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ELDERBERRY COMPOTE VARIATIONS (ELDERBERRY STEW)
Elderberry compote (elderberry stew) with apples, peaches, rosemary and sour cream.
Prep Time 30 minutes
Cook Time 15 minutes
Servings
mason jars
Ingredients
elderberry compote variation no. 1 (with sour cream)
  • 10 umbels elderflowers
  • 2 apples
  • 3 peaches
  • 1 lemon sqeezed
  • 4 tablespoon sugar
  • 1 cup sour cream
elderberry compote variation no. 2 (with rosemary)
  • 10 umbels elderberries
  • 4 apples
  • 4 peaches
  • 1 lemon sqeezed
  • 4 tablespoon sugar
  • 1 teaspoon rosemary dried
Prep Time 30 minutes
Cook Time 15 minutes
Servings
mason jars
Ingredients
elderberry compote variation no. 1 (with sour cream)
  • 10 umbels elderflowers
  • 2 apples
  • 3 peaches
  • 1 lemon sqeezed
  • 4 tablespoon sugar
  • 1 cup sour cream
elderberry compote variation no. 2 (with rosemary)
  • 10 umbels elderberries
  • 4 apples
  • 4 peaches
  • 1 lemon sqeezed
  • 4 tablespoon sugar
  • 1 teaspoon rosemary dried
Instructions
for both variations:
  1. “Comb” elderberries with a fork from the stems. Squeeze out the lemon. Cut apples and peaches into small pieces. Peeling is not necessary.
  2. Put elderberries, apples, peaches and lemon juice in a saucepan. Bring to boil with about 100 ml of water (cook without lid). Add sugar. Approximately simmer for 10-15 minutes, stirring regularly.
variation 1 (with sour cream)
  1. Remove from the heat and pour into clean jam jars or serve immediately. Garnish with 1-2 spoons of sour cream before serving.
variation 2 (with rosemary)
  1. At the beginning, mix 1 teaspoon of rosemary into the berries and bring to boil. Then pour into sterile jam jars and seal, or serve immediately.
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