Black Chokeberry and Apple Compote for Winter
A vitamin-rich compote with an amazing aroma and a ruby color. This compote will delight you with its flavor and retain its goodness throughout the winter. The drink infuses gradually, acquiring its famous deep dark burgundy color. By the way, the apples and black chokeberries from the compote can also be eaten.
Updated : 19 March, 2026
Easy
About 1 hour.
Ingredients
For 700 ml jar
2
Apple
100 grams
Black rowan
4 tablespoon
Sugar
0.5 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make black chokeberry and apple compote for winter? For the compote you will need: black chokeberry, apples, water, and granulated sugar.
Step 2
Wash the jars for the compote in advance with baking soda and sterilize them in any way convenient for you. Since my jar has a metal swing-top closure, it cannot be sterilized in the microwave. That is why I place the wet jar upside down in a cold oven, removing the sealing ring beforehand. I sterilize it for 15 minutes at 120°C (250°F). I simply pour boiling water over the sealing rings for 3 minutes. If you have ordinary metal lids, the source text ends here.
Step 3
Wash the apples under running water and, after cutting them into four parts, remove the seed cores.
Step 4
If you have fresh chokeberries, wash them and sort out the stems. If they are frozen, just sort through them. Place the apples and chokeberries on the bottom of the sterilized jar.
Step 5
Pour boiling water into the jar, for example from a kettle. The boiling water should be poured into the center, onto the apples. In other words, not directly onto the glass, so that it does not crack. Cover the jar with a lid and leave it for 5 minutes so that the apples warm through inside.
Step 6
After this time, carefully pour the water from the jar into a saucepan, using pot holders so you do not burn yourself.
Step 7
Add the sugar to the saucepan and, over low heat, bring the syrup to a boil, stirring constantly, until the sugar crystals dissolve completely.
Step 8
Using a ladle, pour the syrup back into the jars. Do not forget to scald the ladle with boiling water beforehand. Microorganisms may also live on it, and they can prevent the compote from keeping all winter. Try to fill the jar as close to the neck as possible. If you are a little short on syrup, simply top up the jar with boiling water.
Step 9
Seal the jars with lids and wrap them in a thick towel. If you have screw-top jars, it is better to turn the already sealed jar of compote upside down and wrap it that way. The jars must cool completely, after which they can be put away for storage.
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