Pontack Sauce

Pontack sauce is an elderberry ketchup popularised in the 17th century. The sauce is a highly spiced vinegar ketchup which works beautifully with wild game or with fatty meat such as pork, duck or lamb.

Ingredients:

Elderberry 12 Oz
Cider vinegar 4 cup
Allspice 10 berries
Cloves 10 pcs
Nutmeg 1 tps
Peppercorns 2 tbp
Salt 1 tps
Brown sugar 2 tbp
Water 2 cup
Shallots 1 lb

 

 

Procedure:

Soak overnight dried elderberries in 2 cup of water.

Put the elderberries(included water) into a covered pan with cider vinegar and cook at 250°F for 4 hours.

Pour the liquid through a strainer (to catch all the berries) and into a large bowl and with your clean hands, or potato masher press as much juice as you can from the berries and into the bowl.

Pour the sauce into a pot and add the remaining ingredients. Simmer gently for 25 minutes. Strain one more time to remove the spices.

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