Compote can be prepared at any time of the year. The basis for the drink can be either fresh or frozen berries. Currant compote is very easy to prepare and rich in vitamins.

Frozen blackcurrant compote

Ingredients:

• frozen currants – 250 g;
• sugar – 70 g;
• water – 500-600 ml.

Preparation

Defrost the currants and rinse them with a stream of cold water. Heat the water and dissolve sugar in it. Place currants in a saucepan with water and boil for about 5 minutes. After the time has passed, cover the drink with a lid and let it brew.

Compote with raspberries and blackcurrants

Ingredients:

• fresh black currants – 400 g;
• fresh raspberries – 400 g;
• sugar – 200 g;
• water – 3 l.

Preparation

We clean the berries and wash them thoroughly. Place clean berries in a saucepan and add sugar. Let's pour warm water and put the compote on the fire. Cook the drink over low heat for 15-20 minutes, then cover it with a lid and let it cool completely.

Blackcurrant compote recipe

Ingredients:

• apples – 2-3 pcs.;
• black currant – 300 g;
• zest of 1 lemon;
• sugar – 180 g.

Preparation

Wash and cut the apples large pieces. Remove the core. We also rinse the blackcurrants cold water. Place large strips of lemon zest, apple slices and currants into the pan. Fill the fruits and berries with water (1.5-2 liters will be enough) and put the drink on the fire. The black currants cook for about 10-15 minutes, after which it is ready to eat.

If you use compote in the cold season, then heat it with spices like a cinnamon stick or a couple of clove buds. This drink will perfectly warm you up in bad weather. During the summer heat, currant compote quenches thirst if you mix it first with ice and a little lemon juice.

Blackcurrant compote for baby

If you want to prepare currant compote for an adult child (from 7 years old), then feel free to use all the recipes presented above - they are great for both children and adults.

Currant berries should be given to an infant only with the permission of the pediatrician, as they are quite powerful allergens. Your child should cook fresh currant compote by steaming clean berries with boiling water. The steamed currants are covered and then left to cool completely.

The berry has an anti-inflammatory effect, removes toxins from the body and strengthens the immune system. Black currants are used to make jam, freeze and prepare a delicious, aromatic compote. The sweet and sour currant drink has a beautiful rich color and helps protect against colds in winter time.

Blackcurrant preparations for the winter

The berry is a rich source of a huge number of useful substances. Currants are the record holder among fruits and berries growing in our climate in terms of content ascorbic acid(vitamin C). The fruits of this plant, in addition, contain natural sugars, keratin, vitamins E, PP, B and many microelements beneficial to humans. Black currant is considered an excellent product for preparing for the winter, since it contains pectin substances that contribute to the long-term preservation of the berry.

How to Prepare Jars for Canning

In order for the preparation to be stored for the winter for a long time, you should take care of high-quality sterilization of jars for compote. By neglecting the rules for handling containers for seaming, you increase the risk of poisoning and bombing. Often, an old and proven method of sterilizing jars is used for sealing. To do this you need:

• wash the container with water and detergent, rinsing it thoroughly afterwards;
• fill a large saucepan/basin with water and put it on the fire;
• after the water boils, place a sieve or colander on the dish;
• The jars should be turned upside down and placed on the structure;
• after 10 minutes, the jars are removed and placed bottom down on a clean cloth/towel;
• nylon lids are boiled in the usual way for several minutes, metal ones should be held over steam for 5-7 minutes.

After sterilization, the jars are covered with clean lids and the preparation of berries for compote begins. It is recommended not to leave the sealing container unclaimed for more than half an hour, otherwise pathogenic bacteria may get inside again. The second method of sterilization involves using a kettle. You should fill it with a liter of water and wait for it to boil. When steam starts coming out of the spout, place the can on it. Each container must be processed for at least 5 minutes, then carefully placed on a towel. An electric kettle cannot be used for this purpose.

Recently, a simplified method for sterilizing containers for preparations for the winter has appeared. It involves processing cans using a microwave or conventional gas oven. How to do it:

• place dry, clean jars in the microwave oven;
• turn on medium power, set the timer for 3 minutes;
• The lids can be boiled in the usual way at this time.

To sterilize in the oven, cover the bottom of the container with boiling water (150 ml is enough for one jar). Place the compote containers in the oven, preheating it to at least 200-250 degrees. Wait for 20-25 minutes, after which you should take out the jars. When the container has cooled, you can pour blackcurrant compote into it for the winter. Don't forget to steam or boil the lids.

Blackcurrant recipes for the winter

currant drink, open in winter, reminds you of the warm season and lifts your spirits. The compote is not only very aromatic and tasty, but also perfectly quenches thirst, saturating the body with vitamins. There are many recipes for berry drink, but they all have several things in common: general rules. The main ingredients for making compote are berries, and the more there are, the richer the taste of the product will be. The amount of sugar can be adjusted based on your own preferences.

Vitamin compote

Classic recipe blackcurrant compote for the winter does not imply the presence of any other berries. The drink prepared according to this recipe has a noble dark ruby ​​hue and a somewhat tart taste. To prepare you will need:

• 1st grade sugar – 200-300 g;
• black currant – 1000 g;
• citric acid – 20 g;
• purified water – 1500 ml.

How to cook currant compote:

1. Fill a deep container with water and add the fruits into it. Using light hand movements, clean the berries from any dirt.
2. Place the fruits in a colander and let them drain. excess liquid. Then transfer the berries to a separate plate.
3. At the cleaning stage, sort through the currants, remove excess branches and stalks.
4. Rinse the jars and sterilize them.
5. Start placing the fruits in containers, filling the jars no more than 1/3 full.
6. Add inside citric acid, sugar. Then fill the jars with boiling water.
7. Roll up the containers, turn the sealed container upside down, place it on a flat surface and cover with a warm blanket.

From gooseberries and black currants

This berry compote has a soft, sweet and sour taste. If you wish, you can make it more unusual by adding a sprig of fresh mint and a couple of lemon wedges (or 1 tablespoon of lemon juice) to the main ingredients. If you prefer a light drink, do not add a lot of berries, otherwise the compote will be too rich, which will have to be diluted with water before drinking. What components are needed for 2 liter jars:

• black currant – 0.5 kg;
• ripe gooseberries – 1 kg;
• purified water – 1000 ml;
• sugar – 0.5 kg.

How to prepare compote for the winter:

1. Wash all the fruits and place them in jars.
2. Fill the container with water to the brim and immediately pour the liquid into the pan.
3. Add sugar to the water and wait until it boils.
4. Pour the prepared syrup into jars with berries.
5. Place the filled container in a pan with boiling water, sterilize the workpiece for 10 minutes. Roll up the jars with lids.

Currant compote for the winter

Many housewives prefer to prepare a drink by mixing two types of currants - red and black. To prevent this winter berry compote from turning out too sour, you can increase the amount of sugar at your discretion. What ingredients are needed to prepare 1 liter of preparation:

• sugar – 200 g;
• berries – 200 g;
• water – 500-600 ml;
• nutmeg – ¼ tsp;
• cinnamon – ¼ tsp;
• cloves – 2 pcs.

How to close compote for the winter:

1. Place clean, dry fruits in a container. You can stack red and black currants in layers - it will be more beautiful.
2. Fill the containers with boiling water, wait until the liquid infuses.
3. Drain the water into a small saucepan and add the prepared sugar and spices.
4. When the syrup boils, remove it from the burner and return it to the jars.
5. Start rolling the container while it is still hot. Then carefully turn the jars upside down and wrap them in a warm blanket (coat) until they cool completely.

With cherry

Currants bear fruit later than cherries, so if you want to be able to enjoy a compote of these two berries, the latter should be frozen in advance. What ingredients are needed to prepare a drink for the winter:

• sugar – 0.7 kg;
• berries (choose the proportions yourself) – 3 kg;
• water – 1 l.

Blackcurrant compote for the winter - recipe:

1. Prepare the fruits, place them in a clean, dry container and pour hot syrup over them.
2. After 15-20 minutes, place the components in sterilized jars, pour in the cooled syrup.
3. Pasteurize the drink in cans for a quarter of an hour at a temperature of about 70 degrees.
4. After this, you can close the container with lids.

Assorted winter recipe

You can add almost any berries and fruits to blackcurrant compote for the winter to get an assorted drink. Thrifty or practical housewives can roll up jars of fruit by simply filling them with water. Such a preparation can be sweetened and flavored with spices already upon opening. What ingredients can be used to cook assorted dishes for the winter:

• gooseberries – 0.1 kg;
• water – 3 l;
• black currant - 0.2 kg;
• sugar – 0.5 kg;
• red currants – 0.2 kg.

How to make compote for the winter:

1. Prepare the fruits: remove the twigs, leaves and stalks, trim the tails of the gooseberries.
2. Wash the berries under running water using a sieve.
3. When the water has drained from the fruit, pour the currants and gooseberries into steamed jars.
4. Boil water in a separate container, pour this liquid into the jars of berries and let stand for 10 minutes.
5. Drain the liquid from the jars back into the pan using a special lid with holes.
6. Add granulated sugar to the infusion and boil the water again.
7. Fill the jars with assorted berries with the resulting syrup, seal the container and leave it upside down to cool (this rule is provided for by the technology for preparing canned food, so it cannot be neglected).

Compote of currants and apples

Summer residents prefer to cover sweet preserves by adding apples. This is due to the fact that apple trees bring a rich harvest, but the fruits do not last long, so they have to be harvested in large quantities for the winter. The White Fill variety goes well with blackcurrant. To seal 3 liters of compote for the winter you will need:

• medium apples – 10 pcs.;
• sugar – 1.5 kg;
• berries – 700 g.

How to cook compote:

1. Wash and cut the apples into slices, cutting out the core.
2. Sort the berries and rinse under water.
3. Place the ingredients in layers in a sterilized container.
4. At this time, prepare the syrup by diluting the specified amount of sugar in 3 liters of water.
5. When the liquid boils, fill the jars with it, roll up the containers and turn them upside down, leaving to cool.

Video: how to cook blackcurrant compote for the winter

I love opening a jar of... delicious compote from black currant. Although I prefer an assortment of different berries. Blackcurrant has a very strong, distinct taste. Not everyone likes him. But the addition of berries - gooseberries, raspberries or oranges - softens it and gives it a unique aroma. You can, of course, mix a couple of spoons with water and get a fruit drink, but you must admit that a compote prepared according to all the rules will not replace it.

Once, while visiting, I tried a beautiful bright color compote with a terribly familiar smell and taste, but she couldn’t recognize what it was made from. It turned out that they mixed black currants, gooseberries and raspberries.

Imagine how many vitamins it contains! Or you can experiment - add lemon balm or mint leaves. Don't forget, in addition to drinks, about tasty things with a pleasant sourness.

It is most convenient to prepare compote in 3 liter jars. They take up little space, drink instantly, and have enough for everyone. Especially if you make a concentrated solution.

On 3 liter jar required:

• Berries – 450 g
• Granulated sugar -250 g
• Water – 2.6 l

We prepare the jars and lids - rinse with soda, scald with boiling water.

We free the berries from debris, rinse and drain the water through a colander.

Pour the currants into the jar.

Fill with boiling water, close the lid and forget for 15 minutes.

Pour the water into a saucepan, bring to a boil, dissolve granulated sugar in it.

Pour the syrup back into the jar and cover with a lid.

Turn over and under a warm blanket until completely cool. Excellent storage room temperature all winter.

A simple recipe for currant compote without double filling

The simplest and quick recipe drink for the winter with a single fill. Boil it, pour it in, roll it up. You can cook in both liter and 3 liter jars. I give the recipe for 3, just count for smaller containers.

What you will need:

• Blackcurrant – 750 g
• Granulated sugar - 500 g
• Water – 2.5 l

How to roll compote:

We rinse the jars and fill them a quarter full with boiling water from the kettle. Cover with lids for 10-15 minutes.

At this time, put a pan of water on the fire and cook the syrup.

Drain the water from the jar, add berries and pour boiling syrup.

Immediately seal with a metal lid, turn over, and send to cool under a blanket.

Blackcurrant and gooseberry compote

These berries ripen at the same time. So why not combine them in one drink. Any gooseberry will do - red, green, yellow. Proportions don't matter. Based on the quantity you have, or you can experiment. Add more currants to one jar and gooseberries to another.

How to cook:

• I pre-prepare the berries - remove debris, rinse, and let the liquid drain.
• I pour in about a little less than half the jar of berries.
• I'm pouring hot water, cover with a lid and leave it like that for 2 – 3 minutes.
• Then drain the water, add a glass of sugar and bring to a boil.
• I pour the syrup into a jar and seal it.
• I turn it over onto the lid and wrap it in a blanket until it cools.

Or you can cook it without double filling. How? Watch the video.

Assorted berries of currants, gooseberries and raspberries

I tried this compote at a party a long time ago. At that time I was not yet interested in conducting household, and certainly didn’t stock up on jams and pickles for the winter. But I remembered the taste. And when the time came, and I began to stock up for the winter, the three-berry compote firmly settled on my list.

Products for 3 cans of 3 liters:

• Blackcurrant – 500 g
• Gooseberries – 500 g
• Raspberries – 500 g
• Granulated sugar – 900 g

We sort the berries, wash them, and let the water drain.

Pour boiling water over the jars and drain.

Mix the berries and distribute evenly among the containers.

Fill with boiling water (you can fill 2/3 of the jar), cover with a lid and leave for 10 minutes.

Drain the liquid colored with berry juice, add sugar and boil for three minutes.

Pour into jars and screw. Place it upside down under the blanket.

How to brew a drink from black currants and raspberries

For me, this drink has a balance of flavors - tart from currants and tender from raspberries. To obtain a beautiful color and rich taste, it is enough to fill the jars with berries one third of the way.

For a 2 liter jar you will need:

• Blackcurrant – 200 g
• Raspberries – 200 g
• Sugar – 250 g
• Water – 1.6 l

Preparation:

• Pour water over the currants - small leaves and debris will float to the top. Then rinse thoroughly under running water. Do not use soft fruits, otherwise they may cause fermentation in the compote.
• Rinse the raspberries very carefully in a thin stream so as not to damage them.
• Sterilize jars in a convenient way.
• Place the berries in jars and sprinkle granulated sugar on top.
• Pour boiling liquid over the berries in a jar, cover with a lid and roll up.
• Cool upside down under a blanket.

Compote for the winter from black currants and orange (lemon)

The drink with the addition of citrus fruits is refreshing and pleasant to the taste. An unusual component will add mystery to the compote. Your guests will go crazy trying to guess the secret of cooking.

You will need for a 3 liter jar:

• Berries – 1 tbsp.
• Sugar – 1 tbsp.
• Orange – ½ part.

If you use lemon, then it is enough to take ¼ of it.

• Prepare the berries, cut the orange into slices or circles
• We bake the jars in the oven.
• Pour the ingredients into them and fill them with boiling water. Cover with lids and let stand for 10 minutes.
• Pour back into the pan, add granulated sugar, and boil for a couple of minutes.
• Fill with boiling syrup, roll up the lid, and cool under a blanket.

Frozen currant compote

It is not always possible to store jars cooked for the winter. But frozen berries don’t take up much space, but they retain everything beneficial features. It's easy to make a drink out of them in winter. I freeze the berries in portions - it’s more convenient to use later.

You will need for 3 liters of water:

• Fruits - 1 cup
• Sugar – 6 tbsp.

Preparation:

I use two cooking options with and without pre-defrosting the berries (if there is no time for this).

• I pour the fruits warm water, they thaw very quickly. Only the water needs to be changed several times.
• I puree the berries with an immersion blender and pour them into boiling water. I send sugar there too. Vary the quantity according to your taste.
• I remove the foam and keep it on low heat for about five minutes. Cool and serve in a jug.
• With the second method, I skip the stage of chopping the berries and fall asleep immediately. The rest of the process proceeds unchanged.
• I also like to use mulled wine seasonings in a bag. You throw it into the pan, close the lid, it takes about five minutes for the drink to be saturated with spices, and voila... a completely different result.

Video - how to make blackcurrant and apple compote

Apples are always on sale, regardless of the time of year. And if you have your own early ripening ones, then it’s generally great. Still, solo blackcurrant is too sour for my taste, and additives are beneficial, shading it

Ingredients for a 3-liter jar:

• Peeled apples – 2 handfuls
• Berries - 3 tbsp.
• Sugar – 1 tbsp.
• Water - 2.5 l

Preparation:

• We prepare the berries using the methods described above.
• We remove the apples from the stalk and cut them into slices.
• We sterilize the jars.
• Place three cups of currants and a couple of handfuls of apples in a sieve, blanch in boiling water for a couple of minutes, and transfer to a jar. We do this with all prepared products.
• Add sugar to the water in which the food was blanched and boil for a couple of minutes.
• Pour the hot syrup into the jars, roll up the lids and cool in the usual way.

You can watch the cooking process in more detail in the video:

Compote of red and black currants

At my dacha there are bushes of black, red and white currants. There is always a lot of red. After I made jelly from it for the winter, there is still a lot left, and I use it to make compotes.

Preparation:

We clear away debris and wash the berries.

We prepare the jars in the usual way.

Add one third of the berries (approximately). Proportions are at your discretion.

Pour boiling water, cover with a lid, let stand for 15-20 minutes.

Pour it back into the pan, add sand at the rate of 1 cup per liter of water. Boil for a couple of minutes and pour into jars.

Close with lids and place under the blanket.

How to make compote with mint

In the summer at the dacha it is nice to quench your thirst with berry compote with the addition of fresh mint leaves. Let's prepare a preparation with leaves for the winter.

Let's prepare for a large jar:

• 500 g currants
• 250 g granulated sugar
• 50 g mint leaves

Preparation:

• Wash the berries, remove debris and dry.
• Steam the jars and lids over steam or in the oven.
• Place all the ingredients for the recipe in a jar, except sugar, and fill it with boiling water.
• Cover with a lid and leave for 20 minutes. The berries intensely release juice.
• Drain it back, add sugar and boil for 4-5 minutes.
• Pour back into the jars, screw on the lids, and cool upside down under warm clothes.

Compote recipes are very simple and quick to make. And in winter, all you have to do is take out a jar, pour it into a jug and enjoy the pleasant, refreshing taste. If it turns out very sweet, you can dilute it with water.

And again about homemade preparations. This time I’ll tell you how we preserve blackcurrant compote. I like compotes that are not too rich, so that they can be drunk straight away without diluting. Refreshing, pleasant, well quenching thirst. These are so good vitamin compotes in winter, and even in the summer heat, chilled currant compote will be very appropriate.

Ingredients:

• black currant
• sugar (for a liter jar - 1/3 cup; for a 2 liter jar - 2/3 cup; for a 3 liter jar - 1 cup)

To preserve blackcurrant compote, we will also need 1, 2 or 3 liter jars, varnished lids and a plastic lid with holes for draining, and a seaming key.

Preparation:

1. First of all, we prepare the dishes for canning compote: wash the jars, varnished lids and drain lid with soap or soda. Jars and varnished lids must also be sterilized: jars - over steam (7-15 minutes depending on volume) or in the oven, lids - in boiling water (5-7 minutes).
2. We sort out the blackcurrants, removing the branches, stalks and ovary (optional). If you come across spoiled berries, throw them away. Wash the berries thoroughly, place them in a colander, and let the water drain.
   
3. Fill 1/6 or 1/5 of the jars prepared for canning compote with blackcurrants. If you like more concentrated compotes, you can fill the jars ¼ full with berries.
   
4. Pour in boiling water (fill 1-2 jars with boiling water at a time), cover with a lid, and leave to steep for 5-7 minutes.
5. Then, covering the jars with lids to drain, pour the water into the pan, add sugar there, bring to a boil and pour it back into the jars with berries.
   
6. Cover the jars with blackcurrant compote with lids and roll them up. Thus we close all the banks.
7. We place the rolled up cans, upside down, on the floor covered with a thick layer of newspapers, make sure that not a single can is leaking, and wrap it in blankets. Let the compotes cool completely.
8. After this, we remove the blankets, turn the jars over, and wipe them with a damp cloth so that they do not stick. Before storing jars of compote, it is advisable to sign them (with a marker on the lid or by sticking labels), indicating the date of canning and the name of the homemade preparation.
9. Sourish-sweet, refreshing, rich in vitamin C, blackcurrant compote, like, can be served in winter (it perfectly strengthens immune system), and in the summer - when chilled, this drink perfectly quenches thirst.
   

Black and black berries are a real storehouse of useful substances, microelements and vitamins that every person needs, which is why it is so important to eat currants as much as possible, which is what we do during their harvest.

However, usually the currant season ends as quickly as it begins, and in order to prolong the taste pleasures that these berries give, we suggest preparing aromatic homemade compote for the winter, and this recipe will tell you how to do it.

So, black and red currant compote for the winter.

Necessary ingredients for preparing compote per one three liter jar:

• black currant – 300 gr;
• red currants – 300 g;
• granulated sugar – 250 gr;
• water – 3 l.

How to prepare red and black currant compote for the winter - recipe with photo:

1. Wash the collected red currants, without separating them from the branches, well in cold running water; it is better to do this using a sieve or colander so that all excess water could easily drain.

2. Black currants are usually collected without branches as individual berries, so in this case there is no need to peel or separate anything, all that remains is to rinse them thoroughly in running water and let them dry.

3. Next, we prepare a three-liter jar for our workpiece; first, we clean it very well inside and out with baking soda, then rinse it with hot water. After this, the container must be pasteurized; to do this, place a colander or two wide knives on the edges of a pan of boiling water and stop the jar with the bottom up. Pasteurize for fifteen to twenty minutes. We also need to boil the tin lid with which we are going to close the jar.

4. Place the prepared three-liter jar in an enamel bowl of suitable size and fill it with black and red currants. In total, the berries should occupy a third of the container.

5. Separately, boil water and pour it into the jar to the very edge. We close the jar with a lid and let it stand for at least thirty minutes, after which we carefully pour the water back into the pan, add sugar to it and boil again until all the sugar has dissolved.

6. Pour hot syrup over the berries in the jar and immediately quickly seal the jar using a special key for sealing. After this, we carefully turn the jar of compote upside down, check how well it is closed, and if there are no flaws, we transfer it for further self-pasteurization to a specially prepared place, where we wrap it securely in a warm blanket for two to three days. Store the finished currant compote in a cool and dry place.