Is an amazing berry. It has a powerful healing effect. Its juice contains a variety of organic acids, including valeric and caffeic, thanks to which viburnum restores the normal functioning of the nervous system. Kalina contains a lot of pectins and tannins, due to which the red berry improves the functioning of the digestive tract. The beta-carotene contained in viburnum protects against cancer and has a beneficial effect on the organs of vision. All this suggests that viburnum can and should be eaten. However, raw viburnum has a bitter taste, therefore, fruit drinks are often made from it and compotes are cooked.

Viburnum compote for the winter

To prepare a 1 liter can of drink, you will need: 2 glasses of water, 0.5 kg of viburnum berries and 0.5 kg of granulated sugar.

Rinse the berries thoroughly in water, and then put in a colander. When the water drains, transfer the viburnum berries to clean steamed jars. Make a syrup. Pour the required amount of water into a small saucepan, add sugar and place the saucepan on a low heat. After boiling, keep the syrup on fire for 1 minute. Then, carefully pour the viburnum into the jar.

Now take a large saucepan. Put a towel on its bottom, put jars covered with iron lids on it. Fill the jars with water up to the shoulders. Sterilize the compote for 10 minutes. Then take out the cans and roll up.

Viburnum compote I block

To make a compote with apples and viburnum, you will need: 2 liters of water, 400 g of medium apples, 200 g of sugar and the same amount of ripe viburnum berries.

Rinse the viburnum and peel off the stalks. Rinse the apples, dry and cut into small wedges. Pour the required amount of water into a saucepan, pour sugar into it. Bring to a boil. Pour red viburnum berries and apples into the resulting syrup. Boil the compote for 8 minutes. Then pour it into glass jars and roll up.

Viburnum and chokeberry compote

To prepare a compote from blackberry and viburnum, you will need: 300 g of viburnum, a couple of mint leaves, 2 liters of water, 2 large apples, a pinch of cinnamon, a handful of berries. If desired, you can additionally add rosehip and hawthorn berries to the compote.

Clean the viburnum and blackberry of debris and rinse in running water. Rinse the apples and cut into slices. Fill them with water and put on fire. Add sand to the berries and mash them. Add the berry mixture to the apples. Stir everything. Boil the compote for 10 minutes. Before turning off, season the compote with mint leaves and cinnamon.

Knowing about the beneficial properties of the berry, people often ask: what to make from viburnum? These are predominantly sweet varieties of dishes. Viburnum has a characteristic sourness, which relieves desserts from excessive cloying. Find out what useful properties the berry has, how to prepare it for the winter, and detailed recipes for making original desserts and drinks.

How to cook viburnum

Viburnum berry belongs to the genus of woody flowering plants, distributed mainly in the northern hemisphere. Fruits are red or black in color, rarely yellow with one stone. Viburnum has a slightly bitter taste, which can be removed by freezing or blanching. Many from childhood remember the unusual taste of the berry, which they did not quite like. To improve the taste of the product, you can make a variety of sweet dishes from viburnum.

The energy value of viburnum is only 26 kcal per 100 grams of product. The berry contains many nutrients, including vitamins C and P, manganese, carotene, iron, caprylic, formic, isovaleric, acetic acids, 32% invert sugar, flavonoids, pectin, viburnin, tannins and tannins. In addition to these substances, the berry contains phosphorus and provitamin A, which are an order of magnitude more than in citrus fruits.

Kalina normalizes blood pressure, has antiseptic, anti-inflammatory, hemostatic, sedative and diuretic properties. It lowers cholesterol levels, activates metabolism, and normalizes the function of the gastrointestinal tract. Fresh viburnum is a laxative and diaphoretic, as well as a powerful headache medicine. Drink infusion of berries with ulcers and pain in the heart. The juice is taken for diabetes. It is contraindicated to use viburnum for pregnant women, people with increased blood clotting, prone to thrombosis.

In cooking, viburnum is used in different states, it is dried, frozen, dried, squeezed out. Compotes, jam are made from it, fruit drinks, jelly, jelly, marmalade, mashed potatoes are made, added to sauces for meat, to various pastries. On the basis of this berry, alcoholic drinks are often prepared, and people who adhere to a healthy lifestyle are content with healthy and aromatic viburnum tea.

How to prepare viburnum for the winter

The viburnum season begins in early October. It is recommended to wait for the first frost and then harvest. To use the berry for different purposes throughout the year, it must be properly prepared. So it will retain all the useful properties. There are different ways to make viburnum blanks for the winter, the simplest of them are freezing and drying.

Frozen

The freezing method is one of the simplest, while it preserves the useful qualities of the berry as much as possible. A step-by-step recipe for preparing frozen viburnum for the winter:

1. Rinse whole bunches, dry well.
2. Send them in plastic bags or containers, seal tightly.
3. Send to the freezer shelf.
4. To save space in the chamber, you can put not whole bunches, but lay individual berries in layers.
5. Defrost not at room temperature, but on the refrigerator shelf, so they better retain their color and shape.
6. To prepare compotes, it is not necessary to defrost the berries; they can be thrown directly into boiling water.

Dried

There are several ways to dry viburnum, one of which was still used by our grandparents, they strung berries on a string and hung out in the fresh air. Using household appliances, dried viburnum is harvested for the winter much faster:

1. Select the ripe berries without visible damage.
2. Rinse well, remove the stalks, dry thoroughly, spread the berries on a paper or clean kitchen towel.
3. Line a baking sheet with baking paper, place the berries in a thin layer.
4. Preheat the oven, the temperature should not exceed 60 ° C.
5. Send the baking sheet to the oven, keep the door slightly ajar.
6. Once the berries are wrinkled, you can take them out.
7. Let them cool, transfer to a glass or plastic container with a tight-fitting lid.
8. Soak the berries in hot water before use, you can use drying for compote.

Viburnum recipes

Original recipes from viburnum for all occasions will help to brighten up the everyday and festive table. Mostly these are desserts and drinks that not only satisfy the need for sweets, but also heal the body. Cook delicious viburnum dishes, please your friends, loved ones, take care of their health, regardless of the season and the weather outside, they will always be relevant.

Compote

• Time: 30 minutes.
• Servings Per Container: 15 Persons.
• Calorie content of the dish: 15 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: easy.

Delicious viburnum compote is very easy to cook at home for a record a short time... You can drink the drink warm or chilled, depending on the season. Compote goes well with sweet desserts, it sets them off favorably. For cooking, you can use fresh, frozen or dried fruits. Honey can be replaced with regular sugar in the same proportion.

Ingredients:

• viburnum - 1 kg;
• water - 2 l;
• honey - 50 g.

Cooking method:

1. How to cook viburnum compote: defrost the berries, rinse the fresh ones, remove the stalks.
2. Put a pot of water on fire, when it boils, toss in the fruit.
3. To make the compote richer in taste and color, mash the berries with a potato crush or fork, this can be done directly in water.
4. Add honey to taste.
5. Cook the compote until it has the desired shade.
6. Strain the finished drink from the cake, pour into a glass container, send it to cool or use it warm.

Syrup

• Time: 20 minutes.
• Servings Per Container: 60 Persons.
• Calorie content of the dish: 151 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Viburnum syrup has a pleasant red hue. It is often used as a sauce for various desserts. For example, they can be poured over pancakes, pancakes, ice cream, and more. It is best to prepare syrup from fresh berries, that is, in the fall, after the first frost. The release of the syrup from the recipe will last for a long time, subject to moderate consumption.

Ingredients:

• viburnum - 2 kg;
• sugar - 1 kg.

Cooking method:

1. Peel fresh berries, dry well.
2. Purée with a blender or pass several times through a fine grinder.
3. Strain the resulting mixture through a sieve to get rid of the pieces of seeds, as shown in the photo.
4. Transfer the clean berry mass to a large skillet or saucepan.
5. Put on fire, add sugar and at the first sign of boiling remove from the burner.
6. Pour the prepared syrup into clean glass bottles.
7. Store in a cool, dark place.

Juice

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 77 kcal / 100 grams.
• Purpose: for dessert, snack.
• Cuisine: Russian.
• Difficulty: easy.

One of the options for preservation for the winter can be viburnum juice. It is also best prepared with fresh fruit to get the most out of it. The juice is more concentrated in taste, unlike compote. If you decide to drink freshly squeezed viburnum juice, then it should be diluted with pure carbonated or non-carbonated water. It is highly undesirable to use it in a concentrated form.

Ingredients:

• viburnum - 1 kg;
• sugar - 200 g;
• water - 200 ml.

Cooking method:

1. Sort the berries, peel off the branches, rinse under running water.
2. Squeeze out the juice using a juicer or in any convenient way.
3. Transfer the resulting cake to a saucepan, cover with water and boil for 5 minutes.
4. Strain the broth, the cake is no longer needed.
5. Dissolve sugar in warm broth, let cool.
6. Mix the sweet broth with fresh juice, boil the resulting liquid.
7. Pour hot juice into a sterile container, roll up hermetically, as shown in the photo.

Kvass

• Time: 1 day 20 minutes.
• Servings Per Container: 50 Persons.
• Calorie content of the dish: 12 kcal / 100 grams.
• Purpose: for dessert, snack.
• Cuisine: Russian.
• Difficulty: Medium.

The active cooking time for viburnum kvass takes no more than half an hour, but the drink itself can be consumed no earlier than in a day. First, he needs to roast in the oven, then stand for the yeast to disperse and make a slightly carbonated drink out of an ordinary drink. This recipe does not use sugar, you can add it to taste. It is worth noting that adding sugar can increase yeast growth.

Ingredients:

• water - 10 l;
• viburnum - 600 g;
• rye malt for kvass - 350 g;
• yeast - 30 g

Cooking method:

1. How to make viburnum kvass: mix fresh berries or oilcake with malt.
2. Dilute the mixture not big amount water until the consistency of a thick dough.
3. Place in the oven at low temperature for 12 hours.
4. After the allotted time, dilute the workpiece with water, add yeast.
5. Place the liquid in a warm place for another 12 hours.
6. Strain the finished kvass, pour it into a clean container, drink it chilled.

Jam

• Time: 19 hours.
• Servings Per Container: 40 Persons.
• Calorie content: 173 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: Medium.

The classic recipe for making berry jam, in this case, viburnum. This jam can be used as a sauce for pancakes or other baked goods. You can also dilute it with hot water and get a healing drink in the cold season, or add a little to tea to diversify the taste. This recipe involves cooking, but there are recipes for "raw" jam.

Ingredients:

• viburnum - 1 kg;
• sugar - 800 g;
• water - 200 ml.

Cooking method:

1. Clean the viburnum from debris, branches, spoiled fruits.
2. Rinse well, transfer to a wide, not very deep container that can be heated.
3. Put on fire, add a little water, blanch until the fruit is soft.
4. In a separate saucepan, mix the amount of water and sugar indicated in the recipe, boil until the sugar is completely dissolved.
5. Place soft berries in sugar syrup and boil everything for about half an hour, stirring constantly.
6. Do several of these pro-cooking with a break of 6 hours.
7. After extreme cooking, boil to the desired thickness.
8. Spread the jam in sterilized jars, seal tightly, turn over and cool under a thick cloth, blanket.
9. Then store the jam in a cool dark place.

Paste

• Time: 45 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 195 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: Medium.

A dessert like marshmallow is not often prepared at home, although it is not difficult to make it. Dessert has an average calorie content, so it is better to limit its consumption in the afternoon. From a thin layer of marshmallow, you can form original portioned desserts, which will become a real decoration of the festive table. For cooking, you can use both fresh and frozen berries.

Ingredients:

• viburnum - 300 g;
• sugar - 250 g;
• citric acid - 2 g.

Cooking method:

1. How to make guelder-rose marshmallow: defrost the berries, if necessary, clean fresh ones from debris, rinse and dry.
2. Pass the fruit through a juicer.
3. Pour the juice into a saucepan, put on fire and boil until a thick puree.
4. Add sugar, citric acid.
5. Cook over low heat, stirring regularly, for about 10 minutes, the mixture should thicken even more.
6. Cover the tray for drying vegetables with parchment paper and spread the blank over the entire area in a thin layer, level the surface with a silicone spatula, as shown in the photo.
7. In about half an hour, the marshmallow will be ready.
8. It can be rolled up and presented in an original way.
9. If there is no drying, you can make the pastille in the oven, for this, spread the mixture on a baking sheet with parchment and send it to dry in the oven for 15-20 minutes at a minimum temperature.

Jam

• Time: 45 minutes.
• Servings Per Container: 90 Persons.
• Calorie content of the dish: 133 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: Medium.

If you are still wondering: what can be made from viburnum, then prepare a tasty jam for the winter, thereby you will solve the problem of breakfasts and snacks. Jam can be spread over fresh bread, toast, or whole grain crisps. It can also be used as a filling for pies and buns. To extend the shelf life of the product, do not roll the jam in a large container and observe the storage conditions.

Ingredients:

• viburnum - 3 kg;
• sugar - 1.5 kg;
• water - 600 ml.

Cooking method:

1. Separate the berries from the branches, wash well, transfer to a sufficiently large saucepan or stainless steel pan.
2. Pour water so that it covers the berries, about a glass per kilogram of fruit, send to the fire.
3. Boil the berries until soft, so they will be easier to grind.
4. Let the mixture cool slightly, then strain through a colander or squeeze with cheesecloth.
5. Pour the resulting juice with pulp into a saucepan, bring to a boil, boil for another 10 minutes and remove from heat.
6. Let the jam cool, then repeat the procedure.
7. Put the saucepan on the fire for the third time, let it boil, place in a sterile glass container and roll up tightly.
8. It is better to use small jars, no more than 700 grams, so the jam will thicken better.
9. Store on a refrigerator shelf or basement.

Video

Pick berries after the first frost. If you harvested earlier, then freeze it first. This procedure will remove excess bitterness from the viburnum.

To make the drink tasty, do not spare sugar. The syrup should be 50%, that is, take sugar and water in equal proportions. Dilute the compote before serving.

Honey, vanillin, mint, cloves and cinnamon will improve the taste of the drink. If you cook compote with the addition of apples, then take them in equal quantities with viburnum. Sugar can be added a little less. You do not need to sterilize compote with apples for the winter.

Preparation:

1. Pour berries with 100 g of sugar. Leave it on for 30 minutes.
2. After the juice is released, pour the viburnum.
3. Pour the syrup separately, and pour the berries with water and cook over high heat. After boiling, add the remaining sugar. Reduce heat. Boil for 5-7 minutes, constantly remove the foam from the surface.
4. Pour in the viburnum juice and cook for another 5 minutes.

Leave the drink to cool under a closed lid to infuse. Then put the compote in the refrigerator.

If you are preparing a drink for the winter, then pour it into sterilized cans, sterilize for 20 minutes, and then roll up with metal lids.

Viburnum and orange compote recipe

Be sure to peel the oranges; if you leave it, it will add additional bitterness to the compote.

Ingredients:

• 1.5 kg of viburnum;
• 0.5 kg of oranges;
• 750 ml of water;
• 750 g sugar;
• 5 g cinnamon;
• 1 g vanillin.

From this amount of ingredients, you get 3 liters of compote can. Instead of fresh oranges, use orange juice.

Preparation:

1. Peel the oranges and cut into half rings.
2. Boil water, add sugar. Lay out the orange and viburnum, add cinnamon and vanillin. Cook until the skin breaks on the berries.

Pour the hot compote into sterilized jars. Leave the containers upside down for a day, then move them to the cellar. Jars can be stored throughout the winter at room temperature.

Serve the drink chilled on the table, be sure to dilute with water.

Do not drink a lot of viburnum compote, it is useful only when taken in dosage. This drink lowers blood pressure well, therefore, in case of hypotension, it should be discarded altogether.

Beautiful bright red fruits, filled with bitter juice and overflowing with various vitamins and microelements - these are all viburnum. It is customary to pick it in late autumn, after the first frost: it is then that the berries are especially tasty and healthy. The shrub grows throughout Russia, often found on river banks or in wetlands, but recently it can also be found in summer cottages. Indeed, during flowering, the plant is very beautiful and has an amazing aroma that will captivate with its sweetness.

Viburnum berries are widely used in cooking in the manufacture of various baked goods, preserves, tinctures and compotes, and are also frozen and dried. Doctors often recommend it for hypertension, gastritis, gastric ulcer, atherosclerosis, colitis and colds. All this is explained by the fact that the fruits contain a huge amount of ascorbic acid, they are also rich in vitamins A and E and iron. But, no matter how useful the miracle berry is, its excessive use will not have a beneficial effect on the body. You should not get carried away with viburnum with low blood pressure and pregnancy, as well as with increased acidity of gastric juice.

Various drinks can be prepared from berries, one of which is compote. Sweet, aromatic, with a bright color, it will perfectly quench your thirst, give strength and decorate any table.

Viburnum compote recipe

It is best to harvest after the first frost, when the bitterness disappears in the fruits and they become sweeter and more pleasant to the taste. Sort the berries, separate from the stalks, wash and dry thoroughly. Pour the prepared viburnum into jars and pour hot syrup, which is cooked at the rate of 700 g of sugar per 1 liter of water. Roll up the lids hermetically and put in an autoclave for 5-10 minutes, it all depends on the capacity of the cans. Cool to room temperature, remove the cassette with containers and put in the cellar.

Viburnum compote with apples

Sort the berries, wash and dry. Peel and seed apples, cut into slices. Pour 1 liter of water into a saucepan and add 130 g of granulated sugar. Bring to a boil, add 100 g of viburnum and the same amount of apples. Cook for 10 minutes, stirring occasionally. Then remove from the stove, let it brew for an hour and serve chilled.

Berry compote recipe with viburnum

Boil 2 liters of water in a saucepan, dilute 3 heaped tablespoons of sugar in it and put 2 apples, previously peeled and cut into slices. In a separate bowl, crush chokeberry, hawthorn, rose hips, currants, cherries, strawberries and other berries with sugar, their composition may vary depending on your preferences. Send the resulting mixture to apples and mix. Wash well 300 g of viburnum, add it to the rest of the ingredients and cook over medium heat for 10 minutes. Remove from heat, cool, strain and serve over ice. If desired, you can add mint, cinnamon or vanilla to the berry puree, this will add exquisite notes to the finished compote.

Viburnum compote with honey recipe for the winter

Pour the cleaned, washed and well-dried viburnum with boiling syrup and leave for two hours. Then put the saucepan with berries on the stove, bring to a boil and cook for 10 minutes over medium heat. Pour the compote into sterilized jars and roll up hermetically, turn it upside down and leave in this position until it cools completely. The dishes can be processed using an autoclave, it will easily do all the most difficult work for you.
Syrup: add 600 g of honey to 1 liter of boiling water and cook for 5 minutes, stirring constantly.

Viburnum is a unique plant that combines the beauty of a tree and the benefits of berries. Since ancient times, viburnum has been considered a Slavic symbol. And the healing properties of the plant are simply enormous, while both berries and bark, twigs, leaves are useful.

Delicious and rich compotes are cooked from the fruits. In addition to honey, drinks strengthen the immune system, resist viruses and colds.

It is about such a useful compote that will be discussed in our recipes.

The classic viburnum drink

Getting started with this useful preparation, it should be borne in mind that the drink has bitterness. However, you can soften the taste of viburnum compote by adding spicy herbs for piquancy: cloves, cinnamon, mint. It is easy to completely eliminate the astringency of berries, which many do not like, easily by mixing the drink with honey or sugar.

Ingredients:

• Berry - 2 kg
• Water - 800 ml
• Sugar - 100 g.

The procedure for preparing a delicious drink is as follows:

1. Rinse bunches of viburnum under running water, washing off the remnants of dust and litter.
2. Then separate the fruits from the branches, sort through, throwing out spoiled and rotten specimens.
3. Dry the berries on paper or cotton towels.
4. Place the viburnum in a deep bowl and grind with granulated sugar. Leave the mass for half an hour to let the juice go.
5. Mash the fruit with a wooden pestle. Strain the resulting juice through cheesecloth into a separate container.
6. Pour the remaining berries with undissolved sugar crystals into a saucepan. Add purified water to the dishes. Set the container on fire.
7. After boiling viburnum mass, remove the foam. Stir in more sugar to taste.
8. Boil the drink for 5-7 minutes on minimum heat, constantly stirring and removing the resulting foam.
9. Pour squeezed viburnum juice into a saucepan. Stir, cover with a lid. Simmer the compote for another 5 minutes.
10. Remove the workpiece from the stove and leave to cool completely. Then send the drink to the refrigerator. Pour the compote into a decanter before serving.

The recipe for the drink is also suitable for harvesting for the winter. In this case, the hot compote must be rolled up in sterile jars, cooled and transferred to the pantry.

Frozen berry compote

When the viburnum season has already passed, and you want to prepare a refreshing healthy drink, you can use frozen berries in the recipe.

Products:

• Frozen berries - 1 tbsp.
• Water - 250 ml
• Sugar - 25 g.

The algorithm for preparing the drink is as follows:

1. Rinse frozen fruits under running water and dry on a towel. Sort out the berries, place in a bowl.
2. Wait until the viburnum is completely thawed and crush the berries along with the resulting juice.
3. Pour water into the viburnum mass. Put the container on low heat.
4. After boiling, immediately remove the container from the stove, add sweeteners.

A delicious fortified drink is ready, you just have to insist it under the lid and serve it to the table or roll it up in a boiling form in sterile jars.

Attention! One glass of freshly prepared or canned compote with honey is drunk on an empty stomach to normalize blood pressure, lower blood sugar (in this case, the drink is prepared without granulated sugar), and the prevention of colds.

Viburnum drink with apples

Viburnum and apple compote is especially popular. The recipe for the drink is very simple, and the compote itself will especially appeal to kids, since the bitter taste of berries will perfectly hide sweet apples.
Ingredients:

• Apples - 700 g
• Viburnum - 300 g
• Sugar - 100 g
• Water - 1.5 liters.

You can prepare a viburnum drink as follows:

1. Sort the fruits, rinse and dry. You do not need to remove the twigs, as they will add additional usefulness to the workpiece.
2. Sprinkle the apples with water, cut out the seed box. Cut the fruit into large slices.
3. Boil water at the rate. Add apple wedges and watch for 3 minutes.

Attention! You can also add other berries and fruits to such a drink.

1. Throw viburnum into the bubbling liquid. Cook the compote for up to 10 minutes.
2. At the end, pour granulated sugar into the compote and boil for another 2 minutes.
3. Remove the finished drink from the stove. Wrap the pan with a terry towel and let it brew. Serve chilled.

It is very easy to prepare an apple-viburnum drink for the winter by pouring boiling compote into sterilized jars and corking it.

Viburnum compote for the winter with sterilization

Vitamin rich viburnum compote prepared according to this recipe can be safely stored in a cool, dark place for more than one year, since the drink has undergone additional sterilization.

Components:

• Berries - 2 kg
• Granulated sugar - 0.75 kg
• Water - 750 ml.

The procedure for preparing a drink is as follows:

1. Reconsider the viburnum for the presence of spoiled berries, transfer to a colander. Rinse the fruit several times, put it in a bowl of cold water.

On a note:Cold helps neutralize the tart taste of berries. That is why viburnum is harvested after the first frost. The effect will be similar if the fruits collected in advance are frozen in the freezer compartment.

1. Meanwhile, boil water in a wide saucepan. Dip the viburnum into a boiling liquid without removing it from the colander and immediately remove it.
2. Dry the berries on paper towels.
3. Put the prepared viburnum in a sterile container.
4. Make a syrup with sugar and water. Boil the liquid until the sugar is completely dissolved.
5. Pour hot syrup into a container with viburnum. Cover the container with a lid.
6. Sterilize the workpiece for 30 minutes, placing it in a wide basin or saucepan. To prevent the cans from bursting, place a towel or cutting board on the bottom of the dish.
7. Remove the cans from the basin and roll up the lids.
8. Turn the seam upside down, cover with a blanket and leave for 24 hours. After the expiration of the time, take the conservation to a cool room.

Aromatic viburnum compote with oranges

The specific bitter taste of viburnum will be eliminated by citrus added to the drink, for example, lemon or orange. And the recipe for tart viburnum compote with fragrant orange for the winter without sterilization will significantly reduce the cooking time and increase the usefulness of the drink.

Ingredients:

• Berries - 1.5 kg
• Sugar - 0.75 kg
• Citruses - 0.5 kg
• Cinnamon - 3 g
• Vanilla - 2 g
• Water - 750 ml.

The algorithm of actions is as follows:

1. Wash oranges in soapy water or soda. Dry the fruits and cut into half rings, removing all seeds.
2. Prepare the viburnum, rinse and let dry, spreading it on a baking sheet and sending it to the oven for 2 minutes.
3. Boil the syrup from water and sugar.
4. Put citrus slices and viburnum fruits in boiling syrup. Add cinnamon and vanilla for aroma. Boil the drink for 7-10 minutes, until the berries begin to burst.

Attention! You can replace the oranges in the recipe with freshly squeezed citrus juice.

1. Pour the drink into sterile jars, roll up. Cool preservation upside down, wrapped in a blanket.
2. After cooling, place the drink in the pantry for storage.

Compote prepared according to this recipe turns out to be rich and concentrated. Before serving, the drink must be diluted with filtered water. And if the compote is heated and a few carnation flowers are added, you get a real spicy and aromatic mulled wine.