Recipe Pontack

[Morning Glory]

Another recipe which uses allspice. Pontack is a very old English recipe for a savoury sauce (some say its a little like Worcestershire sauce). It very 'in season' here as it is made from Elderberries. It keeps for years (apparently). Its served mainly with game. But I can't see why it wouldn't work with other foods. If you are interested in the history of this sauce there is a website where you can also purchase it ready-made:
http://www.pontack.co.uk/history.html

INGREDIENTS

• 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

METHOD
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.

 

[Berties]

Have had pontack before but the connection with balsamic is unusual,the spices are quite traditional the red onion is not unusual!bordeaux is still a distance from Italy and Defoe Is a name from the Channel Islands ,with those dates food has been interesting for centuries ,but you needed money

 

[Morning Glory]

Have had pontack before but the connection with balsamic is unusual,the spices are quite traditional the red onion is not unusual!bordeaux is still a distance from Italy and Defoe Is a name from the Channel Islands ,with those dates food has been interesting for centuries ,but you needed money

The recipe seems to vary. There isn't a definitive one - but they all seem to contain allspice! I found another one which uses red wine vinegar not balsamic. Didn't understand what you mean re Italy and Defoe... Perhaps I should find Pam Corbin's recipe (River Cottage preserves expert).

 

[Morning Glory]

Pam Corbin's version of Pontack.

Makes 1 x 350ml bottle

500g elderberries
500ml cider vinegar
200g shallots, sliced
6 cloves
4 allspice berries
1 blade of mace
1 tbsp black peppercorns
15g root ginger bruised

Place elderberries in dish with vinegar put in very low oven for 4-6 hrs or overnight. Remove strain through seive, crush berries to obtain max juice.
Put juice in a pan with sliced shallots, spices and ginger. Bring back to boil and cook for 20-25 mins until slightly reduced. Remove from heat and strain.
Return to pan and bring back to boil then boil for 5 mins. Pour into warm sterilised bottles and seal. Store in a dark cupboard and enjoy.

 

[Wandering Bob]

@morning glory excellent - thanks for the cross-reference

A footnote to this ….origin of name - Pontack's was the name of a famous restaurant in Lombard Street. And it was also suggested that you should store the sauce for seven years before using....how long did you keep yours before trying it?

 

[Morning Glory]

@morning glory excellent - thanks for the cross-reference

A footnote to this ….origin of name - Pontack's was the name of a famous restaurant in Lombard Street. And it was also suggested that you should store the sauce for seven years before using....how long did you keep yours before trying it?

I have never made it! I think I was researching recipes containing allspice and came across it. I really ought to....