Blackcurrant compote: delicious recipes for the winter and for every day (for now), benefits and harms, calorie content

In the summer, many people do home preparations for the winter. All seasonal berries, fruits and vegetables are used. It is worth considering simple recipes for blackcurrant compote for the winter and for every day.

Benefits of blackcurrant compote

In terms of its vitamin content, black currants are significantly superior to other berry crops; they are especially rich in vitamin C, which is only slightly destroyed during processing. In addition, it also has a high content of pectin substances, organic sugars and acids, and mineral salts.

Currant fruits of any variety have a low calorie content. Accordingly, drinks made from them will also be low-calorie, approximately 30-60 kcal/100 ml. This indicator depends on the amount of sugar added to the drink. Instead of sugar, you can use a natural or artificial sweetener, such as stevioside, sucralose or others, the calorie content of which is often zero. It is clear that in this case the drink will have very little calorie content, significantly less than when using sugar.

Blackcurrant has a very rich and sour taste. Compote prepared at minimal temperature is the best way to get all the beneficial substances stored in the berries. The drink has not only nutritional but also medicinal value, including:

• during pregnancy: contains the most saturated vitamin and mineral complex, prevents the appearance of edema, anemia, colds, strengthens the immune system;
• during breastfeeding: it will strengthen the mother’s body, weakened after childbirth, but black currant compote during breastfeeding should be introduced gradually in small doses, as it can cause allergies in the baby;
• in childhood: introduce into the diet no earlier than 5-6 months, starting with 5 drops and gradually increasing the amount to 50 ml (9-10 months), the amount of blackcurrant compote for a 1-year-old child should be no more than 80 ml.

For children, blackcurrant compote has great benefits. It saturates with vitamin C, which strengthens the immune system, protects against colds, helps the body grow and develop healthy and resilient, and also raises hemoglobin and improves blood composition, memory, vision, appetite and much more.

Black currant drink is used as a diuretic and anti-inflammatory agent for urinary tract diseases. It improves the functioning of the adrenal cortex, kidneys, liver, has the property of regulating metabolism, strengthening and dilating blood vessels, and improving the functioning of the heart. It is recommended to drink it for people with high blood pressure, diseases of the lymph nodes, and after exposure to radiation.

The calorie content of blackcurrant compote is low - 40-60 kcal/100 ml of drink. If desired, it can be significantly reduced by reducing the amount of added sugar or even replacing it with a low-calorie sweetener.

Blackcurrant compote can carry not only benefits, but also harm to a certain category of people. Contraindications to drinking the drink are as follows:

• acute pathologies of the gastrointestinal tract;
• increased pH of gastric juice;
• liver pathologies;
• tendency to thrombosis;
• post-infarction and stroke conditions;
• food allergy.

If you consume black currants too much and often, blood clots may form in the blood vessels due to increased blood clotting.

How to cook blackcurrant compote so you can drink it right away

The main 3 ingredients, without which you cannot make a delicious currant compote, are water, berries and sugar (or other sweetener). Essentially, the drink is a sweet decoction or infusion of blackcurrant fruits. Therefore, the recipe for preparing currant compote for every day is approximately the same in all the variety of recipes:

• bring water to a boil;
• pour boiling liquid over the berries, which can be lightly crushed first for better juice release;
• add sugar;
• Boil everything a little over medium or low heat;
• leave covered for several hours.

To make the drink transparent, pass through a homemade filter. If it’s summer outside and the air is overheated, you can keep it in the refrigerator for a while and only then drink it. Blackcurrant compote should be cooked in an enamel pan that has no damage to the inner walls.

What does blackcurrant go with in compote?

You can add other berries and fruits to currant compote recipes. This drink is called assorted. It will have a rich, rich taste and an equally varied nutritional composition. Let's list what additional ingredients blackcurrants go especially well with in compote. Here they are:

• Red Ribes;
• white currant;
• cherry;
• apples;
• pear;
• raspberries;
• strawberry;
• gooseberry;
• cranberry;
• cowberry;
• blueberry;
• plum;
• prunes;
• blackthorn;
• irga;
• sea ​​​​buckthorn;
• mandarin;
• orange;
• lemon;
• peach.

Among the seasonings, you can add ginger, cinnamon, vanilla and some other spices to the compote. If you want to brew a low-calorie drink, then you need to remember that not all sweeteners can be subjected to high-temperature processing or even simple heating. Before using any sweetener, you should carefully read the instructions for use. Some sweeteners, when exposed to high temperatures, turn into dangerous poisons.

How long should you cook blackcurrant compote?

The less heat treatment the fruits receive, the more useful substances remain in them, which, as they infuse, go into solution. This drink needs to be brewed from a few minutes to a quarter of an hour.

In order for the drink to have a rich taste with minimal cooking, you need to mash the berries a little with a wooden masher. The skin of the fruit will burst and the juice will flow out. If you grind them in a blender, you can simply pour boiled water over them and let them steep. The drink will have a full-fledged currant taste and a full composition of minerals and vitamins.

How to cook blackcurrant compote with ginger root

Ingredients:

• berries (frozen) – 0.35 kg;
• water (purified) – 2.5 l;
• sugar – 0.13 kg;
• ginger – piece (1 cm).

Divide the water into 2 parts. Boil 2 liters, pour currants with sugar. Boil over low heat for 10 minutes. Leave to infuse under the lid and then strain. Add ginger root to 0.5 liters and boil for a quarter of an hour. Cool, strain and pour into the compote in parts to adjust the taste.

How to make blackcurrant compote with cinnamon

Ingredients:

• berries (fresh) – 0.75 kg;
• sugar (brown) – 0.18 – 0.22 kg;
• water – 1.0 l;
• cinnamon – 1 – 2 tsp.

First, mix sugar and water, boil, then add berries and cinnamon. Cook for no more than 2-3 minutes. Then remove the pan from the heat and leave it covered for several hours. This will allow the flavor of the berries and cinnamon to come out to the fullest.

How to cook blackcurrant compote with lemon balm

Ingredients:

• berries – 3 full cups;
• water – 2.1 l;
• sugar (regular) – 1 cup;
• lemon balm (mint) – 2 sprigs of greens.

In hot summers, blackcurrant compote is good to cook with mint or lemon balm. Spicy herbs will give the drink a refreshing taste and aroma. Immerse all of the above ingredients in boiling water. From the moment of secondary boiling, count 2-3 minutes and turn off. Cover with a lid and let the drink stretch.

Blackcurrant and lingonberry compote

Ingredients:

• berries – 0.15 kg;
• sugar - to taste;
• water - 2-2.5 l.

Sort the berries, wash them, place them in a deep bowl and mash them. Then separate the juice through a sieve, put it in the refrigerator, and lower the rest of the berries into boiling water for 10-15 minutes. After cooking, leave for at least half an hour. Then strain the drink into a separate container and add sugar there. Wait until the drink cools down and pour in the juice.

Compote of currants and prunes

Ingredients:

• berries – 0.4 kg;
• prunes – 110 g;
• water – 3.0 l;
• sugar - optional;
• vanilla.

First you need to prepare the prunes. Wash it and soak it briefly in cold water. After 10 minutes, cut the softened berries into 2 parts. Sort out the blackcurrants, wash with running water and dry, placing on a sieve.

Sprinkle pure currants with a spoon of sugar.Pour water over the prune halves, add the remaining sugar and bring everything to a boil. Then throw currants and vanilla into the pan and simmer for a few more minutes.

How to make currant compote with cinnamon and raisins

Ingredients:

• berries – 0.36 kg;
• water – 3.0 l;
• sugar – as needed;
• raisins (dark) – 0.1 kg;
• cinnamon.

To give the drink a spicy sweet taste, add raisins and cinnamon. Before you start preparing the compote, immerse the raisins in hot water for 10 minutes and then rinse under running water. Wash the currants and mix with a spoon of sugar, let stand.

Fill a saucepan with water, add sugar and raisins. When everything boils, throw in the currants. Boil for 5 minutes. Turn off the heat under the pan, but do not remove the lid, let the drink brew a little. Immediately after cooking, add cinnamon to the compote.

How to make blackcurrant compote in a slow cooker

If you have a multicooker in your home, the process of making compote becomes much easier and more efficient.

Ingredients:

• berries – 0.45 kg;
• granulated sugar – 180 g;
• water – 4 l.

Prepare the berries accordingly, transfer them to a sieve and mash with a wooden spoon. At the same time, pour water into the multicooker bowl, turn on the “soup” or “cooking” mode, and set the time to 15 minutes.

After this, add the remaining cake after extracting the juice into the bowl and boil the same amount. Open the multicooker after half an hour to let the compote brew. Then strain the solution, stir with sugar and cool until warm. Pour the juice into the compote and put it in the refrigerator.

Recipes for blackcurrant compote for the winter

Recipes for currant compote for the winter are, as a rule, very simple and do not require special investments of money, effort, or time to implement.Due to the high acid content and heat treatment, the drink is well stored for a whole year.

There are several important rules that must be followed when making preparations for the winter in the form of compotes:

• berries must be whole, dense, fresh;
• jars should not have chips, cracks, or rough seams;
• the jars should be thoroughly washed under running hot water using detergents, preferably soda, laundry soap, rinsing should also be carried out very carefully;
• the quality of the lids must meet the standard: without dents, rust, with tight, well-fitting rubber bands;
• wash the lids in the same way as the jars;
• the canning process necessarily includes the procedure of sterilizing first clean, empty jars, and then filled with compote; it can be carried out in many ways, for example, in the oven, steamer, microwave, on the spout of a kettle (over steam) and so on;
• freshly prepared canned compote should be turned upside down, covered with something to retain heat inside the jars, and wait until they cool down;
• move the preservation to the basement and visit there for another month to make sure that there are no exploded, damaged (with bubbles, foam, turbidity, leaking lids) cans.

Home-canned blackcurrant compote is much tastier than its industrial counterparts, not to mention the fact that it is many times healthier. Therefore, by learning how to prepare for the winter, you can please yourself and your family.

Blackcurrant compote in a 3-liter jar for the winter

Components:

• berries – 550 g;
• sugar – 1.2 tbsp;
• water - as needed.

Rinse the berries thoroughly and allow excess liquid to drain. Prepare jars accordingly:

• wash with soda solution;
• rinse well;
• sterilize over steam, in the oven, in the microwave (optional).

To determine how much water is needed, you need to transfer the berries to a jar, add liquid and close with a holey lid. Then drain it and boil together with sugar. Pour syrup over the berries to the very top of the jars. Roll up the lids, which must also first be boiled for several minutes in water to ensure sterility.

Blackcurrant compote for the winter in a liter jar

Components:

• jar – 1 l;
• currants – 1/3 of a jar;
• sugar – 80 g;
• water - as needed.

Fill the jars with berries to a third of their volume. Fill the remaining voids with boiling water. Cover the jars with lids and wait a quarter of an hour. Then pour the solution into a cooking container, add the specified amount of sugar, and boil. Pour over the berries again, now you can swirl the compote.

How to make blackcurrant compote for the winter without sterilization

Components:

• water – 1.0 l;
• sugar – 1.0 kg.

Pour hot syrup into jars filled almost to the top with berries. Almost immediately pour it back into the pan to boil again and return to the jars. Repeat the operation a third time, and then immediately roll everything up.

Delicious blackcurrant compote for the winter without double filling

Components:

• berries – 1.50 kg;
• sugar – 1.0 kg;
• water – 5.0 l.

First you need to prepare 2 large jars. Wash them, rinse well and fill a third with boiling water. Cover with a lid to keep the steam inside. After 10 minutes, drain the water. Pour boiling water over the lids.

Pour the peeled and washed berries into jars, and pour the boiling sugar solution into them. Seal with lids and, when cooled, transfer to the basement until winter.

Ingredients for another recipe:

• berries – 1.0 kg;
• juice (blackcurrant) – 0.6 l.

Pour black currants prepared for twisting into jars up to the “shoulders”, top up the rest with freshly squeezed juice. Place the compote for sterilization and then roll it up.

Another cooking option. Required:

• water – 1.0 l;
• sugar – 0.55 kg.

Stir sugar (3 tablespoons) in a cup of water, thereby obtaining a filling. Cover the berries with it, heat to a boil and immediately turn off the gas. Leave overnight. The next morning, transfer the berries to a sieve, add the remaining sugar to the resulting solution and boil. Pour it straight from the heat into the jars of blackcurrants. Sterilize in a saucepan with boiling water.

A very simple recipe for black currant compote for the winter

Components:

• berries – 1/3 jar;
• sugar – 3 tbsp. l. (1 liter jar) or 1 cup (3 liters);
• water (boiling water).

Cover the berries in the containers for twisting with sugar and boiling water to the very top. At the same time, try to ensure that the stream of hot water does not hit the walls, which can crack due to high temperature, that is, pour it in the center of the container. Seal the jars with airtight lids, shake the contents and place upside down until completely cool.

How to make blackcurrant and gooseberry compote

Components:

• currants – 550 g;
• gooseberries – 1 kg;
• water – 1 l;
• sugar – 800 g.

Sort the gooseberries, leaving dense, fully ripened fruits. Prick them with something sharp, such as a pin or needle. Fill the jars with the currants to the ridges, pour in the syrup directly from the heat. Sterilize 0.5 liter jars for 8 minutes, 1 liter - 15 minutes.

Compote for the winter from plums and blackcurrants

Components:

• currants – 250 g;
• plum (sweet) – 3 pcs.;
• orange – 3 slices;
• lemon – 2 slices;
• sugar – 0.5 kg;
• jar – 3 l.

Rinse the plums, remove seeds. Pour boiling water over citrus peels.Distribute all compote components into jars, including sugar. Replenish the remaining volume with boiling water and roll up.

Preparation for the winter from plums, black currants and peaches

Ingredients:

• currants – 0.8 kg;
• plums – 0.45 kg;
• peaches – 5 pcs.;
• raspberries – 0.45 kg;
• apples (larger than average) – 3 pcs.;
• water – 1.2 l;
• sugar – 0.6 kg.

Rinse currants and other fruits and berries. Chop the apples into slices, peel the peaches and cut them into 4 parts. Remove the pits from the plums and divide them into 2 halves. Blanch all fruits, except raspberries, in boiling water for a couple of minutes. Transfer to a jar and add raspberries. The container should be about a third full. Mix the water remaining after heat treatment of the fruits with sugar and boil. Pour it into canning containers and seal them.

Compote for the winter with currants and lemon

Components:

• currants – 1.2 kg;
• lemon – ½ piece;
• sugar – 1 kg;
• water – 1.0 l.

Blanch clean fruits for a few seconds and place in a container for canning. Boil the syrup by adding all the other ingredients to the water. As soon as the solution boils, pour it over the berries to the very top of the jar. Immediately seal tightly.

Cranberry and blackcurrant compote for the winter

Components:

• berries – 0.25 kg;
• sugar – 0.35 kg;
• water – 2.0 l;
• citric acid – 3 g.

Pour water and sugar into a saucepan and bring to a boil. Place the berries and citric acid in a jar. Pour boiling solution all the way up to the neck and roll up.

Blackcurrant and sea buckthorn compote for the winter

Components:

• currants – 0.5 kg;
• sea ​​buckthorn berries – 1.0 kg;
• sugar – 1 kg;
• water – 1 l.

Boil the sugar syrup for 10 minutes and pour it over the assorted berries. Leave for 3-4 hours, then boil for 5 minutes and seal tightly.

Sugar-free blackcurrant compote for the winter

Sort out the blackcurrants, leaving only large ripe berries for twisting. Fill sterilized, clean jars with them up to the hangers. Pour boiling water over it, and then sterilize it in boiling water.

You can cook it differently. Place the prepared blackcurrants in sterile jars, crushing them a little with a wooden spoon. Fill the jar to the top with berries, add boiled and slightly cooled water to +50 - +60 C. Place in a pan with water heated to +45 - +50 C. Sterilize liter jars at boiling temperature for 20 minutes, three-liter jars for 25 minutes.

Compote for the winter from black currants and serviceberries

Ingredients:

• berries – 200 g each;
• granulated sugar – 350 g;
• water.

Place clean berries in sterile jars. Pour boiling sugar syrup over the currant and shadberry assortment, cover with lids and let it brew. After a quarter of an hour, add syrup to the missing volume in the jars and roll up.

Storage rules

The twist should be stored in a cool, dark place. You can choose a suitable corner not only in a private house, but also in an apartment. The main thing is that the place in which the preservation will be stored all year is removed from heating units, direct sunlight and other sources of heat and light. The blackcurrant compote prepared according to the recipe for now should be kept in the refrigerator or on the balcony if it is cool there. The maximum shelf life of the drink is a week or less.

Conclusion

Simple recipes for blackcurrant compote for the winter are varied and numerous.But they are all tasty and healthy, especially in winter, when there are not enough vitamins on the dinner table.

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