Currants (red, black) with mint: compote for the winter and for every day

For the winter, it is worth preparing a compote of currants and mint, which adds new, unusual notes to the taste of a familiar drink. Thanks to herbs, the aroma becomes richer and more refreshing. Adding spices and lemon to the composition will help make the taste of the compote more original.

Secrets of making currant and mint compote

It is prohibited to brew the drink in aluminum containers. The acids contained in black and red currants begin to react with the metal. As a result, harmful compounds are formed that give the compote a metallic taste. Also, due to cooking in such a container, the berries are deprived of all minerals and vitamins.

It is recommended to use fresh mint. Leaves should not be dry or damaged by insects.

When purchasing, you should carefully select the fruits. You should definitely try them. The taste should be tart and slightly sour. If there is no aroma, the currants are grown artificially. If there is a smell of alcohol, it means that several fruits have burst, began to deteriorate and the fermentation process has begun. Such red and black currants will ruin the entire batch of the drink. When pressing, you should feel the density of the berry. It should be neither soft nor hard. If the fruits are soft, it means the storage was incorrect or too long. Hard berries indicate unripeness.

Red currants are more sour than black currants, but the benefits of the fruit are the same. If the taste is too sour, you can add more sugar.

To obtain an incredible aroma, add a vanilla pod, nutmeg or cinnamon sticks to the drink. If the recipe calls for adding honey, add it only to a slightly cooled drink. Hot liquid kills all its nutritional properties.

To make currant and mint compote for the winter the most rich and concentrated, hot sweet syrup is poured directly onto the berries in the jar. After this, leave the workpiece covered with a lid for several minutes. Then pour the liquid into a saucepan, boil, pour over the berries and roll up.

Recipes for currant compote for the winter

Black and red currants contain a large amount of vitamins. To preserve them for the entire winter period, you cannot subject them to heat treatment for a long time. Cook the berries for no longer than the time specified in the recipe.

The fruit contains tannins, thanks to which vitamin C is completely preserved during the preservation process. Therefore, in winter, it is worth constantly drinking a healthy preparation in order to saturate the body with vitamins and protect it from viral diseases.

In order for the compote of red currants with mint to turn out bright, beautiful and tasty, you must strictly follow all the recommendations.

Recipe for compote for the winter from red currants and mint for a 3-liter jar

A bright, fragrant compote is pleasant to open on cold winter days. There is no need to boil it before rolling; the products will fully give up their aroma and taste to the hot syrup. The drink is concentrated, so you need to dilute it with water before drinking.

Required Products:

• water – 2.3 l;
• currants – 2 kg red;
• sugar – 320 g;
• currants – 300 g black for color and aroma;
• mint (preferably a mixture of several varieties) – 50 g.

Cooking process:

1. Remove sticks from berries. Rinse the currants and mint thoroughly.
2. Pour water into sugar. Place on medium heat. Boil the syrup.
3. Place berries and mint in prepared jars. Fill the container 2/3 full.
4. Pour in boiling syrup. Twist.
5. Turn over and cover with a blanket folded in several layers. Leave for 2 days.

Compote of red currants with mint for the winter without sterilization

The drink will help fight vitamin deficiency in the winter. It will remove unnecessary fluid from the body and eliminate swelling.

Required Products:

• sugar – 220 g;
• red currant – 400 g;
• black currant – 100 g;
• mint (fresh) – 30 g;
• water – 1.5 l.

Cooking process:

1. Remove the stems.Pour a large volume of water over the black and red berries. Carefully drain off any dirt. Repeat the process 2 times. Rinse the mint.
2. Combine sugar with water. Place over medium heat and cook until the crystals dissolve.
3. Pour the berries, then the mint into the boiling syrup and cook for 3 minutes. Immediately pour into prepared containers. Screw on the lids.
4. Turn over and wrap with cloth. Leave for 2 days.

Winter compote of red currants with mint and lemon

The proposed option tastes like the famous mojito. Compote is wonderfully refreshing and saturates the body with vitamins.

Required Products:

• red currants – 700 g;
• sugar – 400 g;
• water – 5.6 l;
• fresh mint – 60 g;
• lemon – 140 g.

Cooking process:

1. Clean the currants from impurities and leaves, then remove the stalks. Rub the lemon with a brush to remove paraffin.
2. Rinse citrus, berries and mint.
3. Place 2 three-liter jars to sterilize.
4. Cut the citrus into slices.
5. Divide the lemon and currants evenly among the jars. Add sugar and mint.
6. Pour boiling water. Leave for 15 minutes. Pour the water back into the pan. Boil and pour over the berries again. Quickly screw on the lids.
7. Turn over. Keep under a warm blanket until completely cool.

Compote of red currants with mint with sterilization

This winter drink will serve as an excellent base for making cocktails and homemade jelly.

Required Products:

• mint – 3 sprigs;
• black currants – 450 g;
• water – 2.7 l;
• red currants – 450 g;
• sugar – 420 g.

Cooking process:

1. Wash the mint. Sort and peel the berries. Remove dried and showing signs of spoilage. Rinse.
2. Pour water into the saucepan.Place mint. Place over medium heat and cook for 7 minutes. The liquid should take on a greenish tint. If the color turns out pale, add more mint.
3. Add sugar. When bubbles appear on the surface, add berries. Switch the fire to maximum mode. Cook for 3 minutes. You can’t keep it on the fire longer, otherwise the berries will spread and form cloudiness at the bottom.
4. Pour compote into jars. Screw on the lids.
5. Cover the bottom of a deep container with a cloth and set out the pieces. Fill the jars with cold water to the brim. Place on low heat. After the water boils, sterilize for a quarter of an hour.
6. Take it out and immediately place it upside down on the floor. Cover with cloth. Leave for 2 days.

Original recipe for compote of red currants, mint and lemon balm for the winter

Melissa will imbue the compote with a special aroma and make the taste more original, and mint will make it refreshing.

Required Products:

• water – 3 l;
• sugar – 200 g;
• red currants – 300 g;
• mint – 3 sprigs;
• lemon balm - 3 sprigs.

Cooking process:

1. Clear the berries of debris and remove the stems.
2. Rinse lemon balm, mint and currants.
3. Combine water with sugar. Cook for 8 minutes. Add prepared products, except mint. Cook for 2 minutes.
4. Pour into prepared jars. Add mint leaves. Roll up.
5. Turn over and leave for 2 days under a blanket.

Mint should be fresh, preferably only picked. Leaves left in the refrigerator can make the drink bitter. In winter, it is delicious served with lime or orange wedges.

Recipes for currant and mint compote for every day

It is useful to cook currant compote with mint in small quantities for daily use. With a minimum of time, you can prepare a delicious, vitamin-rich drink that the whole family will enjoy.You can add more mint to the proposed recipes, thereby making the compote more refreshing.

Delicious blackcurrant and mint compote

Mint refreshes and fills the drink with an unusual taste. You can use not only black currants, but also a mixture with red ones.

Required Products:

• black currants – 500 g;
• cinnamon – 5 g;
• sugar – 200 g;
• dried mint – 10 g;
• water – 2 l.

Cooking process:

1. You can use fresh mint instead of dried mint. Sort out the black currants. Rinse off debris. Use only strong berries. Soft ones will quickly boil and make the drink cloudy. Wash fresh mint.
2. To boil water. Add mint. Stir and leave for a quarter of an hour.
3. Add black currants. Add sugar. Boil. Remove from heat. Add cinnamon and leave covered for 4 hours. Strain through a sieve.
4. Serve with ice cubes and fresh mint leaves.

Recipe for aromatic blackcurrant compote with mint and star anise

A refreshing, spicy and surprisingly healthy drink will energize you for the whole day. Compote is an excellent substitute for lemonade and will take its rightful place on the holiday table.

Required Products:

• cinnamon – 5 g;
• water – 2.3 l;
• star anise – 5 g;
• mint – 10 g;
• black currant – 650 g;
• powdered sugar – 280 g.

The cooking process consists of the following stages:

1. Rinse mint with cold water.
2. Bring water to a boil. Add star anise with mint. Cook for 10 minutes.
3. Pour in powdered sugar. Cook until completely dissolved.
4. Rinse black currants to remove dirt.Remove the stems. Pour into compote. Cook for 10 minutes. The fire should be minimal.
5. Remove from the burner and sprinkle with cinnamon. Stir and cool completely.
6. Serve garnished with fresh mint leaves.

Storage rules

Winter preparations must be stored in a cool room out of direct sunlight. A closet or basement is ideal. The temperature should be within +1°…+6°C. The shelf life of sterilized preparations is 2 years if the conditions are met. Without sterilization – 1 year.

If the preparations are stored in a closet at room temperature, they must be consumed within a year. A drink without sterilization in heat will retain its nutritional and taste qualities for no more than six months.

Fresh, unrolled compote is stored in the refrigerator for no more than 2 days.

Conclusion

It is important to learn how to prepare a refreshing and tasty compote of currants and mint. If the technological process is disrupted, the healing properties will be lost. The amount of mint can be increased or decreased according to taste preferences. In any of the proposed recipes, you can use an assortment of red and black berries, which will make the drink more aromatic and rich in color.

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