Steamed Kalina in Russia were considered a delicacy. Float berries in several ways.
The berries separate from the twigs, wash well in running water and place in a crock pot, Dutch oven or enamel pot.
Add honey at the rate of 4 tablespoons of honey to a pound of berries (1/2 and 1/3 the weight of the berries), pour two cups of water, close the lid.
Place the container on a slow fire and steam for 10-12 hours, and longer. Of course, it is better to float in the Russian oven, which effectively keeps the temperature.
There is another way. Washed the berries, put in a crock pot, add a little water, not more than half Cup.
Close the lid and steam on low heat for 2-3 hours, stirring occasionally berries. Kalina then wipe through a large sieve and place back in the pot.
Add 4 tablespoons honey or 2 tablespoons sugar. Pour two cups of hot water and steam for a further 8-10 hours.
Make steamed cranberry stuffing for pies. Boil the jelly. For this purpose, the glass steamed berries dilute two cups of water. Stir in liquid starch or powder of agar-agar and bring to a boil. The cooled beverage is very good for hypertension, ulcers stomach and duodenal ulcers.

Steamed Kalina does not have the characteristic bitterness, but because her cook compotes, jams, add to cakes and pastries.
Fresh viburnum can be used without any processing by adding sugar, honey or cinnamon. Cook from her juices. Grind one Cup of berries and 100 grams Luda (12-16 cubes) using a blender and add no more than a tablespoon of sugar.
Fruits of viburnum used in nutrition, they have beneficial effects on cardiac function, strengthens the contraction of the heart, are used as a multivitamin and a tonic remedy. Viburnum berries bitter to the taste, but frozen acquire a sour taste. By the way, of all the berries Kalina almost the sole has a bitterness, which is characteristic of good coffee and strong tea. Harvesting viburnum do, when the berries become soft after the first frost. It is about the end of October — November.