Elderberries are bitter tree fruit that have a tendency to grow at heights of up to 20 feet, so this often makes them difficult to pick ~ which is also why they can be a little pricey at your local farmers' market. And, because elderberries are packed with antioxidants, they've historically been revered for their medicinal purposes. As it was, I didn't think much of ever using the elderberry; until, I ran into a wonderful German farmer selling them, who gladly touted some additional recipes that sounded delicious as I studied the blue beauties. So, I grabbed a bagful and started playing around. After a few batches of trial & error, it turns out that merely a cinnamon stick & some sugar turned up a light, tasty syrup. If you ever come across elderberries at your local market, I highly recommend trying them. The syrup was paired with some organic, gluten-free waffles, and a new breakfast was born.
- 1 cup elderberries, rinsed + destemmed
- 1/2 cup sugar (or you can use honey; if you do, play with the ratio a bit as it will vary)
- 1/4 cup water
- 1 cinnamon stick
- bring elderberries, sugar, water + cinnamon stick to a boil over medium high heat.
- reduce heat and simmer for about 25 minutes.
- strain through a fine mesh sieve, pushing the berries with the back of a spoon.
- refrigerate to thicken.
- serve over waffles, pancakes or as a dipping sauce alongside your favorite breakfast pastry.
- *note: there a lot of great gluten-free waffle recipes out there now. for this particular recipe, the waffles were made from an organic gluten-free mix I was checking out by Birch Benders Micro-Pancakery. it rocks.