How to cook sea buckthorn compote?

Sea buckthorn trees have always been valued at dachas and in villages - sea buckthorn, along with raspberries and hawthorns, is considered a healing berry, and making preparations from it is at least to alleviate winter "sores", and ideally to prevent them. Sea buckthorn bears fruit in September-October, the berries can hang on the branches until winter, and only become sweeter from frost. The easiest and most delicious way to take care of sea buckthorn vitamins is to make a refreshing sea buckthorn compote. The berries themselves can be quite sour, so it's great to combine them with other fruits of sweet varieties - apples, currants, etc. The principle is simple: cover the berries with water and cook for 15 minutes. Homemade preparations need sugar: for every liter of compote you need at least 3 tablespoons of sugar. The jars must be sterilized, or the workpiece can be sterilized. Please note that when cooking, sea buckthorn will most likely boil down and give a sediment - this is normal, just strain the drink through a sieve before using it.