Compote of fresh sea buckthorn

Compote is perhaps one of the most popular preparations for the winter. In winter, compotes resemble a hot summer, delight the eye with their bright color, and the body with vitamins. At any time of the year, compote will refresh, delight guests, quench their thirst.

Since sea buckthorn is very useful, what is not cooked from it! This recipe describes the process of making compote, which the whole family will enjoy!

1. Sea buckthorn berries are sorted out: damaged, rotten berries are removed, and the remaining twigs are also torn off. The prepared berries are washed under running water. To do this, simply put the sea buckthorn in a colander and put it under a stream of water.

2. Pour the water into a saucepan, send it to the fire, bring it to a boil. While the water boils, sterilize the jars and lids. The lids can be filled with boiling water, and the jars can be sterilized in the oven, microwave or over steam.

3. We put sea buckthorn in the prepared jars, filling them by about one third. At this stage, you can add another handful of berries, but this is optional. Raspberries, currants, blackberries, strawberries are suitable. By and large, berries are added for color, although without them the compote turns out rich and delicious.

4. Pour the contents of the cans with boiling water, cover with a lid, leave for 10 minutes. Then we drain the water into a saucepan, pour sugar into it, and send it to the fire. Cook the syrup for 5 minutes from the moment of boiling.

5. Pour boiling syrup over the berries, cover with lids and seal tightly. We turn the blanks upside down, insulate them with a blanket. We wait for complete cooling, after which we transfer the compote to a permanent storage place.

Have a pleasant tasting!