Gooseberry compote for the winter

Gooseberry compote for the winter in a 3-liter jar is a quick, simple and very tasty preparation, which will not be difficult to prepare under one condition: if you find gooseberries on the market or grow them in your garden. Unfortunately, this berry, once very popular, is now a little forgotten by gardeners, but in vain, because jams and compotes made from it are simply excellent! Use our 10 simple and delicious gooseberry compote recipes and delight your family!

Gooseberry mojito with mint and lemon in a 3-liter jar for the winter

The gooseberry mojito with mint and lemon was invented based on the Cuban mojito cocktail, which, by the way, is also non-alcoholic. It includes such an original combination as mint, lemon and gooseberries under one lid. Prepare it, and you will most likely really like this compote too!

1. 
   How to prepare gooseberry compote for the winter in a 3 liter jar? The berries need to be sorted out of debris, washed and dried (if desired, cut off the tails from the gooseberries).
2. 
   Also wash the mint, dry it, remove damaged leaves.
3. 
   Rinse the lemon well, cut it straight with the skin into slices 3-4 mm thick.
4. 
   Place the berries in sterilized jars.
5. 
   Place mint on top.
6. 
   Add lemon.
7. 
   Fill the jars up to the necks with boiling water.
8. 
   Cover the jars with clean lids and let them sit for 20-25 minutes.
9. 
   Boil the syrup; to do this, pour the water from the jar of compote into a saucepan, add sugar, and boil. Pour the finished syrup back into the jars.
10. 
    Cover the jars with lids.
11. 
    Place jars of compote on lids, wrap them and let them cool, and then store them in a cellar or dark pantry.

---

Bon appetit!

Compote “Mojito” from gooseberries and orange

If you like a slightly unusual gooseberry and mint compote called a mojito, then prepare it with the addition of orange. In addition to mint, you can also add lemon balm to a mojito. This drink is especially pleasantly refreshing and tonic in the heat, but in winter it will definitely not be out of place on your table.

Ingredients:

• Water - how much will go into the jar.
• Gooseberries – 500 gr.
• Orange – 1 pc.
• Sugar – 1 tbsp.
• Mint – 3 sprigs.
• Lemon balm - 1 sprig.

Cooking process:

1. Wash the jars and lids, sterilize the jars, boil the lids for 5 minutes.

2. Cut the orange without peel into thin slices, remove the seeds, because they, like the peel, will add unnecessary bitterness to the mojito.

3.Sort out the gooseberries from debris, wash under running water and let the water drain through a colander.

4. Place gooseberries on the bottom of the jars, and orange slices on top.

5. Rinse the lemon balm and mint thoroughly, pour over boiling water and place in jars.

6. Pour boiling water over the mojito compote to the top of the jars, cover with lids, then let the jars stand for 15-20 minutes.

7. Next, drain the water into a saucepan, add sugar, and bring the syrup to a boil.

8. When the sugar has dissolved, pour boiling syrup into the jars and let the mojito stand under the lids for another 15-20 minutes.

9. Drain the syrup from the jars into the pan again, bring to a boil, return the syrup to the jars, adding to the very top of the necks.

10. Screw the jars or seal them with a key for the winter, turn them over onto the lids, and let them cool completely under a blanket.

11. Store orange and gooseberry mojito in a dark, cool room.

Bon appetit!

A simple and tasty gooseberry compote with black currants for the winter

With the addition of black currants, gooseberry compote prepared for the winter will become much tastier, because the currants will give it its rich taste and aroma. Even in diluted form, such a compote will have a thick wine-ruby tint, which, you see, is very beautiful!

Ingredients:

• Gooseberries – 300 gr.
• Black currant – 300 gr.
• Sugar – 1-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Separate the berries from the garbage and remove all the branches. Then rinse the currants and gooseberries well under running water and let the water drain through a colander.

2. Place assorted berries in sterilized jars and add sugar. If the berries are very sour, add more sugar.

3.Pour hot water over the berries under the necks of the jars, let them stand for 15 minutes under the lids.

4. Then pour the syrup into a saucepan and boil; Pour hot syrup over the berries again under the necks of the jars.

5. Wait 15-20 minutes again, pour the syrup into the pan and boil it.

6. Pour boiling syrup under the necks of the jars, and seal the jars with sterilized lids for the winter.

7. Turn the jars of compote upside down, wrap them in something warm, and let them cool completely.

8. Store the rolls in a dark, cool room.

Bon appetit!

Gooseberry compote with red currants for a 3-liter jar

Gooseberry compote with red currants will be a tasty and healthy drink, which is not at all difficult to prepare for the winter using our recipe. The most labor-intensive process here is picking berries and removing debris and twigs. However, it’s worth the trouble to enjoy excellent compote in a few months!

Ingredients:

• Gooseberries – 300 gr.
• Red currants – 300 gr.
• Sugar – 1.5-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Rinse the jars with lids, sterilize the jars over steam or in the oven, and boil the lids in clean water for at least 5 minutes.

2. Sort the berries, remove all debris and twigs (the tails of the gooseberries, if they are short, do not need to be cut off).

3. Rinse the berries well under running water, strain through a colander.

4. Next, pour the assorted berries into three-liter jars and add sugar to taste. Since red currants are naturally rich in vitamin C and therefore sour, you can add at least 1.5-2 cups of sugar per three liters of compote.

5. Pour boiling water over the berries to the top of the jars, cover the jars with lids.

6.Let the jars sit for a quarter of an hour, then pour the syrup into a saucepan and bring it to a boil.

7. Let the jars stand again for at least a quarter of an hour, and the berries steam in them.

8. Pour the syrup back into the pan, bring to a boil and pour back into the jars.

9. Seal the jars tightly with lids, turn them upside down and let them cool under a warm blanket.

10. Then hide your compotes for long-term storage in a dark, cool room.

Bon appetit!

Step-by-step recipe for making gooseberry and cherry compote

If you want your gooseberry and cherry compote to have a very rich cherry color, then use red gooseberries. But in principle, it is not so much the color of the gooseberry that matters, but its taste: if it is too sour, then you need to add at least two glasses of sugar to the compote per three-liter jar, since cherries are also a sour berry. However, together with sugar, these berries turn into an aromatic drink, which then only needs to be diluted with boiled water to taste.

Ingredients:

• Gooseberries – 250 gr.
• Cherry – 250 gr.
• Sugar – 1-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Wash and sterilize the jars and lids (boil the lids in a saucepan with clean water for at least 5 minutes).

2. Rinse the cherries and gooseberries separately well under running water, let the water drain through a colander.

3. You can remove the pits from the cherries, or you don’t have to remove them. Place the cherries in the jar first, sprinkle the gooseberries on top.

4. Add sugar to the jar, and then fill it with boiling water to the very top.

5. Let the jars stand, covered, for 15 minutes, then drain the water from the jars into a large saucepan and bring to a boil.

6.Fill the jars with berries again with boiling syrup, leave the contents of the jars under the lids for at least 15 minutes.

7. Pour the syrup back into the pan, bring to a boil, and pour back into the jars.

8. Using a special key, screw the lids on the jars tightly (or use jars with twist-off lids).

9. Turn the jars of compote upside down, wrap them up and let them cool completely.

10. Then take the jars out for storage in a dark, cool room.

Bon appetit!

Delicious gooseberry and apple compote for the winter

Do you want to stock up on a delicious and healthy homemade drink for the winter that has a delicate apple-berry aroma and a very pleasant, sweet and sour taste? Then make gooseberry and apple compote according to our simple recipe. This kind of work takes very little time, but the result will pleasantly surprise you! The recipe is for one three-liter jar.

Ingredients:

• Gooseberries – 200 gr.
• Apples – 3-4 pcs.
• Sugar – 1-1.5 tbsp.
• Water - how much will go into a 3-liter jar.

Cooking process:

1. Wash the jars and lids with detergent or soda, then sterilize the jars in the oven or over steam, and boil the lids for 5-7 minutes.

2. Select apples for compote without rot or wormholes. Wash them, cut them into 2 or 4 parts, remove the seeds and cores.

3. Place apples on the bottom of the jars.

4. Wash the gooseberries well too; The tails don’t need to be cut off - unlike jam, they don’t interfere with the compote.

5. Strain the berries into a colander and pour on top of the apples.

6. Next, pour 1-1.5 cups of sugar into the jar and fill it with boiling water to the top.

7. Leave the jars covered for 15-20 minutes so that their contents are well steamed.

8.Pour the syrup into a saucepan through a strainer lid, boil and pour back into the jars.

9. For the second time, let the hot syrup steam the contents of the jars for a quarter of an hour.

10. Pour the syrup back into the pan, bring to a boil and pour back into the jars.

11. This time, roll up the jars for the winter, turn them upside down and wrap them in something warm.

12. When the jars have cooled completely, take them out for long-term storage in a cool room.

Bon appetit!

A simple recipe for gooseberry and raspberry compote for the winter

Often, garden or forest raspberries are added to gooseberry compote to get a very aromatic, pleasant-tasting homemade drink. And to get more of this deliciousness, we recommend making a very concentrated compote, pouring berries into two-thirds of the jar with the addition of 1.5-2 cups of sugar. This compote stores very well, the berries from it can be used as a filling for pies, and the liquid before use only needs to be diluted with boiled water to taste.

Ingredients:

• Gooseberries – 250-300 gr.
• Raspberries – 300 gr.
• Sugar – 1.5-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Wash the lids with water and detergent and boil in a clean saucepan for 5 minutes.

2. Wash the jars well and sterilize.

3. Gooseberries and raspberries need to be sorted, and then rinsed under running water and allowed to drain through a colander. Wash the raspberries carefully so as not to damage them.

4. Place gooseberries and raspberries in sterilized jars.

5. Pour boiling water over the berries, cover with clean lids and let them stand for 15-20 minutes.

6. Next, drain the water into the pan using a strainer lid.

7. Add sugar, boil the syrup, wait until the sugar is completely dissolved.

8.Fill the jars with berries with boiling syrup and let them stand again under the lids and steam for 15-20 minutes.

9. Pour the syrup back into the pan, boil it and seal the jars for the winter.

10. Place the jars on the lids, wrap them in something warm and let them cool completely.

11. Then take the jars out for long-term storage in a dark, cool room.

Bon appetit!

Delicious gooseberry and apricot compote for the winter

Apricots are sweet, wonderfully smelling southern fruits that make regular gooseberry compote even tastier! However, keep in mind that when making compotes with stone fruits without removing the seeds, they must be drunk within two years to eliminate the possibility of poisoning.

Ingredients:

• Gooseberries – 250 gr.
• Apricots – 250-300 gr.
• Sugar – 1.5 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Rinse the jars, sterilize in the oven or over steam.

2. Wash the lids with a dishwashing detergent and then boil for 5 minutes.

3. Remove any debris from the gooseberries, rinse them well, and let the water drain through a colander. Do not remove the tails - this is extra work, because in the compote they do not bother anyone.

4. Rinse the apricots well; the seeds can be removed or the fruits can be left whole.

5. Cover the apricots with gooseberries and fill the jars with boiling water to the top.

6. Cover the jars with clean lids and leave to steep for 15-20 minutes.

7. Next, pour the water into a saucepan (use strainer lids), add sugar to the water, bring the syrup to a boil and the sugar is completely dissolved.

8. Pour boiling syrup into the jars of berries, let them stand again for at least 15 minutes.

9. Pour the syrup into the pan again, boil it and seal the jars tightly and airtight for the winter.

10.Cool the jars by placing them upside down and wrapping them in a blanket.

11. Store cold jars in a dark, cool place.

Bon appetit!

How to prepare gooseberry and plum compote for the winter?

Plums with gooseberries are another great assortment for compote for the winter. If the plums are sour, then you can add a little more than 1-1.5 cups of sugar. This way you will get a concentrated drink, which can then be diluted with boiled water to taste.

Ingredients:

• Gooseberries – 250 gr.
• Plums – 250 gr.
• Sugar – 1.5 tbsp.
• Water - how much will go into a 3-liter jar.

Cooking process:

1. Rinse three-liter jars well with soda or any product, rinse and sterilize over steam or in the oven. Boil the lids for 5-7 minutes.

2. Gooseberries need to be sorted, then washed in running cold water; there is no need to cut off the tails - they do not interfere with the compote.

3. Rinse the plums; The pits can be removed from them by cutting them in half, or you can roll them with the pits.

4. Place plums at the bottom of the jar, and gooseberries on top. If you need a very concentrated compote, then keep in mind that the total volume of fruits and berries added should reach the hangers of the jars.

5. Fill the jars with boiling water, let them stand for 15-20 minutes so that their contents are thoroughly steamed.

6. Then pour the water into a large saucepan using a lid with holes.

7. Add sugar to the syrup and boil it.

8. Pour boiling syrup into jars to the top, let them stand for 15-20 minutes.

9. Pour the syrup back into the pan, bring to a boil and pour back into the jars.

10. Seal the jars with lids tightly.

11. Let the compote cool under a blanket, with the jars on their lids, which will help determine whether the compote is leaking out or whether the jars are really tightly screwed on.

12. Store cooled gooseberry and plum compote in a cool, dark closet or cellar.

Bon appetit!

Very simple gooseberry compote without sterilization

You can make a compote from gooseberries, which does not require preliminary sterilization of the jars, it is only important to wash them well. The three-time pouring method will help in this matter, during which all existing microbes are destroyed by boiling water. But you still have to boil the lids.

Ingredients:

• Water - how much will go into a 3-liter jar.
• Gooseberries - 2/3 of the jar.
• Sugar 1.5 tbsp.

Cooking process:

1. Wash three-liter jars and pour boiling water over them.

2. Sort the berries, you don’t have to cut off the stems, and then add 2/3 of the volume of each jar.

3. Fill the jars with boiling water to the very top, let them stand for 10-15 minutes. Cover the tops of the jars with clean lids.

4. Pour the water from the cans into a large saucepan using a strainer lid.

5. Pour sugar into the pan at the rate of 1.5 cups per three-liter jar (or adjust the amount of sugar at your discretion).

6. Bring the syrup with sugar to a boil, dissolve the sugar completely and pour into jars, cover with lids, and let stand again for 15-20 minutes.

7. Drain the syrup again, bring to a boil, pour into jars and again let the compote stand for 15 minutes.

8. Boil the syrup for the last time, pour it into the jars of berries to the very top and now seal them tightly with lids.

9. Turn the jars upside down, wrap them in something warm and let them cool completely, and then take them out for long-term storage in a cool room.

Bon appetit!