Raspberry compote for the winter: recipes and cooking features. Fragrant raspberry compote will bring you back to summer days in winter

Fragrant berry Children especially love raspberries, and adults enjoy eating them too raspberry jam. One of the preparation methods summer berries It is also possible to make raspberry compote for the winter. Since the compote is subjected to shorter heat treatment, this method allows you to preserve a maximum of vitamins. After all, raspberries are not only tasty, but also very healthy. It replenishes vitamin C and is especially good during colds and flu, as it relieves general symptoms, lowers body temperature and improves well-being.

Even inexperienced housewives can make raspberry compote recipes for the winter. The process of preparing the drink is quite simple and does not take much time.

Before placing berries in jars, they should be removed from the stems and washed. To do this, carefully place the raspberries in a sieve and dip them into a bowl of water a couple of times, and then allow the excess liquid to drain.

To get rid of the raspberry bug, dip the berries in salted water for 10 minutes before washing, and then rinse well.

Quick raspberry drink

You can quickly prepare raspberry compote for the winter without sterilization. To do this, rinse 600 g of raspberries and divide them in equal parts into two jars (3 liters each).

Pour 1 teaspoon of citric acid into each bottle.

Next make the syrup for pouring:

• pour 600 g into 6 liters of water granulated sugar;
• boil for 5 minutes.

Fill the jars with syrup and close raspberry compote for the winter.

Raspberry compote using double pouring method

To prepare three 2-liter jars of the drink, you will need 600 g (based on 200 g per jar). You can make it immediately in large containers and divide it equally into two three-liter bottles.

Banks should be pre-sterilized.

Place clean berries in containers, pour boiling water (approximately 6 liters) and leave for 5 minutes. Next, carefully strain the liquid into large saucepan, leaving a little in the raspberries - this way they will not lose their shape.

Add 0.6 kg of granulated sugar to the water. To make the compote less sweet, you can add 100 g less. While stirring, allow the sugar to completely dissolve.

Pour boiling syrup over the berries and roll up.

Sterilized raspberry compote with powdered sugar

This drink will take a little longer and is very concentrated. However, this is its “advantage” - having opened one liter jar concentrate, you can make at least 3 liters of delicious compote from it. This method of canning is especially relevant for city residents who do not have their own basement.

So, place 3 kg of sorted and washed berries in a bowl in layers, sprinkling with powdered sugar. In total you will need about 800 g of powder. Leave the poured raspberries overnight to release their juice.

You can make powdered sugar yourself by grinding sugar in a blender with special attachments.

In the morning, carefully select the berries using a slotted spoon, divide them equally into jars and pour in the remaining raspberry syrup in the bowl.

Place jars containing raspberry compote for the winter in a large basin, first laying an old towel on the bottom. Sterilize for no more than 10 minutes, roll up and wrap.

Raspberry-apple compote

To diversify taste qualities, when canning a drink, you can add other berries and fruits to it. So, in a compote made from apples, fruits with sourness will perfectly complement the taste and give it individuality, and ripe berries will create a beautiful shade.

The peculiarity of this drink is that it is prepared in a pan and then rolled up. To prevent the lid from swelling during storage, add lemon.

A very original drink is obtained with the addition of dry red wine (100 g per total amount of liquid). However, if children use it, it is better to miss this moment.

Step-by-step preparation of 3 liters of compote:

Compote of currants and raspberries

A drink made from two types of berries – raspberries and currants – is very rich in color and has a special taste.

To make the compote sweeter, use red currants. For a beautiful color, take black berries.

In order to roll up 3 liters of raspberry compote and:

When using red currants, the amount of sugar should be increased to 200 g, otherwise the drink will be slightly sour.

Raspberry-orange drink

Enough unusual combination traditional compote berries and exotic fruit will allow you to get a delicious refreshing drink with citrus notes.

For 4 liters of raspberry and orange compote for the winter you will need:

• 600 g berries;
• 600 g granulated sugar;
• 1 large sweet orange.

Wash the raspberries and dry them slightly.

Pour boiling water over the orange and divide into 4 parts, cutting each one randomly.

Sterilize the jars and put raspberries and oranges in them.

Pour boiling water over the ingredients and cover with lids. Wait until the jars are cool enough to handle with your bare hands.

When the glass has cooled, pour the infused liquid into a saucepan and prepare a syrup with added sugar based on it.

Pour hot syrup and roll up.

Raspberry compote for the winter will not only quench your thirst, but will also help fight vitamin deficiency. When preparing, you can use your imagination and combine raspberries not only with currants, apples and oranges, but also with other fruits. This will not spoil the taste of the drink, but quite the opposite - it will give it individuality. The main thing is to preserve with a reserve, because delicious compotes tend to run out quickly. Bon appetit!

Raspberry and blackberry compote - video

July – high season delicious berries raspberries and therefore at this time it is necessary not only to get enough of it, but also to think about what winter preparations from raspberries can be prepared for the whole family. Raspberries also make tasty compotes. Raspberry compote for the winter is one of the most delicious, vitamin-rich and refreshing drinks that you can enjoy in the winter.

It retains significantly more vitamins than jam or jam. For preservation, you can use both garden and forest raspberries; this does not matter, the main thing is that the berries are fresh and not wormy. Today you will learn how to close raspberry compote for the winter, and also learn new canning recipes and some secrets of its preparation.

Any of them are much healthier, because they do not contain preservatives, dyes, harmful additives and other chemicals, and they are prepared only from fresh berries and fruits. As a rule, raspberry compote for the winter canned in three liter jars. Before you put raspberries in them, the jars must be clean.

It is better to wash them with a solution of soda, which is destructive for many microorganisms. It is best to close jars with ready-made compote with metal lids, although you can also use plastic steaming rubber lids intended for preservation.

Raspberries are a berry that goes well in taste with other berries and fruits, which allows you to experiment and make very tasty raspberry compotes. For example, you can add cherries, apples, pears, black and red currants, gooseberries and other berries and fruits to raspberry compote. It turns out especially tasty cherry and raspberry compote, as well as raspberry compote with pears. Below are recipes for raspberry compotes for every taste.

Raspberry compote. The best recipes with photos

Concentrated raspberry compote - recipe

• – 2 liters,
• Sugar – 2 cups

To ensure that jars of compote last until the next season, and that the compote itself does not disappoint with its taste, give preference to fresh and ripe berries. Before twisting, carefully sort the berries, remove leaves, debris, worms and other insects that have settled on the berries. After the berries have been inspected and sorted, place them in a colander and rinse under running water. Let all the water drain.

Sterilize three-liter jars. Fill the jars halfway with raspberries. Fill the jars with raspberries hot water and leave them for 20 minutes. After this, carefully pour the water into the pan, pour sugar into it. Place the syrup on the fire and let it boil. Pour the syrup into jars and roll up.

Turn the jars of raspberry compote over and cover them for one day. When prepared according to this recipe, it turns out concentrated, so before use it is recommended to dilute it with water in a 1:1 ratio.

Quick raspberry compote - recipe

Ingredients for one three-liter jar:

• Raspberries – 800 gr.,
• Sugar – 1.5 cups

Prepare according to this recipe raspberry compote for the winter can be done in about 15 minutes. Sort the raspberries and rinse under running water. Place on a sieve to drain. Wash the jar thoroughly and then place it in a boiling pan of water for 2 minutes. Your jar is now sterile. Place a layer of raspberries in a jar 4-5 cm high. Sprinkle it with sugar, then place a second layer of raspberries and sprinkle it with sugar as well. When all the raspberries and sugar are in the jar, fill it with hot water. Jars of compote must be immediately sealed, turned upside down and wrapped.

Raspberry compote with sterilization - recipe

• Raspberries – 1.5 kg.,
• Sugar – 750 gr.,
• Water - about 4 liters.

Raspberry compote, recipe which we offer you is prepared with sterilization. Sort the raspberries, rinse and let them drain. Divide it into jars. There should be no more than half a jar of raspberries. Pour water into a saucepan, add sugar and boil. Let the syrup cool. Pour this syrup over the berries up to the hangers of the jars.

Cover the pan with a towel, put one or two jars of compote, depending on how big you have it. Cover the jars with lids. Pour enough water into the pan to cover the jars halfway. Sterilize jars of raspberry compote for about 10 minutes. Then carefully remove them with special tongs and roll them up. After this, they should be turned over and wrapped.

Raspberry compote with wine - recipe

Ingredients for one three-liter jar:

• Raspberries – 500 gr.,
• Sugar – 1 glass,
• Wine – 50 ml.

Before how to cook raspberry compote sort and wash fresh berries. Sterilize the jar over steam or boil it in hot water. Place the berries in a jar. Fill them with hot water and leave for 15 minutes. After this, put a special lid with holes on the jar and pour the water into the pan. Add sugar to water and bring to a boil. Pour the wine into the jar of raspberries and then pour in the hot sugar syrup. Seal the jar with a metal lid using a key. After this, turn it over and cover it with a warm blanket.

Raspberry and apple compote - recipe

Ingredients for two three-liter jars:

• Raspberries – 2 kg,
• Sugar – 0.5 kg.,
• Apples – 4-5 pcs.

Compote of raspberries and apples refers to assorted compotes. To prepare it, you need to sort and wash the raspberries. The apples also need to be washed and, without removing the skin, cut into slices. The core and seeds are removed from the apples. Raspberries and apples are placed in layers in three-liter jars.

Pour hot water and leave for 10-15 minutes to let the juice flow. Then the water is drained from them. Sugar is added to this water, the syrup is allowed to boil and it is poured back into the jars up to the neck. The jars are rolled up with a key, turned upside down, and wrapped until they cool completely.

Try to cook unusually tasty cherry and raspberry compote for the winter.

Cherry and raspberry compote - recipe

Ingredients for two three-liter jars:

• Raspberries – 600 gr.,
• Sugar – 500 gr.,
• Cherries – 500 gr.

Canned cherry compotes are delicious on their own, and when paired with raspberries, you simply can’t stop eating such a compote. Sort and wash the cherries and raspberries. Pour boiling water over the jars. Place half the cherries and raspberries at the bottom of the jar. Add half a serving of sugar. Fill with hot water up to the neck of the jar.

Cover the jars with lids and sterilize for 10 minutes. Roll up the jars of compote tightly. As usual when canning, turn them over and cover them. This compote will be best stored in a room with low air temperatures.

By combining berries such as currants and raspberries, compote for the winter it will turn out very tasty.

Raspberry and currant compote - recipe

Ingredients for 2 three-liter jars:

• Raspberries – 600 gr.,
• Sugar – 2 cups,
• Black or red – 400 gr.

Raspberry and currant compote has a truly amazing taste. It's easy to prepare. Sort the berries and rinse them with water. Fill the jars halfway with berries. Fill with hot water and cover with lids. After 15 minutes, drain the water. Add sugar and boil. Pour the syrup into jars and roll up the lids.

If for some reason you don’t have time, then you can put raspberries in the freezer and freeze them for the winter. You can cook from them at any time delicious compote. Frozen raspberry compote can be prepared with the addition of other fresh and frozen berries and fruits that you have on hand. Cooking compote is very simple. Below are recipes for such compotes.

Frozen raspberry compote - recipe

Ingredients:

• Raspberries – 400 gr.,
• Sugar - half a glass
• Water – 2.5 liters.

Remove the raspberries from the freezer. Let it melt a little. Boil water in a saucepan. Add raspberries and sugar. Boil the compote for another 7-10 minutes. Remove from the stove and let it cool. Frozen raspberry compote, recipe which we reviewed is served cold. It will taste even better if you add a few pieces of ice to the glasses before serving.

Frozen raspberry compote with lemon and mint - recipe

Ingredients:

• Raspberries – 400 gr.,
• Sugar - half a glass
• Water – 2.5 liters,
• Half a lemon
• A sprig of mint.

Place raspberries, a lemon ring, and add sugar into a saucepan with hot water. Cook the compote for 5 minutes, 2 minutes before readiness add a sprig of mint. Remove the compote from the stove and cover with a lid.

Have you already tried compote from frozen raspberries with apricots?

Frozen raspberry and apricot compote - recipe

Ingredients:

• – 300 gr.,
• Sugar - 100 gr.,
• Apricots - 200 gr.,
• Water - 3 liters.

To prepare this compote, you can use both fresh and frozen apricots. If you are using fresh apricots, they need to be washed and the pit removed. Put in hot water apricots and raspberries. Bring the compote to a boil, add sugar and cook for another 3-5 minutes. Such raspberry compote, calories which is no more than 50-70 cal per 100 ml., you can drink as much as you like without harming your figure.

Today I bring to your attention a raspberry recipe. I want to immediately warn you that this canning recipe is intended for future storage in the basement. Since according to the recipe we will not cook the syrup for the compote, but will simply pour boiling water over the sugar and raspberries.

In this way you can close compotes with different set berries For example: a combination of raspberries and strawberries; red currants and raspberries; raspberries, red currants and gooseberries; you can simply close the compote from one strawberry or from one red currant. To give the compote some zest, you can add some mint leaves to the compote. Then the compote will be refreshing and at the same time aromatic and sweet.

Don't waste your time and effort. Since, in the cold season, these preparations will be for you not only a memory of a sunny summer, but also another ready-made dish for festive table. I think any housewife likes to show off her delicious preparations in front of friends and acquaintances.

Place clean lids for preservation in a separate small pan, so that the water covers them from above. Place on the stove, when the water boils, leave to sterilize for 15 minutes. Using a towel, remove the sterilized jars from the kettle and place them neck down on a previously spread clean towel.

Place raspberries in prepared jars.

Raspberry compote for the winter. Photo

There is an opinion that it is not necessary to wash raspberries, but for your own peace of mind, it is advisable to rinse them under running water. You can use fresh or frozen berries.

Open the multicooker, pour raspberries into it. To enhance the flavor, add a handful of red currants. This is not a required ingredient, but if you use blackcurrant, keep in mind that it can overwhelm the taste of the raspberries and change the color of the drink, making it darker. Add sugar.

Pour water over the berries, preferably filtered or settled, and mix everything carefully.

If you have a Panasonic multicooker, select the “stew” function. In the Redmond MV, compote can be prepared in the “soup” mode. If the volume is large, do not close the lid; cooking time is about 25 minutes.

WITH closed lid It is enough to cook for 20 minutes.

Give ready-made compote let it brew until the color and taste become more intense. Serve the drink chilled in a clear carafe so you can see how beautiful it is.

Adviсe

So that you can make raspberry compote in winter, keep a supply of berries in the freezer. It is convenient to freeze them in plastic bags and plastic containers. The raspberries must be dry, otherwise you will have a single briquette frozen, from which it will subsequently be difficult to separate the amount of berries required for the compote.
If you couldn’t freeze raspberries in time, but you have plenty of jam from them, you can use it when preparing a drink (just pour it into boiling water). Since the jam is quite sweet, you most likely won’t need to add additional sugar. Assorted compotes, to which you add a little bit of everything, turn out to be very tasty. There are a couple of apricots or plums, a handful of cherries and raspberries, great - put them in the pan.

Compotes for the winter have always seemed to me something incredibly complicated. But last August I rolled up a few jars and realized that I had missed the berry season in vain, because this is one of the simplest and most delicious homemade preparations. This year I decided to make a big batch. canned compote. While I was gathering my thoughts, the strawberries were already gone, but the currants, raspberries and cherries were ripe. Yesterday I closed the first four jars. This is my first raspberry compote for the winter, a simple recipe without sterilization. It is prepared simply. The raspberries are washed, poured with boiling water, which after a while is drained, mixed with sugar, brought to a boil and re-poured into jars. That's it. The result is an extremely tasty compote with a fantastic aroma and rich color. Moderately sweet. After a couple of days it is ready to eat. Of course, we couldn’t resist and consumed one jar. And I already know for sure that I need to close it again, because I have never tasted anything tastier.

Ingredients for 6 liters of compote:

• 600 grams of raspberries,
• 500 grams of sugar.

As you can see, calculating the ingredients for raspberry compote is very simple - for 1 liter of water, 100 grams of berries and 80 grams of sugar (that’s half a glass). You can, of course, add a little more or a little less sugar, but in this proportion the taste is perfect. Not cloying or sour.

The easiest way to prepare raspberry compote for the winter without sterilization

So, let's go through the main points of the recipe. I wash raspberries without fail - after all, they don’t grow in a vacuum and rain rains on them from the sky, unknown to anyone chemical composition. I remove all suspicious berries - those with barrels and dark spots. If the berries are slightly squashed, I leave them. In compote, some amount will still not be able to maintain its ideal shape.

I wash the jars very carefully using soda. Then I sterilize it using steam - I put the jar neck down on a stand, which I place on a pan of boiling water, and keep it there for five minutes. For compotes, the jars do not need to be dried.

I put the raspberries into jars. I put 150 grams in one and a half liter bottles (those with faceted tops), 200 grams in a two liter bottle and 100 grams of raspberries in a liter bottle.

Then I pour filtered water into the kettle and wait for it to boil. You will need to fill the jars with this boiling water. It is important that the jar does not burst, put a metal spoon in it and pour water onto the spoon. Some bet banks on metal stand. Perhaps this helps. I haven't tried it.

Cover the jars with lids. Leave for five minutes.

Then pour the water into the pan. To prevent the berries from getting crushed and turning into mush, leave a little boiling water in the jar. Just a little.

Pour sugar into a saucepan, put it on the stove, and bring to a boil. As soon as the sugar dissolves (it’s better to stir it, otherwise it may take a long time), immediately pour the hot syrup back into the jars.

After this, immediately screw or roll up with sterile lids (it is enough to boil them for five minutes). If you screw, keep in mind that only completely new lids are suitable for preservation.

Place the jars on the lids to check that they are sealed well.

Ready raspberry compote can be stored all winter at room temperature.

Bon appetit!

Note. You may have come across one-fill recipes. It seems quite simple, but there is one nuance - they must add citric acid, otherwise they won't stand. Our compote will keep perfectly without preservatives.

Currently, there is a huge selection of garden raspberry varieties that differ in both color and size. But one thing is clear, that garden raspberry, a very popular berry today. On each, even the smallest plot, a small corner is allocated for this wonderful berry. After all, when proper care even from two square meters you can collect up to three or four large buckets of raspberries. But from these berries you can make not only jam, but also compote, the jars of which will stand out with a very rich color and great taste. I really like raspberry compote also because you don’t need to put a lot of sugar in it, and the compote tastes sweet. And my kids love it too, they even eat the berries from the jar. In this recipe we will tell you how to seal raspberry compote for the winter

Taste Info Compotes, juices for the winter

Ingredients for a 3 liter jar

• 1.5 liters raspberries
• 2.5 liters of water
• 1 cup sugar

How to make raspberry compote for the winter

If you like compotes with rich taste berries and moderately sweet, then this recipe will suit you perfectly, but if you like very sweet compotes, then add another 0.5 cup of sugar for each three-liter jar.


Pour water into a saucepan and set it to boil. We sterilize the jars, so the compote will definitely not spoil, and you will also reduce the likelihood that the jar will burst when filling it with boiling water for the first time. While the water is boiling, we sort the berries from the leaves, stalks, and also make sure that the berries are not spoiled, since raspberries retain their freshness for a very short time. Therefore, if you have already collected berries on the site, then try to organize them within a day, but if this does not work, then store the raspberries in their sorted state exclusively in the refrigerator. Fill sterilized jars with raspberries.


Pour boiling water over the berries. Then we cover with metal lids, which we will later use to roll up the compote, and let stand for 10 minutes. This will steam the berries. If you think that I forgot about sugar, then don’t worry, it’s not his turn yet.

Well, now into a saucepan with a volume of at least 3.5 liters (since the jars in which we roll the compote are three-liter), pour a glass of sugar.


Pour the water from the jars of berries into a saucepan with sugar. To do this, place a sieve on the pan and pour water through it.


The berries remain in the sieve, and I use a slotted spoon to transfer them back to the jar. But the water from the jar ends up together with the sugar in a saucepan, which we put on the fire to boil.


Only steamed berries remain in the jar. And even though raspberries are no longer as beautiful as they were, the compote made from them is very tasty.


Fill the berries again sweet water, screw on the metal lid. Carefully turn the jars of compote over, check to see if the lid is leaking, and leave it upside down, wrapped in a blanket until it cools completely. This is how easy it is to make raspberry compote for the winter.