Compote and gooseberry jam. Pasteurized gooseberry compote. Summer soft drink

Step-by-step recipes healthy drink: prepare gooseberry compote - classic, quick, with raspberries, apples and lemon

2018-06-19 Liana Raimanova

Grade
recipe

1544

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

7 gr.

28 kcal.

Option 1. Classic gooseberry compote recipe

For the winter, housewives often prepare all kinds of compotes from berries and fruits. Gooseberries make no less tasty vitamin compote, so you can safely cook it in large quantities- definitely, everyone will drink. Moreover, the process of preparing such a wonderful drink will not take much time and effort. IN classic recipe use fresh ripe fruits green gooseberries, sugar and water. It turns out very aromatic and moderately sweet.

Ingredients:

gooseberries - 1 kg;
9 liters of water;
granulated sugar- 465 g.

Step-by-step recipe for gooseberry compote

We sort the gooseberries, remove the cuttings, and rinse them under running water in a small cup.

Place on a paper towel and leave for 15 minutes to dry.

Place the gooseberries into four pre-sterilized jars.

Fill the pan with water and, bringing to a boil, add sugar. Boil again.

Pour hot syrup into all jars of gooseberries. After rolling up the lids, wrap them in a warm blanket and leave them to cool for several hours.

Store in a cellar or ventilated area.

This compote can be prepared a little differently: first boil the gooseberries a little in boiling syrup, then pour them into jars and roll them up. To prevent the berries from cracking, pierce them with a toothpick.

Option 2. Quick recipe for gooseberry compote

Gooseberry compote can be cooked on a quick fix. This does not require sterilizing jars or boiling syrup. Simply rinse the berries, put them in boiling water, add sugar, boil a little, cool and a delicious, refreshing compote is ready.

Ingredients:

water - 4.5 liters;
red or green gooseberries - 845 g;
sugar - 250 g.

How to make gooseberry compote

Pour water into the container, dissolve the sugar and place on a small flame of fire, bring to a boil.

We spread the gooseberries, after rinsing them in a colander.

We wait for it to boil again and boil for 4 minutes.

Turn off the heat and leave the compote on the stove to cool slightly.

Pour the compote into plastic bottles and cool in the refrigerator.

Gooseberry compote can be cooked with the addition of other types of berries, for example, currants, cherries, raspberries. The taste is also interesting if you add a few mint leaves to the water along with the gooseberries.

Option 3. Gooseberry compote with orange

The combination of gooseberries and orange makes the drink tasty, invigorating, with a pronounced sharp aroma. It's also quick and easy to prepare.

Ingredients:

oranges - 2 pcs.;
gooseberries - 300 g;
a little more than 1 liter of water;
sugar - 260 g.

Step by step recipe

Wash the oranges, dry them with a clean cloth, cut them into half circles, and keep them in a container with water for 60 minutes.

We remove the citrus semicircles using a slotted spoon and pass the water through a sieve.

Add sugar and place on a stove over medium heat and bring to a boil.

Add the sorted and washed gooseberries, boil after the second boil for 7 minutes.

Remove the container with the compote from the heat and leave to cool for 40 minutes.

Pour into a clean container through a sieve and serve.

Instead of oranges, you can add lemons or fresh pineapple pieces.

Option 4. Gooseberry compote with blackcurrants and shadberry

Another amazing option for gooseberry compote for the winter. Very interesting combination black currants, serviceberries and gooseberries, in taste and color it is very similar to regular cherry compote. It turns out just as aromatic and moderately sweet.

Ingredients:

600 g fresh serviceberry;
600 g gooseberries;
black currant - 400 g;
750 g sugar;
9 liters of water.

How to cook

Wash all the berries well in a colander.

We combine gooseberries and shadberry together.

Place a mixture of gooseberries and serviceberry into three three-liter sterilized jars, add a little black currant.

Pour a glass of granulated sugar into each jar.

Having boiled water in a large saucepan, pour it hot into jars, leaving a small space up to the neck.

Let's roll up tin lids, pre-steamed in hot water.

Let the compote cool under a thick cloth and place it in a cellar or cool storage place.

If the compote is not prepared for the winter, the jars do not need to be sterilized.

Option 5. Gooseberry and raspberry compote

Gooseberries also go well with raspberries. Ready drink It turns out beautiful, aromatic, with a pleasant taste.

Ingredients:

granulated sugar - 1 kg;
a little more than two kilograms of gooseberries;
1,600 g raspberries;
a little more than two liters of water.

Step by step recipe

We wash 800 ml glass jars well, rinse them, place them upside down on a clean cloth, and leave them for half an hour to dry.

We put the gooseberries, washed and separated from the garbage, into jars, followed by raspberries, previously washed in a colander.

Pour half a glass of sugar into each jar.

Boil water over low heat and pour it into jars of berries.

Cover the jars with sterilized lids and place them in a wide container with water.

Sterilize the compote over medium heat after boiling water in the container for no more than 12 minutes.

Roll up the lids.

You don’t have to put the drink in jars, just first boil the gooseberries in sugar water, add raspberries, boil a little, cool and serve.

Option 6. Gooseberry compote with apples

Another great option gooseberry compote. The apples included in the composition give the drink additional aroma and pleasant taste. And thanks to the use of red gooseberries, the drink acquires a beautiful shade.

Ingredients:

3 liters of water;
20 any apples;
red gooseberries - 3, 900 g;
a little more than 1 kg of granulated sugar.

How to cook

Wash the apples, cut them into halves, remove the core, and cut them into halves.

Having placed the apples in three three-liter jars, add pre-washed gooseberries to them.

Pour sugar into the water, place it on the fire, wait until it boils, let it simmer for 6 minutes and pour it over the entire contents of the jars.

Roll up the lids and cool under a warm blanket.

Store in a cool place until winter.

To keep the compote for a long time beautiful colour, approximately half a dessert spoon of citric acid or lemon juice should be added to the water for the syrup along with the sugar.

Option 7. Gooseberry compote with lemon

By next recipe The gooseberry compote turns out to be very sweet, with a rich, excellent taste and aroma. Due to its excessive sweetness, it is recommended to dilute it with boiled water before use in the ratio of 1 liter of water per 1 liter of compote.

Ingredients:

12 liters of water;
2,400 g sugar;
6 kg gooseberries;
3 lemons.

Step by step recipe

First, we wash and sterilize 4 three-liter jars.

After washing the gooseberries and soaking them in boiling water for 3 minutes, put them in jars, half a kilogram each.

Wash the lemon thoroughly with a soft sponge, remove the peel, cut into thin slices and place one slice on top of the gooseberries in each jar.

Dissolve sugar in water and boil for a few minutes after boiling, pour the prepared syrup over the berries and lemon.

Roll up with sterilized lids.

We put it in the cellar for storage.

You don't have to peel the lemons, but you should definitely remove the seeds.

Option 8. Gooseberry compote for the winter

Another recipe for quick gooseberry compote, only here the drink is rolled into jars for the winter. To prepare it, you do not need to sterilize the jars and blanch the berries, you just need to wash the gooseberries, put the berries in a clean container, add sugar and pour hot water. Blackcurrant gives the drink a beautiful color and slight sourness.

Ingredients:

green gooseberries - 600 g;
black currant - 650 g;
sugar - 610 g;
9 liters of water;
5 black currant leaves.

How to cook

Place pre-washed gooseberries and black currants in equal quantities into washed, dried three-liter jars.

Pour 1 cup of sugar into each and throw in five blackcurrant leaves, thoroughly washed and dried.

Pour water into a container and let it boil.

Immediately after turning off the heat, pour the water into the jars.

After rolling up the lids, leave them in a thick blanket for 12 hours.

Let's put it in the cellar until winter.

After rolling up the jar, be sure to shake it to stir the sugar.

Gooseberry compote for the winter without sterilization turns out transparent and very aromatic - whole berries are especially tasty in it, because they burst so juicy in the mouth! To prepare this drink and seal it, you only need 20 minutes.

Trying to minimize added sugar, choose gooseberries with a reddish tint - they are sweeter than green ones. By the way, gooseberries go well in preserves with black and red currants, raspberries, etc. You can find examples of such recipes on our website.

Ingredients

For a 1 liter jar you will need:

300 g gooseberries
150 g granulated sugar
600 ml hot water

Preparation

1. Buy or collect ripe and fragrant gooseberries and immediately rinse them in water. Remove the tails from large specimens.

2. Let's pour it in required amount berries into a washed jar. If you use 2 and 3 liter containers, then increase the ratio of ingredients by two or even three times.

3. Bring water to a boil in a saucepan and pour it into a jar. Immediately cover the neck of the jar with a lid, but do not roll it up, but let it “rest” for 10 minutes.

4. Then remove the seaming lid and pull the lid to drain the liquid. Pour the water back into the pan and heat again.

5. After the first pouring, the gooseberries look like small rubber balls.

6. Pour granulated sugar into the jar. If the gooseberries are sour, then you will need more sugar, if the variety is sweet, then you can reduce the amount.

Gooseberries, like all berries, contain many vitamins and useful microelements. To prevent anemia and vitamin deficiency, it is recommended to eat a handful of berries per day. To save healthy berries for the winter, it is preserved in the form of compotes, jelly and jam.

Choose berries that are ripe but firm so that they do not burst during cooking. The fruits of varieties with red and purple colors will give the preparations a bright color.

The rules for preparing gooseberry compotes are the same as for other berries. Clean cans are rolled up, bay hot drink, with sufficient sugar concentration. Special taste They have assorted compotes, which include three or more varieties of berries and fruits.

Gooseberries, rich in vitamin C, are for both adults and children.

Gooseberry compote with raspberry juice

Since raspberries have loose pulp and become soft when cooked, it is better to use raspberry juice for compotes.

Time – 1 hour. Yield: 3 cans with a capacity of 1 liter.

Ingredients:

raspberry juice – 250 ml;
gooseberries – 1 kg;
sugar – 0.5 kg;
vanilla – 1 g;
water – 750 ml.

Cooking method:

Pour raspberry juice into boiling water, add sugar and vanilla. Cook at low boil for 3-5 minutes, do not forget to stir until the sugar dissolves.
Prick the washed berries at the stem with a toothpick or pin.
Carefully place the colander filled with gooseberries into the boiling syrup and let simmer for a couple of minutes.
Distribute the blanched berries among the steamed jars, pour in the hot syrup and immediately twist.
Turn the jar of compote on its side and check that there are no drips.
Allow the canned food to cool gradually and store.

Place a board or towel at the bottom of the container for sterilizing jars so that the jars do not burst when they come into contact with the hot bottom. When you remove jars from boiling water, hold them under the bottom, because due to temperature changes, you may only have the neck of the jar left in your hands.

Ingredients:

large gooseberries - 1.5 kg;
lemon zest – 1 tbsp;
cloves - 8-10 stars;
sugar – 2 cups;
water – 1700 ml.

Cooking method:

Prepare the gooseberries, sort the bruised ones, wash the fruits thoroughly and make punctures on both sides of each berry, place on a sieve or colander.
Boil water and blanch the prepared gooseberries for 5 minutes.
Fill sterilized jars up to the shoulders with berries, add 2-3 cloves and a pinch of lemon zest to each.
Boil water with sugar, pour the contents of the jars, cover with lids.
Place the jars in a container with warm water, bring to a boil and sterilize for 15 minutes.
Quickly roll up the canned food, place the lids down, insulate it with a blanket and let it cool overnight.
Store the workpieces in a dark and cool place.

Be sure to prepare this drink for winter consumption. It is rich in vitamins and will help support immunity during the cold season. The recipe uses red currants and emerald gooseberry. If you have purple berries, it is better to prepare compote with the addition of black currants.

Time – 1.5 hours. Yield: 3 liters.

Ingredients:

red currants – 1 liter jar;
gooseberries – 1 kg;
sugar – 2 cups;
basil and black currant leaves - 2-3 pcs.

Cooking method:

Boil syrup from 1.5 liters of water and 2 cups of sugar into a 3-liter jar.
Place washed basil and currant leaves at the bottom of the steamed jar, place clean berries.
Carefully pour in the hot syrup and sterilize, covering it with a lid for 30 minutes from the moment the water boils in the sterilization tank.
If you use liter containers, the sterilization time will be 15 minutes, for half liter containers – 10 minutes.
Seal the prepared compote and cool at room temperature.

Assorted gooseberry and mint compote

A tonic and soothing drink that looks beautiful in cans. Gooseberries ripen at a time when the orchards are full of apples, pears and peaches. Select assorted fruits according to your taste or from those that are available.

Ingredients:

apples summer varieties- 1 kg;
cherries – 0.5 kg;
gooseberries – 1 kg;
sugar – 750 gr;
mint – 1 bunch;
ground cinnamon – 1-2 tsp;
clean water – 1.5 l.

Cooking method:

Sort and wash the fruits. Cut the apples into slices, prick the gooseberries with a pin at the stalk.
Pour boiling water over cherries, gooseberries and apple slices or blanch separately for 5-7 minutes.
Place a sprig of mint in each sterile jar, package the prepared fruits, and sprinkle cinnamon on top.
Boil the syrup from sugar and water, let it simmer for 7-10 minutes and fill the jars with hot water up to the hangers.
The time for pasteurizing liter jars in low boiling water is 15-20 minutes.
Seal tightly ready-made canned food and let cool.

Gooseberry compote “Mojito”

Compote is prepared without sterilization. If you boil jars of the drink, do not simmer the berries in syrup, but fill the filled jars with hot water and sterilize as usual.

A drink for adults that is suitable as a cocktail base for any winter holiday, and on a weekday it will pleasantly refresh and invigorate.

Time – 45 minutes. Yield: 4 jars of 0.5 liters each.

Ingredients:

ripe gooseberries - 1 kg;
lemon or lime - 1 piece;
granulated sugar – 400 gr;
mint sprig;
water – 1000 ml;
rum or cognac – 4 tbsp.

Cooking method:

Boil sugar in a liter of water until completely dissolved.
Dip clean gooseberries into hot syrup and simmer without boiling for 5-7 minutes. At the end, add the lemon cut into slices and remove from the stove.
Pour the drink into hot jars, add a couple of mint leaves and a tablespoon of alcohol to each.
Roll up the compote hermetically, let it cool under a warm blanket and take it to the pantry for storage.

Bon appetit!

Gooseberry compote can not only quench your thirst summer heat, but also enjoy it even in winter.

This berry is just a treasure useful substances. There are many varieties of gooseberries, which means you can experiment endlessly by adding different ingredients to the drink.

In this article you will find all kinds of recipes gooseberry compote, as well as useful tips, helping to avoid mistakes and simplify the cooking process as much as possible.

Summer drink for the whole family

First of all, you are offered a summer version of gooseberry compote (without sterilization and rolling), because the berries are always best consumed in season.

Ingredients:

Gooseberries – 700 grams;
Sugar – 200 grams;
Water – 3.5 liters.

Cooking method:

Sort through thoroughly, wash the gooseberries;
Place the berries in boiling water and add sugar;
Remove the compote from the heat as soon as it boils;
Strain the drink;
Cool and add ice if desired.

Also, try adding your favorite herbs and pieces of fruit to your gooseberry compote.

Sunsets for the winter: a simple recipe

For gooseberry compote for the winter you will need the following ingredients:

Gooseberries – 1000 grams;
Sugar – 2.5 cups;
Water;
Mint – 30 grams (if available).

Cooking method:

The drink is ready! As you can see, this recipe is very easy to prepare, because it does not require blanching and sterilizing the gooseberries, and there is no need to pierce each berry.

You can safely store gooseberry compote for the winter, prepared according to this recipe, even at room temperature for a long time.

Gooseberry compote with orange for the winter

Ingredients:

Gooseberries – 400 grams;
Sugar – 1.5 cups;
Half an orange;
Water.

Cooking method:

Pour the sorted and washed berries into a sterilized 3-liter jar;
Rinse the orange, cut off half and chop it crosswise into thin slices (no need to remove the zest). Place the sliced orange in the jar as well;
Boil water and pour it into a jar with gooseberries and oranges;
Cover the jar with a lid and leave to steep for about 10 minutes;
Pour the infusion from the jar into a saucepan, add granulated sugar. Bring to a boil and remove from heat;
Pour the hot syrup back into the jar and roll up. Check for leaks;
Wrap the jar, and when it cools down, store it.

When cooked, gooseberries change their familiar taste to something more herbaceous, and if that’s not your thing, then this recipe will come in handy. Orange will give the compote a pleasant, refreshing taste.

Let's dilute the healthy drink with black currants

Ingredients:

Gooseberries - 1 kilogram;
Currants - 600 grams;
Sugar - 0.5 kilograms (if the currants are sour, then more);
Water - one and a half liters.

Cooking method:

Prepare the berries (sort them out, cut off the stems, rinse them several times), and then distribute them evenly into two liter jars;
Boil water in a saucepan;
Pour boiling water into the jars to the top and immediately pour it back into the pan;
Add granulated sugar to the same water and bring the resulting syrup to a boil;
Pour syrup over berries in jars;
Carefully place the cans of the drink into a pan of hot water (the water in the pan should cover three-quarters of the cans), sterilize for ten minutes;
Roll up the jars, and when they have cooled, store them.

Gooseberry compote with black currants is ready for the winter! The taste of this drink is very pleasant, not cloying. Currants give it a slight sourness, and gooseberries give it sweetness.

Winter compote of gooseberries and cherries

Ingredients:

Cherry – 350 grams;
Gooseberries – 250 grams;
Sugar – 2.5 cups;
Citric acid – 8-10 grams.

Cooking method:

Sort thoroughly and wash all the berries, cut off the tails of the gooseberries;
Pour the cherries and gooseberries into a sterilized 3-liter jar;
Fill the jar of berries with boiling water to the very brim, cover with a lid and wait until it cools;
Pour the liquid from the jar into a saucepan and add sugar to it;
Bring the resulting syrup to a boil. Sugar crystals at the same time they must completely dissolve;
Add immediately to syrup citric acid and pour over the berries;
Roll up the jars of compote, and when they have cooled, put them in a cool place.

Thanks to the acid in this recipe, you don't have to worry about your jar exploding.

How about adding lemon?

Ingredients for gooseberry and lemon compote for the winter:

Gooseberries – 1 cup;
Sugar – 60 grams;
Half a lemon;
Water – 1 l.

Cooking method:

Sort the berries, leaving only whole large gooseberries without any damage. Rinse them thoroughly;
Cut off the stems from the fruits and pierce each berry with a toothpick (this is required so that the fruits do not crack during the cooking process);
Rinse the lemon thoroughly. You will only need half the fruit, chop it as finely as possible;
Take enamel pan and pour water into it. Bring to a boil, and then add granulated sugar;
Add berries and lemon to syrup, cook for 7-8 minutes;
Remove the compote from the heat and then pour into sterilized jars;
Roll up the jars sterilized metal lids, turn it over and wrap it in a blanket. After a day, store in a cool place.

This recipe for gooseberry compote for the winter will be especially loved by those who prefer drinks with a bright sour taste. The most painstaking work here is piercing each berry, but in reality it doesn’t take that long, and the result is definitely worth it.

Mint is what adds freshness!

Ingredients:

Gooseberries – 600 grams;
Mint – 40 grams;
Sugar – 150 grams;
Water.

Also, for gooseberry and mint compote for the winter, you will need two three-liter jars.

Cooking method:

Sort the berries, remove all stems and stalks, and then rinse thoroughly with running water;
Also wash the mint, remove all wilted leaves;
Distribute mint and gooseberries evenly into clean and dry jars;
Pour boiling water into the jars to the top and cover with lids. Leave to steam;
After a quarter of an hour, pour the water from all the cans into a saucepan and add sugar to it;
Bring the resulting syrup to a boil and immediately pour it over the mint and gooseberries in the jars;
Roll up the jars with sterilized lids and wrap them;
When the jars have cooled, store them in a cool place.

Here the original is ready and delicious drink, slightly reminiscent of “tarragon”. Plus, compote of mint and gooseberries has a tonic effect.

Note to the hostess

To preserve gooseberry compote for the winter, it is not at all necessary to wait for the berries to fully ripen. Unripe fruits are no worse (and in some recipes even better) than ripe ones. If you do not plan to store the drink for a long time, any, even the smallest and most ugly berries will do (except for rotten ones, of course);
If you decide to cook compote with currants, then you can safely use absolutely any variety: black, red or white. Just remember that if the berries are too sour, you need to take 2 times more sugar than indicated in the recipe;
If, when canning, you want to bypass the sterilization process, proceed as follows: boil the berries in syrup for seven minutes and only then pour the compote into jars. Or you can do this: before seaming, pour boiling syrup over the berries at least twice, in this case it will also be possible not to sterilize;
For convenience, when draining liquid from jars, use a special sealed lid with small holes.

After you have sealed the jars of compote, turn them upside down to check if the syrup is leaking out.

The amount of berries and water in all recipes can be varied depending on preferences. If you do not use fruits from the compote, then take smaller amounts, but in this case the syrup will be less saturated.

Before cooking, it is necessary to sterilize not only the jars, but also the lids with which you will roll them.

Now you know that cooking gooseberry compote for the winter is not so difficult. Be sure to try several recipes to compare and see which one you like best, and don’t be afraid to experiment.

Gooseberries go well with raspberries, lemon, mint, orange, currants of any variety and other fruits, berries and herbs.

Gooseberries are a popular and high-yielding crop. Its fruits are eaten in fresh, frozen, dried, salted, pickled, boiled gooseberry compote, jam, marmalade for the winter, and made wine. The choice of canning method depends on the variety and the degree of technical ripeness of the fruit. The most popular are compotes, the preparation technology of which is simple and allows you to preserve the valuable composition of the berries.

Why compote?

Here are some arguments in favor of gooseberry compote:

Gooseberries are distinguished by a unique set of pectin, organic acids and tannins. This allows the use of more gentle pasteurization methods with a short heat treatment cycle;
you cannot count on this when cooking jam, confitures, jelly, where during the long cooking process most of the vitamins are destroyed;
in the process of making compotes, much less sugar and preservatives such as salt and vinegar are used than when salting or pickling;
the preparation process is simple and takes little time, unlike the long period of making wine or champagne;
In addition, the compote is immediately ready to eat, unlike dried or frozen berries.

The taste of gooseberries is quite neutral and goes well with other berries and fruits that can compensate for not the best attractive appearance drink made only from green gooseberries.

Five ways to cook compote

Each housewife can choose the most suitable way compote cooking:

drink can be prepared traditional way by boiling the berries with water and sugar for about 5-7 minutes over high heat and packaging it in sterile jars;
in the second option, the berries are placed in a clean container, poured with boiling syrup and sterilized for 8 to 20 minutes;
There is a method when the berries are blanched in boiling water, placed in jars, poured with boiling syrup and immediately rolled up with lids;
in another embodiment, the prepared raw materials are placed in a sterile container and poured with boiling water. After 10 minutes, the liquid is drained, sugar is added to it and syrup is boiled, which is used for final filling;
It should be considered less troublesome to prepare compote in a slow cooker, when raw berries, sugar and water are placed in a cooking container and cooked in a given mode.

It should be taken into account that three-liter jars cool quite slowly. Therefore, compotes intended for storage in large containers are prepared using the usual hot pouring method. Rolled cans are turned over and placed upside down, covered with a “fur coat”, prolonging the effect high temperatures for raw materials and containers. Jars of compote measuring from 0.5 to 1 liter are usually sterilized and only then closed with lids.

At hot pour The compote is poured right under the lid, trying to reduce the air gap between the surface of the canned food and the lid. When sterilizing in a water bath, the compote is poured so that 2 cm remains to the top edge of the jar.

Preparation of raw materials and containers

basis successful cooking compote is the preparation of berries and fruits, their sorting:

Gooseberries are usually sorted by berry size and degree of ripeness;
Berries that are overripe or have signs of rotting are subject to culling;
Leaves, branches, and various debris should be removed from berry raw materials;
unripe berries with thick skin are pricked for more uniform impregnation with syrup;
It is desirable, but not necessary, to trim long stalks;
The sorted raw materials are thoroughly washed and placed on a sieve.

Green or red gooseberries that are unripe or at the stage of technical maturity are most suitable for compote. Overripe berries are best used for juices, jams, and confitures.

In order for the compote to be stored for a long time, you need to thoroughly wash and sterilize the jars or bottles in which you plan to store the drink. Traditionally, these are glass containers with tin or glass lids that provide an airtight seal.

If the compote is prepared in compliance with all the rules, then storing it will not be a hassle. A cellar, vegetable pit, or refrigerator are suitable for this. But high-quality preparations can be stored until the next season even at room temperature.

Create your own drink!

The basic recipe for gooseberry compote can be varied by adding any berries and fruits. By changing the ingredients, you can change its taste, sweetness, consistency, color, and give the drink the desired aroma.

Raspberries, strawberries, black currant, cherry or chokeberry will give gooseberry compote a pink, red or rich ruby color. They will change its aroma and give it its own specific taste. Apples, pears and plums go well with the sour taste of gooseberry compote, adding fruity notes and pleasant sweetness to the drink.

You can often meet fans exotic tastes, which will suit a drink made from gooseberries with lime, lemon, orange. In such compotes they are used as additional ingredients mint, lemon balm, tarragon. Drinks with citrus additives usually have a greenish-white hue, but have a distinct aroma and specific taste. Based on them, preparing refreshing cocktails with the addition of alcohol.

Remember that in your kitchen you can safely experiment and create dishes solely to your taste. And gooseberry compote - great way prepare a unique dessert drink from pure drinking water, regular sugar, gooseberries and any berries growing on your site.

Four compote recipes

A tasty and healthy dessert drink can be prepared according to your preferences from green or red gooseberries, adding various berries and fruits to the base base.

Green gooseberry compote

This recipe guarantees long-term preservation of compote. The drink is quite concentrated and may become diluted with further consumption. boiled water. Required ingredients:

gooseberries – 3 kg;
sugar – 700 g;
water – 1 l.

Place the prepared berries in sterilized half-liter or liter jars, filling them halfway or up to the shoulders.
We make syrup from water and sugar and pour it over the berries.
Cover with lids and place in a container with hot water for sterilization, which lasts 3 minutes from the moment the water boils.
We take out the jars, immediately roll them up and put them upside down.

Red gooseberry compote with apples and plums

In addition to apples, pears, cherries or a couple of sprigs of white currants can be added to such a compote. For one liter jar compote you will need:

red gooseberries – 120 g;
plum – 3 pcs.;
apples – 50 g;
sugar – 75 g;
water – 800 ml.

Fill clean jars with gooseberries.
Place the plum whole, with the pit.
Cut the apples into slices 2 cm thick.
Fill the contents of the jar with boiling water, which is drained after 10 minutes. We repeat this procedure twice.
We cook the syrup using the fruit infusion and fill the jars with it to the edge of the neck, immediately roll up the lids.
Leave the jars to cool upside down, wrapped in a “blanket”.

Gooseberry compote without sterilization with mint and lemon

Lemon juice acts as an additional preservative here. For this recipe you will need:

gooseberries – 900 g;
sugar – 350 g;
lemon juice – 25 ml;
water – 2.8 l;
mint or lemon balm - 1 sprig.

Three-liter jars are filled to a third or half of the volume with berries. Gooseberries can be used either green or red.
During cooking, mint is added to the syrup, and at the very end, lemon juice.
The jars are filled to the edge of the neck with a boiling solution, rolled up with sterile lids and turned over.
The compote is wrapped and left to cool slowly.
After a day, it can be removed to a permanent storage location.

Assorted gooseberry compote with berry juice

In this recipe, water is replaced with raspberry, strawberry, red currant, chokeberry juice ( chokeberry). For one 500 ml jar you will need:

gooseberries – 200 g;
apples, raspberries – 120 g;
juice syrup – 200 ml.

To prepare 30% syrup, take 300 g of sugar per 700 g of juice.

Place the prepared berries and fruits in sterile jars and pour boiling syrup into them.
Heat half-liter jars in boiling water for 5-7 minutes and immediately seal with lids.

This compote can be prepared without adding sugar using chokeberry juice for people with diabetes.

Useful and delicious compote from gooseberries will give you the warmth of a summer day in winter!