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Netherlands · Fryslân · Leeuwarden| Common Animals Fish Mushrooms Flora |
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Cornus serbica |
July: Fruits begin ripening, the tree continues to grow.
Safe when ripe. Serbian cornelian cherry is used in folk medicine and regional cuisine.. Fruits are valued for their taste and health benefits..
Small shrub with dark red fruits.. Blooms in spring, fruits ripen by late summer..
Fruits are harvested ripe in late summer to early autumn. It is recommended to pick only mature berries for maximum benefit.
Before consumption, fruits are washed and seeds removed.. Fruits contain vitamins and antioxidants..
Used for making jams, compotes, juices, and jellies.. Fruits are suitable for drying and freezing.. Used as a fruit in cooking.
Fruit: Dark red, sweet and sour, juicy
Seed: Hard, inedible
Seed: Hard, inedible
Serbian Cornelian Cherry Jam (Boiling)
Sweet with slight tartness
Sweet with slight tartness
1. Wash fruits and remove seeds.
2. Cover with sugar and let stand for several hours.
3. Cook until thickened over low heat.
2. Cover with sugar and let stand for several hours.
3. Cook until thickened over low heat.
Serbian Cornelian Cherry Compote (Boiling)
Refreshing drink
Refreshing drink
1. Wash fruits and add water.
2. Add sugar and cook for 15-20 minutes.
3. Cool and serve chilled.
2. Add sugar and cook for 15-20 minutes.
3. Cool and serve chilled.
Serbian Cornelian Cherry Tincture (Infusion)
Aromatic strong drink
Aromatic strong drink
1. Pour fruits with vodka or spirit.
2. Infuse for 3-4 weeks in a dark place.
3. Strain and bottle.
2. Infuse for 3-4 weeks in a dark place.
3. Strain and bottle.
Serbian Cornelian Cherry Jelly (Boiling)
Thick sweet jelly
Thick sweet jelly
1. Make puree from fruits and strain.
2. Add sugar and gelatin.
3. Cook until thickened, pour into molds and cool.
2. Add sugar and gelatin.
3. Cook until thickened, pour into molds and cool.