Compote can be prepared at any time of the year. The basis for the drink can be both fresh and frozen berries. Currant compote is very easy to prepare and rich in vitamins.

Frozen black currant compote

Ingredients:

• frozen currants - 250 g;
• sugar - 70 g;
• water - 500-600 ml.

Preparation

Defrost the currant berries and rinse with a stream of cold water. We heat water and dissolve sugar in it. We put currant berries in a saucepan with water and boil for about 5 minutes. After the time has elapsed, cover the drink with a lid and let it brew.

Compote with raspberries and black currants

Ingredients:

• fresh black currant - 400 g;
• fresh raspberries - 400 g;
• sugar - 200 g;
• water - 3 l.

Preparation

We clean the berries and wash them thoroughly. Put clean berries in a saucepan and cover with sugar. Pour warm water and put the compote on the fire. Cook the drink over low heat for 15-20 minutes, then cover it with a lid and let it cool completely.

Blackcurrant compote recipe

Ingredients:

• apples - 2-3 pcs.;
• black currant - 300 g;
• zest of 1 lemon;
• sugar - 180 g

Preparation

Wash the apples and cut into large pieces. Remove the core. We also rinse black currants with cold water. Put large strips of lemon zest, apple pieces and currants in a saucepan. Fill the fruits and berries with water (1.5-2 liters will be enough) and put the drink on the fire. from black currant follows 10-15 minutes, after which it is ready for use.

If you consume compote during the cold season, then warm it up with spices like a cinnamon stick or a couple of clove buds. This drink will perfectly warm you in bad weather. During the summer heat, currant compote quenches thirst if you mix it first with ice and a little lemon juice.

Blackcurrant compote for a child

If you want to cook currant compote for an adult child (from 7 years old), then feel free to use all the recipes presented above - they are great for both children and adults.

Currant berries should be given to an infant only with the permission of a pediatrician, since they are quite powerful allergens. The kid should cook fresh currant compote, steaming clean berries with boiling water. The steamed currants are covered and then left to cool completely.

Currants (even black, even red) are a very tasty berry, but you won't eat much of it. So the main part of the currant crop is usually used to make jams, compotes and other preparations. How to cook currant compote?

Currant compote

This version of the currant compote can be cooked from any currant: fresh and frozen, black and red. You can even mix two types of currants. To prepare it, we will need:

• currants - 600 g
• water - 1.5 l
• sugar - 1 tbsp.

Wash the berries, sort out and put them in a saucepan. Fill the currants with water and bring to a boil. Boil for five minutes, then remove from heat and let cool. When the compote becomes warm, not hot, strain it through a colander, trying not to press on the berries.

Pour the liquid back into the pan and add sugar. Bring to a boil and simmer for three minutes. Remove the currant compote from the heat, let it cool to room temperature and put it in the refrigerator.

You can change the amount of berries and sugar depending on your own taste preferences, add lemon, mint, spices (cinnamon, cloves, vanilla, ginger, etc.) to the compote.

Red currant compote

And here is a quick recipe for a currant compote for the winter. Making such a currant compote is very, very simple. We will take the following ingredients:

• 1 kg of red currants on twigs
• 0.5 l of water
• 250 g sugar

We wash the currants well, remove the spoiled and crushed berries from the branches. Bring water with sugar to a boil. We put the currants tightly in sterilized jars, fill with boiling sugar syrup and cover with sterile lids. Sterilize (15-20 minutes for half-liter cans, 20-25 minutes for liter cans and 45 for three-liter cans) and immediately roll up. This compote comes out very concentrated, so before use it must be diluted with water to taste.

Black currant compote

Closing blackcurrant compote for the winter is also easy. Based on a two-liter jar, we need the following products:

• 1-1.2 kg black currant
• 1 liter of water
• 600 g sugar

We separate the berries from the brushes, select the largest and undamaged ones, wash them thoroughly and dry them. Prepare syrup from water and sugar and cool to 60-70 degrees. Blanch the currant berries, dipping them into syrup for a couple of minutes (so they will not wrinkle and float), and put the jars. Fill the berries with hot syrup, sterilize (the same as in the previous recipe) and roll up.

Currant compote with ginger

If you have frozen currants for the winter, in the cold season you can make a tasty and healthy hot vitamin compote with lemon and ginger from it to strengthen the immune system. We will need the following ingredients:

• 2.5 l of water 300 g of frozen black currant
• frozen assorted berries (strawberries, raspberries, grapes, etc.) - to taste
• 1 small ginger root
• half lemon
• sugar to taste

Rinse the lemon and ginger root. Cut half the lemon into wedges, and cut the ginger root into thin strips. Bring the water to a boil, throw currants and berry platter, ginger and lemon into it. Immediately remove the pan from the heat, cover with a lid and let the compote brew for at least an hour. Add sugar to the cooled compote to taste. It is advisable to reheat the compote before use.

Currant and apple compote

Other berries and fruits, for example, apples, can be added to currant compote. We offer to close the red currant compote with apples for the winter, for this we need:

• 9 l of water
• 1 kg sugar
• 0.5 kg red currant
• 9 apples

We separate the currant berries from the twigs, sort out and wash them thoroughly. Wash the apples, remove the stalk and seed box, cut into large slices. We put apples and currants in sterilized jars. Bring the water to a boil, add sugar and let it dissolve. Gently pour the currants with apples with hot syrup, close the jars with lids. We put upside down and cover with a blanket until it cools completely.

Enjoy your meal!

The beneficial properties of black currant have long been known. It is a storehouse of vitamins C, B, E. It is rich in pectins, phosphorus, iron, potassium. The list of usefulness is endless. However, this berry has a rather specific taste, so there are not many fans to eat it in its pure form, but no one will refuse a delicious black currant compote.

Why should this compote be on your table

The unique benefits are due to the special natural composition of the drink. For its preparation, ripe aromatic berries are used, therefore, the compote is rich in biologically active components, which are much better absorbed by the body compared to artificial analogues from the pharmacy in the form of vitamins and food additives.

Of course, during the cooking process, a number of useful compounds are lost, since the berries are heat treated, but most of them, compared to other fruits and berries, still remain.

Blackcurrant compote contains a fairly high content of vitamins A, B, C, E, beta-carotene, ascorbic acid, potassium, calcium, iodine, phosphorus, magnesium and iron.

The drink normalizes blood glucose levels, which prevents the onset of diabetes, improves the functioning of the gastrointestinal tract, metabolism.

We offer you some very tasty and healthy recipes.

Quick blackcurrant compote with cinnamon

Ingredients

• 800 gr. fresh black currant berries;
• 200 gr. brown sugar;
• 1 liter of water;
• 2 teaspoons of cinnamon.

Preparation

1. Rinse the berries thoroughly.
2. Boil water, add sugar, stir, wait until sugar is completely dissolved.
3. Reduce heat, add currants and cinnamon. Boil the compote for 2-3 minutes.
4. Remove the pan from heat. Let the compote steep for 2-3 hours to reveal the taste of currants and the aroma of cinnamon.

Variation with raspberries and lemon balm

Ingredients

• 800 gr. black currant;
• 200 gr. raspberries;
• 1 kg. Sahara;
• 1 liter of water;
• ½ lemon;
• 2-3 sprigs of lemon balm.

Preparation

1. Go through and wash the currants.
2. Pour boiling water over the currants.
3. Fill a pre-sterilized jar with currants up to half, put lemon wedges and lemon balm on top.
4. Make a syrup. Put a pot of water on fire, bring it to a boil. Place sugar and raspberries in a saucepan. Bring the water to a boil again and remove the pan from heat.
5. Pour the syrup into the blackcurrant jar. Let it brew for 10-15 minutes.
6. Drain the water through a lid or strainer back into the pot. Bring it to a boil and add water to the berry.
7. Close the jar tightly with a lid.
8. Turn over and let the jar cool.

Frozen black currant compote

In the summer, housewives stock up on fruits and berries for the winter, put them in containers and store them in the freezer to please the household with a delicious and healthy drink on a cold and rainy day.

Winter compote from frozen black currant is not inferior in its taste and useful qualities to a drink brewed from fresh berries, because when quickly frozen, all vitamins and microelements that this garden berry is so rich in are preserved in maximum quantity.

Here is such a simple recipe for good health and good spirits, which is available to everyone.

Extra-quick and healthy recipe - prepare compote in 5 minutes

Ingredients

• frozen black currant - 1 cup;
• sugar (or substitute) - 0.5 cups;
• water - 3 liters.

Cooking compotefrozen black currant

Bring the water to a boil, pour the frozen black currant and sugar into it. Bring to a boil and turn off. Let it brew for 30 minutes. That's all! We get a very tasty, sweet and rich drink that has retained all its useful properties.

Frozen currant compote with apple and tangerine wedges

Ingredients

• 300 gr. frozen currants;
• 2 liters of water;
• 1 apple;
• 180 g Sahara;
• 2-3 slices of tangerine.

Preparation

1. Wash the apple, cut it into wedges, peel the seeds.
2. Boil water in a saucepan, add sugar, add a chopped apple and tangerine wedges. Cook the compote for 5 minutes.
3. Add frozen currants. You do not need to defrost the berries in advance, otherwise all the juice will flow out of them. Bring drink to a boil and remove from heat. Cool it at room temperature and serve.

We offer a video recipe for preparing for the winter - only for sweet lovers 😉

With mint and cinnamon

Ingredients

• 500 gr. black currant;
• 200 gr. Sahara;
• 2 liters of water;
• Dried mint (to taste);
• Cinnamon (to taste)

Preparation

1. Boil the mint with boiling water. Let it sit for 10-15 minutes.
2. Boil water in a saucepan. Pour frozen berries, sugar, mint, cinnamon into it.
3. Bring the saucepan to a boil again. Turn off the fire. Let the drink brew for 3-4 hours, strain it through a sieve, pour into a jug.

Is it necessary to make harvesting of blackcurrant compote for the winter?

How pleasant it is to open a jar of blackcurrant compote in winter and return to summer for a moment. In addition to the pleasant nostalgic memories that this drink awakens, it is also worth noting its beneficial properties.

Blackcurrant compote is the only one that retains vitamin C during the preservation process. This is possible due to the presence of tannins in the berry.

Winter and spring are the most difficult periods for the body, when we experience an acute deficiency in vitamins. Fruits and berries on supermarket shelves do not inspire confidence. Some of them look very appetizing, but their naturalness raises many questions.

In order for the fruits to safely reach our latitudes from hot countries, they are stuffed with chemistry, which can hardly be useful, and the products of domestic manufacturers have lost over time the entire set of beneficial properties.

The most “delicious” and healthy way to saturate the body with vital substances is to treat it with blackcurrant compote, which was carefully cooked in the summer.

You cannot cook compote in an aluminum pan. The acids contained in the currants react with the metal, the harmful compounds resulting from the reaction get into the finished drink. In addition, during cooking in an aluminum dish, berries lose almost all vitamins and minerals.

Blackcurrant drink recipe for the winter

Ingredients

• 1 kg of black currant;
• 2 liters of water;
• 500 gr. Sahara.

Preparation

1. Rinse the currants thoroughly. Sort out the berries. For canning, it is better to use medium-sized currants, large berries will burst.
2. Fill a sterilized 3 liter jar halfway with currants.
3. Pour boiling water into the jar, make sure that the water pours onto the berries, and not onto the walls of the jar. Let the compote brew for 10 minutes. In the remaining water, sterilize the caps.
4. Pour the water from the jar into a saucepan through a sieve or a special lid with holes, put it on fire. Bring it to a boil, add sugar.
5. Refill the jar with the sugar syrup and quickly roll up the lid.
6. Turn the can over to check for leaks.
7. Leave the jar to cool upside down.

Below is the most delicious recipe for blackcurrant compote for the winter.

For a long time in Russia, wonderful drinks have been prepared from fruits and berries, both fresh and dried or frozen. If you have prepared your berries and fruits since summer - great! But even if you don't have your own harvest, it doesn't matter, now you can buy frozen berries at any time. In winter, I especially want something vitamin, healthy and tasty. Prepare frozen currant compote, treat yourself and your family.

I have my own currants, before freezing, I went through the berries, washed and dried on a towel. You can cook compote only from red or only from black currant, which is available. You can add various spices, but the taste of currant compote is so good that you don't need to add anything else.

Since I am confident in the quality of the berries, I will cook compote without defrosting the berries. If you have purchased berries, it is still better to defrost them a little and make sure that they are clean and free of debris, rinse briefly under running water.

First, let's cook the sugar syrup. Boil 2.5-3 liters of water with 200 g of sugar. Adjust the amount of sugar to your liking.

Pour frozen berries into boiling syrup.

Bring the syrup again, this time with the berries, to a boil, removing the froth if it forms. Cook the compote after boiling for 5-6 minutes, turn off the heat. Almost all berries remain intact as we use a gentle cooking method.

Let the compote brew for 10-15 minutes. Who loves a hot drink - you can already help yourself! Serve the compote with homemade bread, it goes well with the warm compote.

Frozen currant compote turns out to be rich, with a slight sourness, very tasty! The berries burst on the tongue, as if we were boiling from fresh berries.

Help yourself to your health! In winter, such a currant compote is the very thing!

And again about homemade preparations. This time I'll tell you how we can black currant compote... I like compotes that are not too saturated, so that they can be drunk immediately without diluting. Refreshing, pleasant, good thirst quencher. Such vitamin compotes are good in winter, and even in the summer heat, chilled currant compote will be very appropriate.

Ingredients:

• black currant
• sugar (for a liter jar - 1/3 cup; for a 2 liter jar - 2/3 tbsp; for a 3 liter jar - 1 cup)

To preserve blackcurrant compote, we will also need 1, 2 or 3 liter jars, lacquered lids and a plastic lid with holes for draining, a seaming key.

Preparation:

1. First of all, we prepare dishes for canning compote: wash cans with soap or soda, varnished lids and a lid for draining. Banks and lacquered lids must also be sterilized: cans - over steam (7-15 minutes, depending on the volume) or in the oven, lids - in boiling water (5-7 minutes).
2. We sort out the black currant, removing the twigs, stalks and ovary (optional). If you come across spoiled berries, throw them away. Wash the berries well, put them in a colander, let the water drain.
   
3. Fill the jars prepared for canning compote with black currants to 1/6 or 1/5 part. If you like more concentrated compotes, you can fill the jars with berries ¼.
   
4. Pour in boiling water (pour 1-2 cans of boiling water at a time), cover with a lid, leave to infuse for 5-7 minutes.
5. Then, covering the jars with drain lids, pour the water into the saucepan, add sugar there, bring to a boil and pour it back into the jars with berries.
   
6. Cover the jars of blackcurrant compote with lids and roll up. Thus, we close all banks.
7. We put the rolled-up cans, turning them upside down, on the floor, covered with a thick layer of newspapers, make sure that not a single can leak, wrap them in blankets. Let the compotes cool completely.
8. After that, we remove the blankets, turn over the jars, wipe them with a damp cloth so that they do not stick. Before putting the cans with compote for storage, it is advisable to sign them (with a marker on the lid or sticking labels), indicating the date of canning and the name of the homemade preparation.
9. Sour-sweet, refreshing, rich in vitamin C blackcurrant compote, as well, can be served both in winter (it perfectly strengthens the immune system) and in summer - chilled this drink perfectly quenches thirst.