Black elderberry berries are fragrant and edible, they have a sweet and sour taste. Back in the Middle Ages, they were credited with magical abilities that prolong life. Usually they make jams, tinctures, syrups from them, but this recipe will tell you how to make an excellent sweet and sour sauce for any meat dish.
Ingredients:
- 0.5 kg of elderberries;
- ½ chili pod;
- 2 cloves of garlic;
- ½ lemon;
- 1 onion;
- salt;
- 50 g granulated sugar;
- 1 teaspoon each of ginger, coriander, nutmeg and allspice powder.
Preparation:
- Gently collect the berries from the inflorescences, place in a colander and wash in running water. Place in a deep bowl, grind until liquid (the easiest way is with an immersion blender). The resulting mass must be rubbed through a sieve, this is necessary in order to remove the hard small seeds of berries, set aside for now.
- Finely chop the onion and garlic.
- Heat a separate saucepan with a double bottom, add vegetable oil, wait until it warms up, and then add chopped onions and garlic. They need to be fried a little, you should be guided by the onion. As soon as it turns golden, pour the pure elderberry juice into a saucepan.
- Squeeze the juice from a part of the lemon, pour into the berry mixture, stir and wait for the contents of the pan to boil.
- In a small container, mix the spices: one teaspoon each of ground ginger, ground nutmeg, ground allspice and ground coriander.
- Cut a pod of hot chili pepper across into two equal parts, cut one of them into small slices.
- When the juice is boiling in a saucepan, add the spice assortment, chopped chili and sugar.
- Boil the sauce for about 5-7 minutes, stirring constantly, then remove from heat and pour into the container where you will store it.
Elderberry sauce is good both hot and cold. This is a great alternative to regular tomato ketchup.
