[cheshirecheese]

I've just completed the MAMMOTH task of stripping 2.5kg of elderberries from their stalks to make Pontack Sauce from the River Cottage Preserves Handbook.  I've now added the requisite 2.5 litres of cider vinegar and put them into the oven for six hours ... however, it seems strange that there's no sugar in the recipe.  Has anyone made this before?  Whilst I trust the River Cottage team implicitly, publishers have been known to make printing errors ...   By the way, I'm not surprised Pam Corbin says that according to tradition, the sauce is laid down for seven years before use ... it will be at least that long before I tackle the task again as I reckon it takes a good 45 minutes to strip 500g of berries (so I've clocked up getting on for four hours so far)!!   

[cheshirecheese]

I also posted this query on the River Cottage website after I'd done so on here, and someone has now responded saying that she'd made it without any sugar, and the results were 'absolutely delicious' ...
Phew!!!  

[mumofstig]

I'd judt found that reply as well.............could have done a SNAP! 

[ex-cavator]

I was going to say let us know what it's like, but I'm not waiting seven years to find out 

[cheshirecheese]

Well I can't say it tastes that great at the moment, but hopefully a few months in the dark will improve things!  It is a lovely rich, dark colour though and looks very pretty in the bottles (although it only filled four of the 500ml bottles, and scantily too). 
I'll let you know how it's developing a little nearer Christmas ... 

[Chazs]

 I made this recently but didn't want to leave the oven on overnight as i didn't have that many elderberries. so i used this recipe, which tasted fab.

http://essexeating.blogspot.com/2011/08/pontack-elderberry-sauce.html

cheerio

[cheshirecheese]

Well now, isn't that interesting?  Certainly beats hanging around for several years for it to mature!  I'm sure purists would say you can't achieve the same depth of flavour, but if it's as good as this blog suggests, does it matter?!  If I can bring myself to face another bowl of elderberries so soon, I might just give it a go ... if not, there's always next year! 
Thanks Chazs   

[PeterP]

Re: an elderberry sauce.
Not sure how many years ago .. a decade?
I made some Elderberry wine.
Not wanting to waste all those mushed berries,
I made Elderberry pickle (type of).
Still two jars sitting in the back of the cupboard
without a trace of mold on them.
Found it was good with cold beef.
I am orf to see what they are like.