White currant compote: for the winter, in a saucepan, from fresh berries

Content

1 Secrets of making white currant compote
2 Recipes for white currant compote for every day
3 Recipes for white currant compote for the winter
4 Storage rules
5 Conclusion

Preparing berry drinks allows you to preserve all their beneficial qualities for many months. White currant compote for the winter will help restore strength and also saturate the body with plenty of vitamins. A wide variety of cooking recipes will allow everyone to choose the ideal version of their favorite drink.

Secrets of making white currant compote

This variety of berries combines all the qualities for which black and red currants are valued. It contains a large amount of useful substances and adds a bright sourness to the finished compote.Since white currant berries, compared to black currants, practically do not cause an allergic reaction, compote made from them can be safely consumed by people prone to intolerance to certain foods.

Since berries are the most important component when preparing compote, you should approach their collection with special care. It is recommended to cut them off straight from the branches. This method will increase their shelf life for some time, and also guarantee the integrity of the collected fruits.

Important! When preparing compote, you don’t have to remove the white currants from the branches. This will significantly speed up the cooking process.

If, nevertheless, a decision was made to remove the branches during the preparation of the drink, it is necessary to carefully disconnect them, being careful not to spoil the integrity of the fruit. It is important to ensure that there are no spoiled or rotten berries. They also remove particles of dirt and small insects.

It is necessary to approach the process of washing the collected fruits with special care. White currant is a rather fragile berry that can be easily damaged during mechanical processing. To wash off the dirt, it is recommended to place it in a colander, which must be dipped several times in a pan of water.

Recipes for white currant compote for every day

In addition to traditional preservation for consumption of the finished product after a few months, you can prepare a simple drink for every day. The shelf life of such compote is usually very short compared to the canned version. Also among the negative aspects of this recipe is the short calendar period of preparation - only the time when the bush is actively bearing fruit.

Important! Since the finished drink does not involve sterilization, you can add much less sugar to it.

In addition to the traditional berry drink, white currant compote can include a large number of additional ingredients. Among the most popular fruit and berry additives are apples, cherries, pears and raspberries. You can also find recipes for berry compote from several varieties of currants.

A simple recipe for fresh white currant compote

This cooking method is one of the most common. It allows you to fully reveal the taste of the fruit. Berries freshly picked from the bushes are best suited. To prepare a delicious compote you will need:

2 liters of water;
3 tbsp. white currant;
1 tbsp. Sahara.

Fresh berries are washed and cleared of twigs, then placed in a saucepan and filled with clean water. Bring the liquid to a boil, add sugar and simmer, covered, for 10 minutes over low heat. It is believed that longer cooking can spoil the integrity of the fruit, turning the drink into berry soup. The liquid is cooled and poured into a decanter or large jar. It is best to store this drink in the refrigerator.

How to cook white currant compote in a slow cooker

A multicooker is an amazing invention that allows housewives to significantly simplify the process of preparing many culinary masterpieces. When cooking berry compotes, this device will free the cook from following strict rules and instructions - you just need to select the cooking program and set the timer to the desired time. Since the standard volume of multicooker bowls is 5 liters, the amount of ingredients will be as follows:

1 kg of berries;
300-350 g sugar;
3.5 liters of water.

Berries are placed at the bottom of the bowl, then sprinkled with a layer of sugar.The next step is adding cold water. It is important that there is about 3-4 cm left to the edge of the multicooker bowl. The device is turned on in soup mode for 1 hour. After turning off the multicooker, housewives recommend waiting 3-4 hours - this will allow the drink to infuse and gain additional flavor.

White currant and apple compote recipe

Apples are a great addition to any drink. To smooth out and complement the taste of white currants with bright notes, it is best to take sweet and sour apple varieties - Simirenko or Antonovka. To prepare a drink for every day you will need:

2 liters of water;
2 apples;
200 g white currants;
150 g sugar.

Peel and core the apples. The resulting pulp is cut into large slices. The fruit and berry mixture is poured with water and boiled with sugar over low heat for 10 minutes. Then remove the pan from the heat, cover with a lid and leave to steep for about 2 hours.

Recipes for white currant compote for the winter

Preparing a berry drink for the winter is one of the most popular ways of processing white currants. This method allows you to preserve the vitamins contained in the fruits for several months. Their periodic consumption reduces the likelihood of colds and perfectly stimulates the immune system.

Important! This method of preparation uses a little more sugar, a natural preservative responsible for the long shelf life of the product.

An important feature of harvesting for a long time is the preservation of berry branches. Additional sterilization also allows you to increase the shelf life, but in many cases housewives can do without it.As for additional additives to the drink, other varieties of currants, as well as various fruit and berry crops, are most often used.

Compote for the winter from white currants in a 3-liter jar

To prepare the simplest drink for the winter, you only need a few ingredients. For a 3 liter jar, as a rule, take 600 mg of fresh fruits, 500 g of sugar and 2 liters of clean water. If desired, you can increase the amount of sugar used or add a few more sprigs of white currants - the volume of water used in this case will decrease slightly.

Depending on whether the housewife uses sterilization during the cooking process or not, the process of preparing compote can differ significantly. However, both options are allowed, since white currants contain a large amount of acid. Its presence allows you not to worry too much about the rapid development of harmful microorganisms.

Compote for the winter from white currants without sterilization

The process of preparing a delicious berry drink is simple to perform and does not require serious culinary skills from the housewife. It is very important to thoroughly rinse the 3 liter jars in which the future preparation will be stored. The cooking process involves the following steps:

Each jar is filled 1/3 with washed berries. To get a brighter and more concentrated drink, you can increase their volume to half a can.
Boiling water is poured into each jar. It should reach the neck of the container. After settling for 15-20 minutes, all water is drained into a large container for further processing.
Sugar is added to the liquid. Recommended proportions of sugar are 1-1.5 cups per 1 liter of water, depending on the required sweetness of the final product.The resulting syrup is brought to a boil and boiled for 5 minutes, then cooled slightly.
The resulting liquid is poured into jars, leaving 1-2 cm from the edge, and rolled under the lid.

After these procedures, the jar must be placed on the floor with the lid down - this will allow the berries to disperse evenly throughout the jar in order to better release all their flavor. In this form, the workpieces stand until they cool completely, but it is best to leave them like this for a day. Only after this the banks are placed in their normal position and sent for further storage.

How to make white currant compote for the winter with sterilization

Additional sterilization during preparation is intended to increase the shelf life of the product, as well as to protect it from possible damage due to the development of various harmful microorganisms. Moreover, this method differs significantly from the one in which sterilization is not necessary. Since the workpieces were subjected to a sterilization procedure, you can get by with less added sugar.

The jars are filled 1/3 of their volume with white currants. Sugar syrup is boiled in a separate pan - the ratio of sugar to water is 750-1000 g per 1 liter. To prevent the berries from cracking, it is recommended to fill them with slightly cooled syrup. Filled jars are placed in a large metal container. It is filled with water to the point where the jars begin to narrow.

Important! To prevent the jars from cracking from contact with the heated iron bottom of the container, you should place a silicone mat or a piece of fabric on its bottom.

Bring the water in the container to a boil, then reduce the heat to medium. For 3 liter jars, 30 minutes of sterilization is enough, for liter jars - no more than 20 minutes. After this, the jars of compote are cooled and rolled up under the lids.For a day they are turned over with the lid down, and then put in their normal position and sent for storage.

Recipe for winter compote of white currants and raspberries

In addition to its great taste, raspberries provide the preparation with an incredible amount of vitamins and beneficial microelements. This drink will be an excellent help in the fight against various colds. It is not necessary to sterilize it. For the recipe you need:

white currant;
raspberries;
sugar;
water.

The berries are mixed in a 1:1 ratio. Fill the jars with the resulting mixture to about 1/3 of their volume and pour boiling water over them. After 20 minutes, the liquid is drained, sugar is added to it - approximately 1 kg per 1 liter of water. Hot syrup is poured over the berry mixture. The finished drink is rolled up under the lid.

Fragrant compote of white currants and orange

Orange significantly enhances the taste of the finished product and fills it with an incredible citrus aroma. To prepare it, it is recommended to cut the fruit into slices or circles without peeling it. For a 3 liter jar you will need:

400 g white currants;
1 medium orange;
1-1.5 kg of sugar;
1.5-2 liters of water.

An orange cut into slices is placed on the bottom of a 3 liter jar. Currants are also added there. The fruits are poured with boiling water for 15 minutes, after which the liquid is poured into a saucepan and sugar is added. After boiling for 5 minutes, the syrup is ready. It is cooled and poured into a jar, after which it is rolled up under the lid and sent for storage.

Ruby white currant and cherry compote

Since the color of the finished white currant drink is often not to the taste of many housewives, it is often tinted with additional ingredients. Cherries do this best - their berries not only give the compote a bright ruby color, but also add a pleasant taste and subtle aroma.Cherries and white currants are traditionally mixed in a 1:1 ratio.

Fill approximately 1/3 of the jar's volume with the berry mixture, then pour boiling water over it. Then the liquid is drained and syrup is made from it, adding 800-1000 g of sugar per liter. The resulting syrup is filled into jars and rolled under the lids. Each jar is turned over on a lid for a day, then returned to its original position and sent for storage.

How to prepare compote of white currants, cranberries and apples for the winter

When you want to show your imagination, preparing compote for the winter can be turned into a real art. To get one of the best combinations of berries and fruits, housewives recommend adding cranberries and juicy apples to white currants. For a 3 liter jar you will need:

300 g white currants;
1 large sweet and sour apple;
200 g cranberries;
1 kg sugar;
2 liters of water.

The apple is cut into 8 slices, the seeds are removed, and they are placed at the bottom of a clean jar. The rest of the berries are added there, after mixing them together. The fruit and berry mixture is poured with boiling water, which is then drained and mixed with sugar to prepare syrup. The resulting liquid is poured over the fruits and the lid is screwed on the jar. The finished drink is sent for storage.

Refreshing compote for the winter made from white currants, raspberries and gooseberries

Another incredible berry combination is the addition of gooseberries and ripe raspberries to currants. This drink has a great refreshing taste and bright berry aroma. To prepare you will need:

200 g white currants;
200 g gooseberries;
200 g raspberries;
1 kg sugar;
2 liters of water.

The berries are mixed and placed in a prepared glass jar. As in previous recipes, they are poured with boiling water, then it is drained and syrup is prepared from it.The jars filled with syrup are rolled up under the lids and sent for long-term storage.

Storage rules

It is believed that thanks to the addition of sugar, compote prepared for the winter can be stored for quite a long time. On average, this drink lasts up to 6-9 months, even at home at room temperature. If you place jars of compote in a colder place, the drink can be stored for up to a year or more.

Important! White currant compote, cooked in a saucepan without preservation, can be stored for up to 48 hours in the refrigerator.

The most optimal place for winter storage of such preparations is a dark place without direct sunlight with an ambient temperature of 5-8 degrees. The best place for this is a cellar in a country house or a basement in a private house.

Conclusion

White currant compote for the winter allows you to preserve all the vitamins and beneficial properties of fresh fruits. Each housewife can choose a recipe for making this drink that is ideal for her. In combination with other berries and fruits, you can get a product with great taste and a pleasant aroma.