Viburnum berry for the winter - 5 cooking recipes

If you are looking for viburnum recipes for the winter, then you have come to the right place) Here you will find everything you need for quick and comfortable cooking, starting from the preparatory stage and ending with canning tips from experienced housewives.

So, what methods of preparing viburnum for the winter exist?

The simplest and simplest is freezing in the freezer in special containers or plastic bags with zippers. This way you will retain all the vitamins in this super-berry, especially C, which, by the way, it contains even more than tangerines and lemons. You can freeze it whole or as a puree. With or without added sugar.

Viburnum collected from a tree is rarely dirty. So there is no need to wash it at all. Simply detach from the branches, place on a tray in one layer, freeze, and then distribute into bags in portions.

Viburnum can be pureed in a blender with or without sugar. Then fill the ice molds with the resulting mass, let it harden and transfer to a convenient container for later storage.

Both types of preparations require storage in the freezer. Once you defrost it, don’t freeze it again, otherwise you risk getting something inedible.

From whole berries you can prepare fillings, compotes, jelly, and fruit drinks. And add puree to tea, smoothies.

The second inexpensive way to store viburnum until winter is to grind it through a meat grinder with sugar or honey. Cooking is not implied. You can store it in a cellar or pantry where the temperature is cool and there is no sun.

You can also make jam, marmalade, or jam from viburnum. But in this case, some of the vitamins will be lost. But making marshmallows out of it is just the thing! To do this, viburnum is ground into puree, spread in a thin layer on a flat and smooth surface and dried to the desired state. Well, you can also dry these berries. True, in this form they are suitable only for tinctures, medicinal decoctions and tea.