Because they're filled with anthocyanins that have an anti-inflammatory effect easing aches pain and fever elderberries are often administered to lessen the symptoms and shorten the duration of a cold cough and flu. They're also great for hormonally-induced nausea (aka morning sickness) when combined with ginger.
When picking and preparing elderberries discard the red ones only use the ripe dark berries. Also DO NOT EAT THEM RAW! The elderberry is highly astringent and could potentially make you sick if you eat a bunch of them raw. Cooking not only neutralizes them but it also enhances the unique flavor of the berry. Elderberry Syrup C fresh elderberries or 1 C dried
3 C filtered water
1 C local raw honey
- Removing the berries from their clusters can be a tedious process. Trust me. Here's a tip I garnered from an old Anishinaabe medicine man: place the clusters in a ziplock bag and store in the freezer. Once frozen just shake the bag and most of the berries will fall off the little stems. You can keep any extra elderberries in the freezer to make additional batches of the syrup as you need it.
- Combine the berries and water in a stainless steel stockpot. Simmer for 30 minutes or until the concoction is reduced by about half. Mash the berries and then strain the mixture through a fine-mesh strainer. Return the juice to heat and add any additional herbs and spices you'd like – try ginger cloves and/or cinnamon. Simmer for 15 minutes. Turn off heat. Strain again and return to pot. Add honey and stir well until it melts. Besides contributing its own medicinal qualities the honey acts as a preservative here. If you choose to use agave nectar or another sweetener instead you'll need to add alcohol as a preservative: either 3-4 ounces of brandy or 100 proof vodka.
- When the syrup has cooled put it into bottles (or jars but bottles will make for easier pouring). Label date and store in the refrigerator.
Elderberry Cold and Flu Cordial (adapted via Kami McBride) 2 cup (290 g) fresh whole elderberries or 1⅓ cup (247 g) dried whole elderberries 2 Tbs (19 g) minced fresh ginger 3 cups (750 ml) brandy or to cover by 2 inches (5 cm) Honey to sweeten
- Destem and clean Elderberries. Pour into clean mason jar. I like to mash a little.
- Cover with brandy with Elderberries and 2 inches more. Put lid on jar and label with date and contents. Store in a dark place and let infuse for one month. Make sure fruit stays covered with alcohol. Occasionally check to see if you need to add more brandy (especially in the first few days) as the berries may expand.
- Decant after one month: Place a funnel into a clean sterilized jar and lay a cheese cloth or muslin ontop of the funnel. Carefully pour the brandy through the muslin and funnel letting the cloth catch the berries and being careful not to let them spill into the jar. If you squeeze the liquid from the berries you will have a cloudy extract. I’m fine with this if you are not just let it drip.
Sweeten: The amount of sweetener you put in is up to you. Traditionally one-half part sweetener is added to one part tincture to make a cordial. Once you strain pour liquid into measuring cup to see how much you have. Divide that number in half and that is the measurement for the sweetener.
- Add honey to brandy tincture and store until needed.