english pontack sauce
This traditional condiment, known by most Americans as elderberry ketchup, get its name from The Pontack Head, the 17th century English eatery from which the concoction is thought to originate. It is typically served alongside cold cuts and game meats, although it can also be used to add fruity-spicy interest to sauces, soups and stews. It tastes best if allowed to age for several weeks or even months. It keeps well, too – for 5 or more years, if properly sealed. Recipe makes about 12 ounces.
1 ¾ cup dried elderberries
4 cups apple cider vinegar
8 medium shallots, minced
8 whole cloves
8 whole allspice berries
1 blade mace
10 whole black peppercorns
1 tablespoon freshly grated ginger
Preheat oven to 250’F.
Place the elder berries in an oven-safe dish; cover with apple cider vinegar. Bake for 6 hours or overnight. Remove from oven and let cool a bit. Strain; reserving the liquid into a saucepan.
Add the shallots, cloves, allspice, mace, peppercorns and ginger to the saucepan. Bring to a low boil for 5 minutes. Reduce heat; simmer until reduced slightly, about 25 minutes. Remove from heat and strain a second time, reserving the liquid in the same saucepan.
Bring the mixture to a steady boil for 5 minutes. Immediately pour or scoop into sterile glass canning jars. Replace the lids and process in a water bath for 10 minutes. Remove from the canner and let the jars rest on a counter for several hours to form a seal.
