Summer is the time when you need to get all the vitamins necessary for the body to the maximum. Gooseberries can be of different colors - from amber-yellow to dark-green. Neither color nor size, however, does not affect the use of gooseberries, so you need to try for a season to eat at least a couple of kilograms of this useful and delicious sweet and sour berries. If there is no such option or the harvest is collected large and gooseberries need to be kept for the winter, the best way is to roll the compote of gooseberries, the recipe for this wonderful drink from the "there is no easier".
How to cook compote of gooseberry with mint?
Ingredients:
- berries of gooseberries - 3 kg;
- water - 7-8 l;
- mint - 5-6 branches;
- white domestic sugar - 3 cups.
Preparation
Naturally, it is desirable not to expose berries to prolonged cooking, since there will be no vitamins in the drink. Therefore, first we will prepare everything necessary, and only then we will compote.
Berries soak for about half an hour in cold water, and in the meantime we prepare dishes - glass jars carefully with my drinking soda or cleaning agent in order to properly degrease, let them drain, and then sterilize (can be over a pot of boiling water) and cover sterilized covers. The berries are sorted out so that the damaged ones, ransacked and spoiled in compote, do not fall. After rinsing under running water, throw back the gooseberry and mint into the colander, so that everything is good glass. We put water on the fire when it boils, dissolve the sugar and give the syrup to boil for 2-3 minutes, then add the gooseberry and mint. Compote cook after boiling on low heat for 5-7 minutes, remove the sprigs of mint, pour into cans and roll. We turn the cans and cover them with a warm blanket or blanket. When the compote completely cools down, we transfer the jars to a cool place and wait for the winter.
To make compote "vitamin bomb", which will save in the season of acute acute respiratory infections and flu, we will increase the content of vitamin C in our drink. Naturally, with the help of citrus fruits.
Compote of gooseberry with mint and lemon
Ingredients:
- lemons - 2 pieces;
- sugar - 1,2 kg;
- gooseberries - 3.5-4 kg;
- water - 12 l;
- mint - the middle bunch.
Preparation
Let's start again with the preparation of containers and ingredients. Gooseberries are sorted, washed and poured for 1 minute with boiling water. Lemons with my warm water and pour boiling water for 3 minutes. My banks (necessarily degrease), sterilize. In the banks lay berries (draining boiling water, folding gooseberries to drain to a colander or sieve) and sliced lobules or circles of lemons. Bones of lemons must be removed, otherwise compote will be bitter. From the water and sugar for 3 minutes, cook the syrup, then 2 minutes cook the washed mint. Fill the berries with boiling syrup and immediately roll (the caps are previously sterilized in boiling water for 2-3 minutes, at least).
In the same way, compote of gooseberry with orange is prepared. Mint can be excluded from this recipe, and you can leave it - it's a matter of taste.
To prepare compote from apples and gooseberries, choose ripe summer apples, not damaged and sweet enough - in this case, compote can be rolled and without sugar (the proportion of apples to gooseberry will be 3: 1).
Compote of apples and gooseberries without sugar
Ingredients:
- apples - 6 kg;
- gooseberries - 2 kg;
- water - about 20 liters.
Preparation
Gooseberries are prepared for conservation: we sort out, we remove the tails, we watch that the berries are whole, not crushed, mine, we pour boiling water for 2 minutes. My apples, cut into thin slices, we remove the seed boxes. In carefully washed and sterilized jars we lay out gooseberries and apple slices, pour boiling water and roll them. Sugar can be added in winter, but you can drink sweet and sour compote without it.