Contents
Cook currant compote for 20 minutes.
How to cook red currant compote
Products for cooking currant compote
Red currant – 1 kilogram
Water – half a liter
Sugar – 250 grams
Ginger, cloves, cinnamon – to taste
How to cook red currant compote
1. Rinse the currants, select ripe hard berries for compote.
2. Pour water into a saucepan and put on fire.
3. Add sugar, bring to a boil, stirring and simmer for 10 minutes.
4. Place the currants in clean jars, pour over the syrup and cover with lids.
5. Put the jars in an oven preheated to 120 degrees and “bake” the compote for 20 minutes.
Cool the compote right in the oven, then put it away for storage.
Red currant compote in a slow cooker
products for a multicooker need to take half as much
1. Pour boiling water into a multicooker container, add sugar.
2. Add red currants and stir.
3. Cook the compote for 1 hour on the “Stew” mode, then, without opening the multicooker, leave the compote for 2-6 hours.
We cook currants for the winter!
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Delicious facts
– For compote, you can use berries along with leaves, this will greatly save processing time.
– Use only whole, dense berries to make the compote transparent. Damaged berries will release the pulp into the compote and make it cloudy.
– To save space, you can increase the concentration of berries: fill the jars completely with currants, and after opening the jar, dilute the concentrated compote with water.
– Currants in compote goes well with other berries and fruits: gooseberries, strawberries, cherries, grapes.
How to cook red currant and apple compote
The proportions of apple and currant compote
Red currant – half a kilo
Water – 1,5 liters
Apples – 1 kilogram
Sugar – 700-750 grams
How to cook red currant and apple compote
1. Sort out the red currants, remove garden debris and wash.
2. Wash the apples, remove the seed capsule and stalk, cut into slices.
3. Put the apples in a saucepan, pour the currants over the apples, cover everything together with sugar.
4. Cover the pot with apples and red currants and leave for 5 hours.
5. Pour water into a saucepan, put on fire, add sugar, dissolve sugar in water and boil the syrup after boiling for 10 minutes.
6. Put red currants and apples in the syrup, cover and leave for 10 hours.
7. Put a saucepan with compote on the fire, boil and pour into sterilized jars to the top.
8. Tighten the jars with compote, cool and store.
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How easy it is to cook currant compote
Products
Berries – 1 liter
Water – 1 liter
Sugar – 200 grams (if the currants are sour, then 300 grams)
Leaves of mint, oregano and tarragon (optional) – to taste
How to cook currant compote
1. Rinse the berries, put in a saucepan.
2. Pour boiling water over the berry, shake slightly so that the boiling water touches all the berries, leave for 2 minutes.
3. Catch the berries with a slotted spoon from boiling water, put in a jar.
4. Return the pan to the fire, add seasoning leaves, sugar, and boil if desired.
5. Boil the syrup for 2 minutes, pour the jar up to the neck and close the lid loosely.
6. Wait 10 minutes for the syrup to be absorbed by the berry.
7. Drain the syrup, boil again, adding 100 milliliters of water, and again pour the boiling syrup into the jar to the highest level.
8. Roll up the compote, cool and store.