Mocheniye for the winter – a unique way of house conservation which is applied to long maintaining useful properties of a red rowan and a guelder-rose. These curative, bitterish on taste, and at the same time unusually beautiful and bright autumn berries can become juicy additive to meat and other dishes, be applied in recipes of traditional medicine.
Mocheniye of autumn berries
The last gifts of the nature, such as guelder-rose and red rowan – the most valuable products rich with a set of vitamins and minerals. For a mocheniye for the winter these berries are picked with the first frosts as, taken by a frost, lose bitterness and become more juicy. When collecting it is impossible to damage pulp of fruits!
Autumn berries are prepared without cooking, instead of sugar it is recommended to use honey and spices, for example, cinnamon. All recipes of a mocheniye of a guelder-rose and rowan simple and fast. Here one of the most widespread.
To fill in kilogram of the washed-out berry with a clear water (full 3-liter jar) and to sustain at the room temperature of 2 days. After that to filter liquid, in it on a water bath to dissolve a glass of natural honey and to warm up properly. Put fruits in capacity for storage, fill in with the received syrup and to close densely covers.
The best storage place of mocheniye the wooden container and a cellar were always considered, but it is possible to keep them till spring in the conditions of the city apartment, in glass jars in the dark cool place. For example, it is admissible to hold a soaked rowan and a guelder-rose on the balcony, having delivered to capacity in a dark box.
Useful properties of a guelder-rose and rowan
Before preparation of a guelder-rose and rowan for the winter it is recommended to learn useful properties of a guelder-rose and rowan, possible contraindications because the natural medicine can't be accepted uncontrolledly in high doses. The place of honor is allocated for Kalina in traditional medicine, it contains vitamins C, K,P,A, valerian acid, a complex of minerals among which – phosphorus, manganese, zinc and iron. Besides, in it there is a lot of air and sugars. It is proved that the guelder-rose helps with reasonable doses at stresses, restores the sat-down voice, reduces pressure, helps digestion.
The red rowan isn't so popular as her black-fruited relative the aroniya, however in the content of some valuable substances even surpasses it. So, this berry - a vitamin A well. Besides, in it C, B, PP there are enough vitamins E; calcium and potassium. The indisputable advantage of a rowan – ability to ruin fungi and some bacteria because of the phytoncides which are contained in fruits. The rowan in traditional medicine is often applied as natural laxative and diuretic.
The use of a soaked guelder-rose and rowan shouldn't be excessive as as any natural medicine, they are in certain cases contraindicated. Fruits can't be eaten at exacerbations of gastritis and an ulcer; a guelder-rose - the patient with gout, a red rowan – at high blood clotting. With care pregnant women and allergic persons should treat consumption of autumn berries.
Long since not only were treated by bitterish soaked fruits, but also used as original snack for meat and other dishes. Soaked fruits not only are tasty in itself, but also can be used in various recipes.
Recipes from a guelder-rose and a rowan
Vitamin fruit drink
Separate a soaked guelder-rose or a rowan from brushes and wipe through a sieve. Fill in stones with cold water, stir and a half a glass of sugar or honey, boil. You hold mix on a plate 3-4 minutes at regular stirring, then filter broth and connect to juice. If necessary to taste add honey or sugar. Before the use cool.
Soaked berry and paprika sauce
Turn kilogram of soaked berries of a guelder-rose or rowan and 3 large paprikas via the meat grinder. Mix with a glass of sugar, if necessary still sweeten.
Simple rowan pie
Take fruits in a colander that liquid flew down. Make simple dough: in two glasses of kefir dissolve 5 g of soda and sustain 5 min. Add a glass of granulated sugar, 3 eggs, 3 glasses of a sifted flour and 100 g of melted margarine at constant stirring. Mix dough, a little more dense, than for fritters, mix with a soaked rowan. Pour in a form for roasting and you keep pie in an oven half an hour at a temperature of 180 wasps.