Elderberry Syrup

900g (4 packed cups)

fresh elderberries

2 tsp ground cinnamon

1 tsp ground cloves

6L filtered water

2.5cm of fresh ginger, grated 350g (1 cup) honey

250ml (1 cup) apple cider vinegar

Method

Put the elderberries, cinnamon and cloves in a large pot. Cover with the water, then bring to the boil. Take off the heat, put the lid on the pot and leave the berries to steep overnight.

The next day, return the pot to the stove and add the ginger. Bring to the boil, then reduce the heat and simmer for 30 minutes.

Line a colander with a clean tea towel. Pour the mixture through the colander and into another pot. Squeeze the elderberries in the tea towel to extract all the liquid. (Your tea towel will be purple for a month or so after this operation, but it will wash out eventually.) Give the elderberry mush to your chickens or add it to your compost.

Bring the liquid to a simmer, then add the honey and apple cider vinegar and stir to combine. At this point, taste the mixture. If it tastes like your family will slurp it up in spoonfuls, you’re done. If not, adjust the sweetness accordingly.

Pour the hot syrup into sterilised bottles. Seal, label and store in a dark place. We store the syrup in reused red wine bottles somewhere cool and dark, and keep any opened bottles in the fridge.

Milkwood by Kirsten Bradley and Nick Ritar, published by Murdoch Books, distributed by Allen & Unwin, RRP $49.99.