Pontiac or Pontack Sauce

IMAGENAMEHEREEach year, the Elder trees produce a rich harvest of Elderberries. I think that since we started scattering a handful into our recipe for Blackberry and Apple pie, usually eaten on ‘Nutcrack Night’ at the end of October, more friends seem to visit the HoBB for Hallowe’en.

One recipe, using Elder Berries, eluded me for ages despite setting up alerts, designing the jar label (above) and searching the internet. It was the recipe for ‘Pontiac or Pontack Sauce’. A sauce that improves, so I’ve read, if you mature it for 7 years.

Happily, I received the recipe in an email from Marlys Coffey and here it is. I hope you enjoy waiting the full seven years – I’m going to be tempted to sample it after six (days).

Recipe for Pontack or Pontiac Sauce
with my thanks to Marlys Coffey

(Makes 1 x 350ml bottle)

> 500g elderberries
> 500ml cider vinegar
> 200g shallots, sliced
> 6 cloves
> 4 allspice berries
> 1 blade of mace
> 1 tbsp black peppercorns
> 15g root ginger bruised

Place elderberries in dish with vinegar put in very low oven for 4-6 hrs or overnight. Remove strain through seive, crush berries to obtain max juice.

Put juice in a pan with sliced shallots, spices and ginger. Bring back to boil and cook for 20-25 mins until slightly reduced. Remove from heat and strain.

Return to pan and bring back to boil then boil for 5 mins. Pour into warm sterilised bottles and seal.

Sterilize in hot water bath

Store in a dark cupboard and enjoy.

Waves ~~~~~~~~~ <+))))))))>< ~~~ Grant