The Content Of The Article:
- Recipe for sea buckthorn juice
- Recipe for rosehip marmalade
- Recipe for sloe liqueur
- Recipe for Aronia Jelly
- Recipe for rowan cake
Many native fruits originate from wild fruit and in most of the nature gardens, the trees and shrubs have a permanent place as bee pasture and bird protection shrubs. With large-scale readings or particularly tasty varieties, you can combine healthy enjoyment and nature conservation in an ideal way. But unlike the cultivars, only a few wild fruits can be consumed raw. Like the harsh sloes, rowan and sandorn berries show their culinary value only after processing into compote, juice, jam or liqueur. With these five recipes you conjure up delicious treats from the wild fruit.
Recipe for sea buckthorn juice
1 kg sea buckthorn berries, 150 g sugar
Read berries, wash. Slowly heat with 500 milliliters of water in the pan and bring to a boil, bring to a boil once. Do not puree or crush everything and place in a strainer lined with a cloth. Expire for about two hours, expressing the remains well. Put the juice in a saucepan, mix with the sugar and bring to a boil. Boil hot in bottles. Store the sea buckthorn juice dark.
Already two to four tablespoons of sea buckthorn juice cover the daily requirement of vitamin C.
Sea-buckthorn (Hippophae rhamnoides) grows wild in coastal regions, but also feels at home on sandy soil in other regions of Germany. Its small fruits taste raw and sour and are considered vitamin C bombs. Processing can be particularly good juice. If you freeze the branches beforehand, it will be easier to peel off the fruit. Extra tip: Sea buckthorn juice contains a high proportion of oil, which settles on storage. He looks corrupted. No reason to worry: just shake the juice bottle vigorously!
Recipe for rosehip marmalade
1 kg rose hips, 250 g sugar, 150 ml orange juice, 1 untreated lemon (peel and juice), 1 cinnamon stick, 300 g jelly sugar (1: 1)
Wash, clean and halve rose hips. Remove the cores with a ball cutter or a small spoon (wear gloves). Put the rosehips in a pot and cover with the sugar covered overnight. Boil the rosehips the next day with 150 milliliters of water. Add orange juice and simmer for 5 to 10 minutes. Wash lemon hot, peel and squeeze juice. Add the cinnamon stick and gelling sugar to the pot. Continue to simmer for 10 to 15 minutes. Then pass through a sieve in a pot. Bring to a boil again briefly and fill in hot rinsed glasses.
Jam or fruit pulp from ripe rosehips does not just taste good on the butter bread
Rosehips of wild roses such as the dog rose (Rosa canina) taste sweeter, the longer they hang on the bush. After the first frost, the fruits rich in vitamins are fully ripe and soft and are ideal for jam.
Recipe for sloe liqueur
1 kg of sloe, 1.5 l of double grain, 350 g of candy
Place the sloe with the double grain in a wire jar. Then add the candy. Close the jar and place the batch in a warm place for 12 weeks, occasionally shaking or stirring. Filter the liqueur, maybe sweeten it and fill it into large or small bottles as you like.
Even more fruity is the sloe liqueur with a fruit brandy
Sloe (Prunus spinosa) are haunts as hedgerow-rich bushes popular retreat for animals such as hedgehogs and birds. Their small blue fruits ripen from September; For us they are interesting after the frost, because then their taste is milder. As with some other wild fruits bitter-tasting tannins are degraded by cold, for the impatient even in the freezer.
Recipe for Aronia Jelly
About 1 kg of aronia berries, 500 g of preserving sugar (3: 1)
First wash the fruits and juice them in the juicer. Bring the fruit juice (about 1 liter) with the gelling sugar to a boil, stirring constantly. Cook for about four minutes and then put in clean jam jars. Close well and turn around. The glass should stand on its head for at least five minutes. The jelly thickens in the glass.
Aronia Jelly fits perfectly on a fresh breakfast sandwich
The chokeberry (Aronia) is native to North America and has been valued there for hundreds of years as a vitamin-rich wild fruit. Here, too, the shrub enjoys ever greater popularity. The blue-black, enriched with valuable anthocyanins berries are harvested from August to October. Raw they taste sour, as jam or jelly unfold their full aroma.
Recipe for rowan cake
Dough: 4 cups flour, 2 cups sugar, 1 cup white wine, 1 cup oil, 4 eggs, 1 tbsp vanilla sugar, 1 packet baking soda
Surface: 4 apples, 1 handful of rowan berries
Make a soft batter from the dough ingredients and spread on a greased baking sheet. Peel the apples, remove the core and slice the pulp. Cover dough with apples and berries. Bake for 15 to 20 minutes at 175° C for top and bottom heat. Garnish with berries and leaves as desired and dust with powdered sugar.
Rowan berries are an important food source for birds in winter
Rowan berries (Sorbus) are not only popular with blackbirds, but also a delicacy for us. Raw they are inedible because of their bitter substances, cooked but unfold a fine aroma and are - contrary to previous opinions - not toxic. The Celts worshiped the plant as protection against evil magic and as a symbol of fertility. The fruits ripen in late summer.