Raspberry compote for the winter - delicious recipes for healthy preserves. Video: recipe for making red currant compote

It’s hard to find someone who doesn’t like to drink compote on a frosty winter day. This drink cannot be compared with regular juices which are sold in stores.

After all, compote of fruits and berries is healthy drink without impurities and additives.

Apricot compote for the winter is especially incredibly tasty.

These orange fruits Give the drink a pleasant aroma and very good taste.

If apricot compote done correctly and according to the recipe, it will sell with a bang! So how to make it? The following recipes will help with this.

Simple recipe

What you need for cooking:

3 kilograms of fresh ripe apricots;
2 liters of clean water;
1 kilogram granulated sugar.

How to make apricot compote for the winter:

Option without sterilization

What will you need to prepare apricot compote for the winter without sterilization:

Ripe apricots – 5 kilograms;
Water – 10 liters;
2 kilograms of granulated sugar;
1 small spoon of citric acid.

How to do:

We sort out the ripe apricots and rinse them warm water and place on the table to dry;
Next, we wash the jars hot water several times;
Place the dried berries in jars. Fill the jars with apricots up to half;
The lids need to be sterilized for about 15 minutes;
Fill the entire container with apricots with boiling water;
Cover with sterilized lids, but do not tighten. Let it sit for 15 minutes;
Next, pour the broth from the jars into the pan, add granulated sugar, lemon juice and put it on the stove;
Boil the syrup until all the sugar has dissolved;
Then pour the syrup into jars;
We turn the container with the preparations over, put them in a warm place, and wrap them in warm material or a blanket;
Let the jars of apricot compote sit until they cool completely.

Apricot compote with cherries

Components:

Fresh cherries – 1 kilogram;
2 kilograms of apricots;
1 kilogram of granulated sugar;
3 liters of water.

Apricots and cherries need to be thoroughly sorted and washed with warm water;
We clean all the seeds from the berries;
We rinse the jars with hot water a couple of times;
Next, put the berries in the jars. Place the cherries and apricots in turn, first a layer of apricots, then a layer of cherries. Then also a row of apricots and a row of cherries;
Place a large container of water on the stove, add granulated sugar, and mix everything. Cook the syrup until the granulated sugar is completely dissolved;
Pour boiling syrup into jars with berries;
We cover everything with lids, but do not roll it up;
Place a towel in a pan or bucket and place the jars. Pour water and set to sterilize;
Half-liter jars need to be sterilized for 15 minutes, liter jars - 25 minutes;
We tighten everything and put it in cool place until completely cooled.

We complement the taste with red currants

Components:

200 grams of ripe apricots;
200 grams of red currants;
150 grams of granulated sugar;
Water.

How to prepare apricot and red currant compote:

Apricot and orange compote for the winter

What you will need:

Apricots – 1 kilogram;
Granulated sugar – 1 kilogram;
Oranges – 300 grams;
Water – 5 liters;
Mint – 1 bunch.

How to do:

Apricots should be thoroughly rinsed under warm running water. It would be nice to use a cloth or sponge when washing. Using a cloth or sponge, you can remove all dirt from the surface of the fruit;
After washing, place the berries on a towel to dry;
As soon as the berry dries, cut it into 2 parts and remove the seeds;
Rinse the jars with hot water;
Place one-third of the berry slices in the jars;
We wash the oranges, remove the peel and clean out all the seeds. If you leave the seeds, the compote can quickly ferment;
After this, squeeze out the citrus juice, approximately 1-1.5 cups should be obtained;
Strain the juice through gauze. This is necessary in order to get rid of excess pulp;
All the pulp can be discarded and the syrup will be used to make syrup;
Pour water into a pan and place it on the stove;
As soon as the water becomes hot, add granulated sugar, mix and leave to cook;
After that we fill it in Orange juice, stir everything and leave to cook until boiling;
As soon as the syrup boils, add mint. It will give the compote a pleasant aroma and unusual taste;
Next, pour the syrup into jars, roll up the lids;
Place in a cool place until completely cool.

Apricots in their own juice for the winter

What you will need:

Fresh ripe apricots – 2 kilograms;
Granulated sugar – 600 grams.

How to do:

Secrets of experienced housewives

For compote, you should use apricots of medium ripeness so that they are tough and do not bruise when placed in jars. Overripe fruits will turn into porridge during cooking.

You can fill the jars with fruits to the very top, then the compote will turn out rich and very tasty.

You can add it to the syrup citric acid, mint, cinnamon. These components will give the compote aroma and pleasant taste.

Sterilize three liter jars maybe on the top of the kettle. To do this, just place the jar with the neck on top of the kettle and sterilize it.

It is best to store compote in a cool, dark place, in a cellar or in the refrigerator.

Apricot compote with peaches, lemon, apples or orange is especially tasty. Additional components make the drink richer and extraordinarily tasty.

Now you know how to make apricot compote for the winter. This drink always turns out very tasty and aromatic. You can drink it after a bath or hot bath, as well as on various holidays.

Rest assured that this drink will definitely not compare in its taste qualities with store-bought juices!

Summer time is a generous time. Strawberries are being replaced by raspberries, red and black currants, and blueberries. Cherries, apricots, and peaches ripen next. And then - the turn of melons and grapes. All this generous and bright splendor pleases the eye. Only one thing overshadows the joy: all this passes very quickly. Before you have time to eat your fill of strawberries, their season has already passed. Before you have time to taste the cherries, cherries have already replaced them. And then the cherry’s time has already passed.

The apricot season is passing quickly. And the summer as a whole flies by as if these three months never happened. It's just that winter drags on for a long time.

So the housewives have to hurry. We need to have time to prepare the entire generous summer harvest for long winter. Yes, and the gloomy autumn needs to be brightened up with summer colors and aromas, preserved in bright jars with jam, jam and compotes.

Apricot compote for the winter is made as standard. The raw materials are prepared and placed in jars. The syrup is prepared, and the berries in jars are poured with this sugar syrup. Next comes sterilization and seaming.

Ingredients:

apricots - 680 g,
water - 1 l,
sugar - 290 g.

Preparation:

1. Let's prepare the apricots: wash them and discard the low-quality ones.

2. Let’s boil immediately sugar syrup. To do this, dilute the sugar in water and put the pan with the solution on the fire. Bring to a boil, boil for 2 minutes.

3. We sterilize cleanly washed jars in the way that seems most convenient to you. You can sterilize jars in the oven, microwave, or over boiling water in a slow cooker.

I find it convenient to use a teapot filled with water to sterilize it. A kettle of water is placed on the fire without a lid. The jar is installed on top. When the water boils, the sterilization process begins. Sterilize the jar in this way for about 7 minutes at a boil. If the size of the opening of the kettle allows, then you can put a lid inside for sterilization. If not, boil the lids separately.

4. Break the apricots into halves and remove the pits.

5. Place in sterilized jars, filling them no more than up to the hangers (preferably half or a third).

6. Fill the jars with hot sugar syrup.

7. Next, the apricot compote needs to be sterilized. To do this, pour water into the pan. We put a stand on the bottom. Now we need to heat the water so that the temperature of the water in the jars and in the pan does not differ much.

8. Cover the jars with lids (do not screw them all the way in) and place them on a stand in the pan. Sterilize liter jars at boiling for 13 minutes, three-liter jars for 20 minutes.

9. Remove the jars and screw the lids all the way.

10. Turn over.

11. Store apricot compote in a cool place.

Good day, my dear readers and blog guests! There are different recipes for compote, but there are a wide variety of interesting combinations. Try making a compote of apricots and red currants for the winter with sterilization, the recipe for which is simple at home.

Compote of apricots and red currants for the winter with sterilization: photo recipe at home

Compotes are considered more healthy than jams and preserves, since the berries do not have to be boiled, you can simply pour boiling water over them and then pasteurize them directly in the container itself. That is, a small amount of time is given to the heat treatment of the fruit, which retains all the vitamins inside as much as possible. Today we are preparing aromatic compote from apricots and red currants.

This combination is perfect duet, where the acidity of red currants is slightly smoothed out by velvety apricot slices with their unobtrusive sweetish taste. Even with incomplete laying, the color of the compote turns out to be quite bright due to the color of the currants.

Compote of apricots and red currants for the winter: a homemade recipe

Compote of red currants and apricots can be cooked not only for future use, but also throughout the summer, this will saturate your body with the necessary beneficial elements.

Ingredients

What is needed for a 1 liter container:

150 grams of apricots;
150 grams of red currants;
120 grams of sugar;
700 milliliters of water.

How to prepare compote from apricots and red currants for the winter with sterilization

Step-by-step compote recipe:

Place the currants along with the branches into a large container of water and rinse lightly. Next, place in a colander to allow the water to drain, and tear off the branches at the same time. Perform this process very carefully so that the berries retain their integrity as much as possible.

Also wash the apricots, cut the fruit with a knife at the junction of the two halves, remove the pit from each specimen.

Clean the compote jar in advance soda solution, wash well, then sterilize over steam, or using another method suitable for you. Place apricot slices at the bottom of a dry jar.

Sprinkle red currants on top.

Fill in the contents of the container required quantity Sahara.

Then pour in boiling water. Pour slowly, without touching the sides of the jar, to avoid glass cracking.

In this way, fill the entire container to the top.

Prepare a spacious pan for pasteurization - place a silicone mat or thick cloth on the bottom, pour in large number water, place a jar inside, covered with a lid. Place this structure on top heat, bring to a boil, and simmer for at least 20 minutes until all the sugar crystals that have settled to the bottom are completely dissolved.

Using oven mitts, remove the jar from the water, wipe it, and screw on the lid. For additional pasteurization, the jar needs to be wrapped in something warm so that it cools slowly.

Homemade compotes are much healthier than store drinks. In the summer, I try to roll up as many jars of aromatic compotes, each time changing the combination of berries and fruits. Today I cooked compote of currants and apricots for the winter. The drink turned out excellent both in taste and color. Excellent workpiece, try it!

Ingredients

To prepare currant and apricot compote for the winter we will need:

black currant - 50 g;

apricots - 150 g;

water - 850-900 ml;

sugar - 100 g.

The calculation of ingredients is given for a 1 liter jar.

Cooking steps

Prepare apricots and black currants. Sort the black currants, removing crushed and spoiled berries, and wash. Wash the apricots well and remove the pits.

Place blackcurrants and apricots in a sterile jar.

Boil water in a saucepan, then carefully pour boiling water to the top of the jar with apricots and currants, cover with a lid and leave for 10 minutes.

After a while, pour the colored water from the jar into a saucepan, add sugar, put on fire, bring to a boil and boil the syrup, stirring, for several minutes (until the sugar crystals dissolve).

Pour hot syrup over apricots and currants. Cover with a lid and roll up immediately.

Turn the jar upside down, wrap it in a warm blanket and leave until it cools completely.

Store the cooled jar in a cool, dark place. Compote of currants and apricots - very tasty and aromatic preparation for the winter that the whole family will enjoy.

Bon appetit!

Raspberry compote for the winter will not only remind you of warm summer on cold days, but will also enrich the body a large number vitamins and nutrients. And this is something that is simply necessary in winter. The drink can be prepared exclusively from raspberries, or you can add currants, cherries and even oranges to it.

How to seal raspberry compote for the winter

Raspberry compote for the winter is a healthy drink that is not difficult to prepare. But you definitely need to have some knowledge. Simple recommendations, presented below, will help you cope with the workpieces perfectly.

For compote, you need to use only fresh and unspoiled berries.
In order for the blanks to stand and not explode, the jars need to be thoroughly washed with soda or mustard, and then sterilized over steam.
The amount of granulated sugar and berries can be adjusted to your taste. If you put more ingredients in a jar than stated in the recipe, the drink will come out more concentrated, and then it can be diluted with water.

Raspberry compote for the winter - a simple recipe

Raspberry compote for the winter without sterilization is what novice housewives need. Minimum labor costs and time, and delicious drink ready. There is no need to worry that the jars will swell and the compote will spoil. Sterilization in in this case replaces wrapping. With this approach, the jars will cool very slowly. And after this, the drink will be suitable for long-term storage.

Ingredients:

raspberries – 1.5 cups;
sugar – 1.5 cups;
water – 2.5 liters.

Preparation

Pour water into the pan and, as soon as it boils, add sugar and stir until it dissolves.
Raspberries are laid out in pre-sterilized jars, filled with syrup and immediately rolled up.
Turn the jars upside down, wrap them up and leave the raspberry compote for the winter for a day.

Raspberry and currant compote for the winter

Compote of raspberries and currants - a real treasure trove vitamins It contains especially a lot of vitamin C. A is preserved useful substances in it, because the drink is not boiled, but infused. If you have a cold basement or cellar for storing workpieces, great. Well, if there isn’t one, it doesn’t matter. This compote will last well until spring even in a city apartment. It is only important that the storage location is dark.

Ingredients:

raspberries – 200 g;
currants – 200 g;
water;
sugar – 250 g.

Preparation

Clean and dried berries are placed in sterilized jars.
Pour in boiling water and leave for 20 minutes.
Then the liquid is carefully poured into a saucepan, sugar is added and brought to a boil.
Hot syrup is poured into the contents of the jars, rolled up, turned over and wrapped.
A day later, the currant and raspberry compote is put away for storage for the winter.

Cherry and raspberry compote for the winter

And the raspberries turn out to be very bright, rich in color and taste and incredibly aromatic. If you have time and desire, you can remove the pits from the cherries. But even with seeds, the drink will turn out no worse. Only then it is advisable to use it before the New Year. Since it is not recommended to store compotes with seeds for longer.

Ingredients:

raspberries – 400 g;
cherry – 200 g;
water – 2 liters;
sugar – 300 g.

Preparation

The berries are poured into a prepared jar.
Syrup is made from water and sugar and poured over the berries.
Let it brew for 20-30 minutes.
Carefully pour the syrup into a saucepan, boil again, pour into jars, roll up, turn the jars upside down, cover and leave the cherry and raspberry compote to cool.

Strawberry and raspberry compote for the winter

Delicious raspberry compote with the addition of strawberries is a drink that is not only very healthy, but also aromatic. Opening it in winter, you immediately remember the warm summer. But it is important to remember that in order for the preparation to stand well, the berries must be thoroughly washed. This is especially true for strawberries. There should not be a drop of earth or sand left in it. Therefore, it is recommended to wash the berries in several waters.

Ingredients:

strawberries – 1 kg;
raspberries – 1 kg;
water – 4 liters;
citric acid – ½ teaspoon;
sugar – 800 g.

Preparation

The sorted, washed and dried berries are placed in sterilized jars.
Boil water and pour it into the contents of the jars.
When the water in the jars has cooled down a little and you can handle them with your hands, pour the liquid back into the pan.
Add sugar and citric acid, bring to a boil and pour the syrup back into the jars.
They are rolled up with metal sterilized lids, turned over, wrapped and the raspberries are left for the winter until they cool.

Raspberry and mint compote for the winter

Compote with raspberries and mint is a very unusual solution. But those who tried the drink once loved it forever. Mint gives it a special freshness and piquancy. The amount of components in the drink can be adjusted depending on your personal preferences, depending on how concentrated the taste you want to get as a result.

Ingredients:

raspberries – 200 g;
fresh mint - 1 sprig;
sugar – 1 glass.

Preparation

Raspberries and mint are washed well, placed in jars and sugar is added.
Pour boiling water on top and let stand until the sugar dissolves.
Pour the liquid into a saucepan, boil, pour again and roll up.

Compote of apricots and raspberries for the winter

It turns out smooth with raspberries pink color With pleasant taste And delicate aroma. Apricots can be used peeled or whole with pits. The taste will be slightly different. Therefore, in order to decide which option you like best, you can close it this way and that way, and then choose the option that suits your taste.

Ingredients:

peeled apricots – 2 cups;
sugar – 1 glass;
raspberries – ½ cup;
citric acid – ½ teaspoon;
water.

Preparation

Apricots and raspberries are washed, dried, and then placed in a jar.
Add sugar and citric acid.
Pour boiling water over the contents of the jars and immediately roll them up.
Place the jars upside down, wrap them up, and when they have completely cooled down, store them in a cool place.

Raspberry and orange compote for the winter

Raspberry compote for the winter, the recipe for which is presented below, cannot be called simple, although it is simple to prepare. The drink perfectly combines traditional raspberries and exotic orange. It gives the drink freshness, aroma and piquancy. You can add lemon in the same way. Only then you need to add more sugar.

Ingredients:

raspberries – 600 g;
granulated sugar – 600 g;
orange – 1 pc.

Preparation

Preparing raspberry compote for the winter begins by washing and drying the berries.
The orange is doused with boiling water and cut into pieces.
The jars are sterilized and berries and orange are placed in them.
Pour boiling water on top, cover with lids and let stand for half an hour.
Then the liquid is drained, sugar is poured into it, it is boiled and the jars are filled with syrup.
They are immediately rolled up, turned over, wrapped, and a day later delicious compote Raspberries are stored for winter.

Raspberry compote, a delicious recipe for which is presented below, is prepared with the addition of gooseberries. The only important thing is that it is ripe. From such assorted berries The drink turns out aromatic, fresh, tasty, and also very healthy. You can store it either in the cellar or in a dark pantry.

Ingredients:

raspberries – 400 g;
gooseberries – 300 g;
sugar – 300 g.

Preparation

The washed berries are placed in jars and poured with boiling water.
After 20 minutes, the berry infusion is drained, sugar is added, boiled until it dissolves, and the contents of the jar are poured.
Immediately roll it up with a boiled lid, leave the raspberry and gooseberry compote at room temperature, and then taken out into the cold.

Compote of currant and raspberry leaves

Compote from, the recipe for which is presented below, is not at all ordinary. It is prepared not from raspberries, but from raspberry, currant and cherry leaves. Sometimes coltsfoot leaves are also added to it. This compote has wonderful aroma, has a rich taste, and it is also incredibly healthy.