16 recipes sea buckthorn compote


Sea buckthorn compote is a tasty and healthy drink, as well as one of the options for canning berries, the purpose of which is to preserve them for a long time. The product can be well stored in the cellar or in room conditions, after processing it almost does not lose vitamins and remains as amazingly tasty and fragrant as in its original fresh form. There are many recipes by which you can make sea buckthorn compote - from the classic, when the drink is made from the berries of this plant alone, as well as with the addition of other ingredients: various fruits, berries and even vegetables.

Useful properties of sea buckthorn compote

The use of sea buckthorn compote is that it contains many vitamins, especially ascorbic acid, which contains more of these berries than citrus fruits. Vitamin C is a well-known antioxidant that contributes to the preservation of the youth of the body and enhances immunity, as well as tocopherol and carotene. The sea buckthorn also contains vitamins of group B, phospholipids, which normalize the metabolism of fats, and this allows those who use it to keep their weight normal. In addition to vitamins, there are important minerals in it:

  • iron;
  • magnesium;
  • calcium;
  • manganese;
  • sodium.

Sea buckthorn is used for nervous disorders, skin diseases, vitamin deficiencies, metabolic disorders, cardiovascular diseases. It is valued in traditional medicine as a good tool that helps to restore the strength lost after diseases. Sea buckthorn will be useful for pregnant women as a source of important folic acid during this time period.

Interestingly, in addition to fresh berries, use and frozen, which are harvested in the season and stored in the refrigerator. They are no less useful and always available, even in the winter cold.

How to keep a maximum of vitamins during heat treatment of sea buckthorn

To cook sea buckthorn compote the most useful, in its preparation must take into account some of the technological features. Berries for him are selected only fully ripe, dense, but not overripe. They are sorted, thrown out all unsuitable, that is, too small, dryish, spoiled, rotten. Remaining wash under running water and leave to the glass water.

In order to maximize the use of sea buckthorn compote, it is permissible to cook it only in enameled or stainless steel cookware, aluminum can not be used (vitamins in it will be destroyed). You can cook the product for future use, with or without sterilization - it depends on the specific recipe. Sea-buckthorn berries are dense and do not crack under the influence of boiling water, therefore, to add richness to the compote in the preparation process, it is necessary to cut sepals. The finished drink can be kept in the refrigerator or poured into cans and put them in a dark, cool and always dry place: there they will last longer.

The benefits and harms of sea buckthorn compote for children

Compote of fresh and frozen sea buckthorn for children is a source of vitamins for a growing body, as well as a good prophylactic to help fight colds, and just a tasty treat, which children will not refuse.

The berries of this plant are allowed to give to children over 3 years old, in babies up to this age they can cause allergies. Therefore, to teach children to them you need to gradually - give 1 pc. per day and monitor the body's response.

Attention! Do not use sea buckthorn children with high acidity of gastric juice, diseases of the gall bladder, as well as the liver.

How to cook compote of frozen sea buckthorn

Frozen berries of this plant can be sent to boiling water without prior defrosting. You just need to cook syrup out of water with sugar (per 1 liter of 200-300 g) and add sea buckthorn there. Bring to a boil again, boil for 5 minutes. and remove from heat. Let cool and pour into cups. You can cook compote of frozen sea buckthorn at any time of the year, even in winter, the main thing is that it is available. In the recipe of frozen sea buckthorn compote, you can add other frozen berries, which will give it a peculiar taste and aroma.

The classic recipe for fresh sea buckthorn compote

Prepare a drink on the classical technology, as well as from other berries or fruits. First you need to sterilize the jars, then fill them with washed sea buckthorn by a third and fill them with boiling water to the top. Cover with tin lids and leave for 15 min. for pasteurization. After that, you need to drain the liquid back into the pan and re-heat it. In 3-liter jars pour 200 g of sugar, pour boiling water and roll up the lids. They can be stored sea buckthorn throughout the winter, if you put the banks in an unlit and cool place.

Recipes sea buckthorn compotes with the addition of berries, fruits, vegetables

Sea buckthorn compote can be cooked not only according to the classic recipe. There are many other options where sweet berries, some vegetables or fruits are used together with the main raw material.

Sea buckthorn and apple compote

This is one of the most proven combinations, as everyone loves apples. But since both have a sour taste, more sugar needs to be added to the prepared compote (300-400 g per 1 l of water). The ratio of sea buckthorn and apples should be 2 to 1. The process of cooking this kind of compote is no different from the classical one. When banks with sea buckthorn cool, they need to be put in the basement or cellar for long-term storage.

The original combination, or sea buckthorn compote and zucchini

This version of the drink involves adding to the sea buckthorn fresh young zucchini, cut into small pieces. Need: 2-3 tbsp. berries, 1 medium zucchini, 1.5-2 tbsp. sugar for every 3-liter jar. The cooking process is as follows:

  1. Peel zucchini, cut lengthwise and cut into half rings about 2 cm thick.
  2. Put as many zucchini and berries in jars so that they fill them to 1/3, top with boiling water, leave for 15-20 minutes.
  3. Then drain and boil it again, pour over vegetables and berries and roll the cans with tin lids.

Sea buckthorn and lingonberry compote

To prepare a vitamin drink for this recipe, you will need 2 cups of sea buckthorn, 1 glass of lingonberries and 1 cup of sugar per 3-liter jar. Berries need to be washed and poured into sterilized containers, filling them in the third part. Pour boiling water under the neck, cover with lids and leave to cool for 15-20 minutes. Drain the liquid, boil it again, pour into jars and close the lids.

Vitamin boom, or pumpkin with sea buckthorn compote

This is a recipe for sea buckthorn compote for children, which has a unique bright aroma and taste, and thanks to the pumpkin it can be called a real vitamin bomb. For cooking this kind of compote you will need ingredients in equal proportions:

  1. Vegetable must be cleaned from the skin, washed and cut into small cubes.
  2. Pour into jars, filling them by about 1/3, and pour boiling syrup at a concentration of 1 cup per 2 liters of water. After a 15-minute infusion, drain it back into the pan, boil it and pour it back into the jars.
  3. Store the finished product in a cold and unlit place.

Cranberry and sea buckthorn compote

A great way to replenish vitamins in the body is to make sea buckthorn-cranberry compote. It will need a lot of sugar, since both berries are quite sour. So, you need to take:

  • sea ​​buckthorn and pumpkin in a ratio of 2 to 1;
  • 1.5 cups of sugar in a 3 l jar;
  • as much water as needed

Berry raw materials to sort and wash, spread out in containers, filling them no more than a third, and pour boiling sugar syrup on top. After it has cooled down a little, drain it into a saucepan, boil it and pour the berries over it again.

Three in one, or sea buckthorn compote, apples and pumpkins

Very useful will be a drink made from sea buckthorn and 2 more ingredients: pumpkins and any sort of apples. All components need to be prepared: wash, cut the fruit into slices, peel the vegetables and skin, cut into small slices. Pour into 3-liter jars in layers, pour boiling water with sugar (about 1.5 cups per bottle). Infuse for 10 minutes, boil the syrup and pour the raw material again. Such a pleasant yellow color and sweet taste of sea buckthorn compote should appeal to children.

Sea buckthorn compote with black chokeberry

At the 3-liter bottle you need to take

  • 300 g sea buckthorn;
  • 200 g rowan;
  • 200 g of sugar;
  • water will go a little more than 2 liters.

Before canning berries need to prepare: sort, remove the spoiled, the remaining wash and spread on previously sterilized and dried jars. Pour boiling syrup into them, leave for pasteurization for 15 minutes. After that, carefully pour the liquid into the pan, boil again and pour it into the cylinders. Cylinders corked with tin lids should be turned upside down, wrapped in something warm. The next day, when they are cold, move them to the cellar or basement for other storage items.

Cooking sea buckthorn compote with black currant

This is a simple recipe for sea buckthorn compote and one of the most popular garden berries - black currant. The ratio of products should be:

  • 2 to 1 (sea buckthorn / currant);
  • 300 g of granulated sugar (per 3-liter bottle).

Before diving into the jars, all the berries must be sorted, selected spoiled, remove the stalks from the others, wash them and dry a little. Arrange the berries in banks, pour boiling syrup into them and leave for pasteurization for 15-20 minutes. After boiling again, pour a second time, and then roll up the lids. Store as usual.

Recipe for sea buckthorn and cherry compote without sterilization

This recipe sea buckthorn compote implies such a combination. It will need berries in a ratio of about 2 to 1, that is, 2 parts of sea buckthorn to 1 part of cherries. Sugar - 300 g per 3-liter bottle. In the sequence of cooking this compote there is no difference with the previous recipes: wash berries, put in jars, pour syrup. After 15 minutes have passed, pour it into the same saucepan, boil again and pour the cans over the necks. Wrap in something warm and leave to cool.

How to cook sea buckthorn and barberry compote

To make a drink according to this recipe, you will need to weigh 0.2 kg of barberry and 300 g sugar for 1 kg of sea buckthorn. All berries should be picked, removed from the mass, and all the spoiled fruits should be washed and scattered in thin layers. Filled with berries volume should be 1/3 of their part. The sequence of execution:

  1. Sterilize the lids and jars, fill them with berries and pour the syrup over the top.
  2. After a 20-minute pasteurization, drain the liquid, boil again and pour the sea buckthorn cherries.
  3. Cover with lids and cool.

Sea buckthorn and peach compote

In this case, the ratio of ingredients will be as follows: for 1 kg of sea buckthorn 0.5 kg of peaches and 1 kg of granulated sugar. How to cook:

  1. Need peeled peaches cut into 2 parts, remove the seeds and cut into small slices.
  2. Sea buckthorn berries to sort and wash.
  3. Both those and others to shift in the sterilized banks and to fill in from above with the hot syrup prepared at the rate of 300 g on 1 l.
  4. Leave for 20 minutes and then pour the berries again.
  5. Banks put cool, after transfer to the cellar.

Sea buckthorn compote with lingonberries and raspberries

You can make sea buckthorn compote with the addition of sweet raspberries and sweet and sour lingonberries. In this case, for 1 kg of the main ingredient, you will need to take 0.5 two others and 1 kg of sugar. Distribute it all to the banks, falling asleep by no more than one-third. Pour hot syrup, put infused for 15-20 minutes. After that, pour the liquid back into the pan, boil, pour berries a second time and roll the jars with lids.

Sea buckthorn compote with grapes

For sea buckthorn and grape compote, take the ingredients at the rate of 1 kg of grapes, 0.75 kg of sea buckthorn berries and 0.75 kg of sugar. They are washed, given to drain water and distributed to all banks. The containers are filled with hot syrup and left for 20 minutes. Then compote is poured into a saucepan, again boiled and poured his cans, this time finally. Lidded and wrapped for 1 day.

How to cook sea buckthorn compote in a slow cooker

You can cook sea buckthorn compote not only on a gas or electric stove, but also in a slow cooker. This is convenient, because there is no need to do everything manually, it is enough to pour all the components of compote into the bowl of the device, press the buttons and that's it. Approximate recipe:

  1. 400 g sea buckthorn and 100 g sugar to 3 liters of water.
  2. All this needs to be put in a slow cooker, choose the mode "Cooking" or similar and prepare a drink for 15 minutes.

The second compote recipe in the crock-pot: sea buckthorn in combination with apples:

  1. You need to take 3 or 4 ripe fruits, peel the skins and cut them into thin slices.
  2. Put them in a bowl and pour 1.5 cups of sea buckthorn berries and 0.2 kg of sugar on top of them and add water.
  3. Cook for 15 minutes.

And another recipe for compote from this wonderful berry:

  1. 200 g of sea buckthorn, 200 g of raspberries and 0.25 kg of sugar put in a slow cooker, pour water.
  2. Turn on the device and after 15 minutes. get the finished product.

Terms and conditions of storage of sea buckthorn blanks

Sea buckthorn compote will be useful only if it is properly stored. You can leave the banks in the room, but this is not entirely correct. The best conditions for the storage of any preservation - the temperature is not higher than 10 ˚C and the lack of lighting, so it is desirable to transfer the cooled compote to the cellar or basement. The shelf life of the sea buckthorn product is at least 1 year, but not more than 2-3. It is not recommended to store it longer - it is better to prepare a new one.


Sea buckthorn compote is a wonderful drink in its taste and beneficial properties that can be prepared at home. For him fit both fresh and frozen berries in the refrigerator, as well as other ingredients that can be found in the garden or vegetable garden. The process of preparation and storage of sea buckthorn compote is simple, so any hostess can handle it.