The Rural Voice, 1989-09, Page 46READY TO LAY
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44 THE RURAL VOICE
RURAL LIVING
Elderberries
It will soon be time to check the
hedgerows for elderberries and, if
you're lucky, beat the flocks of birds
to the sweet pickings. We have two
varieties along our bush line. One
ripens late in August and has very
green stems. The second ripens a
week or two later and has much
darker stem colouring.
Both are quite tasty, but some
people find the flavour of elderberries
is overpowering. There are, however,
ways to encourage a mellower flavour.
Elderberries are small, about half
the size of a pea, and they hang in
heavy clusters which weigh down the
slender branches. When picking
elderberries, pick large sprays with
full, heavy, dark berries. Use a pair of
snips to cut the heavy stems. Wash
and carefully pluck from the stems.
A fork can be useful here — or eager
children with nimble fingers can be
given a colourful task.
We have been enjoying elderber-
ries for years in pies, jams, and wines.
Elderberry wine is like a grape wine in
that it becomes mellower if allowed to
breathe after uncorking.
The berries may also be frozen or
dried in a very slow oven and used to
replace currants in cooking.
Pioneer women steeped the first
leaves of the elder for a spring pick-
me-up tea. In the spring, the blossoms
were used in fritters and cakes, and
the berries were dried or preserved in
chutneys, jams, catsups, and syrups.
Elderberry syrup was found in
many medicine chests to sooth ticklish
coughs. A crock of berries was put on
the back of the kitchen range and left
for several days. The juice was then
strained off and a little honey, a few
cloves, and some pieces of ginger
were added. We have a modern
version of this old favourite which can
be used for milkshakes, topping for ice
cream, or to sooth a ticklish cough.
Elderberry Syrup
1 pound elderberries, washed and
stalks removed
1/4 pint boiling water
8 ounces sugar to each pint of juice
Put berries and water into the top
of a double boiler and cook for an
hour, pressing the fruit from time to
time to extract all the juice. Strain.
Measure the juice and add the
sugar. Heat together, stirring well
until the sugar is dissolved. Pot and
freeze for later use. If stored in the
fridge, use within a few days. The
syrup can also be sterilized for longer
storage, using the same method as for
bottling fruit.
To make cough syrup from the
juice, add honey, powdered cloves,
and ginger instead of sugar. But
remember to freeze and sterilize the
syrup unless it's for immediate use.
Elderberry Pie
This pie uses the flavour of apple
to soften the sharpness of elderberry.
9" unbaked pie shell
4 cups elderberries, washed and
stems removed
1 T lemon juice
1 T cornstarch
1/2 cup brown sugar
3 apples, peeled and sliced
sprinkle of cinnamon
Elderberry Pie topping (see next page)