pontack sauce
rating:
(for those of you looking at those purple, heavy, drooping bunches on the elder bushes and wanting to do something with them other than wine...)
1 pt. Claret (Sainsbury's cheap 3 quid claret will do fine)
1 pint. Elderberries (destalked - use a fork, it's easy)
1 tspn salt
1 blade of mace
40 peppercorns
12 cloves
1 onion (finely chopped)
A little ginger
Bring the claret to a boil and pour over the elderberries in a casserole.
Cover and put in a low (lowest you can set) oven overnight.
Pour off resulting liquid into a pan.
Add the rest of the ingredients.
Boil for 10 minutes.
Bottle (un-sieved).
Keep for at least 1 year.
Serve with liver or game etc.
