What to cook from gooseberries for the winter - photo recipes of blanks
Gooseberries are a very valuable berry with a unique sweet and sour taste and a lot of vitamins.
It contains vitamins A, C, all from group B, organic acids, macro and microelements, flavonoids, tannins.
The berries of gooseberries are especially rich in pectin substances, which remove heavy metals and reduce the negative effects of radioactive contamination.
And the serotonin contained in the ripe berries is activestruggles with depression and prevents the development of tumors. Gooseberries are recommended for use in a variety of diseases as a curative and preventive agent.
Gooseberry wine as the best way to harvest
To be able to enjoy a uniquetaste and use the healing properties of these berries throughout the year, it is recommended to prepare from gooseberries all kinds of preparations: compotes, jam, jelly, jams, juices and even wine.
The production of gooseberry wine is considered oneof the best ways to use this berry, which Michurin himself called "northern grapes." Among all berries, gooseberries are best suited for making home-made wine.
In addition, the taste and aroma of ripe gooseberriesas close to the "grape parameters". The most suitable for winemaking are green varieties of gooseberries, since red varieties give the taste of ready wine a herbaceous shade. For wine you need mature, but not over-ripe berries, which have not yet rubbed your fresh taste.
They are ground in any way and from the obtainedMezgi prepare wine in the usual way. The ratio of water, sugar and juice can be changed to your liking. For the preparation of gooseberry wine you can use any recipes of berry wines, which today can easily be found on the Internet - with a photo and a detailed description.
Jam from gooseberries - the classic "sunset" genre
Of course, if you have gooseberry, then wine isOnly one of the many options for using these berries and their harvesting for future use. Despite the great similarity with grapes, mostly jam is prepared from gooseberry.
And with quite impressive names -"Royal", "royal", "emerald". A jam jam can be prepared from whole berries, but can be made from mashed through a sieve, without peel and bones. In this issue there is no unambiguous prescription. Jam from whole berries is not very convenient to eat, but oil contained in bones greatly enriches jam, and rich in vitamins, the peel makes it more useful.
The use of mashed berries significantlywidens assortment of kryzhvennyh products. From such gooseberries you can cook a variety of purees, jams, jellies, etc. Jam from gooseberry can be prepared in a hot and cold way. In the first case berries are cooked, as a rule, in several receptions, and in the second - they are treated cold.
The absence of heat treatment allows you to save vitamins and all the useful properties of gooseberries, so "cold jam" is much more useful than traditional, however, it does not last long.
Kryzhovenny compote: what to choose?
Compote - another very commonkhozhovenny product. Usually recipes for compote from gooseberries assume the presence in it of different berries: ripe and unripe gooseberries, currants, raspberries, apples and other components. But it is also possible to prepare a pure kryshevenny compote, which will have a unique taste and light aroma.
If you decide to make a compote only fromgooseberry, it is better not to add a lot of sugar in it, so that in winter you do not have to dilute the finished drink with water. Unsweetened compote will allow you to fully experience the aroma and taste of the berries themselves.
Author: Katerina Sergeenko
