Recipes of dishes from viburnum
The maintenance of useful substances.
According to the content of iron, the viburnum exceeds the raspberry inOne and a half times, and ascorbic acid (it's vitamin C) in its fruits is contained in a half to two times more. Iron in kalina is not less than in the dog rose. Even almost the most useful tropical fruits - lemon, mandarin, orange - in terms of the content of such substances as phosphorus, provitamin A, vitamin C, Kalina lose. Here is a berry of viburnum!
Recipes of dishes from berries-viburnum.
Grapes of wild boar in honey.
Wash the berries, drain the water, drain the fruit. Then dipped the bunches in the honey preheated before liquefaction and again dried them. Prepared in this way, viburnum can be stored even up to 6 months.
Collect the viburnum after the first frost, removeStems, rinse with cold water. Lay the washed fruits in enameled dishes and pour water in such a way until it covers them, put on a slow fire and cook until the berries are softened. Then from the boiled fruits through the gauze to squeeze the juice, then leave it to stand for two to three hours. After adding sugar to the juice (for 1 liter of juice - 125 g of sugar), heat on low heat until it dissolves completely, after straining through cheesecloth, bring it to a boil and pour into sterilized hot jars, sealed with sterilized lids and let cool. The juice is ready!
For the preparation of jelly you will needClarified juice of Kalina. It is prepared as follows: the juice should be poured into an enamel container, add sugar (in the proportion of 800 grams of sugar to 1 liter of juice) into it, heat, stirring constantly, until the sugar is completely dissolved, then strain through gauze and cook for 40-50 minutes. The finished jelly is transferred to pre-sterilized jars and sealed with water and allowed to cool.
You will need 250 g of calyx fruit, 150 gSugar, a liter of water and 50 g of starch. To sort out, wash the viburnum berries, squeeze out the juice from them. Mash the pour boiling water and boil well. Then strain the broth and add juice to it. Dilute starch with cold water and pour it into the broth. Then add the sugar. Bring the mixture to a boil, stirring well. Ready to pour the jelly into the kremanki, serve the chilled on the table, sprinkled with sugar.
You will need 3 kg of viburnum fruit, 2 kg of sugar. Peeled from the pedicels, washed the fruits of the viburnum in an enamel dish and pour with water so as to cover them. Put on fire and cook until soft. The welded mixture should be slightly cooled and wiped through a sieve. The resulting juice with pulp is poured into a saucepan, covered with sugar and cook. After boiling, cook for 10 minutes, then turn off the plate and allow the jam to cool. Then repeat the procedure, then pour over sterilized jars, seal it tightly and allow to cool. An unusually tasty jam of ruby color is a good filling for pies and pies.
Cottage cheese and viburnum as a filling for pies.
It's very simple - combine the berries of the viburnum with cottage cheese, sugar to taste and chicken yolk to a homogeneous consistency.
Coffee from the seeds of Kalina.
Separate the seeds from the freeness of the fruits, air dry, then fry until brown in the oven and grind in a coffee grinder.
Tea from flowers of a guelder rose.
One teaspoon of dry flowers of viburnum pour boiling water and let it brew for 3 minutes. To taste, you can add honey or sugar.
Bon appetit and good health!