Recipes from cherry
Cherry contains everything that only is useful and necessary for our body. Jam, jam, kvass, compote, wine - all the best taste. Do vareniki, stuffing for pies and pies, cook mousses. Jam and all the rest should be cooked and cooked pitted. There are special devices to remove them from berries, but you can use the grandmother's method to use a large hairpin.
To prepare compote, as always, fill a quarter of the berries with berries( you can with bones), and to prepare the syrup, take 1/2 cup sugar for 1 liter of water. For jam it will take 1.5-1.8 kg of sugar per 1 kg of berries. Always delicious and useful jam "five-minute".
Cherry juice without waste
To get 1 liter of natural cherry juice, 2 kg of berries is required.
Wash berries, turn over with boiling water, discard in a colander, drain water. Take out the bones. Pass through a meat grinder with a fine grate and squeeze juice or pass through a juicer. Pour the juice into the enameled dishes and let stand. Then filter through a double gauze( if juice squeezed through an electric juicer, defend and filter the juice is not required).
The filtered juice is heated to 65 degrees and poured into sterile bottles, clogged. Keep refrigerated.
In the remaining squeezes pour 100 ml of water per 1 kg of cake, add 1 kg of sugar, put on fire and boil for 10-15 minutes. The resulting mashed potatoes can be used for pies or simply serve it for tea. It is well kept for a short time in the refrigerator. If you want to keep mashed potatoes for the winter, then it should be cooked longer, with continuous stirring, so that the mass does not burn, until thickened, spread out on sterile jars, immediately roll and cool under the blanket. It turns out cherry jam.
Cherry in its own juice
Circle with boiling water and immediately dry on a clean, ironed, three-folded gauze( towel is a pity to spoil).
With sterile stone washes and sterile hands remove the bones. Fold in layers, pouring each sugar powder into sterile jars. Close the screw caps and keep in the refrigerator.
Fresh cherry
In a sunny afternoon, roll the berry bush with water from the well. Allow the berries to dry in the sun.
Using sterile scissors and hands to cut berries, leaving a small tip, and fold in a sterile basin.
On high heat, boil the syrup( 1 glass of sugar for 1 glass of water), reduce the heat. In a lightly boiling syrup dunk berries( that's what the tip is for - to keep the berries for it!) And immediately roll them from all sides in powdered sugar. Fold on a clean, scalded with boiling water, a dry dish.
Lightly dry by placing in a slightly heated oven. When the berries taken out of the oven cool down, put them in sterile jars and tie them up, covered with parchment. Keep refrigerated.
Note. Similarly, you can prepare paradise apples-rennettes.
Cherry liqueur
1 kg of cherries, 500 g of sugar, 1.5 l of vodka.
Remove the bones from the berries. Crush and put in the bottle. Pour vodka, plug with a cotton swab and let it last for a week, shaking the contents twice a day.
Boil the syrup at the rate of 500 g of sugar per 250 ml of water. Cool and add to the berries. Let it brew for a week, shaking the contents daily. Filter through a napkin. It turns out a tasty and beautiful drink, quite strong.