ROWAN BERRY PUREE
rowan berries
water
sugar
_ pluck rowan berries from stems and remove mouldy berries
_ rinse under cold water and pat dry
[optional: freeze berries overnight - opinions differ on whether this helps reduce bitterness or not. I like to freeze them - but mostly because I never get around to processing them right after picking]
_ clean and sterilise canning jars
_ put berries in a saucepan and add a few spoonfuls of water [as little as possible - just enough, so the berries don't burn]
_ heat the berries and simmer over low heat until soft
_ blend with a hand blender to a puree
_ carefully pass through a fine sieve [to remove seeds and skins]
_ return the puree to the pot and bring to a boil
_ add sugar to taste [this recipe is and always will be for bitter lovers - no matter how much sugar you add]
_ simmer at low heat until the puree thickens and becomes spreadable [the puree thickens a little more when cooling]
_ fill the finished puree still hot into jars and seal
[puree keeps for several weeks in the refrigerator - for longer shelf life, boil down the jars again
[rowan berries can nicely be combined with other fruits such as sea buckthorn, elderberries or blackberries. The puree can be snacked by the spoonful for gastrointestinal complaints or enjoyed as a spread]
VOGELBEERMUS
Vogelbeeren
Wasser
Zucker
