posted by Angel 07-06-100 5:26 PM
Pontack Sauce
1 pt. Claret
1 pt. Elderberries (destalked)
1 tspn. salt
1 blade of mace
40 peppercorns
12 cloves
1 onion (finely chopped)
A little ginger
Boil the claret and pour over the elderberries in a large casserole dish. Cover and put in a very low oven overnight.
The next day pour off the liquid into a saucepan and add the salt, the mace, the peppercorns, the cloves, the onion and the ginger. Boil for 10 minutes and bottle in sterile bottles with the spices.
Keep for at least 1 year, preferrably several years. It has a fruity taste and goes very well with liver.