Stewed compote for the winter from the turn is not only a delicious, but at the same time, an unusually healthy drink.
The turn itself (it is also known to us as blackthorn) is a unique plant, because scientists can not attribute the fruits of this plant to either berries or fruits. Small dark blue berries with a whitish bloom are round in shape and have a sweet, rich, somewhat pungent taste. In addition to many other nutrients, vitamins and minerals, blackthorn is rich in valuable organic acids, pectin, flavonoids, fatty oils and fiber.
Mention of the bush itself often appears in myths and legends of European peoples (the main region where blackthorn grows). For example, the mighty Vikings, who for decades have terrified other peoples of the continent, believed that this plant could endow a person with extraordinary wisdom, insight, and even help him look into the future. But, for example, in the culture of ancient Israelis, the turn represented difficulties and barriers. This was connected precisely with the fact that he only allowed one to get to the fruit who would risk passing through the branches dotted with thorns.
Nowadays, the flesh of thorns is actively used for the preparation of diverse dishes. Marmalade, juices, preserves, jams, marshmallows, jams and other goodies with its inclusion turn out to be extremely tasty. And now we suggest you try to cook a delicious compote for the winter from the turn!
So, in order to make it, you will need two kilograms of berries, 900 grams of sugar, as well as about two liters of water.
To begin with, you wash the fruits in cool water. It will be better at the same stage to select the most juicy and ripe ones. But overripe or damaged berries are best removed immediately, as they will affect the taste of the finished compote not in the best way. If you do not like bones, you can remove them at the same stage.
The next step is how to make compote for the winter from the turn - get the syrup. To do this, pour water into a pressure cooker or pan, put the container on the fire and dissolve all the granulated sugar in it. To make a compote of thorns for the winter, turn the syrup regularly - this will prevent caramelization of sugar. Ready syrup should be homogeneous, not too thick and not too liquid.
Finally, you can take cans and get ready to close our compote for the winter from the turn. Each jar should be filled with about a third of the fruit, and the remaining space should be filled with syrup. After they are hermetically sealed with covers, they can be placed in a special device - an autoclave. You can sterilize cans using the “traditional” method, in a pan with water heated to 75 degrees. At 100 degrees, half-liter cans are sterilized for 12-15 minutes, and liter - 15-20 minutes.
At the end, the cans are naturally cooled and stored in a dry and dark place, for example, in a pantry.
Now you know how to make a compote of thorns. The recipe, which at first glance seems very simple, will give you an amazing taste and the whole gamut of healthy vitamins during the long winter!