TOP-8 recipes with photos of making blackcurrant compote for the winter at home. Secrets and tips of chefs. Video recipes.
Black currant is a storehouse of a large number of different vitamins. It is useful at any time of the year, especially in cold weather, when there are no fresh and high-quality berries. Therefore, housewives stock up on them by means of conservation. Usually black currants are generous for the harvest, so by making jam from it and scrolling with sugar, you can make currant compotes for the winter. Such a drink with a beautiful rich color, with a characteristic taste and aroma will quench your thirst and saturate the body with vitamins. It will remind you of the past summer and cheer you up. Now it's warm outside and the seasonal berries are saturated with sunlight, which means it's time for conservation. There are many options for harvesting, since currants get along with many berries and fruits that ripen at the same time. This material presents the TOP-8 of the most delicious recipes for blackcurrant compote for the winter at home.
Culinary tips and secrets
- Choose ripe, strong and juicy black currant berries for compote. Rinse them in multiple waters to float the debris to the surface. After washing, let them dry on a cotton towel.
- Black currants are cleaned of leaves and twigs, in contrast to their white and red counterparts. Easier, faster and easier to remove all "legs" with "tails" with ordinary small scissors. This is a laborious and time-consuming business, but you should not neglect it, otherwise the compote will not be beautiful and transparent.
- Take ripe berries, but not overripe, these will quickly lose their shape, and the green ones will spoil the taste of the drink.
- Never pick berries for winter harvesting after rain, they quickly become saturated with moisture, become watery and tasteless.
- There are no peculiarities in the spinning of the compote. The only thing you need to know is that the more berries you put in a jar, the richer and more concentrated the compote will be. Such a drink is diluted with boiled water in winter.
- The amount of sweetness is adjusted to suit personal tastes.
- In order to preserve all vitamins in the blackcurrant compote, it is better not to boil it, but to close it by double pouring with boiling water or boiling syrup. But this method is only suitable for winter harvesting. If you want to drink fresh compote, you will have to boil it or let the berries brew. Then they will become tender, give off their juice, taste and aroma.
- Be sure to fill the jar with liquid to the brim. If a little syrup is not enough for the last jar, add ordinary boiling water to the compote.
- To prepare compote for the winter, be sure to clean the jars and lids with baking soda, rinse with running water and sterilize over steam.
- Turn the rolled up jars with the lids down, wrap them in a warm blanket and leave to cool slowly. The content should warm up well, because it depends on the safety of the workpiece.
- The taste of a pure currant drink turns out to be very rich and bright, and the color is ruby. However, blackcurrant compote can be supplemented with any fruits and berries: apples, raspberries, gooseberries, peaches, pears, cherries, plums, mint, oranges, lemons …
- If syrup remains during preservation, cook ordinary compote from it in a saucepan.
- Store the compote for the winter in a dark, dry and cool place.
- After opening the can and drinking the compote, do not rush to throw away the berries. They can not only be eaten, but also used to decorate pies, ice cream, cottage cheese desserts and various cocktails.
The classic recipe for black currant compote
Delicious blackcurrant compote for the winter according to the classic recipe.During the cooking process, it is not sterilized, but closed by the method of double filling. Stores well, both in a city apartment and in a cool place.
- Caloric content per 100 g - 38 kcal kcal.
- Servings - one 3-liter can
- Cooking time - 50 minutes
- Black currant berries - 4 tbsp.
- Sugar - 2 tbsp.
- Boiling water - 2, 8 l
Cooking blackcurrant compote for the winter according to the classic recipe:
- Sort out black currant berries, remove twigs, leaves and debris. Rinse with cold running water and drain.
- Pour the dried berries into washed and steam-sterilized jars and pour boiling water over them.
- Cover the jars with a lid and let sit for 10 minutes.
- Pour the infusion from the jar into the pan through a special lid with holes so that the berries remain in the container.
- Pour sugar into a saucepan and bring to a boil to completely dissolve the refined sugar.
- Pour the berries with the resulting syrup and seal the jars with a seaming machine.
- Turn the cans over onto the lid, wrap them in a warm blanket and leave to self-sterilize for 8-12 hours.
Currant and gooseberry
Delicious and healthy gooseberry and black currant compote. The compote turns out to be tasty, not sugary, with a slightly perceptible and pleasant sourness. And the fruit acids contained in the berries contribute to the long-term storage of the drink even at room temperature, so you can not put a lot of sugar.
- Black currant - 250 g
- Gooseberry - 250 g
- Sugar - 250 g
- Water - 1.5 l
Cooking blackcurrant and gooseberry compote for the winter:
- Rinse the berries, cut off the tails and dry.
- Put them in a clean, sterilized jar and pour boiling water up to the hangers of the container.
- Cover the jar with a clean, boiled lid and let sit for 10 minutes.
- Drain the water back into the pot and bring to a boil.
- Pour sugar into a jar of berries and pour boiling water over again.
- Place the lid on the jar and let the sugar dissolve.
- Roll up a jar of currant compote for the winter without sterilization with a sterilized lid, turn it over and leave to cool under a warm blanket.
Blackcurrant recipe for a 3 liter jar
Sour currant compote will pleasantly dilute the sweetness of cakes, pastries, waffles and other sweets. This recipe is for a 3 liter jar. This compote can be drunk without diluting. But the number of berries can be changed at your discretion. If their proportion is increased, then the drink will be richer.
- Black currant - 500 g
- Sugar - 200 g
- Water - about 1.5 liters
Cooking blackcurrant compote for a 3 liter jar:
- Rinse the berries, dry and pour into a jar.
- Put berries in pre-prepared jars and pour plain cold water. Place the drain lid on them and pour the water into the saucepan. This way you measure out the right amount of water.
- Add another 100 ml of water to this amount of water so that the jars are filled to the very edges.
- Put the water on gas, add sugar and bring the syrup to a boil.
- Pour the sweet syrup over the berries and roll up immediately with clean lids.
- Cool the currant compote for the winter in a 3 liter jar under a warm blanket until it cools completely.
Black currant with apples
Not only black currants are perfect for preparing blanks for the winter. It can be easily combined with other berries and fruits for extraordinary flavor combinations. Blackcurrant compote with apples will amaze you with its uniquely rich color and aroma.
- Black currant - 3 tbsp.
- Apples - 2 pcs.
- Sugar - 3 tbsp.
- Water - 1.5 l
Cooking blackcurrant compote with apples for the winter:
- Wash the apples, core them and cut into wedges.
- Sort out the black currant berries, tear off the stalks, rinse and dry.
- Pour water into a saucepan and boil.
- Place currant berries and apple slices in a sieve, and put them in boiling water. Blanch the fruit for 2 minutes.
- Put the blanched foods in jars, and add sugar to the water where they were blanched.
- Boil the syrup for 5 minutes and pour it into the jars.
- Roll up the cans with clean lids, turn over, wrap with something warm and leave to cool.
A very beautiful and aromatic drink - currant-cherry compote for the winter. It is pleasant to drink, and no winter delight can be compared with eating canned fruits.
- Black currant - 2 tbsp.
- Cherries - 2 tbsp.
- Sugar - 700 g
- Water - about 1.5-2 liters
Cooking currant-cherry compote for the winter:
- Peel the berries from twigs and debris. Leave the cherries with the seeds.
- Wash, dry and arrange the fruits in sterile jars.
- Pour boiling water over them and leave for 5 minutes.
- Pour the measured water into a saucepan, add sugar and bring the syrup to a boil. Cook it for 5 minutes.
- Pour the prepared syrup over the berries in a jar to the very edge and immediately roll up with clean lids.
- Turn the jars over, placing them on the lid, and let them cool slowly upside down, wrapped in a warm fur coat.
Black and red currant
Red currant compote is delicious, but the berry itself becomes nondescript, as if faded. Mixing it with black currant, the compote will be beautiful, bright and rich. This is a real feast for the eyes.
- Black currant - 1, 5 tbsp.
- Red currant - 1, 5 tbsp.
- Sugar - 1, 5 tbsp.
- Water - about 1.5 liters
Cooking black and red currant compote:
- Sort the berries and rinse in water. Dry and sprinkle over clean jars.
- Pour boiling water over the berries for 15 minutes, cover and leave for 10 minutes.
- Pour the water into a saucepan, add sugar and bring the contents to a boil.
- Boil the sire for 5 minutes and pour the berries over the very sides of the jar.
- Roll up the cans with pre-boiled lids, turn the can over, wrap it with a warm blanket and cool for a day.
Currant with citric acid
Citric acid in the recipe is not required, but an additional ingredient that can be added or not. She is responsible for the richness of the future compote.
- Black currant - 2 tbsp.
- Citric acid - 1/3 tsp
- Sugar - 1 tbsp.
- Water - 1.5 l
Cooking currant compote for the winter with citric acid:
- Sort out the currant berries and wash thoroughly in water.
- Transfer them to clean jars so that it takes up 1/3 or 1/4 of the total volume.
- Boil water in a saucepan and pour boiling water over the jars of berries.
- Cover them with lids and leave to stand for 10-15 minutes.
- Pour the liquid from the cans back into the saucepan and boil.
- Then add citric acid, mix and pour the berries with this liquid. Leave them to infuse for 10 minutes.
- Pour the liquid into a saucepan and bring it to a boil.
- Add sugar to jars with currants and pour boiling water over.
- Roll up the jars with lids for the winter, wrap them with a blanket so that the compote cools down gradually.
Raspberry and currant
Delicious and healthy raspberry and currant compote, filled with vitamins and summer aromas, will delight you in the winter-spring period of the year. These two berries are very rich in vitamin C, which helps to strengthen the immune system.
- Raspberries - 300 g
- Black currant - 300 g
- Sugar - 300 g
- Citric acid - 0.25 tsp
Cooking raspberry and currant compote:
- Rinse the berries carefully, especially the raspberries. she is very gentle.
- Place currants in a clean, sterile jar and sprinkle raspberries on top.
- Add citric acid and sugar to the berries to preserve the raspberries. when pouring water into a saucepan, some of the fruit may be damaged.
- Boil water and add sugar and berries.
- Cover the jar with a sterile lid and leave for 10 minutes, covered with a warm towel.
- After a while, roll up the jar with a lid, wrap it with a towel and twist a little to dissolve the sugar.
- Turn it upside down, wrap it up in a warm blanket and leave it to cool completely.