Dogwood compote for the winter - a mandatory procurement for all those who do not like sugary drinks, but prefers tastes with sourness. We will offer several options for making this traditional winter drink, and you will be able to choose a recipe that is right for you.
Compote of dogwood - a recipe for winter
If you have not tried to try corn stew earlier, then you can compare this drink with the familiar to each tea crocade . Bright color and no less bright taste of such compote bribes all admirers of unusual flavor combinations. Due to the content of tannins in berries, the compote is slightly tart and slightly knits the tongue.
Ingredients:
- berries of dogwood - 700 g;
- water - 2,6 l;
- sugar - 115 g.
Preparation
The technology of making a cousine drink from this recipe is the simplest of all. Pre-scald the cans, put them in a dogwood and fill it with granulated sugar. We put water on a strong fire and wait for an intense boil. Fill berries in jars and immediately roll. Compote of cornel for winter without sterilization inverted in the bank and cover with a blanket, leaving to cool completely.
Compote of apples and cornel for the winter
Dogwood compote is terrific and delicious in itself, but the company of apples and pears allows the drink to open even more. Adding apples of sweet varieties will also help sweeten the drink in a natural way.
Ingredients:
- cinnamon - 540 g;
- water - 2,6 l;
- sugar - 135 g;
- apples - 430 g.
Preparation
Before cooking, the dogwood is peeled from the stems. Purified berries are rinsed and allowed to dry. Necessities to remove a stone from berries are not present, she will make a compote even more fragrant and will add astringencies.
Cut out the seed box from the apples and divide the fruits into 4 pieces. Lay the apple quarters along with the dogwood in a washed and scalded jar, then pour the sugar and pour everything with steep boiling water. Quickly tighten the sterile caps and leave the cans to cool before turning.
Thanks to this cooking technology, which does not provide cooking, the fruits retain their usefulness and stunning taste.
Compote from dogwood for the winter - a simple recipe
If you are worried about the taste of a drink and you are not chasing the preservation of the maximum of useful properties of compote, then pay attention to this recipe. Here the dogwood is cooked for a short time, having time to give away its color and aroma, then it is left for a few hours, it is boiled again and poured into cans.
Ingredients:
- cinnamon - 430 g;
- sugar - 85 g;
- water - 1.3 liters.
Preparation
Cut and peeled from the stalks of dogwood in a saucepan and pour sugar. Then pour in water and leave everything boiled over medium heat for about 10-15 minutes. After, cover the container with a lid and leave the compote to stand for 3-4 hours. After he cooled down and brewed, compote again boiled, and then poured over scalded jars.
Of course, if you are not going to harvest compote in jars, then the need for re-boiling disappears.
Compote made from cornelian with a stone
Ingredients:
- cousine - 490 g;
- sugar - 135 g;
- water - 2.9 liters.
Preparation
Peeled from the stems of dogwood, we put it into a jar and pour it with boiling water, filling the container with about a third. Leave the boiling water for 15 minutes, then pour it into a saucepan, mix it with sugar and bring the syrup to a boil. Again, pour the boiling syrup into the jar and top up the remaining volume with boiling water.