elderberries (after stipping from stems)
- 2 1/2 cups water
- 2 cups sugar
- 1 t. whole allspice
- 1 t. whole cloves
- 1/2 stick cinnamon
- 1 US pint Brandy (or Whiskey) to each quart syrup
- Boil together berries and water.
- Strain; add sugar.
- Tie spices in cheesecloth or closed tea strainer and add.
- Boil until reduced by almost half.
- Cool. Remove spices. Add Brandy.
- Bottle and cork lightly.
- Improves with aging (store in cool, dark place).
|Amount Per Recipe||%DV|
|Recipe Size 2206g|
|Calories from Fat 152||6%|
|Total Fat 17.89g||22%|
|Saturated Fat 4.03g||16%|
|Trans Fat 0.0g|
|Total Carbs 647.37g||173%|
|Dietary Fiber 83.3g||278%|