pontack sauce


A forager's alternative to Worcestershire Sauce


  • 500 g elderberries stripped from the stalks
  • 150 g crab apples roughly chopped *
  • 1 onion chopped
  • ½ litre vinegar *
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 8 cloves
  • 300 g sugar I use half and half soft brown and granulated


  1. Into a large pan, tip all the ingredients apart from the sugar.
  2. Simmer on a low heat (or in the simmering oven of the AGA) for an hour and then strain.
  3. Put the liquid back into the pan and add the sugar.
  4. Stir over a low heat until the sugar has dissolved and then boil for about ten minutes until the mixture has reduced slightly.
  5. Bottle.

Recipe Notes

* In the foraging spirit, I use crab apples and cider vinegar, but there's no reason why cooking apples and distilled malt vinegar shouldn't work just as well.