Redcurrant compote: for the winter, for every day, benefits and harms, calories

Compote is a French dessert that has become widespread as a fruit and berry drink. The change in the structure is associated with a change in the technology of preparation, the use of techniques that allow you to keep delicious drinks for a long time. Redcurrant compote recipes for the winter are especially popular, as they have a unique recognizable taste and beneficial properties that the body needs.

Benefits of redcurrant compote

The red variety belongs to the gooseberry family. Currant is the leader among berry varieties in terms of the content of ascorbic acid. In addition, it is rich in useful antioxidant elements, contains a complex of vitamins and minerals.

The benefits of compote are determined by the methods of preparing the drink and the types of influence of the elements of the red currant composition on the human body.

Compote is prepared by short heat treatment of berries. Under the influence of temperature, the structure of the fruit changes, releases juice, which mixes with water and acquires its own taste. The addition of sugar, citric acid contributes to the long-term storage of the drink. In addition, the composition is subjected to additional sterilization in order to exclude the development of chemical reactions that provoke fermentation or mold.

The elements of the composition have an effect on the body, subject to regular intake:

1. The drink tends to normalize the body’s water balance, restoring fluid costs. It has a diuretic effect of a sparing type; with systematic use, it does not wash out calcium salts from the body.
2. The high content of ascorbic acid in red currant berries makes compotes from it indispensable for the manifestation of cold symptoms, such as chills, fever. Warm liquids with a small amount of sugar contribute to diaphoretic and antipyretic effects.
3. Antioxidants prevent oxidation processes, help maintain muscle tone, maintain an even skin texture, and affect the state of cells.
4. Tannins, natural dietary fibers have a positive effect on the digestive process, improving the activity of the intestines to cleanse harmful toxins.
5. Flavonoids, organic acids maintain a normal metabolic rate, improve the condition of blood vessels, reduce fragility, making them stronger and more elastic.

   

6. Red currant drinks are useful for those who lack vitamins, suffer from various types of anemia, and are also prone to a decrease in the body’s immune forces due to the characteristics of the type of activity, constant stress.
7. Redcurrant is useful for people diagnosed with cardiovascular diseases, the fruits in the composition of unsweetened drinks can have a positive effect on the heart muscle, affect the activity of the hematopoietic system.
8. Among the drinks that are healthy for children, berry drinks occupy a leading position. These are liquids that fill the natural need of the child’s body, saturating them with minerals and vitamins. They have almost no contraindications, homemade liquids do not contain harmful additives.
9. Compotes from the red currant variety have a general strengthening effect, help to establish hormonal levels, affect mood, and have a calming effect.

The only contraindication may be increased acidity of the stomach. Ascorbic and citric acids, which are rich in fruits, can irritate the inflamed walls and contribute to the active production of gastric juice.

The calorie content of redcurrant compotes is considered one of the lowest, the indicator is only 40 kcal. This property is in demand when compiling a dietary menu. Redcurrant compotes have several effects at the same time:

• regulate the water balance in the body;
• contribute to the overall strengthening of immune forces;
• enriched with vitamins and minerals.

The low glycemic index of drinks, provided that a minimum amount of sweetener is added, makes redcurrant berry compotes in demand for people with diagnosed diabetes.

How to close redcurrant compote for the winter

It is not at all difficult to prepare redcurrant compote on your own, but this will take time and adherence to technological methods.

The existence of compotes in Our Country was discussed after the XNUMXth century. Until that time, drinks made from fruits and berries were called vodkas. They belonged to the festive menu and were served on the table without additional filtering: with pieces of berries or fruits.

After the XNUMXth century chefs began to prepare newfangled compositions. For this, fruits and berries were boiled, then they were filtered, and pieces of fruit were ground through a sieve. This method was improved in the XNUMXth century, when compotes became one of the most beloved drinks in Our Country. Now they are cooked in a completely different way. The blanks began to be preserved, rolled up for the winter, poured into glass jars and carried out additional conservation.

For cooking, choose berries of a consumer degree of ripeness. Unripe fruits can significantly affect the overall taste of the workpiece. Technologists warn that compotes from unripe fruits taste like simple sugar syrup.

The peculiarity of the collection of red currants is that when torn off, the berries often remain on the branches, so the process of preparing and sorting them out can take a lot of time. Before cooking redcurrant compote, it is carefully sorted, cleaned of branches and petioles.

For recipes, 3-liter jars are usually used. This applies to those drinks that are prepared for consumption without further dilution with water. Some housewives use cooking recipes that provide for a high concentration of sugar and juice, then the compotes are rolled into 1-liter jars, and after opening they are further diluted with water.

Red currant compote in 3 liter jars

Compote, prepared according to the classic redcurrant recipe, looks pale pink in the photo, red berries settle to the bottom of the jar. When used, they are filtered or added to a glass, it depends on individual preferences.

Red currant compote per liter jar

For 1 liter of compote take 1 tbsp. berries and the same amount of sugar. Some housewives make syrup from sugar and water, and then pour hot liquid over the berries.

Liter jars are more convenient to store, they are suitable for refrigerators or small racks. In addition, sterilization of liter jars takes less time.

How to cook redcurrant compote with sterilization for the winter

Sterilization is a method of preparing glass containers that allows you to keep blanks throughout the winter. Glass jars are sterilized before the products are placed, as well as after the lids are screwed on. Before preparation, containers are treated in one of the following ways:

After preparing compotes, jars closed with lids are sterilized additionally. For each volume, time is recorded on a kitchen timer:

• up to 1 liter – 10 minutes;
• from 1 liter to 2 liters – 15 minutes;
• from 3 l — 30 min.

Jar lids are sterilized separately. To do this, take a wide pan. The lids that fit the jars are laid out along the bottom, poured with water, boiled for 10 minutes.

Red currant compote without sterilization

Compotes are prepared without additional sterilization. In this case, drinks are drunk after preparation during the day or stored in the cold for about 5-6 days.

For 3 liters of water take:

• washed, prepared berries – 300 g;
• sugar – 0,5 kg.

The berries are placed on the bottom of the jars, poured with boiling water, left for 10 minutes. The infusion is filtered, sugar syrup is boiled from it. The resulting syrup is again poured over the berries. Banks are rolled up and removed to cool.

A simple recipe for compote for the winter from red currants and gooseberries

Redcurrant and gooseberry are representatives of the same berry family. The fruits of shrubs have similarities, but differ in basic taste characteristics. Assorted compotes with gooseberries are especially liked by those who love fresh gooseberries. In addition, redcurrant and gooseberry compotes are useful for expectant or nursing mothers. They have beneficial properties, they are recommended for inclusion in the diet as drinks that help strengthen immunity and improve overall well-being. These drinks have unusual tastes with a pronounced note of gooseberries.

For a 3-liter container take:

• 1 st. berries of both types;
• sugar – 0,2 kg;
• water – 3 l.

The sweet syrup is boiled, then the prepared berries are laid. The syrup is boiled for 3-5 minutes, then removed until completely cooled.

Recipe for compote for the winter of red currant with nutmeg and cinnamon

Spices or spices make drinks especially healthy. They improve appetite in winter, help prevent cold symptoms, and have antipyretic properties. Not all family members may like such recipes because of the specific taste, so technologists suggest preparing drinks for testing before harvesting them for the winter:

• berries – 700 g;
• sugar – 40 g;
• cinnamon, powder – 1 tsp;
• nutmeg, powder – 0,5 tsp;
• cloves – 5 pcs.

Berries are poured with boiling water, insist 15 minutes. Then the water is filtered, sugar syrup is boiled from it. Spices and spices are added to the berries. Pour hot syrup, roll up, clean for sterilization or cooling.

Spicy red currant compotes may be contraindicated in case of increased acidity of the stomach, and are also undesirable during breastfeeding.

How to make redcurrant compote with citric acid for the winter

Citric acid gives the redcurrant recipe extra sourness. In addition, acid is an element that contributes to conservation, the preservation of the beneficial properties of prepared fruits. 300 g of fruits are poured into 3 liters of water, a sweetener is added to taste. According to the recipe for a 3-liter jar, you need 1 tsp. citric acid.

Recipe compote for the winter of red currants and apricots

Many people like assorted drinks, so compotes are often prepared from red currants, plums or apricots.

Red currants and apricots are mixed in special proportions. The fruits are divided into halves, the bones are removed.

• berries – 0,3 kg;
• apricots, halves – 0,2 kg;
• sugar – 7 st. l .;
• water – 2 l.

Halves of apricots, currant fruits are placed in boiling sugar syrup. The resulting mixture is boiled for 3-5 minutes. After cooling, the liquid is filtered.

How to close redcurrant compote with tassels for the winter

The method of making compote from berries not removed from the brush is suitable for those who have little time. The fruits are thoroughly washed, dried on a paper towel, then laid out in jars along with twigs. Berries are poured with boiling sweet syrup prepared according to the classic recipe. Then the jars are additionally sterilized.

Redcurrant compote with vanilla and prunes

Drinks from currants and prunes have an intense cleansing effect. They contribute to the normalization of metabolic processes, remove harmful toxins. In the photo, redcurrant and prunes compotes look darker, more saturated due to the shade that the dried fruit gives to the drink. Vanilla improves taste, makes the drink more aromatic. Such compositions are recommended to be served in winter with fresh pastries.

Ingredients:

• fruits – 400 g;
• vanillin – 1 tsp;
• prunes – 100 g;
• sugar – from 200 g, to taste;
• water – 3 l.

Prunes are pre-soaked in hot water, after swelling they are cut into strips and covered with sugar, then poured with water. Bring the mixture to a boil. Add redcurrant with vanilla. The drink is boiled for 4 minutes.

How to cook redcurrant compote in a saucepan

Compotes are often prepared fresh for serving. Such drinks are cooled after boiling, served with ice. The proportions depend on the planned volume. To taste, you can control the amount of sugar, add additional ingredients.

How to make redcurrant compote with vanilla and cinnamon

300 g of prepared fruits are placed in a saucepan, 200 g of sugar are poured, 0,5 tsp each. vanilla and cinnamon. The mixture is poured into 2 liters of water, boiled for about 10 minutes. Then the compote is filtered. Add sugar if necessary.

Recipe for redcurrant and lemon compote

A compote drink made from red currants with the addition of lemon is prepared in the summer, it perfectly quenches thirst. For the recipe you need to prepare:

• fruits – 1 kg;
• sugar – 500 g;
• lemon – 3 pcs.

Lemons are scalded with boiling water, then the zest is removed, cut into circles, the seeds are removed. Berries are washed and dried. Syrup is boiled from 3 liters of water and sugar, lemons and berries are added to it. Boil 5 min. Pour into glass containers, and after cooling, serve with ice.

The easiest redcurrant compote recipe

Compote can be boiled for 1 – 2 servings before direct use. To do this, 200 g of red currant berries fall asleep 100 g of sugar, pour 300 ml of water. The mixture is boiled for 5 minutes, then cooled.

Storage Rules

Compotes are stored, depending on the method of preparation. Those drinks that are not subjected to additional sterilization and are not covered with lids are stored in the refrigerator at a temperature of up to +2 ° C for 2 days.

Compotes closed with lids, but not additionally sterilized, are stored for about 2-3 months in compliance with technological methods.

General rules for storing compotes:

• blanks are not stored near heating devices;
• exclude direct sunlight on the banks;
• eliminate temperature fluctuations: defrosting or re-freezing products.

Sterilized in a double way, canned food can be stored for more than two years in basements with a set temperature. Storage longer than this period can provoke fermentation processes, reduce the benefits of drinking.

Conclusion

Redcurrant compote recipes for the winter are popular with housewives. They have unusual tastes, are suitable for quenching thirst, and also have useful properties.