Fresh rosehip compote for winter

Compote of vitamin-rich berries! Be sure to try it! Since childhood, I have loved compote from rosehip. Such a simple but delicious drink. And the culinary recipe for rosehip compote is very simple. I start to cook compote from rosehip, as always, with berries. The most delicious compote is obtained from fresh fruits. Rosehip should be firm, well ripened. And the bigger the berries, the better.

Daria ☼

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 0 % 0 g

Carbohydrates 96 % 46 g

189 kcal

GI: 0 / 50 / 50

Step-by-step cooking

Cooking time: 40 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:

Rosehip berries need to be thoroughly washed and cleaned of villi. Then I cut the rosehip in half and throw in all the seeds – they are not needed at all in the rosehip compote. And then I wash the berries again under running water. I usually use a sieve for washing – I just fold the peeled berries and put them under the tap for a couple of minutes.

Now you can safely make sugar syrup. To do this, I boil a liter of water and thoroughly dissolve 600 grams of sugar. As soon as the syrup boils again, I pour in all the rosehip berries and cook for a few minutes.

After that, the berries need to be filtered and put into jars. This should be done quickly, so that the syrup does not cool down. I pour more hot syrup into cans with rosehip and sterilize for 15 minutes.

After 15 minutes, the jars can be rolled up with lids and put aside. When the cans cool down, I take them out to the balcony, where the rosehip compote is waiting for winter. Honestly, it's a great drink for the winter. And there are plenty of vitamins.