Elderberry Recipes

1/2 cup of elderberries
1/2 cup of rose hips
2 cups of water
2 Tablespoons of cocoa powder (look for organic, fair trade and 100% cocoa)
1 teaspoon of cinnamon
pinch of freshly grated nutmeg
Honey to taste

Simmer the elderberries and rosehips in 2 cups of water for 20 minutes. Strain well. Whisk in the cocoa powder, cinnamon and nutmeg. Add honey to taste while the mixture is still warm. Mix well. This syrup can be drizzled on ice cream, bananas, or enjoyed on pancakes...

2 ½ cups elderberries

¾ cup sugar

2 Tbsp flour

1/8 tsp salt

3 Tbsp lemon juice

Pie crust for double crust pie

Stem and wash elderberries.  Add lemon juice and fill pie shell.  Mix sugar, salt, flour and sprinkle over berries.  Cover with top crust and fasten edges securely.  Bake at 425 degrees for 10 minutes.  Reduce temperature to 350 degrees and bake 30 minutes longer.

9 inch unbaked pie crust

1 cup elderberry juice

¼ cup flour

¾ cup sugar

¼ tsp salt

1 egg, separated

1 cup milk, divided

Bring elderberry juice to a boil in a 1-quart sauce pan.  In a bowl, combine dry ingredients and add ¼ cup milk.  Add to boiling juice with a wire whisk, stirring until thickened.  Remove from heat.  In a small bowl, mix the egg yolk and ¾ cup milk.  Add to the juice mixture, again stirring with a wire whisk.  Cool.  Fold in stiffly beaten egg white.  Pour into pie crust.  Bake for 30 minutes at 350 degrees F.

Note:  try adding ½ cup blueberries to custard, right before baking.  Pie may be garnished with whipped topping or served with ice cream.

3 pounds elderberries

¼ cup lemon juice

1 box fruit pectin (not reduced sugar)

4 ½ cups sugar

Wash elderberries.  Leaving them on the stems, place them in a steamer.  Steam approximately 2 hours or according to manufacturer’s directions. In a 6-quart saucepan, mix 3 cups of the steamed juice with lemon juice and pectin.  Bring to a boil and boil for 1 minute.  Stir in sugar and bring to a boil again and boil for 1 more minute or until the jelly sheets from a metal spoon. Remove from heat, and ladle into prepared jars; seal immediately.

2 ½ cups elderberries

¾ cup sugar

2 tablespoons flour

1/8 teaspoon salt

3 tablespoons lemon juice

Pastry for 2 (9-inch crusts)

Line a pie pan with pastry.  Stem and wash elderberries, and fill pie shell.  Mix sugar, salt and flour and sprinkle over berries.  Sprinkle lemon juice over all.  Cover with top crust, and fasten edges securely.  Bake at 425 degrees for 10 minutes, reduce temperature to 350 degrees and bake 30 minutes longer.  Makes 1 9-inch pie.

For variation, crumbs may be sprinkled over top of elderberries instead of putting on top crust. 
For crumbs, rub together:

4 tablespoons flour

3 tablespoons sugar

2 tablespoons melted butter

Elderberry juice, thickener (corn starch, potato starch, etc.), sugar (to taste)

Put the juice in a pot, add thickener and heat ( you could try 1 Tbsp cornstarch per 2 cups juice), adjust thickness with juice or more thickener, add sugar to taste. Serve with crackers, biscuits, etc.  This soup is high in vitamin C.

To make the juice:
Place the washed berries, stem and all in a large non-aluminum pot, barely cover with water, bring to a simmer, cook until the fruit is somewhat transparent looking, or about 10 minutes, (much longer and your juice will taste stemmy). Strain the juice from the berries.
Or- place the washed fruit, stem included, in a steamer juicer, steam about 10 minutes.
Or- use a juicer, relax the plates so you don’t crush the seeds, and remove the stems.

Elderberry juice, made by one of the methods below, thickener (corn starch, potato starch, etc.), sugar (to taste)
 

To make the juice:
Place the washed berries, stem and all in a large non-aluminum pot, barely cover with water, bring to a simmer, cook until the fruit is somewhat transparent looking, or about 10 minutes, (much longer and your juice will taste stemmy). Strain the juice from the berries.
Or- place the washed fruit, stem included, in a steamer juicer, steam about 10 minutes.

Or- use a juicer, relax the plates so you don’t crush the seeds, and remove the stems

Put the juice in a pot, add thickener and heat ( you could try 1 Tbsp cornstarch per 2 cups juice), adjust thickness with juice or more thickener, add sugar to taste. Serve with crackers, biscuits, etc.  This is high in vitamin C.