Few have heard about such a useful preparation as boiled viburnum. Her recipe is passed down from generation to generation. Cook this unusual healthy product at home. You may ask: “Why is viburnum a berry, the
recipes for which are very diverse, should it be steamed?” Because only with this cooking method you can save in it such a quantity of vitamins that will equate it in value to blackcurrant and wild rose.
Steamed viburnum. Recipe
If you are allergic to citrus fruits, then viburnum can be a great alternative. There is no less vitamin C in it than in lemon, and there is also carotene, phosphorus and iron. Rich steamed viburnum with potassium, iodine, copper and magnesium. Healing berry is able to lower cholesterol, and therefore it is recommended by doctors to monitor the health of patients with atherosclerosis. In ancient Russia, steamed viburnum (the recipe of which has been preserved to this day) was considered a treat. Here are some cooking methods to choose from.
Steamed viburnum. First recipe
This method will require you to have a good oven. It is even better if you have a slow cooker, since in this way cooked viburnum requires a specific temperature regime. First, rinse the berry in running water, place in an enamel pan. Cast iron dishes or a clay pot are also suitable. Fill with water. Its amount should be equal to the weight of viburnum. Add two tablespoons of candied honey to each glass of liquid. Now this container must be put on a slow fire. From 10 to 12 hours she should spend in the oven or from 4 to 6 in a slow cooker.
The second method of steaming viburnum
Washed berries in clay or enameled dishes pour a small amount of water (no more than half a glass). Cover and simmer, stirring, for about three hours. Then the viburnum is rubbed through a sieve, sugar or honey is added to the resulting puree to taste, poured with hot water and steamed for another eight hours.
Healing berry in sweet recipes
The above methods can save viburnum from its characteristic characteristic bitterness. So, it can be used to make jelly, compote or as a filling for pies. In order to cook jelly, dilute a glass of viburnum with two glasses of spring water. Add starch or agar agar. Boil and cool while drinking. Such a drink will provide invaluable assistance to those who suffer from hypertension, ulcers or duodenal diseases. To make pies with viburnum, make or buy ordinary yeast dough in the frozen food department. Drain excess juice from steamed berries (it is useful, so do not pour it out, but drink it), sprinkle them with starch or flour and, spreading the filling on dough blanks, blind small items. The resulting juices should be placed under a clean towel. Then they are laid out on a baking sheet, greased on top with the yolk with a brush. Bake until browned. It is better to sprinkle the items removed from the oven with water and cover with a towel. Then they will become soft.