Whitecurrant compote: recipes for the winter and for every day

Harvesting berry drinks allows you to save all their useful qualities for many months. Whitecurrant compote for the winter will help restore strength, as well as saturate the body with plenty of vitamins. A wide variety of cooking recipes will allow everyone to choose the perfect version of their favorite drink.

The secrets of making whitecurrant compote

This variety of berries combines all the qualities for which black and red currants are valued. It contains a large amount of useful substances, adds bright sourness to the finished compote. Since white currant berries practically do not cause an allergic reaction compared to black currant, compote from them can be safely used by people who are prone to intolerance to certain products.

Since berries are the most important component in the preparation of compote, you should approach their collection with great care. It is recommended to cut them off directly with twigs. This method will increase their shelf life for some time, and also guarantees the integrity of the collected fruits.

If, nevertheless, it was decided to remove the branches during the preparation of the drink, it is necessary to carefully detach them, trying not to spoil the integrity of the fruit. It is important to make sure that there are no spoiled and rotten berries. It also removes particles of dirt and small insects.

With special care, it is necessary to approach the process of washing the harvested fruits. Whitecurrant is a rather fragile berry that can be easily damaged during mechanical processing. To wash off the dirt, it is recommended to place it in a colander, which must be dipped several times in a pot of water.

Whitecurrant compote recipes for every day

In addition to the traditional preservation for the use of the finished product in a few months, you can prepare a simple drink for every day. The shelf life of such a compote is usually very short compared to the canned version. Also, among the negative aspects of such a recipe, a short calendar cooking period is distinguished – only the time when the shrub is actively fruiting.

In addition to the traditional berry drink, whitecurrant compote can include a large number of additional ingredients. Among the most popular fruit and berry supplements are apples, cherries, pears and raspberries. You can also find recipes for berry compote from several varieties of currants.

A simple recipe for fresh whitecurrant compote

This cooking method is one of the most common. It allows you to fully reveal the taste of the fruit. Berries freshly picked from the bushes are best. To prepare a delicious compote you will need:

• 2 L of water;
• 3 art. white currant;
• 1 tbsp. Sahara.

Fresh berries are washed and cleaned of twigs, then put in a saucepan and poured with clean water. The liquid is brought to a boil, sugar is added and boiled under the lid for 10 minutes on minimum heat. It is believed that longer cooking can spoil the integrity of the fruit, turning the drink into a berry soup. The liquid is cooled and poured into a decanter or a large jar. It is best to store this drink in the refrigerator.

How to cook whitecurrant compote in a slow cooker

A slow cooker is an amazing invention that allows housewives to greatly simplify the process of preparing many culinary masterpieces. When cooking berry compotes, this device will save the cook from following strict rules and instructions – you just need to select the cooking program and set the desired time in the timer. Since the standard volume of multicooker bowls is 5 liters, the amount of ingredients will be as follows:

• 1 kg of berries;
• 300-350 g of sugar;
• 3,5 L of water.

Berries are laid out at the bottom of the bowl, then they are sprinkled with a layer of sugar. The next step is to add cold water. It is important that about 3-4 cm remain to the edge of the multicooker bowl. The device is turned on in the soup mode for 1 hour. After turning off the multicooker, the housewives recommend waiting 3-4 hours – this will allow the drink to brew and gain additional taste.

Recipe for whitecurrant and apple compote

Apples are a great addition to any drink. To smooth and complement the taste of white currant with bright notes, it is best to take sweet and sour apples – Simirenko or Antonovka. To prepare a drink for every day you will need:

• 2 L of water;
• 2 apple;
• 200 g of white currant;
• 150 d Sahara.

Peel the apples and remove the core. The resulting pulp is cut into large slices. The fruit and berry mixture is poured with water and boiled with sugar over low heat for 10 minutes. Then the pan is removed from the heat, covered with a lid and left to infuse for about 2 hours.

Whitecurrant compote recipes for the winter

Harvesting a berry drink for the winter is one of the most popular ways to process white currants. This method allows you to save the vitamins contained in the fruit for several months. Their periodic use can reduce the likelihood of colds and perfectly stimulates the immune system.

An important feature of harvesting for a long time is the preservation of berry branches. Additional sterilization also allows you to increase the shelf life, but in many cases, housewives can do without it. As for additional additives to the drink, other varieties of currants are most often used, as well as various fruit and berry crops.

Compote for the winter of white currant in a 3-liter jar

To prepare the easiest drink for the winter, you need only a few ingredients. For a 3 liter jar, as a rule, 600 mg of fresh fruits, 500 g of sugar and 2 liters of pure water are taken. If desired, you can increase the amount of sugar used or add a few more sprigs of white currant – the volume of water used in this case will slightly decrease.

Depending on whether the hostess uses sterilization during the cooking process or not, the compote preparation process can vary significantly. However, both options are allowed, since whitecurrant contains a large amount of acid in its composition. Its presence allows you not to worry too much about the rapid development of harmful microorganisms.

Compote for the winter from white currant without sterilization

The process of preparing a delicious berry drink is easy to perform and does not require serious culinary skills from the hostess. It is very important to thoroughly rinse the 3 liter jars in which the future workpiece will be stored. The cooking process involves the following steps:

1. Each of the jars is filled 1/3 with washed berries. To get a brighter and more concentrated drink, you can increase their volume to half the can.
2. Boiling water is poured into each jar. It should reach the neck of the container. After settling for 15-20 minutes, all the water is drained into a large container for further processing.
3. Sugar is added to the liquid. The recommended proportions of sugar are 1-1,5 cups per 1 liter of water, depending on the desired sweetness of the final product. The resulting syrup is brought to a boil and boiled for 5 minutes, then cooled slightly.
4. The resulting liquid is poured into jars, leaving 1-2 cm from the edge, roll them under the lid.

After these procedures, the jar must be placed on the floor with the lid down – this will allow the berries to evenly disperse throughout the jar in order to better give all their taste. In this form, the blanks stand until completely cooled, but it is best to leave them like this for a day. Only after that, the banks are put in a normal position and sent for further storage.

How to roll whitecurrant compote with sterilization for the winter

Additional sterilization during harvesting is designed to increase the shelf life of the product, as well as protect it from possible damage due to the development of various harmful microorganisms. However, this method is significantly different from the one in which sterilization is not needed. Since the blanks have been subjected to a sterilization procedure, you can get by with less added sugar.

Banks for 1/3 of their volume are filled with white currants. Sugar syrup is boiled in a separate pan – the ratio of sugar to water is 750-1000 g per 1 liter. So that the berries do not crack, it is recommended to fill them with slightly cooled syrup. Filled cans are placed in a large metal container. It is filled with water to the place where the banks begin to narrow.

The water in the container is brought to a boil, then the fire is reduced to medium. For 3 l jars, 30 minutes of sterilization is enough, for liter jars – no more than 20 minutes. After that, the jars with compote are cooled and rolled up under the lids. For a day they are turned over with the lid down, and then put in a normal position and sent for storage.

Recipe for compote for the winter of white currant with raspberries

In addition to great taste, raspberries endow the workpiece with an incredible amount of vitamins and useful trace elements. Such a drink will be an excellent assistant in the fight against various colds. It is not necessary to sterilize it. For the recipe you need:

• white currant;
• raspberries;
• sugar;
• water.

Berries are mixed in a ratio of 1:1. The resulting mixture is filled with jars by about 13 of their volume and poured with boiling water. After 20 minutes, the liquid is drained, sugar is added to it – about 1 kg per 1 liter of water. Hot syrup is poured over the berry mixture. The finished drink is rolled up under the lid.

Fragrant whitecurrant and orange compote

Orange significantly enhances the taste of the finished product and fills it with an incredible citrus aroma. For cooking, it is recommended to cut the fruit into slices or circles without peeling it. For a 3 liter jar you will need:

• 400 g of white currant;
• 1 medium orange;
• 1-1,5 kg of sugar;
• 1,5-2 liters of water.

An orange cut into slices is laid out on the bottom of a 3 liter jar. Currants are also added there. Fruits are poured with boiling water for 15 minutes, after which the liquid is poured into a saucepan and sugar is added. After 5 minutes of boiling, the syrup is ready. It is cooled and poured into a jar, after which it is rolled up under the lid and sent for storage.

Ruby whitecurrant and cherry compote

Since the color of the finished whitecurrant drink is often not to the taste of many housewives, it is often tinted with additional ingredients. Cherry is the best way to cope with this – its berries not only give the compote a bright ruby ​​​​color, but also add a pleasant taste and delicate aroma. Cherry and white currant are traditionally mixed in a 1:1 ratio.

About 1/3 of the volume of the jar is filled with a berry mixture, after which it is poured with boiling water. Then the liquid is drained and syrup is made from it, adding 800-1000 g of sugar to it for each liter. The resulting syrup is filled into jars and rolled up under the lids. Each jar is turned over for a day on a lid, then returned to its original position and sent for storage.

How to cook whitecurrant, cranberry and apple compote for the winter

When you want to show your imagination, making compote for the winter can be turned into a real art. To get one of the best combinations of berries and fruits, housewives recommend adding cranberries and juicy apples to white currants. For a 3 liter jar you will need:

• 300 g of white currant;
• 1 large sweet and sour apple;
• Xnumx C cranberries;
• 1 kg of sugar;
• 2 L of water.

The apple is cut into 8 slices, the seeds are removed, they are sent to the bottom of a clean jar. The rest of the berries are added there, after mixing them together. The fruit and berry mixture is poured with boiling water, which is then drained and, mixed with sugar, a syrup is prepared. The resulting liquid is poured over the fruits and the jar is screwed with a lid. The finished drink is sent for storage.

Refreshing compote for the winter of white currant, raspberry and gooseberry

Another incredible berry combination is the addition of gooseberries and ripe raspberries to currants. This drink has a great refreshing taste and bright berry aroma. For cooking you will need:

• 200 g of white currant;
• 200 g gooseberries;
• 200 g raspberries;
• 1 kg of sugar;
• 2 L of water.

The berries are mixed and laid out in a prepared glass jar. As in previous recipes, they are poured with boiling water, then it is drained and syrup is made from it. Jars filled with syrup are rolled up under the lids and sent for long-term storage.

Storage Rules

It is believed that due to the addition of sugar, compote prepared for the winter can be stored for quite a long time. On average, such a drink can withstand up to 6-9 months even at home at room temperature. If you place jars of compote in a colder place, the drink can be stored for up to a year or more.

The most optimal place for winter storage of such blanks is a dark place without direct sunlight with an ambient temperature of 5-8 degrees. A cellar in a country house or a basement in a private house is best suited for this.

Conclusion

Whitecurrant compote for the winter allows you to save all the vitamins and beneficial properties of fresh fruits. Each housewife can choose the recipe for this drink that is ideal for her. In combination with other berries and fruits, you can get a product with great taste and pleasant aroma.