This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
Give your immune system an all-natural cold and flu fighting boost, with this Pressure Cooker Elderberry Syrup.
Cold and flu season, how I loathe thee! Not only do I get to experience these illnesses first hand in my home, I also work in a family care clinic and care for patients infected by these nasty viruses and all the complications that go with them. My neighbor introduced me to Elderberry a few years ago and in desperation to find something to help protect my family from repeated illness, I bought several bottles of Elderberry at $10 per 8 oz. – ouch! A quick search of the web revealed to me that I could make my own syrup for much, MUCH less!
Studies of elderberry, also known as Sambucus Nigra, suggest that routine usage of elderberry may, boost the immune system, help prevent minor illnesses, and decrease the severity and duration of symptoms when illness occurs.
While I have no intention of giving medical advice on this here blog, I’m ecstatic to provide a recipe for Elderberry syrup that will make it more affordable for those who are interested in using it. Along with healthy eating, exercise, flu shots, good hygiene, sleep, etc, Sambucus Nigra may be one more thing to incorporate for cold and flu season. A small shot a day or when you feel a sickness coming on is all that is needed. So if you’re interested in trying Elderberry Syrup this sick season, but don’t want to spend all your saved up Christmas money doing so, give this homemade version a try!
After making 4 different versions of this syrup, this is the recipe I prefer. However, a quick search and you’ll find several stove top recipes that add spices such as cinnamon, cloves, nutmeg, ginger, and allspice. I prefer this simple, 3 ingredient version, but since my kids preferred the “spice-y” version, I’ll include those optional ingredients.
If a thicker, more concentrated version is desired, simmer for 5-10 minutes after pressure cooking. There are also recipes to make gummies out of the syrup that I haven’t tried yet.
I would also like to mention that while I’ve had “figure out how to make elderberry syrup before husband takes away credit card” on my to do list for some time, this pressure cooker version was inspired by posts from the Instant Pot Community Facebook page. And speaking of which, if you own any brand of electric pressure cooker, this Facebook group is an INCREDIBLE resource. A statement as simple as, “Give me your favorite pressure cooker soup ideas” will result in many, MANY suggestions. It’s fabulous, and I highly recommend it.
Finally, I’ll offer the disclosure that my intent here is not to offer medical advice or a cure for illness. I will always encourage visits and discussions with your physician to determine the best course of action for your individual situation and illness.
With all that in mind, get ready for one of the easiest recipes you will ever make in your pressure cooker! And here’s to wishing you the healthiest possible sick season!
For more information regarding the use of elderberry syrup, visit the following sites:
And stay tuned for the ultimate, immune boosting smoothie using your homemade syrup!
For your convenience, here is a shopping list for where I purchase my Elderberries and some of the items I use to make the Pressure Cooker Elderberry Syrup. *(These are affiliate links).
- 1 cup dried elderberries
- 4 cups water
- 1 cinnamon stick (optional)
- 1 inch of fresh ginger, peeled (optional)
- 5 cloves (optional)
- 1 vanilla bean, split (optional)
- ¾-1 cup honey (preferably raw honey)
- Add elderberries, water, and other desired optional ingredients to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes. When cooking is complete, use a natural release.
- Set a fine mesh strainer over a bowl and pour the pot’s contents into the strainer. Press on the elderberries to remove all of the juice. Discard the elderberries.
- Allow the juice to cool completely then whisk in ¾ cup honey. Add more honey to taste. Store in refrigerator for up to 2 weeks in mason jars with a pourable lid. Can also be frozen if longer storage is needed.