HOME  |   About Me  |   About Georgia  |   About Library |   Georgian Resources |   Feedback  |   GuestBook  |   Search   eXTReMe tracking
This section moved to www.aboutgeorgia.ge
NAVIGATOR
General Information
Basic Data
History
Geography
Climate
Language & Script
Regions
Traditions
Songs & Music
Georgian Cuisine

Holidays
Currency
Travel Guide
Reference Book
Tbilisi - the Capital
About Tbilisi

About Georgia

Georgian Resources on the Internet


GUESTBOOK
| READ | WRITE |

Please send your
Recommendations

About Georgia

from 30 April, 1999

 

Georgian Cuisine : Pickles and PreservesShindis Muraba
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
Breads and Grains
Wines and Spirits

Note: This section is in update process

Shindis Muraba
(Cornelian Cherry Preserves)

This can be made with sour cherries as well. With Cornelian cherries you may leave the pits. With the sour ones, they should be removed.

Makes 2 pints

4 cups of sugar
2 1/2 cups of water
1 pound of Cornelian cherries

In a large kettle, bring the sugar and water to boil, stirring until the sugar dissolves. Simmer for 15 minutes. Stir in the cherries and simmer for about 30 minutes more, or until the syrup has thickened, periodically skimming the foam from the surface. Pour into sterile jars and seal.

 


 

CopyRight © 1999-2001,  by David A. Mchedlishvili
URL: http://ggdavid.tripod.com  (last update: 11 октября, 2010 )