Hawthorn compote is cooked in a saucepan for 15 minutes + 10 hours for infusion.
In a slow cooker, hawthorn compote is cooked for 15 minutes + 10 hours for infusion.
How to cook hawthorn compote
For 1.5 liters of compote
Water – 1 liter
Hawthorn – 650 grams
Sugar – 300 grams
1. Wash ripe hawthorn fruits, cut each berry in half, remove seeds.
2. Rinse the berries under running water. Let the water drain.
Preparation of hawthorn compote in a saucepan
1. Pour water into a saucepan. Add sugar.
2. Gently stirring the sugar, heat the water to a temperature of 85 degrees. This will take 10 minutes.
3. Dip the hawthorn fruits into the resulting syrup and bring the compote to a boil for 5 minutes.
4. After boiling the compote, remove the pan from the heat and leave for 10 hours. Preparation of hawthorn compote in a multicooker
1. Pour water into the multicooker bowl. Add sugar, stir gently and turn on the slow cooker in the Cooking / Stewing mode for 10 minutes.
2. Add hawthorn to the syrup, close the lid and continue to cook the compote in the Boiling / Stewing mode for another 5 minutes.
3. Leave the resulting compote in the slow cooker for 10 hours.
After 10 hours, strain the compote from the berries using a colander, bring to a boil. It will take 10 minutes in the pan. Turn on the slow cooker for 10 minutes in the Cooking / Stewing mode and bring the compote to a boil.
Pour the finished compote into clean jars and roll up.
– A cool dark place is suitable for storing hawthorn compote.
– Hawthorn compote can be stored in the refrigerator for no more than 3 days.
– For the preparation of hawthorn compote, ripened, but not overripe fruits are suitable.
– Sugar syrup can be completely or partially replaced with apple juice without pulp.
– Hawthorn fruits contain ursolic acid, which has anti-inflammatory, antimicrobial, antitumor and diuretic effects. This is one of the few plants that has practically no contraindications for use.