Elderberry Chutney

For the elderberry chutney, grate the elderberries, cook with a little water for about 15 minutes and pass through a fine sieve.

Wash or peel and chop the fruit and onion. Bring to a boil with sugar and wine over high heat.

Add cloves and ginger and simmer over low heat in an open saucepan until the liquid has almost evaporated.

Stir occasionally. Season to taste with cayenne pepper and salt. Pour the elderberry chutney into prepared jars and seal well.

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