Compote from sea buckthorn and apples: TOP 4 recipes for cooking for the winter at home

Sea buckthorn has long been known for its beneficial, nutritious, and especially healing properties for the human body. She, along with rose hips, refers to berries containing multivitamins, useful acids and carotene. Therefore, compote from sea buckthorn berries and garden apples containing various micro and macro elements will be not only tasty, but also a vitamin preparation for the winter.

Subtleties of cooking apple-sea buckthorn compote for the winter

The bottom line is the shortest heat treatment in order to preserve most of the vitamins and nutrients. Moreover, you can roll compote both with berries, and by straining the liquid through a fine sieve or gauze.

Features of the choice of ingredients

Sea buckthorn fruits are taken at an early stage of ripening so that they are firm, resilient and do not fall apart during cooking. They are cleaned of plant debris and discarded green, dried or rotten fruits. Apples are also taken he althy, not spoiled or rotten.

Rules for preparing dishes

For long-term storage of blanks, jars are pre-sterilized. They are put wet in the oven and heated at a temperature of up to +180 C degrees, until completely dry. A microwave oven is also used, where jars, with water poured to the bottom, are boiled for 3-5 minutes. Or they treat the container with hot steam.

Best Cooking Methods

There are various cooking options: from the simplest to the savory - with ginger, or quite unusual - with the addition of pumpkin pulp. But all of them are united by excellent taste, aroma and great benefits for the body.

Easy recipe

This is a quick, easy and practical recipe that allows you to save the lion's share of vitamins and nutrients in berries and fruits. Compote cooked in this way is stored in a cool place for up to 2 years.

Ingredients:

• sea buckthorn fruits - 400 grams;
• apples - 200 grams;
• pure water - 3 liters;
• sugar - 100 grams.

Cooking technology:

1. All berries and fruits are cleaned of debris and washed well with water.
2. Then all the ingredients (including sugar) are placed in a saucepan and brought to a boil, boil for 5-6 minutes over high heat.
3. After they turn off, cover the pan with a lid and tightly wrap it with terry (warm) towels.
4. Now the compote needs to stand and cool to room temperature.
5. What is important - for harvesting for the winter, compote is immediately (without insisting) poured into jars along with berries. For fresh consumption, it is pre-filtered through cheesecloth or a sieve and cooled in the refrigerator.

Pumpkin variant

This compote has an unusual, but pleasant and interesting taste, and will also be an excellent source of energy and vitamins in winter days. Moreover, how you can add apples to the preparation, or do without them, here the housewives decide for themselves.

Ingredients:

• sea buckthorn fruits - 200 grams;
• pumpkin pulp - 150 grams;
• apples (optional) - 150 grams;
• sugar - 350 grams;
• water - 3 liters.

Cooking technology:

1. Sea buckthorn berries, pumpkins and apples are sorted out, the core with seeds is removed from apples and pumpkins and washed thoroughly under running water.
2. In pre-sterilized jars put pumpkin cut into small cubes, thin slices of apples, and pour sea buckthorn on top.
3. Water is added to a separate saucepan, allowed to boil, and then poured into jars filled to the brim.
4. After cooling, pour the water into a saucepan, add sugar, bring to a boil and cook, stirring, until it is completely dissolved.
5. Then hot syrup is poured into jars with sea buckthorn, apple slices, pumpkin cubes and closed with a lid.
6. After they are turned over and kept in this position until the compote has completely cooled, and then removed for permanent storage.

Spicy

This compote has a piquant, spicy-sweet taste and, without exaggeration, outstanding healing properties.

With chronic fatigue, for prevention or at the first sign of a cold, drinking this wonderful drink will help.

For cooking, take 100 grams of sea buckthorn fruit, 2 tablespoons of fragrant (linden or acacia honey), grated ginger root - 50 grams, 1 liter of pure water, juice of half a lemon and a few tablespoons of sugar.

Recipe for multicooker

A convenient, quick and tasty option would be cooking in a slow cooker. You will need 400 grams of sea buckthorn fruits, 300 grams of apples, 250 grams of sugar and 3 liters of water.

For a special brightness of taste, add 1 large orange and a couple of small sprigs of mint.

Fruits and berries are washed, apples are cut into slices, placed in a multicooker bowl, and then poured with water and poured with sugar. Then turn on the "soup" or "stew" mode. Cook for 40-50 minutes. Mint is added to compote at the very end of cooking.

Storage of compote

Blanks are stored in a dark, dry and cool place for up to 2 years, basements and cellars that do not freeze in winter are suitable. Stored at room temperature (in the apartment pantry) for up to 1 year.

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