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Compote of fresh rosehip for winter

Canned Fresh Rosehip Compote for Winter

A compote made from a berry that's packed with vitamin C! Be sure to try it! I've loved rosehip compote since I was a kid—such a simple but delicious drink, and the recipe couldn't be easier. As always, I start with the berries. The best compote comes from fresh fruit: the rosehips should be firm and fully ripe, and the bigger the berries, the better.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Rosehips (fresh, but dried works too)

Sugar

600

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 0 % 0 g

Carbohydrates 96 % 46 g

189 kcal

GI: 0 / 50 / 50

Cooking method

Cooking time: 40 min

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The rosehips need to be washed well and cleaned of their fuzzy fibers. Then I cut each rosehip in half and scoop out all the seeds—you really don't want them in the compote. After that I rinse the berries again under running water; I usually use a sieve, just putting the cleaned berries in it and holding it under the tap for a couple of minutes. Now you can make the sugar syrup: boil a liter of water and fully dissolve 600 grams of sugar in it. As soon as the syrup comes back to a boil, add all the rosehips and cook for a few minutes. Then strain out the berries and divide them among the jars—work quickly so the syrup doesn't cool down. Pour the still-hot syrup over the rosehips in the jars and sterilize for about 15 minutes. After 15 minutes, seal the jars with lids and set them aside. Once the jars have cooled, I move them out to the balcony, where the rosehip compote waits for winter. Honestly, it's a wonderful drink to have on hand for the cold months—and full of vitamins, too.