Kalina berry cooking recipes for the winter. Moonshine tincture recipe

In Russia, viburnum is highly revered for its healing properties. Someone grows a plant for an ornamental purpose. But true connoisseurs of culture use berries in cooking - they cook kissels and compotes, jelly and jam, add them to jelly, crush wine. Viburnum fruits are an excellent raw material for winter preparations.

The drupe ripens at the end of autumn and can safely hang on the branches until spring, without fear of frost. So you can start collecting viburnum without haste, selecting the largest dense bright red fruits.

AT fresh the berry is too bitter, and this feature must first be eliminated by applying one of the following methods:

keep a few hours in the refrigerator or wait for the time when the berries freeze slightly naturally, on the branches;
steam for 3 hours in the oven;
soak in salt solution for 12 hours.

In the latter version, viburnum should be thoroughly washed after soaking. Salt does not penetrate the berry, but remains on the skin in large quantities. If the bitterness does not really interfere, it can be removed partially - just scald the fruits with boiling water.

Blanks from viburnum for the winter - the best recipes

The berries are so rich useful composition that you should not ignore viburnum in winter harvesting. By introducing healing dishes into the diet of households, the family will quickly forget about the existence of doctors - the properties of the berry are so effective. It can be prepared in various ways, and some of the recipes are given here.

With sugar without cooking

The less the berry is thermally processed, the more useful it is. In addition, even without cooking, viburnum will hold out well in the bins until spring, if by this period they have not yet had time to eat it. The suggested recipe is as follows:

having laid the fruits in a deep container, they are gently kneaded so that the juice does not splash in all directions;
sugar (by volume the same amount as berries) is divided into 3 parts and one is set aside for now;
2 others are poured into crushed berries and stir until the sweet crystals dissolve;
the mass is laid out in small jars, not reaching the top by ¼;
granulated sugar is poured on top, cover nylon lids and put on the shelf.

Gradually viburnum will give extra juice which will dissolve the remaining sugar.

Sugarless

Washed berries can be frozen for the winter, or you can cook without sugar in your own juice:

to begin with, squeeze the juice from the fruit and combine it with whole berries in a ratio of 3: 7;
put on fire and, bringing to a boil, immediately remove;
packaged in jars, sterilized for 20 minutes and rolled up.

Kalina in its own juice is an excellent semi-finished product for compotes, jelly and jellies. You can decorate cakes with berries and use the blank for medicinal purposes.

With honey

If you want to make the preparation sweeter, you can use honey.

To do this, the fruits are doused with boiling water and immediately wiped through a sieve. The resulting mass is combined with honey (1:1), thoroughly mixed and stored in the cold. It turns out not only tasty, but also doubly healing.

Using this recipe, there is no need to expose the fruits pretreatment to eliminate bitterness. Under the influence of honey, it will go away by itself, and the workpiece will acquire a pleasant sweetness.

Viburnum jelly

Well, what kid doesn't love sweet jelly? So you can make a delicious, beautiful fruit student from viburnum berries. And not just to pamper the little household with a dish, but to make voluminous preparations for the whole winter, following this algorithm:

the berries are first crushed, as in the first recipe, then they are additionally rubbed through a sieve to get rid of the seeds;
sugar (2 cups) is added to the resulting juice (1 cup) and everything is mixed well;
packaged in jars, put away for storage in the refrigerator.

The mass will very quickly turn into jelly due to the ability of the berries to gel. And children in the winter will enjoy not only their favorite, but also a healthy treat.

Seedless jam

To fill the dish interesting taste, it is better to remove the berry from the branches after frost.

To prepare jam of the desired density, granulated sugar is taken in the same volume as viburnum fruits. The first steps are identical to those described in the recipe for making jelly (unless, of course, there is a juicer).

the resulting juice is poured into a saucepan and heated;
add sugar and, stirring, bring to a boil;
simmer on low heat for 40 minutes, trying to prevent the mass from sticking to the container.

Jam is packed hot in jars and immediately covered with polyethylene lids intended for conservation. To make the sweetness even more tender, it is recommended to replace part of the viburnum fruits with frozen raspberries or strawberries.

Viburnum jam

Jam, in fact, is the same jam, only for cooking a proportional amount of sugar is taken, and water is needed. Therefore, the consistency will not be as thick as the previous dish. When preparing jam for the future, the hostess can experiment by combining viburnum with various gifts of nature.

with apples

To prepare this dish, take 3.5 kg of apples and sugar per 1 kg of viburnum, as well as 300-320 ml of water. The sequence of actions is as follows:

juice is pressed from viburnum, separated from the seeds;
apples without core and skin are cut into slices;
put the fruit in a bowl for jam and fill it with water;
when it boils, add sugar and stir until completely dissolved;
remove from heat, let cool slightly;
pouring viburnum juice, put it on the stove again and cook until it thickens.

with orange

This recipe at the hostess can become a signature one - the taste of jam is so unusual and pleasant. But in this version, you will have to take more sugar than fruits - 2 kg per 1.5 kg of viburnum. Citrus fruits are enough half a kilogram.

The cooking algorithm is as follows:

the washed berry is crushed in a blender;
sprinkle with sugar and let it brew for 2 hours;
oranges are scalded with boiling water and cut (along with the zest) into slices;
citruses are also mashed with a blender and combined with viburnum;
after mixing, lay out in glass jars.

Since this jam is not subjected to heat treatment, it is better to store it in the refrigerator or cellar at a temperature not exceeding 8 degrees Celsius.

Five-minute recipe

The name of the dish does not mean that the jam will be ready in almost 5 minutes - it just takes so long for each entry to the stove. And an equal ratio of sugar and viburnum (in this recipe, 1.5 kg each) will speed up the thickening process.

The technology itself is represented by such actions:

after boiling water (0.5 l), add regular sugar and a little vanilla (15 g);
after 5 minutes, viburnum falls asleep;
Boil for 5 minutes and leave for 5 hours;
in the next run, cooking - the same duration.

Jam is constantly stirred, not forgetting to remove the foam. Pour hot into jars.

Seedless

Not everyone likes large bones-hearts of viburnum in jam, so you can cook it according to this recipe. To start, the berries (1 kg) will have to be held for 2 hours in the freezer, and then warmed up for 20 minutes. low fire in a saucepan with a thick bottom. Subsequent manipulations will be as follows:

when the fruits soften and release the juice, they are thrown into a colander and crushed;
the resulting liquid is combined with sugar (700 g);
warm up for 6 minutes and pack in jars.

The jam will need to be steamed a little more in a warm place, and then sent for storage at a temperature of 5 to 18 degrees.

Dried viburnum

If the farm has a special dryer, the problem is solved quickly. In the absence of this household appliance, you will have to use the oven. For everything to work out correctly, adhere to the following conditions:

previously, a large whole berry is dried on a towel made of natural material;
the baking sheet on which the viburnum is sent to the oven is covered with baking paper;
the fruits are laid in one layer, trying to make them less in contact with each other (they can stick together);
the optimum temperature in the oven is 55-60 degrees;
during drying, the oven door must be constantly ajar;
in order not to overexpose, the berries are removed as soon as they wrinkle.

Drying viburnum can be carried out by another method - drying. Before putting viburnum in the oven, in this version, she will have to go through several preliminary steps:

blanching 2-3 minutes over steam;
drying on a towel;
repeated backfilling with sugar to get rid of excess juice (it must be drained and used for other purposes).

Only after that, the fruits are laid out on a baking sheet covered with foil and dried in the oven at a temperature of 85 degrees for no more than half an hour.

Healthy drinks from viburnum for the winter

Compote

If jam is cooked in the house for the winter, then compotes are definitely rolled up. Moreover, viburnum compote has useful properties that have a positive effect on the body. It perfectly quenches thirst, and also removes harmful toxins and compounds.

To endure correct proportion in the ratio of ingredients, for each 3-liter jar of conservation take 2 kg of viburnum berries, 0.75 kg of sugar and water (in liters).

Follow this cooking method:

washing the fruits several times in cold water, the viburnum is additionally blanched for a couple of 2-3 minutes;
giving excess water drain, lay the berries on a kitchen towel to dry;
then placed in sterile jars;
prepare syrup by adding sugar to water in small portions;
pour the berry and put on sterilization (15 minutes).

Rolled jars are turned upside down, wrapped in a blanket and kept for a day. Then they are taken out to a cool room.

Juice

Berries (1 kg) separate from the stalks, rinse well with water. Then mash and squeeze out the juice. Pour the pomace with water (1 cup), bring to a boil and also squeeze.

Drain the juices of the first and second extraction into one container, add sugar (200 g) and bring to a boil.

Then pour into prepared bottles or jars, tighten the lids and cool under a blanket.

Very tasty viburnum for the winter for tea: video

Conclusion

You can continue indefinitely to describe the methods of winter harvesting. Even despite the fact that viburnum is not as popular as, for example, cherry, the housewives have accumulated enough recipes for this berry.

Kalina refers to the healing types of berries. On its basis, fruit drinks, jams, compotes, juices are prepared. Thanks to a short heat treatment, the fruits retain in their structure all useful elements. Many housewives experience difficulties when brewing viburnum juice, the drink turns out to be bitter and tart. To avoid this effect, it is necessary to observe the proportions of the sweetener and the volume of berries. Consider the basic principles of cooking, highlight the main thing.

Useful properties of viburnum

The composition of the berry contains organic acids, glycosides, pectin, sucrose, tannins. Such a complete list allows you to remove harmful poisons from the human body and eliminate the effects of exposure (radiation).
Kalina has antimicrobial, antiallergic, diuretic, refreshing, regenerating properties. Constant use of juice improves appetite, heals wounds, prevents the development of thrombophlebitis and diabetes.
Because of the pleasant taste, viburnum juice is added to tea, herbal infusions and other drinks. Experts recommend drinking viburnum juice or fresh berries for people suffering from increased blood pressure and hypertension.
A lot of fluid accumulates in the intercellular space, which leads to swelling of the extremities. Kalina relieves congestion, but retains potassium in the cells. It, in turn, has a tonic effect on the heart muscle and vascular system.
Juice from viburnum berries is especially useful for those who have diabetes or excess cholesterol in the blood. The drink includes vitamins of groups A, B, C, minerals (iodine, manganese, iron, potassium). Due to this, the body is saturated with energy for the whole day.

Viburnum juice: a classic recipe

granulated sugar - 260 gr.
drinking water - in fact
fresh viburnum - 0.5 kg.

Sort the fruits, remove the rumpled, rotten ones. Pour viburnum into a sieve, pour cold water and leave for a third of an hour. During this period, the liquid will drain, otherwise collect the moisture with a towel.
Move the fruits into a heat-resistant cooking dish, fill with water so that the liquid rises 1-2 cm above the berries. Set the burner to a minimum, cook the berries until boiled.
When the composition settles (the fruits soften), wipe the viburnum through a sieve. Pour the resulting juice into a saucepan, leave for 2.5 hours under the lid. Then strain the liquid from the sediment, pour the drink into a heat-resistant bowl.
Send the mixture to the burner, add granulated sugar (if desired, its amount can be increased). Boil the juice until the crystals dissolve, remove the resulting foam.
At the end of preparation, filter the drink using 4-5 layers of gauze. Sterilize jars, pour juice over them. Roll up or cork with nylon lids, store in the refrigerator.

Viburnum juice without boiling

granulated sugar - 250 gr.
viburnum - 850 gr.

Remove the berries from the branches, sort out the viburnum. Weed out all unsuitable specimens, and rinse good fruits under the tap. Pour into a sieve, leave for half an hour to dry.
Pound the viburnum with a kitchen pestle or in any convenient way (sieve, blender, meat grinder). Lay 4 layers of gauze in a dry colander, put viburnum puree in the cavity.
Squeeze out the juice, remove the cake, grains and bones. Add granulated sugar to the juice, mix. Leave the mixture at room temperature to infuse. The granules must completely dissolve.
Stir the juice again, you will get gentle drink with pulp. Warm up the jars for spinning the product, dry them, pour the juice. Put in the refrigerator or any other place for seaming.

honey - 240-260 gr.
fresh viburnum - 550 gr.

Remove the viburnum from the branches, sort, rinse in a basin with cool water. Do not remove small branches, they close the hole under the stem. If there is dirt on the fruits, pour boiling water over them and leave for 15 minutes.
Transfer clean and dry berries to a deep bowl or three-liter jar, crush the viburnum into porridge with a pestle. You can use a blender to puree the viburnum.
Separate the juice from the seeds, peel and remnants of the twigs. To do this, strain the entire contents through cheesecloth or a fine-grained sieve. Add honey to juice and stir.
Try to use flower honey, it belongs to the early varieties and is not candied. If the product has already crystallized, boil it in advance in a water bath. Only after that add the composition to the viburnum juice.
Send the entire composition to the pan, boil for 5 minutes. Turn off the stove, filter the juice if necessary. Pour it into sterile containers, cork, let cool. Consume after 1 week of exposure.

Viburnum juice in a slow cooker

fresh viburnum - 750 gr.
drinking water - 600 ml.
granulated sugar - 270 gr.

Sort out fresh viburnum, remove foreign debris, branches. Rinse the fruits under the tap, putting them on a sieve. Let the berries drain, wipe them with a towel.
Prepare a container for a multicooker, pour viburnum into a cup, sprinkle with sugar. Fill with water so that the liquid covers the fruit by 2 cm.
Cover the device, set the "Extinguishing" function for 45 minutes. When the timer rings, pour the contents into a sieve, wipe the juice. Remove the pulp.
Sterilize the container for seaming, dry it and pour the juice into containers. Close with nylon or tin lids, store in a dark place.

Before cooking, sort through the berries, remove bad specimens (crumpled, rotten, etc.). Proportions granulated sugar are added with a couple of personal wishes, you can replace the sweetener with honey or stevia. Grind the viburnum through a sieve or squeeze the juice with gauze. Consider the recipe for the slow cooker and the method of preparing the composition without cooking.

Video: how to cook viburnum syrup without cooking

We make blanks from red viburnum: recipes for the winter

Blanks from viburnum for the winter - the most delicious recipes

In this article you will find the most delicious preparations from viburnum for the winter with photos and videos: recipes for jam, marmalade and raw jam, a recipe for viburnum in honey, viburnum in sugar, viburnum jelly, jam with viburnum and apples, with mountain ash.

Blanks from viburnum for the winter - the best recipes

Kalina is a unique medicinal plant with a lot of useful properties. Its ripe berries are rich in sugars, tannins, pectin and vitamin C.

The medicinal properties of the berry are unique:

improve heart function
calm the nerves
relieve vascular spasms
eliminate insomnia
serve to prevent atherosclerosis
help with colds
invigorate and refresh the mind

How to prepare blanks from viburnum for the winter

Viburnum berries are harvested in late autumn, such a berry loses its bitterness and can be consumed fresh inside.

Preparations from viburnum for the winter will be a worthy help for the body in the season of colds and colds to maintain the immunity and health of children and adults.

From viburnum you can cook a lot of useful twists for the winter:

Jam is fruits and berries boiled with sugar. Unlike jam, fruits and berries in jam should retain their shape, and the syrup should be viscous.
Jam - is a homogeneous thick and jelly-like mass.
Pastila is a product that is obtained by knocking down berry puree with sugar and drying it in the oven
Jelly is a product obtained from berry juice by boiling it with sugar.
Syrup - berry juice with water and sugar.
Juice - obtained by pressing fresh fruit and berries.
Drying berries is a simple, cheap and less time-consuming way of preserving.

Classic red viburnum jam with sugar

Ingredients:

300.0 water
1.2 kg of sugar (per 1 liter of syrup)

Cooking:

Remove the viburnum from the ridges, impurities and rinse in a colander under running water.
Blanch with steam for 2-3 minutes or dip it in boiling water for 5 minutes.
Make syrup from sugar and water.
Place processed berries in enamel basin and fill with syrup, cooled to t 80 C
Leave for 10 hours.
Boil the jam until tender, periodically skimming off the foam.
Pack the finished red viburnum jam in dry hot jars.

Marmalade jam from apples and viburnum for the winter

Ingredients:

apples - 1kg
viburnum berries - 1 kg
water - 2 glasses
sugar

Cooking:

Peel apples, remove seeds and cut into pieces.
Peel viburnum from twigs, sort out impurities and rinse in a colander under running water.
Add water (1 cup) to chopped apples and cook them over low heat until soft, stirring constantly.
Do the same with berries.
Then mix the berries with apples and rub through a sieve with a stainless mesh.
Add granulated sugar (1:1) to the resulting mass and boil the mixture over low heat until it thickens.
Ready jam should lag behind the spoon and the bottom of the dish.

Blanks from viburnum for the winter - video

Jam - jelly from viburnum with sugar

Ingredients:

Kalina - 1 kg
Sugar - 1 kg

Cooking:

Pour boiling water over viburnum and let stand for 10 minutes, drain the water.
Pour boiling water again and cook until completely boiled.
Rub the berries through a sieve with a stainless mesh.
Add sugar and mix everything very thoroughly.
Cook over low heat for 1 hour.
Pack the finished red viburnum jam in dry hot jars.

Natural organic tea with fruits and berries from all over the world, try it!!!

Ground viburnum jam - a recipe for the winter

In this recipe, you will learn how to make viburnum jam by scrolling the berries through a meat grinder.

Ingredients:

Viburnum berries - 1 kg
Sugar - 1.2 kg
Water 400 ml

Cooking:

Remove the stalks from viburnum berries, wash them and dry them.
Pass through a meat grinder.
Put finished mass in an enamel basin, add 400 ml of water and sugar.
Cook jam until done.
Ready jam spread over dry sterile jars, close tightly, turn upside down and leave to cool.

How to make viburnum jam without cooking - video

In that good video you can see how to cook viburnum jam with sugar without cooking for the winter.

Viburnum and rowan jam with sugar

Ingredients:

Kalina - 1 kg
Rowan - 700, 0
Sugar 1.2 kg

Cooking:

Peel viburnum from the stalks, rinse, dry and pass through a meat grinder.
Wash the rowan, remove the stalks and pour boiling water for 5 minutes.
Mash with a masher until pureed.
Combine both berries and add sugar and 400 ml of water.
Bring the mixture to a boil and cook over low heat, stirring constantly, until tender.
Arrange the hot jam in sterile jars and order.

How to make raw viburnum jam - video

In this video you will find another good recipe preparation of blanks from viburnum for the winter.

Viburnum rubbed with sugar for the winter

Ingredients:

1 kg of pureed mass of viburnum
1 kg sugar

Cooking:

Free the viburnum berries from the stalks, rinse in cold running water and dry.
Rub them through a sieve with a metal mesh.
Mix the mashed mass with sugar, heat up to 80 C and pack in heated jars.
Sterilize them at 100 C, 0.5 l cans - 20 minutes.

Highly delicious recipe viburnum jam with orange and sugar can be found here

Viburnum juice for the winter

Separate the berries from the twigs, sort and rinse.
Put them in a saucepan, fill with water (about 1 liter of water per 1 kg of berries)
Heat to a boil, but do not boil.
Squeeze them through a juicer and strain the juice
Heat it up again and pour into jars.
Roll up the lids and pasteurize the jars for 15-20 minutes.

In winter, compotes, jelly and jelly can be cooked from this juice.

Berry candy from viburnum

Ingredients:

viburnum berries - 1kg
sugar - 800.0
water - 1 cup 200 ml

Cooking:

Blanch the washed viburnum berries in boiling water for 3 minutes.
Drain the water and again pour a glass of water and cook until softened.
Rub the softened mass through a sieve.
Add sugar and boil until pasty consistency.
Put the resulting mass in a layer of about 2 cm on a baking sheet lined with parchment paper and greased with melted butter, smooth with a knife and dry in the oven at t 65 C for 10 hours.
Let cool, sprinkle with powdered sugar, cut into pieces or roll into rolls.

Viburnum syrup for the winter

Ingredients:

1 kg sugar
1 l rowan juice

Cooking:

Separate viburnum berries from the stalks, wash, dry and put in plastic bags and keep in the refrigerator for several days.
Then pour them with a glass of water and boil.
Transfer to a linen bag and leave the juice to moan overnight. DO NOT PRESS!
Mix the resulting juice with an equal amount of sugar and boil to get thick syrup of red color.
Pour into jars, seal and leave to cool.

Kalina in honey

One of the most simple ways viburnum preparations are viburnum in honey. Such a berry can be stored for a very long time and retain all its healing properties.

Heat honey in a water bath, dip viburnum berries on a twig in it and place them on a drying dish.

Viburnum jam

Step by step recipe here

How to dry viburnum berries?

Technology:

Viburnum berries must be cut right with the stalks immediately after the first frost.
Raw materials can be dried by hanging in bunches in the air in attics and under sheds, as well as in an oven at a temperature not exceeding 80 C for 10 - 12 hours.
After drying, the stalks and twigs are separated from the berries, removing spoiled berries.

Be sure to prepare viburnum blanks for the winter and enjoy its benefits and unique taste properties!

Enjoy your meal!!!

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Source: http://vseprynosti.ru/zagotoi-iz-kalini/

Hello dear readers. Today we will talk about viburnum. Recently, people often turn to popular proven recipes. Alternative treatment efficient and effective.

I have proven recipes for harvesting viburnum for the winter, which our family has been using for decades. Red viburnum berries traditional medicine appreciated for their medicinal properties and unique composition.

From the fruits of viburnum for the winter they make delicious marmalade, jelly, marshmallow, jam, grind with sugar, harvest with honey, prepare fruit drink, compote, juice from fruits.

At home, it’s enough just to make delicious preparations from viburnum berries for the winter.

Now the viburnum bushes are burning with their bright red clusters in the rays of the autumn sun. Branches of viburnum tied into bunches are sold at the market. We buy viburnum in the market, every year we prepare delicious and useful medicine for the winter.

In winter, we prepare tea from viburnum, which is the first remedy for colds, fever, fatigue, weakness. Such delicious, hot and fragrant viburnum tea is drunk with pleasure by both children and adults.

No wonder they say that viburnum is taken instead of pills. This is not a baseless expression, because it is true.

Kalina red has anti-inflammatory properties.
Viburnum has antipyretic properties.
Viburnum has calming properties, due to which viburnum is used for various nervous disorders.
vitamin C in viburnum berries is even more than in citrus fruits.
Kalina perfectly reduces pressure, so people with low blood pressure should refrain from eating berries.

During the period of viral and colds, viburnum tea is a real salvation. And now let's start preparing blanks for the winter.

Kalina for the winter - recipes

When harvesting viburnum, I want to pay attention to the fact that berries should be harvested after the first frost. At this time, red viburnum berries lose their bitterness.

If you prepare viburnum with sugar for the winter before the first frosts, then the taste of raw jam may be a little bitter. But many people like the pleasant bitterness that is characteristic of berries.

If you want to remove bitterness, then viburnum berries need to be frozen. Place them in the freezer for about 1 hour. The berries will be more palatable, the bitterness will no longer be felt.

Recipes for blanks from viburnum for the winter are quite simple. There are recipes for mashed viburnum, and you can wipe viburnum with a stone from pitted, as well as a recipe for making viburnum with sugar without cooking.

You can increase or decrease the amount of ingredients in recipes as you wish.

Sugar blanks are stored quite well. We store viburnum with sugar in the refrigerator.

Even sprinkled with layers of viburnum berries with sugar, it will already be good workpiece for the winter. This will prevent damage to the berries and save them. beneficial features.

Kalina with sugar without cooking. Recipe with photo.

It is usually sold tied in bundles. When choosing viburnum on the market, be sure to pay attention to appearance berries. You should not buy crushed or crushed berries, as well as damaged berries.

Ingredients:

500 grams of viburnum berries
500 grams of sugar

500 grams of viburnum is without twigs, only berries. After you have sorted the berries, they must be weighed. You can increase or decrease the proportions, it all depends on how much viburnum you have.

Choose clean and beautiful branches. Before buying, you can taste a couple of viburnum berries. If everything suits you, then buy viburnum.

Before making raw viburnum jam, be sure to wash the berries. We fill the berries in a bowl with running water. You need to carefully wash the berries.

We place the berries in a colander to drain excess liquid. Additionally, the branches can be dried on a paper towel.

Now we separate the viburnum berries from the twigs. At the same time, we remove the damaged berries. If you have a lot of viburnum berries, then this process will take some time.

We grind viburnum in containers, it all depends on the number of berries. I took a saucepan, as practice shows, it is convenient to grind berries in it.

Crush the berries with a wooden rolling pin or "masher" for mashed potatoes.

Now about sugar. Sugar is added to viburnum in a ratio of 1: 1. Usually this standard rate. But we add a little more, for 500 grams of viburnum I added 750 grams of sugar.

I grind with skin and bones so that everything is preserved useful vitamins. I use this viburnum in winter for making tea. After I have brewed tea, I filter it through a strainer. The bones and skin remain in the sieve.

Pour sugar into the berries and continue to crush the berries with a rolling pin. I repeat that I use the berries along with the bones of the skin.

Let the berries sit at room temperature for a while to dissolve the sugar.

I put the berries grated with sugar in sterile jars and close them with sterile lids. I keep the blanks in the refrigerator.

It is in viburnum with sugar without cooking that all vitamins are preserved.

Pitted viburnum with sugar

Ingredients:

viburnum - 500 grams
sugar - 1 kg

For cooking, I use the same principle as in the first recipe. In order not to repeat, with a photo, see the whole process above, how to wash the berries, dry and sort.

Crush the berries and add sugar. I use a rolling pin, some do it with a blender. After adding sugar, we continue to grind viburnum.

It is also advisable to leave viburnum with sugar on the table at room temperature so that the sugar dissolves.

We grind the finished mass through a strainer. To avoid using an iron colander, you can use a plastic or plastic colander. It is also desirable that the cells are not very small.

It turns out delicious, fragrant viburnum with pitted sugar. After standing for a while cool place viburnum with sugar becomes much thicker. Should be stored in the refrigerator.

Bones and skins that remain can not be thrown away, but used to make tea. Bay a few spoons of boiling water will turn out nice drink from viburnum.

How to freeze viburnum berries for the winter

To do this, the berries need to be washed, sorted out. Try to keep all viburnum berries whole, not crushed. Dry them on a paper towel. This is important to remove excess moisture.

Place the berries on a spread in a thin layer and freeze them. Then the berries need to be taken out of the freezer and packaged in bags or bags with a zip fastener, you can use trays.

Compote from viburnum berries

Viburnum compote is delicious and flavored drink, which can be used instead of medicine. Compote is closed in three liter jars, liter jars.

A friend of mine recently shared this recipe. They have a huge viburnum bush growing and they have tried a lot of recipes for viburnum blanks.

Ingredients:

Viburnum berries - 1.5 cups
Sugar - 1.5 cups

For a three-liter jar, you need to take 1.5 cups of viburnum berries. Which must first be sorted out and washed by removing spoiled berries.

The taste of viburnum berries is rich, but sour. Therefore, you can add sugar directly to the jar. For three liters 1.5 cups of sugar. Or cook sweet syrup(adding sugar to taste) and pour over the berries. Compote is pleasant, refreshing, with a slight sourness.

If you add sugar and berries to a jar, pour boiling water over everything and sterilize jars with compote for 10 minutes.

If you are preparing sweet syrup, then pour the berries with syrup, leave for half an hour, and then pour the syrup into a saucepan and boil for about 5 minutes.

Pour the syrup back into the jar and roll up with sterile lids.

In both cases, compote should be wrapped in a warm blanket and left for a day.

Jam from viburnum five minutes, recipe

Ingredients:

viburnum - 500 grams
sugar - 1 kg.

Viburnum jam can be cooked in two ways. If you want the berries to be whole, then prepare a syrup of water and sugar. For the indicated amount of sugar, you need a glass of water.

We prepare the syrup and dip viburnum berries into it. But here already try to ensure that the red viburnum berries are all whole, not dented or damaged. Cook for 5 minutes stirring. And then we lay out the five-minute jam from viburnum in sterile jars.

The second method of preparation involves combining viburnum and sugar and grinding.

Put the jam on the fire (move it into a saucepan with a thick bottom) and cook from the moment of boiling for 5 minutes. We lay out the jam in sterile jars and close with sterile lids.

From this jam you can cook tasty tea and take as a general strengthening and vitamin drink, or as a means of reducing high blood pressure.

I prefer viburnum mashed with sugar with skin and pits and viburnum mashed with sugar without pits. But five minutes, it was this year new way harvesting viburnum for the winter.

Viburnum jelly

Ingredients:

Kalina - 500 grams
Sugar -1 kg.

To prepare viburnum jelly, pour boiling water over the berries, leave for 5 minutes. Then strain the water and rub the berries through a sieve.

Combine the resulting viburnum puree with sugar and mix well. We put on fire and boil from the moment of boiling for 7-10 minutes, while constantly stirring.

We lay out viburnum jelly in sterile jars and close with sterile lids. After cooling, the jelly will become even thicker.

Viburnum sauce for the winter

Ingredients:

Kalina - 500 grams
Sugar - 5 tbsp. spoons
Salt - a pinch
Black ground pepper(or white pepper) - 1/3 teaspoon
Vegetable oil - 1 tbsp. a spoon

if you love sweet and sour sauces to fish, meat, chicken, etc. dishes, I recommend trying viburnum sauce.

We love to try different interesting recipes sauces, this year we made a lot of preparations for the winter from dogwood. Now we are preparing viburnum for the winter.

Berries should be sorted out, washed, separated from the branches. Next, they must be poured with boiling water and left for 5-7 minutes. Thus, the berries will become softer.

We decant the water and wipe the viburnum berries through a sieve, we don’t need the skin and bones, we only need viburnum puree.

We move the viburnum puree to a saucepan, add salt, sugar, spices and boil from the moment of boiling over low heat for 7-10 minutes.

Be sure to taste the sauce and adjust the spices to your taste and preference. If you want to prepare the sauce for the winter, then the sauce should be sterilized.

The viburnum sauce is homogeneous, red, fragrant. Serve the sauce various dishes available immediately after preparation.

You can increase or decrease the amount of ingredients for the sauce. And to rid the viburnum of bitterness, you can put the berries in the freezer (time 1 hour), and then make a sauce out of them.

I hope the recipes for viburnum blanks for the winter will be useful to you. Prepare delicious and fragrant natural medicine and delicacy from viburnum berries, and be healthy!

Source: http://narodnayamedicina.com/kalina-na-zimu-recepty-s-sakharom/

Blanks from viburnum - a vitamin charge for the winter. The article contains recipes for juice, compote, jam, marmalade and marmalade from healthy berries.

The berries of viburnum, which nature gives us in the fall, have a very specific taste, sour with bitterness. To tell the truth, few adults like them.

And getting a child to eat viburnum is generally a huge achievement. But at viburnum great benefit, only there is more vitamin C in it than in lemons. There is a way out - to make jam or another sweet preparation for the winter.

Red viburnum: useful properties. Harvesting for the winter

You can read about the benefits of not only viburnum berries, but also other parts of the plant in the article: link

Obviously, the viburnum berry season cannot be called short, and you can have time to eat fresh berries or be treated with one of folk remedies based on them. But what about in winter and spring, when the body is in dire need of vitamins?

Preparation method: viburnum marmalade.

Viburnum berries can be harvested in various ways:

to freeze
dry up
grind with sugar
make jam, jam
make jelly
make syrup or sauce

IMPORTANT: When choosing a harvesting method, you need to understand what it will be used for, medicines or treats.

In the second case, even if some vitamin is destroyed in the process heat treatment, it won't be very scary.

How to freeze viburnum for the winter?

Frozen viburnum in winter can be used in the same way as fresh:

for food
as a pastry filling
for making juice, fruit drink, tea, decoction, infusion

Frozen viburnum berries.

This type of workpiece has many advantages:

the maximum benefit of berries is preserved
sugar and any other preservatives are not used
it is convenient to freeze viburnum in portion bags
freezing relieves berries from bitterness
the harvesting method is very fast and requires a minimum of effort from the hostess

Frozen viburnum from the store.

Everything about everything takes about 2 hours, with direct participation no more than 30 minutes.
Prepare a colander, trays or dishes, kitchen paper or textile towels, freezer bags or containers.
Kalina is thoroughly washed, twigs are removed.
Berries are laid out on towels to dry.
After 10-15 minutes, they are transferred to trays or dishes and sent to the freezer for 1 hour. Then later, in packages, they will not stick together.
Pour frozen berries into containers or pacts for freezing.

IMPORTANT: Some housewives do not wash viburnum before freezing, but do it later, before eating it directly.

How to dry viburnum at home?

Dried viburnum is not used as widely as frozen. It can be eaten as a dried fruit, boil compote from berries, make infusions, add to pastries. The drying process is also quite simple, it has two options:

dry the berries in the oven
use special dryer for fruits and berries

Dried viburnum.

From the washed berries, twigs and stalks are removed.
They are laid out in one layer on a baking sheet or electric dryer grate.
Temperature oven should be 50-60 degrees, with it the viburnum will begin to dry and wrinkle.
If a dryer is used, it should simply be turned on.

IMPORTANT: Viburnum berries usually dry for 6-8 hours.

You can also dry them outdoors.

They choose a secluded place where the direct rays of the sun do not hit, spread clean white paper in it, pour washed viburnum berries without branches and stalks on it, cover them with gauze. So they will dry for 7-14 days, while some of the berries may deteriorate.

Harvesting viburnum for the winter, mashed with sugar: recipe. Kalina - jam without cooking: recipe. Viburnum jelly for the winter in a cold way: recipe

Jam without cooking: viburnum berries grated with sugar.

To prepare "vitamins" you need to take only viburnum berries (2 parts) and sugar (1 part).
The berries are separated from the twigs, sorted out (only ripe, not crushed ones are suitable for harvesting), washed under running water cold water dry on kitchen towels.
Prepare berry puree. The method can be any convenient: crush with a crush, rub with a spoon through a fine sieve, pass through a meat grinder or use a blender.
The bones are not separated.
Mix viburnum puree with sugar.
Lay out "vitamins" in sterile jars and send them to be stored in a refrigerator or cellar.

Cold viburnum jelly.

IMPORTANT: To make viburnum jelly that does not need to be boiled, berries and sugar must be taken in equal amounts. Moreover, I take into account the volume of not the berries themselves, but the puree obtained from them.

VIDEO: Kalina with sugar (cold preparation for the winter)

Viburnum jam for the winter: benefits and harms

In the form of jam, even after heat treatment, viburnum berries retain their mass useful substances composed of:

slow sugar
amino acids
ascorbic acid and other vitamins
tannins
essential oils
potassium, zinc, iron and other minerals

Viburnum jam: delicacy and medicine.

By using viburnum jam in winter, you can reap significant health and wellness benefits:

increase immunity, reduce the incidence of colds, viral infections
cleanse the liver and improve its functioning
improve the function of the gastrointestinal tract
improve skin condition
overcome depression
solve sleep problems
prevent the formation of kidney stones (if the jam is prepared with seeds)
get rid of heartburn

IMPORTANT: To make the benefits of viburnum jam even greater, it is advised to use not sugar, but honey as a preservative.

Five-minute viburnum jam: recipe

Jam "Pyatiminutka" from viburnum is fast way prepare berries, but, of course, it takes more than 5 minutes.

Required products:

1 kg sugar
1 kg viburnum berries
350 ml water

Five-minute viburnum jam.

Berries should be sorted, washed and dried.
Bring water to a boil, add sugar to it and cook for 5 minutes.
Pour viburnum berries into the syrup, cook for another 5 minutes.
Allow the workpiece to cool, it takes about 5 hours.
Bring the workpiece back to a boil and cook for 5 minutes.
Lay out five-minute viburnum jam in sterile jars and close them.

IMPORTANT: 10 g of vanilla sugar can be added to regular sugar in this recipe.

VIDEO: Viburnum jam

Jam from viburnum for the winter: recipe

Thick homogeneous jam, excellent vitamin dessert, prepared from:

1 part viburnum berries (for example, 1 kg)
0.8 parts sugar (800 g)

Jam from viburnum for the winter.

Berries for jam should be taken the best, liquid, not spoiled.
They are put in an enamel bowl and filled with water so that the viburnum is covered, but there is no excess.
When the water boils, you need to reduce the heat and simmer the berries for about a quarter of an hour.
They will be soft enough to be rubbed through a sieve.
Water is not poured out. The cake from the berries is returned to it and insisted for an hour. After filtering through gauze. Syrup will be boiled on this water.
Sugar is added to the boiled berry broth, boiled for 3 minutes.
Pour berry puree into the syrup, cook until it becomes the desired thick, viscous consistency.
Hot jam is laid out in pre-sterilized jars, closed, stored in the dark and cool, but not allowed to freeze.

Seedless Viburnum Jam: Recipe

Making pitted viburnum berry jam is very simple.

For 1 kg of berries take 0.75 kg of sugar.
The berries are removed from the branches, the stalks are removed from them, and they are washed thoroughly.
Dried berries are put on a tray or in a tray and sent to the freezer for 30 minutes, then they will not be bitter.
The berries are washed under a warm stream of water, spread in an enamel bowl.
Sprinkle viburnum with sugar and begin the languishing process: in sugar syrup and own juice berries should boil for 20 minutes.
They are laid out hot in a metal colander with a mesh and rubbed with a spoon. Bones and peel remain on the grid.
Wiped viburnum jam is boiled for 5 minutes, after which it can be preserved.

Viburnum jam.

VIDEO: Viburnum berry for the winter. How to make jam

Viburnum compote: a recipe for the winter

To close a 1 liter jar of compote for the winter, take:

500 g viburnum berries
500 g sugar
500 ml water

Washed, selected and slightly dried viburnum berries are laid out on the bottom of the jar.
Syrup is made from water and sugar: sugar is poured into the water, slowly brought to a boil, after boiling, stir so that the sugar is completely dissolved.
Pour hot syrup into a jar of viburnum.
A towel is laid at the bottom of a large saucepan, a jar of viburnum compote is placed on top. Water is poured so that about a quarter of the can is not covered with it.
The water is brought to a temperature of 90 degrees and maintained at this level for 10 minutes.
Roll up a jar of viburnum compote with a sterile lid.

VIDEO: Viburnum compote for the winter

Compote for the winter from viburnum with apples: recipe

Apples and viburnum in compote are a very tasty and healthy combination. For 1 liter take:

300 g viburnum berries
300 g chopped apples
250 g sugar

Compote for the winter from viburnum with apples.

brew sugar syrup within 5 minutes.
Lay out in sterile liter jars apples, cut into slices or cubes, and selected washed viburnum berries.
Pour syrup into jars.
Compote is pasteurized for a quarter of an hour.
Roll up jars with sterile lids.

Viburnum sauce for the winter: recipe

Sweet and sour viburnum sauce is served with meat and poultry dishes. To prepare for the winter you need:

250 g viburnum berry puree
5 star cloves
2 cloves of garlic
0.5 teaspoon coriander seeds
3 pots of pepper
100 g sugar
100 g vegetable oil
1 st. bite spoon

For meat: viburnum sauce.

Washed, separated from the twigs, viburnum berries are blanched for 2-3 minutes. Make a puree out of them.
Clove, peppercorns and coriander are ground in a mortar.
Berry puree is mixed with seasonings, vegetable oil, sugar and garlic passed through a press. Put the mass on the fire, it boils and boils, ate burl, 10 minutes.
Add vinegar to the sauce.
They pour it into jars. For the sauce, it is better to sterilize mayonnaise jars or baby food jars.
The jars are closed and, after they have cooled, they are sent to be stored in the pantry or refrigerator.

VIDEO: Mind-blowing viburnum sauce

Viburnum soaked for the winter: recipes

In order to prepare soaked Kalinka, take:

1 kg of berries without twigs and stalk
200 g sugar
1 teaspoon salt
1 liter of water

Soaked viburnum berries.

The syrup is made from water, sugar and salt.
Kalina is laid out in jars, when the syrup has cooled slightly, pour it over.
Close the tops of the jars with gauze, leave the workpiece at room temperature for 21 days, after which you can already close it with lids and move it to the refrigerator.

Viburnum juice for the winter without boiling through a juicer

Viburnum juice through a juicer is made without sugar, it turns out to be concentrated. It is used in winter for sauces, added to tea, diluted with water and drunk with honey, etc.

Viburnum juice.

berries are passed through a juicer
juice is poured into sterile jars and pasteurized for 20 minutes
roll up the cans
if the juice will be stored for less than a month in the refrigerator, it does not need to be pasteurized

Viburnum syrup for the winter: recipes

For viburnum syrup you need a lot of sugar - 2 kg per 1 kg of berries. They can season ice cream, fruit salads, strudel, pancakes, other desserts.

Viburnum syrup.

Puree is made from blanched berries with a blender.
The puree of viburnum berries is transferred to an enamel bowl, covered with sugar and slowly brought to a boil.
5 minutes after boiling, the syrup is poured into jars washed with soda, allowed to cool and hidden in the refrigerator.

Viburnum ripens at the end of autumn, then it goes on sale. Without even doubting its usefulness, we are afraid to buy the product in large quantities, the reason is simple - we really don’t know how to store viburnum, what blanks can be made from it. We believe that many of the proposed recipes will be useful to those who buy or grow viburnum in the country.

About the benefits of viburnum
Proper cleaning
Kalina with sugar
Preparing viburnum juice
Cooking vinegar from viburnum
Drying recipe

About the benefits of viburnum

Its berries have unique healing properties. They will help get rid of colds and coughs, they are useful for people suffering from hypertension. it perfect product which is recommended to be taken in preventive purposes- it is able to saturate the body with vitamins, valuable minerals and amino acids.

Kalina is used:
if necessary, restore the tone of the heart muscle

as a prophylactic against colds and atherosclerosis
for skin problems: treat acne and lichen
in the treatment of the gastrointestinal tract
as an aid in the treatment of the nervous system
to strengthen immunity
as a remedy for edema in kidney diseases
as a remedy for anemia
to fight insomnia

Knowing the recipes for harvesting viburnum will allow you to use a valuable berry not only seasonally, but throughout the year.

Proper harvesting of berries

The best time for cleaning is the end of autumn, it is advisable to choose a fine day. The influence of the low temperature to which the berries are exposed during frost will remove bitterness, give them fresh scent and sweet aftertaste. So that the berries do not lose their juice, they are removed with brushes.

For transportation, the crop is laid in a thick layer. The peel on the fruit is quite strong, not prone to cracking.

How to keep viburnum fresh for the winter

The easiest way to store viburnum is fresh, in brushes. They will need to be placed in a ventilated container and placed in the refrigerator.

But a large number of the product cannot be saved in this way, so viburnum brushes are hung in ventilated cold rooms, for example, on an unheated glazed balcony. For several months, the product will not lose its presentation and retain its useful properties.

Storage in a warm room, for example - in the kitchen will slightly reduce the shelf life.

Even more useful information on the topic you will learn when watching the video:

How to store viburnum for the winter without sugar, frozen

There is another option for storing viburnum - do not clean it in the fall, but leave it on the bush for the whole winter. She will endure any frosts normally, taste qualities won't lose. But it is possible that delicious berries will be found and eaten by birds.

Their presence will not allow the juice to flow out. Dry fruits fall asleep in bags or containers. They will retain a crumbly state, this will allow you to safely extract the right amount.

Before placing viburnum in the freezer, do not wash it, do it immediately before use.

Frozen viburnum:

used when cooking compote or jelly
used for cooking medicinal tea or infusion

Storage of viburnum with sugar

The recipe is very simple:

berries are sorted, spoiled or damaged are removed
wash in cold water and dry on a towel
then crushed, with a meat grinder, blender, passing through a sieve
mixed with sugar, it is taken twice as much as fruit
put in chilled sterilized jars, tightly close

You can store in a cold cellar or basement, in the refrigerator. You should not be especially upset if the juice in the jars separates from the berries; this will not affect the quality and usefulness of the product in any way. vitamins, acids and minerals keep well throughout the winter.

Useful advice: in order to eliminate the loss of juice, the seeds from the processed berries should not be removed.

The second option for harvesting fruits with sugar is that the product decomposed into jars is subjected to sterilization, filled sweet mixture banks sterilize:

liter - 20 minutes
half liter - 10

Heated jars are closed and placed in a cold cellar.

This method allows you to use less sugar, 1 kg per 1 kg of berries.

You can also sprinkle whole fruits with sugar. For 1 kg, you may need up to 800 g of sugar. The berries are washed and dried, poured into jars, alternating layers of viburnum with sugar. It should be on top, the layer should be thick. Banks are closed with tight lids, placed in the refrigerator.

How to store viburnum juice

To get viburnum juice, you need to sort, rinse and dry the fruits. Juice is squeezed out using a juicer. Sugar is used as a preservative, the mixing ratio is 1:1.

Pour the finished juice into sterile bottles or jars, store in the refrigerator.

How long is viburnum with honey stored

To treat colds throughout the winter, you can prepare such a delicious medicine.

Prepare:

500 g viburnum
200 g honey May or acacia
300 g lemons
150 g ginger root

Wash and dry the viburnum, discard low-quality fruits. Then we grind through a sieve.

Ginger clean and wash, dry, finely chop. We wash the lemons, pour boiling water over them, cut them and remove the seeds.

We put the prepared products in a blender, add grated berries, honey there. We bring all the components to a homogeneous consistency. If desired, the procedure can be done using a meat grinder.

We lay out the finished mixture in clean, dry jars and close the lids. In the refrigerator, the product can be stored for several months.

You can also grind the berries and mix with honey in a 1: 1 ratio, store in closed banks in a refrigerator.

Useful information about storing viburnum with honey, watch the video:

Cooking vinegar from viburnum

The usefulness of this product can be compared with apple cider vinegar.

The cooking technology is as follows:

prepare a three-liter bottle
we fall asleep 0.5 kg of fruit and 0.2 kg of sugar
add 2 liters of water
for smell, put a couple of sheets of blackcurrant and a few sheets of cherries
put the bottles in a dark place, the temperature should be at room temperature

The readiness of the product is determined by the degree of its transparency. It will take about 2 months to prepare.

How to recycle viburnum: prepare liqueur, make jam

lovers strong drinks can prepare viburnum tincture.

For cooking stock:

200 g pure viburnum juice
200 g sugar
200 g water
1 liter of vodka

All components are thoroughly mixed, kept in a jar at room temperature for 2 days. Next, we taste the drink, if it suits the taste, we cork it into bottles. We store throughout the year at room temperature.

To make jam, we prepare 1 kg of berries. Let's cook syrup from 300 g of water and 1.4 kg of sugar. Pour the fruits with well-boiled syrup, let it brew for 12 hours. Next, we proceed to cooking, be sure to remove the foam that forms on the surface. Pour into hot sterilized jars and roll up.

To cook marshmallow boil until fully prepared 1 kg of ripe fruit in 200 g of water. Then the resulting mass is ground through a sieve, boiled to a state soft dough. After the marshmallow is laid out on wooden cutting boards and dried in the oven.

Drying berries

Good for winter and dried product, from it you can cook an excellent vitamin tea. For drying, you can use an electric or gas oven or a special dryer for fruit.

The optimum temperature in the oven is + 60 C. Do not close the oven door tightly. Dry fruits are stored at room temperature in a tightly closed glass container.

How to prepare and apply oil

Do not rush to throw away the pulp after making juice. Having passed through a meat grinder - get a well-chopped mass. Put her in glass jar, fill with sunflower oil. Recommended proportion: 1 measure of ground cake will require 4 measures of oil. The mixture is kept for 20 days in a dark place, then squeezed out.

The resulting oil is not inferior in quality to the famous sea buckthorn oil, it is used in the same way.

Note that viburnum is not useful for everyone. It is not recommended for people with blood diseases and those who have low blood pressure. Pregnant women should be wary of her.

But for everyone else, the benefits of eating berries in any form are undeniable. Knowing how to properly store viburnum, you can eat delicious fruits and preparations from them throughout the year.

Many are waiting for winter, because this is the time of miracles, magic and snowflakes. But, alas, this is also the time of progressive colds. During the year, our immunity is greatly weakened and needs to be further strengthened by the means that nature has given us. Few people are unfamiliar with the beneficial properties of viburnum. It cures many diseases, but in winter it is very difficult to get it. Harvesting viburnum for the winter is an easy process, just think in advance that you will need it during severe cold weather. In this article, we will reveal all the secrets of preparing this "berry doctor" for many months.

Harvesting viburnum for the winter: how to choose berries for storage

Whatever way you choose to save viburnum, do not forget to follow some simple rules for the selection and preparation of berries:

berries must be fresh;
do not use overripe and too green berries;
crumpled and rotten fruits should be thrown away;
berries must be dry;
remove the bones, stalks, twigs and any debris;
rinse the berries, dry and start the process;
prepare the container and storage place in advance.

Did you know? The scientific name of the Viburnum plant comes from the Latin ‘viere’, to bind or weave. In ancient times, branches of viburnum were used for weaving.

How to freeze viburnum for the winter

The easiest way to save nutritional value viburnum berries on long term It's freezing them. You can do this in various ways: put the bunches in containers or wrap them in bags and put them in the freezer; you can pick the berries and spread them out in a thin layer, then freeze and divide them into bags into equal parts.

Specialists servicing refrigeration equipment claim that a temperature within the range of -23 ... -18 ° C is suitable for freezing. At this temperature, viburnum, like other fruits, vegetables and berries, will store its properties in an ice shell from eight months to a year. Thus, you will have a supply of vitamins until the next season. You can also freeze berries at temperatures from -8 to 0 ° C, only their shelf life is immediately reduced by three times.

Berries are best stored in the freezer in volumes convenient for you. A small volume freezes better and faster, and, consequently, it is stored longer. Why is it so important? It's all about re-freezing products, which is strictly prohibited, since the viburnum will lose its suitability. Divide the berries into portions so that you can immediately cook the entire contents of the container or airtight bag.

To keep the shape of the berries, it is better to use plastic bags and small plastic containers with tight fitting lids. All this can be found in a regular supermarket in the dishware department. Due to their shape, such containers are conveniently and compactly placed inside freezers. If you need to freeze a really large amount of berries, then a small life hack to save intra-chamber space will not hurt. You can use plastic containers as molds for plastic bags.

It is very easy to do this. Pour a small amount of berries into a bag and place in a container, evenly distributing the fruits. Put everything in the freezer. When the viburnum in the bag freezes and turns into a regular rectangular layer, empty the container and continue like this until the harvesting of berries comes to an end. Of course, the process will take more time than when using the containers for their intended purpose, but the space savings are obvious.

The next method will allow you to freeze the berries so that they do not stick together. In the freezer, select one or more shelves. Cover them with thick plastic. Prepare the berries - sort, wash and dry. Then put them in portions in the freezer, distributing them in one layer on the shelf. After a few hours, take out the batch and arrange in containers or bags and return to the freezer.

Did you know? Healers believed that viburnum was endowed with magical properties. And the women told the tree about their sufferings and sorrows.

Option to preserve viburnum grated with sugar

Grated viburnum, harvested for the winter in sugar, is not only very healthy, but also extraordinarily tasty. To prepare such a healing dessert, you only need two ingredients: sugar and, in fact, the berries of the viburnum itself.

First of all, separate all the berries from the branches and rinse them well. Let the water drain. Transfer the clean berries to a large bowl and grind with a blender until smooth. Now grind the resulting puree through a fine sieve into another clean bowl. The process is laborious, but worth it.

From each kilogram of viburnum, about 700 g of pure puree should be obtained. Pour in 1 kg of granulated sugar and mix until completely dissolved. Pour the sweet mass into clean, sterilized jars and twist metal lids threaded or roll up as conservation. Place in refrigerator.

Important! Kalina, ground with sugar, should be applied only with a clean and dry spoon.

Add mass to warm water and stir until you get a tasty and healthy drink. Kalina, prepared according to this recipe for the winter without cooking, can be stored in the cellar. To do this, it must be pasteurized, laid out in jars, for half an hour. Kalina grated with sugar will retain all its taste, so that you can enjoy only healthy delicacies for the winter.

Saving viburnum juice

Also in old times knew that you can cook a lot of delicious things from viburnum, for example, healthiest juice for the winter! The recipe for viburnum juice is as follows:

Wash the berries on the bunches, then separate them and squeeze through a juicer or double cheesecloth.
Pour the squeezed cake boiled water, cover and simmer on low heat for 10 minutes.
Strain the broth, mix with juice, add sugar to taste and heat to 85 ° C.
Pour into jars or bottles and close with boiled corks or lids. Ready viburnum juice can be stored either at home on the bottom shelf of the refrigerator, or in the cellar.

Important! Viburnum juice is extremely useful, but it should not be consumed in such a concentrated form. Be sure to dilute it with water.

Using juice, you can make syrup from viburnum, and its recipe is as follows:

Take the following ingredients: vanillin, water, 1 liter of concentrated juice and 1.5 kg of sugar.
Remove the viburnum from the branches, clean the berries from debris and stalks. Rinse them under cold water and place in an enamel bowl. Pour in clean cold water so that it covers the berries a little.
Put the container on a small fire and cook until the viburnum is completely softened. When the fruits start juice, crush them.
Take a pan and put a colander covered with a thick layer of gauze on it. Pour into it boiled berries with decoction. Wring out the pulp well. Viburnum juice will have to stand for at least three hours.
Next, carefully pour everything into another clean saucepan so that sediment does not get there. Add all the sugar in there. Put on fire and stir constantly, heating, until all sugar is dissolved. To improve the taste, add vanillin.
Bring to a boil and pour into sterilized jars, then roll them up. Turn the jars upside down and wrap them in a warm blanket. Store either in the refrigerator or in the cellar.

How to cook viburnum for the winter

AT winter period It is very important to monitor your health and take preventive measures to strengthen your immunity. AT pure form viburnum berries are very useful, but it bears fruit only in a certain period, and its taste is tart and bitter. As soon as the period of full ripening comes, you can cook viburnum for the winter.

Morse from viburnum

Kalinovy Mors - delicious drink full of beneficial vitamins. It is recommended to be taken by doctors for the prevention of many colds. Also, fruit drink from viburnum remarkably improves immunity and improves the functioning of the digestive tract. Since viburnum berries are tart and slightly specific in taste, you will need to stock up on large quantity Sahara.

For 1 kg of viburnum fruit you will need 700 g of granulated sugar. Berries can be taken both fresh and frozen. Rinse them under cold water. If you are using viburnum with twigs, then separate them.

Important! This should be done as carefully as possible so that the most valuable viburnum juice does not go to waste.

Rub the berries through a sieve. You should get about 0.5 liters of juice when good result. Pour the cake with water and bring to a boil over a fire. Boil 4 minutes. Press the pulp well and discard.

Pour the indicated amount of sugar into the finished broth and stir until completely dissolved. Then add viburnum juice to it. Cover the pot with a lid and leave to infuse for three hours in a cool place. Viburnum juice is ready. It can be poured into glasses and immediately filled with health or poured into sterilized jars, closed with a lid and put in the refrigerator. Morse is not stored for long, but within a couple of months it can be enjoyed.

There are a lot of options for making viburnum jam, each of which will appeal to everyone who was previously skeptical of this berry. In order to preserve as much as possible all the beneficial properties of viburnum berries, try to minimize thermal manipulation of them. Therefore, a recipe for viburnum jam without cooking was invented.

For this recipe, you will need fruits harvested after the first frost. Such a berry will give less bitterness. Jam is prepared quickly, it turns out tasty, but it has a short shelf life, although it can be significantly extended if stored in the refrigerator. In winter, raw jam is a very great gift for your body, just a storehouse of vitamins and nutrients.

To prepare raw jam, you need to carefully sort out the viburnum and free it from the branches, rinse well under the tap and twist through a meat grinder or grind with a blender.

Pour the resulting mass with sugar and mix thoroughly until it dissolves. Keep the proportions 1: 1. Pour the jam into clean sterilized jars, close tightly with lids and refrigerate.

What they just don’t make from viburnum - various combinations with other berries, fruits, honey, but the classics always remain in demand. To cook classic viburnum jam, you will need the following ingredients: 1 kg of fresh viburnum, 2 cups of water and 800 g of granulated sugar.

Rinse fresh viburnum under running water and tear off the bunches. Sort and throw out the spoiled one.
Put the fruits in a heat-resistant bowl and pour 1 cup of water into it. Preheat the oven to 180 degrees and put a container with viburnum there. Simmer until the berries soften.
Take a saucepan, pour sugar into it and pour a second glass of water. Mix well, bringing to a boil. The result should be a thick and homogeneous sugar syrup.
Take out the finished berries and put in a container for syrup. Cook for half an hour over low heat, stirring all the time.
Remove the jam from the stove and let it cool and infuse for six hours. When the time has passed, put the jam back on the stove and bring to a boil, stirring frequently and skimming off the foam.
Pour the still hot jam into sterilized jars. Roll up the lids with a conservation wrench.

Did you know? Previously, people believed that viburnum removes the evil eye and drives away evil spirits. Therefore, her brushes were hung in the corner of the hut, which was called red.

Kissel

Kalina is primarily valued as a very useful berry, therefore, various recipes with its use for the winter cover many areas of home cooking. For example, viburnum jelly is one of the most famous recipes. Its preparation does not take much time and money, it is favorite treat many, and mostly children. Viburnum jelly can be drunk only cooked and cooled. For 200 g of viburnum, 2 tablespoons of sugar, 6 tablespoons of starch and 4 liters of water are used.

Rinse the viburnum well and separate from the branches. Spread. Place in a saucepan, cover with water and bring to a boil. Boil for ten minutes over medium heat. Then strain the broth and put it back on the fire until it boils. Add sugar, stir. Dissolve starch in a glass of cold water. Gently pour in the broth, stirring constantly. Bring the jelly to a boil and turn off the stove.

How to prepare viburnum compote

Perhaps compote is the simplest, most delicious and refreshing thing that can be made from red viburnum. Consider classic recipe cooking.

Important! Before you start making compote this recipe, know that the bitterness inherent in viburnum will not be eliminated, but it can be softened. Just add mint and cloves to taste. It will also add some piquancy to the drink.

To prepare a classic viburnum compote, you will need the following ingredients: 2 kg of viburnum berries, sugar, 800 ml of water. Rinse the berries under cold tap water. Dry and transfer to a deep bowl. Pour in 100 g of sugar. After half an hour, mash the fruits, and drain the juice. Put the berries with sugar in a saucepan, add cold water and put on maximum heat. After boiling, remove the foam and try the water.

If needed, add more sugar. Stir and reduce heat. Boil for 7 minutes, skimming off the foam. Add the expressed juice, mix and cover with a lid, slightly moving it. Boil for 5 minutes on minimum heat. Remove the saucepan from the stove and close tightly. The drink should be infused under the lid until completely cooled. After that, put it in the refrigerator.

How to make viburnum jelly

We'll consider universal recipe viburnum jelly:

Rub the berries through a sieve. To remove the bitterness, dip them before that for five minutes in boiling water.
Mix the resulting viburnum puree with sugar in proportions of 1: 1 - this is for those who like it sweeter, or 2: 1.
Bring the jelly to a slight gurgle and simmer over low heat, stirring regularly, until there are no sticky pieces of jelly on the sides of the pan.
Pour into clean sterile jars and seal tightly.

You can cook jelly for an hour longer, like jam. If you took a double dose of granulated sugar and closed it with threaded lids, such preservation can be stored under conditions room temperature. If the lids are nylon, less sugar was added, and the heat treatment lasted less, then such jelly should only be in the refrigerator or cellar.

Did you know? Since ancient times, viburnum has been a symbol of girlish beauty. In ancient Russia, she was called the wedding tree, and she always participated in all wedding ceremonies. Clusters of viburnum decorated wreaths, holiday tables and meals.

Dried viburnum brushes for the winter

Both outdoors and at home, you can dry viburnum. In this form, she can retain its useful properties and taste for a very long time.

Take viburnum brushes and rinse them gently under cold water. Lay the baking parchment on a baking sheet and spread the viburnum on it. Preheat the oven to 60 ° C and put the berry to dry. Leave the door slightly ajar.

in the open air, choose a shady place and spread the viburnum brushes on cloth napkins or tie them into bundles and hang them up.

When the berries are completely dry, tear them off and put them in a glass dish or rag bags. It is better to store in a dry and ventilated place.

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