Red rowan recipes for winter and more

Red rowan recipes

Syrup

Squeeze the juice from 1 kg of fresh berries, add 600 g of sugar, boil and seal.

This syrup is used to treat vitamin deficiencies, urolithiasis and relieve pain from rheumatoid arthritis.

Rowan juice

Extract the juice using a juicer or juicer, pour into jars and sterilize. If desired, you can add sugar. Or you can add it after use.

The juice will serve as an excellent medicine for hypovitaminosis, exhaustion, anemia, will help in the treatment of dysentery and strengthen the body's protective properties.

Rowan jam

Sort through the berries, removing spoiled ones.

For 1 kg of berries, add 2.5 cups of water and boil, stirring, for 5 minutes. Drain the berries through a colander and leave for now.

Prepare syrup:

Add 800 g of sugar to the water remaining from boiling the berries and boil until it is completely dissolved.

Pour the berries into the syrup, mix and leave for ten hours.

The next day, bring the jam to a boil and leave until the next day.

Then cook in three steps for 8-10 minutes with an interval of 6-8 hours.

The finished jam should be thick, a drop of syrup on the plate should not spread.

Rowan harmonizes well in taste with apples, so instead of 1 kg of rowan, you can take 700 g of rowan and 300 g of apples.

Probably every housewife knows how to make jam, but not every housewife understands that long-term heat treatment leads to the fact that all the beneficial properties of the berries are significantly reduced in proportion to the cooking time. Therefore, if it’s jam, then “five minutes”. But it’s better to make juice or freeze fresh berries. You can then make a quick confiture from them, cook a compote, or simply use bright red beads to decorate a threshold or a cake.

Cucumbers with rowan

Cucumbers with rowan berries are a very tasty winter preparation. The recipe for such cucumbers is amazingly simple, and adding red rowan berries to jars of cucumbers makes the preparation more beautiful and festive. Cucumbers with rowan berries look very impressive on the table and have an unusual piquant taste. The marinade is prepared with the addition of apple cider vinegar, but the cucumbers are sealed without sterilization. From this amount of marinade, three seven hundred gram jars are obtained.

Cooking time: 8 hours or more

List of ingredients

fresh cucumbers - 1.5-2 kg
red rowan - 300-400 g
water - 1 l
apple cider vinegar - 1/4 cup
salt - 1 tbsp. spoon
sugar - 3 tbsp. spoons

Cooking method:

Rinse fresh, small cucumbers thoroughly, place in a bowl and cover with cold water. Leave for 4 hours, then change the water to fresh water and leave for another 2-4 hours. Rinse the cucumbers prepared in this way again and cut off the tails. Wash the rowan berries and pour boiling water over them. Place the cucumbers in sterilized jars along with rowan berries.

Dissolve salt and sugar in water. Add vinegar and heat to a boil, constantly stirring the marinade so that the spices are thoroughly dissolved. Pour the boiling marinade into jars with cucumbers, cover with sterile lids and let steep for 10 minutes.

Then pour the marinade back into the pan, heat it again to a boil and pour it over the cucumbers again. Leave for 7 minutes. Then drain the marinade again, boil it again and pour it into a jar with cucumbers. In this case, you need to make sure that the marinade reaches the edges of the jar. Using screw caps, seal the cucumbers and rowan berries hermetically. Turn them over onto a flat surface, wrap them up and leave until completely cooled.

Contraindications

With all the beneficial properties of red rowan, it should be noted that it can also pose a danger. Rowan preparations are contraindicated during pregnancy. Nursing mothers should not eat rowan. It is also not recommended to use rowan preparations for people over 45 years of age.

In general, there are legends about red rowan and its beneficial properties. Most of them are true;) So why lose such a useful and absolutely free medicine? While you have time, pick at least a little. But of course not in the city and certainly not near the highway.

Contraindications

In general, there are legends about red rowan and its beneficial properties. Moreover, most of them are true. So why waste such a useful and absolutely free medicine? While you have time, pick at least a little. But of course not in the city and certainly not near the highway.

Original recipes: what else is red rowan good for?

Juices, jams and jams are, of course, very tasty, but sometimes you want to surprise your loved ones with some unusual dish. Now let’s look at the top most original rowan preparations and their recipes.

Fig (fig)

Ripe berries must be sorted, washed and placed in the oven for several hours. Then pour boiling water over the steamed fruits and cook until they soften. Beat the mixture with a blender, add sugar in a 1:1 ratio and boil. The mass should separate well from the bottom. Take a large dish and wet its surface with water. Pour the contents of the pan onto the prepared dish, place it in the oven and wait until the mass dries. Cut the finished fig into pieces of any shape, sprinkle with sugar and place in jars.

Preparing figs

Sauce for meat

Ingredients: 500 g of rowan, 1 lemon, sugar 100 g, salt 10 g, garlic 50 g, fresh basil leaves 100 g. Lemon and berries should be washed and dried well. Peel the garlic. Grind all ingredients using a blender. Add finely chopped basil leaves and spices.

Rowan in cognac

300 g of berries must be washed, dried and pounded in a mortar so that the juice appears. Meanwhile, take 25 g of sugar and pour it into a heated frying pan. It should turn brownish, but do not overcook it. Take 500 ml of cognac and mix all the ingredients. You can replace sugar with honey, there is no need to heat it. We put the tincture in the basement for at least a month, then filter through cheesecloth.

Cognac tincture

We have looked at the most popular canned rowan berries for the winter, but how to preserve the berries without resorting to heat treatment? There are several ways. You can lay out the washed and dried fruits on a wooden board and put them in the freezer. When the berries have hardened, transfer them to a bag. Dried rowan is also famous for its properties. Place the prepared fruits in an open oven; as soon as the skin wrinkles and the berries stop sticking, it’s time to remove them.

Rowan juice: harm, contraindications

Rowan juice is beneficial and harmful at the same time. The fact that it helps to recover from serious illnesses does not mean that it has no contraindications for use. It should not be consumed either fresh or canned by those who have suffered a heart attack or stroke, suffer from coronary heart disease, stomach ulcers, gastritis with high acidity and patients with hypotonic biliary dyskinesia.

It is also dangerous for those who have a tendency to form blood clots. It is strictly forbidden for pregnant women to drink it in order to avoid involuntary miscarriage and during breastfeeding, since the substances contained in the juice can cause allergies in the baby.

Having figured out how to make rowan juice and how to properly treat it, you can safely begin preparing it directly.

Source

Properties of rowan

These orange berries contain a lot of useful substances - vitamins, minerals, sugars, organic acids, essential oils, etc. That is why rowan fruits have long been used as a food product and as a medicinal product.

To preserve fresh rowan berries for the winter, just dry them a little in the air, put them in trays and leave them in a room with a low temperature. So orange berries can last up to six months, without losing their properties at all, but only drying out a little and darkening.

Red rowan

Storing berries raw is, of course, good and quick, but, frankly speaking, not tasty. But to prepare real delicacies from rowan for the winter, you will have to work a little.

Advice. It is better to collect rowan after the first frost. When the berries are frozen, their bitter taste is lost.

About the benefits of red rowan

Red rowan growing in the garden is not only a wonderful decoration for any area, but also has incredible properties. Thus, its leaves can be considered natural “air purifiers”, since they release phytoncides into the air, which are, in fact, antibiotics. Therefore, the air in the area where rowan grows will always be clean and fresh. And rowan fruits not only delight the eye with their bright color, but also have a number of useful properties:

vitamin C - the amount of this vitamin in red rowan significantly exceeds its amount in lemon;
carotenoids, which over time are converted into vitamin A in the body, are contained in rowan in such large quantities that it can easily replace carrots;
vitamin P;
organic acids;
Sahara;
essential oils.

Due to such a wide variety of beneficial substances contained in rowan, it is used both in folk medicine and in cooking.

It is useful to consume rowan not only as a healthy and tasty product, but also as an effective “cleanser” of the body, since the fruits of the rowan tree have a diuretic, antiscorbutic, and choleretic effect. In addition, rowan fruits reduce blood pressure, cleanse the blood of cholesterol, activate the formation of red blood cells, and much more.

Advice. Many housewives are stopped by the fact that rowan berries have a tart taste. In order for the berry to be sweet and not have a bitter taste, it must be collected after the first frost arrives.

By the way, few people know that red rowan has a disinfecting effect. In fact, it rivals onions and garlic. Rowan fruits are capable of destroying salmonella, staphylococcus and are quite capable of suppressing the proliferation of microorganisms in the human body.

The best rowan wine recipes

Rowan wine is considered by some to be a panacea for many diseases, therefore, by drinking it in moderation, you can not only pamper your taste buds, but also protect yourself from colds, stimulate the functioning of the heart, gastrointestinal tract and gently cleanse the intestines.

Attention! Drinking wine is strictly not recommended for those who suffer from a bleeding disorder, in other words, hemophilia. . To prepare wine we will need the following ingredients:

To prepare wine we will need the following ingredients:

berries – 1 kg;
sugar – 1 kg;
water – 4 l;
ammonium chloride – 0.3 g per liter of wort.

Pickled rowan

For those who like to improve their health in winter, we suggest you consider one of the recipes for preparing red rowan. The process itself is quite simple, but at the same time unusual and distinguished by its originality. Today we propose to consider a step-by-step option on how to pickle red rowan berries.

Products:

main component - 1-1.5 kg;
carnation 2-3 inflorescences;
allspice peas - 2-3 pcs.;
cinnamon (with a stick) a little;
filtered water - 1 l;
granulated sugar - 1.5 kg;
table vinegar - 30 ml.

Procedure:

Sort the berries, remove debris and spoiled parts, if any. Place in a colander and rinse.
Meanwhile, boil water in a small saucepan and place the prepared ingredient in it. Let stand for literally 1-2 minutes and filter. We are waiting for excess moisture to drain.
Place prepared spices on the bottom of sterile jars and fill tightly with red rowan berries.
Let's move on to preparing the marinade. To do this, pour the required amount of liquid into a saucepan, add granulated sugar in portions and with regular stirring. Bring to a boil and cook over medium heat for 5-7 minutes. During this time, the sugar should completely dissolve. Pour in the required amount of acid, heat for another 1-2 minutes and turn off the heat. Cool slightly.
Fill the jars with sweet and sour filling, cover and sterilize 0.5 liters for 20 minutes, and 1 liter for half an hour.
Close tightly, turn over, wrap and wait until completely cooled. Store in the cellar.

Berry preserved in this way will perfectly complement any meat dish or decorate the table.

Rowan prepared for harvesting

Daily intake of red rowan

Excessive consumption of this product may lead to the development of an allergic reaction and other undesirable consequences. Therefore, when taking orally, you should adhere to the recommended daily intake:

for preventive purposes - 50-70 g;
in therapeutic cases - 100-150 g.

Children 3-4 years old can eat only a few berries daily, in the form of jam - 0.5-1 tsp, gradually increasing this amount by the age of 10 to 1.5 tbsp. l. Adult dosages may be used for adolescents.

Red rowan tincture

Ingredients:

rowan berries – 2 kg;
vodka – 1 liter;
sugar – 1 kg;
water – 1 liter.

Recipe:

1. Separate the berries from the branches, sort and rinse with water in a colander.

2. Add water and sugar to the pan, bring to a boil, simmer for 5 minutes over low heat, skimming off the white foam.

3. Pour hot syrup over the berries and stir.

4. Pour the mixture, which has cooled to room temperature, into a container for infusion, for example, a jar. Add vodka, stir.

5. Close the lid tightly and leave in a dark place for 20-25 days. Shake once every 3-5 days.

6. Strain the homemade rowan liqueur through a couple of layers of gauze.

7. Pour the drink into bottles and seal tightly. Store in a cellar or refrigerator. Shelf life up to 5 years. Approximate strength – 15-18%.

Selection of fruits for medicine

berries collected in summer are not suitable for medicine. The maximum concentration of nutrients is reached by mid-autumn. It is recommended to pick berries when frost sets in (low air temperatures remove the bitterness from the berries);
The optimal color of the berries is bright red. Faded shades indicate immature mountain ash, not suitable for tinctures;
the selected berries need to be dried. If you bought them, check if they crumble easily. The broken, dry berries make good medicine. Soft berries are not suitable for these purposes.

Since rowan effectively heals tissues affected by hemorrhoids, it has been used in the treatment of this disease for a long time.

Medicines from rowan can be taken externally and internally. For the first method, you need to prepare a decoction. You need to add fruits or leaves, as well as sea or table salt to mineral water. Boil. The resulting broth should cool (but remain warm enough). A cotton swab (pad, piece of bandage, clean cloth) is soaked in the broth and placed on the affected area. It is necessary to hold for about 30 minutes, renewing the lotion. This will reduce pain, relieve inflammation, relieve itching and discomfort, and stop bleeding.

Internal use, in combination with external use, enhances the effect of using rowan. Juice squeezed from the fruits of the plant is suitable for these purposes. To prepare it, you need to prepare and wash the rowan under clean water. Place in a saucepan, bring to a boil. Cook until the berries are completely softened. Grind the resulting “compote” using a sieve. To reduce the bitterness, sprinkle the final homogeneous mass with sugar, put it on the fire, bring to a boil, hold for 20 minutes. Remove and let cool. The juice must be stored in cool places away from light.

Red rowan medicinal properties and contraindications

(Sorbus aucuparia L.)

Red rowan is a plant from the rose family, dicotyledonous class. Red rowan is not only a very useful tree, but with its beauty it inspires poets. Many poems and songs have been written about it; everyone is familiar with the words of the folk song “Thin Rowan”:

Red rowan and common rowan grow in mixed and coniferous forests, along forest edges, near reservoirs and even in the mountains on rocky slopes, right up to the tundra. She is not afraid of frosts

even penetrates the Arctic Circle. Rowan is a moisture-loving plant, so it does not take root well in hot and dry southern regions.

The common rowan grows quickly, it is unpretentious, and is widely used in ornamental gardening and landscaping: it is planted everywhere - along roads, in the courtyards of schools, houses, so that it pleases the eye with its openwork leaves, which become even more elegant in the fall - multi-colored from yellow to crimson. red in color, and bright clusters of berries. The common rowan lives 60 - 70 years, sometimes up to 100 years.

Common rowan description. Common rowan, red rowan is a small tree 8-15 meters high, some plants grow up to 25 meters, with an openwork crown, the trunk is covered with smooth grayish-brown bark. The leaves are alternate, not pair-pinnate, compound with 9 - 15 leaflets up to 5 cm long, serrate, serrated along the edge.

Red rowan blooms in late spring in May - June with white fluffy small flowers collected in large corymbose inflorescences up to 10 - 15 cm in diameter. The fruits are round juicy orange-red “apples” with a diameter of about 1 cm with small seeds - ripen in August - September, remaining on the tree until deep winter - this is the main food for many birds in winter - field thrushes, waxwings, bullfinches.

The fruits are harvested in the fall before frost sets in. Dry in ventilated areas, spread out on cloth or paper, in dryers at a temperature of 60 - 70 degrees, and also in a cool oven, laid out in one layer on iron sheets or baking sheets. Store in a wooden container for 2 years. Leaves and branches are collected during flowering, dried in the shade, and stored for one year.

The scientific name of the genus Sorbus comes from the Celtic word sor - "tart" given to the plant for the taste of the fruit. The scientific species name aucurapia comes from the Latin word aucupor, which means “to catch birds” - rowan berries are used as bait when catching birds. The Russian generic name “rowan” is associated with the word “ripple” - when you look at a rowan, the bright red berries ripple in your eyes.

Rowan kvass

At first glance, there are quite a lot of recipes for rowan kvass on the Internet. Upon closer examination, it turns out that essentially the same recipe is being replicated, and not for kvass at all, but for rowan mash. I make any kvass - classic bread, beet, berry, apple, etc. - based on sourdough. Moreover, even in this case, the first product may turn out to be a little “brassy,” that is, reeking of yeast and hops. Then it's better to just drain it. Well, if you do it in this way, as described below, you will definitely get a brew, and a vigorous one, very intoxicating: “Peel the berries from the branches, rinse, then put in a glass bottle or barrel, pour in boiled warm water, add diluted yeast, seal well and place in a warm place for 5-6 days. Add sugar or honey to well-fermented kvass to taste. Now the kvass is ready for use.” The mash is ready for use, but not kvass. The Internet is filled with such nonsense. Kvass can also contain a certain number of degrees, it can be slightly intoxicating, and I also usually warn about this, but still it is not a brew.

Beneficial properties of red rowan

Rowan in the garden is a wonderful and useful plant. Its leaves release phytoncides and plant antibiotics into the air, making the air near the tree particularly clean and fresh. The fruits not only delight the eye with their fiery color in gray autumn weather, but also have a wide range of beneficial properties.

For example, rowan contains more vitamin C than lemons, and in terms of the content of carotenoids, which are converted into vitamin A in the human body, rowan leaves carrots far behind. In addition, rowan fruits contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.

Thanks to its rich composition, the beneficial properties of red rowan are widely used in folk medicine. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are ground and applied to areas of the skin affected by fungus, and decoctions from the bark are used to treat inflammatory processes of the mucous membranes and skin.

Red rowan juice is a natural source of vitamins

Rarely can anyone eat the berries fresh because of their specific bitter taste, but the juice turns out to be very tasty and no less healthy. It retains a huge amount of vitamins and beneficial microelements. These include vitamins A, PP, B1 and B2, E, C and K. Vitamin saturation is supplemented by such microelements as phosphorus, potassium, iron, molybdenum, calcium, iodine, zinc, magnesium, manganese, bromine and copper.

This drink also contains organic acids and sugars (fructose predominates in the composition of sugars), phospholipids, essential oil, carotenoids, riboflavin, anthocyanins, pectin and tannins, and sorbitol. Rowan juice, whose calorie content is 43 kcal, contains proteins, fats, carbohydrates and fiber.

Rowan wine

To prepare wine you will need:

rowan - 5 kg;
water - 2 l;
sugar - 1-2 kg depending on the desired sweetness;
raisins - 100 g.

Preparing wine:

The berries are peeled, immersed in boiling water and rinsed under a cold tap.
Then the berries are kneaded well.
The juice is squeezed out through a fabric bag.
The remaining pulp is placed in a large saucepan and filled with hot (60-80°C) water. Leave open until cool.
Half the sugar and raisins are added to the juice and all this is mixed with the pulp.

Advice. Raisins can be replaced with unwashed (required!), crushed grapes. There is natural yeast on its skin that will cause fermentation.

The container is tied with a cloth and placed in a warm place. Stir regularly.
When foam appears on the surface of the liquid, that is, it begins to ferment, the wort is filtered and poured into a large bottle. The remaining sugar is poured in there. To ensure the absence of oxygen during fermentation, a medical glove with a hole previously made in one of the fingers is placed on the neck of the bottle. The glove should inflate and look like a raised hand.
The fermenting wort is left warm for 20 days.
When fermentation stops, the glove is deflated and sediment appears in the carboy. The cleared liquid is drained through a thin tube into another container. To taste, some sugar or alcohol is also added for strength.
The bottle is sealed and placed in a cool place. There it can stand for several months until the wine ripens.

The end result is a tart, sweet and sour wine of a yellowish color with a very pleasant aroma.

In addition to the above option, you can prepare rowan wine with the addition of apple juice. In this recipe, mashed rowan berries and juice squeezed from apples are taken in equal quantities. The rest of the ingredients are no different. Apple juice produces a golden-colored wine. There is absolutely no bitterness in it.

Attention! Rowan berries and products made from them are not suitable for everyone, since the substances they contain can increase blood clotting. Therefore, people who have had a heart attack, stroke or suffer from heart disease are not recommended to include rowan in their diet.

Perhaps some housewives will argue that red rowan is not the most suitable berry for winter harvesting and that there are many other, sweeter and tastier crops.

But once you try one of the preparations in winter, you can forever remain a fan of this wonderful berry.

Rowan wine

Rowan wine has its own unique taste characteristics. In our country, many people prefer this wonderful drink. The process of its preparation includes many stages:

Advice! In the recipe, raisins can be replaced with crushed grapes. Neither product should be washed, otherwise natural yeast will be removed, which will serve as a catalyst for the fermentation process.

It is better to collect berries in October-November, after the first frost, but if it is not possible to collect rowan at this time, then it can be left in the freezer for 3-7 hours, then the berries should be removed and thawed.
Preparation of the wort: pour boiling water over the peeled berries and leave for 20 minutes; drain and pour a new portion of boiling water over the rowan, leave for 30 minutes; chop the berries in any convenient way, squeeze out the juice (the juice is set aside for now); The cake is poured with water, the temperature of which is 70-80 degrees and left to cool thoroughly.
For the already prepared ingredients, you should separately stock up on 2 liters of water, 1-1.5 kg of sugar and 50-100 g of raisins.
Mix the wort, the previously obtained juice, half the sugar and raisins in a container. Cover with a napkin or gauze and place in a room with a temperature of 22-25 degrees.
After 2-3 days, when signs of fermentation appear in the wort, it needs to be strained.
The strained juice is poured into a bottle of such volume that its capacity is only 2/3 full. The rest of the sugar is added to the juice, stirred and a water seal is installed on the neck of the bottle. If it is not there, then a latex glove will do, in which you first need to make a hole with a needle.
Next, the bottle is placed in a room with a temperature of 25-28 degrees for several weeks. The end of the fermentation process will be that the glove has dropped, the wine has lightened, and sediment has formed at the bottom of the bottle.
Using a plastic or rubber hose, the rowan wine must be poured into another container, sealed with a lid and left in the cellar for 3-4 months.
When this period has expired, the wine is carefully bottled, leaving the sediment in the previous container. Rowan wine is ready.

Thus, rowan is universal in use. You can make a lot of different delicacies from it. Pamper your family with bright and healthy preparations.

What are the benefits of red rowan?

In folk medicine, the fruits, flowers, and leaves of rowan are used. They have vitamin, anti-inflammatory, antiscorbutic, diaphoretic, hemostatic, laxative, diuretic effects, and lower blood pressure.

People have long known and used the wonderful nutritional and medicinal properties of rowan berries (fruits). The fruits of red rowan contain from 4 to 13% sugar; they can be eaten raw, especially after frost, when their bitterness disappears.

The fruits of red rowan in terms of vitamin content are one of the most valuable multivitamin preparations. They contain a large amount of vitamin C, vitamin P, carotene and organic acids - malic, citric, tartaric acids, due to which the fruits have valuable antiseptic properties, the fruits do not spoil in the cold all winter. They also contain tannins, glucose, fructose, sucrose, essential and fatty oils.

In folk medicine, rowan fruits are used for vitamin deficiency, obesity, gastrointestinal disorders, especially those associated with bleeding and ulcers, hepatitis, hepatocholecystitis, difficult bile secretion, kidney and bladder stones, senile intestinal atony, dysentery, atherosclerosis, hypertension.

Rowan fruits are used for processing, as raw materials for the alcoholic beverage industry: bitters - rowan, “Rowan on cognac”, for the confectionery industry: candies, marmalade, marshmallows, making jelly, jam, jam.

Red rowan is a good spring honey plant; rowan honey is reddish and has a strong aroma.

Mountain ash fruits have a bitter taste, which reduces their nutritional value. There are many garden forms of rowan.

A little about the benefits of rowan juice

Red rowan and its juice have found their use in both traditional and folk medicine. Rowan juice, the properties of which are still being studied by scientists around the world, is recommended for use in cases of vitamin deficiency, anemia, inflammatory diseases of the genitourinary system, disorders of the heart and digestive system, stones in the gall bladder, kidneys, uterine bleeding and menstrual irregularities.

The unique composition of this drink allows it to be consumed even by people with diabetes. In addition, it helps restore metabolism and remove cholesterol from the body, which is very important for people who are overweight. It is often prescribed as a laxative, diuretic and biliary agent. The benefits of rowan juice are also evident in the treatment of whooping cough, dysentery, ascites, glaucoma, gout, salt diathesis, rheumatism, pharyngitis, hypertension, hepatitis and cholecystitis. Another interesting fact is that its regular consumption acts as a contraceptive and decongestant.

What other benefits does rowan juice have? It can be used instead of hemostatic drugs, as well as to strengthen the walls of small vessels. With its help, you can stop the development of parasitic microorganisms in different parts of the intestine. Rowan juice is good for hemorrhoids, and jam from this berry is also effective. It is also an effective remedy for painful gas formation. A drink made from this berry has a beneficial effect in the treatment of pulmonary tuberculosis and senile atony of the large or small intestine.

Rowan juice, the beneficial properties of which are also due to the high content of pectin substances, is recommended for consumption by those who have received an increased dose of radioactive radiation. In addition, in some countries it is used for cancer treatment and as a means of stimulating accelerated wound healing.

The benefits of rowan jam

There have always been legends about the beneficial properties of autumn berries. It was necessarily dried for the winter or mixed with honey in order to escape from various ailments in the cold. Of course, we need to know that some vitamins are destroyed when berries are cooked. But just 1-2 teaspoons of this jam will support our blood vessels and replenish the body with useful substances during the autumn-winter period and early spring.

Rowan has a high content of ascorbic acid and provitamin A, contains tannins, flavonoids, as well as potassium, calcium, sodium and magnesium.

This jam is used for anemia, hypertension, as a diuretic, for problems with blood vessels, for diabetes, vitamin deficiency and some other diseases. You can read more about the benefits of red rowan and recipes for our health in the article

The use of red rowan in home cosmetology

Rowan is good for healthy skin, nails and hair. It cleanses, whitens, softens, tones and rejuvenates the skin, regulates the sebaceous glands, eliminates dandruff, activates hair growth, strengthens nail plates, and eliminates fungal infections. It is used as a separate product or as part of baths, masks, tonics, scrubs, creams and ointments.

For facial skin

To eliminate inflammation, fight pimples and acne, compresses from rowan juice or applications from berry puree are used. A lotion obtained by mixing 100 ml of boiled water, 1 tbsp. will help tone the skin and close enlarged pores. l. decoction of dried rowan fruits and 1 tsp. grapefruit juice. Cosmetic ice is used for the same purposes. To prepare it, you need to dilute rowan juice by half with water, add 3 drops of tea tree oil, pour into a mold and freeze.

To cleanse the skin 1 tbsp. l. sour cream mixed with 1 tsp. powdered dry berries. The mixture is applied in a circular motion, following the massage lines, massaged for 1-2 minutes, and washed with cool water.

Rejuvenating mask:

1 tbsp. l. mashed berries;
2 tbsp. l. cottage cheese;
1 tsp. starch;
1 tsp. grape seed oils;
1 ampoule of tocopherol.

The ingredients are mixed, the composition is applied for 15 minutes, then washed off with warm water.

For healthy and beautiful hair

To improve the health of the scalp and strengthen the hair, rub a mixture of burdock oil and rowan decoction into the roots (ratio 3:1).

A rowan-garlic mask will help get rid of dandruff:

3 tbsp. l. mashed berries;
1 tbsp. l. garlic pulp.

How to cook rowan - recipes

Red rowan pastila - recipe

Frozen rowan berries are steamed in a saucepan with a lid in a small amount of water until they soften. Place on a sieve and rub with a pestle, add sugar to the pureed mass and spread in a 1 cm layer on a baking sheet. Dried in ovens or ovens at very low heat and cut into portions. Serve sprinkled with powdered sugar. For 1 kg of berries - 600 g of sugar.

Red rowan compote for the winter - recipe

Frozen berries are poured with boiling water, boiled for 10 minutes, filtered and sugar and a slice of lemon are added to the broth. The healing drink will help with the flu epidemic, spring loss of strength and many other ailments.

How to make cookies with rowan berries

Pour water over the frozen berries and boil until softened. Rub through a sieve, add sugar and boil to the desired thickness. For 1 kg of berries take 0.5 kg of sugar and 0.5 glasses of water. Prepare shortbread dough from 200 g margarine, 1 egg, 2 cups flour and 0.5 cup sugar. Bake 2 cakes, cool and glue together with rowanberry jam. Cut into cubes and apply rowan berry fondant on top. To do this, boil 6 tablespoons of sugar in 5 tablespoons of water until the syrup turns white. Add 10 drops of lemon juice into it and cool, stirring all the time until a thick white lipstick forms. Pour 1 tbsp into the still warm mass. l. thick rowan tincture and warm applied to the surface of the strips.

Red rowan with honey - recipe

Mix 1 kg of honey, 1 liter of rowan juice and 3.4 liters of water. Boil over low heat until the mixture has evaporated by 400 g. Cool the mixture and place in a warm (30-35 ° C) place for a day, then pour in the starter (20 g of hop cones are boiled in 80 g of water for 10 minutes, cool and add 3 g yeast) and leave for 24 hours. The liquid is drained, the hops are squeezed into a separate saucepan and this liquid is evaporated to half its volume. Add 1/2 cup of brewer's yeast to it and pour it into the pan with the infusion. Place in a warm place for a month for vigorous fermentation. Then filter and place in a cool place for a year. During this time, quiet fermentation occurs and the honey becomes clearer.

Tea with rowan - how to prepare

Pour 1 tbsp into a thermos. dried rowan berries, 1 tbsp. crushed rose hips in a mortar, add 5-6 slices of dry apples and pour boiling water over it - about 1 liter. Leave for 5-6 hours, then drain through a strainer and drink with honey, sugar or jam. A vitamin potion should be on the menu every day at the end of winter.

You can prepare a lot of healthy and tasty dishes from rowan berries.

But it hangs on the tree, largely underestimated. We admire its autumn beauty, but know almost nothing about its healing properties or harvesting methods. But from this sour berry you can make sweet colorful compotes, vitamin-rich jam, jam or jelly. Yes, and when prepared with other berries or fruits, rowan will add its own touch of taste. By the way, its natural bitterness can be put to good use by making delicious sauces.

Lyudmila Murashkevich, a researcher at the department of berry crops of the Republican Unitary Enterprise “Institute of Fruit Growing,” never tires of praising this berry, which many do not like for its bitterness. Sorbic acid (a natural preservative with antimicrobial properties) gives rowan a tart taste. The fruits become sweet only after the first frost. When exposed to cold, the acid easily disintegrates.

— Did you know that rowan is a relative of the rose: the same family of Rosaceae? - Lyudmila Aleksandrovna surprises from the first words. - Michurin paid attention to her (meaning ordinary). By crossing it with various plants, he developed new varieties. “Burka” is a hybrid with alpine rowan, “Granatnaya” - with blood-red hawthorn, “Lickernaya” - with chokeberry. The varieties “Titan”, “Beauty”, and “Michurinskaya Dessertnaya” were also obtained. All of them have not lost their significance today. Experiments were conducted with medlar, apple and even pear trees. In culture, the sweet-fruited forms of rowan are of great importance - “Moravian”, sweet-fruited, “Nevezhinskaya”, large-fruited, or domestic.

The All-Russian Research Institute of Genetics and Selection of Fruit Plants named after I.V. Michurin is the only institution involved in the selection of this crop. Thanks to Russian scientists (A.A. Gudzenko, S.S. Tikhonova, T.K. Poplavskaya), it was possible not only to create adaptive, high-yielding varieties up to 4 m, but also to eliminate the astringency and bitterness of fruits.

Rowan is different from rowan. One has large clusters, the other has smaller ones. The cluster can contain from 20 to 50 berries, small or large, sweet or sour. In European countries, rowan is mainly considered an ornamental plant. In England and Holland, breeders have developed a large number of varieties with fruits ranging from white and yellow to orange and bright red with a great variety of shades. The main advantages of rowan are winter hardiness, immunity, environmental adaptability and high productivity.

Rowan is a real storehouse of health. Celtic Druids considered it one of the twelve sacred trees. Its fruits were considered healing, and each berry eaten, according to legend, brought a year of life. There is more vitamin C in rowan than in lemons or currants; it surpasses carrots in carotene, and apples in P-active substances. In terms of the presence of sorbitol - a natural sugar substitute for diabetics - it has no equal at all. Its fruits also contain a lot of iron: 3 - 4 times more than in apples. Rowan berries can also lower cholesterol levels, remove toxins and improve intestinal function. They also heal abrasions, reduce temperature, and strengthen the walls of blood channels. Rowan is used to treat ailments of the gastrointestinal tract, heart muscle, liver, circulatory, urinary and reproductive systems. To satisfy an adult’s daily need for carotene and vitamins C and P, one medium bunch of rowan is enough.

By grinding the berries in a coffee grinder, we get rowan berry powder. It can be mixed into jelly and confectionery - it gives the dish a sour-spicy taste. Feel free to add it to dishes that need to be slightly acidified. Rowanberry powder is also used to treat diabetes. It reduces the concentration of glucose in the blood and makes cell receptors more sensitive to insulin. Take this drug 1 tsp. 2 times a day with meals.

Since rowan is resistant to temperature changes, the fruits remain on the branches until the first frost. And before this time they must be removed in order to preserve as many useful substances as possible. The berries are collected with tassels and cut with pruning shears.

You can dry rowan berries in the shade or in a dryer, stirring occasionally (until the berries stop sticking together when squeezed in your hand). Properly dried, they taste sour and bitter and have a unique smell. And they contain much more nutrients than fresh fruits: drying increases their concentration. When stored in glass containers, they retain their medicinal properties for two years.

You can prepare a lot of healthy and tasty dishes from rowan.

Rowan juice
Juice from the berries is an excellent remedy for colds, flu and vitamin deficiency. Wash the berries, dry and grind in a blender. Using 3 layers of gauze, squeeze out the juice. Take it according to

1 tsp, mixed with half a glass of water, 3 times a day.

Since pure rowan juice is slightly bitter, it can be combined with apple juice (1:3), adding sugar to taste.

You can prepare the juice in other ways. Pour 2 kg of berries into 2 liters of water and cook until softened. Then rub the mass through a sieve, squeeze out the juice, pour it into glass bottles and pasteurize for 15 minutes.

General strengthening infusion

2 tbsp. l. dry rowan berries, pour 0.5 liters of boiling water into a thermos, leave for 1 - 2 hours, strain. Drink 1/3 glass 3 times a day as a vitamin and tonic.

Rowan tea for hypo- and vitamin deficiency

1 tbsp.
l. Brew 1 cup of boiling water and drink 0.5 cups 2-3 times a day. Soaked rowan
Separate frozen rowan from the shields, wash thoroughly and pour into prepared dishes. Boil 1 liter of water and dissolve 30 - 50 g of sugar in it, add 5 - 7 clove buds or a piece of cinnamon. Cool the syrup and pour it over the rowan. Cover the top with a cloth, place a circle and a bend and keep for 6 - 7 days at a temperature of plus 18 - 20 degrees. Then transfer to a cool place. After 25 - 30 days the berry is ready.

Soaked rowan is used as a side dish for meat and fish dishes, as an addition to salads and vinaigrettes.

Rowan pickled

Separate frozen rowan berries from the scutes, wash and dip in boiling water for 3 - 4 minutes, then cool in cold water. Place 1 g of cinnamon, 10 peas of allspice, and then berries at the bottom of a liter jar. Pour hot marinade over everything (for 1 liter of water - 600 g of sugar, 0.1 liter of 9% vinegar) and sterilize in boiling water for 10 - 12 minutes.

Dried berries
Pour boiling water over 1 kg of rowan for three minutes, and then soak in cold water for 12 hours, changing it periodically. Afterwards, drain the water, dry the rowan, add 250 g of sugar and leave in the room for 20 hours. Drain off the juice, add another 250 g of sugar and pour over the berries again, leaving overnight.

Drain the juice and heat it up, pour the hot mixture over the berries until completely covered. Bring the stove to plus 90 degrees and leave for 7 minutes. Then remove the fruits, cool and dry in the oven in two batches for 30 minutes at a temperature of plus 70 degrees. And when the berries have cooled completely, put them in the oven for another 6 hours at 30 degrees. Place the prepared fruits in glass jars, close tightly and store in a dry place.

Rowan jelly

Rowanberry sauce for meat

Rowanberry sauce for meat, prepared according to the recipe from our website, has a bright rich taste, appetizing aroma and beautiful appearance. This wonderful sauce is not at all difficult to prepare, and it is especially tasty to serve with barbecue, fried and baked meat, and even fish. It has a pleasant tart taste and a very appetizing aroma.

Cooking time: 30 minutes
Main ingredient: rowan
Generic name: sauce

List of ingredients

chokeberry - 500 g
lemon - 1 pc.
garlic - 50 g
fresh basil - 100 g
sugar - 100 g
salt - 1/2 teaspoon

Cooking method

Sort the rowan, wash and dry. Wash the lemon, dry and cut into pieces, removing the seeds. Just peel the garlic. Grind the rowan, garlic and lemon into a puree using a meat grinder.

Wash the basil leaves, dry and finely chop. Transfer to sauce, add salt and sugar. Mix thoroughly and let the sauce brew.

The rowan sauce for the meat is ready!

Marmalade

Store-bought marmalade differs significantly from homemade marmalade: taste, consistency and composition. Having prepared the sweet with your own hands and at home, you know what components are included in the product. Natural and healthy marmalade will be appreciated not only by gourmets, but also by small children.

Products:

rowan berries - 0.5 kg;
granulated sugar - 250 g;
filtered water - 100 ml;
vanilla sugar - on the tip of a knife.

Operating procedure:

Sort the main ingredient, remove the rotten parts and place in a suitable bowl. Fill it with boiling water, cover and leave for a quarter of an hour.
After time, strain through a sieve and transfer to another container for cooking.
Mash the berries with a wooden masher, add clean water and boil over low heat. Rub the finished mixture through a fine-mesh sieve or blender. Add granulated sugar and, stirring regularly, continue cooking until done.
Cool the finished puree and spread it in an even layer on parchment paper, first spreading it on a baking sheet. Sprinkle granulated sugar on top and place in a preheated oven (temperature 180-200 degrees).
It is recommended to keep the dish until a thin crust forms. Sprinkle the finished product with vanilla sugar powder. Cut into pieces, place in clean containers and store in a cool place, covered.

Marmalade

How to treat hemorrhoids with rowan, a review of popular recipes

For therapeutic purposes, flowers and plant fruits collected from May to June or from September to October are suitable.

Rowan for external use

Pain from hemorrhoids is relieved by a rowan compress: fresh or thawed berries are crushed, evenly distributed over a sterile napkin, tied in a knot and applied to the problem area. The procedure is repeated daily for a week.

The second method is sitz baths with rowanberry decoction: 25 g of rowan leaves and 100 g of fruit are poured into a liter of boiling water, heated for 20 minutes in a water bath, and poured into a basin where the anus is placed for a quarter of an hour. Course – 10 days. This is one of the fastest ways to relieve pain and knots at home.

Rowan ointment has an anti-inflammatory and enveloping effect, which promotes rapid healing of cracks in the rectum mucosa or the skin of the anorectal area. It’s easy to prepare: chop the berries and mix with potato starch in a 1:1 ratio. Lubricate the anal ring with the product before going to bed.

Red rowan juice for hemorrhoids

Rowan juice helps solve a number of problems with hemorrhoids: balance daily fluid intake, prevent constipation, stop the healing of nodes, and regenerate tissue.

To prepare you need a kilogram of rowan and half a kilogram of sugar. The fruits are covered with sugar for 4 hours, after which the dishes are placed on the fire, and cooked like jam for half an hour, removed from the heat, filtered, and cooled. Drink the medicinal drink three times a day before breakfast, lunch and dinner, half a glass, washed down with water.

An alternative to juice is a berry tincture, which takes a little longer to prepare, but at the same time retains its beneficial properties for a longer period. To prepare the tincture you need 200 g of peeled fruits and a liter of diluted alcohol. The mixture is infused for half a month. Then filter and drink a small spoon before each breakfast, lunch and dinner for a couple of weeks.

Classic red rowan jam

Do you want to treat your loved ones with original jam with beneficial properties and unsurpassed taste? Then you should try making a rowan delicacy. Many people believe that its berries are inedible, but this is a completely false statement. Red rowan jam is very healthy and tasty if prepared correctly. How? Read on for the proven recipe. To make jam you will need rowan berries and other ingredients:

Red rowan – 1 kg;
0.5 kg sugar;
Water – 1 1/2 tbsp.

It is advisable to collect rowan after the first frost, if you can collect the berries yourself. We clean the rowan from twigs, leaves and spoiled berries. Then pour cold water over the finished rowan and leave it in a cool place to infuse for a day. The next day, drain the water from the berries. The procedure of pouring water over rowan berries must be repeated 3-4 times. Now you can prepare the syrup for jam. To do this, place the water and sugar in a saucepan on the stove. The syrup is cooked over medium heat. When all the sugar has dissolved, fill our rowan with syrup and put it in the cold, again for a day. We re-cook the syrup drained from the berries on the stove for about 20 minutes. Then we lower the berries and cook together for about half an hour. While the delicacy is cooling, you can prepare the jars - rinse them thoroughly and sterilize them. Next, pour the treat into containers and roll up. Healthy rowan jam is ready!

The best recipes for homemade rowan berries (juices, compotes, jams)

Let's look at the most delicious recipes for making homemade jam from red rowan fruits.

Red rowan jam. To prepare it, we only need rowan fruits (1 kg), sugar (1 kg) and water (700 g). Below is the cooking process:

Advice. The fruits of red rowan harmonize perfectly with apples, so if you wish, you can experiment and try to create your own jam recipe, using only 600 g and 400 g of any apples as a base instead of 1 kg of berries.

Red rowan juice. The recipe itself is very simple, but the result is surprisingly unexpected. We will need 1 kg of rowan fruit, 300 g of sugar (if you like sweets, you can increase the amount of sugar) and water. Boil 1 liter of water. Dissolve a couple of tablespoons in boiling water. spoons of salt and blanch the pre-washed berries in salted water for 3-4 minutes. Then we take them out of the water and rinse them thoroughly under running water. Grind on a sieve.

In half a liter of water, keeping the container on fire, dissolve the sugar. Pour the berry mixture into the resulting syrup. Mix everything thoroughly and pour into jars. We roll them up, turn them over and cover them with a warm blanket until they cool.

Red rowan compote. To prepare a delicious rowan compote, we will need rowan berries, sugar - 300-500 g, water - 1 l, citric acid - 2 g. Using all the ingredients except the berries, prepare sugar syrup. Keep the pre-washed rowan berries in slightly salted boiling water for about 4 minutes, then rinse with water and fill the prepared jars one third with them. Fill the jars with berries with hot syrup and pasteurize for about 20 minutes, roll up.