Pontack sauce is an old traditional recipe named after ‘The Pontack’s head’ a restaurant in London in the 17th Century. It has a good strong flavour, I think it’s a little bit like HP Sauce. Ideally keep it for a few months before using, as the flavours mellow. It goes especially well with cold meats and game but you can also use it to add a fruity richness to gravies or sauces.
This is my version of it.
- 500g Elderberries (washed and stalks removed)
- 250ml White wine vinegar
- 250ml Balsamic vinegar
- 1 Red onion chopped
- 15g fresh root ginger bruised
- 1tsp ground Allspice
- Salt and Pepper to taste
- 170g Demarara sugar
Put all the ingredients, apart from the sugar, into a heavy based saucepan and cook on a low heat for 2 hours. Strain the mixture through a fine mesh seive into a clean pan, squashing as much through as possible. Add the sugar and bring to the boil. Cook for 10 minutes and pour into sterilised bottles or jars.
Hope you like it !