Method
Put 500g elderberries (washed and stalks removed), 250ml white wine vinegar, 250ml balsamic vinegar, 1 chopped red onion, 15g bruised fresh ginger, 1 tsp ground allspice, salt and pepper into a heavy based saucepan. Cook on a low heat for 2 hours or in a very low oven for 6 hours. Strain through a fine mesh sieve into a clean pan, squashing as much through as possible. Add 170g demerara sugar, bring to the boil. Cook 10 mins. Pour into sterilised bottles or jars. Keep a few months before using for best flavour.