Beneficial properties of sea buckthorn drinks
100 grams of sea buckthorn contain only 82 kcal, so it fits into your diet. Compote from the fruits of this plant will be even less caloric, but very healthy. Berries contain the daily requirement of all nutrients necessary for the body. They include:
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ascorbic acid, the amount of which is higher in percentage terms than in citrus fruits;
phospholipids, which normalize metabolic processes in the body, including fat metabolism, which allows you to get rid of extra pounds;
vitamin E and A, which strengthen the immune system and improve skin condition;
unsaturated fatty acids that have a positive effect on mental and nervous activity.
Compote is no less healthy than fresh fruits. It also contains vitamins B, K, oleic, linoleic acids, calcium, silicon, sodium, iron, and other micro- and macroelements.
The benefits and harms of sea buckthorn are manifested in positive effects and possible adverse reactions. It only brings benefits if used in moderation, making sure there are no contraindications. Many housewives prepare drinks for the winter to strengthen the body during colds. This compote provides the following effects:
eliminates painful sensations in joints;
reduces high cholesterol and sugar;
improves the condition of the gastrointestinal tract;
helps with respiratory diseases;
strengthens the heart and blood vessels;
increases potency;
helps get rid of the manifestations of vitamin deficiency, anemia, exhaustion of the body, and depression.
Sea buckthorn drink is also useful for nursing mothers. To make the drink tasty and healthy, you need to choose the right recipe. Sea buckthorn berries cannot be cooked for a long time, as they may lose valuable components. If they are frozen, the medicinal beneficial properties are preserved. This allows you to make preparations for the winter and cook compote at any time of the year. The herbal product helps with stomach ulcers, pathologies of the cardiovascular system, diseases of the oral cavity, rheumatism, gout, cancer, and gynecological diseases. Sea buckthorn oil is also very useful.
Compote of sea buckthorn and apples in a slow cooker
Preparing the drink using kitchen appliances is even easier than using the classic recipe. In a slow cooker, compote acquires a rich, rich taste.
Take 3-4 pieces of ripe peeled apples. Cut them into neat pieces and place them in the bowl, covering the bottom evenly. Spread one and a half cups of prepared sea buckthorn on top. Add approximately 200 grams of sugar. Fill it all with filtered water. The compote will take about 2 liters.
Entrust further preparation to the equipment. Select the “Extinguishing” mode, leave for 15 minutes. Pour the cooled compote into a carafe.
Compote with apples, pumpkin, sea buckthorn - recipe for a 3 liter jar
A very successful symbiosis of fruits and vegetables from the autumn harvest. A drink with a pleasant sweet and sour taste. Pieces of pumpkin are saturated with the taste of sea buckthorn and become similar to pineapple.
We take:
- Apples – 700 gr.
- Granulated sugar – 250 gr.
- Pumpkin – 300 gr.
- Berries – 100 gr.
- Water.
How to cook for the winter:
- Remove the seeds from apples and pumpkins. You don’t have to peel the apples; cut off the pumpkins. Cut into slices and pieces of any size.
- Fill the jar halfway.
- Boil the water. Pour into jars. Wait until the liquid has cooled and return it to the pan.
- Pour pieces of pumpkin, apples, and sea buckthorn fruits into the jar. Shake the jar a couple of times - the sea buckthorn will fill the empty spaces.
- Turn on the burner under the pan, after the liquid boils, add sugar, dissolve at a low simmer.
- Fill a jar with syrup. Roll up, cool, and store in the cold for winter.
Sea buckthorn and apple compote recipe
Northern berries go well with seasonal fruits.
Don't stop at the classic recipe for the drink. One of the variations is the combined use of sea buckthorn and apples. Everyone loves traditional fruit compote. Sea buckthorn will add unique notes to the familiar taste.
Since apples can be sour, you will have to use more sugar. Prepare 50% syrup in advance (500 grams of refined sugar per liter of water).
Wash and peel the fruits. Cut into portions. Sprinkle with lemon juice to prevent browning. Mix them with sea buckthorn in a ratio of 1:2 (two parts of sea buckthorn per share of apples).
Fill sterilized jars a quarter full and fill to the top with hot syrup. Roll up the lids again and after the pieces have cooled, send them to the cellar or basement for the winter.
Sea buckthorn compote with sterilization
Compound:
- sea buckthorn – 1 kg;
- water - how much will go into the jars;
- sugar - 300 g per 1 liter of water.
Cooking method:
- After washing the sea buckthorn, pour it into sterilized jars, filling them about a third or a little more.
- Fill the jars to the top with boiled water and pour it into the pan. By measuring the volume of liquid drained from the jars, determine how much sugar is needed.
- Boil water from jars, add sugar, cook until it is completely dissolved.
- Pour the syrup over the berries in the jars.
- Sterilize the jars by placing them in a large pan of water. The water should cover the jars by about three-quarters. You need to lay a cloth on the bottom of the pan. Sterilization time depends on the volume of the jars. For liter bottles you need 5 minutes, for three liter bottles – 15 minutes.
- Tighten the jars and after cooling, put them away for the winter.
This is a more economical option for preparing sea buckthorn compote - sterilization allows you to get by with less sugar.
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Classic recipe for sea buckthorn compote
This invigorating drink can be prepared from both fresh and frozen fruits. It doesn’t matter if sea buckthorn does not grow nearby, it can be found frozen on store shelves.
There is a homemade recipe for preparing berries for future use. It was invented and is still used in Altai. Fresh sea buckthorn is placed in jars and filled with cooled, boiled water. There is no need to wash fruits before canning. To preserve them, they are hermetically sealed, pumping out the air from the can if possible.
The best and safest raw material is garden sea buckthorn. If it gathers in the wild, avoid areas near dusty roads and industrial areas.
The classic recipe for compote is based on the proportions:
- 2 liters of water;
- half a kilogram of berries;
- one and a half glasses of sugar.
Washed and selected sea buckthorn is placed in pre-sterilized jars. Fill with boiling sweet water and roll up with metal lids. In this form, the compote will be stored all winter if it is placed in a cool, dark place.
Subtleties of preparing apple-sea buckthorn compote for the winter
The essence is the shortest possible heat treatment in order to preserve most of the vitamins and nutrients. Moreover, you can roll up the compote either with berries or by straining the liquid through a fine sieve or cheesecloth.
Features of choosing ingredients
Sea buckthorn fruits are taken at an early stage of ripening so that they are hard, elastic and do not fall apart during cooking. They are cleaned of plant debris and green, dried or rotten fruits are discarded. Apples are also taken that are healthy, not spoiled or rotten.
Zucchini with peach: compote without sterilization
And this is a similar version of zucchini compote, which I already described above with cherry plum. With peaches, the drink also turns out surprisingly tender, incredibly aromatic, with an original, light orange tint. I present these ingredients directly in processed form, that is, peeled, freed from seeds, and they are enough for 1 three-liter jar of the drink.
- zucchini – 1 kg;
- peaches – 10 pcs.;
- 450 g sugar;
- 2.5 liters of water.
I rinse the jar, steam it, and fill it with prepared zucchini and peaches.
I boil water in a saucepan separately, pour in the contents of the jar, and let it sit for a few minutes.
I drain the water, pour in clean water, bring it to a boil again, fill the jar with vegetables and fruit again, let it sit for about the same time.
I pour the liquid into a saucepan, dissolve the sugar, put it on the middle burner, and after boiling, boil for 3 minutes.
I fill the jar with syrup and roll it up.
I put the cooled jar of canning into the cellar.
Advice! Canning according to the recipe described above can be simplified a little - do not fill the jars several times with hot water, just fill half of the fruit and vegetables with syrup, sterilize the container in a basin. Three-liter containers must be kept for up to 40 minutes, 2-liter containers - 30 minutes.
You can better understand how to roll up such a fragrant compote by watching the video recipe presented.
Cooking process:
You can vary the amount of sugar according to your taste. I didn't think the drink was too sweet, so I also added gooseberry jam syrup. Also, someone may not have enough acid, then I advise you to add a few slices of lemon, add them at the end of cooking, literally in a minute or two.
Pour water into a deep saucepan and put it on the fire, bring to a boil. Pour in the syrup, then use a strainer to catch the remaining jam, or you can strain the water and syrup through a fine sieve.
Then add frozen berries and granulated sugar. Mix everything until the granulated sugar is completely dissolved. Then, when the berries become soft, you need to mash all the sea buckthorn so that it gives all its color to the compote.
Bring the water with the berries to a boil and cook for another 1 minute over medium heat.
After cooling, strain the compote through a fine sieve and lightly rub the sea buckthorn in the sieve so that the pulp gets into the compote.
Pour into glasses and enjoy the delicious aromas of summer!
We thank Slavyana for the recipe for sea buckthorn and cherry compote.
The Recipe Notebook wishes you bon appetit!
Thanks to the many beneficial properties of sea buckthorn, drinks prepared on its basis are always tasty and healthy. There is nothing easier than making sea buckthorn compote at home. It will acquire an incredibly chic taste.
How to cook jelly from frozen sea buckthorn
The recipe for sea buckthorn jelly involves using it fresh or frozen. If there is a second option, the berries must be given time to melt.
Carefully crush one and a half glasses of sea buckthorn fruits with a mortar and pour one hundred grams of boiling water. Strain the resulting mixture into a saucepan. Carefully squeeze out the remains through a sieve. Add 1.8-1.9 liters of water and 300 grams of sugar.
In cold liquid (100 grams) dilute three tablespoons of potato starch. Add the solution to the already boiling mixture in the pan. Keep on fire for 5 minutes. We wait for it to cool down and enjoy.
As we have seen, there is nothing complicated in recipes for making sea buckthorn drinks. Don't be lazy to spend a little time preparing useful supplies.
In spring, more than ever, the body, hungry after the cold, begins to demand replenishment of vitamin reserves. For such a case, I have frozen berries in the freezer, and I use them to make compote. The main ingredient in my compote is sea buckthorn; I associate it with the warm summer sun; its bright color lifts my spirits just by its appearance. This golden berry contains vitamins A, B, C, E. Sea buckthorn will help support your body during the period of vitamin deficiency.
Today I decided to cook a vitamin compote from frozen sea buckthorn and cherries, and called it “Vitamins”.
The sea buckthorn compote turned out to be very tasty, bright and most importantly – very healthy! This compote can be drunk warm or cold. Warm compote is an excellent helper for various colds. But when chilled, it helps quench your thirst and is a wonderful drink in the summer heat.
To prepare a vitamin compote you will need a minimum set of ingredients
The best recipes for the winter
Simple recipes for zucchini and sea buckthorn compote for the winter.
Classic harvesting method
What products you will need:
- sea buckthorn;
- young zucchini;
- granulated sugar;
- boiled water.
How to cook:
- Peel the vegetables and cut into small cubes.
- Stir the sea buckthorn and add sugar for 1 hour.
- Then transfer the mixture into a saucepan and add water.
- Place on the stove and bring to boiling temperature. If necessary, you can add more sugar.
- Cook the compote for 30 minutes. Pour the hot drink into jars and close the lids.
- When the jars have cooled, lower them into the basement. To make the compote richer in taste, it is better to open the jars no earlier than a month after preparation.
Zucchini compote with sea buckthorn “Amber Beads”
What products you will need:
- sea buckthorn;
- zucchini;
- granulated sugar;
- boiled filtered water.
How to prepare the drink:
- Cut vegetables into cups.
- Mix sea buckthorn with sugar and puree through a sieve to separate the seeds.
- Mix all the ingredients, fill the mixture with water and add more granulated sugar.
- Cook after boiling for about 30 minutes.
- You can add more sweetener if necessary.
We prepare the drink without sterilization
What you need for preparation:
- sea buckthorn;
- zucchini;
- sweetener;
- boiled water.
How to cook compote:
- Cut vegetables in any of the most common ways. Rinse the sea buckthorn.
- Place all ingredients in a saucepan, add water and add sugar. Mix.
- Place the pan on the fire and bring to a boil. Then turn the heat to low.
- Cook for at least half an hour. Immediately pour the finished drink into jars and store them in the cellar when they have cooled.
