1 pint rough red wine 1 pint vinegar 2 pints elderberries A teaspoon of salt 50 peppercorns 10 cloves One small onion finely chopped A small handful of dried mushrooms A pinch of mace 10 schewuane pepper corns
Put the wine, vinegar and berries in a large pot or non metal saucepan. Put over a low heat or in a slow oven for hours (taking an hour or two to reach simmering point is ideal. Leave to sit for at least 12 hours and then stain through jelly bag over night. Reheat with spices and flavourings and bottle whilst still hot. Or reheat, bottle and shove the spices into the bottle. Leave to mature for at least 3 months preferably a year.