Compote from mulberry (mulberry)

Mulberry compote is a delicious refreshing drink with rich color. It prepares quickly and simply. Compote can be consumed freshly brewed or prepared for the winter. Thanks to the anti-inflammatory and restorative effect that mulberry has, the drink is an excellent prevention of colds.

Is it possible to cook mulberry compote

Mulberry berries can be red, dark phylloe or white. Dark mulberry has a pronounced aroma. Varieties of white color are distinguished by sweetness.

From the mulberry tree jam and compotes are cooked. Berries are used as a filling for baking. The drink is best prepared from dark mulberry varieties, so it will have a rich color and bright taste. The most delicious compote is obtained from freshly picked berries. The mulberry is tender, so it is washed by putting it in a colander or sieve.

Compote is rolled up both with sterilization and without it.

The benefits of the drink

Mulberry berries are rich in iron, magnesium, potassium and vitamins A, B, C. This is a natural way to increase the protective functions of the body. Regular consumption of fresh mulberry, as well as drinks from it, increases resistance to many diseases.

The benefits of mulberry are expressed in the following positive properties:

1. An excellent anti-inflammatory agent. Berry juice is used as a prophylaxis and for the treatment of respiratory diseases.
2. It has mild laxative and diuretic effects, so mulberry is recommended to be introduced into the diet of people suffering from pathologies of the gastrointestinal tract and kidneys.
3. Favorably affects the central nervous system. Regular consumption of berries will help to cope with nervous disorders, stress and depressive states.
4. Natural remedy for sleep disorders.

Mulberry compote recipes for the winter

Recipes for mulberry compotes with photos for every taste are presented below.

The classic recipe for black mulberry compote for the winter

Ingredients:

• 400 g caster sugar;
• 1 l 500 ml filtered water;
• 1 kg of mulberry.

Preparation:

1. The mulberry tree is sorted out. Damaged and rumpled fruits are removed, the rest are placed in a colander and washed, immersed in clean water.
2. Liter jars are thoroughly washed with soda solution. Rinse and sterilize in any convenient way. The lids are washed and boiled for three minutes.
3. The berries are laid out in jars. Syrup is made from water and sugar, poured over mulberries. Cover with lids.
4. The containers are placed in a wide pan with hot water and sterilized at a temperature of 90 ° C for about 20 minutes. They are taken out and immediately rolled up with a special key. Turn over, cover with a warm blanket and leave to cool completely.

Mulberry compote for the winter without sterilization

Recipe 1

Ingredients:

• 400 g white sugar;
• 1 l 700 ml of purified water;
• 1 kg dark mulberry.

Preparation:

1. Sort out the mulberry tree, leaving only whole berries without signs of damage and rot. Put in a colander and rinse under running cold water. Leave the excess liquid to glass. Cut off the tails.
2. Prepare jars with lids, be sure to sterilize them.
3. Pour water into a saucepan, add sugar and cook the syrup, stirring constantly, until the grains dissolve.
4. Put berries in boiling syrup and cook for a quarter of an hour over low heat. Pour hot compote into jars, filling them to the top. Seal immediately. Leave to cool completely, turning over and wrapping in a warm blanket.

Recipe 2

Ingredients:

• 2 l 500 ml purified water;
• 400 g caster sugar;
• 900 g of mulberry berries.

Preparation:

1. The mulberry is sorted out. Berries with signs of rot and insect damage are removed. Rinse by gently immersing in water. The tails are cut off.
2. Banks with a volume of 3 liters are washed with soda solution and treated with steam.
3. Place the berries in containers. Syrup is boiled from granulated sugar and water and mulberry is poured over it. Cover with lids and leave to warm for 20 minutes. The liquid is poured into the pan using a lid with holes. Put it on fire and boil for 3 minutes.
4. The berries are again poured with boiling syrup, filling the container to the very neck. Hermetically sealed with a seaming key and cooled, turned upside down and wrapped in a blanket.

Mulberry and currant compote

Ingredients:

• 150 g of fine crystalline sugar;
• 1/3 kg of large mulberries;
• 150 g red currant;
• 3 g of citric acid;
• 1,5 liters of filtered water.

Preparation:

1. Sort out mulberry and currant berries, put in a colander and rinse under running water. When all the liquid has drained, arrange the mulberries in sterilized jars, filling them halfway.
2. Boil water in a kettle. Pour the contents of the containers into it, cover with lids and leave to infuse for 15 minutes.
3. Drain the water using a lid with holes into a saucepan, combine with citric acid and sugar and bring to a boil. Pour hot liquid into jars with berries and quickly roll up. Leave to cool completely, wrapped warmly.

Cherry and mulberry compote

Ingredients:

• 600 g of light mulberry;
• 4 tbsp. fine sugar;
• 400 g ripe cherries.

Preparation:

1. Sort the berries, selecting only large ones, not damaged by rot and not dented. Rinse under running water. Cut off the stalks of cherries and mulberries.
2. Wash two three-liter jars and sterilize over steam. Boil the lids for 3 minutes and lay them inside up on a clean towel.
3. Arrange the berries evenly among the prepared glass containers. Boil water in a kettle and pour the contents of the jars into it, filling them under the neck. Cover with lids and leave for 10 minutes.
4. Carefully, without touching the inside, remove the lids from the jars. Put on nylon with holes and drain the liquid into the pan. Put it on intense fire. Pour sugar into the boiling berry broth and cook from the moment of boiling for 3 minutes, stirring constantly so that all the sugar crystals dissolve.
5. Pour boiling syrup into jars so that it reaches the neck. Cover with lids and hermetically roll up with a special key. Turn the jars over and wrap warmly. Leave in this position until cool.

Mulberry compote for the winter with strawberries

Ingredients:

• 1 l 200 ml filtered water;
• 300 g mulberry;
• 300 g caster sugar;
• 300 g strawberries.

Preparation:

1. Sort out strawberries and mulberries. Wrinkled, overripe and damaged by pests will be removed. Rinse gently by immersing the berries in cold water. Wait until all liquid has drained. Break off the sepals.
2. Wash liter jars with soda solution. Rinse with hot water. Sterilize with lids.
3. Fill prepared containers halfway with strawberries and mulberries.
4. Prepare syrup from sugar and water. Pour the name of the berry into the jars. Cover with lids. Place the containers in a wide saucepan, laying a towel on the bottom. Pour in hot water so that its level reaches the shoulders of the jars. Sterilize at a low boil for 20 minutes. Roll up the lids tightly. Turn over and cover with a blanket. Leave for a day.

Citrus mulberry compote for the winter

Ingredients:

• 5 liters of purified water;
• 1 large orange;
• 800 g granulated sugar;
• 1 kg of dark mulberry;
• 10 g of citric acid.

Preparation:

1. Boiling water is poured into a bowl and an orange is lowered into it. After 3 minutes, take it out and wipe it thoroughly.
2. The sorted mulberries are washed, the tails are removed.
3. Orange is cut into washers at least 7 mm wide.
4. In sterilized dry jars, mugs of oranges and half a kilogram of mulberries are placed. Containers up to the throat are filled with boiling water, covered with lids and incubated for 10 minutes.
5. The infusion is carefully poured into a saucepan. Banks are covered with lids. Pour sugar into the liquid and add citric acid. Boil for 2 minutes, pour into jars and seal tightly. Leave to cool completely under the covers.

Dried mulberry compote

Ingredients:

• 300 g caster sugar;
• ½ kg dried mulberries.

Preparation:

1. Boil three liters of purified water in a saucepan.
2. Pour granulated sugar into the liquid and add dried mulberries.
3. Boil for about half an hour over moderate heat. Strain the cooled drink and serve. Compote according to this recipe can be cooked in a slow cooker.

Mulberry compote recipe for the winter with apples

Ingredients:

• 700 g caster sugar;
• 200 g sea buckthorn;
• Xnumx apples;
• 300 g mulberry.

Preparation:

1. Sea buckthorn is sorted out, separated from the branch, and washed under running water.
2. Sort the mulberry, place in a colander, rinse and dry.
3. Put mulberry and sea buckthorn at the bottom of a sterile jar. Pour the berries with boiling water to the level of the shoulders. Cover with a lid and soak for half an hour.
4. Drain the infusion into a saucepan, cover the jar with a lid. Boil the liquid, pour in the sugar in a thin stream, stirring constantly. Bring to a boil, twist the fire.
5. Wash apples. Peel off the skin, cut into slices and remove the core. Add to bank. Pour boiling syrup over everything and roll up the lids. Cool down under a warm blanket.

Terms and conditions of storage

Compote is stored in a cool dark room. A pantry or basement is ideal for this. Subject to all the rules of preparation, the workpiece is suitable for consumption for two years.

Conclusion

Mulberry compote is a natural and tasty way to keep the body in good shape in the winter. You can experiment by combining mulberry with other berries and fruits.