Eating viburnum fresh is a very amateur idea, because it has a specific taste and tartness. At the same time, it is perfect for a wide variety of culinary needs. And the simplest and most obvious solution is to cook compote from it.
Ingredients
- Kalina - 200 g
- Sugar - 100 g
- Water - 1 l
Step-by-step cooking recipe
Sort and rinse the viburnum, and scald it with boiling water.
Fill with clean water and bring to a boil.
Boil the compote for 7-10 minutes and add sugar to taste.
Let the compote brew under the lid and strain.
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