In winter, our body is in dire need of vitamin supplementation. You can fill the deficit of vital elements, just drink a few glasses of compote made from frozen berries.

Modern freezing technologies allow you to preserve most of the nutrients contained in berries in the berries. Cooking compote from frozen berries is not too difficult, and if you use the recipes below, the process will be easy and quick.

Frozen berry compote with sugar syrup

You will need:

• favorite frozen berries - 0.5 kilograms,
• sugar - 2 cups
• water - 2 liters.

Cooking method

• Pour all the sugar into a large saucepan.
• Add water.
• Put on fire and bring to a boil. It is advisable to stir constantly, as this will dissolve the sugar faster.
• Put unfrozen berries in boiling syrup. Stir. Bring to a boil.
• Reduce heat. Cover with a lid. Cook for 10 minutes.
• Cool it down. Strain.

The frozen berry compote prepared according to this recipe will be very useful on the winter table.

Frozen berry compote with lemon

You will need:

• frozen berries (raspberries, cherries, strawberries, currants) - 0.5 kilograms,
• sugar - 1 glass
• water - 2.5 liters,
• lemon or orange - 1 piece.

Cooking method

• Pour water into a saucepan (it is advisable to use enameled dishes to prepare compote). Bring to a boil.
• Add juice freshly squeezed from half a lemon or orange to boiling water.
• Add the amount of sugar shown in the ingredients list. Bring to a boil.
• Put frozen berries in the boiling syrup (they should not be defrosted before cooking the compote, as they will lose a lot of juice).
• After boiling, cook the compote over moderate heat for no more than five minutes.
• Remove from heat, cover and leave for half an hour, infuse.
• Strain the compote before serving. Enjoy your compote!

Frozen berry compote with mint and cinnamon

You will need:

• frozen berries (any) - 0.5 kilograms,
• dried mint - 150 grams,
• sugar - 1.5 cups
• water - 2.5 liters,
• cinnamon - 1 teaspoon.

Cooking method

• Pour the mint with hot water (but not boiling water) in the amount indicated in the list of ingredients.
• Put the frozen berries in a bowl and leave for 10 minutes.
• Put the slightly thawed berries in the mint infusion.
• Add sugar and cinnamon.
• Put on fire and simmer for 10 minutes over moderate heat.
• Let the compote cool slightly, strain. Then you can enjoy the original taste of frozen berries compote.

Compote recipe with photo

Ingredient List:

• 3 handfuls of frozen strawberries
• 2 handfuls of frozen cherries
• 2 handfuls of frozen red currants
• 4 tablespoons Sahara,
• 2.5 l of water,
• 2 tbsp lemon juice.

Cooking method

1. Pour frozen strawberries into a saucepan. Since it is not necessary to defrost the berries before cooking, this significantly speeds up the process - we took the ingredients out of the freezer and cook a delicious drink. If strawberries with tails - that's okay.

2. Now add the frozen cherries to the saucepan. If the berry is sour, as is often the case, then you may need more sugar.

3. The next step is to put frozen red currants in a saucepan with berries. To save time, the berry was frozen together with the twigs and therefore we are now sending it to the pan in its original form.

4. Add granulated sugar. Since strawberries are almost always very sweet and aromatic, cherries are often sour, but not always, and red currants almost always have a pronounced sourness, the amount of sugar is indicated conditionally, that is, it can fluctuate up or down.

5. Add water to the top of the pot and put on fire. When the water with berries boils, simmer and simmer, covering loosely, for about 20 minutes. Stir the compote several times to make sure that the sugar is completely dissolved. Also add lemon juice or 1/5 tsp 10 minutes before the end of cooking. citric acid.

6. Let the finished compote steep under a tightly closed lid for about 15 minutes. Then cool it by placing the pan in a bowl of cold water or just in a cool place. Before pouring a healthy berry drink into glasses or into a decanter, strain it from twigs and leaves.

According to the recipes suggested above, you can make compote from any berries and fruits. You can decrease or, on the contrary, increase the amount of sugar, add or remove ingredients from the list according to your own taste. However, in the end, it will not be superfluous to share some useful tips that will help make the compote from frozen berries even more aromatic, even tastier, and even healthier.

• Frozen berries before preparing compote should not be thawed otherwise they will lose a lot of juice, and with it a lot of vitamins. If, for some reason, the berries are still thawed, then add the berry juice to the pan a couple of minutes before the end of cooking the compote.
• It is necessary to cook compote from frozen berries over moderate heat, since this will allow you to preserve most of the nutrients in the drink, and the berries will not turn into mashed potatoes.
• Foam will form during cooking, it should be removed, because there is no use in it.
• The compote will turn out to be more aromatic, tastier and brighter if you cook it not from one type of berries, but combine several flavors.
• And of course, the more berries you put in the compote, the richer the taste will be at the finished drink.

Berries are incredibly healthy - they are solid vitamins that are found in a very attractive natural form. And they are useful not only for humans, but also for animals. For example, birds and animals often eat various fruits, this helps them to fill the deficiency of substances necessary for health and prevent many diseases. This happens on an instinctive level - nature itself pushes them to these actions. They especially like juniper, lingonberry, cranberry, although people prefer other berries.

Traditional medicine has been using many berries for medicinal purposes since ancient times. Therefore, knowing the beneficial properties of certain berries, you can always turn to Mother Nature for help in treating an ailment. Moreover, this method of treatment, unlike modern medicines, will not give any complications or side effects. That is why it is so important to eat as many berries as possible in the summer. This will fill your body with vitamins and strength that cannot be obtained from other sources.

Berries will be especially useful for children who are capricious and do not want to eat porridge. But if you decorate the same porridge with berries, it will give an amazing effect. Children will eat porridge with berries with joy, because berries not only improve the taste of food, but also make it more attractive in appearance. Bright juicy berries increase appetite, which is a long-known scientific fact. Bright colors provoke the secretion of saliva and gastric juice.

Berries can be consumed not only in summer but also in winter. They can always be collected and preserved in banks. This will give you a great opportunity to enjoy them in the cold winter, adding, for example, to tea. Now let's look at recipes from the most common berries.

Frozen berry compote

To prepare compote from frozen berries, you will need the following products:

1. Frozen berries (it is better if it is a berry assortment) - 500 g
2. Sugar - 1 tbsp.
3. Orange or lemon peel
4. Drinking water - 2.5 l

Now, in a more detailed form, consider the cooking process itself:

1. Take a pan, preferably enameled or stainless steel, as aluminum can oxidize. Pour clean water into it, pour sugar and bring the water to a boil. Stir the sugar thoroughly to completely dissolve in the boiling water.
2. Now take the frozen berries and, without first defrosting, throw them into the pan. Zest is added along with them.
3. Bring the water to a boil again and boil the berries for about 5 minutes. Then turn off the heat and cover the pan with a lid. After half an hour, the compote will be ready. It can be drained and tasted great.

Cranberry compote

To make cranberry compote you need:

1. Sugar - to taste
2. Vanilla sugar - to taste
3. Lemon zest
4. Tangerine zest
5. Apple - 1 pc.
6. Cranberries

Cooking method:

1. We wash the cranberries, cut the apple and zest.
2. Put the ingredients in a saucepan, fill with water and add sugar.
3. After boiling, add spices, boil a little, then turn off the heat and let it brew under the lid.

Lingonberry compote

Compote Ingredients:

1. Lingonberry - 300 g
2. Water - 3 l
3. Sugar - 1 tbsp.

Cooking method:

1. Pour water into a saucepan and bring to a boil.
2. Add sugar and wait again for the water to boil.
3. Throw in the lingonberries and cook for about 5 minutes.

Blueberry compote

Blueberry compote ingredients:

1. Water - 800 ml
2. Sugar - 400 g
3. Blueberries - 600 g

Compote preparation:

1. Pour water into a saucepan, add sugar and bring to a boil.
2. Add blueberries and cook for about a minute.
3. Turn off the heat, tightly close the pan with a lid and wait until the compote has cooled and infused.

Rowan compote

Components of compote:

1. Rowan - 250 g (it is advisable to pre-hold them in the freezer so that the bitterness goes away)
2. Sugar - 0.5 tbsp.
3. Water - 500 ml.

Cooking rowan compote:

1. Pour water into a saucepan and add sugar. Bring to a boil.
2. Add rowan berries and simmer for about 20 minutes.
3. Next, remove the pan from the stove and leave until the compote cools down.

Viburnum compote

To prepare compote you need:

1. Viburnum - 200 g (it is advisable to pre-hold them in the freezer so that the bitterness goes away)
2. Sugar - 300 g
3. Apples - 400 g
4. Water - 2 l

Cooking method:

1. Rinse the viburnum thoroughly and remove all twigs. You can pour over boiling water.
2. Wash the apples and cut into slices, after cutting out the core.
3. Pour sugar into the water and wait until the water boils.
4. Add apples and viburnum. Cook for 10 minutes.

Sea buckthorn compote

Sea buckthorn compote ingredients:

1. Sea buckthorn - 500 g
2. Water - 1 l
3. Sugar - to taste.

Method for preparing sea buckthorn compote:

1. Bring water with sugar to a boil.
2. Add sea buckthorn and simmer for about 10 minutes.
3. Let it brew until completely cooled.

As you already understood from the above recipes, compotes can be cooked from almost all berries. At the same time, the cooking process will not take you much time, literally 30 minutes will be enough to cook a delicious and incredibly healthy compote that will delight you and your loved ones. It doesn't even matter which berries you choose, almost all of them contain valuable sets of vitamins, although, of course, one berry contains more than one vitamin, and the other another. The ingredients are also very simple. Berry compotes will help to increase the protective level of your immune system, they will fill your body with vitamins and all the elements without which it cannot function normally. In addition, compotes are delicious drinks that can easily quench your thirst both in summer heat and in winter. Another plus of berry compotes is that they can be drunk both chilled and hot, which is especially important in winter. Therefore, hurry to the forest with a basket (or to the nearest supermarket) in order to collect (or buy) as many tasty and healthy berries as possible.

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This vitamin drink is familiar not only to Russians, but also to residents of Eastern Europe - compote perfectly quenches thirst and saturates the body with useful elements. Our article is devoted to the rules for making compote.

Berry compote

In the summer, housewives pamper their households with this healthy drink almost every day, using berries available at a given time for its preparation (the compote “sounds perfect”, only including the range of tastes of different fruits). Women do not forget about the preparations - sterilized compotes retain the taste and aroma of summer berries.

What berries can compote be cooked from?

Compote can be boiled from dry and frozen, as well as from fresh berries... Of the whole variety of types of berry crops, only poisonous representatives of the berry "brotherhood", such as some varieties, etc. are not suitable for these purposes. Otherwise, there are simply no restrictions - they even use it (dark varieties are especially popular).

Methods for preparing compote

Harvesting in the form of compote is done by pasteurization or self-sterilization and only from fresh berries:

• In the first case, they are poured sugar syrup(if the variety of berries is too sweet, then a small amount of citric acid), covered with lids and pasteurized for a certain time in water heated to a temperature of 80-90 ° C (the softer the pulp of the berry, the less time this process takes). The finished product is sealed. The concentration of the syrup can be different; on average, 200-400 g of sugar are added to 1 liter of water.
• Self-sterilization involves the following actions: clean ones are put in jars, poured with boiling syrup, allowed to stand for a while (10-20 minutes, depending on the type of berries). After that, the syrup is drained, brought to a boil, again pour them berries, roll up, turn over and wrap up. In principle, both methods can be used for harvesting any berries, however, extremely delicate species are still better sterilized - this way they retain their shape better.

How to cook the perfect compote?

Any housewife knows the secret of making compote. In the simplest of the options, the prepared berries are simply poured with cold water, brought to a boil, sugar is added (if necessary, citric acid), mixed very gently and turned off. The compote is allowed to cool at room temperature (during this time, the berries fully reveal their range of taste).

More time consuming recipe requires preparation sugar syrup- berries are added directly to the hot sweet liquid, brought to a boil and turned off.

For delicate types of berries (for example, and), a gentle method is more suitable - the berries are laid out in a glass, poured with warm syrup and allowed to brew.

When using dry berries, special attention is paid to the purity of the product (the berries are washed in several waters). Dried fruits are boiled a little longer than fresh ones (sometimes they are also soaked before cooking) - it takes at least 5-10 minutes for them to reveal their taste.

They do not require preliminary thawing - in this case, the compote is boiled by throwing washed in cold water fruits directly into boiling syrup. After cooking, let the compote steep.

When preparing compote, you need to remember the following important rules:

- the drink is brewed early- it takes an average of 12 hours for the compote to be saturated with berry flavor;

- it is quite permissible to introduce various flavoring additives: port wine (10 ml per serving), spices (cinnamon, vanilla, cloves, etc.) - the main condition is the balance of taste (additives should not interrupt the natural berry taste);

- syrup for compote is prepared based on 150 g sugar per liter of water(ideally, it should be absolutely transparent and have a pleasant caramel color);

- before use, the compote should be thoroughly cooled;

- the ideal combination of berries and fruits in compote is a matter of taste for any housewife, since it is not possible to derive a universal formula (people have different tastes, and the season imposes quite certain restrictions).

Berry compotes- a real feast of taste. They are to the liking of both the adult contingent and the restless kids. Cook it for your household and do not forget to prepare it for future use - in the winter, the body will only be glad to have such a delicious vitamin supplement.

The ideal option is freshly picked berries, strawberries, raspberries, red and black. Apples and apricots, gooseberries and plums. Cherries, peaches and pears are less suitable. Of course, you don't need all the berries at once. Choose a combination of sweet and sour berries, then the drink will be tastier. Apples are combined with any berries in compote. They can be taken as the basis of a healthy vitamin drink.

In winter, compotes from quick-frozen berries, from berries, mashed with sugar or from blanks in the form of berries in their own juice, boiled for no more than 5 minutes are good.

It is good to diversify the compote with such additives as a sprig of mint or lemon balm, a couple of sprigs of cloves or lemon zest. It is very healthy to add sprigs of cherry, raspberry or black currant to the compote.

Preservation of vitamins and minerals

If purchased, store in the refrigerator. But no more than 2 days. Over time, vitamins are slowly but steadily destroyed, the berries lose their juice and useful properties. For longer storage, use the freezer. Frozen berries are perfect for compote.

In addition to vitamin D, which is absent in berries and fruits, all other vitamins are rapidly destroyed to varying degrees during the cooking process. How do I save them? The process of preserving valuable substances begins with the purchase or collection of berries. Go over them. Store in a cool and dark place. Wash the berries just before preparing the compote. If you need to cut apples, apricots or peaches - do it with a sharp stainless steel knife. Use only enamel, stainless steel or glass dishes. The board is better than wood.

And most importantly, boiling water has the ability to neutralize the action of ascorbate oxidase, which in turn can destroy vitamin C. And if you let the drink brew until it cools completely, a significant part of the vitamins and mineral salts will pass from the berries to the compote, saturating it with useful substances.

Correct preparation of compote

Take a 3 to 5 liter pot. Fill it with as much water as possible, leaving only room for sugar and berries.
While the water is boiling, select the berries for the compote, rinse them with cold water, remove the seeds if necessary. Large berries can be cut. Berries such as large black currants or gooseberries are good to pierce with a fork or toothpick. Then they will more fully "give" their vitamins and minerals to the compote.

If you decide to add cloves, cherry or raspberry twigs, rinse and add to boiling water. It is better to add mint and lemon balm, zest to compote after berries.

Add sugar to boiling water, depending on the set of berries and your tastes - this is a serving of 3 to 10 tablespoons of sugar. If possible, sugar can be replaced with honey. But it is added to a ready-made compote cooled to a temperature of no higher than 40 ° C. Otherwise, all the beneficial properties of honey will be lost.

Place berries in boiling water quickly, in portions. Once you have put all the berries in boiling water, cover the pan with a lid and set aside from the stove. It is not recommended to boil the berries in order to preserve their properties. Leave the compote to infuse until completely cooled without opening the lid. Compote that has reached room temperature is ready. It can be drained from the berries and cooled in the refrigerator.

In the summer heat, compote is good for quenching thirst. In bad winter weather, it reminds of fine sunny days and helps to fight vitamin deficiency. This delicacy instills in kids a love for natural fruits and berries. Unlike store-bought carbonated drinks and factory juices, homemade compote is not only tasty, but also very healthy.

You will need

• • berries
• granulated sugar
• pot
• glass jars
• cover
• seamer
• warm blanket.

Instructions

Sort out the berries, free them from the stalks. Throw away the spoiled fruits, put the rest in a colander and rinse thoroughly under running cold water. Place a colander in a saucepan to drain off the water. You can also sprinkle the berries on a clean towel that has been laid out on the table.

Pour water into a clean saucepan, put it on fire and bring to a boil. As soon as the water boils, gently transfer the berries to a saucepan. Add sugar to taste, stir gently. Try the compote. It should be a little sweeter than you like. The fact is that after a while the berries will give up their acid to the liquid, and the taste of the compote will become just the way it should be.

Wait for the compote to boil and remove the pan from the heat so that the berries in the compote do not lose their shape. Compote can be drunk immediately by pouring into glasses and pre-cooled. Or you can cover the pan with a lid and wait until the berries give it all their taste. When the pan becomes warm to the touch, the compote will reveal its full flavor.

Compote can also be cooked on the basis of sugar syrup. To do this, pour sugar into a saucepan with boiled water and wait until it completely dissolves. Add berries to the resulting syrup, bring it to a boil again and remove the pan from heat.

note

In order to cook compote from frozen berries, you do not need to defrost them. Pour boiling water over the berries and immediately put them in a saucepan of boiling water. Berries thawed at room temperature will lose most of the nutrients they contain.

Helpful advice

To stock up on compote for the winter, you need to roll it up in sterile jars. To do this, take cans, sterilize them with steam. Sorted out, washed and dried with a clean towel, pour the berries into the jar about 1/3. Add sugar and 05 tsp. citric acid for every liter of water. Pour boiling water over the contents of the jars. Roll up the cans with metal lids using a seaming machine. For better sterilization, it is better to store the jars with compote during the day after rolling up in an inverted state, tightly wrapped in a warm blanket.

Sources:

• How to cook compote
• boil compote from berries

Compotes- these are decoctions of fresh, dried or frozen fruits or berries, boiled in water or in sugar syrup. They are very tasty and healthy, as they retain a large amount of vitamins and nutrients.

You will need

• • Berries or fruits
• sugar
• pot
• spices to taste.

Instructions

Regardless of which berries or berries will be prepared from, boil the syrup first. The ingredients are calculated as follows: if the berries are sour or sour, then you need to put 200 grams of sugar per 1 liter of water. If berries, then 150 grams of sugar per liter of water will be enough. Bring the syrup to a boil and make sure the sugar is completely dissolved in the water.

Then prepare the fruit or berries. Remove the seeds from pears or quince, rinse and cut into wedges. First sort out dense berries (cherries, gooseberries, sweet cherries), then wash, remove the stalks, if necessary, put in hot syrup and boil. Sort out soft berries (raspberries, strawberries), put in vases and cover with warm syrup. These berries are not boiled. Wash the plums, cut them in half, remove the seeds and pour into boiling syrup.

If you cook dried fruit compote, then keep in mind that they are laid in a certain sequence. First, also sort out the dried fruits, wash them well, sort by composition and bring the syrup to a boil. Then put the pears first, boil them for a few minutes, then add the apples, cook for a few more minutes and at the end put the prunes, dried apricots and raisins.

In order to improve the taste of the compote, add a little wine to it. Citrus peels (lemon or orange) will also improve the taste, just be sure to remove them at the end of cooking so that they do not add excessive bitterness to the compote. To enhance the taste, add nuts or spices (vanilla, cinnamon) to the compote.

note

All compotes are best served chilled, and if they are saturated or concentrated, then with ice cubes.

Helpful advice

If you are cooking compote not for long-term storage, but for some celebration, then it should be prepared 12 hours before serving. Because it is during this time that the broth is infused and saturated with aromatic and flavoring substances.

In some countries, compote is a fruit dessert, the syrup in such a delicacy is dense. In Russian cuisine, compote is boiled from a large amount of water with the addition of dried fruits, berries, fruits, sugar - the result is a drink that relieves thirst and replenishes nutrients. To make the compote as tasty as possible, you need to know some of the rules for its preparation.

The water must be of high quality - spring or filtered. If dried fruits and frozen mixtures are used, they can be immersed in cold water, fresh berries and fruits must be boiled in boiling water so that they quickly give off juice, while retaining the maximum useful properties.

Any type of sugar can be used to prepare compote, including cane sugar. If you add honey, you get a drink called uzvar. Honey should be used only of good quality, adding it to the cooling drink to taste.

The base of the compote can be fruits and berries, they can be fresh, frozen or dried. In some recipes, you can find vegetables - rhubarb, zucchini, carrots, pumpkin.

To add flavor and aroma, spices (cloves, mint, lemon balm, vanilla, nutmeg), wine or fruit juices are added to the drink. Spices, as a rule, are added literally a minute before the compote is ready.

How to cook compote

Compote can be cooked with or without boiling. First you need to prepare berries and fruits. It is advisable to cut hard fruits into small pieces, and soft ones - to a larger size. Berries are usually placed whole.

First you need to dissolve the sugar in boiling water, then pour the base of the compote with the prepared syrup, and after boiling, cook for several minutes. Ready must be removed from heat and cooled.

In order to have the maximum amount of vitamins, the fruits can not be boiled, but simply pour over them with syrup and leave to infuse overnight.

Homemade compote: some tricks

1) To prepare compote, frozen berries do not need to be thawed, just throw them into hot syrup.

2) To preserve vitamins, a little citric acid is often added to compotes.

3) If the fruit or berries are very acidic, you can add a pinch of salt to the compote to remove the excess acid.

4) Cinnamon is traditionally added to make it richer in taste and aromatic.

The taste will remind many of childhood, which means that you have the opportunity to get great pleasure while taking this drink. The most popular compote, which has been and is still brewed today, is a drink made from dried fruits. How much to cook dried fruit compote? It will take you 10-15 minutes to cook.

If you cook compote from apples and pears, you will have to spend more time - 25-30 minutes.

If you store frozen berries such as currants, cranberries, strawberries, then you can save your time even more. Frozen berry compote is cooked for 5-7 minutes.

It is important not to overcook the berries, otherwise the drink will lose its taste and benefits. Also, such a compote will not look on the table - boiled berries fall apart.

In what container to cook compote? You can choose any saucepan, as long as it does not contain aluminum. This material chemically reacts with fruit acid and the result can negatively affect your body.

Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.

Compotes are a favorite winter preparation. Berry compotes, without exaggeration, are the most popular and most delicious. Strawberries, gooseberries, currants, grapes, raspberries, blackberries, wild strawberries are in themselves striking representatives of the berry family. They are completely self-sufficient and, in general, do not require additional enhancers of color, taste or aroma. However, a successful combination of berries with each other or the use of spices and herbs in a compote recipe will give the drink an incomparable, rich and downright "thoroughbred" taste. And if you warm up such a compote in the chilly cold, add honey and a little wine, then this berry "mulled wine" will be quite possible to warm up and even cure a cold.

A ready-made spicy berry compote can be prepared for the winter. It is better to flavor the drink with whole spices and spices (cloves, cardamom, star anise, cinnamon, vanilla, etc.) or with fresh aromatic herbs, citrus zest, ginger. In this case, they are boiled in syrup, insisted, filtered, and then the berries are boiled in a spicy liquid and the compote is poured into a jar. Salt or sea salt will also help add flavor to the drink. A small pinch of salt will add softness to the compote and fully reveal the summer notes of berries.

TOP-10 recipes for making berry compote

Recipe 1: Simple and Quick Raspberry Compote

For 3 liters of berry compote: 300 g of raspberries, 200-240 g of sugar, 2.5 liters of water.

1. Ripe, but whole raspberries, gently rinse under the "shower". In order to "painlessly" remove possible larvae or bugs from raspberries, the berries must be soaked for a quarter of an hour in slightly salty water (1 liter of water + 2 tsp. Salt). Rinse the berries again, and then dry in a colander.
2. Pour raspberries into washed jars and pour freshly boiled water. Cover with a metal lid for half an hour.
3. Pour water with raspberry juice into a saucepan and add sweet sand. Boil raspberry syrup (boil for 3 minutes).
4. Return the raspberry syrup to the jars (if you need more water, add boiling water to the jars). Roll up, check the tightness of the covers.
5. Cool the raspberry compote under a warm blanket. After cooling completely, store in a dark, cool closet or cellar.

Recipe 2: Frozen red currant and orange compote

Currants and orange are ingredients whose seasons come at different times of the year. And in order for the summer currant to meet the winter orange, it will have to be frozen.

For 3 liters of berry compote: 2 glasses of frozen red currant berries, medium orange, 1 tbsp. sugar, 2.5 liters of water.

1. Defrost the currant berries, add them with the juice into a deep saucepan, add water and put on a quiet fire.
2. When the currants melt and the water boils, pour sugar into the liquid, stir and boil again.
3. While the currants are cooking, wash the orange with a brush, scald with boiling water and cut into 6 slices together with the peel.
4. Boil the boiled currants for ten minutes, add orange slices to the compote and boil all together for about another five minutes.
5. Pour the orange-currant compote into sterile jars, seal and let cool under a blanket. Take to a refrigerated room.

Recipe 3: Compote of fruits and berries

For 3 liters of berry compote: 250 g of apples, 200 g of apricot (seedless), 50 g of blackberries and raspberries, 250 granulated sugar, a couple of pinches of citric acid.

1. Peel fruits and berries, cut apples.
2. Put in scalded jars: apple slices, apricot halves, raspberry and blackberry berries. Cover each jar with sweet sand, add citric acid.
3. Pour half of the fruits and berries with boiling water (the water should cover the fruits). Cover the glass with lids, wrap with a warm towel and let stand for 15 minutes.
4. Return the present water to the pan, add more water (the required amount for a full jar). Boil.
5. Pour the glass with fruits with sweet fruit and berry boiling water, roll it up, overturn on the "head".
6. Rearrange the compote cooled under warm clothes into the pantry with other seaming.

Recipe 4: Assorted berry compote for the winter (blackberry + currant + blueberry)

For 3 liters of berry compote: 250 g of black chokeberry, 150 g of black currants and blueberries, 200-250 g of sugar, 2.5 liters of water.

1. Sort the berries, rinse and dry in a colander. Pour with sugar into a large saucepan.
2. Pour water into the container (so that there is free space in the pan). Send the vessel to the stove and bring the compote to a boil. As it warms up, stir the liquid to dissolve the sugar.
3. After boiling, boil the berry compote for five minutes and pour into the waiting sterile jars.
4. Roll the cans tightly, turn over and check the quality of the seaming.
5. Cover the assorted compote with a blanket. Cool, move to a room for storing winter preparations.

Recipe 5: Fresh Cornelian Berries Compote

For 3 liters of berry compote: 500 g of dogwood, 300-350 g of granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.

1. Pour sorted, washed and dried dogwood into steamed jars.
2. Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
3. After a quarter of an hour, pour the water back into the boiling container, add sugar. Boil, stirring the water from time to time to dissolve the sugar better.
4. Put citric acid in jars, gently pour boiling syrup. The jar must be filled up to the edge of the neck.
5. Cover the rolled cornelian cherry compote with a blanket and do not disturb until it cools completely. Send a cold drink to the closet for winter storage. The longer it sits, the darker it will be.

Recipe 6: Strawberry Ginger and Mint Compote

For 3 liters of berry compote: 350 g of fresh juicy strawberries, 150 g of white sugar and 50-100 g of cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.

1. Rinse the strawberries, remove the sepals and cut the large berries into quarters. Cover with white granulated sugar and give the strawberries time to juice.
2. Prepare ginger syrup: cut a small piece from the root, peel the skin and chop into thin slices.
3. Send the ginger slices to a saucepan, pour 300 ml of water and boil over high heat. Reduce the boiling point, add brown sugar. Cook until the sugar crystals are dissolved.
4. Put a mint twig into boiling syrup, boil and turn off the heat.
5. Strain the ginger and mint syrup into a container with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir the compote, taste for sweetness, and, if necessary, add sugar.
6. Reduce the heat, put fresh mint in the compote, pour in lemon juice, close the lid and boil the drink for 10-15 minutes.
7. Get the mint from the compote, pour the drink into scalded cans, seal. Cool and take to cellar, basement or closet.

Recipe 7: Yoshta Compote

For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.

1. Wash yoshta berries with a dense skin in several waters, remove the tails and pour into a clean glass.
2. Pour boiling water over the berries. Cover and steam the yoshta for 10 minutes.
3. Pour warm water back into the container, add a little boiling water and bring to a boil again.
4. Pour sand into a jar with steamed berries and add boiling water to the neck. Cork cans with tin lids.
5. Check the seaming quality by turning the cans upside down. Cool for 24 hours, move to a cool basement.

Recipe 8: Compote of grapes, blackberries and pears

For 3 liters of berry compote: 250 g of white grapes, 150 g of blackberries, 3 medium pears, 330 g of granulated sugar.

1. Soak blackberries in slightly salted water, rinse. Wash and dry pears and grapes until moisture droplets disappear.
2. Pour the berries into a steamed jar and pour boiling water over them (just to be covered with water) for a quarter of an hour.
3. Peel the pears from the seed center and cut into large slices.
4. Dilute the liquid infused with blackberries and grapes with water (so that there is enough for a jar of 3 liters), boil.
5. After boiling, add granulated sugar, put pear slices and boil for about 5 minutes over low heat. Stir gently - the pear wedges must remain intact.
6. Pour the syrup with pears into the glass with berries, seal tightly. Refrigerate upside down at normal temperature. Take out the finished compote mix for storage until winter in the pantry.

Recipe 9: Strawberry and Cherry Compote

For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.

1. Sort the cherries and strawberries, remove the stalks and transfer to a volumetric container.
2. Pour sweet sand into a saucepan, pour water and, stirring, bring the liquid to a boil. Boil the compote over a calm fire for no more than ten minutes.
3. Pour cherry and strawberry compote into sterilized glass, roll up with tin lids.
4. Store the cooled drink in a cold place. Drinking time is winter.

Recipe 10: Compote "Strawberry-vanilla summer"

For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.

1. Rinse strawberries of the same medium size and then peel off the tails. Dry.
2. Transfer the berries and sugar to scalded jars, gently pour boiling water up to the neck, cover with lids and a towel.
3. After a quarter of an hour, drain the strawberry water into a boiling container, add vanillin and boil for five minutes.
4. Pour the fragrant syrup into jars with strawberries, tighten the lids. Take the compote cooled down under the blanket to a cooled place, hidden from the sun's rays.

The subtleties of preparing a delicious berry compote for the winter are revealed by noble housewives:

1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.

2. Fresh berries should be moderately ripe so that the compote does not turn into liquid jam during heat treatment.

3. Berries in compotes are often combined with fruits. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.

4. The sweetness of berry compote is a matter of taste. However, when combining different berries and fruits in a compote, it is better to balance it by adding sour berries or lemon juice to the drink. Lemon zest is also often used in compotes for pleasant citrus notes.

5. It is allowed to use honey instead of sugar when preparing compotes. You can also eliminate sugar from the recipe altogether, and add it to taste right before use.

6. Berry compotes are stored throughout the year in refrigerated rooms (from 0 to 20 ºС) without access to light.

Berry compote for the winter is usually very colorful. Therefore, it should be served beautifully: a glass or a bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin ... Such a compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.