Pontack Elderberry Sauce Recipes
PONTACK (ELDERBERRY) SAUCE
Season: August to September. This is kitchen alchemy at its most exciting and rewarding: A mysterious-looking brew of dark elderberries, vinegar, and spices becomes a truly wonderful sauce, a secret weapon for the pantry that I don't like to be without. According to tradition, pontack sauce is best used after 7 years, but I'm hard pushed to keep it for 7 months. Pungent, fruity, and spicy, it's an unrivaled partner for winter stews, slow-roasted pork belly, or anything wild and gamy. Besides serving this sauce alongside meat dishes, you can add a couple of tablespoonfuls to sauces and gravies. The elderberry season is short and the berries are part of the hedgerow banquet for woodland birds, so don't delay-gather them when you see them.
Yield makes one 12-ounce bottle
Number Of Ingredients 8
Steps:
- Strip the berries from the stems as soon as possible after picking-a table fork is useful for doing this. Place the berries in an ovenproof earthenware or glass dish with the vinegar and put in a very low oven (about 250°F) for 4 to 6 hours, or overnight. Remove from the oven and strain through a sieve, crushing the berries with a potato masher as you do so to obtain maximum juice.
- Put the rich, red-black juice in the pan along with the sliced shallots, cloves, allspice, mace, peppercorns, and ginger. Bring to a gentle boil and cook for 20 to 25 minutes, until slightly reduced (perhaps muttering some magic charm while you watch over the dark, bubbling potion). Remove from the heat and strain through a sieve.
- Return the juice to the pan and bring to a boil, then boil steadily for 5 minutes. Pour the sauce into a warm, sterilized bottle (see p. 152) and seal (see p. 22). Store in a cool, dark cupboard.
- This sauce grows better with age, so try to lay some bottles down for a few months if you can.
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- Using a fork, strip the berries from their stems. The stems are slightly toxic, so do your best to remove as much as possible.
- Put the berries in a dutch oven or glass casserole dish with a lid. Add the vinegar, and bake in the oven for 4-6 hours at 325º. The smell is really pleasant– more yeasty than vinegar-y, and of course nice and fruity.
- Strain the berries out with a sieve, pressing to get all of the juice. Some preparations make use of a blender here, which will yield a thicker sauce. But I just pressed the berries a bit for their juice. Return the juice to your dutch oven or to a sauce pan.
- Add the shallots and spices to the elderberry juice, and bring to a boil over medium heat on the stove. Reduce heat and let simmer for 25 minutes. Strain out the shallots and spices, and bring to the boil again, for five minutes.
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- Take all the elderberries off the stems; the stems are slightly toxic, and you don't want to eat them. A couple are OK, but do your best to remove them all. Take your time, and if you are skilled, you can destem 2 pounds in less than 30 minutes.
- Put the elderberries into a covered casserole or other oven-proof dish with the vinegar and cook at 250°F for 4 to 6 hours. Your house will smell like fruity vinegar during this time, which isn't such a bad thing.
- Pour the cooked liquid through a strainer (to catch all the berries) and into a large bowl. Let the cooked berries cool enough to handle, then, with your clean hands, press as much juice as you can from the berries and into the bowl. You might need to do this in batches.
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