Raspberry compote is a combination of useful and pleasant. Simple raspberry compote for the winter

First of all, you need to prepare containers for the workpieces, as well as lids.

Sort and wash the berries. In order for the compote to be rich, it is better to select large, whole raspberries. If they retain their shape in a drink, then they can then not only be eaten, but used as a decoration for dessert. In general, the berries will be less sour and dense than fresh or frozen, but taste qualities will still allow you to identify the raspberries.

Clean berries are carefully placed at the bottom of the jar. If you decide to add mint, then you also need to rinse it in running water and then add it to the raspberries.

poured on top of the berries granulated sugar and citric acid. There is no need to leave the berries in the jar for a long time, as they will release juice and become deformed; it is much better to immediately pour boiling water over them and roll up the lid. Be careful to pour the boiling water slowly as the jar may crack due to temperature changes.

Before sending the compote to cool, check that the lid is tightly closed. To do this, just place the jar upside down and carefully examine the edges of the lid. There should be no drops of compote on them. If the lid is not closed tightly, you should immediately open the jar and close it with a new prepared lid. There is no need to additionally sterilize anything.

The compote cools down for about 2 days, during which it is advisable to leave the jar in a cool, dark place, covered with a towel or blanket. In the first hours or days, the color of the compote may seem too pale, but do not worry about this. In a few days it will turn from a pale pink liquid into regular compote bright crimson color. Accordingly, if you want to try the drink before winter, you should wait until the berries completely release their juice and the compote gets a beautiful shade.

Note: from the specified amount of products you will get 2 three-liter jars of compote.

Recipe raspberry compote for the winter without sterilization:

Small ripe raspberries are poured onto a flat plate and sorted. It is advisable to choose only whole berries. If, while transferring raspberries, you accidentally crushed several berries, they can be put into compote. If all the raspberries turn out to be overripe and mint, their purpose is jam; they are not suitable for compote for the winter without sterilization.

Selected berries are washed. Remember that the powerful pressure of water coming from the tap can damage the delicate berry pulp.

Two three-liter jars are sterilized using steam. The jars must be dry when filling. Raspberries are divided into equal parts and placed in jars.

Measure out required amount sugar, pour into a saucepan.

Put in sugar citric acid. The syrup is prepared based on these two ingredients, since any dry spices can change the taste of raspberries beyond recognition.

Pour water into the pan and boil the syrup for 5 minutes over high heat. Some of the liquid will evaporate; there will be just enough syrup to fill two jars to the shoulder line.

Hot syrup is poured into each jar. To prevent cracks from appearing on the glass, you need to get a small flat metal plate that can be placed under the bottom of the jar while filling the container with very hot liquid.

Roll up the jars of raspberry compote and place them on the floor, turning them upside down. It is imperative to insulate the workpieces; a thick blanket with three or four folds is suitable for this purpose. High-quality wrapping is passive sterilization: the berries are steamed and soaked in syrup.

The blanket is removed when the jars are cold. The final stage of preservation is choosing a suitable place to store the raspberry compote. The place should be dry and moderately cool; under unfavorable storage conditions, rust spots will appear on the lids.

Raspberry compote can be stored for one year without sterilization. Before serving, the compote should be kept in the refrigerator for a couple of hours, then the raspberry flavor will appear more clearly.

raspberries - 1.5 tbsp.,
sugar - 170 g,
water - 2 l,
citric acid - 1/3 tsp.

Preparing raspberry compote for the winter

Raspberries that have ripened to a dark burgundy color become soft in compote. These berries will give color and juice to the drink, but they themselves will lighten slightly; they will have to be strained when serving the compote. The pink-red berries will remain intact and will float beautifully in a glass of drink. Based on these characteristics, you need to choose berries of the degree of ripeness that suits you best.

The sorted raspberries are washed. If there is a suspicion of the presence of insects, immerse the raspberries in cold water for 5 minutes. salt water and then washed under running water. But it is better to immediately choose high-quality berries that do not contain any bugs.

Sterilize a two-liter jar and pour raspberries into it.

Throw in powdered citric acid. Do not stir so as not to mash the berries.

The syrup consists only of sugar and water; it does not need any flavorings. Sugar is weighed and placed in a saucepan.

Pouring cold water. The syrup is boiled over high heat until the sugar is completely dissolved.

Hot syrup is poured into a jar of raspberries. Make sure that the liquid stops at the level of the hangers.

Turn over the jar of raspberry compote, cover with a blanket, and leave until morning.

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The compote is stored in the basement for a year. The drink is served chilled.

Preparing raspberry compote for the winter cold allows you to treat family friends or please your household with a vitamin-rich and tasty drink at any time. It can be cooked either with sterilization of the seaming or without sterilization. Save useful qualities berries and eliminate problems with storing the 3 liter jars themselves by adding citric acid. You can also make multivitamin drinks, including not only raspberries, but also other berries and fruits. For example, a preparation made from raspberries, cherries, grapes or lemons will be fragrant and healthy. Among the proposed photo and video recipes with step by step descriptions action, each housewife will be able to find her own version of preparing the drink. At the same time, you can cook raspberry compote for the winter in the classic way or in a slow cooker.

Delicious raspberry compote for the winter for a 3 liter jar - step by step photo recipe

Do delicious compote You can make raspberries for the winter with the addition of black currants. This tandem will allow you to get a vitamin drink that even kids will like. When cooking, you can use a little more sugar, focusing on the sweetness of the selected berries. Specified recipe will allow you to cook raspberry compote in banks for yourself and friends. The list of ingredients calculates the number of components per 3 liters of the finished product.

Ingredients for a recipe for delicious raspberry compote for the winter in a 3 liter jar

raspberries - 1 kg;
currants - 500 g;
sugar - 300-400 g;
water - 2 l.

Step-by-step photo recipe for raspberry compote - winter preparation for a 3 liter jar

Rinse all berries thoroughly. Soak in clean water for 2 hours.

Place the container with berries and water on the fire and bring to a boil. Remove floating debris. Then add sugar and cook for another 20 minutes. low heat. Pour the prepared compote and roll up the jars. Keep in an inverted position under a warm blanket for 24 hours.

How to prepare fresh raspberry compote for the winter without sterilization - recipe with photo tips

An unusual, but very beautiful raspberry compote is obtained by straining the prepared mixture of liquid and berries. The sweet berries themselves can then be used for baking or simply eaten as a snack with tea. But the translucent drink is great for storing and drinking in winter.

List of ingredients for preparing fresh raspberry compote for winter

raspberries - 500 g;
water - 2.5 l;
sugar - 300 g;
half a lemon.

Recipe with photos and tips for preparing raspberry compote for winter without sterilization

Carefully rinse the berries. Put water on fire.

Grind the raspberries with sugar and wait until they release juice.

Grind the raspberries using a blender and add them to boiling water. Boil the mixture for 5 minutes, then add the juice of half a lemon and cook for 25 minutes. Strain the prepared liquid from the seeds and pour into a pre-sterilized jar and roll up.

Fragrant raspberry compote for the winter without sterilization with citric acid - detailed recipe

Raspberry compote turns out to be quite original when adding lemons or citric acid. These ingredients help preserve the roll and give it a slight sourness. But at the same time, you can prepare a delicious raspberry compote for the winter using whole lemons. The proposed recipe discusses the rules for replacing citric acid and lemons. The following instructions are suitable for cooking lungs. summer drinks, if you use a little less sugar and add ice to the finished chilled compote.

Ingredients for a recipe for aromatic compote without sterilization with raspberries and citric acid

lemons - 2 pcs. (replace with 1 tbsp citric acid);
raspberries - 2 tbsp;
sugar - 300 g;
water - 1 liter (more is possible).

A detailed recipe for preparing compote for winter cold from raspberries with citric acid

Rinse the strawberries thoroughly.

Wash the lemons and cut them (if using).

Mix water and sugar, add raspberries and bring to a boil. Add lemon peels or just citric acid, boil for another 15 minutes. Pour into jars and roll up. Keep it upside down under a towel for 24 hours.

Vitamin compote from raspberries for the winter without sterilization - simple recipes with photos and videos

Raspberries go well with a variety of fruits and other berries. Therefore, housewives can experiment in cooking winter drinks with any ingredients. The combination of apples, raspberries, strawberries and grapes can be considered very interesting. They will give the preparation an amazing aroma and rich taste. At the same time, you can prepare such raspberry compote for the winter without sterilization in a slow cooker.

List of ingredients for preparing vitamin compote for winter from raspberries

raspberries, strawberries - 1 handful each;
grapes - 1 branch;
apple - 1 pc.;
sugar - 100 g;
water - 1 l.

A simple photo recipe for vitamin raspberry compote - winter preparation without sterilization

Pour water into the multicooker bowl. Rinse all the berries, clear them of twigs, debris and tails. Add grapes to the slow cooker.

Place raspberries in the multicooker bowl.

Add strawberries. If the berries and tails are washed well, then the green leaves can be left. They will give the drink a special aroma.

Peel the seeds from the apple and cut it into pieces. Add to remaining ingredients. Pour in the sugar and set the cooking mode to “Steam”. Cooking time: 20-30 minutes.

Pour the finished compote into sterilized jars and roll up.

Video recipe for simple preparation of compote for winter with raspberries without sterilization

A compote using raspberries and cherries is very interesting and really useful. This combination of berries will allow you to get vitamin winter preparation fast and easy. But for work you should select cherries that do not have a strong sourness. Otherwise you will have to add more sugar. How to make it so bright and unusual compote You can learn how to make cherries and raspberries for the winter in the following video:

You can prepare an aromatic and tasty raspberry compote for the winter either by adding only citric acid or by using cherries, lemons, and strawberries. Unusual drinks will be useful in the winter cold to obtain vitamins and maintain immunity. You can prepare raspberry compote either in a saucepan or in a slow cooker. But the berry preparation should be rolled up at 3 liter jars. So, the hostess will be able to treat both relatives and friends vitamin drink or use it to serve festive table. Having studied the step-by-step simple instructions With photos and videos, it will be quite easy to learn how to cook raspberry compote or improve a previously used recipe.

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Raspberry compote: 3 amazing recipes

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There is very little time left before the first wave of harvesting begins, when berry fields attract with an abundance of fruits and their unforgettable aroma. Before the desire to collect the entire harvest absorbs housewives entirely, you need to look through your cookbook and choose the most suitable recipe raspberry compote, of which there are a great many varieties and types. I offer a few of my own - time-tested and the admiring faces of my household.

For this preparation you need to collect raspberries at their full ripeness. Overripe and greenish fruits will not go into compote. Some will boil, others will explode. Raspberries should be washed immediately before storing so that they do not release juice into the common container. This recipe can be closed delicious drink from frozen berries - I always put them in freezer several servings of raspberries for making mixed homemade drinks, because not all fruits ripen at the same time.

What is needed to preserve a three-liter jar of raspberry compote

2 gr. citric acid;
1 large glass of sugar (250 gr.);
500 gr. fresh or frozen raspberries;
3 liters purified drinking water.

Step-by-step instruction

First, I wash the jars and degrease them with baking soda. Be sure to keep the canning containers for 5 minutes in an oven preheated to 100 degrees.
If threaded lids are used, I soak them in boiling water for about 5 minutes before sealing them. If the jars with Euro necks are gone, I take the lids for them under the machine and fill them with boiling water along with the inserted rubber bands.
I put raspberries in jars and put a pan on the fire with the amount of water required according to the recipe. I live in a village, and the life-giving moisture in my yard is collected from my own well, so I don’t use a filter.
As soon as the water boils, I pour it into jars with berries, cover iron lids and wait 10 minutes.
I pour the infusion back into the pan and bring it to a boil. Pour sugar and citric acid into a container and keep it on low heat until the grains are completely dissolved.
I pour the resulting solution onto the berries in jars and immediately roll up the raspberry compote with iron lids.
I turn the wrap over onto a thick backing and wrap it in a thick old blanket or a small warm blanket.

I store the compote without sterilization only when the jars have cooled completely. If time is not maintained, canned food of this type will not be able to stand for long.

Advice: if you bought raspberries at the market, and it turns out that there are a lot of wormy berries in the bucket, do not rush to scold the unscrupulous seller and throw away the damaged goods - everything can be fixed. To do this, dissolve 1 teaspoon in 1 liter of well water. table salt and pour it over the raspberries for 10 minutes. All the animals that have chosen delicious berry, will float and can be drained along with the brine. Rinse the raspberries under the tap and use as intended.

Raspberry compote with sterilization

My mother loves to make this kind of preparation the old fashioned way, not wanting to risk the harvest and her own preparation efforts. I must say that the taste of her compote from seasonal berries does not deteriorate at all. I’ll tell you her recipe for making raspberry balm.

Recipe for 1 two-liter jar delicious drink

350 gr. ripe raspberries;
200 gr. granulated sugar;
2 liters of purified drinking water;
½ lemon, orange or lime - optional;
a few fresh mint leaves for freshness.

How my mother cooks

She places the washed berries in clean jars, adds sugar and squeezes citrus juice directly into the jar. Adds mint or lemon balm leaves to the overall company.
Fills all this beauty with cold water.
Line the bottom of a large pan with an old towel in 2 layers and immediately place the container on the stove. He sends the prepared jars there.
He covers the containers with seaming lids and pours water into the improvised sterilizer. In this case, the liquid should reach almost to the hangers of the cans.
Turns on the stove and keeps the entire structure on fire for 15 minutes after heating the water around the canned food to 80 degrees.
Next, the process is familiar to everyone from childhood - we carefully take out the hot pieces from a common pan and roll them up.
We turn it over onto a thick base and wrap it in something unnecessary and very warm.

This raspberry preparation is excellently stored in any conditions; it is important to keep it upside down and insulated until the cans cool completely.

Raspberry compote with cherries and strawberries

I have a luxurious tree on my property that is adored by my children, the neighbor’s children and all the birds in the area. This is an incredibly tasty early cherry. Its fruits are large, juicy, with a small seed and big amount the most tender pulp. In good years I collect several buckets of this beautiful berries and I make preparations that don’t even last until the New Year, they are so tasty and aromatic. And since the berries ripen in different time, you have to freeze the cherries and use them as the strawberries and raspberries ripen.

What do you need:

raspberries;
cherries;
strawberries;
sugar;
water.

I won’t indicate the proportions - I don’t know them exactly and for a long time I’ve been preparing such canned food by eye.

How to prepare:

We sterilize the jars in advance in any convenient way - I fry them in the oven.
Pour boiling water over the lids and set aside.
We wash and sort out the raw materials.
We clean the berries from the stalks and sepals, but you don’t need a lot of strawberries, I use 5 of them for each jar - for flavor.
We put our harvest in a large saucepan and fill it with water.
Cook the usual compote, season with sugar to taste. I don’t add citruses to this option - they have a rather strong smell, and all the charm assorted berries we won't feel it.
Spilling finished product in warm jars, add berries from the pan there - they will infuse in the compote and will be very tasty. I try to fill 1/3 of each jar with raspberries and cherries.
Roll up and turn over onto a thick mat.
Again we cover our raspberry compote with a thick blanket.
We put it away for storage for the winter when the jars have cooled completely.

My household members can hardly stand it for a couple of weeks and begin to secretly take in the compote from the basement, hoping that with so many preparations, I won’t notice the loss of one or two jars.