Oblong dark blue berry, honeysuckle, ripen quite early. This, somewhat like a not grown plum, sweet and sour berry is a real storehouse of vitamin C, so that you can finally replace citrus fruits bored during the winter and diversify the menu by including in the diet berries or compote of honeysuckle. It is easy to cook compote, it can be freshened in the warm days of the end of spring and early summer, and if cooked correctly, all vitamins and trace elements (calcium, iron, iodine, potassium, magnesium and others) are preserved. In addition, this berry is hypoallergenic, so that you can prepare a delicious compote of honeysuckle even for a small child.
Simple compote of honeysuckle
Ingredients:
- water - 1,2 l;
- sugar - 2 tbsp. spoons;
- honeysuckle - 200-250 g;
Preparation
Honeysuckle, like most of the medium-sized berries, does not need a long heat treatment, which is undoubtedly excellent, since it helps to preserve vitamins and trace elements, which, when cooked for a long time, are destroyed.
Prepare the berries: we'll sort them out, remove the crumpled, damaged, possibly unripe. Also remove the twigs, leaves, other debris, add the honeysuckle to a colander and carefully rinse under cold running water (the head is medium so that the berries are not wrinkled). Naturally, we leave to the water glass.
How to brew compote from honeysuckle?
Option one: cook berries in syrup. In boiling water, add sugar and boil the syrup for a minute or two. Sugar is used only in domestic production. When the sugar has dissolved completely, lay berries and cook after the appearance of signs of boiling for 5 minutes, if necessary, remove the foam. Let's brew (cover the pan and leave it on the stove) for about an hour. Compote of honeysuckle is ready.
Option two: we fill the berries. This option is good for conservation for the winter, but we take a little more berries. We put the honeysuckle in the cans sterilized above the steam, pour in boiling syrup, cover with a lid. We are waiting for 5 minutes, merge the syrup, wait until it boils well. Again, fill the berries with boiling water and immediately roll. Turn over and cover with something to cool our compote of honeysuckle slowly.
Compote of honeysuckle in a multivark
If you want compote, but there is no time to stand by the stove, you will be helped out by such a wonderful household appliance as a multivarker. In the morning we put everything we need and quietly go to work or work, setting the necessary program. In the evening we are waited at home with a rich compote of honeysuckle. Very comfortably.
Ingredients:
- sugar - 2 tbsp. spoons;
- honeysuckle - 1 kg;
- water - 3 l;
- mint - 2-4 twigs.
Preparation
Honeysuckle is sorted, mine, let's drain, mine and mint. In the capacity of the multivarquet we shift the berries, fall asleep with sugar, add mint leaves and pour in water. Close the lid and set the "cooking" mode. Well, the time to prepare compote is better to look in the instructions for a specific device.
Compote of honeysuckle and early strawberries
Ingredients:
- Strawberry - 1 glass;
- honeysuckle - 1 glass;
- water - 1,3 l;
- Acacia honey - 2 tbsp. spoons.
Preparation
Berries sorted and mine, we put in a colander, so that the glasses are well water, then pour them into a pan. Fill our berries with steep boiling water, cover, insist, in the end we add honey - if there is a desire and there is no allergy. It turns out and is useful, and very tasty.
If you freeze honeysuckle for the winter, you can cook a lot of vitamin dishes in the cold season, combining berries with other ingredients. For example, it is wonderful to get a compote of honeysuckle and apples or citrus - a real vitamin "bomb".