Fruit with the Department JUICE
Distributed in the European part of Russia, in mountaxinforest
regions of the Crimea, the Caucasus, Eastern Kazakhstan, and Siberia.
It grows on the margins of the foliage-ennyh and mixed forests on
rivers and lakes. As an ornamental plant breeding
in gardens and parks. Widely cultivated in gardens
sites. In this case it is grown sladkopl odnye-grade.
Begins to bear fruit with five-, seven-year age
annually and always plentiful. Very hardy.
Prefers moist fertile soil. Luchite
all flowering and fruiting in low shading,
growing fast ©, gas resistance. Not tolerate dry
soils and frequent landings. Blooms in late May - June.
The fruits ripen in August and September. Flowers and
fruits collected in semiumbels. The berries are oval, up to
1 cm in diameter, bright red, juicy, bitter,
with a smooth flat stone.
Fruits contain sugar, tannin,
organic acids, a lot of pectin
and vitamin C in the seeds - a fatty oil (21%).
Fruits of Viburnum n olzuyutsya popular
as a delicacy and a product containing vitamin C.
Ripe fresh cranberry hand washed, removed
Stem, reject the dry, wrinkled and spoiled
fruit. To reduce the bitterness, blanch them in water
for 2-3 minutes, obsushivayut, pour sugar
sand (250 g per 1 kg of fruit) and kept at
18 ° for 18 h. The resulting juice
decanted, and then pour over berries with sugar
sand (250 g to 1 kg) and maintained under the same conditions.
Secondarily drained juice. Juice of the first and second drain
unite and preserve. Pour the remaining mass
hot syrup, cooked at the rate of 350 g
sugar and water to 1 kg, and allowed to stand for 3-5 minutes
at a temperature of 80 °. The process is similar to the curing
dried black currants (see sec. 30). Humidity dried
Viburnum - 22-23%.
Viburnum juice blended with apple, pear, cherry,
sea ??buckthorn, blueberry, carrot and beet juices.
Prepare like a jelly of barberry. From the fruits of Viburnum
receive high quality jelly, because they are rich
Puree cranberry made from the same weight, which are
by drying viburnum, but only after a lot of plum juice
Pour hot water (650 g to 1 kg), in which
heated berries until tender. Then the mass of hot
rubbed through a sieve, put the sugar to taste (you can not
sugar), mix, close the lid and container
keep on medium heat until sugar is dissolved.
After that hot sauce is packed in
sterilized jars that are sealed.
Prepare a puree of cranberry (cooking it above).
In the mash is put sugar (400-500 g per 1 kg) when it
prepared without sugar, stir well, bring
to a boil. If you keep the lid closed for 3 min,
then packed in cans that are sealed.
To 1 liter of boiled water take dried foods:
1. 100 g of cranberry, 50 - shadberry, 50 - 50 grams of apricots and cucumbers;
2. 100 g of cranberry, 50 oranges, 50 - and grapes
50 g zucchini;
3. 100 g of cranberry, 50 tangerines, 50 - Hawthorn
and 50 grams of pumpkin.