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Also known as- Sambucus spp (Nigra for berries and Canadensis for flowers) American Elder, Common Elder, Black Elder, Bour Tree, and European Black Elder. Native Americans used the flowers, berries, and bark of elderberry trees for fevers and joint pain for hundreds of years, but elderberry's real claim to fame is as an aid for flu and cold symptoms.
Parts Used
Most commonly the flowers or berries. Dried fruits are less bitter than fresh.
The stems and leaves are poisonous.
Typical Preparations
Teas, tinctures, encapsulations, syrups, wine, cordials, and even ketchup, often combined with propolis or echinacea.
Precautions
None for flowers or berries.
When using berries it must be from the nigra species as others are known to be poisonous.
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Our Favorite Elderberry Pie Recipe!
Ingredients
2 1/2 cups elderberries
3 tablespoons lemon juice
3/4 cup white sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 recipe pastry for a 9 inch double crust pie
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry.
2. Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries.
3. Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top.
4. Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.
Make Your Own Elderberry Wine!
FRESH ELDERBERRY WINE (recipe to make one gallon of wine)
250 grams of Dried Elderberries
White Granulated Sugar 1 kilo for dry wine
Or White Granulated Sugar 1.25 kilos for a medium wine
Or White Granulated Sugar 1.5 kilos for a sweet wine
Citric Acid (1 teaspoon)
Yeast and Yeast nutrient
Water
1 Campden Tablet
Potassium Sorbate (Stoppitt) as directed
EQUIPMENT NEEDED TO MAKE ONE GALLON OF WINE
5 litre/1 gallon white plastic food grade bin and lid
5 litre/1 gallon demijohn either glass or plastic
Cork with hole and airlock
Fine nylon Straining bag
Syphon
Hydrometer/Trial Jar (Optional)
RECIPE
Strip the fresh elderberries from the stalk by using a culinary fork, then weigh the berries and crush them in a food grade white polythene bucket. If using dried elderberries or sloes put them directly in the bin and pour on 2 pints of boiling water and dissolve the amount of granulated sugar required. Once cool - approximately 21C (75f) add the yeast, yeast nutrient and citric acid.
Cover well and leave in a warm place to ferment for 4/5 days.
Strain of the liquid into a glass demijohn, top up with cool boiled water and fit a cork and airlock. Continue to leave to ferment for approximately 4 to 6 weeks. When the wine has finished fermenting (test using a hydrometer, the reading should for a dry wine read 0.998sg.). Rack again in one months time. The wine should be stored in either a glass demijohn or bottled. If storing in a demijohn, top up with cool boiled water or red wine up to the neck of the demijohn and add one campden tablet and 1/4 teaspoon of Stoppit. Rack again in two months time. The wine can be sweetened if necessary . This wine can be drunk within 3/6 months or left to mature
TIP: Adding an extra kilo of blackberries (2lb) at the bucket stage makes an excellent Port style wine
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