A selection of gooseberry compote recipes: from classics to refreshing Mojito. Gooseberry compote - green or ripe? Gooseberry compote recipes for the winter, with mint, raspberries, cherries

Almost all people love strawberries and raspberries, using these berries to make fragrant compotes and jams. And hostesses often bypass gooseberries, believing that it is impossible to cook something tasty from it. Properly prepared gooseberry compote for the winter can please relatives and complement the festive table. This drink has a refined taste and an unforgettable aroma.

Compote can be prepared from berries of any ripeness. But many housewives prefer to use green ones, since in this case the drink turns out to be transparent. The berries do not have to be closed immediately; after harvesting, they can lie in a cool place for up to 2 weeks.

To prevent the berries from bursting, they are first pricked with a toothpick. You can close gooseberry compote with or without sterilization.

Before preparing the drink, the jars are thoroughly washed with soda, rinsed and kept for 15 minutes in the oven.

Iron lids should also be boiled. To close the compote without sterilization, take jars with a capacity of 2-3 liters. In them, the water cools for a long time, the berries have time to boil.

What berries goes well with?

Gooseberries are closed in their pure form and in combination with other berries or fruits. It goes well with black and red currants, cherries and plums. You can add apples, lemon, orange, apricots and raspberries to the compote. The more ingredients in gooseberry compote, the richer and richer the taste. But you should not put too many other components in the jar so as not to interrupt the taste and aroma of gooseberries.

What varieties of gooseberries are better to choose?

The gooseberry is the only berry that is used for preservation at different stages of maturity. The use of green gooseberries is advisable if you want to get a clear drink. Melissa or mint is often added to such compote to add flavor.

Red berries give the drink a pleasant pink hue. Such a compote is also prepared with the addition of other components - citrus fruits and currants.

The use of a black, overripe product gives a rich ruby ​​color. Such a product has its own incomparable aroma, which can be supplemented with cherries or plums.

How to choose gooseberries before starting the process

For harvesting for the winter, only strong, large berries are selected, without traces of rot and spoilage. The same applies to other ingredients that are added to the drink. The berries are sorted out, the stalks and tails are torn off. Wash the product with cool water. It is not necessary to dry the gooseberries, as they will be filled with hot water several times.

So that the berries do not burst and the drink remains transparent, they are first pricked with a toothpick. A needle is also used for pricking.

How to make gooseberry compote at home

Gooseberry drink can be prepared according to different recipes. Each hostess is determined with the method of cooking independently. Often choose simple recipes that do not require a lot of time and effort.

A simple recipe for a 3-liter jar step by step

According to this recipe, you can take berries along with ponytails and stalks. To prepare the workpiece take:

• gooseberries - 2 cups;
• sugar - 1 glass;
• water - 3 liters.

Pour water into a saucepan, add sugar and bring to a boil. Fall asleep in the syrup previously pricked with a toothpick berries. Now you need to make the fire quieter and boil the berries for 10 minutes. Pour the finished drink into a jar and close with a metal lid. The jar is turned upside down and wrapped in a blanket.

Without sterilization

Many housewives prefer to sterilize blockages for the winter, but this can be completely dispensed with. To roll up a gooseberry drink without sterilization, prepare the following products:

• gooseberries - 1.5 cups;
• sugar - 150 grams;
• water - 2 liters.

Berries are poured into a 2-liter jar and poured with boiling water. The drink is kept for 15 minutes, after which the water is poured into a saucepan, sugar is added and brought to a boil. Pour the berries with boiling syrup and cork. The workpiece can be made sweeter or sourer by adding more or less granulated sugar.

Before pouring boiling water into a jar, put it in a deep bowl. If the jar accidentally bursts, it will be possible to avoid burns.

With lemon

You can make a preparation for the winter with lemon. This drink has a refreshing taste and aroma, it tones and energizes well.

To prepare a fragrant drink, the following products are prepared:

• green gooseberries - 1 cup;
• sugar - 70 grams;
• lemon - 2 slices;
• water - 1 liter.

The berries are pricked and poured into a liter jar, lemon slices are also added there. Sugar is poured into the water, the syrup is brought to a boil and poured into a jar.

Next, the jar is placed in a pot of water and sterilized for 20 minutes. At the bottom of the pan you need to lay a piece of gauze, folded in two layers. After sterilization, the jar is rolled up and wrapped in a blanket for a day.

From frozen gooseberries

You should not make blanks from frozen berries. Such a product is best used for cooking compote. To prepare a delicious drink, a glass of berries is poured into the pan, 3-4 sliced ​​\u200b\u200bapples and 4 liters of water are added. The compote is brought to a boil, boiled for 10 minutes, a glass of sugar is added and the stove is turned off.

with tarragon

A drink made from green berries with the addition of mint or lemon balm is very tasty. To prepare the workpiece, take the following products:

• gooseberries - 2 cups;
• sugar - 200 grams;
• water - 3 liters;
• lime or lemon - 2-3 slices;
• mint or lemon balm - 3-4 sprigs.

The berries are poured into a jar and washed greens and lime are added there. Water is brought to a boil, poured into a jar and wrap the container with a blanket for 20 minutes. Water is drained from the jar back into the pan, sugar is added and the syrup is boiled. Pour it into gooseberries, roll up the jar with a lid and wrap it for a couple of days.

Gooseberry drink with mint can be boiled in a saucepan from all the ingredients, and then poured into jars and corked.

With blackcurrant

A delicious and fragrant drink is obtained from gooseberries and black currants. To prepare the workpiece, you should take:

• gooseberries and currants - 1 glass each;
• sugar - a little more than a glass;
• water - 3 liters.

Water is brought to a boil and poured into a jar, where berries are previously poured. The jar is kept under a blanket for 20 minutes, then the water is poured back into the saucepan. Sugar is added and syrup is boiled. Pour it into a jar and roll it up with a lid. The jar is well wrapped with a blanket.

With mint

In winter, a drink made from gooseberries and mint will remind you of the taste of summer. Required Ingredients:

• green gooseberries - 1 cup;
• water - 1 liter;
• sugar - 70 grams;
• a couple sprigs of mint.

Berries and mint leaves are put in a jar. The first time is poured with simple boiling water, and the second time with syrup, boiled from water and sugar. The jar is rolled up, wrapped in a blanket and left to warm up for a day.

with orange

Compote with the addition of orange is cooked by analogy with a recipe that contains lemon. The tastes of these two drinks are different, so if you want, you can experiment.

with an apple

To prepare this blank for the winter, it is necessary to prepare the following products:

• sweet and sour apples - 0.5 kg;
• gooseberries - ½ cup;
• sugar - 1 glass;
• water - 3 liters.

Apples are cleaned from seeds and cut into small slices. Apples and gooseberries are poured into a 3-liter bottle and poured with syrup made from sugar and water. They set to sterilize for 20 minutes, after which they roll up the jar.

With raspberries

Delicate and unusual taste gives a combination of gooseberries with raspberries. To prepare for the winter, you should prepare the following products:

• gooseberries and raspberries - 1 glass each;
• water - 3 liters;
• sugar - a little more than a glass.

The berries are placed in a bottle, poured with boiling water and left for 20 minutes. After this time, the water is drained, sugar is added and the syrup is boiled. Fill it with a jar and roll it up.

One chopped apple can be added to the gooseberry and raspberry compote, in which case the taste will be richer.

Compote storage

Gooseberry compote should be stored in a cellar or cool pantry. When living in an apartment, a warmed loggia will be a good storage option. A properly closed drink can be stored at room temperature without changing its taste.

Gooseberries are a popular and high-yielding crop. Its fruits are eaten fresh, frozen, dried, salted, pickled, gooseberry compote, jam, marmalade are cooked for the winter, wine is made. The choice of canning method depends on the variety, the degree of technical maturity of the fruit. The most popular are compotes, the preparation technology of which is simple and allows you to save the valuable composition of the berries.

Why compote?

Here are a few arguments in favor of gooseberry compote:

• gooseberries are distinguished by a unique set of pectin, organic acids and tannins. This allows the use of more gentle pasteurization methods with a short heat treatment cycle;
• you can’t count on this when cooking jam, marmalade, jelly, where most of the vitamins are destroyed during a long cooking process;
• in the process of making compotes, much less sugar and preservatives such as salt and vinegar are used than in salting or pickling;
• the preparation process is simple and takes a little time, unlike the long period of making wine or champagne;
• besides, compote is immediately ready for use, unlike dried or frozen berries.

The taste of gooseberries is quite neutral and goes well with other berries and fruits, which can compensate for the not very attractive look of a drink made only from green gooseberries.

Five ways to cook compote

Each housewife can choose for herself the most suitable method of cooking compote:

• the drink can be prepared in the traditional way by boiling the berries with water and sugar for about 5-7 minutes over high heat and packing it in sterile jars;
• in the second version, the berries are placed in a clean container, poured with boiling syrup and sterilized for 8 to 20 minutes;
• there is a way when the berries are blanched in boiling water, laid out in jars, poured with boiling syrup and immediately rolled up with lids;
• in another version, the prepared raw material is placed in a sterile container, poured with boiling water. After 10 minutes, the liquid is drained, sugar is added to it and syrup is boiled, which is used for the final filling;
• it is less troublesome to recognize the preparation of compote in a slow cooker, when berry raw materials, sugar and water are added to the cooking container and cooked in a given mode.

It should be borne in mind that three-liter jars are cooled rather slowly. Therefore, compotes intended for storage in large containers are prepared using the usual hot filling method. Rolled cans are turned over and placed upside down, covered with a “fur coat”, prolonging the effect of high temperatures on raw materials and containers. It is customary to sterilize jars with compote ranging in size from 0.5 to 1 liter, and only then close them with lids.

When pouring hot, the compote is poured right under the lid, trying to reduce the air gap between the surface of the canned food and the lid. When sterilizing in a water bath, compote is poured so that 2 cm remains to the top edge of the jar.

Preparation of raw materials and containers

The basis for the successful preparation of compote is the preparation of berries and fruits, their sorting:

• gooseberries are usually sorted according to the size of the berries and the degree of maturity;
• berries that are overripe or showing signs of decay are subject to culling;
• leaves, branches, various garbage should be removed from berry raw materials;
• unripe berries with a dense skin are pricked for more uniform impregnation with syrup;
• it is desirable, but not necessary, to cut long stalks;
• sorted raw materials are thoroughly washed and thrown back on a sieve.

For compote, unripe or in the stage of technical maturity, green or red gooseberries are most suitable. Overripe berries are best used for juices, jams, jams.

In order for the compote to be stored for a long time, you need to thoroughly wash and sterilize the jars or bottles in which you plan to store the drink. Traditionally, these are glass containers with tin or glass lids that provide hermetic closure.

If the compote is prepared in compliance with all the rules, then its storage will not be a hassle. For this, a cellar, a vegetable pit, a refrigerator are suitable. But high-quality blanks can be stored until the next season even at room temperature.

Create your own drink!

The basic gooseberry compote recipe can be varied by adding any berries and fruits to it. By changing the ingredients, you can change its taste, sweetness, texture, color, give the drink the desired flavor.

Raspberries, strawberries, black currants, cherries or chokeberries will give gooseberry compote a pink, red or deep ruby ​​color. They will change its aroma and give their own specific taste. Apples, pears and plums go well with the sour taste of gooseberry compote, adding fruity notes and pleasant sweetness to the drink.

You can often meet fans of exotic flavors, who would like a gooseberry drink with lime, lemon, orange. In such compotes, mint, lemon balm, and tarragon are used as additional ingredients. Drinks with citrus additives usually have a greenish-white tint, but differ in aroma and specific taste. On their basis, preparing refreshing cocktails with the addition of alcohol.

Remember that in your kitchen you can safely experiment and create dishes exclusively to your taste. And gooseberry compote is a great way to make a unique dessert drink from pure drinking water, regular sugar, gooseberries and any berries that grow on your site.

Four compote recipes

A tasty and healthy dessert drink can be prepared according to your preferences from green or red gooseberries, adding various berries and fruits to the base.

Green gooseberry compote

This recipe guarantees the long-term preservation of the compote. The drink is quite concentrated, and with further use it can be diluted with boiled water. Required Ingredients:

• gooseberries - 3 kg;
• sugar - 700 g;
• water - 1 l.

1. Prepared berries are placed in sterilized half-liter or liter jars, filling them halfway or up to the shoulders.
2. We cook syrup from water and sugar and pour berries over it.
3. We cover with lids and put in a container with hot water for sterilization, which lasts 3 minutes from the moment the water boils.
4. We take out the banks, instantly roll them up and put them upside down.

Red gooseberry compote with apples and plums

In such a compote, you can put, in addition to apples, pears, cherries or a couple of sprigs of white currant. For one liter jar of compote you will need:

• red gooseberries - 120 g;
• plum - 3 pcs.;
• apples - 50 g;
• sugar - 75 g;
• water - 800 ml.

1. We fill clean jars with gooseberries.
2. We put the plum whole, with a bone.
3. Cut apples into slices 2 cm thick.
4. Pour the contents of the jar with boiling water, which is drained after 10 minutes. We repeat this procedure twice.
5. We boil the syrup on the fruit infusion and fill the jars with it to the edge of the neck, immediately roll up the lids.
6. Banks are left to cool upside down, wrapped in a "blanket".

Gooseberry compote without sterilization with mint and lemon

Lemon juice acts as an additional preservative. For this recipe you will need:

• gooseberries - 900 g;
• sugar - 350 g;
• lemon juice - 25 ml;
• water - 2.8 l;
• mint or lemon balm - 1 sprig.

1. Three-liter jars are filled by a third or up to half the volume with berries. Gooseberries can be used both green and red.
2. During cooking, mint is added to the syrup, and at the very end, lemon juice.
3. Banks are filled with a boiling solution to the edge of the neck, rolled up with sterile lids and turned over.
4. The compote is wrapped and left to cool slowly.
5. After a day, it can be removed to a permanent storage location.

Assorted gooseberry compote with berry juice

In this recipe, water is replaced with raspberry, strawberry, red currant, aronia (chokeberry) juice. For one 500 ml jar you will need:

• gooseberries - 200 g;
• apples, raspberries - 120 g;
• juice syrup - 200 ml.

To prepare 30% syrup for 700 g of juice, 300 g of sugar is taken.

1. We lay out the prepared berries and fruits in sterile jars and pour boiling syrup into them.
2. We warm half-liter jars in boiling water for 5-7 minutes and immediately cork with lids.

Such a compote can be prepared without adding sugar on the juice of chokeberry, for patients with diabetes.

Useful and tasty gooseberry compote will give you the warmth of a summer day in winter!

When you want to get a lot of vitamins without preservatives, gooseberry compote for the winter comes to the rescue, closed according to simple recipes with your own hands. Appetizing berry is useful not only fresh, it has a beneficial effect on the body and in a canned state with long storage. With daily use, a blush appears on the face, vivacity, freshness and cheerfulness are felt.

A little about gooseberries

Before answering the question: “How to cook gooseberry compote?”, You need to find out how this berry is useful. Gooseberries are recommended for metabolic disorders, diseases of the gastrointestinal tract, kidney disease, anemia, and all because they contain vitamins B, C, P, pectins, carotene, copper, phosphorus, iron, tannins, organic acids.

Gooseberries should be consumed by people with hypovitaminosis, gastroenterocolitis, bleeding. The fruits of the shrub have a tonic, diuretic, choleretic and anti-inflammatory effect.

A simple recipe for gooseberry compote for the winter will help stock up on the necessary vitamins for the whole year. With this berry, not only compotes are made, but also jams, jams, juices, marmalade. Traditional medicine did not miss a valuable fruit in its recommendations. Gooseberry decoctions fill the body with the missing trace elements: iron, phosphorus, copper and others. Serotonin, which is in the composition, helps those suffering from tumor diseases.

Gooseberry Compote Recipes

Canning gooseberries for the winter does not cause much trouble and difficulty. Step-by-step descriptions make it possible to close the desired berry to your own taste. Below are the most popular recipes that are firmly entrenched in many families and are resorted to again from year to year. Among the main components of the provisions, you will see the gooseberry itself, sugar and water.

Ripe green gooseberry compote for the winter

Preservation Description:

To avoid the appearance of cracks in the skin of the gooseberry, before canning, each berry should be carefully lightly pierced with a needle. After the procedure, the gooseberry will not only keep the peel intact, but will also save its shape and will not fall apart.

Red gooseberry compote

Preservation Description:

Diabetics should not add sugar to the ingredients. Gooseberries already have enough sweetness.

Compote of apples and gooseberries for the winter

When preserving gooseberry compote, other fruits and berries are often added to it. It can be apples, raspberries, strawberries. To get this drink, gooseberries can be immediately boiled and rolled into jars or a certain set of berries can be frozen in order to defrost and prepare compote in winter without long-term storage.

Preservation Description:

Before use, the compote should be filtered.

Gooseberry compote with orange

Preservation Description:

For greater confidence in avoiding disruption of provisions, fruits and berries can not be immediately poured with syrup, but before that, pour boiling water into a jar of ingredients and let them brew for about 5 minutes.

Gooseberry and currant compote for the winter

Preservation Description:

About ways to roll gooseberry compote

The canning procedures without sterilization were described above, in principle, in compotes of this type, it is not needed. For greater reliability of storage of provisions, jars with contents can also be sterilized. To do this, fill the pan with cold or slightly warm water, immerse jars of gooseberry compote in it for the winter so that the water reaches the "shoulders" of glass containers. Liter jars require 10 minutes of treatment with a hot temperature, one and a half liter jars - 15 minutes, two- and three-liter jars need 25 minutes of steaming. After this process, the jars are tightly twisted and wrapped in a warm cloth until cool. Sudden changes in temperature are harmful, both for the container itself and for canned provisions.

Delicious and right preparations for you for the winter!

Gooseberry is the only berry that is harvested in different degrees of maturity.

For compote, take dense, not overripe berries, and overripe fruits are used to make juice, jam or marmalade.

Gooseberries are rich in pectins, vitamins, organic acids and trace elements.

Gooseberry compote for the winter - the basic principles of preparation

Gooseberry compote has an interesting taste and aroma, but for color it is advisable to add raspberries, blackcurrants or strawberries.

For compote, slightly unripe, dense berries without damage are selected. It is desirable that the fruits are the same size so that they boil evenly.

Freshly picked berries are sorted, the tails are removed and washed. Each berry is pricked, as the gooseberry has a fairly dense skin.

Prepare a glass container. She is washed and sterilized. Gooseberries are laid out in jars and poured with sugar syrup. The jars are covered with lids and sterilized in gently boiling water for about three minutes.

Banks are tightly rolled up with lids, turned over and covered with a blanket. Keep until completely cooled. Compote is stored in a cellar or pantry.

Recipe 1. Gooseberry compote for the winter. First way

Ingredients

three kilograms of gooseberries;

a liter of purified water;

700 g of granulated sugar.

Cooking method

1. Wash glass containers with a volume of half a liter and a liter thoroughly with soda, rinse and sterilize in the oven or over steam. Boil the lids.

2. Sort the freshly picked gooseberries, remove the tails and put the berries in a sieve. Rinse under the tap and prick each berry with a toothpick or needle. Arrange the prepared berries in jars.

3. Pour water into a saucepan, add sugar and boil the syrup until the latter is completely dissolved. Pour gooseberries with the resulting syrup.

4. Cover the jars with lids. Sterilize for three minutes from the moment the water boils in a wide saucepan.

5. Roll up the jars tightly. Turn them upside down and wrap them in a warm blanket. Cool completely and store in the cellar.

Recipe 2. Gooseberry compote for the winter. Method two

Ingredients

gooseberries;

700 g of granulated sugar per liter of water.

Cooking method

1. Ripe gooseberry fruits are sorted out, spoiled and soft fruits are removed. We cut off the remains of the corolla and wash it under the tap.

2. Put gooseberries in small portions in a colander and dip in boiling water. Blanch for a couple of minutes, and immediately place under a stream of cold water. We leave all the water to glass.

3. We prick each berry with a needle or a toothpick. We spread the gooseberries in liter prepared jars, filling them with two-thirds of the volume.

4. We cook syrup from water and granulated sugar, and fill it with gooseberries. We cover the jars with boiled lids. We place them in a wide pan with hot water, and sterilize from the moment of boiling for about 20 minutes.

5. Seal tightly, turn over, cover with a warm cloth and leave until completely cooled. We store compote in the pantry or cellar.

Recipe 3. Gooseberry compote for the winter with mint

Ingredients

half a kilogram of gooseberries;

drinking water;

six sprigs of mint;

sugar - 150 g.

Cooking method

1. Thoroughly wash two and three-liter glass containers with soda, rinse and sterilize. Boil the lids for a few minutes.

2. Sort the ripe gooseberries, remove the tails. Wash the berries under running cold water. Remove loose leaves from mint sprigs and rinse.

3. Divide the gooseberries evenly among the jars. Put sprigs of mint in each. Pour the contents of the jars under the throat with boiling water, and cover them with lids. Leave the berries to steam for a quarter of an hour. Then drain the water into a saucepan, add sugar here at the rate of 75 g per three-liter jar. Bring to a boil.

4. Pour the contents of the jar with boiling syrup and immediately seal tightly. Cool the compote by turning the jars upside down and wrapping them in a warm cloth.

Recipe 4. Gooseberry compote for the winter with blackcurrant

Ingredients

a glass of gooseberries;

2.5 liters of drinking water;

a glass of granulated sugar;

blackcurrant - a glass.

Cooking method

1. Sort currants and gooseberries, remove rotten and soft fruits. Cut off part of the corolla and cut off the stalks. Wash the berries under running water, transfer to a colander and leave to glass all the liquid.

2. Wash liter jars with soda, rinse well and sterilize. Boil the lids for five minutes.

3. Pour water into the pan, add sugar and boil the syrup, stirring constantly until the sugar dissolves and boils. You can add a lemon wedge if you like.

4. Arrange blackcurrant and gooseberry berries in jars and pour them with boiling syrup right down to the throat. Cover the jars with lids and place the container in a wide pot of hot water. Sterilize from the moment of boiling for a quarter of an hour.

5. Roll up the jars hermetically, turn them over, and cool them, wrapping them in a warm blanket.

Recipe 5. Gooseberry compote for the winter with orange

Ingredients

two glasses of gooseberries;

300 g of granulated sugar;

orange;

two liters of purified water.

Cooking method

1. Rinse the orange well under the tap. Wipe and cut it with the peel into rings.

2. Sort through the gooseberries, getting rid of soft and cracked berries. Put the fruits in a sieve and rinse under the tap. Leave all the water to glass.

3. Wash the jars with soda, rinse and sterilize.

4. Divide the gooseberries evenly among the jars. Add orange rings to each.

5. Pour sugar into boiling water and cook until it dissolves completely.

6. Pour the contents of the jars to the top with the resulting syrup and immediately roll up hermetically with boiled lids. Turn the drink cans upside down and cover with a blanket. Put the cooled compote in the cellar or pantry for storage.

Recipe 6. Gooseberry compote for the winter with raspberries

Ingredients

two glasses of gooseberries;

two glasses of granulated sugar;

three glasses of raspberries;

ten glasses of drinking water.

Cooking method

1. If you like sweets, you can take more sugar, but not less than the amount indicated in the recipe.

2. Sort raspberries with gooseberries, remove debris, crushed and spoiled berries. Rinse and drain them in a colander. Leave all the liquid to glass.

3. Place a pot of water on the stove. Pour sugar into boiling water and cook until it dissolves completely.

4. Wash jars for compote, rinse and sterilize. Divide the berries evenly into the prepared glassware and pour boiling syrup over them. Cover the jars with lids and place them in a wide saucepan, laying a towel on the bottom.

5. Pour hot water into the pan so that its level reaches the shoulders of the cans. Sterilize forty minutes at a low boil. Carefully remove the jars, seal them tightly and turn them over. Cool by covering with a blanket.

Recipe 7. Gooseberry compote for the winter with cherries

Ingredients

200 g gooseberries;

lemon acid;

200 g cherries;

sugar - 250 g.

Cooking method

1. Sort the gooseberries, tear off the tails, remove the leaves and debris. Put in a sieve and rinse under running water. Wash the cherries and remove the pits.

2. Wash a three-liter jar with soda, rinse well and sterilize over steam. Boil the lid for five minutes.

3. Place the berries in a jar and fill them with boiling water. Cover the jar with a lid and leave to cool completely. Drain the drink into the saucepan and boil again. Add sugar and cook, stirring constantly, until the sugar crystals dissolve.

4. Pour a sweet drink into the jar. Pour a pinch of citric acid on top. Roll up the jar tightly, turn over and wrap. Leave the compote in this form until completely cooled.

Recipe 8. Gooseberry compote for the winter "Mojito"

Ingredients

350 g gooseberries;

a glass of sugar;

two slices of lemon.

Cooking method

1. Take a half-liter jar of gooseberries. Sort, trim the tails and wash thoroughly.

2. Rinse the mint sprigs and pat dry. Wash the lemon and cut into slices.

3. Wash a three-liter jar with soda, rinse well and sterilize.

4. Pour the gooseberries into the prepared jar, add three sprigs of mint and lemon slices.

5. Boil water in a kettle and fill it with the contents of the jar to the top. Cover with a lid, after boiling it, and leave the compote to cool for 20 minutes.

6. Then drain the water into a saucepan and put it on fire. Pour a glass of sugar into a jar and pour everything with a boiling drink. Roll up tightly, turn over and wrap with a warm blanket. Leave the compote for two days until completely cooled.

Recipe 9. Gooseberry compote with apples

Ingredients

granulated sugar - a glass;

gooseberries - 300 g;

apples - three pcs.

Cooking method

1. My apples, cut them into four parts and remove the core. If the apples are large, cut them into slices.

2. We sort out the gooseberries, remove the leaves and spoiled berries. We shift the fruits into a colander and mine, shaking them vigorously. We leave the gooseberries in a colander so that all the liquid is glassed.

3. Bring to a boil the right amount of water in a saucepan. We spread the gooseberries, apple slices in boiling water and bring to a boil again.

4. Gradually add sugar to the boiling compote. Adjust the amount of which, based on your preferences, as well as varieties of apples and gooseberries.

5. As soon as the compote boils, reduce the heat to a minimum, cover the pan with a lid and cook for about 15 minutes. Then turn off the heat and insist the compote for an hour.

6. Before serving, we filter the compote and serve it after cooling it.

For compotes for the winter, green gooseberries are best suited.

It is necessary to sterilize not only jars, but also lids.

Before heat treatment, gooseberries must be pricked so that they do not burst after heat treatment.

Liter jars with compote must be sterilized, as the compote in them cools quickly.

For compote, it is better to take dense, slightly unripe fruits.

Gooseberry fruits are undeservedly ignored by many housewives. This product is very useful, has a pleasant taste, is not picky about processing. In just a few minutes, you can make compote from it, which is suitable both for harvesting for the winter and for daily use. Given the very subtle and even superficial taste of the component, experienced chefs recommend combining it with apples, cherries or black currants.

Often, the composition is boiled with the addition of citrus zest or juice, mint leaves and other natural flavor enhancers. You just need to know how much to take certain ingredients, and how best to combine them with each other.

Subtleties of cooking

The composition of gooseberries includes pectins, tannins, organic acids and sugars. According to the content of trace elements, they can even compete with cherries, plums, strawberries and currants. Regularly using compote from these fruits, you can count on improving metabolism, cleansing the intestines, and normalizing blood composition in case of iron deficiency anemia.

To count on all these changes, it is necessary to cook the product, taking into account the following nuances:

• If it is customary to take ripe fruits for desserts, then it is better to cook compotes from slightly unripe gooseberries.
• It is not necessary to start preparing blanks immediately after harvesting. These berries perfectly tolerate storage in any container for 2 weeks.
• For compotes, green fruits are best suited, because of red berries, the drink can change its color, which does not always look appetizing and attractive.

Tip: If you prepare a drink without sterilization, then it is better to pour it into large jars of at least 2 liters in volume. In this case, the composition will cool down longer and this process will replace the necessary processing.

• Before you cook the fruits, they should be pricked with a toothpick or a pin. If this is not done, the fruits will burst and the compote will lose its transparency.

When preparing gooseberry compotes, you can use both fresh and frozen berries. The only thing to remember when choosing a recipe is that it is better not to defrost the frozen component. But only if it undergoes heat treatment for at least 5 minutes.

Classic variants of gooseberry compote

Even if you just pour boiling water over gooseberries, add sugar and leave it all for half an hour, you can get compote that is quite pleasant in taste. But it’s better to spend a little more time and enjoy a quality drink that can also be closed for the winter.

• Basic option. For 3 kg of berries we take 1 liter of water and 3 cups of sugar. Washed and chopped fruits are laid out in small jars. We prepare syrup from sugar and water, with which gooseberries are poured. We cover the jars with lids, put them in a container with hot water and sterilize the product for 3 minutes after boiling the liquid. We roll up the containers and cool.

Tip: Some housewives prefer to blanch or grind currants, cherries and cherries with sugar before introducing them into a gooseberry drink, then they give the maximum taste and aroma. In this case, the components must be taken in small quantities so that they do not interrupt the gastronomic properties of the main component.

• Gooseberry compote with mint flavor. To prepare a three-liter jar of drink, we need 2 cups of berries, a glass of sugar, a sprig of mint and water. We put the prepared fruits in a jar along with mint leaves. Pour boiling water over all this, cover with a lid and leave for a quarter of an hour. Drain the berry infusion, add sugar to it and put on fire. After boiling, the liquid should be boiled for 5 minutes, stirring constantly. Pour the berries with the resulting syrup, immediately roll up the jars without additional sterilization.

A richer taste of the drink can be given by the introduction of cherries or black currants. These components are combined with gooseberries and the product is brewed without making changes to the recipe. And how much of which berries to take depends on individual preferences.

How to cook gooseberry compote in a slow cooker?

When using a multicooker, the final drink turns out to be fragrant and even thick, because. the exposure time here exceeds the usual parameters. True, due to prolonged processing, a significant part of the vitamins is destroyed, but trace elements and other useful substances are stored in sufficient volume.

• For 350 g of gooseberries we take 300 g of apple slices, 0.5 cups of sugar and 2.5 liters of water.
• We put fruits and berries in the bowl of the device, sprinkle with sugar and mix. If desired, you can add a few cherries or blackcurrants for a more pronounced taste. Pour in water brought to a boil, mix everything again and close the lid.
• Select the "Heating" mode and set the timer for 1.5 hours. At this time, you need to forget about the product. Some housewives begin to stop the process, open the lid and check the condition of the drink, which negatively affects the final result.

After the specified time, open the lid and either pour the composition into jars, which we roll up, or prepare for serving. Such compote is used warm or chilled.

Features of the combination of gooseberries with other components

These berries are combined with almost all sweet and sour-sweet fruits, but you should choose the optimal proportion. If you can take as much blackcurrant as gooseberries, then it is better to take an order of magnitude less citrus, sweet cherry or cherry.

• Drink with gooseberries and lemon. For 2 cups of berries we take 2 slices of lemon, 400 g of sugar and a sprig of mint. Put gooseberries, lemon and mint in a large jar and pour boiling water over it. We insist a quarter of an hour and drain the liquid. Add sugar to the resulting infusion, it must be boiled until a syrup is obtained. Then fill them with the contents of the jar, close and leave to cool.

• Compote with gooseberries and cherries. For 2 cups of gooseberries we take a handful of pitted cherries, 1.5 cups of sugar, 2.5 liters of water and a few mint leaves. Mix the berries, cover with sugar and leave for 1 hour. We mix the composition and lay out in jars. Fill with boiling water, cover with lids and sterilize for 5 minutes. We roll up the containers and leave to cool in a warm place.

• Composition of gooseberries and black currants. We take a glass of one and the other berries, sugar, 2.5 liters of water. We cook syrup from sugar and water, add gooseberries and currants to it, mix and cook over low heat for 5 minutes after boiling. We lay out the mass in jars, which we sterilize for 15 minutes and roll up.

Ready gooseberry compote should be stored in a dark, dry and cool place. In this case, it will not change color and retain its taste and therapeutic properties for a long time.