Elderberry Shrub ~ Elderberry Edge Farm
Elderberry Shrub was used before freezers/refrigeration as a way to keep the goodness of the berries past their ripening date. It has pretty much been forgotten about these days but it is a recipe well worth bringing back. I have tried this recipe with other fruits and berries but honestly to me nothing but the elderberry is quite as delicious! Don't let the vinegar in this Elderberry Shrub sway you, I do not even like the taste of some vinaigrette dressings, but this is on a different level. The vinegar remains in the background, the elderberry is front and center, the tiny twang at the end....there is the vinegar. Consider growing your own or just different varieties of elderberries? Grab some cuttings during the first quarter of every year at my Farm Store
- 2 cups elderberries
- 2 cups APPLE cider vinegar (NOT apple cider FLAVORED vinegar)
- 2 1/2 cups sugar (this measurement is approximated, measure amount of liquid you get after 24 hours and THAT is exact amount of sugar to add)
In equal parts mix 2 cups of cleaned elderberries and apple cinder vinegar in a quart jar. Be careful, much of the apple cider vinegar sold today is only apple cider flavored. It will be stated in tiny print on the label. Get the real stuff not flavored!
Crush berries lightly, cover and chill for 24 hours, shaking and stirring occasionally. (our forefathers without refrigeration probably just put this in the cellar for coolness )
After 24 hours strain off solids and measure how much liquid you have. It should be about 2.5 to 3 cups depending on the juiciness of the berries. Whatever the amount of liquid is, add that much sugar to the liquid in a non reactive pan.
Bring to boil over medium heat to dissolve the sugar. Remove and let cool before bottling.
Before drinking mix shrub 5 to one with water! Adjust ratio to your taste preference. Served chilled with ice.