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Red currant compote-5 simple recipes for the winter without sterilization

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Currants are rich in vitamins that are easy to save until winter. Due to the large number of small stones, jam from these berries is not popular. Therefore, our recipes for red currant compotes for the winter will be especially useful for you. Sterilizing the spins is optional, just prepare to wash and steam the jar, as well as properly pour the syrup.

Ingredients:

  • 0.5 liters of water
  • 1.3 kg of currants,
  • 200 gr. Sahara.

Step-by-step recipe for classic red currant compote for the winter

Measure out the amount of sugar in proportions 1:10.

Sugar dissolve in water.

Pour currants with water. Drain the debris (dry leaves) that has risen to the surface. Separate the berries from the tassels.

Prepare a can. Put the berries in it.

Water with sugar, put on the stove, boil.

Fill the berries with syrup. Cover with a temporary lid.

It is advisable to pour hot syrup in two stages in order to preserve the red currant compote until winter. After two hours, drain the cooled syrup and bring to a boil again.

Fill the currants with boiling syrup to the top of the jar.

Close the permanent lid. Turn and wrap in an old blanket.

Cooled banks send for storage in a dark and cool place. To improve the color, add a few seedless cherries and a handful of raspberries.

Option 2: Fast cooking red currant compote for the winter without sterilization

It is possible to harvest red currant compote for the winter not only in banks, but also with the help of a freezer. You will need portions for freezing and free space in the refrigerator.

Ingredients:

  • 2 kg of red currant,
  • 10 ml of lemon juice,
  • 500 gr. Sahara,
  • 0.5 liters of water.

How to quickly make red currant compote for the winter

Make regular sugar syrup. That is, completely dissolve the sugar in water and boil.

Brush currant pour cold water, remove excess branches and leaves. Rinse the currants and drain in a colander.

Wash containers with soap, wipe with soda and rinse.

Currant dip in boiling syrup.

Pour in fresh lemon juice. It will help to preserve the scarlet color of the berries.

As soon as compote boils, the fire must be turned off.

Pour the cooled compote into containers and send the red currant compote before winter into the freezer.

Thawed compote retains all the taste, and in your kitchen will spread the amazing aroma of summer.

Option 3: Red currant compote for the winter with semolina

The recipe is suitable for baby food, so for blanks, pick up banks of small capacity. For storage, allocate space on the shelf in the refrigerator.

Ingredients:

  • 125 gr. red currant,
  • 40 gr. Sahara,
  • 8 gr. semolina,
  • 270 ml of water.

How to cook

Brush, rinse, then separate the berries.

Measure out half the sugar specified in the recipe. Pour them berries.

Stir the rest of the sugar with water.

Gradually pour the semolina into the boiling syrup and stir.

Ten minutes later, in the semolina syrup add currants.

Bring compote to a boil.

Clean cans (from baby food) and lids with water and boil.

Arrange the jars on the desktop. In each pour compote. Screw caps.

After cooling, check for leaks. Then refrigerate until winter.

The most delicious will be assorted raspberries, strawberries and currants. In this case, the total weight of the berries should remain on prescription.

Option 4: Beautiful red currant compote for the winter without sterilization

In a jar or jug, a scarlet-colored drink with neat tassels and whole berries looks beautiful. Unfortunately, when cooking, red currant loses its color, so tint it with raspberry berries. The recipe is convenient because these berries ripen at one time.

Ingredients:

  • 450 gr. raspberries,
  • 300 gr. red currant,
  • 350 ml of water
  • 400 gr. Sahara.

Step-by-step recipe

Raspberries pour salted water. Ten minutes later, black flies will emerge on the surface. Drain the top layer of water and fold the berries into a colander.

Pour raspberries with sugar and put them in the refrigerator overnight or for ten hours.

Choose neat sprigs of currant.

After a few hours, a scarlet juice will stand out at the bottom of the bowl of raspberries, pour it into an empty pan through a sieve.

It is easy to prepare red currant compote for the winter without sterilization, if the berries are properly prepared syrup. Add water to the juice and put it on the stove, let it boil.

Currant berries fill first with hot water.

For this compote, you can take two cans of 0.7 liters each. Take the first jar and hold it over the steam for a couple of minutes.

Dip warmed berries into it.

Top with raspberry juice.

Banks with red currant compote for the winter without sterilization need to be rolled up with covers and wrapped with a warm cloth. If you do not like thick and sweet drinks, then add more water to the raspberry juice. The same principle is used to prepare currants in strawberry juice.

Option 5: Assorted red currant compote for the winter without sterilization

Prepare a platter of several types of garden berries: raspberries, gooseberries, black, white and red currants. Add to the compote for a feeling of freshness a few top leaves of mint. Ingredients indicated for three-liter jars.

Ingredients:

  • 600 gr. berries,
  • 2.3 liters of water
  • 3 mint leaves,
  • 130 gr. Sahara.

Step-by-step instruction

Pour the berries in salted water for ten minutes.

Remove the stalk and twigs. Berries for red currant compote for the winter without sterilization should be perfectly clean. Please note that sand settles to the bottom of the bowl with berries, and insects float to the surface.

Berries shift in a deep bowl.

Cook the syrup. To do this, boil water with sugar. (Measure water enough to cover the surface of the berries.)

Pour berries with boiling syrup.

Leave the berries in the syrup overnight, that is, for 12 hours.

In the morning pour the syrup.

Distribute berries in banks.

Add water, mint leaves to the syrup and boil.

Boiling and diluted syrup again fill the berries, but in jars.

Twist the hot red currant compote for the winter without sterilization with lids. Turn it over and wrap it until it cools down.

If you do not want to sterilize your spin, then follow the rules for preparing cans:
1. Napkin for soaping cans should be new.
2. Banks with soap should stand for about half an hour.
3. Rinse the ambassadors of the soap and wipe the inside with soda.
4. Banks hold over the steam.
5. Boil metal lids and small jars.

Option 6: Gelatin with red currant compote for the winter without sterilization

Gelatin can be used as a preservative. Unfortunately, when boiling it loses its jelly properties. But the taste of compote is pleasant.

Ingredients:

  • 100 gr. currants,
  • 0.7 liters of water
  • 10 gr. gelatin,
  • 110 gr. Sahara.

Step-by-step instruction

Boil water and cool. Fill it with gelatin. Wait until it swells well.

Wash currants. Pick berries of the same size.

Dissolve gelatin in syrup. Heat slightly, but do not bring to a boil.

Fill the currants with hot gelatin syrup.

Relax for a couple of hours until the syrup and berries have cooled.

Prepare a can and lid.

Compote bring to a boil.

Pour into a jar and close tightly.

If you want to get compote, which will be thick like kissel, then do not bring it to a boil. Pour into a jar, close the plastic cap. After cooling, put in the refrigerator or pour into containers, and then store in the freezer. Compote with jelly get tasty and berry platter.

Cooking:

First of all, we set to boil a pot of water. How many cans we will close, so many liters of water and boil.

Tanks with my detergent with baking soda, then sterilize for 10 minutes on a pair. Also sterilized in boiling water covers.

We wash the berry, fill it with water, all the twigs, bugs float, remove the garbage

One fourth of the bottles filled with currants. If there is a desire, you can put more berries, compote will get more concentrated

Fill the berry with boiling water, cover with lids, leave aside

Compote infused for 30 minutes

Water is poured back into the pan, we will prepare the syrup.

Add sugar at the rate of 500 g per 3 liters, bring the solution to a boil.

Close the lids and immediately close the machine.

We turn over, we check, we cover in a blanket and we send on cooling

After 12 hours we put compotes in the pantry

We will need a 3 liter jar:

  • Red currant 200 g
  • White currant 200 g
  • Sugar 400 g

Wash currants and dry.

At the same time, before washing the currant berries can not be removed from the twigs, they can be removed after drying the berries.

Banks are sterilized in advance for 15 minutes for a couple, we put the lids in boiling water for 10 minutes.

Impose the berry on banks

Pour boiling water into the berry, cover the jars with the lids and set aside to steaming until the jars cool.

After the jars have cooled, pour the water back into the tank, put it on fire, continue to boil.

Add 400 g of sugar, cook the syrup 5-10 minutes after boiling.

Pour jars with berry syrup under the covers

Pour boiling water very carefully, so as not to burn yourself. Observe safety when working with boiling water

Close the lids, overturn, wraps a blanket.

Cool to room temperature.

Fold to permanent storage. You can store in the apartment.

Red Currant Compote

Red currants never have to sort out, the berries have an enviable "health": they are stored for several days without apparent damage to taste.

Tear off the twigs, wash the currants, then pour into a sterilized jar.

The total amount can be brought up to 450 grams, but a larger increase will lead to the appearance of a sour taste, causing sharp teeth.

Citric acid is placed for the preservation of the workpiece. Its taste will dissolve in the currant acid.

Pour currant with boiling water. The approximate volume of water is 2.8 liters. Landmark - water fills the jar to the shoulders. The jar is necessarily covered, the lid is used only sterilized, which will be further rolled. Currant infused in boiling water for 15 minutes. Then this water is used for pouring syrup. Double pouring is necessary for compote, since all the berries are covered with a sufficiently dense skin.

For the syrup, weigh the sugar, put it in a saucepan.

Poured rosy currant water. Sugar immediately dissolves in warm water. Pot put on a strong fire. Currant syrup is boiled for 2-3 minutes.

Fill the three-liter jar with hot syrup. Roll compote, turn over the bank.

With the help of improvised means create for the banks the maximum weatherization, leave for the night. In the morning compote can be unraveled and moved to a cool dark place.

Red currant compote is stored for about a year. The drink does not become cloudy, the precipitate does not appear. Transparent-pink compote with intense currant flavor is kept in the refrigerator for several hours before serving. Currant compote can be cooked for dinner very tasty liquid jelly.

About the benefits of red currant compote

The main raw material for the drink is currants. And of course, it is better to use for cooking a product in which the content of vitamins is higher.

The content of vitamins is affected by:

  1. The ripeness of berries - the more ripe, the higher the content. Moreover, if the fruits are overripe, the amount of vitamins begins to fall sharply.
  2. Ascorbic acid content in clear weather is higher than in cloudy. Use raw materials collected on a sunny day.
  3. Many vitamins begin to break down when oxidized by air. Use the raw materials on the same day when the berries are harvested.

Red currant contains:

  • 250 mg of vitamin C,
  • B vitamins: B1, B2, B3, B5, B6, B7, B9,
  • vitamin E.

Daily intake of vitamin C - 50-100 mg. It does not accumulate in the body, so currant drinks will be an excellent source of vitamin C in the winter. Vitamin complex of red currant has a beneficial effect on the heart and blood vessels. Due to its high pectin content, the berry is good for the digestive system.

Currant Preparation

At the stage of preparation for the preparation of compote raw materials need to be processed: to sort, sort, wash. Separate the berries from the stem, remove the leaves. To remove small leaves and twigs, pour currant with water: debris and spoiled fruit will float to the surface of the water, and you can easily separate the clean berries. Wash the raw material again.

Preparation of cans and lids

The drink is closed in a three-liter jars. To prepare for canning, rinse the jars thoroughly with soda and preferably sterilize.

Most often banks sterilized for a couple. To do this, put a grid on a pan with boiling water, and place a bank on the grid. Sterilization time of a three-liter can is 10-15 minutes. The second method of sterilization - oven. Oven temperature - 160 ° C. Processing time banks - to dry water droplets. The purpose of sterilization is to prevent fermentation processes. The source of fermentation can be unnoticed dirt or rotten berries. If you are sure that the banks have been thoroughly washed and the fruit processed, then you can do without this process.

The lids are boiled just before the cans are rolled up. Boiling time - 1 minute.

Recipe

  • Fill clean sterile jars with berries up to half the capacity.

To prepare the compote using two methods:

  1. Pouring syrup. Separately, in a saucepan, the syrup is prepared from water, sugar and citric acid. Boiling time - 5 minutes, to a good dissolution of sugar. Hot syrup is poured berries and roll covers.
  2. With pre-blanching. Berries in banks are filled with boiling water. When the banks are warm, the resulting liquid is poured into a saucepan, add sugar and citric acid. Boil for 10 minutes and pour berries with syrup.

Blanching destroys enzymes that lead to darkening of the raw material. In addition, blanched berries give juice to a drink better and are soaked with sweetness than berries in syrup.

What can be combined in one bank

In the preparation of compote can be used several types of raw materials: it is appropriate to mix red and white currants or red currants in combination with apples, strawberries, gooseberries. New combinations of tastes will add variety to your winter table. Usually, the ratio of different types of raw materials in a 1: 1 compote is kept - one part of red currant is taken from the same part of white currant. For the currant and apple compote, apples are considered the main component, therefore their share varies in different recipes from 1: 1 to 1: 2 - 2 parts of apples are taken for one part of the currant.

How and where to store the workpiece

Usually, preservation is stored in a dry and dark place. In terms of the apartment - it is a pantry. In a country house it can be a cellar. It should be remembered that sunlight accelerates chemical processes, so a dark storage place is imperative.

It is recommended to use compotes for one year, as long-term storage adversely affects the content of vitamins in the workpiece. Therefore, it is convenient to sign banks with conservation by year to spend the conservation of the previous season in the first place. The optimal storage temperature of billets is from +4 to + 15 ° С.

Compotes are the source of vitamins that are so necessary in winter, because they do not use long-term heating, which leads to a decrease in beneficial elements. The recipe of red currant compote we considered will help you prepare a drink that will compensate for the lack of vitamins in the winter and remind you of summer.

Red currant and mint mojito

Compote turns out very tasty, as it is added mint and lemon. They saturate the currant drink with vitamins to give it a citrus scent.

Components per three-liter jar:

  • 0.5 kg of red currant,
  • 0.2 kg of sugar
  • 3 lemon slices,
  • 3-5 sprigs of mint.

  1. Banks should be well washed with baking soda, sterilized over steam or in the oven.
  2. The berries are well taken from the garbage and washed, reclined in a colander.
  3. Red currant is laid out on the banks, spread mint, lemon on top, sugar is poured.
  4. Boiling water is poured into the banks in half, leave to infuse for a quarter of an hour.
  5. After the time, add boiling water to full volume, twists the lids.
  6. Banks put upside down, wrapped and left to cool.

Watch the video! Red currant compote for the winter Mojito. Mojito cocktail soft.

Basic cooking rules

When making dessert currant drink, you need to follow a few rules.

  • You can not remove the berries from the brushes, it will not affect the taste of the drink, but it will help to save a little time when cooking.
  • Do not boil the berries in boiling water. If you do this for a long time, the compote will turn into porridge and lose most of the vitamins. The optimal time is no more than 2 minutes.
  • to make compote transparent, you need to use whole berries. Warped or spoiled fruit will make the drink too cloudy and unsightly.
  • it is not necessary to add additional ingredients (berries and fruits) for tinting to the currant compote. Berry itself will give a pink color.
  • Currant acid in itself is a good preservative, so there is no need to add citric acid.

Red currant is a very fragile berry. Мыть ее под струей воды нужно осторожно, иначе она может потерять форму. Чтобы быстро избавиться от веточек и мусора достаточно залить ягоды водой.All litter and unsuitable fruits will float, it will be easier to separate the clean berries. Repeat the procedure will have a couple of times.

If the crop of red currant turned out to be large, then its surplus can be frozen. Subsequently, you can make compote from frozen berries. Pre-thawing the berry is not necessary.

To become a truly tasty and fragrant red currant compote must be infused for 2-3 months. If you open it before the specified period of the holistic taste of the drink will not work.

Currant compote is stored for one year. Therefore, it is not necessary to harvest it in large quantities. Enough to last until the next harvest. Storage space should be chosen dark and not hot.

How much sugar to add?

Red currant is quite acidic berries, so the sugar in the compote need to put more than in similar drinks from other berries or fruits. You can make compote without sugar at all or add it to the already prepared drink according to your taste.

What redcurrant combines in compote

Red currant compote can be closed both in pure form and with the addition of other ingredients.

  • The compote cooked only from currant turns out rather sour. In this case, as the original supplement you can use honey.
  • To get an unusual flavor you can add vanilla, nutmeg, cinnamon to the drink.

In the drink red currant is ideally combined with honeysuckle, sea buckthorn, various dried fruits and wild berries. To give an unusual flavor, you can use persimmon, banana, quince and pomegranate.

Healthy qualities and calories

Red currant contains a large amount of vitamins, minerals and other beneficial substances. Among them are vitamins of group B, C, E, potassium, selenium and iron. Fresh, any berry has more beneficial properties and currants are no exception. Vitamin C, which is abundantly contained in the fruits of red currant, helps strengthen the immune system during the cold season.

Properly cooked compote of this berry will bring great benefits to the body. It helps to remove excess fluid, reduces swelling, improves appetite. Not only berries, but also leaves have medicinal properties.

Caloric content of the drink is 55 kcal per 100 grams of product.

Drink from red currant berries is not recommended for people with an increased tendency to form blood clots and low blood clotting. Since red currant compote contains a large amount of acids, it should not be consumed on an empty stomach and during the exacerbation of chronic diseases of the stomach and intestines.

A simple recipe for red currant compote

All of the following recipes are designed for 3-liter jars.

  • red currant berries - 450 grams
  • granulated sugar - 350 grams
  • purified water - 2.7 liters

First of all, it is necessary to do the preparation of berries: pour currants into a capacious container, pour water over to the same place. This will help get rid of dry leaves, twigs and other debris. Then we clean the berries, reject the unripe and overripe fruits and separate the berries from the twigs.

Next, pour red currants in sterilized three-liter jars in advance. Add sugar from above. For a sour taste, no more than one glass of sugar is required. If you need a sweet drink, then the rate of sugar should be increased.

Then we fill each jar with boiling water under the neck. In the end we cork the jars with metal lids, put them upside down and leave to cool, wrapped with a warm cloth.

With gooseberry

  • red currant - 310 grams
  • gooseberry - 350 grams
  • granulated sugar - 240 grams
  • purified water - 2.3-2.5 liters

Compote of the listed berries turns out quite sour. If you want to sweeten the drink, you can use more sugar or add honey.

For cooking you will need:

  • red currant - 260 grams
  • cherry - 160 grams
  • sugar - 170 grams
  • filtered water - 2.7 liters

Bones from the cherry do not need to be removed. But it is worth remembering that compote with a bone is stored no more than a year.

Neither cherry nor red currant require long cooking. Therefore, 2-3 minutes will be quite enough.

With orange

The following ingredients are required:

  • fruits of red currant - 490 grams
  • one small orange
  • sugar - 210 grams
  • filtered water - 2.6 liters

For the recipe you need not only orange pulp, but also its zest. In the end, rubbed peel should get two tablespoons.

  • red currant - 260 grams
  • three medium sized apples
  • sugar - 210 grams
  • half a teaspoon of citric acid
  • purified water - 2.7 liters

For compote, ideal apples of early summer varieties. Late apples have a thick skin, they will have to be sterilized longer. Summer apples cost accelerated conservation.

With apricot

The following ingredients are required:

  • red currant - 330 grams
  • apricot - 160 grams
  • granulated sugar - 220 grams
  • water - 2.5 liters

We divide apricots into halves.

Fruits should be one third of the total volume of the can. If you put more raw materials, the compote will be very rich. Subsequently, it can simply be diluted with boiled water.

In this recipe, you can not add sugar, since it does not affect the shelf life. After opening the drink can be sweetened to your liking.

Sprigs / tassels

Ingredients for the recipe:

  • red currant - 280 grams
  • sugar - 240 grams
  • citric acid - ½ tsp
  • purified water - 2.7 liters

When preparing a drink, you do not need to pick berries from green twigs. On the contrary, they will give a special flavor.

Compote acquires its rich pink color after it has cooled completely.

With prunes

For the recipe will require:

  • red currant - 350 grams
  • selected prunes without stones - 110 grams
  • granulated sugar - 210 grams
  • one vanilla pod
  • purified water - 2.5 liters

In the prepared berries pour a tablespoon of sugar and let them brew. Put the prunes in a container for cooking, pour water in there and pour out the remaining sugar. As soon as the water boils, add currants and vanilla to the pan.

Cook the drink for 3-4 minutes. Then pour the red currant compote for the winter on the banks and cork with lids.

  • 410 grams of red currant
  • five sprigs of mint
  • three slices of lemon
  • 180 grams of sugar
  • 2.6 liters of filtered water

Lemon is added to the drink at the rate of one slice per liter.

Instead of lemon, you can use any other citrus.

Such a blank must be opened after a couple of months after clogging. During this time, the drink will become more concentrated and saturated.

With spices

For cooking you will need:

  • red currant - 350 grams
  • black currant - 210 grams
  • sugar - 220 grams
  • nutmeg - 1 gram
  • Cinnamon - ½ tsp
  • cloves - to taste
  • purified water - 2.3-2.5 liters

For this drink will require only mature, not deformed berries.

Spices are added to the sugar syrup during cooking. After adding them, the syrup is cooked for another 2 minutes.

Frozen berries

Ingredients for the recipe:

  • fresh frozen berries - 320 grams
  • granulated sugar - 140 grams
  • purified water - 2.4 liters

Berries are used immediately, without defrosting.

Homemade red currant compote for the winter - an indispensable source of nutrients that are so necessary in the winter. Moreover, its preparation does not take much time and effort. Necessary condition - the minimum set of products and a little time. The result will please all family members and will become a favorite remedy for the prevention of colds.

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