PANTRYFLEX

stove · gastrique

★ STARRED KITCHENPrep 10 minCook 15 min

Copperrail 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

Ratio by volume: Red Wine 375 ml, Port 375 ml, Redcurr Jelly 20 ml, Balsamic 100 ml
Red Wine 375 mlPort 375 mlRedcurr Jelly 20 mlBalsamic 100 ml

Ingredients

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

Method

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

Companion jar

Copperrail Elderberry wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

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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).

Originally published as Elderberry Dressing.

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

More from this kitchen

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 — its companion jar is below.

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.

Companion jar