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2 1/2 cups (625 ml) elderberry vinegar
5 salt anchovies
3 tablespoons (45 ml) shallotsthinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg
To make the elderberry vinegar place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.Cook in a 300F (150C) oven for 1 1/2 hours or until the berries burst. Let the mixture stand overnight then strain through a jelly bag.Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently until the anchovies are broken up Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketchup will keep for about six months.Makes about 1 pint (1/2 liter).
5 salt anchovies
3 tablespoons (45 ml) shallotsthinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg
To make the elderberry vinegar place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.Cook in a 300F (150C) oven for 1 1/2 hours or until the berries burst. Let the mixture stand overnight then strain through a jelly bag.Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently until the anchovies are broken up Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketchup will keep for about six months.Makes about 1 pint (1/2 liter).