Instructions: Note:
To make the elderberry vinegar, place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar.

Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries burst. Let the mixture stand overnight, then strain through a jelly bag.

Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.

Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketchup will keep for about six months.

Makes about 1 pint (1/2 liter).

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