Chokeberry compote recipes for the winter

Compote from chokeberry for the winter is easy to prepare, perfectly stored and able to support the body in the cold season. Ruby color and pleasant tartness of berries are successfully combined with aromas of garden berries, herbs, autumn fruits. By adjusting the sweetness, as well as the concentration of compote, you can make a healthy drink enjoyable for children and indispensable for adults.

The benefits and harms of chokeberry compote

The unique composition of chokeberry (chokeberry) berries gives it many useful properties. One way to keep the delicious medicine for the whole winter is to make a bright ruby, healing drink. The benefits of black chokeberry compote are due to the rich chemical composition of the berries, which suffer little from heat treatment.

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

The composition of chokeberry 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 chokeberry product from souring in winter. These natural preservatives, individually, also show medicinal properties, and when collected in one berry, they create a real health elixir.

The active substances in the fruits of 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. They treat beriberi, anemia, improve the blood formula.
3. Strengthen blood vessels, cleanse them of atherosclerotic deposits.
4. Reduce cholesterol and blood glucose levels.
5. They reduce blood pressure and serve as a mild diuretic.
6. Promote the removal of toxins, radionuclides.
7. Protect from UV exposure.

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

Black berries should be taken as a medicine, the excessive use of which can harm health. The concentration of compotes usually does not cause the danger of overdose. However, along with useful properties, chokeberry has a number of contraindications. It is not recommended to drink compote from chokeberry in 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. Tendency to constipation.

With caution, blackberry compotes are offered 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 chokeberry is its ease of preparation. Dense pulp is well stored in the winter, does not require special processing before cooking. But the berries still have several features, given which you can improve the taste of compote.

The principles of making blackberry compote:

1. The longer the berry remained on the bushes, the sweeter it is. Bitterness and astringency decrease after the first frost. Raw materials collected earlier can be frozen in the refrigerator.
2. The collected fruits of the chokeberry are carefully sorted out. Unripe specimens will be bitter, dry and spoiled ones will affect the safety of compote in winter.
3. Sorted berries, if possible, are soaked in water for 6-8 hours before cooking. This reduces the astringency, softens the peel.
4. Wax coating is removed from the surface by dousing the fruits with boiling water. 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, by calculating the amount of products according to the recipe. All dishes for long-term storage of compote in winter should be sterilized.

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

Classic chokeberry compote recipe

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

Ingredients for 1 kg of chokeberry:

• sugar – 1 kg;
• lemon juice – 50 g (or 1 tablespoon of powdered concentrate);
• drinking water (filtered) – 4 liters.

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

Preparation of classic compote for the winter:

1. First, they wash, sterilize all jars, lids, dishes and cutlery. For compote according to the traditional recipe, you will need dishes with a total capacity of about 6 liters.
2. Blanched chokeberry is laid out in jars, filling them ½ of the volume.
3. In a separate saucepan, pour the filling from sugar, water, citric acid. Boiling time is about 3 minutes.
4. Banks with chokeberry are poured with a boiling sweet solution to the top.
5. Cover jars with lids without corking.

The next stage of the classic method of harvesting compote for the winter involves additional sterilization. To do 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 shoulders.

Cans with a capacity of 0,5 liters are heated for 10 minutes, liter ones for about 15 minutes, 3-liter ones for at least half an hour. After sterilization, the blanks are tightly rolled up, turned over on lids, wrapped warmly for slow cooling.

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

A simple recipe for chokeberry compote

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

• syrup is prepared by adding 200 g of sugar for each liter of water;
• chokeberry 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.

Soaked in advance chokeberry is poured into sterile jars and poured with boiling water. Cover loosely with lids, let stand for 10 minutes. Then the water is drained into a large saucepan, where the syrup will be boiled.

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

Blackberry compote for a 3 liter jar

Black rowan 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, washed, doused with boiling water. The orange is cut randomly, removing all the seeds. Citrus fruits, when added together with the peel, must first be scalded and wiped dry.

Cooking process:

1. The measured amount of mountain ash is poured into a 3 l container.
2. Place circles or slices of orange on top.
3. Pour boiling water to the top and leave covered 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 start of boiling and the berries are poured over them again.

Now the compote can be closed hermetically, wait for it to cool and store in a cool, dark place.

Blackberry compote for the winter without sterilization

Chokeberry prepared without prolonged heating can be perfectly stored in winter and until a new harvest. But the hot pouring method in recipes involves following some rules:

1. Rowan is carefully sorted, removing all unripe, damaged or spoiled. Remove all plant debris, leaves, twigs. 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 chokeberries with petioles in recipes, you should blanch the berries with a whole bunch.
4. To extend the shelf life of compote in winter, raw materials in jars must be poured twice, draining the water and boiling it.
5. After tightly corking, jars of hot compote are wrapped in a thick cloth, blanket or towel. This ensures the self-sterilization of the blanks.
6. The characteristic color of the compote appears 10-14 days after pouring. Until then, the drink may remain pale and not distinguished by a pronounced taste.

Without warming up corked jars, you can cook blackberry compotes for the winter according to many recipes. The main thing is to ensure that all additives (berries, fruits, leaves) are washed and blanched.

Blackberry compote with cherry leaf

Adding fruit tree leaves to the recipe gives blackberry drinks a brighter taste. Compote of chokeberry 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:

• chokeberry – 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 release the aroma.

Cooking process:

1. The leaves are washed and divided into two parts. One half is placed in a saucepan, poured with water and boiled for 5 minutes.
2. Prepared berries are steamed with a decoction along with 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 the boil, the syrup is removed from the heat.
5. The leaves are removed with a slotted spoon, and jars with berries are filled with a hot composition.

Depending on the storage method 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. Such a 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 jar of compote:

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

The plum is washed, divided into halves, removing the seeds. Chokeberry 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 useful substances to the solution. The skin of the chokeberry becomes porous after defrosting, and the berry does not need long soaking or blanching.

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

Frozen black 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 jars hot and corked without sterilization; in winter, such a drink will be perfectly preserved at normal temperature.

How to cook blackberry compote with grapes

Compote made from white or pink grapes may be fragrant, but pale. Chokeberry is a good option to combine in recipes with this fall berry. Moderate astringency and bright, saturated color will give grapes preparations 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.

Syrup is boiled and berries are poured over them as standard. The recipe lists the ingredients for a 3 liter can. Yeast microorganisms are present on the grape skin, so the compote should be poured with hot syrup at least 2 times if the drink is prepared for the winter.

Black chokeberry compote with orange

Citrus aromas pleasantly diversify compotes. Oranges added to chokeberry create an unexpected combination reminiscent of the taste of cherries. To obtain such an effect, it is enough to introduce 1 orange per 3 liters of compote into any basic recipe.

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

• an orange, cut along with the peel, is processed along with chokeberry;
• when using juice, it is added to the syrup before the end of cooking;
• it is permissible to boil the zest along with the syrup to release the aroma.

Otherwise, drinks for the winter are prepared as standard. Oranges in chokeberry compotes for children are sometimes replaced with tangerines. Citrus fruits are introduced into recipes in an amount of not more than 200 g per 3 liters of drink.

Blackberry and pear compote

A drink with a bright ruby ​​​​color and a taste of “duchesse” 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;
• chokeberry fruits – from 100 to 500 g (depending on the desired taste).

Cut large pears into quarters. For the recipe, it is convenient to use small varieties, adding whole fruits, cutting off the tails. Raw materials are placed in jars along with berries and preserved with hot syrup. Pear and chokeberry compote should preferably be sterilized for preservation during the winter.

How to cook black chokeberry compote with raspberries

The addition of berries creates the main accent of taste in chokeberry 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 black berries with tender raspberry pulp, prone to boiling. To combine such different components in one recipe, proceed as follows:

1. The washed fruits of chokeberry are blanched in water for about 10 minutes.
2. Raspberries are not boiled, but immersed in the same boiling composition without being removed 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.

Banks can be immediately corked, wrapped and left for self-sterilization.

Compote of chokeberry and currant

Both berries give a similar color in drinks, and the taste of the compote will no doubt be currant. An approximate bookmark of products for a recipe for the winter looks like this:

• blackcurrant – 500 g;
• blackberry – 1 kg;
• sugar – 1 kg;
• water – 3 l.

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

Both types of black fruits are cooked together: they are poured into a large saucepan, sugar is added, water is poured in. Over moderate heat, stirring, the mixture is brought to a boil and allowed to boil for another 5 minutes.

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

Recipe for Black Rowan Compote with Lemon and Mint

Lemon is a classic companion of chokeberry in any recipes. Compote from ink berries, when acid is added, becomes transparent and reddish, enriched with vitamins, acquires a balance of sweetness / acidity.

Compote features:

1. For cooking, they take the classic combination from the basic recipe, in which the powder product is replaced with natural lemon.
2. Citrus fruits for blackberry 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 by 2/3, with stacked lemon slices, are poured with boiling water. Let stand for 10 minutes and strain the liquid into a saucepan.
4. Syrup is cooked according to the standard scheme, increasing the amount of sugar by 100 g for each lemon over the recipe.
5. 2-3 sprigs of mint are added at the end of cooking to sweet syrup and let it brew for at least 15 minutes after turning it off. Then the fragrant herb should be taken out.

Preparations in jars are poured with hot syrup and infused for up to 10 days before tasting or being sent to the pantry for the winter.

How to cook compote from chokeberry and cherry plum

Cherry plum is quite an acidic product and perfectly balances the natural astringency of chokeberry in compotes.

Ingredients for 1 can (3 l):

• ripe fruits of cherry plum – 400 g;
• chokeberry berries – 200 g;
• sugar – 1 kg;
• water – about 2 liters.

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

Preparation:

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

Cork blanks with sterile lids and defend by turning upside down until cool. For the winter, seamings are removed in a cool place.

Black and red rowan compote

Both types of berries are processed in the same way, so for recipes you can mix the fruits equally. The addition of red rowan increases the astringency and adds bitterness to the compote. In any recipe where part of the chokeberry is replaced with red rowan, 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, without exceeding the rate of laying the mountain ash mixture – 1/3 can.

Rules for storing blackberry compotes

Chokeberry is well stored and in itself is a preservative for other products in compote, when harvesting for the winter. Drinks are good for drinking within a year after canning.

Some storage features:

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

Conclusion

Compote from chokeberry for the winter is a delicious way to preserve the benefits of the berry. Bright drinks with a variety of compositions prove that supporting the body in the cold season can be tasty and varied. The strong medicinal properties of chokeberry in compotes acquire a soft, sparing effect and do not harm the body with moderate intake.