Kalina - a berry with a unique taste. Because of its bitterness, not everyone likes it. However, if you make a compote of viburnum for the winter correctly, it will appeal to almost everyone.
Cooking Tips
Before you start cooking for the winter compote of viburnum, it makes sense to get acquainted with several tips.
- Excessive bitterness in the compote will be superfluous, to give it a unique Kalinov taste of light bitterness is enough. The cold will help to neutralize the bitter taste. For this reason, viburnum is not harvested early, before the frost, and waiting for it to hit the first frost. If you can’t wait to make Kalin fruit compote as soon as possible, you can freeze the fruit picked before the frost in the freezer - the effect will be identical.
- Even if the berry was harvested after frosts or was treated appropriately at home, bitterness will remain in it. For this reason, sugar is better not to regret. Most often, syrup for viburnum compote is made 50 percent, that is, sugar is taken for it as much as water.
- The compote of viburnum prepared according to the correct recipe is concentrated, therefore, before serving, it should be diluted with clean cool water.
- It should be borne in mind that in addition to the beneficial properties due to the high content of vitamins A, C, E, viburnum has properties that can harm. So, it greatly reduces blood pressure, lowers blood clotting. For this reason, people with poor blood clotting, as well as those who have to undergo surgery, cannot drink compote of viburnum. People with low blood pressure, pregnant women, will also have to give it up. Children also need to give this drink with caution, in very small doses. But for hypertensive compote of viburnum will even be useful, of course, if you know the measure.
- For storage in winter, viburnum compote is poured into pre-sterilized cans, rolled up with metal lids, which also need to be sterilized before this, boiling for 5 minutes.
Delicious compote is obtained from viburnum with other fruits and berries. One of the most popular - with apples.
Compote of viburnum in a 3-liter jar
Composition (3 liters):
- viburnum - 2 kg;
- sugar - 0, 75 kg;
- water - 0, 75 l.
Method of preparation:
- Take the viburnum and, putting it in a colander and lowering it several times in cool water, wash it.
- Boil water in a large saucepan and put viburnum into it for a couple of minutes without removing it from the colander.
- Allow the water to drain, scatter the viburnum on a table covered with paper towels so that it dries.
- Sterilize the jar and fold the prepared berry into it.
- Boil 0,75 l of water in an enamel saucepan. Pouring sugar into boiling water in small portions, completely dissolve it in it.
- Pour hot syrup over viburnum in the jar.
- Cover the jar with a sterilized lid and place in a large saucepan filled with water to such an extent that it is a can on the hanger. Put a wooden board on the bottom of the pan or lay a towel so that the jar does not crack.
- Put the pan on the fire and sterilize the jar with fruit compote for half an hour. If several liter or even half-liter cans are used, which is quite appropriate, the sterilization time should be reduced to 7-15 minutes.
- Remove the jar of compote from the pan. In order not to get burned, you can use a special form of the grip.
- Roll the jar with the lid that covered it during sterilization, turn it over.
- Cover the jar with a thick cloth or blanket, in several layers. Leave it to cool for at least 24 hours. Then store for storage in the pantry.
Once opened, a compot of viburnum can be stored only in the refrigerator, and for no more than three days. It is for this reason that it is better to place it in small banks. In addition, it will still have to be diluted.
Compote of viburnum with apples
Composition (3 liters):
- apples - 0.5 kg;
- viburnum - 0, 3 kg;
- sugar - 0.5 kg;
- water - 2 l.
Method of preparation:
- Wash viburnum, dry.
- Wash the apples, cut the core out of them, cut the fruits into small slices or cubes (the main thing is that they are of the same shape).
- Boil water in a saucepan, dissolve sugar in it.
- Dip the apple pieces and viburnum into the boiling syrup, bring to the boil again and cook for 10 minutes.
- Pour compote over sterilized cans (you can pour it into one three-liter), roll it up and turn it over. Wrap is optional.
- When the banks have cooled down, put them in the pantry for the winter.
Compote of viburnum with apples is prepared without sterilization. It is not as concentrated as a compote of viburnum, but still has a rather rich taste, so it also does not hurt to dilute it a little before use.
Aromatic compote of viburnum with oranges
Composition (3 liters):
- viburnum - 1, 5 kg;
- oranges - 0, 5 kg;
- water - 0, 75 l;
- sugar - 0, 75 kg;
- cinnamon - 5 g;
- vanillin - 1 g.
Method of preparation:
- Wash oranges, cut into semicircles, remove bones from them.
- Wash and dry the viburnum. To do this, you can put it in the oven for a few minutes, spreading it on a baking sheet.
- Boil the water, dissolving the sugar in it.
- Put orange slices, berry in syrup, add vanillin and cinnamon, boil until berries start to burst.
- Pour compote over sterilized jars, seal them and leave to cool in an inverted form. When cool, store for storage in the pantry.
Instead of oranges, you can take a glass of freshly squeezed orange juice to make this aromatic, concentrated compote. Before use, it must be diluted. This compote will be delicious both cold and hot. Heating, in a compote, you can add a little cloves. Then he will get even more spicy flavor, reminiscent of mulled wine.
Viburnum compote has a specific, but rather pleasant taste, it is well worth the whole winter even at room temperature, and if you don’t drink too much, it will bring tangible benefits to the body. The main thing is to remember about possible contraindications and to know when to stop.
