Pontack sauce Q

[KMO]

Hello. I made Pontack sauce at the weekend wondered if I had got it right. What consistency should it be?? :roll: And what else does it go with appart from liver? as we're vegi but I just fancied trying the recipe out!

 

[bushwacker bob]

what is it? :roll: :shock:

 

[Realgar]

Never tried it but the ingredients look like they'd go well with any sort of game - pigeon and goose especialy and probably prety well with pork.

I must make some.
Realgar

 

[KIMBOKO]

Best left for several months then the sharp vinegar taste mellows then use as worcestershire sauce.

 

[george]

Sounds great - but what is it?

George

 

[MarkG]

Mine came out VERY slightly thicker than just vineger with a load of onion in it.

 

[bothyman]

Sounds great - but what is it?

George

I was wondering the same thing.

Is this what you are on about?? :?:

Did I miss something?? :roll:


Pontack Sauce
1 pt. Claret
1 pt. Elderberries (destalked)
1 tspn salt
1 blade of mace
40 peppercorns
12 cloves
1 onion (finely chopped)
A little ginger

Boil the claret and pour over the elderberries in a large casserole dish. Cover and put in a VERY low oven overnight. The next day pour off the liquid into a saucepan and add the salt, the mace, the peppercorns, the cloves, the onion and the ginger. Boil for 10 minutes and bottle in sterile bottles with the spices.

Keep for at least 1 year, preferrably several years.

It has a fruity taste and goes very well with liver.

 

[Tantalus]

another one well worth trying this time of year is rowan jelly

has a lovely tangy bitter taste that reminds me of gin in a way

try a couple of berries off the tree and you will see what i mean, they are edible honest

good with game or whatever your fancy for those that dont eat game

mmmm stilton and rowan jelly :d

Tant

 

[bushwacker bob]

White or red Rowan Tant?

 

[Tantalus]

oooh i never tried the white ones

maybe i'm just too traditional ?

the red ones make a nice pink jelly

Tant

 

[george]

Thanks Bothyman

George

 

[KMO]

Thanks ever so. I thought it might be used abit like a worcester sauce.
My recipe used vinegar not claret, then peppercorns, cloves, shallots, all spice and salt, oh and lots of elderberries obviously. It was all strained out though. Apparently 7 years wait is traditional.
Going to make hedgerow jam next.