How to pick and cook elderberries

Barney Desmazery
, Carol Wilson – Food writer

loading...

Elderberries are at their best in autumn, and can be used for all kinds of treats, from crumbles and pies to jams and liqueurs. Read on for more ideas

From around August to October, elderberries are in season and ready for picking. They're not grown commercially, so if you want fresh berries, be prepared to go foraging. Some varieties of elderberries can be toxic when eaten raw – the best way to avoid this is to make sure you always cook them well first. There are recipes that use raw elderberries, but these are best avoided. Don’t let this put you off, though – once properly identified, prepared and cooked, elderberries are widely and safely used in jams, syrups, sauces and baking.

To learn more, check out our beginner's guide to foraging, which explains what to pick and when, then discover what's in season in autumn to get started.

Meet Barney Barney Desmazery is our skills & shows editor and keen in-house forager. Barney spends a lot of time in Wales, where one of his favourite pastimes over the past 30 years has been learning to identify edible wild plants, including elderberries, with professional forager Craig Evans. Every year, Barney makes a small batch of elderberry syrup to ward off winter colds.

Barney Desmazery chef headshot

What are elderberries?

Elderberries are the small, dark purple fruits of the elder – or sambucus – tree. They grow in heavy clusters from the same creamy-white elderflowers that appear earlier in the year, usually in late spring and early summer.

What do elderberries taste like?

Raw elderberries are sharp, sour and slightly bitter, with a deep, earthy fruitiness. However, elderberries must always be cooked before eating, which mellows their flavour, particularly when combined with sugar, apples, blackberries or warming spices such as cinnamon and ginger.

When is the best time to pick elderberries?

Elderberries generally ripen from late summer to early autumn, with the main UK season running from around August to early October, depending on where you live. Pick them when the whole cluster is richly purple-black, juicy and beginning to hang down under its own weight. Avoid any green or underripe berries.

Elderberries

What to look out for when picking elderberries

Check out our guide to foraging for more information on the best way to gather wild produce. We recommend you consult an expert before picking any wild foods.

Before you pick elderberries:

Identify them carefully Elderberries grow in heavy, downward-hanging clusters on elder trees. The ripe berries should be glossy and deep purple-black, rather than green, red or pale. Check the leaves, bark and overall plant – not just the fruit – and use more than one guide or identification app.
Cook before eating Never eat elderberries raw. Remove as much stalk as possible and cook the ripe berries thoroughly before using; the uncooked fruit and other parts of the elder plant can cause illness.
Prepare for stains Elderberry juice stains hands, clothes, chopping boards and worktops very easily. Wear an apron and gloves, and use equipment you do not mind becoming discoloured.
Forage with an expert when unsure Never eat a wild berry unless you are completely certain of its identification. Use a reputable guide with photos, not illustrations. Or, ideally, forage with an experienced expert – if you are in any doubt, do not pick and do not eat.

What to do with elderberries

Elderberries have lots of culinary uses, and can be baked into crumbles and pies or made into jams and liqueurs. First, remove the berries from the stalks – you can do this quickly by using the prongs of a fork. Be sure to wear an apron, as the juices will stain clothes. We recommend turning your elderberries into a syrup, which can be used for medicinal purposes and may have some potential health benefits.

Always cook elderberries thoroughly before eating them. Their naturally tart, earthy flavour is best balanced with sugar and sweeter fruits such as apples, pears or blackberries. Use them sparingly, too, as too many can make a dish taste overly bitter, tannic or medicinal, rather than richly fruity.

Is it worth foraging, or should I buy dried elderberries?

Fresh elderberries are worth foraging when you want their juicy texture, vivid colour and fresh, wine-like flavour for use in crumbles, jellies, sauces, syrups and homemade cordials. They are rarely sold fresh, however, and stripping the berries from their stalks can be time-consuming. It's also worth remembering that you are taking food away from wildlife. For casual cooks making tea, syrup or an occasional infused drink, dried elderberries are a convenient alternative that can be measured straight from the packet and kept for much longer, but still need to be cooked before eating.

Elderberry recipe ideas

Crumbles

Orchard crumble

The berries have a rich flavour, so they're delicious when cooked with a bit of sugar and mixed with other lighter autumn fruits, such as apples, pears and plums. Try adding a handful of elderberries to a fruit crumble, cobbler, pie or summer pudding.

Jams and chutneys

Bottle of homemade hedgerow ketchup served with grilled sausages in a basket.

They can also be made into jams, chutneys and sauces, which have a wonderful fruity flavour, though the berries are low in pectin, so need the addition of jam sugar or lemon juice to ensure a set. Try our hedgerow ketchup for using up a glut of glorious fruit.

Syrups and sauces

Elderberry syrup in bottle and berries in bowl

Elderberry syrup, made by cooking the berries with water and sugar, straining, then boiling the liquid until reduced and syrupy, is delicious drizzled over ice cream or plain yogurt, or added to a glass of sparkling water or white wine.

Pies

Elderberry and almond pie with a golden crust, sliced to reveal the deep purple fruit filling.

Put your sprigs to good use with our elderberry & almond pie, which is bursting with the flavours of the season. It makes an indulgent family dessert when served with a scoop of ice cream or drizzle of fresh cream.

The Food Standards Agency recommends cooking elderberries to destroy toxins present in the raw berries that may cause you to feel unwell.

Elderberry useSweetness levelsPrep effortAdded sugar needed?Freezer suitabilityBest fruit pairingsElderberry jamMedium to high once cookedModerateUsually yesExcellentApple, blackberry, plumElderberry syrupMediumModerateYes, typically honey or sugarVery goodGinger, lemon, cinnamonElderberry pie or crumbleMediumModerate to highUsually, yesGoodApple, pear, blackberryElderberry wineDry to medium-sweetHighYesPoor once madeBlackberry, damson, blackcurrantElderberry cordialSweet - serve dilutedModerateYesVery goodLemon, orange, blackcurrantElderberry jellySweet and tartModerateYesExcellentCrab apple, redcurrantFrozen elderberries for bakingNaturally tartVery easyDepends on recipeExcellentApple, blackberry, raspberry

Common problems and quick fixes

Bitter or overly earthy flavour Elderberries can taste bitter if too many are used or underripe fruit and stalks have slipped into the pan. Balance the flavour with sugar, lemon juice or sweeter fruits such as apples, pears or blackberries.
Jam hasn’t set Elderberries are relatively low in pectin, so jams often need help to set. Always use jam sugar that has added pectin, and if your jam hasn’t set, return it to the pan with a little lemon juice or additional high-pectin fruit, such as cooking apple. Boil rapidly before testing again on a chilled saucer.
Gritty texture The tiny seeds can give elderberry preserves a slightly gritty finish. For a smoother result, cook the fruit until soft, then pass through a fine sieve or jelly bag before adding the sugar.
Stained hands and equipment Elderberry juice stains quickly, so wear gloves and an apron when preparing it. Wash hands, chopping boards and worktops straightaway with warm, soapy water; lemon juice can help lift any lingering marks.
Underripe berries Avoid using green, red or pale berries, as they are more bitter and unsuitable for cooking. Pick only fully ripe, deep purple fruit.

Have you tried cooking with elderberries? Let us know in the comments below.

Comments, questions and tips

Choose the type of message you'd like to post

CommentQuestionTip

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now