Bring the elderberries to the boil with 100 ml of red wine and the granulated sugar, cover and simmer for 10-15 minutes over low heat.
Mix the cornstarch with 50 ml of red wine and thicken the elderberries with it.
Season the elderberry roast with vanilla sugar and cinnamon.
Preparation Tip:
Elderberry toast is a versatile garnish for desserts. It goes well with puddings, curd pancakes, sweet pancakes, apples in batter, sweet ravioli or can simply be eaten on its own.
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