Pontack Sauce is a traditional British recipe for a classic elderberry sauce typically served with duck and wild game. The full recipe is presented here and I hope you enjoy this classic British version of: Pontack Sauce.
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Ingredients:
1.75kg elderberries
1 large onion, chopped
25g salt
580ml distilled malt vinegar
1 tbsp pickling spice
1.25kg sugar
Method:
When picking elderberries it's always much easier to pick the entire spray. When you take them home, wash them well then use a fork to separate the fruit from the spray. Weight the fruit after separating them.
Combine all the ingredients and the elderberries in a pan and cook over low heat, stirring continually, until the sugar has dissolved. Bring the mixture to a boil, reduce to a simmer then cook, stirring frequently, until the onions are soft and the liquid has thickened (at least 20 minutes).
Turn into a fine-meshed nylon sieve and press the pulp through with the back of a spoon. Return the liquid and puréed pulp to the pan and bring back to a boil. Reduce to a simmer and continue cooking until the liquid reaches a thick pouring consistency (a nice sauce consistency, in other words).
Pour in to warmed bottles and seal with vinegar-proof caps or sterilized corks. Place in a boiling water bath and process for 20 minutes (this kills off the elderberries' natural yeasts and prevents the sauce from spoiling.
This makes a great base for gravies and can also be used with fatty meats such as goose, duck and pork. Store for at least 2 months to mature before using (longer is better, however) and unopened the sauce will last for years.
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