Elderberry Dressing

Name: Elderberry Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: American
Ingredients: half a bottle (375 ml) Red Wine; half a bottle (375 ml) Port; 4 tsp (20 ml) Redcurrant; 100ml Balsamic; juniper berries, to taste Juniper; 150g Sugar; 250g, added after the reduction Elderberry

Independent adaptation of a publicly published James Mackenzie recipe. Not affiliated with, sponsored by, or endorsed by James Mackenzie.

Elderberry from a starred kitchen.

Ratio

Red Wine 375 mlPort 375 mlRedcurrant 20 mlBalsamic 100 ml

Ingredients

Red Wine — half a bottle (375 ml)
Port — half a bottle (375 ml)
Redcurrant — 4 tsp (20 ml)
Balsamic — 100ml
Juniper — juniper berries, to taste
Sugar — 150g
Elderberry — 250g, added after the reduction

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

James Mackenzie works in British gastropub / Yorkshire game at The Pipe and Glass Inn; credentials include Michelin 1* (The Pipe and Glass Inn, South Dalton).

Adapted from a James Mackenzie recipe (James Mackenzie / Great British Chefs (venison tartare)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from James Mackenzie / Great British Chefs (venison tartare) (published as “Elderberry Dressing”). Full citation lives in Provenance.