Chokeberry raisins

Chokeberry raisins are an unusual dessert, reminiscent of the usual dried grapes in taste and consistency. It is easy to prepare at home and can be used all winter as an original delicacy, a filling for baked goods, or a base for compotes and jelly. Raisins retain all the beneficial qualities of black rowan; they are easy to store without taking up much space on the shelves.

How to make raisins from chokeberries

To make black rowan raisins, very few ingredients are required. The classic recipe, in addition to berries, includes sugar, water and a small amount of acid. Chokeberry is perfectly stored due to the presence of natural preservatives in the composition, without requiring special additives to prevent spoilage of the product.

Since the dessert is not subjected to long-term heat treatment, the quality of the fruit directly affects the successful result. To obtain a tasty, healthy product, chokeberries need to be selected and prepared correctly.

Rules for selecting and processing berries for raisins:

1. The best raw material is fully ripened chokeberry, touched by the first frosts. Such berries contain more sugars and lose some of their astringency.The skin of the fruit becomes more pliable for soaking in syrup.
2. Aronia, collected before the cold weather, is placed in the freezer for several hours, which will replace natural freezing.
3. When sorting, all unripe, damaged, and dried berries are removed. Chokeberry with a red side can taste bitter after drying.
4. Wash the berries under running water. Black rowan bushes usually do not need to be sprayed against pests and diseases, so the fruits do not need to be doused with boiling water before cooking.

The acid in the recipe will soften and complement the taste of chokeberry. Lemon juice or store-bought powder serve as preservatives, extending the shelf life of raisins. To enrich the taste, you can add spices to the recipe at your own discretion. Vanilla, cinnamon, and cloves go best with chokeberry.

A simple recipe for chokeberry raisins

Chokeberry raisins are prepared at home by boiling them in syrup and then drying them to the desired consistency. The fruits do not have their own distinct taste. Therefore, for raisins, it is pre-impregnated with a concentrated sweet and sour composition.

Ingredients for syrup per 1.5 kg of berries:

• granulated sugar – 1 kg;
• filtered water – 0.5 l;
• citric acid – one packet (20 g).

Place the washed chokeberry berries in a colander and allow excess water to drain. To cook the syrup, it is convenient to use large-capacity enameled, ceramic or stainless steel containers; later all the berries should fit there. Having measured out the ingredients, start preparing the raisins.

Step by step recipe:

1. Syrup is made from water and the full amount of sugar, heating the mixture until the grains are completely dissolved.
2. Add acid and wait for the syrup to boil.
3. Without removing the container from the heat, pour the prepared chokeberry into it.
4. With constant stirring, boil the mixture for about 30 minutes.
5. The hot mixture is filtered through a colander or sieve, preserving the aromatic liquid for later use.
6. The berries can be left to drain overnight, this will speed up their drying.

The boiled chokeberry is scattered in one layer on a flat surface for drying and drying. Depending on the temperature or humidity, this process takes from 1 to 3 days. The fruits should be stirred regularly.

Recipe for chokeberry raisins with lemon juice

Delicious chokeberry raisins according to home recipes are often prepared with natural lemon juice. This way the treat gets more citrus flavor, and the remaining syrup will be healthier and tastier. The amount of sugar in the recipe is reduced for those for whom it is important to preserve the natural taste of dried fruits.

Ingredients for 1.5 kg of chokeberry:

• sugar – 500 g;
• water – 700 ml;
• lemon – several pieces (at least 150 g).

Preparation:

1. Sugar is poured into water and heated to a boil.
2. Squeeze the lemon juice and pour it into the sweet solution.
3. Add chokeberry and boil for at least 20 minutes.
4. Decant the liquid into a separate bowl and allow it to completely drain from the berries.
5. The berries are dried to the desired consistency.

Each housewife tries to achieve the density and degree of dryness of the fruit to her taste. Chokeberry raisins and sugar can be dried in several ways:

1. In a warm room at room temperature. The result greatly depends on air humidity. Raisins may remain too soft for a long time, which will require a long drying time.
2. Using an electric fruit and vegetable dryer. The berries are dried on wire trays at a temperature of 40–45 °C. The entire process will take no more than 8 hours.
3. In the oven. Drying trays should be covered with baking paper, and sugared chokeberries should be scattered on top. After adjusting the heat to about 40 °C, dry the fruits in the oven with the door ajar. While stirring, determine the degree of readiness of the raisins.

How to make candied chokeberries

Ripe black rowan fruits are sorted and prepared in the same way as for raisins, with minor differences:

1. For candied fruits, wilted raw materials are not chosen, whereas for raisins it is appropriate.
2. To get rid of excess bitterness and astringency, the berries are soaked for a period of 12 to 36 hours. The water is changed at least 3 times during this time.
3. The long stay of black rowan in syrup allows you to give the dessert different shades of taste with the help of spices. Vanilla aroma best emphasizes that the dessert belongs to candied fruits.
4. For candied fruits, using an electric dryer or oven is preferable to natural drying. The quickly baked top layer retains sufficient moisture inside the berry, creating a candied fruit consistency.

Candied chokeberries with vanilla

Preparing candied chokeberries at home differs in the composition of the syrup and the duration of soaking of the berries.Otherwise, the cooking principles are similar to raisins.

The ratio of products for processing 1 kg of black rowan:

• sugar – 1 kg;
• water – 20 ml;
• citric acid – 10 g;
• vanilla extract (liquid) – 0.5 tsp. (or 1 packet of dry powder).

Cooking the syrup is similar to the previous recipes. Vanilla is introduced into the boiling solution before adding chokeberry.

Further preparation:

1. The berries and syrup are allowed to simmer over moderate heat for about 20 minutes.
2. Remove the container from the heat and leave until the product cools completely.
3. Repeat heating, boiling for another 20 minutes.
4. The cooled mass is filtered.

Dried chokeberry berries are heated in an oven or dryer on paper-covered baking sheets at a temperature of about 100 °C. It is enough to dry the top layer of pulp. Readiness is determined by squeezing the candied fruit between your fingers. If the berries are elastic and the skin is not stained with juice, the dessert can be removed from the oven.

Rules for storing candied fruits and raisins from chokeberries

For the winter, prepared candied fruits and chokeberry raisins are laid out in glass, ceramic containers or cardboard boxes and left in room conditions without access to light. Storing dried, sweet foods has its own characteristics:

• 10 °C is the ideal temperature for storing candied chokeberries;
• In the refrigerator, such products quickly become damp and stick together;
• at + 18 °C the risk of insect damage increases.

In apartment conditions, it is better to choose glass containers with tightly screwed lids for long-term storage of raisins and candied chokeberries.

Conclusion

Chokeberry raisins are a great example of a sweet yet healthy food that is easy to make yourself. At home, such “sweets” can be stored until the next harvest. It is important to remember the strong medicinal properties of chokeberry and use the sweet medicine in moderation.

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