Schisandra Berry Compote
Compote is one of the most popular things to put up for the season! Schisandra berries (limonnik) make a wonderfully tasty compote. This recipe uses a 45% sugar syrup; if you'd like it sweeter, you can go up to a 50% syrup by simply increasing the sugar to 1 kilogram (about 5 cups). That makes for a sweeter compote — a matter of taste.
Ava Ri Ya
Recipe author
Schisandra Berry Compote
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
27 g
122 kcal
GI:
0
/
0
/
100
- Pour the water into a pot, set it over the heat, and bring to a boil. Add the sugar and stir until the crystals dissolve completely. Cook the syrup for 3 to 4 minutes. 2. While the syrup cooks, rinse the berries and pick out any stray twigs. Pack the clean berries into prepared jars, pour the hot syrup over them, and rest the lids on top. 3. Pasteurize the jars for 15 minutes (that's for quart jars — give half-gallon jars 20 minutes and gallon jars 25 to 30). 4. Then seal the jars tightly, let them cool, and move them to permanent storage. Enjoy your compote — drink it with pleasure!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemongrass - 111 kcal/100g
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