Winter compote of cherries and sea buckthorn
12 servings
20 minutes
Winter compote of cherry and sea buckthorn is a true embodiment of comfort and warmth in Russian cuisine. Its rich flavor of juicy cherries intertwines with the tartness of sea buckthorn, while light spicy notes of star anise add mystery to the drink. In Russia, compotes are traditionally prepared for winter to enjoy the aromas of summer even in cold months. This drink not only warms but also fills the body with vitamins, especially due to sea buckthorn's richness in antioxidants. Lemon adds a fresh tartness that balances the sweetness of the syrup. Compote can be served hot on frosty days or chilled for a refreshing effect. It is used not only as an independent drink but also as a base for warming cocktails or an addition to desserts. Fragrant, bright, and rich – this compote becomes a true winter delicacy.
1
We place the berries next to us while preparing the syrup. For this, we take 1 liter of water, which can be hot, from the kettle. We pour it into a large pot, turn on high heat, and add star anise and lemon to the pot, throwing in all the sugar (the amount of sugar can be increased or decreased depending on your love for sweetness). We dissolve all the sugar and let the syrup boil.
- Water: 4 l
- Anise (star anise): 2 pieces
- Lemon: 1 piece
- Sugar: 350 g
2
Next, we add the berries to the boiling syrup and stir. We let the compote boil again, then remove the pot from the heat.
- Sea buckthorn: 200 g
- Cherry: 1000 g
3
After the compote boils, it needs to cool down. To speed up this process, I usually bring it to a reasonable taste with cold water. If you like compote hot, you can use hot water.
- Water: 4 l