In red rowan, a huge amount of ascorbic acid and carotene. This berry is an excellent antiseptic and immunomodulator. Therefore, despite the tart taste, it prepares a lot of useful desserts and drinks. If you do not know what to cook from this berry, we offer you some interesting recipes.
Red Rowan Juice
In order for you, you have a shameful juice, it is necessary to collect rowan after the first frosts - such a trick will save you from collecting bitter berries. If you collected Ryabin to frosts, be sure to send it to the freezer for 12-16 hours so that it becomes more sweet.
Required ingredients:
- 1.5 kg rowan;
- 2.25 l of water;
- 3 glasses of sugar.
How to cook:
- Prepared berries pour with water, tapping 10-12 minutes before softening.
- Wipe rowan through a sieve. Separate juice with sugar.
- Boil the juice for clean banks, sterinate 25 minutes, roll out.
Advice! From berries you can squeeze the juice and freeze the heat treatment. Throughout the winter, it can be added to tea, cocktails, cook compote or kisle from it.
Red rowan jam
Amazing jams with sweet-sour taste and delicate consistency are prepared from rowan and apples. For jam, apples are used antonovka grade and only ripe rowan, collected after frosts. For jam, 1 kg of apples and rowan and 2 kg of sugar are necessary.
Cooking:
- Sand the wash rowan in boiling water 2 minutes.
- Meanwhile, apples cut down thin slices and also argue in hot water.
- Of 2 kg of sugar and 2 tbsp. Water weld the syrup, pour them berries and apple slices.
- Give the ingredients to be soaked with syrup for 3 hours.
- Then boil the jam for 15 minutes every 6 hours. Make about 3-4 approaches.
- If apples fell too sweet, add a pinch of citric acid into jam.
- Then decompose the jam into sterilized jars and keep in the cool room all winter.
Wine from Ryabina Red
Appetizing rowan wine is pleased with a sweet-tart taste and incredible game of paints. For 5 liters, prepare 2.5 kg of berries, 1.5 kg of sugar, 5 liters of water and 500 ml of wine yeast.
Cooking:
- Berries separate from the twigs, wash, purilate with a blender.
- Rowan pure pour with water, pour half of the sugar into it and add wine yeast.
- Capacity Close the breathable plug and leave the rowan roasted.
- After 10 days, add the second part of the sugar and secure the water shutter.
- Keep wine in the warm room until the end of fermentation.
- Then leave the wine for another three days in the cold, turn into a bottle and block.
Red Rowan Tsukata
To decorate desserts and baking, prepare ripples:
- Cook sugar syrup (200 g of water + 1 kg of sugar), crucial in it rowan.
- Lay out berries in a colander to get rid of the syrup.
- Spread the berries in one layer, sprinkle with sugar powder and dry in the oven at + 40 ° C.
- Keep the candied in a glass jar with a dense lid.
Advice! From the remaining syrup, prepare pudding or serve with pancakes.
Fasting from Ryabina
Ryanka contains a lot of vitamins, so it will not hurt to prepare sweets from it for kids, for example, flip.
Recipe Ryabinova Pastil:
- Send berries (approximately 1 kg) into an enameled pan, pour 200 g of water, pursuant about 15 minutes before softening rowan.
- Wipe the berries through a sieve, add 600 g of sugar, boil before obtaining the consistency of sour cream, constantly stirring.
- Put the resulting mass on a baking sheet with parchment, the puree thickness should be about 1.5 cm. Dry in the oven at + 30 ° C. After cooling, the delicacy is ready.
Rowan is an excellent ingredient for morse, berry tinctures, pies. It turns out delicious jam and jelly, and marmalade can be prepared for kids. Therefore, let you not frighten her tart-sour taste, because the correct cooking process reveals all the advantages of this autumn berry.
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