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 more pressure cooking recipes from us here at TIDBITS, start your search HERE and then take a look at our Master the Electric Pressure Cooker Cookbook, recently launched and available for instant download.
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).
Stainless Steel Fine Mesh Strainer:
Enjoy!
-Marci
- 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.
Thank you for this recipe, it was very timely. I always make elderberry tincture and in fact I was about to make some more as soon as my berries arrive today. Do you think veg glycerin in place of honey would work? I’ve heard the syrup lasts longer.
Nancie, I’ve never even thought of doing it that way. Have you tried it that way yourself or seen recipes done that way? I’ve made vanilla extract with glycerin and while I don’t mind it mixed into recipes, I don’t love the taste of the glycerin itself. I ended up freezing a lot of what I made because I knew I wouldn’t get through all of the batches very quickly. Let me know if you try it!
Actually glycerin is used quite a lot for tinctures, which would then become a syrup I assume. Moms with children like it because of the no alcohol factor. My daughter uses it for elderberry syrup as well for that reason. I personally have only made my tinctures, including elderberry, with vodka, but really want to start using glycerin. I read that soy can give off a bad flavor though, so I’m sticking with vegetable glycerin. I just didn’t want to use honey due to the short shelf life and the sugar in it. When I try it I’ll let you know. Thanks for getting back to me. I love your recipes and always look forward to any new emails you send out. Thank you.
Thanks for the info Nancie! If you try it with the glycerin, please report back to me!
I usually make Wellness Mama’s recipe, stovetop I decided to make this one, since I have an Instant Pot. I’m disappointed in the watery consistency. It’s nothing like syrup and even tastes watered down. Followed your directions…is your recipe supposed to produce a more water like consistency?
Hey Krisha! Yes, it will be a lot thinner than the Wellness Mama’s recipe. In that recipe she reduces it by half. So if you prefer thicker consistency, I would pressure cook it and then simmer it directly in the pot to thicken. Store bought ones are much sweeter and much thicker but also have fructose or thickeners in them. I wanted a simple and quick version and I just drink a Tablespoon vs the teaspoon that Wellness Mama suggests. Does that help?
I was worried that the consistency would affect it’s potency, but it appears not. It tastes just fine. Thank you!
Help!! I put the raw honey into the pot with berries and the rest of my ingredients…is this ok or harmful?
TIA!!!!
It’s not going to hurt anything as far as your outcome of the elderberry syrup. Raw honey is just expensive and when exposed to high heat you lose some of the health benefits. But the elderberry will still help keep you healthy 🙂
Thanks!
Any issues with trying to make a double batch of this?
Amy, Doubling it should work just fine. Just make sure and do a natural release.
I have frozen elderberries, would you consider those the same as dried in a recipe or add more?
Linda, If they are fresh/frozen, I’d add about a 1/2 cup more. The dried ones come quite small and shriveled. Let me know how it turns out! I’ve only used dried for this so I’m curious the difference.
Hi!
I used your un-spiced recipe for my first attempt with elderberries. I’ve been buying it at a farmers market, but recently got an instapot. I opted to reduce by half on low after, as it wouldn’t fit in the container I’d intended. However it tastes almost burnt (though I’ve never had it without honey so I don’t have anything to compare to). I had a similar result with a batch of bone broth as well…
Am I doing something wrong? I didn’t add the honey to not waste it, but I did save the elderberry juice in case it’s salvageable. Thanks for your help!
-Jeni
Do you think there is enough flavor left in the cinnamon stick to re-use for a second/third batch?
Hi!
I tried the recipe and love it so much. But I never use as much as it makes…how long does it last in the refrigerator? Does it keep its potently if frozen?
Christina, I alway make a big batch and then freeze it in portions. I love having it ready to go from the freezer whenever I need it.
I am allergic to honey. Is this still effective without the honey? TIA
Could I use stevia? I can’t have honey or sugar. Thanks!
About how much on ounces does this recipe yield?
Thank you!