Mulberry compote (mulberry)

Mulberry compote is a delicious refreshing drink with a rich color. It is prepared quickly and easily. Compote can be eaten freshly or prepared for the winter. Thanks to the anti-inflammatory and restorative action that mulberry has, the drink is an excellent prevention of colds.

Is it possible to cook mulberry compote

Mulberry berries can be red, dark philoteine ​​or white. Dark mulberry has a pronounced aroma. White varieties are sweet.

Jam and compotes are made from mulberry trees. The berries are used as a filling for baked goods. It is better to prepare the drink from dark varieties of mulberry, so it will have a rich color and bright taste. The most delicious compote is obtained from freshly picked berries. The mulberry is delicate, so it is washed by putting it in a colander or sieve.

The compote is rolled up with or without sterilization.

The benefits of the drink

Mulberries are rich in iron, magnesium, potassium and vitamins A, B, C. It is a natural way to enhance the body's defenses. Regular consumption of fresh mulberry, as well as drinks from it, increases resistance to many diseases.

The benefits of mulberry are expressed in the following positive properties:

  1. An excellent anti-inflammatory agent. Berry juice is used as a prophylaxis and for the treatment of respiratory diseases.
  2. It has mild laxative and diuretic effects, so mulberry is recommended to be introduced into the diet for people suffering from gastrointestinal tract and kidney pathologies.
  3. It has a beneficial effect on the central nervous system. Regular consumption of berries will allow you to cope with nervous disorders, stress and depressive conditions.
  4. Natural remedy for sleep disorders.

Mulberry compote recipes for the winter

Recipes for mulberry compotes with photos for every taste are presented below.

The classic recipe for black mulberry compote for the winter


  • 400 g caster sugar;
  • 1 l of 500 ml of filtered water;
  • 1 kg mulberry.


  1. The mulberry tree is being sorted out. Damaged and crumpled fruits are removed, the rest are placed in a colander and washed, immersed in clean water.
  2. Liter cans are thoroughly washed with soda solution. Rinse and sterilize in any convenient way. The lids are washed and boiled for three minutes.
  3. The berries are laid out in banks. Syrup is made from water and sugar, mulberries are poured over them. Cover with lids.
  4. The containers are placed in a wide saucepan with hot water and sterilized at a temperature of 90 ° C for about 20 minutes. They are removed and immediately rolled up with a special key. Turn over, cover with a warm blanket and leave to cool completely.

Mulberry compote for the winter without sterilization

Recipe 1


  • 400 g white sugar;
  • 1 liter of 700 ml of purified water;
  • 1 kg of dark mulberry.


  1. Sort the mulberry tree, leaving only whole berries without signs of damage and rot. Place in a colander and rinse under cold running water. Leave to allow excess liquid to glass. Tear off the ponytails.
  2. Prepare jars with lids, be sure to sterilize them.
  3. Pour water into a saucepan, add sugar and cook the syrup, stirring constantly, until the grains dissolve.
  4. Put the berries in boiling syrup and cook for a quarter of an hour over low heat. Pour the compote hot into the jars, filling them to the top. Seal immediately. Leave to cool completely, turning over and wrapped in a warm blanket.

Recipe 2


  • 2 liters of 500 ml of purified water;
  • 400 g caster sugar;
  • 900 g mulberry berries.


  1. The mulberry is sorted out. Berries with signs of rot and insect damage are removed. Wash by gently submerging in water. Ponytails are cut off.
  2. Banks with a volume of 3 liters are washed with soda solution and processed over steam.
  3. Place the berries in a container. Syrup is boiled from granulated sugar and water and mulberry is poured into it. Cover with lids and leave to warm for 20 minutes. The liquid is poured into the pot using the perforated lid. Put it on fire and boil for 3 minutes.
  4. The berries are again poured with boiling syrup, filling the container to the very neck. Sealed hermetically with a seaming key and cooled by turning it upside down and wrapped in a blanket.

Mulberry and currant compote


  • 150 g of fine crystalline sugar;
  • 1/3 kg of large mulberry;
  • 150 g red currants;
  • 3 g citric acid;
  • 1.5 liters of filtered water.


  1. Sort the mulberry and currant berries, put in a colander and rinse under running water. When all the liquid has drained, put the mulberries in sterilized jars, filling them half the volume.
  2. Boil water in a kettle. Pour the contents of the containers with it, cover with lids and leave to infuse for 15 minutes.
  3. Using a lid with holes, drain the water into a saucepan, combine with citric acid and sugar and bring to a boil. Pour hot liquid into jars of berries and quickly roll up. Leave until completely cooled, wrapped warmly.

Cherry and mulberry compote


  • 600 g of light mulberry;
  • 4 tbsp. fine sugar;
  • 400 g of ripe cherries.


  1. Sort out the berries, selecting only large ones, not damaged by rot and not crumpled. Rinse under running water. Tear off the stalks from cherries and mulberries.
  2. Wash two three-liter jars and sterilize over steam. Boil the tin lids for 3 minutes and lay the inner side up on a clean towel.
  3. Arrange the berries evenly in prepared glass containers. Boil water in a kettle and pour the contents of the cans into it, filling them under the neck. Cover and leave for 10 minutes.
  4. Carefully, without touching the inside, remove the lids from the cans. Put on nylon with holes and drain the liquid into a saucepan. Put it on an intense fire. Pour sugar into the boiling berry broth and cook from the moment of boiling for 3 minutes, stirring constantly so that all sugar crystals dissolve.
  5. Pour boiling syrup into jars so that it reaches the neck. Cover with lids and roll up tightly with a special key. Turn the cans over and wrap them warmly. Leave in this position until cooled.

Mulberry compote for the winter with strawberries


  • 1 l of 200 ml of filtered water;
  • 300 g mulberry;
  • 300 g caster sugar;
  • 300 g strawberries.


  1. Sort out the strawberries and mulberries. Crumpled, overripe and damaged by pests will be removed. Rinse gently by immersing the berries in cold water. Wait until all the liquid is drained. Tear off the sepals.
  2. Wash liter cans with soda solution. Rinse with hot water. Sterilize with caps.
  3. Fill the prepared containers halfway with strawberries and mulberries.
  4. Prepare syrup from sugar and water. Pour the name of the berry into the jars. Cover with lids. Place the containers in a wide saucepan with a towel on the bottom. Pour in hot water so that its level reaches the hangers of the cans. Sterilize at low boil for 20 minutes. Roll up the lids hermetically. Turn over and warm with a blanket. Leave for a day.

Citrus mulberry compote for the winter


  • 5 liters of purified water;
  • 1 large orange;
  • 800 g granulated sugar;
  • 1 kg of dark mulberry;
  • 10 g citric acid.


  1. Boiling water is poured into a bowl and an orange is dipped into it. After 3 minutes, take it out and wipe it thoroughly.
  2. The sorted mulberries are washed, the tails are removed.
  3. The orange is cut into washers at least 7 mm wide.
  4. Mugs of oranges and half a kilogram of mulberries are placed in sterilized dry jars. Containers up to the throat are poured with boiling water, covered with lids and kept for 10 minutes.
  5. The infusion is carefully poured into a saucepan. Banks are covered with lids. Pour sugar into the liquid and add citric acid. Boil for 2 minutes, pour into jars and roll up hermetically. Leave to cool completely under the blanket.

Dried mulberry compote


  • 300 g caster sugar;
  • ½ kg of dried mulberry berries.


  1. Boil three liters of purified water in a saucepan.
  2. Pour granulated sugar into the liquid and add dried mulberries.
  3. Cook for about half an hour over moderate heat. Strain the cooled drink and serve. Compote according to this recipe can be cooked in a multicooker.

Recipe for mulberry compote for the winter with apples


  • 700 g caster sugar;
  • 200 g sea buckthorn;
  • 200 g apples;
  • 300 g mulberry.


  1. The sea buckthorn is sorted out, separated from the branch, and washed under running water.
  2. Sort the mulberries, place in a colander, rinse and dry.
  3. Put mulberry and sea buckthorn at the bottom of a sterile jar. Pour boiling water over the berries up to the level of the hangers. Cover and stand for half an hour.
  4. Drain the infusion into a saucepan, cover the jar with a lid. Boil the liquid, add sugar in a thin stream, stirring constantly. Bring to a boil, twist the fire.
  5. Wash the apples. Peel, cut into wedges and core. Add to jar. Pour boiling syrup over everything and roll up the lids. Cool under a warm blanket.

Terms and conditions of storage

The compote is stored in a cool, dark room. A pantry or basement is ideal for this. Subject to all the rules of preparation, the workpiece is suitable for use for two years.


Mulberry compote is a natural and tasty way to keep the body in good shape in winter. You can experiment by combining mulberry trees with other berries and fruits.

Watch the video: Pruning Mulberry Trees for Height Control and Max Fruit Production! (January 2022).

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