THE DELIGHTFUL ELDERBERRY
(Page 4 of 4)
3 1/2 cups elderberries
1 cup sugar (more if you have a sweet tooth)
1/4 tsp. salt
2 Tbs. cornstarch or tapioca
1 Tbs. lemon juice
1 Tbs. butter
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Mix the ingredients and pour them into the pie shell. Top
the creation with the reserved upper crust and cut vents in
the lid to let the steam escape. Bake the pie in a 400OF
oven for 40 to 45 minutes and serve it warm or cold with
cream or vanilla ice cream.
Another neat pie trick is to add about one cup of
elderberries to your favorite apple filling for bright
color and a fresh tang. (Not everyone enjoys the
characteristic taste of this fruit "as is", however, and
some foragers prefer to dry the berries before popping them
into the pastry or using them for other purposes.
-MOTHER.)
And here, for lovers of fine wine, is a recipe for a
beverage made from elderberry flowers.
ELDERBERRY WINE
1 quart firmly packed blossoms, separated from the
stems
3 gallons water
9 pounds sugar
3 pounds seedless raisins, chopped
1/2 cup strained lemon juice (about 4 lemons)
1 cake compressed yeast
Combine the sugar and the water and boil them about five
minutes to make a thin syrup. Pour in the blossoms and mix
them well. Then cool the liquid to lukewarm and add the
raisins, lemon juice and yeast. Put the mixture into a
large crock and let it stand for six days, stirring three
times daily. Then strain the wine and put it aside to age
for several months. Finally, pour the liquid into bottles
or fruit jars and cap the containers. The result is a
light, delicate drink.
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