½ tsp whole allspice, ½ tsp cloves
1 piece stick cinnamon, ¼ tsp ginger
4 cups fresh elderberries, or 2 cups dried
1 cup cold water
16 oz. honey
1½ cups brandy
Tie spices in a cloth bag. Pick over and wash berries. Place in a stainless steel pot cover with water, and simmer until thoroughly soft; then strain. Measure, and to each quart of juice add 1 1/2 cups honey. Add spice bag and simmerl 20 minutes. Let cool, and measure again. To each quart of syrup, add 1 pint brandy. Bottle and cork tightly.
Will keep; improves with age.