How to make currant compote for the winter. How to make jam from frozen blackcurrants

Currants (either black or red) are very delicious berry, but you can’t eat a lot of it. So the bulk of the currant harvest is usually used to make jam, compotes and other preparations. How to cook currant compote?

Currant compote

This version of currant compote can be made from any currant: fresh and frozen, black and red. You can even mix two types of currants. To prepare it we will need:

currants - 600 g
water - 1.5 l
sugar - 1 tbsp.

Wash the berries, sort them and put them in a saucepan. Pour water over the currants and bring to a boil. Boil for five minutes, then remove from heat and let cool. When the compote becomes warm and not hot, strain it through a colander, trying not to put pressure on the berries.

Pour the liquid back into the pan and add sugar. Bring to a boil and cook for three minutes over low heat. Remove the currant compote from the heat and let cool until room temperature and put it in the refrigerator.

You can change the amount of berries and sugar depending on your own taste preferences, add lemon, mint, spices (cinnamon, cloves, vanilla, ginger, etc.) to the compote.

Redcurrant compote

But quick recipe currant compote for the winter. Making this currant compote is very, very simple. We will take the following ingredients:

1 kg red currants on branches
0.5 l water
250 g sugar

We wash the currants well, remove spoiled and crushed berries from the branches. Bring water and sugar to a boil. Place the currants tightly in sterilized jars and pour boiling water over them. sugar syrup and cover with sterile lids. Sterilize (15-20 minutes for half-liter jars, 20-25 minutes for liter jars and 45 for three-liter jars) and immediately roll up. This compote comes out very concentrated, so before using it you need to dilute it with water to taste.

Blackcurrant compote

It’s also not difficult to seal blackcurrant compote for the winter. Based on two liter jar we will need the following products:

1-1.2 kg black currants
1 liter of water
600 g sugar

We separate the berries from the clusters, select the largest and most undamaged ones, wash them thoroughly and dry them. Prepare syrup from water and sugar and cool to 60-70 degrees. Blanch the currants, dip them in syrup for a couple of minutes (this way they will not wrinkle and float), and place the jars. Pour hot syrup over the berries, sterilize (the same amount as in the previous recipe) and roll up.

Compote of currants and ginger

If you have frozen currants for the winter, during the cold season you can prepare a tasty and healthy hot dish from them. vitamin compote with lemon and ginger to strengthen the immune system. We will need the following ingredients:

2.5 l water 300 g frozen blackcurrants
frozen assorted berries(strawberries, raspberries, grapes, etc.) - to taste
1 small ginger root
half a lemon
sugar to taste

Rinse the lemon and ginger root. Cut half the lemon into slices, and the ginger root into thin strips. Bring the water to a boil, add currants and assorted berries, ginger and lemon into it. Immediately remove the pan from the heat, cover with a lid and let the compote brew for at least an hour. Add sugar to the cooled compote to taste. Before using, it is advisable to reheat the compote.

Compote of currants and apples

You can add other berries and fruits to currant compote, for example, apples. We propose to close the compote of red currants with apples for the winter; for this we will need:

9 liters of water
1 kg sugar
0.5 kg red currants
9 apples

We separate the currant berries from the branches, sort them and wash them thoroughly. Wash the apples, remove the stem and seed pod, chop large slices. Place apples and currants in sterilized jars. Bring the water to a boil, add sugar and let it dissolve. Carefully pour the hot syrup over the currants and apples and close the jars with lids. Place upside down and cover with a blanket until completely cool.

Bon appetit!

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. Such vitamin compotes are good in winter, and even in 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:

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).
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.
Fill 1/6 or 1/5 of the jars prepared for canning compote with blackcurrants. If you love more concentrated compotes, you can fill the jars ¼ full with berries.
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.
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.
Cover the jars with blackcurrant compote with lids and roll them up. Thus we close all the banks.
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.
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.
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.

What are currants? Sweet and sour round berries of black, red or white depending on the variety. And besides, this is a set of vitamins necessary for adults and children! Currants contain vitamins A, B, C, pectin and tannin, phosphorus, iron and potassium. It is very useful to use currants in fresh in summer, in winter in the form of jam or jam, and also cook currant compote.

Currant compote - preparing food and dishes

Any variety of currant is suitable for compote. The main thing is to clean the berries from leaves and hard green stems, and also rinse them well. First, place the currants in a container with warm water for five minutes and then rinse under cold running water.

In addition, you will need sugar or honey, water for the drink, and other berries and fruits.

Is it possible to cook frozen currant compote? Of course, if it was dry frozen, it remained as healthy as fresh.

Recipes for currant compote:

Recipe 1: Currant compote

If you use black currants for compote, the drink will turn out to be a dark shade, and if you use red currants, then it will be light pink. It is not recommended to cook compote from just white currants, as it will turn out sour and odorless. It is better to use it together with red or black currants.

Required ingredients:

Currants 500 grams
Sugar to taste

Cooking method:

Wash the currants, puree them in a blender, add a couple of tablespoons of sugar, and mix.
Heat water in a saucepan, add sugar. As soon as the water boils, add the currant puree and cook for about two minutes. Then turn off the heat and let the drink brew under closed lid 5 minutes.
Strain the compote through cheesecloth, cool and drink.

Recipe 2: Currant compote with raisins and cinnamon

You can get a sweet and spicy drink if you add raisins and cinnamon to the currant compote.

Required ingredients:

Black currant 400 grams
Raisins (dark variety) 100 grams
Sugar to taste
Purified water 3 liters
Cinnamon

Cooking method:

Prepare the raisins. To do this, fill it hot water for ten minutes, and then rinse several times under running water.
Sprinkle the washed currants with a tablespoon of sugar.
Pour water for compote into a saucepan, add raisins and sugar, and put on fire.
As soon as the water boils, place the currants into the pan. Let the compote cook for five minutes, then turn it off and keep it covered for five to six minutes. Immediately after removing the pan from the heat, add cinnamon.

Recipe 3: Currant compote with prunes

In order to cook currant compote with prunes, you will need red currants. Before cooking, prepare the prunes by soaking them in hot water for 10 minutes, then rinse under running water and cut in half.

Required ingredients:

Red currants 400 grams
Prunes 100 grams
Purified water for compote 3 liters
Sugar to taste
Vanilla

Cooking method:

Sprinkle washed red currants with a tablespoon of sugar.
Place the prunes in the pan where you will cook the compote, cover with purified water, add sugar, and put on fire.
As soon as the water boils, add currants and vanilla to the pan, close the lid and cook the drink for about 3-4 minutes. When you remove the pan from the stove, leave the lid on for about 5 minutes.

Recipe 4: Currant compote with raspberries and gooseberries

This drink can be called “July”, since it is at this time that all the components for the compote can be collected in the garden. Currants can be used of any variety.

Required ingredients:

Currants 200 grams
Raspberries 200 grams
Gooseberries 200 grams
Purified water for compote 3 liters
Sugar

Cooking method:

Wash the currants and add a tablespoon of sugar. Mash the raspberries with a spoon.
Prepare the gooseberries. Clean it of any hard tails and wash it well. Place it in a saucepan, add sugar, add water and put on fire.
As soon as the water boils, place the raspberries and currants into the pan. Cook the compote for five minutes, then remove it from the heat and let it brew for five minutes with the lid closed.

Recipe 5: Currant compote with apple and cranberry

In order to brew this drink, you will need fresh apple and currants of any variety. But you can take cranberries, either fresh or pureed with sugar.

Required ingredients:

Currants 300 grams
Apple 1 piece medium size
Cranberries 200 grams
Sugar to taste
Purified water for compote 3 liters

Cooking method:

Wash the apple, peel and cut into small pieces.
Wash the cranberries and currants thoroughly, add two tablespoons of sugar.
Pour water for the compote into a saucepan, put apples and sugar there, and put on fire.
When the water in the pan boils, add the currants and cranberries and cook for five minutes. After this period of time, remove the pan from the stove and cover with a lid for five minutes.

Red currants are more sour than black currants. It is less often used to make jam or preserves, but more often to prepare compote.
To give the drink more flavor, you can use vanilla and cinnamon.
The currant compote will taste better if you add a couple of tablespoons of honey to it. You can generally replace sugar with honey, but you need to add it to the cooled compote.
You should not cook currant compote for more than five minutes, otherwise it will lose its usefulness. This rule applies to all fruits and berries that contain a “loading dose” of vitamin C.
You can also add sea buckthorn, honeysuckle, chopped dried apricots, dried fruits, and any wild berries to the drink.

Currants are great for making compote. The compote made from it is aromatic, tasty and very healthy. How to cook currant compote correctly and quickly is described below.

How to cook red and black currant compote

To prepare this compote you will need the following:

water - 0.5 l;
red and black currants - 500 g each;
sugar - 250 ml.

The compote is prepared in this way:

Sort through the currants, set all damaged berries aside, and rinse the rest thoroughly.
Then pour water into the pan and bring to a boil.
Throw in sugar and currants. Be sure to mix everything thoroughly.
Keep the compote over medium heat for 10-15 minutes. Then cool a little and you can enjoy its excellent taste.

How to make currant compote for the winter

If you want to please your loved ones with currant compote throughout the winter, then preserve it. The recipe for preparing compote for the winter includes the following ingredients:

sugar - 2 kg;
currants - 7 kg;
water - 5 l.

Prepare compote for the winter in this way:

Sort and wash the berries. Arrange them according to sterile jars. They need to fill 1/3 of each container.
Boil water in a saucepan and pour it into all the jars. Then leave them for several hours. Drain the resulting liquid from the cans into a saucepan, add sugar and cook for 10 minutes.
Spill ready syrup by banks. He must fill them completely. After which you can twist the compote. Then turn the jars upside down and leave them in a warm room for a day.

How to make compote from frozen currants

If you have frozen berries, you can also make compote from them. The following ingredients are required:

sugar - 500 g;
water - 1 liter;
currants - 1 kg;
ground ginger - ½ teaspoon.

The compote preparation process consists of the following stages:

Pour water into an aluminum pan and bring to a boil.
Place frozen currants there. Please note that you do not need to defrost it before this, otherwise it will lose most of the vitamins and juice.
Bring the compote to a boil and add sugar.
Cook the compote over low heat for 10 minutes.
Then put the ginger there, mix everything and cover the container with a lid. Leave the compote to steep for 25-35 minutes, and then you can pour into glasses.

Currants (either black or red) are a very tasty berry, but you can’t eat a lot of them. So the bulk of the currant harvest is usually used to make jam, compotes and other preparations. How to cook currant compote?

This version of currant compote can be made from any currant: fresh and frozen, black and red. You can even mix two types of currants. To prepare it we will need:

currants - 600 g
water - 1.5 l
sugar - 1 tbsp.

Pour the liquid back into the pan and add sugar. Bring to a boil and cook for three minutes over low heat. Remove the currant compote from the heat, let it cool to room temperature and put it in the refrigerator.

You can change the amount of berries and sugar depending on your own taste preferences, add lemon, mint, spices (cinnamon, cloves, vanilla, ginger, etc.) to the compote.

Redcurrant compote

Here is a quick recipe for currant compote for the winter. Making this currant compote is very, very simple. We will take the following ingredients:

1 kg red currants on branches
0.5 l water
250 g sugar

We wash the currants well, remove spoiled and crushed berries from the branches. Bring water and sugar to a boil. Place the currants tightly in sterilized jars, pour boiling sugar syrup and cover with sterile lids. Sterilize (15-20 minutes for half-liter jars, 20-25 minutes for liter jars and 45 for three-liter jars) and immediately roll up. This compote comes out very concentrated, so before using it you need to dilute it with water to taste.

Blackcurrant compote

It’s also not difficult to seal blackcurrant compote for the winter. Based on a two-liter jar, we will need the following products:

1-1.2 kg black currants
1 liter of water
600 g sugar

Compote of currants and ginger

If you have frozen currants for the winter, in the cold season you can prepare a tasty and healthy hot vitamin compote with lemon and ginger from them to strengthen the immune system. We will need the following ingredients:

2.5 l water 300 g frozen blackcurrants
frozen assorted berries (strawberries, raspberries, grapes, etc.) - to taste
1 small ginger root
half a lemon
sugar to taste

Compote of currants and apples

You can add other berries and fruits to currant compote, for example, apples. We propose to close the compote of red currants with apples for the winter; for this we will need:

9 liters of water
1 kg sugar
0.5 kg red currants
9 apples

We separate the currant berries from the branches, sort them and wash them thoroughly. Wash the apples, remove the stem and seed pod, and cut into large slices. Place apples and currants in sterilized jars. Bring the water to a boil, add sugar and let it dissolve. Carefully pour the hot syrup over the currants and apples and close the jars with lids. Place upside down and cover with a blanket until completely cool.

Bon appetit!