This is the best method I have for preserving rowanberries for people who might not find the flavor agreeable, but for me it all depends on when they've been harvested, and if they've seen a couple good, hard frosts, which drastically improves the flavor.
Preserving in Syrup
These berries are preserved in a light syrup in a jar. Over time, the syrup penetrates the berries and calms their astringency. It's similar to old recipes where fruits are simmered in sugar syrup. Unlike older recipes, I decrease the sugar a bit since it can make the berries shrivel too much and shrink.
How to use
I developed this as a way to use rowanberries at my first restaurant. There we would add the berries to salads and mixed with other, sweeter fruits in pan sauces for poultry and game.
Rowan Berries in Syrup
- 1 Pint mason jar
- 1 cup Sugar
- 1 cup Water
- 1 cup Rowanberries removed from their stems
- Heat a water bath canner, next, heat the sugar and water in a pot until simmering briskly.
- Turn off the heat on the sugar water, then add the rowan berries and stir. Using a slotted spoon, pack the rowan berries into pint mason jars and cover with the remaining syrup, leaving a ½ in room of headspace at the top.
- Process the berries for 10 minutes in a water bath canner, then cool. Leave the berries to age for a few at least a few weeks in a cool dark place.