Rowan Berry Compote
A delicious homemade preserve to brighten your winter! Not far from my house there's an old rowan grove where my husband and I often go walking. But rowan isn't just a beautiful tree that adds charm to our towns — it's also a healthful little treat. You can make all sorts of vitamin-rich things from rowan berries; I, for one, put up a couple of jars of rowan compote every winter. My husband and I love this drink, and so does every guest who visits. And the recipe couldn't be simpler — let me tell you how.
Valeria
Recipe author
Rowan Berry Compote
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 0 %
0 g
Carbohydrates 96 %
27 g
106 kcal
GI:
19
/
0
/
81
- Start by picking the rowan berries after the first frosts, then clean them, rinse them well, and hold them in boiling water for 5 minutes to draw out the excess bitterness. Quickly cool the berries with cold water, transferring them to another bowl. Pack the prepared berries into sterilized, dry jars and pour in hot syrup. The syrup is simple: dissolve 1 kilogram of sugar in 1 liter of water over low heat. Leave the berries like this for a full day. After that, pasteurize the jars — 30 minutes per 1-liter jar. Then seal the jars with lids and set them in a warm spot until they cool.
Caloric content of the products possible in the composition of the dish
- Chokeberry (black rowan) - 52 kcal/100g
- Common rowan - 43 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
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