Kalina for the winter: preparations, the best recipes and 21 ways to cook at home

Kalina has long been considered a Russian "folk" berry, good for he alth, so it is important to preserve its vitamins for the period of cold weather. You can harvest fruits in different ways: dry and freeze, cook jams and make compotes. There are a large number of recipes for harvesting viburnum for the winter in the form of desserts, drinks or pickles, and you will find the best of them below.

Subtleties of harvesting viburnum for the winter

In order for the red berry to retain vitamins and trace elements, not to lose its taste, you need to know the secrets of cooking:

1. If the fruits were harvested before the cold weather, viburnum is sent to the freezer before cooking.
2. So that the berry does not taste bitter, it can be boiled for a short time in s alt water or simply in boiling water.
3. Viburnum jam will not burn if you cook it in a container with a double bottom.
4. To avoid souring of the workpiece, during the cooking process, be sure to remove the foam that occurs during boiling.

It is important to observe the cooking time of viburnum dishes, to keep cutlery and dishes clean.

Selection and preparation of berries

To harvest viburnum for the cold season in any way, you need to correctly approach the selection and processing of berries.

Tips:

1. Take ripe red fruits.
2. Rinse thoroughly and remove stems before cooking.
3. For easy removal of seeds, the berry is scalded with boiling water.
4. After washing the viburnum, the fruits must be dried to remove excess moisture.

How to properly prepare the dishes?

It is not recommended to use copper or aluminum containers for soaking, boiling, stewing berries. It is better to cook the workpiece in enameled dishes without chips or in a stainless steel pan.

It is recommended to lay out the finished product in glass containers that have been sterilized in the oven or using hot steam.

The lids are pre-washed well and kept in boiling water for 10-15 minutes. The procedure is carried out immediately before their use.

How to cook viburnum for the winter: recipes

Options for preserving viburnum for the year ahead are individual for each hostess. The berry can be prepared in the form of jam, drinks, desserts and pickles.

Kalina grated with pitted sugar

Ingredients:

• red berry - 500g;
• sugar - 1 kg.

Kalina is sorted out from garbage and washed well. Using a puree press, rolling pin or blender, the fruits are kneaded and mixed with granulated sugar. The sweet mixture is left for a couple of hours for the fruit to release the juice. The present product is filtered through a colander with small holes and poured into jars. Store the workpiece in the refrigerator.

Freezing berries

One of the ways to harvest viburnum for the winter is freezing. The berries are sorted and soaked in warm water for 10-15 minutes. During this time, all the dust will leave them. Pour into a colander and let the water drain. Spread the fruits on a paper towel, let dry. Freeze them in an open way, spreading them on a tray. After 2-3 hours of freezing, the berries are poured into a bag.

Drying viburnum

Dried viburnum is no less useful than fresh. You can dry it outdoors at low humidity, using dryers or in the oven.

The berries are washed and allowed to dry. The baking sheet is covered with parchment and the fruits are laid out in a thin layer. The temperature is set no higher than 60 degrees, slightly open the oven door. When the fruits are wrinkled and become hard, the viburnum is taken out of the oven.

Viburnum juice

Ingredients:

• viburnum - 1 kg;
• sugar - 200 g;
• water - 200g

Pure berries are poured into the juicer, the juice is separated. The remaining cake is poured with water and boiled for 5-7 minutes. The drink is filtered through cheesecloth or a fine sieve, mixed with juice, and sugar is added. Boil the product for 10 minutes. The juice is poured into jars and sealed with lids. You can add spices, honey to the drink.

Syrup at home

Syrup is made from crushed berries mixed with granulated sugar. Components are taken at the rate of 1:1. Kalina is ground and passed through gauze, mixed with sugar. Let it brew for half an hour, lay out in clean containers. The container is kept in the refrigerator.

Use the product within a month.

Viburnum jam

Viburnum jam can be prepared in many ways, add other fruits, spices, process thermally or roll into jars without cooking.

With sugar

The classic dessert is viburnum with sugar. Washed berries are sent to boiling syrup and boiled for 2 minutes. Let cool. The procedure is carried out twice. After boiling again, they are distributed among the banks, rolled up.

With oranges

Ingredients:

• citrus - 3-4 pieces;
• fruits of viburnum - 1-1.5 kg;
• sugar - 2 kg.

Kalina is crushed to a puree, covered with sugar, allowed to let the juice in for 1-2 hours. Oranges with zest are crushed with a blender and mixed with the berry mass. The product is laid out in sterile containers.

With an apple

Ingredients:

• apples - 1 kg;
• granulated sugar - 600 g;
• red viburnum - 300 g;
• water - 500 ml.

Apples are peeled and core, cut into pieces, stewed for 10 minutes. Fruits are mixed with viburnum, crushed into a pulp with a blender. Sugar is added to the mixture, sent to languish on a slow fire. Cook until thick.

With lemon and vanilla

Components:

• berries - 1 kg;
• refined - 1.2 kg;
• water - 400 ml;
• vanillin - 1 sachet;
• citrus fruits - 1 piece

The washed berry is boiled in s alted water for a couple of minutes, thrown into a colander. Syrup is boiled in a separate container. Pour the viburnum, give the fruits to feed and let the juice flow for 5-6 hours. Berries are pulled out with a slotted spoon, vanilla, lemon juice and chopped zest are added. Cook in two batches for 5 minutes. Viburnum is distributed in jars and filled with syrup. The containers are rolled up and put away in a dark place.

With pumpkin

Required:

• pumpkin - 0.5 kg;
• viburnum - 0.5 kg;
• sugar - 500 g;
• water - 100 ml.

Pumpkin is cut into cubes, placed in a pot of water and stewed until soft. Kalina is added to the pumpkin and mashed with a blender, granulated sugar is added. Cook over low heat until thick. The finished product is rolled into glass containers and put into the cellar.

No cooking

Kalina can be harvested without heat treatment. To do this, the fruits are ground, combined with sugar. Lay out on the banks, not filling to the brim. On top of the puree, pour another layer of refined sugar, close and put in the refrigerator.

Useful marshmallow

For the preparation of marshmallows, viburnum jam is first boiled. The finished mass is distributed in a thin layer on parchment and sent to the oven. It must be kept at a temperature of 60 degrees and the oven door ajar until completely baked. The finished marshmallow is removed with a thin knife, divided into strips, sprinkled with powdered sugar.

Viburnum jelly

For recipe:

• viburnum - 1 kg;
• granulated sugar - 1 kg;
• water - 500 ml.

The berry is boiled until soft. Remove from the fire, crush. The pulp is removed and mixed with sugar. You need to simmer the resulting mixture for an hour until the syrup thickens. The finished jelly is laid out in small jars, after cooling it is put in the refrigerator.

Compote for the winter

Components:

• berries - 1 kg;
• sugar - 1 kg;
• water - 1 l.

The fruits are washed and boiled for 5 minutes. The cooled berry is packaged in jars. The liquid in which the viburnum was boiled is combined with sugar and a syrup is prepared. The containers are filled with syrup and placed in a large pan for sterilization. The duration of the procedure is 20 minutes. Roll up the lids.

Viburnum vinegar

Ingredients:

• sugar - 200 g;
• water - 2 l;
• viburnum - 0.5 kg.

The product does not require cooking. Kalina is crushed and placed in bottles with a wide neck. Pour in water with added sugar.

The workpiece is infused in a dark place for 2 months.

Viburnum marmalade

For cooking you will need:

• red berry - 500 g;
• apples - 500 g;
• sugar - 1 kg.

The fruits are baked in the oven until soft. Pulp is taken out of apples, mixed with berries and crushed in a blender. The puree is seasoned with sugar and simmered until thick.

Berry oil

Viburnum oil is a useful preparation not only for ingestion, but also for external use.

The pitted berry is mixed with honey in a ratio of 1:1 and placed in small containers. You need to store the mass in the refrigerator.

Recipe for soaked viburnum

Ingredients:

• viburnum - 1.5 kg;
• s alt - 1 tsp;
• sugar - 200 g;
• water - 1.5 l.

The washed berries are laid out in sterile glass containers, filled with clean drinking water by 3/4. Pour 1.5 liters of water into a separate container, add s alt, sugar, boil the brine for 2 minutes. The jars are filled to the brim with the cooled liquid. The containers are covered with gauze and allowed to brew for 20 days, then they are rolled up with clean lids and put into the cellar.

Kissel

For recipe:

• viburnum berries - 300 g;
• sugar - to taste;
• starch - 3 tbsp. l.;
• water - 500 ml.

The berries are washed and mashed. The mass is boiled for 10 minutes and filtered through a sieve.The resulting drink is heated, pour sugar, bring to a boil. In a separate container, stir the starch with water and pour it into a viburnum drink in a thin stream. Mix well, let it boil.

Jam

Ingredients:

• viburnum - 1.3 kg;
• sugar - 0.5 kg;
• water - 0.5 l.

The peeled fruits are boiled until soft and thrown into a colander, allowed to cool. Crushed berries are seasoned with sugar, boiled over low heat until thickened. After 30 minutes, remove from the stove and distribute into containers.

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