Redcurrant compote for the winter

Have you ever tried to make redcurrant compote for the winter? We have made for you a selection of 9 simple recipes with step-by-step photos. Now preparing this vitamin drink will not be difficult for you, but this drink will bring benefits for the year ahead, because red currants are incredibly rich in vitamin C, which, as you know, perfectly strengthens the immune system.

A simple recipe for red currant compote for a 3-liter jar

Red currants are very rich in vitamins and microelements, but not everyone loves this storehouse of vitamins because of its sour taste and slightly tough skin. If your household members also share this opinion, then try making them redcurrant compote. This way you will save your vitamins and please your family.

Number of servings: 1 can of 3 liters

Cooking time: 24 hours

1. 
   How to prepare red currant compote for a 3 liter jar for the winter? The beauty of this recipe is that you don't have to sort the currants, you don't have to remove them from the branches. Simply rinse the berries thoroughly in a sufficient amount of running water and remove leaves and debris.
2. 
   Prepare the jars (the amount of ingredients indicated in the recipe is for one three-liter jar), to do this, rinse them with soda in very hot water. Now you need to sterilize the jars. This can be done in different ways, choose the one that is most convenient for you.
3. 
   Place red currants on the branches in prepared jars. There should be such a quantity of currants that it occupies approximately half the volume of the jar (3 liter). Bring water (1.5-2 liters) to a boil, and then pour boiling water over the currants in the jar. Next, you need to cover the jar with a lid and let the berries brew for 30-40 minutes so that the currants release juice under the influence of hot water.
4. 
   Using oven mitts, carefully take the jar of compote and pour the water into the pan. Add sugar to the resulting broth and mix well. Adjust the amount of sugar to your taste, as the recipe indicates an approximate amount. Place the saucepan over medium heat and bring the syrup to a boil (remembering to stir it occasionally).
5. 
   Pour a packet of vanilla sugar into the jar of currants and quickly pour boiling syrup over the berries. Seal the jars with lids and turn them upside down. It is also necessary to cover the workpiece with a warm blanket and allow it to cool in this state for about 24 hours. When the currants have cooled completely, the compote is ready.This winter preparation should be stored in a dark and cool place.

Enjoy your meal!

Redcurrant compote without sterilization, 3 liters

Red currants are extraordinary, healthy, but few people like to eat them just like that, because of their rather sour taste. Prepare a compote from it that will delight you with a bright summer aroma and delicate sweet and sour taste. Plus, it is rich in vitamin C, which everyone desperately needs during the winter cold.

Ingredients:

• Red currants – 1.5-2 kg
• Granulated sugar - 100 g for each liter of compote
• Boiling water – 2-3 l (depending on the number of cans)

Cooking process:

1. First you need to rinse the currants. To do this, take a large basin and place the berries there (note that you do not need to remove them from the branches, which in itself saves your time enormously). Fill the berries completely with water and mix them gently with your hands. All twigs, leaves and other debris will float to the surface on their own. Drain the water and do the same procedure 2-3 more times. That's it, the berry is clean.

2. Now we will put the berries into jars. To do this, you must first thoroughly wash them with baking soda, and then hold them over steam for about 10 minutes. So, fill each jar about halfway or 1/3 full.

3. Bring water to a boil. Pour hot water into the jars and cover the jars with lids. The berries should stand in boiling water for about 40 minutes. During this time, the water will turn pink due to the fact that the currants will release juice. Carefully drain the water from the jars back into the pan.

4. Now add sugar to the water. The exact amount of granulated sugar is difficult to indicate, for the reason that each of you has your own taste preferences.But you can take the following calculation as a basis: 100 g of sugar for each liter of compote. Some people use a larger amount of sugar (for example, 2 cups of sugar per 3-liter jar), in which case you will need to dilute the finished compote concentrate with water, and you will get not 3, but 5 liters of compote.

5. Bring water with sugar to a boil and simmer for 5 minutes until the sugar is completely dissolved. Strain the syrup and pour into jars with currants. Immediately seal the jars with lids.

6. Turn the finished jars of compote upside down, cover with a warm blanket and leave for a day so that the compote cools completely.

7. That’s all, the delicious and healthy redcurrant compote is ready. Now it needs to be put away in a cool place for further storage until winter.

Enjoy your meal!

Compote of black and red currants for the winter

This unusual, delicate sweet and sour compote will not leave anyone indifferent. Two magnificent, vitamin-rich berries combined in one aromatic berry bouquet. Not a single person can resist a cup of this drink.

Ingredients:

• Red currant berries – 600 g
• Black currant berries – 600 g
• Granulated sugar – 600 g
• Fresh blackcurrant leaves – 4 pcs.
• Water – 5 l

Cooking process:

1. First you need to prepare the berries: remove them from the branches and rinse thoroughly to remove any debris and unnecessary leaves. It is best to put the berries in a large bowl and completely fill them with water; all debris will float to the surface. Then you need to drain the water and repeat everything again: fill it with water, remove the garbage, drain the water.

2. Pour 5 liters of water into a large saucepan and place on the stove. Wait until the water boils.

3.Now take two three-liter jars and wash them with 1 teaspoon of soda in hot water. Now you need to sterilize the jars by steaming for about 10 minutes (don’t forget about the lids too).

4. Place the washed berries in prepared jars (you need to divide them in such a way that each jar contains 300 grams of red currants and the same amount of black currants).

5. Rinse blackcurrant leaves in cold water and put 2 pieces in each jar.

6. The water in the pan should already have time to boil. Now you need to pour it into jars so that the water just barely reaches the top of the jar (about 1-2 centimeters). Let the berries release their juice under the influence of boiling water: cover the jars with clean lids and leave for 20 minutes.

7. After the specified time has elapsed, you will see how the water turns pink - the currants have released juice. Now you need to carefully drain all the water into the pan and add 600 grams of granulated sugar. Stir well and bring the juice to a boil. When it boils, do not turn off the stove immediately, but let the sugar syrup simmer for just 1 minute.

8. Pour boiling syrup over the berries, again leaving a little space on top of the jar (1-2 centimeters not reaching the edge of the jar). Roll up the lids of the jars and turn them upside down. Cover the jars with a blanket and leave to cool. After about a day, the compote will have cooled completely and then it can be stored in a basement, cellar or any other cool place.

Enjoy your meal!

Winter compote of red currants with apples

A tasty and aromatic version of compote made from such a wonderful, but in vain underestimated by children, berries like red currants.It gives the compote a pleasant sourness, which is diluted with a sweetish apple taste and aroma. Try making this wonderful drink and see for yourself.

Ingredients:

• Ripe red currants – 2 kg
• Apples – 2 kg
• Granulated sugar – 1250 g

Cooking process:

1. The indicated amount of ingredients is designed for 4 three-liter jars. Rinse them thoroughly with hot water, and then sterilize them in any way convenient for you.

2. Try to choose juicy and strong apples. They need to be washed and the core and seeds removed. There is no need to peel the peel. Cut the cored apples into 4 parts (if the apples are very large, you can cut them into 8-12 parts).

3. Sort the currants, rinse well, remove all leaves and other debris, and remove the berries from the branches. This part of the work will require a sufficient amount of time. Be patient.

4. Place apple slices and red currants in equal parts into prepared clean and dry jars.

5. Boil 3-4 liters of water (let it be a little more, excess water can always be drained) and carefully pour the boiling water into the jars. Cover each jar with a lid and let the currants and apples steep in boiling water for about 15-20 minutes.

6. Carefully pour the pink water (the currants have released juice) into the pan and bring to a boil. At this time, pour 300 grams of granulated sugar into each jar and pour boiling juice over it. Immediately seal the jars with lids and turn them upside down. Then proceed as usual: cover the jars with a blanket and wait until the compote of red currants and apples has cooled completely (in about a day).

Bon appetit!

Step-by-step recipe for red currant compote with orange

Try to prepare this wonderful compote, imbued with the taste and aroma of warm summer. An unusual combination of sour currants and sweet orange combine to create an unusual flavor bouquet. Both children and adults will be delighted.

Ingredients:

• Red currants – 1 kg
• Granulated sugar – 400 g
• Oranges – 200 g

Cooking process:

1. First, wash the oranges. You need to wash it thoroughly, preferably even with soap, because during the cooking process we will use orange peel. So, the peel needs to be grated on a fine grater. And cut the oranges themselves into 8 parts and cut each part into small cubes.

2. Red currants should be thoroughly washed in plenty of water and then carefully removed from the branches so as not to damage the integrity of the berries. It will be nice if someone at home can help you with this somewhat labor-intensive process.

3. Now you need to prepare the jars. You need to rinse them in very hot water, and then sterilize them by steaming, in the oven or microwave.

4. Divide the currants, orange zest and chopped oranges into as many pieces as you plan to roll. Place equal amounts of zest, oranges and currants into each sterilized dry jar. The total volume of berries and fruits should occupy approximately one third of the total volume of the jar.

5. Pour 3-5 liters of water into a saucepan (depending on the number and volume of jars), bring the water to a boil, and then pour boiling water over the fruit in the jars. After this, you need to cover the jars with lids and let the currants and oranges brew in boiling water. After 30 minutes, carefully pour the pinkish water (it was colored by the juice released by the red currants) into the pan.Add the required amount of granulated sugar to the juice, stir and bring the juice and sugar to a boil. As soon as the currant syrup boils, pour it into jars and immediately seal the jars with sterile lids.

6. Next, proceed according to the usual procedure: turn the jars over, wrap them in a towel or blanket and do not touch them for 24 hours until the orange and red currant compote has cooled completely.

7. It is best to store this drink in a dark and cool place.

Bon appetit to you and your loved ones!

Winter compote of red currants and gooseberries

This delicate, aromatic, moderately sweet and sour compote perfectly quenches thirst and fills your body with vitamin C. Gooseberries and red currants combine perfectly in their taste, reminding you of wonderful summer days.

Ingredients:

• Red currant berries – 0.5 kg
• Gooseberries – 0.5 kg
• Granulated sugar – 0.5 kg
• Water – 3 l

Cooking process:

1. Rinse the currants thoroughly in a large bowl. When washing in this way, it is easy to remove all debris and wash away dirt. Then dry the berries a little and carefully, so as not to damage the integrity of the berries, remove them from the branches. Also rinse the gooseberries in a sufficient amount of water, and then, using small scissors or just a sharp knife, cut off all the tails. It will take some time to prepare the berries, so it would be good if someone helped you: your husband or children.

2. Pour 3 liters of water into a saucepan and place on the stove. Bring the water to a boil.

3. In the second saucepan, also heat water and sterilize cleanly washed jars in a water bath.

4.Dry the jars well, and then place red currants mixed with gooseberries in them so that they fill the jar approximately halfway. Now you need to pour boiling water over the berries at the very top of the jar, leaving 1 centimeter of free space on top. Within 15 minutes, the berries will release juice under the influence of hot water. After this, you will need to carefully drain all the water from the cans back into the pan and put it back on the fire. After the berry juice boils, add 500 g of sugar and stir.

5. Remove the pan from the heat and pour the berry syrup evenly into the jars, leaving 1 centimeter on top. Now all that remains is to roll up the jars with lids and cool them upside down. Next, the compote of red currants and gooseberries should be stored in a cool, dark place.

Bon appetit to you and your loved ones!

A simple recipe for redcurrant and raspberry compote

A delicious and healthy recipe for aromatic compote made from two wonderful berries: raspberries and red currants. Both berries are very rich in vitamin C, so compote made from them is simply an indispensable remedy for colds throughout the entire autumn-winter period.

Ingredients:

• Red currants – 0.4 kg
• Raspberries – 0.3 kg
• Water – 4 l
• Granulated sugar – 0.8 kg

Cooking process:

1. Before you start preparing this wonderful berry compote, you need to thoroughly rinse the currants. Place the berries in a large bowl and completely fill them with water, mix the currants with your hands and all unnecessary debris will float to the surface of the water. Carefully drain the water and repeat all over again. Carefully remove the washed currants from the branches and place in a colander to drain excess liquid.

2.Gently wash the raspberries in the same way in a large bowl of water. Many people prefer not to wash raspberries at all, but we are not fans of this method. Therefore, if you are not sure that the berry grew under normal conditions and was not treated with chemicals, then it is better to rinse it. Drain the water well and also allow excess liquid to drain, transferring the raspberries to a colander.

3. Pour 4 liters of water into a large saucepan and bring the water to a boil. When the water boils, add 800 grams of granulated sugar and stir. The sugar should completely dissolve. Turn off the heat and set the pan aside for now.

4. Now you need to prepare the jars (the specified amount of ingredients should be enough for 2 three-liter or 6 liter jars). They need to be washed in hot water (it is better not to use any Fairy type detergents, but replace them with 1-2 teaspoons of soda), and then sterilize with steam for 10-15 minutes, this will be quite enough.

5. Divide the berries into such a number of parts that there are equal parts in each jar. Carefully and evenly pour boiling water and sugar over all the currants and raspberries in the jars. Cover the jars with iron lids and seal them immediately. Now turn all the jars upside down, cover them with a blanket and leave them like that for 24 hours. Do not remove the blanket; there must be a constant temperature inside. When the compote has cooled completely, put it in the cellar for storage.

6. Delicious, aromatic and very healthy berry compote of red currants and raspberries is ready!

Enjoy your meal!

Winter compote of cherries and red currants

Cherries and red currants go well together, making a wonderful, very tasty and aromatic compote.Opening a jar of this delicate drink, you will feel like you are standing in the middle of a summer garden, enveloped in the aroma of flowers and ripe berries. In addition, this compote is very rich in vitamins, which help the body cope with colds and viral diseases.

Ingredients:

• Ripe cherries – 200 g
• Red currant – 200 g
• Granulated sugar – 200 g
• Citric acid - to taste

Cooking process:

1. Carefully sort the cherries and currants, and then rinse thoroughly in enough water. If you haven’t removed the currants from the branches, then it’s time to do it. After rinsing, transfer the berries to a colander or baking sheet so that excess liquid can drain. When washing, be careful not to damage the integrity of the berries.

2. While the cherries and currants are drying, prepare the jars. As usual, they need to be washed very well using baking soda and then sterilized for a couple of 15 minutes; there is also the option of sterilizing the jars in the oven or microwave. The choice of sterilization method is entirely at your discretion. The main thing is that in the end the jars are sterilely clean.

3. Pour 2-3 liters of water into a saucepan (more is better than less, because excess liquid can always be drained) and boil on the stove.

4. While the water is boiling, divide the prepared currants and cherries into jars in equal parts. Add a small pinch of citric acid to each jar.

5. When the water boils, pour 200 grams of sugar into it (you can change the amount of granulated sugar depending on your taste preferences). Do not turn off the heat immediately, give time for the sugar to completely dissolve and the syrup to boil a little. Pour boiling syrup over the berries, not reaching the edge of the jar.Roll up the lids on the jars with hot compote and cool them upside down (don’t forget to cover the jars with a warm blanket).

6. After about 24 hours, the compote in the jars will cool down and you can move the jars to a cool place, where they will feel great for quite a long time.

Enjoy your meal!

Step-by-step recipe for red currant compote with mint for the winter

Red currant compote with the addition of mint is very tasty and unusual. Thanks to minimal heat treatment, red currant berries retain all their beneficial properties, and mint leaves impart all their amazing aroma to the syrup. Another advantage of this compote is that it turns out to be quite concentrated and needs to be diluted with water, which increases its quantity almost 2-3 times.

Ingredients:

• Fresh mint leaves – 1 bunch
• Red currant berries – 10 cups
• Sugar – 500 g
• Drinking water – 2 l

Cooking process:

1. First of all, you need to rinse the red currants well. You can wash the berries using a colander, or you can wash them in a large basin completely filled with water. In the second option, all the debris will float to the surface faster and will be easier to remove. After you wash the berries, they will need to be removed from the branches. Do not rush, otherwise you may damage the rather delicate berries.

2. Wash the mint under running water and place it on a baking sheet or table to dry.

3. Pour 2 liters of cold water into a small saucepan and place the saucepan on the fire. Wait for the water in the pan to boil, and then add 2 cups of sugar (you can, of course, adjust the sweetness of the drink if you wish). Stir and let the syrup simmer for 2-3 minutes.

4.If you haven't had time to prepare the jars in advance, now is the time. The indicated amount of ingredients is enough for 3 liter or 2 one and a half liter jars, or you can even use one large three-liter jar - whichever you prefer. In any case, thoroughly rub the inside of the jars with soda, and then rinse in hot water. After this, hold the jars over steam for 15 minutes; all of the above also applies to the lids.

5. Place the currants and mint leaves among the jars so that there are equal parts everywhere. It is better to put the mint down under the berries, so it will steam better and release its aroma and taste. Fill the jars to the top with boiling syrup. Cover the jars with lids and seal immediately. You need to cool this compote as usual: upside down and covered with a blanket.

6. A tasty and aromatic compote is ready for the winter.

Enjoy your meal!