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.
|Cider vinegar||4 cup|
|Brown sugar||2 tbp|
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.