Spicy mountain ash for a festive feast

I offer you, dear housewives, perhaps the most unusual dish from my cookbook. I agree that this recipe is for an amateur, because not everyone likes the taste of mountain ash, everyone knows that it is bitter!
I use canned mountain ash mainly as decoration for other dishes. Just imagine how it looks, for example, a baked bird decorated with such a rowan tree. The main thing is that the berries can be stored for several months. I like to surprise my guests on New Year's Eve or on my birthday (and I have it in the spring).
So, the rowan brushes are washed in running cold water, and we sort them out, the bad berries need to be removed. Pour boiling water over the sugar and stir well until completely dissolved. Add vinegar and bring to a boil.
We sterilize the cans. rowan along with the leaves are tightly packed in jars and filled with boiling marinade. We roll it up and put it in a warm place. I usually cover the jars with a warm blanket for a few days. Then I store canned mountain ash at room temperature.
I serve spicy ryabinka as an appetizer or as decorations for meat and poultry dishes.