THE DELIGHTFUL ELDERBERRY
(Page 3 of 4)
This delicious concoction can be used for many of the
same purposes as cranberry sauce.
RELATED CONTENT
4 cups berries
1/2 cup sugar
Heat the berries over a low fire until the juice begins to
run. Add the sugar (use more if you like your fruit sweet)
and cook the combination until the liquid boils and all the
crystals are dissolved. Pour the mixture at once into hot,
sterilized jars and seal.
FROZEN ELDERBERRIES
Elderberries are easy to freeze for use in pies throughout
the year. Just stem and wash the berries, scald them in
boiling water for one minute, cool them in ice water and
drain off the liquid. Cover the fruit with a syrup, made
with three cups of sugar to four cups of water, and pack
and freeze the sweetened mixture (see the frozen food
section of any good cookbook for full processing
directions).
ELDERBERRY DUMPLINGS
BERRY MIXTURE
2 cups berries
3/4 cup sugar
1 Tbs, flour
2 Tbs. lemon juice
3/4 cup water
Combine all the ingredients, heat them gently and keep
them warm while you make the dumplings.
DUMPLING MIXTURE
3/4 cup flour, sifted
11/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup sugar
1/4 cup lemon peel, grated
1/4 cup milk
1 egg
Add the other dry ingredients to the sifted and measured
flour. Mix the milk and the egg in a small bowl and stir
them into the flour combination until the dough is just
blended. Now pour the hot berry mixture into a casserole
and drop in small spoonfuls of the dumpling batter. Bake
the dish at 400OF for 25 to 30 minutes until the pastry
balls are lightly browned. Serve the dessert warm with
cream or vanilla ice cream.
Of course, no collection of berry recipes would be complete
without a pie. Let's call this one ...
GRANDMOTHER'S FAVORITE ELDERBERRY PIE
Use whatever method you prefer to make pastry for a
double-crust pie. Line a nine-inch pie tin with dough and
reserve the top crust. Then, in a large bowl, mix:
