The use of the turn there is a lot: from use in the preparation of preserves and desserts, before cooking with meat in the form of sauces or even with salting. About some of the numerous recipes for the preparation of the turn we will describe below.
Tkemali from the turn - cooking recipe
Since the turn is one of the varieties of plum, it is possible to cook one of the most popular plum sauces - tkemali. Get a light, sour, astringent sauce, perfect for poultry and meat.
Ingredients:
- turn - 1 kg;
- fresh mint , coriander - along the beam;
- hot pepper - 1 piece;
- garlic - 4 teeth;
- sugar and salt - to taste.
Preparation
You can not complicate your work, but just rinse the turn and directly throw it entirely in an enamel saucepan. Next, to make the berries well steamed, add a glass of water, cover everything with a lid and cook for 15 minutes. The soft turn slightly cool, and wipe through a sieve, getting rid of pits and skin remnants. The resulting mashed potatoes and salt to taste, throw to it chopped greens, chopped garlic and hot pepper. Pour a little water, if there is a need in the liquid, and leave the tecamali to boil for another 10 minutes.
Wet the turn - a recipe for cooking for the winter
Soaking the turn in brine resembles the process of soaking vegetables or sour cabbage: the berries are dropped into the brine and left for fermentation, and the lactic acid and alcohol released during the process help the berries to be stored for a long time.
Ingredients:
- turn - 9.7 kg;
- sugar - 135 g;
- salt - 65 g;
- water - 4.8 liters.
Preparation
The used dishes (wooden, glass), it is good to process before placing berries in it. Prepare a simple brine, dissolving the crystals of salt and sugar in water, and then pour it into the thorn itself and leave it under oppression in the coolness (the basement is ideal, but it is possible in the refrigerator) for a month.
The turn as olives is a recipe for cooking
Ingredients:
- turn - 1,4 kg;
- salt - 75 g;
- laurel leaf - 1 pc .;
- sweet pepper (peas) - 2-3 pcs.
Preparation
Wash the cleaned thorn from the stems and spread out in clean jars. From the remaining ingredients, boil the brine and pour it on the turn. Cover the containers with plastic covers and leave to cool for a week. When the turn is salted, the brine can be drained and replaced with vegetable oil without a smell, it acts as a preservative and prolongs the "life" harvesting.
The recipe for cooking jam from the turn in the multivark
Ingredients:
- turn - 3,2 kg;
- sugar - 2.9 kg;
- water 115 ml.
Preparation
The divided and rinsed thorn is divided in half, remove the stone, and the pulp itself is placed in a multi-bowl, pouring each of the layers with sugar. Pour a little water into the bowl and leave the fruit to juice for a couple of hours. After a while, turn on the "Quenching" mode for half an hour, and then start preparing the cans. Pour the boiling jam over the cans and then roll it up.
The recipe for wine from the thorn
Ingredients:
- sugar - 1,4 kg;
- water - 2.8 liters;
- turn - 2,6 kg;
- raisins - 95 g.
Preparation
Prepare the syrup by mixing the sugar with the third water. Turn the thorn in the remaining water, waiting until the peel on the fruits rips. Mix the turn in water with a third syrup, let the solution cool to warm, lightly rastolkite and pour raisins. Leave the wine under the hydraulic seal. After a week, pour the remainder of the syrup and wait until the fermentation is complete. Carefully remove the wine from the sludge, pour into bottles and stand in the cold 2-3 months before consumption.