Homemade blanks from kizil according to traditional recipes

Many housewives have heard about the wonderful properties of kizyl. But they do not dare to approach him, fearing difficulties with the extraction of bones from the bright red berry. We decided to dispel these fears and tell you what to cook from kizil, so that it is tasty, and useful, and easy.



Let's start with traditional sweet compotes and jam. And in conclusion, we will move away from stereotypes and acquaint you with the recipe of delicious spicy sauce made of kizel, hot pepper, greens, garlic and spices.

What to make from Kizil Kizil jam without cooking



The ingredients

• 3kg ripe kizil
• 3kg of sugar

Preparation

1. Put boiling water on the cockroach. Pour the water.
2. Mix kizil and sugar in a large bowl.
3. Rub it with your hands, turning the berries into gruel.
4. Cover the film and leave for 2-3 hours to dissolve the sugar. Stir every half hour with a clean spoon.
5. Pass the resulting mass through a small metal sieve. At the same time, you can take several berries in your hand and rub against the net. The crushed flesh will pass through the sieve, and the bones and hard parts will remain inside.
6. Don't throw away what's left. Collect the remains in a separate bowl, add some sugar and cook a refreshing vitamin compote.
7. The resulting jam spills on sterile cans and close with sterile covers.
8. It can be stored both in the kitchen cabinet and in the refrigerator.
9. Bon appetit!

A link to the video with detailed instructions for cooking kizyl jam from a wonderful hostess, gypsy Galina, leave here.

Fast kizyl compote



The ingredients

• kiziel
• 100g sugar per 1l compote

Preparation

1. Fill the jars with berries by about a quarter.
2. Boil water. Fill the berries with boiling water. Cover the lids and leave for 30 minutes.
3. Pour the liquid into the pan and leave the berries in the jars.
4. Put sugar on them. You will need about 100 grams per 1 liter of can. But if you're sour or you're a sweet tooth, you can do more.
5. Bring the juice in the pan to a boil and pour back into jars of berries and sugar.
6. Roll up the lids. If you're worried about the banks not exploding, you can add citric acid. A quarter teaspoon per liter of compote will be enough.

Kisel from Kizel

The ingredients

• 125g kazel
• 125g sugar
• 3 tbsp cornstarch
• 1 liter of water

Preparation

1. Pour the berries in the pot with water.
2. Put it on the fire and bring it to a boil. Cook for 10 minutes on low heat.
3. Throw the jelly on the sieve. Rub it until it's mashed. Throw the bones away.
4. Put the grated berries back in the pot with the decoction. Bring it to a boil again.
5. Add the sugar, boil for another 2 minutes.
6. The solution starched in the water so that there were no lumps.
7. Add the starch to the broth. Cook one more minute, collect the foam and turn it off.
8. When cooling, stir, then strain through gauze and serve to the table.
9. Bon appetit!

Pickled kizil

Sour and sweet pickled kizil is the original replacement for olives or olives. Ingredients are indicated per half-liter can.

The ingredients

• cockroach
• 1 bay leaf
• 5-6 peas of black pepper
• 2-3 buds of cloves
• 2 cloves of garlic
• 1 tsp salt
• 2 tsp 9% vinegar

Preparation

1. Cut the garlic with thin plates.
2. Put bay leaf, pepper, cloves and garlic at the bottom of the cans.
3. Place the washed berries on top.
4. Pour the can with boiling water and leave it for 20 minutes.
5. Then pour the liquid into the pan. Bring to a boil and boil for another 5 minutes.
6. In the meantime, add salt, sugar and vinegar to the jars.
7. Pour boiling water and cover it.
8. Turn the cans upside down and leave it under the blanket.
9. Keep it in the fridge. Bon appetit!

Hot kizyl sauce



The ingredients

• 3kg ripe kizil
• 100g cilantro
• 2 heads of garlic
• 1 tsp coriander seeds
• 100g hot red pepper
• 1 tsp black pepper peas
• 1 tsp scented pepper peas
• 3 tsp hop-suneli
• 3 tsp dry basil
• sugar
• salt
• 30–40 ml of wine vinegar

Preparation

1. Wash the jelly, pour water and bring it to a boil.
2. Cook for 10-15 minutes.
3. Put the berries in a bowl. Let me cool down a little. Do not pour the decoction of berries, it will still be useful.
4. Rub the cooled kizil through a large sieve. The bones can be thrown away.
   
   
   
5. Pour the rubbed mass into a decoction. Stir it uniformly.
   
   
   
6. Put it on the fire. Bring to a boil and on a slow heat, stirring, boil for 15 minutes. Add salt and sugar to taste.
7. Black pepper, dry basil, scented pepper and coriander are pre-chopped in a coffee grinder.
8. Send in a bowl of blender greens, garlic and hot peppers. Add the chopped coffee grinder spices, hops-suneli, wine vinegar and a cup of kizyl broth.
   
   
   
9. Beat everything in a blender to the consistency of mashed potatoes.
10. Add the resulting mass to the pan in which kizil is cooked.
11. Stir and boil for another 15 minutes.
12. In the meantime, sterilize the cans and lids.
13. Pour the hot sauce over the cans. Close the lids. Turn over and leave it warm until it cools completely.
    
    
    
14. The finished sauce can be stored at room temperature for a long time.

As you can see, from the berries of kizil you can prepare many different goodies. Good luck and a pleasant appetite!