Your Cornell CALS Holiday Handbook

Preheat oven to 475 degrees F.

• 3 cups elderberries
• ¾ cup sugar
• 1/8 tsp salt
• 4 Ts flour
• 3 Ts lemon juice (optional)

Spread elderberries in a graham cracker pie shell. Mix sugar and flour and sprinkle over berries. Sprinkle lemon juice over mix. Bake at 475 for 10 minutes then turn down oven to 450 for another 40 to 45 minutes.

Recipe by Dani Baker

• 1 cup boiled white corn
• 2 Tbsp maple syrup (optional)
• 1 cup sassafras tea
• 12 ounces of frozen mixed berries, or fresh berries

Pour tea over boiled white corn and allow to soak for 15-20 minutes. Place mixed berries in a large bowl. Pour corn/tea mixture over berries, stirring two tablespoons of maple syrup (optional) in to sweeten. Let sit, or refrigerate until berries thaw.

*Iroquois white corn is available from the Seneca Iroquois National Museum or Gakwiyoh Farms, a Seneca Nation farm.

Recipe by Laticia McNaughton

Preheat over to 375 degrees F.

• 1 cup Aronia berries fresh or frozen
• 1/4 cup packed brown sugar
• 1 cup pecans
• 1 cup butter softened
• 3 cups flour
• 1/2 tsp baking powder
• 2 eggs
• 1 1/2 cup granulated sugar
• 1/2 teaspoon salt

Process together berries, pecans and brown sugar into a paste in a food processor and set aside. For the remaining ingredients: Beat softened butter for 30 seconds. Add sugar, baking powder and salt and beat until combined. Beat in eggs. Add flour (may have to work in by hand). Divide dough in half and refrigerate for 1 hour. When chilled, roll each half into a 10" square. Spread with filling and roll up. Chill rolls for at least 4 hours. Slice into 1/4" cookies; place on parchment paper to bake. Bake at 375 for 8-10 minutes. Edges should be firm and bottoms lightly browned.

Recipe by American Aronia Berry Association

• 1 lb elderberries
• 6 ¼ cups water
• 1 cinnamon stick
• 2 cloves
• ½ lb apples (tart)
• 2 Tbsp cornstarch
• Sugar or other sweetener to taste
• Juice from ½ lemon

Bring the elderberries and water to a boil. Simmer for about 30 minutes. Run through a strainer and discard the solids. Alternatively, you can use elderberry juice if you have it already made.

Core and peel apples, and slice into pieces. Add apples, cinnamon, cloves, lemon juice and sweetener and stew for just a few minutes. You don’t want the apples to fall apart. Mix the starch with a bit of cold water, stir into the soup, and boil for just a minute.

This soup is traditionally served with grit dumplings, but can also be served with thick cornmeal porridge or similar. Serve hot or cold, for breakfast, dessert, or lunch on a hot day.

Recipe by Anja Timm

• 1 large navel orange, finely chopped
• 3 1/2 cups diced rhubarb
• 3 cups sugar
• 4 1/2 cups juneberries
• Juice of 1 lemon

Combine orange, rhubarb and sugar in a Dutch oven. Bring to boil, stirring constantly. Add juneberries and lemon juice. Boil, stirring frequently until thick, about 15 minutes. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in boiling water bath for 10 minutes.

Recipe by Juneberry Farm