Red and black rowan for the winter - 10 cooking recipes

Preparing rowan for the winter, red or chokeberry, means providing yourself with vitamins for the whole season and more. The taste of this berry is remarkable, the color is bright and rich. And if you try hard enough, semi-finished products for delicious dishes and healthy infusions will appear in your bins.

Red and black rowan for the winter

The easiest way to prepare rowan for the winter is to dry it. True, it can only be used in this form in drinks: tea, tinctures, decoctions, compotes. But you will end up with a vitamin preparation that you can easily use until spring, avoiding vitamin deficiency.

The second simplest (but not the storage method) option is freezing. To begin with, the berries are frozen on a tray. And then they are packaged in snap bags and kept in the freezer until use. They can be pureed and distributed into molds, and then also transferred into bags and stored.

This method is good because the preparation is suitable for almost all cases: for filling pies, cooking jelly or compote, adding to tea or smoothies. If you do not heat-treat the berries, they will retain all the vitamin C, which, by the way, is so abundant that any citrus would be envious.

From rowan, it doesn’t matter whether it’s red or black, wonderful preserves, marmalade, marmalade, and compotes are made. This berry contains natural preservatives (sorbic acid, which prevents the spread of microorganisms), so it is easier to store.

To make the process of canning rowan at home go smoothly for you, take note of some important details:

It is especially important to remember! Rowan is a medicinal berry with quite strong properties. It may have a negative effect on people with low blood pressure. Therefore, it is better for them not to consume it at all.