21 best recipes for cooking blanks of viburnum for the winter at home
Kalina has long been considered a Russian "folk" berry, useful for health, so it is important to preserve its vitamins for the period of cold weather. You can harvest fruits in different ways: dry and freeze, boil jams and make compotes. There are a large number of recipes for preparing viburnum for the winter in the form of desserts, drinks or pickles, and you will find the best of them below.
The subtleties of harvesting viburnum for the winter
In order for the red berry to preserve vitamins and minerals, not to lose its taste, you need to know the secrets of cooking:
- If the fruits were harvested before the cold weather, the viburnum is sent to the freezer before cooking.
- So that the berry does not taste bitter, you can boil it for a short time in salt water or just in boiling water.
- Viburnum jam will not burn if you cook it in a container with a double bottom.
- To prevent acidification of the workpiece, during the cooking process, it is imperative to remove the foam that occurs during boiling.
It is important to observe the cooking time of viburnum dishes, to monitor the cleanliness of cutlery and utensils for workpieces.
Selection and preparation of berries
To harvest viburnum for the cold season in any way, you need to correctly approach the selection and processing of berries.
Tips:
- Take ripe red fruits.
- Rinse thoroughly and remove the stalks before cooking.
- For easy removal of seeds, the berry is scalded with boiling water.
- After washing the viburnum, the fruits must be dried to remove excess moisture.
How to prepare the dishes correctly?
It is not recommended to use copper or aluminum containers for steeping, boiling, stewing berries. It is better to cook the workpiece in an enameled dish without chips or a stainless steel pan.
It is recommended to lay out the finished product in glass containers that have been sterilized in the oven or using hot steam.
The lids are pre-washed well and kept in boiling water for 10-15 minutes. The procedure is carried out immediately before their use.
How to cook viburnum for the winter: recipes
Options for preserving viburnum for a year in advance for each housewife are individual. The berry can be prepared in the form of jams, drinks, desserts and pickles.
Viburnum, grated with pitted sugar
Ingredients:
- red berry - 500 g;
- sugar - 1 kg.
Kalina is sorted out from debris and washed well. Using a puree press, rolling pin or blender, the fruits are kneaded and mixed with granulated sugar. The sweet mixture is left for a couple of hours to let the fruit juice.The present product is filtered through a colander with small holes and poured into jars. Store the workpiece in the refrigerator.
Freezing berries
One of the ways to harvest viburnum for the winter is freezing. The berries are sorted out and soaked in warm water for 10-15 minutes. During this time, all the dust will leave them. Pour into a colander and let the water drain. Spread the fruits on a paper towel, allow to dry. Freeze them in an open way, spreading them on a tray. After 2-3 hours of freezing, the berry is poured into a bag.
Drying viburnum
Dried viburnum is no less useful than fresh. You can dry it outdoors in low humidity, using drying units or in the oven.
The berry is washed, allowed to dry. Cover the baking sheet with parchment and spread the fruits in a thin layer. The temperature is set no higher than 60 degrees, the oven door is slightly opened. When the fruits wrinkle and become firm, the viburnum is taken out of the oven.
Viburnum juice
Ingredients:
- viburnum - 1 kg;
- sugar - 200 g;
- water - 200 g.
Pure berries are poured into a juicer, the juice is separated. The remaining cake is poured with water and boiled for 5-7 minutes. Filter the drink through cheesecloth or fine sieve, mix with juice, add granulated sugar. The product is boiled for 10 minutes. The juice is poured into jars and sealed with lids. You can add spices, honey to the drink.
Homemade syrup
The syrup is made from crushed berries mixed with granulated sugar. The components are taken at a 1: 1 ratio. Viburnum is grinded and passed through cheesecloth, mixed with sugar. Allow to brew for half an hour, lay out in clean containers. The container is kept in the refrigerator.
The product must be consumed within a month.
Viburnum jam
Viburnum jam can be prepared in different ways, add other fruits, spices, heat-treated or rolled into jars without boiling.
With sugar
The classic version of the dessert is viburnum with sugar. The washed berries are sent to boiling syrup and boiled for 2 minutes. Allow to cool. The procedure is carried out twice. After re-boiling, they are distributed among the banks, rolled up.
With oranges
Ingredients:
- citrus fruits - 3-4 pcs.;
- viburnum fruits - 1-1.5 kg;
- sugar - 2 kg.
Kalina is pounded until mashed, covered with granulated sugar, allowed to let the juice run for 1-2 hours. Oranges with zest are chopped with a blender and mixed with the berry mass. The product is placed in sterile containers.
With apple
Ingredients:
- apples - 1 kg;
- granulated sugar - 600 g;
- red viburnum - 300 g;
- water - 500 ml.
Peel and core the apples, cut into pieces, stew for 10 minutes. Fruits are mixed with viburnum, blended into gruel. Sugar is added to the mixture, sent to simmer on low heat. Cook until thick.
With lemon and vanilla
Components:
- berries - 1 kg;
- refined sugar - 1.2 kg;
- water - 400 ml;
- vanillin - 1 sachet;
- citrus fruits - 1 pc.
The washed berry is boiled in salted water for a couple of minutes, then discarded in a colander. Syrup is boiled in a separate container. Pour the viburnum, let the fruit nourish and let the juice out for 5-6 hours. Take out the berries with a slotted spoon, add vanillin, lemon juice and chopped zest. Cook in two runs for 5 minutes. Kalina is distributed in jars and filled with syrup. The containers are rolled up and put away in a dark place.
With pumpkin
Required:
- pumpkin - 0.5 kg;
- viburnum - 0.5 kg;
- sugar - 500 g;
- water - 100 ml.
The pumpkin is cut into cubes, placed in a pot of water and stewed until soft. Viburnum is added to pumpkin and turned into mashed potatoes with a blender, granulated sugar is added. Cook over low heat until thick. The finished product is rolled up in glass containers and removed to the cellar.
Without cooking
Kalina can be harvested without heat treatment. To do this, the fruits are ground, combined with sugar. They are laid out in banks, without filling to the edge. Pour the puree on top with another layer of refined sugar, close and put it in the refrigerator.
Useful pastille
For the preparation of marshmallow, the jam from the viburnum is initially boiled. The finished mass is spread in a thin layer on parchment and sent to the oven. It must be kept at a temperature of 60 degrees and the oven door ajar until completely baked. The finished pastille is removed with a thin knife, divided into strips, and sprinkled with powdered sugar.
Viburnum jelly
For the recipe:
- viburnum - 1 kg;
- granulated sugar - 1 kg;
- water - 500 ml.
The berry is boiled until soft. They take it off the fire, crush it. The cake is removed and mixed with sugar. Simmer the resulting mixture for an hour until the syrup is thick. The finished jelly is laid out in small jars, after cooling it is put into the refrigerator.
Compote for the winter
Components:
- berries - 1 kg;
- sugar - 1 kg;
- water - 1 l.
The fruits are washed and cooked for 5 minutes. The cooled berries are packaged in jars. The liquid in which the viburnum was cooked is combined with sugar and syrup is prepared. The containers are filled with syrup and placed in a large pot for sterilization. The duration of the procedure is 20 minutes. Roll up the lids.
Viburnum vinegar
Ingredients:
- sugar - 200 g;
- water - 2 l;
- viburnum - 0.5 kg.
The product does not require cooking. Kalina is crushed and placed in bottles with a wide neck. Pour in water with added sugar.
The workpiece is insisted in a dark place for 2 months.
Viburnum marmalade
For cooking you will need:
- red berry - 500 g;
- apples - 500 g;
- sugar - 1 kg.
The fruits are baked in the oven until soft. The pulp is removed from the apples, mixed with berries and chopped in a blender. Mashed potatoes are seasoned with sugar and simmered over low heat until thick.
Berry oil
Viburnum oil is a useful preparation not only for ingestion, but also for external use.
The grated berry with seeds is mixed with honey in a 1: 1 ratio and placed in small containers. You need to store the mass in the refrigerator.
Soaked viburnum recipe
Ingredients:
- viburnum - 1.5 kg;
- salt - 1 tsp;
- sugar - 200 g;
- water - 1.5 liters.
The washed berries are placed in sterile glass containers, filled with clean drinking water by 3/4. 1.5 liters of water are poured into a separate container, salt, sugar are added, the brine is boiled for 2 minutes. The cooled liquid is filled to the brim with the cans. The containers are closed with gauze and allowed to brew for 20 days, then they are rolled up with clean lids and put into the cellar.
Kissel
For the recipe:
- viburnum berries - 300 g;
- sugar - to taste;
- starch - 3 tbsp. l .;
- water - 500 ml.
The berries are washed and mashed. The mass is boiled for 10 minutes and filtered through a sieve. The resulting drink is heated, sugar is added, and brought to a boil. In a separate container, stir starch with water and pour it into a viburnum drink in a thin stream. Mix well, let it boil.
Jam
Ingredients:
- viburnum - 1.3 kg;
- sugar - 0.5 kg;
- water - 0.5 l.
Peeled fruits are boiled until soft and discarded in a colander, allowed to cool. Crushed berries are seasoned with sugar, boiled over low heat until thickened. After 30 minutes, remove from the stove and distribute into containers.
