Elderberry Syrup for Winter Wellness

A Taste of Edmonton’s Resilience

Elderberries thrive in Edmonton’s climate, ripening in late summer and offering a tart, antioxidant-rich bounty. Paired with cinnamon, cloves, ginger, and local honey, this syrup brings warmth and wellness to your table while celebrating the fruits we rescue.

At Operation Fruit Rescue Edmonton (OFRE), we’re all about turning overlooked harvests into something nourishing—reducing waste one berry at a time.

This elderberry syrup recipe showcases how a little effort can transform local abundance into a winter remedy, perfect for sharing at our community events.

Local Goodness with a Purpose

This syrup isn’t just a recipe—it’s a nod to Edmonton’s resilient harvests and the community that keeps them alive. We’re passionate about teaching food preservation skills and making the most of what grows here.

Elderberries, whether fresh, frozen, or dried, pair beautifully with local honey for a syrup that’s as good for you as it is for the planet.

Recipe Highlights

• Seasonal & Local: Features elderberries rescued from Edmonton’s shrubs and local raw honey.
• Immune-Boosting: Packed with vitamin C, antioxidants, and antiviral properties for winter health.
• Warm & Flavorful: Cinnamon, cloves, and ginger add cozy depth to the tart berries.
• Waste Reduction: Turns preserved or fresh elderberries into a long-lasting treat.

Why Elderberries?

Elderberries are a nutritional gem, loaded with vitamin C and anthocyanins that support immunity and fight colds—ideal for Edmonton’s long winters. Cooking them into syrup ensures they’re safe and delicious, while using rescued or preserved berries aligns with OFRE’s commitment to sustainable food practices.

Elderberry Syrup Recipe

Ingredients

• 3/4 cup dried elderberries
• 3 cups water
• 1 teaspoon dried cinnamon or 1 cinnamon stick
• 1 teaspoon dried cloves or 4 whole cloves
• 1 tablespoon fresh ginger or 1 teaspoon dried ginger
• 1 cup raw honey (preferably local if you can find some)

Instructions

1. In a large pot, bring the elderberries, water, cinnamon, cloves, and ginger to a boil.
2. Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
3. Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheesecloth.
4. Press all liquid out of the berries using the back of a wooden spoon.
5. Add the raw honey and mix well.
6. Store in an airtight container in the refrigerator for up to two months.

Note: Never consume raw elderberry juice — cooking is essential to neutralize natural toxins.

Adjustments for Edmontonians

Heather’s recipe is perfect as-is, but here are some tweaks to suit your preserved harvests:

• Fresh or Frozen Berries: Swap dried for 1.5 cups fresh or frozen elderberries, reducing water to 2 cups since they release more juice.
• Spice Options: Use whole cinnamon sticks or cloves for easier straining, or stick with ground for a bolder flavor.
• Preservation Boost: Freeze in ice cube trays for 6-month storage. Divide the syrup into ice cube trays for easy serving sizes. Once frozen, transfer the cubes to an airtight container or bag. Perfect for a quick immune shot!

Tips for OFRE Members

• Using Surplus Berries: Dehydrate or freeze extra elderberries from a rescue to enjoy this syrup year-round.
• Honey Tip: Add honey to lukewarm liquid (below 110°F) to keep its raw benefits intact. The hotter the water, the less value provided by the honey.
• Versatile Use: Drizzle over pancakes or stir into tea for a health boost.

We’re considering a workshop on turning fruit into syrups like this elderberry one, but we’re gauging interest first. Tell us what you think! And sign up for our newsletter below for notifications about seasonal events, recipes, and updates.