Russian Cuisine


  Juice from Fruit and Berries


Sort out the fruit and berries, rinse them well, cut large fruit into small pieces, remove stalks/stems from the berries. Place the fruit and berries on a folded gauze. Place a well-washed brick on the bottom of a big enamel saucepan, pour in some water so that the level of water in the saucepan is 1-1,5 cm below the brick surface. Put a small enamel saucepan on the brick. It will be used for collecting the juice. Put the lid from the big saucepan on the gauze with the fruit. Do it very carefully. The gauze should be wider than the lid so that you could pass the ends through the lid handle and tie them cross-wise. Then put the lid back on the saucepan with the fruit gauze hanging over the small saucepan about 3-5 cm above the bottom. Put the “fruit-cooker” over medium heat. When the water in the big saucepan starts to boil, the steam will make the fruit ooze juice. It will trickle down into the small saucepan and sterilize at the high temperature. 1 kg fruit or berries takes 30-45 minutes of work. This makes about 500-700 g natural juice rich in vitamins. Pour the hot juice into clean, sterilized bottles, cork them up with common sterilized corks and coat them with sealing wax. Keep the bottles in a cold spot. You may drink the juice as it is or add it to compotes, kissels or tea. It is better not to use the juice as an ingredient for cooking for it loses most of the vitamins during heating. Along with natural juices, you may also make blended or sweetened ones. Blending of juices from different berries or fruits with different tastes improves the flavor. In this case you can use almost all sorts of berries and fruits for making juices. Sweetened juices are made from sour fruits, such as plums, strawberries, black and red currants and others. Add sugar according to the degree of sourness of the juice. The sourer it is, the more sugar you should add. Add 8-20% of sugar into cherry juice (depending on the sort), 5-12% of sugar goes into plump juice, 10-15% - onto raspberry juice and so on. The black currant juice is usually very sour and it is hard to improve the taste by adding sugar. That is why the black currant juice should be diluted by water first and only after that sugared. To save the space, make natural black currant juice and dilute or sugar it before drinking. Blended or sweetened juices are pasteurized in the same way as natural ones.

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