Gooseberry compote: black, red, with orange, mint, Mojito

Gooseberry compote retains the main vitamins and microelements contained in berries, and will become one of the most favorite drinks on the festive and everyday table in the cold season, recalling the joyful moments of the past summer.

What is useful gooseberry compote

Properly cooked gooseberry compote retains many vitamins that will help maintain immunity in the winter and quickly restore strength after illness. With short-term and competent heat treatment of fruits, a small amount of vitamins and many trace elements remain in them, which also benefit the human body.

Gooseberry compote is rich in potassium, which has a positive effect on the condition and functioning of the heart and blood vessels. Drinking this drink helps fight colds and fever.

Despite all the benefits of the drink, its use is undesirable for:

• acute gastritis, gastric ulcers;
• inflammation of the gastrointestinal tract;
• allergies to the berry itself (this phenomenon is quite rare, but still occurs).

A few tips on how to cook gooseberry compote for the winter

General recommendations for cooking gooseberry compote are presented below:

1. In order for the skin of the berries not to burst when exposed to high temperature, you need to let the boiling water cool for 10-15 minutes. For the same purpose, the fruits in the jar are poured with hot liquid slowly.
2. In order for the berries not to deform, as well as for fruits with thick skins, they are pre-pierced in several places with a toothpick.
3. To brew a drink, you need to use an enameled pan: it is in it that the maximum amount of useful substances will be preserved. When cooking in aluminum utensils, taste qualities are lost, color changes, useful properties of the finished product disappear.
4. During heat treatment, the pan must be covered with a lid, since most vitamins are destroyed by contact with air.
5. When cooking, the fruits must be placed in already boiling water.
6. Cooking time should not exceed 5 minutes.

An important step influencing the shelf life of the workpiece is the selection and careful preparation of the ingredients. For winter harvesting, fruits that are slightly unripe or at the stage of technical maturity should be used. Overripe specimens can be used for other purposes: in the preparation of jams and jams.

The main ingredient of the drink must be cleaned of stalks and sepals. After that, it must be placed in a container of water: the fruits will fall to the bottom, and all debris that floats to the top must be removed. After such cleaning, the berries are dumped into a colander and left to drain water.

If gooseberry compote includes additional components, then they also need to be prepared in advance – cleaned, washed, dried.

Below are many delicious and unusual recipes for making gooseberry compote.

A simple gooseberry compote recipe

This recipe for gooseberry compote is considered the fastest, easiest and most labor-intensive. To prepare it, you will need the following ingredients:

• 150 g of fruit;
• 0,9 L of water;
• 50 d Sahara.

How to do it:

1. Sugar is placed in water, waiting for it to dissolve and the liquid boils.
2. Berries are added to the boiled syrup and boiled together for 5 minutes.
3. The product is still hot poured into sterilized jars, rolled up and wrapped in a thick blanket for slow cooling.

Invigorating gooseberry compote with mint

Gooseberry compote, prepared with mint, has a pleasant aroma, refreshing and invigorating taste. To prepare a three-liter blank for the winter, you will need:

• 300 g of berries;
• 1 medium bunch of mint;
• 250 d Sahara.

Step-by-step recipe:

1. Pure ingredients should be put in a jar, pour fresh boiling water, cover with a lid and leave for 10 minutes.
2. The preparation of the syrup begins after the liquid is carefully drained from the jar into the pan. Sugar is added to it and boiled for 2 minutes.
3. The contents of the container are poured with hot syrup, twisted, wrapped and cooled at room conditions.

Gooseberry compote “Mojito”

This recipe allows you to prepare a delicious, refreshing, yet very healthy drink. To prepare “Mojito” in a three-liter jar you will need:

• 2-3 cups of berries;
• 1 a glass of sugar;
• 2-4 slices of lemon or lime;
• 2-4 sprigs of mint.

Procedure:

1. In a pre-prepared sterilized jar, you need to place berries, mint and medium-sized slices of lemon or lime along with the peel. The last ingredient can be replaced with 1 tsp. citric acid.
2. Boiling water is poured into the jar and left for 20 minutes.
3. After this time, the water must be carefully poured into a saucepan, add sugar to it, bring to a boil. When the sugar dissolves and the water boils for 1-2 minutes, the syrup is removed from the heat and poured back into the jar.
4. The container is rolled up and wrapped, leaving to cool at room temperature.

Video recipe “Mojito” can be viewed here:

Compote “Tarhun” from gooseberries for the winter

Tarhun drink is able to pleasantly surprise family members and guests gathered at the festive table. Gooseberries, due to the neutrality of taste, do not interrupt the aroma and taste characteristics of tarragon herb, but, on the contrary, harmoniously complement them.

“Tarhun” from gooseberries with mint or lemon balm

To prepare the Tarragon drink, for every 300 g of fruit you need to take:

• 1 small bunch of tarragon;
• 2-3 sprigs of lemon balm (mint);
• ¼ tsp citric acid;
• 1,5 cup of sugar.

Next steps:

1. All the necessary ingredients are placed in a sterile container, poured with boiling water.
2. The filled container should immediately be closed with a typewriter, turned over, covered with a blanket and left to cool.

Tarragon recipe from gooseberries with cinnamon and currant leaves

Here it is proposed to cook compote from red varieties of gooseberries, for every 400 g of which you need to add:

• 1 medium bunch of tarragon;
• 1-2 cinnamon sticks;
• 300 grams of sugar;
• 5-10 fresh blackcurrant leaves;
• 2 tbsp vinegar essence (up to 25%).

Procedure:

1. The preparation of the brine consists in the following operations: the tarragon is washed and cut into small pieces, mixed with cinnamon and vinegar. This mixture must be poured with liquid, bring to a boil. Then it is immediately filtered through a sieve without cooling. Russell is ready.
2. First, berries are laid in a jar, then sugar, brine is poured, and currant leaves are placed on the very top.
3. The workpiece is rolled up and left upside down to cool under a blanket.

How to cook frozen gooseberry compote

Frozen fruits can also be used to prepare gooseberry compote. The main thing is that they are properly frozen. In this case, fruits frozen whole or folded into a container and sprinkled with sugar before freezing are suitable.

The ingredient does not need to be thawed before cooking. You can prepare a drink in the traditional way by placing the berries in boiling water with the addition of sugar, cook for 5 minutes. Pour the resulting product into jars and roll up.

Red gooseberry compote

Since the red varieties of this crop are particularly sweet, a minimum amount of sugar is required to prepare the workpiece: no more than 0,5 g of granulated sugar is taken for every 50 kg of berries.

From the above amount of ingredients, you can get 0,5 liters of compote:

1. The fruits are put in a jar, poured with boiling water, covered with a lid and waited for 20 minutes.
2. The liquid is transferred to a saucepan, 100 ml of water and sugar are added. The syrup is boiled for 3 minutes. from the moment of boiling, after which it is poured into a jar.
3. The container is rolled up and sent for sterilization in boiling water for 15 minutes. Then it is turned over and wrapped.

Black gooseberry compote

Black varieties of culture differ from ordinary varieties not only in the dark color of the fruit, but also in a more valuable vitamin composition. Cooked compote without added sugar promotes weight loss. The drink can be prepared in the same way as above.

Green gooseberry compote

Most green varieties of crops are characterized by a sour taste, so more sugar will be required to make compote from them:

• 3 kg of fruit;
• 700 grams of sugar;
• 1 L of water.

Recipe:

1. Berries are scattered in containers up to the shoulders or half, and syrup is boiled from water with sugar.
2. Pour the prepared syrup over the berries, cover the jars with lids, place in a container filled with water, and sterilize for 3 minutes. after the liquid starts to boil.
3. After the sterilization operation, the jars are twisted and turned over to cool at room temperature.

Harmony of taste, or combine gooseberries with berries and fruits

Gooseberry compote has relatively neutral taste characteristics, therefore it can be used as a basis for the preparation of combined compotes with the addition of various flavoring ingredients. Gooseberry compote allows a housewife to roam her fantasies and prepare a variety of drinks for the winter.

Gooseberry and currant compote

In addition to giving an interesting taste, adding currants to it increases the shelf life of the finished drink – the fruits of this horticultural crop contain a complex of acids. For 250 g of gooseberries take:

• 150 g of red and black currants;
• 3 mint leaves;
• 250 grams of sugar;
• 2,5 L of water.

Next steps:

1. Prepared berries and mint leaves are put in a jar and poured with boiling water.
2. After waiting 10 minutes, the water is transferred to the pan, sugar is added, the boil is waited for and the syrup is boiled for another 1 minute.
3. The contents of the container are poured with ready-made syrup, rolled up and allowed to cool at room conditions under a blanket.

How to cook gooseberry compote with lemon

The recipe for making a delicious drink for the winter is very simple. For this you will need:

• 1 glass of gooseberries;
• 2 peeled citrus slices;
• 1 cup of sugar.

Step-by-step actions:

1. Berries are poured into a three-liter jar, a lemon is put. Pour the remaining space in the jar with boiling water.
2. After 5-10 min. the liquid is poured into a saucepan, sugar is added to it and syrup is prepared.
3. The finished syrup is poured into a jar, which is immediately corked, turned over, covered with a blanket.

Original combination, or gooseberry compote with mint and apples

The gooseberry-apple combination is very often used for preparing winter preparations. You can diversify the taste of the drink by adding a little lemon balm or mint to it. Here you will need:

• 450 g of berries;
• 3 apple;
• 4 mint sprigs;
• 250 grams of sugar;
• 2,5 L of water.

How to do it:

1. Before blanching the ingredients, apples must be cleaned of seed chambers.
2. Scalded fruits and slices of apples, as well as sprigs of mint, are placed in a container, poured with sugar syrup and sterilized for 20 minutes.
3. Finally, the jars are rolled up and slowly cooled under the covers.

Gooseberry compote with orange

Here it is proposed to make a preparation from the fruits of green varieties of culture and diversify it with a light citrus flavor. Orange brings not only additional useful properties to the drink, but also gives a refreshing and invigorating taste. To prepare it you will need:

• 0,5 kg of gooseberries;
• 1 orange;
• 200 grams of sugar;
• 2 L of water.

Algorithm of actions:

1. Orange should be cut into slices without peeling.
2. Berries, orange, sugar are thrown into boiling water and boiled for 5 minutes.
3. The hot product is poured into a container and rolled up.

Delicious gooseberry compote with orange and mint

In this version of gooseberry and citrus compote you will need:

• 300 g gooseberries;
• 2-3 sprigs of mint;
• 1 orange;
• 250 d Sahara.

Fruits, mint, orange slices are laid out in a sterile container, sugar is poured. The contents of the container are poured with boiling water up to the shoulders, rolled up, turned upside down and wrapped.

How to close cherry and gooseberry compote

Below is an option with the introduction of granulated sugar for cooking compote from gooseberries and cherries. For this you need:

• Xnumx g cherries;
• 200 g gooseberries;
• 250 grams of sugar;
• 0,5 tsp citric acid.

Procedure:

1. The berries are laid out in jars, poured with boiling water, covered with a lid and left to cool the liquid for a couple of hours.
2. After that, the liquid is transferred to the pan, sugar is added and boiled. When the syrup is ready, it is poured into a jar and citric acid is added.
3. The container is rolled up and cooled under a blanket.

Recipe for gooseberry and raspberry compote

Gooseberry compote with raspberries acquires a beautiful bright color, pleasant aroma, and the taste becomes more saturated. For its preparation you need:

• 350 g gooseberries;
• 250 g raspberries;
• 1 a glass of sugar;
• 2,5 L of water.

Berries laid out in jars are poured with sugar syrup. Compote is treated with boiling water for half an hour, after which it is rolled up and cooled under a blanket.

Berry trio in one jar, or raspberry, gooseberry and currant compote

This compote is usually prepared in July: it is during this period that all three crops ripen. The fruits of all plants are taken in the same proportions. To make such a compote, you need to prepare:

• 200 g of each type of berries;
• 200 grams of sugar;
• 3 L of water.

Algorithm of actions:

1. In order for the currant to release juice, it is poured with 1 tbsp. granulated sugar. Raspberries are crushed with a spoon.
2. Pour water into a saucepan and add the remaining sugar. In boiling syrup, you need to lower all the berries and cook for 5 minutes.
3. After this time, the drink is removed from the fire and poured into jars. They are twisted and left upside down to cool under the covers.

Gooseberry and strawberry compote

Gooseberries and strawberries are summer crops, the canned fruits of which will warm you with warm memories on cold winter days. To prepare gooseberry compote with strawberries, you will need:

• 2 kg of gooseberries;
• 1 kg of strawberries;
• 1,5 kg of sugar.

Step-by-step actions:

1. Strawberries must first be prepared: rinse and remove the stalks.
2. A clean container is first filled with gooseberries, and strawberries are placed on it. Sprinkle sugar on top.
3. The void in the jar is filled with boiling water, which must be poured right up to the neck – strawberries absorb water in large quantities, and as a result, the amount of compote decreases.
4. The product is sterilized for a quarter of an hour, clogged, rolled several times on the table, turned over and wrapped for slow cooling.

How to make cherry and gooseberry compote

Gooseberries give cherry compote an interesting light sourness, so in the end the drink turns out to be harmonious in taste. Here you need to take:

• 400 g of cherries;
• 200 g gooseberries;
• 1 a glass of sugar;
• 2,5 L of water.

Actions:

1. The jar is first filled with cherries, then the rest of the fruits are laid, poured with boiling water, covered with a lid on top and the liquid is allowed to cool.
2. The cooled liquid is poured into a saucepan and sugar is added, syrup is prepared.
3. The syrup is transferred back to the jar, which is immediately closed with a typewriter, turned over and covered with a blanket.

How to cook gooseberry compote with apricots for the winter

Compote with a component such as apricot gains aroma and a sweeter taste. Apricot slices from the drink can be processed later, for example, used as a filling in homemade cakes. To prepare compote with apricots, you need to take:

• 650 g of berries;
• 450 g of apricots;
• 1 a glass of sugar;
• 5 g citric acid;
• 2,5 L of water.

After separating the seeds from the pulp of apricots, fruits and berries are blanched in boiling water for 10 seconds. The fruit and berry mixture is laid out in jars, and then syrup is made by adding sugar and citric acid to the water. Sugar liquid is poured into a jar, closed with a typewriter, placed on the lid and wrapped in a thick blanket.

Recipe for gooseberry compote, shadberry and black currant

This gooseberry compote with the addition of berries of other crops is prepared without sterilization, so all berry ingredients must first be blanched – processed in boiling water for 2-3 seconds. To prepare a blank for the winter, you need to take:

• 1 glass of gooseberries;
• 1 glass of berry berries;
• half a glass of blackcurrant;
• 1 cup of sugar.

First, irga is poured into the jar, then gooseberries, and at the very end – currants. After that, sugar is added. All contents are poured with boiling water and immediately rolled up. The jar for slow cooling is turned over and wrapped.

Gooseberry compote with raspberries, apples and chokeberry

Here, instead of the usual water, it is proposed to use chokeberry juice to prepare a filling syrup: in the general case, 700 g of granulated sugar is added for every 300 g of berry juice. In addition to these ingredients, you will also need:

• 200 g gooseberries;
• 120 g raspberries, apples;
• 200 ml of syrup.

Berries and fruits should be put in a 0,5-liter jar, pour boiling syrup. The container is treated in boiling water for 5 minutes. and immediately clog up.

Cooking gooseberry compote in a slow cooker

The technology for making gooseberry compote in a slow cooker is notable for its simplicity, even novice housewives can cook delicious winter preparations in this way. The product at the output is saturated and fragrant due to the increase in the heat treatment time of the berries, but at the same time less useful. In this case, the cooking period is 90-120 minutes. During the preparation of compote, it is undesirable to open the lid of the multicooker.

To prepare gooseberry compote in a slow cooker according to the classic recipe, you will need:

• 350 g of fruit;
• half a cup of sugar;
• 2,5 L of water.

Berries are placed in the multicooker bowl, sprinkled with sugar and poured with boiling water. The timer is set, for example, to 90 minutes. heating mode. After this time, the liquids are allowed to brew for 1 hour and then poured into jars, rolled up and put away for storage.

How to store gooseberry compotes

Gooseberry compote, sterilized and / or containing citric acid, can be stored at room conditions for a long time. In other cases, a cool place should be allocated for storing blanks, for example, a basement or cellar.

Conclusion

Gooseberry compote, in addition to the main ingredient, may contain other fruit and berry additives, so you can show your imagination in preparing the drink and come up with your own compote recipes or use one of the above.