The easiest way to enrich with vitamins in the cold season is to make a compote of red mountain ash for the winter. Without much effort, using only a few ingredients, you can prepare a healing drink that diversifies your home supplies.
Compote of apples, red mountain ash and blackthorn
The trio of the most accessible and useful ingredients of the season is great for making a healthy drink with a pronounced taste and rich ruby color.
Ingredients:
- berries of red mountain ash - 170 g;
- berries of blackthorn - 200 g;
- apples - 320 g;
- sugar - 230 g;
- water - 2.7 liters.
Preparation
Berries of thorns and ashberries go through, rinse and blanch to remove bitterness. Cut the apples into slices, peel the seeds and place in the pan together with the berries of thorn and mountain ash. Stir the ingredients with sugar, pour water and cook until boiling. Boil the beverage carefully into a sterile container, roll up and let cool, turning the jars upside down.
Compote from red ashberry - a simple recipe
For the preparation of compote selected juicy and large berries of mountain ash, easily giving off juice. Before making compote of red mountain ash, the berries blanch for several minutes, then lowered into cold water to remove the bitterness of the fruit.
Ingredients:
- berries of mountain ash - 300 g;
- water 950 ml;
- sugar - 230 g.
Preparation
Wash washed and sorted berries of mountain ash blanch, then put them in a jar and fill with syrup. For cooking the basic syrup, it is sufficient to dissolve the sugar in hot water and boil until all the crystals have completely dissolved. Still hot syrup must be drained, boiled again and pour the berries, overflowing the edges of the jar. Roll the workpiece in cold storage.
Compote of red mountain ash for winter - recipe
Ingredients:
- berries of mountain ash - 190 g;
- sugar - 125 g;
- water - 490 ml.
Preparation
Washed and dry berries of mountain ash put into a clean jar. We cover the ash with sugar, pour boiling water and cover it with a lid, put it in the oven for 20 minutes at a temperature of 120 degrees. Carefully remove the hot billet from the oven, roll it with a sterile lid and leave it to cool.