Fruit with the Department JUICE
Distributed in the European USSR, in
Urals, the Far East, Siberia, the Caucasus and the
north-eastern Kazakhstan. It grows in coniferous
mixed and deciduous forests, scrublands,
on hummocks of peat bogs. The largest and most succulent
Berries are in wet places. The fruits ripen
in August and September. They initially greenish-white,
at the time of ripening are bright red,
shiny, spherical. The taste is sweet-sour,
slightly bitter, with a mealy pulp. Seed
In fruit contains ascorbic, malic, citric,
benzoic acid and others, up to 9% of sugar,
tannins. Use in a fresh and
used for making jam,
jams, marmalades, juices. Berry, filled with water,
may persist until spring, because they contain
benzoic acid, protects them from damage,
Take a ripe berries (small, low-quality
sorts out), washed, blanched for
1-2 minutes to reduce the bitterness, obsushivayut.
To separate the juice stand at twice
18 ° to 20 hours, with the first time
poured 250 g of sugar, the second - 200 g
1 kg. After two sinks its canned juice.
Then pour a lot of syrup, cooked
at the rate of 350 g of sugar and water to 1 kg.
The heat treatment at a temperature of 85 °
for 5 min. The process is similar to the curing
shadberry dried (see sec. 56).
The juice of the fruits cranberries blended with juices of apples,
strawberries, raspberries, blackberries, cucumber, Physalis.
Prepared from the same weight, which is obtained after
Department of juice when drying cranberries, but for
prepare syrup, take 1 kg of sugar and 700 g
water for 1 kg. Hot it is poured into a mass that
then incubated for 3-4 hours and boil until
preparedness as well as strawberry jam
(See p. 19.). During cooking, add 50 g
lemon juice and 50 g of juice from the hips or
at the end of cooking for flavor - vanilla or
melkopolomannuyu lemon or orange
Cranberry and wild rose
At first, prepare the same mass of cranberries, as
and for drying. Then put the pan in 600 g of weight
cranberry and 400 g of mashed rose, poured 950 g
sugar, pour in 600 grams of hot water and boil
until cooked as jam from strawberries
(See sec. 20).
Prepared from the same weight, which are for drying
(With separation of juice). In the resulting mass is added
hot water (450 g to 1 kg) and tenderize it.
After that, the rubbed hot on the sieve,
heated at a temperature of 80-85 ° for 5 minutes
and poured into the banks, which are then sealed.
Take 500 g of cranberry and 500 g of apple puree
(Cooking with it, please. 61-62), spread
in the pelvis or in a pan with a wide-bottomed stirred
and cook, stirring occasionally, until boiling over high
Fire in closed containers. Then poured sugar
sand (800 g to 1 kg), stir well and cook
until cooked on low heat. Further process
similar to the preparation of jam from the plums (see sec. 48).
Prepared from fresh or preserved puree
cranberries. 1 kg of mashed asleep 200-250 g sugar
sand, stir, bring to a boil and keep on
medium heat for 3-5 minutes, then
packed in cans.
To 1 liter of boiled water take dried foods:
1. 100 g of cranberries, 50 - pears, 50 - 50 g shadberry and pumpkin;
2. 100 g of cranberries, 50 - apple 50 - blackberry
and 50 grams of rhubarb;
3. 100 g of cranberries, 50 - Cherry, 50 and 50 g of cloudberry plums.