How to cook cloudberry compote - 2 recipes for making compote for the winter

A classic recipe for making cloudberry compote for the winter

For a three liter bottle you will need:

• 0.5 kg cloudberries;
• 0.5 kg sugar;
• About 2 liters of water.

Sort out the cloudberries. Remove rotten and dry berries. Don't rush to throw away the sepals. They are dried, and in winter an excellent medicinal tea is brewed from them.

Place the berries in a colander and place in a deep bowl of cold water.

Leave the berries to drain while you make the syrup. Pour water and sugar into a saucepan and place it on the stove.

Place the lightly dried berries in a clean bottle.

Carefully pour the boiling syrup into the jar and cover it with a lid.

Now, you need to pasteurize the compote.

Take a saucepan higher so that you can put a three-liter bottle in it and pour water into it, which will reach the “shoulders” of the bottle. Don't forget to put a cloth on the bottom of the pan.

Place the pan on the stove and pasteurize the compote for 15-20 minutes.

Close the lid with a seaming key and wrap the jars until they cool completely.

Cloudberry compote without pasteurization

The ratio of ingredients is the same as in the previous recipe.

Boil water in a saucepan and carefully pour the berries into the boiling water. Blanch them for no more than 2-3 minutes.

Then, use a slotted spoon to transfer the berries into a bottle, and add sugar into the water in which the berries were blanched. As soon as the sugar has dissolved, pour this syrup over the berries and immediately seal the jar with a lid.

These are classic recipes. They are good, but you don’t have to stick to them exactly to the letter. Try to diversify the taste of cloudberry compote by adding strawberries, blueberries, apples, or spices, and replacing sugar with honey. After all, you can’t have too many vitamins, but tasty vitamins are doubly pleasant.

Why you need to cook compote from cloudberries, look at the video: