Recipes from gooseberries
The berry of gooseberries produces a wonderful wine, especially from black negus berries. Of it, by the way, and the most delicious compote, and the jam turns out to be quite good, since the berries have their own flavor. But from the ripened berries of other varieties of gooseberry jam has no taste, it is better to make jelly. Jam is cooked from quite green berries and, to make it fragrant, add either berries of black currant, or cherry leaves, and even spices, used in the confectionery industry. To make really delicious jam from gooseberries, one must remember one ancient recipe called "Tsar's jam".
"Tsarskoye" jam from gooseberry
1 kg of unripe berries of large gooseberry, 1.5 kg of granulated sugar, 100 cherry leaves.
Clear berries from pedicels and sepals. Fall asleep with cherry leaves. Pour boiling water and let it brew for 6-8 hours.
Leaves the leaves, drain the water, cover the berries with sugar and let it brew for 6-12 hours. Bring to a boil over medium heat, stirring sugar, especially from the bottom of the pelvis, otherwise the jam will burn, immediately remove from heat and allow to cool. Then cook the jam until ready, stirring and taking off the foam. Cool and spread out to the banks.
This jam is cooked only from a perfectly green gooseberry, when seeds have just begun to form in it. It is better to use large-fruited varieties.
Compote of gooseberry
1/2 cup of berries, 1/4 cup sugar, 0.75 liters of water.
Berries are released from pedicels and sepals, washed, blanched and folded into a sterile liter jar.
Pour boiling sugar syrup( three quarters of a liter of water a quarter cup of sugar).
Immediately roll up, turn the jar on the lid and cool it under the blanket.
Store at room temperature.
Note. Those who do not like sugar, can be limited to 1 tbsp.spoon with a small slide.
Jelly from gooseberry without waste
1 kg of berries, 1.5 kg of sugar.
Berries are washed, blanched and, without removing the peduncles and sepals, pass through the juicer. Add the sugar and stir it until completely dissolved. Spread on cans, cover with lids.
Store in refrigerator.
After the juice has been squeezed out, pour the cake with cold water and bring to a boil. Drain the syrup through a sieve into another saucepan, add sugar to taste and boil for 2-3 minutes. Remove from heat. Get an excellent drink.
If you like kissel, then dilute in a glass of cold boiled water 1 tbsp.a spoonful of starch and pour into a boiling drink, stir quickly and immediately remove from heat.
Pickled gooseberries
0.5 kg of berries, 0.5 l of water, 1 tbsp each.a spoonful of salt, sugar and 9% vinegar, a bay leaf, a pair of black peppercorns, one pea-fragrant, two cloves, some cinnamon, if any, cardamom, cumin seeds or coriander( a little bit).
Immature, let us still green berries of gooseberries clean from the stems and cups, wash, drain water. Each berry prick with a fork. Blanch berries in boiling water in a colander. Remove the colander, allow it to drain, fold the berries in prepared cans and immediately pour boiling syrup.
To prepare the syrup in a pan with water, lower all the spices, salt and sugar, boil for 5-6 minutes, remove from heat, pour vinegar, stir and pour the berries.
Roll, turn over and cover under a blanket.
Store at room temperature.
Note .For those who like more spicy seasonings, you can increase the dose of vinegar to 3-6 spoonfuls and accordingly you need to take the same amount of sugar, leaving as before salt only 1 tbsp.spoon.
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Similarly, you can pickle black currant, physalis, mushrooms, beets, carrots, tomatoes, peppers, cucumbers. Use such marinades in small quantities as spicy additives to garnishes for second courses or for snacks. Excellent, by the way, snack for vodka!
Berry Vinegar
Gooseberry is the most suitable for its preparation, but you can use either white or red currants, cherries and, in general, any berries.
0.5 liters of water, 3 - 4 tbsp.spoons of sugar.
The half-capacity of the tank is filled with gooseberries removed from the bush, unwashed berries. Add sugar, pour cold water, plug with a cotton swab, or tie with a clean rag. Put on fermentation in a warm place( with a temperature of at least 20-22 degrees).
After 3 months strain through a sieve, bottled, corked and stored in a refrigerator.
Jam from gooseberry
1 kg of berries, 1 kg of sugar, 1 glass of water, 1/4 of a spoonful of vanillin.
Berries are cleaned from sepals, chopped and put in a cold place for 4-6 hours.
Boil the syrup, dip cold berries in a hot syrup and shake to let the
plunge at the same time. Remove from heat and completely cool.
Empty the cold syrup, put on fire and bring to a boil. Again immerse the berries in syrup, bring to a boil and completely cool. Carefully take out the berries, one at a time, heat the syrup, dip the berries into it, bring to a boil and cook for 30-35 minutes.
Add vanillin or vanilla sugar to the prepared jam.
To decompose in a cold kind on banks. Store in a cool place.
Wine from gooseberries do exactly the same as dessert or fortified wine from black currant, so do not stop there.
Kvass from gooseberry is also cooked exactly like from black currant.