How to cook honeysuckle compote - recipes for preparing compote for every day and preparation for the winter

Preparing honeysuckle

The collected berries need to be processed as quickly as possible, since the thin delicate skin of honeysuckle does not allow it to be stored for a long time. The berries are sorted and freed from debris. Damaged and rotten fruits are thrown away.

The remaining honeysuckle is washed by immersing small portions in a saucepan with enough cool water. Dry the fruits on paper towels. It is better not to use cotton fabric, as it is very difficult to remove honeysuckle stains.

In addition to fresh fruits, compote can be made from frozen berries.There is no need to perform additional manipulations with such a product before cooking. No defrosting needed.

Dried honeysuckle is rinsed in warm water before cooking, removing dirt and dust from the surface.

Honeysuckle compote recipes for every day

From fresh fruits in a saucepan

Add 300 grams of fresh honeysuckle to two liters of cold water. The mass is brought to a boil and after the first bubbles appear on the surface, add 9-10 tablespoons of sugar to the broth. Boil the mass for exactly 3 minutes and turn off the heat. Afterwards, cover the bowl tightly with a lid and let the compote brew for 3 hours.

San Sanych shares with you his recipe for making a delicious drink from blue berries

From dried fruits in a slow cooker

2 cups of dried berries are poured with 3.5 liters of cold water and 200 grams of granulated sugar are added. The multicooker is set to the “Soup” or “Stew” mode for 1 hour. There is no need to open the multicooker lid during cooking. After the device signals the end of cooking, the multicooker is turned off. Keep the compote covered for another 3-4 hours. In this case, the “Maintain temperature” mode must be disabled.

From frozen berries

Compote in a saucepan is prepared in the same way as from fresh berries. When brewing a drink in a slow cooker, use the following calculation of products: for each liter of liquid, take 5 tablespoons of sugar and a glass of frozen berries.

All ingredients are combined in a multicooker bowl, and the compote is prepared for an hour using the “Soup” or “Stew” modes indicated above. Infuse the drink for a richer taste, also for several hours.

Recipe for making honeysuckle compote for the winter

Honeysuckle, as already mentioned above, is a very delicate berry and can be easily damaged, so using the standard approach when preparing compote for the winter with double pouring boiling water over the berries is not suitable. Here the procedure is slightly different.

The compote jar is thoroughly washed and dried. In addition to treating containers with detergents, it is advisable to sterilize them over steam or in the oven. The prepared container is filled 1/3 with berries and covered with a sterile lid on top.

Now prepare the sugar syrup. For 1 liter of water take a glass of granulated sugar with a volume of 200 grams. The ingredients are mixed and put on fire. The syrup should boil for 3-4 minutes. After this, honeysuckle is poured with a hot sweet base. Cover the top of the jar with a lid and wait about 5 minutes until the bubbles rise inside, and then screw or roll up the lid. If you pack the jar tightly right away, the product will most likely “explode”.

After the lids are screwed on, the jar is turned upside down and covered with a warm blanket, rug or terry towel. After a day, the preservation is sent for storage.

The PionerTV channel has prepared a video recipe for you that describes in detail the procedure for preparing honeysuckle compote for the winter.

How and how long to store honeysuckle drink

Compote, which is prepared from fresh, dry or frozen honeysuckle berries for every day, is stored in the refrigerator for no more than 2 days. Jars with winter preparations are also placed in a cool, dark place. This could be a cellar, basement or storage room. Shelf life: 2 years.