Viburnum compote: recipe

Kalina has a rather specific taste that not everyone likes. Its inherent bitterness does not allow the use of berries for some dishes. However, you can make a wonderful compote, which will become a real boon in winter. Next, we will consider some options for preparing this healthy drink.

Important points

To prepare viburnum compote for the winter, you need to familiarize yourself with some tips:

1. Most people don't like the bitterness of viburnum. Therefore, I would like to preserve the aroma and taste of the berries, but get rid of their inherent bitterness. It turns out that this is very easy to do. It is enough just to leave the viburnum in the cold. It is not advisable to pick these berries before frost. If there is no way to wait, then you can simply place the berries in the freezer for a while. The result will be the same.
2. But even after cold treatment, the bitterness will not completely go away. Therefore, you should not spare sugar while making compote. The syrup for this compote is prepared in a 1/1 ratio, as much water, the same amount of granulated sugar.
3. Properly prepared viburnum compote has a high concentration of juice and sugar. For this reason, it should be diluted before use.
   
4. Viburnum is an incredibly healthy berry that contains vitamins A, E and ascorbic acid. But still, it can hurt. For example, this berry can greatly lower blood pressure, which affects blood clotting. Those who are going to do any operations in the future or have problems with blood clotting are prohibited from drinking such a drink. Those with low blood pressure, as well as pregnant women, should not drink viburnum compote either. Children are given a berry drink with great care and in small quantities. But for hypertensive patients, viburnum compote will be very useful.
5. It can be rolled up for the winter and stored for a long time. To do this, the prepared compote is poured into sterilized jars and rolled up with lids, which are pre-boiled in water.

Viburnum compote recipe

A three-liter jar will need the following amount of ingredients:

• two kilograms of viburnum;
• 750 grams of granulated sugar;
• 750 ml of water.

Compote preparation:

• Viburnum berries must be poured into a colander and dipped right in it into cold water.
• Then water is boiled in a large saucepan and berries are lowered there along with a colander for 2 minutes.
• The colander is set aside so that the glass excess water. Meanwhile, the table is covered with paper towels and berries are sprinkled on them.
• While the viburnum is drying, you can sterilize the cans. Then berries are transferred to the prepared container.
• In a saucepan, boil 750 ml of water and add granulated sugar in small portions. It must be mixed thoroughly so that the syrup becomes homogeneous.
• Viburnum is poured with still hot syrup.
• A saucepan is placed on the fire, in which you need to put a towel or a wooden board. So much water is poured into it so that it reaches the shoulders of the jar. We put a jar of compote in this saucepan and cover with a lid on top.
• You need to sterilize the compote for at least 30 minutes. Banks of smaller volume sterilize 10-15 minutes less.
• When the allotted time expires, the can is taken out using a special tack. Then it is rolled up and set aside until it cools completely. In this case, the container should be wrapped in a warm blanket. When the compote has completely cooled down, you will need to transfer it to a suitable cool place for further storage.

Viburnum and apple compote

This recipe is for a 3 liter can. This will require the following components:

• half a kilogram of apples;
• 300 grams of viburnum berries;
• 500 grams of granulated sugar;
• two liters of water.

The drink is prepared as follows:

1. The berries should be washed and dried as in the previous recipe.
2. The apples are washed, cored and cut into small wedges or in any other convenient way.
3. The required amount of water is poured into the pan and brought to a boil. All the sugar is poured there. The syrup is stirred until the granulated sugar is completely dissolved.
4. Further, chopped apples and viburnum are added to the boiling syrup. The contents are brought to a boil and cook for 10 minutes.
5. Then the hot drink is poured into a sterilized jar or several smaller containers. After that, the container is rolled up with a sterilized lid and wrapped if desired.
6. After cooling, the containers are transferred to a suitable storage location during the winter.

This recipe does not include sterilization. It has a rather rich taste with a slight apple flavor, but not as concentrated as a compote from one viburnum. The drink can be diluted with water before use.

Viburnum compote with oranges

Ingredients for a three-liter container:

• one and a half kilograms of viburnum;
• half a kilo of orange;
• 750 ml of water;
• 1 gram vanillin;
• 750 grams of granulated sugar;
• 5 grams of ground cinnamon.

The cooking process is as follows:

1. The oranges must be washed and cut into semicircles. All bones must be removed from them.
2. Viburnum berries are washed and dried on a paper towel. Alternatively, the viburnum can be placed in the oven for a few minutes.
3. Boil water in a large saucepan, add granulated sugar and dissolve it completely.
4. After that, chopped oranges, viburnum, vanillin and ground cinnamon are thrown into the sugar syrup.
5. The contents are boiled until the berries begin to burst.
6. Then the drink is poured into cans and rolled up with lids. Of course, everything must first be sterilized.
7. The jars are turned over and left to cool completely. Then the containers are transferred to a cool place.

Conclusion

In this article, we examined the benefits and harms of viburnum. We are sure that those who are not contraindicated with these berries will definitely like the compote made from it. You can prepare such a drink from the most affordable ingredients. Try it!

Recommended entries

How to cook pumpkin compote with apples

Currant Mojito compote recipes for the winter

Red and black currant and orange compote: recipes for the winter and for every day

Apple and currant compote (red, black): recipes for the winter and for every day

Strawberry and currant compote (black, red): recipes for the winter and for every day

Blueberry compote for the winter without sterilization

Oranges and lemons compote

Fig compote

Lingonberries in their own juice