Gooseberry fruits are undeservedly ignored by many housewives. This product is very useful, has a pleasant taste, and does not require processing. In just a few minutes, you can make a compote from it, which is suitable both for harvesting for the winter and for daily use. Given the very subtle and even superficial taste of the component, experienced chefs recommend combining it with apples, cherries or black currants.

Often, the composition is boiled with the addition of citrus zest or juice, mint leaves and other natural flavor enhancers. You just need to know how much you should take certain ingredients, and how best to combine them with each other.

The subtleties of cooking

The gooseberry contains pectins, tannins, organic acids and sugars. In terms of the content of trace elements, they can even compete with cherries, plums, strawberries and currants. Regularly consuming compote from these fruits, you can count on improving metabolism, cleansing the intestines, and normalizing blood composition in case of iron deficiency anemia.

To count on all these changes, you need to cook the product taking into account the following nuances:

• If it is customary to take ripe fruits for desserts, then compotes are better prepared from slightly unripe gooseberries.
• It is not necessary to start preparing blanks immediately after harvesting. These berries perfectly tolerate storage in any container for 2 weeks.
• For compotes, green fruits are best suited; because of the red berries, the drink can change its color, which does not always look appetizing and attractive.

Tip: If you prepare a drink without sterilization, then it is better to pour it into large cans of at least 2 liters in volume. In this case, the composition will cool longer and this process will replace the necessary processing.

• Before boiling the fruits, they should be pricked with a toothpick or pin. If this is not done, the fruits will burst and the compote will lose its transparency.

When making gooseberry compotes, you can use both fresh and frozen berries. The only thing to remember when choosing a recipe is that it is better not to defrost the frozen component. But only if it will undergo heat treatment for at least 5 minutes.

Classic options for gooseberry compote

Even if you just pour boiling water over the gooseberries, add sugar and insist all this for half an hour, you can get a compote that is quite pleasant to taste. But it's better to spend a little more time and enjoy a quality drink, which can also be closed for the winter.

• Basic option. For 3 kg of berries, we take 1 liter of water and 3 glasses of sugar. We lay out the washed and chopped fruits in small jars. We cook from sugar and water, syrup with which we pour gooseberries. Cover the jars with lids, put them in a container with hot water and sterilize the product within 3 minutes after the liquid boils. We roll up the containers and cool.

Tip: Some housewives prefer to blanch or grind currants, cherries and cherries with sugar before adding them to a gooseberry drink, then they give the maximum taste and aroma. In this case, the components must be taken in small quantities so that they do not interrupt the gastronomic properties of the main component.

• Gooseberry compote with mint aroma. To prepare a three-liter can of a drink, we need 2 glasses of berries, a glass of sugar, a sprig of mint and water. Put the prepared fruits in a jar along with mint leaves. Fill all this with boiling water, cover with a lid and leave for a quarter of an hour. Drain the berry infusion, add sugar to it and put on fire. After boiling, the liquid must be boiled for 5 minutes, stirring constantly. Pour the berries with the resulting syrup, immediately roll up the jars without additional sterilization.

The addition of cherries or black currants can give a richer taste to the drink. These ingredients are combined with gooseberries and the product is boiled without changing the recipe. And how many berries to take depends on individual preferences.

How to cook gooseberry compote in a multicooker?

When using a multicooker, the final drink is aromatic and even thick, because the exposure time here exceeds the usual parameters. True, due to long-term processing, a significant part of the vitamins is destroyed, but trace elements and other useful substances are stored in sufficient volume.

• For 350 g of gooseberries, take 300 g of apple slices, 0.5 cups of sugar and 2.5 liters of water.
• Put fruits and berries in the bowl of the appliance, sprinkle with sugar and stir. If desired, you can add a few cherries or black currants for a more pronounced flavor. Pour in water brought to a boil, mix everything again and close the lid.
• We select the "Heating" mode and set the timer for 1.5 hours. For this time, you need to forget about the product. Some housewives begin to stop the process, open the lid and check the condition of the drink, which negatively affects the final result.

After the indicated time, open the lid and either pour the composition into the cans, which we roll up, or prepare for serving. This compote is used warm or chilled.

Features of combining gooseberry with other components

These berries are combined with almost all sweet and sour-sweet fruits, but the optimal proportion should be chosen. If you can take as much black currant as gooseberry, then citrus, sweet cherry or cherry is better to take an order of magnitude less.

• Drink with gooseberry and lemon. For 2 cups of berries, take 2 slices of lemon, 400 g of sugar and a sprig of mint. Put the gooseberries, lemon and mint in a large jar and pour boiling water over it. We insist for a quarter of an hour and drain the liquid. Add sugar to the resulting infusion, you need to cook it until you get a syrup. Then fill it with the contents of the jar, close it and leave to cool.

• Compote with gooseberries and cherries. For 2 cups of gooseberries we take a handful of pitted cherries, 1.5 cups of sugar, 2.5 liters of water and a few mint leaves. Mix the berries, add sugar and leave for 1 hour. We mix the composition and lay out in jars. Fill with boiling water, cover with lids and sterilize for 5 minutes. Roll up the containers and leave to cool in a warm place.

• Composition of gooseberry and black currant. We take a glass of one and the other berries, sugar, 2.5 liters of water. We cook syrup from sugar and water, add gooseberries and currants to it, mix and cook over low heat for 5 minutes after boiling. We spread the mass in jars, which we sterilize for 15 minutes and roll up.

The finished gooseberry compote should be stored in a dark, dry and cool place. In this case, it will not change color and will retain its taste and therapeutic properties for a long time.

In the season of abundance of fresh berries, recipes for all kinds of preparations become especially relevant. The selection below will help you figure out how you can prepare and save gooseberry compote in various variations, from classic to original and sophisticated, for the winter.

How to cook gooseberry compote?

In order to get a delicious, aromatic homemade drink, you need not only to be able to cook it correctly and save it until the next harvest, but also to have knowledge of what gooseberries are combined with in compote. About this, and about much more in the recommendations presented below, and in the basic rules that accompany almost every option.

1. For the preparation of compote, ripe or slightly immature fruits are chosen without damage and rotten areas, rinsed and, if desired, get rid of the stalks and tails.
2. To preserve the integrity of the berries, you can pierce each one before adding it to the compote with a needle.
3. When preparing a drink for the winter, sterile jars are filled with berries by about 1/3 or half, if there is a desire to brew a concentrated drink.
4. The neutral, unobtrusive taste of gooseberry is perfectly combined with more aromatic berries, fruits, aromatic herbs or spices, creating a new, attractive in all respects and without a doubt the original taste of the drink.
5. When filling the contents of the cans twice with hot water or syrup, followed by slow cooling in an inverted form under a warm blanket, additional sterilization of the containers is not required.

Gooseberry compote for the winter - a simple recipe

If you are going to brew for the first time, the simple basic recipe outlined below should be the first to follow when appreciating the classic taste of the resulting drink. The sweetness of the preform can be adjusted to your liking by decreasing or increasing the portion of sugar indicated for a 3 liter container.

Ingredients:

• gooseberries - 700-900 g;
• granulated sugar - 1 glass;
• purified water - 2.5-3 liters.

Preparation

1. Prepared berries are placed in a sterile jar, poured with boiling water.
2. After 30 minutes, the water is drained, sweetened, boiled, poured back into the jar.
3. Cork the gooseberry compote, wrap it upside down until it cools completely.

Green gooseberry compote

If you harvest green gooseberry compote for the winter, you can add a handful of strawberries, cherries or other properly prepared berries to the container for taste and color, which will have a very positive effect on all characteristics of the drink. Any proportions of the components in this case will give an excellent result.

Ingredients:

• green gooseberries - 500 g;
• berry mix - 200 g;
• granulated sugar - 1 glass;
• purified water - 2.5-3 liters.

Preparation

1. The washed gooseberry and the prepared berry mix are placed in a jar, poured with boiling water for half an hour.
2. Pour the infusion into a saucepan, add sugar, heat the syrup to a boil, pour it again into the berries.
3. Cork green gooseberry compote for the winter, wrap it up until it cools.

Red gooseberry compote

You can prepare a delicious gooseberry compote for the winter from red berries. The color of the drink in this case, even without additives, will be rich and appetizing. For aroma, the drink can be supplemented with a cinnamon stick, vanilla, or a couple of lemon slices can be added to each three-liter jar, while removing the seeds.

Ingredients:

• red gooseberry - 600 g;
• granulated sugar - 1 glass;
• purified water - 2.5-3 liters;
• additives to choose from - to taste.

Preparation

1. Red gooseberries are placed in a jar, supplemented with aromatic additives, poured with boiling water, after 10 minutes they are drained.
2. The drained water is heated to a boil, again poured into the jar.
3. After a ten-minute exposure, the infusion is poured into a saucepan, sweetened, the berries are poured with syrup, and sealed.
4. Wrap the red gooseberry compote upside down to cool slowly.

Gooseberry and orange compote recipe

Gooseberry compote acquires an unusual refreshing taste and seductive aroma when boiled with an orange. The citrus fruit is pre-blanched in boiling water for 2-3 minutes, after which it is cut into slices and removed from the seeds, which can give the drink unnecessary bitterness.

Ingredients:

• gooseberries - 500 g;
• granulated sugar - 1 glass;
• purified water - 2.5-3 liters;
• orange - 0.5 pcs.

Preparation

1. Washed gooseberries and orange slices are placed in pre-sterilized jars, poured with boiling water for half an hour.
2. After the indicated time, the infusion is drained, sweetened with sugar, boiled for a couple of minutes, poured into vessels.
3. Cork the gooseberry and orange compote, allow to cool, wrapped.

Gooseberry compote "Mojito"

The following gooseberry compote recipe will allow you to enjoy the refreshing taste of the drink, which in its characteristics resembles the beloved mojito. The effect is achieved by combining mint with sour berries and lemon wedges, which will make the palate complete and harmonious.

Ingredients:

• gooseberries - 400 g;
• mint - 1 bunch;
• granulated sugar - 1 glass;
• purified water - 2.5-3 liters;
• lemon - 2 cups.

Preparation

1. Gooseberries, mint and lemon mugs are placed in a jar, poured with boiling water, left to infuse for 20 minutes.
2. The infusion is drained, boiled, again poured into the container, adding sugar to it.
3. Cork, wrap up until it cools completely.

Gooseberry compote "Tarhun"

Delicious gooseberry compote prepared according to the following recipe will amuse fans of the Tarhun drink. Fresh tarragon sprigs added to the composition of the main components of the drink will give a characteristic taste and a unique unique aroma. For a rich taste, the proportions of berries and herbs can be increased.

Ingredients:

• gooseberries - 350 g;
• tarragon - 2-3 branches;
• granulated sugar - 250-300 g;
• purified water - 2.5-3 liters;
• citric acid - 1 tsp.

Preparation

1. Prepared washed and dried berries, tarragon sprigs, sugar and citric acid are placed in sterile dry jars.
2. Pour boiling water over the contents of the container.
3. Immediately, the compote is hermetically sealed for the winter and the containers are carefully wrapped upside down.

Currant and gooseberry compote - recipe

Particularly valuable in the winter will be a blank, designed taking into account the following recommendations. The high content of vitamin C and many other beneficial elements in berries, used as a base for a drink, will help to cope with colds and improve overall well-being.

Ingredients:

• gooseberries - 300 g;
• black currant - 200 g;
• granulated sugar - 250-300 g;
• purified water - 2.5-3 liters.

Preparation

1. Prepared gooseberries and currants are poured in sterile jars with boiling water.
2. After 30 minutes, the water is drained, boiled with sugar, again poured into the berries.
3. Cork the gooseberry and black currant compote, wrap it up.

Gooseberry compote with lemon balm

By supplementing ripe gooseberries with sprigs of fresh lemon balm, it will be possible not only to diversify the traditional taste of the workpiece and give it a rich aroma, but also to increase the valuable properties of the drink. A glass, made taking into account these recommendations, of compote, drunk at night, will relieve tension, improve sleep.

Ingredients:

• gooseberries - 500 g;
• lemon balm - 2-3 branches;
• granulated sugar - 250 g;
• purified water - 2.5-3 liters.

Preparation

1. Prepared berries and lemon balm sprigs are placed in sterilized containers.
2. Pour boiling water over the contents for 30 minutes.
3. Drain the water, boil, pour berries with grass in a jar, adding sugar to the same.
4. Roll the gooseberry compote with lemon balm for the winter with boiled lids, wrap it up.

Gooseberry and raspberry compote

Fresh gooseberry compote acquires a special aroma and taste if you add a portion of raspberries to the berries in a jar. This recipe is for supporters of sterilization of workpieces, which does not require preliminary boiling of containers and additional wrapping of vessels after they are sealed with lids.

Gooseberry is a popular crop in Russia and quite fruitful, although not everyone eats fresh berries willingly. And most often the housewives cook. Undoubtedly, it is unusually tasty, with a pleasant sourness. But sometimes the harvest is so good, and the jam has already been prepared for years to come, which raises the question of how else you can use your favorite berries. And why not prepare a gooseberry compote in this case - a great drink for both a family dinner and a festive table.

What is the advantage of compote over other drinks?

Of course, homemade compote is much healthier than store juices and fruit drinks, and even more so lemonades. After all, a drink made with your own hands will contain only natural ingredients, without a single hint of synthetic dyes and harmful preservatives. In addition, the technology for preparing compotes allows you to preserve many useful substances in berries and fruits, for example, potassium, which is very important for the health of the entire cardiovascular system.

The homemade drink is also great for baby food; in addition, children will never refuse to feast on the berries preserved in it.

Compote will quench your thirst in hot weather and will delight you with fruit and berry freshness in winter. Drinking it abundantly will help bring down the high temperature and defeat colds. And if guests unexpectedly appear, the jar stored in the pantry will be very useful for a friendly feast.

Pre-preparation of products

For compote, cooked not for storage, you can take the most ordinary-looking, small, half-green or, conversely, overripe gooseberries. The main thing is that they are clean, without mold or rot.

Quite different requirements for berries for conservation. The largest, beautiful, strong and resilient fruits should go to the winter compote. The same applies to other fruits and berries, which are often added to gooseberries to enhance the aroma and improve the color and taste of the drink.

Summer soft drink

So, how to cook gooseberry compote not for storage, but to quench your thirst in a hot season? Very simple. You need to take about 800 g of berries and 1 glass of sugar for 4 liters of water. Boil everything, cool and drink at your pleasure.
It's a good idea to add any other fruit or berries you have on hand to the gooseberry. Gooseberry compote with mint is original in taste. It is especially refreshing in the heat.

Drink "Gentle coolness"

• Water - 3 liters;
• gooseberries (preferably slightly unripe) - 500 g;
• peppermint - 1 sprig;
• sugar - 150 g

Bring water to a boil, throw mint into it, turn off the heat. Let it brew for 30 minutes. Take out a sprig of mint and discard, and boil the infusion along with sugar. Pour in the berries and wait for a boil again. Remove from heat and refrigerate. Can be served over ice.

Also, gooseberry compote with orange is obtained tasty and aromatic. And here's his recipe.

Energy drink

Cut 1 orange into slices, soak for an hour in 1 liter of cold water. Strain. Add 6 tablespoons of sugar to the orange water. Boil. Add 1 cup gooseberries, bring to a boil. Cool and drain again.

Winter blanks

Making gooseberry compote for the winter is completely easy, besides, its recipes have been successfully tested by time. We offer you the most interesting ones.

Cherry drink without cherry

This original compote of black currant, irgi and gooseberry for the winter is very reminiscent of cherry to its taste.
To prepare it, you need to pour 1 glass of washed irgi berries, 1 glass of gooseberries and half a glass of black currants into a sterilized three-liter jar. Add 1 cup of granulated sugar there and pour boiling water to the top. Close the canning lid. Turn the jar over and cover with a quilt until it cools.

Council. When the compote is cooked without sterilization, fruits and berries must be blanched. That is, put it in boiling water for 2-3 seconds. This is easy to do with a metal colander.

Raspberry delight

Judging by the name, it is easy to guess that this is a gooseberry and raspberry compote. For him you will need:

• sugar - 900 g;
• gooseberries - 3 containers of 0.8 liters each;
• raspberries - 2 of the same containers.

In the jars with which the measurements were taken, gooseberries are placed first, then raspberries, since they are more tender and easily wrinkled. Pour on top of 5 tbsp. tablespoons of sugar. Boiling water is poured. Banks are covered with lids and sterilized no more than 10 minutes from the moment the water boils, the lids are rolled up.

Apple compote with gooseberry

• Water - 1 l;
• apples - 2.5 kg;
• dark gooseberries - 1.3 kg;
• sugar - 500 g

Arrange apples, cut into quarters without a core, mixed with gooseberries in clean 1-liter jars. Cover with hot syrup. To prepare it, you need to pour water into a saucepan, add sugar and boil for 5 minutes.
Cover the filled cans with metal lids and place them in a container with water. Sterilize for 15 minutes. After that, seal hermetically, turn upside down and cool. Apple and gooseberry compote is ready!

Council. In order for the winter compote to retain its beautiful color for a long time, you need to add 2-3 g of citric acid to the sugar syrup.

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