How to cook gooseberry compote for the winter?

In the cold season, compotes from various fruits are highly valued in every home, because they resemble the taste of summer.

Compote made from gooseberry berries is a very tasty drink, which preserves all the elements of this berry important for the body.

In the winter months, all people are greatly weakened immunity. In order for you to maintain it at the proper level, a sufficient amount of vitamins and minerals must be ingested in the body. Therefore, many housewives brew gooseberry compote. Due to the huge number of microelements, it not only helps to recover from a cold, but also constantly keeps the human body in good shape.

The main element in the composition of this drink is potassium. It improves not only the heart, but also the entire circulatory system. With this compote, you can bring down the heat.

Gooseberry compote has a large number of positives, but there are times when it is not recommended to drink it:

• with inflammation of the gastric mucosa;
• in diseases of the gastrointestinal tract;
• with individual intolerance to this product (gooseberry allergy is very rare, but this item cannot be excluded).

As far as we know, gooseberry berries do not have a bright aroma. Therefore, this culture can be combined with more fragrant fruits of fruits or berries, if you want to get a delicate taste, diluted with sourness.

Fans of non-standard flavors usually mix gooseberries with raspberries, irgi, cherries, cherries and strawberries. These berries are added to the compote pink hue.

Anyone who likes to combine berries with fruit to add sweetened compote, add apples, pears or plums. If you decide to dilute it with a plum, then try not to buy sour.

The gooseberry also goes well with citrus fruits: lemon, orange or lime.

If you want your workpiece to be stored for a long time, be careful when choosing and preparing components. When cooking compote for the winter, buy unripe berries. Gooseberry, which is fully ripe, is not suitable for compote. This product is usually used for cooking jam or jam.

Before you start cooking, carefully go to the sorting. Try to weed out all the damaged and overripe berries.

The main component of this compote is gooseberry. It must be cleaned of petals. Next, this product should be sent to a deep container and fill with water to the top. The garbage that you could not remove by hand will float to the surface of the water, and the berries will remain at the bottom. Repeat the procedure several times, after which place the culture in a colander so that all the water is glass.

Below are tips on how to prepare gooseberry compote for the winter.

1. After the water boils, do not pour it directly into the jar. It should cool for 10 minutes so that the peel on the berries does not begin to peel off. Water in cans should be poured slowly.
2. If in your compote there are fruits with rather thick peel, then they should be pierced with a needle in two or three places.
3. In order for products to have a large amount of necessary vitamins, always prepare compotes in an enamel container. If you make compote in an aluminum pan, your fruit will lose its taste and useful elements, and the drink will not have a rich color.
4. Never perform a heat treatment process with the lid open. If air does not get inside, then all the minerals will remain there.
5. Never put berries in cold water. Fruits are immersed only after boiling.
6. It is not recommended to cook the berries for more than 7 minutes.

Below will be discussed the basic recipes for the preparation of such a beverage, as gooseberry compote.

This is a standard cooking recipe. It does not take much time and effort. The components that you will need in the cooking process:

• gooseberry - 150 g;
• water - 1 l;
• sugar - 50 g

Add water to the enamel pot, add sugar and wait until the water boils and the sugar is completely dissolved. Place the gooseberries in the resulting water-based syrup and set on medium heat for 5-7 minutes.

Allow the compote to cool for 10 minutes, and slowly pour it over the jars. Banks should be pre-sterilized. You just have to roll with a barb, turn it over, cover with a warm blanket and leave it for a couple of days.

The drink, which is added a little mint, is always endowed with an invigorating smell and a pleasant aftertaste. Ingredients for one three-liter jar:

• gooseberry - 350 g;
• one bunch of mint small size;
• sugar - 200 g

All berries are placed on the banks, in which you pour boiled water. Banks should be closed with a lid, not twisting, so that they stand for 10 minutes. After the preparations with water are infused, the water is drained back into the pot, adding sugar, and re-boiled for 3 minutes. You will have a sweet water syrup. We return it back to the jars, which we twist the lids. Banks turn over and go under the blanket to cool.

This drink is also refreshing and tastes a bit like the compote described above. In order for you to close the mojito in a three-liter jar, you will need the following ingredients:

• gooseberry berries - 250 g;
• sugar - 200 g;
• ripe lemon or lime;
• bunch of mint.

Banks should be sterilized, then pour gooseberries in them, a couple of branches of mint and lemon. Lemon is added to taste. Usually it is 2 small lobules. If instead of lemon you use lime, then you should not peel. When citrus is not at hand, many housewives add one teaspoon of citric acid.

After the water begins to boil, it is poured into a jar and defended for 15 minutes. When it is infused, it is slowly poured back into the pan without the berries, add a glass of sugar and again bring to a boil. After the water boils, put the gas on medium heat and wait a couple of minutes. The resulting syrup is again poured into the banks. Banks are stacked and cooled.

If you want to pleasantly surprise the invited guests in the winter, you can make tarragon from gooseberry with melissa. Gooseberry berries do not have a bright taste, so that the plants of the tarragon betray the desired flavor.

Below is a recipe for a drink on 300 g of berries. We will need:

• two small bundles of tarragon;
• 1 bunch of mint or a couple of branches of lemon balm;
• a quarter teaspoon of citric acid;
• 350 grams of sugar.

All necessary components are placed in sterile jars and filled with hot water. In this recipe, there is a small feature: the resulting syrup in banks should not be defended for 10 minutes. It is twisted with a key or a typewriter and immediately covered with a thick blanket.

In this recipe, it is recommended to stop the selection only on red gooseberry berries. Below are the ingredients consumed per 400 g:

• a couple of small bunches of tarragon;
• a pair of cinnamon sticks (optional);
• one and a half glasses of sugar;
• 7-8 currant leaves;
• 2 dessert spoons of 25% acetic acid.

First you need to take care of the preparation of the brine. Tarragon is thoroughly washed and cut into small pieces. It is stirred with cinnamon, adding acetic acid. The resulting mixture is filled with water and put on high heat until it boils. After that, the mass should be necessarily filtered through a sieve or cheesecloth, not allowing to cool. Brine preparation completed.

Berries and sugar are poured into a three-liter jar. Brine is poured in advance.The resulting drink is rolled with a key or a machine, then cooled under a warm blanket at room temperature.

Many housewives prefer to freeze the gooseberries for the winter months. However, compote can also be cooked from frozen gooseberries. It is important that you know the rules for freezing. During the preparation of compote used berries, stored entirely in containers or covered with sugar.

Red gooseberry is much sweeter than all other varieties, therefore, when cooking the compote from this berry, much less sugar is used: no more than 100 grams of granulated sugar is required for 1 kg of gooseberry berries.

Below will be described the recipe for making compote from 500 g of berries.

1. Red gooseberry fall asleep in a jar, pour it all with hot water and close the lid for 15 minutes.
2. After the drink is settled, it is filtered and poured back into the container, add about 100 ml of water and sugar. Wait until the resulting mass boils. It should be kept on the fire for three minutes, then again poured into a jar.
3. The container is closed with a lid and sterilized in hot water for about 10 minutes. After that the container is covered with a thick blanket and cooled.

The difference of this variety of gooseberry from other species is not only in a dark shade. Such fruits contain more useful elements. If you make a black gooseberry drink without adding sugar, you can use it for weight loss. Compote is made by the above method.

Green berries of a gooseberry have sourish taste. If you decide to make a compote of such berries, then you should not add a lot of sugar. So, we will need:

• gooseberry - 3 kg;
• sugar - 2.5 cups;
• water - 1 liter.

The main component fall asleep in banks exactly to half. Next, you need to prepare a water-based syrup with added sugar. It is poured into jars and covered with lids. Then they are placed in a pan filled with water for 3 minutes after boiling.

After you have sterilized the jars, they are twisted and left under a blanket.

Currant can not only dilute the taste, but also increases the shelf life of this compote due to the content of various acids in the berries.

Ingredients for 1 cup gooseberry:

• 300 grams of red and black currants;
• mint - three leaflets;
• one faceted cup of sugar;
• 2.5 liters of water.

Berries are peeled and placed in a jar with mint petals. All this is filled with boiled water. After 10 minutes, the water is again drained into the original container and sugar is added. After boiling, the resulting liquid boils for one more minute. This mass should pour banks, roll up and put under a blanket for a couple of days.

Preparing gooseberry and lemon compote for the winter months is pretty easy. For one jar, you need the following ingredients:

• gooseberry - 200 g;
• 2 lemon wedges;
• 200 grams of sugar.

Lemon must be peeled. Gooseberry should be scattered in 3-liter cans, put 2 lemon slices on top. Then the banks should be poured with boiled water, wait 10-15 minutes, then carry out the blanching procedure: the resulting drink is poured back into the container, then the syrup is brewed with sugar. Only after that the liquid returns through the cans and is sent to cool.

The combination with apples is quite popular among many housewives. To make the drink not too sweet, it is customary to add sprigs of mint or lemon balm. To prepare you will need:

• two glasses of gooseberry;
• apple - 3 pieces;
• mint - three twigs;
• sugar - one glass;
• water - 2.5 l.

Before you start cooking, you should wash the apples, cut them, clean them from bones and debris. A sweet, water-based syrup is prepared in advance, which later gooseberries and apples are poured for 15-20 minutes. Further, all this mass is poured into cans and cooled under a warm blanket.

If you want to add an orange to your compote, then it is recommended to buy green gooseberry berries. As a result, you get a very tasty drink with an invigorating aroma and citrus aftertaste. In order to prepare this compote, you will need the following ingredients:

• a pound of gooseberry;
• orange - 1 pc .;
• sugar - 1 cup;
• water - 2 liters.

Rinse fruits and berries well. Cut the orange into small pieces with the peel. Pour water into the pan and wait for the boil, then put all the ingredients there and cook for about 5 minutes. The resulting juice is poured over the cans and twists the lids.

For this drink you need the following ingredients:

• berries - 250 g;
• mint or lemon balm - two small twigs;
• sugar - 1 cup;
• orange.

Arrange the gooseberries, mint and sliced ​​orange with the peel into the empty jars. Sprinkle with sugar on top. Then pour boiled water into the jars and spin. Here it is not necessary to pour water up to the neck of the jar.

In this part of the article we will talk about making compote from cherries and gooseberries. You will need:

• a half cup of cherries;
• a glass of gooseberry;
• a glass of sugar;
• half a teaspoon of citric acid.

Spread the berries in the jars, boil water, pour ingredients into it. Cover the container with a lid, but do not tighten it. Leave the resulting mass to cool for two to three hours.

After the drink has cooled, transfer it from the jar to the enamel pan and bring to a boil. After that, return the drink to the jar by adding a teaspoon of citric acid. Now you can tighten the tank and send it to cool.

If you want to give the drink a pinkish color and a more pronounced taste, then adding raspberries would be a great solution. In this case, you will need the following ingredients:

• gooseberry - 300 g;
• raspberries - 200 g;
• sugar - 200 g;
• water - 2.5 liters.

Prepare a water-based syrup and pour it into jars of berries. The drink is treated with boiled water for about 30 minutes, then covered with lids and cooled.

In most cases, this drink is prepared in the middle of summer, since all the ingredients give fruit in July. All berries should be taken in equal proportions:

• one cup of gooseberry, raspberry and currant;
• a glass of sugar;
• water - 3 liters.

To start, make a mashed raspberry. To do this, pour it with one dessert spoon of sugar. Pour water into the tank, add sugar residues. After boiling, place there all the berries alternately, cook on medium heat for 5 minutes.

Then you can pour the resulting juice into jars and spin.

Ingredients:

• gooseberry berries - 2 kg;
• strawberries - 1 kg;
• granulated sugar - 1.5 kg.

First of all, engage in cleaning the berries: they need to be washed well, removing leaves and debris.

Berries are covered with sugar. Pour boiled water so that there is almost no air left in the jar. Such a large amount of water is needed due to the fact that strawberries absorb water well, and subsequently less compote is obtained.

Sterilization spend about 15 minutes, twist the lids and put upside down under a blanket.

If you want your compote to have a pleasant sour taste, add cherries to it. They pleasantly complement the taste of gooseberry. For this drink you will need the following ingredients:

• 2 glasses of sweet cherries;
• 1 cup gooseberry;
• 1 cup sugar;
• 2.5 liters of water.

Empty jar should fall asleep berries cherries, put the rest of the ingredients on top. All this mass is poured with boiled water, is covered with a lid on top, but does not twist until it cools. Add sugar to the cooled syrup, pour liquid into the pan and boil.

After the action is taken, the drink is poured back into the can and twisted. Now you can turn and cover with a thick blanket.

To add sweetness to the compote, add apricot to it. In winter, when you open the compote, small slices of apricot can be used as a filling in the preparation of homemade buns or other sweets. To prepare you will need:

• gooseberry - 600 g;
• apricot - 400 g;
• sugar - 200 g;
• citric acid - 5 g;
• water - 2.5 liters.

At the very beginning, the bones of apricots should be separated. Then follow the blanching procedure for 10 minutes. The resulting mass is placed in banks with the addition of sugar and citric acid. After that you should prepare a sweet water-based syrup, which is poured into a jar. Your compote is ready, you can twist and cool.

How to make gooseberry and oranges compote for the winter, see the next video.