Chokeberry compote: 8 recipes

Chokeberry has a lot of useful properties due to the large list of useful elements and vitamins contained in the composition. The berry removes toxins and poisons, normalizes cholesterol, has light diuretic properties, partially fights against atherosclerosis and radiation sickness. In addition, stewed fruit compote eliminates constipation, maintains immunity during the common cold, and has a prophylactic effect on thyroid diseases.

Chokeberry compote: classic

• lemon - 30 gr.
• granulated sugar - 480-500 gr.
• black chokeberry - 550 gr.
• table water (drinking) - 2.4 l.

1. The recipe is easy to implement, as the berry is poured with a hot sweet base in one step. Repeated boiling and infusion is excluded. All of these ingredients are listed on a 3 liter jar.
2. First prepare the containers on which the drink will be bottled. Wash them with soda, rinse and dry well. Even a drop of moisture will contribute to oxidation and damage.
3. Sort the chokeberry, select only healthy berries. Take scissors for manicure, cut ponytails. Do not damage the shell. Wash the fruits under the tap, dry on towels.
4. Send the mountain ash into a sterilized container, add sliced ​​lemon (seedless). Separately, pour the table water into the pan, mix with sugar. Bring to a boil and completely dissolve the sand.
5. When the sweet base is smooth, cook for another 3 minutes. After the allotted interval, transfer the syrup to the chokeberry and shake the jar. Fill the container under the neck so that air does not accumulate at the top.
6. Immediately tighten the containers with the contents of the tin, wrap the old sweatshirt over the jar. Let the drink cool, transfer it to cold after 24 hours for long-term preservation.

Stewed aronia and cherry

• natural juice of cherry (fresh squeezed) - 235-240 ml.
• chokeberry - 650 gr.
• filtered water - in fact
• cherry leaves (preferably dry) - 12 pcs.
• granulated sugar - 0.5 kg.

1. The ideal option for harvesting cherry leaves is considered to be from March to April. However, you can take not dried, but fresh leaves. Cherry juice is added instead of citric acid.
2. First prepare the raw materials. Sort the aronia, remove the branches, leaves, cut the ponytails with nail scissors. Rinse the berries and dry on towels.
3. If the cherry leaves are fresh, rinse them. Dry composition is enough to rinse and pat dry with napkins. Measure half the volume from the leaves, mix with 0.5 l. clean water, sugar, put on the stove.
4. Boil, wait another 5 minutes and turn off the heat. Mix the black chokeberry with the cooled broth, leave for 7 hours. When the deadline is over, catch a berry with a slotted spoon.
5. Add the leaves and cherry juice to the infusion, simmer over medium heat for 6 minutes after boiling. Go in for blanching the berries: dip them in boiling water for 3 minutes, then immediately transfer to ice water.
6. Put the cooled mountain ash in sterilized dry jars, add the syrup. Put the jar in the pan, pour boiling water over the shoulders. Pasteurize the compote for half an hour with a moderate boil.
7. When the time passes, tighten the drink with lids, wrap it with a sweatshirt and leave it upside down until it cools (10-14 hours). Then transfer the compote to the cold.

Stewed chokeberry and currant compote

• granulated sugar - 0.75 kg.
• Aronia - 1 kg.
• currants (preferably black) - 0.5 kg.
• drinking water - 3 l.

1. First of all, do the most time consuming part. Sort currants and aronia, get rid of extraneous debris, twigs, leaves, tails. Rinse each type of fruit in turn under the tap, dry.
2. Choose heat-resistant cooking utensils with a volume of 4 liters or more. Pour in it mountain ash with currants, granulated sugar. Gently mix the contents with your hand.
3. Pour in water, leaving a little room for boiling liquid. Send the container to the fire, stir until sugar particles dissolve. When this happens, refrigerate for another 6 minutes.
4. Rinse thoroughly with a container of soda, boil them and dry. In the same way, sterilize the covers. Then pour the finished compote and cork. Cool upside down, put in the cold.

Stewed aronia and apples

• lemon juice - 60 ml.
• water - 2.3 liters.
• Antonovka apple - 0.3 kg.
• chokeberry - 350 gr.
• granulated sugar - 330 gr.

1. Rinse the apple, cut the core with a special knife. Do not remove the peel. Chop each fruit into 4-6 sections to get beautiful slices.
2. Put apples in a pan, sprinkle with lemon juice and mix. Such a move will save the fruit from darkening. Sort the chokeberry, remove the ponytails, rinse and dry.
3. After sterilizing the containers, send fruits and berries to a dry container. Boil water, pour it over the neck of the dishes. Close the capron, wait 7-10 minutes.
4. Drain, mix with granulated sugar, put on a fire and wait for the particles to dissolve. When the syrup is ready, in a boiling state, transfer it back to berries and fruits. Roll up immediately and let cool.

Stewed chokeberry and sea buckthorn compote

• drinking water - 2.2 liters.
• Sea-buckthorn - 0.45 kg.
• granulated sugar - 0.3 kg.
• chokeberry - 270-280 gr.

1. The ingredients are based on a three-liter jar. First sort out the mountain ash, rid the berry of its tails, using scissors for manicure. Rinse healthy fruits and let dry.
2. Prepare sea buckthorn in the same way. While the berries are drying, sterilize the containers to spill the compote. Boil the lids and dry the container.
3. Send sea buckthorn with black chokeberry to the cans, boil the water and pour it into the raw materials. Wait a third of an hour, then drain the berry broth. Add sugar to it, boil until the grains dissolve.
4. After the mass becomes homogeneous, pour the syrup back into the jar of berries. Close with a special key, turn over and cool under a sweatshirt.

Stewed chokeberry and raspberry compote

• raspberries - 370 gr.
• chokeberry - 650 gr.
• granulated sugar - 360-400 gr. (to taste).
• table water - 1.2 ml.

1. After rinsing the aronia, dry the berries on a towel. Rinse the raspberries gently without damaging the pulp. Also leave to dry.
2. Now put the fruits in a saucepan and pour boiling water on it, simmer over low heat for 10 minutes (blanching).
3. Immediately remove the raw materials, dip them into ice-cold liquid. Place the components in sterilized containers.
4. Now take care of the syrup, prepare it from water and granulated sugar. When the grains dissolve, pour the boiling sweet base to the berries.
5. Cork the compote, wrap the jars with a sweatshirt or an old blanket, turn over. In this position, bring the drink to room temperature.

Compote of frozen mountain ash and mint

• lemon - 50 gr.
• fresh mint leaves - 30 gr.
• frozen aronia - 0.5-0.6 kg.
• granulated sugar - 550 gr.
• water - 3.8 liters.

1. The advantage of cooking compote with this technology is that frozen berries do not need to be prepared. They are already cleaned and washed. Do not wait for the mountain ash to thaw, immediately move it to the cookware.
2. Wash half the lemon, dry, chop into slices, removing the seeds.Stir the fruit into the berries. Pour in water, put the pan on the fire and wait for the contents to boil.
3. When drilling begins, add granulated sugar. Continue to simmer the mass over low heat until the crystals dissolve. At the same stage, enter the washed mint leaves (taken to taste).
4. After the syrup becomes homogeneous, remove the dishes from the heat. Cover with a lid, let the mixture reach a warm state. The berries are slightly softened, which is what we need.
5. When the compote reaches the desired condition, pour it into perfectly clean jars. Cork with tin or nylon caps and let stand for 10 hours. Take it to the cold.

Chokeberry and plum compote

• table water - 2.6-2.8 liters.
• Aronia - 300 gr.
• plum (preferably red) - 300 gr.
• granulated sugar - 0.6 kg.

1. Choose moderately ripe and firm plums. Rinse, cut in half, remove the stone. Now prepare the chokeberry (wash, dry, peel).
2. Sterilize in advance containers on which compote will be poured. Boil the lids. Place plums and mountain ash in jars, boil water and add it to the fruit. Wait a quarter of an hour.
3. When the fruits warm up evenly, drain the infusion into the pan and bring to a boil. Pour in sugar, wait for it to dissolve. Fill the container with berries with a sweet mass and immediately twist.

Stewed Tips

1. The above recipes are aimed at people who like a moderately sweet drink. Optionally, you can increase the amount of sugar or combine it with honey.
2. Some housewives prefer to cook compote without sugar at all. In this case, the treat is sweetened to taste before use.
3. To preserve the valuable qualities of the berry, add a little lemon juice (5-15 ml.) To the compote before rolling.

Combine chokeberry with sweet and sour apples, raspberries, plums, black or red currants, gooseberries, pears. Create your own recipes by supplying the drink with cherries, cherries, apricots and other seasonal fruits.

Video: stewed aronia and apples for the winter