Description
This is probably one of the best elderberry compote recipes, I have come across. I substituted cinnamon with vanilla bean. Elderberry compote recipe is easy to make and isn’t as tricky as Elderberry jam, since the compote doesn’t need to set.
Ingredients
Scale
- 500 gms of ripe fresh elderberries stalks removed
- 2 strips of lemon zest
- 1 split vanilla bean cut into bigger strips
- 250 gms of sugar
- 1/2 cup of lemon juice
- 1 stick of cinnamon (optional) or a teaspoon of powder
Instructions
- Remove the ripe berries from their stalks with a fork. Remove the leaves too.
- Wash the berries thoroughly.
- In a mixing bowl mix the elderberries, lemon zest, vanilla bean.
- If you are using cinnamon stick, remove the stick before cooking.
- Add the sugar and cover the bowl and let it sit overnight.
- Cook the mixture next day in a heavy bottom pot add lemon juice to the berry mixture and cook over medium heat.
- Bring the mixture to a boil and reduce the heat to low.
- Once it starts bubbling pour into sterilized glass jars. If you want to store longer do water bath canning.
Notes
How to serve Elderberry Compote
Elderberry compote can be served in muesli, yogurt or on custards. We like to serve compote with Raclette cheese because it marries well with the strong taste. On the hand, you can eat it plain by itself.
Additionally, you can use the compote on fruit pies or for a wet cake filling. We also like to spread the compote on homemade breads.
- Prep Time: 24 Hours
- Cook Time: 15 Minutes
- Category: Jams & Jellys
Nutrition
- Serving Size: 12