Redcurrant compote for the winter - 6 simple recipes for a 3 liter jar

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Red currant compote can serve as an excellent drink in the fight against vitamin deficiency in the winter. This is because red currants are a treasure trove of nutrients. In addition to vitamins A, C, E, berries contain organic acids, iron, potassium, selenium, pectin substances and a lot of other necessary elements to improve the functioning of the human body.

If you often drink currant juice or compote, you can get rid of unnecessary fluid in the body, tissue swelling and bags under the eyes. Also, forget about thirst, colds, nausea, and mild stomach illnesses for a long time.

Redcurrant compote without sterilization

Red currants are extraordinary, healthy, but few people like to eat them just like that, because of their rather sour taste. Prepare a compote from it that will delight you with a bright summer aroma and delicate sweet and sour taste. Plus, it is rich in vitamin C, which everyone desperately needs during the winter cold.

Ingredients:

Red currants – 1.5-2 kg
Granulated sugar - 100 g for each liter of compote
Boiling water – 2-3 l (depending on the number of cans)

Cooking process:

First you need to rinse the currants. To do this, take a large basin and place the berries there (note that you do not need to remove them from the branches, which in itself saves your time enormously). Fill the berries completely with water and mix them gently with your hands. All twigs, leaves and other debris will float to the surface on their own. Drain the water and do the same procedure 2-3 more times. That's it, the berry is clean.
Now we will put the berries into jars. To do this, you must first thoroughly wash them with baking soda, and then hold them over steam for about 10 minutes. So, fill each jar about halfway or 1/3 full.
Bring the water to a boil. Pour hot water into the jars and cover the jars with lids. The berries should stand in boiling water for about 40 minutes. During this time, the water will turn pink due to the fact that the currants will release juice. Carefully drain the water from the jars back into the pan.
Now add sugar to the water. The exact amount of granulated sugar is difficult to indicate, for the reason that each of you has your own taste preferences. But you can take the following calculation as a basis: 100 g of sugar for each liter of compote. Some people use a larger amount of sugar (for example, 2 cups of sugar per 3-liter jar), in which case you will need to dilute the finished compote concentrate with water, and you will get not 3, but 5 liters of compote.
Bring the water and sugar to a boil and simmer for 5 minutes until the sugar is completely dissolved. Strain the syrup and pour into jars with currants. Immediately seal the jars with lids.
Turn the finished jars of compote upside down, cover with a warm blanket and leave for a day until the compote cools completely.
That's all, the delicious and healthy red currant compote is ready. Now it needs to be put away in a cool place for further storage until winter.

Enjoy your meal!

Compote with apricots for the winter

Components for a liter jar:

150 g apricot;
150 g red currants;
100 g sugar;
water.

Cooking technology:

The currants are carefully sorted, washed to remove debris and placed in a colander.
Apricots are washed well, pits and stems are removed.
I sterilize jars and lids using the method described above.
Apricots and berries are poured into prepared containers. If desired, you can add more fruit to get a more concentrated drink.
Pour water into the pan, put it on the fire and bring to a boil.
Water is poured into the jars until the volume is full, cover with a lid and let stand for 20 minutes.
After this, the water is poured back into the pan, sugar is added, mixed well, put on fire and brought to a boil, stirring constantly and skimming off the foam.
As soon as the sugar has completely dissolved, the syrup is poured back into the jars.
Screw on the lid and leave until completely cool.

Compote of black and red currants for the winter

Compote mix of currants

Ingredients:

Ripe red currants – 500 gr.;
Black currant – 500 gr.;
Granulated sugar - 3 cups;
Orange – ½ piece;
Water – 2.5 liters.

Cooking method:

Sort the currants, remove the stems, rinse and place in a colander to drain excess water;
While the liquid is draining, you can cook the syrup, put the water on the stove, bring to a boil, add granulated sugar and cook, stirring occasionally, for about 5 minutes;
Wash the orange, cut into slices;
Place berries and several orange slices in a jar, immediately fill the container with hot syrup;
Cover the jars with the prepared lids and place in a large container with boiling water for additional sterilization; the jars must be sterilized for at least 15 minutes;
After this, you can roll up the lids on the jars, cover them with a warm blanket, place the jars upside down, and leave them in this position until they cool.

Bon appetit!

Winter compote of red currants with apples

A tasty and aromatic version of compote made from such a wonderful, but in vain underestimated by children, berries like red currants. It gives the compote a pleasant sourness, which is diluted with a sweetish apple taste and aroma. Try making this wonderful drink and see for yourself.

Ingredients:

Ripe red currants – 2 kg
Apples – 2 kg
Granulated sugar – 1250 g

Cooking process:

The indicated amount of ingredients is designed for 4 three-liter jars. Rinse them thoroughly with hot water, and then sterilize them in any way convenient for you.
Try to choose juicy and strong apples. They need to be washed and the core and seeds removed. There is no need to peel the peel. Cut the cored apples into 4 parts (if the apples are very large, you can cut them into 8-12 parts).
Sort through the currants, rinse well, remove all leaves and other debris, and remove the berries from the branches. This part of the work will require a sufficient amount of time. Be patient.
Place apple slices and red currants in equal parts into prepared clean and dry jars.
Boil 3-4 liters of water (let it be a little more, excess water can always be drained) and carefully pour the boiling water into the jars. Cover each jar with a lid and let the currants and apples steep in boiling water for about 15-20 minutes.
Carefully pour the pink water (the currants have released their juice) into a saucepan and bring to a boil. At this time, pour 300 grams of granulated sugar into each jar and pour boiling juice over it. Immediately seal the jars with lids and turn them upside down. Then proceed as usual: cover the jars with a blanket and wait until the compote of red currants and apples has cooled completely (in about a day).

Bon appetit!

What does redcurrant go with in compote?

Red currant compote can be prepared either in its pure form or with the addition of other ingredients.

Compote made only from currants turns out to be quite sour. In this case, honey can be used as an original additive.
To get an extraordinary aroma, you can add vanilla, nutmeg, and cinnamon to the drink.

In the drink, red currants are ideally combined with honeysuckle, sea buckthorn, various dried fruits and wild berries. To add an unusual aroma, you can use persimmon, banana, quince and pomegranate.

Using raspberries and rose hips, you can prepare a vitamin drink. This compote will be a good prevention of colds and viral diseases.

Step-by-step recipe for red currant compote with orange

Try to prepare this wonderful compote, imbued with the taste and aroma of warm summer. An unusual combination of sour currants and sweet orange combine to create an unusual flavor bouquet. Both children and adults will be delighted.

Ingredients:

Red currants – 1 kg
Granulated sugar – 400 g
Oranges – 200 g

Cooking process:

First, wash the oranges. You need to wash it thoroughly, preferably even with soap, because during the cooking process we will use orange peel. So, the peel needs to be grated on a fine grater. And cut the oranges themselves into 8 parts and cut each part into small cubes.
Red currants should be thoroughly washed in plenty of water and then carefully removed from the branches so as not to damage the integrity of the berries. It will be nice if someone at home can help you with this somewhat labor-intensive process.
Now you need to prepare the jars. You need to rinse them in very hot water, and then sterilize them by steaming, in the oven or microwave.
Divide the currants, orange zest and chopped oranges into as many pieces as you plan to roll. Place equal amounts of zest, oranges and currants into each sterilized dry jar. The total volume of berries and fruits should occupy approximately one third of the total volume of the jar.
Pour 3-5 liters of water into a saucepan (depending on the number and volume of jars), bring the water to a boil, and then pour boiling water over the fruit in the jars. After this, you need to cover the jars with lids and let the currants and oranges brew in boiling water. After 30 minutes, carefully pour the pinkish water (it was colored by the juice released by the red currants) into the pan. Add the required amount of granulated sugar to the juice, stir and bring the juice and sugar to a boil. As soon as the currant syrup boils, pour it into jars and immediately seal the jars with sterile lids.
Read also: Step-by-step recipe for making prune compote for the winter
Next, follow the usual procedure: turn the jars over, wrap them in a towel or blanket and do not touch them for 24 hours until the orange and red currant compote has cooled completely.
It is best to store this drink in a dark and cool place.

Bon appetit to you and your loved ones!

Variations in preparing compote

Below we have selected for you the best combinations of berries and fruits for preparing red currant compote for the winter.

With gooseberries

Required ingredients:

red currants – 310 grams
gooseberries – 350 grams
granulated sugar – 240 grams
purified water – 2.3-2.5 liters

The compote from the listed berries turns out to be quite sour. If you need to sweeten the drink, you can use more sugar or add honey.

It is worth remembering that honey should be added to a slightly cooled drink. If you add it right away, it will lose most of its beneficial properties.

With cherry

To prepare you will need:

red currants – 260 grams
cherry – 160 grams
sugar – 170 grams
filtered water – 2.7 liters

There is no need to remove pits from cherries. But it is worth remembering that compote with a bone can be stored for no more than a year.

Neither cherries nor redcurrants require long cooking. Therefore, 2-3 minutes will be enough.

With orange

The following ingredients will be required:

red currant fruits – 490 grams
one small orange
sugar – 210 grams
filtered water – 2.6 liters

For the recipe you will need not only orange pulp, but also its zest. As a result, you should get two tablespoons of grated zest.

With apple

Required ingredients:

red currants – 260 grams
three medium sized apples
sugar – 210 grams
half a teaspoon of citric acid
purified water – 2.7 liters

Early summer apples are ideal for compote. Late apples have thick skins and will take longer to sterilize. Summer apples can be prepared using an accelerated method of canning.

With apricot

The following ingredients will be required:

red currants – 330 grams
apricot – 160 grams
granulated sugar – 220 grams
water – 2.5 liters

We divide the apricots into halves.

The fruits should make up one third of the total volume of the jar. If you add more raw materials, the compote will turn out very rich. Subsequently, it can simply be diluted with boiled water.

You don’t have to add sugar in this recipe, as it doesn’t affect shelf life in any way. Once opened, the drink can be sweetened to your liking.

Twigs/tassels

Ingredients for the recipe:

red currants – 280 grams
sugar – 240 grams
citric acid – ½ teaspoon
purified water – 2.7 liters

When preparing the drink, you do not need to pick berries from green branches. On the contrary, they will add a special flavor.

The compote acquires its rich pink color after it has cooled completely.

With prunes

For the recipe you will need:

red currants – 350 grams
selected prunes without seeds – 110 grams
granulated sugar – 210 grams
one vanilla pod
purified water – 2.5 liters

Pour a tablespoon of sugar into the prepared berries and let them brew. Place the prunes in a cooking container, pour water into it and pour in the remaining sugar. As soon as the water boils, add currants and vanilla to the pan.

Cook the drink for 3-4 minutes. Then pour red currant compote into jars for the winter and seal with lids.

With mint

Required ingredients:

410 grams of red currants
five sprigs of mint
three slices of lemon
180 grams of sugar
2.6 liters filtered water

Lemon is added to the drink at the rate of one slice per liter.

Instead of lemon, you can use any other citrus.

Such a blank should be opened after a couple of months after clogging. During this time, the drink will become more concentrated and rich.

Spiced

To prepare you will need:

red currants – 350 grams
black currant – 210 grams
sugar – 220 grams
nutmeg – 1 gram
cinnamon – ½ teaspoon
cloves - to taste
purified water – 2.3-2.5 liters

For such a drink you will only need ripe, not deformed berries.

Spices are added to sugar syrup during cooking. After adding them, cook the syrup for another 2 minutes.

From frozen berries

Ingredients for the recipe:

fresh frozen berries – 320 grams
granulated sugar – 140 grams
purified water – 2.4 liters

We use the berries immediately without defrosting.

Homemade red currant compote for the winter is an irreplaceable source of nutrients that are so necessary during the winter. In addition, its preparation does not take much time and effort. The necessary condition is a minimum set of products and a little time. The result will please all family members and will become a favorite remedy for the prevention of colds.

Winter compote of red currants and gooseberries

This delicate, aromatic, moderately sweet and sour compote perfectly quenches thirst and fills your body with vitamin C. Gooseberries and red currants combine perfectly in their taste, reminding you of wonderful summer days.

Ingredients:

Red currant berries – 0.5 kg
Gooseberries – 0.5 kg
Granulated sugar – 0.5 kg
Water – 3 l

Cooking process:

Wash the currants thoroughly in a large bowl. When washing in this way, it is easy to remove all debris and wash away dirt. Then dry the berries a little and carefully, so as not to damage the integrity of the berries, remove them from the branches. Also rinse the gooseberries in a sufficient amount of water, and then, using small scissors or just a sharp knife, cut off all the tails. It will take some time to prepare the berries, so it would be good if someone helped you: your husband or children.
Read also: Modern and ancient recipes for oatmeal jelly
Pour 3 liters of water into a saucepan and place on the stove. Bring the water to a boil.
In a second saucepan, also heat water and sterilize cleanly washed jars in a water bath.
Dry the jars well, and then place red currants mixed with gooseberries in them so that they fill the jar approximately halfway. Now you need to pour boiling water over the berries at the very top of the jar, leaving 1 centimeter of free space on top. Within 15 minutes, the berries will release juice under the influence of hot water. After this, you will need to carefully drain all the water from the cans back into the pan and put it back on the fire. After the berry juice boils, add 500 g of sugar and stir.

Remove the pan from the heat and pour the berry syrup evenly into the jars, leaving 1 centimeter at the top. Now all that remains is to roll up the jars with lids and cool them upside down. Next, the compote of red currants and gooseberries should be stored in a cool, dark place.

Bon appetit to you and your loved ones!

Useful qualities and calorie content

Red currants contain a large amount of vitamins, minerals and other beneficial substances. Among them are vitamins B, C, E, potassium, selenium and iron. When fresh, any berry has more beneficial properties and currants are no exception. Vitamin C, contained in huge quantities in red currant fruits, helps strengthen the immune system during the cold season.

Properly cooked compote from this berry will bring great benefits to the body. It helps remove excess fluid, reduces swelling, and improves appetite. Not only the berries, but also the leaves have medicinal properties.

The calorie content of the drink is 55 kcal per 100 grams of product.

A drink made from red currant berries is not recommended for people with an increased tendency to form blood clots and low blood clotting. Since red currant compote contains a large amount of acids, it should not be consumed on an empty stomach or during periods of exacerbation of chronic diseases of the stomach and intestines.

A simple recipe for redcurrant and raspberry compote

A delicious and healthy recipe for aromatic compote made from two wonderful berries: raspberries and red currants. Both berries are very rich in vitamin C, so compote made from them is simply an indispensable remedy for colds throughout the entire autumn-winter period.

Ingredients:

Red currants – 0.4 kg
Raspberries – 0.3 kg
Water – 4 l
Granulated sugar – 0.8 kg

Cooking process:

Before you start preparing this wonderful berry compote, you need to thoroughly rinse the currants. Place the berries in a large bowl and completely fill them with water, mix the currants with your hands and all unnecessary debris will float to the surface of the water. Carefully drain the water and repeat all over again. Carefully remove the washed currants from the branches and place in a colander to drain excess liquid.
Gently wash the raspberries in the same way in a large bowl of water. Many people prefer not to wash raspberries at all, but we are not fans of this method. Therefore, if you are not sure that the berry grew under normal conditions and was not treated with chemicals, then it is better to rinse it. Drain the water well and also allow excess liquid to drain, transferring the raspberries to a colander.
Pour 4 liters of water into a large saucepan and bring the water to a boil. When the water boils, add 800 grams of granulated sugar and stir. The sugar should completely dissolve. Turn off the heat and set the pan aside for now.
Now you need to prepare the jars (the specified amount of ingredients should be enough for 2 three-liter or 6 liter jars). They need to be washed in hot water (it is better not to use any Fairy type detergents, but replace them with 1-2 teaspoons of soda), and then sterilize with steam for 10-15 minutes, this will be quite enough.
Divide the berries into such a number of parts that there are equal parts in each jar. Carefully and evenly pour boiling water and sugar over all the currants and raspberries in the jars. Cover the jars with iron lids and seal them immediately. Now turn all the jars upside down, cover them with a blanket and leave them like that for 24 hours. Do not remove the blanket; there must be a constant temperature inside. When the compote has cooled completely, put it in the cellar for storage.
A tasty, aromatic and very healthy berry compote of red currants and raspberries is ready!

Enjoy your meal!

Winter compote of cherries and red currants

Cherries and red currants go well together, making a wonderful, very tasty and aromatic compote. Opening a jar of this delicate drink, you will feel like you are standing in the middle of a summer garden, enveloped in the aroma of flowers and ripe berries. In addition, this compote is very rich in vitamins, which help the body cope with colds and viral diseases.

Ingredients:

Ripe cherries – 200 g
Red currant – 200 g
Granulated sugar – 200 g
Citric acid - to taste

Cooking process:

Carefully sort the cherries and currants, and then rinse thoroughly in enough water. If you haven’t removed the currants from the branches, then it’s time to do it. After rinsing, transfer the berries to a colander or baking sheet so that excess liquid can drain. When washing, be careful not to damage the integrity of the berries.
While the cherries and currants are drying, prepare the jars. As usual, they need to be washed very well using baking soda and then sterilized for a couple of 15 minutes; there is also the option of sterilizing the jars in the oven or microwave. The choice of sterilization method is entirely at your discretion. The main thing is that in the end the jars are sterilely clean.
Pour 2-3 liters of water into a saucepan (more is better than less, because excess liquid can always be drained) and boil on the stove.
While the water is boiling, place the prepared currants and cherries in equal parts into the jars. Add a small pinch of citric acid to each jar.
When the water boils, pour 200 grams of sugar into it (you can change the amount of granulated sugar depending on your taste preferences). Do not turn off the heat immediately, give time for the sugar to completely dissolve and the syrup to boil a little. Pour boiling syrup over the berries, not reaching the edge of the jar. Roll up the lids on the jars with hot compote and cool them upside down (don't forget to cover the jars with a warm blanket).
After about 24 hours, the compote in the jars will have cooled down and it will be possible to move the jars to a cool place, where they will feel great for quite a long time.

Enjoy your meal!

Compote of currants and oranges in a 3 liter jar

One of the most popular fruits that complements the flavor of red currants is orange. The wonderful combination of light currant sweetness with pronounced citrus gives a simply unforgettable taste.

Be sure to close at least one can of this wonderful drink.

To prepare 1 three-liter jar we will need:

300 g red currants
60 g orange (half)
320 g sugar
Water - about 2.7 l

Preparation:

The recipe is very simple and comes down to 3 simple steps:

1. Pour the berries well washed and removed from the branches into a sterilized jar. We also put half an orange there, cut into 3 parts.

2. Boil the recipe amount of water, dissolve sugar in it and carefully pour it into a jar while boiling.

3. Roll up the jar and leave it to cool upside down under the blanket.

But many people make the same mistake: they add too much orange, hoping that the compote will become even more aromatic.

It won't. On the contrary, the taste will become even worse, because the orange peel and seeds can give an unpleasant aftertaste.

By the way, for the same reason, it is recommended to remove all seeds from the orange before using it.

Step-by-step recipe for red currant compote with mint for the winter

Red currant compote with the addition of mint is very tasty and unusual. Thanks to minimal heat treatment, red currant berries retain all their beneficial properties, and mint leaves impart all their amazing aroma to the syrup. Another advantage of this compote is that it turns out to be quite concentrated and needs to be diluted with water, which increases its quantity almost 2-3 times.

Ingredients:

Fresh mint leaves – 1 bunch
Red currant berries – 10 cups
Sugar – 500 g
Drinking water – 2 l

Cooking process:

The first step is to rinse the red currants well. You can wash the berries using a colander, or you can wash them in a large basin completely filled with water. In the second option, all the debris will float to the surface faster and will be easier to remove. After you wash the berries, they will need to be removed from the branches. Do not rush, otherwise you may damage the rather delicate berries.
Wash the mint under running water and place it on a baking sheet or table to dry.
Pour 2 liters of cold water into a small saucepan and place the saucepan on the fire. Wait for the water in the pan to boil, and then add 2 cups of sugar (you can, of course, adjust the sweetness of the drink if you wish). Stir and let the syrup simmer for 2-3 minutes.
If you haven't had time to prepare the jars in advance, now is the time. The indicated amount of ingredients is enough for 3 liter or 2 one and a half liter jars, or you can even use one large three-liter jar - whichever you prefer. In any case, thoroughly rub the inside of the jars with soda, and then rinse in hot water. After this, hold the jars over steam for 15 minutes; all of the above also applies to the lids.
Place the currants and mint leaves among the jars so that there are equal amounts everywhere. It is better to put the mint down under the berries, so it will steam better and release its aroma and taste. Fill the jars to the top with boiling syrup. Cover the jars with lids and seal immediately. You need to cool this compote as usual: upside down and covered with a blanket.
A tasty and aromatic compote is ready for the winter.

Enjoy your meal!

Basic cooking rules

When preparing a dessert drink from currants, you need to follow several rules.

You don’t have to remove the berries from the bunches; this won’t affect the taste of the drink, but it will help save a little time when cooking.
Do not boil the berries in boiling water. If you do this for a long time, the compote will turn into porridge and lose most of its vitamins. The optimal time is no more than 2 minutes.
To make the compote transparent, you need to use whole berries. Deformed or spoiled fruits will make the drink too cloudy and unsightly.
There is no need to add additional ingredients (berries and fruits) to the currant compote for coloring. The berry itself will give a pink color.
The acid present in currants is itself a good preservative, so there is no need to add citric acid.

Red currant is a very fragile berry. You need to wash it carefully under running water, otherwise it may lose its shape. To quickly get rid of twigs and debris, simply pour water over the berries. All debris and unsuitable fruits will float to the surface, making it easier to separate clean berries. You will have to repeat the procedure a couple of times.

If the red currant harvest turns out to be large, then its surplus can be frozen. Subsequently, you can prepare a compote from the frozen berries. There is no need to defrost the berries first.

To become truly tasty and aromatic, red currant compote must be steeped for 2-3 months. If you open it before the specified period, the drink will not have a complete taste.

Currant compote can be stored for one year. Therefore, there is no need to prepare it in large quantities. Enough to last until the next harvest. The storage place should be dark and not hot.

How much sugar should I add?

Red currant is a fairly sour berry, so you need to add more sugar to the compote than to similar drinks made from other berries or fruits. You can make compote without sugar at all or add it to a ready-made drink according to your taste.