Sea buckthorn has long been known for its beneficial, nutritional, and especially healing properties for the human body. It, along with rose hips, is a berry containing multivitamins, beneficial acids and carotene. Therefore, a compote of sea buckthorn berries and garden apples, containing various micro- and macroelements, will be not only tasty, but also a vitamin preparation for the winter.
Subtleties of preparing apple-sea buckthorn compote for the winter
The essence is the shortest possible heat treatment in order to preserve most of the vitamins and nutrients. Moreover, you can roll up the compote either with berries or by straining the liquid through a fine sieve or cheesecloth.
Features of choosing ingredients
Sea buckthorn fruits are taken at an early stage of ripening so that they are hard, elastic and do not fall apart during cooking. They are cleaned of plant debris and green, dried or rotten fruits are discarded. Apples are also taken that are healthy, not spoiled or rotten.
Rules for preparing dishes
For long-term storage of the preparations, the jars are pre-sterilized. They are placed wet in the oven and heated at a temperature of up to +180 C degrees until completely dry. They also use a microwave oven, where jars with water poured into 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 piquant - with ginger, or completely unusual - with the addition of pumpkin pulp. But they all have in common an excellent taste, aroma and great benefits for the body.
Simple recipe
This is a quick, easy and practical recipe that allows you to preserve the lion's share of vitamins and nutrients in berries and fruits. The compote cooked in this way can be stored in a cool place for up to 2 years.
Ingredients:
- sea buckthorn fruits – 400 grams;
- apples – 200 grams;
- clean water – 3 liters;
- sugar – 100 grams.
Cooking technology:
- All berries and fruits are cleared of debris and washed well with water.
- Then all the ingredients (including sugar) are placed in a saucepan and, bringing to a boil, cook for 5-6 minutes over high heat.
- Then turn it off, close the pan with a lid and wrap it tightly with terry (warm) towels.
- Now the compote needs to stand and cool to room temperature.
- What is important is that to prepare for the winter, the compote is immediately (without infusion) poured into jars along with the berries. To eat fresh, it is first filtered through cheesecloth or a sieve and cooled in the refrigerator.
Option with pumpkin
This compote has an unusual, but pleasant and interesting taste, and will also be an excellent source of energy and vitamins on winter days. Moreover, it is up to the housewives to decide for themselves whether they can add apples to the preparation or do without them.
Ingredients:
- sea buckthorn fruits – 200 grams;
- pumpkin pulp – 150 grams;
- apples (optional) – 150 grams;
- sugar – 350 grams;
- water – 3 liters.
Cooking technology:
- Sea buckthorn berries, pumpkin and apples are sorted, the core with seeds is removed from apples and pumpkins and washed thoroughly under running water.
- In pre-sterilized jars, put pumpkin cut into small cubes, thin slices of apples, and sea buckthorn is poured on top.
- Add water to a separate saucepan, let it boil, and then pour it into jars with the preparation to the brim.
- After cooling, pour the water into a saucepan, add sugar, bring to a boil and cook, stirring, until it is completely dissolved.
- Then hot syrup is poured into jars with sea buckthorn, apple slices, pumpkin cubes and closed with a lid.
- Afterwards, they are turned over and kept in this position until the compote has completely cooled, and then put away for permanent storage.
With a spicy taste
This compote has a spicy, island-sweet taste and, without exaggeration, outstanding healing properties.
For chronic fatigue, for prevention or at the first signs of a cold, drinking this wonderful drink will help.
To prepare, take 100 grams of sea buckthorn fruits, 2 tablespoons of aromatic (linden or acacia honey), grated ginger root - 50 grams, 1 liter of clean water, the juice of half a lemon and a few tablespoons of sugar.
Multicooker recipe
A convenient, fast and tasty option is to cook 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 filled with water and sugar. Then turn on the “soup” or “stew” mode. Cook for 40-50 minutes. Mint is added to the compote at the very end of cooking.
Storing compote
The 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. At room temperature (in the apartment pantry) they can be stored for up to 1 year.
