How to cook blueberry-cherry compote from frozen berries. How to cook blueberry compote, retaining all the benefits of berries

Blueberry compote is very useful, you can also say a decoction of berries. It contains all the vitamins and useful material, so it can be cooked for consumption immediately and, if possible, prepare blueberry compote for the winter. Compote can be cooked from fresh berries and, of course, from frozen blueberries. After all, in fresh blueberries are not available to most. It simply does not come to many regions fresh. Therefore, for both compote and jelly, in most cases we use frozen blueberries. Blueberries, if you notice, have no aroma or smell at all, both fresh and in the same compote and jam.

Therefore, when cooking blueberry compote, you can add various aromatic fruits and spices having a pleasant smell - just like in. It can be mint, ginger, orange slices or lemon peel, clove inflorescence. From this compote will become tastier and more aromatic, and healing and beneficial features blueberries won't change at all.

Blueberry compote. To prepare, take a glass of fresh or frozen blueberries per liter of water. Place in a saucepan, cover with water and boil until the berries are soft, 5 minutes for fresh berries and 15 minutes for frozen. 2-3 minutes before the end of compote cooking, add sugar to taste and chopped mandarin peel. Compote can be drunk hot or cold. Put the mandarin pieces directly into the glass.

Blueberry compote in jars for the winter.

Sort and wash the berries, put them in prepared jars on the shoulders. Prepare syrup for filling based on 800 g of sugar per liter of water. Pour jars with hot syrup, put a sprig of mint in each jar. Sterilize half-liter jars for 10 minutes, cork.

Sort the berries and wash them into jars. cook sugar syrup per liter of water 800 g of sugar and hot pour blueberries, cover the jars with lids and a towel. Hold for 5 minutes, drain the syrup from the jars to boil and refill the jars to the top. Cork jars with compote and turn over, cover with a blanket and keep it until it cools.

blueberry drink, we will cook if we put a little berries in jars, and syrup will take up most of it. To prepare, take 500 g of sugar per liter of water. Sort and wash the berries, put them in a bowl for cooking jam and pour some of the sugar, let stand. When the juice appears, bring to a boil and cook for 5 minutes. Then fill the prepared jars with blueberries to a third of the capacity. Boil the syrup from the remaining sugar according to the recipe and immediately pour the jars to the top. Seal, turn over and wrap to let cool.

Compote of blueberries own juice, sugarless. Pour the prepared blueberries into a saucepan, pour in a little water. Bring to a boil and, stirring, steam over low heat until the berries are covered with juice, cook for 15 minutes. Then transfer to jars and seal immediately.

Compote of blueberries with sugar, without pouring. Take 500 g of sugar for 1 kg of blueberries. Prepare the berries to sprinkle with sugar and leave until the juice is given. Then transfer to jars and sterilize half-liter jars for 15 minutes. Cork.

Blueberry compote with apples. Cut the apples into slices, remove the core. Put 5-6 leaves of black currant on the bottom of the jar, put apples, sprinkling them with blueberries. When the jar is full, prepare syrup based on 400 g of sugar per liter of water. Pour jars with hot syrup and sterilize. Cork.

Compotes for the winter - recipes with photos

Delicious and healthy blueberry compote will bring you Summer mood and a shoal of vitamins on cold winter days. Try our easy winter recipe...

3 l

40 min

50 kcal

3.67/5 (3)

Of the wild berries, I like blueberries the most. Maybe thanks to childhood memories, when my grandmother treated me to semolina porridge and a large mug of blueberry compote for breakfast? The most surprising thing: my grandmother had compote all year round and not just in summer. And even when we came to her village during the winter holidays, my grandmother went to the pantry and returned from there with a three-liter jar. How to cook blueberry compote?

Berries - as per choice

Whenever possible (and, unfortunately, urban residents do not have so many of them), I stock up several jars of blueberry compote for the winter, now for my children. There are no problems if my relatives and I pick the berries ourselves - clean, selected, not crushed. These can be put into action right away.

If I buy blueberries at the market, I will definitely sort at home.: in winter preparations must go perfect berries that can survive heat treatment and after that they will look great in jars, and the liquid (if you look at the jar through the sun's rays) will remain transparent.

In berries bought from hand, there is often a lot of garbage: leaves, twigs, even bugs, spiders, ants. I was very surprised to learn that in the villages they often use a device that resembles a bucket with teeth, like a comb, to collect blueberries. With its help, of course, the picking of berries is faster, but there is also a lot of garbage in the basket.

A little tip: before sorting, protect your hands with thin rubber gloves- otherwise you will stain them with dark purple juice and you will not be able to wash them for a long time.

It will remain to rinse the sorted berries with water (only not with a strong stream, but with a gentle scent) and throw it into a colander.

What other ingredients, besides blueberries, will be required to make compote? It all depends on the recipe. If you want to add other berries or fruits, prepare them too. And also, as a mandatory component, you will need sugar, because blueberries are a rather sour berry.

Don't forget to wrap yourself in a towel

I wrote down the recipe of my favorite compote from my grandmother's words. Here's what required to fill to the top of a three-liter jar:

Grandmother takes water from a well, and I in the city - purchased, from kiosks located on the street. Compote grandmother does not sterilize and I have followed her advice for many years.

Here is the whole mystery of cooking step by step:

I boil water in a pot.
I put the prepared and dried berries into a jar, which I previously washed with soda.
Did the water boil? I pour it into a jar of berries for 5-10 minutes.
Carefully pour the water from the jar back into the pot and bring to a boil.
I pour granulated sugar into a jar with warmed berries and cover the jar with a lid (the lid must first be boiled, you can simply pour boiling water over it, it will be faster, but the result is the same).
The water in the pan will boil quickly this time, immediately remove from heat and fill the jar in which you already have sugar in addition to berries.
Using a seaming machine, securely roll up a jar of compote.
Turn it upside down to make sure it’s not leaking (fortunately, I have never had such an opportunity, but I know if this happens, you don’t have to try to “save” the lid in any way, you definitely need to take a new one by pouring her boiling water).
Wrap the jar with a towel or shawl - let the canning process last longer.

My work colleague also stores blueberry compote for the winter, and sterilizes it. I don't waste time on this. I was convinced: my compote turns out delicious, like my grandmother’s, and is well stored.

So that blueberries in a jar are not boring

I tried it while visiting friends assorted compote: currants were added to the blueberries (and not only black, but also white and red), and also gooseberries. Delicious! This option is ideal for those who have a garden plot, which means that there will always be some berries at hand.

Although it is possible to successfully combine one berries, such as blueberries and lingonberries (the best would be next proportion: 400 grams of blueberries, 300 grams of lingonberries, and this recipe also includes lemon acid, a little bit).

I rolled the compote a couple of times with the addition of orange slices, I was even advised to leave the peel to citrus notes played brighter. Tasty, but slightly lengthens the process itself, especially if there are no oranges at hand and you have to go to the store to get them.

But what advice I unconditionally adopted was make compote concentrated m. Here are its components:

berries - one kilogram;

sugar at the rate of 800 grams per liter of water.

Why did I like this recipe? It takes the same amount of time to cook as for a regular, non-concentrated compote, but in the end you become the owner of at least three three-liter jars of the product. And you need less storage space.

Until the fresh harvest

Compote, not even sterilized, but prepared in a "hot" way, keeps well out of the fridge. Naturally, you should not attach jars near the battery or stove.

I have a so-called “dark room” in my house, something like a pantry, and I successfully store my blanks in it. My kids usually destroy the last cans around February. I never leave compote longer than before a fresh harvest.

"And it is possible without bread"

Remember the wish of Winnie the Pooh when he was treated to condensed milk: “And you can do without bread”? With blueberry compote - the same story. But to spice up the treat, I like to serve blueberry compote with vanilla ice cream. You can pour compote on a white briquette on a plate (it’s beautiful, no words!), Or you can, as they say, use it “bite” - whoever wants it.

A lot of time when preparing blanks for the winter is spent on sterilizing jars and lids. Therefore, we will reduce the time due to the lack of special. processing.

Ingredients:

3 cups blueberries;

1.5 cups of sugar;

About 3 liters of water.

From the given number of components you get 3 liter jar compote.

We sort the berries and rinse well under running water. While the rest of the liquid drains, take a jar, iron cover for rolling and wash them with soda. Then rinse thoroughly and pour boiling water over the inside. Pour the blueberries into the prepared jar.

Pour water into a saucepan, put on fire and bring to a boil. After that, pour boiling water into a jar of berries for 10-15 minutes. Then, through a strainer, pour the water back into the pan and boil again. Pour sugar into a jar of berries, and then add boiling water from the pan. The cooking process is finished.

Now close the jar with a lid using a seamer. Gently turn the jar upside down and check for liquid leaks. If not, then all is well. And if droplets appear, then the seaming process must be repeated with a new lid. We turn the jar upside down and leave it in this position until it cools completely.

Blueberry compote for a child

Children, especially young children, should not use canned foods even handmade ones. Therefore, to brew compote, use fresh or frozen berries, less sugar and make the drink less concentrated.

Ingredients:

Blueberries: 0.5 cups;

Sugar: a quarter cup;

Water: 1 l.

Select only fully ripe berries for children's compote.

Wash blueberries thoroughly under running water. Boil water in a saucepan (but not aluminum!) After boiling, pour the berries, bring to a boil, cook for 5 minutes. Add sugar and boil for another 5 minutes. Compote is ready. After cooling (under the lid), we filter the drink into another container. Young children should not be given compote along with berries.

The usefulness of such compote for adults and children is difficult to overestimate. This drink is saturated with vitamins and minerals necessary for vision, cleansing the body of toxins, and boosting immunity. Be healthy!

Delicious blueberry compote made from fresh, frozen or dried berries with the addition of apples and other fruits is a storehouse of vitamins and minerals. Drinking a blueberry soft drink in the summer, you quench your thirst and heal your body. Blueberries are a powerful anti-inflammatory agent, so in winter, the juice of this berry will not only replenish the supply of nutrients, but also prevent viral diseases.

What is blueberry compote

A drink from this berry has a beneficial effect on the human body. Most people know that blueberries can restore sharpness of vision. In addition, the berry normalizes intestinal motility, stops the fermentation processes in the stomach. During cooking, it may lose some of the vitamins. In order for the damage to be minimal, you need to properly cook the compote.

How to cook blueberry compote

The berries must be sorted out, rid of debris, leaves and small green stalks, where possible. Then they are placed in a saucepan, sugar is added to taste and poured with water. Cooking blueberry compote should be no more than 15 minutes, otherwise, under the influence of high temperature, all useful substances will be destroyed. The drink is rolled up in large jars for the winter or cooled, poured into jugs or bottles to drink in the near future.

cooking recipes

Today, there are many cooking options. berry compotes. Blueberries are low nutritional value. The total calorie content of the drink will depend on the amount of sugar and its variety. From fresh and frozen berries, not only compote is prepared. Based on them, you can make concentrated blueberry juice or blueberry jam(jam). Blueberries go well with citrus fruits, sour apples and other berries with sourness.

Blueberry drink by double filling method

Time: 30 minutes.
Servings: 24 persons.
Calorie content: 56 kcal / 100 grams.
Cuisine: Russian.
Difficulty: easy.

A simple recipe for preserving blueberry drink that even a beginner can handle. For this seaming option, it is better to use large three-liter bottles, they will retain heat well. The blank will not be sterilized, so during the first filling, the berries will have time to warm up well. Before laying them, the jars must be doused with steam or boiling water.

Ingredients:

blueberries - 3 kg;
sugar - 1 kg;
clean water - 5 liters.

Cooking method:

Sterilize two three-liter bottles.
Even in hot jars, lay out the washed berries, 1.5 kg per container.
Pour in 500 g of sugar.
Fill with boiling water. The jar will need about 2.5 liters of water.
Cover with a lid and let it brew for a quarter of an hour.
Drain the water into a common saucepan, bring the liquid to a boil.
Pour the finished syrup into jars again and cork.
Wrap the bottles with a blanket and leave to cool overnight.

Sterilized compote

Time: 50 minutes.
Servings: 16 persons.
Calorie content: 86 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

The blueberry drink, which is subjected to sterilization, is prepared a little longer in time than by the double filling method. However, compote has a richer taste. The berries warm up well and give off their aroma. According to this recipe, sugar to berries is correlated in a 1: 1 ratio. If you like a more refreshing compote, then add less sugar.

Ingredients:

blueberries - 1 kg;
clean water - about 3 liters;
sugar - 1 kg.

Cooking method:

Wash and dry the berries.
Wash three 1 liter jars well, let them drain.
Divide the berries evenly into each container.
Boil water, add sugar, boil for 5 minutes. The crystals should completely dissolve.
Pour the syrup into jars, cover with lids.
Put cheesecloth in the bottom of a large saucepan ( kitchen towel).
Set out containers with compote, sterilize for about 20 minutes.
Then roll up and wrap with a blanket.

Frozen blueberry compote

Time: 45 minutes.
Servings: 20 persons.
Calorie content: 43 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

Freezing berries practically do not lose their beneficial properties, so you can safely use them for drinks in the cold seasons. To make frozen blueberry compote delicious and rich, the berries do not need to be defrosted. They can be thrown directly from the freezer into boiling water. You can shade the sweetness of the compote with a lemon.

Ingredients:

frozen blueberries - 1 kg;
pure water - 4 l;
sugar - to taste and desire;
lemon - 1 pc.

Cooking method:

Pour water into a saucepan, put on the stove.
Wash the lemon, pat dry and cut into 4 pieces.
When the water boils, pour out the sugar and boil until completely dissolved, stirring constantly.
Put the lemon, pour blueberries.
Cook for no more than 5 minutes, then turn off the heat, remove the lemon slices.
Let the drink brew for about 20 minutes under the lid.
Can be consumed warm and chilled.

with apples

Time: 30 minutes.
Servings: 16 persons.
Calorie content: 87 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

A fragrant compote of apples and blueberries can also be prepared using the double pouring method. For cooking, it is better to use sour apples, for example, Antonovka. This will set off the sweetness of the syrup and give a special flavor. If the apples are very sour, then you can add a little more sugar, if sweet - on the contrary, less. Such a compote can also be prepared by sterilization.

Ingredients:

blueberries - 500 g;
apples - 500 g;
pure water - 3 l;
sugar - 1 kg.

Cooking method:

fresh berries sort, rinse under running water, dry.
Rid the apples from the core, cut into slices along with the peel.
Lay the fruit in layers on the bottom of a three-liter jar.
Fill everything with boiling water.
Drain the liquid into a saucepan, add sugar and dissolve, simmering over low heat.
Pour the syrup back into the jar, roll up the lid, wrap it in a blanket.

Assorted blueberry and currant

Time: 30 minutes.
Servings: 16 persons.
Calorie content: 46 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

Redcurrant performs well in blueberry compote. According to this recipe, it is used in equal proportions with blueberries. So the compote in the jar looks more aesthetically pleasing. You can use assorted white and black currants. A drink from two types of berries is a shock dose of vitamins that will help support the body during a period of lack of these nutrients.

Ingredients:

blueberries - 200 g;
currant - 200 g;
pure water - 3 l;
sugar - 400 g.

Cooking method:

First you need to sort the blueberries. whole berries remove tails, rinse well.
Put on the bottom of a clean three-liter jar.
Boil water, add sugar, boil for 5 minutes, stirring occasionally.
Fill jar with hot syrup, seal tightly, then wrap well.
Store compote in a dark cool place

with strawberries

Time: 30 minutes.
Servings: 14 persons.
Calorie content: 55 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

It turns out very fragrant compote with blueberries and strawberries. If it was not at hand, then you can use strawberries. This mixture looks great glass jar. The quantity of ingredients is indicated based on one three-liter bottle. You can control the sweetness of the syrup to your taste. You can get rid of anxiety with lemon juice.

Ingredients:

strawberries - 150 g;
blueberries - 150 g;
sugar - 500 g;
clean water - 3 liters.

Cooking method:

Prepare three-liter jar. Steam scald or sterilize in the oven.
Boil the lids.
Sort out the berries. Wrinkled do not start up in processing. Remove stems from strawberries.
Pour everything into the bottom of the jar.
Heat water, pour sugar, boil syrup.
Pour the boiling solution into a container.
Roll up the lid, turn the jar over, wrap it in a blanket and leave to cool completely.

Time: 30 minutes.
Servings: 16 persons.
Calorie content: 32 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

To prevent the lemon peel from being bitter, it is necessary to separate the yellow zest from the white part as much as possible. You can use special device to get this ingredient. Then the blueberry drink will need to be filtered several times to get rid of small pieces zest. Lemon can be replaced with an orange or a peel of another citrus fruit.

Ingredients:

frozen blueberries - 500 g;
sugar - 250 g;
pure water - 3 l;
lemon - 1 pc.

Cooking method:

AT large saucepan pour water, put on fire.
Remove the peel from the lemon.
Dissolve sugar in water, boil the syrup.
Pour the frozen berries into the boiling liquid. Add zest, bring to a boil.
lemon peel take it out, remove the compote from the fire.
Let's insist.
Strain the drink. Use a sieve or colander. Compote should be transparent.

From dried blueberries

Time: 40 minutes.
Servings: 3 persons.
Calorie content: 79 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

As with freezing dried berries well retain useful properties. Plus, they won't take up space in your freezer. In the summer season, dry the berries and transfer them to a tight sealed bag to prevent the reproduction of any living creatures. The compote needs to be boiled a little longer so that the berries have time to swell and color the liquid.

Ingredients:

dried blueberries - 200 g;
sugar - 150 g;
pure water - 600 ml.

Cooking method:

Ripe berries are cleaned of small twigs and leaves, then washed under cold water.
Next, prepare the syrup.
Dissolve sugar in boiling water.
Add dried berries to syrup and boil.
Cool the compote. Consume warm or cold.

Time: 9 hours.
Servings: 2 persons.
Calorie content: 74 kcal / 100 grams.
Purpose: for dessert, snack.
Cuisine: Russian.
Difficulty: easy.

Concentrated drink from dried blueberries and wild rose with the addition of honey - a good anti-inflammatory agent. It is often consumed during a cold. The raw materials on which the compote is made can be reused several times. The temperature of heating the drink after a night in a thermos should be low, otherwise the beneficial substances that contain honey and berries will be destroyed.

Ingredients:

dried rose hips - 150 g;
dried blueberries - 50 g;
honey - 70 g;
pure water - 500 ml.

Cooking method:

Rinse the wild rose, dry it, crush it with a rolling pin or a meat hammer.
Rinse blueberries.
Put everything in a thermos, tightly close the lid and leave overnight.
In the morning, drain the liquid into a saucepan, add honey and heat.
Strain the drink, pour into a bottle.

Note to the owner

To make your compote tasty and not lose its beneficial properties, professionals recommend adhering to a few simple rules:

Proper container for cooking. Do not cook blueberry compote in an aluminum pan. In this case, the substances that are in the berries can react with the container material and break down.
Sterilization of jars. If you are preparing for the winter, then you need to wash the container well with soda. After that, rinse the jar thoroughly so that the soda does not get into the compote. Next, the container must be poured with boiling water, doused with steam or sterilized in the oven. Be sure to boil the lids. So the drink will last much longer.
Stocks for the winter. In the summer season, freeze or dry some of the berries. This will allow you to cook quickly. delicious compote or use as a therapeutic, prophylactic agent in winter.
Berry-fruit mix. Combine the main ingredient with other berries and fruits. You can add lingonberries, gooseberries, currants, apples and citrus fruits to the blueberry drink. They blend well, set off the sweetness and complement the taste.

Video

Step-by-step recipes for fragrant, tasty, useful compote from blueberries

2018-06-19 Liana Raymanova

Grade
prescription

2375

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

carbohydrates

7 gr.

28 kcal.

Option 1. Classic blueberry compote recipe

Blueberry compote - delicious, healthy drink, which has an excellent aroma and a beautiful bright red color. It perfectly refreshes, quenches thirst, and also heals the body, filling it with various vitamins and microelements. There are many recipes: with canning, without preservation, with the addition of a variety of ingredients. But the simplest and easiest is considered classic recipe, where the blueberries are washed, laid out in sterilized jars and poured with syrup.

Ingredients:

blueberries - 940 g;
3 liters of filtered water;
245 g sugar.

Step by step recipe

Blueberries are sorted out, removing mashed berries and all available leaves, debris.

Put in a colander, rinse well by putting cold water under the tap.

Spread the berry on a paper towel and let it dry for 20 minutes.

Three-liter jars are sterilized, put on a clean cloth upside down to drain excess moisture.

Water is poured into a deep container, sugar is stirred in it and placed on medium heat, boiled after boiling for a couple of minutes with frequent stirring.

Blueberries are laid out in dried jars, filling a little less than half the volume, hot syrup is poured in, rolled up with metal lids.

Cool jars with compote in a thick warm blanket, turning upside down.

Store in a cool place.

Keep jars of compote in a blanket until the drink has cooled completely, then transfer the compote to a cold room.

Option 2. A quick blueberry compote recipe

AT summer heat sometimes you want to quench your thirst with some cool, aromatic drink. The recipe for blueberry compote will help hastily. Here you do not need to sterilize the jars, just sort the berries, rinse, mix with sugar, boil in water for a quarter of an hour and cool in the refrigerator. It also comes out very tasty, rich and fragrant.

Ingredients:

blueberries - 460 g;
water - 3 liters;
sugar - 250 g.

How to cook

The blueberries sorted from the garbage are washed in a colander, poured into a deep container.

Pour purified water through the filter, place on a small flame of fire.

After boiling, boil for 3 minutes and turn off the fire.

Leave on the stove for half an hour.

Strain into a clean container, bottle and chill in the refrigerator.

To add freshness, you can add a couple of mint leaves to the water after boiling.

Option 3. Blueberry compote with double filling

According to the following recipe, blueberry compote is more saturated, with a pronounced taste and aroma. Here the berry is first poured hot water, then it is drained and syrup is boiled on its basis. It takes a little more time for the preparation process, but the result is worth it - an unusually tasty drink of bright color.

Ingredients:

a little more than a kilogram of fresh blueberries;
5 liters of filtered water;
4 cups of sugar.

Step by step recipe

The sorted and washed berries are kept on a paper towel for half an hour.

The berries are transferred to glass containers, put a little less than half the volume.

Add to each half kilogram of sugar.

Water is boiled over a large flame of fire, and poured into jars of berries and sugar.

After holding the water in the jars for a while, they pour it back into the saucepan, covering the jars with a special lid with holes.

The slightly red water is again brought to a boil over a small flame of fire.

Pour into jars with berries and roll up with metal lids.

Cool upside down under a warm thick cloth.

They go down to the cellar for storage.

You can not roll up such a compote with metal lids, just cool and serve.

Option 4. Blueberry compote for the winter

Blueberry compote according to this recipe is also cooked a little longer, but it is stored better and more reliably. After laying the berries in clean jars and pouring hot syrup, the container with compote is placed in a container with water and sterilized for about half an hour.

Ingredients:

1,600 g fresh blueberries;
180 g of sugar;
water - 3 liters.

How to cook

Glass containers for compote are thoroughly washed with soda solution, rinsed under running water, allowed to dry on a clean cloth upside down.

The berries are sorted, washed, also dried on a paper towel.

Slowly, so that the berries do not crack, they are transferred to a clean jar.

Pour water into a saucepan and dissolve sugar in it, bring to a boil over high heat.

Reduce the heat and boil the syrup for a few minutes.

Ready hot syrup is poured into another clean container through a piece of gauze.

Pour the strained syrup into a jar of berries, cover with a metal lid, previously scalded with hot water.

Place a jar of compote in a wide saucepan with water, covered with a cloth and sterilize over medium heat for half an hour from the moment the liquid boils in the container.

After half an hour, the jar is carefully removed from the container, rolled up with a special roll.

Cooled, wrapped in a thick cloth, and stored in the cellar until winter.

It will turn out faster if the jar is not washed with soda solution, but simply sterilized over hot steam.

Option 5. Blueberry compote with apples and lemon

Here it turns out not just compote, but a real fruit and berry mix, rich in various vitamins. The combination of blueberries, apples and lemons makes the taste of the drink especially rich, the color is bright, and the aroma is excellent.

Ingredients:

3 any apples;
a little more than three liters of water;
5 mint leaves;
285 g sugar;
420 g blueberries;
1 lemon.

Step by step recipe

Water is passed through the filter, poured into a deep saucepan and, having dissolved sugar in it, brought to a boil over a high flame of fire.

Washed apples cut out the core, cut into small slices.

Spread the apples in hot syrup, boil after a second boil for 6 minutes.

Blueberries are introduced, having washed and dried them in advance. After waiting for the third boil, boil for 3 minutes.

Release the lemon from the peel, cut into a medium cube.

Mint leaves are rinsed under a tap of water.

Place on a quiet fire and lay a lemon with mint, mix well, let it boil for 1 minute and remove from heat.

Hot compote is poured into sterilized jars, rolled up with lids and cooled under a fur coat.

Store in a ventilated area.

For a variety of taste, instead of lemon, you can add a pre-peeled orange, divided into slices.

Option 6. Blueberry compote with blackcurrant

The following recipe will appeal to a berry lover flavored drinks. The combination of two types of berries - black currant and blueberry makes compote doubly useful and even more pleasant to the taste.

Ingredients:

700 g fresh blueberries;
540 g of sugar;
a little more than two liters of water;
400 g blackcurrant.

How to cook

Sterilize jars.

Blueberries and blackcurrants are washed well and, having been put together, they are laid out in jars.

Pour water into a deep saucepan, put on medium heat. Waiting for it to come to a boil.

Pour sugar into water, mix, boil for 3 minutes.

The syrup is poured into jars with berries, rolled up with metal lids and left under a warm dense cloth until completely cooled upside down.

Placed in a cellar for storage.

To give such a compote tenderness and even more pleasant taste, you can add persimmon, banana or pomegranate seeds. The banana should be pre-peeled and cut into slices, free the persimmon from the existing seeds and stalk. Also, such blueberry compote, during long storage, turns into a thick sugar syrup, so it should be consumed completely during the winter.