Elderberry Sauce is a traditional British recipe for a classic sauce of elderberries cooked with stock, wine and shallots that's typically served with game. The full recipe is presented here and I hope you enjoy this classic British version of: Elderberry Sauce.
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Ingredients:
150g elderberries, removed of their stalks (this is best done by running a knife along the stalk and 'popping' the fruit away
200ml chicken or good vegetable stock
50ml port
50ml red wine
1 shallot, finely chopped
good knob of butter
Method:
Heat the butter in a pan until almost foaming then add the shallot. Fry for about 2 minutes, or until just soft then add the wine and port. Bring to a simmer and cook until it has almost reduced to nothing.
Add the chicken stock and simmer until only about 5 tbsp remain. Add the elderberries and cook until warmed through then set aside to keep warm. This is an ideal sauce for both game birds and game animals.
You can also make it in large batches as it keeps well in the freezer.
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