Lovers of all preparations will melodiously appreciate the terena compote. Just imagine that the price of sour berries produces a brown drink that has a distinct taste and richness of color.
Thorn is famous for its rich supply of vitamins. Like a medicinal syrup, all its parts are vicorized, beyond the wood. The collection produces flowers, leaves, fruits, roots and bark. In this case, the berries can be dried, rubbed with cucumber, or cooked into jelly, jam, jam, terena compote. It is necessary to collect only fruits that are completely ripe and not affected by rot or waste.
Wash them, clean them from various houses and sick berries, and dry them. Now the harvest can be sent to the freezer for saving or vicorized for saving. However, to prepare compotes, use fresh or lightly frozen berries. Let's look at 3 ways to make compote from terena.
1. Freshly picked teres should be blanched at 4-5 vines. Then immediately cool the berries in cold water. After this, place the fruit in clean jars and pour in the boiled hot churic syrup. To make the syrup, we need 400-500 g of rosemary sugar per 1 liter of water.
Cover the top of the jars and wrap them with a stretch of 3 pieces. Pour the syrup into the pan and boil again. Hot licorice is poured into jars and sealed with white caps, turned over and left in the heat until completely cooled. If it is being boiled, in order to save it for a long time, the boiling procedure will need to be repeated a third time, first rolling up the jars.
2. You can also prepare a savory compote with terena, which you can save all winter. First boil the syrup in the proportion of 1 kg of corn to 1 liter of water. This is where the drushlyaku lowers the berries for 3 hvilini. Then the teren is removed from the syrup, allowed to cool, and then placed in shoulder-deep jars. Add the cherry syrup without letting it go cold, cover the jars with lids and steam pasteurize. For light jars, grind 15 quilins, for liter jars - 20 quilins, large containers are heated for 25 quilins.
3. Blanch (warm) fresh fruits in boiling syrup (400 g of sand mixed with 1 liter of water) for 3 minutes. Pick the berries, cool with cold water, and place near the jar. Do not add the syrup from which the thorns were blanched, but boil it again and pour it over the fruit. The workpieces are sealed and pasteurized as described in method 2.
These methods are good for preparations that produce concentrated and even licorice drinks. There are other ways to avoid sweet compote:
1. Wash the fruits and place them in a saucepan with water. Add 1 bottle of zukor to 2 liters of water. Boil, cool and that’s it! The compote can be drunk, but saving it is not recommended.
2. Fill the jars with fruit into thirds. Pour in dill, cover with crackers and let cool for a year. Then pour the water into a container, add zukor (300 g per 3 liters of water), boil and refill the jar. The result is a bright, savory compote that you can drink immediately or reserve for saving.
Using this material, we focus on making sloe compote and try to prepare the most refreshing, aromatic and brown drinks possible.
Sloe compote for the winter without sterilization
Before the time of preparing compotes, first container or sterilization of the top of the jars is not necessary, which significantly shortens the necessary time for preparation.
Ingredients:
- sloe berries – 840 g;
- tsukor – 290 g;
- water.
Preparation
First, sort out the thorn berries, at the same time, the visible tails and the zipped fruits. Fill a clean jar with berries (preferably remove the baking soda first) and pour in the mixture. Fill the jars and leave for 15 minutes. During this hour, the aroma of thorns will intensify and you will be lightly prepared. Pour the juice back into the saucepan, sift the pulp and simmer over the fire until the crystals are broken. Immediately pour boiling syrup into a jar and roll up the container with scalded crusts.
Compote of thorns and apples for the winter
In order to enjoy the drink with maximum thorn flavor, you should spend a little more than an hour preparing the berries and cleaning them from the brushes. In this recipe for peelings, we add apple slices, which add flavor and malt to the drink.
Ingredients:
- Teren – 210 g;
- apple – 180 g;
- tsukor – 155 g;
- water – 740 ml.
Preparation
Before you prepare thorn compote for the winter, start preparing it: peel the berries from the tails, divide them and remove the stem. Place half the thorns in clean jars and top with dill. Add water and remove the flavors of the berries for 10-15 minutes, then add the liquid and let it boil with the zucchini. Core the apples and cut them into large pieces and add them coarsely. Place the sticks in jars with berries and immediately pour boiling syrup over them. Roll up the container with scalded crumbs.
How to make compote from terena with brushes for the winter
After thoroughly washing the teren, place it at the bottom of clean jars, storing the remaining for about a third of the time. Decide to fill with dill, cover the jars with lids and pour until completely cooled. The water will darken and remove some of the berry flavor. Pour the juice into a saucepan, sizzle the zukor, boiled malt syrup for your taste and the sloe extract from the malt (on average, take 200 g of zukur per liter of compote). Boil the syrup with cherry crystals until completely dissolved, pour back into the jars and roll up with sterile lids.
Sloe compote for the winter - a simple recipe
Sloes go well with other berries, so if you have lost the surplus of raspberries, currants and cherries, and you don’t know where to go - throw them in the compote.
This article is dedicated to the miraculous plant - thorns, and to the natural powers that can exert miraculous effects on the human body, as well as presenting a number of recipe options for preparing compote with thorn berries for the winter.
Sloes, as they are also called thorns, are prickly chagarnas of small size and belong to the family of erysipelas, a type of plum family. Blackthorn is usually no taller than 5 meters, but more often you can grow and domesticated low-growing trees are about 8 meters high.
The head is like a thorn - with prickly heads, spread out, on the throats of the leaves and the elliptic teeth of the leaves. Thorn blossoms starts in early spring beautiful, white flowers that appear before the leaves. The thorn fruit is round in shape with a bluish tinge, with one seed in the middle, approximately 12–15 millimeters in diameter.
You can harvest wild thorns in Asia Minor, in the European part of Russia, in Western Europe, in the Caucasus and in Western Siberia. The algae grows in ravines, along river banks, in forested areas, as well as along highways and roads.
The crown of power of the thorn
Blackthorn is used not only for preparing preparations for the winter, but also for medicinal purposes. To treat the rich, you need to pick up all the growing plants, leaves, fruits, flowers, roots and bark.
The leaves appear as soon as they appear, the flowers are prepared while they are still in buds, the young thorns are prepared from grass to worm, dried in the shade and with greater access to fresh air. To prepare the root choose the autumn period, and remove the bark from the thorns in the spring before flowering begins.
100 g of fruit has 43.9 kcal. Berries contain a high amount of glucose and fructose, including miracle compotes come out. Berries also contain cellulose, various organic acids, carbohydrates, pectin, vitamins B, E, C, nitrogen-bearing compounds, tannic acids, carotene and much more.
Eating sloe berries can relieve a large number of unpleasant symptoms associated with the intestinal tract. So, for example, thorn berries have a strong power, and can be a good help in cases of bowel disorders and diarrhea, as well as berries that relieve boredom, relieve vomiting, and kill microbes and bacteria in the intestines.
Due to its diuretic power, thorn berries have a nasty soothing effect, and the berries also help with fever and colds. Regular living during the winter period Thorn compote will help strengthen the immune system during the cold and flu season. And also gentlemen often prepare from thorns not only compotes, but also jam, various teas and porridges for very simple recipes.
Sloe compote for the winter - recipes
There are a large number of recipes for sloe berries due to the great popularity of this plant. Preparing compotes is very simple and does not take a lot of time, but at the same time gives great nutrition to the body in the autumn and winter.
Classic compote with sloe - recipe
Ingredients:
- Thorn berries – 1 kilogram;
- Purified water – 600 milliliters;
- Cucumber sand – 600 grams.
For the cob you need to prepare cherry syrup. Then add the zuccor and water and put it to boil over high heat. After you are ready to boil it in it, you need to soak some thorn berries and soak in the fire stretch 5 times, after which the mixture is removed from the stove and allowed to cool. After cooling, roll up the compote in sterilized jars. This compote can be baked with added ice.
Recipe for thorn compote for the winter without sterilization.
To prepare a compote recipe without sterilization, you need the following ingredients:
- Thorn berries – 1 kilogram;
- Tsukor-sand – 200 g per liter of water;
- Purified water – 1 liter.
Wash the whole berries and remove the stem. If you really want to, you need to add thorn berries to the dried jar and fill it with boiled water. To preserve the traces, cover the jar with a clean lid and store it in a dark place for two years; in addition, the jar can be wrapped in a carpet. In two years, pour the water from the jars In an enamel or stainless steel saucepan, carefully ensure that the berries are placed in the jar. Depending on how much water you need, you need to mix and add zuccor to the water, at a rate of 200 grams per liter of water. The water with the cucrum needs to be boiled for five minutes until the cucumber is completely dissolved.
We remove the syrup, pour the berries back into the jars and wrap them in crusts for preservation. Preserved put the jars on the trace Place it upside down in a dark place and wrap it in a warm blanket or cotton wool for 3 days, periodically checking that the lids do not leak as the jar is leaking, then repeat the procedure of boiling the syrup and rolling with a new lid.
Recipe for apple and sloe compote for the winter
Ingredients for the recipe for thorn and apple compote:
- Thorn berries – 1 kilogram;
- Apple (any kind) – 1 kilogram;
- Cucumber sand - 300 g per liter of water per skin;
- The water is purified - the volume of water can be determined after the first influx of fruit.
The apples should be crushed and peeled from the center, there is no need to remove the skin, after which they should be cut into slices. Wash the thorn berries and remove the stem. There are three sterilized jars, each with a volume of 1 liter, viklasti fruits and pour dill. After ten minutes, you need to pour the juice into a stainless steel saucepan and add the zukor to the boiling water, at a rate of 300 grams per liter of water. The syrup needs to be boiled and poured into jars. The jars are covered with lids for preservation and placed in the dark until finished.
Original recipe for compote with sloe berries and young zucchini
To prepare the compote for this recipe, you need the following ingredients:
- Young zucchini – 600 grams;
- Sloe berries – 400 grams;
- Cucumber sand – 2 bottles;
- Water – 3 liters.
Wash the berries and remove their stems, cut the zucchini into small rings or cubes. After that, all the ingredients are placed in a large, heavy-duty cooking pot, covered with cucumber and filled with water. Varity such a compote Follow this recipe on a small flame for 15-20 minutes, stirring regularly so that the zukor is well-dissolved. Next, pour the compote from sterilized jars and roll it up with lids for preservation.
Sloe berries bear unique zesty and savory fruits. The most accessible and best-prepared form of these “miracle berries” is to drink terena along with various fruits and berries, which are mentioned in this material.
Terenu compote with brushes – recipe
Ingredients:
- tsukor – 390 g;
- sloe berries – 830 g;
- water – 1.1 l.
Preparation
Before starting the compote, sort out the sloe fruits, discarding all the pressed, beaten and moldy berries. Rinse the fruits thoroughly in cold water and dry them.
Mix the water with the cucumber in a saucepan and put it on high heat. During the cooking time, the syrup must be stirred periodically to prevent the burning of the sugar. After boiling the syrup, add berries and cook compote 5 hvilins. Remove the berries and cool the compote.
In the summer, I use a few ice cubes to mix the compote.
How to cook compote with sloes and pears?
Thorn miraculously combines with other fruits, and you can miraculously match the tartness of thorns with additional pears. There may be any variety available, which allows lucky gardeners to easily get rid of excess redberry crops.
Ingredients:
- pears – 480 g;
- Teren – 480 g;
- tsukor – 180 g;
- water – 3.2 l.
Preparation
Having first peeled the pears from the core, cut them into slices. Sort and rinse the thorn berries. Boil the zukor in a deep saucepan of water and place over the middle fire. When the water comes to a boil, remove the thorns and pears and boil 10-15 of them. The compote is ready.
Sloe compote for the winter without sterilization
Ingredients:
- sloe berries – 890 g;
- tsukor – 340 g;
- water – 3.2 l.
Preparation
Before the cob, prepare the ready-made sloe berries: sort, rinse, dry and place in a clean jar. Pour dill over the berries and leave in cold water. Pour the cooled water from the jars into a saucepan, add the zuccor and bring the syrup to a boil. We pour the prepared syrup over the terena berries, and the jars themselves are immediately filled with scalded crusts. Burnt jars should be left upside down and then stored in a cool place.
Compote of thorns and apples for the winter
Compotes made from thorns and apples are best served with canned fruit and berries. The zest of the apples can be varied in the recipe for special savory qualities.
Canning for the winter is a wonderful way to preserve vitamins and please your loved ones with delicious herbs. The aromatic thorn compote contains a large amount of brown elements, which helps support the immune system in the cold. To ensure that important elements are not damaged during thermal processing, it is necessary to adjust the processing technology. Options for simple variations of recipes have become apparent to cob cooks.
Product features
The compact chagarna from the erysipelas family can be identified by the spines growing on the tails. The culture grows along the banks of rivers, in forest areas and along roads. The round, small fruits are covered with a bluish coating and small brushes are placed in the middle.
The damson is a unique plant that carries a lot of positive influences. Low-calorie pulp (no more than 44 kcal) and high fructose content make the product a wonderful option for dietary food. At the warehouse of dark berries to take place:
- vitamins B, C, E;
- organic acids;
- carotene;
- pectin;
- in carbohydrates.
The product flows positively into the etching system. The presence of vile authorities allows the fruits to be stolen as they are carried. Thorn syrup quickly relieves boredom and eliminates vomiting symptoms. Being a natural antibiotic, it destroys pathogenic bacteria and protects the microflora.
A strong cutting effect helps relieve swelling and reduces pressure. Small berries will increase sweating, which is indicated for colds and fever. A large number of vitamins keep the body toned and improve immunity.
The use is not universal, therefore it is contraindicated:
- gastritis due to increased acidity;
- Virazkova urazhenya of the intestinal tract;
- allergies.
Recipe options
Simple preparations for the winter are useful for cob cooks. To ensure that the canned food sits for a long time and does not dry out, you need to carefully sort out the cheese. Rotten, soft and moldy specimens will ripen the jars. For a good drink, prefer acidic products by rinsing under running water and draining the stems.
Before storing, wash dishes with baking soda or mustard powder. If you do not want to sterilize empty containers over steam, you can leave a few quills in the oven. Turn on the heat every day at minimal pressure.
Classic
A simple recipe that does not contain any ingredients, so it is easy to prepare it at home. Sirova can be taken either with or without a brush. What ingredients are needed:
- berries – 1 kg;
- water – 1 l;
- tsukor – 200 g.
Place clean thorns on the bottom of a liter jar, add boiled water and leave to steep for two years. After the end of the designated hour, strain the juice into an enamel saucepan, add the pulp and bring to a boil. As soon as the crystals have melted, add the syrup to the fruits and leave the crust. The preservation is wrapped in a warm carpet, and after cooling, placed in a cold place.
If there is no mistake, it is better to use the recipe for sterilization. The ready-to-drink water has less than the amount of brown water, but can easily be preserved by stretching several rocks. To ensure that hydrocyanic acid does not escape through the river, please remove the brushes. Required components:
- fruit – 1 kg;
- water – 2.5 l;
- tsukor – 500 g.
Dry the Mita orchard on a paper towel. Boil water in a container, add sand in a thin bowl and stir thoroughly with a wooden spoon until the grains are completely dissolved. Place the berries in a bowl and lower the syrup for 5 minutes, then transfer it to a warm three-liter jar. Fill the workpiece with licorice up to the slab, cover with a lid and place in a boiling bowl. Thermal treatment lasts for four years, then the container is sealed tightly.
With apples
The savory compote with autumn fruits is preserved for a long time, which gives it an edge to professional cooks. All varieties are suitable for this purpose, but it is not possible to contain vikorous bits and rotten specimens. For the required ingredients:
- sloe, apple – 1 kg each;
- tsukor – 300 g per liter of water per skin.
Peel the orchard, cut into slices, fill the jar with thirds and fill with dill. After ten minutes, simmer in a stainless saucepan, add licorice crystals, and bring to a boil. Pour the syrup into glass containers, cover with lids and cover with a carpet. For the preservation to stand longer, you can add citric acid to the concentrate.
With young zucchini
The tender pulp of zucchini absorbs the aroma and color of the dessert ingredients, which are often used in homemade preparations. Gourmets appreciate the subtle taste and original look. Required components:
- thorns – 400 g;
- zucchini – 600 g;
- tsukor – 2 bottles;
- water – 3 l.
The fruits of the berries are visible, the skins of the vegetables are peeling off. M'yakush shake into small cubes. Just fill the pan, add the zuccor and pour in the water. Over low heat, bring the compote to a boil and cook fifteen khvilins, carefully stirring with a wooden spoon. As soon as the sand is broken up, it is packaged in jars and filled with crusts.
Before speaking, if the aroma of the ingredients is not strong enough, we recommend adding a stick of cloves or star anise. A pinch of vanilla and nutmeg will give you a distinct “confectionery” smell. If you have an allergy, it’s not a good idea to splash out on spices.
Berry cocktail
Often after canning, a small number of various ingredients are lost, which are not enough for “salt viconanne”. Raspberries and orange juice will add a subtle, delicious aroma to the drink, and cherries, cranberries and sea buckthorn will add sour astringency. Products required for compote:
- Teren – 0.5 kg;
- yagіdna sumish – cup;
- apple – 5 pieces;
- tsukor – 300 g.
Mash the cheese, sort it out, if necessary, remove the center and cut into slices. Fill the jars with a third of the ingredients, fill them with dill, top them with 30 pieces of liquid, then simmer in a saucepan. Vologos drink licorice and treat them until they are completely ruined. Concentrate the syrup in a glass container and add it to the berries, cover with the crusts and wrap in a blanket.
Sloe compote is delicious, full of flavor, and easy to prepare for the winter. If the rules of harvesting are followed, then the conservation procedure will not be a burden. Classic and original recipes for goiters will replenish gourmets’ treasure chest.