Yield: 1 Servings
|2 cups||Elderberries, stemmed|
To make the elderberry vinegar, place 2 cups (½ liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar. Cook in a 300F (150C) oven for 1½ hours, or until the berries burst. Let the mixture stand overnight, then strain through a jelly bag.