Compotes from gooseberries for the winter will be appreciated by the hostesses who prefer tasty and budgetary conservation. An unpretentious berry that does not require special attention, bribes with simplicity of cooking, healing and refreshing effect, and high variability, which allows you to store not only "mono-drinks", but also a variety of assorted.
How to prepare compote from gooseberries for the winter?
Compote of gooseberry for the winter - recipes that help to prepare a lot of tasty and useful preservation. Preparation can begin with a basic variation for which it is necessary to weld the syrup from water and sugar, and pour it beforehand spread out on the banks of gooseberry. After, sterilize the workpiece, roll up and send it to storage.
- Preparation of compote of gooseberries for the winter must begin with the selection of berries. So, for compotes perfectly suit unripe, dense fruits. For even cooking, it is better to use berries of the same size.
- Since gooseberry has a dense peel, every berry before the heat treatment must be punctured. Otherwise - the berries break.
- Care should be taken to the sterilization process, especially if the blanks are placed in liter-sized jars that have the property of rapidly cooling down.
Compote of gooseberry for the winter - a simple recipe
Inexperienced housewives can begin acquaintance with the berries, having prepared a simple compote of gooseberry for the winter. This simple recipe will help to store vitamins for the whole year, without creating hardships and difficulties in selecting and preparing components. All that is necessary: boil the berries of gooseberries in sweet syrup, pour into cans and wrap them.
Ingredients:
- gooseberries - 150 g;
- water - 900 ml;
- sugar - 50 g.
Preparation
- Rinse berries, every nag.
- Add sugar to the water and bring to a boil.
- In a boiling syrup, put the gooseberries and cook for 5 minutes.
- Pour the compote of ripe gooseberry for the winter on the banks, clog, wrap and leave for 2 days.
Compote of gooseberry "Mojito" for the winter
Adjusted proportions and several lime slices will turn compote of gooseberry with mint for the winter into a colorful "Mojito". And although this preparation is only a popular interpretation of a popular drink, it is perfect for those who need compote exclusively for drinking, as the liquid component prevails over the number of berries.
Ingredients:
- gooseberries - 500 g;
- sugar - 150 g;
- lime segments - 4 pieces;
- water - 2.5 liters;
- twigs of mint - 5 pcs.
Preparation
- Prepared gooseberries, mint and lime put in sterile jars.
- Pour boiling water and leave for 30 minutes.
- Drain the liquid, add sugar, bring to a boil and pour into cans.
- Compote of gooseberries for the winter roll and wrap.
Compote "Tarhun" from gooseberry for the winter
Lovers of saturated combinations will appreciate the compote of gooseberry with tarragon for the winter, called "Tarhun." Unlike the store products of the same name, the workpiece is attractive with naturalness, color, taste, herbal fragrance and a refreshing effect, similar to the Mojito compote.
Ingredients:
- gooseberries - 250 g;
- sugar - 250 g;
- stems of tarragon with leaves - 4 pcs .;
- water 2.5 liters
- citric acid - 10 g.
Preparation
- Arrange the berries of gooseberries, tarragon, sugar and citric acid in a sterile jar.
- Pour the contents of steep boiling water and immediately roll.
- To compote "Tarhun" from gooseberry for winter, steamed, wrap the workpiece for 10 hours.
Compote of gooseberry with orange for the winter
Compote of green gooseberry for the winter will turn into a fragrant tropical drink, if you add an orange to it. With such a component, compote will not only get a pleasant citrus taste, but also an additional supply of vitamins, since the orange fruit contains substances that enhance immunity and charge with vigor and energy.
Ingredient:
- gooseberries - 500 g;
- sugar - 200 g;
- water - 2 l;
- orange - 1 pc.
Preparation
- Cut orange slices, gooseberry punch.
- Boil the water, add the orange, gooseberry, sugar and cook for 5 minutes.
- Pour the contents of the saucepan into a sterile jar and roll it.
- After cooling, transfer the compote from gooseberry to winter for a cool place.
Compote of currant and gooseberry for the winter
Compote of gooseberry without sterilization for the winter will be a help in the berry season. With this method of preserving, the housewives will not only be able to make a blank in 10 minutes, but also diversify the contents of the can with other berries. So, the currant will fill the compote with a new taste and a portion of natural acids, which will prolong the shelf life of the billet.
Ingredients:
- gooseberries - 250 g;
- red and black currants 150 g;
- leaves of mint - 3 pcs .;
- sugar - 250 g;
- water - 2.5 liters.
Preparation
- Put the pure berries and mint leaves in a sterile jar and pour the contents with boiling water.
- After 10 minutes, boil the boiled water in a saucepan, add sugar and cook.
- Fill the berries with syrup and roll them immediately.
Compote of raspberries and gooseberries for the winter
Compote of gooseberries and raspberries is the most delicious recipe for conservation. Berries of gooseberries do not have expressiveness and are very faded by themselves, but they are successful in combinations with other "congeners". Tandem with raspberries is just perfect: the drink acquires a rich taste, bright aroma and attractive color, due to which, it becomes the most desirable winter blank.
Ingredients:
- gooseberries - 350 g;
- raspberry - 250 g;
- sugar - 200 g;
- water - 2.5 liters.
Preparation
- Put the berries in a clean jar.
- Mix the water with sugar, bring to a boil and pour the berries.
- Sterilize the delicious compote of gooseberry for the winter in boiling water for 30 minutes.
Compote of apricots and gooseberries for the winter
A compote of apricots and gooseberries for the winter will please those who wish to receive a fragrant drink and dessert at the same time, because this combination not only improves the taste and vitamin properties of the compote, but also has practical application - the fruit of apricots can be used as a filling for baking or as a separate dish.
Ingredients:
- gooseberries - 650 g;
- apricots - 450 g;
- water - 2.5 liters;
- sugar - 250 g;
- citric acid - 5 g.
Preparation
- Peel apricots from the bones, in gooseberry berries make punctures.
- Blanch components in boiling water for 10 seconds.
- Put in clean jars.
- Cook the syrup from water, sugar and citric acid and pour the contents of the jars.
- The resulting piece is rolled up and wrapped.
Compote from irgi and gooseberry for the winter
Preparing compote of red gooseberry for the winter will not be difficult, however, many housewives are trying to add a specialty drink. With such experiments, a better component than berries irgi - not found. It has a pleasant taste, has medicinal properties and contains high concentrations of natural fructose, which makes it possible to make blanks without sugar.
Ingredients:
- gooseberries - 350 g;
- igra - 500 g;
- water - 2.5 liters.
Preparation
- Put berries in a sterile jar.
- Pour boiling water, roll, turn over and keep it wrapped until completely cooled.
Compote of gooseberry with melissa for the winter
Compote of gooseberries and apples is one of the most popular drinks. Garden fruits and berry bushes perfectly complement each other and are the basis for various drinks. A few branches of melissa pleasantly diversify the workpiece, adding to it a soft lemon flavor, a tender golden hue and a light sweet and sour taste.
Ingredients:
- gooseberries - 450 g;
- apples - 3 pieces;
- Melissa stalk - 4 pieces;
- sugar - 250 g;
- garden - 2, 5 liters.
Preparation
- Cut apples, remove seeds.
- Put the pieces of fruit and gooseberry berries in a colander and dip into boiling water for a couple of seconds.
- Put fruit, berries and twigs of lemon balm in a jar.
- Cook the syrup from sugar and water, pour in a blank and sterilize for 20 minutes.