The compote from the currant , prepared for the winter, will be an excellent source of vitamins and just a delicious drink. The currant can be supplemented with the taste of other berries or mix it with different varieties.
Compote of raspberries and currants for the winter
Ingredients:
Calculation for one three-liter jar:
- ripe berries of black currant - 280 g;
- ripe berries of red currant - 280 g;
- ripe raspberries - 300 g;
- granulated sugar - 400 g;
- water - 2.3 liters.
Preparation
Raspberries, black and red currants are sorted, rid of spoiled and crushed berries, washed in cold running water and let drain. Green tails on the red currant can not be cleaned. Then pour them into a pre- sterilized and dried jar. Water heated to a boil, pour sugar, cook for five minutes, and pour the resulting boiling syrup berries in a jar. Immediately clog them with a sterile lid, turn the jar upside down and leave in such a position under the blanket or rug until it cools completely.
Compote of cherry and currant for the winter
Ingredients:
Calculation for one three-liter jar:
- ripe cherry berries - 350 g;
- ripe berries of currant (black or red) - 300 g;
- granulated sugar - 800 g;
- water filtered - 2.5 liters.
Preparation
Cherry cherries and currants are washed thoroughly with running water and dried. To a can of my soda solution, steamed over boiling water for ten minutes and dried. We put the prepared berries in it and fill them with boiled water filtered water and leave for seven minutes, covered with a sterile lid. Then return the water back to the pan, pour the sugar at a rate of about four hundred grams per liter or to your liking and boil seven minutes. Now, with the syrup, pour the berries in the jar and roll the lid. We turn the jar with the lid down and place it under a warm blanket for self-sterilization and until it cools down completely.
The compote on this recipe is rather concentrated. Before use, dilute it to taste with boiled water.
Compote of white and red currant for the winter
Ingredients:
Calculation for one three-liter jar:
- berries of white currant - 250 g;
- berries of red currants - 250 g;
- granulated sugar - 400 g;
- water - 2.5 liters.
Preparation
The first step is to prepare the dishes for canning compote. Banks are washed with soda or mustard powder and steamed over boiling water for ten minutes each and dried. Cover the pans in a saucepan with boiling water and boil for fifteen minutes.
Now let's deal with berries. The currant can be relieved of the tail (if you do not want to do it), put it in a colander, rinse it well with water and let it drain. Pour the berries into jars and pour the boiled water to boil for seven minutes. Then drain the water, add sugar at the rate of four hundred grams for two and a half liters of water and boil for five minutes. We pour sugar syrup over the cans and roll them with lids. Place the compote under a warm blanket until it cools completely, turning each jar upside down for self-sterilization.
All of the above recipes assume the preparation of compote from the currant for the winter without sterilization. For fans of sterilized conservation offer the option below.
Compote concentrate from the currant mix for the winter
Ingredients:
Calculation for one three-liter jar:
- berries of white currant;
- red currant berries;
- berries of black currant;
- granulated sugar;
- purified water.
Preparation
Berries of black, white and red currants, taken in equal proportions, washed with running cold water, dried and placed in clean dry jars, filling them on the hangers. Pour in a suitable container of water, heat it to a boil and pour the granulated sugar at a rate of seven hundred grams per liter. Boil the sugar syrup for five minutes, and fill them with berries in jars. We cover the jars with covers and place them in a container with hot water for sterilization. Liters can withstand ten boiling water, and three-liter twenty minutes. Then we roll up the lids, turn the bottles upside down. When cool, we put it away for storage.