Attending the First International Symposium on Elderberry this week made us think about a great recipe that you can make with Dad this weekend for Father's Day and incorporate a little of this native plant (Sambucus Canadensis).
This sauce works great with beef, chicken or pork. And if you're gathering ingredients for this sauce, you can buy elderberry jelly from AgriMissouri member River Hills Harvest of Hartsburg, Mo., which has 37 acres of elderberries growing and produces jelly, juice and cordial.
1 ½ T coconut oil or oil of your choice
1 ½ small red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
1 T ground coriander
1 T ground cumin
1 jar Elderberry jelly or jam
½ cup ketchup
2 T Worcestershire
¼ cup balsamic vinegar
½ cup red wine or sherry vinegar
¾ cup strong coffee or 1 T espresso powder + ¾ cup water
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and spices and cook, stirring, until fragrant, about 30 seconds. Add elderberry jam, ketchup, Worcestershire, the vinegars and coffee. Simmer, partially covered, for 30 minutes adding more coffee if sauce becomes too dry.
Recipe and image from Elderberry Life.