The guelder-rose which since ancient times was considered as a symbol of beauty and bravery is a plant, unique on the properties, widely recognized not only national, but also official medicine. Preparations from berries of a guelder-rose will form a basis for preparation of a set of desserts and drinks, will help to restore and strengthen health, will act as effective cosmetic.
Traditionally preparations from a guelder-rose are limited to use of berries: from them prepare juice, wine, tinctures, jams, kissels, etc. However it is necessary to remember that at this plant not only fruits, but also flowers, leaves, bark and even roots are curative. There is a set of the recipes checked by time allowing to make tasty and useful preparations of a guelder-rose for the winter.
Guelder-rose juice
Berries are picked late fall, after the first frosts – the guelder-rose becomes less tart, gains beautiful ruby color. Brushes cut off a sharp knife, trying not to damage a cover of berries then they are stored fresh, freeze or use for preparations.
For preparation of juice select the whole, good berries, wash out them in cold water, wring out juice without use of metal objects and filter it through the gauze put in two layers. To the received juice add sugar or honey to proportions 1:1, carefully stir, spill on clean banks and store in the cool place.
To receive a guelder-rose in own juice, carefully touch all berries, wash out and slightly dry them at the room temperature. After that the guelder-rose is stacked in the prepared glass capacity, filling it on a third. From above berries fill up with sugar, leaky cork with covers and put to the cool place – such juice will be ready approximately in half a year.
Guelder-rose with sugar
Berries of a guelder-rose separate from branches, touch, wash with cool water and place in the enameled pan. After that capacity is covered with a polyethylene film for protection of kitchen against splashes and fray a guelder-rose, turning berries into uniform puree.
Gradually add the sugar taken in the same quantity to the received puree as berries, carefully mix mix and spill it on banks. On a surface of berry puree pour out 1-2 tablespoons of sugar then banks stopper and store in the fridge.
Guelder-rose berries tincture
For preparation of tincture the mature berries which are carefully touched, washed out and slightly dried in a warm oven are used – temperature shouldn't exceed 60 degrees. Glass capacity is filled with berries on two thirds then fill in them with soft, vodka of good quality or the diluted alcohol and densely closed a cover. Mix infuses within two-three weeks then it filters and stored in the dark, cool place.
To make honey tincture, the 3-liter jar is filled half with the dried berries, add half of liter of cognac and the same amount of liquid honey, mix is carefully stirred and added to bank up to the top boiled warm water. Tincture is matured within a month, periodically stirring up bank and filtering before the use.