Delicious recipes for vitamin compote from viburnum


Viburnum compote has an original taste and useful properties. The berry ripens in late winter. In its pure form, the fruits are practically not eaten, since not everyone likes their specific taste. But you can make a delicious compote from the berries.

Berry preparation rules

Berry picking starts in September. In order for the viburnum to gain sweetness well, it is recommended to collect it after the arrival of the first frost. Ripe fruits have a bright red color without veins - this is the main indicator that they are ripe.

Before preparing blanks and useful compotes for the winter, viburnum is subjected to special preparation. Let's take a look at what are the main recommendations for pre-processing fruits:

  • viburnum should be thoroughly rinsed in running water and remove all branches;
  • so that it does not taste bitter, the berries can be frozen by holding them in the freezer for 2-3 hours;
  • Another way to remove the bitter taste is to soak them in water for 5 minutes.

Video "Recipe for compote from viburnum"

From this video you will learn how to make a delicious compote from viburnum berries.

Fresh drink

Kalina has many beneficial substances, which makes these fruits in demand in the household. The main benefit of berries is the content of vitamins A and E. Compote made from these fruits can be stored for a long time. To do this, prepare sterilized cans for seaming for the winter. In addition to the fruits of viburnum, various fruits and spices can also be added to the broth. There are several ways to make viburnum compotes.

Traditional way

The traditional recipe for homemade viburnum compote is prepared using the following ingredients:

  • 2 kg of fresh or frozen berries;
  • 750 g sugar;
  • 750 ml of water.

Even if the fruits were harvested in late autumn, they still have bitterness. Add more sugar to make a pleasant and aromatic compote.

Recipe:

  1. Rinse the viburnum thoroughly in a colander.
  2. Dip a colander with berries in a boiling pan for a couple of minutes.
  3. Pour the berries onto a dry surface to drain the water.
  4. Prepare the syrup: add sugar in small portions to boiling water until the water is smooth.
  5. Put the berries in a container and cover them with hot syrup.

With apples

The recipe for a delicious compote from viburnum and apples is prepared with the following ingredients:

  • 300 g of viburnum fruits;
  • 0.5 kg of apples;
  • 500 g sugar;
  • 2 liters of water.

To prepare an apple-flavored drink, follow these guidelines:

  1. Peel the apples and cut them into small wedges.
  2. Prepare the syrup in a saucepan and bring it to a boil.
  3. Add all the ingredients to boiling water, boil the resulting broth for about 10 minutes.
  4. Pour the finished drink into a suitable container and let cool.

Conservation

Viburnum compote is stored for a short period. To prolong the intake of useful vitamins in winter, many housewives make preparations from berries for the winter.

Classic method

For a traditional viburnum twist, use the following ingredients:

  • 2 kg of viburnum fruits;
  • 750 g sugar;
  • 750 ml of water.

Prepare canned compote according to the following recipe:

  1. Dip the peeled berries in a colander for a couple of minutes in boiling water.
  2. Put the boiled viburnum on a dry surface and let the water drain.
  3. Prepare the syrup by gradually adding sugar to the saucepan.
  4. Spread the viburnum over the prepared jars and pour over the syrup.
  5. Place the jars with the ready-made broth for sterilization in a saucepan and cover with a lid on top.
  6. It is recommended to sterilize large jars for about 30 minutes, a smaller volume can be reduced by 10 minutes.
  7. Close the finished compote with lids and leave to cool, wrapped in a blanket.

Viburnum compote turns out to be concentrated. When eating it, dilute it with the correct amount of water. Also, you can not store open compote for more than 3 days. It is recommended to choose small-volume cans for blanks for the winter.

With honey

Viburnum compote with the addition of honey will be an excellent drink for the winter period. To get a boost of vivacity and improve immunity in the most severe frosts, it is recommended to replace sugar with honey. To do this, you need the following ingredients:

  • 150 g of natural honey;
  • 1 glass of berries;
  • 1 liter of water.

To prepare a drink with honey, follow the instructions:

  1. Peel ripe fruits from twigs, rinse well and put on the bottom of the jars.
  2. Fill the jars with hot water and set to sterilize for 20 minutes.
  3. When the broth takes on a pale pink hue, add honey.
  4. Boil the finished drink for another 5 minutes and close with lids.
  5. Cover the jars with a blanket to cool for 3 hours.

With oranges

To prepare a delicious compote from viburnum and oranges, adhere to the following proportions:

  • 1.5 kg of berries;
  • 0.5 kg orange;
  • 750 g sugar;
  • 5 g ground cinnamon;
  • 1 g vanillin;
  • 750 ml of water.

Drink recipe:

  1. Remove all seeds from the oranges and cut them into half rings.
  2. Prepare the berries: wash thoroughly, peel and dry on a paper towel.
  3. Prepare the syrup in a saucepan, gradually adding granulated sugar until a smooth liquid is obtained.
  4. Add all other ingredients to boiling water.
  5. Boil the compote until the fruits start to burst.
  6. Pour hot compote into previously sterilized jars and close with lids.
  7. Sterilize the finished broth in jars for up to 30 minutes.
  8. Let the jars cool by turning them over and covering them with a blanket.

Citrus fruits can be easily replaced with orange juice by following the same preparation instructions.

Without sterilization

To preserve all the beneficial properties and vitamins, you can use the recipe without pasteurization. To do this, you will need:

  • 1 glass of berries;
  • 1 cup granulated sugar;
  • 1 liter of water.

Cooking instructions:

  1. Crush the pre-peeled berries in a bowl with a fork to form juice.
  2. Collect the juice in a separate container.
  3. Cover the peel and seeds of the fruit with cold water and boil for 10 minutes.
  4. Strain the finished broth, add the delayed juice and sugar.
  5. Boil the drink until the sugar is completely dissolved.
  6. Pour the broth into sterilized jars and tighten the lids.
  7. Store the prepared viburnum compote in a dark and cool place.

Kalina has the properties of enhancing immunity, removing toxins from the body, lowering blood pressure and generally strengthening women's health.

With the addition of honey and oranges, this drink is also used in the treatment of sore throats and other infectious diseases in the cold season. The recipes for making viburnum compote are simple, and the benefits from them are considered invaluable.


Compote is a healthy drink with a fruity or berry flavor, which is probably familiar to everyone. You can remember from childhood a compote in kindergarten, mother's or grandmother's. Either one was delicious, especially with homemade pie, rolls or patties. Today, compote is still prepared in every home, canned for the winter, made jelly, jelly and even wine from it. Different ingredients are used to create the drink. Often, various berries and fruits of fruit trees are used, but sometimes vegetables, herbs and spices are also used. Compote from any components is useful for everyone, especially for a child, due to the high content of vitamins.

A bit of history! It is noteworthy that compote was invented in France. But a similar non-alcoholic drink was also prepared in Ancient Russia. But there they called him an uzvar or a boil. Compote was an obligatory drink on any table, both at a holiday and at a commemoration.


Useful properties of basil compote

Dried leaves of a fragrant plant are seasoned with salads, soups, sauces, herbs are put in meat dishes. The herb is rich in essential oils that fight infection, reduce inflammation, and relieve sore throat and respiratory ailments.

  • tannins
  • glycosides
  • carotene
  • phytoncides.

Basil drink relieves fatigue, strengthens the immune system, tones up, eliminates headaches and toothaches, normalizes blood pressure, and prevents the formation of stones in the kidneys.

If you use compote not 3-4 days, but at least 2 weeks:

  1. Digestion is getting better.
  2. Insomnia disappears.
  3. Blood circulation is enhanced.
  4. Decreases cholesterol levels.

Basil drink treats stomatitis, calms the nerves, but can harm diabetics, patients with thrombophlebitis, stomach ulcers. Compote abuse is fraught with allergies.


How to roll up a pomegranate compote at home

There are several proven ways of preserving pomegranate compote for the winter, but from year to year this arsenal is replenished with new products. Each housewife modernizes the recipes to her taste, adding or removing ingredients, manipulating their quantity.

A simple recipe with peels

The drink prepared according to this recipe has the maximum benefit for the body. You can prepare it from the following components:

  • 1 pomegranate fruit
  • 350 g red currant
  • 1 liter of water
  • 10 tbsp. l. Sahara.

The washed pomegranate is cut into pieces along with the skin and left in a bowl. Put a pot of water on the stove and boil, then put the pomegranate there and stir. The currants, peeled from twigs and washed, are also sent to the pan. Pour sugar there and stir. Compote is boiled for another 20-25 minutes.

From pomegranate peels

This drink is used exclusively for medicinal purposes as an antimicrobial agent. To prepare it you will need:

  • 2 glasses of water
  • 2 tbsp. l. pomegranate rind
  • 2 tsp ground ginger root
  • 2 tsp honey
  • 11 mint leaves.

In a bowl or saucepan, stir together the ginger, mint, and pomegranate peels. Allow to stand for 10 minutes, after which the water is drained, put on the stove and boiled. Then honey is dissolved in it and poured back into the mixture. Compote is infused for 2-3 hours in a tightly sealed container.

Option with apples

This drink is characterized not only by its rich taste, but also by a light spring aroma. To prepare it you will need:

  • 300 g pomegranate seeds
  • 1500 g green apples
  • 0.5 kg sugar
  • 2 liters of clean water.

Apples are thoroughly washed and removed from the cores, and in the pomegranate, the grains are separated from the film and skin. Do not peel the peel from the apples so that they do not fall apart during the cooking process. A mixture of pomegranate and apples is placed in sterilized jars by a third, and boiled water is poured on top. Let it brew for 10 minutes, then drain the water, add granulated sugar and boil again. The resulting syrup is again poured into jars and canned.

With fruits

Almost any fruit can be combined with pomegranate (for example, pears, plums, apricots, gooseberries). To prepare compote you will need:

  • 0.25 kg of pomegranate seeds
  • 1.5 kg of fruit
  • 0.5 kg granulated sugar
  • 2 liters of clean water.

Rinse the fruits thoroughly and peel them off. Separate the grains from the pomegranate. Divide the mixture of fruits and pomegranate seeds into glass jars, filling them by a third, then pour boiling water into them and leave for no more than 10 minutes. Then drain the liquid, add sugar there and, stirring, bring to a boil. Pour the prepared syrup over the fruit and roll up the jars.

With honey

This drink will appeal to both adults and children. To prepare it you will need:

  • 3 grenades
  • 2 green apples
  • 1 lemon
  • 150 g honey
  • some cardamom (optional)

Wash the apples, cut out the middle and chop them into slices. Rub the lemon on a grater and squeeze the juice (you can leave the pulp in the juice to give the drink freshness). Pour apples together with zest, lemon juice and cardamom into a saucepan, pour water and put on the stove. After boiling, boil for 10 minutes. over low heat, remove from the stove and let stand for 15 minutes. The grains are separated from the pomegranate, and they are poured with honey in a separate bowl. A tablespoon of grains is poured into a tall glass, after which they are poured with the previously cooked compote.

With ginger

A drink with a rich taste and aroma, containing a large amount of vitamins and beneficial microelements, is well suited for cold winter evenings. For cooking you will need:

  • 2 grenades
  • 3 apples
  • 5 cm ginger rhizome
  • 100 g granulated sugar
  • 2 liters of clean water.

The washed apples are cored and cut into small cubes. The peeled ginger is cut as thin as possible. Water is poured into a saucepan and granulated sugar is poured, put on fire and boiled. Apples and ginger are thrown into the syrup. After that, pomegranate grains are poured, boiled for another 10 minutes. and remove the compote from the stove.

With currants

To prepare a fragrant, tart and bright drink, you will need:

  • 0.5 kg of red currant fruits
  • 1 pomegranate
  • 3 sprigs of mint
  • 1 liter of clean water
  • 6 tbsp. l. granulated sugar.

The grains are separated from the pomegranate and placed in a separate vessel. Rinse the currants and remove the twigs. Pour water into a saucepan and add granulated sugar, bring to a boil. Throw pomegranate, mint and currant there, after which they keep it on low heat for another 20 minutes. and removed from the stove.

With quince

To prepare a vitamin compote you will need:

  • 2 quince
  • 1 pomegranate
  • 250 g granulated sugar
  • 1.5 liters of clean water.

The quince is washed and the cannon is removed with a sponge. After that, the fruits are peeled and cut into pieces. The grains are separated from the pomegranate. Sugar is poured into the water, put on fire and brought to a boil. Throw pieces of quince there and boil for 5 minutes. Then pomegranate seeds are poured, boiled for no longer than 3 minutes. and remove the pan from the stove.

From feijoa

An exotic drink is made from the following ingredients:

  • 0.5 kg feijoa
  • 0.5 kg granulated sugar
  • 1.5 cups pomegranate seeds
  • 12 dried tea rose buds
  • 3 liters of clean water.

The feijoa is washed and the tails and top are trimmed. Pomegranate seeds, tea rose and chopped feijoa are poured into a glass jar. After that, boiling water is poured into it, covered with a lid and left for 8 minutes. Then the water is drained, boiled and the fruit is poured over again, leaving to infuse for 10 minutes. Then the liquid is again decanted, sugar is added and brought to a boil. The resulting syrup is poured back into the jar and screwed up.


Cranberry compote - the best recipes. How to cook cranberry compote correctly and tasty.

Cranberry compote - general cooking principles

Cranberries are excellent natural antioxidants. If you consume at least 100 grams of fresh berries per week, then not only will you raise the level of your immunity protection, but you will also be much more resistant to stress and depression. You will not need pharmacy vitamins and cold pills if you "make friends" with these berries.

Cranberries are round, sour red berries with a pronounced aroma and characteristic sour taste. However, not everyone loves cranberries, precisely because of this sourness. Of course, you can sprinkle the berries with sugar, or you can cook cranberry compote, which will be even healthier.

In our region, you will find this useful gift of nature only on store shelves, and it is not cheap. You can also use candied cranberries for compote, they are available all year round and are cheaper than fresh whole berries.

Cranberry compote - preparing food and dishes

When purchasing fresh cranberries, pay attention to the fact that the berries are whole and not wrinkled, but their size does not matter. Before you start cooking the compote, rinse the cranberries well. First, let it sit in warm water for five minutes and then rinse it in cold water.

In addition to cranberries for compote, you will need clean water, sugar and other fruits. Cook the compote in a 4 liter saucepan.

Cranberry compote recipes:

Recipe 1: Cranberry Compote

To cook a regular cranberry compote, you need fresh berries. Should you add sugar to your drink? Decide for yourself, but know that even without this, the cranberry compote will be tasty and invigorating.

  • Cranberries 400 grams
  • Sugar to taste
  • Water for compote 2.5 liters
  • Put some water in the container where you will cook the cranberries, put sugar there, stir well with a spoon. Put the pot on fire.
  • As soon as the water boils, dip the cranberries into it. Boil the compote for 10 minutes, after which you can remove the pan from the stove. Cranberry compote is ready.

Recipe 2: Cranberry Apple Compote

Cranberries go wonderfully with apples. If you make from such a combination, then the drink will turn out with a very pleasant taste.

  • Cranberries 300 grams
  • Fresh apples 2 pieces
  • Sugar to taste
  • Water 3 liters
  • Orange peel
  • Pour purified water into a saucepan where you will cook compote and add sugar.
  • Wash the washed apples and cut them as small as possible. As soon as the water in the pot comes to a boil, dip the cranberries, chopped apples, and orange zest into it.
  • Cook the compote for about 10-15 minutes. Apples will be a guideline for the readiness of the compote, as soon as they become soft, you can remove the pan from the stove.

    Recipe 3: Cranberry compote with currants and raspberries

    Berry compote with cranberries has a pleasant sweet and sour taste, and cooking it is as easy as shelling pears. Of course, such compote is primarily associated with summer, but you can also purchase frozen berries at any time of the year and get the necessary dose of vitamins.

    • Cranberries 300 grams
    • Currant (any) 200 grams
    • Raspberry 100 grams
    • Purified water 3 liters
    • Sugar to taste
  • Put a pot of water on fire, add sugar to it.
  • Put washed cranberries, raspberries and currants in boiling water. Mash the raspberries with a spoon in mashed potatoes.
  • Cook the compote for about 10 minutes, then turn off the heat.

    Recipe 4: Cranberry compote (grated with sugar) with gooseberries and cloves

    If you don't have the opportunity to purchase fresh cranberries, then you can easily brew a delicious cranberry drink with sugar. Such a product is much cheaper than fresh berries, but contains all the same useful vitamins and macronutrients as regular cranberries.

    • Cranberries, grated with sugar 300 grams
    • Gooseberry 200 grams
    • Water 3 liters
    • Carnation
    • Sugar to taste
  • Put the water on to heat.
  • Pass the washed gooseberries through a meat grinder or chop with a blender.
  • Once the water has boiled, add cranberries, grated gooseberries and sugar to the pan, mix well and close the container with a lid. In fifteen minutes, the cranberry compote will be ready.
  • Add the cloves to the pot three minutes until tender. After the compote is ready, do not immediately remove the lid from the pan, as it will infuse and be more aromatic.

    Recipe 5: Cranberry and Cherry Compote with Citrus Zest

    A very spicy drink with a citrus and vanilla aroma, because in addition to cherries, you add tangerine zest, lemon and vanillin to the compote with cranberries.

    • Cranberries 200 grams
    • Cherry 200 grams
    • 1/2 fruit lemon
    • Mandarin zest
    • Purified water 3 liters
    • Sugar to taste
    • Vanillin
  • Wash the cherries and peel them.
  • Cut the lemon into squares with the peel.
  • Pour water into a saucepan, put on fire. Pour sugar into it.
  • Once the water has boiled, dip the cherries, cranberries and lemon into the container. Let the drink simmer for about fifteen minutes.
  • 5 minutes before cooking, dip the tangerine zest and vanilla into a saucepan, stir.


    Useful Tips

    1. I would not recommend drinking prune compote constantly and in large volumes, since it has a laxative effect, but still you should not deny yourself 1-2 glasses.
    2. If your patience is enough for 2-3 months, and you do not drink the compote prepared for the winter during this time, then you will be rewarded: dried fruits have the property of gradually saturating the syrup with their taste. By insisting, it becomes more and more delicious.
    3. It is often asked how many dried plums can you eat at a time. Doctors recommend consuming no more than 10 pieces a day, and it is best to cook delicious compotes from them.
    4. If you suddenly bought a fermented prune, then I do not recommend cooking from it, it will ruin any dish. But there is always a way out! From sour dried plums, you can make homemade wine, it will ripen faster and turn out wonderful.
    5. When breastfeeding, a newborn is often constipated, but taking pills is not very good for a baby, so I advise you to use a natural laxative. It is best to cook prune compote without sugar.
    6. Children under one year old with intestinal upset and constipation can be given a decoction of dried plums, because it has mild laxative properties. For a 6-month-old baby, you can give it completely without fear, because it does not irritate the walls of the stomach and intestines, and for a 4-month-old baby, serving such a drink is still possible only by agreement with the attending physician.
    7. At 2 years old, a child can be given prunes both in compote, and just like that, thoroughly washing and soaking a little. Although I don't advise you to get carried away either, it's still a natural laxative, so limit yourself to 2 things or 100 ml of compote per day.
    8. In industrial production, during drying, plums are treated with sulfur dioxide so that they do not cake and spoil. It is necessary to get rid of the consequences of such processing before use: the dried plum must be soaked for 30 minutes in water and then rinsed well with running water. And in order to completely get rid of E220, you need to repeat this procedure 2-3 times.

    Preparation

    remove carefully clusters of viburnum from the bush. Quite ripe berries are very tender and burst easily (it is better to remove them slightly unripe, in dry weather). wash gently brush in a colander under the stream Give. drain the water, separate the berries from the fold and put the stalks into a bowl. Now you need to separate the pulp and juice from the seeds and peel. To do this, crush and rub the berries in any way available to you. Occupation is a few berries, but always tiresome. I use a colander, metal and wooden potato pushers, and a spoon. You can use a sieve, a juicer for making pulp from juice. And try not to splash the kitchen too much with juice: the berries literally explode when they are standing. Do not pressure to be overly zealous in rubbing berries - you can make an excellent drink from the pulp, later I will tell you how. Mix the resulting juice with sugar by weight in a 1: 1 ratio. Stir well and pour the resulting puree into cans. It is convenient to use jars with screw-down volume, lids from 200 to 800 ml. There is no need to sterilize the puree. It is perfectly stored on the top shelf of the refrigerator or in a cool room. Losses are minimal - vitamins.

    How do we use it? A couple of spoons in a glass on mashed potatoes of cold water - we get a fruit drink, tart, tasty, with a piquant bitterness. Perfectly satisfies Can. thirsty to put a spoonful of mashed potatoes on the morning butter with a sandwich. Divine. Yes, you can just put it on the table on a rosette, for tea. The outlet will be empty in a moment. p.s. Viburnum has one feature - the smell. Some people love viburnum very much, others, on the contrary, do not. And they don't like it solely because of the smell. But your cat will love the smell for sure. Isovaleric acid is present in these medicinal berries. Valerian. Personally, I am calm about the smell of viburnum. My wife really doesn't like even the smell and runs away from the kitchen when I'm making mashed potatoes. But in winter this mashed potatoes are consumed with pleasure by the whole family. And not because it is useful. It's amazingly delicious.


    Jelly from pureed, raw viburnum - recipe.


  • Watch the video: How to Prune, Trim u0026 Shape Your Bushes u0026 Shrubs


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