Blackcurrant compote for the winter. Citruses - exotic notes of the drink

Blackcurrant compote will delight all family members with its sweet and sour taste and rich dark purple color. Currant bushes grow in almost every garden and vegetable garden, so making preparations from their berries does not require financial costs, which is important in our time. Only some time will be spent, usually taking about an hour. In addition to compotes, you can make stunning jam, jam, jelly, juice, sauce, jelly, wine and stuffing in pies from blackcurrant.

The benefits of blackcurrant

The plant contains vitamins C, E, B, PP, iron, calcium, zinc, beta-carotenes, sodium, phosphorus, magnesium, organic acids and other useful substances that do not disappear during the heat treatment during canning. This fact is appropriate in the preparation of blackcurrant compote for the winter. Also, blackcurrant has all the ingredients that allow it to be stored in jars for a long time without vinegar and lemon additives.

In the currant bush, not only berries are useful, but also leaves, flowers and buds. Due to the high content of vitamin C in the leaves, decoctions are made from them that have a positive effect on the functioning of the heart and blood vessels. Tinctures from the buds and twigs are used as lotions on the eyes, as well as on areas damaged by eczema and dermatitis. Regular consumption of currant berries makes them antipyretic, sedative, tonic, diuretic, anti-inflammatory, antiseptic and tonic. Based on the above beneficial microelements on the body, it is imperative to strengthen the immune system with a glass of compote every morning.

You can not use blackcurrant for people with high acidity of the stomach and those who have a tendency to thrombosis.

Quick blackcurrant compote

The blackcurrant compote recipe for the winter provides for 1 - 1.5 hours of your time. To create such a provision, you will need 600 grams of berries, which will be stored in a syrup consisting of 2.7 liters of water and 300 grams of sugar. Such preservation does not provide for the sterilization of a jar of berries, which significantly reduces the cooking time and is boldly called a “quick” recipe.

Cooking:

Berries can not get rid of the stalks. Their presence will not damage the safety of provisions, and the workpiece will have a decorative look.

Blackcurrant and apple compote

Winter blackcurrant drink can be preserved not only in pure form, but also combined with other fruits or berries. Future provisions acquire not only a different branch of taste, but are also intertwined with many additional useful substances. Such a fortified mix can be a compote of apples and blackcurrants. It will go 500 grams of apples and 150 grams of currants. The syrup includes 5 large spoons of sugar and 3 liters of water.

Cooking:

Canned fruits after uncorking the jar do not have to be thrown away. They can be eaten just like that or used as a filling in pies.

Blackcurrant compote with orange

Currant compote will acquire an unusual taste thanks to the addition of citrus. For orange compote, take 1 liter of berries, half an orange and 350 grams of sugar.

Cooking:

Blackcurrant and raspberry compote

Combining two seasonal berries to make a flavored drink is just a great idea. Such a result can be blackcurrant compote and. You need to pick as much blackcurrant as you like on it, it depends on your desire, how concentrated you want to see the compote. The second main component will be 200 grams of raspberries. 1 kilogram of sugar diluted in 1 liter of water will act as a syrup. Also add raspberries to the syrup.

Cooking:

To enhance the taste, you can add sprigs of lemon balm and lemon.

Blackcurrant compote can be combined not only with apples and raspberries. There are many recipes for canning this drink with other ingredients. It can be: strawberries, pears, red currants, mint, lemon, lime and even cucumbers. The cooking steps with other ingredients will be the same as in the recipes above, only the amount will vary according to your taste. Even the amount of sugar is adjustable according to your preference. Bon appetit!

Currant is a storehouse of vitamins, which are especially useful in the cold season, when fresh and high-quality berries are not particularly available. It is for this reason that we try to stock up on them, precious, in large quantities, by means of spinning currant compotes for the winter. While it is warm and the seasonal berries have already had time to get enough of the sunlight, we collect them or buy them on the market and make twists ahead.

Ingredients:

for a 3 liter jar

Currant- 700-750 grams (1/3 of a three-liter jar)

Sugar- 300 grams

Water- 1.5-2 liters

How to cook currant compote for the winter

1. Sort the currants, removing all crumpled and spoiled berries, as well as the stalks.

2. Rinse currant berries under cool running water.

3 . Wash the jars well and sterilize. It is very quick and convenient to sterilize jars in the microwave (described in detail in ).

4 . Now there are two options.

First: boil the syrup and pour it over the berries placed in the jar.

Second: put a berry in a jar, top with a glass of sugar and pour boiling water over it.

Roll up jars with currant compote.

Delicious currant compote for the winter is ready

Bon appetit!

In the photo on the left - currant compote, on the right - currant compote with gooseberries.

Currant compote with gooseberries for the winter

1. Sort currant berries and wash.

2. Sort the gooseberries, remove the stalks and ponytails (optional). Rinse under cool running water.

3. Put currants and gooseberries in a pre-sterilized jar. The berry should fill the jar 1/4 - 1/3.

4 . Further, as in the previous recipe for compote with currants. Two options. Either pour the berries with syrup, or cover with sugar and pour boiling water. Roll up the jars and put the lids down under the fur coat until they cool completely.

Currant compotes for the winter recipes

Delicious and so refreshing, sour and healthy, thirst-quenching, and ideal in the height of summer and cold winters - currant compote, fresh, picked only from the bush, or bought homemade, saturated with the sun.

To get such a drink from the refrigerator or fish it out of the basement is simply the height of pleasure. Especially if the sun is frying outside the window, and the water is already pretty tired, currant compote perfectly saves. A drink saturated with vitamins P, E, C and B, as well as carotene, magnesium, rutin, phosphorus and manganese.

Cooking spins and making compotes is a ritual in almost every family. Why not use many recipes for currant compotes and diversify your traditional menu of preparations with this wonderful drink. And if the bushes gave a good harvest of these berries, black or red, prepare lids and a three-liter jar.

Blackcurrant compote - a recipe for the winter

The number of products is calculated for 1 can of three liters.

• Black currant - a glass - two.
• Citric acid - 1/3 of a small spoon.
• Sugar - 200 grams.

The composition is simple and affordable, but the compote will be rich and sour, pleasant and very fragrant. To do this, we will well wash the berries, carefully, several times. Take a large bowl, put the berries in it and fill it with water. Drain several times, and add clean. Then discard the currant in a colander. We will sterilize the jars and fill them with currants for a third, you can put as many berries as you want and like.

Now let's boil water in a large pot. Pour the berries in jars and leave for 20 minutes, just. Then we pour out this water, add citric acid to the currants, and fill the jars with new boiling water. Let's leave it again for 10 minutes. We already have a pink liquid, which we will boil again.

Before pouring boiling water back, we put sugar in jars, our currant compote for the winter is almost ready. Now we pour boiling water, roll it up with lids and put it upside down for several days, and then lower it into the basement.

Compote for the winter of red and black currants

• Red currant berries - one and a half glasses.
• Blackcurrant berries - one and a half glasses.
• Water - 3 liters.
• Sugar - 250 grams.

This amount of ingredients is calculated for one can of three liters of currant compote for the winter. Take the berries and wash them several times, put them in a colander. So that there are no twigs or flowers left. We put the prepared berries in a three-liter jar, sterilized and prepared in advance - the container should be filled no more than a third.

We put the water to boil when it reaches the desired state, pour the currants in jars, cover with a lid and set to rest for half an hour. After this time, we will drain the water, add sugar to it and boil again. Now we pour the berries again, roll them up with lids and leave them upside down for several days in the dark under a blanket. Then we go down to the basement.

Compote for the winter from blackcurrant and apples

• Black currant berries - 250 grams.
• Apples - 300 grams.
• Water - 5 liters.
• Sugar - 200 grams.

This amount is designed for 8 servings of currant compote for the winter.

First of all, you need to rinse the berries and fruits. Apples need to be cut into small slices, throwing out the middle with seeds.

Boil water together with sugar. When the liquid is already bubbling, put a low fire and add blackcurrants and apples. Let's boil until it boils. Then turn off the heat and close the lid, leave until it cools down. Then we pour our currant compote for the winter into jars and roll up the lids.

Redcurrant and cherry compote for the winter

• Red currant berries - 400 grams - for 1 jar of 3 liters.
• Ripe cherries, black - 400 grams - for 1 can of 3 liters.
• Sugar - 400 grams (per 1 liter of water).

Let's start by washing well and sorting the berries. Then he will boil water in a large saucepan with sugar - prepare syrup for compote.

We will sterilize the jars and put berries and apples in them. Pour currants and fruits with syrup, cover with a lid, leave for half an hour. Then we drain the water again and boil it, after which we pour the berries and roll up the lids. Let's leave the jars upside down for a couple of days in a dark place under a blanket. After - lowered into the basement.

Redcurrant compote - a recipe for the winter

• Red currant berries - 400 grams.
• Sugar - 400 grams.
• Purified water - 3 liters.

This list of ingredients is for 1 can.

Let's start cooking currant compote for the winter by preparing jars - sterilize them and dry them. Then let's take care of the berries: they need to be washed well, several times in running cold water. Throw the currant in a colander.

Boil syrup: boil water, add sugar to it, boil again. We lay out the berries in jars, pour syrup over it, leave it to saturate for about 10 minutes. Now we drain the water, it will already be pink, boil it and pour it into jars again. We roll up the lids and turn it upside down, wrap it in a blanket, leave it for two or three days, after which the compote can be hidden in a cold place.

Compote winter team, with currants

• Red currant - 200 grams.
• Black currant - 200 grams.
• Ripe gooseberries - 200 grams.
• Sugar - 400 grams.
• Purified water - 3 liters.

In the recipe for currant compote for the winter, the ingredients are indicated for 1 jar of three liters.

We will sort and wash the berries, we will soak in sterilized jars. Let's prepare the syrup - boil water, add sugar, and bring it to a boil again. Now pour the syrup over the berries, and after 10 minutes drain and boil the water again. Pour the compote again, roll up the jars with lids and wrap them in a blanket, leave in a cold place for a day. After that, we will hide until winter in a cold place, without light.

Currant compotes summer recipes

Blackcurrant compote

• Blackcurrant berries - 800 grams.
• Purified water - 1.5 liters.
• Sugar - 5 tablespoons.

This fresh and sour compote can be drunk almost immediately, you just need to wait to cool down. First of all, you need to put water on the fire and bring it to a boil. When the water boils, dip the blackcurrants into it, and boil again. Then turn off, stir, close the lid and leave for half an hour. While you are relaxing or doing your household chores, the compote will brew, but it will not have time to cool. After this time, you need to put sugar and mix, cool and try a delicious vitamin drink.

Currant compote with cinnamon and brown sugar

• Blackcurrant berries - 400 grams.
• Purified water - 2 liters.
• Brown sugar - 150 grams.
• Cinnamon - 2 teaspoons.

We put the water on the fire, when it boils, add brown sugar, mix, add cinnamon, stir until the sugar melts, boil the syrup for about 5-7 minutes. Now you need to rinse the berries and select the most beautiful ones, dip them in syrup for 5 minutes. Close the pan tightly with a lid, let it cool and brew.

Currant compote "cooling" with lemon balm and raspberry syrup

• Blackcurrant berries - 4 cups.
• Melissa - 4 branches.
• Raspberries - 1 cup.
• Sugar - 800 grams.
• Purified water - 2 liters.
• Lemon is half a fruit.

Raspberries and currants need to be sorted out from rotten and crushed. Currants need to be dipped in boiling water for a few seconds. Cut the lemon into thin slices. Then sterilize the jars and prepare the lids. Put blackcurrant berries, lemon, lemon balm in a jar - you can in layers.

Now you need to prepare the syrup for compote. To do this, put the water on the fire and bring to a boil, then pour the sugar in a thin stream, stirring constantly until it melts. Then you can omit the raspberries. Boil for a few minutes and turn off the heat.

Syrup should be poured over blackcurrant berries and lemon, lemon balm. Now close the lid tightly, if you want to prepare such a compote for the winter, roll it up with lids. If not, just leave in the pan until it cools down.

Currant compote with apple slices and mandarin

• Currant berries, can be frozen or fresh - one and a half glasses.
• Apple - 1 piece.
• Mandarin - 1 piece.
• Sugar - a glass, or a little less, depending on how much you want a sweet compote.
• Purified water - 2 liters.

Preparation for the preparation of syrup: wash the apple and remove the core. Cut the apple into thin slices, peel the mandarin and divide into slices. Now put the water on the fire, bring to a boil, pour sugar in a thin stream, stir until it melts. Now we lay the slices of mandarin and apple in the syrup. You need to cook the mixture for 5 minutes. Then add currants, cook compote until boiling and a few more minutes. Cool the drink and serve with ice.

Red currant compote

• Sugar - 800 grams (or 4 cups).
• Purified water - 9 liters (for three cans of 3 liters).

We wash jars for compote well. You can sterilize and dry the jars by placing them in an oven for 15 minutes at a temperature of 120 degrees. While the jars are cooling, put the water on the fire and boil it.

Now we divide the currant into three jars, and lay it on the bottom. And when the water boils, we begin to pour the sugar into the pan in a thin stream, stirring constantly so that it completely dissolves. The syrup is ready when the sugar melts and boils for a few minutes. The syrup needs to be cooled for a few minutes, and then pour the currants in jars, to the top. We roll up the jars and hide the compote in a blanket or blanket for a day, then in a dark place until the berry gives the taste and color to the syrup. This recipe is best for winter.

Vanilla red currant compote

• Red currant berries - 500 grams.
• Vanilla sugar - 1 package.
• Purified water - 2 liters.

Currant berries need to be sorted out, but not peeled from the stems. Rinse under cool water, drain in a colander. Put water on fire and bring to a boil. Now put the berries in jars for a quarter, they need to be washed and sterilized. And the water just boiled, we will fill the currants with it and wait 30 minutes.

Now, after half an hour, we pour water with currants from cans into a large saucepan and put on fire. We fall asleep sugar, cook syrup with berries for several minutes.

Now you need to distribute vanilla sugar among the jars, and then pour the slightly chilled compote into the same jars. We roll up the lids, hide in a blanket, turn over for a few days. After that, we hide it in the basement, you can get it for several weeks, if the color has become uniform, and the berry has settled, you can try the compote.

Currant compote with mixed berries and ginger root

• Berries of blackcurrant, can be frozen - 300 grams.
• A mixture of berries. Well-combined berries can be identified by each individually - strawberries with red currants, raspberries, black ashberries, sour grapes - only about a glass of the whole mixture.
• Ginger root - 1 piece, small size.
• Lemon - half.
• Purified water - 2-3 liters.
• Sugar is purely individual here, you can not put sweeteners at all, or use natural ones, such as honey.

We wash the berries and get rid of crushed and rotten ones. Cut the lemon into thin slices, cut the ginger into strips as well.

Put water on fire and bring to a boil. After boiling, we lower the ginger root, all the berries, lemon there. Turn off the fire, add sugar or honey, leave the compote under a tightly closed lid for an hour or two. When cool and infused, it can be served, if desired, strain.

Currant-apple compote

• Berries of red currant - half a kilogram.
• Apples - 9 pieces of medium size.
• Purified water - 9 liters.
• Sugar - 1 kilogram.

Apples need to be washed, peeled, cut into large pieces - slices. Redcurrant berries also need to be sorted out and washed well, get rid of twigs and extraneous leaves. Boil the jars and prepare the lids. We put a mixture of berries and apples in them - equally, only 3 three-liter jars.

We put water on the fire, bring it to a boil, when it boils, slowly pour sugar, stirring constantly, we need high-quality syrup without sugar grains. Pour berries and apples in jars with syrup. Immediately roll up the lids and put upside down, wrapped in a blanket. After a few days, jars with compote can be lowered into the basement, or try a delicious light compote.

Compote of red currants and gooseberries

• Berries of red currant - half a kilogram.
• Gooseberries - 1 kilogram.
• Purified water - 2.5 liters.
• Sugar - 300 grams.
• Mint - 10 leaves.

Sort the berries and rinse under running water. Prepare the syrup - you need to boil water, into which gently pour sugar, stirring constantly. Put the berries in syrup and boil for 15 minutes, a couple of minutes before turning off, throw in mint leaves. Close the lid tightly and turn off the heat. Let it brew, cool well, then hide in the refrigerator, you can pour it into a jar or decanter, and immediately drink and refresh.

Currant-cherry compote

• Red currant berries - 200 grams.
• Cherry fresh, small - 200 grams.
• Purified water - 3 liters.
• Sugar - 8 tablespoons, less if you want a sour drink.

Red currants need to be washed, discarded all crushed berries, remove twigs. Rinse the cherries as well, remove the seeds. But if you do not eat cherries from compote, you can leave the bones.

Cooking syrup - boil water, add a little sugar, mix. When the syrup boils for a couple more minutes, put the berries into it. Boil for 1 minute in boiling water, turn off and set until it cools down and stretches. It is better to give the drink a day.

Black and red currant compote with cranberries

• Black currant - 150 grams.
• Red currant - 150 grams.
• Cranberries - 150 grams.
• Water - 3 liters.
• Sugar - 200 grams.

Prepare jars and lids. This compote can be rolled up for the winter, or simply drunk if prepared using a different technology (boil syrup with berries, boil for 15 minutes, close the lid tightly and cool). We put the water on the fire, bring it to a boil, add sugar there, mix gently, turn it off.

Rinse the berries and discard the roots. We put it in a jar, fill it with syrup, twist the lids, turn it over. Upside down, jars should be kept warm, in a blanket, in the dark. And so for several days, after which they can be lowered into the basement.

You can talk about the beneficial qualities of currants for a very long time. It is rich in vitamins B, E and C. It also contains potassium, pectin, phosphorus and iron. In our family, they don’t really like this fresh berry, since it has a rather specific taste, but no one refuses compote. It turns out very fragrant, tasty and incredibly useful.

I want to offer you some very simple recipes for blackcurrant compote, which have been prepared in our family for several generations.

How to cook blackcurrant compote

Inventory: saucepan, 3 liter jar, lid, seaming key.

Ingredients

Step by step cooking

1. To begin with, we will prepare a jar in which the compote will be stored. Pour boiling water over it or sterilize it in a way convenient for you. From the indicated amount of ingredients, one three-liter jar of compote will be obtained.
2. We sort out the blackcurrant berries and wash them several times. We spread about 460 g of washed berries in a jar.
   
3. In a separate saucepan, bring clean water to a boil. We will need about 2.6 liters of water.
   
4. When the water boils, pour currants with boiling water.
   
5. We cover the jar with a metal lid and leave for 15 minutes so that the compote is infused.
   


6. Add 230-260 g of sugar there. Adjust the amount of sugar to your liking.
   
7. Bring the resulting syrup to a boil, and then pour it back into a jar of berries.
   


8. We turn over the jar of compote, wrap it in a blanket and leave it to cool completely.
   

Such blanks can be stored all winter in a dark, cool place.

video recipe

Don't miss the opportunity to see how easy it is to preserve blackcurrants.

Blackcurrant and apple compote

Cooking time– 1 hour 20 minutes.
Servings- 3 to 3 liters.
Calories per 100 g- 60 kcal.
Inventory: saucepan, three-liter jars, sieve, lids, bowls, seaming key.

Ingredients

Step by step cooking

1. Wash apples and black currants thoroughly. Remove the core of the apples and cut them into medium-sized slices.
   
   

   Blackcurrant compote is cooked not only with apples, you can replace them with oranges, raspberries or apricots. You can also add mint or cinnamon.

2. We set clean jars to sterilize in a way convenient for you: on the stove (steamed), in the oven or microwave.
   
3. Pour 8 liters of clean water into a large saucepan and bring it to a boil.
   
4. Before putting berries with apples in a jar, they need to be blanched. Put in a sieve 3 stack. currants and 280 g of apples.
   
5. When the water boils, lower the sieve into boiling water and blanch the measured portion of berries and apples for about 1 minute.
   
6. Then we transfer them to a sterilized vessel. Do the same with the remaining ingredients. From this amount of ingredients, you should get 3 jars with a capacity of 3 liters.
   
7. We spread 1.4 kg of sugar in boiling water, mix and cook the syrup for 5-10 minutes. If desired, the amount of sugar can be reduced, but it should be no less than 100 g per 1 liter of water.
   
8. Pour the finished syrup into jars and roll them up with a key. We turn the jars upside down and wrap them in a blanket. When they are completely cool, put them in a cold place.
   

video recipe

Watch the video on how compote is prepared according to this recipe.

This garden berry has special properties that benefit the human body. Blackcurrant compote is unique. When preparing it, only ripe berries are used, which enrich the drink with active biocomponents that are easily absorbed by the body. Due to the fact that at the stage of compote preparation the berries are subjected to heat treatment, some of the useful substances are lost. However, blackcurrant compote for the winter still brings us a decent supply of vitamins, beta-carotene, ascorbic acid, potassium, calcium, phosphorus and other elements. A drink made from this berry stabilizes blood glucose, prevents diabetes, normalizes the functioning of the gastrointestinal tract and metabolism. Currant compote is advised to drink with ulcers, colds, as a preventive measure. In a word, blackcurrant is good, preparations for the winter must be done. In home economics tips, blackcurrant recipes for the winter have always abounded, this berry is so easy to prepare simple and delicious dishes.

With its use, it is possible to prepare a healthy drink without much hassle, which will give you pleasure on winter evenings.

Ingredients:

• blackcurrant berries - 950 gr;
• granulated sugar - 350 - 370 gr;
• water - 3 l.

How to cook blackcurrant compote:

1. Three-liter jars intended for storing compote are washed with baking soda and sterilized over steam.
2. The berries must be washed well and given time for all the water to glass.
3. Pour water into a saucepan, send it to the stove, add sugar and prepare the syrup, stirring until completely dissolved.
4. Berries are poured into each jar in the specified amount, boiled syrup is poured to the neck of the container.
5. The jar is rolled up with a metal lid, previously treated with boiling water.
6. Compotes are placed on the lids upside down, covered with a blanket. It should be kept until it cools down completely. Storage is organized in a darkened cool room.

If after cooking you still have strawberries, then you can cook from them or, instructions for the manufacture of which, we also included in our piggy bank of site recipes.

Currant, raspberry and lemon balm

The combination of berries gives a unique taste. Compote is very useful for colds.

Ingredients:

• currant - 800 gr;
• raspberries - 200 gr;
• sugar - 1 kg;
• water - 1 l;
• half a lemon;
• Melissa - 2 - 3 branches.

How to cook blackcurrant compote:

1. Currant berries must be sorted and washed, then poured with boiling water.
2. Pour currants (up to half) into clean sterilized jars, throw lemon and lemon balm.
3. Pour water into the dishes, put on fire. When it boils, we introduce sugar and raspberries into the pan, let it boil again, turn off the fire under it.
4. Pour the jars of berries with the prepared syrup, leave for about fifteen minutes.
5. Carefully pour the water into a saucepan, boil again and fill the jars, immediately rolling them up with lids.
6. Banks are turned upside down, covered and kept until cool.

Currant compote

According to this recipe, according to most housewives, you can prepare the most delicious currant compote.

Ingredients:

• black currant - 1 kg;
• water - 2 l;
• sand sugar - 500 gr.

Blackcurrant compote:

1. We recommend sorting the berries, choosing medium-sized ones for canning (larger ones will burst), rinse under cool water.
2. A three-liter jar sterilized in advance is filled with berries to half.
3. Carefully pour boiling water into the jar. At the same time, it is necessary to try to pour it on the berries, and not on the glass sides.
4. It should stand for about ten minutes, so that the compote is infused.
5. During this time, we sterilize metal covers.
6. Drain the water again into the pan, boil again, add sugar.
7. Pour the berries with the prepared syrup for the second time, immediately roll up.
8. Banks with compotes are turned over, checked for tightness of rolling, left in this position until they cool down.

Blackcurrant compote for the winter

This berry, cooked in the form of compote with sugar, will completely retain all the taste and vitamin reserves, even if it boils during cooking.

Ingredients:

• water - 1 l;
• sugar - 550 - 800 gr;
• blackcurrant berry - 270 - 300 gr per half-liter jar.

Blackcurrant compote for the winter:

1. The berry should be carefully sorted out, selecting ripe, healthy and dense ones. With the help of small scissors, we remove the remains of inflorescences and stalks. For easy removal of debris, it is recommended to use a flat surface, set at an angle and covered with a towel. The fruits rolling along it will be cleaned, leaving all the rubbish on the fabric.
2. Currants are placed in a colander and washed.
3. As soon as the water is completely glass, the berries are laid out in jars and poured with freshly prepared syrup.
4. We cover the jars with lids, place them in a container with water and sterilize them (half-liter containers - no more than ten minutes, liter - up to fifteen).
5. To close such a compote, it is necessary to use glass or varnished lids so that the syrup does not turn purple.
6. In some southern regions, compote from black currant berries is prepared without sterilization. Only the lid and the jar are subjected to this procedure. If there is a desire to roll more berries, then they are poured into jars up to their shoulders. And if we are preparing a compote for drinking, then the berries must be put no more than half the container. In each of the options, freshly boiled syrup is poured, which is prepared at the rate of 300 grams of sugar per liter volume of water.
7. Banks are closed, cooled and sent to storage. The peculiarity of such a compote is that it can be stored for no more than twelve calendar months.
8. In winter, having uncorked one of these compote jars, you can remember the summer days by inhaling the aroma of the drink.

Assorted currants

Compote from currant berries is enriched with vitamins. Especially when not only black, but also red currants are taken for its preparation, the ratio of which is 5 to 1. At the same time, there is one feature - you can take as many berries as their presence allows.

Ingredients:

• per liter of sugar - 200 gr;
• cloves, cinnamon, nutmeg (optional).

Blackcurrant compote recipe:

1. Currant berries are sorted out from debris, washed and dried. At this point, all damaged fruits must be removed. The stalks are removed at the moment when the dried berry is laid out in jars.
2. Glass jars are washed in advance with baking soda and sterilized.
3. A layer of red berries is laid in each jar, then blackcurrant. The total height of the berries should not exceed two thirds of the container.
4. Pour the berries with boiled water, let it brew.
5. Drain the water into a saucepan, add sugar there. At the same time, it should be taken into account that granulated sugar is laid at the rate of one glass for each volumetric liter of container, and not for the amount of liquid poured from cans for preparing syrup.
6. For every three liters of liquid, it is allowed to add from 6 to 9 cloves, nutmeg and cinnamon in half a small spoon.
7. Bring everything to a boil and immediately remove from the stove.
8. While the syrup was being prepared, the lids for the jars must be boiled in a separate bowl.
9. Fill the jars with berries again, to the very top, and screw them with heated lids.
10. Rolls are turned over on lids and stored until completely cooled. After that, they are moved to a dark, cool place for safety until the onset of winter cold.
11. The process of preparing compote in this way is somewhat tedious, but the result exceeds all expectations.

You can also cook from red currants, the preparation of which will not take much of your time.

Natural blackcurrant compote

Compote prepared according to this simple recipe turns out to be very tasty, rich and very beneficial for the body.

Ingredients:

• Everything is taken from the calculation of the preparation of compote in half-liter jars:
• granulated sugar - 100 gr;
• boiled water - 2 tablespoons
• a glass of currant

Cooking method:

1. Currant berries are moved from the remaining inflorescences, stalks, fruits affected by insects are removed.
2. Glass jars with lids are washed in advance, sterilized.
3. Berries sprinkled with sugar are placed in a container, compacted by gentle tapping on the glass sides.
4. Boiled water is added to each jar.
5. Jars covered with lids are placed in a pot of water. At an eighty-degree temperature, they are kept for twenty minutes, and if the water boils - no more than ten.
6. Natural compote is ready!

Compote without sugar

The recipe has one difference - sugar is replaced with citric acid. Compote drink acquires an unusual taste, very refreshing.

Ingredients:

All components are taken based on a three-liter jar:

• blackcurrant berries - 4 cups;
• lemon - 2 gr;
• water - in quantities, how much the container will hold.

Blackcurrant compote for the winter recipe:

1. Currants are preliminarily sorted, cleaned of litter and remnants of inflorescences with stalks.
2. Glass jars are thoroughly washed, the lids are poured with boiling water.
3. Dried berries are laid out in jars, citric acid is added, everything is poured with boiling water, covered with lids.
4. Banks are placed in a large pan, the bottom of which is covered with a dense material in four layers.
5. The pan is put on a slow fire, the water is brought to a boil and the jars of berries are sterilized for no more than thirty minutes.
6. Having finished sterilizing, the lids immediately roll up.
7. To further warm the compote, the jars should be turned over onto the lids and wrapped in warm clothes until they cool completely.

Conclusion

Probably, there is no such simple and tasty drink as compote made from blackcurrant berries. Opening it in winter, you will praise yourself more than once for diligence, using blackcurrant blanks for the winter.

The berry has an anti-inflammatory effect, removes toxins from the body and strengthens the immune system. Black currants are used to make jam, freeze and prepare a delicious, fragrant compote. Sweet and sour currant drink has a beautiful rich color and helps to protect against colds in the winter.

Blackcurrant blanks for the winter

The berry is a rich source of a huge number of useful substances. Currant is a champion among fruits and berries growing in our climate in terms of the content of ascorbic acid (vitamin C). The fruits of this plant, in addition, contain natural sugars, keratin, vitamins E, PP, B and many microelements useful for humans. Blackcurrant is considered an excellent product for harvesting for the winter, since it contains pectin substances in its composition that contribute to the long-term preservation of the berry.

How to prepare jars for canning

To keep the blank for the winter for a long time, you should take care of the high-quality sterilization of jars for compote. By neglecting the rules for processing containers for seaming, you increase the risk of poisoning and bombing. Often, an old and proven method of sterilizing cans is used for seaming. For this you need:

• wash the container with water and detergent, rinsing it thoroughly after that;
• collect a large pot / basin of water and put on fire;
• after boiling water, place a sieve or colander on the dishes;
• turn the jars upside down and put them on the structure;
• after 10 minutes, the jars are removed and placed upside down on a clean cloth / towel;
• nylon lids are boiled in the usual way for several minutes, metal lids should be held over steam for 5-7 minutes.

After sterilization, the jars are covered with clean lids and the preparation of berries for compote begins. It is recommended not to leave the container for seaming unclaimed for more than half an hour, otherwise pathogenic bacteria can get inside again. The second method of sterilization involves the use of a kettle. It should be filled with a liter of water and wait for it to boil. When steam starts coming out of the spout, put the jar on it. Each container must be processed for at least 5 minutes, then carefully put on a towel. An electric kettle cannot be used for this purpose.

Recently, a simplified method for sterilizing containers for blanks for the winter has appeared. It involves the processing of cans using a microwave or conventional gas oven. How to do it:

• place dry, clean jars in the microwave oven;
• turn on medium power, set the timer to 3 minutes;
• lids at this time can be boiled in the usual way.

To sterilize using an oven, cover the bottom of the container with boiling water (150 ml is enough for one jar). Place the compote containers in the oven, preheating it to at least 200-250 degrees. Detect 20-25 minutes, after which the jars should be taken out. When the container has cooled, it will be possible to pour blackcurrant compote into it for the winter. Don't forget to steam or boil the lids.

Blackcurrant recipes for the winter

A currant drink opened in winter reminds of the warm season and cheers up. Compote turns out not only very fragrant and tasty, but also perfectly quenches thirst, saturating the body with vitamins. There are many recipes for a berry drink, but they are all united by a few general rules. The main ingredients for making compote are berries, and the more there are, the richer the taste of the workpiece will be. The amount of sugar can be adjusted based on your own preferences.

Vitamin compote

The classic recipe for blackcurrant compote for the winter does not imply the presence of any other berries. The drink prepared according to this recipe has a noble dark ruby ​​​​hue and a somewhat tart taste. For cooking you will need:

• sugar of the 1st grade - 200-300 g;
• blackcurrant - 1000 g;
• citric acid - 20 g;
• purified water - 1500 ml.

How to cook currant compote:

1. Fill a deep container with water, pour fruits into it. With light hand movements, clean the berries from dirt.
2. Discard the fruits in a colander, allowing excess liquid to drain. Then move the berries to a separate plate.
3. At the cleaning stage, sort out the currants, remove excess twigs and stalks.
4. Rinse jars, sterilize.
5. Start putting the fruits in containers, filling the jars no more than 1/3.
6. Add citric acid, sugar inside. Then fill the jars with boiling water.
7. Roll up the containers, turn the sealed container upside down, place it on a flat surface and wrap it with a warm blanket.

Gooseberry and black currant

This berry compote has a mild, sweet-sour taste. If you wish, you can make it more unusual by adding a sprig of fresh mint and a couple of lemon slices (or 1 tablespoon of lemon juice) to the main ingredients. If you prefer a light drink, do not put a lot of berries, otherwise you will get too rich compote, which will have to be diluted with water before drinking. What components are needed for 2 liter jars:

• blackcurrant - 0.5 kg;
• ripe gooseberries - 1 kg;
• purified water - 1000 ml;
• sugar - 0.5 kg.

How to make compote for the winter:

1. Wash all fruits, place in jars.
2. Fill the container with water to the brim, immediately pour the liquid into the pan.
3. Add sugar to the water, wait for it to boil.
4. Pour the prepared syrup into jars with berries.
5. Put the filled container in a pot of boiling water, sterilize the workpiece for 10 minutes. Roll up jars with lids.

Currant compote for the winter

Many housewives prefer to prepare a drink by mixing two types of currants - red and black. So that such a compote of berries for the winter does not turn out to be too sour, you can increase the amount of sugar at your discretion. What ingredients are needed to prepare 1 liter of workpiece:

• sugar - 200 g;
• berries - 200 g;
• water - 500-600 ml;
• nutmeg - ¼ tsp;
• cinnamon - ¼ tsp;
• cloves - 2 pcs.

How to close compote for the winter:

1. Place clean, dry fruits in a container. You can fold red and black currants in layers - it will be more beautiful.
2. Fill the containers with boiling water, wait until the liquid is infused.
3. Drain the water into a small saucepan, add the prepared sugar and spices here.
4. When the syrup boils, remove it from the burner and return it to the jars.
5. Start rolling up the container while it is still hot. Then carefully turn the jars upside down and wrap them in a warm blanket (coat) until they cool completely.

with cherry

Currants bear fruit later than cherries, so if you want to be able to enjoy a compote of these two berries, the latter should be frozen in advance. What ingredients are needed to make a drink for the winter:

• sugar - 0.7 kg;
• berries (select the proportions yourself) - 3 kg;
• water - 1 l.

Blackcurrant compote for the winter - recipe:

1. Prepare the fruits, place in a clean, dry dish and pour hot syrup over.
2. After 15-20 minutes, put the components in sterilized jars, filling with cooled syrup.
3. Pasteurize the drink in jars for a quarter of an hour at a temperature of about 70 degrees.
4. After that, you can close the container with lids.

Assorted recipe for the winter

Almost any berries and fruits can be added to blackcurrant compote for the winter to get an assorted drink. Thrifty or practical housewives can roll up fruit jars by simply filling them with water. Such a blank can be sweetened and flavored with spices already at the opening. What ingredients will it be possible to cook assorted for the winter:

• gooseberries - 0.1 kg;
• water - 3 l;
• blackcurrant - 0.2 kg;
• sugar - 0.5 kg;
• red currant - 0.2 kg.

How to make compote for the winter:

1. Prepare the fruits: remove the twigs, leaves and stalks, cut the gooseberry tails.
2. Wash the berries under running water using a sieve.
3. When the water drains from the fruits, pour the currants and gooseberries into jars treated with steam.
4. Boil water in a separate container, fill jars with berries with this liquid and let stand for 10 minutes.
5. Drain the liquid from the jars back into the pan using a special lid with holes.
6. Add sugar to the infusion and boil the water again.
7. Fill jars with assorted berries with the resulting syrup, cork the container and leave it upside down to cool (this rule is provided for by the preservation preparation technology, so it cannot be neglected).

Compote of currants and apples

Summer residents prefer to close sweet preservation by adding apples. This is due to the fact that apple trees bring a rich harvest, and the fruits are not stored for long, so they have to be harvested for the winter in large volumes. Blackcurrant goes well with the variety "White pouring". To clog 3 liters of compote for the winter, you will need:

• medium apples - 10 pcs.;
• sugar - 1.5 kg;
• berries - 700 g.

How to cook compote:

1. Rinse and cut apples into slices, cutting out the core.
2. Sort the berries and rinse under water.
3. In a sterilized container, lay out the ingredients in layers.
4. At this time, prepare the syrup by diluting the indicated amount of sugar in 3 liters of water.
5. When the liquid boils, fill the jars with it, roll up the containers and turn them upside down, leaving to cool.

Video: how to cook blackcurrant compote for the winter