The berries of Kalina have been widely used in cooking since time immemorial - in addition to the traditional dishes of viburnum (jelly, jellies), kalina have found application even in bakery and coffee making! Knowing the useful properties of this berry, any culinary recipes from the viburnum can be considered curative. Do not you want to recharge a useful dose of vitamins? Then be sure to try the following recipes of dishes from the viburnum.
The maintenance of useful substances.
According to the content of iron, the viburnum exceeds the raspberry one and a half times, and the ascorbic acid (also vitamin C) in its fruits is 1.5-2 times larger. Iron in Kalyne is not less than in the dog rose. Even almost the most useful tropical fruits - lemon, mandarin, orange - in terms of the content of such substances as phosphorus, provitamin A, vitamin C, Kalyne lose. Here is such a berry of viburnum!
Recipes of dishes from berries-viburnum.
Grapes of wild boar in honey.
Grapes of berries wash, give water to drain, dry fruits. Then dipped the bunches in the honey preheated before liquefaction and again dried them. Prepared in this way, viburnum can be stored even up to 6 months.
Kalinovy juice.
Collect the viburnum after the first frost, remove the stems, rinse with cold water. Lay the washed fruits in enameled dishes and pour water in such a way until it covers them, put on a slow fire and cook until the berries are softened. Then from the boiled fruits through the gauze to squeeze the juice, then leave it to stand for two to three hours. After adding sugar to the juice (for 1 liter of juice - 125 grams of sugar), heat on low heat until it dissolves completely, after filtering through gauze, bring it to a boil and pour into sterilized hot jars, sealed with sterilized lids and let cool. The juice is ready!
Caline jelly.
To make the jelly you need clarified juice of the viburnum. It is prepared as follows: the juice should be poured into an enamel container, add sugar (in the proportion of 800 grams of sugar to 1 liter of juice) into it, heat, stirring constantly, until the sugar is completely dissolved, then strain through gauze and cook for 40-50 minutes. Prepared jelly in pre-sterilized jars and hermetically cork, allow to cool.
Kalinovyj the jelly.
You will need 250 g of fruit of the viburnum, 150 g of sugar, a liter of water and 50 g of starch. To sort out, wash the viburnum berries, squeeze out the juice from them. Mash the pour boiling water and boil well. Then strain the broth and add the juice. Dilute starch with cold water and pour it into the broth. Then add the sugar. Bring the mixture to a boil, stirring well. Ready to pour the jelly into the kremanki, serve the chilled on the table, sprinkled with sugar.
Kalinovoj jam.
You will need 3 kg of viburnum fruit, 2 kg of sugar. Peeled from the pedicels, washed the fruits of the viburnum in an enamel dish and pour water so as to cover them. Put on fire and cook until soft. Cooked the mixture slightly cool and wipe through a sieve. The resulting juice with pulp is poured into a saucepan, covered with sugar and cook. After boiling, cook for 10 minutes, then turn off the plate and allow the jam to cool. Then repeat the procedure, then pour over sterilized jars, tightly seal and allow to cool. An unusually tasty jam of ruby color is a good filling for pies and pies.
Cottage cheese and viburnum as a filling for pies.
It is very simple - combine the berries of the viburnum with cottage cheese, sugar to taste and chicken yolk to a homogeneous consistency.
Coffee from the seeds of Kalina.
Separate the seeds from the freeness of the fruits, air dry, then fry until brown in the oven and grind in a coffee grinder.
Tea from the flowers of the viburnum.
One teaspoon of dried flowers of viburnum pour boiling water and let it brew for 3 minutes. To taste, you can add honey or sugar.
Bon appetit and good health!