Almost Turkish Recipes

Cornelian Cherry Marmalade (Kızılcık Marmelatı)


























There are two Farmers markets in my hometown; one is on Tuesdays, the big one is on Fridays. We got these cornelian cherries from the Tuesday market so that my mom could make my favorite marmalade. My mom's cornalian cherry marmalade is the best I know, so here's the recipe--and this one is really Turkish.


























1 ½ kilo cornelian cherry (after you pit them, you’ll have approximately one kilo)

2 kilo sugar (approximately 8 cups) 1 1
2 cups water
1/4 tsp citric acid



















-Wash cornelian cherries and boil them in a big pot with 2 cups of water for 15-20 minutes or until they are soft.
-Once they cool down, smash them in a colander in small patches. You’ll have cornelian cherry puree in the end.
-Mix 8 cups of white sugar and the puree in a big pot, and cook on medium heat. Once it starts boiling, check the time; cornelian cherry marmalade will be ready in 6 to 7 minutes. Do not let it boil more than 7 minutes.
-When it starts boiling, there will be pink foam on top. Remove the foam with a spoon.
-A minute before you turn it off, put ¼ citric acid (it preserves that magnificent color and prevents crystallizing)

























Since cornelian cherry is one of those fruits that has a jelly-like structure, you need to put marmalade into jars when it’s still hot

18 comments:

  1. I don't think I have ever seen this kind of fruit. I am not sure we use it in Italy: very interesting.

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    Replies
    1. The best fruit for jam for me

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  2. Anonymous7:42 AM

    oh my God my grandmather used to make this in ma country is call syryp thane is very good to make lemonade to

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  3. Anonymous10:58 AM

    Kizilcik meyvasi nerden cikar? Siz nerelisiniz?

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  4. Anonymous10:59 AM

    pardon birden fazla msj yollamisim :)

    ReplyDelete
  5. Anonymous,
    Kizilcik yogunlukla Karadeniz'de bulunsa da Turkiye'nin hemen hemen her yerinde bulunur. Bazi yerlerde 'kiren' olarak da bilinir. Ben Trakyaliyim.

    ReplyDelete
  6. this fruit is very good , and if you it that, you will never get cancer

    ReplyDelete
  7. Anonymous10:01 AM

    In Blacksea region it iscalled Kiren as Burcu told, in Mediterrenian regin it is called Ergen.

    :)

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  8. in the balkans they are called drijenak

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  9. Anonymous1:43 AM

    in the balkans they are called drijenak

    ReplyDelete
  10. Anonymous4:09 AM

    In Greece we call it "Krana" and it is been used here since antiquity.

    ReplyDelete
    Replies
    1. Anonymous1:55 PM

      In Albania we call them "Thana" before the greeks!

      Delete
  11. I leave in Melbourne. Where can I purchase the berries here?

    ReplyDelete
    Replies
    1. Anyone to help Faiman?

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    2. Anonymous2:03 AM

      In Albania,or Greece :)

      Delete
  12. We have a tree here in New England, and the berries do make a great jelly.

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  13. Anonymous5:08 AM

    I have a wild cornelian tree (cornus alba), in Italian "corniolo selvatico", in my garden here in central Italy. At the moment (beginning September) it is full of almost ripe berries. They yield a marvellous, rather tart jam, great for breakfast on toast or in puff pastry overs, as well as to accompany ripe cheeses like roquefort, pecorino or stilton.

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  14. Its Cornus Mas. Has a light greenish -yellow flower in early spring. Delicious jam, just made some.

    ReplyDelete

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