Give the exact recipe for viburnum compote simple. How to cook viburnum compote according to the classic recipe. Viburnum berries for cough
Kalina is a berry with a unique taste. Because of her bitterness, not everyone likes her. However, if you cook viburnum compote for the winter correctly, then almost everyone will like it.
Before you start preparing viburnum compote for the winter, it makes sense to read a few tips.
- Excessive bitterness in compote will be superfluous; to give it a unique viburnum taste, light bitterness is quite enough. The cold will help neutralize the bitter taste. For this reason, viburnum is not harvested early, before frost, but they are waiting for the first frost to hit it. If you can’t wait to make viburnum compote as soon as possible, then the berries collected before frost can be frozen in the freezer - the effect will be identical.
- Even if the berry was harvested after frost or underwent appropriate processing at home, bitterness will remain in it. For this reason, it is better not to spare sugar. Most often, syrup for compote from viburnum is made 50 percent, that is, granulated sugar is taken for it as much as water.
- Cooked by the right recipe viburnum compote is concentrated, therefore, before serving, it should be diluted with clean cool water.
- It must be borne in mind that in addition to the beneficial properties due to the high content of vitamins A, C, E, viburnum also has properties that can harm. Yes, it greatly reduces arterial pressure, reduces blood clotting. For this reason, people with poor blood clotting, as well as those who are about to have an operation, cannot drink viburnum compote. People with low blood pressure, pregnant women will also have to refuse it. Children should also be given this drink with caution, in very small doses. But for hypertensive patients, viburnum compote will even be useful, of course, if you know the measure.
- For storage in winter, compote from viburnum is poured into pre-sterilized jars, rolled up with metal lids, which must also be sterilized before boiling for 5 minutes.
Delicious compote is obtained from viburnum with other fruits and berries. One of the most popular is with apples.
Viburnum compote in a 3-liter jar
Composition (per 3 l):
- viburnum - 2 kg;
- sugar - 0.75 kg;
- water - 0.75 l.
Cooking method:
- Sort the viburnum and, putting it in a colander and dipping it several times in cool water, wash it.
- Boil water in a large saucepan and dip the viburnum in it for a couple of minutes without removing it from the colander.
- Let the water drain, scatter the viburnum on a table covered with paper towels to dry.
- Sterilize the jar and put the prepared berry into it.
- Boil 0.75 liters of water in an enamel saucepan. Pour sugar into boiling water in small portions, completely dissolve it in it.
- Pour the viburnum in the jar with hot syrup.
- Cover the jar with a sterilized lid and place in a large saucepan filled with water to such an extent that it is up to the jar's shoulders. Place a wooden board or towel on the bottom of the pot to prevent the jar from cracking.
- Put the pan on the fire and sterilize the jar of compote for half an hour. If several liter or even half-liter jars are used, which is quite reasonable, the sterilization time should be reduced to 7-15 minutes.
- Take the can of compote out of the pot. In order not to get burned, for this you can use a special form of grip.
- Roll up the jar with the lid with which it was covered during sterilization, turn it over.
- Cover the jar with a thick cloth or blanket, possibly in several layers. Leave it to cool for at least 24 hours. Then put it away for storage.
Festive video recipe:
After opening the can, viburnum compote can only be stored in the refrigerator, and no more than three days. It is for this reason that it is better to place it in small jars. Plus, it still needs to be diluted.
Viburnum compote with apples
Composition (per 3 l):
- apples - 0.5 kg;
- viburnum - 0.3 kg;
- sugar - 0.5 kg;
- water - 2 l.
Cooking method:
- Wash the viburnum, dry it.
- Wash the apples, cut the core out of them, cut the fruits into small slices or cubes (the main thing is that they are of the same shape).
- Boil water in a saucepan, dissolve sugar in it.
- Dip apple slices and viburnum into boiling syrup, bring to a boil again and cook for 10 minutes.
- Pour the compote into sterilized jars (you can also pour into one three-liter jar), roll up and turn over. Wrapping is optional.
- When the jars have cooled, put them in the pantry for the winter.
Viburnum compote with apples is prepared without sterilization. It is not as concentrated as compote from one viburnum, but still has a rather rich taste, so it also does not hurt to dilute it a little before use.
Fragrant viburnum compote with oranges
Composition (per 3 l):
- viburnum - 1.5 kg;
- oranges - 0.5 kg;
- water - 0.75 l;
- sugar - 0.75 kg;
- cinnamon - 5 g;
- vanillin - 1 g.
Cooking method:
- Wash the oranges, cut into semicircles, remove the seeds from them.
- Wash and dry the viburnum. To do this, you can place it in the oven for a few minutes, spreading it on a baking sheet.
- Boil water by dissolving sugar in it.
- Put orange slices, a berry into the syrup, add vanilla and cinnamon, cook until the berries begin to burst.
- Pour the compote into sterilized jars, cork them and leave to cool upside down. When cool, store in pantry.
Instead of oranges, to prepare this fragrant concentrated compote, you can take a glass of freshly squeezed orange juice. It must be diluted before use. This compote will be delicious both cold and hot. While heating, you can add a little cloves to the compote. Then it will acquire an even more spicy aroma, reminiscent of mulled wine.
Compote from viburnum has a specific, but rather pleasant taste, it stands well all winter even at room temperature, and if you don’t drink too much, it will bring tangible benefits to the body. The main thing is to remember about possible contraindications and know when to stop.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Knowing about the beneficial properties of berries, people often ask: what to make from viburnum? These are predominantly sweet varieties of dishes. Kalina has a characteristic sourness, which saves desserts from excessive cloying. Find out what useful properties the berry has, how to harvest it for the winter, and detailed recipes for making original desserts and drinks.
How to cook viburnum
The viburnum berry belongs to the genus of woody flowering plants, distributed mainly in the northern hemisphere. The fruits are red or black in color, less often yellow with one seed. Viburnum has a slightly bitter taste, which can be removed by freezing or blanching. Many from childhood remember the unusual taste of the berry, which they did not quite like. To improve the taste of the product, you can make a variety of sweet dishes from viburnum.
The energy value of viburnum is only 26 kcal per 100 grams of product. The berry contains many nutrients, including vitamins C and P, manganese, carotene, iron, caprylic, formic, isovaleric, acetic acids, 32% invert sugar, flavonoids, pectin, viburnin, tannin and tannins. In addition to these substances, the berry contains phosphorus and provitamin A, which are an order of magnitude greater than in citrus fruits.
Kalina normalizes blood pressure, has antiseptic, anti-inflammatory, hemostatic, sedative and diuretic properties. It lowers cholesterol levels, activates metabolism, normalizes the function of the gastrointestinal tract. Fresh viburnum is a laxative and diaphoretic, as well as a powerful cure for headaches. An infusion of the berry is drunk for ulcers and pain in the heart. Juice is taken diabetes. It is contraindicated to use viburnum for pregnant women, people with increased blood clotting, prone to thrombosis.
In cooking, viburnum is used in different states, it is dried, frozen, dried, squeezed juice. Compotes, jams are cooked from it, fruit drinks, jelly, jelly, marmalade, mashed potatoes are made, added to meat sauces, to various pastries. Alcoholic drinks are often prepared on the basis of this berry, and people who adhere to a healthy lifestyle are content with healthy and fragrant viburnum tea.
How to prepare viburnum for the winter
The viburnum season begins in early October. It is recommended to wait for the first frosts, and then harvest. To use the berry for different purposes throughout the year, it must be properly prepared. So she keeps everything beneficial features. Exist different ways to make blanks from viburnum for the winter, the simplest of them are freezing and drying.
frozen
The freezing method is one of the simplest, while it preserves as much as possible useful qualities berries. A step-by-step recipe for harvesting frozen viburnum for the winter:
- Rinse whole bunches, dry well.
- Send them in plastic bags or containers, seal tightly.
- Send to the freezer shelf.
- To save space in the chamber, you can put not whole bunches, but shift individual berries in layers.
- Defrost not at room temperature, but on the shelf of the refrigerator, so they better retain their color and shape.
- To prepare compotes, berries do not need to be thawed; they can be thrown directly into boiling water.
Dried
There are several ways to dry viburnum, one of which was used by our grandparents, they strung the berries on a string and hung them out in the fresh air. Using household appliances dried viburnum for the winter is harvested much faster:
- Select the ripest berries without visible damage.
- Rinse well, remove the stalks, dry thoroughly, spread the berries on a paper or clean kitchen towel.
- Line a baking sheet with parchment paper and arrange the berries in a thin layer.
- Preheat the oven, the temperature should not exceed 60°C.
- Place the baking sheet in the oven, keep the door slightly ajar.
- As soon as the berries are wrinkled, you can get it.
- Let them cool, transfer to a glass or plastic container with a tight-fitting lid.
- Soak berries before use hot water, for compote, you can use drying.
Recipes from viburnum
Brighten up the ordinary and festive table will help original recipes from viburnum for all occasions. Mostly these are desserts and drinks that will not only satisfy the need for sweets, but also improve the body. cook delicious food from viburnum, please your friends, loved ones, take care of their health, regardless of the time of year and the weather outside the window, they will always be relevant.
Compote
- Time: 30 minutes.
- Number of servings: 15 persons.
- Calorie content of the dish: 15 kcal / 100 grams.
- Cuisine: Russian.
- Difficulty: easy.
Delicious viburnum compote is very easy to prepare at home in record time. You can drink the drink warm or chilled, depending on the season. Compote goes well with sweet desserts, it favorably sets them off. For cooking, you can use fresh, frozen or dried fruits. Honey can be replaced with ordinary sugar in the same proportion.
Ingredients:
- viburnum - 1 kg;
- water - 2 l;
- honey - 50 g.
Cooking method:
- How to cook viburnum compote: defrost the berries, rinse the fresh ones, get rid of the stalks.
- Put a pot of water on the fire, when it boils, throw in the fruit.
- To make the compote more saturated in taste and color, mash the berries with a potato masher or a fork, this can be done directly in the water.
- Add honey to taste.
- Boil compote until it has acquired the desired shade.
- Strain the finished drink from the cake, pour into glass containers and send to cool or drink warm.
Syrup
- Time: 20 minutes.
- Number of servings: 60 persons.
- Calorie content of the dish: 151 kcal / 100 grams.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: easy.
Viburnum syrup has a pleasant red tint. It is often used as a sauce for various desserts. For example, they can pour over pancakes, pancakes, ice cream and much more. It is best to prepare syrup from fresh berries, that is, in the fall, after the first frost. The yield of syrup from the recipe will last for a long time, subject to moderate consumption.
Ingredients:
- viburnum - 2 kg;
- sugar - 1 kg.
Cooking method:
- Peel fresh berries, dry well.
- Puree with a blender or pass several times through a meat grinder with a fine grate.
- Strain the resulting mixture through a sieve to get rid of pieces of bones, as shown in the photo.
- Transfer the pure berry mass to a large frying pan or stewpan.
- Put on fire, add sugar and at the first sign of boiling, remove from the burner.
- Pour the finished syrup into clean glass bottles.
- Store in a dark cool place.
Juice
- Time: 40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 77 kcal / 100 grams.
- Purpose: for dessert, snack.
- Cuisine: Russian.
- Difficulty: easy.
One of the options for conservation for the winter can be viburnum juice. It is also better to prepare it from fresh fruits in order to get the maximum benefit. The juice is more concentrated in taste, unlike compote. If you decide to drink freshly squeezed viburnum juice, then it should be diluted with clean carbonated or non-carbonated water. In a concentrated form, it is highly undesirable to use it.
Ingredients:
- viburnum - 1 kg;
- sugar - 200 g;
- water - 200 ml.
Cooking method:
- Sort the berries, peel off the branches, rinse under running water.
- Squeeze the juice with a juicer or in any convenient way.
- Transfer the resulting cake to a saucepan, fill with water and boil for 5 minutes.
- Strain the broth, the cake is no longer needed.
- Dissolve sugar in warm water and let cool.
- Mix sweet decoction with fresh juice, boil the resulting liquid.
- Pour hot juice into a sterile container, roll up hermetically, as shown in the photo.
Kvass
- Time: 1 day 20 minutes.
- Servings: 50 persons.
- Calorie content of the dish: 12 kcal / 100 grams.
- Purpose: for dessert, snack.
- Cuisine: Russian.
- Difficulty: medium.
The active cooking time of viburnum kvass takes no more than half an hour, but the drink itself can be consumed no earlier than a day later. First, he needs to simmer in the oven, then stand for the yeast to disperse and make a slightly carbonated drink out of an ordinary drink. This recipe does not use sugar, you can add it to taste. It is worth noting that adding sugar can increase yeast growth.
Ingredients:
- water - 10 l;
- viburnum - 600 g;
- rye malt for kvass - 350 g;
- yeast - 30 g.
Cooking method:
- How to cook viburnum kvass: mix fresh berries or cake with malt.
- Dilute the mixture with a little water to the consistency of a thick dough.
- Put in the oven at low temperature for 12 hours.
- After the allotted time, dilute the workpiece with water, add yeast.
- Leave the liquid in a warm place for another 12 hours.
- Strain the finished kvass, pour into a clean container, drink chilled.
Jam
- Time: 19 hours.
- Servings: 40 persons.
- Calorie content of the dish: 173 kcal / 100 grams.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: medium.
The classic recipe for making berry jam, in this case viburnum. This jam can be used as a sauce for pancakes or other pastries. It can also be bred hot water and get a healing drink in the cold season, or add a little to tea to diversify the taste. This recipe involves cooking, but there are recipes for "raw" jam.
Ingredients:
- viburnum - 1 kg;
- sugar - 800 g;
- water - 200 ml.
Cooking method:
- Clean the viburnum from debris, branches, spoiled fruits.
- Rinse well, transfer to a wide, not very deep container that can be heated.
- Put on fire, add a little water, blanch until the fruit is soft.
- In a separate saucepan, mix the amount of water indicated in the recipe with sugar, boil until the sugar is completely dissolved.
- Place soft berries in sugar syrup and boil everything for about half an hour, stirring constantly.
- Make several such boils with a break of 6 hours.
- After extreme boiling, boil to the desired density.
- Arrange the jam in sterilized jars, seal tightly, turn over and cool under a thick cloth, blanket.
- Then store the jam in a cool dark place.
Paste
- Time: 45 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 195 kcal / 100 grams.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: medium.
A dessert such as pastila is not often prepared at home, although it is not difficult to make it. Dessert has an average calorie content, so it is better to limit its consumption in the afternoon. From a thin layer of marshmallow, you can form original portioned desserts that will become a real decoration of the festive table. For cooking, you can use both fresh and frozen berries.
Ingredients:
- viburnum - 300 g;
- sugar - 250 g;
- citric acid - 2 g.
Cooking method:
- How to cook viburnum marshmallow: defrost the berries, if necessary, clean the fresh ones from debris, rinse and dry.
- Pass the fruits through the juicer.
- Pour the juice into a saucepan, put on fire and boil until a thick puree.
- Add sugar citric acid.
- Simmer over low heat, stirring regularly, for about 10 minutes until the mixture thickens even more.
- Cover the tray for drying vegetables with parchment paper and lay the workpiece in a thin layer over the entire area, level the surface with a silicone spatula, as shown in the photo.
- In about half an hour, the pastille will be ready.
- It can be rolled up and presented in an original way.
- If there is no drying, you can make marshmallows in the oven, for this, spread the mixture on a baking sheet with parchment and send it to dry in the oven for 15-20 minutes at a minimum temperature.
Jam
- Time: 45 minutes.
- Servings: 90 persons.
- Calorie content of the dish: 133 kcal / 100 grams.
- Purpose: for dessert.
- Cuisine: Russian.
- Difficulty: medium.
If you are still wondering what can be made from viburnum, then prepare delicious jam for the winter, thus you will solve the problem of breakfasts and snacks. Jam can be spread on fresh bread, toast or whole grain bread. It can also be used as a filling for pies and buns. To extend the shelf life of the product, do not roll the jam into a large container and follow the storage conditions.
Ingredients:
- viburnum - 3 kg;
- sugar - 1.5 kg;
- water - 600 ml.
Cooking method:
- Separate the berries from the branches, wash well, transfer to a large saucepan or stainless steel pan.
- Pour water so that it covers the berries, about a glass per kilogram of fruit, send to the fire.
- Boil the berries until soft, so it will be easier to grind them.
- Let the mixture cool slightly, then strain through a colander or squeeze with cheesecloth.
- Pour the resulting juice with pulp into a saucepan, bring to a boil, boil for another 10 minutes and remove from heat.
- Let the jam cool, then repeat the procedure.
- Put the saucepan on the fire for the third time, let it boil, put it in a sterile glass container and roll it up tightly.
- It is better to use jars of small volume, no more than 700 grams, so the jam will thicken better.
- Store on a refrigerator shelf or in the basement.
Video
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What to make from viburnum - step by step recipes drinks and preparation for the winter in dried or frozen form
Tip: In order to get rid of the excessive bitterness inherent in viburnum berries, they must be collected after the first frost hits. If you need to harvest them earlier, place the fruits immediately after harvesting in the freezer. When they are properly frozen - use as intended.
Viburnum compote without sterilization
Ingredients:
- Viburnum berries - 2 kg;
- Sugar - 750 g;
- Water - 1.5 liters.
According to the recipe, the ingredients indicated in the list will be enough to prepare a 3-liter jar of compote.
Step by step description:
- The sorted viburnum berries must be thoroughly washed, and then poured into a wide enameled basin and rubbed to a mushy state. This can be done even with an ordinary fork. Transfer the resulting mass to a colander and separate the juice from the pulp.
- Pour the pulp (peel and seeds of berries) with cold water and put on fire. Boil 10 minutes from the moment of boiling. Strain the broth, then pour the previously selected juice into it and add sugar. With constant stirring, bring the compote to a boil and completely dissolve the sugar.
- Pour the boiling compote into a sterile jar and seal with a metal lid. Preservation should be stored in a cool and, recommended, dark place.
Note to the hostess: Harvesting viburnum compote is quite concentrated. Therefore, before use, it is recommended to slightly dilute it with boiled water.
Viburnum compote for the winter with apples
Composition of ingredients:
- Apples - 800 g;
- Kalina - 400 g;
- Crystal sugar - 250 g.
Preparation description:
- Prepare apples: wash, cut into quarters and remove seeds. The skin does not need to be cut.
- Sort the viburnum berries, wash and fold in a colander, waiting until all the water has drained.
- Sterilize jars and tin lids.
- Fill sterile jars with prepared fruits, fill with boiling water (up to the neck), cover with lids and leave to cool. Next, pour the water into a saucepan and bring to a boil. Add sugar and stir until completely dissolved.
- Pour boiling syrup into jars and immediately cork them, turn them upside down, and after cooling, transfer them to storage in the basement.
The benefits and harms of compotes made from viburnum berries:
- A healing drink from viburnum, prepared without sterilization (gentle heat treatment), is an excellent prophylactic against colds;
- Compotes and fruit drinks from viburnum should be taken with caution by those who have kidney disease, as well as hypertensive patients (viburnum helps to lower blood pressure).
Compote from viburnum and other berries in 3 l jars
Constituent Ingredients:
- Kalina - 1.5 kg;
- Berries (rowan, hawthorn, wild rose) - 0.5 kg;
- Crystal sugar - 200 g;
- Water - 1.5 l;
- Ground cinnamon - 5 g.
Cooking:
- Place all the berries in a basin, wash, and then dry slightly (spread out on a towel).
- Boil water in a saucepan with sugar and cinnamon. Next, pour the prepared berries into the boiling sugar syrup. Boil until the berries begin to burst;
- Then the compote should be poured into sterile jars and immediately rolled up.
In the autumn period, be sure to prepare an “anti-cold” viburnum compote for the winter for 3 liter jar. And in winter, when you open a jar of a healing drink, just warm it up slightly or dilute it with a small amount of boiling water and use it as needed. Be healthy!
Bright scarlet viburnum berries are especially good after the first frost: their characteristic bitterness disappears, the taste becomes much more pleasant. These fruits are a true gift of nature, they have no equal in their healing properties. Today we will talk about the benefits of viburnum, the treatment of diseases with its help, as well as how valuable it is for children and at what age it can be given to babies.
Useful properties of viburnum
Kalina is extremely rich in vitamin C, as a result of which it is actively used to combat viral and infectious diseases. Just one berry is enough to provide a child with a daily dose of ascorbic acid. It is extremely useful for immune system and also increases the elasticity of blood vessels. Kalina is indispensable in the treatment of children from bronchitis, acute respiratory infections, tracheitis, pharyngitis, helps to get rid of hoarseness in the voice - this property is relevant for little vocalists.
Kalina contains many microelements and substances important for the activity of the body, including vitamins A, E, K and P. It also contains amino acids, nonessential and irreplaceable, flavonoids, manganese, copper, potassium, etc. Thanks to them, the berry helps to strengthen health without use pharmaceuticals. Main useful properties:
- It is useful for excitable children, including those with sleep disorders - the magnesium contained in viburnum contributes to the improvement of their condition.
- Together with folic acid improves blood composition - drinking juice or viburnum juice will help to avoid anemia. All thanks to the iron present in the berries.
- Prevents the formation of fatty deposits on the internal organs, promotes the removal of toxins and toxins.
- It cleanses the kidneys, normalizes their activity - for this purpose, a decoction of viburnum (compote) is used.
- Acts as an antipyretic. Just imagine how devastating the effect of aspirin on the stomach. So, in terms of its effectiveness, viburnum is no worse.
- A decoction of the bark of viburnum is quite capable of replacing a tablet of analgin or citramone, and they can also rinse the mouth if the baby has stomatitis. It will also help with inflammation of the gums.
Viburnum contains caffeic acid, which provides an invigorating effect - it is an energy drink of natural origin. As an experiment, you can offer the student a teaspoon of viburnum ground with sugar, and he will feel better in the classroom. Berries are useful for teenagers to fight acne: gruel from them has an antibacterial effect.
Kalina in the diet of children
At what age can children have viburnum? Already from 6–8 months, the baby can be offered juice (diluted in half with water) or fruit drink. As a rule, this berry does not cause allergies, but after getting to know it, still carefully monitor the child. To begin with, offer the crumbs about 5 ml of juice, then, if everything goes smoothly, gradually increase the portion to 30–50 ml.
After a year, the list of viburnum dishes should be expanded, supplementing it with mousse, pudding, jelly desserts and kissel. Offer fresh berries only after the child reaches one and a half years, and then - no more than 1 table. spoons a day. After three years digestive system the child is already ready to eat viburnum sweets: marshmallows, pastries and other confectionery.
Festive video recipe:
Healing recipes based on viburnum
We offer a selection medicines from viburnum, thanks to them in some cases you can do without traditional drugs:
If the child has a nosebleed, prepare a decoction of viburnum bark, soak cotton swabs in it and insert them into the nostrils.
If the baby often cries and is naughty, prone to sweating, sleeps poorly - give him a little decoction of viburnum.
Children with scrofula are advised to give juice squeezed from viburnum flowers - it must be diluted in a 1: 1 ratio. For 1 reception, the child should be given as many drops of the drug as he is.
Fresh viburnum berries are good for lung diseases, in particular bronchitis and pneumonia. They also help with colds and coughs (provide an expectorant effect). To enhance their therapeutic effect, add a little honey to the fruits, of course, if the baby is not allergic to it.
To alleviate the condition bronchial asthma it is good to use infusion of viburnum on honey. You need 2-3 tables. rub spoons of berries with 200 ml of liquid honey. The resulting remedy is taken four times a day after meals.
Freshly squeezed viburnum juice is good for raising your appetite. It is useful for kids low acidity stomach, has an astringent effect (diarrhea). Helps with headaches.
A decoction of viburnum is useful for dermatological diseases, including eczema, lichen, rash (diathesis or allergic). Lotions are made from it or consumed internally. Preparation: for 200 ml of water you need to take 2 tables. tablespoons of fruits, boil for 1 minute, insist for an hour. Drink 100 ml in the morning and evening.
Precautionary measures
Viburnum berries should not be consumed with kidney problems. They are not recommended for hypotensive patients, with caution - for hypertensive patients. It is better to refrain from it for people with increased blood clotting. Due to the acids contained in viburnum, it is advised not to eat it for those who suffer from gout. Kalina activates the production of gastric juice, therefore, if a child has gastritis or an ulcer with high acidity, this berry should be excluded from the diet.
Recipes for viburnum dishes for children
Kissel from viburnum
Products: for 1 liter of water you need 0.5 cups of sugar, 100 g of viburnum, 1-1.5 table. spoons of starch.
Cooking:
- Place the peeled and washed viburnum berries in a saucepan and mash with a fork.
- Pour the mass with water, bring to a boil, boil for 15 minutes.
- Bye berry mix subjected to heat treatment, starch pour 100 ml of cold water.
- Strain compote from viburnum, add sugar to it - if it turns out too sour, you can add a little. Put on fire, heat until sugar is completely dissolved.
- In hot compote, add infused cold water starch, boil for another 20 minutes - stir constantly (preferably with a wooden spatula).
Serve chilled. As a decor, you can use whipped cream, a couple of mint leaves.
Viburnum jam with apples
Products: 3-4 apples, two clusters of viburnum, 100 g of sugar.
- Wash the apples, peel, remove the stalks and seeds, remove the peel, grate.
- Soak the viburnum in cold water, let stand for a while, then rinse under the tap, pick the berries from the stems, grind through a sieve, pit the seeds and discard the remaining cake.
- Transfer the apples to a saucepan with a double bottom, add sugar to them, cook over medium heat for about 20-25 minutes, stirring constantly, then put viburnum puree to them. Boil for 1-2 minutes.
- Transfer to pre-sterilized jars, after cooling, refrigerate.
Sea buckthorn jelly with viburnum juice
For 0.5 l of sea buckthorn juice, up to 100 ml of viburnum juice, 10 g of gelatin and 0.5–0.7 kg of sugar will be required.
Soak gelatin in water, wait 6 hours. Mix all the ingredients, cook until the volume is reduced by about 30%. Refrigerate before serving.
Morse from viburnum
To prepare a fruit drink, you will need 100 ml of viburnum juice, 1 liter of water, sugar - to taste.
Boil water, mix with viburnum juice and sugar, leave to infuse for 3-5 hours.
Pumpkin-viburnum jam
Products: 250 g of pumpkin and viburnum, 0.5 kg of granulated sugar.
Cooking:
- Wash viburnum, blanch for 5 minutes (put in a colander and place in a pot of boiling water), wipe through a sieve.
- Cut the pumpkin pulp into small cubes, simmer until it becomes soft. Its taste will be preserved better if you take quite a bit of water.
- Mix pumpkin and viburnum puree, bring to a boil, add sugar - during these manipulations, the jam must be constantly stirred so that it does not burn.
- Boil for about 30-40 minutes, then pour into sterile jars and close.