Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.
But.
If in your home forest are living greedy birds, you should pick them as soon as possible and leave in deep freezer at least for 3 hours.
Rowan Berries and Apple Pork. Pihlaka- õunaliha
A autumn dinner. Bitterness of rowan berries and sourness of apples complements sweet pork.
Ingredients
- 4-6 slices of pork
- 1 clove garlic
- 1/2 cup of rowan berries
- 2-3 apples
- honey
- brandy
- salt and pepper
Directions
- Mix together peeled and sliced apples, rowan berries and season with brandy and honey. If your apples are too sweet, add some acid (lemon, wine-vinegar)
- preheat oven
- Fry meat slices in very hot pan for a short time, until the slices are lightly browned. Season with salt and pepper
- Pour half of apple mixture into an oven pan/casserole. Add meat slices and remaining apple mixture.
- Bake at 200 C for 20- 40 minutes, depending on what kind of pork piece you choose, until meat is ready
.
Estonian Cuisine. Eesti Toit. 
Looks and sounds very Estonian in ingredient choice and methodology – unfortunately no rowanberries in this country to the best of my knowledge . . . so have to look on with envy . . . 🙂 !
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