Blackcurrant compote: delicious recipes for the winter and for every day (for now), benefits and harms, calories

In the summer, many are engaged in home preparations for the winter. All seasonal berries, fruits and vegetables are used. It is worth considering simple blackcurrant compote recipes for the winter and for every day.

What is blackcurrant compote useful for?

In terms of its saturation with vitamins, black currant is significantly superior to other berry crops, it is especially rich in vitamin C, which is slightly destroyed during processing. In addition, it also has a high content of pectin, organic sugar and acids, mineral salts.

Currant fruits of any variety have a low calorie content. Accordingly, drinks made from them will also be low-calorie, approximately 30-60 kcal / 100 ml. This indicator depends on the amount of sugar added to the drink. Instead of sugar, you can use a natural or artificial sweetener, such as steviosides, sucralose, or others, which are often zero in calories. It is clear that in this case the drink will have a very small calorie content, much less than when using sugar.

Blackcurrant has a very rich and sour taste. Compote prepared with minimal heat treatment is the best way to get all the useful substances stored in berries. The drink has not only nutritional, but also medicinal value, including:

• during pregnancy: contains the most saturated vitamin and mineral complex, prevents the appearance of edema, anemia, colds, strengthens the immune system;
• when breastfeeding: it will strengthen the mother’s body weakened after childbirth, but blackcurrant compote with HS should be introduced into the diet gradually in small doses, as it can cause allergies in the baby;
• in childhood: enter into the diet no earlier than 5-6 months, starting with 5 drops and gradually increasing the amount to 50 ml (9-10 months), the amount of blackcurrant compote for a child of 1 year should be no more than 80 ml.

For children, blackcurrant compote is of great benefit. It saturates with vitamin C, which strengthens the immune system, protects against colds, helps the body grow and develop healthy and resilient, and also raises hemoglobin and improves blood composition, memory, vision, appetite and much more.

Blackcurrant drink is used as a diuretic, anti-inflammatory agent for diseases of the urinary tract. It improves the functioning of the adrenal cortex, kidneys, liver, has the ability to regulate metabolism, strengthen and expand blood vessels, and improve heart function. It is recommended to drink it to people with high blood pressure, with diseases of the lymph nodes, after exposure to radiation.

The calorie content of blackcurrant compote is low – 40-60 kcal / 100 ml of drink. If desired, it can be significantly reduced by reducing the amount of sugar added or replacing it altogether with a low-calorie sweetener.

Blackcurrant compote can carry not only benefits, but also harm to a certain category of people. Contraindications to the use of the drink are as follows:

• acute pathologies of the gastrointestinal tract;
• increased pH of gastric juice;
• liver pathology;
• tendency to thrombosis;
• post-infarction and stroke conditions;
• food allergy.

If you use too much and often blackcurrant, blood clots may form in the vessels due to an increase in blood clotting.

How to cook blackcurrant compote to drink immediately

The main 3 ingredients, without which you cannot cook a delicious currant compote, are water, berries and sugar (or other sweetener). In fact, the drink is a sweet decoction or infusion of blackcurrant fruits. Therefore, the scheme for preparing currant compote for every day is approximately the same in all the variety of recipes:

• bring the water to a boil;
• pour berries with boiling liquid, which can first be slightly crushed for better juice extraction;
• add sugar;
• boil everything a little over medium or low heat;
• insist under the lid for several hours.

To make the drink transparent, pass through a homemade filter. If it is summer outside and the air is overheated, you can keep it in the refrigerator for a while and only then drink it. Blackcurrant compote should be boiled in an enamel pot that does not have damage on the inner walls.

What is combined with blackcurrant in compote

Other berries and fruits can be added to currant compote recipes. Such a drink is called assorted. It will have a rich rich taste and an equally diverse nutritional composition. Let’s list what additional ingredients blackcurrant goes especially well in compote. Here they are:

• Red currant;
• white currant;
• cherry;
• apples;
• pear;
• raspberries;
• Strawberry;
• gooseberry;
• cranberry;
• cranberries;
• blueberry;
• plum;
• prune;
• blackthorn;
• irga;
• sea ​​buckthorn;
• mandarin;
• orange;
• lemon;
• peach.

From seasonings to compote, you can add ginger, cinnamon, vanilla and some other spices. If you want to brew a low-calorie drink, then you need to remember that not all sweeteners can be subjected to high-temperature processing or even simple heating. Before using any sweetener, you should carefully read the instructions for use. Some sweeteners, having undergone high-temperature exposure, turn into dangerous poisons.

How much to cook blackcurrant compote

The less heat treatment the fruits receive, the more useful substances remain in them, which, as they infuse, go into solution. You need to cook such a drink from several minutes to a quarter of an hour.

In order for the drink to turn out with a rich taste with minimal cooking, the berries need to be mashed a little with a wooden pusher. The peel of the fruit will burst, and the juice will flow out. If you grind them in a blender, you can simply pour boiled water over them and insist. The drink will have a full-fledged currant taste and a full composition of minerals and vitamins.

How to cook blackcurrant compote with ginger root

Ingredients:

• berries (frozen) – 0,35 kg;
• water (purified) – 2,5 l;
• sugar – 0,13 kg;
• ginger – a piece (1 cm).

Divide the water into 2 parts. Boil 2 liters, pour currants with sugar. Boil over low heat for 10 minutes. Leave to infuse under the lid, and then strain. Add ginger root to 0,5 l, boil for a quarter of an hour. Cool, strain and pour into the compote in parts to adjust the taste.

How to make blackcurrant compote with cinnamon

Ingredients:

• berries (fresh) – 0,75 kg;
• sugar (brown) – 0,18 – 0,22 kg;
• water – 1,0 l;
• cinnamon – 1 – 2 tsp

First, mix sugar and water, boil, then throw berries and cinnamon into it. Cook no more than 2-3 minutes. Then remove the pan from the heat and leave it closed for several hours. This will maximize the taste of berries and cinnamon.

How to cook blackcurrant compote with lemon balm

Ingredients:

• berries – 3 full cups;
• water – 2,1 l;
• sugar (regular) – 1 cup;
• Melissa (mint) – 2 sprigs of greens.

In hot summer, blackcurrant compote is good to cook with mint or lemon balm. Spicy greens will give the drink a refreshing taste and aroma. Immerse all the above ingredients into boiling water. From the moment of secondary boiling, count 2-3 minutes and turn off. Cover with a lid and let the drink stretch.

Blackcurrant and lingonberry compote

Ingredients:

• berries – 0,15 kg each;
• sugar – to taste;
• water – 2-2,5 liters.

Sort the berries, wash, put in a deep bowl and mash. Then separate the juice through a sieve, put it in the refrigerator, and lower the rest of the berries into boiling water for 10-15 minutes. At the end of cooking, leave for at least half an hour. Then strain the drink into a separate container and pour sugar into it. Wait until the drink cools down and pour in the juice.

Currant and prunes compote

Ingredients:

• berries – 0,4 kg;
• prunes – 110 g;
• water – 3,0 l;
• sugar – at will;
• vanilla.

First you need to prepare prunes. Wash it and soak briefly in cold water. After 10 minutes, cut the softened berries into 2 parts. Sort the blackcurrant, wash it with running water and dry it by laying it on a sieve.

Sprinkle pure currant berries with a spoonful of sugar. Pour the prunes halves with water, add the remaining sugar to it and bring everything to a boil. Then throw currants, vanilla into the pan, simmer on the fire for a few more minutes.

How to make currant compote with cinnamon and raisins

Ingredients:

• berries – 0,36 kg;
• water – 3,0 l;
• sugar – as needed;
• raisins (dark) – 0,1 kg;
• cinnamon.

To give the drink a spicy sweet taste, add raisins and cinnamon to it. Before proceeding with the preparation of compote, immerse the raisins in hot water for 10 minutes, and then rinse under running water. Wash the currants and mix with a spoonful of sugar, let stand.

Fill a saucepan with water, put in sugar and raisins. When everything boils, throw currants. Boil 5 minutes. Turn off the fire under the pan, but do not remove the lid, let the drink brew a little. Immediately after cooking, add cinnamon to the compote.

How to cook blackcurrant compote in a slow cooker

If the house has a slow cooker, the process of making compote becomes much easier and more efficient.

Ingredients:

• berries – 0,45 kg;
• granulated sugar – 180 g;
• water – 4 l.

Prepare the berries accordingly, transfer them to a sieve and mash with a wooden spoon. At the same time, pour water into the multicooker bowl, turn on the “soup” or “cooking” mode, set the time to 15 minutes.

After that, load the cake remaining after receiving the juice into the bowl and boil the same amount. Open the slow cooker after half an hour so that the compote is infused. Then strain the solution, stir with sugar and cool to a warm state. Pour the juice into the compote and put it in the refrigerator.

Blackcurrant compote recipes for the winter

Currant compote recipes for the winter, as a rule, are very simple and do not require special investments of funds, effort, and time for their implementation. Due to the high content of acids and heat treatment, the drink is well stored for a whole year.

There are several important rules that must be observed when making preparations for the winter in the form of compotes:

• berries should be whole, dense, fresh;
• jars should not have chips, cracks, rough seams;
• jars should be washed with high quality under running hot water using detergents, preferably soda, laundry soap, rinsing should also be carried out very carefully;
• the quality of the lids must comply with the norm: without dents, rust, with tight, well-fitting rubber bands;
• wash the lids in the same way as the jars;
• the canning process necessarily includes the procedure of sterilizing first clean, empty jars, and then filled with compote, it can be carried out in many ways, for example, in the oven, double boiler, microwave, on the spout of the kettle (over steam) and so on;
• freshly prepared canned compote should be turned down with a lid, covered with something to keep the heat inside the jars, and wait until they cool down;
• transfer the conservation to the basement and visit there for another month to make sure that there are no blown up, spoiled (with bubbles, foam, turbidity, leaking lids) cans.

Canned blackcurrant compote is much tastier than industrial counterparts, not to mention that it is many times healthier. Therefore, having learned how to make blanks for the winter, you can please yourself and your family.

Blackcurrant compote for a 3-liter jar for the winter

Components:

• berries – 550 g;
• sugar – 1,2 Art .;
• water – as needed.

Rinse the berries thoroughly, allow excess liquid to drain. Banks prepare accordingly:

• wash with soda solution;
• rinse well;
• sterilize over steam, in the oven, microwave (optional).

To determine how much water you need, you need to transfer the berries to a jar, pour in the liquid and close with a perforated lid. Then drain it and boil with sugar. Pour the syrup over the berries to the very top of the jars. Roll up the lids, which also first need to be boiled for several minutes in water for sterility.

Blackcurrant compote for the winter in a liter jar

Components:

• jar – 1 l;
• currants – 1/3 can;
• sugar – 80 g;
• water – as needed.

Fill jars with berries to a third of their volume. Fill the remaining voids with boiling water. Cover the jars with lids, wait a quarter of an hour. Then pour the solution into a container for cooking, pour the indicated volume of sugar, boil. Pour the berries again, now you can twist the compote.

How to make blackcurrant compote for the winter without sterilization

Components:

• water – 1,0 l;
• sugar – 1,0 kg.

Pour hot syrup into jars filled almost to the top with berries. Pour it back into the pot almost immediately to re-boil and return to the jars. Repeat the operation a third time, and then immediately roll everything up.

Delicious blackcurrant compote for the winter without double filling

Components:

• berries – 1,50 kg;
• sugar – 1,0 kg;
• water – 5,0 l.

First you need to prepare 2 large jars. Wash them, rinse well and pour boiling water over a third. Cover with a lid to keep the steam inside. Drain the water after 10 minutes. Cover the lids with boiling water.

Pour peeled and washed berries into jars, pour boiling sugar solution there. Cork with lids and chilled, transfer to the basement until winter.

Ingredients for another recipe:

• berries – 1,0 kg;
• juice (blackcurrant) – 0,6 l.

Pour the blackcurrants prepared for spinning into jars up to the very “shoulders”, add the rest of the volume with freshly squeezed juice. Put compote on sterilization, and then roll up.

Another cooking option. Would need:

• water – 1,0 l;
• sugar – 0,55 kg.

Stir sugar (3 tablespoons) in a cup of water, thereby obtaining a filling. Cover the berries with it, heat to a boil and immediately turn off the gas. Insist night. The next morning, move the berries to a sieve, and add the remaining sugar to the resulting solution and boil. Pour it straight from the fire into the blackcurrant jars. Sterilize in a pot of boiling water.

A very simple blackcurrant compote recipe for the winter

Components:

• berries – 1/3 can;
• sugar – 3 tbsp. l. (1 liter jar) or 1 cup (for 3 liters);
• water (boiling water).

Pour berries in containers for spinning with sugar and boiling water to the very top. At the same time, try not to let the jet of hot water hit the walls, which can crack from high temperature, that is, pour in the center of the container. Seal the jars with airtight lids, shake the contents and place upside down until completely cool.

How to roll blackcurrant and gooseberry compote

Components:

• currants – 550 g;
• gooseberries – 1 kg;
• water – 1 l;
• sugar – 800

Sort the gooseberries, leaving dense, fully ripened fruits. Prick them with something sharp like a pin, needle. Together with currants, fill jars to the ledges, pour syrup directly from the fire. Sterilize 0,5 liter cans for 8 minutes, 1 liter for 15 minutes.

Compote for the winter from plums and black currants

Components:

• currants – 250 g;
• plum (sweet) – 3 pcs.;
• orange – 3 slices;
• lemon – 2 slices;
• sugar – 0,5 kg;
• jar – 3 l.

Rinse the plum, remove the stones. Pour boiling water over citrus peel. Distribute all compote components into jars, including sugar. Fill the remaining volume with boiling water and roll up.

Harvesting for the winter from plums, blackcurrants and peaches

Ingredients:

• currants – 0,8 kg;
• plums – 0,45 kg;
• peaches – 5 pcs.;
• raspberries – 0,45 kg;
• apples (larger than average) – 3 pcs.;
• water – 1,2 l;
• sugar – 0,6 kg.

Rinse currants and other fruits, berries. Chop the apples into slices, remove the skin from the peaches and cut them into 4 pieces. Remove the seeds from the plums, divide into 2 halves. Blanch all fruits, except raspberries, for a couple of minutes in boiling water. Transfer to a jar and add raspberries. The container should be about a third full. Mix the water left after the temperature treatment of the fruit with sugar and boil. Pour it into canning containers, cork them.

Compote for the winter with currants and lemon

Components:

• currants – 1,2 kg;
• lemon – ½ pc.;
• sugar – 1 kg;
• water – 1,0 l.

Blanch clean fruits for a few seconds and put in a canning dish. Boil the syrup by adding all the other ingredients to the water. As soon as the solution boils, pour it over the berries to the very top of the jar. Seal immediately.

Cranberry and blackcurrant compote for the winter

Components:

• berries – 0,25 kg each;
• sugar – 0,35 kg;
• water – 2,0 l;
• citric acid – 3 g.

Pour water and sugar into a saucepan, bring to a boil. Transfer the berries and citric acid to a jar. Pour everything with a boiling solution under the very neck and roll up.

Blackcurrant and sea buckthorn compote for the winter

Components:

• currants – 0,5 kg;
• sea ​​buckthorn berries – 1,0 kg;
• sugar – 1 kg;
• water – 1 l.

Boil the sugar syrup for 10 minutes and pour over the berry platter. Infuse for 3-4 hours, then boil for 5 minutes and seal tightly.

Blackcurrant compote without sugar for the winter

Sort the blackcurrant, leaving only large ripe berries for twisting. Fill them with sterilized, clean jars up to the shoulders. Pour boiling water, and then also sterilize in boiling water.

You can cook differently. Place the prepared blackcurrant in sterile jars, crushing it a little with a wooden spoon. Fill the jar with berries to the top, pour boiled and slightly chilled water up to +50 – +60 C. Put in a saucepan with water heated to +45 – +50 C. Sterilize at a boiling temperature liter jars – 20 minutes, three-liter – 25 minutes.

Compote for the winter from blackcurrant and shadberry berries

Ingredients:

• berries – 200 g each;
• granulated sugar – 350 g;
• water.

Arrange clean berries in sterile jars. Pour currant and shadberry assortment with boiling sugar syrup, cover with lids and let it brew. After a quarter of an hour, add the missing volume in jars with syrup and roll up.

Storage Rules

The twist should be stored in a cool, dark place. A suitable corner can be chosen not only in a private house, but also in an apartment. The main thing is that the place in which the preservation will be stored all year is removed from heating units, direct sunlight and other sources of heat and light. Blackcurrant compote, prepared according to the recipe for now, should be kept in the refrigerator or on the balcony if it is cool there. The maximum shelf life of the drink is a week or less.

Conclusion

Simple recipes for blackcurrant compote for the winter are varied and numerous. But they are all tasty and healthy, especially in winter, when there are not enough vitamins on the dinner table.