10 recipes for compote from sea buckthorn, fruit drink and jelly

At the end of summer, the beginning of autumn, one of the most valuable berries ripens - sea buckthorn. And any wise housewife will find a solution how to stock up on vitamins for the future. Berries can be wiped with sugar, hermetically packed in jars, stored for many months in the freezer. And when it comes to them, use it at your own discretion. After all, compote from frozen sea buckthorn is no worse than prepared from fresh fruits. Just like fruit juice and kissel from pre-stored raw materials will still be useful.

There is only one conclusion: make preparations for the winter, while there is such an opportunity. And it is not necessary to disappear in the evenings at the stove. Freeze berries in portioned packets and use them as needed.

Vitamin drinks will help maintain immunity during the cold season, because sea buckthorn is a truly unique berry that includes many useful ingredients for all occasions.

Useful properties of sea buckthorn

Berry berry, and how many vitamins! Here is present:

• ascorbic acid, which in percentage terms is greater than in oranges and tangerines in total;
• vitamin E and the precursor of retinol carotene, together strengthening immunity;
• unsaturated fatty acids that stimulate mental and nervous activity;
• phospholipids that normalize the metabolism of fats, the use of which is perfectly reflected in the figure.

What can we say about minerals, such as calcium, iron and magnesium, which are more than enough in the fruits of sea buckthorn.

Anyone who wants to have remarkable health and at the same time look great should definitely pay attention to attractive, bright orange fruits, which also, due to their unusual taste, have earned the proud name “northern pineapple”.

The classic recipe for sea buckthorn compote

 

This invigorating drink can be prepared from both fresh and frozen fruits. It doesn’t matter if sea buckthorn does not grow nearby, it can be found frozen on store shelves.

There is a homemade recipe for berries for future use. It was invented, and to this day is used in Altai. Fresh sea buckthorn, laid out in jars, pour cooled water boiled. Wash fruits before preservation is not necessary. To keep them, they are hermetically sealed, if possible pumping air out of the can.

The best and safest raw material is garden buckthorn. If it is collected in the wild, bypass areas near dusty roads and industrial areas.

The classic compote recipe is based on the proportions:

• 2 liters of water;
• a pound of berries;
• one and a half glasses of sugar.

Washed and selected sea buckthorn is placed in pre-sterilized jars. Pour boiling sweet water and roll up metal lids. In this form, the compote will be stored all winter if it is put in a dark, cool place.

Sea buckthorn and apple compote recipe

Northern berry successfully combines with seasonal fruits.

Do not dwell on the classic recipe for a drink. One variation is the combined use of sea buckthorn and apples. Everyone loves the traditional compote from bulk fruits. Sea buckthorn will add unique notes to the familiar taste.

 

Since apples can be sour, you will have to use more sugar. Prepare 50% syrup in advance (500 grams of refined per liter of water).

Rinse and peel the fruits. Cut into slices. Sprinkle with lemon juice so as not to darken. Mix them with sea buckthorn in a ratio of 1: 2 (two apples of sea buckthorn per apple share).

Fill sterilized jars a quarter and top up with hot syrup. Roll up the covers again and after the workpieces have cooled, send them for the winter to the cellar or basement.

Compote "Autumn" from sea buckthorn, apples and pumpkin

This recipe got its name from its rich amber color. It has a unique taste and aroma. Thanks to the pumpkin included in the compote, you can feel the notes of the presence of melon. All components are very well combined with each other and form a real vitamin “bomb”.

Each ingredient can be taken in approximately equal amounts. Peel, cut, pour over boiling water. Jars will look more elegant if large slices of apples and pumpkins are divided into neat cubes.

Since both pumpkin and sea buckthorn have sufficient sweetness, sugar can also be reduced. Take only one glass per two liters of water.

All prepared raw materials are laid out in banks. It can be filled by a quarter, or by a third, then the drink will turn out to be more concentrated. Pour the boiled sugar solution and let it brew for 15 minutes.

Strain the syrup. Send it to the pan. Boil. Add cinnamon if desired (to taste). After turning off the stove, immediately pour into the banks and pack tightly.

You will get a wonderful drink rich in valuable minerals, which will evoke memories of walks in the autumn park, warm September evenings.

Stewed sea buckthorn and chokeberry compote

 

Of all that nature has given, it is necessary to benefit. This recipe will not leave anyone indifferent. It is as simple as tasty, the compote obtained with its help. Chokeberry ripenes abundantly in home gardens. How not to use this?

Remove all stalks from the berries. Discard spoiled fruits. Rinse thoroughly under running water. Prepare a mixture of berries from the ratio of sea buckthorn and chokeberry 2: 1.

Berries are stacked in pre-sterilized jars in the same way as in previous recipes.

Sugar syrup is a boiled glass of refined sugar in two liters of water. If more fill is required, take a different number of components with the same proportions.

All by analogy with the classic recipe. Pour the berries with the resulting sugar broth. Only in this case, the compote will need to be pasteurized in a water bath for half an hour. Aronia berries do not have much acid so that the drink can be preserved during the winter without heating.

Sea buckthorn and cherry fruit drink

Morse is a living vitamin. When preparing it, it is better to use metal objects and hot water to a minimum. So all the natural components are preserved in the best possible way.

Morse is a mixture of juice and pulp, so it is even more useful than compote.

A delicious drink is obtained with a combination of cherries and sea buckthorn. Take a handful of each type of berry. Remove the seeds from the cherry. Crush the mass with a wooden mortar. Drain the juice, and add a glass of heated water to the resulting cake. Allow a little infusion and squeeze everything through a sieve or cheesecloth.

As a sweetener, it is better to add honey, but you can also sugar, focusing on your taste. If at hand there was no fresh sea buckthorn, you can open the stocks from the freezer. Morse from frozen sea buckthorn is prepared in the same way as from fresh. Only berries must be thawed beforehand.

Sea buckthorn compote for the winter without sterilization

There is another recipe for a classic sea buckthorn compote. A concentrated drink is prepared according to it, which can be stored all winter at room temperature.

 

The jars are half filled with prepared fruits. Sugar syrup should be at least 45%. Sweet liquid is boiled for 5 minutes. Poured into cans. Sealed.

Ready compote is turned upside down, wrapped in something warm. After cooling, they are sent for storage.

Sea-buckthorn compote with sterilization

Compote with sterilization takes less sugar, therefore, its preparation is more economical, and the drink itself is healthier.

Despite the fact that the recipe is more laborious, it will save strength in the future. After all, a sterilized drink can be stored for more than one season.

Use the following ratios: kilogram of sea buckthorn, a liter of water, 30% sugar. Fill the containers with berries by one third and pour hot water into each. Drain all the liquid into the pan. Dissolve sugar in it. Bring to a boil. And refill the cans.

Roll compote lids. Prepare it for sterilization. Take a large pot. Lay out the bottom with a cloth. This is done so that the banks do not burst during the boiling process. Pour enough water so that it covers three quarters of the container with the workpieces. Put the jars in the pan and boil them for half an hour if their volume is 3 liters.

Compote of sea buckthorn and apples in a slow cooker

Making a drink using kitchen equipment is even easier than using a classic recipe. In a slow cooker, compote acquires a rich rich taste.

Take 3-4 pieces of ripe peeled apples. Cut them into neat pieces and put in a bowl, evenly covering the bottom. Spread one and a half cups of prepared sea buckthorn on top. Add about 200 grams of sugar. Fill it all with filtered water. The compote will take about 2 liters.

Entrust further cooking technique. Select the "Extinguishing" mode, leave for 15 minutes. Pour the cooled compote into the carafe.

How to cook frozen sea buckthorn jelly

The recipe for jelly from sea buckthorn implies its use in fresh or frozen form. If there is a second option, the berries must be allowed to melt.

 

One and a half cups of sea buckthorn fruits are thoroughly crushed with a mortar, pour one hundred grams of boiling water. Filter the resulting mixture into a pan. Carefully squeeze the remainder through a sieve. Add 1.8-1.9 liters of water and 300 grams of sugar.

In a cold liquid (100 grams) we breed three tablespoons of potato starch. Add the solution to the pan to the already boiling mixture. Keep on fire for 5 minutes. We are waiting for it to cool and enjoy.

As we managed to make sure, there is nothing complicated in the recipes for making drinks from sea buckthorn. Do not be lazy to spend a little time in order to procure useful supplies.