Sea buckthorn compote in winter will protect your body from viruses and fill it with vitamins. In order not to lose most of the useful properties, we do not cook the berry, but use the method of double pouring with boiling water. The compote turns out to be quite sweet, with a delicate tart aftertaste. It will have a rich bright yellow color and a pronounced sea buckthorn aroma. The recipe does not require any additional spices, berries or fruits.
Ingredients:
Sea buckthorn - 200 gr.
Sugar - 100 gr.
Water - 800 ml.
Step by step recipe:
Prepare everything you need to make compote. Sea buckthorn should be fresh, without spoiled berries. For a given amount of food, take a 1 liter jar.
Before using the sea buckthorn, sort out the crumpled specimens. Then fill it with cold water. All the debris will float to the surface, remove it with a slotted spoon - do this procedure 3-4 times. At the end, throw the berry into a colander, pour over running water, let all the liquid drain.
Prepare the container for seaming in advance - thoroughly wash the jar and lid, sterilize, dry. Pour sea buckthorn at the bottom of the jar.
Boil water. Pour boiling water over the berry in the jar first to half so that the glass does not crack, then to the top.
Cover the jar with a lid without twisting. Set aside for 10 minutes.
Place the lid with drain holes on the jar. Drain water into a saucepan, put on fire. After boiling, add sugar. Boil for 2 minutes.
Pour the resulting syrup into a jar of sea buckthorn. Pour right up to the neck. Then let the steam come out and tighten the screw cap immediately.
Place the jar with compote on its side, with a towel underneath. Check the tightness of the twist.
Cool the jar under a blanket for the next 24 hours.
Then send to a dark, dry place.
Author: Svetlana Denisova
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