Compote from chokeberry perfectly diversifies your menu at any time of the year – in winter and summer. And how to cook it really tasty – we will tell in our selection of recipes!
1. Summer chokeberry compote
This compote is not only refreshing, but also has a great effect on health and well-being.
You will need: 400 g chokeberry, 2 liters of water, 1/2 cup sugar, 2 pinches of citric acid.
Cooking: Pour the chokeberry with cold water, bring to a boil and boil for 5-7 minutes under the lid over low heat. Add sugar and citric acid, mix and remove compote from heat.
2. Compote from chokeberry for the winter
You can add a cinnamon stick or other spices to the jar.
You will need: 400 g of chokeberry, 1 slice of lemon, 350 g of sugar, 2.5 liters of water.
Cooking: Put the chokeberry and lemon in a sterilized jar. Pour boiling water over and leave covered for 20 minutes. Drain this water, add sugar to it, boil again and pour it back. Roll up compote for the winter.
3. Compote of chokeberry with mint
Rowan can not even be cut off from the branches.
You will need: 300 g of apples, 300 g of chokeberry, 3 sprigs of mint, 200 g of sugar, 2 liters of water.
Cooking: Cut the apples into slices and put them in a jar together with rowan and mint. Pour boiling water over and leave covered for 20 minutes. Drain this water, boil it again with sugar, pour it back in and roll it up for the winter.
4. Summer compote of chokeberry and apples
We advise you to let the finished compote brew for half an hour under the lid.
You will need: 4 liters of water, 600 g of apples, 1 cup of chokeberry, 1.5 cups of sugar.
Cooking: Boil water and send randomly chopped apples and chokeberries into it. Add sugar and bring the compote back to a boil. Take it off the heat and let it brew covered for 15-20 minutes.
5. Compote of chokeberry and plum for the winter
For a change – a very sweet and concentrated compote.
You will need: 450 g plums, 450 g chokeberries, 450 g sugar, 2-3 liters of water.
Cooking: Remove pits from plums. Place plum halves and chokeberries in sterilized jars. Boil water with sugar, pour over the blanks and leave for 10 minutes under the lid. Drain the syrup, boil it again and pour for another 10 minutes. Drain again, boil, pour compote and roll up for the winter.
6. Compote from chokeberry and ranetki
Small apples-ranetki are good because they can be placed in jars as a whole.
You will need: 1 glass of chokeberry, 200 g ranetki, 200 g sugar, 1.5 liters of water.
Cooking: Send ranetki and mountain ash in a sterilized jar. Pour boiling water over and let the workpiece cool under the lid. Drain this water again, boil it with sugar, pour it back in and roll up the compote.
7. Compote of chokeberry and cherry
Berries can be fresh or frozen – it doesn’t matter.
You will need: 300 g of chokeberry, 300 g of cherries, 2-3 liters of water, 200 g of sugar.
Cooking: Boil water and add sugar. Then add blackberry with cherries and bring to a boil again. Boil the compote for 5-7 minutes and remove it from the heat.
8. Compote of chokeberry and orange for the winter
Orange just muffles the light astringency of rowan.
You will need: 300 g of chokeberry, 1 orange, 100 g of sugar, 2.5 liters of water.
Cooking: Send the mountain ash and sliced orange in a sterilized jar. Pour boiling water over and leave for 15-20 minutes under the lid. Drain this water, boil again, add sugar and pour it back into the jar. Roll up for the winter.
9. Compote of chokeberry and sea buckthorn
Such a compote can deservedly be called therapeutic – there are so many vitamins in it.
You will need: 120 g chokeberry, 120 g sea buckthorn, 60 g sugar, 800 ml water.
Cooking: Put sea buckthorn and chokeberry in a clean jar, pour boiling water and leave for 20 minutes under the lid. Drain this water, boil it again, add sugar, boil for another 1 minute and pour over the berry again. Roll up the compote.
10. Compote of chokeberry and pear for the winter
If the pears are small, then you can send them to the jar as a whole.
You will need: 400 g of pears, 1-2 cups of chokeberry, 1 cup of sugar, 2-2.5 liters of water.
Cooking: Send chokeberry and pears to the jar, fill them with boiling water and leave for 15-20 minutes under the lid. Drain the water and boil it again. Pour sugar into a jar, fill it with boiling water and roll up the compote.
11. Compote of chokeberry and red currant
Both berries complement each other amazingly!
You will need: 400 g of chokeberry, 150 g of red currant, 150 g of sugar, 2-3 liters of water.
Cooking: Boil water and add sugar to taste. Add rowan and boil the compote until it floats. Add red currants, boil the compote for another 3 minutes and remove from heat.
12. Chokeberry compote with citric acid
If you don’t like the tart taste of mountain ash, here’s the solution!
You will need: 400 g chokeberries, 1 cinnamon stick, 200 g sugar, 1/3 tsp. citric acid, 2.5 liters of water.
Cooking: Send the chokeberry and cinnamon to a sterilized jar. Pour boiling water over them and leave for 15 minutes under the lid. Drain this water, boil it again with sugar and add citric acid. Pour the chokeberry and roll it up for the winter.
13. Black chokeberry compote with raspberries
The chokeberry is quite tough, but the raspberry is a very delicate berry, so there are some secrets here.
You will need: 400 g of chokeberry, 2.5 liters of water, 1 glass of raspberries, 1 glass of sugar.
Cooking: Boil water with sugar, add rowan and boil for 5 minutes. Add raspberries, bring the compote to a boil, remove it from the heat and let it brew a little under the lid.
14. Compote of chokeberry with lemon for the winter
Lemon sourness perfectly complements most winter compotes.
You will need: 400 g of chokeberry, 300 g of sugar, 1 lemon, 2.5 liters of water.
Cooking: Pour chokeberry berries and sliced \u200b\u200blemon into a jar. Pour boiling water over and leave for 15-20 minutes under the lid. Drain this water, add sugar to it, boil again and boil for a couple of minutes. Pour back and roll up the compote.
15. Rosehip and chokeberry compote
You can add a few more apples if you like.
You will need: 500 g of chokeberry, 500 g of wild rose, 3 liters of water, 1 kg of sugar.
Cooking: Soak chokeberry berries for 2 days. Cut the rosehip and wash to remove the pits and hairs. Boil a homogeneous syrup from water and sugar, put all the berries in clean jars and fill them with boiling syrup. Sterilize compote for another 15-20 minutes in boiling water and roll up for the winter.