This is the time of year when anyone can forage for lovely food. Take the kids roaming along riverbanks and through the woods. It is the time for them to learn what they can and can't eat from the hedgerows.
The hazelnuts are ripening and can be eaten green. Their milky white flesh is clean and squeaky. Apples are falling from the trees and one of my favourite berries is dangling from low branches everywhere I look. Sambucus - the elder tree is bearing its fruit like a princess wears her jewels.
Last year I posted this recipe for elderberry syrup and I decided I would share it again to give any who wants, the opportunity to make this magnificent linctus. The flavours of the pungent berries do come through but it is the colour that grabs me. During last winter's dreary evenings I brightened custards meringues and even fish sauces with dribbles and spots of this shiny, gleaming syrup.
Interestingly elderberry syrup does have a place in the household pharmacopeia as a cough linctus. If you browse the cough medicines along the shelves of any big pharmacy you will come across a Sambucus based syrup. The thick linctus soothes sore and itchy throats.
The berries must not be eaten raw but can also be stewed and mixed with other berries in jams and compotes. They are too good to waste so enjoy collecting them and making this gorgeous syrup.
Elderberry syrup
Makes 750ml (3 small bottles)
Ingredients
- 1 plastic carrier bag of elderberries
- 550g granulated sugar
Method
Rinse the elderberries in cold water and remove from their stalks. Place the elderberries in a saucepan with 100ml of water. Simmer elderberries for 10 minutes and then mash with a flat headed potato masher. Strain the cooked elderberries through muslin or a straining bag and make sure to extract every last drop of this precious juice. Add 500g of granulated sugar to each 500ml of juice and then bring to the cordial to the boil. Reduce the heat and allow the liquid to simmer for 10 minutes. Cool, and bottle the cordial in sterilised bottles.
Once opened keep the syrup in the fridge.
There are lots of uses for elderberry syrup in my kitchen. It can be mixed with honey and spread on toast. It can be dribbled over plums and baked in the oven. I also love to use it as a sort of coulis and dribble it over meringues.
Baked plums with elderberry honey
Serves 6
Ingredients
- 6 large plums, cut in half stone removed
- 2 tbsp runny honey
- berries from 1-2 elderberry droops, washed
- 2-3 tbsp almond crackle*
Method
Preheat oven to 200C/Gas 6. Place the plums cut side up on a baking tray or bun tin. Place the honey in a small bowl. Remove the elderberries from their stalks and place in a metal sieve or tea strainer. Crush the berries with a metal spoon and allow the juice to drip into the honey. Stir the honey and elderberry juice together well and dribble over the tray of cut plums. Place in the oven for 10 minutes and cook the plums until they are soft and their juice bubbles from the skins. Remove from the oven and sprinkle with crushed almond crackle (see recipe below). Serve hot with vanilla ice cream or Greek yogurt.
Ingredients
- 80g almonds
- 150g caster sugar
Method
Preheat oven to 200C/Gas 6. Place the almonds on a baking sheet and roast in a hot oven for 5 to 8 minutes or until just beginning to brown. Remove and allow to cool. Place 3 tablespoons of water and the caster sugar in a heavy bottomed pan and swirl together. It is important not to stir the sugar and water. Gently heat the sugar and water until they reach a simmer - continue to swirl every now and then. Simmer for about 10 minutes until the solution begins to change to a golden colour. At this point pour over the tray of cooled almonds and allow the sugar solution to set a little before placing the tray of almonds in the freezer for 10 minutes to harden. Remove almonds from the freezer when the sugar is solid and brittle. Crush the almonds and hardened sugar into shards and use to scatter over puddings, in crumbles or just to nibble. A really useful addition to lots of sweet things.
Dribble elderberry syrup on pavlova before serving