Pontack Sauce

Ingredients for 1 servings:

• 500 ml vinegar (e.g. malt vinegar, apple, white wine or red wine vinegar)
• 500 ml elderberries (lilac berries), fully ripe
• 1 tsp sea salt
• 1 pinch(s) of mace
• 40 peppercorns
• 12 cloves
• 4 grains allspice
• 1 onion(s), finely chopped
• ½ cm ginger, grated

Instructions

Working time approx. 30 minutes; Rest period approx. 2555 days; Total time approx. 2555 days 30 minutes

a elderberry sauce for beef or game according to an old English recipe

To make about 700 ml of sauce, heat 500 ml of vinegar and pour it over 500 ml of elderberries. Cover and let it steep in the oven at 70°C overnight. Mash the elderberries occasionally with a potato masher. The next day, pour the liquid through a sieve into a saucepan. Discard the elderberries. Bring the vinegar and juice mixture to a vigorous boil with a teaspoon of sea salt, a good pinch of mace, 40 peppercorns, 12 cloves, 4 allspice berries, a finely chopped onion, and some grated ginger, then simmer for about 10 minutes. Bottle the hot sauce and spices, seal tightly, and let it age for seven years.