Elderberry Vinegar Food

ELDERBERRY WINE

Elderberry Wine image

This is the basic recipe for red fruit wines. It will work with blackberries, blueberries, plums, or any other dark fruit or berry. All these wines age very well, and do well with added oak. If you make them correctly and age them a few years, you can shock your wine snob friends. Serve it first, and tell them what it is later.

Provided by Hank Shaw

Categories Drinks

Time 2h30m

Number Of Ingredients 7

Ingredients

9 to 15 pounds elderberries, (stems removed)
10 quarts water, (spring water is best)
3 to 6 pounds of sugar ((see above for exact amount))
Tartaric acid ((see above for exact amount))
1 1/2 teaspoons pectic enzyme
3 teaspoons yeast nutrient
Wine yeast

Steps:

Crush the berries by hand, or pulse them in a food processor in batches just enough to break up the berries. Do not liquefy them.
Pour the crushed berries into a large pot with 10 quarts of water. Add 3 pounds of the sugar. Bring to a simmer, then turn off the heat. Heating elderberries makes them easier to digest, and helps set the color of the wine.
Pour the juice into a freshly cleaned 5-gallon bucket and let it cool to room temperature. Test the juice for acid and sugar. Both may be a little low, so be prepared to add another 1 to -3 pounds of sugar and possibly tartaric acid. Add tartaric acid to get the juice to about 7 grams per liter. You might not need to add any - I've had elderberry batches that needed no additional acid and, others that needed a lot. We're dealing with a wild food, and wild foods are variable.
Add the pectic enzyme (and tannin, for blueberries and blackberries and blueberries), and chill to below 50°F in the fridge or with ice packs. Lay a sheet of plastic wrap on the juice to keep out air. Keep the juice covered and at this temperature for up to 3 days. The longer you cold soak, the more flavor you extract. (But you run a higher risk of oxidation, which will turn the wine an unappetizing brown, or of spontaneous fermentation, which can ruin the whole batch.)
On the third day, bring the juice up to room temperature. Add half the yeast nutrient as the juice warms. Once the juice is at room temperature, hydrate your yeast and add it in, then follow the above directions from here.

ELDERBERRY VINEGAR

Elderberry Vinegar image

Make and share this Elderberry Vinegar recipe from Food.com.

Provided by woodland hues

Categories Easy

Time P2DT25m

Yield 6 cups

Number Of Ingredients 3

Ingredients

8 cups elderberries
4 cups white wine vinegar
3 1/2 cups sugar

Steps:

Rinse elderberries and pick out dirt, stems or dried out berries.
Place berries in large bowl and mash them.
Pour vinegar over and allow to stand 24 - 36 hours, covered with a clean tea towel or cheesecloth.
Strain through cheesecloth. Allow to drain slowly for up to 24 hours (if you press on the fruit while it is draining the vinegar will be cloudy).
Pour juice into a non-reactive stockpot or preserving pan (a stainless steel saucepan will do). Stir in the sugar, bring to a boil, adjust heat, simmer for about 15 minutes. Watch carefully as juice reaches the boiling point - it can boil over very quickly!
Let cool slightly, pour into clean bottles with corks, label and store in a dark, cool place.

ELDERBERRY JAM

Elderberry Jam image

Make and share this Elderberry Jam recipe from Food.com.

Provided by dicentra

Categories Berries

Time 25m

Yield 3 cups

Number Of Ingredients 3

Ingredients

2 quarts crushed elderberries
1/4 cup vinegar
6 cups sugar

Steps:

Combine berries, vinegar, and sugar.
Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick.
As mixture thickens, stir frequently to prevent sticking.
Pour boiling hot mixture into sterilized jars. Adjust lids.
Process in boiling water 5 minutes. Remove jars; cool and store.

Nutrition Facts : Calories 1833.8, Fat 1.9, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 471.1, Fiber 27.1, Sugar 399.6, Protein 2.5

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