Savoury Elderberry Recipe

Elderberry Pan Sauce

A quick, rich stove-top sauce made with elderberry juice, pan drippings, stock, herbs, and butter. It is a beautiful way to finish roasted pork, chicken, duck, venison, turkey, or a cozy farm-style dinner.

Prep: 5 minutes Cook: 10–15 minutes Makes: About 1 cup Best served warm
Elderberry pan sauce spooned over sliced roasted meat with herbs on a rustic platter

Elderberry pan sauce is one of the easiest ways to make a simple dinner feel special. After cooking meat, the browned bits left in the pan are full of flavour. Elderberry juice adds deep colour and a gentle tartness, while stock, herbs, and butter turn everything into a smooth, savoury sauce.

Ingredients

  • 1/2 cup elderberry juice
  • 1/2 cup chicken, beef, pork, or vegetable stock
  • Pan drippings from cooked meat, if available
  • 1 small shallot or 2 tablespoons onion, finely minced
  • 1 tablespoon apple cider vinegar or balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey, optional
  • 1 teaspoon fresh thyme or rosemary, finely chopped
  • 1 tablespoon butter
  • Salt and black pepper, to taste
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce
Important:
Use cooked elderberry juice for this recipe. Elderberries should be cooked before being used in recipes.

Instructions

  1. After cooking your meat, remove it from the pan and set it aside to rest. Keep the browned bits and drippings in the pan.
  2. Place the pan over medium heat. Add the minced shallot or onion and cook for 1 to 2 minutes, stirring often, until softened.
  3. Add the elderberry juice and stock. Stir well, scraping the bottom of the pan to lift the browned bits.
  4. Stir in the vinegar, Dijon mustard, maple syrup or honey if using, and herbs.
  5. Simmer for 8 to 12 minutes, or until the sauce reduces slightly and the flavour deepens.
  6. For a thicker sauce, stir in the cornstarch mixture and simmer for another 1 to 2 minutes.
  7. Remove from heat and whisk in the butter. Taste and adjust with salt and black pepper.
  8. Spoon the warm sauce over sliced meat or serve it on the side.
Tip: Add the butter at the end, off the heat, so the sauce stays glossy and smooth.

Best With

Pork tenderloin, roast chicken, turkey, duck, venison, beef, meatballs, roasted vegetables, mashed potatoes, and holiday leftovers.

Storage

This sauce is best served fresh, but leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently.

Flavour Notes

Savoury, glossy, lightly tart, rich, and herb-forward with a deep elderberry finish.

Recipe Notes

This elderberry pan sauce can be adjusted depending on the meal. For pork or chicken, use chicken stock and a little maple syrup for a softer flavour. For beef or venison, use beef stock, extra black pepper, and rosemary. For turkey or holiday meals, add thyme and a touch of balsamic vinegar. The sauce should taste balanced: savoury first, with elderberry adding colour, brightness, and depth.

More Elderberry Recipes

Explore more ways to use elderberries in savoury sauces, drinks, baking, preserves, and farm kitchen favourites.

Back to Savoury Uses Back to Elderberry Recipes
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