17 simple recipes for making chokeberry compote for the winter

You can make chokeberry compote for the winter using a simple recipe. This drink only requires sugar and the berries themselves. First, prepare the syrup, then blanch (lightly simmer) the chokeberries in it. You can also make the compote using a different recipe. For example, pour hot syrup over the raw berries, then pour the liquid back into the pan and bring to a boil.

The benefits and harms of chokeberry compote

Aronia chokeberry is the botanical name for the black chokeberry. These medium-sized, lush bushes, abundantly covered with purple-black clusters, can be found in front gardens in the central part of the country.

Chokeberries ripen late—at the end of September. The longer the berries hang on the branches, the sweeter they are. You can make a fragrant compote from them, which in winter will become a real treasure trove of vitamins (C, A, P, B, E, K, PP) and useful microelements (iron, fluorine, copper).

The drink improves heart function and circulation, lowers blood pressure, normalizes cholesterol levels, removes toxins from the body, boosts immunity, and helps with kidney disease, gallbladder disease, rheumatism, and gastritis.

However, this compote is not recommended for people with a high prothrombin index, as it increases blood clotting. Chokeberry is contraindicated for people with low blood pressure, as it can lower it further. It is also not recommended for people with stomach ulcers.

Features of preparing a drink from chokeberry

To prepare, you'll need sugar, a little lemon juice, and the berries themselves. The preserves have a color and taste reminiscent of Coca-Cola. The preserves should be ripe, free of wormholes and damage. The compote is usually sealed in 3-liter jars. It's prepared in a large enamel saucepan. For one 3-liter jar, you'll need 2.5 liters of liquid and 0.5 kg of berries.

First, make the syrup. For every 1 liter of liquid, use 0.3 to 1 kg of sugar. This mixture is enough for a cup of raw materials. Place the saucepan with the liquid on the stove, and when it boils, add granulated sugar. Blanch the berries in the hot syrup for 3-5 minutes, then pour them into a jar and cover with the same syrup.

You can add the rowan berries to the simmering broth and let them simmer. Then bring the syrup and berries back to a boil and immediately remove from the heat. Pour the hot drink into jars and seal with lids. If the sugar content is minimal, add a little citric acid, and pasteurize the 3-liter jars for 15-20 minutes before sealing with lids.

The best recipes for winter

Preserves for the winter are usually sealed in 3-liter jars. Various berries and fruits are used to prepare the drink. The mixture can contain from 2 to 4 ingredients. It is advisable to simmer the ingredients, varying in size, in syrup for 5-10 minutes, step by step. The mixture is cooked in an enamel saucepan over low heat.

You can add a little lemon juice or acid to the drink to improve its color and inhibit the growth of microorganisms. Seal the jars while hot, then turn them upside down.

Classic recipe for a 3-liter jar

Compound:

• 505 g rowan;
• 2.5 liters of water;
• 0.5 kg sugar;
• 30 ml lemon juice.

Assorted black and red rowan berries

Ingredients:

• a glass of black chokeberry;
• a glass of red rowan berry;
• 2.5 liters of water;
• 505 g granulated sugar.

With sea buckthorn

Recipe:

• a glass of sea buckthorn;
• a glass of chokeberry;
• 2.5 liters of water;
• 505 g sugar.

With mint

Compound:

• 0.55 kg berries;
• 2.5 liters of liquid;
• 560 g sugar;
• a sprig of mint.

With apples

What ingredients can be used to make the preserves?

• 250 g berries;
• 350 g apples, cut into 2-4 pieces;
• 2.3 l of water;
• 0.55 kg of granulated sugar.

With the addition of red rowan

Compound:

• 255 g chokeberry;
• 255 g red rowan;
• 2.5 liters of liquid;
• 0.56 kg of granulated sugar.

With sloe

Compound:

• a glass of blackthorn;
• a glass of chokeberry;
• 2.45 l of liquid;
• 0.57 kg of sugar.

With hawthorn

Recipe:

• 255 g chokeberry;
• 255 g hawthorn;
• 2.4 l of water;
• 0.55 kg of granulated sugar.

With orange

Recipe:

• 0.45 kg chokeberry;
• 1 orange, cut into round slices;
• 600 g sugar;
• 2.5 liters of liquid.

With crab apples

Compound:

• 0.5 kg whole crab apples;
• 205 g chokeberry;
• 560 g granulated sugar;
• 2 liters of water.

Chokeberry and pear compote

Recipe:

• 0.45 kg pears (whole or cut into 2 halves);
• 205 g chokeberry;
• 0.54 kg sugar;
• 2 liters of liquid.

We make a drink from chokeberry and cherry plum

Components:

• 255 g chokeberry;
• 255 g cherry plum;
• 700 g granulated sugar;
• 2.5 liters of water.

Duet of chokeberry and grapes

Recipe:

• a glass of chokeberry;
• a glass of grapes;
• 0.55 kg granulated sugar;
• 2.5 liters of water.

Preparation without sterilization

Compound:

• 0.55 kg chokeberry;
• 0.65 kg sugar;
• 2.5 liters of water;
• 30 ml lemon juice.

Chokeberry compote with cherry leaf

Recipe:

• 0.55 kg chokeberry;
• 2, l of water;
• 0.56 kg granulated sugar;
• 10 cherry leaves.

Five-Minute Recipe

Compound:

• 0.54 kg rowan;
• 505 g sugar;
• 2.5 liters of liquid.

How to cook:

• place a pot of water on the stove;
• prepare syrup;
• blanch the berries in hot syrup for 5 minutes;
• pour blanched chokeberries into a jar;
• Pour hot syrup over the berries and roll up immediately.

Aronia and sea buckthorn compote

Compound:

• 250 g chokeberry;
• 255 g sea buckthorn;
• 0.55 kg granulated sugar;
• 2.5 liters of water.

Storage Features of the Drink

Canned goods can be stored at room temperature in an apartment. It's best to reserve a separate, cool room for canned goods. Storing them at too high a temperature will degrade the taste and quality of the drink.

Jars with preserves can be placed in a cellar (at the dacha or in the garage) or in a cool pantry.

The optimal storage temperature is 10-20 degrees Celsius. Under these conditions, canned goods can be stored for up to 12 months.

Typically, all winter preparations are made for one year. For the following season, new preserves are prepared using fresh ingredients. It's best to refrigerate the opened jar of drink. This compote should be consumed within one week.

If the liquid is too sweet, you can dilute it with boiling water. The more concentrated the syrup used in the compote preparation process, the less likely it is that the juice will ferment and the jar will explode.