Hawthorn compote: the benefits and harms of drinking, drink recipes from dried, fresh berries with seeds, apples for the winter

Benefit and harm

There are a lot of useful vitamins and microelements in hawthorn, and if you prepare a drink from these berries correctly, then most of the healing properties will be preserved:

• hawthorn fruit compote strengthens weakened immunity, which is important for children and often ill adults;
• if you regularly drink a drink, the risk of heart disease and vascular wear is reduced;
• hawthorn compote is also useful for the nervous system – it calms it and helps restore cells;
• lowers cholesterol levels;
• the mineral composition of the drink accelerates tissue regeneration, which leads to skin rejuvenation.

However, in addition to the benefits, it is worth noting the harm of hawthorn compote:

• excessive consumption of the drink can lead to a decrease in blood pressure and failure of the heart;
• due to the increased acidity, hawthorn fruit compote should not be drunk if you are hungry – this can lead to irritation and pain;
• It is not recommended to give compote to children under 2 years old, as the berry can cause allergies.

The daily norm of a concentrated drink from hawthorn is 150 g.

Video “Hawthorn compote for the winter”

From this video you will learn how to make healthy hawthorn compote for the winter.

Secrets of cooking

For the preparation of compote, which will retain the maximum of useful properties, it is better to use fresh berries. However, a drink made from frozen and dried fruits is no worse. The main thing is to pay attention to the appearance of the hawthorn: the skin should not be darkened, unpleasant.

The ideal ratio for making compote is 300 g of fruit per 1 liter of water, but you can make the drink less concentrated. Optionally, you can add spices, roots or fruits of other fruits and berries.

Quick compote

You will need:

• 300 g of hawthorn;
• 2,5 L of water;
• 350 g hawthorn.

In a pre-prepared sterile three-liter jar, put the peeled washed berries. Put water on the fire and bring to a boil, then add sugar and mix thoroughly.

Pour the berries in a jar with the resulting sugar syrup, but do it slowly and carefully: due to a sharp temperature drop, the jar may burst.

It remains to roll up the compote with a sterile lid and let it brew for at least 12 hours. Compote is ready to use!

With apples

To add a pleasant taste to the drink, you can use an apple.

For 3 liters of drink you will need:

• 300 g of hawthorn;
• 200 g apples, peeled and peeled, and cut into slices;
• 2 – 2,5 l of water;
• Xnumx g of granulated sugar;
• ½ tsp citric acid (optional);
• 1-2 star anise (optional)

Before preparing compote, the jar must be boiled in hot water and allowed to cool. Then boil water in a saucepan, stir sugar and citric acid in it until completely dissolved. After boiling, boil the syrup for another 3 minutes, but do not let it darken.

While the water is boiling, you can prepare the fruits: wash the hawthorn and remove dry twigs, wash, peel and cut the apples. Then all the ingredients are put in a jar, star anise is added and poured with ready-made sugar syrup.

Preserve the drink, cool and store in a dark, cool place.

With grape

It is better to use black grapes – its taste goes better with hawthorn.

You will need:

• 2,5 L of water;
• 700 g of hawthorn berries;
• 2-3 bunches of grapes;
• 250 d Sahara.

Rinse all the berries well, you do not need to separate the grapes from the brush. After a little dry the fruits and put in a sterilized jar.

Pour warm water into a jar so that it covers the berries – this will release excess air, which is undesirable during canning.

Make syrup from the rest of the water: boil over a fire and add sugar, stirring until completely dissolved. Fill the free space in the jar with the resulting syrup.

After rolling, wrap the container with compote in a towel or blanket, let it brew for 2 days. After that, it can be consumed or put into the cellar for further storage.

with pulp

Hawthorn compote with pulp is best prepared from fresh, rather than dried and frozen berries – this way it retains the maximum of useful properties.

You will need:

• 500 g of berries;
• 0,7 L of water;
• 450 d Sahara.

From the hawthorn you need to remove the bone. Then rinse the berries with running water and put in a colander to drain excess water.

At this time, pour water into a large saucepan, add sugar. Once all the crystals have dissolved, add the fruits to the pan and cook until boiling. Turn off the heat, cover the pan with a towel and let the broth brew for 10 hours.

After this time, separate the syrup from the berries with a colander (do not pour or throw anything away!). Put the berries in a sterile jar, and bring the syrup to a boil again, then pour it into a jar and roll it up.

Compote with pulp is ready!

Spicy

If you like spices, then add them to any of the recipes described above.

For example, for a “Quick” recipe, use:

• 1 tsp cinnamon (or 1 stick);
• ½ tsp ground cloves;
• 2-3 fresh mint leaves;
• lemon – 2 cups;
• 1 tsp. vanillin.

Add all the spices at the time of filling the berries in a jar.

Ready compote, which has undergone proper sterilization, can be stored for two years. However, if you did not remove the seeds from the hawthorn, then such a drink should not be consumed after a year of storage, as hydrocyanic acid accumulates in it.

Once opened, the compote should be consumed within 3 days.