YOUR MEDICINE BAG: ELDER

While there are many extraordinary healing friends in the plant kingdom, it is the elder that can bring healing like no other herb when one needs potent immune support. Elderberry is often used for its antioxidant activity, to support the heart, reduce inflammation, and improve vision. However, where elder particularly shines is its ability to boost and balance the immune system and help us avoid coughs, colds, flu, and bacterial and viral infections. The bioflavonoids and other anthocyanins in the berry destroy the ability of cold and flu viruses to infect a cell and replicate.

You can generally find elder stands in moist places: along riverbanks, roadsides, and in moist woodland areas. They produce large clusters of small, creamy white flowers that bloom in late spring to early summer. The flowers are then followed by clusters of berries that are black, purple-blue, or red in colour.

With thanks to countryfile.com

You will need

• 500g elderberries
  
• 500g mix of blackberries, hawthorn haws and/or crab apples
  
• 3 shallots, chopped
  
• 2 tsp salt
  
• 300ml red wine vinegar
  
• 250g light muscovado sugar
  

For the spice bag:

• 3 dried chillies
  
• 1 tsp black peppercorns
  
• 1 tsp mustard seeds
  
• 3 thin slices of ginger
  
• 1 cinnamon stick, broken in half
  
• 4 pared strips of lime zest
  

Method

1. Wash your bottles, rinse well and leave upside-down to dry. Wash the fruit and then tip into a large pan with the shallots, salt and vinegar. Measure the spice bag ingredients on to a square of muslin, tie with kitchen string and add to the pan.
   
2. Bring slowly to the boil, then reduce the heat and simmer very gently, partially covered, for 30mins until all the fruit is softened. Remove the spice bag and press the mixture through a plastic sieve to remove seeds and tough skins.
   
3. Put your bottles in a moderate oven (180ºC) for 10mins. Return the ketchup mixture to the rinsed-out pan and add the sugar. Bring to the boil, stirring, then boil hard for 8-10mins until thick and syrupy. Decant into warm bottles, seal and label. Keeps in the fridge for up to two weeks.