Rowan candied fruit

1 serving


Blanch mountain ash with sprigs in boiling water for 3- 5 minutes, immediately cool, lower into syrup, bring to a boil and sleep from the heat for 5- 6 hours. Then put it on fire again, withstand it with boiling for 5 to 7 minutes, remove it from the fire for 10 - 12 hours. So repeat 3-4 times, with the last cooking, put citric acid in candied fruit, after which throw the mountain ash sprigs in a colander, let the syro drain. Put candied fruit for drying on a dish or plates. Store in jars or boxes (leave in syrup for prolonged snoring). When serving, sprinkle with sugar sand or powder.