Compote boiled from berries. How to cook compote from fresh fruits and berries
When we need to follow a few basic rules, with the help of which it will turn out not only fragrant and very tasty, but also retain most of the vitamins. With the advent of freezers different size even in winter you can pamper yourself fragrant blueberries, raspberries, black and red currants, cherries, sweet cherries, wild strawberries, gooseberries, which, when proper cooking hard to distinguish from the first time compote from fresh berries.
But it is also important how fruits and berries were frozen and how much time they spent in freezer. Dry freezing is considered the most optimal, in which each berry or fruit freezes separately, and does not turn into a piece of people. Remember that cherries must be pitted before freezing.
Some housewives make a mistake when cooking compote, trying to defrost berries or fruits before cooking compote. You can not do this, but simply send them to the pan frozen. When defrosted, most fruits and berries release juice and begin to oxidize, thereby losing many useful minerals and vitamins.
It is also not recommended to cook compote on big fire. With strong cooking, foam is formed, fruits and berries are boiled soft and thereby turn the compote into a puree-like consistency. To improve the taste and aroma, you can add slices of oranges or lemon juice.
It is also worth paying attention when cooking compote to the combination of berries in it. taste characteristics. Agree, we rarely cook compote using one type of berry or fruit, perhaps. So in tandem, many berries are able to give compote interesting flavor notes, characteristic sourness, aroma, and, most importantly, color. So, cherries with black currants, gooseberries, strawberries are most well combined with each other in taste, while blueberries are best combined with red currants, raspberries.
When we cook compote from frozen berries, then during the cooking process, foam always appears. It must be removed, as particles of debris are concentrated in it, essential oils, elements vegetable fats and other light fractions.
If we cook compote from frozen berries red currant, then before that you need to rinse it under running water at least two or three times in order to remove dry stalks. For other berries, it is enough to rinse them at least once before cooking. Let's look at how to cook with gooseberries and apples.
Ingredients:
Redcurrant - 300 gr.;
Gooseberries - 100 gr.;
Sweet apples - 200 gr.;
Sugar - 50-100 gr.;
Lemon peel.
Frozen gooseberries and red currants are washed and dipped in boiling water. Boil 15 minutes. Add frozen or fresh apples, lemon peel slices, sugar. Boil for another 5-7 minutes over low heat. See that the apples do not boil. Ready compote cool and pour into a decanter. Follow these tips and your compote will always be on top and will surely please everyone who has tasted it.
Compote perfectly quenches thirst, saturates the body with vitamins and useful elements. In the summer it can be prepared every day using any seasonal berries and fruits. Compote can also be prepared for future use to enjoy it. pleasant taste all year round.
What berries can be used to make compote? Compote can be prepared from fresh or frozen berries. Of the variety of varieties, only poisonous "representatives" such as wolfberry and elderberry are not used. Otherwise, there are practically no restrictions - you can even take grapes to make compote.
How to cook compote from berries? What are the methods of harvesting compote? Compote is prepared by self-sterilization or pasteurization, and only fresh berries are used for this. In the first case, clean berries are put in separate jars, poured with boiled syrup, let it brew for about 20 minutes. After that, the syrup is drained, boiled, the berries are poured again, rolled up with lids, turned over, and then wrapped. In the second case, the berries are poured with sugar syrup, covered with lids and pasteurized in water heated to 90 degrees. finished product corked.
Some important rules for making compote.
1. You need to cook compote in advance. In order for the drink to infuse, it will take an average of 12 hours.
2. In the compote, you can enter various flavor additives: spices (cloves, vanilla, cinnamon, etc.), port wine (10 ml per serving). In no case should additives interrupt the natural good taste of compote.
3. Syrup for making berry compote is prepared from this calculation - 150 g per liter of water.
Compote of frozen berries.
Ingredients:
- frozen berries different varieties- ½ kg
- water - 2 liters
- sugar - ½ cup
- orange or lemon zest
Cooking :
1. Pour into the pan required amount water, put sugar, boil. Make sure the sugar has completely dissolved. If necessary, stir the compote with a spoon.
2. For the preparation of any compote, do not use aluminum cookware, since the acids that are contained in the berries can react with aluminum. In addition, compote cooked in an aluminum pan loses most of its nutrients.
3. To prepare compote, take any berries: blackberries, blackcurrants, cherries, strawberries, etc. Fruits do not need to be thawed first, as in this case they will lose a lot of juice.
4. berry mixture put into boiling water. Add orange or lemon zest if desired.
5. Wait until the water boils again, reduce the heat, cook the compote for five minutes, turn off the fire, cover the lid, put it on the edge of the stove. Let the compote brew for about half an hour. Thanks to this, he will maximum amount vitamins and aromatic substances.
6. Strain the compote, pour into a bowl, cool.
7. If desired, the berries can not be filtered. Serve berry compote on the table in a tall decanter.
Compote of black and red currants.
Ingredients:
- sugar - 200 g per one liter jar
- spices: nutmeg, cinnamon, cloves
- black currant
- Red Ribes
Cooking:
1. Rinse the currants, dry them, let the water drain, sort through.
2. Rinse the jars. It is best to use jars with a capacity of 580 ml for making compote - they are tall and have cylindrical shape.
3. Put red currants in a jar, a little less than 2/3 of the volume.
4. The next layer is blackcurrant.
5. Pour currants with boiling water.
6. Drain the water into a saucepan, add sugar - per liter of volume - a glass of sugar.
7. Put cloves in a jar (7-9 pieces per three-liter pan, ½ teaspoon each of cinnamon and nutmeg. Bring to a boil.
8. Boil the lids, quickly screw the jars on them.
9. Closed banks turn over, leave to cool.
10. Store jars of compote in a dark, cool place. ready!
Berry compote in a slow cooker from dried fruits.
Ingredients:
- dried fruits (apricot, pear, apple)
- sugar
- water
Cooking:
1. Carefully sort the dried fruits, remove the seeds and twigs, rinse well, soak in warm water for 20 minutes so that the dried fruits swell slightly, then rinse again.
2. Pour water into the multicooker bowl (about 2 liters), set the “Steaming” or “Baking” mode, close the lid and turn on the multicooker.
3. As soon as the water boils, lay out the dried fruits, turn off the “Baking” mode and leave the compote under the closed lid until it cools completely. ready!
Compote of berries and apples in a slow cooker.
Ingredients:
- currant
- apples - 3 pcs.
- grape
- honeysuckle
- sugar
Cooking:
1. Peel the apples, cut the core, cut into slices.
2. Sort the berries, rinse.
3. Put berries and fruits in a multicooker bowl, fill with water, put sugar.
4. Turn on the "Extinguishing" mode for one hour. After this time, leave the compote in the slow cooker until it cools completely. You can serve compote with apple.
Strawberry compote.
Ingredients:
- strawberry
- sugar
Cooking:
1. Select the strawberries, rinse in cool water, peel the leaves, but leaving the twigs on the fruit.
2. Let the water drain, fill the jars. To fit as many berries as possible, lightly shake the jars when filling or tap them on the table.
3. After you have laid the berries, fill the jars with sugar syrup. Sirom can be prepared as follows: dissolve 250 g of sugar in 1 liter of water, boil. Then strain the syrup through a two-layer gauze bandage. The syrup in jars should cover the berries to the top.
4. Close the jars with a lid, put on a stand to warm up.
5. If you filled the strawberries with cold syrup, then pour into the dishes cold water, and if - hot, then warm (about 45 degrees).
6. Heat the water in the pan to 80 degrees, let each jar sweat.
7. After the water bath, remove the jars, immediately roll up.
8. While the strawberry compote is still hot, put the jars on the lid, turning upside down.
Assorted compote "Summer".
Ingredients:
- cherry - 0.5 kg
- blackcurrant - 0.5 kg
- plum - 0.5 kg
- raspberries - 0.5 kg
- cherry - 0.5 kg
- sugar - 12 cups
- water - 8 liters
Cooking:
1. Prepare 4 liter jars, rinse them and sterilize them over steam.
2. If you took large plums, pull out the bones from them, divide into 2 halves.
3. Separate blackcurrant berries from twigs.
4. Sort the cherries, remove the spoiled berries.
5. Combine all the berries, rinse under running water, divide into 2 equal parts, blanch, put in jars.
6. Prepare the syrup: in large saucepan pour 8 liters of water, add 12 cups of sugar, bring the syrup to a boil, stirring constantly with a ladle.
7. Boil the lids.
8. Pour syrup into each jar, cover, roll up, turn over, check the tightness of the twist, leave upside down for half an hour.
Cranberry compote.
Ingredients:
- vanilla sugar
- sugar
- tangerine zest
- lemon peel
- apple - 1 pc.
- cranberry
How to cook compote from berries cranberries:
1. Rinse the cranberries, cut the apple into slices, put in a saucepan, pour water, put on fire, start cooking.
2. Spices in the compote must be thrown after the water boils.
3. Ready compote has pleasant aroma citrus and vanilla.
Ingredients:
- water
- sugar - 1 cup
- cherry
Cooking:
1. Sort the cherries, rinse.
2. Rinse the jars thoroughly, sterilize.
3. Boil water in a kettle or saucepan.
4. In three-liter jar pour 1/3 of the berries, pour a glass of sugar. If you took sour berries then you can add more sugar.
5. Pour boiling water over cherries, close with sterilized lids, tighten. You can turn the jar over several times to dissolve the sugar.
6. Turn the jars over, cover with a blanket. Once they have cooled down, put them away cool place. Fresh berry compote ready!
Berry compote recipe with raspberries.
Raspberry compote can be prepared different ways. In any case, you will get a fragrant and very tasty drink.
First way. First you need to prepare the syrup. It is prepared very simply, you just need to dissolve sugar in water. For 1 liter of water, take 250 g of sugar. After that, the syrup must be heated. At this time, arrange the raspberries in jars. Berries should fill the jar almost to the brim. Once your syrup is hot, pour over the raspberries. The next step is pasteurization. Take a saucepan, put gauze folded in several layers on the bottom. Fill the pot almost halfway with water, put the jar on the fire, so that the water heats up. Water must be heated only to 80 degrees so that the jars do not burst. After pasteurization, remove the jars, roll up, leave to cool, turning upside down.
The second way. When preparing compote, you can use not syrup, but juice. Suitable or any other berries. The juice does not need to be heated before bottling. Accordingly, the water in the pan during pasteurization should also be cold.
The third way. If in the first two methods, compote had to be pasteurized poured into jars, then in this case it is necessary to sterilize all dishes even before the rolling process. Take lids, jars, as well as a spoon with which you will pour the compote, put them to sterilize. Before you cook compote, you need to properly lay the berries. Lay the raspberries in layers in a large saucepan. Sprinkle each layer with sugar. For 1 kg of raspberries, take about 300 g of sugar. In addition, you need to add a few tablespoons of water to the pan or berry juice. Now the compote can be cooked. Put the pan on a small fire, heat to a temperature of 80 degrees, shaking from time to time. Keep the raspberries at this temperature for 5 minutes. Arrange the finished compote in jars very quickly. Do it all in one go. Put the rolled cans to cool upside down.
Compote of fresh berries.
Compote of blueberries and cranberries.
Ingredients:
- fresh cranberries- 355 g
- fresh blueberries- 355 g
- grated lemon zest - teaspoon
- sugar - 4 tbsp. spoons
- lemon juice - tablespoon
- water - 6 full glasses
Cooking:
1. Boil water, add zest, sugar, lemon juice, put on low heat, boil.
2. Add lingonberries and blueberries to the boiling syrup, boil for 5-7 minutes, then cool the compote.
3. When serving, pour the compote into glasses, decorate with small slices of lemon.
Cook from the remaining berries.
If fresh berries are frozen, in winter they will do an excellent job and make up for the deficiency of vitamins in the body. Besides, delicious compote, from which the aroma of summer blows, almost everyone will like it!
We choose a pan with a volume of 3 liters or more. It must be non-aluminum, otherwise most of vitamins so carefully preserved by us will simply perish. We fill the container with water. We proceed from the ratio of 2-2.5 liters of water per 500 grams of berries. Accordingly, the more berries are put, the richer the compote will come out. We are waiting for the boil. We get berries. A combination of 3-4 varieties is optimal, in which case the compote turns out to be quite multifaceted. The simplest and most successful combinations: cherry, raspberry, strawberry; cherry, blackcurrant, raspberry; apricot, blackberry, raspberry and red currant. But you should not get attached to specific recipes, the main thing is to make a variety and sufficient stocks of berries.
As you can see, compote from frozen berries is prepared extremely simply, and its benefits are invaluable. Such a drink is appropriate both on weekdays and on holiday table. It should be a constant guest in the human diet.
Compote from frozen berries is a versatile drink that can be brewed at any time of the year. For its preparation, a variety of frozen berries are taken: cherries, strawberries, raspberries, cherries, black or red currants, gooseberries, blackberries, blueberries, sea buckthorn, etc. Compote does not require long-term cooking, as vitamins and minerals are destroyed during the boiling process. useful material. Usually frozen berries are laid out in sugar syrup and cook for about five minutes. You can also immerse them in cold water, and cook after boiling for 5-6 minutes, then add sugar.
Sugar is taken as a sweetener, it can also be replaced with fructose. Sometimes, for aroma and taste, lemon or lemon juice is added to compote from frozen berries. Orange juice or the zest of these fruits. From spices, you can add vanilla, cinnamon, mint, cloves, nutmeg, cardamom, etc. Sometimes a compote of frozen berries is boiled together with fresh apples. You can add a little liquor, cognac or tincture to the finished drink - great option for a party.
Compote from frozen berries - preparing food and dishes
Berries do not need to be thawed to make a drink, as a lot of juice will stand out and, accordingly, a lot of vitamins will go away. Although in some recipes, frozen berries are placed in a bowl, slightly defrosted and placed in boiling water along with the juice that has separated. But most often, the frozen mixture is thrown immediately into boiling water or syrup.
From the dishes you will need a large saucepan, a colander, a knife and a cutting board (for a recipe with apples) and clean cheesecloth for straining. Chilled and strained compote is poured into a tall transparent decanter, and served in ordinary glasses or wine glasses.
Frozen berry compote recipes:
Recipe 1: Frozen Berry Compote
Such a compote of frozen berries is boiled in sugar syrup. You can take any frozen berries: cherries, black currants, strawberries or blackberries, and even better - assorted frozen berries.
Required Ingredients:
- Half a kilo of frozen berries;
- One and a half to two glasses of sugar;
- 2-2.5 liters of water.
Cooking method:
First you need to prepare sugar syrup for compote. Take a large saucepan and pour all the sugar into it. Then add water and put the pan on the stove. Bring to a boil over low heat, stirring constantly. After boiling, put the frozen berries into the syrup. Gently stir the compote, cover with a lid and cook for 10-13 minutes over low heat. You do not need to cook compote for a long time, otherwise all the vitamins will be destroyed.
Recipe 2: Frozen Berry Compote with Lemon
Such a compote of frozen berries will perfectly quench your thirst and refresh. lemon attached a light drink pleasant sourness, and if you want to get a sweeter drink, you can take an orange instead of a lemon. Berries can be any: cherry, strawberry or currant.
Required Ingredients:
- Half a kilo of frozen berries;
- Half or one glass of sugar;
- Water - 2-2.5 liters;
- Lemon (orange).
Cooking method:
We take a large five-liter pan and fill it with water so that it fills 2/3 of the volume. Squeeze the juice from half a lemon into a clean bowl. We boil water in a saucepan. Gradually add sugar and pour in lemon juice. Stir everything vigorously until the sugar dissolves. Let the water boil again and lay out the frozen berries. After boiling, reduce the heat, cover the pan with a lid and cook compote from frozen berries for no more than 5 minutes. Ready drink leave for half an hour to infuse, then filter into another container and leave to cool.
Recipe 3: Frozen Berry Compote with Cinnamon and Mint
Cinnamon gives the drink a pleasant spicy taste, and mint - coolness and freshness. Mint can be taken fresh or dried. Any fruit is suitable for making a drink.
Required Ingredients:
- 100-150 g mint (dry or frozen);
- Half a kilo of frozen berries;
- A glass and a half sugar;
- Two - two and a half liters of water;
- Cinnamon.
Cooking method:
We brew mint hot water in a saucepan and leave to infuse for 8-10 minutes. We spread the berries in a clean container and leave to thaw. After 10 minutes, put them together with the juice in Mint tea. Add cinnamon and sugar to the mixture and cook the compote for about 10 minutes over medium heat. Cooking time should be judged by the dissolution of the berries. We leave the finished compote of frozen berries to infuse and cool.
Recipe 4: Frozen Berry Compote with Orange Peel
orange peel gives the compote of their frozen berries a pleasant bitterness and fresh citrus aroma. To prepare a drink, it is better to take an assortment of frozen berries: cherries, currants, blackberries, strawberries, etc.
Required Ingredients:
- Frozen berries - half a kilo;
- orange zest;
- Water - 2.5 liters;
- Sugar - 0.5 - 1 cup (to taste);
Cooking method:
Pour water into a large saucepan, add sugar and bring to a boil. Stir until the sugar is completely dissolved. Then put the frozen berries into the pan and add the orange zest. After re-boiling reduce the heat and cook compote of frozen berries for minutes. Turn off the fire, cover the pan with a lid and leave the drink to cool and infuse. If desired, the cooled compote can be filtered.
Recipe 5: Frozen Berry Compote with Fresh Apples
Such a compote of frozen berries and apples can be cooked at any time of the year. In summer, the drink quenches thirst, and in winter it fills the body with vitamins and microelements.
Required Ingredients:
- Apples - 3-4 pcs.;
- A mixture of frozen berries - 200 g;
- Half a glass of sugar;
- Lemon juice - 30 ml;
- Water - 3 liters.
Cooking method:
Wash apples, peel and cut out the seeds. Cut apples into slices. Fill the apples with water and put on fire. Bring to a boil, add sugar and cook for about 10 minutes. Then put the frozen berries in a saucepan and pour in the lemon juice. Cook the compote for another 10 minutes, then turn off the heat and leave to cool. If desired, the compote can be filtered.
Frozen berry compote - secrets and useful tips from the best chefs
For the preparation of compote with frozen berries, it is not recommended to use aluminum pans, since the acids contained in the berries react with the metal and form compounds that turn into compote. In addition, the drink brewed in such a pan loses a large number of vitamin C and minerals.
Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.
Compotes - a favorite winter preparation. Berry compotes, without exaggeration, are the most popular and most delicious. Strawberries, gooseberries, currants, grapes, raspberries, blackberries, wild strawberries are in themselves bright representatives of the berry family. They are quite self-sufficient and, in general, do not require additional color, flavor or aroma enhancers. However, a successful combination of berries with each other or the use of spices and herbs in the compote recipe will give the drink an incomparable, rich and downright “thoroughbred” taste. And if such a compote is warmed up in the icy cold, add honey and a little wine, then this berry “mulled wine” will be quite possible to warm up and even cure a cold.
already finished spicy compote from berries you can prepare for the winter. It is better to flavor the drink with whole spices and spices (cloves, cardamom, star anise, cinnamon, vanilla, etc.) or fresh fragrant herbs, citrus peel, ginger. In this case, they are boiled in syrup, insisted, filtered, and then the berries are boiled in a spicy liquid and the compote is poured into a jar. To add a drink of taste will help and ordinary or sea salt. A small pinch of salt will give the compote softness and fully reveal the summer notes of berries.
TOP 10 recipes for making berry compote
Recipe 1: Easy and Quick Raspberry Compote
For 3 liters of berry compote: 300 g of raspberries, 200-240 g of sugar, 2.5 liters of water.
- Ripe, but whole raspberries, gently rinse under the "shower". In order to “painlessly” remove possible larvae or bugs from raspberries, the berries must be soaked for a quarter of an hour in slightly salty water (1 liter of water + 2 tsp salt). Rinse the berries again, and then dry in a colander.
- Pour raspberries into washed jars and pour freshly boiled water. cover metal lid for half an hour.
- Pour water with raspberry juice into a saucepan and add sweet sand. Cook raspberry syrup(boil 3 minutes).
- Return the raspberry syrup to the jars (if you need more water, add to the jars boiling water). Roll up, check the tightness of the covers.
- Cool raspberry compote under a warm blanket. After complete cooling - store in a darkened, cool pantry or cellar.
Recipe 2: Frozen redcurrant and orange compote
Currant and orange are components whose seasons come at different times of the year. And to summer currant met with a winter orange, it will have to be frozen.
For 3 liters of berry compote: 2 cups of frozen red currants, medium orange, 1 tbsp. sugar, 2.5 liters of water.
- Defrost the currant berries, put them together with the juice in a deep saucepan, add water and put on a quiet fire.
- When the currants melt and the water boils, pour sugar into the liquid, stir and boil again.
- While the currant is being cooked, wash the orange with a brush, scald it with boiling water and cut it into 6 slices together with the peel.
- Boil boiled currants for ten minutes, add to compote orange slices and boil everything together for another five minutes.
- Pour the currant-orange compote into sterile jars, cork and let cool under the covers. Take out to a cool room.
Recipe 3: Fruit and berry compote
For 3 liters of berry compote: 250 g of apples, 200 g of apricot (pitted), 50 g of blackberries and raspberries, 250 granulated sugar, a couple of pinches of citric acid.
- Peel fruits and berries, chop apples.
- Put in scalded jars: apple slices, apricot halves, raspberries and blackberry berries. Fill each jar with sweet sand, add citric acid.
- Pour half of the fruits and berries with boiling water (the water should cover the fruits). Cover the glass with lids, wrap with a warm towel and let stand for 15 minutes.
- Return the infused water to the pan, add more water (the required amount for a full jar). Boil.
- Pour glass with fruits with sweet fruit and berry boiling water, roll up, tip over on the “head”.
- Rearrange the compote cooled under warm clothes in the pantry with other seamings.
Recipe 4: Assorted berry compote for the winter (chokeberry + currant + blueberry)
For 3 liters of berry compote: 250 g chokeberry, 150 g of blackcurrant and blueberries, 200-250 g of sugar, 2.5 liters of water.
- Sort the berries, rinse and dry in a colander. Pour together with sugar into a large saucepan.
- Pour water into the container (so that there is free space in the pan). Send the vessel to the stove and bring the compote to a boil. As it heats up, stir the liquid to dissolve the sugar.
- After boiling, boil the berry compote for five minutes and pour into waiting sterile jars.
- Roll up the cans hermetically, turn over and check the quality of the seaming.
- Assorted compote cover with a blanket. Cool, move to a room for storing winter blanks.
Recipe 5: Compote from fresh dogwood berries
For 3 liters of berry compote: 500 g of dogwood, 300-350 g of granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.
- Pour sorted, washed and dried dogwood into steamed jars.
- Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
- After a quarter of an hour, pour the water back into the boiling container, add sugar. Boil, stirring the water from time to time to better dissolve the sugar.
- Put citric acid in jars, carefully pour boiling syrup. The jar should be filled to the top of the neck.
- rolled up dogwood compote cover with a blanket and do not disturb until completely cooled. cold drink send for winter storage in the closet. The longer it sits, the darker it will be.
Recipe 6: Strawberry compote from ginger and mint
For 3 liters of berry compote: 350 g fresh juicy strawberries, 150 g white sugar and 50-100 g cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.
- Rinse the strawberries, remove the sepals and cut large berries into quarters. Cover with white sugar and give the strawberries time to release the juice.
- cook ginger syrup: cut off from spine small piece, peel the skin and chop into thin slices.
- Send ginger slices to a saucepan, pour 300 ml of water and boil over high heat. Lower the boiling point, add Brown sugar. Cook until sugar crystals dissolve.
- Throw a mint sprig into the boiling syrup, boil and turn off the heat.
- Strain the ginger and mint syrup into a bowl with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir compote, taste for sweetness, and if necessary, add sugar.
- Reduce the heat, put fresh mint in the compote, pour in the lemon juice, close the lid and boil the drink for 10-15 minutes.
- Remove mint from the compote, pour the drink into scalded jars, cork. Cool and take out to the cellar, basement or pantry.
Recipe 7: Yoshta compote
For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.
- Wash yoshta berries with dense skin in several waters, remove tails and pour into a clean glass.
- Pour boiling water over the berries "shoulder-deep". Cover with lids and steam yoshta for 10 minutes.
- Pour warm water back into the container, add a little boiling water and bring to a boil again.
- Pour sand into a jar with steamed berries and pour boiling water to the neck. Seal jars with tin lids.
- Check the quality of the seaming by turning the cans upside down. Cool 24 hours, rearrange in a cool basement.
Recipe 8: Compote of grapes, blackberries and pears
For 3 liters of berry compote: 250 g white grapes, 150 g blackberries, 3 medium pears, 330 g granulated sugar.
- Soak blackberries in lightly salted water, rinse. Pears and grape berries wash and dry until moisture droplets disappear.
- Pour the berries into a steamed jar and pour boiling water over them (only to be covered with water) for a quarter of an hour.
- Peel the pears from the seed core and cut into large slices.
- Dilute the liquid infused on blackberries and grapes with water (so that it is enough for a 3 liter jar), boil.
- After boiling, add granulated sugar, lay out pear slices and boil for about 5 minutes over low heat. Stir carefully - the pear slices should remain intact.
- Pour the syrup with pears into a glass with berries, seal tightly. Cool upside down at normal temperature. Take out the finished mix compote for storage until winter in the pantry.
Recipe 9: Strawberry and Cherry Compote
For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.
- Sort the berries of cherries and strawberries, remove the stalks and transfer to a bulk container.
- Pour sweet sand into the pan, pour water and, stirring, bring the liquid to a boil. Boil the compote on a calm fire for no more than ten minutes.
- Pour cherry-strawberry compote into sterilized glass, roll up with tin lids.
- Cooled drink to store in the cold. Time of use is winter.
Recipe 10: Strawberry-Vanilla Summer Compote
For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.
- Rinse the strawberries of the same medium size, and then peel the tails. Dry.
- Transfer the berries and sugar to scalded jars, carefully pour boiling water up to the neck, cover with lids and a towel.
- After a quarter of an hour, pour strawberry water into a boiling container, add vanillin and boil for five minutes.
- Pour aromatic syrup into jars with strawberries, tighten the lids. Take out the compote that has cooled under the cover in a cooled and hidden from sun rays place.
The subtleties of preparing delicious berry compote for the winter are revealed by noble housewives:
1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.
2. fresh berries should be moderately ripe so that the compote heat treatment did not turn into liquid jam.
3. Berries in compotes are often combined with fruits. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.
4. The sweetness of berry compote is a matter of taste. However, when combined in compote different berries and fruits, it is better to balance it by adding sour berries or lemon juice to the drink. Lemon zest also often used in compotes for pleasant citrus notes.
5. It is allowed to use honey instead of sugar when preparing compotes. You can also eliminate sugar from the recipe altogether, and add it to taste right before use.
6. store berry compotes throughout the year in cooled rooms (from 0 to 20 ºС) without access to light.
Compote of berries for the winter are usually very colorful. Therefore, it should be served beautifully: a glass or bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin ... Such compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.
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