For the appearance and distribution of black chokeberry in the gardens and forest belts of central Russia, we can thank the famous Soviet breeder I. S. Michurin. Through his efforts, the wild North American shrub turned into a fruit tree, which in autumn is sprinkled with clusters of black, tart, sweet berries. Unlike other fruit trees, the harvest of chokeberry often remains unharvested, and meanwhile, it is possible to prepare a healthy and tasty compote from it, including for the winter.
Useful properties of chokeberry
The berries of black chokeberry, which ripen in September-October, contain vitamins: P, E, C, carotene and B vitamins, as well as trace elements: iodine, iron, fluorine, copper, molybdenum, manganese, boron. They also contain sorbitol, amygdalin glycoside, many pectin and tannins.
Due to its medicinal properties, chokeberry and its products help to reduce pressure in the initial stage of hypertension, have a preventive effect and prevent atherosclerosis, lower blood cholesterol levels, and strengthen the walls of blood vessels.
Chokeberry berries, fresh and dry, as well as in the form of drinks, including compotes, strengthen the nervous system, have a calming and relaxing effect, their use increases blood clotting, promotes the outflow of bile and enhances the action of enzymes of gastric juice.
In addition, these fruits help with diseases and dysfunctions of the thyroid gland, thanks to the iodine contained in them, they also strengthen the immune system and remove radioactive substances from the body. Having learned about so many useful properties of these wonderful berries, you probably want to make a delicious compote out of them.
A little fresh mint can be added to compotes and fruit drinks from chokeberry to enhance their refreshing properties.
Chokeberry compote
If you want to cook with apples, as the berries have a tart flavor and adding apples will help soften it. For 1 kg of berries you will need:
- 4 liters of water;
- 2 large apples;
- ½ lemon;
- 700 g of granulated sugar.
Aronia berries have antiseptic properties and can be stored fresh in winter at freezing temperatures.
Rinse the collected berries in running water, wash the apples, cut into slices, cutting out the core. Boil water in a large saucepan, add berries, apples and unpeeled lemon cut into small pieces, add sugar. When the water comes to a boil, reduce the heat, simmer for another 10 minutes over low heat, and then remove the pot from the stove. Let the compote cool and steep, then you can drink it.
In the event that you want to preserve compote for the winter, put the washed berries and chopped apples in the same amount in a three-liter washed and sterilized jar. Pour boiling water into a jar, let stand for 10 minutes, then drain the water and boil it again, add a glass of sugar and citric acid at the tip of a knife. Pour the boiled water into a jar and immediately roll it up with a canning lid. Turn the jar over and place it on the lid to make sure it is sealed. Leave to cool and then store in a cool, dark place.
