Gooseberry compote: black, red, orange, mint, Mojito

Gooseberry compote retains the essential vitamins and microelements contained in the berries, and will become one of the most favorite drinks on the festive and everyday table during the cold season, reminiscent of the joyful moments of the past summer.

What are the benefits of gooseberry compote?

Properly cooked gooseberry compote retains many vitamins that will help support immunity during the winter and quickly restore strength after illness. With short-term and proper heat treatment of fruits, a small amount of vitamins and many microelements remain in them, which also benefit the human body.

Gooseberry compote is rich in potassium, which has a positive effect on the condition and functioning of the heart and blood vessels. Drinking this drink helps fight colds and fever.

Despite all the benefits of the drink, its use is undesirable if:

• acute gastritis, gastric ulcers;
• inflammation of the gastrointestinal tract;
• allergies to the berry itself (this phenomenon is quite rare, but still occurs).

A few tips on how to cook gooseberry compote for the winter

General recommendations for cooking gooseberry compote are presented below:

1. To prevent the skin of the berries from bursting when exposed to high temperatures, you need to let the boiling water cool for 10-15 minutes. For the same purpose, the fruits in the jar are slowly poured with hot liquid.
2. To prevent the berries from becoming deformed, as well as for fruits with thick skin, preliminary piercing is carried out in several places with a toothpick.
3. To brew the drink, you need to use an enamel pan: it is in it that the maximum amount of useful substances will be preserved. When cooking in aluminum containers, the taste is lost, the color changes, and the beneficial properties of the finished product disappear.
4. During heat treatment, the pan must be covered with a lid, since most vitamins are destroyed upon contact with air.
5. When cooking, the fruits must be placed in already boiling water.
6. Cooking time should not exceed 5 minutes.

An important step that influences the shelf life of the product is the selection and careful preparation of ingredients. For winter harvesting, fruits that are slightly unripe or at the stage of technical maturity should be used. Overripe specimens can be used for other purposes: in the preparation of preserves and jams.

The main ingredient of the drink must be removed from the stalks and sepals. After this, it must be placed in a container with water: the fruits will fall to the bottom, and all debris that floats to the top must be removed. After such cleaning, the berries are dumped into a colander and left to drain.

If gooseberry compote includes additional components, then they also need to be prepared in advance - peeled, washed, dried.

Below are many delicious and unusual recipes for making gooseberry compote.

A simple recipe for gooseberry compote

This recipe for gooseberry compote is considered the fastest, easiest and most labor-intensive. To prepare it you will need the following ingredients:

• 150 g fruits;
• 0.9 l of water;
• 50 g sugar.

How to do:

1. Add sugar to the water and wait until it dissolves and the liquid boils.
2. Add berries to the boiled syrup and cook everything together for 5 minutes.
3. The product, while still hot, is poured into sterilized jars, rolled up and wrapped in a thick blanket to cool slowly.

Invigorating gooseberry and mint compote

Gooseberry compote, prepared with the addition of mint, has a pleasant aroma, refreshing and invigorating taste. To prepare a three-liter preparation for the winter you will need:

• 300 g berries;
• 1 medium bunch of mint;
• 250 g sugar.

Step by step recipe:

1. Place clean ingredients in a jar, add fresh boiling water, cover with a lid and leave for 10 minutes.
2. Preparation of the syrup begins after carefully draining the liquid from the jar into the pan. Add sugar and boil for 2 minutes.
3. Hot syrup is poured into the contents of the container, twisted, wrapped and cooled at room conditions.

Gooseberry compote “Mojito”

This recipe allows you to prepare a tasty, refreshing, and at the same time very healthy drink. To prepare Mojito in a three-liter jar you will need:

• 2-3 cups of berries;
• 1 cup of sugar;
• 2-4 slices of lemon or lime;
• 2-4 sprigs of mint.

Procedure:

1. In a pre-prepared sterilized jar you need to place berries, mint and medium-sized slices of lemon or lime along with the peel. The last ingredient can be replaced with 1 tsp. citric acid.
2. Pour boiling water into the jar and leave for 20 minutes.
3. After this time, the water must be carefully poured into a saucepan, add sugar to it, and bring to a boil. When the sugar dissolves and the water boils for 1-2 minutes, remove the syrup from the heat and pour it back into the jar.
4. The container is rolled up and wrapped, leaving to cool at room temperature.

You can watch the Mojito video recipe here:

Gooseberry compote “Tarragon” for the winter

The Tarragon drink can pleasantly surprise family members and guests gathered at the festive table. Gooseberries, due to their neutral taste, do not interrupt the aroma and taste characteristics of the tarragon herb, but, on the contrary, harmoniously complement them.

Gooseberry tarragon with mint or lemon balm

To prepare the Tarragon drink, for every 300 g of fruit you need to take:

• 1 small bunch of tarragon;
• 2-3 sprigs of lemon balm (mint);
• ¼ tsp. citric acid;
• 1.5 cups sugar.

Further actions:

1. All necessary ingredients are placed in a sterile container and poured with boiling water.
2. The filled container should immediately be closed with a machine, turned over, covered with a blanket and left to cool.

Recipe for “Tarragon” from gooseberries with cinnamon and currant leaves

Here it is proposed to cook compote from red varieties of gooseberries, for every 400 g of which you need to add:

• 1 medium bunch of tarragon;
• 1-2 cinnamon sticks;
• 300 g sugar;
• 5-10 fresh blackcurrant leaves;
• 2 tbsp. vinegar essence (up to 25%).

Preparation procedure:

1. Preparation of the brine consists of the following operations: tarragon is washed and cut into small pieces, mixed with cinnamon and vinegar. This mixture must be filled with liquid and brought to a boil. Then it is immediately filtered through a sieve without cooling. The brine is ready.
2. First put the berries in the jar, then sugar, pour in the brine, and put currant leaves on the very top.
3. The workpiece is rolled up and left upside down to cool under a blanket.

How to cook frozen gooseberry compote

Frozen fruits can also be used to make gooseberry compote. The main thing is that they are frozen correctly. In this case, fruits that are frozen whole or placed in a container and sprinkled with sugar before freezing are suitable.

There is no need to defrost the ingredient before cooking. You can prepare the drink in the traditional way by placing the berries in boiling water with added sugar and cooking for 5 minutes. Pour the resulting product into jars and roll up.

Red gooseberry compote

Since the red varieties of this crop are particularly sweet, a minimum amount of sugar is required to prepare the product: for every 0.5 kg of berries, take no more than 50 g of granulated sugar.

From the above quantities of ingredients you can get 0.5 liters of compote:

1. Place the fruits in a jar, pour boiling water over them, cover with a lid and wait 20 minutes.
2. The liquid is transferred to a saucepan, 100 ml of water and sugar are added. Boil the syrup for 3 minutes. from the moment of boiling, after which it is poured into a jar.
3. The container is rolled up and sent for sterilization in boiling water for 15 minutes. Then it is turned over and wrapped.

Black gooseberry compote

Black varieties of the crop differ from ordinary varieties not only in the dark color of the fruit, but also in their more valuable vitamin composition. Prepared compote without added sugar promotes weight loss. The drink can be prepared similarly to the above method.

Green gooseberry compote

Most green varieties of the crop are characterized by a sour taste, so to prepare compote from them you will need more sugar:

• 3 kg of fruits;
• 700 g sugar;
• 1 liter of water.

Recipe:

1. The berries are scattered into containers up to the shoulders or halfway, and syrup is boiled from water and sugar.
2. Pour the prepared syrup over the berries, cover the jars with lids, place them in a container filled with water, and sterilize for 3 minutes. after the liquid begins to boil.
3. After the sterilization operation, the jars are twisted and turned over to cool at room temperature.

Harmony of taste, or combining gooseberries with berries and fruits

Gooseberry compote has relatively neutral taste characteristics, so it can be used as a basis for preparing combined compotes with the addition of all kinds of flavoring ingredients. Gooseberry compote allows the housewife's imagination to run wild and prepare a variety of drinks for the winter.

Gooseberry and currant compote

In addition to imparting an interesting taste, adding currants to it increases the shelf life of the finished drink - the fruits of this garden crop contain a complex of acids. For 250 g of gooseberries take:

• 150 g each of red and black currants;
• 3 mint leaves;
• 250 g sugar;
• 2.5 liters of water.

Further actions:

1. The prepared berries and mint leaves are placed in a jar and poured with boiling water.
2. After waiting 10 minutes, transfer the water to the pan, add sugar, wait until it boils and cook the syrup for another 1 minute.
3. The finished syrup is poured into the contents of the container, rolled up and allowed to cool at room conditions under a blanket.

How to cook gooseberry compote with lemon

The recipe for making a delicious drink for the winter is very simple. For this you will need:

• 1 cup gooseberries;
• 2 peeled citrus slices;
• 1 cup of sugar.

Step by step steps:

1. Place berries in a three-liter jar and add lemon. Fill the remaining space in the jar with boiling water.
2. After 5-10 minutes. The liquid is poured into a saucepan, sugar is added and syrup is prepared.
3. The finished syrup is poured into a jar, which is immediately sealed, turned over, and covered with a blanket.

An original combination, or compote of gooseberries with mint and apples

The gooseberry-apple combination is very often used for preparing winter preparations. You can diversify the taste of the drink by adding a little lemon balm or mint. Here you will need:

• 450 g berries;
• 3 apples;
• 4 sprigs of mint;
• 250 g sugar;
• 2.5 liters of water.

How to do:

1. Before blanching the ingredients, apples must be cleared of their seed chambers.
2. Scalded fruits and apple slices, as well as mint sprigs, are placed in containers, filled with sugar syrup and sterilized for 20 minutes.
3. Finally, the jars are rolled up and slowly cooled under a blanket.

Gooseberry compote with orange

Here it is proposed to make a preparation from the fruits of green varieties of the crop and diversify it with a light citrus flavor. Orange not only adds additional beneficial properties to the drink, but also gives it a refreshing and invigorating taste. To prepare it you will need:

• 0.5 kg gooseberries;
• 1 orange;
• 200 g sugar;
• 2 liters of water.

Algorithm of actions:

1. The orange should be cut into slices without peeling.
2. Place berries, orange, sugar into boiling water and cook for 5 minutes.
3. The hot product is poured into a container and rolled up.

Delicious gooseberry compote with orange and mint

In this version of gooseberry and citrus compote you will need:

• 300 g gooseberries;
• 2-3 sprigs of mint;
• 1 orange;
• 250 g sugar.

Place fruits, mint, orange slices in a sterile container and add sugar. Boiling water is poured over the contents of the container up to the shoulders, rolled up, turned upside down and wrapped.

How to close cherry and gooseberry compote

Below we consider the option of adding granulated sugar for cooking gooseberry and cherry compote. For this you need:

• 300 g cherries;
• 200 g gooseberries;
• 250 g sugar;
• 0.5 tsp citric acid.

Procedure:

1. The berries are placed in jars, poured with boiling water, covered with a lid and left until the liquid cools for a couple of hours.
2. After this, the liquid is transferred to a saucepan, sugar is added and boiled.When the syrup is ready, pour it into a jar and add citric acid.
3. The container is rolled up and cooled under a blanket.

Gooseberry and raspberry compote recipe

Gooseberry and raspberry compote acquires a beautiful bright color, a pleasant aroma, and the taste becomes more intense. To prepare it you need:

• 350 g gooseberries;
• 250 g raspberries;
• 1 cup of sugar;
• 2.5 liters of water.

The berries placed in jars are poured with sugar syrup. The compote is treated with boiling water for half an hour, after which it is rolled up and cooled under a blanket.

Berry trio in one jar, or compote of raspberries, gooseberries and currants

This compote is usually prepared in July: it is during this period that all three crops ripen. The fruits of all plants are taken in equal proportions. To make such a compote, you need to prepare:

• 200 g of each type of berry;
• 200 g sugar;
• 3 liters of water.

Algorithm of actions:

1. To make the currants release juice, add 1 tbsp. granulated sugar. Mash the raspberries with a spoon.
2. Pour water into the pan and add the remaining sugar. Place all the berries in boiling syrup and cook for 5 minutes.
3. After this time, the drink is removed from the heat and poured into jars. They are rolled up and left upside down until cooled under the blanket.

Gooseberry and strawberry compote

Gooseberries and strawberries are summer crops, the canned fruits of which will warm you with warm memories on cold winter days. To prepare gooseberry compote with strawberries you will need:

• 2 kg gooseberries;
• 1 kg strawberries;
• 1.5 kg of sugar.

Step by step steps:

1. Strawberries must be prepared first: rinse and remove the stems.
2. A clean container is first filled with gooseberries, and strawberries are placed on it. Sugar is poured on top.
3. The void in the jar is filled with boiling water, which must be poured right up to the neck - strawberries absorb water in large quantities, and as a result, the amount of compote decreases.
4. The product is sterilized for a quarter of an hour, sealed, rolled several times on the table, turned over and wrapped for slow cooling.

How to make compote from cherries and gooseberries

Gooseberries add an interesting light sourness to the cherry compote, so the resulting drink has a harmonious taste. Here you need to take:

• 400 g cherries;
• 200 g gooseberries;
• 1 cup of sugar;
• 2.5 liters of water.

Actions:

1. First fill the jar with cherries, then add the rest of the fruits, pour boiling water over it, cover the top with a lid and wait for the liquid to cool.
2. The cooled liquid is poured into a saucepan and sugar is added to prepare syrup.
3. The syrup is transferred back to the jar, which is immediately closed with a machine, turned over and covered with a blanket.

How to prepare gooseberry and apricot compote for the winter

Compote with an ingredient such as apricot gains aroma and a sweeter taste. Apricot slices from the drink can be subsequently processed, for example, used as a filling in homemade baked goods. To prepare compote with apricots, you need to take:

• 650 g berries;
• 450 g apricots;
• 1 cup of sugar;
• 5 g citric acid;
• 2.5 liters of water.

After separating the seeds from the apricot pulp, the fruits and berries are blanched in boiling water for 10 seconds. The fruit and berry mixture is placed in jars, and then syrup is made by adding sugar and citric acid to the water. The sugar liquid is poured into a jar, closed with a machine, placed on the lid and wrapped in a thick blanket.

Recipe for compote of gooseberries, serviceberries and black currants

This gooseberry compote with the addition of berries from other crops is prepared without sterilization, so all berry ingredients must first be blanched - processed in boiling water for 2-3 seconds. To prepare the preparation for the winter you need to take:

• 1 cup gooseberries;
• 1 cup serviceberry berries;
• half a glass of black currants;
• 1 cup of sugar.

First the shadberry is poured into the jar, then the gooseberries, and at the very end - the currants. After this, sugar is added. All contents are poured with boiling water and immediately rolled up. The jar is turned over and wrapped for slow cooling.

Gooseberry compote with raspberries, apples and chokeberries

Here it is proposed to use chokeberry juice instead of the usual water to prepare the filling syrup: in general, for every 700 g of berry juice add 300 g of granulated sugar. In addition to these ingredients, you will also need:

• 200 g gooseberries;
• 120 g raspberries, apples;
• 200 ml syrup.

Berries and fruits should be placed in a 0.5-liter jar and filled with boiling syrup. The container is treated in boiling water for 5 minutes. and immediately sealed.

Making gooseberry compote in a slow cooker

The technology for preparing gooseberry compote in a slow cooker is distinguished by its simplicity; in this way, even novice housewives can prepare delicious winter preparations. The resulting product is rich and aromatic due to the increased heat treatment time of the berries, but at the same time less healthy. In this case, the cooking period is 90-120 minutes. It is not advisable to open the multicooker lid while preparing compote.

To prepare gooseberry compote in a slow cooker according to the classic recipe, you will need:

• 350 g of fruits;
• half a glass of sugar;
• 2.5 liters of water.

Place berries in a multicooker bowl, sprinkle with sugar and pour boiling water over them. The timer is set, for example, to 90 minutes. "Heating" mode. After this time, the liquid is allowed to brew for 1 hour and then poured into jars, rolled up and stored.

How to properly store gooseberry compotes

Gooseberry compote that has been sterilized and/or contains citric acid can be stored indoors for a long time. In other cases, a cool place should be allocated for storing workpieces, for example, a basement or cellar.

Conclusion

Gooseberry compote, in addition to the main ingredient, may contain other fruit and berry additives, so when preparing the drink you can use your imagination and come up with your own compote recipes or use one of the above.

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