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.


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




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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s