In this material we will focus on harvesting the thorn compote, and we will try to prepare a number of the most refreshing, aromatic and healthy drinks.
Compote from the turn for the winter without sterilization
During preparation of compotes preliminary sterilization of containers or sterilization of already filled cans is unnecessary, which significantly reduces the time required for cooking.
Ingredients:
- berries of thorn - 840 g;
- sugar - 290 g;
- water.
Preparation
Pre-rinsed berries turn, while removing the tails and spoiled fruits in parallel. Fill the berries with a clean (preferably pre-washed with soda) jar, pour boiling water next. Leave the contents of the jar for 15 minutes. During this time boiling water will absorb the thorny aroma and will have time to lighten up slightly. Pour boiling water back into the pan, pour in the sugar and cook the syrup over the fire until the crystals are completely dissolved. With boiling syrup immediately pour the turn in the bank and roll the container with scalded lids.
Compote of thorn and apples for the winter
In order to get a drink with the maximum expressed thorny taste, it makes sense to spend a little more time preparing the berries and clear them from the bones. In this recipe, we will combine the cleared thistle with pieces of apples that add flavor and sweetness to the drink.
Ingredients:
- turn - 210 g;
- apple - 180 g;
- sugar - 155 g;
- water 740 ml.
Preparation
Before you prepare the compote from the turn for the winter, prepare it: clean the berries from the tails, split in half and remove the stone. Half of the thorn is placed in clean jars and immediately pour boiling water. Leave the water to absorb the aromas of berries for 10-15 minutes, then drain the liquid and put it to boil with sugar. From the apples, remove the core and cut them arbitrarily and fairly large. Put the pieces into jars of berries and immediately fill with boiling syrup. Roll the container with scalded lids.
How to cook compote from a turn with bones for the winter
After thoroughly washing, lay the whole on the bottom of the clean cans, filling the latter with about a third of the volume. The remaining volume is filled with boiling water, cover the jars with covers and leave until completely cooled. The water will darken and absorb a part of the berry flavor. Pour the liquid into a saucepan, sprinkle sugar, varying the sweetness of the syrup to your taste and based on the sweetness of the thorn itself (on average, take 200 grams of sugar per liter of compote). Boil the syrup with sugar crystals until they dissolve completely, pour into cans and roll them in sterile lids.
Compote from the turn for the winter - a simple recipe
The turn is well combined with other berries, so if you have a surplus harvest of raspberries, currants or cherries, which you do not know where to put - throw them into the compote.
Ingredients:
- turn - 630 g;
- berries - 320 g;
- sugar - to taste.
Preparation
After washing berries and thorns, put them into clean jars, filling them with about a third. Pour in the water, this time filling the entire can to the brim. After covering the containers with covers, leave everything until completely cooled, then pour the compote and return it to the fire. After pouring sugar to taste, bring the syrup to a full boil and immediately pour the contents of the container.
Compote from the turn with cherry plum for the winter
Ingredients:
- cherry plum - 380 g;
- raspberry - 115 g;
- turn - 230 g;
- sugar - 145 g.
Preparation
Rinse the cherry plum, raspberries and thorn in clean jars. Pour boiling water, filling about half of the can, and put sugar in it. After 15 minutes, pour the contents of the container with steep boiling water so that the water overflows. Immediately roll up the jars.