Blackthorn is a thorny bush that has fruits with a tart taste. Of these, you can do a lot of interesting and useful cooking. But for this, they need to be collected only in the late autumn. Only then do they fully ripen. What can be prepared from the turn for the winter, read below.
Thorn sauce for winter - recipe
Ingredients:
- a ripe turn - 1 kg;
- water 50 ml;
- garlic - 8 denticles;
- finely chopped dill - 50 g;
- coriander ground - 2 tsp;
- ground red pepper - 1 teaspoon;
- Dried mint - 1 tbsp. a spoon.
Preparation
The turn is cut in half, filled with water and boiled. As soon as we see that the bones have separated from the pulp, we remove them. Formed during cooking, the juice is drained, and the mass from the thorn is grinded to a puree state. Continue to cook the sauce, gradually pouring in the juice. Cook the sauce for about an hour. When the juice is over, put the spices and salt in the sauce. Boil another couple of minutes and then hot spread out on washed parboiled jars.
The recipe for the sauce from the turn for the winter
Ingredients:
- berries of a ripe thorn - 2 kg;
- salt - 40 g;
- sand sugar - 200 g;
- vinegar 6% - 400 ml;
- onion - 300 g;
- pepper black peas - 12 pcs .;
- ground ginger - ¼ tsp;
- mustard powder - ¼ tsp;
- pepper fragrant ground - ¼ tsp;
- hot pepper - 2 pcs.
Preparation
The berries are my thorn and put into a saucepan. Chop the onions and add them to the turn. Cook the sauce on low heat, without closing the lid. When the peel begins to slice from the pulp, turn the berries into puree. Add salt, spices, sugar, vinegar and cook. When the sauce will get the right density, we distribute it on steamed jars and cork.
Compote from the turn for the winter without sterilization
Ingredients:
- turn - 3 glasses;
- water - 2.6 liters;
- sugar - 260 g.
Preparation
The berries of thorn are sorted, we remove the tails, my and put them in prepared banks. Fill berries with boiling water and leave for 20 minutes. Then we pour the water into a saucepan, pour sugar in and let it boil again. The resulting syrup is filled with berries and then rolled up with boiled lids. We put the banks bottom up and wrap.
Adjika from the turn for the winter - recipe
Ingredients:
- turn - 1 kg;
- black pepper;
- ground coriander - 5 g;
- salt;
- garlic - 15 denticles;
- dill - 50 g.
Preparation
Berries, previously washed and dried, pour about 100 ml of water and give a boil. Then we rub the mass through the colander. In the resulting mixture, put crushed garlic and melrenko chopped dill, salt and pepper. Season the adjika with coriander, boil all together for about 10 minutes, and then lay out on jars.
Jam from the turn for the winter
Ingredients:
- berries of a ripe thorn - 1 kg;
- purified water - 300 ml;
- sand sugar - 1 kg.
Preparation
Prepared the thorn washed with cold water and every berry pierce. From the water and sugar, cook the syrup and let it cool. We throw a prepared turn into it and leave it for a day. The next day we take the berries from the syrup, and bring the syrup to a boil. Then we pour the turn and cook for about an hour, taking off the foam. Hot jam is sealed in sterile containers and sent for storage.
Gem from the turn for the winter - recipe
Ingredients:
- turn - 2 kg;
- sugar - 800 g.
Preparation
We sort out berries, removing leaves and twigs. Then mine them, cut them in half and remove the bones. Place the turn in an enameled container and pour 100 ml of water on top. We put the dishes on the stove, let the mass boil, boil for half an hour until the softness of the berries. And then we pee. Now pour sugar and stir it. Again, put the mass on the stove and cook for about an hour, constantly stirring. Then we spread the jam over the washed and steamed jars and close them. You can keep this jam in the apartment. Successful all blanks!