Viburnum Compote
A refreshing compote — health in every sip! Viburnum (highbush cranberry) is a berry that grows here in Belarus. My grandmother uses it to make this compote, which is as much a remedy as a drink — viburnum is great for a cough.
Cooking method
-
Step 1:
Since it's winter, my viburnum is frozen — but I froze it myself back in season. I stripped the berries from the twigs, washed them, dried them, and put them in the freezer.
-
Step 2:
While the water came to a boil, I decided to mash the berries as the recipe says, since after just 10 minutes at room temperature they'd already softened.
-
Step 3:
The result: my whole kitchen looked like a crime scene — splattered everywhere, no matter how carefully I worked!
-
Step 4:
Splashes on the walls and everything around!
-
Step 5:
Halfway through mashing the berries, I tipped them into the boiling water and kept gently mashing them against the sides of the pot with a ladle — much tidier. The water caught the splashes, so everything stayed in the pot and clean. The rest is per the recipe. I used sugar, since we're having pancakes with honey alongside this compote and didn't want too much honey.
-
Step 6:
And here's the lovely drink it turned into. Best of all, it's good for you — especially in the dead of winter.
-
Step 7:
Time to taste!
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Viburnum - 26 kcal/100g
- Water - 0 kcal/100g
