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?
Berries are incredibly healthy - they are full of vitamins, which are contained in a very attractive natural form. And they are useful not only for humans, but also for animals. For example, birds and animals often eat various fruits, this helps them compensate for the deficiency of substances necessary for health and prevent many diseases. This happens on an instinctive level - nature itself pushes them to these actions. They especially like juniper, lingonberries, and cranberries, although people prefer other berries.
Traditional medicine has been using many berries for medicinal purposes since ancient times. Therefore, knowing the beneficial properties of certain berries, you can always turn to Mother Nature for help in treating the disease. Moreover, this method of treatment, unlike modern medications, will not give any complications or side effects. This is why it is so important to eat as many berries as possible in the summer. This will fill your body with vitamins and strength that cannot be obtained from other sources.
The berries will be especially useful for children who are capricious and do not want to eat porridge. But if you decorate the same porridge with berries, it will give an amazing effect. Children will eat porridge with berries with joy, because berries not only improve the taste of the food, but also make it more attractive in appearance. Bright juicy berries help increase appetite, which is a long-known scientific fact. Bright colors provoke the secretion of saliva and gastric juice.
Berries can be consumed not only in summer, but also in winter. You can always collect them and preserve them in jars. This will give you a great opportunity to enjoy them in the cold winter, adding them, for example, to tea. Now let's look at recipes for the most common berries.
Frozen berry compote
To prepare frozen berry compote you will need the following products:
1. Frozen berries (preferably assorted berries) – 500 g
2. Sugar – 1 tbsp.
3. Orange or lemon zest
4. Drinking water – 2.5 l
Now let’s look at the cooking process itself in more detail:
1. Take a pan, preferably enameled or stainless steel, since aluminum can oxidize. Pour clean water into it, add sugar and bring the water to a boil. Mix the sugar thoroughly until it is completely dissolved in boiling water.
2. Now take the frozen berries and, without pre-thawing, throw them into the pan. Zest is added along with them.
3. Bring the water to a boil again and boil the berries for about 5 minutes. Then turn off the heat and cover the pan with a lid. After half an hour the compote will be ready. You can strain it and enjoy the wonderful taste.
Cranberry compote
To prepare cranberry compote you need:
1. Sugar - to taste
2. Vanilla sugar - to taste
3. Lemon zest
4. Tangerine zest
5. Apple – 1 pc.
6. Cranberries
Cooking method:
1. Wash the cranberries, chop the apple and zest.
2. Throw the ingredients into the pan, fill with water and add sugar.
3. After boiling, add spices, boil a little, then turn off the heat and let it brew under the lid.
Lingonberry compote
Compote ingredients:
1. Lingonberries – 300 g
2. Water – 3 l
3. Sugar – 1 tbsp.
Cooking method:
1. Pour water into a saucepan and bring to a boil.
2. Add sugar and wait until the water boils again.
3. Throw in the lingonberries and cook for about 5 minutes.
Blueberry compote
Blueberry compote ingredients:
1. Water – 800 ml
2. Sugar – 400 g
3. Blueberries – 600 g
Preparation of compote:
1. Pour water into a saucepan, add sugar and bring to a boil.
2. Add blueberries and cook for about a minute.
3. Turn off the heat, close the pan tightly with a lid and wait until the compote cools and infuses.
Rowan compote
Compote ingredients:
1. Rowan – 250 g (it is advisable to first keep them in the freezer so that the bitterness goes away)
2. Sugar – 0.5 tbsp.
3. Water – 500 ml.
Preparation of rowan compote:
1. Pour water into a saucepan and add sugar. Bring to a boil.
2. Add rowan fruits and boil for about 20 minutes.
3. Next, remove the pan from the stove and leave until the compote has cooled.
Viburnum compote
To prepare compote you need:
1. Viburnum – 200 g (it is advisable to first keep them in the freezer so that the bitterness goes away)
2. Sugar – 300 g
3. Apples – 400 g
4. Water – 2 l
Cooking method:
1. Rinse the viburnum thoroughly and remove all branches. You can pour boiling water over it.
2. Wash the apples and cut them into slices, after cutting out the core.
3. Pour sugar into the water and wait until the water boils.
4. Add apples and viburnum. Cook for 10 minutes.
Sea buckthorn compote
Sea buckthorn compote ingredients:
1. Sea buckthorn – 500 g
2. Water – 1 l
3. Sugar - to taste.
Method for preparing sea buckthorn compote:
1. Bring water and sugar to a boil.
2. Add sea buckthorn and boil for about 10 minutes.
3. Let it brew until completely cooled.
As you already understood from the above recipes, compotes can be cooked from almost all berries. At the same time, the cooking process will not take you much time; literally 30 minutes will be enough to cook a delicious and incredibly healthy compote that will delight you and your loved ones. It doesn’t even matter which berries you choose, almost all of them contain valuable sets of vitamins, although, of course, one berry contains more of one vitamin, and another of another. The ingredients are also very simple. Berry compotes will help increase the protective level of your immune system; they will fill your body with vitamins and all the elements without which it cannot function normally. In addition, compotes are very tasty drinks that can easily quench your thirst both in the summer heat and in the winter season. Another advantage of berry compotes is that they can be drunk both chilled and hot, which is especially important in winter. Therefore, hurry to the forest with a basket (or to the nearest supermarket) in order to pick (or buy) as many tasty and healthy berries as possible.
In contact with
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.
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
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.