How to cook Cornel compote
Cornel compote terribly fond of my youngest son. And who knows what more: original, rich taste, wonderful aroma and deep, almost black color. But it does not matter, because the most likely - for everything at once. So today we will prepare Cornel compote in the winter, and you'll see how easy it is.
But first put to boil water. Quite a lot, as per three-liter jar need about two and a half liters. Therefore - consider yourself.
Until the water begins to boil, let us study berries. Dogwood, unlike many others, is very trouble-free culture. So how much softer and frankly quite rotten berries across units. But green tails and even small leaves, which give the bitterness, all you need to choose.
Dogwood fall asleep in banks, at the rate of a pound to three liters,
and fill with boiling water. Then banks must cool completely, so eight hours just "forget" about them. So if you have no air conditioning in the kitchen, it is best to do it late at night, and they will cool down overnight.
In addition to water and berries, for this we need a cornel compote sugar. How much - depends on the number of rolls cans. And so - consider themselves at the rate of 150 grams per jar, three liters of volume.
Now merge unsweetened Cornel compote boil again, and themselves (so you do not forget), fill with sugar.
Pots boil very quickly. Fill their contents back into the banks and rolls them.
Allowed to cool upside down. So you can always check the quality of the covers, as well as how well you rolled them.
Now Cornel compote should stand at least a month (preferably two or more), but it should be kept in a place where direct sunlight is not "steal" the rich color cornel compote.
That's all, enjoy your appetite.