In the season of the abundance of fresh berries, recipes of all kinds of preparations are especially topical. The selection below will help you understand how you can prepare and save for the winter compote of gooseberries in various variations, from classical to original and exquisite.
How to cook compote from gooseberry?
In order to get a delicious, fragrant home-made drink, you need not only to be able to properly weld it and keep it until the next harvest, but also to have knowledge about what goes with gooseberries in compote. About this, and much more in the recommendations presented below, and in the basic rules that accompany almost every option.
- For the preparation of compote choose ripe or slightly immature fruit without damage and rotted areas, rinse them and, if desired, get rid of the stems and tails.
- To preserve the integrity of the berries, you can pierce each before adding it to the compote with a needle.
- When preparing the drink for the winter, fill the sterile jars with berries by about 1/3 or half, if there is a desire to weld a concentrated drink.
- Neutral, unobtrusive taste of gooseberries perfectly combines with more fragrant berries, fruits, fragrant herbs or spices, creating a new, attractive in all parameters and without a doubt the original taste of the drink.
- When the cans are filled twice with hot water or syrup, followed by a slow cooling in an inverted form under a warm blanket, additional sterilization of the containers is not required.
Compote of gooseberry for the winter - a simple recipe
If you are going to make the first compote of gooseberry for the first time for the winter , a simple basic recipe, set forth below, should be the first one to be fulfilled, having estimated the classical taste of the received drink. The sweetness of the billet can be adjusted to your liking by reducing or increasing the portion of sugar indicated by the 3 l capacity.
Ingredients:
- gooseberries - 700-900 g;
- granulated sugar - 1 glass;
- purified water - 2,5-3 l.
Preparation
- Prepared berries are laid in a sterile jar, poured with steep boiling water.
- After 30 minutes, the water is drained, sweetened, boiled, again poured into a jar.
- Seal the compote of gooseberry, wrap up in an inverted form until completely cooled.
Compote of green gooseberries
If you prepare a compote of green gooseberry for the winter, you can add a handful of strawberries, cherries or other properly prepared berries to the taste and color container, which will have a very positive effect on all the characteristics of the drink. Any proportions of components in this case will give an excellent result.
Ingredients:
- green gooseberries - 500 g;
- berry mix - 200 g;
- granulated sugar - 1 glass;
- purified water - 2,5-3 l.
Preparation
- Washed gooseberries and prepared berry mix are laid in a jar, pour for half an hour with boiling water.
- Drain the infusion in a saucepan, add sugar, warm the syrup to a boil, again pour into berries.
- Seal the compote from the green gooseberry for the winter, wrap up to cool.
Compote of red gooseberry
Prepare a delicious compote of gooseberry for the winter can be made from red berries. The color of the drink in this case and without additives will turn out to be rich and appetizing. For flavor, drink can be added with a stick of cinnamon, vanilla or add to each three-liter jar a pair of lemon slices, removing the bones.
Ingredients:
- red gooseberries - 600 g;
- granulated sugar - 1 glass;
- purified water - 2,5-3 l;
- additives to choose from - to taste.
Preparation
- Red gooseberry is laid in a jar, complemented with flavor additives, poured with boiling water, after 10 minutes drain.
- Preheat the drained water to a boil, again pour into the jar.
- After a ten-minute exposure, the infusion is poured into a saucepan, sweetened, filled with syrup, berries, sealed.
- Wrap the compote of red gooseberry inverted for slow cooling.
A recipe for compote of gooseberries with orange
An unusual refreshing taste and a seductive aroma acquires compote from gooseberry, if it is cooked with orange. Citrus fruit pre-blanched in boiling water for 2-3 minutes, then cut into slices and rid of pits that can give the beverage unnecessary bitterness.
Ingredients:
- gooseberries - 500 g;
- granulated sugar - 1 glass;
- purified water - 2,5-3 l;
- orange - 0.5 pcs.
Preparation
- Washed berries of gooseberries and orange slices are placed in pre-sterilized jars, they are poured with boiling water for half an hour.
- After the specified time, the infusion is drained, sweetened with sugar, boiled for a couple of minutes, poured into the vessels.
- Seal the compote of gooseberries with orange, allow to cool in a wrapped form.
Compote of gooseberry "Mojito"
The following recipe for compote from gooseberries will allow you to enjoy a refreshing taste of drinking, which in its characteristics resembles a mojito favorite by many. The effect is achieved by combining mint with sour berries and lemon slices, which will make the taste palette complete and harmonious.
Ingredients:
- gooseberries - 400 g;
- mint - 1 bunch;
- granulated sugar - 1 glass;
- purified water - 2,5-3 l;
- lemon - 2 mugs.
Preparation
- In the bank lay gooseberries, mint and mug lemon, pour steep boiling water, leave for 20 minutes to insist.
- The infusion is drained, boiled, again poured into a container, adding sugar to it.
- Seal the compote of gooseberry with mint , wrap up until complete cooling.
Compote with gooseberry "Tarhun"
A delicious compote of gooseberries, prepared according to the following recipe, will amuse the fans of the Tarkhun drink. Added in the composition of the main components of the drink fresh sprigs of tarragon will give a characteristic taste and unique unique flavor. For the saturation of taste, the proportions of berries and greens can be increased.
Ingredients:
- gooseberries - 350 g;
- tarragon - 2-3 branches;
- granulated sugar - 250-300 g;
- purified water - 2,5-3 l;
- citric acid - 1 teaspoon.
Preparation
- In sterile dry cans, prepare prepared washed and dried berries, tarragon sprouts, sugar and citric acid.
- Pour the contents of the container with steep boiling water.
- Immediately seal the compote "Tarhun" from gooseberry for the winter and carefully wrap the containers in an inverted form.
Compote of currant and gooseberries - recipe
Particularly valuable in the winter period will be the procurement, designed taking into account the following recommendations. The high content of vitamin C and many other useful elements in berries used as a basis for the drink will help cope with the common cold, strengthen immunity and improve overall health.
Ingredients:
- gooseberries - 300 g;
- black currant - 200 g;
- granulated sugar - 250-300 g;
- purified water - 2,5-3 l.
Preparation
- Prepared gooseberries and currants are poured in sterile jars with boiling water.
- After 30 minutes, the water is drained, boiled with sugar, again poured into berries.
- Seal the compote of gooseberries and black currants, wrapped.
Compote of gooseberry with melissa
Adding ripe gooseberry branches of fresh melissa, it will be possible not only to diversify the traditional taste of the billet and give it a rich flavor, but also to enhance the valuable properties of the drink. A glass, made in view of these recommendations, compote, drunk at night, relieve tension, improve sleep.
Ingredients:
- gooseberries - 500 g;
- lemon balm - 2-3 branches;
- granulated sugar - 250 g;
- purified water - 2,5-3 l.
Preparation
- Pre-sterilized containers are laid with prepared berries and twigs of melissa.
- Pour contents with boiling water for 30 minutes.
- Drain the water, boil, pour the berries with the grass in the jar, adding sugar in advance.
- Roll compote of gooseberry with melissa for the winter with boiled lids, wrap.
Compote of gooseberry and raspberry
A special aroma and taste acquires compote from fresh gooseberry, if you add berries in a jar of raspberries. This recipe for supporters of sterilization of blanks, which does not require pre-boiling containers and additional wrapping of vessels after they are capped.
Ingredients:
- gooseberries - 300 g;
- raspberry - 300 g;
- granulated sugar - 500 g;
- purified water - 2.5 liters.
Preparation
- Prepared berries are placed in a jar.
- From sugar and water, syrup is cooked, which is filled with the contents of the container.
- Cover the vessel with a lid, place in a bowl of hot water and sterilize after boiling a jar with a volume of 3 liters 30 minutes.
- Rinse the lid, turn the vessel upside down and leave in this form until it cools.