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Jam sauce and cranberry gourmet
Viburnum (berries washed, slightly dried and removed from the branches, and then again washed in a metal sieve - ie, only berries) – 750g.Lower for 1-2 minutes in hot, slightly salted water (1 liter of boiling water/ 1st l of salt), drain the water, berries to crank through a meat grinder and to wipe through a metal sieve. You should get at least 1 Cup pureed cranberry.
Some stages of the cooking process
Place mashed viburnum in a small saucepan (ideally in a copper bowl)), fill a glass of sugar and boil (literally 5-10 minutes) until lightly thickened. Cooking at minimum heat. You can add 1 tablespoon of lemon juice (the authors of the post without lemon).
Place the cooled jam into clean jars, store in the cold (refrigerator or cellar).
Ideally, instead of a Cup of sugar use honey (in this case, was used the sugar).
P. S don't Even try to sugar Kalina with seeds or cook (jam, jam, jam..) only Paramonov with seeds through a meat grinder – bones have a snowball specific and in all cases it is necessary to wipe through a sieve Kalina.
The flavor and taste (bitter) viburnum peculiar characteristic, because the vanilla and other flavourings extra .
SAUCE CRANBERRIES — is when, in frayed as described above, Kalina, add sugar (and sugar in the ratio 1:1) and add hot red pepper or ground black. As a sauce for meat dishes Kalina interesting. About the sauce learned on the Internet tried – interesting sauce, but the same for everybody, but as Kalina in General.
Kalina is better to collect in the phase of full maturity, after the first light frost (which is already was).
The remains of the viburnum berries and the bones that are left after grinding you can use the Bay water and provari or insisting — jelly, juice... once again I want to remind you that the berries have a peculiar, characteristic aroma and taste — not cherry though :)
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: bufetum.livejournal.com/61125.html
Some stages of the cooking process
Place mashed viburnum in a small saucepan (ideally in a copper bowl)), fill a glass of sugar and boil (literally 5-10 minutes) until lightly thickened. Cooking at minimum heat. You can add 1 tablespoon of lemon juice (the authors of the post without lemon).
Place the cooled jam into clean jars, store in the cold (refrigerator or cellar).
Ideally, instead of a Cup of sugar use honey (in this case, was used the sugar).
P. S don't Even try to sugar Kalina with seeds or cook (jam, jam, jam..) only Paramonov with seeds through a meat grinder – bones have a snowball specific and in all cases it is necessary to wipe through a sieve Kalina.
The flavor and taste (bitter) viburnum peculiar characteristic, because the vanilla and other flavourings extra .
SAUCE CRANBERRIES — is when, in frayed as described above, Kalina, add sugar (and sugar in the ratio 1:1) and add hot red pepper or ground black. As a sauce for meat dishes Kalina interesting. About the sauce learned on the Internet tried – interesting sauce, but the same for everybody, but as Kalina in General.
Kalina is better to collect in the phase of full maturity, after the first light frost (which is already was).
The remains of the viburnum berries and the bones that are left after grinding you can use the Bay water and provari or insisting — jelly, juice... once again I want to remind you that the berries have a peculiar, characteristic aroma and taste — not cherry though :)
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: bufetum.livejournal.com/61125.html
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