A Delightful Fruit: Elderberry Recipes

The elderberry must be cooked to come into its own, but afterward, you’ll have one tasty ingredient on your hands! Put this nutritious native berry — often free for the gathering! — to delicious work in these recipes for elderberry jelly, dumplings, pie and even wine.

| July/August 1973

The elderberry — well known to our pioneer grandparents — is often overlooked today as a supply of good eating, vim and vitality (and maybe even healing ... a Danish friend tells me that his countrymen treat the common cold with a syrup made from this excellent natural source of vitamin C). Such neglect is unfortunate, since these generous bushes grow wild in many parts of the country. Ripe fruit can be found in low, warm areas starting in mid-July, and the season lasts until mid-September at higher altitudes.

When you go out hunting elderberries, seek the blue variety (Sambucus canadensis) and not the red (Sambucus pubens) ... the latter are distasteful and in some areas even poisonous. Don’t worry about confusing the two, though, for they look quite different. The toxic plant produces bright-red fruit in dome-shaped bunches, while its edible cousin bears a flat cluster of rich-blue to purple-black berries with a whitish, “dusted” surface appearance. The riper the pickings, the more frosted they become. In fact — when fully ripe — these wild delights look very much as if Mother Nature had dipped them in powdered sugar.

The sugared look is deceptive, however ... raw elderberries are tart, not very appetizing, and must be cooked to come into their own. Though the fruit is small and inclined to be seedy, this slight drawback is outweighed by its distinctive fresh taste and its versatility in the kitchen.

Here’s a hint that will make any berrying expedition easier: Carry a small bucket with a bail and wear a heavy leather belt on which you can sling the pail when you get to work. That way your container will be suspended at your waist within easy reach and you’ll have both hands free for easier and faster picking. If you plan to gather large quantities, take along another receptacle to collect the contents of your filled bucket.

And another, more important pointer: No good forager, of course, breaks down or tramples fruit-bearing bushes. Be just as careful in harvesting and moving through a wild patch as you would if the berries were cultivated. You, or someone else, will want to come back and gather more. And always spare some of the booty for the birds and animals which depend on that source for their food. You’ll still have plenty to eat if you leave those branches partly loaded ... but if the shrubs are stripped, other creatures may go hungry.

When you pick elderberries, snip the clusters just below the fruit itself. Then separate the berries from the stems in a cool and shady spot (or even seated comfortably before the TV). The individual morsels are small, as I’ve mentioned, and the cleaning process takes quite a while. I’ve heard of using a comb for this purpose but never acquired the knack myself. All that work of sorting through your harvest will be repaid many times over when you enjoy the tasty dishes you can make with this free-for-the-gathering treat. Here are some elderberry recipes from my kitchen.

2/28/2015 11:46:37 AM

I have been trying to find a elderberry wine receipe that you make from my home canned elderberries - can anyone help? thanks

9/11/2014 7:12:55 PM

I found, after picking the berries, letting them sit for a day or two causes them to fall right off the stem. Putting them in a sink of cold water then makes the ripe ones sink and the green float along with leaves and other impurities...easiest way yet I have found...chilling- freezing them takes to much time.

6/5/2014 12:50:11 AM

This is another great recipe in which berries are used. http://www.gourmed.com/recipes/wild-boar-fillet-compote-dogwood-berries-and-quince

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