Compote of raspberries and currants (red, black): recipes for the winter and for every day

Compote of red currants and raspberries is the most popular type of homemade preparations for the winter. The drink made from these berries has a wonderful rich taste and aroma and is able to compensate for the lack of many nutrients in the body. Its appearance on the dinner table in winter brings household members not only summer memories and a good mood, but also gives them vitamins and microelements.

Rules for preparing currant and raspberry compote

There are rules that must be followed when preparing compotes. Firstly, the fruits need to be carefully sorted, washed and dried a little. It is better to collect them in sunny, dry weather. When it rains, they absorb a lot of moisture and boil easily. Compote made from such fruits turns out opaque and does not taste fresh.

Secondly, compotes for everyday use and as a preparation for the winter are usually prepared using different technologies. It must be strictly observed, especially in the case of canning.

It is worth considering a number of technological features of rolling compotes for the winter:

  • sterilizing jars and lids - the easiest way is in the oven;
  • you don’t need to boil the berries, just pour boiling water over them and roll them up right away - they will infuse and give the drink a rich taste;
  • since there is no cooking process as such, the ingredients can be added all at the same time;
  • a jar of freshly prepared compote must be turned upside down after seaming, this will prevent the hot air emanating from the drink from displacing and exploding the lids;
  • The jar needs to be insulated to keep the heat inside as long as possible. Only in hot liquid can the fruits impart all their taste and aroma to the drink, otherwise the drink will turn out tasteless, colorless and watery.

Compote, unlike some other types of preservation, for example, jams, jellies, is sealed hot without delay. The condensate that is released and settles on the internal surfaces is mixed with the compote.

Raspberry and currant recipes for every day

Berry compote is very useful and helps the body increase its immunity and resist diseases, primarily infectious and colds.Raspberries and currants grow widely in our region and are an affordable product. Berries have a significant advantage over overseas fruits, which are stuffed with chemicals that help maintain their freshness and marketable appearance.

A simple recipe for currant and raspberry compote

Berry compote can be prepared using a very simple recipe. This will not take much time; the entire cooking process is clear and accessible.

Ingredients:

  • raspberries – 300 g;
  • currants (black) – 250 g;
  • granulated sugar – 150 g;
  • water – 3 l.

Pre-treat the fruits and immerse them in boiling water. Cook for a quarter of an hour, and only then add sugar. Boil for a few more minutes, turn off the gas. Keep covered until completely cooled.

Fragrant and healthy compote of raspberries and currants with ginger and lemon

Ginger and lemon will enhance the beneficial properties of currants and raspberries, and also give it a unique aroma and taste.

Ingredients:

  • currants (black) – 300 g;
  • raspberries – 100 g;
  • lemon - half;
  • ginger – 1 pc.;
  • water – 2.5 l;
  • sugar - as needed.

Wash the ginger, peel and cut into thin strips, lemon too. Place all compote components into a saucepan of boiling water. Cook over low heat for 10 minutes, then leave covered for another hour. Add granulated sugar, stir until completely dissolved. Keep the compote in a cool place, in clean jars.

Raspberry and blackcurrant compote

Prepare the fruits accordingly: sort, wash, place in a colander to remove excess moisture.

Ingredients:

  • currants (black) – 100 g;
  • raspberries – 100 g;
  • sugar – 200 g;
  • lemon – 2 slices;
  • water – 2.5 l.

First add granulated sugar into a pan of boiling water, then berries and lemon. Boil over low heat for 5-7 minutes.

Raspberry and red currant compote

Remove the currants from the branches and wash them. Dip the raspberries into the saline solution and keep there for a while.

Ingredients:

  • currants (red) – 0.25 kg;
  • raspberries – 0.25 kg;
  • sugar – 0.25 kg;
  • salt – 50 g;
  • lemon (juice) – 15 ml.

Immerse the pre-prepared fruits in a pan of boiling water. From the moment of boiling again, keep on fire for 5 minutes. Add lemon juice 1-2 minutes before the end of the cooking process. When the heat is off, add sugar and ensure it is completely dissolved. The compote should sit for an hour or two before use.

Recipes for raspberry and currant compote for the winter

Many homemade preparations for the winter impress with their simplicity and ease of preparation. The same can be said about currant and raspberry compote, which many housewives love to cover for the winter. In addition, compotes are much healthier than jam or jam. When they are rolled, the fruits are not boiled, but are simply poured with boiling water.

Raspberry compote with red currants for the winter without sterilization

To make the drink transparent, you need to take whole berries, not crushed. Pre-prepare the jars as follows: wash in a soda solution, rinse off any remaining residue well and sterilize. Boil the lids for 5-7 minutes over medium heat.

Ingredients:

  • currants (red) – 450 g;
  • raspberries –150 g;
  • water – 2.7 l;
  • sugar – 0.3 kg.

Place clean prepared fruits in jars. One liter contains 150 g of red currants and 50 g of raspberries. Steam the berries with boiling water for a quarter of an hour. Then pour it back into the pan, add sugar and boil again. Pour syrup over the berries in the jar almost to the very top. Immediately twist and turn over and leave to cool.

Attention! This canning method is called the double pour method.

Raspberry and currant compote with sterilization

Currants and raspberries are one of the most common berry combinations. They appear on the market at the same time and perfectly complement each other’s taste range.

Ingredients:

  • raspberries – 1.5 kg;
  • red currant (juice) – 1 l;
  • sugar – 0.4 kg.

Lightly wash and dry the raspberries. Place in a sterilized liter container. Pour in the boiling syrup, which should be prepared as follows:

  • Combine red currant juice with granulated sugar;
  • bring to +100 degrees;
  • boil for 2 minutes.

Pasteurize the compote for ten minutes at +80 degrees. Then close the jars with airtight lids. Wait until it cools down and store it in the utility room.

Ingredients for another recipe:

  • raspberries – 1 kg;
  • currants (red) – 0.7 kg;
  • water – 1 l;
  • sugar – 1.2 kg.

Sort all the fruits, wash and dry. Next, prepare a syrup from water and granulated sugar, boil it for at least 10 minutes. Distribute the berries into glass jars, filling their internal space, slightly short of the top (up to the hangers). Pour only the boiled syrup. Pasteurize at +90:

  • 0.5 l – 15 minutes;
  • 1 l – 20 minutes;
  • 3 l – 30 minutes.

Cover the rolled up and turned upside down jars with a blanket and leave for one or two days.

Compote for the winter from raspberries with currants and citric acid

Citric acid helps highlight the sweet taste of the drink and also serves as a natural preservative.

Ingredients:

  • raspberries - 1 tbsp.;
  • currants – 1 tbsp.;
  • sugar – 1.5 tbsp;
  • citric acid – 1 tsp;
  • water – 2.7 l.

Prepare syrup, place berries in containers, add citric acid. Pour boiling solution over everything. Close with airtight lids.

Compote of black and red currants and raspberries for the winter

Assorted compotes made from two, three or more types of fruits are very popular. They have a rich, rich taste and the same varied, healthy composition.

Ingredients for the recipe without sterilization:

  • raspberries - 1 tbsp.;
  • currants (mixture of varieties) – 1 tbsp.;
  • granulated sugar – 1 tbsp.

Compote is prepared for the winter using double pouring.

Ingredients for the recipe with sterilization:

  • raspberries - 1 tbsp.;
  • currants (red) – 1 tbsp.;
  • currants (black) – 1 tbsp.;
  • granulated sugar – 5 tbsp. l.

Place the berries in a jar that has been pre-treated with steam or high temperature. Pour in freshly brewed syrup, then sterilize for half an hour. Close, turn over and wrap.

Raspberry and currant compote with star anise and cinnamon

Spices will help you prepare a familiar drink with new shades of taste. This recipe will use star anise and cinnamon.

Ingredients:

  • raspberries – 200 g;
  • currants (red) – 200 g;
  • sugar – 230 g;
  • water – 1.65 l;
  • star anise - to taste;
  • cinnamon - to taste.

Brew the berries placed in jars with boiling water, pouring it to the very top. Carefully pour the liquid back into the pan, leaving the fruit at the bottom. Add sugar and spices to the solution, boil it for 2 minutes. Take out the star anise and cinnamon, pour the syrup into jars and roll them up.

Compote for the winter from black currants, raspberries and gooseberries

Gooseberries fit perfectly into the unified flavor of a drink made from currants and raspberries.

Ingredients:

  • assorted berries (raspberries, gooseberries, currants) – 3 kg;
  • sugar – 1.2 kg;
  • cans (3 l) – 3 pcs.

Just wash the raspberries, blanch the currants and gooseberries additionally. Place in prepared containers and fill them with freshly brewed syrup.Seal everything tightly and turn the jars over.

Concentrated compote for the winter from black currants and raspberries

You can prepare a compote with an extremely rich berry taste in the following ways.

Ingredients:

  • raspberries – 0.7 kg;
  • black currant (juice) – 1 l.

Place the prepared raspberries in a jar and fill with freshly squeezed juice. Cover with a lid and place in a saucepan filled with cold water. Place on the fire and heat to +80 degrees. Each volume requires its own holding time:

  • 0.5 l – 8 minutes;
  • 1 liter – 14 minutes.

Then seal tightly and leave to cool.

Ingredients for another recipe:

  • currants (black) – 1 kg;
  • raspberries – 0.6 kg;
  • granulated sugar – 1 kg;
  • cinnamon – 5 g.

Prepare the berries by pouring a boiling solution of water and sugar. Leave it like this for 3-4 hours. Then bring to +100 degrees, add cinnamon, boil for 10 minutes. While hot, roll into jars.

Ingredients for another option:

  • raspberries – 0.8 kg;
  • currants (black) – 0.8 kg;
  • granulated sugar – 0.5 kg.

Place the berries in two liter jars. Fill them with water to the very top and pour it into the cooking container. Add sugar and boil. Distribute the syrup evenly among the jars and keep in them for a quarter of an hour. Then return the solution to the pan and boil again, then pour it back into the jars. Immediately roll up while hot.

Attention! Double fill is also used here.

How to make blackcurrant, raspberry and lemon balm compote for the winter

Lemon balm is widely used in cooking and drinking. It goes well with berry compote and gives it a unique aroma.

Ingredients:

  • currants (black) – 0.2 kg;
  • raspberries – 0.2 kg;
  • sugar – 0.2 kg;
  • lemon - half;
  • lemon balm - 2 sprigs;
  • water – 1 l.

Sort the currants, wash and blanch for one minute. Then transfer to a jar, add lemon balm and lemon slices on top. Prepare the syrup according to the following scheme: add sugar, raspberries to the water and bring to +100 degrees. Pour into jars of currants and let stand for 15 minutes. Then pour into the pan and return to the fire. Once it boils, pour in the berries again. Roll up quickly.

Compote of currants and raspberries with pre-cooked berries

In order for the compote to be stored better and longer, the berries should be boiled a little. This will give the drink a rich taste and help avoid its premature spoilage.

Ingredients:

  • berries (currants, raspberries) – 1 kg;
  • sugar – 0.85 kg;
  • water – 0.5 l.

Prepare the syrup, cook it until the sugar is completely dissolved, but not for long so that it does not thicken. Place the berries in the boiling liquid and cook for 2 minutes from the moment of secondary boiling. Then cover the pan with a towel and leave for 10 hours. Separate the syrup from the berries. Transfer the latter into jars and bring the solution to a boil. Pour the berry mixture over it and roll up the jars with the contents.

Storage rules

Canned compotes do not require special conditions for their storage. The main thing is that it is not hot and the product is not exposed to sunlight, but it is not necessary to put it in the refrigerator. It is worth considering a few tips on how to store compotes rolled up for the winter:

  • the temperature should be up to +20 degrees;
  • Before you put the jars of compote in the basement (cellar), you need to observe them for some time: there is no swelling, cloudiness or bubbles, otherwise you need to boil the compote again and sterilize it again;
  • On each can you need to mark the date of closure so as not to expire the drink;
  • From time to time you need to inspect the jars to identify the first signs of spoilage of the product, in which case such compote is removed from the storage location for recycling and early consumption.

The shelf life of freshly brewed compote is no more than 2 days. This is provided that it is in the refrigerator. At room temperature, this period is significantly reduced - up to 5 hours. The compote can also be stored in the freezer for several months. You should first place it in a plastic container. Glass containers are not suitable here as they may break.

Conclusion

Compote of red currants and raspberries will be an excellent addition to the daily menu both in summer and winter. A canned berry drink has the same taste and beneficial qualities as a freshly brewed one.

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