White currant compote: for the winter, in a saucepan, from fresh berries

Content

1 Secrets of making white currant compote
2 White currant compote recipes for every day
3 White currant compote recipes for the winter
4 Storage rules
5 Conclusion

The preparation of berry drinks allows you to preserve all their useful qualities for many months. White currant compote for the winter will help to restore strength, as well as saturate the body with a large amount of vitamins. A wide variety of recipes will allow everyone to choose the perfect version of their favorite drink.

Secrets of making white currant compote

This berry variety combines all the qualities for which black and red currants are valued. It contains a large amount of useful substances, adds a bright sourness to the finished compote. Since the berries of the white currant, in comparison with the black one, practically do not cause an allergic reaction, the compote from them can be safely consumed by people prone to intolerance to certain products.

Since berries are the most important component in the preparation of compote, you should approach their collection with special care. It is recommended to pick them off right with the twigs. This method will allow to increase their shelf life for a while, and also guarantees the integrity of the harvested fruits.

Important! When preparing compote, you do not need to remove the white currants from the twigs. This will greatly speed up the cooking process.

If, nevertheless, it was decided to remove the branches during the preparation of the drink, it is necessary to carefully disconnect them, trying not to spoil the integrity of the fruit. It is important to take care that there are no spoiled and rotten berries. Particles of dirt and small insects are also removed.

It is necessary to approach the process of washing the collected fruits with special care. White currant is a rather fragile berry that can be easily damaged by mechanical processing. To wash off the dirt, it is recommended to place it in a colander, which must be dipped several times in a pot of water.

White currant compote recipes for every day

In addition to traditional preservation for the use of the finished product, after a few months, you can prepare a simple drink for every day. The shelf life of such a compote is usually very short compared to the canned version. Also, among the negative aspects of such a recipe, a short calendar cooking period is distinguished - only the time when the shrub is actively bearing fruit.

Important! Since the finished drink does not involve sterilization, much less sugar can be added to it.

In addition to the traditional berry drink, white currant compote can include a large number of additional ingredients. Among the most popular fruit and berry additives are apples, cherries, pears and raspberries. You can also find recipes for berry compote from several varieties of currants.

A simple recipe for fresh white currant compote

This cooking method is one of the most common. It allows you to fully reveal the taste of the fruit.Berries freshly picked from the bushes are best suited. To prepare a delicious compote you will need:

2 liters of water;
3 tbsp. white currant;
1 tbsp. Sahara.

Fresh berries are washed and peeled from twigs, then put into a saucepan and poured with clean water. The liquid is brought to a boil, sugar is added and boiled under a lid for 10 minutes over minimal heat. It is believed that longer cooking can spoil the integrity of the fruit, turning the drink into berry soup. Cool the liquid and pour it into a decanter or large jar. It is best to keep this drink in the refrigerator.

How to cook white currant compote in a slow cooker

The multicooker is an amazing invention that allows housewives to greatly simplify the process of preparing many culinary masterpieces. When cooking berry compotes, this device will save the cook from observing strict rules and instructions - all you need to do is choose a cooking program and set the right time in the timer. Since the standard volume of multicooker bowls is 5 liters, the amount of ingredients will be as follows:

1 kg of berries;
300-350 g sugar;
3.5 liters of water.

Berries are laid out at the bottom of the bowl, then sprinkled with a layer of sugar. The next step is adding cold water. It is important that about 3-4 cm remain to the edge of the multicooker bowl. The device is turned on in soup mode for 1 hour. After turning off the multicooker, the hostesses recommend waiting 3-4 hours - this will allow the drink to brew and gain additional taste.

White currant and apple compote recipe

Apples are a great addition to any drink. To smooth out and complement the taste of white currant with bright notes, it is best to take apples of sweet and sour varieties - Simirenko or Antonovka. To prepare a drink for every day you will need:

2 liters of water;
2 apples;
200 g of white currant;
150 g sugar.

The apples are peeled and cored. The resulting pulp is cut into large slices. The fruit and berry mixture is poured with water and boiled with sugar over low heat for 10 minutes. Then the pan is removed from heat, covered with a lid and left to infuse for about 2 hours.

White currant compote recipes for the winter

Harvesting a berry drink for the winter is one of the most popular ways to process white currant. This method allows you to preserve the vitamins contained in the fruit for several months. Their periodic use reduces the likelihood of colds and perfectly stimulates the immune system.

Important! This method of preparation uses a little more sugar - a natural preservative responsible for the long shelf life of the product.

An important feature of harvesting for a long time is the preservation of berry branches. Additional sterilization can also increase the shelf life, but in many cases, housewives can do without it. As for additional additives in the drink, other varieties of currants are most often used, as well as various fruit and berry crops.

Compote for the winter from white currant in a 3-liter jar

To prepare the simplest drink for the winter, you only need a few ingredients. For a 3 liter jar, as a rule, 600 mg of fresh fruits, 500 g of sugar and 2 liters of pure water are taken. If you wish, you can increase the amount of sugar used or add a few more sprigs of white currant - the amount of water used in this case will slightly decrease.

Depending on whether the hostess uses sterilization in the cooking process or not, the compote preparation process can differ significantly. Nevertheless, both options are allowed, since white currants contain a large amount of acid in their composition. Its presence allows you not to worry too much about the rapid development of harmful microorganisms.

White currant compote for the winter without sterilization

The process of preparing a delicious berry drink is simple to perform and does not require serious culinary skills from the hostess.It is very important to thoroughly rinse 3 l cans in which the future workpiece will be stored. The cooking process involves the following steps:

Each of the jars is filled 1/3 full with washed berries. To get a brighter and more concentrated drink, you can increase their volume to half a can.
Boiling water is poured into each jar. It should reach the neck of the container. After settling for 15-20 minutes, all the water is drained into a large container for further processing.
Sugar is added to the liquid. The recommended proportions of sugar are 1-1.5 cups per 1 liter of water, depending on the desired sweetness of the final product. The resulting syrup is brought to a boil and boiled for 5 minutes, then cooled slightly.
The resulting liquid is poured into jars, leaving 1-2 cm from the edge, roll them under the lid.

After these procedures, the jar must be placed on the floor with the lid down - this will allow the berries to spread evenly over the jar in order to better give all their taste. In this form, the workpieces stand until they cool completely, but it is best to leave them like this for a day. Only after that, the banks are put in their normal position and sent for further storage.

How to roll up white currant compote with sterilization for the winter

Additional sterilization during the preparation is designed to increase the shelf life of the product, as well as to protect it from possible damage due to the development of various harmful microorganisms. Moreover, this method is significantly different from the one in which sterilization is not needed. Since the blanks have been sterilized, less added sugar can be dispensed with.

Banks 1/3 of their volume are filled with white currants. Sugar syrup is boiled in a separate saucepan - the ratio of sugar to water is 750-1000 g per 1 liter. To prevent the berries from cracking, it is recommended to fill them with slightly cooled syrup. The filled cans are placed in a large metal container. It is filled with water to the point where the cans begin to taper.

Important! To prevent the cans from cracking from contact with the heated iron bottom of the container, it is worth putting a silicone mat or a piece of cloth on its bottom.

The water in the container is brought to a boil, then the heat is reduced to medium. For 3 liter cans, 30 minutes of sterilization is enough, for liter cans - no more than 20 minutes. After that, the cans with compote are cooled and rolled under the lids. For a day, they are turned over with the lid down, and then put in their normal position and sent for storage.

Recipe for compote for the winter from white currant with raspberries

In addition to its excellent taste, raspberries endows the preparation with an incredible amount of vitamins and useful microelements. Such a drink will be an excellent assistant in the fight against various colds. It is not necessary to sterilize it. For the recipe you need:

white currant;
raspberries;
sugar;
water.

The berries are mixed in a 1: 1 ratio. The resulting mixture is filled with jars of about 1/3 of their volume and poured with boiling water. After 20 minutes, the liquid is drained, sugar is added to it - about 1 kg per 1 liter of water. The berry mixture is poured with hot syrup. The finished drink is rolled up under the lid.

Aromatic compote of white currant and orange

Orange significantly enhances the taste of the finished product and fills it with an incredible citrus aroma. For cooking, it is recommended to cut the fruit into slices or circles without peeling it. For a 3 liter jar you will need:

400 g of white currant;
1 medium orange;
1-1.5 kg of sugar;
1.5-2 liters of water.

Orange sliced into slices is spread on the bottom of a 3 liter jar. Currants are also added there. Fruits are poured with boiling water for 15 minutes, after which the liquid is poured into a saucepan and sugar is added. After boiling for 5 minutes, the syrup is ready. It is cooled and poured into a jar, after which it is rolled up under the lid and sent to storage.

Ruby white currant and cherry compote

Since the color of the finished white currant drink is often not to the taste of many housewives, it is often tinted with additional ingredients.Cherries do the best with this - its berries not only give the compote a bright ruby color, but also add a pleasant taste and delicate aroma. Cherries and white currants are traditionally mixed in a 1: 1 ratio.

Approximately 1/3 of the jar volume is filled with a berry mixture, after which it is poured with boiling water. Then the liquid is drained and a syrup is made from it, adding 800-1000 g of sugar to it for each liter. The resulting syrup is filled into jars and rolled up under the lids. Each jar is turned over on the lid for a day, then returned to its original position and sent for storage.

How to cook white currant, cranberry and apple compote for the winter

When you want to show your imagination, cooking compote for the winter can be turned into a real art. To get one of the best combinations of berries and fruits, housewives recommend adding cranberries and juicy apples to white currants. For a 3 liter jar you will need:

300 g of white currants;
1 large sweet and sour apple;
200 g cranberries;
1 kg of sugar;
2 liters of water.

Cut the apple into 8 slices, remove the seeds, send them to the bottom of a clean jar. The rest of the berries are added there, after mixing them together. The fruit and berry mixture is poured with boiling water, which is then drained and, mixed with sugar, syrup is prepared. The resulting liquid is poured over the fruits and the jar is twisted with a lid. The finished drink is sent for storage.

Refreshing compote for the winter from white currant, raspberry and gooseberry

Another incredible berry combination is the addition of gooseberries and ripe raspberries to the currants. This drink has a great refreshing taste and bright berry aroma. For cooking you will need:

200 g of white currant;
200 g gooseberries;
200 g raspberries;
1 kg of sugar;
2 liters of water.

The berries are mixed and placed in a prepared glass jar. As in the previous recipes, they are poured with boiling water, then it is drained and syrup is prepared from it. Jars filled with syrup are rolled up under lids and sent for long-term storage.

Storage rules

It is believed that due to the addition of sugar, compote prepared for the winter can be stored for quite a long time. On average, such a drink can withstand up to 6-9 months even at home at room temperature. If you put cans of compote in a colder place, the drink can be stored for up to a year or more.

Important! White currant compote, cooked in a saucepan without preservation, can be stored for up to 48 hours in the refrigerator.

The most optimal place for winter storage of such blanks is a darkened place without direct sunlight with an ambient temperature of 5-8 degrees. Best suited for this is a cellar in the country or a basement in a private house.

Conclusion

White currant compote for the winter allows you to preserve all the vitamins and useful properties of fresh fruits. Each housewife can choose a recipe for preparing this drink that is ideal for her. In combination with other berries and fruits, you can get a product with a great taste and pleasant aroma.

White currant compote: recipes for the winter and every day