Every August I start gathering and drying elderberries for one of my favourite winter wellness traditions: a quick little batch of homemade elderberry syrup. This recipe is wonderfully simple, and because it isn’t canned, even non-canners can take it on easily!

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This syrup stays in the fridge and is meant to be enjoyed fresh. That’s actually the whole point: elderberry’s beneficial compounds can be sensitive to high heat, so skipping the canning process protects the good stuff. It also protects the apple cider vinegar and raw honey from being heated and loosing their properties. It takes only about 30 minutes from start to finish, and in our house we take a spoonful a day as part of our seasonal wellness rhythm.

Here’s how to make your own small batch:

I made 3 x 250 ml jars with this recipe.

Ingredients

• 3/4 cup dried elderberries

• 3 cups filtered water

• 1 cinnamon stick

• 8 whole cloves

• 1 tablespoon fresh ginger, sliced

• 1 cup raw honey

• 1/4 cup apple cider vinegar

Instructions

1. Add elderberries, water, cinnamon, cloves, and ginger to a small pot.

2. Bring to a boil, then lower to a gentle simmer for 20–25 minutes, or until the liquid reduces by almost half.

3. Remove from heat and let it cool slightly.

4. Strain through a fine mesh sieve, pressing the berries to get every drop.

5. Once the liquid is cool, stir in the raw honey and apple cider vinegar.

6. Transfer to 250 ml clean jars and label,  store in the refrigerator for up to 4–6 weeks.

How to Use It

Take one spoonful a day during the colder months, or a little more if you feel something coming on. You can also swirl it into yogurt, or add it to warm (not hot) water as a cozy winter tonic.

Small batch, simple ingredients, big comfort — exactly the kind of old-school, practical wellness our grandparents always knew.