pontack sauce

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(for those of you looking at those purple, heavy, drooping bunches on the elder bushes and wanting to do something with them other than wine...)

1 pt. Claret (Sainsbury's cheap 3 quid claret will do fine)
1 pint. Elderberries (destalked - use a fork, it's easy)
1 tspn salt
1 blade of mace
40 peppercorns
12 cloves
1 onion (finely chopped)
A little ginger

Bring the claret to a boil and pour over the elderberries in a casserole.

Cover and put in a low (lowest you can set) oven overnight.

Pour off resulting liquid into a pan.

Add the rest of the ingredients.

Boil for 10 minutes.

Bottle (un-sieved).

Keep for at least 1 year.

Serve with liver or game etc.