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 at 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 for making sea buckthorn compote – from the classic one, when the drink is made 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 keep the body young and improves 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 tool to help restore strength lost after diseases. Sea buckthorn will be useful for pregnant women as a source of folic acid, which is important during this period of time.

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

How to preserve the maximum of vitamins during heat treatment of sea buckthorn

In order to cook compote from sea buckthorn the most useful, some technological features must be taken into account when preparing it. Berries for him are selected only fully ripe, dense, but not overripe. They are sorted out, all unsuitable ones are thrown away, that is, too small, dryish, spoiled, rotten. The rest are washed under running water and left to drain the 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 (the vitamins in it will be destroyed). You can cook the product for the future, 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, in order to add saturation to the compote, the sepals must be cut from them during preparation. The finished drink can be kept in the refrigerator or poured into jars and put them in a dark, cool and always dry place: they will last longer there.

The benefits and harms of sea buckthorn compote for children

Fresh and frozen sea buckthorn compote for children is a source of vitamins for a growing body, as well as a good preventive measure that helps fight colds, and just a delicious treat that children will not refuse.

The berries of this plant are allowed to be given to children over 3 years old, in babies up to this age they can cause allergies. Therefore, it is necessary to accustom children 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 prior defrosting. You just need to boil the syrup from water with granulated sugar (1-200 g per 300 liter) and add sea buckthorn there. Bring to a boil again, boil for 5 minutes. and take it off the fire. Let cool and pour into cups. You can cook compote from frozen sea buckthorn at any time of the year, even in winter, as long as it is available. Other frozen berries can also be added to the frozen sea buckthorn compote recipe, which will give it a peculiar flavor and aroma.

Classic recipe for fresh sea buckthorn compote

Such a drink is prepared according to classical technology, as well as from other berries or fruits. First you need to sterilize the jars, then fill them with washed sea buckthorn a third and pour them with boiling water 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 3 g of sugar into 200-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 for compotes from sea buckthorn 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, since everyone loves apples. But since both have a sour taste, more sugar should be added to the prepared compote (1-300 g per 400 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 sea buckthorn jars have cooled, they should be placed in the basement or cellar for long-term storage.

The original combination, or compote of sea buckthorn and zucchini

This version of the drink involves adding fresh young zucchini, cut into small pieces, to sea buckthorn. 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 so many zucchini and berries in jars so that they fill them 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 cups of sea buckthorn, 1 cup of lingonberries and 1 cup of sugar per 3-liter jar. Berries need to be washed and poured into pre-sterilized containers, filling them into a third. Pour boiling water under the neck, cover with lids and leave to cool for 15-20 minutes. Drain the liquid, boil it again, pour into 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. To cook 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 approximately 1/3, and pour boiling syrup at a concentration of 1 cup per 2 liters of water. After 15 minutes of infusion, drain it back into the pan, boil and again pour into jars.
3. Store the finished product in a cool and dark place.

Cranberry and sea buckthorn compote

A great way to replenish the reserves of vitamins in the body is to cook sea buckthorn-cranberry compote. It will need 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 needed.

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

Three in one, or compote of sea buckthorn, apples and pumpkin

A drink made from sea buckthorn and 2 more ingredients will be very useful: pumpkin and any variety of apples. All components need to be prepared: rinse, cut the fruit into slices, peel the vegetables from the skin and seeds, 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 raw materials over it again. Such a pleasant yellow color and sweet taste of sea buckthorn compote should appeal to children.

Sea buckthorn compote with chokeberry

For a 3-liter bottle you need to take

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

Before canning, the berries must be prepared: sorted, removed spoiled, washed and laid out in pre-sterilized and dried jars. Pour boiling syrup into them, leave for pasteurization for 15 minutes. After that, carefully pour the liquid into the pan, boil again and pour into bottles. Cylinders sealed with tin lids must be turned upside down, wrapped in something warm. The next day, when they have cooled, move them to the cellar or basement to other storage blanks.

Preparation of sea buckthorn compote with blackcurrant

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

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

Before immersing in jars, all the berries must be sorted out, spoiled ones should be selected, the stalks should be removed from the rest, washed and dried a little. Arrange the berries in jars, pour boiling syrup into them and leave for pasteurization for 15-20 minutes. After boiling 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 implies such a combination. For him, you will need berries in a ratio of approximately 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 previous recipes: wash the berries, put them in jars, pour syrup over them. After 15 minutes have passed, pour it into the same saucepan, boil again and fill the bottles up to the neck with it. Wrap in something warm and leave to cool.

How to cook compote from sea buckthorn and barberry

To make a drink according to this recipe, you will need 1 kg of barberry and 0,2 g of sugar for 300 kg of sea buckthorn. All the berries must be sorted out, all spoiled ones removed from the mass, the remaining fruits washed and scattered in thin layers over jars. The volume filled with berries should be 1/3 of them. Execution sequence:

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

Sea buckthorn and peach compote

In this case, the ratio of 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 and wash sea buckthorn berries.
3. Put both of them into 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 over the berries again.
5. Put the jars to cool, then transfer to the cellar.

Sea buckthorn compote with cranberries and raspberries

You can also make compote from sea buckthorn 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 it all among the banks, filling them up by 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 buckthorn-grape compote, ingredients are taken 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 among all the banks. The containers are filled with hot syrup and left for 20 minutes. Then the compote is poured into a saucepan, boiled again and its jars are poured out, this time completely. Roll up with lids and wrap 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 slow cooker. This is convenient, because there is no need to do everything manually, just 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 per 3 liters of water.
2. All this must be put in a slow cooker, select the “Cooking” mode or similar and prepare a drink for 15 minutes.

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

1. You need to take 3 or 4 ripe fruits, peel the skins 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. Boil 15 min.

And one more compote recipe from this wonderful berry:

1. 200 g of sea buckthorn, 200 g of raspberries and 0,25 kg of sugar put in a slow cooker, pour water.
2. Turn on the device and after 15 minutes. get the finished product.

Terms and conditions of storage of blanks from sea buckthorn

Sea buckthorn compote will be useful only if it is properly stored. You can leave jars 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 lack of lighting, so it is advisable to transfer the cooled compote to the cellar or basement. The shelf life of a 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 that is wonderful in its taste and useful properties and can be prepared at home. For it, both fresh and frozen berries in the refrigerator, as well as other ingredients that can be found in the garden or vegetable garden, are suitable. The process of preparing and storing sea buckthorn compote is simple, so any housewife can handle it.