Dried barberry compote recipe. Preparations for the winter from barberry: detailed recipes and photos

Delicious, fragrant, beautiful, and very healthy - it's all about the barberry. The slightly sour berry has been known since ancient times and is still one of the most beloved. For its tart-sour taste and beneficial properties, barberry is also called the “northern lemon”. The first association at the mention of it is a delicious sucking candy, oval in shape, bright red in color with an indescribable aroma. Everything, like a real barberry. It has found its wide application in cooking. Recipes for cooking dishes with this berry are always original. It is often used in dried grated form as spices for meat. But, the most popular barberry preparations are in the form of compotes, jams and tinctures.

Fresh berries make excellent rich juice. It is used in desserts, in pastries, as an addition to ice cream. Fresh berries are also used to cook seasonal compote, which perfectly quenches thirst, or close it in bottles. Compote recipes for the winter are varied, but they are all similar in one thing: such a healthy drink will support immunity until spring. For the preparation of compotes, large, ripe and juicy berries are usually used.

barberry juice

Boil the ripest berries in a small amount of water. Ready to crush with a crush, you can use a press. The resulting juice should be sterilized in small bottles or jars. If you prepare enough juice, you will always have a base for sauces or compotes at hand.

Barberry and apple compote

Barberry (200 gr) rinse and sort. Washed sweet apples (1 kg) cut into slices, remove the seeds. Put berries and apples in layers in prepared jars. From sugar (400 g) and water (1 liter), boil the syrup and pour hot into jars. Sterilize compote in boiling water: half-liter jars - 18 minutes, liter - 25 minutes. Barberry compote in combination with an apple acquires a pleasant sweet and sour taste. This drink will appeal to both children and adults. And by replacing apples with pears, you can get another delicious compote.

Compote in a hurry

To prepare a quick barberry compote, you need berries and sugar syrup. Preparing the syrup is simple: 500-700 grams of sugar dissolves in 1 liter of water. Pour clean and sorted berries into prepared jars, pour hot syrup over them. Sterilize compote in jars at 85⁰.

Tinctures for pleasure and healing

Recipes for barberry tinctures can be divided into two groups: for the soul and for the body. Delicious, sweet tincture of barberry will decorate any festive table and can please the most sophisticated gourmet. And if ripe, large berries are needed for compotes and jam, then small and sour ones are perfect for tincture. Alcohol tinctures, used in folk medicine, are known as an excellent remedy for many diseases. Recipes for medicinal tinctures are very diverse and easy to prepare.

Liquor tincture

Pure barberry (500 gr) is good to crush. Add ½ chopped cinnamon stick to it. Put cloves (2 buds) and lemon peel there. Pour everything with vodka (1 liter) and let it brew for 10 days. Steep in a glass container with a tightly closed lid.

In a separate saucepan, boil the syrup: sugar (1 cup) and water (1 cup). Pour the cooled sugar syrup into the strained infusion of berries. Mix everything well and bottle. Such a sweet tincture would be appropriate for desserts.

Enchanting tincture

This exquisite tincture will not leave anyone indifferent. The number of berries is taken at your discretion. Put cherries and cranberries (frozen or dried) in a container. Add 2-3 tbsp. spoons of dried barberry. Pour all the berries with brandy so that there is no empty space left. Close the container tightly with a lid and insist in the refrigerator for at least a month. Strain the finished tincture. It is ideal for ice cream and meat.

Healing tincture of leaves

Pure fresh barberry leaves (20 g) pour 40% alcohol (½ cup) and leave to infuse for 2 weeks. Then squeeze the leaves and strain. This tincture helps with kidney, liver and gallstone disease. Take 25-30 drops 3 times a day. The course of treatment is 14-20 days.

Wine tincture for immunity

Pure (150 gr) add to red wine (1 liter) and insist in a dark place for a month. Shake the tincture regularly. After a month, strain it and mix with sugar (200 gr). Wine tincture is useful for enriching the blood, improves the outflow of bile, improves immunity. Take regularly before meals for 2 tbsp. spoons.

Vitamins in a jar - barberry delicacy

To please children with sweets and at the same time provide them with useful vitamins for the entire autumn-winter period, it is enough to make barberry jam. Such a delicacy is stored for a long time and will always be available. Jam recipes are varied: both exclusively from barberry berries, and with the addition of other components. Having prepared all kinds of homemade preparations, you can get a real pharmacy at home.

This jam is best prepared without seeds, but you can also use them. Prepare syrup: 200 ml of water and 600 g of sugar. Ripe and large barberry (1 kg) put in jars and pour over the cooled syrup. Leave for a day. Then pour the syrup, boil, cool and pour over the berries again. Let stand for another 24 hours. On the third day, boil the syrup, berries and sugar (1.4 kg) together. Arrange the finished jam hot in prepared jars.

Jam with lemon “Ascorbinka”

Recipe based on a half-liter jar. Barberry (how much will go into the jar) carefully sort, wash and dry. Wash the lemon, cut off the tails, divide into 4 parts and remove the seeds. Remove the stones from the barberry and pass the pulp through a meat grinder or chop with a blender. Chop the lemon as well. Mix berry and lemon puree, add sugar (750 gr). Askorbinka is ready. Fresh jam can be eaten immediately, or you can put it in clean jars, tightly covered with a plastic lid. Such a jar should be stored in a cool place or refrigerator. If desired, compote can be made from Askorbinka: dilute a few tablespoons of jam with water.

Barberry jam with vanilla

Washed and ripe berries (1 cup) pitted. From water (0.75 cups) and sugar (1.5 cups), make hot syrup and pour barberry over it. Leave everything for a day. Prepare two steps: boil, boil, cool and re-boil and boil. At the end of cooking, add vanillin for flavor. Arrange the finished jam in dry prepared jars.

barberry syrup
Ripe fruits are collected, cleaned, washed, rubbed with a spoon, a little water is added, put in a bag to drain the juice. On the second day, when the juice drains, it is boiled, filtered, sugar is added, boiled again, filtered and packaged.
Food consumption: for 5 glasses of juice - 1 kg of sugar.

Barberry jelly
Ripe berries are taken, pitted, crushed, doused with a small amount of water and boiled. Then the mass is discarded on a sieve to drain the juice. When the juice settles, an equal amount of granulated sugar is added to it and boiled until tender.

Barberry marmalade
Ripe berries are cleaned, washed, poured with water and boiled, after which the mass is thrown onto a sieve. When the water drains, the mass is rubbed through a sieve, mixed with sugar (750 g of sugar per 1 kg of mass) and boiled until tender.

Pastila from barberry
Peeled barberry berries, boiled in water, are rubbed through a sieve, the mass is mixed with half the volume of granulated sugar, whipped to a thick foam, put in a saucepan and steamed. The mass evaporated to the proper density is transferred to molds and put in the oven. After drying, the marshmallow is sprinkled with powdered sugar.

Barberry jam
Due to its pleasant sour, refreshing taste, barberry jam is very much appreciated. And besides, it retains all its qualities for a long time.
Peeled berries are poured with water (slightly warm) and left for 8-10 hours, then the seeds are removed (but you can not remove them). A syrup is prepared from 1.5-2 kg of sugar and 6 glasses of water per 1 kg of berries, pour the berries into it and cook for 30 minutes until the berries become soft. In this case, the syrup should float off the spoon in the form of a droplet.
Barberry jam is also prepared in a different way. Large berries are selected, washed in cold water, put in a glass jar and poured with boiled but cooled syrup made from 1.5 kg of sugar and 5 glasses of water per 1 kg of peeled berries. After a day, the syrup is drained, boiled, allowed to cool, poured over the berries and left for another day. On the third day, the berries filled with syrup are covered with sugar (200-300 g) and boiled until tender.

Salted barberry
In late autumn, barberry is harvested with whole branches, put in jars, poured with cooled salt water. Banks are closed and tied up. Serve as a side dish for dishes, as well as with pickles for roasts. If there is mold on the banks, then the water is drained and poured fresh.
For 3 glasses of water take 100 g of salt.

dried barberry
Barberry berries are dried in the sun, spread out in a thin layer on bedding, or in the oven on baking sheets at a temperature of 30-35 degrees.

These are all preparations for the winter. But from the barberry you can cook a lot of everyday dishes. Here are a few of them.

Shchi from barberry leaves with croutons (Russian cuisine)
Let the young leaves of the barberry (50% of the norm) simmer, rub through a sieve, put in a boiling broth, add the sautéed vegetables and cook for 15-20 minutes. 5-10 minutes before the end of cooking, put the remaining leaves of barberry, each cut into 2-3 parts, salt, spices (bay leaf, pepper). Separately, prepare a mixture of egg yolks and milk.
The egg-milk mixture is prepared as follows: raw egg yolks are stirred with a spatula or a spoon and, while stirring, hot milk is gradually added, after which the mixture is boiled over low heat (not boiling) so that the mixture thickens somewhat. Then it is filtered and poured into cabbage soup.
Boil the eggs hard-boiled or in a bag. Make small croutons from white bread.
When serving, put half a peeled hard-boiled egg on a plate, pour cabbage soup, egg-milk mixture, add croutons and sprinkle with herbs. Croutons can be served separately.
Product consumption: barberry leaves-150 g. parsley -5 g, onion -10 g, table margarine - 10 g, milk - 50 g, eggs - 3/4 pcs., wheat bread - 30 g, bay leaf, pepper, herbs, salt to taste.

Kupaty with barberry (Georgian cuisine)
Pass raw pork once through a meat grinder, add barberry, chopped onion and spices: garlic, cinnamon, cloves, cumin and pepper. Stuff the intestines with this stuffing, tie the ends with a thread and give the shape of a horseshoe "then fry over burning coals (without flame). Serve two pieces per serving.
Consumption of products: fatty pork -260 g, barberry in grains -15 g, onion -25 g, garlic -2 g, dry pork intestines -5 g, salt and spices to taste.

Dried and powdered barberry berries (sumakh) are widely used in Azerbaijani cuisine. The powder is introduced into dishes either during their heat treatment, or served separately in rosettes as a seasoning for ready-made meat and fish dishes. By all means, with barberry, they cook natural meatballs in an oriental way, national dishes jyz-byz (fried lamb offal with fried potatoes), tas-kebab pilaf and, of course, all kinds of shish kebabs.

Amateur barbecue with barberry
Lamb from the costal part of the loin is cut into 5-6 pieces along with the costal bones. When putting on a ramrod, the outer side of the pieces of meat should be turned in one direction. Shish kebab is grilled on a grill with red-hot coals burning without a flame.
When serving, garnish with onions and parsley.

Powdered barberry is served separately.
Consumption of products: lamb-330 g, onion -60 g, green onion -40 g, parsley -10 g, barberry -5 g, salt and pepper to taste.
Barberry powder is also used to make sour sauces. Boiling it with red pepper and salt, they make a spicy seasoning for meat dishes - the so-called satibel.
Use as a seasoning for meat and whole fruits of barberry. They are also added to the dough, spicy kissels and compotes are prepared from them, which quench thirst very well and alleviate coughs.
Young leaves of barberry have a pleasant sour taste and are also used in cooking. They not only replace sorrel in various traditional first courses, but also serve as an independent product for making marinades and especially spring salads.

... And in Kyiv, an uncle ...

Her botanical portrait is as follows: a shrub or tree up to six meters tall. The leaves are opposite, pinnate with an unpleasant odor. The flowers are small, white, fragrant, collected in large multi-flowered corymbs. The fruits are black-purple berries with three seeds, the flesh of the berries is dark red. It grows in ravine forests, among bushes, in gardens, near dwellings. It is especially common in the western regions of the region, in the range of Kalitva and the Donetsk Ridge.
This plant has many folk names: bases, buz, buznik, buzok, elderflower, etc. Yes, and on the Don, elder is called differently: iron, pishchalnik, edible elder (unlike red elder, which is not eaten). The Latin name for the elderberry genus is sambucus.
The etymology of this word is unclear. Either it is formed from the name of a triangular musical instrument common in the Ancient East - sambuca, which was made from elder wood planks, or the musical instrument got its name from the name of the plant. In both cases, our "edible elderberry" is directly related to this.
The black elder was very unlucky. No songs are sung about her, no fairy tales are told. Not that the nightingales do not nest on it - even the goats bypass it - the forest Cinderella. And what do we know about her, except for a comic proverb: "there is an elderberry in the garden, and an uncle in Kyiv"? Is it just that this plant does not have a very pleasant smell ...
Yes, the smell of elderberry is really "not very".

Dishes with barberry

For many insects, it is even fatal. Two centuries ago, in 1785, the journal "Economic Store", the same one, the author-publisher of which was the first Russian agronomist A. T. Bolotov, informed its readers: "If the rooms are sprayed with water in which elder leaves are boiled, it drives away flies, and water boiled with young shoots kills fleas. Elder leaves are also used to relieve pain from mosquito bites.
Useful advice.
But elderberry not only "kills fleas" and helps against "mosquito bites." The same author, A. T. Bolotov, a little later in his famous "Notes" left the most curious information about the phytoncidal properties of black elderberry (although the world did not yet know the word "phytoncide", it was invented in our time by the Soviet scientist B. P. Tokin ): "... It happened not on purpose to one housewife to bring elderberry color (black elderberry flowers) into the hut to dry for medicinal purposes. There were a huge number of black cockroaches in the housewife's hut. Before the cockroaches had time to hear the elder spirit, they went out of the hut in a crowd and straight to the stable.
The hostess, noticing this, was a little surprised and guessed that the cockroaches did not like the elderberry spirit. Out of curiosity, the smart hostess quickly transferred the elderberry flowers to this stable, where the cockroaches had moved. And then the hostess finally made sure that the elder color, or rather the smell of it, drove the cockroaches out of there, forcing them to go to the house of a neighbor. Whether this is fair or not, I do not know, but it would not be superfluous to test it in those places where elderberry grows a lot.
The phytoncidal properties of this plant are truly unique. The boles of garden trees are tied with elderberry stems, and this protects them from mice. If the granaries are densely planted with elderberry, neither mice nor even rats will settle in them. I. V. Michurin usually stuck a branch of black elderberry into each gooseberry bush that grew in his garden, and this saved the berry bush from the invasion of moths.
But the fish seem to like the specific smell of elderberry. On the Don, amateur fishermen use the berries of this plant as bait and, they say, this provides a good bite.
There is another curious property of elderberries: they can wash your hands well, even stained with technical oils. True, such a “soap” does not give the usual foam, but is it worth neglecting it because of this, especially if there are no other detergents at hand?
Elderberry in the garden...
More of it in our gardens and orchards. Take a closer look at this plant - it's beautiful! In addition to its other virtues, elderberry is a harbinger of spring. She is the first generously, selflessly responds to the warmth of the sun and before all other trees blooms her buds - our first spring joys and therefore the most expensive and desired.
With a different attitude towards black elderberry, it could long ago find its proper place on the table in each of our homes, because fruits, flowers, and even young shoots of the plant are used for food. Juices, marmalades, amazing jams, marshmallows, jam, jam, jelly, alcoholic and non-alcoholic drinks, excellent vinegar, ketchup and much more are prepared from berries. And each elderberry dish is also a medicine. For example, berry juice, which, according to doctors, is harmless even with the most severe diet, is drunk for medicinal purposes in case of kidney disease, diabetes (diabetes), sciatica, and intestinal ulcers. This juice contains vitamins A and C, mineral salts, iodine, a hormone-like substance that speeds up wound healing. Therefore, they drink it not so much to quench their thirst, but as a healing drink.
Kissel from boiled and pureed berries (dry and fresh) is both a tasty nutritious dish and a delicate laxative for chronic constipation. Berries boiled in honey are a delicacy, but at the same time a proven remedy for overwork. It is not surprising, therefore, that in the Middle Ages people stubbornly believed that if elderberries are eaten daily, this prolongs a person's life.

But even today, elderberry is held in high esteem. In France, its fruits are an integral part of the "health tea" popular in this country, and in Czechoslovakia it is a mass "lemonade". Yes, and in our country in the North Caucasus, elderberry kissels and porridges are dishes of medical and dietary nutrition. In addition, elderberries are already beginning to help a person deal with his emotional overload. According to the Far Eastern Scientist magazine, "... elderberry extract has anti-stress properties. A new drug has been tested, and they are encouraging."
Elder flowers are also popular in nutrition. They are used to make jam that is excellent in taste. Flowers with a delicate aroma are baked in dough (for example, in pancakes, pancakes), they are added to grape wine during its fermentation to give a nutmeg smell and improve taste. For the same purpose, the flowers are mixed into the dough when baking bread.
M. Neishtadt, a great connoisseur of domestic flora, wrote: "By mixing one weight part of dried black elderberry flowers with three parts of standard tea, an excellent tea is obtained, close in bouquet to the best varieties of tea."
True, no less excellent tea is prepared from elder flowers alone, which, as established, contain essential oil, vitamins C and P, a steroid hormone that acts as a stimulant on the endocrine glands, many organic acids, tannins and other valuable substances. Elderberry flower tea, in addition to its high taste, helps well with all kinds of colds, inflammation of the kidneys and bladder, and generally increases the overall resistance of the body.
Edible and young shoots (this year). They are peeled from the green bark, boiled in salted water or pickled like a regular vegetable.

Barberry - cooking recipes

Barberry is called a "tasty medicine" for all diseases. Do you know why? It prolongs the youth of the body and heals wounds. Many eastern peoples use these berries in the preparation of delicious and very healthy dishes. We are happy to share with you some recipes for barberry dishes.

barberry sauce recipe

Ingredients:

barberry berries - 200 g;
water;
mint - 3 leaves;
adjika - 50 g;
spices.

Cooking

We thoroughly wash the barberry berries, sort them out, pour them into a saucepan and pour a glass of water. Then put the dishes on the stove, bring to a boil and cook for 7-10 minutes. After that, we throw in a few fresh mint leaves, let it boil for a few more minutes, remove from the stove and leave to cool completely. Next, we wipe the berries through a strainer and add adjika to the resulting barberry puree. Mix everything thoroughly and serve the sauce to any meat dish.

barberry compote recipe

Ingredients:

barberry berries - 200 g;
apples - 1 kg;
sugar - 350 g;
filtered water - 1 l.

Cooking

We wash the sweet apples, wipe them, cut them into slices and carefully remove the seeds. Then we lay out the prepared fruits and barberry berries in layers in clean jars, pour hot sugar syrup and sterilize in boiling water for 15-20 minutes, depending on the volume of the jar. Next, roll up the compote with lids and leave to cool completely.

barberry wine recipe

A drink made from barberry is an excellent choleretic and anti-inflammatory agent for various diseases of the liver and biliary tract. Let's take a look at how to cook it.

Ingredients:

barberry berries - 3 kg;
sugar - 2 kg;
filtered water - 12 liters.

Cooking

We sort out the barberry berries, wash them and pour them into a clean bottle of 20 liters.

A variety of recipes for barberry blanks for the winter

Then add sugar and pour the required amount of boiled and chilled water. We close the container with a cork, pierce a hole in it with a hot nail and firmly insert a tube into it, the end of which we lower into a bottle filled with water. After about 20 days, barberry wine will be ready. In terms of its taste qualities, it is in no way inferior to Moldovan and Georgian wines, and it is also very useful.

Recipe for pilaf with barberry

Ingredients:

lamb pulp - 600 g;
long grain rice - 2.5 tbsp.;
onion - 2 pcs.;
carrots - 2 pcs.;
garlic - 1 head;
vegetable oil;
chili pepper, curry - to taste;
barberry - 5 g;
ground ginger - to taste;
spices.

Cooking

Pour vegetable oil into a cauldron, put on fire and heat it up. At this time, we clean the onion for the time being and put it entirely in a cauldron, frying until it turns black, and then we throw it away. Now we clean the remaining vegetables and chop them into cubes. After that, we send them in vegetable oil and sauté until transparent. We wash the meat, cut into small pieces and also throw in a cauldron. Mix everything well, cover with a lid and leave to stew until lamb is ready. Then salt to taste, season with spices, barberry and pour the pre-prepared and washed rice.

Pour in water so that the rice is about a few fingers lower, and cook over low heat, closing the lid. When the liquid is completely absorbed, put the garlic cloves peeled from the husk, slightly pressing them deep into the pilaf. We continue to cook the dish for another 15 minutes, pouring a little hot water into the indentations in the rice made with a spoon if necessary. When the pilaf is completely ready, mix it well and put it on a dish.

Barberry blanks to dry or freeze

Berberis vulgaris L.
The barberry family is Berberidaceae.
Popular name: berberis, sour, sour, sour turn.

Description

Deciduous, strongly branched thorny shrub, up to 3 m in height, with a powerful superficial root system. The bark of old branches is gray, cracking; on young stems it is furrowed, yellow-brown or yellowish-gray. The branches are yellowish-gray, thin, directed upwards, with large simple and tripartite spines (modified leaves), in the axils of which there are buds. Shortened branches with a bunch of leaves develop from them. The length of the spines is up to 2 cm. The leaves are alternate, oblong-obovate, finely serrate at the edges, leathery with hard prickly cilia, up to 4 cm long, arranged in bunches. The flowers are small with a strong smell, light yellow, on pedicels, collected 15–25 pieces in axillary drooping brushes. Sepals six, petaloid, yellow, corolla petals six. Stamens six, pistil with upper ovary. The fruit is an oblong, dark red, juicy, highly acidic edible berry with 2–3 seeds. Seeds finely wrinkled, oblong, dark brown, somewhat flattened. Propagated by seeds and vegetatively. 175 species of barberry are known.

Spreading

It grows in almost all European countries. In the European part of the former USSR, it is distributed from the Baltic states to the Crimea and the Caucasus. The Amur barberry is found in broad-leaved and cedar-spruce forests, along forest edges, glades and banks of mountain rivers in the Primorsky and southern parts of the Khabarovsk Territory.

habitat

In gardens and parks, barberry is bred as an ornamental plant. Does not bear fruit when shaded. Inhabits dry, sunny areas, prefers limestone, grassy slopes, shrubs, thermophilic oak forests.

flowering time

Blossoms in May-June, fruits ripen in September-October.

collection time

Roots are harvested in April or October-November. Collection of barberry roots is allowed during the entire growing season. The bark is harvested during the period of juice movement - in April-May. Barberry leaves are harvested in the phase of budding and flowering, in May-June. The fruits are harvested in September-October. Unripe fruits contain strong alkaloids and are not suitable for food during this period. If you pick berries in late autumn after the first frost, the acidity and bitterness in them decrease.

Procurement method

The dug roots are carefully shaken off the soil and other impurities, while removing the blackened and rotten parts. The most valuable part of the root is the bark; it easily peels off when cutting the roots. In order not to lose valuable raw materials, burlap is placed during cutting. Washing in water is not allowed, since berberine (the main drug substance) is highly soluble in water and therefore is lost during washing. The roots are dried in a well-ventilated room, under sheds or in dryers at a temperature of 45-50°C. The color of the dried roots at the break is lemon-yellow. The taste of raw materials is bitter, the smell is weak, peculiar.

The bark is harvested during the movement of the juices, when it is easily removed. Annular cuts are made with a knife, at a distance of 10-15 cm from one another, connected by longitudinal ones and the bark is removed.

Barberry leaves are harvested in the phase of budding and flowering, then dried. It is not allowed to collect damaged and rusty leaves. The smell of the leaves is peculiar, the taste is sour.

Shelf life of leaves 2 years, roots 3 years.

Chemical composition

Barberry fruits contain 10–500 mg% ascorbic acid; 70–7500 mg% of P-active vasoconstrictors; up to 140 mg% of provitamin A - carotene; 3.9–7.9% carbohydrates; 5–6.7% organic acids; 0.4–7% pectin; 0.6–0.8% tannins and dyes. Fruits contain sugars, organic acids, mainly malic, citric, tartaric, choline-like substances, dyes, mineral salts and vitamins. Unripe fruits, leaves, roots and bark contain alkaloids: berberine, oxyacanthin, berbamine, leonthine and a number of others. Vitamin E (tocopherol) and essential oil were found in the leaves during the fruiting period. Berberine is the active alkaloid in the leaves.

Applied Part

For medicinal purposes, the leaves, fruits, bark and roots of the plant are used. In Russian medicine, common barberry and Amur barberry are used.

Application

In folk medicine, barberry preparations are used:

For the treatment of liver diseases;
With diseases of the gallbladder and cholelithiasis;
With cholecystitis;
With hepatocholecystitis;
For the treatment of dysentery and gastric diseases;
As an antipyretic and diaphoretic;
With fever;
With malaria;
With eye diseases;
With diseases of the oral cavity;
With scurvy;
With tuberculosis;
With pleurisy;
To increase appetite;
With diseases of the kidneys and nephrolithiasis;
With gout;
With rheumatism;
When shooting;
As a laxative;
As an antiseptic;
As a tonic;
With tumors of the liver, cancer of the stomach and throat;
With birth bleeding;
With atonic and hypotonic uterine bleeding in the postpartum period;
With subinvolution of the uterus;
With bleeding associated with inflammatory processes in the uterus;
With pain in the region of the heart;
With diseases of the spleen, stomach cramps;
With hemorrhoids;
With hypertension;
For the treatment of diabetes;
With vomiting in pregnant women;
As a mild laxative;
And many other diseases.

Contraindications

Barberry tinctures are contraindicated in case of delay in the uterus of the membranes and parts of the child's place. Barberry berries are contraindicated in people with high acidity of gastric juice, patients with thrombophlebitis, and also in a pre-infarction state.

Other application

The roots are used for dyeing leather, yarn, fabrics, and in carpet production. The bark of the roots turns wool, silk and skin yellow. The fruits give a purple color, with alum - wool, linen, cotton are dyed pink.
The wood is used for handicrafts and decorative work, for the manufacture of small turning products, shoe nails. Young leaves are suitable for salads.
The fruits can be used for making drinks, in confectionery and liqueur production. Crushed dry fruits of barberry are used as a favorite seasoning for meat dishes in the Caucasus and Central Asia.

Mode of application

Roots: used to treat dysentery and stomach ailments. With colds, scurvy; used as an antipyretic and diaphoretic. With fever, diseases of the eyes and mouth; with tuberculosis, pleurisy, to increase appetite. Tincture - for nephrolithiasis, gout, rheumatism, lumbago, as a laxative, antiseptic, as a tonic.

Root bark: used for liver tumors, cancer of the stomach and throat. Infusions - for hemorrhoids, diseases of the gallbladder, for the treatment of metabolic disorders, kidney diseases, gout and similarly to the tincture of the roots.

Branch bark: used for medicinal purposes similar to the roots and for birth bleeding.

Leaves: tincture causes contraction of the smooth muscles of the uterus and vasoconstriction, somewhat accelerates blood clotting. It has a moderate choleretic effect. In obstetric and gynecological practice - with atonic and hypotonic uterine bleeding in the postpartum period and with subinvolution of the uterus, as well as with bleeding associated with inflammatory processes.

Barberry jam recipes for the winter

With internal bleeding, as well as a choleretic and anti-inflammatory agent in diseases of the liver and biliary tract, with scurvy, diarrhea, dysentery.

flowers: decoction - for pain in the heart, hypertension, hepatocholecystitis and fever.

Fruit: tincture is used as an antibacterial, hypotensive and sedative agent, as an anti-febrile, bactericidal. With diseases of the spleen, stomach cramps. To stimulate digestion and prevent diseases of the gastrointestinal tract, for the treatment of diabetes. In hypertension, as a diuretic, against malaria.

Juice: at elevated temperature; as a dietary remedy for digestive disorders and lack of appetite; with vomiting in pregnant women; in acute gastrointestinal diseases and diabetes mellitus. It is also used as a mild laxative, diuretic and antimalarial agent.

Infusion

Leaf infusion: A tablespoon of crushed raw materials is placed in an enamel bowl, poured with 200 ml of hot boiled water, closed with a lid and heated in a water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered, squeezed. The volume of the resulting infusion is adjusted with boiled water to 200 ml. The prepared infusion is stored in a cool place for no more than 2 days. Take 1 tablespoon 3-4 times a day as an anti-inflammatory and choleretic agent for diseases of the liver and biliary tract.

Infusion of dry root bark: Infuse 1 teaspoon of dry bark of barberry roots for 4 hours in 2 cups of boiled water, strain. Drink several sips throughout the day.

Bark infusion: 25 g of the bark is infused in 400 ml of boiling water for 4 hours in a thermos, then filtered. Take 1/2 cup 4 times a day for 4-6 weeks.

Tincture

5% alcohol tincture of leaves: insist on 40% alcohol, take orally 30-40 drops with water 2-3 times a day as a choleretic agent. The course of treatment is 2–3 weeks.

20% alcohol tincture of leaves: insist on 40% alcohol, take orally 25 drops with water 2-3 times a day for 2-3 weeks as a hemostatic agent.

Decoction

Decoction of roots and bark: 10 g of bark and 15 g of barberry roots are poured into 300 ml of cold water and heated in a water bath for 30 minutes, then cooled, filtered and brought to the original volume with boiled water. Take 1/4 cup 3 times a day.

Flower decoction: 25 g of raw materials are boiled over low heat in 300 ml of water for 10 minutes, insisted for 2 hours, then filtered. Take 2 teaspoons 2-3 times a day.

Root bark decoction: Pour 20 g of bark of barberry roots with two cups of boiling water. Boil for 10-15 minutes, let it brew for 3-4 hours, strain and bring the volume of the broth with boiled water to 500 ml. Take 1/4 cup 3 times a day for bleeding. With severe bleeding, it is recommended to drink 1-2 tablespoons every hour.

Juice

Barberry juice is prepared in autumn from fresh fruits of bright red color. Take 1 tablespoon with an equal amount of honey 3-4 times a day before meals.

goodies

Barberry sauce

Ingredients: barberry - 1 kg; sugar - 250 g; cinnamon; carnation; ginger - to taste.

Cooking: put the barberry in a saucepan, pour water flush with the fruits and cook until soft, rub through a sieve. Pour sugar, put cinnamon, cloves, ginger powder, mix well, put on fire and bring to a boil. Cook with constant stirring until the puree thickens, decreasing in volume by about 1/5 (it is necessary to ensure that the mass does not darken by the end of boiling). Pack hot sauce in prepared glass jars and pasteurize in boiling water: half-liter - 15 minutes, liter - 20 minutes.

Barberry jam (1 option)

Ingredients: barberry - 1 kg; sugar - 1.5 kg; water - 400–600 ml.

Cooking: pour washed fruits with warm water and leave for 8-10 hours. Then drain the water and prepare sugar syrup on it. Bring the syrup to a boil and pour over the fruits. Boil the jam until tender (30-40 minutes). Pour the finished jam into sterilized jars and seal. Store in a cool place. Jam should be with a pleasant sour-sweet taste and light aroma.

Barberry jam (option 2)

Ingredients: barberry - 1 kg; sugar - 700 g, 300 g; water - 250 ml.

Cooking: Pour the fruits with sugar syrup (700 g of sugar per 250 ml of water). After a day, drain the syrup, boil, cool and refill the fruits with it for a day. On the third day, add 300 g of sugar and cook until tender (30-40 minutes).

Barberry fruit syrup

Ingredients: barberry fruit juice - 1 l; sugar - 1 kg.

Cooking: grind ripe fruits, squeeze out the juice, add sugar, boil for several minutes, then pour into glass jars and pasteurize. Seal banks.

Compote from barberry fruits

Ingredients: barberry, sugar - 1.5 kg; water - 1 l.

Cooking: wash the ripened fruits, remove the stalks, put in glass jars and pour hot sugar syrup over. Pasteurize jars in boiling water for 10-15 minutes.

Barberry fruit juice

Ingredients: barberry.

Cooking: wash ripe fruits, blanch in boiling water for 2-3 minutes. Drain the water, pass the fruits through a juicer. Pour the juice into clean, dry jars and, after pasteurizing, cork.

Barberry fruit juice with sugar

Ingredients: barberry - 1 kg; sugar - 250 g; cinnamon, cloves, ginger - to taste.

Cooking: squeeze juice from ripe fruits, add sugar to taste, cork in bottles or jars and pasteurize. Drink like a vitamin drink.

Barberry leaf drink

Ingredients: barberry leaves - 100 g; water - 1 l; sugar or honey - to taste.

Cooking: boil the leaves in water for 5 minutes, strain, add sugar or honey. Drink like a vitamin drink.

Barberry fruit jelly

Ingredients: barberry - 1 kg; sugar - 1 kg; water - 200 ml.

Cooking: put the sorted and washed fruits in an enamel pan, pour water and put on fire. Heat with constant stirring until softened, rub through a sieve, add sugar. Boil down to the desired density. Pour hot into prepared sterilized jars, close them tightly and store in a cool place.

Barberry marmalade

Ingredients: barberry - 1 kg; sugar - 750 g; water - 200 ml.

Cooking: boil ripe fruits in water, put on a sieve. After the water drains, add sugar, mix and boil over low heat until a homogeneous thick mass. Air dry marmalade, cut into pieces, sprinkle with sugar.

Pastila from barberry

Ingredients: barberry - 1 kg; sugar - 800 g; water - 300 ml; powdered sugar - 30 g.

Cooking: boil the fruits in water, put them on a sieve or colander. Mix the broth with half the norm of sugar, beat, add the remaining sugar, beat again and cook over low heat until the consistency of marshmallow. Then transfer the mass into molds, put in a warm oven to dry, sprinkle with powdered sugar.

Barberry with sugar

Ingredients: barberry, sugar.

Cooking: for long-term storage, barberry fruits should be covered with sugar in a ratio of 1: 1. Store in a glass container in a cool place.

Salted barberry

Ingredients: barberry; salt - 200 g; water - 1 l.

Cooking: for salting, take barberry fruits on small twigs, put them in jars and pour salted chilled boiled water. Store in a cool place.

Dried barberry

Ingredients: barberry.

Cooking: sorted and washed fruits are dried in an oven or oven at a temperature not exceeding 45 ° C. Use all year round.

Recently, it has become fashionable to plant a hedge of perennial shrubs, including barberry, on the site. However, this is not his only merit. Thanks to the abundant harvest of edible red berries, with which the bushes are literally strewn in autumn, you can prepare compotes and jams from barberry for the winter, make tinctures, or simply dry the fruits.

Fragrant barberry compote has an unusual sweet and sour taste and a very beautiful, rich red color. It quenches thirst well and has a positive effect on the body. The use of such a drink in the winter increases resistance to colds.

The beneficial properties of barberry compote have been noted for a long time and are not in doubt. Adherents of traditional medicine recommend drinking it for violations of the digestive system and high blood pressure. In addition, it has a mild laxative effect and is used for stool retention. Barberry compote helps to lower body temperature and active perspiration. It is used in diabetes mellitus, excluding granulated sugar from the composition.

Since barberry has the ability to quickly lower blood pressure, drinks should be taken with caution by people suffering from vegetative-vascular dystonia. And because of the characteristic sour taste of berries, they are contraindicated in case of high acidity.

To prepare barberry compote for the winter, ripe berries are harvested. They have a rather soft structure, so you need to wash them carefully so that the barberry does not burst and let the juice out. If you need to clean the fruits from stones, it is better to pick a slightly unripe barberry.

Green berries of barberry should not be consumed categorically - they contain toxins and are very poisonous.

There are many barberry compote recipes that use only its fruits. But since not everyone can drink such drinks (because of the rather sour taste), barberry is often combined with other fruits or berries. Combined compotes are sweeter, since barberry is used mainly to give the drink a beautiful color and only then a slight sourness. They are especially liked by young children.

Sterilized barberry compote

Fruits in the amount necessary to fill the jars to the brim, sort out, remove the tails and rinse under running water. Pour clean berries into containers, filling them completely.

To determine how much water is needed for pouring, pour it into a jar of barberry, and then drain into a saucepan.

Boil syrup from the drained water, adding 700 g of sugar for each liter of water.

Pour barberries in jars with hot syrup, cover and sterilize for 30 minutes, after laying an old towel on the bottom of the pan.

Roll up and leave to cool completely. Barberry compote should be stored in the cellar for the winter.

Barberry drink by double pouring method

For those who do not have time to mess with preservation, there is a quick recipe for barberry compote for the winter without sterilization. It should be noted right away that, since the compote itself is not subjected to prolonged heat treatment, the seaming bottles must be sterilized for at least 15 minutes.

Put metal lids in a saucepan and boil for 10 minutes.

So, one kilogram of barberry should be thoroughly sorted out so that there is no debris and spoiled berries. Rinse and pour into a colander.

Arrange dried berries in three-liter jars. You do not need to put a lot, it is enough to fill the container less than half.

Prepare a drink in two approaches:

Barberry and apple compote

The main component of the compote will be fruits and some berries - for color:

- 1 kg:
barberry - 200 g.

Sort and wash the berries.

Peel the apples from the core and cut into pieces of arbitrary shape.

Put the ingredients in layers in liter jars.

For pouring, boil the syrup at the rate of:

water - 1 l;
sugar - 500 g.

If the apples are very sweet varieties, put less sugar (300 g).

Pour boiling syrup into jars and sterilize compote for 25 minutes, then roll up and let cool.

Barberry and pear compote

Prepare fruits and berries:

Rinse 1 kg of barberry;
Peel 1 kg pears and cut into slices.

Next, alternately put the prepared products in jars.

Pour water into a saucepan, bring to a boil and add sugar at the rate of 700 g per 1 liter of liquid. While stirring, let it dissolve.

Pour jars of barberry and pears with hot syrup and sterilize them for at least 20 minutes. Roll up.

Concentrated juice from barberry berries

If there is no large stock of glass containers for making compotes, you can prepare barberry juice. One jar of such juice is enough to make barberry compote for a large family in winter, simply diluting it with boiled water.

Pour well-ripened berries into a saucepan, pour water. Cook until the barberry is soft.

Drain the water and rub the fruits through a sieve.

Pour the resulting liquid mass into half-liter jars and sterilize for 15 minutes. Roll up.

Some housewives use a forgotten recipe for barberry compote in a saucepan. According to him, the fruits are not laid out in a jar, but compote is immediately prepared from them: water is poured into a large saucepan and covered in a small amount. After the water boils, add sugar to taste and let it dissolve. Next, the finished compote is bottled and sterilized for 20-30 minutes to increase the shelf life. If you plan to drink a drink in the next 7 days, the sterilization process is skipped. Ready compote in this case is stored in the refrigerator.

Those who have not yet tried to preserve barberry compote should take a chance and prepare it for the winter. Thus, you can not only treat your loved ones with a delicious new product, but also provide your family with vitamins for the whole winter. Enjoy your meal!

We collect barberry - video

In the article we discuss dishes from barberry. You will learn whether barberry berries can be eaten, how and when to pick them. Following our advice, you will learn how to harvest the leaves and roots of the plant for the winter. We will tell you how to dry barberry at home, and consider recipes for making juice, jelly, marmalade, compote, jam and sauce for meat dishes based on berries.

Barberry berries are harvested after the first frost - in October - November. At this time, the fruits contain the maximum amount of biologically active substances that are beneficial to the body. Barberry is rich in vitamins, organic acids, resinous and essential substances. Thanks to the rich composition of the berries, they strengthen the immune system, normalize the work of the digestive and cardiovascular systems.

Drinks, desserts and sauces for meat dishes are prepared from barberry.

Before picking berries, you need to make sure that the fruits are ripe. Unripe fruits are poisonous and dangerous to health. Overripe berries are too soft, so they are not suitable for harvesting.

You need to collect only elastic red or purple fruits. Before picking berries, it is necessary to wear tight gloves, as the branches of the bush are prickly.

You have learned when and how to harvest the fruits, and what are the benefits of barberry berries. Now we will tell you how to dry barberry at home.

How to dry barberry at home

Before drying the barberry at home, the berries are sorted and washed under running water. In order to preserve the fruits for the winter, they are dried or frozen.

For drying, special dryers for vegetables and fruits are used. If not, you can use a conventional oven. The berries are spread in a thin layer on parchment and dried at 40-50 degrees. Finished fruits are shriveled and do not stick together when pressed.

Dried barberries are stored in glass containers or paper bags in a ventilated place at a temperature not exceeding 20 degrees. If it is not possible to dry the collected berries, then desserts or drinks can be prepared from them. Consider recipes for common berry dishes and tell you how to save barberry for the winter without drying.

What can be done from barberry

Barberry is widely used in cooking. Drinks, desserts and sauces for meat dishes are prepared from fresh berries. If desired, they can be preserved and stored until winter. Consider the most common barberry recipes for the winter.

Juice, jelly and marmalade from barberry

Based on barberry juice, you can make homemade marmalade or jelly. First, we will tell you how to use barberry berries to make juice.

You will need:

fresh barberry berries - 300 gr.;
water - 500 ml.

How to cook:

Sort, wash the berries, remove the leaves and twigs.
Fill the barberry with water, put on fire and bring to a boil.
Drain the water, pass the berries through a press and squeeze out the juice.

calories:

Calorie content of 100 ml of barberry juice 11 Kcal.

If you add sugar to the pureed barberry berries and boil the mass, you get jelly. Consider a detailed dessert recipe.

You will need:

barberry berries - 1 kg;
granulated sugar - 400 gr.;
water - 200 ml.

How to cook:

Rinse the berries, pass them through a meat grinder or chop with a blender.
Pour the mass with sugar, add water and bring to a boil.
Cook the berry puree over low heat for 10-15 minutes.
Remove from fire and cool.

calories:

Calorie 100 gr. barberry jelly 118 kcal.

You can make homemade marmalade from concentrated barberry juice. For its preparation, a 1: 1 ratio is observed, that is, one part of sugar is added to one part of the berries.

You will need:

barberry berries - 1 kg;
water - 500 ml;
sugar - 1 kg.

How to cook:

Sort and rinse the berries, rub them through a sieve to get a gruel.
Add sugar, stir, cover with water and put the berry mixture on the stove.
Simmer the syrup over low heat for at least 15 minutes.
Remove from stove, cool.

calories:

Calorie 100 gr. barberry marmalade 171 kcal.

Barberry compote

Barberry compote increases the body's defenses and normalizes digestion. To keep the barberry drink for the winter, it must be sterilized. Consider the recipe for barberry compote.

You will need:

barberry berries - 500 gr.;
sugar - 700 gr;
water - 1 liter.

How to cook:

Sort and wash the berries, remove the petioles and pour the fruits into a jar.
Pour sugar into water and bring to a boil.
Boil the syrup until the sugar crystals are completely dissolved.
Pour the hot syrup over the berries, close the lid and place the jar in a pot of boiling water.
Sterilize compote for half an hour.
Remove from the stove, roll up the jar and leave to cool at room temperature. Compote must be stored in a dark, cool place.

calories:

Calorie 100 gr. barberry compote 133 kcal.

Barberry jam for the winter

By analogy with barberry jelly, you can make barberry jam. Useful properties of the dessert are used to strengthen the immune system, lower the temperature and normalize blood pressure.

You will need:

fresh barberry berries - 1 kg;
granulated sugar - 1.5 kg;
water - 1.5 liters.

How to cook:

Sort and rinse the berries, fill them with warm water for 8-10 hours to soften the skin of the fruit.
Pour sugar and put the berry mixture on the stove.
Bring to a boil and cook at the lowest temperature for half an hour.
Arrange the finished jam in sterile jars and roll up.

calories:

Calorie 100 gr. barberry jam 157 kcal.

The readiness of the dessert is determined by a drop of syrup. If you drop it on a saucer, then it should remain in the form of a ball, and not spread over the surface. Barberry blanks in the form of jam are stored for a year in a cool, dark place.

You will need:

barberry berries - 500 gr.;
granulated sugar - 1.5 kg;
lemon - 1 pc.

How to cook:

Rinse the barberry berries and remove the seeds from them.
Grind the fruits with a blender to the consistency of gruel.
Wash the lemon, cut into pieces and pass them through a meat grinder.
Add sugar and lemon to the berry mass, mix and arrange in jars. Store in refrigerator.

calories:

Calorie 100 gr. barberry jam 288 kcal.

Sauce for meat dishes

Barberry sauce perfectly sets off the taste of white meat

Based on the barberry, they make a sweet and sour sauce, which is combined with meat dishes. To make the dish more fragrant, spices and spices are added to the sauce.

You will need:

barberry berries - 500 gr.;
granulated sugar - 125 gr.;
water - 200 ml;
cloves - 2-3 pcs.;
ginger root - 3 gr.;
ground black pepper - 1 pinch.

How to cook:

Pour the berries with water, put on the stove and cook over medium heat for 10-15 minutes until the skin softens.
Cool the barberry, wipe the softened berries through a sieve.
Add sugar, cloves, pepper and grated ginger root to the puree.
Bring the mixture to a boil and simmer over low heat for 5-7 minutes. At the same time, the sauce should thicken.

calories:

Calorie 100 gr. barberry sauce 74 kcal.

You learned how to use barberry - options for harvesting barberry for the winter and how to make sauce, drinks and desserts from berries. Now we will tell you how to harvest the leaves and roots of the plant.

How to prepare barberry leaves and roots

Not only berries are harvested, but also leaves and roots of barberry

Barberry leaves are harvested during flowering - in May and June. Leaves are cut along with young shoots. Then they are washed from dirt and dust and dried under a canopy at a temperature not exceeding 50 degrees.

Plant roots are harvested twice a year: in April and October. It is important that when digging up the roots, the shrub is at rest. Dig up no more than ⅓ of the entire root system so that the plant does not die. Roots are harvested from one bush no more than once every 10 years.

The collected roots are cleaned of soil, cut into pieces 10-15 cm long and dried under a canopy at a temperature of 50 degrees. Store raw materials in a ventilated area in paper or fabric bags for 2 years.

What to remember

Barberry berries are harvested after the first frost.
To preserve the fruits for the winter, they are dried, frozen, or compotes, jams and sauces are prepared on their basis.
Before drying the barberry, the fruits are sorted and washed.
For the winter, not only berries are harvested, but also the leaves and roots of the plant, which are used in folk medicine for the preparation of infusions and decoctions.

The beneficial properties of barberry compote have been noted for a long time and are not in doubt. Adherents of traditional medicine recommend drinking it for violations of the digestive system and high blood pressure. In addition, barberry has a mild laxative effect and is used for stool retention. Barberry compote helps to lower body temperature and active perspiration. It is used in diabetes mellitus, excluding granulated sugar from the composition.

Since barberry has the ability to quickly lower blood pressure, drinks should be taken with caution by people suffering from vegetative-vascular dystonia. And because of the characteristic sour taste of berries, they are contraindicated in case of high acidity.

Green berries of barberry should not be consumed categorically - they contain toxins and are very poisonous.

Sterilized barberry compote

Fruits in the amount necessary to fill the jars to the brim, sort out, remove the tails and rinse under running water. Pour clean berries into containers, filling them completely.

To determine how much water is needed for pouring, pour it into a jar of barberry, and then drain into a saucepan.

Boil syrup from the drained water, adding 700 g of sugar for each liter of water.

Pour barberries in jars with hot syrup, cover and sterilize for 30 minutes, after laying an old towel on the bottom of the pan.

Roll up and leave to cool completely. Barberry compote should be stored in the cellar for the winter.

Barberry drink by double pouring method

Put metal lids in a saucepan and boil for 10 minutes.

So, one kilogram of barberry should be thoroughly sorted out so that there is no debris and spoiled berries. Rinse and pour into a colander.

Arrange dried berries in three-liter jars. You do not need to put a lot, it is enough to fill the container less than half.

Prepare a drink in two approaches:

Barberry and apple compote

The main component of the compote will be fruits and some berries - for color:

apples - 1 kg:
barberry - 200 g.

Sort and wash the berries.

Peel the apples from the core and cut into pieces of arbitrary shape.

Put the ingredients in layers in liter jars.

For pouring, boil the syrup at the rate of:

water - 1 l,
sugar - 500 g.

If the apples are very sweet varieties, put less sugar (300 g).

Pour boiling syrup into jars and sterilize compote for 25 minutes, then roll up and let cool.

Barberry and pear compote

Prepare fruits and berries:

1 kg barberry washed,
Peel 1 kg pears and cut into slices.

Next, alternately put the prepared products in jars.

Pour water into a saucepan, bring to a boil and add sugar at the rate of 700 g per 1 liter of liquid. While stirring, let it dissolve.

Pour jars of barberry and pears with hot syrup and sterilize them for at least 20 minutes. Roll up.

Concentrated juice from barberry berries

Pour well-ripened berries into a saucepan, pour water. Cook until the barberry is soft.

Drain the water and rub the fruits through a sieve.

Pour the resulting liquid mass into half-liter jars and sterilize for 15 minutes. Roll up.

Some housewives use a forgotten recipe for barberry compote in a saucepan. According to him, the fruits are not laid out in a jar, but compote is immediately prepared from them: water is poured into a large saucepan and barberries are poured in a small amount. After the water boils, add sugar to taste and let it dissolve. Next, the finished compote is bottled and sterilized for 20-30 minutes to increase the shelf life. If you plan to drink a drink in the next 7 days, the sterilization process is skipped. Ready compote in this case is stored in the refrigerator.