Compote from serviceberry for the winter is one of the simple and affordable options for preserving the nutritional and beneficial properties of an unusual berry. The leader in vitamin C content, it is easy to use, has a rich sweetness, and is incredibly good in both single and multi preparations where, combined with sour fruits, it makes the taste of the drink varied and unique.

How to cook compote from serviceberry?

Knowledge of what Iga is combined with in compote will allow you to make each preparation original and expressive. The berry has a rich sweet taste, which makes it seem cloying, so components with a high acid content are added to drinks: citrus fruits, red and black currants, cherries, apples, citric acid and even vinegar.

1. A delicious compote of serviceberry for the winter can be prepared both with and without the sterilization process. In the second case, the compote should be concentrated: with a minimum amount of water and a maximum amount of berries and sugar. Thanks to this ratio, the workpiece will be stored for a long time and well.
2. Any of the serviceberries will be ready for consumption no earlier than a month. This is how long it takes for the berries to impart their taste and color to the drink.

Compote of serviceberry for the winter without sterilization

The most popular option among housewives is a compote of serviceberry for the winter, a simple recipe for which does not include the sterilization process. With this method of canning, the berries retain their vitamins, and housewives save time and do not bother with dishes and boiling water. Minus - there is a lot of sugar, which acts as a preservative, plus - the compote is well stored even in a warm place.

Ingredients:

• irga - 500 g;
• sugar - 370 g;
• boiling water - 2.5 l.

Preparation

1. Package the washed fruits, pour boiling water for 5 minutes.
2. Pour the boiling water into the pan and boil again.
3. Pour sugar into the jar.
4. Pour boiling water and roll up. To ensure that the sugar is evenly distributed, swirl the jar.
5. Wrap the compote of fresh shadberry for the winter and let it cool.

Another recipe for compote from serviceberry, where you can get by with a minimum of ingredients and not waste time on sterilization - with citric acid. The latter will not only add sourness to the drink, but also, being a preservative, will ensure the safety of the product. At the same time, the berries are still steamed with boiling water. In the latter case, they transfer their color and taste to the drink faster.

Ingredients:

• irga - 1 kg;
• water - 2.7 l;
• sugar - 350 g;
• citric acid - a pinch.

Preparation

1. Pour boiling water over the serviceberry berries for 10 minutes.
2. After time has passed, drain the water into another bowl, sweeten and acidify with citric acid and boil for a couple of minutes.
3. Pour boiling liquid over the berries.
4. Next, the compote from the serviceberry is rolled up with sterile lids for the winter and wrapped for a day.

Making compote from serviceberry is a reason to acquire not only useful, but also convenient preparations. We are talking about a concentrated drink that saves space on the shelf with preparations. It is made simply: the berries are poured with rich syrup and sterilized. The last step is necessary since the compote contains a lot of sugar, which causes fermentation.

Ingredients:

• irga - 1 kg;
• water - 1 l;
• sugar - 340 g.

Preparation

1. Pour sugar into the water and boil the syrup for 5 minutes over low heat. Pour over the berries.
2. Cover the concentrated serviceberry compote for the winter with lids and sterilize for 15 minutes.
3. Roll up and cool, having previously wrapped it.

Lovers of fragrant, sweet and sour preparations can prepare a compote of serviceberry with orange. Citrus will fill the drink with a refreshing taste and light tropical aroma, subtly highlighting the almond aroma of serviceberry berries. The orange will transfer its properties to the workpiece faster if you keep it in boiling water for a while before slicing.

Ingredients:

• irga - 350 g;
• orange - 100 g;
• lemon - 2 slices;
• sugar - 200 g;
• water - 2.5 l.

Preparation

1. Steam the orange with boiling water for a couple of minutes.
2. Then cut the fruit into thin semicircular slices.
3. Place along with lemon wedges on top of the berries.
4. Fill with water and leave the workpiece for 10 minutes.
5. Drain the water into another container, sweeten and boil for 2 minutes.
6. Pour the syrup into jars.
7. Roll up the compote with sterile lids and, wrapping it up, cool.

The simplest and most effective way to neutralize the sugariness of berries is to make a compote of serviceberry and apples. It is better to prepare the drink according to the traditional recipe, which is based on boiling the berries in sugar syrup for 10 minutes. This time is enough for the apples to become softer, and the compote itself undergoes gentle heat treatment, increasing its shelf life.

Ingredients:

• irga - 150 g;
• apple - 1 pc.;
• water - 800 ml;
• lemon slice - 2 pcs.;
• sugar - 80 g.

Preparation

1. Peel and cut the apple into slices, place in a saucepan with berries and lemon slices.
2. In a separate container, boil the syrup from water and sugar.
3. Pour the bubbling syrup over the fruits and berries. Cook for 10 minutes.
4. Pour into a sterile container and roll up.

Many housewives prefer compote of serviceberry and cherries to other combinations. Everything about the drink is captivating: the appetizing shape of the berries, the sour taste, the subtle almond aroma coming from the cherry seeds and the pulp of the serviceberry. In addition, the berries undergo minimal heat treatment, preserving all vitamins, so this compote is an ideal preparation.

Ingredients:

• irga - 300 g;
• cherry - 500 g;
• sugar - 400 g;
• water - 2.5 l.

Preparation

1. Place the berries in a jar.
2. Pour boiling water over it for 10 minutes.
3. After time, drain the liquid and boil it with sugar for 2 minutes.
4. Pour syrup over the berries and roll up.

Compote of serviceberry and currants is a symbol of a useful, healthy, mega vitamin preparation. Due to the fact that both berries contain a huge supply of vitamin C, with this drink you can fight colds, improve appetite and tone the body. Since currants contain a lot of acid that causes fermentation, it is better to sterilize the compote.

Ingredients:

• irga - 700 g;
• black currant - 300 g;
• water - 3 l;
• sugar - 370 g;
• citric acid - a pinch.

Preparation

1. Make syrup from water, sugar and citric acid.
2. Pour syrup over the berries and sterilize the jars for 10 minutes.

It is not at all necessary to look for a company of berries for the sweet fruits of the serviceberry. The same mint can make even the most piquant and memorable, filling a standard set of syrup and berries with a refreshing aroma. In order for the fragrant herb to fully impart its fragrance to the hot syrup, the compote should be boiled a little.

Ingredients:

• irga - 600 g;
• water - 2.5 l;
• sugar - 450 g;
• mint sprig - 3 pcs.;
• citric acid - 5 g.

Preparation

1. Boil water, add sugar and lemon and cook for 2 minutes.
2. Cover the berries with syrup and cook for 5 minutes.
3. Add mint sprigs to the pan and simmer for another 2 minutes.
4. Pour the compote into sterile containers and sterilize for 15 minutes.

Nothing prevents you from making irgi for the winter without sugar. Fortunately, irga initially has a sweetness that can always be adjusted with citric acid, and the recipe itself is reminiscent of preparing berries in their own juice. The only difference is that the berries are simmered with the addition of water, so the compote is not so concentrated.

Ingredients:

A few centuries ago, our ancestors brewed this delicious and miraculous drink. Compote of serviceberry for the winter, the recipe for which you will read below, is very easy to prepare, and its benefits for the body are impressive. This berry is an integral component of many recipes of ancient Russian cuisine.

Moreover, it not only allows you to create amazing jam, marshmallow or pie, serviceberry has a healing effect on the body, helps prevent and cure many diseases, as well as improve health after prolonged stress and other ailments. If there is such a berry, why take medications and antibiotics, which, due to their chemical composition, can cause irreparable harm to your body.

Amazing serviceberry berry: use in cooking

The small berries resemble the familiar blackcurrant in appearance. This plant can be found in the wild or planted in your garden. The most remarkable thing is that even after culinary processing, irga does not lose its valuable qualities. Its taste cannot be compared with anything: it can be fresh and sweet. If you prepare compote from serviceberry for the winter, the recipe of which contains only one ingredient, then you will not need to add raspberries or other berries for color, since this berry itself can give the drink an amazing shade.

Benefit for health

Not only berries, but also leaves, bark or flowers are known for their miraculous properties. Compote from serviceberry gives vitality and saturates the body with all the necessary vitamins. Thanks to the carotene contained in berries, vision becomes clearer and the risk of cancer is reduced. Rutin in shadberry can protect the walls of blood vessels and the heart. The concentrated juice of this berry helps cure sore throat. If you suffer from digestive problems and are often nervous, drink berry compote more often and you will notice an improvement in your condition. In addition, your body will be cleansed of toxins and you will feel healthier.

How to prepare a classic compote?

There are many different recipes for this healthy drink. You can add a variety of berries and spices to it. Compote from serviceberry is prepared as follows: first boil the syrup. To do this, add sugar (about 300 grams) to 0.8 or 0.6 liters of water and let it boil. After boiling, wait until it cools to 90 degrees and pour it over the washed serviceberry berries. If they are not sour enough, you can put a little citric acid in them.

Prepare the jars. To do this, they are placed in water with a temperature of no more than 90 ° C and allowed to warm up. Time depends on volume. For half-liter jars it will take 10 minutes. It takes 15 minutes to warm up liter bottles. If you decide to boil the jars, then lower each jar for no more than 8 minutes. Next, pour out the compote from the serviceberry for the winter and seal it.

Currant compote with irga

To further enrich the taste and diversify, try adding other berries to the drink, such as black currants. You will receive a real vitamin cocktail that will help you avoid depression and colds in winter. The method for preparing this delicious compote is not at all complicated.

Sort out 700 grams of serviceberry berries and 300 grams of black currants. Rinse them thoroughly under running water. Leave in a colander to drain excess liquid. Prepare the syrup. To do this, boil 250 grams of sugar in a liter of water. If the irga is sweet, then you can put a little less. Fill a large saucepan with water and boil it. Place half-liter or liter jars in boiling water for 3 minutes and then arrange the berries in them. After that, fill them with syrup and roll them up. Compote of currants and serviceberries is ready.

From dried or dried berries

You can prepare a healthy drink in other ways. If you don't have fresh serviceberry on hand, use dried or dried one. Place two tablespoons in a mug and fill with cool water. Wait for the infusion. This will take at least two hours. This vitamin tea, just like the serviceberry compote, will help improve visual acuity and strengthen the immune system.

Storage methods

You won’t be able to stock up on fresh berries for future use, but you can choose another method. Drying works great. Such berries will not lose their qualities, and you can use them in winter to make not only drinks, but also marmalade, jelly or jam. It is enough to spread the irgu in an even layer on a baking sheet and put it in the cupboard to dry. The temperature should be set low, and the oven door should not be closed all the way. Drying may take several hours.

You can also freeze the berries. They are dried and laid out in an even layer on a baking sheet, then sent to the freezer. After a few hours, put it in a bag and store it that way. If you don’t need berries, but a drink, then all you have to do is make a delicious compote from serviceberry. In addition to blackcurrants and other ingredients, you can enhance the drink with spices. Cinnamon, anise, clove buds or cardamom are suitable.

Good day! Beautiful summer days have begun, when everything ripens and begs to be eaten. And of course we want to save part of our harvest until winter. Today I have prepared a new recipe for a delicious berry compote. We all love currants very much, so I prepare more of this compote than any other.
The amount of ingredients is calculated for one 3-liter jar.

We choose only ripe red berries for our compote. We need 1 liter of berries per 1 jar. Be careful, not 1 kg, but 1 liter. That is, 1/3 of our jar.

This time I diluted the currants with irgoi. It grows in large quantities here. This berry resembles a small apple. If you don’t have it, it doesn’t matter, you can replace it with any other berries or make a completely currant compote.

Wash all the berries and remove the branches.
At this time, sterilize the jar. First, we wash it thoroughly with soda. Then we set it to sterilize for a couple.

A 3-liter jar is sterilized for 30 minutes.
In the meantime, we will dry the berries a little on a towel.

Put 3 liters of clean water on the fire. You can do it in a teapot if your capacity allows. We need boiling water. I boil water in a saucepan.

We pour our berries into a clean, sterilized jar.

Pour boiling boiling water into it. If your jar has cooled down, then do it in a very thin stream so that it does not burst. Top up to the very edge. And let it stand for 10 minutes.

Pour the water back into the pan or kettle. Add a couple more tablespoons of water to it, because some may evaporate during boiling. Add 150 grams of sugar. Boil again, dissolving the sugar.

Compotes for the winter can be made from almost any fruit and berries. But if you grow such a wonderful berry as shadberry, it means that for the winter you will be provided with not only a tasty, but also a very healthy drink.

Healing berry berries strengthen the body's immunity and help it fight pathogenic bacteria, improve vision, and calm the nervous system. During the short harvest season of this berry, you not only need to eat plenty of it, but also make preparations for the winter.

Compote of serviceberry for the winter

Kitchen appliances and accessories: pot; cutting board; Bowl; colander; 3-liter jars with lids; knife.

• Serviceberry berries have a fresh-sweet taste, so it is better to add some sour fruits or berries to them. For example, lemon, apple, cherry, red or black currant.
• For compote, choose ripe, but not overripe, strong berries.
• Before use, be sure to sort them out and rinse them, changing the water several times.

Step-by-step preparation

1. We sort out the serviceberry berries, rinse them and place them in a colander so that the water drains completely.
2. We thoroughly wash and sterilize the jars in any way convenient for you. I prefer to sterilize them in the oven at 120 degrees for 20 minutes. In this case, we put the jars in a cold oven, and only after that we turn on the heat. In the same way, you can sterilize the lids, or you can boil them.
   
   
   
3. Fill the jars about a third with berries. This takes from 700 grams to a kilogram of serviceberry. Place a quarter of a lemon in each jar.
   
   
4. Pour boiling water (about 2 liters). We do this very carefully, pour water into the middle of the jar, where the berries are, so that the glass does not burst. Cover the jar with a lid and leave it to cool and steep for at least 30 minutes.
   

   Did you know? Thanks to the double-pouring method, compotes do not need to be sterilized and can be stored perfectly even for more than a year.

   
   
   
5. Drain all the liquid from the jars into the pan. This can be done conveniently by putting a plastic lid with a hole on the jar. Or you can drain the berries in a colander.
   
   
6. Add 250 grams of sugar to the berry infusion.
   
   
7. Bring the compote to a boil and pour it over the berries in the jar up to the neck.
   
   
8. Immediately cover the jars with lids and screw them on.
   
   
9. Turn them upside down and wrap them until they cool completely.
   
   
10. We label the cooled jars of compote and send them for long-term storage.
    
    

Recipe video

Watching this video will help you easily prepare a tasty, aromatic and vitamin-rich drink for the winter. It explains in great detail how to cook compote, and shows all the stages of preparation.

• If you have little space to store preparations for the winter, cook concentrated compote. To do this, take 2 times more irgi and sugar. Before use, such a drink will need to be diluted with water, and you will get as much as 5 liters of it.
• The taste of compote is fully revealed after 2-3 months of storage.
• Instead of lemon, you can add a teaspoon of vinegar or half a teaspoon of citric acid.

Other cooking options

Recipes for compotes for the winter greatly facilitate the process of preparing twists without sterilization. I often cook strawberry compote this way. I also really like the sweet and sour taste of cherry compote.

Every summer I prepare -raspberry compote-. This is the best remedy for the treatment and prevention of colds for adults and children. You can also make preserves, jams, jelly, and even homemade wine from the delicious miracle berry serviceberry.

Compote is a universal drink that both adults and children will enjoy drinking. What do you add to the berries when cooking compote? Write your options in the comments. Drink a healing drink from the magical shadberry all year round and be healthy!

What could be tastier and more enjoyable than opening a jar of compote on a winter evening and eating it with pleasure with the whole family. Among the many traditional, admittedly boring, recipes, compotes from serviceberry are especially worthwhile. Irga is a common berry that grows well in temperate and northern latitudes. The fruits ripen in August and September.

Features of preparing compote from shadberry

The preparation is somewhat different from traditional plums or pears. By itself, this berry does not have a distinct taste and a truly original drink is obtained after prolonged infusion and combination with other berries and fruits.

In addition, shadberry has no natural sourness and lemon or citric acid is added to highlight the sweetness.

Another feature is that the compote must be infused for a long time (2-3 months) until it acquires a real rich taste.

Selection and preparation of the main ingredient

The berries are harvested after they are fully ripe, but they still retain their density and will not soften during preservation. It is better to take slightly unripe fruits than overripe ones. After harvesting, it is necessary to carefully sort through the fruits and separate out rotten, damaged and overripe ones. Only strong and beautiful berries will be used during production.

After selection, the berries are thoroughly washed and dried.

How to make compote from shadberry at home

Homemade preparations for many Russian families are a good old tradition, inherited from grandparents. The whole family takes part in the preparations. And the process itself brings no less pleasure than the treat on the table.

A simple recipe for the winter

For a 3-liter jar take:

• 2 liters of water;
• 700 g berries;
• 300 g granulated sugar.

The manufacturing process looks like this:

1. The berries are cleaned and prepared.
2. Place a layer of berries on the bottom of sterilized jars.
3. The sugar syrup is boiled for 3 minutes.
4. The jars are filled with syrup.
5. The container with compote is immersed in boiling water for 2-3 minutes.
6. The lids are rolled using a seaming machine.
7. The jars, wrapped in a warm blanket, gradually cool down.

To check the tightness of the container, leave it upside down for a couple of hours, and if there are no air bubbles, everything is in order, you can store the finished compote in a cupboard or cellar

Without sterilization

Making a drink without sterilization is a somewhat more difficult task, and in this case the shelf life of the compote is reduced. But in this version, the berries retain much more beneficial properties.

To prepare, you can use any suitable recipe, but increase the amount of sugar by a third.

Cooking features:

1. Sterilize jars.
2. Pour berries into jars and let sit until the water has cooled completely.
3. Pour the infused water into a saucepan and boil.
4. Add sugar and citric acid to boiling water.
5. Fill the jars with berries with the resulting syrup.
6. Roll up the jars and leave to cool in a cool, dark place.

With apples

Apples are much more common in European Russia than any other fruit. There is a wonderful recipe on how to harmoniously combine the taste of apples and serviceberry. In this case, you can cook compote without using more force than the usual one-component version. For this method you will need:

• granulated sugar - 300 g;
• serviceberry berries - 200 g;
• apples - 250 g.

To add to compote, apples are peeled from seeds and coarsely cut into slices.

With black currant

Black currant is another one of the most popular inhabitants of summer cottages. And it is perfect for brewing a drink for the winter in combination with shadberry. The fresher taste of the berry, when infused with blackcurrant, gives a slightly tart, pleasant taste sensation. A mixture of two dark berries will give the drink a rich, deep shade.

To prepare you will need:

1. Irgi - 700-800 g.
2. Blackcurrant - 300-400 g.
3. Granulated sugar - 300 g.
4. Water - 1 l.

With gooseberries

Gooseberries are an unusually sweet berry, and you can use less sugar, but it won’t hurt to add a couple of grams of citric acid to the compote. The ingredients will look like this:

1. Irga - 300 g.
2. Gooseberries - 200 g.
3. Citric acid - 2 g.
4. Sugar - 250 g.

With red currants

There are many delicious recipes for red currants, and in combination with shadberry it will give a wonderful compote of a bright dark ruby ​​color.

To prepare, as usual, you will need very few ingredients; Red currants have a natural sourness, so adding citric acid is no longer required:

1. Sugar - 200 g.
2. Irga - 300 g.
3. Red currant - 200 g.
4. Water -2.5 l.

The preparation is similar to our other recipes.

With cherry

What could be tastier than ripe cherries? And it goes perfectly with irga. Components for making the drink:

1. Sugar - 200 g.
2. Irga - 500 g.
3. Cherry - 300 g.
4. Water - 2 l.

Cherries can be added with or without pits.

With raspberries

Raspberry is a wild berry with a huge supply of medicinal and preventive properties. And such a compote will perfectly help with colds.

To prepare compote you will need:

1. Sugar - 300 g.
2. Irga - 400 g.
3. Raspberries - 100 g.
4. Water - 2 l.

With cherry leaves

There are also more exotic recipes, for example, compote with the addition of cherry leaves. They impart a tart flavor and a persistent cherry aroma.

1. Sugar - 300 g.
2. Irga - 400 g.
3. Cherry leaves - 100 g.
4. Citric acid - 3 g.
5. Water - 2.5 l.

With orange and lemon

The taste of citrus fruits combines unusually with shadberry. An abundance of vitamin C will help keep your immune system in good shape, and slices of orange and lemon will give the compote an exotic look.

The recipe will be similar to a regular compote, but before pouring the syrup, you need to place a couple of thick slices of lemon and a coarsely chopped orange on the layer of berries.

With citric acid

When fresh lemons and oranges suddenly run out, and the canning process is already in full swing, a recipe with citric acid will help.

While preparing the syrup, pour a 3-gram packet of citric acid into it.

Storing compote

The drink is stored in a place inaccessible to the sun and frost, for example, in a pantry or in a cellar in the garage. The main rule is the temperature in the range of +5° to +15° C.