Homemade redcurrant compote. Red currant compote

Let's stock up today compotes from red currant for the winter without sterilization. We all know that this is a very tasty and healthy berry, so you should stock it up for the future for the winter. Currants are rich in vitamins A, B and C It also contains iron and potassium. It helps keep the body in good shape and fights aging.

Let's try to cook a delicious compote according to a very easy and quick recipe.

Redcurrant compote for the winter

Kitchenware: two three-liter jars, a lid and a seaming machine.

Ingredients

Choosing the Right Ingredients

• If you pick berries yourself, choose ripe, unspoiled fruit.
• Before boiling redcurrant compote, fill the berries with plenty of water so that it completely covers them, and all the debris will float to the top, which should be removed.
• Leave sprigs on the berries, so our currant compote will be even more useful.

Step by step recipe

video recipe

This video tells us all the details about how to close currant compote for the winter.

Did you know?

• Redcurrant is in first place in terms of the amount of vitamin A in its content, followed by blackcurrant and strawberries.
• It is a powerful antioxidant that prolongs our youth. This is facilitated by its daily use.
• These berries are not allergenic, unlike their counterparts. In some cases, during allergies, doctors even recommend its use.

Feed Options

• By following this recipe, you can make currant and gooseberry compote for the winter. You will enjoy a very rich and interesting taste, which is obtained by combining these products.
• Use this simple recipe for fresh currant compote for the winter and serve it with sweet desserts.
• It can be used to make cocktails.
• If you mix it with gelatin, you get an excellent jelly that can be consumed as an independent dish or combined with cakes and other sweets.
• Serve the compote in a tall glass with a straw and mint sprig.

cooking options

• In winter, you always want something fresh, connected with summer and warmth. Prepare various compotes for the winter, so you can not only enjoy the taste of summer berries, but also strengthen your immune system, get rid of colds and the use of store-bought carbonated drinks that are harmful to our body.
• Raspberry compote for the winter will be very tasty and healthy according to this recipe. We remember that even our grandmothers advised during a cold to be treated with raspberry products.
• If possible, prepare "cloudberry compote for the winter". These berries predominate in the northern territories, but they can be purchased frozen in stores. By the way, they retain their vitamins in any processing.

• It turns out insanely delicious - blueberry compote for the winter -. The more variety of drinks you prepare, the healthier the quarantine seasons will be. Perhaps your children will completely refuse carbonated drinks thanks to delicious compotes.
• I am sharing with you a recipe - blackcurrant compote - for the winter. These berries are leaders in the amount of ascorbic acid in their composition. Drink such drinks and be healthy thanks to natural sources of vitamins.
• Take in your piggy bank a recipe - cherry plum compote for the winter -. The drink turns out to be delicious, and it is prepared easily and affordable for every housewife.
• Among the tasty and healthy drinks I can include plum compote for the winter, the recipe of which my mother shared with me. We cook it all the time, because in our garden there are two plums that annually delight us with a good harvest.

Dear readers, I hope you have already planned the preservation of compotes according to the above recipes. If you have any additions or recommendations, leave them in the comments, I will definitely take them into account and use them. And now I wish you health and warmth all year round!

1. Berries need to be sorted out from leaves and debris. White and red currants can be used directly with twigs, but black currants are most often peeled. But this is a matter of taste. All berries and fruits must be thoroughly washed.
2. Compote can be cooked and drunk immediately or left for the winter. The cooking process will be different, so choose either the first or the second method. Remember that all the ingredients are already designed for a 3-liter jar.
3. If you are preparing compote for the winter, pre-sterilize the jars and lids. About how to do this, we.
4. Rolled cans with a drink should be turned over, wrapped in something warm and completely cooled. It is best to store compote in a dark, dry, cool place.

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What you need

• water;
• 250–300 g sugar for blackcurrants or 350–400 g sugar for red and white currants;
• 500 g black, red or white currants.

1. How to cook compote

Boil water in a saucepan and dissolve the sugar. Put the currants and cook for 5-10 minutes after boiling. Remove from heat and leave the compote to cool under the lid.

Put the berries in a jar and fill with boiling water to the neck. Cover and leave for 15 minutes.

Drain the water into a saucepan and add sugar. Its quantity can be adjusted to your taste.

While stirring, bring the syrup to a boil. Pour it into a jar with and roll it up.

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What you need

• water;
• 300 g of sugar;
• 300 g of blackcurrant;
• 300 g of red currant;
• 2-3 large blackcurrant leaves.

1. How to cook compote

Pour sugar into a pot of boiling water and wait for it to dissolve. Add berries and washed leaves, boil for 5-10 minutes after boiling and cool under the lid.

2. How to prepare compote for the winter

Boil water. Put all the berries and washed leaves in a jar. Fill them with boiling water up to the neck. Cover with a lid and leave for 15 minutes.

Then pour the liquid from the jar into the pan. Add sugar and, stirring, bring to a boil. Pour the syrup over the berries and roll up the jar.

LanaSweet/Depositphotos.com

What you need

• 400 g of sugar;
• 3 liters of water;
• 600 g of red or white currant;
• ½ orange.

1. How to cook compote

Dissolve the sugar in a saucepan of boiling water. Throw in the berries, bring to a boil and cook for 5-10 minutes. Remove from heat, add the slices and leave the compote to cool under the lid.

2. How to prepare compote for the winter

Place currants and half an orange cut into 2-3 parts in a jar. The pits must be removed from the citrus.

Pour sugar into a saucepan and cover with water. While stirring, bring the syrup to a boil. Fill the jar to the top with it and roll it up.

isavira/depositphotos.com

What you need

• water;
• 300–400 g of sugar;
• 450-500 g of red currant;
• 5 large sprigs of mint;
• 3 round slices of lemon.

1. How to cook compote

Boil water in a saucepan and dissolve the sugar. Add berries and mint and bring to a boil. Boil the compote for 5-10 minutes, remove from heat, throw in a lemon and cool the drink under the lid.

2. How to prepare compote for the winter

Put currants, mint sprigs and pitted circles in a jar.

Pour sugar and pour boiling water to the middle of the jar. Cover and leave for 10 minutes.

Then add boiling water to the neck and twist the compote.

gutaper/Depositphotos.com

What you need

• 200–300 g of sugar;
• water;
• 300 g red, white or black currants;
• 200-300 g of cherries.

1. How to cook compote

Pour sugar into a pot of boiling water. When it dissolves, add . After boiling, boil the compote for 5-10 minutes and leave to cool under the lid.

2. How to prepare compote for the winter

Place currants, cherries and sugar in a jar. Pour boiling water up to the neck, roll up the jar and shake to dissolve the sand.

teresaterra/Depositphotos.com

What you need

• water;
• 200–250 g of sugar;
• 300 g of black or red currant (you can add a little white);
• 200 g.

1. How to cook compote

Boil water in a saucepan, add sugar and wait for it to dissolve. Throw in the berries and cook for 5-10 minutes after boiling. Let the compote cool under the lid.

2. How to prepare compote for the winter

Put the berries in a jar. Pour boiling water up to the neck, cover and leave for 15 minutes.

Pour the liquid into a saucepan and add sugar. While stirring, bring to a boil. Fill the berries with syrup to the neck and roll up the jar.

yulianny/Depositphotos.com

What you need

• 250 g sugar;
• water;
• 250-300 g of black or red currant;
• 250-300 g raspberries.

1. How to cook compote

Dissolve the sugar in a saucepan of boiling water. Add berries, bring to a boil and cook for 5-10 minutes. Remove from heat and leave the drink to cool under the lid.

2. How to prepare compote for the winter

Put all the berries in a jar and cover with sugar. Pour boiling water up to the neck, roll up the container and shake it to dissolve the crystals.

belchonock/Depositphotos.com

What you need

• 500 g of apples;
• water;
• 200–300 g of sugar;
• 250-300 g of blackcurrant;
• 1 teaspoon of citric acid - for harvesting for the winter.

1. How to cook compote

Cut into small pieces and remove cores. Boil water in a saucepan, dissolve the sugar there and put the fruit.

Cook for 5 minutes, then add currants. Cook the compote for another 5-10 minutes and cool under the lid.

2. How to prepare compote for the winter

Cut the apples into small pieces and remove the cores. Put them in a jar along with currants.

Fill with boiling water to the top and leave for 5 minutes. Transfer the liquid to a saucepan, add sugar and citric acid.

While stirring, bring the syrup to a boil. Pour it into a jar and roll it up.

Have you ever tried to make redcurrant compote for the winter? We have made for you a selection of 9 simple recipes with photos step by step. Now it will not be difficult for you to prepare this vitamin drink, but this drink will bring benefits for the year ahead, because red currant is incredibly rich in vitamin C, which, as you know, perfectly strengthens the immune system.

A simple recipe for redcurrant compote for a 3-liter jar

Redcurrant is very rich in vitamins and minerals, but not everyone loves this storehouse of vitamins because of its sour taste and slightly tough skin. If your household is also of this opinion, then try making redcurrant compote for them. So you save vitamins and please your family.

Servings: 1 can of 3 liters

Cooking time: 24 hours

1 hour. 30 min. Seal

Enjoy your meal!

Red currant compote without sterilization

Red currants are unusual, healthy, but few people like to eat them just like that, because of the rather sour taste. Prepare compote from it, which will delight you with a bright summer aroma and delicate sweet and sour taste. Plus, it is rich in vitamin C, which is essential for everyone during the winter cold.

Ingredients:

• Red currant - 1.5-2 kg
• Sugar - 100 g for each liter of compote
• Boiling water - 2-3 liters (depending on the number of cans)

Cooking process:

1. First you need to wash the currants. To do this, take a large basin and transfer the berry there (note that you do not need to remove it from the branches, which in itself saves you a lot of time). Completely fill the berry with water and gently mix it with your hands. All twigs, leaves and other debris will float to the surface. Drain the water and do the same procedure 2-3 more times. Everything, the berry is clean.
2. Now we will lay out the berry in jars. To do this, they must first be thoroughly washed with soda, and then held over steam for about 10 minutes. So, fill each jar about half or 1/3 of the total volume.
3. Bring the water to a boil. Pour hot water into jars and cover jars with lids. The berry should stand in boiling water for about 40 minutes. During this time, the water will turn pink due to the fact that the currant will release the juice. Carefully drain the water from the jars back into the pot.
4. Now add sugar to the water. The exact amount of granulated sugar is difficult to specify, for the reason that each of you has your own taste preferences. But the following calculation can be taken as a basis: 100 g of sugar for each liter of compote. Some use more sugar (for example, 2 cups of sugar per 3-liter jar), in which case you will need to dilute the finished compote concentrate with water, and you will get not 3, but 5 liters of compote.
5. Bring water with sugar to a boil and boil for 5 minutes until the sugar is completely dissolved. Strain the syrup and pour into jars of currants. Seal the jars immediately.
6. Turn the finished cans of compote upside down, cover with a warm blanket and leave for a day to completely cool the compote.
7. That's all, tasty and healthy redcurrant compote is ready. Now it needs to be removed to a cool place for further storage until winter.

Enjoy your meal!

Compote of black and red currants for the winter

This unusual, tender sweet and sour compote will not leave anyone indifferent. Two magnificent, vitamin-rich berries united in one fragrant berry bouquet. Not a single person can resist a cup of such a drink.

Ingredients:

• Red currant berries - 600 g
• Black currant berries - 600 g
• Sand sugar - 600 g
• Fresh blackcurrant leaves - 4 pcs.
• Water - 5 l

Cooking process:

1. First you need to prepare the berries: remove from the branches and rinse thoroughly to remove any debris and unnecessary leaves. It is best to put the berry in a large basin and completely fill it with water, all debris will float to the surface. Then you need to drain the water and repeat everything again: fill it with water, remove debris, drain the water.
2. Pour 5 liters of water into a large saucepan and place on the stove. Wait for the water to boil.
3. Now take two three-liter jars and wash them with 1 teaspoon of baking soda in hot water. Now you need to steam sterilize the jars for about 10 minutes (do not forget about the lids too).
4. Arrange the washed berries in the prepared jars (you need to divide it in such a way that each jar contains 300 grams of red currant and the same amount of black currant).
5. Rinse blackcurrant leaves in cold water and put 2 pieces in each jar.
6. The water in the pot should already be boiling. Now it needs to be poured into jars so that the water barely reaches the top of the jar (about 1-2 centimeters). Let the berry release the juice under the action of boiling water: cover the jars with clean lids and leave for 20 minutes.
7. After the specified time, you will see how the water turned pink - this is the currant that let the juice go. Now you need to carefully drain all the water into the pan and add 600 grams of granulated sugar. Mix well and bring the juice to a boil. When it boils, do not turn off the stove immediately, but let the sugar syrup boil for literally 1 minute.
8. Pour the boiling syrup over the berries, again leaving a little space on top of the jar (1-2 centimeters short of the edge of the jar). Roll up the jars with lids and turn upside down. Cover the jars with a blanket on top and leave to cool. After about a day, the compote will cool down completely and then it can be stored in the basement, cellar or any other cool place.

Enjoy your meal!

Winter redcurrant compote with apples

A delicious and fragrant version of compote from such a wonderful, but vainly underestimated berry as red currant. It gives the compote a pleasant sourness, which is diluted with a sweetish apple flavor and aroma. Try to prepare this wonderful drink and see for yourself.

Ingredients:

• Ripe red currants - 2 kg
• Apples - 2 kg
• Sugar - 1250 g

Cooking process:

1. The indicated amount of ingredients is calculated for 4 three-liter jars. Rinse them thoroughly with hot water, and then sterilize in any way convenient for you.
2. Apples try to choose juicy and strong. They need to be washed and the core with bones removed. The skin does not need to be peeled. Peeled apples cut into 4 parts (if the apples are very large, then you can cut into 8-12 parts).
3. Sort the currants, rinse well, remove all leaves and other debris, remove the berry itself from the branches. This part of the work will require a sufficient amount of time. Be patient.
4. Arrange apple slices and red currants in equal parts in prepared clean and dry jars.
5. Boil 3-4 liters of water (let it be a little more, you can always drain the excess water) and carefully pour the boiling water into the jars. Cover each jar with a lid and let the currants with apples brew in boiling water for about 15-20 minutes.
6. Carefully pour the pinkish water (this is the currant let the juice) into the pan and bring to a boil. At this time, pour 300 grams of granulated sugar into each jar and pour boiled juice over. Seal jars immediately with lids and turn upside down. Then proceed as usual: wrap the jars with a blanket and wait until the redcurrant and apple compote has cooled completely (in about a day).

Bon appetit!

Step-by-step recipe for redcurrant compote with orange

Try to cook this wonderful compote, saturated with the taste and aroma of a warm summer. An unusual combination of sour currant and sweet orange combine into an unusual flavor bouquet. Both children and adults will be delighted.

Ingredients:

• Red currant - 1 kg
• Sand sugar - 400 g
• Oranges - 200 g

Cooking process:

1. Wash the oranges first. Rinse thoroughly, preferably even with soap, because in the cooking process we will use orange peel. So, the peel must be grated on a fine grater. And cut the oranges themselves into 8 parts and cut each part into a small cube.
2. Red currants should be thoroughly washed in plenty of water, and then carefully removed from the branches so as not to damage the integrity of the berries. It would be nice if someone at home would help you through this somewhat laborious process.
3. Now you need to prepare the banks. You need to rinse them in very hot water, and then sterilize them by steam, in the oven or microwave.
4. Divide the currants, orange zest and sliced ​​​​oranges into as many parts as you plan to roll up the cans. In each sterilized dry jar, put the same amount of zest, oranges and currants. The total volume of berries and fruits should occupy approximately one third of the total volume of the jar.
5. Pour 3-5 liters of water into a saucepan (depending on the number and volume of jars), bring the water to a boil, and then pour boiling water over the fruits in the jars. After that, the jars need to be covered with lids and let the currants and oranges brew in boiling water. After 30 minutes, carefully drain the pink water (it was stained by the juice that the red currant let in) into the pan. Add the right amount of granulated sugar to the juice, mix and bring the juice with sugar to a boil. As soon as the currant syrup boils, pour it into jars and immediately roll up the jars with sterile lids.
6. Then proceed as usual: turn the jars over, wrap them in a towel or blanket and do not touch them for a day until the compote of oranges and red currants has completely cooled down.
7. It is best to store such a drink in a dark and cool place.

Compote for the winter of red currants and gooseberries

This delicate, moderately aromatic sweet and sour compote perfectly quenches your thirst, fills your body with vitamin C. Gooseberries and red currants are perfectly combined with their taste qualities, reminding you of wonderful summer days.

Ingredients:

• Red currant berries - 0.5 kg
• Gooseberries - 0.5 kg
• Sand sugar - 0.5 kg
• Water - 3 l

Cooking process:

1. Rinse the currants thoroughly in a large basin. When flushing in this way, it is easy to remove all debris and wash away dirt. Then dry the berries a little and carefully, so as not to damage the integrity of the berries, remove them from the branches. Rinse the gooseberries in a sufficient amount of water, and then, using small scissors or just a sharp knife, cut off all the tails. It will take some time to prepare the berries, so it would be nice if someone helped you: a husband or children.
2. Pour 3 liters of water into a saucepan and place on the stove. Bring the water to a boil.
3. In the second pan, also heat the water and sterilize the cleanly washed jars in a water bath.
4. Dry the jars well, and then spread the red currants mixed with gooseberries in them so that they fill the jar about halfway. Now you need to pour boiling water over the berries from the very top of the jar, leaving 1 centimeter of free space on top. Within 15 minutes, the berries will release juice under the influence of hot water. After that, you will need to carefully drain all the water from the cans back into the pan and put it back on the fire. After the berry juice boils, add 500 g of sugar to it and mix.

Remove the saucepan from the heat and pour the berry syrup evenly into the jars, leaving 1cm on top. Now it remains only to roll up the jars with lids and cool them upside down. Further, redcurrant and gooseberry compote should be stored in a cool, dark place.

Bon appetit to you and your loved ones!

A simple recipe for redcurrant and raspberry compote

A delicious and healthy recipe for a fragrant compote of two wonderful berries: raspberries and red currants. Both berries are very rich in vitamin C, so compote from them is simply an indispensable remedy for colds throughout the autumn-winter period.

Ingredients:

• Red currant - 0.4 kg
• Raspberries - 0.3 kg
• Water - 4 l
• Sugar - 0.8 kg

Cooking process:

1. Before you start preparing this wonderful berry compote, you need to thoroughly rinse the currants. Put the berry in a large basin and completely fill it with water, mix the currants with your hands and all unnecessary debris will float to the surface of the water. Carefully drain the water and repeat all over again. Carefully remove the washed currant berries from the branches and transfer to a colander so that excess liquid is drained from them.
2. Rinse the raspberries carefully in the same way in a large bowl of water. Many people prefer not to wash raspberries at all, but we are not adherents of this method. Therefore, if you are not sure that the berry grew under normal conditions and was not treated with chemicals, then rinse it better. Drain the water well and also let the excess liquid drain by transferring the raspberries to a colander.
3. Pour 4 liters of water into a large saucepan and bring the water to a boil. When the water boils, add 800 grams of granulated sugar there and mix. Sugar should be completely dissolved. Turn off the heat and set the pan aside for now.
4. Now you need to prepare the jars (the indicated amount of ingredients should be enough for 2 three-liter or 6 liter jars). They need to be washed in hot water (it is better not to use any Fairy-type detergents, but replace them with 1-2 teaspoons of soda), and then steam sterilized for 10-15 minutes, this will be enough.
5. Divide the berries into such a number of parts that there are equal parts in each jar. Gently and evenly pour all the currants and raspberries in jars with boiling water with sugar. Cover the jars with iron lids and roll them up immediately. Now turn all the jars upside down, wrap them in a blanket and leave it like that for 24 hours. Do not remove the blanket, there should be a constant temperature inside. When the compote has completely cooled, put it in the cellar for storage.
6. Delicious, fragrant and very healthy redcurrant and raspberry compote is ready!

Enjoy your meal!

Winter compote of cherries and red currants

Cherries and red currants are perfectly combined with each other, they make a wonderful, very tasty and fragrant compote. When you open a jar of this delicate drink, you will feel like you are standing in the middle of a summer garden, wrapped in the aroma of flowers and ripe berries. In addition, this compote is very rich in vitamins that help the body cope with colds and viral diseases.

Ingredients:

• Ripe cherry - 200 g
• Red currant - 200 g
• Sand sugar - 200 g
• Citric acid - to taste

Cooking process:

1. Sort the cherries and currants carefully, and then rinse thoroughly in a sufficient amount of water. If you have not removed the currants from the branches, then it's time to do it. After washing, transfer the berry to a colander or baking sheet so that excess liquid can drain. During washing, be careful not to damage the integrity of the berries.
2. While the cherries and currants are drying, prepare the jars. As usual, they need to be washed very well using baking soda, and then steamed for 15 minutes, there is another option to sterilize the jars in the oven or microwave. The choice of sterilization method is entirely up to you. The main thing is that in the end the jars are sterile clean.
3. Pour 2-3 liters of water into the pan (more is better than less, because you can always drain the excess liquid) and boil on the stove.
4. While the water is boiling, arrange the prepared currants and cherries in equal parts in jars. Add a small pinch of citric acid to each jar.
5. When the water boils, pour 200 grams of sugar into it (you can change the amount of granulated sugar depending on your taste preferences). Do not turn off the heat immediately, give time for the sugar to dissolve completely and the syrup to boil a little. Pour the berries with boiling syrup, not reaching a little to the edge of the jar. Roll up jars with hot compote with lids and cool upside down (do not forget to cover the jars with a warm blanket).
6. After about 24 hours, the compote in the jars will cool down and it will be possible to rearrange the jars in a cool place where they will feel great for quite a long time.

Enjoy your meal!

Step-by-step recipe for redcurrant compote with mint for the winter

Very tasty and unusual is redcurrant compote with the addition of mint. Thanks to minimal heat treatment, red currant berries retain all their beneficial properties, and mint leaves give the syrup all its amazing aroma. Also, the advantage of such a compote is that it turns out to be quite concentrated and it needs to be diluted with water, which increases its amount by almost 2-3 times.

Ingredients:

• Fresh mint leaves - 1 bunch
• Red currant berries - 10 cups
• Sugar - 500 g
• Drinking water - 2 l

Cooking process:

1. The first step is to rinse the red currant well. You can wash the berries using a colander, or you can use a large basin completely filled with water. In the second option, all debris will float to the surface faster and it will be easier to remove it. After you wash the berry, it will need to be removed from the branches. Do not rush otherwise you can damage the rather tender berries.
2. Wash the mint under running water and spread it on a baking sheet or table to dry.
3. Pour 2 liters of cold water into a small pot and put the pot on the fire. Wait for the water in the pot to boil and then add 2 cups of sugar (you can, of course, adjust the sweetness of the drink if you wish). Stir and let the syrup simmer for 2-3 minutes.
4. If you didn’t have time to prepare the jars in advance, now is the time. The indicated amount of ingredients is enough for 3 liter or 2 one and a half liter jars, or you can even use one large three-liter jar - as you like. In any case, carefully rub the inside of the jars with baking soda, and then rinse in hot water. After that, hold the jars over the steam for 15 minutes, all of the above also applies to the lids.
5. Arrange the currants and mint leaves in jars so that they are equally distributed everywhere. It is better to put mint down under the berries, so it will steam better and give off its aroma and taste. Fill jars to the top with boiling syrup. Cover jars with lids and roll up immediately. You need to cool such a compote as usual: upside down and covered with a blanket.
6. Tasty and fragrant compote for the winter is ready.

Enjoy your meal!

Good afternoon dear friends. In summer, a huge amount of fruits and vegetables ripen, and it is at this time that many of us prepare a huge amount of conservation, and among this set there is also currant compote.

In this article, we will analyze in detail several popular recipes for making currant compote for the winter. Of course, it is more convenient to do this in three liter jars and 1.5 liter jars. There will also be recipes for making currant compote not only for the winter, but also for its summer use. And if anyone is interested in reading about how to cook, then follow the link and choose recipes for yourself.

Currant compote is not only tasty, but also very healthy. Before preparing this delicious drink, do not be lazy and sort through the berries well. Remove berries that are overripe or not yet too ripe, as they can give an unpleasant aftertaste to the finished product.

Ingredients.

500 grams of currant.
250 grams of sugar.
Water.

Cooking process.

1. We throw the prepared berries into a sterile jar.
2. Pour a full jar of water, cover with a lid.
3. Leave the water for 10-15 minutes. During this time, the berry will give all the flavors.
3. Drain the water from the jar into the pan through a special lid so that the berry remains in the jar. Add sugar to this water and boil for 5-10 minutes.
4. Pour the resulting syrup into the jar again and now close the lid using a special seaming key.
5. We make jars with compote with the lids down and cover with something warm. Keep jars covered until completely cool.

Compote recipe for 1 liter jar without sterilization

In order for your compote to turn out both tasty and fragrant, do not pick berries after rain. Since the currant absorbs moisture, which is collected in the berries, and the cooked compote from such currants significantly loses its taste due to excessive moisture in the berries.

Ingredients.
250-300 grams of currant.
150 sugar.
Water.
Cooking process.

1. Sort the berries and rinse well.
2. Pour berries and sugar into a jar. Pour in hot water and stir. Cover with a lid for 10-15 minutes.
3. After draining the water into a saucepan, boil and again pour into jars.
4. Screw on the lids, make the necks down and wrap.

5. After cooling, transfer to a cool place for long-term storage.

Redcurrant compote with sprigs and mint

As a rule, such a recipe is acceptable if you are going to cook redcurrant compote, as it grows on tassels that can be twisted into compotes.
In order for there to be nothing superfluous in the drink, we first fill the whole berry with water and mix all the dry leaves and twigs, they will float up and naturally need to be removed. We also remove spoiled berries.

Ingredients.

Red currant 500 gr. For a 3 liter jar.
250-300 gr. Sahara.
1-2 sprigs of mint per jar.

Cooking process.

1. We measure the right amount of water according to the number of cans.
2. Add sugar to a pot of water and boil water.
3. We distribute the berries among the banks for 1/3 banks.
4. When the water with sugar boils for 3-5 minutes and the sugar is completely dissolved, you can pour the syrup into jars. But we just do it very carefully so that the banks do not crack.
5. And it remains only to tighten each balloon with sterile caps.
6. Then turn the necks down and make sure that the lids do not leak. We wrap the jars and hold for 2-3 days, after which we transfer them to the cellar.
7. Currant compote with sprigs looks very nice. Bon appetit.

Blackcurrant compote recipe without double filling

Of course, not all currant compotes will be rolled up for the winter, you can also cook compote for its use after dinner. In the summer heat, such a drink is very refreshing and quenches thirst.

Ingredients for a 6 liter pot.

200 gr. Currants.
1-2 apples.
A handful of raspberries.
500 gr sugar. It is possible and more at your discretion.

Cooking process.

1. We wash the currants and raspberries.
2. Cut the apples into slices.
3. Pour water into a saucepan and add fruit. Bring water to a boil, add sugar and stir.
4. Boil for 2-3 minutes and you can remove the finished drink from the stove.
5. It is advisable to cool before serving. Since hot compote does not quench thirst.
6. You can also simply pour the finished hot compote into jars and tighten the lids.

Blackcurrant and raspberry recipe

In addition to currants, you can always add something else, such as raspberries, apples, red currants or gooseberries.

When rinsing a berry, do not keep it in water for too long. So that it does not absorb excess moisture. And after washing, dry it a little.

Ingredients for a 3 liter jar.

1 glass of currants.
1 glass of raspberries.
2 cups of sugar.
2.5 liters of water.

Cooking process.

1. Rinse and dry the berries.
2. Put raspberries and currants in a jar, pour hot water. 3. Cover with a lid and leave for 10 minutes.
4. Drain the water and add sugar.

5. Boil the syrup for 5 minutes, pour the finished syrup into jars and close the lids.

With currants with apples

Almost any fruit makes delicious compotes. the combination of currant and apple is also very tasty and healthy.

Here are just a small part of the recipes for making currant compote for the winter. What recipes do you use to make compotes? Share your recipes below in the comments below the article. And that's all I have for you, bon appetit.

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Compote is a healthy and refreshing drink that you can buy at the store or make your own. When preparing compote on your own, you need to consider: what fruits and berries will be used, and the duration of storage of the drink.

Compote made from red currant turns out to be quite tasty, and vitamin C contained in the berry helps to strengthen the immune system. The main thing is not to destroy the beneficial properties of red currants when cooking. There are several ways to prepare redcurrant compote.

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Fast Cooking

In order to quickly prepare redcurrant compote, which can be consumed immediately, you must:

• Prepare 1.5 cups of fresh berries (400 g), 0.5 - 1 cup of sugar (or 100 - 200 g);
• Berries need to be sorted out (remove the stalks) and washed thoroughly;
• To prepare the syrup, you need to add sugar to boiling water (1.5 liters) and mix thoroughly (until the sugar is completely dissolved);
• Add red currants to the finished syrup and cook for 1 - 2 minutes;
• Remove the compote from the heat, cover with a lid and let it cool.

For a better taste, you can leave the compote for an hour or two to infuse.

Frozen currant compote

If necessary, frozen redcurrants can be used in place of fresh redcurrants (available at the grocery store). The way to prepare such a compote is as follows:

• Boil water, add sugar and mix thoroughly;
• Add frozen berries (no need to defrost) and bring to a boil;
• Cover with a lid and turn off the fire.

For half a kilogram of red currant, 1 liter of water and 1 glass of sugar are taken.

Long term storage

To prepare redcurrant compote for the winter, you need to choose the right dishes - large jars (2 or 3 liters) and iron lids. There are two ways to prepare compote for storage.

First way:

• Jars with lids must be thoroughly washed (preferably with soda) and sterilized (dip the lids in boiling water for 1-2 minutes; hold the jars for a couple of 20-25 minutes, then put them on a clean surface and cover with a finished lid, before use);
• Red currants need to be sorted out (leave only whole and ripe berries, it is not necessary to remove the stalks) and rinse well with clean water;
• Put the berry and sugar (2 cups each) in a jar and pour 2 liters of boiling water (water must be poured carefully, trying not to get on the walls of the container so that it does not burst);
• Cover the jar with an iron lid and roll it up with a special machine;
• A closed jar must be turned over several times (so that sugar dissolves) and put on the floor upside down, covered with a warm cloth (for 1 day);
• After a day, turn the jar to its normal position and put it in a dark place for storage.

Second way:

• It is necessary to prepare red currants and sterilize dishes for compote;
• Boil water in a saucepan, pour sugar into it, mix until completely dissolved and remove from heat (400 g of sugar per 2 liters of water);
• Place a berry in a prepared jar (2 cups of berries in a 3-liter jar) and pour hot sugar syrup over;
• Cover jars with lids (sterilized) and roll up;
• The compote must be turned over and placed on the floor (wrapped with a warm cloth) until completely cooled;
• Remove the finished compote to a dark and cool place for storage.