Cranberry syrup
Description
The dish is prepared without unnecessary complications. First, thoroughly rinse the rowanberries, cleaning them of debris and stems. For the syrup, it's best to use ripe berries that easily release juice when pressed, and whose seeds separate almost on their own. Rub the rowanberries through a sieve. Pour boiling water over the resulting rowanberry puree, let it sit for a while, then strain the syrup from the berries and mix it back with the puree. Transfer everything into a saucepan and place over heat. Gradually add sugar, stirring constantly with a wooden spoon. Boil over low heat for about 5 minutes. Then remove from heat, let it cool, and pour into bottles. I store the syrup in the refrigerator, usually in containers like this. I use it everywhere—adding it to tea, dishes, and desserts. Sometimes even with duck. The finished syrup is ready to serve.