Candied rowan berries. Recipe

Homemade candied fruits are not only delicious snacks for a sweet snack, but also an important ingredient for making butter or shortbread pies, as well as other dessert dishes. Recipes for quick candied fruits are especially useful when baking Easter cakes yourself or making Easter cottage cheese; you can add these candied fruit or berry pieces to yoghurts and mousses.

• 2 How to prepare delicious candied fruits at home

How to make raisins from chokeberries

To make black rowan raisins, very few ingredients are required. The classic recipe, in addition to berries, includes sugar, water and a small amount of acid. Chokeberry is perfectly stored due to the presence of natural preservatives in the composition, without requiring special additives to prevent spoilage of the product.

Since the dessert is not subjected to long-term heat treatment, the quality of the fruit directly affects the successful result. To obtain a tasty, healthy product, chokeberries need to be selected and prepared correctly.

Rules for selecting and processing berries for raisins:

1. The best raw material is fully ripened chokeberry, touched by the first frosts. Such berries contain more sugars and lose some of their astringency. The skin of the fruit becomes more pliable for soaking in syrup.
2. Aronia, collected before the cold weather, is placed in the freezer for several hours, which will replace natural freezing.
3. When sorting, all unripe, damaged, and dried berries are removed. Chokeberry with a red side can taste bitter after drying.
4. Wash the berries under running water. Black rowan bushes usually do not need to be sprayed against pests and diseases, so the fruits do not need to be doused with boiling water before cooking.

The acid in the recipe will soften and complement the taste of chokeberry. Lemon juice or store-bought powder serve as preservatives, extending the shelf life of raisins. To enrich the taste, you can add spices to the recipe at your own discretion. Vanilla, cinnamon, and cloves go best with chokeberry.

A simple recipe for chokeberry raisins

Chokeberry raisins are prepared at home by boiling them in syrup and then drying them to the desired consistency. The fruits do not have their own distinct taste. Therefore, for raisins, it is pre-impregnated with a concentrated sweet and sour composition.

Ingredients for syrup per 1.5 kg of berries:

• granulated sugar – 1 kg;
• filtered water – 0.5 l;
• citric acid – one packet (20 g).

Place the washed chokeberry berries in a colander and allow excess water to drain. To cook the syrup, it is convenient to use large-capacity enameled, ceramic or stainless steel containers; later all the berries should fit there. Having measured out the ingredients, start preparing the raisins.

Step by step recipe:

1. Syrup is made from water and the full amount of sugar, heating the mixture until the grains are completely dissolved.
2. Add acid and wait for the syrup to boil.
3. Without removing the container from the heat, pour the prepared chokeberry into it.
4. With constant stirring, boil the mixture for about 30 minutes.
5. The hot mixture is filtered through a colander or sieve, preserving the aromatic liquid for later use.
6. The berries can be left to drain overnight, this will speed up their drying.

The boiled chokeberry is scattered in one layer on a flat surface for drying and drying. Depending on the temperature or humidity, this process takes from 1 to 3 days. The fruits should be stirred regularly.

Comment! Ready raisins do not stick to your hands, individual berries do not stick to each other.

Chokeberry marshmallow with apples

Separate the rowan berries from the clusters, wash, place on a tray and leave in the freezer for 2 hours. During this time, peel and cut the apples. It is better to make the apple pieces smaller, so they will cook faster.

Ingredient ratio for making pastille:

Mix apples, rowan berries, sugar in a bowl and stir.

Cover the basin with a lid or cloth and leave for 5-6 hours in a warm place. During this time, the rowan berries will thaw, the juice will release and the sugar will dissolve slightly.

You need to cook rowan pastila in several stages:

Bring to a boil, simmer for 15-20 minutes and cool.

Beat the mixture with a blender, bring to a boil again, boil and cool. And so on until the “jam” becomes thick, like jam, becomes viscous and easily pulls away from the walls.

You can simply dry the marshmallow on the kitchen table if you have space. Spread baking paper or cling film on the table, spread the marshmallow in a thin layer, and leave until completely dry.

It dries on its own in 3-4 days, but you can speed up this process in an oven or electric dryer.

If you dry the marshmallow in the oven, be sure to cover the baking sheet with baking paper, grease it with any refined vegetable oil and spoon the “jam” onto the sheet.

The drying time of the marshmallow depends on the thickness of the layer, but in any case, you should not make a layer thicker than one centimeter.

In the oven you need to set the lowest temperature, place a baking sheet in it and, without closing the door, dry until done.

The readiness of the marshmallow can be determined simply by touch. Gently touch the center of the marshmallow with your fingers. If your fingers remain dry and clean, then the marshmallow is ready. It can be rolled into a roll, or cut directly into sweets.

It happens that the marshmallow still sticks to the paper and it is very difficult to separate it. In this case, turn the sheet over and spray the paper with water. You can use a spray bottle. After a minute, you can easily remove the paper without damaging the marshmallow layer.

The taste of rowan marshmallow is very unusual. The pleasant sourness makes the marshmallow less cloying, and the smell of rowan berries and winter freshness leaves an unforgettable feeling.

Rowan pastille contains a lot of vitamins, and this is a wonderful dish for vegetarians, for those who are on a diet, or simply want to support their body in the winter.

How to prepare vegetarian marshmallow from chokeberry, watch the video:

Recipe for chokeberry raisins with lemon juice

Delicious chokeberry raisins according to home recipes are often prepared with natural lemon juice. This way the treat gets more citrus flavor, and the remaining syrup will be healthier and tastier. The amount of sugar in the recipe is reduced for those for whom it is important to preserve the natural taste of dried fruits.

Ingredients for 1.5 kg of chokeberry:

• sugar – 500 g;
• water – 700 ml;
• lemon – several pieces (at least 150 g).

Preparation:

1. Sugar is poured into water and heated to a boil.
2. Squeeze the lemon juice and pour it into the sweet solution.
3. Add chokeberry and boil for at least 20 minutes.
4. Decant the liquid into a separate bowl and allow it to completely drain from the berries.
5. The berries are dried to the desired consistency.

Each housewife tries to achieve the density and degree of dryness of the fruit to her taste. Chokeberry raisins and sugar can be dried in several ways:

1. In a warm room at room temperature. The result greatly depends on air humidity. Raisins may remain too soft for a long time, which will require a long drying time.
2. Using an electric fruit and vegetable dryer. The berries are dried on wire trays at a temperature of 40–45 °C. The entire process will take no more than 8 hours.
3. In the oven. Drying trays should be covered with baking paper, and sugared chokeberries should be scattered on top. After adjusting the heat to about 40 °C, dry the fruits in the oven with the door ajar. While stirring, determine the degree of readiness of the raisins.

Advice! The aromatic liquid remaining from the impregnation of the chokeberry is poured hot into sterile jars and sealed tightly. The resulting sweet infusion is used as a finished syrup, added to drinks, and added to jelly and jellies.

Tender chokeberry jam with sugar

Sweet rowan jam in winter is a delight for those with a sweet tooth, lovers of tea with jam and those with hypertension. It’s worth stocking up on this delicacy, because it will provide you with a unique vitamin and mineral composition. But we will tell you how not to lose useful compounds during cooking in the recipe description.

For preparation you will need:

• 1 kg of chokeberry berries;
• 1.5 kg. Sahara;
• 0.5 l. water.

Cooking steps:

1. The collected berries are separated from the stalks and washed. The first step for any preparation is heat treatment of the fruit. The fact is that rowan is somewhat dry, so it should be “softened”. The process is simple: 3 min. in boiling water, 3 min. – in a cold one, and you can make jam or any other dish.
2. Prepare syrup. For this purpose 0.5 l. water and 0.5 kg. sugar must be boiled until the granulated sugar is completely dissolved. It is better to use the water for making syrup that was used for blanching.
3. Place the chokeberry berries in a bowl and saucepan, pour in syrup and bring until bubbles appear. After 5 min. Turn off the sweet mass and leave to soak in syrup at room temperature.
4. Then pour 1 kg into a basin. sugar, and cook the jam until completely cooked, stirring continuously. The syrup should be thick and not lose its shape when dripping from a spoon.
5. It is recommended to seal the jam under metal lids and store it anywhere.

How to make candied chokeberries

Ripe black rowan fruits are sorted and prepared in the same way as for raisins, with minor differences:

1. For candied fruits, wilted raw materials are not chosen, whereas for raisins it is appropriate.
2. To get rid of excess bitterness and astringency, the berries are soaked for a period of 12 to 36 hours. The water is changed at least 3 times during this time.
3. The long stay of black rowan in syrup allows you to give the dessert different shades of taste with the help of spices. Vanilla aroma best emphasizes that the dessert belongs to candied fruits.
4. For candied fruits, using an electric dryer or oven is preferable to natural drying. The quickly baked top layer retains sufficient moisture inside the berry, creating a candied fruit consistency.

Important! To prepare candied chokeberries, recipes call for long-term soaking in syrup. This way the berries are evenly filled with sweetness and retain sufficient juiciness inside.

How to make chokeberry marshmallow at home

To make the delicacy correctly, you need to carefully sort through each berry so that you don’t come across any spoiled ones. It is advisable to pick chokeberries when they are fully ripe, otherwise they will have an astringent taste.

A simple recipe for chokeberry marshmallows

• 1 kg of ripe chokeberry berries;
• sugar - 300 g;
• 300 g viburnum;
• orange.

1. Sort out the chokeberry and rinse thoroughly with water, process in a meat grinder, and place the mixture in a thick-walled bowl.
2. Mix with sugar and put on the stove. Cook until a consistency similar to thick sour cream is obtained.
3. Add viburnum juice to chokeberry. If you don't have it, you can use apple or plum juice.
4. Add orange zest, crushed in a meat grinder, to the mixture with chokeberry.
5. Wait until the mixture reaches the desired thick consistency, remove from heat, and cool.
6. Prepare the roasting pan. Place parchment paper soaked in butter on it.
7. Place the resulting mass in a layer of approximately 1.5 cm to dry.
8. Next, you need to cut the finished marshmallow into strips or diamonds (depending on individual preferences), sprinkle with powdered sugar and place in a glass jar.

Chokeberry and apple marshmallow

To prepare black rowan marshmallow at home, you need the following ingredients:

• chokeberry - 1 kg;
• apples - 1 kg;
• sugar - 1 kg.

1. Place all ingredients in a common container and mix thoroughly.
2. Cover the bowl with a lid and leave in a warm place for about 6 hours. During this time, the berries will begin to thaw and release juice in which the sugar will dissolve.
3. Bring the chokeberry mixture to a boil, simmering for about 20 minutes over medium heat. Cool.
4. Beat the resulting mass and then bring it to a boil again. Cool. The procedure is repeated until the workpiece becomes thick enough.
5. Dry the finished treat in a dry place.

It is advisable to place the marshmallow on cling film or special baking paper. The dessert will dry completely in about 4 days, but to speed up the process, use an electric dryer or oven.

Candied chokeberries with vanilla

Preparing candied chokeberries at home differs in the composition of the syrup and the duration of soaking of the berries. Otherwise, the cooking principles are similar to raisins.

The ratio of products for processing 1 kg of black rowan:

• sugar – 1 kg;
• water – 20 ml;
• citric acid – 10 g;
• vanilla extract (liquid) – 0.5 tsp. (or 1 packet of dry powder).

Cooking the syrup is similar to the previous recipes. Vanilla is introduced into the boiling solution before adding chokeberry.

Further preparation:

1. The berries and syrup are allowed to simmer over moderate heat for about 20 minutes.
2. Remove the container from the heat and leave until the product cools completely.
3. Repeat heating, boiling for another 20 minutes.
4. The cooled mass is filtered.

Dried chokeberry berries are heated in an oven or dryer on paper-covered baking sheets at a temperature of about 100 °C. It is enough to dry the top layer of pulp. Readiness is determined by squeezing the candied fruit between your fingers. If the berries are elastic and the skin is not stained with juice, the dessert can be removed from the oven.

Advice! Powdered sugar is most often used for rolling candied fruits. Starch added to the sprinkling helps the berries not to stick together during storage.

Rules for storing candied fruits and chokeberry raisins

For the winter, prepared candied fruits and chokeberry raisins are laid out in glass, ceramic containers or cardboard boxes and left in room conditions without access to light. Storing dried, sweet foods has its own characteristics:

• 10 °C is the ideal temperature for storing candied chokeberries;
• In the refrigerator, such products quickly become damp and stick together;
• at + 18 °C the risk of insect damage increases.

In apartment conditions, it is better to choose glass containers with tightly screwed lids for long-term storage of raisins and candied chokeberries.