I recently inherited a book with some of my grandmother's hand-written recipes. She had this one for peach cordial--could be modified for elderberries if you can find any. If you decide to make peach cordial you might want to skip the pits--they have some cyanide compounds in them.
"Wash about 5 lbs of perfect ripe peaches, dry them and cut them into quarters. Break half of the peach pits in two. Put the peaches and the broken pits into a gallon wide mouth jar that has a tight fitting screw lid. Boil together two cups of sugar and two cups of water for about 45 minutes or until thick and syrupy. Cool this and add to the peaches. Add 2 sticks of cinnamon and 6 coriander seeds. Over this pour a fifth or a quart of 100 proof vodka. Screw on the cover of the jar, put it into a large paper bag to keep it from the light, and keep it in the buttry (sic) or kitchen in a warm place for 8 weeks. Occasionally stir the contents gently by holding the jar in your hands and swirling it a bit. Filter the cordial until clear, then bottle. The peaches may be added to the tutti-frutti jar or may be cut into small pieces and served on ice cream for a dessert. This recipe will produce about 3 pints of cordial. It is best kept for six months before using."
And for those of you who don't remember granny having a tutti-frutti jar, it was a jar in the kitchen that had fruit, sugar, and alchohol added to it on a regular basis--used in cakes, on ice cream, or when grandpa was being a pain in the arse.