Viburnum – recipes for preparations for the winter

viburnum recipes for preparations for the winter Blog

Healthy and delicious recipes

Previously, the red viburnum was widely known, recipes for blanks from it were passed on from generation to generation. Now this berry is undeservedly forgotten, but in vain. Cooking viburnum is a great way to maintain your health. But making them is not so difficult.

KALINNIKI PIES

Nowadays, few people know how to make such pies, but in vain. Put the whisper of berries on a rye dough cake and wrap in a pie, wrap in a cabbage leaf and put on a greased baking sheet. Place in a preheated oven and bake until a bready smell appears. Stuffed with viburnum and pies. Blanch the berries for the filling and sprinkle with granulated sugar.

KALINA IN SUGAR SYRUP

Pre-sort the berries, wash, put in washed and heated glass jars (0.5 liters) and pour 50% sugar syrup. Pasteurize in boiling water for 10-12 minutes.

KALINA IN SUGAR

Wash the berries thoroughly and, without drying, roll in powdered sugar, then swirl in a bowl with a tightly closed lid. Such candies are stored for a very long time. This is one of the best recipes for viburnum blanks.

SEA HONEY-KALINOVY

Dissolve 100 g honey in 1 lcold boiled water, pour in half a glass of viburnum juice and mix well. Cool the fruit drink before serving.

CALINA JELLY

Pour boiling water over the cooked viburnum berries, stand for about 10 minutes, drain the water. Pour boiling water over again and cook until completely boiled. Rub the berries through a sieve. Add sugar (1: 1) to the mashed mass, mix thoroughly and cook over low heat for one hour.

MARMALADE APPLE-KALINOVY

Cook apples and berries of viburnum separately until softened and rub in the mixture through a sieve. Add sugar (1: 1) to the resulting mass and boil with constant stirring until thickened (the mass should lag behind the spoon and the bottom of the dish). Then pour into a shallow dish and, after cooling, dry in the oven at a temperature of 50-60 ° C.

PASTILA VALUE

1 kgblanch fruits in boiling water for 3 minutes. Drain the water and fill with new water, cook until softened in 1 glass of water. Rub the softened fruits through a sieve, add800 ggranulated sugar and boil until a doughy consistency. Transfer the resulting red mass to wooden trays and dry in the oven. Store in a cool place.

HEALING NASTY WITH CALINA

Fresh berries of viburnum, cranberries and lingonberries, taken in equal parts, rinse, knead in a mortar. Transfer the mass to an enamel bowl, pour boiling water over it, close the lid tightly and leave for 2-3 hours. Strain through a sieve, add sugar.

CALINA JUICE

From 1 kgsqueeze the juice of fresh fruits. Pour the pulp with a glass of water, boil for 3-5 minutes, drain. Combine the broth with the squeezed juice, add200 ggranulated sugar, stir. Pour hot juice into bottles and glass jars and seal tightly.

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