4 best recipes for making apple and sea buckthorn compote for the winter

4 best recipes for making apple and sea buckthorn compote for the winter

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Sea buckthorn has long been known for its beneficial, nutritious, and especially medicinal properties for the human body. She, along with rose hips, refers to berries containing multivitamins, useful acids and carotene. Therefore, the compote from sea buckthorn berries and garden apples, containing various micro- and macroelements, will be not only tasty, but also a vitamin preparation for the winter.

The subtleties of cooking apple-sea buckthorn compote for the winter

The bottom line is the shortest possible heat treatment in order to preserve most of the vitamins and nutrients. Moreover, you can roll the compote both with berries and filtering the liquid through a fine sieve or cheesecloth.

Features of the choice of ingredients

Sea buckthorn fruits are taken at an early stage of ripening so that they are firm, elastic and do not fall apart during cooking. They are cleaned of plant debris and green, dried or rotten fruits are discarded. Apples are also taken healthy, not spoiled or rotten.

Cookware preparation rules

For long-term storage of blanks, jars are pre-sterilized. They are placed wet in the oven and heated at a temperature of up to +180 C degrees, until they dry completely. A microwave oven is also used, where jars with water poured to the bottom are boiled for 3-5 minutes. Or the container is treated with hot steam.

The best cooking methods

There are various cooking options: from the simplest to savory - with ginger, or completely unusual - with the addition of pumpkin pulp. But all of them are united by excellent taste, aroma and great benefits for the body.

A simple recipe

This is a quick, easy and practical recipe that allows you to preserve the lion's share of vitamins and nutrients in berries and fruits. The compote cooked in this way is stored in a cool place for up to 2 years.


  • sea ​​buckthorn fruits - 400 grams;
  • apples - 200 grams;
  • clean water - 3 liters;
  • sugar - 100 grams.

Cooking technology:

  1. All berries and fruits are cleaned of debris and washed well with water.
  2. Then all the ingredients (including sugar) are placed in a saucepan and, bringing to a boil, cook for 5-6 minutes over high heat.
  3. After they turn it off, close the pan with a lid and wrap it tightly with terry (warm) towels.
  4. Now the compote needs to stand and cool to room temperature.
  5. What is important - for harvesting for the winter, the compote is immediately (without insisting) poured into jars along with the berries. For fresh consumption, it is pre-filtered through cheesecloth or a sieve and cooled in the refrigerator.

Pumpkin variant

This compote has an unusual, but pleasant and interesting taste, and will also be an excellent source of vitality and vitamins on winter days. Moreover, how you can add apples to the preparation, and do without them, then the hostesses decide for themselves.


  • sea ​​buckthorn fruits - 200 grams;
  • pumpkin pulp - 150 grams;
  • apples (optional) - 150 grams;
  • sugar - 350 grams;
  • water - 3 liters.

Cooking technology:

  1. Sea buckthorn berries, pumpkin and apples are sorted out, apples and pumpkins are cored with seeds and thoroughly washed under running water.
  2. In pre-sterilized jars, put pumpkin cut into small cubes, thin apple slices, and sprinkle sea buckthorn on top.
  3. Water is added to a separate saucepan, allowed to boil, and then it is poured into jars with the workpiece to the brim.
  4. After cooling, the water is poured into a saucepan, sugar is added, brought to a boil and cooked, stirring, until it is completely dissolved.
  5. Then hot syrup is poured into jars with sea buckthorn, apple slices, pumpkin cubes and closed with a lid.
  6. After they are turned over and kept in this position until the compote has completely cooled, and then they are removed for permanent storage.

With a spicy taste

This compote has a spicy, tangy-sweet taste and, without exaggeration, outstanding healing properties.

For chronic fatigue, for prevention or at the first sign of a cold, this wonderful drink will help.

For cooking, take 100 grams of sea buckthorn fruits, 2 tablespoons of fragrant (lime or acacia honey), grated ginger root - 50 grams, 1 liter of pure water, juice of half a lemon and a few tablespoons of sugar.

Multicooker recipe

A convenient, quick and tasty option would be to cook in a multicooker. You will need 400 grams of sea buckthorn fruits, 300 grams of apples, 250 grams of sugar and 3 liters of water.

For a special brightness of taste, add 1 large orange and a couple of small sprigs of mint.

Fruits and berries are washed, apples are cut into slices, put in a multicooker bowl, and then poured with water and sugar. Then turn on the "soup" or "stewing" mode. Cook for 40-50 minutes. Mint is added to the compote at the very end of cooking.

Storing compote

The workpieces are stored in a dark, dry and cool place for up to 2 years; cellars and cellars that do not freeze in winter are suitable. At room temperature (in the apartment storeroom), they are stored up to 1 year.

Watch the video: ONE-POT vegan meals ft. @avantgardevegan (December 2022).