Asian Elderberry Sauce
This is a yummy sweet-sour condiment that’s bursting with fruit from British hedgerows and I’ve given it an Asian twist with Rice Vinegar and Chinese Five Spice. Use it as a dipping sauce, or add to stews, gravies and sauces for an extra burst of flavour.
Elderberry has wonderful antiviral properties and both elderberries and blackberries contain polyphenols which are helpful for repairing cells and supporting the gut microbiome. They both also give a hefty dose of vitamin C. Chinese five spice contains tummy-friendly cinnamon, star anise and fennel.
Asian Elderberry Sauce
Ingredients
- 600 g Elderberries (or a mixture of elderberries and blackberries)
- 600 ml Rice Vinegar
- 1 Onion (large)
- 2.5 tsp Chinese Five Spice
- 160 g Coconut Sugar
Instructions
- Wash the fruit well and remove the stems. Roughly chop the onion.
- Add the prepared fruit and chopped onion to a heavy saucepan along with the rice vinegar and Chinese five spice. Bring to the boil, then reduce the heat and simmer gently for 2 hours.
- Meanwhile sterilise a 250ml bottle (or two small jars).
- Pass the mixture through a sieve into a clean pan, pressing as much through as possible.
- Add the coconut sugar to the pan, bring to the boil and simmer for 15 minutes.
- Cool a little and pour into the sterilised bottle and then let it cool further.
Notes
- This sauce keeps refrigerated for up to two weeks, or longer if the containers are correctly sterilised. It can be frozen into ice cubes. Â
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