Purple gooseberry compote for the winter. Tarragon recipe from gooseberries with cinnamon and currant leaves

With a good harvest of gooseberries, you can roll up not only jam, but also delicious compote winter is quick and easy. If you don't like the seaming, which add preservatives, and especially buy for children's parties shop juices and nectars, then gooseberry compote for the winter is a simple recipe, which today we are laying out step by step just for you. Everything is so simple, because the gooseberry in compote is stored very well in winter, having its own acid in the skin, it will keep the seaming without sterilization and additional preservatives.
Well, the choice is up to you! If you decide to roll up such a compote, then it means that there really is love and respect for this berry. Let's get started.
Ingredients for 1 three-liter bottle:

Gooseberries - 1 incomplete liter jar (about 500 g);
Sugar - 350 - 370 g (adjust to taste).

Gooseberry compote for the winter is a simple recipe, without sterilization and cooking

1. You probably realized from the previous recipe that jars are best sterilized. It is better to wash containers for any seaming mustard powder or soda. Do not use synthetic detergents. But about sterilization, decide for yourself. In this recipe, gooseberries will be poured 2 times, and this is enough for long-term storage. But if you're worried, you can play it safe and sterilize jars with lids.

2. Gooseberries, both red and green, are very difficult to sort out, especially if the berry is small. Therefore, to make your job easier, lower it into a much larger basin and fill it with plenty of water. All twigs and leaves will float to the top. Carefully drain the water along with the debris. And do this several times. It is not necessary to cut off the tails on the gooseberries.

3. Pour boiling water over red gooseberries for the first time. Be sure to cover the jar and leave for 10 minutes. There are no seeds in this berry, as it will be cooked in 2 passes, only because the gooseberry has a very thick skin.

4. Drain the water smelling of red gooseberries, we prepare compote from it for the winter simply and quickly! But first, let's clarify all the subtleties of making syrup.
Note: Since your container may not be standard, you can calculate the proportions of sugar by the amount of water. You can count either 90 - 100 grams of sugar per 500 milliliters of water, or 9 - 10 teaspoons for the same amount of water. Be sure to try.

5. Drain the water from all the jars into the pan and boil it together with sugar. The proportions for calculating sugar are described above. If you have a standard container, then see the ingredients.

Pour the jars of red gooseberries with boiling syrup again, as you can see, everything is simple and the compote will last all winter.
Now turn all the containers over and wrap them with a blanket.

Cooled gooseberry compote for the winter is a simple recipe, which is presented today, put in a closet or cellar.

Gooseberry compote for the winter without sterilization turns out to be transparent and very fragrant - whole berries are especially tasty in it, because they burst so juicy in your mouth! To prepare such a drink and cork it, you only need 20 minutes.

Trying to minimize the addition of sugar, choose gooseberries with a reddish tint - they are sweeter than green. By the way, gooseberries go well in preservation with black and red currants, raspberries, etc. You can find examples of such recipes on our website.

Ingredients

For a 1 liter jar you will need:

300 g gooseberries
150 g granulated sugar
600 ml hot water

Cooking

1. We will purchase or collect ripe and fragrant gooseberries and immediately rinse them in water. From large specimens, remove the ponytails.

2. Throw in required amount berries in a washed jar. If you use 2 and 3 liter containers, then increase the ratio of ingredients by two or even three times.

3. Bring water to a boil in a saucepan and pour it into a jar. We immediately cover the neck of the jar with a lid, but we will not roll it up, but we will let it “rest” for 10 minutes.

4. Then remove the cap for seaming and pull the cap to drain the liquid. Pour the water back into the pot and heat again.

5. After the first filling, gooseberries become like small rubber balls.

6. Pour granulated sugar into the jar. If the gooseberry is sour, then you will need more sugar, if the variety is sweet, then you can reduce the rate.

When you want to get a lot of vitamins without preservatives, gooseberry compote for the winter comes to the rescue, closed for simple recipes with your own hands. Appetizing berry is useful not only in fresh, it has a beneficial effect on the body and in a canned state with long storage. At daily use, a blush appears on the face, cheerfulness, freshness and cheerfulness are felt.

A little about gooseberries

Before answering the question: “How to cook gooseberry compote?”, You need to find out how this berry is useful. Gooseberries are recommended to be taken in case of metabolic disorders, ailments gastrointestinal tract, kidney disease, anemia, and all because it contains vitamins B, C, P, pectins, carotene, copper, phosphorus, iron, tannins, organic acids.

Gooseberries should be consumed by people with hypovitaminosis, gastroenterocolitis, bleeding. The fruits of the shrub have a tonic, diuretic, choleretic and anti-inflammatory effect.

A simple recipe for gooseberry compote for the winter will help stock up on the necessary vitamins for the whole year. With this berry, not only compotes are made, but also jams, jams, juices, marmalade. ethnoscience did not miss valuable fruit in their recommendations. Gooseberry decoctions fill the body with the missing trace elements: iron, phosphorus, copper and others. Serotonin, which is in the composition, helps those suffering from tumor diseases.

Gooseberry Compote Recipes

Canning gooseberries for the winter does not cause much trouble and difficulty. Step by step descriptions give the opportunity to close the desired berry to your own taste. Below are the most popular recipes, which are firmly entrenched in many families and from year to year resort to them again. Among the main components of the provisions, you will see the gooseberry itself, sugar and water.

Ripe green gooseberry compote for the winter

Preservation Description:

To avoid the appearance of cracks in the skin of the gooseberry, before canning, each berry should be carefully lightly pierced with a needle. After the procedure, the gooseberry will not only keep the peel intact, but will also save its shape and will not fall apart.

Red gooseberry compote

Preservation Description:

Diabetics should not add sugar to the ingredients. Gooseberries already have enough sweetness.

Compote of apples and gooseberries for the winter

When preserving gooseberry compote, other fruits and berries are often added to it. It can be apples, raspberries, strawberries. To get this drink, gooseberries can be immediately boiled and rolled into jars or a certain set of berries can be frozen in order to defrost and prepare compote in winter without long-term storage.

Preservation Description:

Before use, the compote should be filtered.

Gooseberry compote with orange

Preservation Description:

For greater confidence in avoiding disruption of provisions, fruits and berries can not be immediately poured with syrup, but before that, pour boiling water into a jar of ingredients and let them brew for about 5 minutes.

Gooseberry and currant compote for the winter

Preservation Description:

About ways to roll gooseberry compote

The canning procedures without sterilization were described above, in principle, in compotes of this type, it is not needed. For greater reliability of storage of provisions, jars with contents can also be sterilized. To do this, fill the pan with cold or slightly warm water, immerse jars of gooseberry compote in it for the winter so that the water reaches the “shoulders” of glass containers. Liter jars require 10 minutes of processing them with a hot temperature, one and a half liter - 15 minutes, two- and three-liter ones need a 25-minute steaming. After this process, the jars are tightly twisted and wrapped in a warm cloth until cool. Sudden changes in temperature are harmful, both for the container itself and for canned provisions.

Delicious and right preparations for you for the winter!

Gooseberries are a popular and quite productive crop in Russia, although not everyone is willing to eat fresh berries. And most often the housewives cook. Undoubtedly, it is unusually tasty, with a pleasant sourness. But sometimes the harvest is so good, and the jam has already been prepared for years to come, that the question arises of how else you can use your favorite berries. And why not cook gooseberry compote in this case - lovely drink as for family dinner, and for the festive table.

Selected berries for compote

What is the advantage of compote over other drinks?

Certainly, homemade compote much more useful than store-bought juices and fruit drinks, and even more so lemonade. After all, a drink prepared with your own hands will only include natural ingredients without a single hint of synthetic dyes and harmful preservatives. In addition, the technology for preparing compotes allows you to save many useful material in berries and fruits, for example, potassium, which is very important for the health of the entire cardiovascular system.

Homemade drink is great for baby food; in addition, children will never refuse to eat the berries preserved in it.

Compote quenches thirst hot weather, will delight in winter with fruit and berry freshness. Drinking plenty of it will help bring down high temperature and win colds. And if guests unexpectedly arrive, a jar stored in the pantry will come in handy for a friendly feast.

Preliminary preparation of products

For compote not cooked for storage, you can take the most nondescript, small, semi-green or, conversely, overripe gooseberries. The main thing is that they are clean, without mold or rot.

Quite different requirements for berries for conservation. IN winter compote the largest, most beautiful, strong and resilient fruits should go. All the same applies to other fruits and berries, which are often added to gooseberries to enhance the aroma and improve the color and taste of the drink.

summer cold drink

So, how to cook gooseberry compote not for storage, but to quench your thirst in a hot season? Very simple. You need to take about 800 g of berries and 1 glass of sugar for 4 liters of water. Boil everything, cool and drink to your heart's content.
It's a good idea to add any other fruits or berries to the gooseberries that you have on hand. Gooseberry compote with mint is original in taste. It is especially refreshing in the heat.

Drink "Gentle coolness"

Water - 3 l;
gooseberries (preferably slightly unripe) - 500 g;
peppermint - 1 sprig;
sugar - 150 g.

Bring water to a boil, throw in mint, turn off the heat. Let it brew for 30 minutes. Remove the sprig of mint and discard, and boil the infusion with sugar. Pour in the berries and wait for the boil again. Remove from fire and cool. Can be served with ice.

Gooseberry compote with orange is also tasty and fragrant. And here is his recipe.

Invigorating drink

1 orange cut into slices, soak for an hour in 1 liter cold water. Strain. Add 6 tablespoons of sugar to orange water. Boil. Add 1 cup gooseberries, bring to a boil. Cool and strain again.

Winter preparations

It is not difficult to prepare gooseberry compote for the winter, moreover, its recipes have been successfully tested by time. We offer the most interesting of them.

Drink "Cherry" without cherries

This original blackcurrant, shadberry and gooseberry compote for the winter is very similar to cherry to its taste.
To prepare it, you need to pour 1 glass of washed, 1 glass of gooseberries and half a glass of blackcurrant into a sterilized three-liter jar. Add 1 cup of granulated sugar and pour boiling water to the top. Close with a canning lid. Turn the jar over and cover with a quilted blanket to cool.

Advice. When compote is prepared without sterilization, fruits and berries must be blanched. That is, lower for 2-3 seconds in boiling water. This is easy to do with a metal colander.

Raspberry Delight

Judging by the name, it is easy to guess that this is gooseberry and raspberry compote. For him you will need:

sugar - 900 g;
gooseberries - 3 containers of 0.8 liters;
raspberries - 2 the same containers.

In the jars that were used for measurements, gooseberries are placed first, then raspberries, since they are more tender and easily crumpled. Pour 5 tbsp on top. spoons of sugar. Boiling water is poured. Banks are covered with lids and sterilized for no more than 10 minutes from the moment the water boils, the lids are rolled up.

Apple compote with gooseberries

Water - 1 l;
apples - 2.5 kg;
dark gooseberries - 1.3 kg;
sugar - 500 g.

Apples, cut into quarters without a core, put mixed with gooseberries in clean liter cans. Pour in hot syrup. To prepare it, you need to pour water into the pan, add sugar and boil for 5 minutes.
Cover filled jars metal lids and place in a container of water. Sterilize 15 minutes. After that, hermetically seal, turn upside down and refrigerate. Compote of apples and gooseberries is ready!

Advice. To winter compote for a long time retained a beautiful color, you need to sugar syrup add 2–3 g citric acid.

Syrup "Citrus aroma"

This compote from it turns out to be very saturated, so it must be diluted with water at a rate of 1: 1 before use.
Sterilized three-liter jars a quarter filled with blanched gooseberries. On top is laid out one slice of lemon with a peel, but without seeds. Everything is covered in syrup. Banks are rolling up.
For syrup, 1 cup of sugar is taken for 1 liter of water. Boil for 5 minutes.

Cherry + gooseberry

For 10 half-liter jars, 1.5 kg of pitted cherries and gooseberries are consumed.
Mixed prepared fruits are placed in jars, poured with hot sweet syrup of 30% concentration. Banks are covered with lids and sterilized at 100 ° for 15 minutes. Then they are hermetically sealed.

Warning. and gooseberries for the winter, store no more than a year. And the thing is that the shelf life of the drink reduces the substance that is part of the cherry pits, called amygdalin. Breaking down, this substance forms hydrocyanic acid very dangerous for the human body.

Drink "Easier nowhere"

Place 2 cups of gooseberries and black currants in a three-liter jar. Pour 1 heaping glass of sugar on top and throw in 5 thoroughly washed currant leaves. Carefully pour boiling water over and roll up immediately. Shake the jar to dissolve the sugar. Turn over and wrap.

All the proposed recipes are extremely simple and do not require large financial costs. But the drinks are very tasty and, of course, unusually healthy. Cook them with pleasure!

All materials on the website Priroda-Znaet.ru are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Step by step recipes healthy drink: preparing gooseberry compote - classic, quick, with raspberry, apple and lemon

2018-06-19 Liana Raymanova

Grade
prescription

1544

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

carbohydrates

7 gr.

28 kcal.

Option 1. Classic gooseberry compote recipe

For the winter, housewives often prepare all kinds of compotes from berries and fruits. From gooseberries it turns out no less tasty vitamin compote so that it can be safely boiled in large quantities- of course, everyone will drink. Moreover, the process of preparing such wonderful drink won't take much time and effort. IN classic recipe use fresh ripe fruit green gooseberries, sugar and water. It comes out very fragrant and moderately sweet.

Ingredients:

gooseberries - 1 kg;
9 liters of water;
granulated sugar - 465 g.

Gooseberry compote recipe step by step

We sort out the gooseberries, remove the cuttings, rinse under running water in a small cup.

Spread on paper towel, leave for 15 minutes to dry.

We lay out the gooseberries in four pre-sterilized jars.

Fill a saucepan with water, bring to a boil and add sugar. We boil again.

Pour hot syrup into all jars with gooseberries. Roll up the lids, wrap in a warm blanket and leave for several hours to cool.

We store in a cellar or a ventilated room.

Such a compote can be prepared a little differently: first boil the gooseberries a little in boiling syrup, then pour them into jars and roll them up. To prevent the berries from cracking, pierce them with a toothpick.

Option 2. A quick recipe for gooseberry compote

Gooseberry compote can be cooked on hastily. This does not require sterilizing jars, boiling syrup. It is enough just to wash the berries, put them in boiling water, add sugar, boil a little, cool and a delicious refreshing compote is ready.

Ingredients:

water - 4.5 liters;
gooseberries red or green - 845 g;
sugar - 250 g.

How to make gooseberry compote

Pour water into a container, dissolve sugar and place on a small flame of fire, bring to a boil.

We spread the gooseberries, after washing it in a colander.

We are waiting for it to boil again and boil for 4 minutes.

Turn off the fire, leave the compote on the stove to cool slightly.

Pour compote into plastic bottles and chill in the refrigerator.

Gooseberry compote can be cooked with the addition of other types of berries, such as currants, cherries, raspberries. The taste is also interesting if you put a few mint leaves in water along with gooseberries.

Option 3. Gooseberry compote with orange

The combination of gooseberry and orange makes the drink tasty, invigorating, with a pronounced pungent aroma. It's also quick and easy to prepare.

Ingredients:

oranges - 2 pcs.;
gooseberries - 300 g;
a little more than 1 liter of water;
sugar - 260 g.

Step by step recipe

Wash oranges, dry with a clean cloth, cut into semicircles, keep in a container with water for 60 minutes.

We take out the semicircles of citrus with a slotted spoon, pass some water through a sieve.

Pour sugar and place on a stove with a medium flame of fire, bring to a boil.

We introduce the sorted and washed gooseberries, boil after the second boil for 7 minutes.

We remove the container with compote from the fire, leave for 40 minutes to cool.

Pour into a clean container through a sieve and serve.

Instead of oranges, you can add lemons or slices of fresh pineapple.

Option 4. Gooseberry compote with blackcurrant and shadberry

Another amazing version of gooseberry compote for the winter. A very interesting combination of blackcurrant, shadberry and gooseberry, in taste and color it is very similar to the usual cherry compote. Everything comes out just as fragrant and moderately sweet.

Ingredients:

600 g of fresh shadberry;
600 g gooseberries;
black currant - 400 g;
750 g of sugar;
9 liters of water.

How to cook

Wash all the berries well in a colander.

We combine gooseberries and irgu together.

In three three-liter sterilized jars, lay out a mixture of gooseberries and shadberry, add a little black currant.

Pour a glass of granulated sugar into each jar.

Having boiled water in a large saucepan, pour it hot into jars, leaving a small space to the neck.

Rolling up tin lids pre-steamed in hot water.

Let the compote cool under a thick cloth, put it in the cellar or cool place for storage.

If the compote is not harvested for the winter, the jars can not be sterilized.

Option 5. Gooseberry compote with raspberries

Gooseberries go well with raspberries. Ready drink it turns out beautiful, fragrant, with a pleasant taste.

Ingredients:

granulated sugar - 1 kg;
a little more than two kilograms of gooseberries;
1.600 g raspberries;
a little over two liters of water.

Step by step recipe

Glass jars with a volume of 800 ml are washed well, rinsed, put upside down on a clean cloth, left for half an hour to dry.

We lay out the gooseberries washed and separated from the garbage in jars, then lay the raspberries, previously washed in a colander.

Pour into each jar an incomplete glass of sugar.

Boil water over low heat and pour it into jars with berries.

We cover the jars with sterilized lids, place them in a wide container with water.

We sterilize compote over medium heat after boiling water in a container for no more than 12 minutes.

Roll up the lids.

The drink can not be rolled into jars, just boil the gooseberries in sugar water first, add raspberries, boil a little, cool and serve.

Option 6. Gooseberry compote with apples

Another great option gooseberry compote. The apples included in the composition give the drink an additional aroma and pleasant taste. And thanks to the use of red gooseberries, the drink acquires a beautiful shade.

Ingredients:

3 liters of water;
20 any apples;
red gooseberries - 3, 900 g;
a little more than 1 kg of granulated sugar.

How to cook

My apples, cut into halves, remove the core, cut into halves again.

Having spread the apples in three three-liter jars, add pre-washed gooseberries to them.

Pour sugar into the water, put it on the fire, wait until it boils, let it boil for 6 minutes and fill it with all the contents of the cans.

We roll up the lids and cool under a warm blanket.

Store in a cool place until winter.

In order for the compote to retain its beautiful color for a long time, approximately half a dessert spoon of citric acid or lemon juice should be added to the syrup water along with sugar.

Option 7. Gooseberry compote with lemon

By next recipe Gooseberry compote is very sweet, with a rich, excellent taste and aroma. Due to its excessive sweetness, it is recommended to dilute it before use. boiled water in the ratio of 1 liter of water to 1 liter of compote.

Ingredients:

12 liters of water;
2.400 g sugar;
6 kg gooseberries;
3 lemons.

Step by step recipe

To begin with, we wash and sterilize 4 three-liter jars.

Rinse the gooseberries and soak for 3 minutes in boiling water, put them in jars of half a kilogram each.

Wash the lemon well with a soft sponge, free it from the peel, cut it into thin circles and put one circle in each jar on the gooseberries.

Dissolve sugar in water and boil after boiling for a few minutes, pour ready-made syrup berries with lemon.

Roll up with sterilized lids.

We put it in the cellar for storage.

Lemons do not need to be peeled, but the pits must be removed.

Option 8. Gooseberry compote for the winter

Another recipe for gooseberry compote in a hurry, only here the drink is rolled into jars for the winter. To prepare it, you do not need to sterilize jars and blanch the berries, you just need to wash the gooseberries, put the berries in a clean container, add sugar and pour hot water. Blackcurrant gives the drink a beautiful color and slight sourness.

Ingredients:

green gooseberries - 600 g;
blackcurrant - 650 g;
sugar - 610 g;
9 liters of water;
5 leaves of blackcurrant.

How to cook

In washed, dried three-liter jars, we lay out pre-washed gooseberries and black currants in equal amounts.

Pour 1 cup of sugar into each and throw in five blackcurrant leaves, thoroughly washed and dried beforehand.

Pour water into a container and let it boil.

Immediately after turning off the fire, pour water into jars.

Roll up the lids, leave in a thick blanket for 12 hours.

We go down to the cellar until winter.

After rolling the jars, be sure to shake to stir the sugar.