How correctly to cook compote from barberry for the winter?

Barberry is a unique berry with a pleasant sourish taste, from which you can cook a huge number of different dishes. It produces extremely fragrant sauces, which are usually served with meat, as well as jams, sorbets, jellies and syrups. Today we propose to make one more delicious billet - compote from barberry for the winter. This drink perfectly refreshes, tones up and has a mass of useful properties.

Barberry sour is one of the most effective cold drinks

The best recipes of

To begin with, it should be noted that for compote of barberry it is advisable to pick up well ripe but not overripe fruit. It is important to carefully sort them out and immediately remove the spoiled - so you are guaranteed to get a very tasty drink that can be stored until the next harvest. For its storage is suitable for any cool place - cellar or cellar.

Classic recipe

The simplest recipe for compote from barberry includes a kilo of fresh berries, 1.2 kg of granulated sugar and 2 liters of water. Let's start cooking.

1. We sort fresh fruits and wash them in several waters, discarding plant debris. Bones can not be deleted. We shift the barberry to a colander and leave it to drain excess water.
2. Meanwhile we are making syrup. In the pan, pour in the amount of water specified in the recipe, add sugar. We put it on the fire and bring it to a boil. We make sure that the sugar is completely dissolved.
3. In the cans, pour barberry and gently pour in hot sugar syrup, which should be slightly higher than the fruit level. We cover the jars with covers.
4. In a wide container, pour water and heat to a temperature of 60 °.We fix the jars with the future compote in this container and sterilize for several minutes.
   
   
   
   

   Recommendation! The time of sterilization of three-liter cans is 20 minutes, liter enough is enough and a quarter of an hour!

   After completing the sterilization, we take out the cans and immediately cork for the winter.

Such a barberry compote will be enjoyed with pleasure by adults and children

Without sterilization

It is quite possible to prepare compote from barberry for winter and without sterilization. But only in this case it is necessary to sort out the berries with special diligence, so that not a single spoiled fruit will fall into the jar. To prepare this drink you should prepare a kilo of barberry, 800 g of sugar and water.

1. Berries and leave for a few minutes in a colander over the sink.
2. Three-liter cans are sterilized above the steam for about a quarter of an hour, the metal covers are boiled for 10 minutes. We dry everything.
3. We lay out the prepared berries on banks, filling them approximately on 1/3 part.
4. In a saucepan, boil water and fill it with cans of barberry. Cover it with covers and leave it for 20 minutes.
5. After the specified time, use a special cap with holes to drain the water back into the pan, add the specified amount of sugar and bring it to the boil.
6. After the sugar has completely dispersed, we pour hot syrup into the cans again, immediately roll up and turn the bottoms down.
7. We cover with a blanket and leave until they completely cool down. We lower the finished compote into the cellar or cellar.

All year round, barberry compote will please you with its taste

With hawthorn

The compote of hawthorn and barberry has a special benefit. Hawthorn itself contains ursolic acid, which is known for its powerful anti-inflammatory, antitumor, antimicrobial and diuretic properties. In addition, hawthorn is one of those berries that have virtually no contraindications.

Barberry, in turn, is rich in ascorbic acid and berberine, which improves the functioning of the heart muscle and positively affects the process of bile secretion. Thus, these two berries can significantly improve the performance of our body as a whole, and the drink is also very tasty. To make it, take 650 g of barberry, a glass of hawthorn fruit, 1.2 kg of sugar, 0.5 teaspoon of citric acid and 2 liters of water.

1. Bottles and lids for compote are sterilized and dried on a clean towel.
2. Berries carefully sorted, washed in large quantities of water and discarded in a colander.
3. Fill clean and dry cans with prepared berries for about 1/3.
4. In a saucepan bring the water to a boil and fill it with berries, cover it with lids for half an hour.
5. After the specified time, drain the water into a deep saucepan, add sugar and citric acid, boil.
6. With boiling syrup, we fill the berries in jars again, immediately cork, turn them upside down, wrap the blanket and leave until the cooling is complete.

Compote of hawthorn and barberry - a recipe for good health!

With apples

And the last preparation for today is a compote of apples with barberry. For two pounds of juicy apples, you need to take 400 g of barberry, about 800 g of sugar and a couple of liters of water.

1. Barberry is washed in several waters, we discard spoiled fruits and discard vegetative debris. We leave in a colander for a quarter of an hour.
2. The apples are also mine, cut each into four pieces and remove the core.
3. We lay fruit and berries in clean jars.
4. In a saucepan pour water, pour sugar and cook until the latter dissolves completely. Fill the can with hot syrup. We cover them with lids.
5. In a wide saucepan, we warm the water to 60 ° and sterilize our compote in it.
   

   Note! Compote of barberry and apples in a three-liter jar sterilized about half an hour, in a liter - 22 minutes, a half-liter - no more than 18 minutes!

   After, immediately cork the drink for the winter.

Winter billets are always very exciting, tasty and fragrant. The main thing is to approach the process itself with a positive and then everything will turn out all right. Compotes from barberry, which were presented to your attention today, are the most convenient and practical for home cooking and have already earned a huge popularity among many housewives. Bon appetit and be healthy!