Berries are incredibly healthy - they are full of vitamins, which are contained in a very attractive natural form. And they are useful not only for humans, but also for animals. For example, birds and animals often eat various fruits, this helps them compensate for the deficiency of substances necessary for health and prevent many diseases. This happens on an instinctive level - nature itself pushes them to these actions. They especially like juniper, lingonberries, and cranberries, although people prefer other berries.
Traditional medicine has been using many berries for medicinal purposes since ancient times. Therefore, knowing the beneficial properties of certain berries, you can always turn to Mother Nature for help in treating the disease. Moreover, this method of treatment, unlike modern medications, will not give any complications or side effects. This is why it is so important to eat as many berries as possible in the summer. This will fill your body with vitamins and strength that cannot be obtained from other sources.
The berries will be especially useful for children who are capricious and do not want to eat porridge. But if you decorate the same porridge with berries, it will give an amazing effect. Children will eat porridge with berries with joy, because berries not only improve the taste of the food, but also make it more attractive in appearance. Bright juicy berries help increase appetite, which is a long-known scientific fact. Bright colors provoke the secretion of saliva and gastric juice.
Berries can be consumed not only in summer, but also in winter. You can always collect them and preserve them in jars. This will give you a great opportunity to enjoy them in the cold winter, adding them, for example, to tea. Now let's look at recipes for the most common berries.
Frozen berry compote
To prepare frozen berry compote you will need the following products:
1. Frozen berries (preferably assorted berries) – 500 g
2. Sugar – 1 tbsp.
3. Orange or lemon zest
4. Drinking water – 2.5 l
Now let’s look at the cooking process itself in more detail:
1. Take a pan, preferably enameled or stainless steel, since aluminum can oxidize. Pour clean water into it, add sugar and bring the water to a boil. Mix the sugar thoroughly until it is completely dissolved in boiling water.
2. Now take the frozen berries and, without pre-thawing, throw them into the pan. Zest is added along with them.
3. Bring the water to a boil again and boil the berries for about 5 minutes. Then turn off the heat and cover the pan with a lid. After half an hour the compote will be ready. You can strain it and enjoy the wonderful taste.
Cranberry compote
To prepare cranberry compote you need:
1. Sugar - to taste
2. Vanilla sugar - to taste
3. Lemon zest
4. Tangerine zest
5. Apple – 1 pc.
6. Cranberries
Cooking method:
1. Wash the cranberries, chop the apple and zest.
2. Throw the ingredients into the pan, fill with water and add sugar.
3. After boiling, add spices, boil a little, then turn off the heat and let it brew under the lid.
Lingonberry compote
Compote ingredients:
1. Lingonberries – 300 g
2. Water – 3 l
3. Sugar – 1 tbsp.
Cooking method:
1. Pour water into a saucepan and bring to a boil.
2. Add sugar and wait until the water boils again.
3. Throw in the lingonberries and cook for about 5 minutes.
Blueberry compote
Blueberry compote ingredients:
1. Water – 800 ml
2. Sugar – 400 g
3. Blueberries – 600 g
Preparation of compote:
1. Pour water into a saucepan, add sugar and bring to a boil.
2. Add blueberries and cook for about a minute.
3. Turn off the heat, close the pan tightly with a lid and wait until the compote cools and infuses.
Rowan compote
Compote ingredients:
1. Rowan – 250 g (it is advisable to first keep them in the freezer so that the bitterness goes away)
2. Sugar – 0.5 tbsp.
3. Water – 500 ml.
Preparation of rowan compote:
1. Pour water into a saucepan and add sugar. Bring to a boil.
2. Add rowan fruits and boil for about 20 minutes.
3. Next, remove the pan from the stove and leave until the compote has cooled.
Viburnum compote
To prepare compote you need:
1. Viburnum – 200 g (it is advisable to first keep them in the freezer so that the bitterness goes away)
2. Sugar – 300 g
3. Apples – 400 g
4. Water – 2 l
Cooking method:
1. Rinse the viburnum thoroughly and remove all branches. You can pour boiling water over it.
2. Wash the apples and cut them into slices, after cutting out the core.
3. Pour sugar into the water and wait until the water boils.
4. Add apples and viburnum. Cook for 10 minutes.
Sea buckthorn compote
Sea buckthorn compote ingredients:
1. Sea buckthorn – 500 g
2. Water – 1 l
3. Sugar - to taste.
Method for preparing sea buckthorn compote:
1. Bring water and sugar to a boil.
2. Add sea buckthorn and boil for about 10 minutes.
3. Let it brew until completely cooled.
As you already understood from the above recipes, compotes can be cooked from almost all berries. At the same time, the cooking process will not take you much time; literally 30 minutes will be enough to cook a delicious and incredibly healthy compote that will delight you and your loved ones. It doesn’t even matter which berries you choose, almost all of them contain valuable sets of vitamins, although, of course, one berry contains more of one vitamin, and another of another. The ingredients are also very simple. Berry compotes will help increase the protective level of your immune system; they will fill your body with vitamins and all the elements without which it cannot function normally. In addition, compotes are very tasty drinks that can easily quench your thirst both in the summer heat and in the winter season. Another advantage of berry compotes is that they can be drunk both chilled and hot, which is especially important in winter. Therefore, hurry to the forest with a basket (or to the nearest supermarket) in order to pick (or buy) as many tasty and healthy berries as possible.
In contact with
When creating strategic fruit and vegetable reserves for the sad and cold months, you can’t forget about berry compote for the winter. This type of preservation preserves most of the nutrients contained in the original product, due to which it will help the vitamin-depleted body survive until the jars can become a filling for a wide variety of baked goods and a decoration for cakes and cocktails. And, in the end, berry compote for the winter (its recipe is not important yet) is simply delicious to drink!
Some rules
The most important thing in such preparations is to know which berries to use for the winter correctly. Even if you have well-developed culinary intuition, knowledge of some details will clearly not be superfluous.
- Berry compote for the winter can consist of different “materials”. However, varieties of the same origin (for example, cherries of different varieties) should not be combined in a jar.
- The stalk is removed from the berry and removed just before use. After lying down for even a couple of hours before being used, the berries are partially deprived of juice. As a result, they become less elastic, which does not have a very positive effect on their appearance. But the compote itself turns out to be less aromatic and more watery.
- In some cases, certain berries (for example, cherries and cherries) are used directly with the tails - from them the berry compote for the winter acquires an elegant bitterness. In this case, you need to pay special attention to washing the raw materials: at the joints with the stalk, dust is poorly washed out. Many housewives prefer to pour boiling water over the berries to guarantee.
Naturally, before putting fruits and berries into jars, the containers must be washed well. Some housewives, out of old memory, prefer soda. However, we assure you that modern detergents wash dishes much better, especially if they have been in use for several years. And you need to rinse well even after baking soda.
The most popular seaming method
And the best thing about it is that there is no need to sterilize the berry compote for the winter. The sorted, washed and strained raw materials are placed in hot sterile jars, about a third of their volume. The dishes are filled with boiling clean water flush with the top edge of the neck and covered with boiled or oven-fried lids. After a third of an hour, the water from all containers, which has partially absorbed the berry juice, is drained using a lid with holes made into one large pan. Sugar is poured there (a glass for each three-liter bottle), and the syrup is boiled. They are immediately poured over the berries, the jars are rolled up with newly sterilized lids, turned upside down and covered with something warm until they cool down.
For lovers of “stuffing”
If you like a thicker and richer berry compote for the winter, the recipe is slightly different. The same three-liter containers are already half filled with raw materials, or even more. One and a half to two glasses of sugar are poured into each, boiling water is poured in (up to the shoulders), and the dishes are placed with lids on a water bath. They should stay there for 20-30 minutes. If you use smaller jars, the time will be shorter: a half-liter jar will take 10 minutes, a liter jar will take 15 minutes.
Assorted berry compote for the winter: composition options
Mixed drinks have a special aroma and unforgettable taste. However, some fruits can overpower the notes of others, and in some cases their shades conflict. If this is your first time making Assorted berry compote for the winter, try using these combinations first.
- Cherries and sweet cherries in equal proportions plus half the amount of apricots. Whether to remove the pits from the cherries is up to you; the rest of the ingredients go right with them. The syrup for pouring is 35% concentration, that is, a little more than half a kilogram of sugar is taken per liter of water.
- Cherries, again with unextracted seeds - a third of a kilo, currants - half of this mass, raspberries - a third of the cherries. Instead of a combination of currants and raspberries, you can take strawberries and gooseberries; such a berry compote for the winter will turn out just as good. For syrup, a third of a kilogram of sugar is used per liter of water.
- Cherry plums, cherries and apricots - in equal shares, cherries and gooseberries - half portion. The syrup is again 35 percent strength.
- Cherries, raspberries, gooseberries, currants (both black and red) - in equal volumes. The syrup concentration is 25-30 percent, depending on your outlook on life.
- An assorted compote for the winter turns out to be very interesting and extremely useful, if, of course, you have access to it. Blueberries go well with almost any berries, including garden ones. You should be careful with lingonberries - the drink may turn out to be overly sour. It is better to combine it with something sweet, such as strawberries or wild strawberries, and supplement it with a more concentrated syrup. Blackberries are almost as harmonious as blueberries, so you can roll them into compotes without fear.
Finally, we note that “Assorted” berry compote for the winter often turns out even better if you supplement it with fruit: apples, hard pears or quince.
Subtleties of assorted compotes
In principle, there are few special differences from one-component compotes, but they exist.
- For beauty and seductiveness, assorted compote of berries for the winter is laid in layers.
- If berries with different degrees of elasticity are combined, the denser ones are placed down. For example, cherries first, and raspberries or strawberries on top. Otherwise, you won’t get whole berries of the softer varieties. Compliance with this condition is especially important for those who like not only to drink compote, but also to taste its components. Or is he going to use them in another dish.
Of course, everyone has their own preferences regarding the sweetness of drinks. When you are planning a compote of Assorted berries for the winter, it is especially difficult to guess the right amount of sugar for the syrup, since all the ingredients have their own degree of sweetness. So you will have to figure out the required proportions yourself.
Winter delight
When the cold comes, to console the soul and make it believe that summer will return, it is quite possible to make a compote for the winter from It is not advisable to make a seal out of them: in the summer it is too expensive a product, since at one time it required additional efforts to preserve it, and in the winter it is time not to seal it, and open. Therefore, such compotes are prepared in order to be consumed immediately. We offer you several tempting recipes.
- Let’s call the first option “Blues Composition” - there must be a romantic name for such a delicious drink. Three liters of water are boiled, sugar is poured into it from half a glass to a whole glass, depending on how much the family loves sweets. Either half a lemon or a whole orange (as you like) is squeezed into the syrup. Half a kilo of frozen cherries is laid. As soon as the compote boils, the pan is removed from the stove, covered with a lid and left to steep for an hour.
- "Summer Delight" Quite an appropriate name. You will need black and red currants plus raspberries, all in equal parts (150 grams per three liters of water). Dense berries are washed; if the red variety has been frozen with the tails, they are pinched off. The remaining steps are similar to those described above, only you should still take a full glass of sugar so that it doesn’t turn out sour. By the way, this berry compote works well for the winter when replacing currants with sea buckthorn.
Subtleties of handling frozen fruit
If you are preparing compote from berries that were not picked yesterday, you should not defrost them. First, they will lose a significant amount of juice. Secondly, they will become very unattractive in appearance. And thirdly, you will be wasting your time! And the beautiful color of frozen berry compote is obtained only by dipping them into the base directly from the freezer.
Common Mistakes
Whatever you make compote from, do not boil it under any circumstances. In this process, your raw materials will lose not only their appearance, but also all the benefits contained in them. Together with them, aromas and taste appeal are lost to a large extent, that is, you just get colored water.
And second: when preparing syrup, avoid aluminum pans. The likelihood that their walls will partially pass into the drink is quite high. Why do you need unaccounted for and unwanted additives?
Berry compote for the winter: the best recipes...Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.
Compotes are a favorite winter preparation. Berry compotes, without exaggeration, are the most popular and most delicious. Strawberries, gooseberries, currants, grapes, raspberries, blackberries, strawberries are themselves bright representatives of the berry family. They are completely self-sufficient and, in general, do not require additional color, taste or aroma enhancers. However, a successful combination of berries with each other or the use of spices and herbs in a compote recipe will give the drink an incomparable, rich and downright “thoroughbred” taste. And if you warm up such a compote in the freezing cold, add honey and a little wine, then with this berry “mulled wine” it will be possible to warm up and even cure a cold.
Already prepared spicy berry compote can be prepared for the winter. It is better to flavor the drink with whole herbs and spices (cloves, cardamom, star anise, cinnamon, vanilla, etc.) or fresh aromatic herbs, citrus zest, ginger. In this case, they are boiled in syrup, infused, filtered, and then the berries are boiled in a spicy liquid and the compote is poured into a jar. Regular or sea salt will also help add flavor to the drink. A small pinch of salt will make the compote soft and fully reveal the summer notes of the berries.
TOP 10 recipes for making berry compote
Recipe 1: Simple and quick raspberry compote
For 3 liters of berry compote: 300 g raspberries, 200-240 g sugar, 2.5 liters of water.
Gently rinse ripe but whole raspberries under the “shower”. In order to “painlessly” remove possible larvae or bugs from raspberries, the berries must be soaked in slightly salted water for a quarter of an hour (1 liter of water + 2 teaspoons of salt). Rinse the berries again and then dry them in a colander.
Pour raspberries into washed jars and add freshly boiled water. Cover with a metal lid for half an hour.
Pour the water with raspberry juice into a saucepan and add sweet sand. Boil raspberry syrup (boil for 3 minutes).
Return the raspberry syrup to the jars (if more water is needed, add boiling water to the jars). Roll up and check the tightness of the lids.
Cool the raspberry compote under a warm blanket. After complete cooling, store in a dark, cool pantry or cellar.
Recipe 2: Compote of frozen redcurrants and oranges
Currants and oranges are components whose seasons occur at different times of the year. And in order for summer currants to meet winter oranges, they will have to be frozen.
For 3 liters of berry compote: 2 cups frozen red currants, medium orange, 1 tbsp. sugar, 2.5 liters of water.
Defrost the currant berries, pour them along with the juice into a deep saucepan, add water and put on low heat.
When the currants have melted and the water has boiled, pour sugar into the liquid, stir and boil again.
While the currants are cooking, wash the orange with a brush, scald with boiling water and cut into 6 slices along with the peel.
Boil the boiled currants for ten minutes, add orange slices to the compote and boil everything together for about another five minutes.
Pour the currant-orange compote into sterile jars, seal and let cool under a blanket. Take to a refrigerated room.
Recipe 3: Compote of fruits and berries
For 3 liters of berry compote: 250 g apples, 200 g apricots (pitted), 50 g each blackberry and raspberry, 250 granulated sugar, a couple of pinches of citric acid.
Peel fruits and berries, cut apples.
Place in scalded jars: apple slices, apricot halves, raspberry and blackberry berries. Fill each jar with sweet sand, add citric acid.
Pour boiling water over half of the fruits and berries (the water should cover the fruits). Cover the glass with lids, wrap it in a warm towel and let stand for 15 minutes.
Return the infused water to the pan, add more water (the required amount for a full jar). Boil.
Pour boiling water over the glass with fruits, roll it up, and tip it over your head.
Move the compote cooled under warm clothes into the pantry with other seams.
Recipe 4: Assorted berry compote for the winter (chokeberry + currants + blueberries)
For 3 liters of berry compote: 250 g of chokeberry, 150 g of black currant and blueberry, 200-250 g of sugar, 2.5 liters of water.
Sort the berries, rinse and dry in a colander. Pour into a large saucepan along with sugar.
Pour water into the container (so that there is free space in the pan). Place the vessel on the stove and bring the compote to a boil. As it heats, stir the liquid so that the sugar dissolves.
After boiling, boil the berry compote for five minutes and pour into waiting sterile jars.
Seal the jars hermetically, turn them over and check the quality of the seal.
Cover the assorted compote with a blanket. Cool, move to a room for storing winter preparations.
Recipe 5: Compote of fresh dogwood berries
For 3 liters of berry compote: 500 g dogwood, 300-350 g granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.
Pour sorted, washed and dried dogwood into steamed jars.
Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
After a quarter of an hour, pour the water back into the boiling container and add sugar. Boil, stirring the water from time to time so that the sugar dissolves better.
Place citric acid in jars and carefully pour in boiling syrup. The jar should be filled to the top of the neck.
Cover the rolled dogwood compote with a blanket and do not disturb until it has cooled completely. Place the cold drink in the pantry for winter storage. The longer it sits, the darker it will be.
Recipe 6: Strawberry Ginger and Mint Compote
For 3 liters of berry compote: 350 g of fresh juicy strawberries, 150 g of white sugar and 50-100 g of cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.
Wash the strawberries, remove the sepals and cut large berries into quarters. Sprinkle with white granulated sugar and give the strawberries time to release their juice.
Prepare ginger syrup: cut a small piece from the root, peel the skin and chop into thin slices.
Place the ginger slices in a saucepan, add 300 ml of water and boil over high heat. Reduce boiling temperature, add brown sugar. Cook until sugar crystals dissolve.
Throw a mint sprig into the boiling syrup, boil and turn off the heat.
Strain the ginger and mint syrup into a container with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir the compote, taste for sweetness, and add sugar if necessary.
Reduce heat, add fresh mint to the compote, pour in lemon juice, close the lid and simmer the drink for 10-15 minutes.
Remove the mint from the compote, pour the drink into scalded jars, and seal. Cool and take to the cellar, basement or pantry.
Recipe 7: Yoshta compote
For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.
Wash yoshta berries with thick skin in several waters, remove the stems and pour into a clean glass.
Pour boiling water over the berries up to their shoulders. Cover with lids and steam the yoshta for 10 minutes.
Pour the warm water back into the container, add a little boiling water and bring it to a boil again.
Pour sand into a jar with steamed berries and add boiling water to the neck. Seal the jars with tin lids.
Check the quality of the seaming by turning the jars upside down. Cool for 24 hours, move to a cool basement.
Recipe 8: Compote of grapes, blackberries and pears
For 3 liters of berry compote: 250 g white grapes, 150 g blackberries, 3 medium pears, 330 g granulated sugar.
Soak blackberries in lightly salted water and rinse. Wash pears and grapes and dry until droplets of moisture disappear.
Pour the berries into a steamed jar and pour boiling water over them (just until they are covered) for a quarter of an hour.
Peel the pears from the seed center and cut into large slices.
Dilute the liquid infused with blackberries and grapes with water (so that there is enough for a 3 liter jar) and boil.
After boiling, add granulated sugar, add pear slices and simmer for about 5 minutes over low heat. Stir carefully - the pear slices should remain intact.
Pour the syrup with pears into the glass with the berries and seal tightly. Cool upside down at normal temperature. Place the finished mixed compote in the pantry for storage until winter.
Recipe 9: Strawberry and cherry compote
For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.
Sort the cherries and strawberries, remove the stems and transfer to a large container.
Pour sweet sand into a saucepan, add water and, stirring, bring the liquid to a boil. Boil the compote over low heat for no more than ten minutes.
Pour the cherry-strawberry compote into sterilized glass and roll up with tin lids.
Store the cooled drink in the cold. Time of use: winter.
Recipe 10: Compote “Strawberry-Vanilla Summer”
For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.
Wash strawberries of the same medium size and then remove the stems. Dry.
Place the berries and sugar in scalded jars, carefully pour boiling water up to the neck, cover with lids and a towel.
After a quarter of an hour, pour the strawberry water into a boiling container, add vanillin and boil for five minutes.
Pour the aromatic syrup into jars with strawberries and screw on the lids. Take the compote that has cooled under the blanket to a cooled place hidden from sunlight.
How to cook berry compote: useful tips
The subtleties of preparing delicious berry compote for the winter are revealed by noble housewives:
1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.
2. Fresh berries must be moderately ripe so that the compote does not turn into liquid jam during heat treatment.
3. Berries in compotes are often combined with fruit. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.
4. The sweetness of berry compote is a matter of taste. However, when combining different berries and fruits in a compote, it is better to balance it by adding sour berries or lemon juice to the drink. Lemon zest is also often used in compotes for a pleasant citrus note.
5. It is allowed to use honey instead of sugar when preparing compotes. You can also omit sugar from the recipe altogether and add it to taste right before eating.
6. Store berry compotes throughout the year in refrigerated rooms (from 0 to 20 ºС) without access to light. 
Berry compote for the winter is usually very colorful. Therefore, it should be served beautifully: a glass or bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin... Such a compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.
Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.
Compotes are a favorite winter preparation. Berry compotes, without exaggeration, are the most popular and most delicious. Strawberries, gooseberries, currants, grapes, raspberries, blackberries, strawberries are themselves bright representatives of the berry family. They are completely self-sufficient and, in general, do not require additional color, taste or aroma enhancers. However, a successful combination of berries with each other or the use of spices and herbs in a compote recipe will give the drink an incomparable, rich and downright “thoroughbred” taste. And if you warm up such a compote in the freezing cold, add honey and a little wine, then with this berry “mulled wine” it will be possible to warm up and even cure a cold.
Already prepared spicy berry compote can be prepared for the winter. It is better to flavor the drink with whole herbs and spices (cloves, cardamom, star anise, cinnamon, vanilla, etc.) or fresh aromatic herbs, citrus zest, ginger. In this case, they are boiled in syrup, infused, filtered, and then the berries are boiled in a spicy liquid and the compote is poured into a jar. Regular or sea salt will also help add flavor to the drink. A small pinch of salt will make the compote soft and fully reveal the summer notes of the berries.
TOP 10 recipes for making berry compote
Recipe 1: Simple and quick raspberry compote
For 3 liters of berry compote: 300 g raspberries, 200-240 g sugar, 2.5 liters of water.
- Gently rinse ripe but whole raspberries under the “shower”. In order to “painlessly” remove possible larvae or bugs from raspberries, the berries must be soaked in slightly salted water for a quarter of an hour (1 liter of water + 2 teaspoons of salt). Rinse the berries again and then dry them in a colander.
- Pour raspberries into washed jars and add freshly boiled water. Cover with a metal lid for half an hour.
- Pour the water with raspberry juice into a saucepan and add sweet sand. Boil raspberry syrup (boil for 3 minutes).
- Return the raspberry syrup to the jars (if more water is needed, add boiling water to the jars). Roll up and check the tightness of the lids.
- Cool the raspberry compote under a warm blanket. After complete cooling, store in a dark, cool pantry or cellar.
Recipe 2: Compote of frozen redcurrants and oranges
Currants and oranges are components whose seasons occur at different times of the year. And in order for summer currants to meet winter oranges, they will have to be frozen.
For 3 liters of berry compote: 2 cups frozen red currants, medium orange, 1 tbsp. sugar, 2.5 liters of water.
- Defrost the currant berries, pour them along with the juice into a deep saucepan, add water and put on low heat.
- When the currants have melted and the water has boiled, pour sugar into the liquid, stir and boil again.
- While the currants are cooking, wash the orange with a brush, scald with boiling water and cut into 6 slices along with the peel.
- Boil the boiled currants for ten minutes, add orange slices to the compote and boil everything together for about another five minutes.
- Pour the currant-orange compote into sterile jars, seal and let cool under a blanket. Take to a refrigerated room.
Recipe 3: Compote of fruits and berries
For 3 liters of berry compote: 250 g apples, 200 g apricots (pitted), 50 g each blackberry and raspberry, 250 granulated sugar, a couple of pinches of citric acid.
- Peel fruits and berries, cut apples.
- Place in scalded jars: apple slices, apricot halves, raspberry and blackberry berries. Fill each jar with sweet sand, add citric acid.
- Pour boiling water over half of the fruits and berries (the water should cover the fruits). Cover the glass with lids, wrap it in a warm towel and let stand for 15 minutes.
- Return the infused water to the pan, add more water (the required amount for a full jar). Boil.
- Pour boiling water over the glass with fruits, roll it up, and tip it over your head.
- Move the compote cooled under warm clothes into the pantry with other seams.
Recipe 4: Assorted berry compote for the winter (chokeberry + currants + blueberries)
For 3 liters of berry compote: 250 g of chokeberry, 150 g of black currant and blueberry, 200-250 g of sugar, 2.5 liters of water.
- Sort the berries, rinse and dry in a colander. Pour into a large saucepan along with sugar.
- Pour water into the container (so that there is free space in the pan). Place the vessel on the stove and bring the compote to a boil. As it heats, stir the liquid so that the sugar dissolves.
- After boiling, boil the berry compote for five minutes and pour into waiting sterile jars.
- Seal the jars hermetically, turn them over and check the quality of the seal.
- Cover the assorted compote with a blanket. Cool, move to a room for storing winter preparations.
Recipe 5: Compote of fresh dogwood berries
For 3 liters of berry compote: 500 g dogwood, 300-350 g granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.
- Pour sorted, washed and dried dogwood into steamed jars.
- Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
- After a quarter of an hour, pour the water back into the boiling container and add sugar. Boil, stirring the water from time to time so that the sugar dissolves better.
- Place citric acid in jars and carefully pour in boiling syrup. The jar should be filled to the top of the neck.
- Cover the rolled dogwood compote with a blanket and do not disturb until it has cooled completely. Place the cold drink in the pantry for winter storage. The longer it sits, the darker it will be.
Recipe 6: Strawberry Ginger and Mint Compote
For 3 liters of berry compote: 350 g of fresh juicy strawberries, 150 g of white sugar and 50-100 g of cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.
- Wash the strawberries, remove the sepals and cut large berries into quarters. Sprinkle with white granulated sugar and give the strawberries time to release their juice.
- Prepare ginger syrup: cut a small piece from the root, peel the skin and chop into thin slices.
- Place the ginger slices in a saucepan, add 300 ml of water and boil over high heat. Reduce boiling temperature, add brown sugar. Cook until sugar crystals dissolve.
- Throw a mint sprig into the boiling syrup, boil and turn off the heat.
- Strain the ginger and mint syrup into a container with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir the compote, taste for sweetness, and add sugar if necessary.
- Reduce heat, add fresh mint to the compote, pour in lemon juice, close the lid and simmer the drink for 10-15 minutes.
- Remove the mint from the compote, pour the drink into scalded jars, and seal. Cool and take to the cellar, basement or pantry.
Recipe 7: Yoshta compote
For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.
- Wash yoshta berries with thick skin in several waters, remove the stems and pour into a clean glass.
- Pour boiling water over the berries up to their shoulders. Cover with lids and steam the yoshta for 10 minutes.
- Pour the warm water back into the container, add a little boiling water and bring it to a boil again.
- Pour sand into a jar with steamed berries and add boiling water to the neck. Seal the jars with tin lids.
- Check the quality of the seaming by turning the jars upside down. Cool for 24 hours, move to a cool basement.
Recipe 8: Compote of grapes, blackberries and pears
For 3 liters of berry compote: 250 g white grapes, 150 g blackberries, 3 medium pears, 330 g granulated sugar.
- Soak blackberries in lightly salted water and rinse. Wash pears and grapes and dry until droplets of moisture disappear.
- Pour the berries into a steamed jar and pour boiling water over them (just until they are covered) for a quarter of an hour.
- Peel the pears from the seed center and cut into large slices.
- Dilute the liquid infused with blackberries and grapes with water (so that there is enough for a 3 liter jar) and boil.
- After boiling, add granulated sugar, add pear slices and simmer for about 5 minutes over low heat. Stir carefully - the pear slices should remain whole.
- Pour the syrup with pears into the glass with the berries and seal tightly. Cool upside down at normal temperature. Place the finished mixed compote in the pantry for storage until winter.
Recipe 9: Strawberry and cherry compote
For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.
- Sort the cherries and strawberries, remove the stems and transfer to a large container.
- Pour sweet sand into a saucepan, add water and, stirring, bring the liquid to a boil. Boil the compote over low heat for no more than ten minutes.
- Pour the cherry-strawberry compote into sterilized glass and roll up with tin lids.
- Store the cooled drink in the cold. Time of use: winter.
Recipe 10: Compote “Strawberry-Vanilla Summer”
For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.
- Wash strawberries of the same medium size and then remove the stems. Dry.
- Place the berries and sugar in scalded jars, carefully pour boiling water up to the neck, cover with lids and a towel.
- After a quarter of an hour, pour the strawberry water into a boiling container, add vanillin and boil for five minutes.
- Pour the aromatic syrup into jars with strawberries and screw on the lids. Take the compote that has cooled under the blanket to a cooled place hidden from sunlight.
The subtleties of preparing delicious berry compote for the winter are revealed by noble housewives:
1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.
2. Fresh berries must be moderately ripe so that the compote does not turn into liquid jam during heat treatment.
3. Berries in compotes are often combined with fruit. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.
4. The sweetness of berry compote is a matter of taste. However, when combining different berries and fruits in a compote, it is better to balance it by adding sour berries or lemon juice to the drink. Lemon zest is also often used in compotes for a pleasant citrus note.
5. It is allowed to use honey instead of sugar when preparing compotes. You can also omit sugar from the recipe altogether and add it to taste right before eating.
6. Store berry compotes throughout the year in refrigerated rooms (from 0 to 20 ºС) without access to light.
Berry compote for the winter, usually very colorful. Therefore, it should be served beautifully: a glass or bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin... Such a compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.
Compotes from fresh fruits are an excellent way to quench thirst and enrich our body with very useful substances. Many of us prefer other drinks. In the summer season, when there is a lot of fruit, it is easy to prepare. But even in winter you can get out of this situation and use frozen berries. The effect is the same.
As a culinary dish and fresh fruit, it has French roots. It has been served there for a long time on holidays, especially Christmas.
The French word compote means “fruit or berries boiled in water.” In our country, such a drink has been known for a long time, but it was called vzvar or uzvar, which means “boiled.” Since there are a lot of different fruits in our area, compotes have become one of the favorite dishes of ordinary people.
Berry compote
The French drink gained wide popularity due to the fact that it was quick and easy to prepare. At the same time, it was possible not to use sugar at all, and the finished compote turned out tasty, aromatic and incredibly healthy.
The benefits and harms of berry compote
The compote preserves the beneficial substances contained in the berries well. Depending on what berries the drink is made from, its effect on the functioning of our body occurs. For example, if you regularly drink raspberries, you can avoid colds, since these fruits contain salicylic acid. Currant compote is rich in ascorbic acid. And the strawberry drink includes antioxidants, pectins and various microelements.
But in the case of strawberries, you need to be careful, as they can cause allergies, especially in children. Compotes made from sweet berries are contraindicated for people with diabetes. Certain berries may cause an abnormal reaction in the gastrointestinal tract.
Therefore, when preparing and consuming berry compote, you need to know what benefits it contains and what possible harm it can cause.
How to make berry compote
Compotes are prepared from different berries. In this case, they use fruits of one type or a combination of them according to their own taste. Sometimes fruits are added to them, most often apples.
Making berry compote has some common features.
1. Take water and sugar per 1 liter of liquid, 150-200 g.
2. Syrup is made from water and sugar, into which the berries are dipped (500 g per 3 liters of water).
3. Place cherries, gooseberries, and currants in the syrup and let it boil. Then turn off the heat and cool the drink.
4. Tender berries - raspberries, strawberries, wild strawberries - are dipped in hot syrup, but not boiled, but only allowed to brew.
Without exception, all berry compotes are consumed chilled.
Compote of raspberries and strawberries, prepared cold
Berries that are especially sensitive to boiling liquid can be used in compote, which is prepared without boiling the fruit. There is such a recipe.
- 0.5 kg raspberries or strawberries (strawberries)
- 400 ml water
- 200 g sugar
Procedure:
1. Raspberries (strawberries) are covered with sugar (? part of the norm), left until the juice is released and the sand is completely dissolved.
2. Syrup is boiled from the remaining sugar and water, which is cooled when finished.
3. Berries soaked in sugar are poured with cold syrup.
The main advantage of such a compote is that vitamins and beneficial microelements are completely preserved in the berries. At the same time, the fruits themselves are not deformed and can be eaten as a dessert.
Perhaps someone will say that the recipes described contain a lot of sugar, but this is exactly how compotes are prepared. Well, if anyone really finds the drink too sweet, he can always dilute it with boiled water.
Berry compote, as the final dish of any meal, is traditional for many generations of our citizens. It can easily replace modern lemonades, cocktails and other drinks stuffed with various additives.
P.S.
Did you like the recipe? Maybe there is something else worth adding or do you have your own amazing recipe for this wonderful dish? Or perhaps a small but important secret? Write about this in the comments, and many will know about it, and naturally they will be grateful to you.