Food preparation
1. Put fresh raspberries in a colander, rinse under running water and shake in a colander to drain excess water.
2. Wash the apples and cut into large cubes or thin slices. The core of the apples must be cut.

Preparing a drink
1. Pour apples and raspberries into a saucepan, add two liters of water there.
2. Add a glass of sugar to a saucepan and heat until the contents boil. Fire is medium.
3. Boil the apple and raspberry drink for 3 minutes, close the pan with a lid, but leave a small gap. The fire is small.
4. After stopping heating the compote, insist for 20 minutes under a tightly closed lid.

Harvesting apple and raspberry compote for the winter
1. Put the apples and raspberries in a three liter jar.
2. Boil 2 liters of water with a glass of sugar dissolved in it in a saucepan.
3. Pour syrup into the jar. Cover with a lid.
4. Sterilize a jar of compote for 7 minutes by placing it in a pot of boiling water. The fire is small.
Roll up a can with a drink with a lid designed for the type of can used - twist or regular, under a seaming machine.
Remove compote for storage.

Be sure to prepare raspberry compote for the winter! We offer you simple recipes for making raspberry compotes. Surely you will find exactly the one that will become your favorite. All recipes are extremely simple and not time consuming.

How to cook frozen raspberry compote

To make a tasty and healthy frozen raspberry compote, you must meet several conditions:

1) Do not defrost or wash the berries.

2) Cook the compote only over low heat

3) Cook a delicious raspberry compote under the lid.

Well, that's all. Now you can move on to the ingredients.

Ingredients:

• 1.5 cups sugar
• 3 liters of water
• 500 grams of frozen raspberries.

How to cook frozen raspberry compote:

Boil water and add sugar. Stir to dissolve the sugar. Place raspberries in boiling water and immediately reduce heat to low. Cover and cook for 10 minutes. If you cook frozen raspberry compote over high heat, foam will form, and all the berries will fall apart. When the compote is ready, leave the saucepan under the lid and wait 15 minutes for the frozen raspberry compote to brew properly. you can drink it hot for a cold or cold if you want to quench your thirst.

In the frozen raspberry compote, the recipe for which you read, you can add finely chopped fresh apples without the skin and a pinch of ground cinnamon.

Now you know how to cook frozen raspberry compote. You can safely harvest the berries so that there is enough for the whole winter. You can also make gooseberry compote using frozen berries.

Raspberry and apple compote

This apple-raspberry compote perfectly complements red dry wine. Naturally, this drink is not for children. If you drive a car, 100 ml of 18-rpm wine per 3 liters of fluid is not that much. You can not be afraid of the traffic police inspector if you didn’t drink 20 liters of apple and raspberry compote.

Ingredients:

• 200 grams of fresh raspberries
• 200 grams of apples, peeled and seeds
• 2.5 liters of water
• Half lemon
• 100 ml dry red wine
• A glass of sugar.

Apple-raspberry compote - recipe:

Cut the peeled apples into small pieces. Pour in a glass of water and simmer covered over low heat for 10 minutes. The apples need to be soft.

Sprinkle raspberries with sugar and put on low heat to let the juice flow. Combine softened apples and raspberries, add zest from half a lemon and lemon juice, stir. Cover with remaining water and bring to a boil. Turn off immediately and pour in the wine.

You can chop the berries in mashed potatoes and serve the compote with them, or you can strain. You can drink raspberry compote both cold and hot. We recommend that you find out which will perfectly complement the raspberry compote.

Raspberry compote for the winter

The simplest recipe for raspberry compote. This raspberry compote for the winter.

Ingredients:

For a 3 liter jar:

• 1.5 cups raspberries
• A glass of sugar
• 2.7 liters of water.

Making raspberry compote is simple:

Sort out the raspberries and rinse them with cool water. It is important that the berries are not spoiled. Place a 4 liter jar in a saucepan with the neck down, boil water in a saucepan and simmer the jar for 10 minutes. Boil the iron lid along with the jar.

Boil 2.7 liters of water, add sugar and cook the syrup until the sugar is completely dissolved.

Pour the berries into a hot jar and cover with sugar syrup. Roll up immediately, turn over and leave at room temperature to cool completely. Then you can take the raspberry compote to the pantry for the winter, where it will be stored throughout the year. Raspberry compote for the winter is useful in the cold season, when colds are frequent. It will need to be warmed up in the microwave and drunk warm or hot.

Raspberry and currant compote recipe

If we cook raspberry and currant compote, we get a richer color and excellent aroma.

Ingredients:

• 3 liters of water
• 150 grams of sugar
• 300 grams of raspberries
• 250 grams of black currant.

Raspberry compote recipe:

Blackcurrant and raspberry compote can be prepared for the winter, or drunk within 2 days. Only store raspberry currant compote will need to be in the refrigerator.

Sort out and rinse the berries. Boil water and dip the berries in boiling water. Stir, add sugar and reduce heat to low. Cook, covered, for 15 minutes. If foam suddenly forms, it must be removed immediately. The raspberry-currant compote will be ready after being infused for 15 minutes under the lid.

If the raspberry currant compote is used for harvesting for the winter, you need to immediately pour the finished compote into a jar and roll up the lid. You will insist in the bank within 24 hours. Then you can take it to the pantry. You can use red instead of black currant, but then you will need to add 50 grams more sugar. That is, for a 3-liter jar of raspberry-red currant compote, you will need 200 grams of sugar.

Black raspberry compote

An excellent recipe for a delicious black raspberry compote. It is easy to prepare, it is perfectly stored and does not require much effort to prepare, as well as.

Ingredients:

• 300 grams of black raspberries
• 300 grams of blueberries
• 15 grams of fresh mint
• 100 grams of honey
• 2.5 liters of water.

Black raspberry compote recipe:

Rinse the berries and place in a heavy-bottomed saucepan. Pour cold water over high heat, bring to a boil. Immediately reduce the gas to a minimum, put the washed mint, honey and cook for another 3-5 minutes, no more.

Pour the hot compote into sterilized jars and immediately roll up the tin lids. If you do not want berries in the jars, you can strain the black raspberry compote through a sieve or cheesecloth, and only then pour into jars.

Sugar free recipe

Ingredients:

• Raspberries
• Berry juice.

Sugar-free raspberry jam - recipe:

As you can see, the amount of ingredients is not specified. Place the raspberries in sterilized jars so that the jars are filled to the shoulders. You can pour the berries with raspberry juice or red currant juice.

Place jars of raspberries in a large saucepan and pour cold water until it reaches the hangers of the jars. Bring water to a boil and sterilize the raspberry compote. For a half-liter can, the time will be 8 minutes, for a liter - 14 minutes. Roll up immediately with sterilized tin lids and place under the covers. Take it to the pantry only when it has cooled completely. It is not recommended to roll raspberries without sugar into large jars.

To make the raspberry compote sweet, when you serve it to the table, add a small amount of purified water.

Raspberry compote turns out to be aromatic, tasty and rich. Various berries and fruits added to the composition will help make the drink more useful. The average calorie content is 50 kcal per 100 g.

Simple and delicious raspberry compote for the winter

If you prepare many cans of compote for the winter from raspberries alone, then the monotony of even such a tasty drink will get bored. To diversify the assortment of blanks, you can use mint. This healthy herb will add spice and freshness to the wonderful raspberry compote.

Time for preparing: 15 minutes

Quantity: 1 serving

Ingredients

• Raspberry: 0.5 kg
• Granulated sugar: 1 tbsp.
• Lemon acid:1 tsp without slide
• Mint: 1-2 sprigs

Cooking instructions

We close the jar with a seaming key. Gently turn it on its side to make sure that the seaming is tight. We put upside down, wrapped in something warm, leave to cool for 12 hours. Compote can be stored in an apartment, but always in a dark place and preferably cool.

Raspberry and apple compote

The drink is sweet and aromatic. The longer it is stored in the closet, the richer the taste becomes.

Natural additives such as cloves, vanilla or cinnamon will help make the compote more aromatic and spicy. Spices are added to the finished syrup before pouring the contents of the jars.

Ingredients:

• sugar - 450 g;
• apple - 900 g;
• water - 3 l;
• raspberries - 600 g.

Preparation:

1. Chop the apples. Sort out the berries. Leave only strong ones.
2. To boil water. Add sugar. Boil for 3 minutes.
3. Throw in apple slices and berries. Boil. Boil for 2 minutes. Insist an hour.
4. Drain the liquid, warm up. Pour into prepared containers. Roll up.
5. Flip the banks. Cover with a blanket. Leave to cool completely.

With added cherries

The perfect tandem is cherry and raspberry. The popular berry combination provides light spicy notes and a rich taste.

Cherries should be used in moderation. Otherwise, the rich cherry aroma will overpower the delicate raspberry one.

Ingredients:

• water - 7.5 l;
• cherries - 600 g;
• sugar - 2250 g;
• raspberries - 1200 g.

Preparation:

1. Go through the raspberries. Throw away spoiled specimens, otherwise they will spoil the taste of the compote. Rinse the berries. Spread out on a paper towel and dry.
2. Remove pits from cherries.
3. Sterilize containers. Pour cherries on the bottom, then raspberries.
4. Boil the water. Pour into filled jars. Set aside for 4 minutes.
5. Pour the liquid into a saucepan. Add sugar. Boil for 7 minutes.
6. Pour cherry and raspberry with the prepared syrup.
7. Roll up. Turn the jars over and cover with a warm cloth.

With other berries: currants, gooseberries, strawberries, grapes

Berry platter will not leave anyone indifferent. The drink is concentrated, so after opening it is recommended to dilute it with water.

You will need:

• raspberries - 600 g;
• strawberries - 230 g;
• sugar - 1400 g;
• currants - 230 g;
• water - 4500 ml;
• grapes - 230 g;
• gooseberries - 230 g.

How to cook:

1. Sort out the berries. Rinse. Put on a paper towel and dry.
2. Cut large strawberries into pieces. Cut the grapes and remove the seeds.
3. Fill containers to the middle with berries.
4. Boil the water. Pour into jars. Leave on for 3 minutes.
5. Pour the liquid into a saucepan. Add sugar and boil for 7 minutes. Pour the berries.
6. Roll up. Turn the containers over.
7. Cover with a blanket. It will take 2 days to cool completely.

With pears

Homemade compote turns out to be natural, aromatic and tasty. In winter, it will help to cope with seasonal illnesses.

Components:

• citric acid - 45 g;
• raspberries - 3000 g;
• water - 6 l;
• sugar - 3600 g;
• pear - 2100

How to preserve:

1. Sort out the berries. Do not use damaged or wrinkled ones. Rinse. Put on a cloth and dry.
2. Peel off the pears. Remove the seed capsule. Cut into wedges.
3. To boil water. Add sugar. Cook for 12 minutes.
4. Place pear slices together with raspberries in sterilized containers. Pour in syrup, set aside for 4 hours.
5. Pour the liquid into a saucepan. Boil, add lemon, boil for 10 minutes.
6. Pour back. Roll up, turn over, leave under a blanket for two days.

Simple recommendations will help make the drink more useful:

1. It is better to sterilize containers in an oven. This will save time as you can prepare several cans at once.
2. You can add cranberries, sea buckthorn, citrus fruits, mountain ash or dried fruits to the main recipe.
3. To preserve more vitamins, you should boil the compote less. After boiling, it is enough to boil for 2 minutes, and then leave for half an hour.
4. In winter, the drink can be brewed from frozen berries.
5. If seedless berries are used, then the compote can be stored under the correct conditions for 3 years. With bones, the shelf life is significantly reduced: you need to consume the drink within a year.
6. After opening, the drink is allowed to be stored in the refrigerator for two days.
7. For cooking, use only strong and whole berries. Crumpled specimens will turn into mashed potatoes, and the compote will have to be filtered through cheesecloth.
8. Sugar in any recipe can be replaced with honey or fructose.
9. Do not brew the drink in an aluminum container. Berry acid reacts with the metal, and the resulting compounds pass into the compote, thereby impairing its taste. When cooked in such a dish, healthy fruits lose most of their valuable substances and vitamin C.

The drink must be stored indoors without sunlight. Temperature 8 ° ... 10 °. The ideal place is a closet or cellar.

Here we are buying delicious, ripe raspberries at the market. Well, ripe raspberries are so tender, until you bring them home, those berries below are crushed. The upper ones - whole, beautiful - were eaten, but what to do with raspberry "porridge"? Into the compote! I also had a couple of apples and a few peaches. It is from this fruit and berry company that the most delicious compote turned out, which I cooked for five years, probably!
What is the secret of a delicious compote? Raspberry gives a wonderful summer taste, color and aroma; peaches give the drink a pleasant velvety; well, apples are sour for a balanced taste.

There is also a simple but unexpected compote secret. Don't spare fruit! : D I cooked the compote in a small saucepan, all the fruits and berries could hardly fit in there - I didn't calculate. But it turned out great! With a small amount of water, the compote turned out to be so rich and tasty that I decided to repeat and roll such a compote for the winter, already in larger quantities.

The amount of fruit varies according to the amount of water.

For 5 liters of water, you can take:

0.5 kg of peaches;
0.5 kg of apples;
0.5 kg of raspberries;
0.5-1 glass of sugar, depending on how sweet the compote you want to make and how sour the apples are.
You can also add plums, pears, nectarines - whatever you can find, but little by little. The main ingredients in this compote are raspberries, peaches and apples!

We put the water to heat, in the meantime we wash and peel the fruit. Peel apples from cores, peaches from seeds.
We cut peaches, apples, nectarines into slices.

Add washed raspberries and sugar.

When the water boils in the pan, pour everything there. Oh, the rhyme turned out

After re-boiling, cook the compote over medium heat (so that it boils, but not very much), until all the fruits are well boiled - about 10 minutes ahead of time, you should not turn it off so that our winter stock does not try to explode because of a half-baked apple; but you don't need to digest to preserve more vitamins, taste and color.

We reduce the light to a small one and pour the finished compote with a scoop into pre-prepared sterile containers. I use glass juice bottles with screw caps. I use a funnel to precisely hit the narrow neck, and I try to keep fruit pieces out of the compote. So it will fit more and certainly will not explode.

Well, we have a delicious compote for the winter! Back to rimfa. I wish you inspiration and successful compositing!