Chokeberry Compote: 8 Recipes

Chokeberry has a lot of useful properties due to the large list of useful elements and vitamins contained in the composition. Berry removes toxins and poisons, normalizes cholesterol levels, has light diuretic properties, partially fights atherosclerosis and radiation sickness. In addition, compote on the basis of black insects eliminates constipation, supports immunity in the cold period, has a preventive effect in cases of thyroid disease.

Compote from chokeberry: classic

• lemon - 30 gr.
• granulated sugar - 480–500 g.
• Black Carp - 550 gr.
• drinking water (drinking water) - 2.4 l.

1. The recipe is simple to implement, as the berry is poured with a hot, sweet base in one stage. Reusable boiling and infusion are excluded. All of these ingredients are shown in a 3 l can.
2. First, prepare the containers in which the drink will be poured. Wash them with soda, rinse and dry well. Even a drop of moisture will contribute to oxidation and deterioration.
3. Sort black chokeberry, select only healthy berries. Take scissors for manicure, cut tails. Do not damage the shell. Wash the fruit under the tap and dry on towels.
4. Send rowan in sterilized container, add sliced ​​lemon (pitted). Separately, pour in table water in a saucepan, mix with sugar. Bring to a boil and completely dissolve the sand.
5. When the sweet base becomes homogeneous, boil it for another 3 minutes. After the allotted interval, pour the syrup to the black wolf and shake the jar. Fill the container under the neck, so that air does not accumulate at the top.
6. Immediately tighten the container with the contents of the tin, wrap the old jersey over the can. Allow the drink to cool, after a day, transfer to the cold for long-term preservation.

Compote from chokeberry and cherry

• natural cherry juice (fresh marc) - 235-240 ml.
• black chokeberry - 650 gr.
• filtered water - in fact
• cherry leaves (preferably dry) - 12 pcs.
• granulated sugar - 0.5 kg.

1. The ideal option for harvesting cherry leaves is the period from March to April. However, you can take not dried, but fresh leaves. Cherry juice is added instead of citric acid.
2. First prepare the raw materials. Go through the black chokeberry, remove the branches, leaves, cut off the tails with nail scissors. Rinse the berry and dry on towels.
3. If the cherry leaves are fresh, wash them. It is enough to rinse the dry structure and blot with napkins. Measure half the volume of the leaves, mix with 0.5 liters. clean water, sugar, put on the stove.
4. Boil, wait another 5 minutes and turn off the heat. Mix black chowder with the cooled broth, leave for 7 hours. When the time comes to an end, catch the berry with a slotted spoon.
5. Add leftover leaves and cherry juice to the infusion, simmer on medium heat for 6 minutes after boiling. Have blanching the berries: put them in boiling water for 3 minutes, then immediately transfer to the icy water.
6. Put cooled mountain ash into sterilized dry jars, add syrup. Put the jar in the pot, pour boiling water over the hanger. Pasteurize compote for half an hour at a moderate boil.
7. When the time has passed, twist the drink with the lids, wrap up the jersey and leave it upside down until it cools (10-14 hours). Then transfer the compote to cold.

Compote from chokeberry and currant

• granulated sugar - 0.75 kg.
• black chokeberry - 1 kg.
• currants (preferably black) - 0.5 kg.
• drinking water - 3 liters.

1. First of all, do the most time consuming part. Go through the currants and black aprons, get rid of foreign debris, twigs, leaves, tails. Rinse each type of fruit alternately under a tap, and dry.
2. Pick up a heat-resistant cookware for cooking volumes from 4 liters. Pour in it rowan with currant, granulated sugar. Knead the contents gently with your hand.
3. Fill with water, leaving some space for boiling liquid. Send the container to the fire, stir until the sugar particles are dissolved. When this happens, make the contents for another 6 minutes.
4. Rinse the containers thoroughly with soda, boil them and dry.Similarly, sterilize the caps. Then pour the finished compote and seal it. Cool it upside down, clean in cold.

Compote from chokeberry and apples

• lemon juice - 60 ml.
• water - 2.3 l.
• apple variety “Antonovka” - 0.3 kg.
• chokeberry - 350 gr.
• granulated sugar - 330 gr.

1. Wash the apple, cut the core with a special knife. Do not remove the peel. Chop each fruit into 4-6 sections to get beautiful dolechki.
2. Put the apples in a saucepan, sprinkle with lemon juice and mix. Such a move will save the fruit from darkening. Sort blackberries, remove tails, rinse and dry.
3. After sterilizing the containers, send the fruit and berries to a dry container. Boil water, pour it over the neck of the dish. Close the nylon, wait 7-10 minutes.
4. Drain the liquid, mix with sugar, put on the fire and wait for the particles to dissolve. When the syrup is ready, boil it back to the berries and fruit in a boiling state. Immediately roll up and let cool.

Compote from chokeberry and sea buckthorn

• drinking water - 2.2 l.
• sea ​​buckthorn - 0.45 kg.
• granulated sugar - 0.3 kg.
• Black Carp - 270-280 g.

1. The ingredients are based on a three-liter jar. First, take a rowan, rid the berry of the tails, using scissors for manicure. Rinse healthy fruit and allow to dry.
2. Similarly, prepare the sea buckthorn. While the berries are drying, sterilize the containers for bottling compote. Boil the lids and dry the container.
3. Send the sea buckthorn to the canopy in a jar, boil the water and pour it into the raw material. Wait a third of an hour, then pour out the berry decoction. Add sugar to it, boil until the grains dissolve.
4. After the mass becomes homogeneous, pour the syrup back into the jar of berries. Close the special key, turn and cool under the sweatshirt.

Compote from chokeberry and raspberry

• raspberry - 370 gr.
• black chokeberry - 650 gr.
• granulated sugar - 360-400 gr. (to taste).
• table water - 1.2 ml.

1. After rinsing chokeberry, dry the berry on a towel. Rinse the raspberries gently without damaging the flesh. Also leave to dry.
2. Now put the fruit in a saucepan and fill with boiling water, simmer on low heat for 10 minutes (blanching).
3. Immediately remove the raw material, immerse it in an ice-cold liquid. Place the components in sterilized containers.
4. Now take a syrup, cook it from water and sugar. When the grains dissolve, pour the boiling sweet base to the berries.
5. Cork the compote, wrap the cans with a jersey or an old blanket, turn it over. In this position, bring the drink to room temperature.

Compote from the frozen mountain ash and mint

• lemon - 50 gr.
• fresh mint leaves - 30 gr.
• frozen black avoropodka - 0.5-0.6 kg.
• granulated sugar - 550 gr.
• water - 3.8 l.

1. The advantage of cooking compote using this technology is that the frozen berries do not need to be prepared. They are already cleaned and washed. Do not wait for thawing mountain ash, immediately move it to the cooking pot.
2. Wash half of lemon, dry, chop into slices, removing bones. Stir the fruit into the berries. Pour in water, put the pot on the fire and wait for the contents to boil.
3. When it starts bubbling, enter the granulated sugar. Continue to simmer the mass on low heat until the crystals dissolve. At the same stage enter the washed leaves of mint (taken to taste).
4. After the syrup is smooth, remove the dishes from the heat. Cover with a lid, let the mixture reach a warm state. The berries will soften a bit, which is what we need.
5. When the compote reaches the desired condition, pour it into perfectly clean jars. Hold the capping with tin or nylon covers and let stand 10 hours. Take it in the cold.

Compote from chokeberry and plum

• Table water - 2.6-2.8 l.
• black chokeberry - 300 gr.
• plum (preferably red) - 300 gr.
• granulated sugar - 0.6 kg.

1. Choose a moderately ripe and solid plum. Rinse, cut in half, remove the bone. Now prepare black chokeberry (washing, drying, cleansing).
2. In advance, sterilize the containers for which the compote will spread. Boil the lids. Place the plums and rowan in the jars, boil the water and add it to the fruits. Wait a quarter of an hour.
3. When the fruit warms up evenly, pour the infusion into the pan and bring to a boil. Dissolve sugar, wait until it dissolves. Fill tara with berries sweet mass and immediately spin.

Compote cooking tips

1. The above recipes are aimed at people who like a moderately sweet drink. Optionally, you can increase the amount of sugar or combine it with honey.
2. Some housewives prefer to make compote without sugar at all. In this case, the treat is sweetened to taste before use.
3. To preserve the valuable qualities of the berries, add some lemon juice (5-15 ml) to the compote before rolling.

Combine chokeberry with sweet-sour apples, raspberries, plums, black or red currants, gooseberries, pears. Create your own recipes, providing a drink of cherries, cherries, apricots and other seasonal fruits.

Video: compote from chokeberry and apples for the winter