Pontack (Elderberry) Sauce

• 1 pound, 2 ounces elderberries
• 2 cups plus 2 tablespoons cider vinegar
• 7 ounces shallots, peeled and sliced
• 6 cloves
• 4 allspice berries
• 1 blade of mace
• 1 tablespoon black peppercorns
• 1/2 ounce fresh ginger, bruised

1. Strip the berries from the stems as soon as possible after pickinga table fork is useful for doing this.
2. Place the berries in an ovenproof earthenware or glass dish with the vinegar and put in a very low oven (about 250F) for 4 to 6 hours, or overnight.
3. Remove from the oven and strain through a sieve, crushing the berries with a potato masher as you do so to obtain maximum juice.
4. Put the rich, red-black juice in the pan along with the sliced shallots, cloves, allspice, mace, peppercorns, and ginger.
5. Bring to a gentle boil and cook for 20 to 25 minutes, until slightly reduced (perhaps muttering some magic charm while you watch over the dark, bubbling potion).
6. Remove from the heat and strain through a sieve.
7. Return the juice to the pan and bring to a boil, then boil steadily for 5 minutes.
8. Pour the sauce into a warm, sterilized bottle (see p. 152) and seal (see p. 22).
9. Store in a cool, dark cupboard.
10. This sauce grows better with age, so try to lay some bottles down for a few months if you can.

pound, cider vinegar, shallots, cloves, berries, blade of mace, black peppercorns, fresh ginger

Taken from www.epicurious.com/recipes/food/views/pontack-elderberry-sauce-389470 (may not work)