Frozen wet wool. The recipe for harvesting and the use of berries in home cooks.

A rare cloudberry berry began to appear more often on the shelves of stores. You can find it and fresh. It is very fragrant, useful and peculiar to taste, it is rich in many useful substances.

Useful properties and use of berries

In the summer you can buy berries at the lowest price and save them for the winter for a curative and just a very tasty drink, for pies and sauces for various dishes.

From it you can boil jam and jelly, dry it, freeze it, rub it with sugar and even ferment. But best of all, of course, cloudberry is soaked. The use of a product prepared in this way is undeniable, because the taste and useful substances are preserved in the fullest volume.

But cloudberry is a very good diuretic, diaphoretic and anti-inflammatory. The peoples of the north drink cold tea with cloudberry. In this case, it is no less effective than raspberry or lime color.

Moisture is a traditional way of keeping fruits fresh

There are several ways how to cook wet cloudberries. All of them are equally simple and easily realizable. The most important thing in watering is water, which is filled with berries. It is necessary that it be soft and very clean. Boiled - not an ideal option. Better to find a good bottled. The most suitable is the raw spring water. Before soaking, the berries must be cleaned of litter and rinsed with cold boiled water.

Frozen wet wool. Recipe 1. Two kilograms of berries you need three liters of water, two hundred grams of honey and 30 grams of salt.

Prepare the fill - slightly heat the water and dissolve honey and salt in it. Berries folded in an enamel bucket, clay or wooden tub and pour the prepared solution. From above put oppression - a wooden circle or a flat plate (not metal). The circle is pressed down with a stone so that the oppression leaves under the water and all the berries are immersed in the solution.

Frozen wet wool. Recipe 2. One liter of water - two hundred grams of granulated sugar. Arrange berries in a tub and fill with a solution. Press down with oppression.

Frozen wet wool. Recipe 3. For 5 liters of water you need to take 400 grams of sugar, 30 grams of salt and cinnamon, clove, cardamom and bad. Boil, cool and cool to pour berries. Press down with oppression.

Frozen wet wool. Recipe 4. Pour the drench with alcohol or rum. Alcohol is removed, and in its place to fall asleep pure berries. Pour water or cloudberry juice, crush it and put it in a dark cool place.

Moist cloudberries retain their useful and taste qualities up to two years. Provided that it is stored in a dark place with a temperature of not more than +10 degrees. Dishes with wetting, for protection from dust and insects, should be covered with a cloth. It is necessary that the berries are always immersed in water and do not dry out.

Sauce for meat

In winter, scorched cloudberries with sugar, can become the basis for an exquisite sauce for boiled meat - pork, beef and game.

Half a glass of berries are poured into one and a half glasses of water and brought to a boil. The fire is reduced to a minimum. To taste, salt, pepper and dried fragrant herbs are added. The sauce should be simmered on a small fire for 20 minutes. Ten minutes before the end you need to pour two tablespoons of red grape wine. The sauce should be cooled at room temperature and wipe through a sieve. Boil again.

Duck or rabbit, stewed with cloudberries

Specific smell of duck and rabbit meat is very gently leveled by the taste and aroma of wet cloudberry. It is no accident that the northerners love to combine this berry with dryish deer meat. For them, cloudberry is a kind of analogue to a lemon. The carcass is rubbed with salt and pepper, the inner cavity is filled with wet cloudberry. Everything is wrapped in paper with Teflon coating, and then with foil and placed for an hour in a hot oven.

Jellied with exquisite jelly

With wet cloudberry, you can make jelly, which is good to fill lean meat, beef tongue and chicken fillet.

From white meat of broiler chicken jellied with cloudberries is done as follows. Boil one liter of broth from the chicken breast from one broiler. In the process of cooking, season with pepper and salt. Take the meat out, and put the cloudberries in broth and cook for several minutes, strain and wipe. In a strained broth put 10 grams of gelatin and leave for swelling. Chicken meat cut into plates and put them into molds. Green parsley and dill tear on small pieces and put on meat. Broth with gelatin bring to a boil and in two or three steps pour into the mold.

Kissel

A glass of wet cloudberry pour two glasses of cold water, bring to a boil and cook for about five minutes. Do not let cool, wipe through a sieve. Spread a tablespoon of potato or cornstarch with half a glass of cold water. Without stopping stirring, pour in a hot grated cloudberries. And on a small fire, also stirring all the time, bring to a boil. To taste add sugar and turn it off. In order not to form a film, cool the kissel, covering it with a lid.

Creamy dessert of yellow-orange color

One glass cloudberry, wet with sugar, you need to cook in half a glass of water and rub through a sieve. Two egg yolks to grind with a hundred grams of granulated sugar, pour half a glass of water and rubbed berries. Stir and bring to a boil on low heat. As soon as a little boiling starts, remove the dessert from the fire. Cool, decorate with fresh berries, sprinkle with powdered sugar, coconut shavings and grated chocolate.