These little berries are literally bursting with goodness. It’s like nature has given them to us just as the seasons break as a way of saying “hey, have these, they are great for seeing you through the winter months”.
Not to be eaten raw but cooked through (taking off stems, stalks and no green ones - apparently also not advised for pregnant or breastfeeding).

They are found in hedgerows right now!
I learnt this recipes with the wonderful @thecraftyherbalist years ago - I highly recommend her courses as she’s incredibly knowledgeable.
I have slightly adapted the recipe over the years but it’s lovely.
In this video I had made a big batch so it took longer to cook but it gives you a rough idea of what it looks like etc and what to do.

DO REMEMBER to remove all stalks and green berries as these can be toxic. Recipe is also on instagram here

200g fresh elderberries
100g blackberries
1 cinnamon stick
2 star anais
2 cm of fresh ginger sliced
5 cardamon pods
1 small sprig of thyme
unrefined sugar
 
Method - place berries and spices in to a saucepan and add 250ml water (or enough water to cover them). Bring to the boil on a medium heat, uncovered and simmer for 20-30 minutes. Stirring every now and again.
Remove from the heat and leave to cool and strain the liquid through a sieve ideally lined with some muslin cloth to prevent seeds going into the syrup.
Measure how much liquid you have taken and then add the same amount of sugar (ie if 200ml then add 200g sugar). Bring to the boil and then down to a simmer, stirring all the time and simmer for about 15 minutes until it’s reduced and thickened.
Pour into sterilised bottles and enjoy.
According to bbc goodfood this should keep for 3 months in the fridge and freeze up to a year
I like mine when I’m feeling a bit run down diluted in hot water with some honey and thyme