Sea buckthorn compote for the winter

Sea buckthorn compote for the winter

Sea buckthorn compote for the winter is a good way to procure a useful berry for the future. This drink is well kept at room temperature. Minimal heat treatment saves maximum vitamins. Such a compote will help strengthen the immune system and stay healthy even in the season of flu and ARVI epidemics.


When cooking sea buckthorn compote for the winter, you should consider some subtleties:

  • For the compote, you need to select the berry, ripening in early September, firm and not overripe. It is necessary not only to rinse well in running water, but also to sort out, as the spoiled berries will negatively affect the taste and safety of the drink.
  • Sea buckthorn compote has a specific taste and not everyone likes it. Adding other berries and fruits will help to improve its organoleptic qualities.
  • To keep the compote all winter long, you need to use only clean dishes to make it. Banks should be well sterilized, the cover - too.
  • Aluminum ware in this process is undesirable to use: the material is oxidized with the release of toxic substances. Enameled or stainless steel pans, wooden or stainless spoons will do.
  • It is necessary to store jars with sea buckthorn compote in a place protected from light - this way it will better preserve useful properties.

Compote can be prepared with or without sterilization - it depends on the recipe.

Sea buckthorn compote for the winter without sterilization


  • sea buckthorn - 1 kg;
  • water - 2 l;
  • granulated sugar - 0, 8 kg.

Method of preparation:

  • Pour clean berries into clean, sterilized before cans, filling them in about half or slightly less.
  • Boil water, add sugar and cook for 5 minutes.
  • Pour the sea buckthorn with hot syrup, roll up the cans and turn them over to cool. Cover them with a blanket so that they stay warm longer. This will provide additional conservation.

Such compote is well preserved since it is concentrated. When serving, it is best to dilute the table with water approximately in half. In each glass you can put a slice of lemon.

Sea buckthorn compote with sterilization


  • sea buckthorn - 1 kg;
  • water - how much will go into the banks;
  • sugar - 300 g per 1 l of water.

Method of preparation:

  • After washing the sea buckthorn, pour it into sterilized jars, filling them in about a third or a little more.
  • Fill the jars to the top with boiled water and pour it into the pan. After measuring the volume of liquid drained from the cans, determine how much sugar is needed.
  • Boil water from cans, add sugar, boil until it is completely dissolved.
  • Pour the syrup in the jars.
  • Sterilize the jars by placing them in a large pot of water. Water should close the cans by about three quarters. At the bottom of the pan need to lay a cloth. Sterilization time depends on the volume of cans. For liter need 5 minutes, for three-liter - 15 minutes.
  • Spin the jars and, after cooling, remove for the winter.

This is a more economical variant of cooking sea buckthorn compote - sterilization allows you to do with less sugar.

Sea buckthorn compote with apples

Cooking method:

  • sea buckthorn - 0.5 kg;
  • apples - 1 kg;
  • lemon juice - 20 ml;
  • sugar - 1, 5 st .;
  • water - 1, 5 l.

Method of preparation:

  • Pick up slightly unripe sea-buckthorn berries, wash them and remove the stalks.
  • Wash the apples, remove the seed box from them. Cut the fruit into slices without peeling.
  • Sprinkle the apple slices with lemon juice to keep the color.
  • Fold the apples and berries into the pan.
  • In another pot, boil the syrup, cool it, strain.
  • Pour syrup on apple slices and sea buckthorn. Bring compote to a boil.
  • Spill the compote at prepared banks, seal them.

This drink will not spoil all winter. It has a pronounced sweet-sour taste and a pleasant aroma with apple notes. Combines the benefits of sea buckthorn and apples.

Compote “Autumn” of sea buckthorn, apples and pumpkin


  • apples of yellow varieties - 0, 6-0, 7 kg;
  • pumpkin - 0, 3 kg;
  • sea buckthorn - 100 g;
  • water - 3 l;
  • sugar - 250 g.

Method of preparation:

  • Wash the apples by cutting out the core, cut into slices.
  • Pumpkin, cleared of seeds and skin, cut into slices approximately one centimeter.
  • Wash the sea buckthorn.
  • Mix the apples and pumpkin, put in a three-liter jar.
  • Pour boiling water over them. When the water in the jar has cooled, pour it into the pan.
  • Pour the sea buckthorn berries on top of the apples and pumpkin into the jar.
  • The liquid drained from the can, measuring its volume, boil. Dissolve the right amount of sugar in it.
  • Roll up the can. For reliability, it can be sterilized before. 15 minutes will be enough.

Compote for this recipe is a bright, pleasant color. It also tastes quite pleasant.

Compote of sea buckthorn and chokeberry


  • sea buckthorn - 0, 2 kg;
  • chokeberry - 0, 2 kg;
  • granulated sugar - 0, 2 kg;
  • water - 2, 5 l.

Method of preparation:

  • Thoroughly washed and sorted berries of sea buckthorn and chokeberry are poured into a three-liter jar. The jar itself before this should be washed and sterilized in any convenient way.
  • Boil water, add sugar to it and boil with it for 5 minutes.
  • Fill the berries with syrup.
  • Cover the jar with a sterilized metal lid.
  • Place the jar in a pot of water and sterilize for half an hour.
  • Take out of the water and roll up.
  • Turn over, cover with a blanket. How cool, clean in the pantry for the winter.

This compote will appeal to those who love not too sweet sour drinks. Two extremely useful berries, chokeberry and sea buckthorn, make it not only tasty, but also valuable for health.

Sea buckthorn can be made for the winter a variety of compotes: sweet and sour, tart and delicate. It all depends on the chosen recipe and the skill of the hostess. In fairness it should be said that cooking sea buckthorn compote for the winter does not require any special culinary skills.

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