Something a lot of folks are really struggling with at the moment are the dreaded 'winter bugs'... kids coming home from school or nursery jam packed with snotty noses, runny tummies (!) and coughs galore!
Now I'm not claiming we're some miraculous homesteading family who never get ill (far from it!) BUT I have seen a decrease in our winter ailments since I started giving the kids (and us) elderberry syrup.
Elderberries have LONG been used in this way to help boost our immune systems and fight off illness. I used to buy the little Sambucol bottles - but at £12 for 120ml... it became an expensive precaution!
So... I started making my own! Up here in Northumberland we have a ton of elderberry trees, and here on the farm especially we are abundant in them!
The elder (Sambucus) plant—its berries, flowers, and bark, have been used across the world for centuries. Modern research now backs up the traditional use of elderberries, demonstrating their potential to support the healthy functioning of the immune system.
In this recipe I also include other herbs known for their immune boosting and healing properties, such as cinnamon, cardamom, orange peel and star anise (all very festive smells and flavours, right? That's because our ancestors would have been burning, drinking and cooking with these herbs in the winter months to maintain their health... we've lost the knowledge behind why these smells remind us of winter...!
Elderberries, while powerful, can be quite tart on their own, but when sweetened, their distinctive flavour really comes to life. It’s no wonder that elderberry syrup is often used as a treat in its own right—drizzled over pancakes, stirred into porridge, or even added to desserts. In our house, we tend to just have a spoonful of the stuff most days during 'cold season'. I've even been known to add it to a hot mug of water as a holistic & pregnancy/ breastfeeding safe alternative to lemsip!
I remember reading about the significance elder trees used to have for our ancestors, and how it was always the matriarch of the family who would seek permission from the trees to harvest their fruit. I loved that - and genuinely find it interesting and significant that I didn't feel it was my 'place' to pick the elderberries here at the farm until just last year, once hubby and I had been living at the 'main' farmhouse for about 5 years. Taking my place as the (junior... my MIL is still thriving!) matriarch.
Anyway... this elderberry syrup recipe is absolutely lush. You can either just have it by the spoonful either every other day or so, or just when you're feeling run down. It also makes a lovely cordial for either cold or warm drinks (a gorgeous healing alternative to lemsip!)
What you'll need:
About 400g of fresh, or frozen berries, or 200g dried Elderberries
2 cinnamon sticks
2 - 3 star anise
2.5cm piece of fresh ginger, sliced or grated
10 cardamom pods
5 whole cloves
1 tsp unwaxed orange peel
Castor or granulated sugar/ honey to taste.
500ml water
Muslin cloth for straining
What to do:
Put the elderberries, spices and orange peel into a large saucepan (I use one of my MIL's ancient heavy bottomed ones!) and pour over 500ml water.
Bring to a boil over a medium heat, and then allow to simmer for 20 - 30 mins, uncovered, stirring occasionally.
Once the liquid has reduced somewhat (sorry, super vague I know, but you'll get a feel for it!) take off the heat and allow to cool.
Once cool get your muslin cloth out and slowly pour the mixture, bit at a time through the cloth, and into another pan, so that you're filtering out all the 'bits'. Make sure you get all that gooey elderberry goodness by squeezing the mixture through the muslin with your hands... this is a messy job!
Once you're left with just gooey goodness you can add your sweetener of choice. I personally go for castor sugar, just because we're sweet fiends and I find that as the old Mary P says... "A spoon full of sugar helps the medicine go down"... But if you're more health conscious than us, a couple spoons of nice local honey would probably be even better!
I usually pop the mixture back on the hob to make sure the sugar is properly mixed and dissolved - it's at this point that the mixture tends to look and feel more syrup like.
Once cooled decant into air tight containers. I personally use little glass bottles, but you could use anything really!
Store in the fridge until you're ready to use (The syrup should last for a good few months in the fridge in an airtight glass container! We normally plow through this during 'cold season' but have known it last 4 months in our house)
I hope you enjoy!
Lots love, Doula Jess x x
Jessica Ord is a multi award winning doula, birth educator and author. She lives on her rural family farm in Northumberland with hubby Farmer Richard and their 2 wildlings Monty (7) and Primrose (3).
To date her birth preparation and hypnobirthing courses have helped over 400 free thinking parents across the world have birth experiences which left them feeling healthy, happy and whole.
She runs monthly in person birth prep courses from her welcoming antenatal studio on the farm, has an award winning Online 'self study' hypnobirthing course, and serves families across the North East as a birth Doula.
You can find out more about her work here:
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