After gathering Elderflowers in spring it is always exciting to revisit these trees in the autumn and see how those blossoms have transformed into deep coloured hanging clusters of plump luscious berries.

 

When ripe they melt into your hand with a juiciness that screams natural flavour. We scoop them up, strip them from their stems. and ferment in the gentle autumn warmth.

 

The wine matures over winter and then enters the second fermentation to transform it into delicious deep flavoured Elderberry Wine Vinegar. This vinegar works equally well in savoury and sweet dishes.

 

Recipe Idea

Autumn Fruit Crumble

For the Fruit

3-4  medium apples (500g approx. peeled and chopped weight)

400g Autumnal Berries (Blackberries and or autumn Raspberries)

150g Brown sugar (light or dark)

3 tbsp Elderberry Wine Vinegar

For the Crumble

100g plain flour

75g Butter (chilled and cut into small cubes)

50g Rolled oats

100g Light brown sugar 

 

Preheat Oven to 180ºC (160ºC Fan)

Wash and prepare the fruit and place in an oven proof pie dish. Sprinkle and splash the sugar and vinegar over the fruit.

Crumble topping - place the flour, butter & sugar in a bowl and rub together until the mixture resembles bread crumbs. Add the oats, mix together and sprinkle over the fruit. Cook in the pre heated oven for 40-45 minutes until brown and bubbling.

Serve with custard or ice cream.

 

The Elderberry Wine Vinegar adds acidity to the dish which enhances the sweet taste.