21 best recipes for preparing viburnum preparations for the winter at home

Viburnum has long been considered a Russian “folk” berry that is good for health, so it is important to preserve its vitamins for the cold season. You can harvest fruits in different ways: dry and freeze, make jams and make compotes. There are a large number of recipes for preparing viburnum for the winter in the form of desserts, drinks or pickles, and you will find the best of them below.

Subtleties of harvesting viburnum for the winter

In order for the red berry to retain vitamins and microelements and not lose its taste, you need to know the secrets of preparation:

1. If the fruits were collected before the cold weather, the viburnum is placed in the freezer before cooking.
2. To prevent the berry from becoming bitter, you can boil it for a short time in salt water or simply in boiling water.
3. Viburnum jam will not burn if you cook it in a container with a double bottom.
4. To prevent the workpiece from souring, during the cooking process it is necessary to remove the foam that occurs during boiling.

It is important to observe the cooking time for viburnum dishes and ensure the cleanliness of cutlery and utensils for preparations.

Selection and preparation of berries

To harvest viburnum for the cold season in any way, you need to correctly approach the selection and processing of berries.

Adviсe:

1. Take ripe red fruits.
2. Before cooking, rinse thoroughly and remove the stems.
3. To easily remove the seeds, scald the berries with boiling water.
4. After washing the viburnum, the fruits need to be dried to remove excess moisture.

How to properly prepare dishes?

It is not recommended to use copper or aluminum containers for soaking, boiling, or stewing berries. It is better to cook the workpiece in an enamel bowl without chips or a stainless steel pan.

It is recommended to place the finished product in glass containers that have been sterilized in an oven or using hot steam.

The lids are pre-washed well and kept in boiling water for 10-15 minutes. The procedure is carried out immediately before their use.

How to prepare viburnum for the winter: recipes

Options for preserving viburnum for the year ahead are individual for each housewife. The berries can be prepared in the form of jam, drinks, desserts and pickles.

Viburnum, ground with seedless sugar

Ingredients:

• red berry – 500 g;
• sugar – 1 kg.

The viburnum is sorted out of debris and washed well. Using a puree press, rolling pin or blender, the fruits are mashed and mixed with granulated sugar. The sweet mixture is left for a couple of hours to allow the fruits to release their juice. The infused product is filtered through a colander with small holes and poured into jars. Store the workpiece in the refrigerator.

Freezing berries

One of the ways to prepare viburnum for the winter is freezing. The berries are sorted and soaked in warm water for 10-15 minutes. During this time, all the dust will disappear from them. Pour into a colander and allow the water to drain. Place the fruits on a paper towel and allow to dry. They are frozen openly, spread on a tray. After 2-3 hours of freezing, the berries are poured into a bag.

Drying viburnum

Dried viburnum is no less healthy than fresh one. You can dry it outdoors at low humidity, using dryers or in the oven.

The berries are washed and allowed to dry. Cover the baking sheet with parchment and lay out the fruits in a thin layer. Set the temperature no higher than 60 degrees, open the oven door slightly. When the fruits wrinkle and become hard, remove the viburnum from the oven.

Viburnum juice

Ingredients:

• viburnum – 1 kg;
• sugar – 200 g;
• water – 200 g.

Clean berries are poured into a juicer and the juice is separated. The remaining cake is poured with water and boiled for 5-7 minutes. The drink is filtered through cheesecloth or a fine sieve, mixed with juice, and granulated sugar is added.Boil the product for 10 minutes. The juice is poured into jars and sealed with lids. You can add spices and honey to the drink.

Homemade syrup

The syrup is made from crushed berries mixed with granulated sugar. The components are taken at a 1:1 ratio. Viburnum is ground and passed through cheesecloth, mixed with sugar. Let it brew for half an hour and place it in clean containers. The container is kept in the refrigerator.

The product must be used within a month.

Viburnum jam

Viburnum jam can be prepared in different ways, by adding other fruits, spices, thermally processing or rolling into jars without cooking.

With sugar

The classic version of dessert is viburnum with sugar. The washed berries are placed in boiling syrup and cooked for 2 minutes. Let it cool. The procedure is carried out twice. After boiling again, distribute into jars and seal.

With oranges

Ingredients:

• citrus fruits – 3-4 pcs.;
• viburnum fruits – 1-1.5 kg;
• sugar – 2 kg.

Viburnum is pounded to puree, covered with granulated sugar, and the juice is allowed to simmer for 1-2 hours. Oranges with zest are crushed in a blender and mixed with the berry mass. The product is laid out in sterile containers.

With apple

Ingredients:

• apples – 1 kg;
• granulated sugar – 600 g;
• red viburnum – 300 g;
• water – 500 ml.

Apples are peeled and cored, cut into pieces, and stewed for 10 minutes. The fruits are mixed with viburnum and ground into a paste using a blender. Granulated sugar is added to the mixture and simmered over low heat. Cook until thick.

With lemon and vanilla

Components:

• berries – 1 kg;
• refined sugar – 1.2 kg;
• water – 400 ml;
• vanillin – 1 sachet;
• citrus fruits – 1 pc.

The washed berries are boiled in salted water for a couple of minutes and drained in a colander. The syrup is boiled in a separate container.Pour in the viburnum, let the fruits soak and release juice for 5-6 hours. Use a slotted spoon to remove the berries, add vanillin, lemon juice and chopped zest. Cook in two batches for 5 minutes. Viburnum is distributed into jars and filled with syrup. The containers are rolled up and stored in a dark place.

With pumpkin

Required:

• pumpkin – 0.5 kg;
• viburnum – 0.5 kg;
• sugar – 500 g;
• water – 100 ml.

The pumpkin is cut into cubes, placed in a pan with water and simmered until soft. Viburnum is added to the pumpkin and pureed in a blender, granulated sugar is added. Cook over low heat until thick. The finished product is rolled up in a glass container and stored in the cellar.

No cooking

Viburnum can be harvested without heat treatment. To do this, the fruits are ground and combined with sugar. Place into jars without filling to the brim. Sprinkle another layer of refined sugar on top of the puree, cover it and put it in the refrigerator.

Healthy marshmallow

To prepare marshmallows, viburnum jam is first cooked. The finished mass is distributed in a thin layer on parchment and sent to the oven. It must be kept at a temperature of 60 degrees and the oven door slightly open until completely baked. The finished marshmallow is removed with a thin knife, divided into strips, and sprinkled with powdered sugar.

Viburnum jelly

For the recipe:

• viburnum – 1 kg;
• granulated sugar – 1 kg;
• water – 500 ml.

The berries are boiled until soft. Remove from heat and press. Remove the pulp and mix with sugar. The resulting mixture should be simmered for an hour until the syrup becomes thick. The finished jelly is placed in small jars and, after cooling, put in the refrigerator.

Compote for the winter

Components:

• berries – 1 kg;
• sugar – 1 kg;
• water – 1 l.

The fruits are washed and boiled for 5 minutes. The cooled berries are packaged in jars.The liquid in which the viburnum was boiled is combined with sugar and syrup is prepared. The containers are filled with syrup and placed in a large saucepan for sterilization. The duration of the procedure is 20 minutes. Roll up the lids.

Viburnum vinegar

Ingredients:

• sugar – 200 g;
• water – 2 l;
• viburnum – 0.5 kg.

The product does not require cooking. Viburnum is crushed and placed in wide-necked bottles. Fill with water with added sugar.

The preparation is infused in a dark place for 2 months.

Viburnum marmalade

To prepare you will need:

• red berry – 500 g;
• apples – 500 g;
• sugar – 1 kg.

The fruits are baked in the oven until soft. The pulp is removed from the apples, mixed with berries and crushed in a blender. The puree is seasoned with sugar and simmered over low heat until thick.

Berry oil

Viburnum oil is a useful preparation not only for internal use, but also for external use.

The berries, grated with seeds, are mixed with honey in a 1:1 ratio and placed in small containers. The mixture should be stored in the refrigerator.

Pickled viburnum recipe

Ingredients:

• viburnum – 1.5 kg;
• salt – 1 tsp;
• sugar – 200 g;
• water – 1.5 l.

The washed berries are placed in sterile glass containers and filled 3/4 with clean drinking water. Pour 1.5 liters of water into a separate container, add salt and sugar, and cook the brine for 2 minutes. Fill the jars to the brim with the cooled liquid. The containers are covered with gauze and allowed to brew for 20 days, then they are rolled up with clean lids and put into the cellar.

Kissel

For the recipe:

• viburnum berries – 300 g;
• sugar - to taste;
• starch - 3 tbsp. l.;
• water – 500 ml.

The berries are washed and turned into puree. The mass is boiled for 10 minutes and filtered through a sieve. The resulting drink is heated, sugar is added, and brought to a boil.In a separate container, mix the starch with water and pour it into the viburnum drink in a thin stream. Mix well and let it boil.

Jam

Ingredients:

• viburnum – 1.3 kg;
• sugar – 0.5 kg;
• water – 0.5 l.

The peeled fruits are boiled until soft, drained in a colander, and allowed to cool. The crushed berries are seasoned with sugar and cooked over low heat until thickened. After 30 minutes, remove from the stove and distribute into containers.