How to make viburnum compote - 2 recipes

Wash the berries, dry them and pick them from the bunches. Next, there are two basic recipes that you should follow.

Compote of whole viburnum berries

Place clean berries in a colander. Boil water in a saucepan and place the berries directly in a colander in boiling water for 3 minutes.

Remove the berries and place them in jars.

Pour sugar into the water where the viburnum was boiled and cook the syrup. Once the sugar has dissolved, let the syrup simmer for another 5 minutes and very carefully pour the hot syrup over the berries.

This recipe should adhere to the following proportions:

• 1 kg of viburnum berries;
• 1 kg sugar;
• 1 liter of water.

With such minimal heat treatment, the viburnum will retain all its beneficial properties, but there is a danger that the compote will ferment before you have time to try it. Therefore, if you cook compote for the winter, then pasteurization is necessary.

Place a small towel on the bottom of the pan, place the jars of compote very tightly to each other. If they are loose, add a couple more rags. When boiling, the jars should not knock against each other. Fill the jars with water up to the shoulders and place the pan on the fire.Cover the jars with lids, but do not roll them up.

Note the boiling time of the water in the pan. For liter jars, pasteurization time is 15-20 minutes, for three-liter bottles - 30-40 minutes.

After this, remove the jars from the pan and quickly roll up. The compote according to this recipe turns out to be very concentrated and will need to be diluted before use.

Viburnum compote without pasteurization

Ingredients:

• 1 liter of water;
• 1 cup of sugar;
• 1 glass of viburnum.

Place clean viburnum berries in a bowl and crush with a fork or wooden spoon.

We need to separate the juice from the seeds and skins. Drain the juice, and cover the pulp (seeds and skin) with cold water and cook for 10 minutes.

Strain the broth, add the previously drained juice, sugar and boil the compote until the sugar is completely dissolved.

Pour the compote into jars and seal with metal lids.

Compote is best stored in a cool, dark place. Then it will be stored longer and will certainly last until next winter.

You can make a delicious viburnum compote if you cook it with honey instead of sugar. How to prepare viburnum compote with honey and mint, watch the video: