There’s something about elderberries that brings back memories. Maybe it’s picking them as a kid, stained fingers and all, or watching a grandparent turn them into homemade jam in a warm kitchen. For others, elderberries are brand new — something they’ve heard about but aren’t quite sure how to use beyond a daily spoonful of syrup.
The truth is, elderberries are far more versatile than most people realize. While they’re often used in syrups and wellness routines, they also shine in the kitchen, especially in desserts. Their rich, slightly tart flavor pairs beautifully with sweet ingredients, making them perfect for pies, jams, and fruit-filled treats.
If you’ve ever wondered what else you can do with dried elderberries — or you’re looking for a way to introduce friends and family to them in a more familiar (and delicious) way — these recipes are a great place to start. Because let’s be honest… sometimes the best way to win over someone’s heart is dessert.
Easy Elderberry Pie
If elderberries had a way of showing off, this pie would be it.
Servings: 6–8
Prep Time: 45 minutes
Bake Time: 40 minutes
Ingredients
3 ½ cups dried elderberries (You can sub 1 cup of blueberries instead to mix it up)
4 cups hot water
¼ cup cold water
1 cup sugar
4 tablespoons cornstarch
1 tablespoon lemon juice
1 pie crust (prepared)
Instructions
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Soak 3 1/2 cups dried elderberries in 4 cups of hot water for 45 minutes. The berries will start to swell up a bit and soften.
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Preheat your oven to 450°F.
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Drain the elderberries and then pour them into a saucepan with the sugar. Mix the cornstarch with ¼ cup cold water and add it to the pan. Stir occasionally until the mixture thickens. Remove the pan from the heat and add the lemon juice!
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Pour the mixture into the crust and bake for 40 minutes. Let the pie cool for roughly 2 hours before serving.
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Eat the delicious pie! Optional: add whipped cream or ice cream!
Elderberry Jam
There’s something special about homemade jam — simple ingredients, a little time, and a whole lot of flavor.
Servings: About 18
Prep Time: 15 minutes
Cool Time: 24 hours
Ingredients
½ cup dried elderberries
¾ cup water
½ cup elderberry honey OR your preferred honey
1 ½ cups juice (apple, lemon, or berry)
3 teaspoons pectin (use sugar-free pectin if preferred)
Instructions
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Soak your dried elderberries in water overnight.
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In a pot, bring berries and juice to a boil.
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Remove from the heat and pour mixture, honey, and pectin into the blender and blend until smooth.
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Return the blended mixture to your pot and bring to a boil. Reduce the heat and stir for 10 minutes.
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Remove your pot from the heat and pour jam into a mason jar. Put the lid on your jar and place in the fridge overnight. The jam will seem liquidy but will solidify as it cools.
Extra Berry Cake Roll
Use the Elderberry Jam Recipe to make the jam for this cake roll! This recipe is sort of messy… but totally worth it.
Servings: 10–12
Prep Time: 3 hours
Bake Time: 35 minutes
Ingredients
1 box angel food cake mix (plus ingredients listed on box)
8 oz light cream cheese, softened
¾ cup powdered sugar (divided)
⅓ cup powdered sugar (for rolling the cake)
1 ¼ cups heavy cream (35%)
½ cup elderberry jam (see Elderberry Jam recipe)
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, diced
1 ½ cups fresh blueberries
1 ½ cups fresh raspberries
Instructions
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Preheat the oven to 350°F. While you are waiting for the oven to preheat, line the bottom of a 10 x 15 x 1” rimmed baking pan with wax paper. Important: Do not grease the pan. (Helpful hint: lay your cream cheese package on top of the stove to soften it while the oven is preheating.)
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Mix your angel food cake and prepare using the directions on the box.
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Let’s get this roll cool! Lay out a clean kitchen towel (or wax paper if preferred) and sprinkle evenly with ⅓ cup powdered sugar. Put the warm cake out onto the towel, peel off the parchment paper and immediately roll up with the towel inside. We need it to cool completely before adding filling!
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In a large bowl, beat your cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, Elderberry jam, cream, and vanilla and beat on low until all is combined, then on high for 3-4 minutes until fluffy and peaks start to form.
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Unroll cooled cake and spread with half of the filling. Then top with half of your fresh berries. Carefully roll back up without the towel and place on a serving plate. Spread the remaining filling on the top and sides and then add the remaining berries. It is ready to eat immediately! The roll is best if eaten within 24 hours.
To save these recipes or print them out, feel free to download this PDF here: Elderberry Cookbook
By Lindy Lawrence