Compote of apples and chokeberries. Canned apple and chokeberry compote for the winter without sterilization

Compote of apples and chokeberry- another option for a luxurious drink that can be prepared for the winter without special effort and difficulties.

To prepare such a compote, try to use only fresh apples of any variety (sweet, sour or sweet and sour), but not very loose in density. Ranetki will also work. But you can take not only freshly picked rowan, but also frozen. It is possible to cook using both the double-pouring method (pouring boiling water into jars with raw materials, waiting, draining, boiling, adding spices, and pouring again), and by blanching apples and berries in boiling water for a couple of minutes. In this matter, focus only on what is more convenient and easier for you. In any case, the method of sterilizing raw materials will not affect the quality of the drink in any way. It will still turn out great. After all, the combination of apples with chokeberries will give the compote an amazing amazing taste and an inimitable aroma. And its rich and very colorful color has an alluring effect, awakening a feeling of thirst.

Ingredients:

5-6 apples;
600 gr. chokeberry;
12 currant leaves;
1/2 coffee spoon of citric acid;
600 gr. sugar sand;
3.3-3.5 liters of drinking water.

If you wish, you can make several additions in the form of cinnamon or vanillin, mint or star anise, cloves or allspice. In addition to currant leaves, cherry leaves would also be appropriate in such a compote.

Yield: 3 one and a half liter cans of drink.
Cooking time – no more than 1 hour.

How to make apple and chokeberry compote:

Sort the rowan (remove all debris, leaves, rotten and damaged berries), rinse under running water and place in a sieve to drain all moisture. After peeling each apple, cut it into 4 parts, then cut each apple in half (crosswise). Or you can cut the fruit into slices - do it the way you like best.

Place a few currant leaves in each clean, sterilized jar, and throw a third of all the apples and rowan berries on them.

You can fill the jars as you wish (a third, a quarter or half). The more fruits and berries, the richer and more aromatic the drink will be.

Pour freshly boiled water into each jar to the very top, cover with a lid and leave for fifteen minutes to warm the berries and apples.

After a quarter of an hour, using a lid with holes, pour the liquid contents of the cans into a saucepan and, adding granulated sugar with citric acid, cook sweet syrup(boil for no more than 2 minutes).
Fill the jars with the resulting decoction, screw on the lids and, turning the neck down, leave to cool under a thick towel or blanket until the next day.

And in the morning you can safely put jars of apple and black rowan compote into storage in a cupboard or pantry.

Calories: Not specified
Cooking time: Not specified

Each of us has seen beautiful trees with red or orange bunches of rowan berries, but not everyone knows that these fruits have pleasant taste and mass useful properties. They are used in folk medicine, prepare from them delicious dishes, cook compotes, make preserves, candied fruits.

If you want to stock up on natural vitamins for the winter, diversify your menu and add something new and unusual to it, try making this delicious and easy-to-prepare apple and red rowan compote.

Thanks to great content fruits and sugar, it turns out very rich, its syrup can be diluted with water, make various drinks, cook compotes and jelly. In addition, apples are not subjected to long-term heat treatment and retain their structure, so you can make various pies with them and add them to pancakes, casseroles, etc. fruit salads.

The slightly tart taste of rowan gives apples an interesting note, making them more aromatic and appetizing. They will also appeal to little fidgets who love to feast on sweet fruits.

You can replace red rowan in this recipe with black one.

Ingredients(for 2 jars of 500 ml):
- apples (3-4 pcs.);
- rowan sprigs (200 grams);
- sugar (200 grams).

We make a compote of apples and red rowan for the winter.

Recipe with photos step by step:

1. Take a ripe, undamaged, large bunch of rowan, rinse it under running water, dry with a linen napkin. Using culinary scissors, remove the stems from the berries.

2. Wash ripe, juicy apples with a pronounced taste, remove the seeds from them and cut into thin slices.

3. Place apples and red rowan in pre-prepared and heated glass containers, add sugar (100 grams each), cover with lids and place in a hot oven to sterilize. Cook for half an hour.

4. Carefully close the lids of the jars with syrup, turn them over and cover with a woolen blanket for further heating. Leave for 9-14 hours. Remember, the longer the apples are warm, the more intense the flavor of the syrup will be.

5. Place the canned compote of apples with red rowan berries in the pantry or cellar until winter. Store for 8 to 12 months.

Appetizing culinary masterpiece Every housewife must have chokeberry compote with apples for the winter. How good it is festive table get it homemade compote from chokeberry with apples and winter time Delight your guests with homemade delicacies. Useful and affordable ingredients will doubly delight you during the cooking process.

Chokeberry is a fairly common berry in cooking. It is boiled into compote, preserves, jam, marmalade, added to the filling of baked goods and simply eaten in fresh. The sour-sweet taste imbues dishes with an unusual piquancy and goes well with other fruits and berries. Therefore, we cannot count the list of sweet dishes with it.

Benefits of chokeberry and apple compote

A pre-canned compote with chokeberries for the winter will fill you from your fingertips to your hair with a variety of vitamin complexes. Vitamins B, E, P, C, also copper, molybene, iron, fluorine, sorbitol, pectin substances- all this is contained in the berry in question. In addition to apple vitamins, the benefits of such a mix only increase. After all, apples are the most easily accessible source of iron for the body. Almost the same vitamins - C, B1, B2, E, P - serve as a helping hand in colds, calcium strengthens tooth enamel, and pectin will add a bright purple tint to your cheeks.

The rich fiber content of apples makes you feel full after eating them, so this choice is perfect for vegetarians or those looking to lose a few pounds.

To those suffering high blood pressure You should drink compote from apples and chokeberries. This combination will also prevent signs of atherosclerosis and act as a preventive measure for the body. natural means. Strengthening the heart - vascular system, healthy people This mixture will also be beneficial. Chokeberry has the property of lowering cholesterol in the blood. The high content of iodine in this berry will have a positive effect on thyroid gland who has problems with it.

Chokeberry berries are long-lasting products, so they can be kept in the refrigerator almost all winter in your home. in the usual form and cook compote at any time.

Below is a recipe for apple and chokeberry compote. Preservation is simple and quick. It does not require sterilization of jars with contents and other similar difficulties. You will not only enjoy the process, but also delicious result as a result. Even an inexperienced or novice specialist in home canning will appreciate these easy conservation steps. You will be presented with 2 methods, whichever is closer to your liking, and choose the option of preparing chokeberry compote with apples for the winter. The nuance of the first description is to cook all the ingredients at once as a compote for quick consumption, while the second method will slightly extend the procedure into the stages of draining and pouring syrup into jars.

For those who like to experiment, you can add any fruit or berry to the proposed recipe according to your taste and desire. It can be lemon, orange slices, plums, if kept frozen until September, because... The rowan in question ripens at the end of September with the transition to October.

Two ways to preserve compote

Ingredients for 10 liters of water - 4 pieces of three-liter jars:

chokeberry - 6 cups (1 cup = 150 grams);
apples – 1.5 – 2 kg;
sugar – 4 cups (for sour apples you can use more, but in general this ingredient is taken to taste).

Stages of compote preservation according to method No. 1

The components are thoroughly washed in running water.

The stalks are separated from the chokeberry.

The apples are cored and cut into four pieces. Depending on the size and variety of apples, they can be covered whole or cut into cubes. It all depends on preference.

Mix the ingredients.

Fill the pan with water and cook until done: 15-20 minutes. Add sugar to boiling water. Ready syrup It is generally accepted that the state of a mountain ash is when the peel on it begins to burst.

The cooked compote is poured into pre-sterilized glass containers and rolled up tin lid, turn it over and wrap it in a warm cloth. In this state, the jars with apple and chokeberry compote should stand for about a day until they cool completely and in order to check whether the lid is tightly rolled up and whether there are any leaks.

You can use jars with a screw-on metal lid; in this case, the jars should not be turned over.

The next day, the finished apple and chokeberry compote can be turned over to its normal position, left to stand in a ventilated area for another two weeks, then put in a pantry or cellar and wait for a harsh winter to consume this delicacy.

Bon appetit!

To add a refreshing taste to the drink, add mint leaves to it.

Stages of compote preservation according to method No. 2

Sterilize the jars, pour boiling water over the lids or sterilize them as well.

Place vegetables and berries in jars. Fill the container ½ or 1/3 with apples, chokeberries - 1.5 cups per jar.

Boil water and pour it into the jar with the ingredients, cover with a lid and let stand for 5 - 10 minutes.

Pour the water back into the pan, boil, add sugar, let it completely dissolve in boiling water. From the moment the water boils, it is necessary for 5-7 minutes to pass.

Pour the finished syrup into jars and cover with a tin lid.

Delicious preparations to you!

The richness and concentration of the compote depends on the amount of fruits and berries in the container. Rowan-apple proportions depend taste qualities.

Compote of chokeberry with apples for the winter is an excellent source of vitamins during the harsh season, when they are so scarce. Every family will appreciate this pleasant surprise, stored in the pantry since warm times.

Compote without sterilization - video

The generous chokeberry gives off the scent of its flowers to the bees, and we take the sweet button berries for ourselves - for delicious compotes.

“Do you love chokeberry as much as I love it?!” - will ask a person who has at least once in his life tasted juice, jam, fragrant liqueur or delicious compote from chokeberry. But it’s not just a celebration of taste that determines whether preparations made from these ink-colored berries will show off on pantry shelves alongside the more popular preserves for the winter. In the arsenal of undeniable advantages of chokeberry, which is also called chokeberry, there is another significant trump card.

Chokeberry is an invaluable vitamin and mineral cocktail. Its tiny berries are like a mini first aid kit: they reduce cholesterol levels and stabilize blood pressure, relieve inflammation, increase acidity and improve digestion. There is more vitamin P in chokeberry than currants and apples contain, and even feijoa will envy the amount of iodine. Therefore, it is not surprising that the championship in the fight against oncology also belongs to her. And this is not the entire liver of the mountain ash healer’s merits. All healing properties Chokeberry has been proven more than once by science and confirmed by connoisseurs of its healing capabilities. Therefore, the benefits of this magical berry are widely used in both folk and official medicine.

In its original form, chokeberry moved to Europe from Canada in the 19th century. And it took her another century to move to Russia. Like any emigrant, she had to transform herself to successfully adapt to local conditions. At first she was simply a decorative guest and majestically decorated parks, squares and gardens. Its fruits were not suitable for consumption. And only at the beginning of the twentieth century, thanks to the famous biologist and breeder I.V. Michurin, as a result of interspecific and intergeneric crossings, the world received a hybrid called “Rowan Liquor”. Chokeberry in this way we managed to improve our appearance, taste, yield and frost resistance.

Liqueur chokeberry berries ripen at the end of August and can feel great on the branches until mid-November. If, of course, the blackbirds allow them to do this. These cunning birds are capable of destroying a sweet harvest in a matter of days. To prevent them, the berries are often picked immediately after ripening. Fresh and without additional processing, they can be stored for about a month. But when buying black rowan fruits, you should remember that they acquire the main set of vitamins and their best taste in October or after the first frost. Ripe berries They have a purple-black hue, a slightly tart taste, and when pressed they release dark ruby juice.

But not only healing properties We fell in love with chokeberry. Chokeberry fruits ideal ingredient in preparing assorted compotes for the winter. The rich ruby color of the beaded berries transforms the inexpressive colors of compotes made from apples, pears and grapes. Drinks acquire not only rich color, but also a pleasant tart taste.

9 recipes for chokeberry compote

Recipe 1. Simple and quick recipe chokeberry compote

Products for 3 liter jar: half a kilogram of chokeberry berries, five hundred grams of sugar, a third of lemon, two and a half liters of water.

A one-time pouring of hot syrup over chokeberry berries is the easiest way to prepare compote. It won’t take much time and effort, and even those who are making winter preparations for the first time can cope with this recipe.

Wash and sterilize compote jars over steam or in the oven. Sort chokeberry berries from dry twigs and leaves, remove damaged fruits. Rinse under running water in a colander and pour into jars. Cut the lemon into slices and send a few pieces to the chokeberry. Bring the mixture of water and sugar to a boil and then boil the syrup for a few more minutes. Fill the jars with rowan berries and lemon with boiling sugar filling to the very top so that there is not even enough room for air. Roll up the glass and send it to bask under a blanket until completely cooled. Store jars in a basement or pantry with appropriate temperature conditions.

Recipe 2. Compote of apples and chokeberries

Products for a 3-liter jar: three hundred grams of chokeberry berries, three hundred grams of sugar, three hundred grams of sour apples, juice of one lemon, two and a half liters of water.

Sweet chokeberry and sour apples – perfect combination for compote. This drink has a magnificent color and unsurpassed aroma.

Wash the apples, remove the stems, cut them in half and discard the seed centers. Cut each half into quarters. Place the slices in a bowl and sprinkle with lemon juice so that they do not lose their white. Sort the rowan berries, rinse and dry. Arrange the chokeberry and apples in pre-sterilized jars. Pour boiling water over the fruit and berry filling, cover with lids and leave for five minutes. Add sugar to the water drained from the cans, stir and let it boil. When the syrup is ready, pour the jars right up to the lid, roll them up, turn them upside down and hide them under a thick blanket. Give the cooled ruby drink to the pantry for safekeeping.

Recipe 3. Red rowan compote

Products for a 3-liter jar: four hundred grams of red rowan berries, six hundred grams of sugar, two and a half liters of water.

The favorite of bullfinches has a somewhat tart, astringent aftertaste. But the very first frosts turn it into a delicacy that will appeal not only to birds. Red rowan berries make wonderful compotes.

Remove rowan bunches from berries, sort and rinse well. Water in enamel pan lightly add salt and let it boil. Place the rowan beads in boiling water for 7 minutes. When the allotted time is up, immediately transfer the berries to cold water. Fill sterilized jars with rowan berries. Boil the syrup in a separate saucepan. How to cook sweet filling, described in the previous recipe. Still boiling sugar syrup Fill the jars to the very edges and roll up with sterilized lids. Wrap the jars with red rowan compote in a warm blanket, and let cool and steep for at least 12 hours (overnight is possible). Ready drink remove and store in the basement or closet for seaming.

Recipe 4. Compote of ranetka and chokeberry

Products for a 3-liter jar: four hundred grams of chokeberry berries, half a kilogram of ranetki, six hundred grams of sugar, two and a half liters of water.

The berries of chokeberry and ranetka have created an ideal union to give their best qualities and properties aromatic drink. After rolling, the fruits do not lose their shape and can be safely served as a dessert treat.

Rinse small juicy apples under warm, running water. Sort the black rowan berries, remove the bad fruits, and rinse the good ones in clean water. Allow excess liquid to drain. Sterilize jars and pour prepared fruits and berries into them. Pour boiling water over all the jars and leave to steep under the lids until the liquid turns a soft scarlet color. Return the water to the pan, add sugar, stir and cook until the sugar crystals disappear. Pour the fruit and berry mixture again and send the jars to warm up in a pan of water at a temperature of 85°C for 30 minutes. Roll up the rowan-apple compote and put it under a warm “fur coat”. Let it cool and go to the pantry.

Recipe 5. Chokeberry compote without sterilization

Products for a 3-liter jar: six hundred grams of chokeberry berries, four hundred grams of sugar, a pinch of citric acid, two and a half liters of water.

This is one of the options for compote with chokeberries without sterilization according to unusual recipe. Before seaming, rowan is steamed and infused for more than 10 hours, giving its juice to the drink. It is from this saturated liquid that the syrup will be boiled.

Sort and rinse the berries. Place in sterilized jars and pour boiling water over them, cover metal lids. Leave the chokeberry to steep overnight. Until the morning, the water will “drink” the juice from the berries, and they will gain liquid and settle to the bottom. Drain the water from the cans into a saucepan, add sugar and bring to a boil. A couple of minutes before turning off the stove, add lemon acid. Pour the sugar filling into jars with chokeberries so that the liquid slightly overflows the edge of the neck. Roll up. Turn the compote over onto the lids and place in a warm place, wrap it up. Leave to cool for a day. Place in a place suitable for storing workpieces.

Recipe 6. Chokeberry compote with cherry flavor

Products for a 3-liter jar: six hundred grams of chokeberry berries, five hundred grams of sugar, a glass of cherry juice, 10 cherry leaves, two liters of water.

Syrup for this original drink prepared from an infusion of cherry leaves. Ideally, such leaves should be harvested in the spring, during the flowering period of the tree. But you can also take fresh ones. It will be harmoniously savored in such a drink cherry juice, which is added to the syrup instead of citric acid.

For the compote, prepare the ingredients: sort the rowan berries, separate them from the stalks and rinse them; fresh leaves Wash the cherries thoroughly and dry them; if they are dry, rinse them. Pour half the leaves with two glasses of water and boil for five minutes. Pour the cooled infusion into the chokeberry berries. Let it brew for 6-8 hours. After the time has passed, remove the rowan from the water, put the remaining leaves into the infusion, pour in the cherry juice and boil for 5-7 minutes. At this time, blanch the berries (soak for several minutes in boiling water and immediately transfer to ice water). Pour chilled rowan beads into jars and pour sugar-cherry syrup, after removing the leaves from it. Pasteurize the compote at 85°C for about 30 minutes. Wrap the finished rowan-cherry drink and cool gradually for 10-12 hours. Store in a place inaccessible to premature absorption.

Recipe 7. Compote of chokeberry and sea buckthorn

Products for a 3-liter jar: two hundred grams of chokeberry berries, three hundred grams of sea buckthorn berries, two hundred grams of sugar, two to three liters of water.

Compote of rowan-sea buckthorn berry mix is not just a drink, but a real treasure trove healing substances.

Sort the berries, remove the stems, rinse and dry clean towel. Sterilize jars for steam bath or in the oven. Place dried berries and pour boiled sugar syrup up to the shoulders. Send the future compote for sterilization in boiling water. For 3-liter containers, half an hour is enough. Roll up with sterile lids. Turn the sealed jars upside down, wrap them up and leave to warm up under the influence of their own temperature. After a day, send for storage to other preparations.

Recipe 8. Compote of chokeberries and plums

Products for a 3-liter jar: three hundred grams of chokeberry berries, three hundred grams of plums, six hundred grams of sugar, two to three liters of water.

Any plums will do, you can also use yellow ones. But it should be remembered that the variety must be firm and not overripe.

Rinse the rowan fruits and plums, remove the stems and cuttings, and dry. Divide the plums into halves and remove the pit. Prepare clean and pre-sterilized jars and lids. Place fruits and berries in them. Pour boiling water over for 10 minutes, allowing the plums to warm up thoroughly. Return the cooled liquid back to the pan where the water was boiling. Boil the sugar filling and let it boil for five minutes. Fill jars of berries with syrup to the very top and immediately roll up. Put it away for at least a day “under a fur coat”, and then transfer it to a home-preserved storage area.

Recipe 9. Concentrated syrup for chokeberry compotes

Products for a 3-liter jar: one kilogram of chokeberry berries, one kilogram of sugar, two teaspoons of citric acid, water - as much as is included.

Concentrated syrup is used for compotes, alcoholic liqueurs, tinctures or as an impregnation for cakes. In addition, it can be added to yoghurts or ice cream. The taste of the syrup is incredibly aromatic and rich. It is so unusual that guests will have to guess what kind of miracle berry it is made from.

Separate the chokeberry berries from the branches, sort, rinse and dry in a colander. Syrup for best aroma can be cooked on cherry leaves, as indicated in the recipe above. But this is not necessary. Boil the water for the syrup and add citric acid. Add rowan berries to the boiling marinade. When it boils, turn it off and let it sit for a day. For the syrup we only need liquid, so the berries must be selected from the infusion (they can be used for jam or baking). Pour granulated sugar into the infusion, bring to a boil and boil for three minutes. Pour the finished concentrated syrup into sterilized jars (you can take liter or even half-liter jars) and close the lids. Place the concentrate in a warm place under a blanket or blanket and leave it alone until it cools, for a day. Store in suitable place until winter or so have a wonderful day, when the soul asks for chokeberry.

Liqueur rowan berries are very unpretentious and easily come into contact even with inexperienced housewives. But still, some recommendations should be followed so that the compote will surprise the most discerning gourmets.

All suggested recipes contain a moderate amount of sugar. But chokeberry loves sweet syrup, so you can cook compotes at the rate of 500 g of sugar per 1 liter of water. If desired, concentrated drinks are diluted with boiled water.
Compote of chokeberry berries without sugar also has the right to life. You can just add it to the drink according to your own taste before drinking.
Rowan compote will acquire additional refreshing notes if you add a little fresh mint to it.
The vitamins in the drink (and the drink itself) are better preserved if you add lemon juice or acid.
The berries will release more juice into the compote if the syrup with which they are poured is first salted with a pinch of salt.
You can add cinnamon to assorted compotes with apples and chokeberries. This drink will receive an additional spicy aroma.
A chokeberry drink can be prepared from frozen berries. In this case, it is better to throw them into boiling water without first defrosting them.
Important: any, even the most successful rowan compote should not be tasted by people with hypotension, gastritis, peptic ulcer stomach and thrombophlebitis.

Chokeberry- wonderful berry autumn harvest. It is impossible to overestimate its nutritional, taste and healing properties. Any preparations made from rowan beads for the winter turn out to be very beautiful, fragrant and extremely useful. And chokeberry compote will not only please taste buds guests, but will also arouse their sincere curiosity: “What is the compote made of?” Answer the question with a children's riddle: “The dress was lost, but the black buttons remained.”

Every autumn, bunches of rowan berries attract everyone's attention not only for their beauty. In addition to the cheerful color, the fruits have a huge amount useful substances and vitamins. Many do not consider the berry as a basis for winter preparations, considering it bitter. But in vain, because making it suitable for consumption is very simple. You can prepare a lot of delicious and healthy dishes of orange, red and black fruits. Rowan compote can really be a hit winter table, following a few tips and using a combination of the most common products.

How to remove the bitterness of red rowan

Ripe rowan berries themselves become sweeter while still on the branches and lose most of their astringency after they are touched by the first frost. Therefore, berries for processing are collected no earlier than the weather gets colder. The red varieties of Nevezhinskaya rowan are the most sugary; they have the least bitterness. If it is decided to store the berries fresh, then they are removed from the trees in September in whole bunches.

Several techniques to improve the taste of fruits:

1. Negative temperature. If the rowan tree did not survive the cold weather on the branches, it is placed in freezer for several days. After defrosting, the pulp softens and the bitterness goes away.
2. Soaking. Fresh berries are poured cold water for 24 hours, changing the fill at least 4 times during this time. You can add a little soda to the first tab.
3. Blanching. Before preparing dishes from red or black rowan, boil the fruits in a small amount of salted water for 2–3 minutes, then rinse thoroughly.

By using one of the listed techniques or combining them, you can rid the berries of astringency, while maintaining its specific taste and beneficial properties.

Citric acid perfectly softens the taste and eliminates astringency. In all recipes for chokeberry or red rowan, it is permissible to add citrus fruits or citric acid in powder.

Berry compote is prepared in several ways. Preserve it for long-term storage At home, you can also do it in different ways.

Rowan compote using hot pouring method

For compote, juicy ones are selected large berries without stains or damage, unripe specimens are also rejected - they will taste bitter. To prepare for one liter jar you will need the following products:

red rowan berries - 300 g;
granulated sugar - 150 g;
water - 600 ml;
citric acid on the tip of a knife.

The amount of sugar in any recipe is changed arbitrarily depending on the initial sweetness of the raw materials and the desired taste of the finished product. Instead of powdered acid, you can add a few slices of unpeeled orange or lemon to the berries and process them together. The zest will add additional flavor to the drink.

Cooking and canning process:

1. Blanched berries are placed in a prepared sterile jar.
2. Separately boiled syrup from water and sugar is poured boiling into a container with fruits.
3. Leave the workpiece for 10 to 15 minutes and pour all the liquid back into the cooking vessel.
4. Bring the syrup to a boil, heat for several minutes and repeat filling the jars.
5. Using boiled lids, tightly seal the container with compote, turn it over and leave to cool.

To continue sterilization, the finished products are cooled slowly; for this, hot jars are wrapped warmly and transferred to a permanent place only after a day.

Pasteurization in the oven

There is another very simple one quick way blanks healthy drink. It is most convenient to use small-capacity jars for such canning: 0.5 or 1 liter.

Approximate bookmark ratio:

0.5 kg of rowan;
0.5 kg sugar;
1 liter of water.

Clean, dried berries are poured into jars. The usual rule for compotes is to fill the container with fruits to 1/3 of the volume. Add sugar at the rate of 100–150 g per half-liter container. Pour boiling water over the rowan to the brim and cover with lids.

Place the pieces in the oven and slowly heat them to 120 °C. After 20 minutes of processing, the jars must be carefully removed, rolled up tightly without lifting the lids, and cooled.

From a mixture of different berries

Chokeberry (chokeberry) is also often used for drinks. The combination of black and red fruits enriches the aroma ready-made dish and gives it an interesting color. In terms of the amount of vitamins, this compote has no equal, and you can combine the berries as you wish.

For preparation, take a kilogram of red rowan and chokeberry fruits. Half a kilogram of sugar per 1 liter of water will be used for syrup. A few thin slices of lemon per jar will make the taste of the drink brighter and sharper.

The berries can be mixed immediately after sorting and processed in the same way. Further preparation of compote:

1. The washed fruits are blanched and placed in sterile jars.
2. Add lemon, tangerine or orange slices.
3. Boil the syrup in a separate bowl and fill the jars with it up to the neck.
4. Cover the vessels with the drink with lids and place them in a large saucepan for sterilization.

Pasteurization of liter containers takes about 20 minutes, and 3-liter cylinders at least half an hour. After heat treatment, the jars are immediately sealed. The color and taste of the compote appears gradually; this drink is completely infused for several weeks. The finished drink has a rich ruby color.

Berry compote with apples

A classic combination for winter vitamin drink is rowan with apples. The specific rowan taste in this recipe softens and acquires additional shades. Fruits for laying are taken in equal quantities. To prepare syrup for 1 kg granulated sugar add 1 liter of water and bring the mixture to a boil. Depending on the sweetness of the apples, up to 5 g of citric acid is added to the syrup.

The apples are pre-washed and cut into slices of any size. The core with seeds should be removed. The peel of the fruit is not cut off. Rowan is prepared in the standard way: blanched, soaked or frozen.

The fruit and berry mixture is poured into jars up to a third of their volume and filled with boiling syrup. After this, the workpieces must be sterilized in any way. It is important to carry out heat treatment drink in containers covered with lids for at least the prescribed time. For workpieces with fresh apples this period ranges from 20 minutes for half-liter containers to 45 minutes for three-liter cans.

After sterilization and sealing the lids, the compote can be stored in a cool, dark place at home.

Rowan compote with apple juice

Red berries for drinks can be filled with more than just water. Pure compote has good taste apple juice or its mixture with syrup.

Drink preparation process:

1. The prepared berries are poured into jars and poured with hot juice.
2. When the apples are sweet enough, you don’t need to add sugar. If the juice seems sour, dilute it with concentrated syrup, prepared as for jam (1 kg of sugar per 1 liter of water).
3. Covering the neck of each vessel with a lid, sterilize the workpieces in a water bath. For a liter jar, 15 minutes of processing is enough.

Seal the containers using a can opener, turn the bottom up and cover until completely cooled. This compote can be stored without special conditions. It will last about a year in a cellar or cool pantry.

Watch the video for another way to prepare a drink from rowan berries and apples with the addition of orange slices.

Useful and beautiful berry in the right hands can turn into exquisite delicacy. Many people like the specific taste of rowan compote and helps maintain immunity during the cold season. You should definitely try several preparation options and find your own simple recipe for health.