{"id":2250,"date":"2016-09-28T22:07:53","date_gmt":"2016-09-28T20:07:53","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=2250"},"modified":"2022-04-01T13:36:15","modified_gmt":"2022-04-01T11:36:15","slug":"recipe-swedish-elderberry-cordial-syrup","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/recipe-swedish-elderberry-cordial-syrup\/","title":{"rendered":"Recipe: Swedish elderberry cordial"},"content":{"rendered":"

\"Elderberry<\/a> My last post was on how to make red currant cordial<\/a> and this one is similar but using elderberries. The season to go out and pick those nice bunches of ripe elderberries are in September and October. Luckily most people are unaware that you can use the berries or think the berries are toxic, so it is usually quite easy to find lots of berries. Here’s what wikipedia<\/a> says about that:<\/p>\n

The ripe, cooked berries (pulp and skin) of most species of Sambucus<\/i> are edible.\u00a0However, most uncooked berries and other parts of plants from this genus are poisonous. Sambucus nigra<\/a><\/i> is the only variety considered to be non-toxic, but it is still recommended that its berries be cooked slightly for culinary purposes.<\/p><\/blockquote>\n

Of course this recipe is using berries from the Sambucus nigra and so should you!<\/p>\n

You can also get this recipe in swedish!<\/a><\/p>\n

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\"Elderberry<\/div>\n<\/div>\n

Recipe: Swedish elderberry cordial or syrup<\/h2>\n
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Prep Time <\/span>8<\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>1<\/span> hr<\/span><\/span><\/div>
Total Time <\/span>9<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Drinks<\/span><\/div>
Cuisine <\/span>Swedish<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>2<\/span> l<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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