In winter, our body is in dire need of vitamin supplementation. You can make up for the deficiency of vital elements by simply drinking a few glasses of compote made from frozen berries.
Modern freezing technologies make it possible to preserve most of the beneficial substances contained in berries. Cooking compote from frozen berries is not a very difficult task, 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.
- Place on the fire and bring to a boil. It is advisable to stir constantly, as this will dissolve the sugar faster.
- Place undefrosted berries into boiling syrup. Stir. Bring to a boil.
- Turn down the heat. Cover with a lid. Cook for 10 minutes.
- Cool. Strain.
Compote of frozen berries 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 enamel dishes to prepare compote). Bring to a boil.
- Add freshly squeezed juice from half a lemon or orange to boiling water.
- Add the amount of sugar indicated in the ingredients list. Bring to a boil.
- Place frozen berries in the boiling syrup (they should not be thawed 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 with a lid and leave to steep for half an hour.
- Strain the compote before serving. Happy compotopy!
Compote of frozen berries 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 mint with hot water (but not boiling water) in the amount indicated in the list of ingredients.
- Place frozen berries in a bowl and leave for 10 minutes.
- Place slightly thawed berries in mint infusion.
- Add sugar and cinnamon.
- Place on the fire and cook for 10 minutes over moderate heat.
- Let the compote cool slightly and strain. Afterwards you can enjoy the original taste of frozen berry compote.
Compote recipe with photo
List of ingredients:
- 3 handfuls of frozen strawberries,
- 2 handfuls of frozen cherries,
- 2 handfuls of frozen red currants,
- 4 tbsp. Sahara,
- 2.5 liters of water,
- 2 tbsp. lemon juice.
Cooking method
1. Place frozen strawberries in a saucepan. Since it is not necessary to defrost the berries before cooking, this significantly speeds up the process - take the ingredients out of the freezer and brew a delicious drink. If the strawberries have tails, it’s okay.
2. Now add the frozen cherries to the pan. If the berry is sour, as is often the case, more sugar may be needed.
3. The next step is to add frozen red currants to the pan with the berries. To save time, the berries were frozen along with the branches, so now we send them to the pan in their 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 pan and place on fire. When the water with the berries boils, turn the heat to low and simmer, loosely covered, for about 20 minutes. Stir the compote several times to make sure the sugar has completely dissolved. Also add lemon juice or 1/5 tsp 10 minutes before the end of cooking. citric acid.
6. Let the finished compote brew under a tightly closed lid for about 15 minutes. Then cool it by placing the pan in a bowl of cold water or simply in a cool place. Before pouring the healthy berry drink into glasses or a decanter, strain it from the twigs and leaves.
According to the recipes suggested above, you can prepare compote from any berries and fruits. You can reduce or, on the contrary, increase the amount of sugar, add or remove ingredients from the list according to your own taste. However, it would not be amiss to finally share some useful tips that will help make frozen berry compote even more aromatic, even tastier, and even healthier.
- Frozen berries before making compote should not be defrosted, otherwise they will lose a lot of juice, and with it a lot of vitamins. If for some reason the berries have thawed, then add berry juice to the pan a couple of minutes before the end of cooking the compote.
- It is necessary to cook frozen berry compote over moderate heat, as this will preserve most of the nutrients in the drink, and the berries will not turn into puree.
- During cooking, foam will form; it should be skimmed off because it has no benefit.
- The compote will turn out more aromatic, tastier and brighter if you cook it not from one type of berry, 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.
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 won't need all the berries at once. Choose combinations of sweet and sour berries, then the drink will taste better. Apples can be combined with any berries in compote. They can be taken as the basis of a healthy vitamin drink.
In winter, compotes made from quick-frozen berries, from berries pureed with sugar, or from prepared berries in their own juice, boiled for no more than 5 minutes, are good.
It is good to diversify the compote with additives such as a sprig of mint or lemon balm, a couple of sprigs of cloves or lemon zest. It is very healthy to add twigs of cherries, raspberries or black currants to the compote.
Preservation of vitamins and minerals
If berries are purchased, store them in the refrigerator. But no more than 2 days. Over time, vitamins are slowly but steadily destroyed, and the berries lose their juice and beneficial properties. For longer storage, use the freezer. Frozen berries are perfect for compote.
Apart from vitamin D, which is not found in berries and fruits, all other vitamins are quickly destroyed to varying degrees during the cooking process. How to save them? The process of preserving valuable substances begins with the purchase or picking of berries. Go through them. Store in a dark and cool place. Wash the berries immediately before preparing the compote. If you need to cut apples, apricots or peaches, do it with a sharp stainless steel knife. Use only enameled, stainless steel or glass dishes. A board – preferably a wooden one.
And most importantly, boiling water tends to neutralize the effect 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 transfer from the berries to the compote, saturating it with useful substances.
Proper preparation of compote
Take a 3-5 liter saucepan. 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, and remove the seeds if necessary. Large berries can be cut. It is good to pierce berries such as large black currants or gooseberries 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 branches, rinse and add to boiling water. It is better to add mint, lemon balm and zest to the compote after the 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 the finished compote, cooled to a temperature not exceeding 40°C. Otherwise, all the beneficial properties of honey will be lost.
Berries should be placed in boiling water quickly, in portions. Once you have added all the berries to the boiling water, cover the pan with a lid and set aside from the stove. It is not recommended to boil the berries to preserve their properties. Leave the compote to steep until completely cooled without opening the lid. The compote, which has reached room temperature, is ready. It can be strained from the berries and cooled in the refrigerator.
In the summer heat, compote is good for quenching thirst. In bad winter weather, it reminds you of fine sunny days and helps fight vitamin deficiency. This delicacy instills in children a love of natural fruits and berries. Unlike store-bought carbonated drinks and factory-made juices, homemade compote is not only tasty, but also very healthy.
You will need
- berries
- granulated sugar
- pot
- glass jars
- covers
- Seaming machine
- a warm blanket.
Instructions
Sort through the berries and remove the stems. Throw away the spoiled fruits, place the rest in a colander and rinse thoroughly under running cold water. Place a colander over the pan to allow the water to drain. You can also pour the berries onto a clean towel, previously spread on the table.
Pour water into a clean saucepan, place it on the fire and bring to a boil. As soon as the water boils, carefully transfer the berries to the pan. Add sugar to taste, stir gently. Try the compote. It should be a little sweeter than you like. The fact is that after some time the berries will give up their acid to the liquid, and the taste of the compote will become just as needed.
Wait until the compote boils and remove the pan from the heat so that the berries in the compote do not lose their shape. The compote can be drunk immediately, poured into glasses and cooled beforehand. Or you can cover the pan with a lid and wait until the berries give it all their flavor. When the pan becomes warm to the touch, the compote will reveal its full flavor.
Compote can also be cooked using sugar syrup. To do this, pour sugar into a pan of boiling water and wait until it completely dissolves. Add berries to the resulting syrup, bring it to a boil again and remove the pan from the 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 place them in a pan 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 jars and steam sterilize them. Pour the berries sorted, washed and dried with a clean towel into the jar about 1/3 full. Add sugar and 05 tsp. citric acid for every liter of water. Fill the contents of the jars with boiling water. Roll up the jars with metal lids using a seaming machine. For better sterilization, jars of compote are best stored upside down and tightly wrapped in a warm blanket for 24 hours after rolling.
Sources:
- How to cook compote
- make 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 you will be preparing from, first boil the syrup. The ingredients are calculated as follows: if the berries are sour, then you need to put 200 grams of sugar per 1 liter of water. If there are 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.
After this, prepare the fruits or berries. Remove the seeds from pears or quince, wash them and cut into slices. First sort out dense berries (cherries, gooseberries, cherries), then wash them, remove the stems if necessary, put them in hot syrup and boil. Sort out soft berries (raspberries, strawberries), put them in vases and pour warm syrup over them. These berries do not boil. Wash the plums, cut them in half, remove the seeds and pour into boiling syrup.
If you are making compote from dried fruits, then keep in mind that they are added in a certain sequence. First, also sort out the dried fruits, wash them well, sort them by composition and bring the syrup to a boil. Then add the pears first, boil them for a few minutes, then add the apples, cook for a few more minutes and finally add the prunes, dried apricots and raisins.
In order to improve the taste of the compote, add a little wine to it. Also, the taste will be improved by the peels of citrus fruits (lemon or orange), 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 rich or concentrated, then with pieces of ice.
Helpful advice
If you are preparing compote not for long-term storage, but for some kind of 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 thick. In Russian cuisine, compote is made 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 rules for preparing it.
The water must be of high quality - spring water 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 release their juice, while maintaining maximum beneficial properties.
To prepare compote, you can use any type of sugar, 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 basis 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 are usually added literally a minute before the compote is ready.
How to cook compote
Compote can be prepared with or without boiling. First you need to prepare the berries and fruits. It is advisable to cut hard fruits into small pieces, and soft ones into larger pieces. The berries are usually placed whole.
First you need to dissolve the sugar in boiling water, then pour the prepared syrup over the compote base, and after boiling, cook for several minutes. When ready, remove from heat and cool.
In order to have the maximum amount of vitamins, you can not boil the fruits, but simply pour syrup over them and leave them to infuse overnight.
Homemade compote: some tricks
1) To prepare compote, frozen berries do not need to be defrosted; just throw them into hot syrup.
2) To preserve vitamins, a little citric acid is often added to compotes.
3) If fruits or berries are very sour, you can add a pinch of salt to the compote to remove excess acid.
4) Cinnamon is traditionally added to make it richer in taste and aromatic.
The taste will remind many of their childhood, which means you have the opportunity to get great pleasure from drinking this drink. The most popular compote, which was and is still being brewed, is a drink made from dried fruits. How long does it take to cook dried fruit compote? It will take you 10-15 minutes to prepare.
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 good on the table - boiled berries fall apart.
In what container should I cook the compote? You can choose any pan, as long as it does not contain aluminum. This material reacts chemically with fruit acid and the result can negatively affect your body.
When creating strategic fruit and vegetable reserves for the sad and cold months, you can’t forget about berry compote for the winter. This type of preservation preserves most of the nutrients contained in the original product, due to which it will help the vitamin-depleted body survive until the jars can become a filling for a wide variety of baked goods and a decoration for cakes and cocktails. And, in the end, berry compote for the winter (its recipe is not important yet) is simply delicious to drink!
Some rules
The most important thing in such preparations is to know which berries to use for the winter correctly. Even if you have well-developed culinary intuition, knowledge of some details will clearly not be superfluous.
- Berry compote for the winter can consist of different “materials”. However, varieties of the same origin (for example, cherries of different varieties) should not be combined in a jar.
- The stalk is removed from the berry and removed just before use. After lying down for even a couple of hours before being used, the berries are partially deprived of juice. As a result, they become less elastic, which does not have a very positive effect on their appearance. But the compote itself turns out to be less aromatic and more watery.
- In some cases, certain berries (for example, cherries and cherries) are used directly with the tails - from them the berry compote for the winter acquires an elegant bitterness. In this case, you need to pay special attention to washing the raw materials: at the joints with the stalk, dust is poorly washed out. Many housewives prefer to pour boiling water over the berries to guarantee.
Naturally, before putting fruits and berries into jars, the containers must be washed well. Some housewives, out of old memory, prefer soda. However, we assure you that modern detergents wash dishes much better, especially if they have been in use for several years. And you need to rinse well even after baking soda.
The most popular seaming method
And the best thing about it is that there is no need to sterilize the berry compote for the winter. The sorted, washed and strained raw materials are placed in hot sterile jars, about a third of their volume. The dishes are filled with boiling clean water flush with the top edge of the neck and covered with boiled or oven-fried lids. After a third of an hour, the water from all containers, which has partially absorbed the berry juice, is drained using a lid with holes made into one large pan. Sugar is poured there (a glass for each three-liter bottle), and the syrup is boiled. They are immediately poured over the berries, the jars are rolled up with newly sterilized lids, turned upside down and covered with something warm until they cool down.
For lovers of “stuffing”
If you like a thicker and richer berry compote for the winter, the recipe is slightly different. The same three-liter containers are already half filled with raw materials, or even more. One and a half to two glasses of sugar are poured into each, boiling water is poured in (up to the shoulders), and the dishes are placed with lids on a water bath. They should stay there for 20-30 minutes. If you use smaller jars, the time will be shorter: a half-liter jar will take 10 minutes, a liter jar will take 15 minutes.
Assorted berry compote for the winter: composition options
Mixed drinks have a special aroma and unforgettable taste. However, some fruits can overpower the notes of others, and in some cases their shades conflict. If this is your first time making Assorted berry compote for the winter, try using these combinations first.
- Cherries and sweet cherries in equal proportions plus half the amount of apricots. Whether to remove the pits from the cherries is up to you; the rest of the ingredients go right with them. The syrup for pouring is 35% concentration, that is, a little more than half a kilogram of sugar is taken per liter of water.
- Cherries, again with unextracted seeds - a third of a kilo, currants - half of this mass, raspberries - a third of the cherries. Instead of a combination of currants and raspberries, you can take strawberries and gooseberries; such a berry compote for the winter will turn out just as good. For syrup, a third of a kilogram of sugar is used per liter of water.
- Cherry plums, cherries and apricots - in equal shares, cherries and gooseberries - half portion. The syrup is again 35 percent strength.
- Cherries, raspberries, gooseberries, currants (both black and red) - in equal volumes. The syrup concentration is 25-30 percent, depending on your outlook on life.
- An assorted compote for the winter turns out to be very interesting and extremely useful, if, of course, you have access to it. Blueberries go well with almost any berries, including garden ones. You should be careful with lingonberries - the drink may turn out to be overly sour. It is better to combine it with something sweet, such as strawberries or wild strawberries, and supplement it with a more concentrated syrup. Blackberries are almost as harmonious as blueberries, so you can roll them into compotes without fear.
Finally, we note that “Assorted” berry compote for the winter often turns out even better if you supplement it with fruit: apples, hard pears or quince.
Subtleties of assorted compotes
In principle, there are few special differences from one-component compotes, but they exist.
- For beauty and seductiveness, assorted compote of berries for the winter is laid in layers.
- If berries with different degrees of elasticity are combined, the denser ones are placed down. For example, cherries first, and raspberries or strawberries on top. Otherwise, you won’t get whole berries of the softer varieties. Compliance with this condition is especially important for those who like not only to drink compote, but also to taste its components. Or is he going to use them in another dish.
Of course, everyone has their own preferences regarding the sweetness of drinks. When you are planning a compote of Assorted berries for the winter, it is especially difficult to guess the right amount of sugar for the syrup, since all the ingredients have their own degree of sweetness. So you will have to figure out the required proportions yourself.
Winter delight
When the cold comes, to console the soul and make it believe that summer will return, it is quite possible to make a compote for the winter from It is not advisable to make a seal out of them: in the summer it is too expensive a product, since at one time it required additional efforts to preserve it, and in the winter it is time not to seal it, and open. Therefore, such compotes are prepared in order to be consumed immediately. We offer you several tempting recipes.
- Let’s call the first option “Blues Composition” - there must be a romantic name for such a delicious drink. Three liters of water are boiled, sugar is poured into it from half a glass to a whole glass, depending on how much the family loves sweets. Either half a lemon or a whole orange (as you like) is squeezed into the syrup. Half a kilo of frozen cherries is laid. As soon as the compote boils, the pan is removed from the stove, covered with a lid and left to steep for an hour.
- "Summer Delight" Quite an appropriate name. You will need black and red currants plus raspberries, all in equal parts (150 grams per three liters of water). Dense berries are washed; if the red variety has been frozen with the tails, they are pinched off. The remaining steps are similar to those described above, only you should still take a full glass of sugar so that it doesn’t turn out sour. By the way, this berry compote works well for the winter when replacing currants with sea buckthorn.
Subtleties of handling frozen fruit
If you are preparing compote from berries that were not picked yesterday, you should not defrost them. First, they will lose a significant amount of juice. Secondly, they will become very unattractive in appearance. And thirdly, you will be wasting your time! And the beautiful color of frozen berry compote is obtained only by dipping them into the base directly from the freezer.
Common Mistakes
Whatever you make compote from, do not boil it under any circumstances. In this process, your raw materials will lose not only their appearance, but also all the benefits contained in them. Together with them, aromas and taste appeal are lost to a large extent, that is, you just get colored water.
And second: when preparing syrup, avoid aluminum pans. The likelihood that their walls will partially pass into the drink is quite high. Why do you need unaccounted for and unwanted additives?
Summer is perhaps the most delicious time of the year. But it’s surprisingly short: before you have time to look back, it’s already flown by. And how much there is to do! Firstly, have time to harvest the berries that ripen one after another, make jam, tasty and different, and, of course, be sure to stock up on berry compotes for the winter. You simply can’t live without them in winter!
Each housewife has her own secrets for preparing this drink. By skillfully combining different berries, observing the proportions of water and sugar, you can prepare a truly tasty and healthy drink. This preparation for the winter is probably the most common method of preserving the gifts of nature. After all, berries in compotes retain their appearance, taste, color and aroma as much as possible.
Berry compote can be prepared in two ways: by self-sterilization (pasteurization) or sterilization. In the first case, clean berries are placed in separate jars, poured with boiled syrup and allowed to brew for 20 minutes. After which the syrup is drained, boiled again and poured over the berries again. If the syrup turns out cloudy, you can filter it using gauze folded in several layers. Then the jars are rolled up with tin lids, turned over and wrapped. In the second case, the berries are filled with sugar syrup, covered with lids and pasteurized in water heated to 80-90ºС. The more tender the berries, the less time is needed for sterilization. The finished product is also sealed with lids. In principle, both of these methods are good for harvesting any berries. But in order for the delicate berries to retain their shape as much as possible, it is still better to sterilize them.
Sugar syrup is prepared very simply: the required amount of water is poured into a pan and heated. During heating, add granulated sugar, mix with water until completely dissolved and bring to a boil. If necessary, filter the syrup.
Now some tips on how to properly prepare for winter. The fruits must be fresh, moderately ripe, without signs of spoilage or rot and without the slightest trace of pests. After checking the berries for quality, they should be washed thoroughly. Then you need to remove the stalks and brushes. Berries prepared in this way can be placed in clean, steam-sterilized or oven-sterilized jars. To make the berries fit more tightly, pat the jar with your palm or lightly (very carefully) tap it on the table. Then the jars filled with berries are filled with sugar syrup, to which, by the way, you can add various spices to taste: cloves, vanilla or cinnamon. Next, your actions will unfold depending on the method you choose for preparing berry compote for the winter.
And the last thing: so that all your work does not go in vain, choose the lids for the blanks very carefully. It’s better to buy them in a store, it’s more reliable. First of all, pay close attention to the appearance of the lids; they should be smooth, without any damage, with a smooth surface and elastic bands that fit tightly to the rim of the lid. It’s easy to check the quality of the lid at home: to do this, place it evenly on the neck of the jar and place your hand on top. If the lid wobbles, it is defective. If it lays down tightly and evenly, without hesitation, purchase the required number of lids and feel free to start preparing delicious and healthy berry compotes for the winter.
Wild strawberry compote
Ingredients:
fresh strawberries.
For the syrup:
for 1 liter of water - 200-300 g of sugar.
Preparation:
Sort through the berries and fill the jars one third full. Pour boiling sugar syrup over the berries in the jars, after 5-7 minutes drain the syrup, boil it again and fill the jars with it to the very edges of the neck, immediately roll them up, turn the jars upside down, wrap them up and leave them like that for a day.
Blackberry compote
Ingredients:
blackberry.
For the syrup:
for 1 liter of water - 3 cups. Sahara.
Preparation:
Place the prepared berries in dry, clean jars and fill with hot syrup. Pasteurize: 0.5 liter jars at a temperature of 85ºС - 15 minutes, 1 liter jars - 20 minutes. Then roll up the tin lids and place the neck down until completely cooled.
Blueberry compote
Ingredients:
blueberry.
For the syrup:
1 liter of water,
800 g sugar.
Preparation:
Sort through the berries, place them in a colander and rinse well, placing the colander with the berries in cold water. Then pour the berries into jars (the number of berries in the jar is at your discretion, many people fill the berries up to the hangers) and fill with hot sugar syrup, without adding 2 cm to the edge of the neck. Sterilize at a temperature of 90ºC: 0.5 l - 10 minutes, 1 l - 15 minutes, 3 l - 25 minutes.
Compote of red currants in its own juice
Ingredients:
Red Ribes.
For the syrup:
1 liter of red currant juice,
400-600 g sugar.
Preparation:
Prepare juice from ripe red currants. Warm it up. Add sugar to it, bring to a boil, boil for a few minutes, skim off the foam and pour this syrup over the berries in the jars. Then sterilize the jars in boiling water: 0.5 l - 15 minutes, 1 l - 20 minutes. In the same way, you can prepare strawberries in red currant juice, only the sterilization time needs to be increased by 5 minutes.
Black and red currant compote
Ingredients:
black currant,
Red Ribes,
200 g sugar per 1 liter jar,
spices (per 3 liters of water):
6-7 clove buds,
½ tsp. nutmeg,
½ tsp. cinnamon.
Preparation:
Wash the currants, dry them, drain and sort. Prepare the jars and place red currants in each (a little less than ⅔ of the volume). Place black currants in the next layer. Pour boiling water over the berries and let stand for a while. Then pour the water into a saucepan, add sugar (200 g per 1 liter of volume) and spices and bring to a boil. Pour the resulting spicy syrup over the berries, roll up with prepared sterilized lids, turn over and leave to cool.
Cherry compote
Ingredients:
cherry,
1 stack sugar per 3 liter jar.
Preparation:
Sort out the cherries and wash them. Prepare jars and lids. Pour ⅓ berries and 1 cup sugar into each 3 liter jar. Pour boiling water over the cherries, cover with sterilized lids and roll up. Invert each jar several times to dissolve the sugar. Then wrap the jars turned upside down thoroughly and leave to cool completely.
Strawberry-cherry compote
Ingredients:
1.5 kg strawberries,
1.5 kg cherries
1 liter of water,
700 g sugar.
Preparation:
Select ripe, firm strawberries, quickly rinse them and sort them. Peel the cherries and wash them too. Place berries in prepared clean jars in layers, alternating a layer of strawberries with a layer of cherries, pour the berries with cooled syrup and sterilize the jars for 6 minutes from the moment the water boils or pasteurize at a temperature of 80ºC for 25 minutes.
Cherry and blackcurrant compote
Ingredients:
1.5 kg cherries,
1.5 kg black currants,
1 liter of water,
700 g sugar.
Preparation:
Sort through the berries, peel the stems, wash, put in some container, pour hot sugar syrup and leave in this form for 15 minutes. Then place the berries in prepared jars, fill with chilled syrup and pasteurize for 20 minutes at a temperature of 70ºC.
Compote of chokeberries and raspberries
Ingredients:
700 g chokeberry berries,
400 g raspberries.
For the syrup:
1 liter of water,
450 g sugar.
Preparation:
Wash the chokeberry berries well and blanch for 1-3 minutes in boiling water, then cover with ice water. Sort through the raspberries, remove the stems and spoiled berries, place them in a colander and wash, gently immersing them in cold water. Place the prepared berries in layers in jars, shaking occasionally to compact them, and pour hot syrup over them. Then sterilize the jars of berries in boiling water: 0.5 liter jars - 15 minutes, 1 liter jars - 25 minutes, 3 liters jars - 45 minutes.
Blueberry and blackcurrant compote
Ingredients:
blueberries and black currants.
For the syrup:
1 liter of water,
1.2 kg sugar.
Preparation:
Place the prepared berries (in a ratio of 1:1.5) in layers in jars, pour hot syrup and leave for 2-3 hours. Then sterilize the jars in boiling water: 1 liter jar - 20 minutes.
Strawberry compote without water
Ingredients:
4 kg strawberries,
1 kg sugar.
Preparation:
Place the prepared berries in an enamel bowl, sprinkling them with sugar in layers, and leave for 10 hours. After the time has passed, when some of the juice has released, place the strawberries in jars along with the juice and sterilize the jars in boiling water for 10 minutes. The berries in this compote will remain intact.
Spicy gooseberry compote
Ingredients:
3 kg of ripe gooseberries.
For the syrup:
1 liter of water,
3 stacks Sahara,
2 buds of cloves,
ground cardamom and cinnamon - to taste.
Preparation:
Sort through the gooseberries, remove the stems, wash, place in sterilized jars and pour boiling water over them. Leave for 5-10 minutes. Then drain the water into a saucepan, add sugar, cloves, cinnamon and cardamom and simmer for 5 minutes over low heat. Then let the syrup brew for a while. Strain it through cheesecloth, boil again and pour over the gooseberries. Roll up the jars with lids, turn them upside down, wrap them up and leave until completely cool.
Gooseberry and strawberry compote
Ingredients:
2 kg gooseberries,
1 kg strawberries.
For the syrup:
1 liter of water,
200-700 g sugar.
Preparation:
Prick washed ripe but fairly hard gooseberries with a needle. Strawberries should also be firm. Place the prepared gooseberries and strawberries in layers in jars, pour in the prepared syrup and sterilize in boiling water: 0.5 liter jars - 8 minutes, 1 liter jars - 10-12 minutes, 3 liter jars - 15 minutes.
Or you can pasteurize at 90ºC for 15, 20 and 30 minutes respectively.
Gooseberry compote with rose petals
Ingredients:
gooseberries,
rose petals.
For the syrup:
1 liter of water,
200-700 g sugar.
Preparation:
Prick ripe hard gooseberries with a toothpick and dip them in water heated to 70ºC for 3-5 minutes. Then place the prepared berries in jars, place rose petals on top (at the rate of 1 tablespoon per 1 liter jar) and pour hot syrup over everything. Sterilize jars in boiling water: 0.5 liter jars - 8 minutes, 1 liter jars - 10-12 minutes, 3 liter jars - 15 minutes. Or, again, you can pasteurize at a temperature of 90 degrees: 15, 20 and 30 minutes, respectively.
Gooseberry and cherry compote
Ingredients:
1.5 kg gooseberries,
1 kg cherries.
For the syrup:
1 liter of water,
2 tbsp. Sahara.
Preparation:
Collect the berries, sort them, wash them thoroughly and separate them from the stalks. Gooseberries do not cook well, so prick them with a needle. Place the berries in layers in prepared, sterilized jars, fill with syrup and sterilize: 1 liter jar - 12 minutes, 3 liter jar - 15 minutes. Then roll up the jars with tin lids.
Compote of grapes with honey and spices
Ingredients:
3 kg grapes,
500 ml 3% vinegar,
1.5 kg honey,
1 tsp ground cinnamon,
5 buds of cloves.
Preparation:
Wash large grapes, carefully remove from stems and place in jars. Boil vinegar, honey, cinnamon and cloves well, skim off the foam. Pour hot honey syrup over the grapes, tightly close the jars with lids and, wrapping them in a blanket, let them cool completely.
Mulberry compote
Ingredients:
1 kg mulberries,
1 kg sugar,
water.
Preparation:
Sort the fresh berries, remove the stems, place in a colander and dip several times into a pan of cold water. Then pour the prepared cold sugar syrup over the berries, put on the fire and cook for 20 minutes at a temperature of 80ºC. Pour the finished compote into jars, without adding 2-3 cm to the top, and roll up.
Assorted compote “Summer”
Ingredients:
500 g cherries,
500 g black currants,
500 g raspberries,
500 g plums,
12 stacks Sahara,
8 liters of water.
Preparation:
Sort through the berries, separate the black currants from the branches, and remove the pits from the plums. Rinse the prepared berries under running water, divide the total mass into 2 parts, blanch and place in sterilized jars. Prepare syrup from water and sugar and, stirring constantly, bring it to a boil. Pour the finished syrup into jars, cover with sterilized lids, roll up, turn over and leave upside down for 30 minutes.
Assorted compote with lingonberries and dogwoods
Ingredients:
cherry,
cherries,
raspberries,
strawberry,
strawberries,
red and black currants,
gooseberry,
cowberry,
dogwood.
For the syrup:
for 1 liter of water - 1 cup. Sahara.
Preparation:
Carefully sort and wash all the berries prepared for the compote and place them in sterilized jars. Boil the syrup and pour it over the berries in the jars and immediately roll up the lids. Turn the finished jars over, wrap them and leave until completely cool.
You can show your imagination and prepare such a berry compote for the winter that your household will never want to buy any forfeits or colas in stores again. Compote will brilliantly replace all these carbonated goodies!
Happy preparations!
Larisa Shuftaykina
Compotes from fresh fruits are an excellent way to quench thirst and enrich our body with very useful substances. Many of us prefer other drinks. In the summer season, when there is a lot of fruit, it is easy to prepare. But even in winter you can get out of this situation and use frozen berries. The effect is the same.
As a culinary dish and fresh fruit, it has French roots. It has been served there for a long time on holidays, especially Christmas.
The French word compote means “fruit or berries boiled in water.” In our country, such a drink has been known for a long time, but it was called vzvar or uzvar, which means “boiled.” Since there are a lot of different fruits in our area, compotes have become one of the favorite dishes of ordinary people.
Berry compote
The French drink gained wide popularity due to the fact that it was quick and easy to prepare. At the same time, it was possible not to use sugar at all, and the finished compote turned out tasty, aromatic and incredibly healthy.
The benefits and harms of berry compote
The compote preserves the beneficial substances contained in the berries well. Depending on what berries the drink is made from, its effect on the functioning of our body occurs. For example, if you regularly drink raspberries, you can avoid colds, since these fruits contain salicylic acid. Currant compote is rich in ascorbic acid. And the strawberry drink includes antioxidants, pectins and various microelements.
But in the case of strawberries, you need to be careful, as they can cause allergies, especially in children. Compotes made from sweet berries are contraindicated for people with diabetes. Certain berries may cause an abnormal reaction in the gastrointestinal tract.
Therefore, when preparing and consuming berry compote, you need to know what benefits it contains and what possible harm it can cause.
How to make berry compote
Compotes are prepared from different berries. In this case, they use fruits of one type or a combination of them according to their own taste. Sometimes fruits are added to them, most often apples.
Making berry compote has some common features.
1. Take water and sugar per 1 liter of liquid, 150-200 g.
2. Syrup is made from water and sugar, into which the berries are dipped (500 g per 3 liters of water).
3. Place cherries, gooseberries, and currants in the syrup and let it boil. Then turn off the heat and cool the drink.
4. Tender berries - raspberries, strawberries, wild strawberries - are dipped in hot syrup, but not boiled, but only allowed to brew.
Without exception, all berry compotes are consumed chilled.
Compote of raspberries and strawberries, prepared cold
Berries that are especially sensitive to boiling liquid can be used in compote, which is prepared without boiling the fruit. There is such a recipe.
- 0.5 kg raspberries or strawberries (strawberries)
- 400 ml water
- 200 g sugar
Procedure:
1. Raspberries (strawberries) are covered with sugar (? part of the norm), left until the juice is released and the sand is completely dissolved.
2. Syrup is boiled from the remaining sugar and water, which is cooled when finished.
3. Berries soaked in sugar are poured with cold syrup.
The main advantage of such a compote is that vitamins and beneficial microelements are completely preserved in the berries. At the same time, the fruits themselves are not deformed and can be eaten as a dessert.
Perhaps someone will say that the recipes described contain a lot of sugar, but this is exactly how compotes are prepared. Well, if anyone really finds the drink too sweet, he can always dilute it with boiled water.
Berry compote, as the final dish of any meal, is traditional for many generations of our citizens. It can easily replace modern lemonades, cocktails and other drinks stuffed with various additives.
P.S.
Did you like the recipe? Maybe there is something else worth adding or do you have your own amazing recipe for this wonderful dish? Or perhaps a small but important secret? Write about this in the comments, and many will know about it, and naturally they will be grateful to you.
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