Red currant compote: for the winter, for every day, benefits and harm, calorie content

Compote is a French dessert that has become popular as a fruit and berry drink. The change in structure is associated with a change in preparation technology, the use of techniques that allow you to preserve tasty drinks for a long time.Recipes for red currant compote for the winter are especially popular, as they have a unique, recognizable taste and beneficial properties necessary for the body.

What are the benefits of red currant compote?

The red variety belongs to the gooseberry family. Currants are the leaders among berry varieties in terms of ascorbic acid content. In addition, it is rich in beneficial antioxidant elements and contains a complex of vitamins and minerals.

The benefits of compote are determined by the methods of preparing the drink and the types of influences of the red currant elements of the composition on the human body.

Compote is prepared by short-term heat treatment of berries. Under the influence of temperature, the structure of the fruit changes and releases juice, which mixes with water and acquires its own taste. Adding sugar and citric acid promotes long-term storage of the drink. In addition, the composition is subjected to additional sterilization to prevent the development of chemical reactions that provoke fermentation or mold.

The elements of the composition have an effect on the body provided that they are taken regularly:

1. The drink has the ability to normalize the body’s water balance, restoring fluid costs. It has a gentle diuretic effect; when used systematically, it does not wash calcium salts out of the body.
2. The high content of ascorbic acid in red currant berries makes compotes made from it indispensable for the manifestation of cold symptoms, such as chills and fever. Warm liquids with a small sugar content promote diaphoretic and antipyretic effects.
3. Antioxidants prevent oxidation processes, help maintain muscle tone, maintain smooth skin texture, and affect the condition of cells.
4. Tannins and natural dietary fiber have a positive effect on the digestive processes, improving the activity of the intestines to cleanse harmful toxins.
5. Flavonoids and organic acids maintain a normal level of metabolism, help improve the condition of blood vessels, reduce fragility, making them stronger and more elastic.
   
6. Drinks made from red currants are useful for those who lack vitamins, suffer from various types of anemia, and are also susceptible to a decrease in the body’s immune forces due to the nature of the type of activity and constant stress.
7. Red currants are useful for people diagnosed with cardiovascular diseases; the fruits in unsweetened drinks can have a positive effect on the heart muscle and influence the activity of the hematopoietic system.
8. Among drinks that are healthy for children, berry drinks occupy a leading position. These are liquids that replenish the natural needs of the child’s body, saturating them with minerals and vitamins. They have almost no contraindications; homemade liquids do not contain harmful additives.
9. Compotes made from red currants have a general strengthening effect, help regulate hormonal levels, affect mood, and have a calming effect.

The only contraindication may be increased stomach acidity. Ascorbic and citric acids, which fruits are rich in, can irritate inflamed walls and promote the active production of gastric juice.

The calorie content of red currant compotes is considered one of the lowest, the figure is only 40 kcal. This property is in demand when creating a diet menu. Red currant compotes have several effects simultaneously:

• regulate water balance in the body;
• contribute to the overall strengthening of immune forces;
• saturate with vitamins and minerals.

The low glycemic index of drinks, provided a minimum amount of sweetener is added, makes red currant berry compotes popular for people with diagnosed diabetes.

How to close red currant compote for the winter

Making your own red currant compote is not at all difficult, but it will require time and adherence to technological techniques.

They started talking about the existence of compotes in Rus' after the 18th century. Until this time, drinks made from fruits and berries were called infusions. They belonged to the holiday menu and were served without additional straining: with pieces of berries or fruits.

After the 18th century cooks began to prepare newfangled compositions. To do this, fruits and berries were boiled, then filtered, and pieces of fruit were ground through a sieve. This method was improved in the 19th century, when compotes became one of the most favorite drinks in Russia. Now they are prepared completely differently. They began to preserve the preparations, pack them up for the winter, pour them into glass jars and carry out additional preservation.

For cooking, select berries of consumer degree of ripeness. Unripe fruits can significantly affect the overall taste of the product. Technologists warn that compotes made from unripe fruits taste like simple sugar syrup.

The peculiarity of picking red currants is that when picked, the berries often remain on the branches, so the process of preparing and sorting them can take a lot of time. Before making compote from red currants, they are carefully sorted and cleared of branches and petioles.

For recipes, 3-liter jars are usually used.This applies to those drinks that are prepared for consumption without additional dilution with water. Some housewives use cooking recipes that require a high concentration of sugar and juice, then the compotes are rolled into 1-liter jars, and after opening they are diluted with additional water.

Redcurrant compote in 3-liter jars

The compote, prepared according to the classic recipe from red currants, looks soft pink in the photo, the red berries settle to the bottom of the jar. When consumed, they are strained or added to a glass, it depends on individual preferences.

Redcurrant compote per liter jar

For 1 liter of compote, take 1 tbsp. berries and the same amount of sugar. Some housewives cook syrup from sugar and water, and then pour the hot liquid over the berries.

Liter jars are more convenient to store; they are suitable for refrigerators or small shelves. In addition, sterilizing liter jars takes less time.

How to prepare redcurrant compote with sterilization for the winter

Sterilization is a method of preparing glass containers that allows you to preserve the products throughout the winter. Glass jars are sterilized before adding food, as well as after screwing on the lids. Before cooking, the containers are treated in one of the following ways:

After preparing the compotes, the jars, closed with lids, are additionally sterilized.For each volume, time is recorded on a kitchen timer:

• up to 1 l - 10 min.;
• from 1 l to 2 l - 15 minutes;
• from 3 l - 30 min.

Lids for jars are sterilized separately. To do this, take a wide pan. The lids that fit the jars are laid out along the bottom, filled with water, and boiled for 10 minutes.

Redcurrant compote without sterilization

Compotes are prepared without additional sterilization. In this case, the drinks are drunk after preparation during the day or stored in the cold for about 5 - 6 days.

For 3 liters of water take:

• washed, prepared berries – 300 g;
• sugar – 0.5 kg.

The berries are placed on the bottom of the jars, poured with boiling water, and left for 10 minutes. The infusion is filtered and sugar syrup is made from it. The resulting syrup is poured over the berries again. The jars are rolled up and put away to cool.

A simple recipe for compote for the winter from red currants and gooseberries

Red currants and gooseberries are representatives of the same berry family. The fruits of the bushes have similarities, but differ in basic taste characteristics. Assorted compotes with gooseberries are especially popular with those who love fresh gooseberries. In addition, compotes made from red currants and gooseberries are useful for expectant or nursing mothers. They have beneficial properties and are recommended for inclusion in the diet as drinks that help strengthen the immune system and improve overall well-being. These drinks have unusual flavors with a pronounced note of gooseberry.

For a 3-liter container take:

• 1 tbsp. berries of both types;
• sugar – 0.2 kg;
• water – 3 l.

The sweet syrup is boiled, then the prepared berries are added. The syrup is boiled for 3 - 5 minutes, then removed until it cools completely.

Recipe for winter compote of red currants with nutmeg and cinnamon

Herbs or spices make drinks especially healthy. They improve appetite in winter, help prevent cold symptoms, and have antipyretic properties. Not all family members may like such recipes due to their specific taste, so technologists suggest preparing drinks for testing before storing them for the winter:

• berries – 700 g;
• sugar – 40 g;
• cinnamon powder – 1 tsp;
• nutmeg powder – 0.5 tsp;
• cloves – 5 pcs.

Pour boiling water over the berries and leave for 15 minutes. Then the water is filtered and sugar syrup is boiled from it. Spices and herbs are added to the berries. Pour hot syrup, roll up, remove for sterilization or cooling.

Spicy red currant compotes may be contraindicated in case of increased stomach acidity, and are also undesirable during breastfeeding.

How to make red currant compote with citric acid for the winter

Citric acid adds extra sourness to the redcurrant recipe. In addition, acid is an element that promotes preservation and preservation of the beneficial properties of prepared fruits. 300 g of fruits are poured into 3 liters of water, sweetener is added to taste. According to the recipe, a 3-liter jar will require 1 tsp. citric acid.

Recipe for compote for the winter from red currants and apricots

Many people like assorted drinks, so compotes from red currants, plums or apricots are often prepared.

Red currants and apricots are mixed in special proportions. The fruits are divided into halves and the seeds are removed.

• berries – 0.3 kg;
• apricots, halves – 0.2 kg;
• sugar – 7 tbsp. l.;
• water – 2 l.

Halves of apricots and currants are placed in boiling sugar syrup.The resulting mixture is boiled for 3 - 5 minutes. After cooling, the liquid is filtered.

How to preserve red currant compote with tassels for the winter

The method of preparing compote from berries that have not been removed from the brush is suitable for those who have little time. The fruits are thoroughly washed, dried on a paper towel, then placed in jars along with the twigs. The berries are poured with boiling sweet syrup prepared according to the classic recipe. Then the jars are further sterilized.

Compote of red currants with vanilla and prunes

Drinks made from currants and prunes have an intense cleansing effect. They help normalize metabolic processes and remove harmful toxins. In the photo, compotes made from red currants and prunes look darker and richer due to the shade that the dried fruit gives to the drink. Vanilla improves taste and makes the drink more aromatic. Such compositions are recommended to be served in winter with fresh baked goods.

Ingredients:

• fruits – 400 g;
• vanillin – 1 tsp;
• prunes – 100 g;
• sugar - from 200 g, to taste;
• water - 3 l.

Prunes are soaked in hot water in advance, after swelling they are cut into strips and covered with sugar, then poured with water. Bring the mixture to a boil. Add red currants and vanilla. The drink is boiled for 4 minutes.

How to cook redcurrant compote in a saucepan

Compotes are often prepared for serving fresh. Such drinks are cooled after boiling and served with ice. The proportions depend on the planned volume. You can control the amount of sugar to taste and add additional ingredients.

How to make redcurrant compote with vanilla and cinnamon

Place 300 g of prepared fruits in a saucepan, add 200 g of sugar, 0.5 tsp. vanilla and cinnamon.The mixture is poured into 2 liters of water and boiled for about 10 minutes. Then the compote is filtered. Add sugar if necessary.

Redcurrant and lemon compote recipe

A compote drink made from red currants with the addition of lemon is prepared in the summer; it perfectly quenches thirst. For the recipe you need to prepare:

• fruits – 1 kg;
• sugar – 500 g;
• lemon – 3 pcs.

Lemons are scalded with boiling water, then the zest is removed, cut into circles, and the seeds are removed. The berries are washed and dried. Syrup is boiled from 3 liters of water and sugar, lemons and berries are added to it. Boil for 5 minutes. Pour into glass containers, and after cooling, serve with ice.

The simplest redcurrant compote recipe

The compote can be boiled for 1 - 2 servings before immediate consumption. To do this, add 200 g of red currant berries to 100 g of sugar and add 300 ml of water. Boil the mixture for 5 minutes, then cool.

Storage rules

Compotes are stored depending on the method of preparation. Those drinks that are not subjected to additional sterilization and are not covered with lids are stored in the refrigerator at temperatures up to +2 °C for 2 days.

Compotes, closed with lids, but not additionally sterilized, are stored for about 2 - 3 months in compliance with technological techniques.

General rules for storing compotes:

• workpieces are not stored near heating devices;
• prevent direct sunlight from hitting the jars;
• eliminate temperature fluctuations: defrosting or re-freezing food.

Sterilized in a double way, canned food can be stored for more than two years in basements with a set temperature regime.Storage longer than this period can provoke fermentation processes and reduce the benefits of drinking drinks.

Conclusion

Recipes for red currant compote for the winter are popular among housewives. They have unusual tastes, are suitable for quenching thirst, and also have beneficial properties.

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