Viburnum belongs to the genus of flowering woody plants. There are over 150 of its species, some of which are decorative, but some can be eaten. Often viburnum is used in medicine.
When to pick berries for compote
They try to collect Kalina in late autumn, after the first frosts. It is during this period that the berry is not only very tasty, but also has useful properties. Viburnum grows throughout Russia, most often in wetlands. Although now it is often grown and summer residents in garden plots.
Viburnum compote: products
From this berry, a delicious compote is obtained, which is also useful. We take products per one liter jar. If you wish, you can cook more, for example, on a three-liter one - just multiply the listed ingredients by 3. There are several ways to prepare compote from viburnum. This will require a pound of fresh viburnum, two glasses of water and 500 g of sugar.
First way
The berries are washed with running water in a colander so that the excess glass liquid is completely. After that, they are transferred to a jar and begin to prepare syrup. For him, you need to put granulated sugar in a small saucepan with water and put it on a small fire. While it dissolves, you must constantly stir. After boiling, the syrup is boiled for one minute, and then gradually and carefully poured into the prepared jar of berries.
Then a second pan is taken. Large, so that the jar fits comfortably in it. A towel is laid at the bottom, and glassware is placed on it. Then, water is poured into the pan so that it conceals the can almost completely. The container is put on low heat, brought to a boil, and the compote is sterilized for ten minutes. Then it remains to tighten the jar with a lid, cool and put into the pantry.
Second way
Kalina is washed and dried. Then it is laid out in a bowl prepared in advance. The berries are choking. The result is a juice that needs to be squeezed. The berry pulp is poured with cold water and put on fire. Compote is cooked only fifteen minutes after boiling. Then squeezed viburnum juice is poured into it and thoroughly mixed. Sugar is added and dissolved in compote. Then it is boiled again for another five minutes. Viburnum compote is poured into a jar and rolled up.
Apple Drink
Such a compote from viburnum recipe has the following:
- Before cooking, the berries are picked, washed and dried.
- Apples are peeled and peeled and cut into small slices.
- Then one liter of water is poured into the pan and 130 g of granulated sugar is added.
- Everything is brought to a boil.
- Then put 100 g of apples and berries.
- Stewed compote from viburnum for only ten minutes. Periodically it needs to be stirred.
- After this time, he is removed from the stove and infused for an hour.
- Served chilled.
Drink with honey for the winter
We cook compote from viburnum. The recipe contains honey. It is part of the syrup, which is prepared for compote. To do this, 600 g of honey is added to one liter of boiling water - and everything is cooked for five minutes. In this case, the syrup must be constantly stirred.
The berry is thoroughly cleaned, washed and dried. Then it is poured with boiling syrup and infused for two hours. After this time, it is brought to a boil on the stove. It is necessary to brew a drink on medium heat for no more than ten minutes.
After the compote from viburnum for the winter is ready, it is poured into sterilized cans, which are hermetically sealed. Turn upside down and leave until it cools completely.
Stewed viburnum: a recipe with the addition of other berries
Two liters of water are boiled in a saucepan and three tablespoons of granulated sugar and slides are bred in it. Then add two apples peeled and sliced in advance. In the compote of viburnum and apples, you can put other berries. Chokeberry, rosehip, cherry, hawthorn, strawberries and sugar are pounded in a separate bowl. You can choose any, depending on the taste and preferences. The resulting mass must be added to water for apples. Stir periodically during cooking.
While the mixture boils over low heat, wash 300 g of viburnum berries and then pour them into the pan. Viburnum compote for the winter should be cooked only on medium heat for ten minutes. After that, it is removed from the stove, cooled, filtered and served chilled. You can add ice if it is bottled right away. If there is a desire to supplement it with something, then mint, vanilla or cinnamon is added to the berry puree during rubbing, which will give the compote even more sophistication. It can be poured into sterilized jars and rolled up for the winter.
The benefits of viburnum
This berry has many useful properties due to the ascorbic acid contained in it, vitamins E and A, as well as iron. Doctors recommend using it for stomach ulcers, hypertension, gastritis, colitis, atherosclerosis and the common cold. But do not get involved in viburnum. It is not recommended for pregnant women with low blood pressure and high acidity.