Cranberry compote with sugar syrup

Very tasty and not too sweet compote of healthy berries! I lived all my childhood in Western Siberia, where there are a lot of very few wild berries common in Russia in the forests. for example, blueberries, cranberries, cranberries. So, I remember how during the autumn vitamin deficiency, my mother often cooked cranberry compote according to a very simple culinary recipe. I learned how to make this drink while still studying at school. And now I want to share with you the tricks of its preparation.

Valeria

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Translation table of volumetric measures

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 % 36 g

141 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 2 d 20 min

Step 1:
So, cranberry compote must be prepared only from ripe berries.
Step 2:
To begin, we sort through the berries (removing all overripe, unripe and crushed fruits). After that, we thoroughly wash the selected berries in running cold water.
Step 3:
Now pour the cranberries into a colander,
Step 4:
To drain excess water.
Step 5:
After that, we put the berries in pre-prepared jars
Step 6:
And pour hot 50% sugar syrup.
Step 7:
Is made by sir as follows: in 500 ml. of water on low heat, dissolve 500 grams of sugar.
Step 8:
After that, our compote is pasteurized in boiling water. The calculation is as follows: 10 minutes of pasteurization for every half liter. After that, we close our cans with lids, put them in a warm place until they cool down.
Step 9:
After a couple of days, the compote is ready for use.
Step 10:
Bon appetit!