Elderberry Syrup

Ingredients

  • 350g Elderberries
  • 500ml Water
  • 1 tbsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1 tsp Whole cloves
  • 80g Sugar
  • 60g Maple syrup

Method

  1. Wash the berries and add them to a saucepan with the water and spices
  2. Bring to the boil and simmer, uncovered for 45 minutes or until the mixture has thickened
  3. Strain the berries through a sieve, pressing down with the back of a spoon to create a pulp from which the juice is expelled
  4. Gently heat the maple syrup and dissolve the sugar into it
  5. Stir the syrup mixture into the strained berries and set aside, bottling and chilling when fully cool

Cooking Temperature: Medium/Low Hob

Cooking Time: 50 Minutes

Serves: Approximately 30 tbsps

Keeps For: 12 months

Tips and Comments

  • This non-honeyed version of a recipe from my mum is delicious poured on (soya) yoghurt and seasonal fruit for an autumn breakfast.
  • It can also be enjoyed as a cordial, drizzled over rice pudding and ice cream, or served in hot apple juice.
  • If you prefer a thicker syrup, return to the pan and reduce further after straining but before adding the maple/sugar mix.
  • I have kept it, refrigerated, for up to 2 years but be warned it has a tendency to get a bit... alcoholic. Steady now.