What to cook from hawthorn at home

Hawthorn one of the leaders in the content of vitamin C among berries. In the cooking, he found very extensive use. It prepares such sweets as jam, joy, jelly and others. In addition, the flour from the dried hawthorn is used in the manufacture of dietary baking. Berries of the hawthorn go to all sorts of tinctures, emphasis and teas. To prepare this culinary manifold, it is recommended to study the recipes from the hawthorn.

1

Jam

This is a surprisingly delicious bone jams capable of being stored for a very long time and the berry in it does not lose their useful properties. They can be decorated with baking or serve as sweetness to tea.
For cooking you will need:

• 250 g of sugar
• 500 g of hawthorn

Cooking method:

1. Hawthorn berries go, eliminating all spoiled. Cleans from tails and wash, and then dry with a paper towel. After that, the berries fall asleep with sugar and leave for 30 minutes. So that they allocate juice. If this does not happen, then the time can increase to 1-2 hours.
2. Then the container with berries put on a small fire and constantly stirred. It is necessary that the berries be released more juice and the jam began to boil. Boiling jam boils for another 5-10 minutes and remove from fire.
3. After that, the capacitance is covered with a wet towel and leave to appease. After 8 hours of waiting, the jam again put on fire until boiling and boiled 5 minutes after it. Then again leave under a wet towel for 8 hours.
4. The procedure is repeated once again or two - depending on the formation of foam on the jam. Cooked jams are distributed over stolen or wedged hot water to banks.

2

Juice

Juice from a hawthorn can not only be used immediately after cooking, but also to keep for the winter. During this time, he will not change his taste and will also be useful as at the time of cooking.
For the recipe you need:

• 1 kg of berries hawthorn
• 1 liter of filtered water
• 120 g of sugar

Cooking method:

1. The berries of the hawthorn are sorted to eliminate the pitched and all the extra "tails". Then they wash them, fold into the saucepan, poured with water and boil around an hour. After cooking, the berries are styled by throwing them on a colander. Water does not merge, but save.
2. The cooled boiled berries are silent through a sieve to deliver thickness from the bones and residues of the skin of the berries. In the resulting berry puree poured water and sugar sugar.
3. All the resulting juice again put on fire and mix well, after which they allow it to boil and boil another 60 minutes. The cooked juice is bottled at the prepared containers and tightly clog so that it does not bother.

3

Wine

Wine from hawthorn has a special taste that does not look like the taste of other wines. In addition, it is very useful, because the hawthorn is a storehouse of vitamins, especially in the winter time.
For cooking you will need:

• 5 kg of berries hawthorn
• 10 liters of water
• 4 kg of sugar
• A bit yeast

Cooking method:

1. Berries sort by postponement crushed or touched. Also selected not enough ripe berries, as they can give wine bitterness. Ideal berries for wine are certainly whole, ripe and juicy.
2. They are folded into a bowl and slightly pressed so that they release juice. In this form, they are laid on bottles or other selected containers. It is only important that one thing is that the waterproofing can be adjusted to the tank. Following the berries in the bottle, water is poured and there is a kilogram of sugar in it.
3. Following this, the bottles fall asleep yeast and a mixture of substances that serve as a medium in which the fermentation process will begin. The hydraulicum is attached to the throat. Without this device, cooking homemade wine from hawthorn is almost impossible. It was after his joining the wine in a bottle begins to wander.
   For this, the bottle is left alone by three days, and 2 kg of sugar are packed on the fourth. Following this, the waterproofing is returned to the place and leave the wine to wander two more weeks.
4. On 15 day, the wine is filtered to separate the wort from berries. To do this, use a piece of clean gauze, and in the separable wort, kilo sugar smash. Berries are pressed and all squeezed juice is added to the wort. Capacity is repaired by hydraulic and leave the wine to wander another month.
5. During this time, it is descended for the bottom of her and unnecessary yeast. After the expiration of 30 days, the wine is reloading again to separate the sediment from the liquid and overflow it into suitable for storing the bottle. They are tightly clocked and sent for storage. Wine is ready.

4

Cognac

Cognac from hawthorn is a festive drink, a place which is not only on the table, but also in the composition of various baking due to its amazing smell and a unique taste.
To cook it:

• 200 g hawthorn
• 40 g Sakhara
• 200 ml Cognac

Cooking method:

1. Berries are moved and, by swelling, spoiled, wash and dried. Prepared berries are folded into a liter bank and fall asleep with sugar, the bay is all over with a brandy. This mixture is neatly mixed so that the integrity of the berries is not injured.
2. The bank is tightly closed and put there, where it is dark and cool, but not cold. Prepare cognac will be 1.5 months, after which the liquid is filtering. After that, brandy is ready to use.

Preparation of various hawthorn dishes are a pretty easy test for any housewife, since these beneficial berries do not require a particular approach.