ELDERBERRIES FOR SALE RECIPES

Name: Elderberry Orange Pear Juice
Prep time: 3 min
Total time: 6 min
Yield: 1
Cuisine: American
Ingredients: 1 oz elderberry juice (2 tablespoons); 13.5 oz pear (bosc) (2 medium pears); 3.5 oz orange (peeled) (2/3 medium orange); 0.25 oz ginger (1 inch ginger ); 0.1 oz turmeric (1/2 teaspoon); 0.6 oz lemon (1/6 medium lemon); 0.04 oz sea buckthorn oil (optional) (1/4 teaspoon)

ELDERBERRY ORANGE PEAR JUICE | GOODNATURE

Elderberry Orange Pear Juice | Goodnature image

When cold and flu season comes knocking, this tasty orange-pear-elderberry juice recipe will help you keep symptoms at bay.

Provided by Robin Frey

Categories Breakfast Snack

Total Time 6 minutes

Prep Time 3 minutes

Yield 1

Number Of Ingredients 7

Ingredients

1 oz elderberry juice (2 tablespoons)
13.5 oz pear (bosc) (2 medium pears)
3.5 oz orange (peeled) (2/3 medium orange)
0.25 oz ginger (1 inch ginger )
0.1 oz turmeric (1/2 teaspoon)
0.6 oz lemon (1/6 medium lemon)
0.04 oz sea buckthorn oil (optional) (1/4 teaspoon)

Steps:

Wash produce thoroughly.
Peel the oranges and weigh the produce.
Quarter the lemons and place them directly into the press. If you do not have a juice press, peel the lemons and juice with the rest of the produce.
Grind and press/juice the remaining produce together.
Mix in elderberry juice.
Add 5-6 drops of sea buckthorn oil to each serving (optional).

Nutrition Facts : Calories 100 kcal, ServingSize 12 oz

ELDERBERRY PIE - ADAMANT KITCHEN

Elderberry Pie - Adamant Kitchen image

This simple old fashioned elderberry pie comes together with just a few ingredients, and it's a real crowd pleaser

Provided by Ashley Adamant

Total Time 0S

Yield 9

Number Of Ingredients 10

Ingredients

2 1/4 cups flour
1 cup butter
1/2 tsp salt
4 to 6 tbsp water, cold
4 cups elderberries, stemmed
1 cup sugar
3-4 tbsp corn starch
(or tapioca starch)
2 tbsp lemon juice
1/2 cup water (see note)

Steps:

Prepare the pie crust by mixing flour and salt (with a tbsp of sugar if desired) and then cutting the butter into the flour mixture until crumbly. Add water and bring the mixture together into a cohesive mass. Divide into two pieces, wrap and refrigerate.
Clean and stem the elderberries.
Place the sugar, cornstarch and water in a saucepan large enough to hold all the filling. Bring the mixture to a boil, stirring to dissolve.
Add elderberries and lemon juice and cook another 2-3 minutes until heated through. Set aside to cool slightly while you prepare the crust.
Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan.
Fill the crust with the elderberry pie filling, and then top with the second half of the crust (as a lattice top or solid top pie).
Seal the edges, and optionally, pain the top with milk or egg white for a golden crust. A sprinkle of sugar on top is also a nice decorative touch.
Bake at 425 for 30 minutes and then reduce the oven temperature to 350 for an additional 20 to 30 minutes until the crust is browned and filling bubbly.
Allow the pie to cool completely before cutting.

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