Type what you have

Ingredients

• ✓ elderberry
• water
• cinnamon stick
• clove
• ginger root
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
3. 3 Mash berries with a potato mixture to release juices.
4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
5. 5 Stir in honey until thoroughly combined.

By danny k

Ingredients

• ✓ elderberry
• water
• cornstarch
• apple
• lemon peel
• sugar

Instructions

1. 1 Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
2. 2 In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

By THELASTBARON

Ingredients

• ✓ elderberry
• pie crust
• sour cream
• white sugar
• all-purpose flour
• almond extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place one pie crust in the bottom of a 9-inch pie plate.
3. 3 Mix elderberries, sour cream, sugar, flour, and almond extract together gently in a large bowl. Pour into pie crust and spread evenly. Place second pie crust on top; pinch edges to seal. Poke vent holes in the top crust with a sharp knife.
4. 4 Bake in the preheated oven until crust is golden brown, about 45 minutes. Cool before serving, about 15 minutes.

By sewlisa

Ingredients

• ✓ elderberry
• water
• rosehip
• hibiscus flower
• ginger
• cinnamon stick
• clove
• gelatin
• honey
• strawberry

Instructions

1. 1 Combine elderberries, distilled water, rosehips, hibiscus flowers, ginger, cinnamon stick, and cloves in a heavy saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 30 minutes.
2. 2 Strain mixture through a sieve into a bowl, squeezing all juice from berries. Discard solids. Return liquid to the saucepan over low heat. Sprinkle gelatin on top and whisk until dissolved. Remove from heat and let cool until mixture is warm but no longer hot. Stir in honey or pureed strawberries until dissolved.
3. 3 Immediately pour mixture into fun-shaped silicone molds a 9x13-inch baking pan lightly greased with coconut oil.
4. 4 Refrigerate until hardened, about 30 minutes. Remove gummies from molds or cut into pieces. Store in an airtight container in the refrigerator

By RainbowJewels

Ingredients

• ✓ elderberry
• pastry
• sugar
• cornstarch
• water
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a 9-inch pie plate with 1 pie crust. Set aside.
3. 3 Combine elderberries and sugar in a large pot. Whisk cornstarch and water together in a small bowl; stir into berries and cook over medium heat, stirring constantly, until filling bubbles and reaches desired thickness. Stir in more cornstarch slurry if filling is not thick enough. Off heat, stir in lemon juice.
4. 4 Meanwhile, roll remaining crust into a 10-inch circle. Cut into ½-inch strips with a sharp paring knife or pastry wheel. Pour elderberry filling into the prepared pie crust; dot with butter. Moisten rim of pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
5. 5 Bake in the preheated oven until crust is browned and filling is bubbling through holes in crust, about 40 minutes.

By Esther Kenagy