Mulberry compote

Mulberry compote is a delicious, refreshing drink with rich color. It is prepared quickly and simply. The compote can be consumed freshly brewed or prepared for the winter. Thanks to the anti-inflammatory and general strengthening effect that mulberries have, the drink is an excellent prevention of colds.

Is it possible to cook mulberry compote?

Mulberries can be red, dark purple or white. Dark mulberry has a distinct aroma. White varieties are distinguished by their sweetness.

Jam and compotes are made from mulberries. The berries are used as a filling for baked goods. It is better to prepare the drink from dark varieties of mulberry, so it will have a rich color and bright taste. The most delicious compote is made from freshly picked berries. Mulberries are tender, so they wash them in a colander or sieve.

The compote is rolled up both with and without sterilization.

Benefits of the drink

Mulberries are rich in iron, magnesium, potassium and vitamins A, B, C. This is a natural way to increase the body's protective functions. Regular consumption of fresh mulberry, as well as drinks made from it, increases resistance to many diseases.

The benefits of mulberry are expressed in the following positive properties:

1. An excellent anti-inflammatory agent. Berry juice is used as a prophylaxis and for the treatment of respiratory diseases.
2. It has mild laxative and diuretic effects, so mulberry is recommended to be included in the diet of people suffering from gastrointestinal tract and kidney pathologies.
3. Has a beneficial effect on the central nervous system. Regular consumption of berries will help cope with nervous disorders, stress and depression.
4. A natural remedy to combat sleep disorders.

Recipes for mulberry compote for the winter

Recipes for mulberry compotes with photos for every taste are presented below.

Classic recipe for black mulberry compote for the winter

Ingredients:

• 400 g fine sugar;
• 1 l 500 ml filtered water;
• 1 kg mulberries.

Preparation:

1. The mulberries are sorted. Damaged and bruised fruits are removed, the rest are placed in a colander and washed, immersed in clean water.
2. Liter jars are thoroughly washed with soda solution. Rinse and sterilize in any convenient way. The lids are washed and boiled for three minutes.
3. The berries are placed in jars. Make syrup from water and sugar and pour it over mulberries. Cover with lids.
4. The containers are placed in a wide pan with hot water and sterilized at a temperature of 90 ° C for 20 minutes. Removed and immediately rolled up with a special key. Turn over, cover with a warm blanket and leave until completely cooled.

Mulberry compote for the winter without sterilization

Recipe 1

Ingredients:

• 400 g white sugar;
• 1 l 700 ml purified water;
• 1 kg dark mulberries.

Preparation:

1. Sort the mulberries, leaving only whole berries without signs of damage or rot. Place in a colander and rinse under running cold water. Leave to drain excess liquid. Cut off the tails.
2. Prepare jars with lids, making sure to sterilize them.
3. Pour water into a saucepan, add sugar and cook the syrup, stirring constantly, until the grains dissolve.
4. Place the berries in boiling syrup and cook for a quarter of an hour over low heat. Pour hot compote into jars, filling them to the top. Immediately seal tightly. Leave to cool completely, turning it over and wrapping it in a warm blanket.

Recipe 2

Ingredients:

• 2 l 500 ml purified water;
• 400 g fine sugar;
• 900 g mulberries.

Preparation:

1. The mulberries are sorted. Berries with signs of rot and insect damage are removed. Rinse by gently immersing in water. The tails are cut off.
2. 3-liter jars are washed with soda solution and treated with steam.
3. Place the berries in containers. Syrup is made from granulated sugar and water and poured over the mulberries. Cover with lids and leave to warm for 20 minutes. The liquid is poured into the pan using a lid with holes. Place it on the fire and boil for 3 minutes.
4. Boiling syrup is again poured over the berries, filling the container to the very neck. Seal tightly using a seaming key and cool by turning it upside down and wrapping it in a blanket.

Mulberry and currant compote

Ingredients:

• 150 g fine crystalline sugar;
• 1/3 kg of large mulberries;
• 150 g red currants;
• 3 g citric acid;
• 1.5 liters of filtered water.

Preparation:

1. Sort out the mulberry and currant berries, place in a colander and rinse under running water.When all the liquid has drained, place the mulberries into sterilized jars, filling them halfway.
2. Boil water in a kettle. Pour the contents of the containers, cover with lids and leave to infuse for 15 minutes.
3. Using a lid with holes, pour the water into a saucepan, combine with citric acid and sugar and bring to a boil. Pour the hot liquid into jars of berries and quickly roll up. Leave until completely cooled, wrapped warmly.

Cherry and mulberry compote

Ingredients:

• 600 g light mulberries;
• 4 tbsp. fine sugar;
• 400 g ripe cherries.

Preparation:

1. Sort through the berries, selecting only large ones that are not damaged by rot or bruised. Rinse under running water. Remove the stems from the cherries and mulberries.
2. Wash two three-liter jars and sterilize over steam. Boil the tin lids for 3 minutes and place the inside side up on a clean towel.
3. Distribute the berries evenly among the prepared glass containers. Boil water in a kettle and pour the contents of the jars into it, filling them up to the neck. Cover with lids and leave for 10 minutes.
4. Carefully, without touching the inside, remove the lids from the jars. Put on the nylon ones with holes and drain the liquid into the pan. Place it on high heat. Pour sugar into the boiling berry broth and cook from the moment of boiling for 3 minutes, stirring constantly so that all sugar crystals dissolve.
5. Pour the boiling syrup into jars so that it reaches the neck. Cover with lids and seal tightly with a special key. Turn the jars over and wrap them warmly. Leave in this position until cooled.

Winter mulberry compote with strawberries

Ingredients:

• 1 l 200 ml filtered water;
• 300 g mulberries;
• 300 g fine sugar;
• 300 g strawberries.

Preparation:

1. Sort out the strawberries and mulberries.Wrinkled, overripe and damaged by pests will be removed. Rinse gently by immersing the berries in cold water. Wait until all the liquid has drained. Tear off the sepals.
2. Wash liter jars with soda solution. Rinse with hot water. Sterilize together with lids.
3. Fill the prepared containers halfway with strawberries and mulberries.
4. Prepare syrup from sugar and water. Pour the name of the berries into the jars. Cover with lids. Place the containers in a wide saucepan with a towel on the bottom. Pour in hot water until the level reaches the hangers of the jars. Sterilize at low boil for 20 minutes. Seat tightly with lids. Turn over and insulate with a blanket. Leave for a day.

Citrus mulberry compote for the winter

Ingredients:

• 5 liters of purified water;
• 1 large orange;
• 800 g granulated sugar;
• 1 kg dark mulberry;
• 10 g citric acid.

Preparation:

1. Pour boiling water into a bowl and put an orange in it. After 3 minutes, take it out and wipe it thoroughly.
2. The sorted mulberries are washed and the stems are removed.
3. The orange is cut into discs at least 7 mm wide.
4. Place mugs of oranges and half a kilogram of mulberries into sterilized dry jars. Fill the containers up to the neck with boiling water, cover with lids and leave for 10 minutes.
5. The infusion is carefully poured into the pan. The jars are covered with lids. Sugar is poured into the liquid and citric acid is added. Boil for 2 minutes, pour into jars and seal tightly. Leave to cool completely under a blanket.

Dried mulberry compote

Ingredients:

• 300 g fine sugar;
• ½ kg dried mulberries.

Preparation:

1. Boil three liters of purified water in a saucepan.
2. Pour granulated sugar into the liquid and add dried mulberries.
3. Cook for about half an hour over moderate heat.Strain the cooled drink and serve. Compote according to this recipe can be cooked in a slow cooker.

Recipe for winter mulberry compote with apples

Ingredients:

• 700 g fine sugar;
• 200 g sea buckthorn;
• 200 g apples;
• 300 g mulberries.

Preparation:

1. The sea buckthorn is sorted, separated from the branch, and washed under running water.
2. Sort the mulberries, place in a colander, rinse and dry.
3. Place mulberry and sea buckthorn on the bottom of a sterile jar. Pour boiling water over the berries up to the shoulder level. Cover with a lid and leave for half an hour.
4. Pour the infusion into a saucepan and cover the jar with a lid. Boil the liquid, add sugar in a thin stream, stirring constantly. Bring to a boil, turn off the heat.
5. Wash the apples. Peel, cut into slices and remove the core. Add to jar. Pour boiling syrup over everything and roll up the lids. Cool under a warm blanket.

Terms and conditions of storage

The compote is stored in a cool, dark room. A pantry or basement is ideal for this. If all preparation rules are followed, the product is suitable for consumption for two years.

Conclusion

Mulberry compote is a natural and tasty way to keep the body in good shape during the winter. You can experiment by combining mulberries with other berries and fruits.

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