What Are Elderberries and How Can I Use Them?
If elderberries have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 8 recipes to try them in.
- In Chinese:
- 接骨木
- British (UK) term:
- Elderberries
- en français:
- sureau
- en español:
- bayas de saúco
Recipes using elderberries
There are 8 recipes that contain this ingredient.
Holdermus
Holdermus is a traditional German elderberry mush thickened with milk and flour or a roux, finished with honey and clarified butter. A rustic farmhouse dessert served straight from the skillet with toasted bread cubes.
Elderberry Syrup Tart
A rustic Swiss elderberry tart with a buttery shortcrust, ground hazelnut layer, and dark, sweet-tart elderberry syrup filling. Old-world fall baking served warm with whipped cream.
Elderberry Wine- Vin De Fleurs Du Sareau
Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.
Fruit Nut Bran Bread
Fruit nut bran bread is a bread machine loaf packed with toasted bran, sliced almonds, dried fruit and a touch of brown sugar. Hearty, fiber-rich whole-meal bread that bakes hands-off in a few hours.
German Elderberry Soup
German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.
Holderkuechle (Elderberry Fritters)
Holderkuechle are traditional German elderberry blossom fritters dipped in pancake batter and deep-fried until golden, then dusted with sugar. A seasonal springtime treat made with foraged elderflowers.
Holderschmarren
Holderschmarren is an Austrian fruit dish with elderberries, pears, and plums sauteed in butter with rye bread, milk, and cinnamon. A rustic, comforting dessert ready in 20 minutes.
Elderberry Grape Jelly
Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.
