Currant compote: cooking recipes
Currant is a tasty and at the same time very healthy berry, which is popular with housewives. The taste and aroma made it popular for making compotes and preparations for the winter. Currants are red, white and black. Regardless of the shade of the berries useful properties are inherent in all varieties. Yes, and as a material for winter stocks, you can use any type of currant. In our article we want to talk about recipes compotes of the miracle berries.
Useful properties of currant berries
Currant is an amazing garden berry, which is a real well of useful substances. Fresh berries are most beneficial. However, cooking compotes is also a good option. Of course, during heat treatment, some of the useful elements are lost, but still some of the vitamins remain in the drink, which can be a source of health in cold weather. It is for this reason that they are so in demand in currant compotes for the winter.
Berries are an indispensable source of ascorbic acid, potassium, calcium, beta-carotene, phosphorus and other beneficial substances. In different varieties of currants there are different levels of these or other vitamins, but in general, all the berries are very useful. As for vitamin C, the greatest amount of it is observed in black currants. Useful fruit compote normalizes glucose levels, as well as normalizes metabolic processes in the body. Currant is good as a prophylactic against diabetes, colds and viral ailments. Compote should certainly be used by those who suffer from a stomach ulcer.
What currants can you make compotes from?
Any kind of currant is suitable for making compotes. As a sweetener, you can use not only sugar, but honey. In addition, a wonderful drink is obtained by adding other berries and fruits. Currant compote for the winter can be rolled up in banks. Currently, many housewives freeze berries for future use. Of these, in the cold season, it is possible to prepare wonderful and fragrant drinks.
The simplest drink recipe
How to cook currant compote? The preparation of a drink from the berries will be mastered by even the most inexperienced person. As the material you can take any varieties. However, it should be borne in mind that black currant compote turns a rich dark color. And out of the red comes a light pink drink. As for the white varieties, they must be combined with berries of other colors, because the compote may turn out to be an ugly shade. White and black varieties combine very well.
We offer the simplest recipe of currant compote.
- Currant - 550 g.
- Purified water - 3 liters.
- Sugar (the amount depends on your preferences).
We sort out the currants and rinse well in running water, after which we grind the blender to puree and add a few tablespoons of sugar. Meanwhile, heat the water and put sugar in it. After boiling the liquid in the pan, we shift the currant puree and boil the mass for a few minutes. Next, turn off the stove and give the drink to infuse. Ready compote strained.
Currants, Cinnamon and Raisins
An unusual recipe of currant compote with raisins and cinnamon allows you to prepare a delicious and fragrant drink with a spicy flavor.
- Black currant - 430 g.
- Dark raisins - 130 g.
- Purified water - three liters.
- Sugar (the amount depends on your taste).
Prepare the raisins before cooking. To do this, it is poured boiled with hot water for ten minutes, then thoroughly washed in running water.
Currant we sort out, wash and fall asleep with a spoon of sugar. Pour purified fruit water into the pot for compote, add sugar and raisins, and then set on fire. After boiling the liquid, you must add currants. The drink should be boiled for five minutes. After that, the fire can be turned off, and the pan covered with a lid. Compote should infuse another five minutes. In the finished drink, you can add cinnamon, if you like spices.
Compote with prunes and currants
For those who love prunes and its wonderful aroma, it is recommended to cook currant compote with it. Recipes for making drinks from berries are quite simple.
- Red currant - 460 g.
- Purified water - 3 liters.
- Prunes - 120 g.
Prunes must be prepared in advance. To do this, it is poured boiling water for ten minutes, then washed well in running water.Currant we touch, wash and fall asleep with a spoon of sugar. Cut the prunes into two parts, send them to a saucepan with water for compote. Add sugar and put the container on the stove. After the liquid boils, add vanilla and currant, cover the pan with a lid and boil the stewed fruit for three minutes.
Currant compote without sterilization
As we have already mentioned, from the berries it is possible to harvest fine drinks for the winter. We offer a recipe without sterilization.
To prepare currant compote for a 3-liter jar, you will need the following amount of products:
- Black currant - 340 g.
- Water - 3 liters.
- Sugar - 330 g
Pour water into the pot and set it on fire. In the meantime, we sort out the currants, remove the twigs and dry leaves. We wash the berries well under running water and let them dry a little in a colander. After this currant shift in the jar. Put sugar in boiling liquid and stir it until complete dissolution. After the syrup boils again, boil it for another five minutes. Next, pour part of it into the jar so that it warms up and does not burst. Then pour the whole syrup, cover the container with a boiled lid and roll it up.
Red and black currants
Very tasty is a compote of red and black currants.Fragrant drink can be rolled up as a blank for the winter. To get a three-liter can of compote, we need:
- Red currant - 340 g.
- Black currant - 340 g
- Sugar - 270 g
- Water - three liters.
Currant compote recipe is very simple. All berries are carefully sorted, removing the twigs and dry parts. Next, wash the currants with a colander or sieve. Berries shift in a jar (sterilized).
They will take about a third of the total. In a saucepan, boil water and pour the jar to the top with it. Cover the container with a lid on top and let the compote stand for thirty minutes. After this time, pour the water into the saucepan and bring it to the boil again, add sugar and boil the syrup for a few minutes. Next, pour them berries in the bank, cover with a lid and roll it up. Capacity we send to cool upside down under a blanket. Compote of black and red currants ready.
Currant, lemon balm and raspberry
If you are puzzled by the question of how to cook currant compote, we suggest diversifying the standard options by adding other berries and fruits. A wonderful drink is obtained by adding raspberries and lemon balm.In addition, such a compote is very useful.
- Currant - 780 g.
- Raspberry - 230 g
- Sugar - 1 kg.
- Half a lemon.
Currants must be carefully picked and rinsed. Next, pour it with boiling water. In the prepared clean banks shift the berries. Each pot should be about half full of currants. After that, add lemon slices and a couple of lemon balm leaves.
Pour into a container capacity and put it on fire. The liquid must be brought to a boil, and then add raspberries and sugar. Compote after boiling should boil for another couple of minutes. After that, the fire can be turned off. Next, fill the banks with liquid and leave to infuse. Thirty minutes later, the sling is drained and again bring it to a boil. Fill it in the banks and cork them. We send the finished compote to cool in a warm place, wrapped with a blanket, you must first turn the container upside down. Subsequently, the banks are stored in a cool pantry.
Currants and Cranberries
A simple currant compote recipe makes it possible to get an incredibly tasty drink, especially if you add other fruits and berries to it.
Black currant goes well with cranberries, which gives the finished compote subtle sourness. In such a drink, if desired, you can also add red currants.
- A few glasses of currant (you can take only black currants, but you can take a glass of red and a glass of black).
- Sugar - 220 g
- Cranberries - one cup.
The given amount of ingredients is enough to make a three-liter can of compote. We measure out three liters of water, pour it into the pan and send it to boil on the fire. In the meantime, proceed to the preparation of berries. We touch them and thoroughly wash them in running water. Next, lower the currants and cranberries in boiling water and blanch them for a couple of minutes. Prepared berries laid out in banks. And we begin to prepare the syrup. For this we will use water in which the berries are blanched. Add sugar and boil syrup. Pour the container with boiling solution and cover with lids, then cork the jars.
Currant with Ginger
The combination of currant with ginger makes it possible to prepare a vitamin drink, which is good for treating colds.
- Sugar - 230 g
- Ginger root.
- Three full glasses of currants.
Peel ginger root and cut into pieces. Next, fill it with boiling water and boil for a few minutes, adding sugar. Put the currants in the syrup, bring the compote to a boil and again boil it for a couple of minutes. Next, turn off the fire and give the opportunity to properly brew the drink.
Currants with apples
Red and black currants go well with apples.
- Sugar - 650 g.
- Some apples.
- Three glasses of currant.
The given amount of food is enough to make three liters of compote. Currant and sort out my. Apples cut into slices. Fill the pot with water (3 liters) and set it on fire. Fruits shift in a colander or sieve. After the water boils, blanch berries and apples.
Now the fruit can be decomposed into banks. We pour sugar into the water we used earlier and boil the syrup, then pour the jars with it. We cork the containers, turn them upside down and wrap them in something warm. After complete cooling of the compote is transferred for storage in the basement or storeroom.
Cherries and currants
Compote made with the addition of cherries is very rich.Currant itself has a bright aroma, and in combination with cherries the drink is even more saturated. It is worth noting that the cherry has ripened even before the appearance of currants, so you can just freeze it.
- Cherries - 2 glasses.
- Currants - 2 cups.
- Sugar - 730 g.
Currant and cherries sort out and wash, then lay out the banks. Boil water in a separate saucepan. We pour jars with boiling water and leave to infuse. After 30 minutes, the compote can be poured into the pan, and during this time the fruit will put the juice. Bring the liquid to a boil again, pour in the sugar and boil the syrup. Then they pour fruit and roll up the cans with compote.
Currants with lemon and cinnamon
Cinnamon always enhances the taste of any fruit. A compote with lemon and spices acquires a very special flavor.
- Currant - 3 cups.
- Cinnamon (it is better to take a stick, rather than ground).
- Half a lemon.
- One and a half cup of sugar.
Put the pot of water on the fire and bring the liquid to a boil. Then add cinnamon and sugar. In five minutes, you can throw berries. Compote must be boiled for another five minutes, then throw lemon slices into it.Turn off the fire and cover the container with a lid so that the drink can infuse. You can also wrap a pot with a towel. After a couple of hours drink can be consumed.