16 sea buckthorn compote recipes

Sea buckthorn compote is a tasty and healthy drink, as well as one of the options for preserving berries, the purpose of which is to preserve them for a long time. The product can be well stored in a cellar or in room conditions, after processing it almost does not lose vitamins and remains as amazingly tasty and aromatic as in its original fresh form. There are many recipes that can be used to prepare sea buckthorn compote - from the classic one, when the drink is prepared from the berries of this plant alone, as well as with the addition of other ingredients: various fruits, berries and even vegetables.

Useful properties of sea buckthorn compote

The benefit of sea buckthorn compote is that it contains a lot of vitamins, especially ascorbic acid, which is more in these berries than in citrus fruits. Vitamin C is a well-known antioxidant that helps maintain youthfulness and boosts immunity, just like tocopherol and carotene. Sea buckthorn also contains B vitamins, phospholipids, which normalize fat metabolism, and this allows those who consume it to maintain normal weight. In addition to vitamins, it contains important minerals:

• iron;
• magnesium;
• calcium;
• manganese;
• sodium.

Sea buckthorn is used for nervous disorders, skin diseases, hypovitaminosis, metabolic disorders, cardiovascular diseases. It is valued in folk medicine as a good remedy to help restore strength lost after illness. Sea buckthorn will be useful for pregnant women as a source of folic acid, which is important during this period.

Interestingly, in addition to fresh berries, they also use frozen ones, which are harvested in season and stored in the refrigerator. They are no less useful and are always available, even in winter colds.

How to preserve maximum vitamins during heat treatment of sea buckthorn

To cook sea buckthorn compote the most useful, when preparing it, it is necessary to take into account some technological features. Berries for it are selected only when fully ripe, dense, but not overripe. They are sorted out, thrown away all unusable, that is, too small, dryish, spoiled, rotten. The rest are washed under running water and left to glass with water.

In order to maximize the benefits of sea buckthorn compote, it is permissible to cook it only in enameled or stainless steel dishes, aluminum cannot be used (vitamins in it will be destroyed). You can cook the product for future use, using sterilization or without it - it depends on the specific recipe. Sea buckthorn berries are dense and do not crack under the influence of boiling water, therefore, to add saturation to the compote during the preparation process, you need to cut off the sepals from them.The finished drink can be kept in the refrigerator or poured into cans and put in a dark, cool and always dry place: there they will last longer.

The benefits and harms of sea buckthorn compote for children

Fresh and frozen sea buckthorn for children, it is a source of vitamins for a growing body, as well as a good prophylactic agent that helps to fight colds, and just a tasty treat that children will not refuse.

The berries of this plant are allowed to be given to children over 3 years old; they can cause allergies in babies up to this age. Therefore, children need to be taught to them gradually - give 1 pc. a day and monitor the reaction of the body.

How to cook frozen sea buckthorn compote

Frozen berries of this plant can be sent to boiling water without preliminary defrosting. You just need to cook syrup from water with granulated sugar (for 1 liter 200-300 g) and add sea buckthorn there. Bring to a boil again, boil for 5 minutes. and remove from heat. Let cool and pour into cups. You can cook frozen sea buckthorn compote at any time of the year, even in winter, as long as it is available. Other frozen berries can be added to the recipe for frozen sea buckthorn compote, which will give it a peculiar taste and aroma.

The classic recipe for fresh sea buckthorn compote

Such a drink is prepared according to the classical technology, as well as from other berries or fruits. First you need to sterilize the jars, then fill them with washed sea buckthorn by a third and pour boiling water over them to the top. Cover with tin lids and leave for 15 minutes. for pasteurization. After that, you need to drain the liquid back into the pan and reheat it. Pour 200 g of sugar into 3-liter jars, pour boiling water and roll up the lids. In them, sea buckthorn can be stored throughout the winter if you put the jars in an unlit and cool place.

Recipes of sea buckthorn compotes with the addition of berries, fruits, vegetables

Sea buckthorn compote can be cooked not only according to the classic recipe. There are many other options where sweet berries, some vegetables or fruits are used together with the main raw materials.

Sea buckthorn and apple compote

This is one of the most proven combinations, as everyone loves apples. But since both have a sour taste, more sugar must be added to the prepared compote (300-400 g per 1 liter of water). The ratio of sea buckthorn and apples should be 2 to 1. The process of preparing this type of compote is no different from the classic one. When the jars with sea buckthorn have cooled, they need to be placed in a basement or cellar for long-term storage.

An original combination, or sea buckthorn and zucchini compote

This version of the drink involves adding fresh young zucchini to the sea buckthorn, cut into small pieces. You will need: 2-3 tbsp. berries, 1 medium zucchini, 1.5-2 tbsp. sugar for each 3-liter jar. The cooking process is as follows:

1. Peel the zucchini, cut lengthwise and cut into half rings about 2 cm thick.
2. Put as many zucchini and berries in jars so that they fill them by 1/3, pour boiling water on top, leave for 15-20 minutes.
3. Then drain the water and boil it again, pour vegetables and berries and roll up the cylinders with tin lids.

Sea buckthorn and lingonberry compote

To prepare a vitamin drink according to this recipe, you will need 2 glasses of sea buckthorn, 1 glass of lingonberries and 1 glass of sugar in a 3-liter jar. The berries need to be washed and poured into pre-sterilized containers, filling them in a third. Pour boiling water under the neck, cover and leave to cool for 15-20 minutes. Drain the liquid, boil it again, pour it into the jars and close the lids.

Vitamin boom, or pumpkin compote with sea buckthorn

This is a recipe for sea buckthorn compote for children, which has a unique bright aroma and taste, and thanks to pumpkin it can be called a real vitamin bomb.For cooking this type of compote, you will need ingredients in equal proportions:

1. The vegetable must be peeled, washed and cut into small cubes.
2. Pour into jars, filling them by about 1/3, and pour boiling syrup at a concentration of 1 cup per 2 liters of water. After a 15-minute infusion, drain it back into the saucepan, boil and pour again into the jars.
3. Store the finished product in a cool and dark place.

Cranberry and sea buckthorn compote

A great way to replenish vitamin stores in the body is to prepare sea buckthorn-cranberry compote. It will require a lot of sugar, since both berries are quite sour. So, you need to take:

• sea ​​buckthorn and pumpkin in a ratio of 2 to 1;
• 1.5 cups of granulated sugar per 3 liter jar;
• as much water as you need.

Sort the berry raw materials and wash, arrange in containers, filling them no more than a third, and pour boiling sugar syrup on top. After it has cooled down a little, drain it into a saucepan, boil and pour the berries over again.

Three in one, or sea buckthorn, apple and pumpkin compote

A drink made from sea buckthorn and 2 more ingredients: pumpkin and any kind of apples will be very useful. All components need to be prepared: rinse, cut the fruit into slices, peel and seed vegetables, cut into small slices. Pour into 3-liter jars in layers, pour boiling water with sugar (about 1.5 cups per bottle). Leave to infuse for 10 minutes, boil the syrup and pour the raw material over it again. Such a pleasant yellow color and sweet taste, sea buckthorn compote should appeal to children.

Sea buckthorn compote with chokeberry

For a 3-liter cylinder you need to take

• 300 g sea buckthorn;
• 200 g of mountain ash;
• 200 g sugar;
• water will go a little more than 2 liters.

Before canning, the berries need to be prepared: sort out, remove the spoiled ones, wash the remaining ones and put them in pre-sterilized and dried jars. Pour boiling syrup into them, leave to pasteurize for 15 minutes. After that, carefully drain the liquid into a saucepan, boil again and pour into cylinders. Cylinders sealed with tin lids must be turned upside down, wrapped up with something warm. The next day, when they cool down, move them to the cellar or basement to other blanks for storage.

Cooking sea buckthorn compote with black currant

This is a simple recipe for sea buckthorn compote and one of the most popular garden berries - black currant. The ratio of products should be as follows:

• 2 to 1 (sea buckthorn / currant);
• 300 g of granulated sugar (per 3-liter bottle).

Before immersion in jars, you need to sort out all the berries, select the spoiled ones, remove the stalks from the rest, rinse them and dry a little. Arrange the berries in jars, pour boiling syrup into them and leave to pasteurize for 15-20 minutes. Then boil again, pour a second time, and then roll up the lids. Store as usual.

Sea buckthorn and cherry compote recipe without sterilization

This recipe for sea buckthorn compote also implies such a combination. For him, you need berries in a ratio of about 2 to 1, that is, 2 parts of sea buckthorn to 1 part of cherries. Sugar - 300 g per 3 liter bottle. There are no differences in the sequence of preparation of this compote with the previous recipes: wash the berries, put them in jars, pour in syrup. After 15 minutes have passed, drain it into the same saucepan, boil it again and pour the cylinders over the necks with it. Wrap in something warm and leave to cool.

How to cook sea buckthorn and barberry compote

To make a drink according to this recipe, you will need 0.2 kg of barberry and 300 g of sugar per 1 kg of sea buckthorn. All berries must be sorted out, all spoiled ones should be removed from the mass, the remaining fruits should be washed and scattered over the banks in thin layers. The volume filled with berries should be 1/3 of them. Sequence of execution:

1. Sterilize lids and jars, fill with berries and pour syrup to the top.
2. After 20 minutes of pasteurization, drain the liquid, boil again and pour the cherries with sea buckthorn.
3. Seal with lids and leave to cool.

Sea buckthorn and peach compote

In this case, the ratio of the ingredients will be as follows: for 1 kg of sea buckthorn, 0.5 kg of peaches and 1 kg of granulated sugar. How to cook:

1. It is necessary to cut the washed peaches into 2 parts, remove the seeds and cut into small slices.
2. Sort out and wash the sea buckthorn berries.
3. Transfer both of them to sterilized jars and pour hot syrup on top prepared at the rate of 300 g per 1 liter.
4. Leave for 20 minutes, and then pour the berries over again.
5. Put the jars to cool, then transfer them to the cellar.

Sea buckthorn compote with lingonberries and raspberries

You can also make sea buckthorn compote with the addition of sweet raspberries and sweet and sour lingonberries. In this case, for 1 kg of the main ingredient, you will need to take 0.5 of the other two and 1 kg of sugar. Distribute all this among the banks, filling them with no more than one third. Pour in hot syrup, leave to infuse for 15-20 minutes. After that, pour the liquid back into the pan, boil, pour the berries a second time and roll up the jars with lids.

Sea buckthorn compote with grapes

For sea buckthorngrape compote take ingredients at the rate of 1 kg of grapes, 0.75 kg of sea buckthorn berries and 0.75 kg of sugar. They are washed, allowed to drain, and distributed throughout the jars. The containers are poured with hot syrup and left for 20 minutes. Then the compote is poured into a saucepan, boiled again and its jars are poured, this time finally. Roll up lids and wrap up for 1 day.

How to cook sea buckthorn compote in a slow cooker

You can cook sea buckthorn compote not only on a gas or electric stove, but also in a multicooker. It is convenient, because there is no need to do everything manually, it is enough to pour all the components of the compote into the bowl of the device, press the buttons and that's it. Sample recipe:

1. 400 g of sea buckthorn and 100 g of sugar in 3 liters of water.
2. All this must be put into a multicooker, select the "Cooking" mode or similar and prepare the drink for 15 minutes.

The second recipe for compote in a slow cooker: sea buckthorn in combination with apples:

1. You need to take 3 or 4 ripe fruits, peel and cut into thin slices.
2. Put them in a bowl and pour 1.5 cups of sea buckthorn berries and 0.2 kg of sugar on top of them and add water.
3. Cook for 15 minutes.

And one more recipe for compote from this wonderful berry:

1. Put 200 g of sea buckthorn, 200 g of raspberries and 0.25 kg of sugar in a slow cooker, add water.
2. Turn on the device and after 15 minutes. get the finished product.

Terms and conditions of storage of sea buckthorn blanks

Sea buckthorn compote will be useful only if it is stored correctly. You can leave cans in the room, but this is not entirely correct. The best conditions for storing any preservation are the temperature not higher than 10 ˚С and the absence of lighting, therefore it is advisable to transfer the cooled compote to the cellar or basement. The shelf life of the sea buckthorn product is at least 1 year, but not more than 2-3. It is not recommended to store it longer - it is better to prepare a new one.

Conclusion

Sea buckthorn compote is a drink, remarkable in its taste and useful properties, which can be prepared at home. For him, both fresh and frozen berries are suitable, as well as other ingredients that can be found in the garden or vegetable garden. The process of preparing and storing sea buckthorn compote is simple, so any housewife can handle it.

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