I can’t take full credit for homemade elderberry syrup in the pressure cooker. My good friend and health guru, Ronna gave me the idea, and boy was it a good idea! The funk has been going around town and we’ve all got it. Well, everyone except for my 5 year old son.
Our current funk isn’t awful other than this llliiiinnnngggeerrrrinnnggggggggggggg cough. Good grief, this thing is relentless! My daughter with cystic fibrosis (CF) has been coughing for 3 weeks now and I’m honestly feeling incredibly stressed about the whole thing. She was admitted to the hospital for 2-weeks of IV antibiotics over the summer after having been on oral antibiotics for 3-weeks straight. Fast forward 3 months and she’s back on an oral dose that has done absolutely nothing to improve this cold that is clearly viral. I keep hoping that the cough will clear up, but she’s not the only one who’s still hacking away – a sign that her cough may have nothing to do with the fact that she has CF. (Insert sigh of relief? It’s too early to tell.)
We’re obviously going to ride this one out, but in the meantime I’m going to keep pumping her full of all the good things that I know to use for immune support – liposomal vitamin C, lots of garlic and onion mixed into our food, seasonal foods to support the body through the changing seasons, essential oils, rest, hydration, fermented foods, and of course, homemade elderberry syrup in the pressure cooker.
Elderberry has been well-studied and it’s benefits for immune support are clear. While this berry can’t magically make your cold disappear, it can instead shorten the duration of colds and reduce the intensity of the symptoms. Elderberry is an effective remedy for treating sinus infections, common colds, or influenza.
This recipe for homemade elderberry syrup in the pressure cooker also contains raw honey, another great immune support. Most store bought elderberry syrups are made with sugar rather than honey. Being able to make your own syrup allows you to control the ingredients and only choose those that help support the body through sickness.
In order for elderberry syrup to be effective you have to stay on top of your dosing. When ill you can administer homemade elderberry syrup in the pressure cooker as frequently as every 2-hours. I give my kids (2 – 5 years of age) 1/2 – 1 teaspoon every 2 – 4 hours, and adults can take 1 – 2 teaspoons every 2 – 4 hours. After this cold subsides I plan to continue giving my kids and myself 1 teaspoon of elderberry syrup every day for the next couple of months to help support our immune systems through cold and flu season.
Homemade Elderberry Syrup in the Pressure Cooker
I’ve added ginger, cinnamon, and cloves to this recipe for additional immune support. These herbs and spices help sooth the body (and help to fight infection) in a variety of ways giving this recipe an edge up on most store bought elderberry syrups. I bought most of my spices and honey from Thrive Market (use this affiliate link for 25% off and free shipping), and purchased the elderberries in bulk from Amazon. However, you’d be better off buying a raw, local honey from someone like Bee Hive and Honey in Brevard, NC. You may also notice that making this recipe yourself is MUCH more cost effective than buying any decent store bought elderberry syrup.
The immune-boosting effects of homemade elderberry syrup in the pressure cooker, the cost of making it yourself, and the minimal effort that goes into this recipe kinda makes it a no brainer for anyone interested in natural medicine for the whole family.
- 1 cup organic dried elderberries
- 3 cups water
- 2 cinnamon sticks
- 1 teaspoon ginger powder or grated raw ginger
- 1/2 teaspoon whole cloves
- 2/3 cup raw honey
- Place elderberries, water and spices into a pressure cooker. Cook on high for 30 minutes, release the pressure, and allow the liquid to slightly cool before handling.
- Strain the elderberry liquid through a fine mesh colander into a bowl, using the back of a spoon to press any remaining liquid from the berries.
- Add honey to the warm elderberry liquid and stir to dissolve.
- Pour the elderberry syrup into a quart-sized jar and store in the refrigerator.
- If you don't have a pressure cooker, use a covered pot to boil the elderberries and spices on the stovetop for about 45 minutes to 1 hour. Proceed as directed.
- See blog notes for dosing information.