Purpose

A concentrated elderberry preparation designed for daily immune support and seasonal use.

Ingredients

• 1 cup dried elderberries
  
• 4 cups filtered water
  
• Optional spices: cinnamon stick, clove, ginger, allspice
  
• ¾ cup raw honey (or sweetener of choice)
  

Preparation

1. Combine elderberries, water, and spices in a medium saucepan.
   
2. Bring to a boil, then immediately reduce to a low simmer.
   
3. Simmer 45 minutes, lid slightly ajar.
   
4. Remove from heat and strain out plant material.
   
5. Allow liquid to cool slightly (warm, not hot), then stir in honey until fully dissolved.
   

Storage & Shelf Life

• Refrigerate in a sealed glass jar.
  
• Shelf life: 2–3 months refrigerated when prepared cleanly.
  
• Always use a clean utensil when dispensing.
  

Notes

• Honey should never be added while liquid is hot, as heat degrades enzymes.
  
• Syrup thickness will vary depending on simmer time.
  

Purpose

A non-alcoholic, shelf-stable preparation that combines vinegar extraction with honey for digestive and immune support.

Ingredients

• Dried elderberries (¼–½ jar volume)
  
• Apple cider vinegar (raw, unfiltered recommended)
  
• Raw honey (added after infusion)
  

Preparation

1. Fill a clean glass jar ¼–½ full with dried elderberries.
   
2. Cover completely with apple cider vinegar, leaving ~1 inch headspace.
   
3. Seal and store in a cool, dark place for 2–6 weeks, shaking occasionally.
   
4. Strain out plant material.
   
5. Add honey at a 1:1 ratio (equal parts infused vinegar to honey). Stir well.
   

Storage & Shelf Life

• Store sealed in a cool, dark place or refrigerator.
  
• Best potency within 6 months; usable up to 12 months.
  

Notes

• Honey is added after infusion to avoid inhibiting vinegar extraction.
  
• Oxymels are naturally acidic and shelf-stable when prepared correctly.

Purpose

A concentrated alcohol extract capturing alcohol-soluble compounds, including flavonoids and resins.

Ingredients (half-pint jar)

• ⅓ cup dried elderberries
  
• ⅔ cup alcohol (80–100 proof vodka or brandy)

Preparation

1. Add elderberries to a clean, sterilized half-pint mason jar.
   
2. Cover with alcohol, leaving 1–2 inches headspace.
   
3. Seal, label, and store in a dark place for 4–6 weeks, shaking occasionally.
   
4. Strain and bottle in amber glass dropper bottles.
   

Storage & Shelf Life

• Shelf life: 1–3 years when stored cool and dark.

Notes

• Alcohol strength below 80 proof is not recommended for long-term stability.
  
• Label with date and alcohol used.

Purpose

Combines tincture potency with honey for a smoother, more palatable extract.

Ingredients

• Dried elderberries (½ jar volume)
  
• 80–100 proof alcohol
  
• Raw honey
  

Preparation

1. Fill a jar halfway with dried elderberries.
   
2. Cover with alcohol, leaving ~1 inch headspace.
   
3. Infuse 4–6 weeks, shaking every few days.
   
4. Strain the tincture.
   
5. Combine 2 parts tincture : 1 part honey (adjust to taste).

Storage & Shelf Life

• Store in dark glass bottles.
  
• Shelf life: ~2 years when stored properly.

Purpose

A gentle, alcohol-free extract suitable for children and those avoiding alcohol.

Ingredients

• Dried elderberries (½ jar volume)
  
• 2 cups vegetable glycerin
  
• ½ cup water
  

Preparation

1. Fill a quart jar halfway with dried elderberries (optional additional herbs may be added).
   
2. Mix glycerin and water; pour over herbs until fully covered.
   
3. Seal and infuse 4–6 weeks, shaking every few days.
   
4. Strain and bottle.
   

Storage & Shelf Life

• Shelf-stable up to 1 year in a cool, dark place.
  
• Best potency within 6 months.
  
• Refrigeration extends freshness to 9–12 months.
  

Notes

• Shake gently before use; settling is natural.

Purpose

A simple, sweet preparation for teas, yogurt, and everyday use.

Ingredients

• Dried elderberries
  
• Raw honey
  

Ratio

• 1:2 elderberries to honey
  
  Half-pint jar:
  
  ⅓ cup dried elderberries
  
  ⅔ cup honey
  

Preparation

1. Combine elderberries and honey in a clean jar.
   
2. Stir well, seal, and infuse 1–2 weeks.
   
3. Strain and store.
   

Storage

• Shelf-stable when kept sealed and clean.
  
• Store away from heat and light.

Purpose

Rehydration restores texture, color, and flavor while making elderberries suitable for cooking and baking applications.

Option A: Warm Rehydration

Ingredients

• 1 cup dried elderberries
  
• 2 cups hot water (~160°F, not boiling)

Method

1. Place elderberries in a heat-safe bowl.
   
2. Cover with hot water.
   
3. Steep 30–45 minutes, until plump.
   
4. Strain and use as desired.
   

Option B: Cold Rehydration

Ingredients

• 1 cup dried elderberries
  
• 2 cups water
  

Method

1. Combine in a jar.
   
2. Refrigerate 8–12 hours.
   
3. Strain before use.

Notes

• Cold rehydration preserves delicate antioxidants.
  
• Rehydrated berries are best for baking, compotes, teas, oxymels, and syrups.
  
• Jam-making requires additional technique; rehydrated berries alone may not set properly.

Purpose

A functional baked good combining elderberry anthocyanins with cranberry polyphenols.

Yield

Approximately 9 muffins

Ingredients

• ¾ cup rehydrated elderberries
  
• ¾ cup fresh cranberries
  
• 2 cups flour
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• ½ cup honey or maple syrup
  
• ½ cup melted butter or coconut oil
  
• 2 eggs
  
• 1 tsp vanilla
  
• ½ cup milk
  
• Optional: orange zest or chai spice
  

Preparation

1. Preheat oven to 350°F.
   
2. Whisk dry ingredients together.
   
3. In a separate bowl, mix eggs, sweetener, butter/oil, milk, and vanilla.
   
4. Combine wet and dry ingredients.
   
5. Fold in elderberries and cranberries.
   
6. Bake 18–22 minutes, until set.
   

Optional Glaze

• 2 tbsp reserved elderberry soaking liquid
  
• ½ cup powdered sugar

Mix and drizzle once muffins are cooled.

Storage

• 3–4 days at room temperature
  
• Up to 1 week refrigerated

Purpose

A thick, spoonable fruit preparation for bowls, toast, and desserts.

Ingredients

• 1 cup dried elderberries (rehydrated)
  
• 1 cup blueberries
  
• Zest of 1 lemon
  
• 1 tsp vanilla
  
• 1 cinnamon stick
  
• 1 cup sugar
  
• 1–2 tsp lemon juice
  

Preparation

1. Rehydrate elderberries in 2 cups hot water (1 hour minimum).
   
2. Combine all ingredients in a saucepan.
   
3. Simmer 30+ minutes until glossy and syrupy.
   
4. Adjust consistency with water or sugar as needed.
   

Storage

• Refrigerate 7–10 days.

Ingredients

• 2 cups yogurt (full-fat or plant-based)
  
• 2–3 tbsp elderberry syrup
  
• 1 tbsp honey (optional)
  
• Toppings: granola, coconut flakes, cacao nibs, berries, nuts

Preparation

1. Spread yogurt on parchment-lined tray.
   
2. Swirl in syrup and honey.
   
3. Sprinkle toppings.
   
4. Freeze 3–4 hours, then break into pieces.
   

Storage

• Keep frozen.

Ingredients

• 1 cup peeled, diced apples
  
• 2 cups elderberry syrup
  
• Optional: honey to taste

Preparation

1. Blend all ingredients until smooth.
   
2. Pour onto silicone mats or lined tray.
   
3. Dehydrate at ~100°F for 8–14 hours, or
   bake at lowest oven setting, checking frequently.
   

Done when

• Dry to the touch
  
• Flexible, not sticky
  
• Peels cleanly in one sheet

Ingredients

• 1 cup elderberry syrup
  
• 3 tbsp unflavored beef gelatin
  
• Optional sweetener
  

Preparation

1. Gently warm syrup in a saucepan.
   
2. Whisk in gelatin until dissolved.
   
3. Heat on low 5 minutes, do not boil.
   
4. Pour into silicone molds.
   
5. Refrigerate until set.
   

Storage

• Refrigerate up to 2 weeks.

Ingredients

• 2 tbsp elderberry syrup
  
• 2 tbsp apple cider vinegar
  
• ¼ cup olive oil
  
• 1 tsp Dijon mustard
  
• Salt and pepper to taste
  

Preparation

• Whisk until fully emulsified.
  

Storage

• Refrigerate and use within 1–2 weeks.

Purpose

A versatile infused vinegar for dressings, marinades, and shrubs.

Ingredient

• 1 cup rehydrated or fresh elderberries
  
• 2 cups apple cider vinegar
  

Preparation

1. Combine in a quart jar.
   
2. Infuse 2–4 weeks.
   
3. Strain and store.