What can you cook gooseberry compote with. Syrup "Citrus aroma"

Compotes for the winter - recipes with photos

Gooseberry compote is a delicious and healthy drink. Try our recipe for making compote for the winter and the result will delight you in the cold season...

3 l

1 h 30 min

25 kcal

5/5 (1)

At our summer cottage we grow several varieties of gooseberries. A fairly impressive harvest is collected annually. Some of the berries turn into jam, but most of all in our family they love gooseberry compote. Recipes are handed down from generation to generation, so my version is a tradition that my grandmother started. There are many ways to make compote, but my favorite is simplified version with triple filling. How to make gooseberry compote?

The main rule for choosing gooseberries for compote is sorting spoiled fruits. You can brew a drink even from unripe berries, and its taste will not deteriorate. Red varieties make a sweeter compote, and green fruits give it a slightly sour taste. If necessary, sweetness can be added by increasing the proportions of sugar.

For five glasses of gooseberries you will need:

Gooseberry compote is a tasty and healthy drink, but when preparing it, I do some experiments. For example, if add a small amount of blackcurrant in the process of brewing a drink, its final taste will change dramatically and become more saturated.

How to make gooseberry compote

You can choose a different compote harvesting process, but I like my version because simplicity and speed of the procedure.

Step by step recipe:

1. First you need to carefully sort out the gooseberries (remove spoiled fruits, leaves and debris), and then rinse it.
2. Boil three liters of water in a separate saucepan.
3. We lay out the gooseberries in pre-pasteurized jars.
4. Boiling water is poured into each jar of gooseberries (the container must be completely filled with liquid).
5. Then I cover the jars with lids and wait about ten minutes.
6. We repeat the procedure a second time (drain the water from the cans into the pan and bring it to a boil again, then pour the workpiece into the cans again and wait ten minutes).
7. Boil compote for the third time with the addition of the required amount of sugar and again pour it into jars.
8. Without waiting for the compote to cool, immediately roll up the jars with lids and turn them upside down.

Tip: If there is not enough water, then its amount can be increased at any stage of boiling. However, it is better to take more fluids in advance, excluding such situations.

Even those who do not have significant experience in this area can make a preparation of gooseberry compote for the winter. The main secret of success is compliance with the rules of mandatory sterilization of jars and step-by-step instructions. Experiments are best done after obtaining at least minimal skills.

Compote secrets from gooseberries for the winter:

• To make the compote more useful, you can add an orange to it (the ingredient is involved in cooking from the very first stage, it must be boiled along with the berries).
• Strawberries, raspberries and black currants will help to change the taste of compote.
• In order for the compote to become more saturated, you can pierce each berry with a toothpick before cooking it.
• Mint leaves give a specific taste to the compote (they must be added to each jar before rolling the lids).

How to store such gooseberry compote

After rolling up the lids, jars with compote are better wrapped in a towel. The next day you can remove the containers in a dark and cool place. Gooseberry compote can be stored throughout the year. I still have blanks from two years ago, and the taste of the drink has not changed at all.

What is not made from this amazing berry, jam, which is called royal, jelly, compotes, adjika, sauces for meat dishes. Gooseberry blanks for the winter are very diverse. I want to present some recipes, simply because I grow this berry myself and love it very much.

Gooseberries for the winter, preparation

A large number of completely unusual and different gooseberry recipes provide for the correct preparation of the berry. There are recipes for which you can use "illiquid", slightly overripe or mashed berries. But most recipes require a good look and ripeness, because not only the appearance of the final product depends on this, but also its shelf life. After all, most likely, spoiled berries will cause fermentation faster.

It’s good when gooseberries grow in a summer cottage, when you can come and collect at any time. here you need to watch so that the berries do not overripe, do not become soft. Sometimes in extreme heat, in the sun, they “bake” quite quickly.

If you buy berries in the market, you should try to choose berries of the same size and ripeness whenever possible. Some simply interfere with several varieties, large-fruited and small-fruited. The time for heat treatment requires different things, small ones will already boil, and large ones will still be intact.

Collecting gooseberries is difficult if you have varieties with thorns, but now they are increasingly being abandoned. Gooseberries need to be sorted out carefully and carefully. There are berries with a worm inside, looking closely you can see the opening-entrance. When sorting through the berries, you need to remove both the tails and the inflorescences. I always use scissors for this, it turns out quickly and conveniently.

What to cook from gooseberries for the winter

Many people know royal or royal gooseberry jam. Even excellent compotes are obtained from the berry, it, like the other, can be frozen.

Jelly, jams, marmalade for lovers of homemade cakes do not remain “behind the scenes”. Someone loves original recipes, for example, pickled gooseberries. many people also know recipes for meat sauces from this amazing berry.

And you can also add gooseberries as an addition to pickles, tomatoes, cucumbers, even cook delicious adjika from it. so the berry is almost irreplaceable and you don’t have to think for a long time how to prepare gooseberries for the winter.

Gooseberry compote for the winter

The recipe is great for its speed and simplicity, I personally like to drink it not only in winter, it is very refreshing in summer, I add a little “zest” to it

For him, we will need to take:

• Gooseberries, ripe berries
• Sugar
• sprigs of peppermint

How to cook gooseberry compote for the winter:

Everything is very simple and elementary. The main thing is to choose strong berries so that they don’t burst later and spoil the whole look, and fresh leaves of peppermint or lemon balm, why choose her? I just grow a lot.

At the very beginning, I soak the collected berries right in the bucket and at the same time, armed with scissors, cut off unnecessary ponytails. I immediately throw the berry into a colander so that there is excess water in the glass, because we don’t need it ..

I prepare jars in advance, mostly three-liter ones. In them I fall asleep berries by a third. I fill it with boiling water and let it cool a little, it takes about 15 minutes. I pour the water into the pan and now I know how much I spend on a jar.

I wash the mint under the tap and shake off the water, lay it out on a branch on a jar. I pour sugar into the water, the gooseberry is a sweet berry, so three-quarters of a glass is enough for a three-liter jar. I let the syrup boil for a few minutes and pour it directly on the berries, immediately close and put the jars with the lids down under the covers.

Gooseberry with orange for the winter

These are real vitamins, closed “alive” in jars. Absolutely everyone likes this dessert, very tasty, not to mention the mass of usefulness.

We will take:

• A kilo of berries
• Kilo of sugar
• One medium sized orange

How will we prepare:

Beforehand, I prepare jars, small ones, I choose from under the baby puree, maybe a little more. I wash them with soda, then pour boiling water over them and fry them in the microwave. They must be sterile and dry.

Gooseberries, just like I always sort mine, here we can’t miss overripe or bad berries. Orange at first, too, my hot water with soda. Then I cut it into pieces together with the peel, only I remove the bones.

I put orange slices in a blender, berries and sugar there, and grind everything. Then stir until the sugar is completely dissolved. I pack it in jars and put it in the fridge.

Gooseberry jelly recipe for the winter

Another vitamin treat that I always have in the fridge. We sometimes dive into a jar, feast on a seagull.

To execute the recipe we need:

• Kilo of gooseberries
• Kilo of sugar
• Half a liter of water

We free the berries from unnecessary tails, wash them and put them in a container where we will cook them. Pour water into the same place and set the average temperature so as not to wait a long time for boiling. Then we lower the temperature and let it boil for about fifteen minutes.

After the time has passed, pour out the sugar, do not add fire, because we do not need the jelly to boil. I sometimes raise the saucepan above the stove to let it cool down a bit.

So we boil for about twenty minutes, you will begin to notice how a thick film appears on the walls, which means everything is ready. Immediately pour the jelly into glass containers, which we previously prepared and store in a cool place, for example, in the cellar.

Gooseberry compote with oranges for the winter

I also really liked this version of a soft drink. Orange gives sour bitterness, which is lacking in a sweet berry, and gives aroma.

For compote we need to take:

• Ripe gooseberries
• Sugar
• Orange

How to cook gooseberry compote with oranges:

Here, too, there is nothing super complicated, the main thing is to prepare jars, rinse the berries and orange well, since we will use it whole, along with the peel.

We fill the jar with berries, I mean a three-liter jar, so that it is filled by a third. I also spread the semicircles of the orange there. I fill it with cold water and immediately pour it into a saucepan, we just measured out how much water is needed. Pour three hundred grams of sugar onto a tehliter jar and cook the syrup, which we immediately pour into the berries, and roll up the lid. Let cool in a warm place, upside down.

Gooseberry jam with oranges for the winter

The jam is very fragrant and tasty. We tried it once and now we cook it all the time for the winter.

We will take:

• One and a half kilos of berries
• One and a half kilos of sugar
• A couple of medium sized oranges

How to cook gooseberry jam with oranges for the winter:

We sort out the gooseberries and rinse them in water. Wash oranges very well, we need them with a peel. Grind everything with a blender, you can in a combine or scroll through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook at medium temperature until boiling, then make it smaller and leave to cook for fifteen minutes.

The jam must be stirred all the time so that the sugar dissolves and it turns out homogeneous. We lay out the finished product in jars, you can close it with nylon or screw caps. Keeps well.

Currant gooseberry jam for the winter

We will need:

• Kilo of gooseberries
• Half a kilo of blackcurrant
• Pair of oranges
• One and a half kilos of sugar

How to make this jam:

We sort and rinse all the berries, you can mix them right away. Wash oranges with peel, cut into pieces, free from seeds and grind with a blender. Mix orange puree with berries and sugar and cook at a not too high temperature for fifteen minutes. The foam must be removed. Ready hot pour into jars and close.

Gooseberry jelly with orange

I’ll say right away that it’s a lot of fuss, but it’s worth it to try. The jelly is very beautiful, we even decorate holiday cakes with it.

For this recipe you need:

• One and a half kilos of berries
• One and a half kilos of sugar
• three oranges

How to cook gooseberry jelly:

I leave the berries for this recipe with tails, anyway, we will remove them later. I just rinse and dry. My oranges, peel the peel and all the films, pull out the seeds. I grind everything with a blender, all at once. Then I wipe it through a sieve in small portions, you can cook with the bones, it’s just that my daughter doesn’t like them.

It turns out a berry-orange mass, which must be poured into a cooking container and mixed with sugar. Jelly is usually cooked for twenty, twenty-five minutes. Then it must immediately be decomposed into banks. It won't be that thick at first. Only when it's cool.

Pickled gooseberries for the winter

Original, tasty, unusual. we marinate often, it is very suitable for meat dishes, so I recommend it.

For the recipe, we will take:

• 0.8 kg of berries, with light greens
• black currant leaves
• Three carnations
• Three peas of allspice
• On the tip of a cinnamon knife
• 150 grams of sugar
• Three tablespoons of table vinegar

How to pickle gooseberries:

Gooseberries need to be freed from the tails and washed, poured into a jar. The first time, pour boiling water for twenty minutes. Pour this water into a saucepan and boil again to pour it again, five minutes is enough for the second time. Pour out the water again and add all the spices with sugar, cook the filling, add vinegar at the end. Pour over the berries and roll up immediately.

Gooseberry sauce for the winter

For it you will need to take:

• Half a kilo of berries
• five tomatoes
• A couple of sweet peppers
• One hot chili
• big onion
• head of garlic
• Two tablespoons of vegetable oil
• Two spoons of vinegar
• Spices and salt to taste

How to make gooseberry sauce:

We wash the berries and vegetables, cut off the tails of the gooseberries. Cut large vegetables into pieces. We immediately put everything in a common bowl or other container. We begin to grind with a blender, you can scroll through a meat grinder twice. Immediately add oil, vinegar, salt and spices, stir well and pack in jars. It is better to take 0.33 and 0.5 liter. Then we put them in a pot of hot water and sterilize for ten minutes. Close with lids.

Gooseberry sauce with garlic for the winter

We will need to take:

• 0.4 kg of berries
• Three cloves of garlic
• Bunch of fresh basil
• A spoonful of olive oil
• Salt and pepper to taste

How to cook:

Sort and rinse the berries, spread on a towel to dry. Peel the garlic, wash the greens, dry and remove the stalks. Twist everything in a meat grinder twice. Add oil and spices, stir. Divide the mixture into sterile jars and refrigerate.

Gooseberry adjika for the winter, recipe

For her, we will take:

• A kilo of gooseberries, preferably greenish
• Three hundred grams of garlic
• five chili peppers
• spoon of coriander
• a spoonful of salt

How to cook:

Wash the berries and cut off the tails, free the pepper from the seeds, peel the garlic. We pass everything through a meat grinder several times, add spices, stir and pack in sterile jars.

Step-by-step recipes for a healthy drink: preparing gooseberry compote - classic, quick, with raspberry, apple and lemon

2018-06-19 Liana Raymanova

Grade
prescription

1529

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

7 gr.

28 kcal.

Option 1. Classic gooseberry compote recipe

For the winter, housewives often prepare all kinds of compotes from berries and fruits. From gooseberries, no less tasty vitamin compote is obtained, so you can safely cook it in large quantities - definitely, everyone will drink it. Moreover, the process of preparing such a wonderful drink will not take much time and effort. The classic recipe uses fresh ripe green gooseberries, sugar and water. It comes out very fragrant and moderately sweet.

Ingredients:

• gooseberries - 1 kg;
• 9 liters of water;
• granulated sugar - 465 g.

Gooseberry compote recipe step by step

We sort out the gooseberries, remove the cuttings, rinse under running water in a small cup.

Spread on paper towel, leave for 15 minutes to dry.

We lay out the gooseberries in four pre-sterilized jars.

Fill a saucepan with water, bring to a boil and add sugar. We boil again.

Pour hot syrup into all jars with gooseberries. Roll up the lids, wrap in a warm blanket and leave for several hours to cool.

We store in a cellar or a ventilated room.

Such a compote can be prepared a little differently: first boil the gooseberries a little in boiling syrup, then pour them into jars and roll them up. To prevent the berries from cracking, pierce them with a toothpick.

Option 2. A quick recipe for gooseberry compote

Gooseberry compote can be cooked in haste. This does not require sterilizing jars, boiling syrup. It is enough just to wash the berries, put them in boiling water, add sugar, boil a little, cool and a delicious refreshing compote is ready.

Ingredients:

• water - 4.5 liters;
• gooseberries red or green - 845 g;
• sugar - 250 g.

How to make gooseberry compote

Pour water into a container, dissolve sugar and place on a small flame of fire, bring to a boil.

We spread the gooseberries, after washing it in a colander.

We are waiting for it to boil again and boil for 4 minutes.

Turn off the fire, leave the compote on the stove to cool slightly.

Pour the compote into plastic bottles and cool in the refrigerator.

Gooseberry compote can be cooked with the addition of other types of berries, such as currants, cherries, raspberries. The taste is also interesting if you put a few mint leaves in water along with gooseberries.

Option 3. Gooseberry compote with orange

The combination of gooseberry and orange makes the drink tasty, invigorating, with a pronounced pungent aroma. It's also quick and easy to prepare.

Ingredients:

• oranges - 2 pcs.;
• gooseberries - 300 g;
• a little more than 1 liter of water;
• sugar - 260 g.

Step by step recipe

Wash oranges, dry with a clean cloth, cut into semicircles, keep in a container with water for 60 minutes.

We take out the semicircles of citrus with a slotted spoon, pass some water through a sieve.

Pour sugar and place on a stove with a medium flame of fire, bring to a boil.

We introduce the sorted and washed gooseberries, boil after the second boil for 7 minutes.

We remove the container with compote from the fire, leave for 40 minutes to cool.

Pour into a clean container through a sieve and serve.

Instead of oranges, you can add lemons or slices of fresh pineapple.

Option 4. Gooseberry compote with blackcurrant and shadberry

Another amazing version of gooseberry compote for the winter. A very interesting combination of blackcurrant, shadberry and gooseberry, in taste and color it is very similar to ordinary cherry compote. Everything comes out just as fragrant and moderately sweet.

Ingredients:

• 600 g of fresh shadberry;
• 600 g gooseberries;
• black currant - 400 g;
• 750 g of sugar;
• 9 liters of water.

How to cook

Wash all the berries well in a colander.

We combine gooseberries and irgu together.

In three three-liter sterilized jars, lay out a mixture of gooseberries and shadberry, add a little black currant.

Pour a glass of granulated sugar into each jar.

Having boiled water in a large saucepan, pour it hot into jars, leaving a small space to the neck.

We roll up with tin lids, pre-steamed in hot water.

Let the compote cool under a thick cloth, put it in a cellar or a cool place for storage.

If the compote is not harvested for the winter, the jars can not be sterilized.

Option 5. Gooseberry compote with raspberries

Gooseberries go well with raspberries. The finished drink is beautiful, fragrant, with a pleasant taste.

Ingredients:

• granulated sugar - 1 kg;
• a little more than two kilograms of gooseberries;
• 1.600 g raspberries;
• a little over two liters of water.

Step by step recipe

Glass jars with a volume of 800 ml are washed well, rinsed, put upside down on a clean cloth, left for half an hour to dry.

We lay out the gooseberries washed and separated from the garbage in jars, then lay the raspberries, previously washed in a colander.

Pour into each jar an incomplete glass of sugar.

Boil water over low heat and pour it into jars with berries.

We cover the jars with sterilized lids, place them in a wide container with water.

We sterilize compote over medium heat after boiling water in a container for no more than 12 minutes.

Roll up the lids.

The drink can not be rolled into jars, just boil the gooseberries in sugar water first, add raspberries, boil a little, cool and serve.

Option 6. Gooseberry compote with apples

Another great option for gooseberry compote. The apples included in the composition give the drink an additional aroma and pleasant taste. And thanks to the use of red gooseberries, the drink acquires a beautiful shade.

Ingredients:

• 3 liters of water;
• 20 any apples;
• red gooseberries - 3, 900 g;
• a little more than 1 kg of granulated sugar.

How to cook

My apples, cut into halves, remove the core, cut into halves again.

Having spread the apples in three three-liter jars, add pre-washed gooseberries to them.

Pour sugar into the water, put it on the fire, wait until it boils, let it boil for 6 minutes and fill it with all the contents of the cans.

We roll up the lids and cool under a warm blanket.

Store in a cool place until winter.

In order for the compote to retain its beautiful color for a long time, approximately half a dessert spoon of citric acid or lemon juice should be added to the syrup water along with sugar.

Option 7. Gooseberry compote with lemon

According to the following recipe, gooseberry compote is very sweet, with a rich, excellent taste and aroma. Due to its excessive sweetness, it is recommended to dilute it with boiled water before use in the ratio of 1 liter of water to 1 liter of compote.

Ingredients:

• 12 liters of water;
• 2.400 g sugar;
• 6 kg gooseberries;
• 3 lemons.

Step by step recipe

To begin with, we wash and sterilize 4 three-liter jars.

Rinse the gooseberries and soak for 3 minutes in boiling water, put them in jars of half a kilogram each.

Wash the lemon well with a soft sponge, free it from the peel, cut it into thin circles and put one circle in each jar on the gooseberries.

We dissolve sugar in water and boil after boiling for several minutes, pour berries and lemon with ready-made syrup.

Roll up with sterilized lids.

We put it in the cellar for storage.

Lemons do not need to be peeled, but the pits must be removed.

Option 8. Gooseberry compote for the winter

Another recipe for gooseberry compote in a hurry, only here the drink is rolled into jars for the winter. To prepare it, you do not need to sterilize jars and blanch the berries, you just need to wash the gooseberries, put the berries in a clean container, add sugar and pour hot water. Blackcurrant gives the drink a beautiful color and slight sourness.

Ingredients:

• green gooseberries - 600 g;
• blackcurrant - 650 g;
• sugar - 610 g;
• 9 liters of water;
• 5 leaves of blackcurrant.

How to cook

In washed, dried three-liter jars, we lay out pre-washed gooseberries and black currants in equal amounts.

Pour 1 cup of sugar into each and throw in five blackcurrant leaves, thoroughly washed and dried beforehand.

Pour water into a container and let it boil.

Immediately after turning off the fire, pour water into jars.

Roll up the lids, leave in a thick blanket for 12 hours.

We go down to the cellar until winter.

After rolling the jars, be sure to shake to stir the sugar.

Everyone loves strawberries and raspberries, as well as preserves, jams and compotes from these berries, but for some reason, many bypass gooseberries. But the valuable properties of this berry positively affect the functioning of the kidneys, heart and liver, normalizes the activity of the intestines and bladder. Gooseberries are useful for hypertension, obesity and many other unpleasant diseases.

The berries are very juicy, which, combined with an unsurpassed aroma, allows you to make an original compote from them. Below are some interesting recipes.

Gooseberry compote, the easiest recipe

To prepare it, we take:

• Gooseberries - 1 tbsp.;
• Sugar - 50 g;
• Water - 1 l.

We sort out the berries, leaving only a whole large gooseberry, and wash them in running water. Then we take a pan and pour water into it, which we bring to a boil. Now add sugar to the water. The only painstaking procedure that is required for this recipe is piercing each berry with a needle. This is necessary so that the gooseberry does not subsequently lose its shape.

When the water with sugar boils, add the berries to them and boil for about 7 minutes. After that, the pan is removed from the stove, the compote should cool. Then, if desired, we filter the drink or not, and put it in the refrigerator for a couple of hours before serving. According to such a simple recipe, gooseberry compote can be prepared for the winter by preparing jars in advance. In this case, boiling compote is poured into a sterilized container, rolled up with lids, turned upside down and wrapped for a day.

Gooseberry compote with mint for the winter

Cold compotes from agrus berries are refreshing in summer, but this does not mean that they are out of place in winter. The classic drink recipe can be improved by adding new ingredients. For example, you can cook gooseberry compote with mint for the winter. The taste and aroma of this drink is excellent, in addition, it has a tonic effect. To prepare compote you need:

• Gooseberries - 0.5 kg;
• Myta - 6 branches;
• Sugar - 150 g;
• Water.

Since the drink is being prepared for the winter, jars (2 to 3 liters) should be prepared in advance. We also sort out and remove the stalks and tails from our berries. Then we wash the gooseberries in running water. We also prepare mint, it must be freed from sluggish leaves and also washed.

In clean and already dry jars, we scatter berries and mint sprigs equally. Pour boiling water up to the neck of the jars, then cover with lids. The products are steamed in this state for about 15 minutes, after which the water is drained into the pan. There we also pour sugar per 1 three-liter jar 3 tbsp. l. sand and boil water.

Now pour the gooseberries with mint again with boiling syrup and immediately roll them up. The lids must also be sterilized along with the jars. Then everything is as usual - we turn the jars over and wrap them until they cool completely. Then we send to winter in the cellar.

Here's an interesting drink you can make yourself. To taste, it is a bit similar to the well-known Tarragon.

Gooseberry compote with orange for the winter

In winter, vitamins are needed more than ever, especially vitamin C. In summer, there is an opportunity to harvest a healthy harvest of berries, and an integrated approach allows you to prepare amazing compote for the winter from gooseberries with orange. For this we take:

• Gooseberries - 2 tbsp.;
• Orange - 1 pc.;
• Water - 2 l;
• Sugar - 300 g.

We wash the orange well and cut it directly with the peel into rings. Next, we wash and sort out the gooseberries, getting rid of spoiled berries. Now we will prepare the jars for the drink by washing and sterilizing them. In a jar, we equally divide the berries and chopped orange. Then we prepare sugar syrup by dissolving sugar in boiling water.

Pour jars with compote ingredients with prepared sweet syrup and immediately roll them up with tin lids. Drink cans are turned upside down and wrapped in a blanket. When the compote has cooled down, it can be stored in a cool, dry place for storage, like a regular blank.

Cherry and gooseberry compote for the winter

A real vitamin bomb is gooseberry compote for the winter along with cherries. To prepare 3 liters of drink you will need:

• Gooseberries - 200 g;
• Cherry - 200 g;
• 250 g of granulated sugar;
• 1/2 tsp citric acid.

We sort out the berries from the leaves and tails, rinse and fall asleep in a jar. After that, you need to boil water and pour it over the berries. We cover the jar with a lid and wait for its contents to cool. After about three or four hours, the drink is poured into a saucepan and brought to a boil again. Then add sugar and stir until all the crystals are dissolved.

Pour the sweet drink into the jar again and pour the acid on top. Acid is needed so that the compote does not explode in the future. Now you can roll up the container and wrap it. Everything, compote is ready! You can close such a compote without sugar, then only equally berries are taken. At the same time, it is enough just to wash and dry the jars well, sterilization is not necessary.

Gooseberry compote for the winter without sterilization

An accelerated method of harvesting gooseberry compote without sterilization, but with sugar is also available. It is not as complicated as it might seem. It is prepared from berries and sugar syrup. For the recipe you will need the following ingredients:

• Gooseberries - to taste;
• 1 liter of water;
• 400-700 g of granulated sugar (to taste).

Berries first of all need to be carefully sorted out, removing spoiled leaves and cutting off the tails. Then we wash the gooseberries in running water and fill the jars - you can up to the shoulders, this is already to your taste. Next, sugar syrup is prepared: water is brought to a boil, after which sugar dissolves in it. Fill the jar of berries with syrup to the brim.

In this form, the berries are infused for about 5-7 minutes. Then the liquid is drained, brought to a boil again and poured into the jar again. For the third time, we fill the jars with syrup along the very edges, so that it even pours out, and immediately cork. Turning the jars over and wrapping them in a blanket, leave to cool. Then you can clean the blanks in the cellar or pantry for the winter.

Raspberry and gooseberry compote for the winter

Perfectly get along with gooseberries and ripe sweet raspberries. For such a combination, you need to keep the following proportions for a 3-liter jar:

• Gooseberries - 2 tbsp.;
• Raspberries - 3 tbsp.;
• Water - 10 tbsp.;
• Sugar - 2 tbsp.

Sugar can be more, the main thing is not to reduce the specified amount. We sort out gooseberries with raspberries, removing debris, spoiled berries or crushed ones. Then rinse and drain in a colander. While the berries are drying slightly, you can put water in a syrup pan on the stove. After boiling, dissolve sugar in it.

We bring the sweet syrup to a boil, and in the meantime we wash and sterilize the jars for compote. We lay out the berries in an already clean processed container and pour boiling sweet syrup. Cover with a lid, but do not twist. We move the jar to a large saucepan, putting a plank or towel on the bottom.

Sterilization of a jar of raspberry compote with gooseberries for the winter takes about 40 minutes, while the water should not boil too violently. After that, carefully take out the jar and immediately twist it, turn it upside down and wrap it up. When the compote has cooled, it can be put away in a cool place for storage.

A little advice, if you want a richer taste and color of the drink - do not reduce the number of berries and add a pinch of citric acid at the end. It will add brightness to the compote and additionally protect the workpiece from “exploding” the lid.

Summer brings a lot of fruits and berries with beneficial properties, rich in minerals and vitamins. And naturally the desire of the housewives to stock up on this wealth for the future for the winter. From gooseberries, you can prepare a lot of tasty and healthy compotes. You may prefer combining it with other berries, as well as a simple preparation of compote without sterilization. The main thing is to harvest and make preparations for the entire cold season.

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!