Currant is a storehouse of vitamins, which are especially useful in the cold season, when fresh and high-quality berries are not particularly available. It is for this reason that we try to stock up on them, precious, in large quantities, by means of spinning currant compotes for the winter. While it is warm and the seasonal berries have already had time to get enough of the sunlight, we collect them or buy them on the market and make twists ahead.
for a 3 liter jar
Currant- 700-750 grams (1/3 of a three-liter jar)
Sugar- 300 grams
Water- 1.5-2 liters
1. Sort the currants, removing all crumpled and spoiled berries, as well as the stalks.
2.
Rinse currant berries under cool running water.
3
. Wash the jars well and sterilize. It is very quick and convenient to sterilize jars in the microwave (described in detail in ).
4 . Now there are two options.
First: boil the syrup and pour it over the berries placed in the jar.
Second: put a berry in a jar, top with a glass of sugar and pour boiling water over it.
Roll up jars with currant compote.
In the photo on the left - currant compote, on the right - currant compote with gooseberries.
1. Sort currant berries and wash.
2.
Sort the gooseberries, remove the stalks and ponytails (optional). Rinse under cool running water.
3. Put currants and gooseberries in a pre-sterilized jar. The berry should fill the jar 1/4 - 1/3.
4 . Further, as in the previous recipe for compote with currants. Two options. Either pour the berries with syrup, or cover with sugar and pour boiling water. Roll up the jars and put the lids down under the fur coat until they cool completely.
Delicious and so refreshing, sour and healthy, thirst quenching, and ideal in the height of summer and cold winters - currant compote, fresh, picked only from the bush, or bought homemade, saturated with the sun.
To get such a drink from the refrigerator or fish it out of the basement is simply the height of pleasure. Especially if the sun is frying outside the window, and the water is already pretty tired, currant compote perfectly saves. A drink saturated with vitamins P, E, C and B, as well as carotene, magnesium, rutin, phosphorus and manganese.
Cooking spins and making compotes is a ritual in almost every family. Why not use many recipes for currant compotes and diversify your traditional menu of preparations with this wonderful drink. And if the bushes gave a good harvest of these berries, black or red, prepare lids and a three-liter jar.
The number of products is calculated for 1 can of three liters.
The composition is simple and affordable, but the compote will be rich and sour, pleasant and very fragrant. To do this, we will well wash the berries, carefully, several times. Take a large bowl, put the berries in it and fill it with water. Drain several times, and add clean. Then discard the currant in a colander. We will sterilize the jars and fill them with currants for a third, you can put as many berries as you want and like.
Now let's boil water in a large pot. Pour the berries in jars and leave for 20 minutes, just. Then we pour out this water, add citric acid to the currants, and fill the jars with new boiling water. Let's leave it again for 10 minutes. We already have a pink liquid, which we will boil again.
Before pouring boiling water back, we put sugar in jars, our currant compote for the winter is almost ready. Now we pour boiling water, roll it up with lids and put it upside down for several days, and then lower it into the basement.
This amount of ingredients is calculated for one can of three liters of currant compote for the winter. Take the berries and wash them several times, put them in a colander. So that there are no twigs or flowers left. We put the prepared berries in a three-liter jar, sterilized and prepared in advance - the container should be filled no more than a third.
We put the water to boil when it reaches the desired state, pour the currants in jars, cover with a lid and set to rest for half an hour. After this time, we will drain the water, add sugar to it and boil again. Now we pour the berries again, roll them up with lids and leave them upside down for several days in the dark under a blanket. Then we go down to the basement.
This amount is designed for 8 servings of currant compote for the winter.
First of all, you need to rinse the berries and fruits. Apples need to be cut into small slices, throwing out the middle with seeds.
Boil water together with sugar. When the liquid is already bubbling, put a low fire and add blackcurrants and apples. Let's boil until it boils. Then turn off the heat and close the lid, leave until it cools down. Then we pour our currant compote for the winter into jars and roll up the lids.
Let's start by washing well and sorting the berries. Then he will boil water in a large saucepan with sugar - prepare syrup for compote.
We will sterilize the jars and put berries and apples in them. Pour currants and fruits with syrup, cover with a lid, leave for half an hour. Then we drain the water again and boil it, after which we pour the berries and roll up the lids. Let's leave the jars upside down for a couple of days in a dark place under a blanket. After - lowered into the basement.
This list of ingredients is for 1 can.
Let's start cooking currant compote for the winter by preparing jars - sterilize them and dry them. Then let's take care of the berries: they need to be washed well, several times in running cold water. Throw the currant in a colander.
Boil syrup: boil water, add sugar to it, boil again. We lay out the berries in jars, pour syrup over it, leave it to saturate for about 10 minutes. Now we drain the water, it will already be pink, boil it and pour it into jars again. We roll up the lids and turn it upside down, wrap it in a blanket, leave it for two or three days, after which the compote can be hidden in a cold place.
In the recipe for currant compote for the winter, the ingredients are indicated for 1 jar of three liters.
We will sort and wash the berries, we will soak in sterilized jars. Let's prepare the syrup - boil water, add sugar, and bring it to a boil again. Now pour the syrup over the berries, and after 10 minutes drain and boil the water again. Pour the compote again, roll up the jars with lids and wrap them in a blanket, leave in a cold place for a day. After that, we will hide until winter in a cold place, without light.
This fresh and sour compote can be drunk almost immediately, you just need to wait to cool down. First of all, you need to put water on the fire and bring it to a boil. When the water boils, dip the blackcurrants into it, and boil again. Then turn off, stir, close the lid and leave for half an hour. While you are relaxing or doing your household chores, the compote will brew, but it will not have time to cool. After this time, you need to put sugar and mix, cool and try a delicious vitamin drink.
We put the water on the fire, when it boils, add brown sugar, mix, add cinnamon, stir until the sugar melts, boil the syrup for about 5-7 minutes. Now you need to rinse the berries and select the most beautiful ones, dip them in syrup for 5 minutes. Close the pan tightly with a lid, let it cool and brew.
Raspberries and currants need to be sorted out from rotten and crushed. Currants need to be dipped in boiling water for a few seconds. Cut the lemon into thin slices. Then sterilize the jars and prepare the lids. Put blackcurrant berries, lemon, lemon balm in a jar - you can in layers.
Now you need to prepare the syrup for compote. To do this, put the water on the fire and bring to a boil, then pour the sugar in a thin stream, stirring constantly until it melts. Then you can omit the raspberries. Boil for a few minutes and turn off the heat.
Syrup should be poured over blackcurrant berries and lemon, lemon balm. Now close the lid tightly, if you want to prepare such a compote for the winter, roll it up with lids. If not, just leave in the pan until it cools down.
Preparation for the preparation of syrup: wash the apple and remove the core. Cut the apple into thin slices, peel the mandarin and divide into slices. Now put the water on the fire, bring to a boil, pour sugar in a thin stream, stir until it melts. Now we lay the slices of mandarin and apple in the syrup. You need to cook the mixture for 5 minutes. Then add currants, cook compote until boiling and a few more minutes. Cool the drink and serve with ice.
We wash jars for compote well. You can sterilize and dry the jars by placing them in an oven for 15 minutes at a temperature of 120 degrees. While the jars are cooling, put the water on the fire and boil it.
Now we divide the currant into three jars, and lay it on the bottom. And when the water boils, we begin to pour the sugar into the pan in a thin stream, stirring constantly so that it completely dissolves. The syrup is ready when the sugar melts and boils for a few minutes. The syrup needs to be cooled for a few minutes, and then pour the currants in jars, to the top. We roll up the jars and hide the compote in a blanket or blanket for a day, then in a dark place until the berry gives the taste and color to the syrup. This recipe is best for winter.
Currant berries need to be sorted out, but not peeled from the stems. Rinse under cool water, drain in a colander. Put water on fire and bring to a boil. Now put the berries in jars for a quarter, they need to be washed and sterilized. And the water just boiled, we will fill the currants with it and wait 30 minutes.
Now, after half an hour, we pour water with currants from cans into a large saucepan and put on fire. We fall asleep sugar, cook syrup with berries for several minutes.
Now you need to distribute vanilla sugar among the jars, and then pour the slightly chilled compote into the same jars. We roll up the lids, hide in a blanket, turn over for a few days. After that, we hide it in the basement, you can get it for several weeks, if the color has become uniform, and the berry has settled, you can try the compote.
We wash the berries and get rid of crushed and rotten ones. Cut the lemon into thin slices, cut the ginger into strips as well.
Put water on fire and bring to a boil. After boiling, we lower the ginger root, all the berries, lemon there. Turn off the fire, add sugar or honey, leave the compote under a tightly closed lid for an hour or two. When cool and infused, it can be served, if desired, strain.
Apples need to be washed, peeled, cut into large pieces - slices. Redcurrant berries also need to be sorted out and washed well, get rid of twigs and extraneous leaves. Boil the jars and prepare the lids. We put a mixture of berries and apples in them - equally, only 3 three-liter jars.
We put water on the fire, bring it to a boil, when it boils, slowly pour sugar, stirring constantly, we need high-quality syrup without sugar grains. Pour berries and apples in jars with syrup. Immediately roll up the lids and put upside down, wrapped in a blanket. After a few days, jars with compote can be lowered into the basement, or try a delicious light compote.
Sort the berries and rinse under running water. Prepare the syrup - you need to boil water, into which gently pour sugar, stirring constantly. Put the berries in syrup and boil for 15 minutes, a couple of minutes before turning off, throw in mint leaves. Close the lid tightly and turn off the heat. Let it brew, cool well, then hide in the refrigerator, you can pour it into a jar or decanter, and immediately drink and refresh.
Red currants need to be washed, discarded all crushed berries, remove twigs. Rinse the cherries as well, remove the seeds. But if you do not eat cherries from compote, you can leave the bones.
Cooking syrup - boil water, add a little sugar, mix. When the syrup boils for a couple more minutes, put the berries into it. Boil for 1 minute in boiling water, turn off and set until it cools down and stretches. It is better to give the drink a day.
Prepare jars and lids. This compote can be rolled up for the winter, or simply drunk if prepared using a different technology (boil syrup with berries, boil for 15 minutes, close the lid tightly and cool). We put the water on the fire, bring it to a boil, add sugar there, mix gently, turn it off.
Rinse the berries and discard the roots. We put it in a jar, fill it with syrup, twist the lids, turn it over. Upside down, jars should be kept warm, in a blanket, in the dark. And so for several days, after which they can be lowered into the basement.
Currants are a real source of vitamins. As soon as the berries are saturated with sunlight, ripen, pick them as soon as possible for harvesting for the winter. In the absence of giving - buy at the market. How to cook currant compote is the topic of our today's article.
The recipe got its name because of the minimum number of components. At hand, the hostess should have 3 liters of water, 360 g of sugar and 1 kg of berries.
In summer, housewives make preparations for the winter. Often, whole berries are placed in special containers for storage in the freezer. Frozen berries make a rich drink. Surprisingly, quick freezing preserves beneficial trace elements. To prepare compote, you will need 1 cup of frozen black or red berries, half a cup of granulated sugar, 3 liters of water.
From this video you will learn how to make delicious and healthy redcurrant compote for the winter.
For a drink with apples, you will need 250 g of blackcurrant, 300 g of apples, 200 g of granulated sugar and 5 liters of water.
For a drink with cherries, prepare the following ingredients (for one three-liter jar): 100 g of granulated sugar, 400 g of cherries and red currants.
The recipe for a drink with raspberries and lemon balm will allow you to prepare a fortified and aromatic drink. It is especially good for preventing and treating colds. Take 850 g of blackcurrant, 250 g of raspberries, 1 kg of sugar, 1 liter of water, lemon balm sprigs and half a lemon.
For a drink with cinnamon, you need to take 800 g of blackcurrant, 1 liter of water, 2 tsp. ground cinnamon, 200 g brown sugar.
A preparation with ginger root is considered an ambulance for a person suffering from a cold. Compote is easy to prepare, housewives can use both frozen and fresh black or red currants. Prepare 2 liters of water, a piece of ginger root, 1 cup of sugar and 3 cups of currants.
For redcurrant compote, the hostess should have the following ingredients on hand: 250 g of sugar, 3 liters of water and 300 g of black currant.
No less simple and quick is the recipe for blanks without double filling. A single filling of blackcurrant compote for the winter saves time and prepares a healthy and tasty drink. Take 2.5 liters of water, 500 g of granulated sugar and 750 g of blackcurrant.
Currant contains a large number of trace elements and vitamins: calcium, phosphorus, iron, organic acids, vitamins PP, C, B, E. The main thing is that all useful properties and substances are fully preserved even during heat treatment. Currant contains special components that guarantee long-term storage of the drink without adding citric acid or vinegar to the preparation.
Currant compote is drunk for preventive purposes, most often in the morning. The presence of the above substances will also fill the body with energy and give strength for the whole day.
Choose the recipe that you like the most, cook berries and stock up on delicious and fragrant preparations for the cold and snowy season.
Summer is the time when berries and fruits ripen, so every housewife seeks to save the harvest for the winter. Bright currant compote is distinguished by its aroma and abundance of substances useful for the body. In order for vitamins to be preserved in a delicious drink, it is important to follow the technology step by step. Incorrect heat treatment or an unfortunate combination of ingredients can cause jars to explode, so you need to choose a proven recipe.
A delicious berry is difficult to confuse with other fruits. Small black "pearls" are covered with dense skin with a slight wax coating. Almost all aerial parts of the plant smell, which allows them to be used in cooking.
Currant drink has a rich red color and original aroma. Sweetish-sour compote is often drunk in cold weather, helping the body cope with colds and seasonal infections. The abundance of ascorbic acid increases immunity and removes harmful substances from the body.
One hundred grams of fresh raw materials contain only 44 kcal and special "burning" components - the product speeds up metabolism and improves mood, which is indispensable in winter. It is worth remembering that the concentration of nutrients is very high, which is not always perceived by the immune system. It is better for patients with allergies to refuse currant compote.
The amazing aroma of the berry is manifested both in a single performance and in combination with red currant. Compote contains a lot of fruit acids, which can irritate the digestive system in people with gastritis and ulcers. Experienced cooks leave less of the main product, preferring less "aggressive" additives.
The proven method is very simple and takes little time to prepare. The resulting drink has a rich color and aroma. Ingredients are taken on a three-liter jar:
The berry is thoroughly washed, sorted out from spoiled specimens that can explode conservation. A quarter of the sterilized dishes are filled with fragrant material, poured with boiling water twice, left for 15 minutes and decanted. Before the last stage, a syrup of sand and lemons is boiled from the liquid. The blank is filled up to the shoulders, rolled up with a lid and wrapped in a towel.
The classic recipe can be slightly modified and take fruit on a branch with leaves. A fragrant and concentrated drink is diluted to taste before use. For a 3 liter glass container you need:
So that the workpiece does not explode, before conservation, the raw materials must be washed, all currants are carefully inspected and rotten berries are removed. Currants are placed in a hot jar, poured with boiling water and left for 30 minutes. The liquid is decanted into a saucepan, pour sugar and bring to a boil. The syrup is added to the product with vanillin, closed with a lid. If there is no cool place to store the drink, then it is better to sterilize for a quarter of an hour before rolling.
Gourmets prefer to combine different ingredients in one dessert. A rich berry easily interrupts the taste of the "neighbor", so you need to choose the right combination. Heat treatment for different types of raw materials is also different, which will negatively affect the final result.
The concentration is easy to adjust on your own. If you need a rich taste, then it is better to take a double norm of raw materials. As a result, the liquid will be stronger and brightly colored.
Summer residents often face the problem of the abundance of early fruits that are poorly stored. Cooks are advised to prepare them for the winter with blackcurrants. To prepare 3 three-liter cans of a delicious drink, you need:
Raw materials are sorted, washed and cut into slices, water is measured. Pour foods into hot dishes in layers, which should be poured with boiling water. Strain into a saucepan and make concentrated syrup from sweet sand. The bubbling compote is carefully added to the shoulders, rolled up with a lid. Preservation is turned upside down, wrapped in a blanket and left to cool.
An unusual taste is obtained by combining a berry with an orange. Delicate aroma with rich acidity will tone up the cold seasons. You will need components:
The berries are washed, the fruit is chopped and placed at the bottom of the jar. The raw material is scalded with boiling water for five minutes, the water is decanted and the syrup is prepared. The bubbling sweet concentrate is poured into the products, rolled up with a lid and wrapped in a towel.
To enhance the taste, lemon juice can be added to the drink. Gourmets recommend a combination with cinnamon or ginger root. An excellent aromatic bouquet is obtained when combined with dry mint and lemon balm.
The exquisite fruits of the plant smell good and contain many useful components that help to cope with the seasonal blues. In combination with orange berries, the dessert will get a rich color and amazing aroma. Take as ingredients:
The products are washed under the tap, the stalks are sorted and removed. Bring water to a boil, add sugar and heat for 10 minutes. Raw materials are folded in a saucepan, poured with syrup and kept on fire for 5 minutes. The blank is neatly packaged in jars, rolled up. It is better to store preservation in a cold place. If there is no cellar, then the compote is sterilized.
Cherry is a favorite component for compote, which is successfully combined with blackcurrant. A rich, tasty drink cannot be stored for longer than a year, otherwise hydrocyanic acid will begin to stand out from the seeds. If you get rid of the raw materials from the middle, then the dessert will stand for more than 24 months. Ingredients for a three-liter jar:
Products are sorted, removing spoiled berries, left to drain in a colander. If there is a frozen cherry, then it does not need to be wetted. Pour sugar and lemon into boiling water, cook over low heat until the crystals disappear. Fruit is added to the dishes, boiled for ten minutes and poured into sterile jars.
A burgundy berry cocktail looks great in a cup and will please you with a pleasant taste in cold weather. To preserve the maximum of useful properties, the dessert is prepared without pre-cooking. For a liter container you need:
Currants are blanched for 5 minutes, after which they are transferred to the bottom of a glass dish. At the same time, a syrup is prepared from raspberries and water with sugar. The workpiece is slowly poured over the shoulders with boiling moisture with fruit, left for 5 minutes, the liquid is decanted, heated again and the container is filled. Preservation is closed with lids, tightly wrapped with a blanket.
The original sour compote is easy to prepare from two types of popular berries. A huge amount of vitamins, combined with an unusual taste, will keep the body in good shape even on the most rainy winter days. A three-liter jar needs components (in grams):
Raw materials are put into a sieve and blanched in water for 3 minutes. The syrup is decanted into a saucepan, sand is added and simmered over low heat. The container is filled with berries, poured with concentrated syrup, rolled up with a lid and wrapped in a blanket. The abundance of acid in both cultures allows the dessert to be preserved without sterilization.
Currant compote is a fragrant drink that is easy to prepare for the winter. So that healthy berries do not lose vitamins, it is important to properly heat treat them. Original combinations of fruits will allow you to get unusual flavor combinations.
This garden berry has special properties that benefit the human body. Blackcurrant compote is unique. When preparing it, only ripe berries are used, which enrich the drink with active biocomponents that are easily absorbed by the body. Due to the fact that at the stage of compote preparation the berries are subjected to heat treatment, some of the useful substances are lost. However, blackcurrant compote for the winter still brings us a decent supply of vitamins, beta-carotene, ascorbic acid, potassium, calcium, phosphorus and other elements. A drink made from this berry stabilizes blood glucose, prevents diabetes, normalizes the functioning of the gastrointestinal tract and metabolism. Currant compote is advised to drink with ulcers, colds, as a preventive measure. In a word, blackcurrant is good, preparations for the winter must be done. In home economics tips, blackcurrant recipes for the winter have always abounded, this berry is so easy to prepare simple and delicious dishes.
With its use, it is possible to prepare a healthy drink without much hassle, which will give you pleasure on winter evenings.
If after cooking you still have strawberries, then you can cook from them or, instructions for the manufacture of which, we also included in our piggy bank of site recipes.
The combination of berries gives a unique taste. Compote is very useful for colds.
According to this recipe, according to most housewives, you can prepare the most delicious currant compote.
This berry, cooked in the form of compote with sugar, will completely retain all the taste and vitamin reserves, even if it boils during cooking.
Compote from currant berries is enriched with vitamins. Especially when not only black, but also red currants are taken for its preparation, the ratio of which is 5 to 1. At the same time, there is one feature - you can take as many berries as their presence allows.
You can also cook from red currants, the preparation of which will not take much of your time.
Compote prepared according to this simple recipe turns out to be very tasty, rich and very beneficial for the body.
The recipe has one difference - sugar is replaced with citric acid. Compote drink acquires an unusual taste, very refreshing.
All components are taken based on a three-liter jar:
Probably, there is no such simple and tasty drink as compote made from blackcurrant berries. Opening it in winter, you will praise yourself more than once for diligence, using blackcurrant blanks for the winter.
Blackcurrant compote for the winter is a great way to preserve the many vitamins that this healthy berry contains. Despite the fact that compote exposed to high temperatures, it retains a large amount of vitamins and minerals, including vitamins A, B, C, E, as well as potassium, phosphorus, iodine, iron, magnesium.
Black currant It has a bright and rich taste, which is why not many people like to use it in its pure form. However, finding a solution to this problem is quite simply- need cook delicious blackcurrant compote for the winter.
Compote from this berry is unique in its kind, only it does not lose vitamin C during preservation. This feature is due to the high content of tannins.
Compote able to regulate blood sugar levels, which is so important for people with diabetes, and also for the prevention of this disease. The drink has a beneficial effect on the functioning of the digestive system, which has a positive effect on such ailments as an ulcer, a violation of the microflora of the gastrointestinal tract, colds, and also helps to saturate the body with vitamins. This article provides some useful blackcurrant compote recipes.
Important! Aluminum utensils are absolutely unsuitable for cooking blackcurrant compote. This material tends to oxidize under the influence of acids, resulting in the formation of harmful substances. Also, the use of aluminum pans destroys all vitamins.
Ingredients:
Way cooking:
Advice! Removing the stalks is not a mandatory step at all, their presence does not have any effect on the quality of compote storage, but they look great inside the jar.
Currant compote contains many vitamins, in the cooking process you can use not only black, but also red currant. In such a drink, there are twice as many vitamins, usually berries are taken in a ratio of five parts black currant and one red.
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Cooking:
Some piquancy and unique flavor can be given currant compote by adding a couple of slices to it orange.
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Cooking:
Raspberry also very helpful and delicious, that is why there are many compote recipes, the ingredients for which were these two berries. In order to cook this divine drink must be taken currant in any quantity, the more it is, the richer and more intense the taste and color of the finished product will be (take 1 liter for a 3-liter jar currants).
Ingredients:
Way cooking:
Advice! To give a special taste and aroma to blackcurrant compote, you can add lemon balm or lemon.
Another great option delicious and useful compote is a duet from black currant and apples, which getting ready from the following ingredients:
Cooking:
Watch the video! Blackcurrant compote with apples
Great combination for compote preparation is a mix of gooseberry with blackcurrant. Tokai drink requires the addition of less sugar, gooseberry So, quite sweet in taste. Lovers of natural flavors when cooking such a compote add only 100 gr. Sugar per liter of drink.
Ingredients:
Way cooking:
With mint or lemon balm
A feature of this compote is sourness, such a drink will perfectly quench your thirst. The drink is pleasantly refreshing and toning.
Ingredients:
how cook:
Every summer, lovers of the gifts of nature carefully collect various berries and fruits, freeze them, and then use them for cooking various homemade dishes and drinks.
Reference! Frozen berry compote does not differ in taste from a drink prepared on the basis of fresh currants. It is also healthy and rich in vitamins.
Cooking compote does not take much time, there is even a super fast way to cooking, which only takes 5 minutes.
Ingredients:
Way cooking:
The recipe unique in that it uses citric acid instead of sugar.
The ratio of ingredients for one 3-liter jar:
Way cooking:
Also, to give a certain flavor to the drink, you can add other seasonal berries and fruits: strawberries, citrus fruits and others.
Watch the video! Blackcurrant compote
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