Chokeberry compote recipes for the winter

Chokeberry compote for the winter is easy to prepare, perfectly stored and is able to support the body in the cold season. The ruby ​​color and pleasant tartness of the berries are successfully combined with the aromas of garden berries, spicy herbs, and autumn fruits. By regulating the sweetness, as well as the concentration of the compote, you can make a healthy drink pleasant for children and indispensable for adults.

The benefits and harms of chokeberry compote

The unique composition of chokeberry berries (black chokeberry) endows it with many useful properties. One way to preserve tasty medicine for the rest of the winter is to prepare a bright ruby, healing drink. The benefits of chokeberry compote are due to the rich chemical composition of the berries, which suffers little from heat treatment.

Retinol, tocopherol, vitamins C, A, almost the entire series of group B are found in the pulp of the fruits.

The blackberry contains such valuable substances:

• iodine;
• selenium;
• manganese;
• molybdenum;
• iron;
• copper;
• fluorine and many other compounds.

The presence of tannins, terpenes, pectins, acids perfectly protects any blackberry product from souring in winter. These natural preservatives, each individually, also exhibit healing properties, and collected in one berry create a real elixir of health.

The active substances in the fruits of the chokeberry are balanced in such a way that they have a complex effect on several organs and systems at once:

1. Strengthen the body's immune defenses.
2. Treat vitamin deficiency, anemia, improve blood count.
3. Strengthen blood vessels, cleanse them of atherosclerotic deposits.
4. Reduces cholesterol and blood glucose levels.
5. Reduces blood pressure, serves as a mild diuretic.
6. Promote the elimination of toxins, radionuclides.
7. Protect from exposure to ultraviolet radiation.

Regular consumption of blackberry compote will improve brain function, enhance memory, and relieve stress. In winter, chokeberry drinks are taken to prevent colds, infections, depressions.

Black berries should be taken as a medicine, the overuse of which can harm your health. The concentration of compotes usually does not pose an overdose hazard. However, along with useful properties, chokeberry has a number of contraindications. It is not recommended to drink chokeberry compote under such conditions:

1. Personal intolerance to fruits.
2. Increased acidity of the stomach, ulcerative processes in the gastrointestinal tract.
3. Reduced blood pressure.
4. High blood clotting, thrombophlebitis.
5. Constipation tendency.

With care, they offer blackberry compotes to children under the age of 3 years. The content of black berries in a drink for a child should be minimal.

How to cook chokeberry compote correctly

One of the valuable properties of blackberry is its ease of preparation. The dense pulp is well stored in winter, does not require special processing before boiling. But the berries still have several features, taking into account which you can improve the taste of the compote.

Principles of making blackberry compote:

1. The longer the berry remains on the bushes, the sweeter it is. Bitterness and astringency decreases after the first frost. Previously harvested raw materials can be frozen in the refrigerator.
2. The collected fruits of the black chokeberry are carefully sorted out. Unripe specimens will taste bitter, dry and spoiled ones will affect the safety of compote in winter.
3. Sorted berries, if possible, are soaked in water 6-8 hours before boiling. This reduces astringency, softens the peel.
4. Wax plaque is removed from the surface by pouring boiling water over the fruits. If the chokeberry is more than 1 kg, it is convenient to blanch all the berries together for about 3 minutes in a large container of boiling water.
5. For the preparation of compotes for the winter, glass cylinders with a capacity of 3 liters are traditionally chosen. If desired, you can use a smaller container, respectively, calculating the amount of products for the recipe. All dishes for long-term storage of compote in winter must be sterilized.

For the preservation of black chokeberry blanks in winter, the amount of sugar and acid in the recipes is not of fundamental importance. These additives are designed to improve the taste and color of the drink. The juice of the fruit itself is a powerful preservative for winter sewing. You can make chokeberry compote without sweetening and adding citric acid.

The classic recipe for chokeberry compote

The ratio of sugar to chokeberry in recipes depends on personal taste. The traditional combination of sweetness, acidity and berry flavor is achieved according to a recipe where 1 kg of prepared berries accounts for 1 kg of sugar. The addition of acid softens the taste, and the color turns from an inky rich ruby.

Ingredients for 1 kg of black chops:

• sugar - 1 kg;
• lemon juice - 50 g (or 1 tbsp. l. powder concentrate);
• drinking water (filtered) - 4 liters.

A feature of recipes from black chokeberry in winter is the absence of a stage of boiling berries in syrup. Compotes are prepared by hot pouring, which preserves the maximum of useful substances. The berries give off the color and taste of the liquid gradually, infusing in jars already sealed for the winter.

Cooking classic compote for the winter:

1. First, all jars, lids, dishes and cutlery are washed and sterilized. For compote according to the traditional recipe, you will need dishes with a total capacity of about 6 liters.
2. The blanched blackberry is laid out in jars, filling them by ½ of the volume.
3. In a separate saucepan, boil the filling of sugar, water, citric acid. The boil time is about 3 minutes.
4. Jars of chokeberry are poured to the top with boiling sweet solution.
5. Cover the jars with lids without sealing.

The next stage of the classical method of preparing compote for the winter involves additional sterilization. For this, the jars are placed in a large pot filled with hot water. It is advisable to immerse the blanks in boiling water up to the hangers.

Warm up cans with a capacity of 0.5 liters for 10 minutes, liter - about 15 minutes, 3-liter - at least half an hour. After sterilization, the workpieces are rolled up tightly, turned over onto lids, and wrapped warmly for slow cooling.

Such compotes infuse faster, acquiring a characteristic taste and ruby ​​color. You can store the sterilized product at room temperature in winter.

A simple recipe for chokeberry compote

The chemical properties of berries make it possible to prepare drinks without sterilization and long-term cooking. The simplest recipe for chokeberry compote for storage in winter involves the following calculation of the bookmark of products:

• the syrup is prepared by adding 200 g of sugar to each liter of water;
• blackberry is measured when falling asleep in jars by eye, without weighing;
• the amount of chokeberry in a glass container should be at least 2/3 of the volume.

Chokeberry soaked in advance is poured into sterile jars and poured with boiling water. Covering loosely with lids, let stand for 10 minutes. The water is then drained into a large saucepan where the syrup will be boiled.

Based on the resulting amount of liquid, measure the sugar rate according to the recipe. The sweet solution is boiled for several minutes and again poured into the jars. Sealed containers are left upside down until they cool.

Blackberry compote for a 3 liter jar

Black mountain ash bears excellent fruit, the harvest from one bush is usually enough for a large number of blanks. Therefore, it is convenient to calculate products for blackberry compote for the winter immediately on 3-liter jars. To measure the components, you only need a container with a capacity of 500 ml.

Ingredients:

• chokeberry - 1 bank;
• citric acid - 1 tsp;
• 1 small orange;
• sugar - 1 can.

Black berries are sorted out, washed, poured over with boiling water. The orange is cut at random, removing all the seeds. Citrus fruits, when added together with the peel, should be scalded and wiped dry.

Cooking process:

1. A measured amount of mountain ash is poured into a 3 liter container.
2. Place circles or slices of orange on top.
3. Pour boiling water to the top and leave under the lid for 30 minutes.
4. The cooled water is poured into a saucepan, sugar and acid are added according to the recipe.
5. The syrup is heated for 5 minutes from the beginning of the boil and the berries are poured over it again.

Now the compote can be closed hermetically, wait until it cools and stored in a cool, dark place.

Blackberry compote for the winter without sterilization

The black chokeberry prepared without prolonged heating can be perfectly stored in winter and until the next harvest. But the hot-pouring method in recipes involves observing some rules:

1. Rowan is carefully sorted, removing all unripe, damaged or spoiled ones. All plant debris, leaves, twigs are removed. When soaking, they get rid of sand and adhering soil particles.
2. All raw materials and utensils in contact with the workpiece require sterilization with steam, boiling water or heating in the oven.
3. When using petioled blackberries in recipes, blanch the berries with a whole bunch.
4. To extend the shelf life of compote in winter, raw materials in cans must be poured twice, draining the water and subjecting it to boiling.
5. After tightly sealing, jars with hot compote are wrapped in a thick cloth, blanket or towel. This ensures self-sterilization of the workpieces.
6. The characteristic color of the compote appears 10-14 days after pouring. Until then, the drink may remain pale and does not have a pronounced taste.

Without warming up the sealed cans, you can prepare compotes for the winter from black chops according to many recipes. The main thing is to make sure that all additives (berries, fruits, leaves) are washed and blanched.

Blackberry compote with cherry leaf

Adding fruit tree leaves to the recipe gives the aronia drinks a brighter flavor. Chokeberry compote with cherry leaf has such a pronounced aroma that it is difficult to determine the main ingredient.

To prepare 3 liters of compote, you will need:

• blackberry - not less than 0.5 kg;
• sugar - 0.5 kg or more (to taste);
• cherry leaves (fresh or dried) - 15 pcs.;
• cherry juice - up to 250 ml;
• water - about 2 liters.

The recipe differs in the way the filling is prepared. Cherry leaves are infused in the syrup to give off the aroma.

Cooking process:

1. The leaves are washed and divided into two parts. One half is placed in a saucepan, filled with water and boiled for 5 minutes.
2. The prepared berries are steamed with the broth together with the leaves and left for 8 hours to soften.
3. The rowan is laid out in jars, and the infusion is boiled with sugar and the remaining leaves for another 5 minutes.
4. At the end, the juice is poured in and, after waiting for a boil, the syrup is removed from the heat.
5. The leaves are removed with a slotted spoon, and jars of berries are filled with a hot composition.

Depending on the way of storage in winter, the jars are sealed immediately or after sterilization.

Sea buckthorn and chokeberry compote

The value of blackberry compote increases many times when sea buckthorn is added to the recipe. This drink is especially useful in winter, during colds and lack of vitamins.

Composition:

• sea ​​buckthorn - 250 g;
• blackberry - 250 g;
• sugar - 250 g;
• water - about 2 liters.

The berries are poured into a 3-liter sterile container, poured with hot syrup. Blackberry and sea buckthorn compote, unlike other recipes for the winter, must be sterilized before rolling with lids.

Plum and chokeberry compote

Autumn fruits go well with chokeberry in compotes. Late varieties of plums can be used in recipes by adding them equally with chokeberry.

Approximate composition for a 3 liter can of compote:

• plum (red varieties with a detachable bone) - 300 g;
• black mountain ash - 300 g;
• sugar - 500 g;
• water - 2 l.

The plum is washed, divided into halves, removing the seeds. The blackberry is prepared as standard. Raw materials are poured into jars and then compote is prepared for the winter by hot pouring. In plum and blackberry compote, the amount of sugar in the recipe is changed arbitrarily, depending on the desired sweetness of the finished drink.

Frozen chokeberry compote

After exposure to low temperatures, dense, black chokeberry more readily gives color and nutrients to the solution. The blackberry skin becomes porous after thawing, and the berry does not need to be soaked or blanched for a long time.

The ratio of products can be taken from any recipe, but the preparation process for the winter is somewhat different.

Frozen chokeberry raw materials are placed in cooking utensils, sugar is added, acid is added. Fill the mixture with water, bring it to a boil and heat for another 10 minutes. Compote is poured into hot cans and sealed without sterilization; in winter, such a drink will be perfectly preserved at normal temperature.

How to cook blackberry compote with grapes

Compote from white or pink grapes may appear fragrant but pale. Blackberry is a good option to combine in recipes with this fall berry. Moderate astringency and bright, rich color will give grape blanks for the winter a special appeal.

Composition:

• loose grapes - 300 g;
• chokeberry - 100 g;
• sugar - from 300 to 500 g;
• water - about 2.5 liters.

Boil the syrup and pour the berries into it as standard. The recipe lists the ingredients for a 3 liter can. Yeast microorganisms are present on the grape skins, so the compote should be poured with hot syrup at least 2 times if the drink is prepared for the winter.

Chokeberry compote with orange

Citrus aromas pleasantly diversify the compotes. The oranges added to the black chokeberry create an unexpected combination reminiscent of the taste of cherries. To obtain such an effect, it is enough to add 1 orange to 3 liters of compote in any basic recipe.

Features of the use of citrus fruits in recipes for chokeberry preparations for the winter:

• an orange, chopped with the peel, is processed along with the black chokeberry;
• when using juice, it is added to the syrup before the end of cooking;
• It is permissible to boil the zest together with the syrup to give off the aroma.

Otherwise, drinks for the winter are prepared as standard. Oranges in chokeberry compote for children are sometimes replaced with tangerines. Citrus fruits are added to recipes in an amount of no more than 200 g per 3 liters of drink.

Blackberry and pear compote

The drink with a bright ruby ​​color and a “duchess” flavor is very popular with children. Pears for harvesting for the winter are chosen with a dense skin and pulp that retain their shape when heated.

Bookmark rates for one can (3L):

• pears - from 0.5 to 1 kg;
• sugar - from 1 cup to 500 g;
• blackberry fruits - from 100 to 500 g (depending on the desired taste).

Large pears are cut into quarters. For the recipe, it is convenient to use small varieties, adding the whole fruit, cutting off the tails. Raw materials are placed in jars along with berries and canned with hot syrup. It is advisable to sterilize the pear and chokeberry compote for preservation during the winter.

How to cook chokeberry compote with raspberries

The addition of berries creates the main accent of taste in blackberry compotes, which in itself does not have a bright aroma. Raspberry drink gets rich color and noble astringency from chokeberry.

Composition:

• raspberries with dense pulp - 600 g;
• chokeberry (fresh) - 400 g;
• sugar - to taste (from 400 g);
• water - 1.5 l.

The peculiarity of cooking such a compote is the need to combine dense blackberry berries with tender raspberry pulp, which is prone to boiling. To combine such different components in one recipe, proceed as follows:

1. Washed black chops are blanched in water for about 10 minutes.
2. Raspberries are not boiled, but immersed in the same boiling composition, without removing from the sieve. After 1 minute, the blanched raw material is quickly removed.
3. Blackberries and raspberries processed by this method are poured into jars and poured with boiling syrup.

The cans can be immediately sealed, wrapped and left to self-sterilize.

Chokeberry and currant compote

Both berries give a similar color in drinks, and the taste of the compote will undoubtedly be currant. An approximate bookmark of products for a recipe for the winter looks like this:

• black currant - 500 g;
• blackberry - 1 kg;
• sugar - 1 kg;
• water - 3 l.

Sorting and preparing two berries is painstaking work. The tails should be removed from currants and black chokeberries. It is convenient to do this with scissors.

Both types of black fruits are cooked together: pour into a large saucepan, add sugar, pour in water. Bring the mixture to a boil over moderate heat, stirring occasionally, and let it simmer for another 5 minutes.

Clean jars are filled with hot compote to the brim, closed with tight lids, and left to infuse. For successful storage in winter, you can sterilize the workpieces.

Black mountain ash compote with lemon and mint recipe

Lemon is a classic blackberry companion in any recipe. Ink berry compote, when acid is added, becomes transparent and reddish, enriched with vitamins, and acquires a sweet / sour balance.

Features of cooking compote:

1. For preparation, they take the classic combination from the basic recipe, in which the powder product is replaced with natural lemon.
2. Citrus fruits for black chokeberry compote can be cut into large rings along with the peel and placed on top of the mountain ash in jars.
3. Containers filled with chokeberry 2/3, with stacked lemon slices, are poured with boiling water. Defend for 10 minutes and decant the liquid into a saucepan.
4. The syrup is cooked according to the standard scheme, increasing the amount of sugar by 100 g for each lemon in excess of the recipe.
5. 2-3 sprigs of mint are added at the end of cooking in sweet syrup and allowed to brew for at least 15 minutes after turning off. Then the fragrant herb should be removed.

Blanks in jars are poured with hot syrup and insisted for up to 10 days before tasting or sending to the pantry for the winter.

How to cook chokeberry and cherry plum compote

Cherry plum is a rather acidic product and perfectly balances the natural astringency of black chops in compotes.

Composition for 1 can (3 l):

• ripe cherry plum fruits - 400 g;
• blackberry berries - 200 g;
• sugar - 1 kg;
• water - about 2 liters.

Before blanching, each cherry plum should be chopped. So the raw materials will not crack and the compote will not become cloudy.

Preparation:

1. The prepared cherry plum is blanched with the black chokeberry for several minutes.
2. The fruits are poured into a jar and poured over with boiling water. Defend for 10 minutes.
3. The liquid is separated by filtering through a special lid with holes.
4. A syrup is prepared from strained water and the entire portion of sugar, heating the mixture until it boils.
5. A hot sweet solution is poured into containers with fruits, filling them completely.

The blanks are sealed with sterile lids and defended by turning them upside down until they cool. For the winter, the seams are removed in a cool place.

Black and red mountain ash compote

Both types of berries are processed in the same way, so you can mix the fruits equally for recipes. The addition of red mountain ash increases astringency and adds bitterness to compote. In any recipe where part of the blackberry is replaced with red mountain ash, it is permissible to increase the rate of sugar and acid to taste.

When blanching the fruit mixture, a little salt is added to the water, which neutralizes some of the bitterness. For the rest, they act according to any given recipe, not exceeding the norm for laying the mountain ash mixture - 1/3 can.

Rules for storing blackberry compotes

Blackberry is well stored and in itself is a preservative for other products in compote, when harvested for the winter. Drinks are usable for a year after canning.

Some storage features:

• preparations for the winter with black chokeberry should be protected from light;
• in a cellar or other cool place, compotes can be stored for up to 24 months;
• the use of pitted ingredients (cherries, cherry plums) in the recipe reduces the shelf life to 6 months.

Conclusion

Chokeberry compote for the winter is a delicious way to preserve the benefits of the berry. Bright drinks with a variety of compositions prove that support for the body in the cold season can be tasty and varied. The strong medicinal properties of black chokeberry in compotes acquire a mild, sparing effect and do not harm the body when taken in moderation.

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