Do you think that canning apples is too commonplace? Cook dogwood compote with apples for the winter. It is so pleasant to open jars with fragrant ruby compote when it is cold outside!
For several years now we have been closing the dogwood compote with apples for the winter. For my taste, it turns out incredible: the freshness and sourness that dogwood berries give are wonderfully combined with the sweetness and softness of apples. It turns out an excellent ensemble of tastes and aromas - what is required from an excellent compote for the winter. Among other things, dogwood is a very healthy berry, rich in vitamins, and this is oh, how important it is in winter. We will try to preserve the useful properties of the dogwood as much as possible, without subjecting the berries to enhanced heat treatment. In general, closing the compotes for the winter is not at all troublesome, the main thing is to calculate the strength and not deploy the activity as if we are going to give compote to the floor of the school for the children.
- Calorie content per 100 g - 62 kcal.
- Servings - 1 Can
- Cooking time - 30 minutes
Ingredients:
- Cornel - 2 kg
- Apples - 1 kg
- Sugar - 1 tbsp
Step-by-step preparation of their dogwood compote with apples for the winter
In order to stock up on the dogwood compote with apples for the winter, first of all we will sort out and wash the berries. Let's remove the twigs and tails, discard the crumpled fruits without regret. Wash the apples and cut into slices, cutting out the core. I have a miracle gadget at my disposal that does this to an apple in a matter of seconds - not a must, but a nice kitchen trinket.
We sterilize compote jars in any way suitable for you: in the oven, in the microwave or over steam. Arrange the dogwood berries and apple slices in the heated jars. We fill the containers by about a third.
Since apples have a rather dense pulp and need preliminary blanching, and dogwood is a rather soft berry, we will do otherwise. Pour boiling water over the fruit, cover with sterile lids and leave the compote to cool down to about 35–40 degrees (until you can take the jar with your hand).
When the water in the jars is cool enough, pour it into a saucepan and put it on fire. Add granulated sugar and boil for 5 minutes. You can add sugar as much as you like. I have about 3-4 tbsp. l. per liter jar, but it all depends on your taste and the sweetness of the apples. Try the syrup you will use over the fruit. The main thing is that you like its taste.
Fill the jars with sweet water again, seal and turn them over, wrapping them with something warm, for example, a blanket.
In a day, when the compote is infused and cooled down completely, we put it in the pantry or cellar for storage.
Delicate in taste, with a hint of sourness and pleasant to the eye, compote from dogwood and apples is ready for the winter. Drink to your health!
See also the video recipe:
Cornelian cherry, apple and mint compote for the winter
