Recipes

Elderberries are quite edible. The berries are gathered and made into elderberry wine, jam, syrup, and pies. The entire flower cluster can be dipped in batter and fried while petals can be eaten raw or made into a fragrant and tasty tea. The flowers add an aromatic flavor and lightness to pancakes or fritters.

Here are some recipes that were sent to us. If you have a recipe to send to us, send it to Recipes@risingcreeknursery.com

ELDERBERRY FLOWER TEA
Pick Elderberry blossoms while they are in full bloom. Dry on a tray covered with cheesecloth in the sun.
When the flowers are fully dry, place in an airtight bag or jar.
To serve, add 1-2 teaspoons to the bottom of a teacup and pour boiling water over to fill cup (or you can use a tea ball strainer).
Allow to steep for 5 minutes. Strain. Add honey, sugar and/or lemon, if desired.

ELDERBERRY JELLY
3 1/2 lbs. fully ripe elderberries
3 1/2 c. juice
1/2 fresh lemon juice, strained
7 1/2 c. sugar
1 box powdered fruit pectin

Remove stems from elderberries, wash and place in a large kettle with 1 cup water. Crush berries. Cover and simmer 25 minutes. Place in jelly bag and strain. Do no squeeze. Discard pulp.

Pour elderberry and lemon juice in large kettle. Add sugar and stir to mix. Place over high heat and bring to a boil, stirring constantly. Stir in pectin, bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into sterilized hot jelly jars allowing 1/4″ head space. Follow manufacturer’s instructions for preparing 2 piece lid. Process in a boiling water bath for 10 minutes. Start timing when water returns to a boil.

PIONEER ELDERBERRY PIE
Pastry for 2-crust pie
3 1/2 c. washed stemmed elderberries
1 tbsp. vinegar or lemon juice
1 c. sugar
1/4 tsp. salt
1/3 c. flour
1 tbsp. butter

Spread elderberries in pastry-lined 9-inch pie pan. Sprinkle with vinegar. Combine sugar, salt and flour. Sprinkle over berries. Dot with butter. Adjust top crust. Cut vents. Bake in hot 400 degree oven for 35 to 45 minutes.

ELDERBERRY PIE
3 c. elderberries
1 to 1 1/2 c. sugar
5 tbsp. flour
1/2 tsp. salt
1/2 tbsp. cinnamon
3 tbsp. lemon juice
2 tbsp. butter

Make enough dough for double-crust pie. Cautiously remove stems from elderberries. Mix the sugar, flour, salt, and cinnamon together before carefully blending it through the elderberries. A fork is good for this since it isn’t apt to mash the berries. Pour into the pastry-lined pie plate, and pour the lemon juice over the berries.

On top of this put dots of butter. Add the top crust and seal. Very good served slightly warm. (make them in 425 degree preheated oven, and bake for about 55 minutes.)

Elderberry Syrup<br?
Makes 1 quart (1l)

Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminum pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking.

If you live somewhere where huckleberries are available, you could use them instead.

2-pounds (1kg) elderberries (see note below), woody stems removed and rinsed
4 cups (1l) water
2½ (500g) cups sugar
one nice-sized squirt of freshly-squeezed lemon juice

Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

Pass through a food mill, then discard the skins.

3. Pour the juice back into the pot (I use a fine-mesh strainer again at this point, but I’m crazy…), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. Cool completely.

Pour into a bottle or jar and store in the refrigerator.

Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. Remove all of the hard, woody stems as well before cooking. For more information, Cornell University’s Department of Horticulture has guidelines, noting the fruits are used in “…pies, jellies and jams.” If you’re unsure if your elderberries are edible, consult your Rising Creek Nursery before consuming.

Storage: In the refrigerator, This syrup has been known to be good up to one year. If it shows any signs of mold, scrape it away, and bring the syrup back to a full boil again.