How to prepare viburnum compote for the winter. Recipe for viburnum compote. Useful properties of viburnum

- an amazing berry. It has a powerful healing effect. Its juice contains a variety of organic acids, including valeric and caffeine, thanks to which viburnum restores normal functioning nervous system. Viburnum contains a lot of pectin and tannins, thanks to which the red berry improves performance digestive tract. Beta-carotene contained in viburnum protects against cancer and has a beneficial effect on the visual organs. All this suggests that viburnum can and should be eaten. However, raw viburnum has a bitter taste, so fruit drinks and compotes are often made from it.

Viburnum compote for the winter

To prepare 1 liter jar of the drink you will need: 2 glasses of water, 0.5 kg of viburnum berries and 0.5 kg of granulated sugar.

Rinse the berries thoroughly in water and then place in a colander. When the water has drained, transfer the viburnum berries to clean steamed jars. Prepare the syrup. Pour the required amount of water into a small saucepan, add sugar and place the saucepan over low heat. After boiling, keep the syrup on the fire for 1 minute. Then carefully pour it over the viburnum in the jar.

Now take a large saucepan. Place a towel on its bottom, place jars covered with iron lids. Fill the jars with water up to the shoulders. Sterilize the compote for 10 minutes. Then take out the jars and roll them up.

Viburnum compote I block

To prepare compote with apples and viburnum you will need: 2 liters of water, 400 g of medium apples, 200 g of sugar and the same amount of ripe viburnum berries.

Wash the viburnum and remove the stems. Rinse the apples, dry them and cut them into small slices. Pour the required amount of water into a saucepan and add sugar. Bring to a boil. Pour red viburnum berries and apples into the resulting syrup. Boil the compote for 8 minutes. Then pour it over glass jars and roll it up.

Compote of viburnum and chokeberry

To prepare compote from chokeberry and viburnum you will need: 300 g of viburnum, a couple of mint leaves, 2 liters of water, 2 large apples, a pinch of cinnamon, a handful of berries. If desired, you can additionally add rose hips and hawthorn berries to the compote.

Clean the viburnum and chokeberry from debris and rinse in running water. Wash the apples and cut into slices. Fill them with water and put on fire. Add sand to the berries and mash them. Add the berry mixture to the apples. Stir everything. Cook the compote for 10 minutes. Just before turning off, season the compote with mint leaves and cinnamon.

Viburnum is a berry with a unique taste. Because of its bitterness, not everyone likes it. However, if you prepare viburnum compote for the winter correctly, almost everyone will like it.

Before you start preparing viburnum compote for the winter, it makes sense to familiarize yourself with a few tips.

Excessive bitterness in the compote will be unnecessary; a slight bitterness is enough to give it a unique viburnum taste. Cold will help neutralize the bitter taste. For this reason, viburnum is not harvested early, before frost, but wait until the first frost hits it. If you can’t wait to make viburnum compote as soon as possible, then the berries collected before frost can be frozen in the freezer - the effect will be identical.
Even if the berry was picked after frost or has undergone appropriate processing at home, the bitterness will remain in it. For this reason, it is better not to skimp on sugar. Most often, the syrup for viburnum compote is made at 50 percent, that is, the same amount of granulated sugar is used as water.
Cooked according to the right recipe Viburnum compote is concentrated, so before serving, it should be diluted with clean, cool water.
It must be borne in mind that in addition to the beneficial properties due to the high content of vitamins A, C, E, viburnum also has properties that can cause harm. So, it greatly reduces blood pressure and reduces blood clotting. For this reason, people with poor blood clotting, as well as those who are undergoing surgery, should not drink viburnum compote. People with low blood pressure and pregnant women will also have to give it up. Children should also be given this drink with caution, in very small doses. But for hypertensive patients, viburnum compote will even be useful, of course, if you know when to stop.
For winter storage, viburnum compote is poured into pre-sterilized jars and sealed with metal lids, which must also be sterilized beforehand by boiling for 5 minutes.

A delicious compote is made from viburnum with other fruits and berries. One of the most popular is with apples.

Viburnum compote in a 3-liter jar

Composition (per 3 l):

viburnum – 2 kg;
sugar – 0.75 kg;
water – 0.75 l.

Cooking method:

Sort out the viburnum and, putting it in a colander and dipping it several times in cool water, wash it.
Boil water in a large saucepan and place the viburnum in it for a couple of minutes without removing it from the colander.
Let the water drain and scatter the viburnum on a table lined with paper towels to dry.
Sterilize the jar and place the prepared berries in it.
Boil 0.75 liters of water in an enamel saucepan. Pour sugar into boiling water in small portions and completely dissolve it in it.
Pour hot syrup over the viburnum in the jar.
Cover the jar with a sterilized lid and place in a large saucepan filled with water until it is up to the jar's shoulders. Place a wooden board or towel on the bottom of the pan to prevent the jar from cracking.
Place the pan on the fire and sterilize the jar of compote for half an hour. If several liter or even half-liter jars are used, which is quite advisable, the sterilization time should be reduced to 7–15 minutes.
Remove the jar of compote from the pan. To avoid getting burned, you can use a specially shaped grip for this.
Roll up the jar with the lid that was used to cover it during sterilization and turn it over.
Cover the jar thick fabric or a blanket, maybe in several layers. Leave to cool for at least 24 hours. Then store it in the pantry.

Festive video recipe:

After opening the jar, viburnum compote can only be stored in the refrigerator, and for no more than three days. It is for this reason that it is better to place it in small jars. In addition, it will still have to be diluted.

Viburnum compote with apples

Composition (per 3 l):

apples – 0.5 kg;
viburnum – 0.3 kg;
sugar – 0.5 kg;
water – 2 l.

Cooking method:

Wash the viburnum and dry it.
Wash the apples, cut out the core, cut the fruits into small slices or cubes (the main thing is that they are the same shape).
Boil water in a saucepan and dissolve sugar in it.
Place apple slices and viburnum into boiling syrup, bring to a boil again and cook for 10 minutes.
Pour the compote into sterilized jars (you can pour it into one three-liter jar), roll it up and turn it over. It is not necessary to wrap up.
When the jars have cooled, put them in the pantry for the winter.

Viburnum compote with apples is prepared without sterilization. It is not as concentrated as compote from viburnum alone, but still has a rather rich taste, so it also doesn’t hurt to dilute it a little before using.

Fragrant viburnum compote with oranges

Composition (per 3 l):

viburnum – 1.5 kg;
oranges – 0.5 kg;
water – 0.75 l;
sugar – 0.75 kg;
cinnamon – 5 g;
vanillin – 1 g.

Cooking method:

Wash the oranges, cut into half circles, remove the seeds.
Wash and dry the viburnum. To do this, you can place it in the oven for a few minutes, spreading it out on a baking sheet.
Boil water, dissolving sugar in it.
Place orange slices and berries in the syrup, add vanillin and cinnamon, cook until the berries begin to burst.
Pour the compote into sterilized jars, seal them and leave to cool upside down. When cool, store in the pantry.

Instead of oranges, you can use a glass of freshly squeezed orange juice to prepare this aromatic concentrated compote. It must be diluted before use. This compote will be delicious both cold and hot. While heating, you can add a little clove to the compote. Then it will acquire an even more spicy aroma, reminiscent of mulled wine.

Viburnum compote has a specific, but quite pleasant taste; it stands well all winter even at room temperature, and if you don’t drink too much of it, it will bring tangible benefits to the body. The main thing is to remember possible contraindications and know when to stop.

Viburnum compote It is better to cook not from fresh berries, but from fruits collected after the first frost. The berries can also be pre-stewed or artificially frozen. This will remove excess bitterness.

How to cook compote from viburnum.

Place the viburnum berries that you managed to collect before the first frost in an enamel or stainless steel bowl, cover with cool water, and simmer for a couple of minutes. Drain the water, rinse the fruits, and put them in jars. Fill all this with syrup consisting of a liter of water and a kilogram of sugar, cover with lids, sterilize for 5 minutes.

Compote from viburnum - it is tasty and very healthy drink. It can be used instead medicines to prevent colds. Viburnum is an excellent helper in the fight against cough.

And if you want something spicy, try it.

Here is another option for making viburnum compote.

Ingredients:
- granulated sugar
- drinking water
- viburnum berries

Preparation:
1. Take viburnum berries, sort them, rinse them thoroughly in water, remove the branches, wait until the water drains from the surface. Mash the berries. Collect the juice released when mashing the berries into a separate bowl.
2. Boil a small amount of water, cool it, and pour it over the berries.
3. Take a saucepan, pour water, add mashed berries, and place the burner on the flame.
4. Boil everything for 15 minutes.
5. Add juice to the resulting compote.
6. Add honey or sugar to taste. Since honey produces less sweetness, you need to add a little more.
7. Rinse the jars thoroughly, roll up the lids, wrap them in a towel, leave to cool completely, and store in a cool, dark room.

If you want to prepare a tasty and healthy medicine for the winter without chemicals, try cooking.

How to cook viburnum compote with apples.

Ingredients:
- water – 2 liters
- sugar – 320 g
- apples – 400 g
- viburnum berries – 220 g

Preparation:
1. Peel the viburnum berries, rinse thoroughly, and scald with boiling water.
2. Wash the apples, cut out the middle, cut into slices.
3. Dissolve sugar in boiled water.
4. Boil apples and berries in syrup for 10 minutes, cool, and serve.

Viburnum and lemon compote.

Sort out the viburnum (1 kg), rinse with cool water, transfer to a deep container, mash, pour in sugar syrup made from water and 600 g of sugar, let it boil. Add the juice of two lemons or a little citric acid, cool, strain, place in the refrigerator.

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Viburnum is a unique plant that combines the beauty of a tree and the benefits of berries. Since ancient times, viburnum has been considered a Slavic symbol. A healing properties The plants are simply huge, and both the berries and the bark, twigs, and leaves are useful.

Tasty and rich compotes are made from the fruits. In addition to honey, drinks strengthen the immune system and resist viruses and colds.

It is this very healthy compote that will be discussed in our recipes.

Classic viburnum drink

When starting this useful preparation, you should take into account that the drink has a bitter taste. However, you can soften the taste of viburnum compote by adding spicy herbs for piquancy: cloves, cinnamon, mint. It’s easy to completely eliminate the tartness of berries, which many people don’t like, by mixing the drink with honey or sugar.

Ingredients:

Berry – 2 kg
Water – 800 ml
Sugar – 100 g.

The procedure for preparing a delicious drink is as follows:

Rinse the viburnum bunches under running water, washing away any remaining dust and debris.
Then separate the fruits from the branches and sort them out, discarding spoiled and rotten specimens.
Dry the berries on paper or cotton towels.
Place the viburnum in a deep bowl and sprinkle with granulated sugar. Leave the mixture for half an hour to release the juice.
Mash the fruits with a wooden pestle. Strain the resulting juice through cheesecloth into a separate container.
Place the remaining berries with undissolved sugar crystals into the pan. Add purified water to the dishes. Place the container on the fire.
After the viburnum mass boils, skim off the foam. Stir in more sugar to taste.
Boil the drink for 5-7 minutes over low heat, stirring constantly and skimming off any foam that forms.
Pour the squeezed viburnum juice into the pan. Stir, cover with a lid. Simmer the compote for another 5 minutes.
Remove the workpiece from the stove and leave until completely cool. Then put the drink in the refrigerator. Before serving, pour the compote into a carafe.

The drink recipe is also suitable for preparing for the winter. In this case, the hot compote should be rolled into sterile jars, cooled and transferred to the pantry.

Frozen berry compote

When the viburnum season has already passed, but you want to make a refreshing, healthy drink, you can use frozen berries in the recipe.

Products:

Frozen berries – 1 tbsp.
Water – 250 ml
Sugar – 25 g.

The drink preparation algorithm is as follows:

Rinse the frozen fruits under running water and dry on a towel. Sort through the berries and place in a bowl.
Wait until the viburnum is completely thawed and grind the berries along with the resulting juice.
Pour water into the viburnum mass. Place the container on low heat.
After boiling, immediately remove the pan from the stove and add sweeteners.

The delicious fortified drink is ready, all that remains is to infuse it under the lid and serve it or roll it in boiling form into sterile jars.

Attention! One glass of freshly prepared or canned compote with honey is drunk on an empty stomach to normalize blood pressure, lowering blood sugar levels (in this case, the drink is prepared without granulated sugar), preventing colds.

Viburnum drink with apples

Viburnum and apple compote is especially popular. The recipe for the drink is very simple, and the compote itself will especially appeal to kids, since the bitter taste of the berries will be perfectly hidden by the sweet apples.
Ingredients:

Apples – 700 g
Viburnum – 300 g
Sugar – 100 g
Water – 1.5 l.

You can prepare viburnum drink as follows:

Sort the fruits, rinse and dry. There is no need to remove the branches, as they will add additional usefulness to the workpiece.
Drench the apples with water and cut out the seed box. Cut the fruits into large slices.
Boil the water as required. Add apple slices and set aside for 3 minutes.

Attention! You can also add other berries and fruits to this drink.

Throw viburnum into the bubbling liquid. Cook the compote for up to 10 minutes.
At the end, add granulated sugar to the compote and boil for another 2 minutes.
Ready drink remove from the stove. Wrap the pan in a terry towel and let it brew. Serve the drink chilled.

It is very simple to prepare an apple-viburnum drink for the winter by pouring boiling compote into sterilized jars and sealing them.

Viburnum compote for the winter with sterilization

Vitamin-rich viburnum compote prepared according to this recipe can be safely stored in a cool, dark place for more than one year, since the drink has undergone additional sterilization.

Components:

Berries – 2 kg
Granulated sugar – 0.75 kg
Water – 750 ml.

The procedure for preparing the drink is as follows:

Check the viburnum for spoiled berries and transfer to a colander. Wash the fruits several times, place them in a bowl with cold water.

On a note: Cold helps neutralize the tart taste of berries. That is why viburnum is harvested after the first frost. The effect will be similar if the fruits collected in advance are frozen in the freezer compartment.

Meanwhile, boil water in a wide saucepan. Dip the viburnum into the boiling liquid without removing it from the colander and remove immediately.
Dry the berries on paper towels.
Place the prepared viburnum in a sterile container.
Prepare syrup from sugar and water. Boil the liquid until the sugar is completely dissolved.
Pour the hot syrup into the container with viburnum. Cover the container with a lid.
Sterilize the workpiece for 30 minutes, placing it in a wide basin or saucepan. To prevent the jars from bursting, place a towel or cutting board at the bottom of the vessel.
Remove the jars from the basin and roll up the lids.
Turn the seamer upside down, cover with a blanket and leave for 24 hours. After the time has passed, take the preservation to a cool room.

Fragrant viburnum compote with oranges

The specific bitter taste of viburnum will be eliminated by adding citrus to the drink, such as lemon or orange. A recipe for compote of tart viburnum with aromatic orange for the winter without sterilization will significantly reduce the cooking time and increase the usefulness of the drink.

Ingredients:

Berries – 1.5 kg
Sugar – 0.75 kg
Citruses – 0.5 kg
Cinnamon – 3 g
Vanilla – 2 g
Water – 750 ml.

The algorithm of actions is as follows:

Wash the oranges in soapy water or baking soda. Dry the fruits and cut into half rings, removing all the seeds.
Prepare the viburnum, rinse and let dry by spreading it on a baking sheet and placing it in the oven for 2 minutes.
Boil syrup from water and sugar.
Place citrus slices and viburnum fruits into boiling syrup. Add cinnamon and vanilla for flavor. Boil the drink for 7-10 minutes until the berries begin to burst.

Attention! You can replace oranges in the recipe with freshly squeezed citrus juice.

Pour the drink into sterile jars and roll up. Cool the preserved food upside down, wrapped in a blanket.
After cooling, store the drink in the pantry.

Compote prepared according to this recipe turns out rich and concentrated. Before serving, the drink must be diluted with filtered water. And if you heat the compote and add a few clove flowers, you will get a real spicy and aromatic mulled wine.

Advice: In order to get rid of the excessive bitterness inherent in viburnum berries, they must be collected after the first frost hits. If you need to pick them earlier, place the fruits immediately after picking in the freezer. When they are properly frozen, use them for their intended purpose.

Viburnum compote without sterilization

Ingredients:

Viburnum berries – 2 kg;
Granulated sugar – 750 g;
Water – 1.5 l.

According to the recipe, the ingredients indicated in the list will be enough to prepare a 3-liter jar of compote.

Step by step description:

The sorted viburnum berries must be washed thoroughly, then poured into a wide enamel basin and ground until mushy. This can be done even with an ordinary fork. Transfer the resulting mass into a colander and separate the juice from the pulp.
Pour the pulp (the peel and seeds of the berries) with cold water and put on fire. Boil for 10 minutes from the moment of boiling. Strain the broth, then pour the previously selected juice into it and add sugar. With constant stirring, bring the compote to a boil and the sugar is completely dissolved.
Pour the boiling compote into a sterile jar and seal with a metal lid. Preservation should be stored in a cool and, recommended, dark place.

Note to the housewife: Making viburnum compote turns out to be quite concentrated. Therefore, before use, it is recommended to dilute it slightly with boiled water.

Viburnum compote for the winter with apples

Ingredients:

Apples – 800 g;
Viburnum – 400 g;
Crystal sugar – 250 g.

Description of preparation:

Prepare the apples: wash, cut into quarters and remove seeds. There is no need to cut off the peel.
Sort out the viburnum berries, wash and drain in a colander, waiting until all the water has drained.
Sterilize jars and tin lids.
Fill sterile jars with prepared fruits, pour boiling water up to the neck, cover with lids and leave until cool. Next, pour the water into a saucepan and bring to a boil. Add sugar and stir until completely dissolved.
Pour the boiling syrup into the jars and immediately seal them, turn them upside down, and after cooling, transfer them to the basement for storage.

The benefits and harms of compotes made from viburnum berries:

A healing drink from viburnum, prepared without sterilization (gentle heat treatment), is an excellent preventative against colds;
Compotes and fruit drinks from viburnum should be taken with caution by those who have kidney disease, as well as by hypertensive patients (viburnum helps lower blood pressure).

Compote of viburnum and other berries in 3 liter jars

Components:

Viburnum – 1.5 kg;
Berries (rowan, hawthorn, rosehip) – 0.5 kg;
Crystal sugar – 200 g;
Water – 1.5 l;
Ground cinnamon – 5 g.

Preparation:

Place all the berries in a bowl, wash and then lightly dry (lay them out on a towel).
Boil water in a saucepan with sugar and cinnamon. Next, add the prepared berries to the boiling sugar syrup. Cook until the berries begin to burst;
Then the compote should be poured into sterile jars and immediately rolled up.

In the autumn, be sure to prepare an “anti-cold” viburnum compote for the winter in a 3-liter jar. And in winter, after opening a jar of a healing drink, simply warm it slightly or dilute it with a small amount of boiling water and consume it as needed. Be healthy!