A recipe for making delicious blackcurrant compote for the winter. Blackcurrant compote - healthy and tasty in winter Assorted currant compote for the winter recipes

Summer is the time when berries and fruits ripen, so every housewife strives to save the harvest for the winter. Bright currant compote is distinguished by its aroma and abundance of substances beneficial to the body. In order to preserve vitamins in a tasty drink, it is important to follow the technology step by step. Incorrect heat treatment or an unsuccessful combination of components can cause cans to explode, so you need to choose a proven recipe.

Product Features

The tasty berry is difficult to confuse with other fruits. Small black “pearls” are covered with a dense skin with a slight waxy coating. Almost all above-ground parts of the plant have a scent, which allows them to be used in cooking.

The currant drink has a rich red color and an original aroma. The sweetish-sour compote is often drunk in cold weather, helping the body cope with colds and seasonal infections. The abundance of ascorbic acid improves immunity and removes harmful substances from the body.

One hundred grams of fresh raw materials contain only 44 kcal and special “burning” components - the product speeds up metabolism and improves mood, which is indispensable in winter. It is worth remembering that the concentration of beneficial substances is very high, which is not always perceived by the immune system. Patients with allergies should avoid currant compote.

The amazing aroma of the berry is manifested both alone and in combination with red currants. Compote contains a lot of fruit acids, which can irritate the digestive system in people with gastritis and ulcers. Experienced cooks leave less of the main product, preferring less “aggressive” additives.

Classic recipe - compote legend

This proven method is very simple and takes little time to prepare. The resulting drink has a rich color and aroma. Ingredients for a three-liter jar:

currants – 500 g;
sugar – 1 glass;
citric acid - a third of a teaspoon.

The berries are thoroughly washed and sorted out from spoiled specimens that can explode the canned food. The sterilized container is filled to a quarter of its volume with aromatic material, poured boiling water over it twice, left for 15 minutes and drained. Before the last stage, sand and lemon syrup are boiled from the liquid. The workpiece is filled to the hangers, rolled up with a lid and wrapped in a towel.

The classic recipe can be slightly modified and take fruit on a branch with leaves. The aromatic and concentrated drink is diluted to taste before drinking. For a 3-liter glass container you need:

sugar – 350 g;
berries – 500 g;
vanillin – 1 sachet.

To prevent the preparation from exploding, before canning, be sure to wash the raw materials, carefully inspect all the currants and remove rotten berries. Place currants in a hot jar, pour boiling water over them and leave for 30 minutes. The liquid is drained into a saucepan, sugar is added and brought to a boil. The syrup is added to the product with vanillin and closed with a lid. If there is no cool place to store the drink, then before rolling it is better to sterilize it for a quarter of an hour.

Supplement Options

Gourmets prefer to combine different ingredients in one dessert. A rich berry easily overpowers the taste of its “neighbor,” so you need to choose the right combination. Heat treatment for different types of raw materials can also be different, which will negatively affect the final result.

The concentration is easy to adjust yourself. If you need a rich taste, then it is better to take double the amount of raw materials. As a result, the liquid will be stronger and brighter in color.

Add apples

Summer residents often face the problem of an abundance of early fruits that are poorly stored. Culinary experts advise preparing them for the winter with black currants. To prepare 3 three-liter jars of a delicious drink, you need:

apples – 10 pcs.;
berries – 700 g;
sugar – 1.5 kg.

The raw materials are sorted, washed and cut into slices, water is measured. Products are poured into hot dishes in layers, which should be poured with boiling water. Decant into a saucepan and make a concentrated syrup from the sweet sand. The bubbling compote is carefully added up to the hangers and rolled up with a lid. The canned food is turned upside down, wrapped in a blanket and left to cool.

Citruses – exotic notes of the drink

An unusual taste is obtained when combining berries with orange. The delicate aroma with rich sourness will tone you up in cold seasons. Components needed:

fruits - 1 liter jar;
citrus - half;
sugar – 350 g.

The berries are washed, the fruit is chopped and placed at the bottom of the jar. The raw materials are scalded with boiling water for five minutes, the water is decanted and syrup is prepared. The bubbling sweet concentrate is poured into the food, rolled up with a lid and wrapped in a towel.

To enhance the taste, you can add lemon juice to the drink. Gourmets recommend combining it with cinnamon or ginger root. An excellent aromatic bouquet is obtained when combined with dry mint and lemon balm.

With sea buckthorn

The exquisite fruits of the plant smell good and contain many useful components that help cope with the seasonal blues. In combination with orange berries, the dessert will receive a rich color and amazing aroma. The ingredients are:

sea buckthorn – 1 kg;
currants – 500 g;
water – 1 l;
sweet sand – 1 kg.

The products are washed under the tap, sorted and the stems are removed. Bring the water to a boil, add sugar and heat for 10 minutes. The raw materials are placed in a saucepan, poured with syrup and kept on fire for 5 minutes. The workpiece is carefully packed into jars and rolled up. It is better to store preserved food in a cool place. If there is no cellar, then the compote is sterilized.

With cherry

Cherry is a favorite component for compote, which combines well with blackcurrant. A rich, tasty drink cannot be stored for longer than a year, otherwise hydrocyanic acid will begin to release from the seeds. If you remove the raw material from the middle, the dessert will last for more than 24 months. For a three-liter jar you need the following ingredients:

fruits - two glasses;
sugar – 700 g;
citric acid - a pinch;
water – 3 l.

The products are sorted, removing spoiled berries, and left to drain in a colander. If you have frozen cherries, you don’t need to soak them. Add sugar and lemon into boiling water and cook over low heat until the crystals disappear. Add fruit to the bowl, boil for ten minutes and pour into sterile jars.

With raspberries

This burgundy-colored berry cocktail looks great in a cup and will delight you with its pleasant taste in cold weather. To preserve maximum beneficial properties, the dessert is prepared without pre-cooking. For a liter container you need:

fruit mixture – 400 g;
sugar – 1 glass;
liquid – 1 l.

Blanch the currants for 5 minutes, then transfer them to the bottom of a glass container. At the same time prepare syrup from raspberries and water with sugar. The workpiece is slowly poured over the shoulders with boiling moisture and fruit, left for 5 minutes, the liquid is drained, heated again and the container is filled. The preservation is covered with lids and tightly wrapped with a blanket.

With cranberries

The original sour compote is easy to prepare from two types of popular berries. A huge amount of vitamins combined with an unusual taste will keep the body in good shape even on the most inclement winter days. For a three-liter jar you need the following components (in grams):

currants – 500;
cranberry – 250;
sugar – 200.

The raw materials are placed in a sieve and blanched in water for 3 minutes. Strain the syrup into a saucepan, add sand and cook over low heat. A container is filled with berries, poured with concentrated syrup, rolled up with a lid and wrapped in a blanket. The abundance of acid in both cultures allows the dessert to be preserved without sterilization.

Currant compote is a flavorful drink that is easy to prepare for the winter. To ensure that healthy berries are not deprived of vitamins, it is important to carry out proper heat treatment. Original combinations of fruits will allow you to get unusual flavor combinations.

Step-by-step recipes for a wonderful drink: preparing a fragrant, healthy blackcurrant compote for the winter without sterilization

2018-08-04 Liana Raimanova

Grade
recipe

1172

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

27 gr.

108 kcal.

Option 1. Classic recipe for blackcurrant compote for the winter without sterilization

How aromatic, tasty and healthy black currant is. And the various winter preparations made from it are simply delightful. But traditional preserves, jams and other sweets, when cooked for a long time, no longer have as many vitamins as fresh fruits. Blackcurrant compote without sterilization is another matter, because to prepare it you simply boil the syrup and pour it over the berries, thereby they are almost not deformed and better retain all the useful substances and microelements.

The only time-consuming task is sorting and washing the currants themselves. Due to the fact that the prepared containers are filled to almost half the volume with berries, the drink acquires a dark red color and rich taste.

Ingredients:

3 kg black currants;
3,200 liters of water;
2,100 kg granulated sugar.

Step-by-step recipe for blackcurrant compote for the winter without sterilization

Having freed the berry from excess debris, separate the dry upper parts, wash under cold water, pouring small handfuls into a colander.

After sterilizing five liter jars, fill them with prepared berries.

Pour water brought to boiling water over the berries, leave for 14 minutes and pour into an enamel bowl.

Add granulated sugar and, after stirring and waiting until it boils, let it cook until the sweet crystals dissolve.

Pour boiling syrup into jars with berries and seal with lids.

Keep in a fur coat, turning the neck down.

The dry top parts of the currants do not need to be removed; this does not affect the taste of the drink, the drink just looks more beautiful without them.

Option 2. Quick recipe for blackcurrant compote for the winter without sterilization

The following recipe does not require additional hot water to be added to the berries, which significantly reduces the overall cooking time. Here, jars of berries are simply filled with boiling syrup and rolled up. It also turns out rich, sweet and very aromatic.

Ingredients:

black currant - 4.5 kg;
2.5 kg granulated sugar;
water - 1,100 liters

How to prepare blackcurrant compote for the winter without sterilization

Washed and sterilized containers are scalded with boiling water.

Place sorted and peeled berries into containers.

Pour the water into a saucepan, mix with granulated sugar and boil over a small flame.

Pour hot syrup into jars and roll up.

Wrap in a thick fur coat and allow to cool for 16 hours.

You can add a little red or white currant to the compote.

Option 3. Blackcurrant compote for the winter without sterilization with gooseberries

In vegetable gardens and summer cottages, black currants and gooseberries always ripen at the same time. Therefore, there is a great chance to combine these two healthy berries and cook a wonderful, aromatic compote without sterilization. The result is a drink with unsurpassed taste and aroma.

Ingredients:

750 grams of black currants;
any gooseberry - 750 kg;
sugar - 750 grams;
4 liters of purified water.

Step by step recipe

After sorting and freeing the gooseberries from dry inflorescences, rinse them under running water.

The berries are mixed together and placed in three liter jars to almost a quarter of the volume.

Pour boiling water over the berries in the jars and leave them aside for four minutes.

Pour the water into a saucepan and dissolve sugar in it, let it simmer for four minutes and remove from the heat.

Fill with hot syrup and seal with iron lids.

Wrap the containers with compote in a thick fur coat and leave to cool overnight.

Sent to a ventilated area until winter.

Blackcurrant compote without sterilization according to the recipe described above will turn out even more interesting and tastier if you take different varieties of gooseberries.

Option 4. Blackcurrant compote for the winter without sterilization with gooseberries and raspberries

Raspberries added to the compote slightly neutralize the acidity of the remaining berries, giving the drink a pronounced sweetness and indescribable aroma.

Ingredients:

900 grams of raspberries;
black currant - 900 grams;
gooseberries of any variety - 950 grams;
1,350 kg of granulated sugar;
water - 15 liters.

How to cook

The fruits are rinsed in a large cup, replacing the water several times.

Place currants and gooseberries in large jars, having previously steamed them in the oven and washed them.

Add some raspberries.

Fill with boiling water and let stand for a quarter of an hour.

Having covered the jars one by one with a special lid with holes, pour the red water into a large saucepan, bringing it to a boil a second time, dissolve the granulated sugar and cook for two minutes.

Pour boiling syrup over the berries and roll up.

Store in a ventilated place until cold weather sets in.

Gooseberries can be excluded from the recipe.

Option 5. Blackcurrant compote for the winter without sterilization with orange

An interesting version of blackcurrant compote with pronounced citrus freshness. The orange fruit gives the drink an unusual and mysterious taste.

Ingredients:

black currant - 2 kg;
a little more than two kilograms of granulated sugar;
orange - one;
water - 5 liters.

Step by step recipe

The citrus is rinsed and cut into thin slices.

The washed liter jars are scalded with hot water and dried on a clean cloth, turning the neck down.

The currants are sorted, freed from dry stalks, washed and transferred to prepared containers.

Pour hot water into the berries and leave them under the lids for a while.

After pouring the water back into the saucepan and dissolving the granulated sugar in it, let it boil until the sweet crystals dissolve.

Fill the jars with boiling sweet water and seal.

Wrapped in a blanket, leave it overnight.

If you wish, you can add lemon along with the orange, taking both fruits in equal quantities.

Option 6. Black and red currant compote for the winter without sterilization

Another amazing version of blackcurrant compote without sterilization. The combination of several types of this wonderful berry makes the drink even healthier, with a richer taste and aroma.

Ingredients:

620 grams of black currants;
620 grams of red currants;
about a kilogram of granulated sugar;
95 liters of filtered water.

How to cook

The washed and sorted berries are loaded into sterilized containers for preparations.

Fill with boiling water and leave covered for a while.

Red water is poured into a saucepan, granulated sugar is dissolved in it and wait until it boils over a small flame. Stir well, let it boil a little and remove from the stove.

Seal with lids and allow to cool for 16 hours.

In exactly the same way and with the same amount of ingredients, you can brew a blackcurrant drink without sterilization with a white variety of this berry.

Option 7. Blackcurrant compote for the winter without sterilization with mint

The mint present in the following recipe for blackcurrant compote without sterilization perfectly emphasizes the magnificent aroma and taste of the berry, and also makes the drink invigorating and even more refreshing.

Ingredients:

black currant - 3.5 kg;
2,600 kg granulated sugar;
mint - two small bouquets.
10 liters of water.

Step by step recipe

Rinse and dry the berries on a clean cloth.

Place in equal quantities in three liter containers.

Throw mint on top, after tearing it with your hands.

Pour in boiling water and let it sit for about half an hour under the lid.

The water is poured back into the pan and, together with granulated sugar, put on the stove, adjusting the low flame, wait until it boils

Let it boil for three minutes.

Pour sweet boiling water over the berries in jars, leaving a gap to the top, and screw them on with tin lids.

If the drink is too sweet, simply dilute it with water before serving.

This garden berry has special properties that benefit the human body. Blackcurrant compote is unique. When preparing it, only ripened berries are used, which enrich the drink with active biocomponents that are easily absorbed by the body. Due to the fact that at the stage of compote preparation the berries are subjected to heat treatment, some of the beneficial substances are lost. However, blackcurrant compote for the winter still brings to us decent reserves of vitamins, beta-carotene, ascorbic acid, potassium, calcium, phosphorus and other elements. A drink made from this berry stabilizes blood glucose levels, prevents the onset of diabetes, and normalizes the functioning of the gastrointestinal tract and metabolism. It is recommended to drink currant compote for ulcers, colds, and for preventive purposes. In a word, black currants are good, you should definitely make preparations for the winter. Home economics advice has always abounded in blackcurrant recipes for the winter, so easy is this berry to prepare simple and delicious dishes.

With its use, you can prepare a healthy drink without much hassle, which will bring you pleasure on winter evenings.

Ingredients:

black currant berries – 950 g;
granulated sugar – 350 – 370 g;
water – 3 l.

How to cook blackcurrant compote:

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

If after cooking you still have strawberries, you can use them to make or, instructions for making which we have also included in our collection of recipes on the site.

Currants, raspberries and lemon balm

When combined, the berries give a unique taste. Compote is very useful for colds.

Ingredients:

currants – 800 gr;
raspberries – 200 gr;
sugar – 1 kg;
water – 1 l;
half a lemon;
lemon balm - 2 - 3 branches.

How to cook blackcurrant compote:

Currant berries must be sorted and washed, then doused with boiling water.
Pour currants (up to half) into clean, sterilized jars, throw in lemon and lemon balm.
Pour water into a bowl and put it on fire. When it boils, add sugar and raspberries to the pan, let it boil until it boils again, and turn off the heat under it.
Fill the jars with berries with the prepared syrup and leave for about fifteen minutes.
Carefully pour the water into the saucepan, boil again and fill the jars, immediately rolling up their lids.
The jars are turned upside down, covered and kept until cool.

Currant compote

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

Ingredients:

black currant – 1 kg;
water – 2 l;
granulated sugar – 500 gr.

Blackcurrant compote:

We recommend sorting out the berries, choosing medium-sized ones for canning (larger ones will burst), rinsing them under cool water.
A three-liter jar, sterilized in advance, is filled to half with berries.
Carefully pour boiling water into the jar. In this case, you must try to pour it onto the berries, and not along the glass sides.
You should wait about ten minutes for the compote to infuse.
During this time, we sterilize the metal lids.
Pour the water back into the pan, boil again, add sugar.
Pour the prepared syrup over the berries a second time and immediately roll them up.
The jars with compotes are turned over, checked for sealing, and left in this position until they cool down.

Black currant compote for the winter

This berry, prepared in the form of a compote with sugar, will completely retain all its taste characteristics and vitamin reserves, even if it boils over during the cooking process.

Ingredients:

water – 1 l;
sugar – 550 – 800 gr;
black currant berry – 270 – 300 g per half-liter jar.

Blackcurrant compote for the winter:

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

Assorted currants

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

Ingredients:

per liter of volume sugar – 200 g;
cloves, cinnamon, nutmeg (optional).

Blackcurrant compote recipe:

Currant berries are removed from garbage, washed and dried. At this point, all damaged fruit must be removed. The stalks are removed at the moment when the dried berries are placed in jars.
Glass jars are washed in advance with baking soda and sterilized.
A layer of red berries is placed in each jar, followed by black currants. The total height of the berries should not exceed two-thirds of the container.
Pour boiling water over the berries and let it brew.
Drain the water into the pan and add sugar. It is necessary to take into account that granulated sugar is added at the rate of one glass for each volumetric liter of container, and not for the amount of liquid poured from cans for preparing syrup.
For every three liters of liquid, you can add from 6 to 9 cloves, nutmeg and cinnamon, half a small spoon.
Bring everything to a boil and immediately remove from the stove.
While the syrup is being prepared, the lids for the jars must be boiled in a separate container.
Fill the jars with berries again, to the very top, and screw them on with heated lids.
The rolls are turned over onto lids and stored until completely cooled. After this, they are moved to a dark, cool place for safekeeping until the onset of winter cold.
The process of preparing compote in this way is somewhat tedious, but the result exceeds all expectations.

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

Natural blackcurrant compote

The compote prepared according to this simple recipe turns out to be very tasty, rich and very healthy for the body.

Ingredients:

Everything is taken from the calculation of preparing compote in half-liter jars:
granulated sugar – 100 g;
boiled water – 2 tablespoons
glass of currants

Cooking method:

Currant berries are sorted from the remaining inflorescences and stalks, and fruits affected by insects are removed.
Glass jars along with lids are washed in advance and sterilized.
The berries, sprinkled with sugar, are placed in a container and compacted by gently tapping the glass sides.
Boiled water is added to each jar.
The jars, covered with lids, are placed in a pan of water. At a temperature of eighty degrees they are kept for twenty minutes, and if the water is boiling - no more than ten.
Natural compote is ready!

Compote without sugar

The recipe has one difference - sugar is replaced with citric acid. The compote drink acquires an extraordinary taste and is very refreshing.

Ingredients:

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

black currant berries – 4 cups;
lemon – 2 g;
water - in quantities that the container will hold.

Blackcurrant compote for the winter recipe:

The currants are pre-selected, cleaned of debris and remnants of inflorescences with stalks.
Glass jars are washed thoroughly and the lids are doused with boiling water.
The dried berries are placed in jars, citric acid is added, boiling water is poured over everything, and we cover with lids.
The jars are placed in a large pan, the bottom of which is covered with dense material in four layers.
Place the pan on low heat, bring the water to a boil and sterilize the jars of berries for no more than thirty minutes.
Having finished sterilizing, the lids are immediately rolled up.
To further warm up the compote, turn the jars over onto their lids and wrap them in warm clothes until they cool completely.

Conclusion

There is probably no such simple and tasty drink as compote made from black currant berries. Opening it in winter, you will repeatedly praise yourself for your diligence in using blackcurrant preparations for the winter.

Juices, compotes, and currant decoctions are less calorie preparations for the winter than the well-known berry jam. At the same time they are very useful. Black currant is the undisputed leader in vitamin C, second only to rose hips. For 100 g of berries - 400 mg of ascorbic acid, 100 g of healthy fruit is enough to replenish the daily dose of vitamin C. Blackcurrant compote prepared for the winter is almost as useful as fresh berries, especially when you drink it during the season of vitamin deficiency.

The benefits of currant compote

The healing properties are not only in the black fruits; the leaves, flowers, twigs and buds of the plant are also valuable.

Why compote is useful:

helps in the fight against colds, flu, sore throat, pneumonia;
useful for diseases of the genitourinary system, liver, kidneys;
has antipyretic and strengthening effects;
relieves inflammation, tones, cleanses;
is a natural antiseptic;
has a beneficial effect on the body with rheumatism, arthritis, gastritis, gout, anemia;
normalizes metabolism, glucose, and cleanses the blood.

Blackcurrant compote helps people with heartburn, normalizes sugar levels, and reduces blood pressure.

Currant preparations are not recommended for persons suffering from thrombophlebitis, prone to the formation of blood clots. Vitamin K, which is part of the berries, increases blood clotting. Therefore, it is undesirable to drink blackcurrant compote after a heart attack or stroke. The product is contraindicated for hepatitis and stomach ulcers.

Tricks for making blackcurrant compote

By fulfilling several conditions, you can get a very tasty and healthy drink that will supply you with vitamins all winter:

use only high-quality, filtered water;
if you are preparing a compote from frozen berries, they should be placed directly into boiled syrup without prior defrosting;
Acid or lemon juice will help preserve the healing components;
if apples are added to the currant compote, you will also need cinnamon;
excess acid is removed with a pinch of salt;
Fresh fruits need hot water, they will release their juice faster, while the beneficial qualities will remain;
different sugars are used, including cane sugar;
Instead of sugar, you can use honey, which is placed in the cooled compote;
other fruits are often added to currant compote: apples, oranges, gooseberries, lemon, cranberries, cherries;
spices are added a couple of minutes before readiness: mint, cinnamon, vanillin, nutmeg;
It is not recommended to add persimmon, banana, quince, pomegranate to blackcurrant compote;
syrup for compote should be prepared “with a reserve”; it’s better to have some left over than not enough. From the remaining syrup you can immediately make a fruit drink or cook a compote for immediate consumption;
the jars into which the compote is poured must certainly be sterilized, as well as the lids;
compotes prepared without sterilization can be stored at room temperature for 3-4 months, in the refrigerator - up to a year. Sterilized drinks last one and a half to two times longer.

Interesting! You can seal compotes without sugar; in winter, you just need to add honey or granulated sugar to the drink before drinking. True, such compotes do not last long; they won’t even last in the refrigerator until the new harvest.

Preparing the berries

The currant harvest occurs from mid to late July. Before picking the fruits, they are tasted - it should be sweet and sour, and the berries should be black. Brown and red color indicates unripe fruit. On young bushes ripening occurs faster than on old plants.

You must not allow currants to become overripe; overripe ones will fall off, crack, and become soft.

The berries are picked in the morning, in dry weather; the heat deteriorates the quality of the fruit. You can pick blackcurrants with the stem as they have thick skin.

Unripe berries arrive in a few days.

Currants are sorted from leaves and dry twigs, rotten and soft fruits are removed.
Wash the berries in a colander, dipping them into water several times, or under running water; the thick skin of the currant can withstand the flow of water.
The washed berries are placed on paper to dry.

Recipes for blackcurrant compote for the winter

You can cook currant compote for the winter either in the traditional way, on a gas stove, or using modern kitchen appliances: a multicooker, an induction hob.

Compote in a slow cooker

The compote according to this recipe turns out to be quite concentrated, so it is better to seal it in small (liter, 800 gram) jars and dilute it with water before use.

For 2 liters of water you will need:

1-1.2 kg of currants;
1.5 cups sugar.

Step by step recipe:

Place the berries in the multicooker bowl.
Pour water in there too.
Turn on the “steam” mode for 6 minutes with the lid closed.
After the water boils, add sugar.
Close the lid of the unit and cook until the signal.
Can be poured into jars.

Despite the fact that some vitamins are lost during heat treatment, the currant drink is still rich in vitamins B, A, C, E, as well as minerals and trace elements.

Classic blackcurrant compote recipe

Take 2 cups of sugar for 5 cups of berries.

Preparation:

Place the fruits in a 3-liter sterilized jar.
Boil water and pour into a jar with berries.
Cover, wait 20 minutes.
Carefully pour the water into the pan; the berries should remain in the jar.
Add sugar to water and boil for 3 minutes.
Pour hot syrup over the berries and roll up the jars.
Place under a warm blanket for 24 hours.

Before pouring the syrup a second time, you can add a packet of vanillin to the drink to give it an original taste.

Blackcurrant compote without sterilization

You will need:

berries - enough to fill the jars by a third;
sugar - at the rate of 250 grams per liter of water.

How to cook:

Wash the jars thoroughly and sterilize well.
Fill a third of the container with berries.
Cover with lids and boil them first.
Place the jars in a bowl of hot water for 20 minutes, and in the meantime boil the syrup.
To prepare the syrup, pour sugar into water, bring to a boil and cook for 3-5 minutes.
Pour the syrup to the edge of the jar; there should be no air left.
Close the lid, roll it up, and be sure to wrap it in a blanket.

Video: the simplest recipe for blackcurrant compote

Preparing blackcurrant compote for the winter can be even easier. Enough:

Take berries and sugar in a ratio of 2:1 (for a three-liter jar - 600 grams of currants and 300 grams, or one and a half glasses, of sugar).
Place the berries in a very well washed and sterilized jar.
Pour boiling water to the very top.
Roll up the lids, which must also be thoroughly washed and boiled.
Turn the jars over and shake a little to dissolve the sugar.
Place on the lids, wrap well, and leave until completely cool.

All the details and subtleties of preparing compote according to this recipe can be seen in the video:

Compote with lemon and cinnamon

For a 3 liter jar you will need:

2 liters of water;
3 cups of fruits;
half a lemon;
1.5 cups granulated sugar;
one cinnamon stick.

Cooking process:

Boil water.
Pour boiling water into a jar of berries.
Wait 15 minutes.
Drain the water into a saucepan, add sugar and boil for 5 minutes.
Place lemon and cinnamon in a jar and pour hot syrup over it.
Tighten the jars.

Instead of lemon and cinnamon, you can add ginger root. You just need to boil it in syrup for 7 minutes.

Assorted compotes with black currants

Black currant harmonizes wonderfully with many other berries and fruits. Assorted compotes with it have an interesting taste and unique aroma. You yourself can come up with many of your own original recipes, using the ones described below as a basis.

Assorted black currants, apples, gooseberries and oranges

Will need(per 3 liter jar):

currants – 150 g;
apples – 200 g;
gooseberries – 100 g;
half an orange;
sugar – 300 g;
about 2.5 liters of water.

How to cook:

Cut the apples into slices.
Boil the syrup, pour fruits and berries into the sweet liquid, bring to a boil.
Pour into jars and roll up.

Assorted currant and gooseberry compote

For a three-liter jar:

red, white, black currants – 150 g each;
gooseberries – 200 g;
a little mint;
350 g sugar;
water 3 l.

Preparation:

Place the berries in a glass container.
Prepare hot sweet syrup and pour it over the berries.
After a quarter of an hour, drain the syrup and boil again.
Place mint in a jar, pour the liquid into a container, and roll up.

Blackcurrant compote with raspberries and lemon balm

Need to take:

black currant berries – 3 cups;
raspberries – 1 glass;
lemon - half;
lemon balm - 4 sprigs;
sugar – 900 g;
water – 3 l.

How to cook:

Place currants, lemon, lemon balm in a jar.
Put water on the fire, when it boils, slowly add sugar, stirring constantly.
After 5 minutes, throw in the raspberries, boil for 2 minutes, turn off.
Pour raspberry syrup into a jar and roll up.
If there is any raspberry syrup left, you can dilute it with water to taste and drink it like an ordinary compote.

Compote of frozen berries with tangerines and apples

You will need:

frozen black currants – 1.5 cups;
tangerine – 1 piece;
apple – 1 piece;
sugar – 250 g;
water – 2 l.

How to cook:

Cut the apple into slices and peel the tangerine.
Add tangerine and apple slices to the boiling syrup and boil for 4 minutes.
Add currants, boil for 1 minute after boiling, pour into jars.

Storing blackcurrant compote

Properly sealed drinks become clear after a few days. The appearance of bubbles or foam indicates spoilage of the product. Such preservation needs to be poured out, especially if the lid has “exploded.” If the jars have been left unaltered for more than 3 weeks, you can hope that they will last through the winter.

Compote is useful for the first 6 months. To please your family with vitamins, you should drink the preparations before the end of winter.

If low-quality lids were used, they may oxidize, the oxide will end up in the compote, and you will no longer be able to enjoy the aroma of the berries - such a product will change its taste and will not be beneficial.

Store the jars in a cool, dark room, this is important so that the beautiful color of the drink does not change. Under no circumstances should the jars be exposed to direct sunlight. Heat and light will destroy useful preparations. The optimal temperature for storing currant compote is 5-15 degrees.

Currants are a storehouse of vitamins, which are especially useful in the cold season, when there are not many fresh and high-quality berries. It is for this reason that we try to stock up on them, precious ones, in large quantities, by means of spinning currant compotes for the winter. While it’s warm and the seasonal berries have already been saturated with sunlight, we collect them or buy them at the market and go ahead and make twists.

Ingredients:

for a 3 liter jar

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

Sugar- 300 grams

Water— 1.5-2 liters

How to make currant compote for the winter

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

2. Rinse the currants under cool running water.

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

4 . Now there are two options.

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

Second: pour a berry into a jar, a glass of sugar on top and pour boiling water over it.

Roll up jars of currant compote.

Delicious currant compote is ready for the winter

Bon appetit!

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

Compote of currants and gooseberries for the winter

1. Sort and rinse the currant berries.

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

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

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

Currant compotes for the winter recipes

Tasty and so refreshing, sour and healthy, quenching thirst, and ideal in the middle of summer and cold winter - currant compote, fresh, picked only from the bush, or purchased homemade, saturated with the sun.

Taking such a drink out of the refrigerator or fishing it out of the basement is simply the height of pleasure. Especially if the sun is hot outside the window, and you are already pretty tired of water, currant compote is a great saver. A drink rich in vitamins P, E, C and B as well as carotene, magnesium, magnesium, phosphorus and manganese.

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

Blackcurrant compote - a recipe for the winter

The quantity of products is calculated for 1 three-liter jar.

Blackcurrant – glass – two.
Citric acid - 1/3 of a small spoon.
Sugar – 200 grams.

The composition is simple and affordable, but the compote will be rich and sour, pleasant and very aromatic. To do this, we will wash the berries well, thoroughly, several times. Take a large bowl, place the berries in it and fill it with water. Drain several times and add clean water. Then drain the currants in a colander. We will sterilize the jars and fill a third of the jars with currants; you can add as many berries as you want and like.

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

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

Compote for the winter from red and black currants

Red currant berries - one and a half glasses.
Black currant berries - one and a half glasses.
Water – 3 liters.
Granulated sugar – 250 grams.

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

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

Compote for the winter from black currants and apples

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

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

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

Boil water together with sugar. When the liquid is already bubbling, set the heat to low and add black currants and apples. We will cook until it boils. Then turn off the heat and close the lid, leave until it cools down. Then we pour our currant compote for the winter into jars and roll up the lids.

Compote of red currants and cherries for the winter

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

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

We sterilize the jars and put berries and apples in them. Pour the syrup over the currants and fruit, cover with a lid and leave for half an hour. Then drain the water again and boil it, after which we pour in the berries and roll up the lids. Leave the jars upside down for a couple of days in a dark place under a blanket. Afterwards we’ll put you in the basement.

Redcurrant compote - a recipe for the winter

Red currant berries – 400 grams.
Sugar – 400 grams.
Purified water – 3 liters.

This list of ingredients is for 1 jar.

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

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

Compote winter compote, with currants

Red currants – 200 grams.
Black currant – 200 grams.
Ripe gooseberries – 200 grams.
Sugar – 400 grams.
Purified water – 3 liters.

In the recipe for currant compote for the winter, the ingredients are indicated for 1 three-liter jar.

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

Summer currant compotes recipes

Blackcurrant compote

Black currant berries – 800 grams.
Purified water – 1.5 liters.
Sugar – 5 tablespoons.

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

Currant compote with cinnamon and brown sugar

Black currant berries – 400 grams.
Purified water – 2 liters.
Brown sugar – 150 grams.
Cinnamon – 2 teaspoons.

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

Cooling currant compote with lemon balm and raspberry syrup

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

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

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

Pour the syrup over blackcurrant berries, lemon and lemon balm. Now close the lid tightly; if you want to prepare this compote for the winter, roll up the lids. If not, just leave it in the pan until it cools.

Currant compote with apple slices and tangerine

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

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

Redcurrant compote

Sugar – 800 grams (or 4 cups).
Purified water - 9 liters (for three 3-liter jars).

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

Now we divide the currants into three jars and put them at the bottom. And when the water boils, we begin to pour sugar into the pan in a thin stream, stirring constantly until it is completely dissolved. The syrup is ready when the sugar melts and simmers for a few minutes. The syrup needs to cool for a few minutes, and then pour the currants into the jars to the top. We roll up the jars and hide the compote in a blanket or rug for a day, then in a dark place until the berry gives off its taste and color to the syrup. This recipe is best used for winter.

Vanilla homemade red currant compote

Red currant berries – 500 grams.
Vanilla sugar – 1 packet.
Purified water – 2 liters.

Currant berries need to be sorted, but not peeled. Rinse under cool water and drain in a colander. Put the water on the fire and bring to a boil. Now put the berries a quarter into the jars, they need to be washed and sterilized. And the water has just boiled, we pour it over the currants and wait 30 minutes.

Now, after half an hour, we pour the water with currants from the cans into a large saucepan and put it on the fire. Add sugar and cook the syrup with berries for a few minutes.

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

Currant compote with mixed berries and ginger root

Black currant berries, can be frozen – 300 grams.
Mix of berries. Well-combined berries can be determined by each individual - strawberries with red currants, raspberries, black rowan, sour grapes - only about a glass of the whole mixture.
Ginger root – 1 piece, small size.
Lemon - half.
Purified water – 2-3 liters.
Sugar – this is purely individual, you can not add sweeteners at all, or use natural ones, such as honey.

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

Put the water on the fire and bring to a boil. After boiling, add ginger root, all the berries, and lemon. Turn off the heat, add sugar or honey, leave the compote under a tightly closed lid for an hour or two. When it has cooled and set, it can be served, straining if desired.

Currant-apple compote

Red currant berries - half a kilogram.
Apples - 9 medium-sized pieces.
Purified water – 9 liters.
Sugar – 1 kilogram.

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

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

Compote of red currants and gooseberries

Red currant berries - half a kilogram.
Gooseberries - 1 kilogram.
Purified water – 2.5 liters.
Granulated sugar – 300 grams.
Mint – 10 leaves.

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

Currant-cherry compote

Red currant berries – 200 grams.
Fresh cherries, small – 200 grams.
Purified water – 3 liters.
Granulated sugar - 8 tablespoons, less if you want a sour drink.

Red currants need to be washed, all crushed berries should be thrown away, and the branches should be removed. Wash the cherries in the same way, remove the pits. But if you don’t eat the cherries from the compote, you can leave the pits.

Prepare the syrup - boil water, add a little sugar at a time, stir. When the syrup boils for a couple more minutes, add the berries to it. Boil for 1 minute in boiling water, turn off and leave until cool and firm. It is better to give the drink a day.

Compote of black and red currants with cranberries

Black currants – 150 grams.
Red currants – 150 grams.
Cranberries – 150 grams.
Water – 3 liters.
Granulated sugar – 200 grams.

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

Wash the berries and discard the roots. Place in a jar, fill with syrup, screw on the lids, and turn over. Upside down jars should be stored warm, covered, in the dark. And so on for several days, after which they can be lowered into the basement.