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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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An old-fashioned recipe from the Wisconsin Dutch section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Ingredients:
8 quarts elderberries |
2 quarts cold water |
4 lbs sugar |
1 tablespoon whole allspice |
1 tablespoon whole cloves |
1 cinnamon stick |
2 quarts whiskey or 2 quarts brandy |
Directions:
1. Stem and wash berries.
2. cover with water and cook until very soft; strain.
3. Measure juice; for each quart, add 2 cups of sugar.
4. Return to saucepan.
5. Tie spices in bag and add to sugar/juice mixture.
6. Cook until thick.
7. Cool, remove spices and measure again.
8. Add 1 pint liquor for each quart of syrup.
9. Bottle and cork tightly.
10. Let sit in cool dark place for at least three weeks.
11. Improves with age.
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