How to cook a delicious compote of frozen berries. How to cook compote from frozen berries

Summer is perhaps the most delicious time of the year. But surprisingly short: before you have time to look back, it has already flown by. And what a lot to do! Firstly, to have time to harvest berries that ripen one after another, cook jam, tasty and different, and, of course, be sure to stock up on compotes from berries for the winter. You simply cannot do without them in winter!

Each housewife has her own secrets of preparing this drink. Skillfully combining different berries, observing the proportions of water and sugar, you can prepare a truly tasty and healthy drink. Such preparation for the winter is probably the most common method of preserving the gifts of nature. After all, berries in compotes preserve as much as possible appearance, taste, color and aroma.

Berry compote can be prepared in two ways: by self-sterilization (pasteurization) or sterilization. In the first case, clean berries are put in separate jars, poured with boiled syrup and allowed to brew for 20 minutes. After that, the syrup is drained, boiled again and the berries are poured over them again. If the syrup is cloudy, you can filter it with gauze folded in several layers. Then the banks roll up tin lids, turn over and wrap. In the second case, the berries are poured with sugar syrup, covered with lids and pasteurized in water heated to 80-90ºС. The more tender the berries, the less time is needed for sterilization. finished product also sealed with lids. In principle, both of these methods are good for harvesting any berries. But in order for the tender berries to retain their shape as much as possible, it is still better to subject them to sterilization.

Sugar syrup is very easy to prepare: right amount water is poured into a saucepan and heated. During heating, granulated sugar is poured, mixed with water until completely dissolved and brought to a boil. If necessary, strain the syrup.

Now a few tips on how to properly prepare for the winter. The fruits must be fresh, moderately ripe, without signs of spoilage and rot and without the slightest trace of pests. After checking the berries for quality, they must be thoroughly washed. Then you need to remove the stalks and brushes. Berries prepared in this way can be placed in clean jars sterilized over steam or in the oven. To make the berries lie tighter, pat the jar with your palm or lightly (very gently) tap it on the table. Then the jars filled with berries are poured with sugar syrup, to which, by the way, various spices can be added to taste: cloves, vanilla or cinnamon. Further, your actions will unfold depending on the method you have chosen for harvesting compote from berries for the winter.

And the last thing: so that all your work is not in vain, choose covers for blanks in the most careful way. It's better to buy them in the store, it's more reliable. First of all, pay close attention to the appearance of the lids, they should be even, without all kinds of damage, with a smooth surface and rubber bands that fit snugly against the rim of the lid. Checking the quality of the lid at home is simple: to do this, place it evenly on the neck of the jar and put your hand on top. If the lid pops up, it's defective. If she lay down tightly and evenly, without hesitation, get required amount lids and feel free to start cooking delicious and useful compotes from berries for the winter.

Wild strawberry compote

Ingredients:
fresh strawberries.
For syrup:
for 1 liter of water - 200-300 g of sugar.

Cooking:
Sort the berries, fill them with jars by a third. Pour the berries in jars with boiling sugar syrup, after 5-7 minutes drain the syrup, boil it again and fill the jars with it to the very edges of the neck, immediately roll it up, turn the jars upside down, wrap it up and leave it like this for a day.

Blackberry compote

Ingredients:
blackberry.
For syrup:
for 1 liter of water - 3 stacks. Sahara.

Cooking:
Place prepared berries in dry, clean jars and pour hot syrup over. Pasteurize: 0.5 liter cans at 85ºC - 15 minutes, 1 liter cans - 20 minutes. Then roll up with tin lids and put the neck down until completely cooled.

Blueberry compote

Ingredients:
blueberry.
For syrup:
1 liter of water
800 g sugar.

Cooking:
Sort the berries, transfer them to a colander and rinse well by lowering the colander with berries into cold water. Then pour the berries into jars (the number of berries in the jar is up to you, many fall asleep berries up to their shoulders) and pour hot sugar syrup without adding 2 cm to the edge of the neck. Sterilize at 90ºC: 0.5 L - 10 minutes, 1 L - 15 minutes, 3 L - 25 minutes.

Redcurrant compote in own juice

Ingredients:
Red Ribes.
For syrup:
1 liter of red currant juice,
400-600 g of sugar.

Cooking:
Prepare juice from ripe red currants. Warm it up. Add sugar to it, bring to a boil, boil for several minutes, remove the foam and pour the berries in jars with this syrup. Then sterilize the jars in boiling water: 0.5 l - 15 minutes, 1 l - 20 minutes. In the same way, you can cook strawberries in redcurrant juice, only the sterilization time must be increased by 5 minutes.

Black and red currant compote

Ingredients:
black currant,
Red Ribes,
200 g sugar per 1 liter jar,
spices (based on 3 liters of water):
6-7 cloves,
½ tsp nutmeg,
½ tsp cinnamon.

Cooking:
Rinse the currants, dry, let the water drain and sort through. Prepare jars and put in each redcurrant (slightly less than ⅔ volume). Lay out the blackcurrant in the next layer. Pour boiling water over the berries and let stand for a while. Then drain the water into a saucepan, add sugar (200 g per 1 liter of volume) and spices and bring to a boil. Pour the berries with the resulting spicy syrup, roll up with prepared sterilized lids, turn over and leave to cool.

Cherry compote

Ingredients:
cherry,
1 stack sugar per 3 liter jar.

Cooking:
Sort the cherries, wash. Prepare jars and lids. Pour ⅓ berries and 1 cup of sugar into each 3 liter jar. Pour boiling water over the cherries, cover with sterilized lids and roll up. Turn each jar several times to dissolve the sugar. Then wrap the jars upside down well and leave to cool completely.

Strawberry-cherry compote

Ingredients:
1.5 kg strawberries,
1.5 kg cherries
1 liter of water
700 g sugar.

Cooking:
Choose ripe, firm strawberries, rinse them quickly and sort through. Peel the cherries from the stalks and wash them too. Put berries in layers in prepared clean jars, alternating a layer of strawberries with a layer of cherries, fill the berries with chilled syrup and sterilize the jars for 6 minutes from the moment the water boils or pasteurize at a temperature of 80ºС for 25 minutes.

cherry compote and black currant

Ingredients:
1.5 kg cherries,
1.5 kg blackcurrant,
1 liter of water
700 g sugar.

Cooking:
Sort the berries, peel them from the stalks, wash them, put them in some container, pour hot sugar syrup over them and leave them like that for 15 minutes. Then put the berries in prepared jars, pour over with chilled syrup and pasteurize for 20 minutes at a temperature of 70ºС.

Black chokeberry and raspberry compote

Ingredients:
700 g chokeberry berries,
400 g raspberries.
For syrup:
1 liter of water
450 g sugar.

Cooking:
Wash chokeberry berries well and blanch for 1-3 minutes in boiling water, then pour ice water. Sort the raspberries, remove the stalks and spoiled berries, put them in a colander and wash, gently immersing in cold water. Lay the prepared berries in layers in jars, shaking occasionally to compact, and pour hot syrup over. After that, sterilize the jars with berries in boiling water: 0.5 l jars - 15 minutes, 1 l jars - 25 minutes, 3 l jars - 45 minutes.

Blueberry and black currant compote

Ingredients:
blueberries and black currants.
For syrup:
1 liter of water
1.2 kg of sugar.

Cooking:
Prepared berries (at a ratio of 1:1.5) lay in layers in jars, pour hot syrup over and soak for 2-3 hours. Then sterilize the jars in boiling water: 1 liter jar - 20 minutes.

Strawberry compote without water

Ingredients:
4 kg strawberries,
1 kg of sugar.

Cooking:
Put the prepared berries in enamelware, layering with sugar, and leave for 10 hours. After the time has elapsed, when part of the juice will stand out, put the strawberries in jars along with the juice and sterilize the jars in boiling water for 10 minutes. The berries in such a compote will remain intact.

Spicy gooseberry compote

Ingredients:
3 kg of ripe gooseberries.
For syrup:
1 liter of water
3 stack. Sahara,
2 cloves,
ground cardamom and cinnamon - to taste.

Cooking:
Sort the gooseberries, remove the stalks, wash, arrange in sterilized jars and pour boiling water over. Leave on for 5-10 minutes. Then drain the water into a saucepan, add sugar, cloves, cinnamon and cardamom and boil everything for 5 minutes over low heat. Then let the syrup brew a little. Strain it through cheesecloth, boil again and pour over the gooseberries. Roll up the jars with lids, turn upside down, wrap and leave to cool completely.

Gooseberry and strawberry compote

Ingredients:
2 kg gooseberries,
1 kg strawberries.
For syrup:
1 liter of water
200-700 g of sugar.

Cooking:
Prick washed, ripe, but fairly firm gooseberries with a needle. Strawberries should also be firm. Place the prepared gooseberries and strawberries in layers in jars, pour over the prepared syrup and sterilize in boiling water: 0.5 l jar - 8 minutes, 1 l jar - 10-12 minutes, 3 l jar - 15 minutes.
Or you can pasteurize at 90ºC for 15, 20 and 30 minutes respectively.

Gooseberry compote with rose petals

Ingredients:
gooseberry,
rose petals.
For syrup:
1 liter of water
200-700 g of sugar.

Cooking:
Prick ripe hard gooseberries with a toothpick, dip them for 3-5 minutes in water heated to 70ºС. Then put the prepared berries in jars, put rose petals on top (at the rate of 1 tbsp per 1 liter jar) and fill everything with hot syrup. Sterilize jars in boiling water: 0.5 l jar - 8 minutes, 1 l jar - 10-12 minutes, 3 l jar - 15 minutes. Or, again, you can pasteurize at a temperature of 90 degrees: 15.20 and 30 minutes, respectively.

Gooseberry and cherry compote

Ingredients:
1.5 kg gooseberries,
1 kg cherries.
For syrup:
1 liter of water
2 tbsp. Sahara.

Cooking:
Collect the berries, sort them out, wash them thoroughly and separate them from the stalks. Gooseberries do not boil well, so prick them with a needle. Lay the berries in layers in prepared, sterilized jars, fill with syrup and sterilize: 1 liter jar - 12 minutes, 3 liter jar - 15 minutes. Then roll up the jars with tin lids.

Compote of grapes with honey and spices

Ingredients:
3 kg of grapes
500 ml 3% vinegar,
1.5 kg of honey,
1 tsp ground cinnamon,
5 cloves.

Cooking:
Wash large grapes, carefully remove from the stalks and place in jars. Vinegar, honey, cinnamon and cloves boil well, remove the foam. Pour the grapes with hot honey syrup, close the jars tightly with lids and, wrapping them in a blanket, let them cool completely.

Mulberry compote

Ingredients:
1 kg mulberry,
1 kg of sugar
water.

Cooking:
Sort fresh berries, remove the stalks, put in a colander and dip several times in a saucepan with cold water. Then pour the berries with prepared cold sugar syrup, put on fire and cook for 20 minutes at a temperature of 80ºС. Pour the finished compote into jars, without adding 2-3 cm to the top, and roll up.

Assorted compote "Summer"

Ingredients:
500 g cherries
500 g blackcurrant,
500 g raspberries,
500 g plums
12 stack. Sahara,
8 liters of water.

Cooking:
Sort the berries, separate the blackcurrant berries from the twigs, remove the seeds from the plums. Rinse the prepared berries under running water, divide the total mass into 2 parts, blanch and place in sterilized jars. Prepare syrup from water and sugar and, stirring constantly, bring it to a boil. Pour the finished syrup into jars, cover with sterilized lids, roll up, turn over and leave upside down for 30 minutes.

Assorted compote with cranberries and dogwood

Ingredients:
cherry,
sweet cherry,
raspberry,
Strawberry,
strawberry,
red and black currant,
gooseberry,
cowberry,
dogwood.
For syrup:
for 1 liter of water - 1 stack. Sahara.

Cooking:
Carefully sort and wash all the berries prepared for compote and arrange in sterilized jars. Boil the syrup and pour it over the berries in the jars and immediately roll up the lids. Turn over the finished jars, wrap and leave to cool completely.

You can show your imagination and prepare such a compote of berries for the winter that your household will never again want to buy any forfeits and cola in stores. Compote with glitter will replace all these carbonated goodies for you!

Good luck preparing!

Larisa Shuftaykina

Berry compote - This is a drink with a bright, rich taste. It contains a large number of nutrients, so you can drink it in any quantity. It is used not only in our country, but also in the East.

Rules for preparing berry compote:

1. The drink can be prepared from fresh, dried or frozen berries. Frozen fruits do not need to be thawed first. They must be immediately thrown into boiling water.
2. You can cook compote from any variety of berries. Only poisonous fruits should be excluded.
3. Delicious compote can be harvested for the winter. It can be prepared by self-sterilization or pasteurization. The finished product is sealed with processed lids.
4. The concentration of the drink. Approximately 200-400 g of granulated sugar is taken per liter of water. However, the exact proportions can be determined based on your own taste preferences.
5. The simplest option involves the use of 3 products: berries, sugar and pure water. To enhance the taste, you can add lemon peel or acid, vanilla, cinnamon, etc.
6. Dry berries must be washed very carefully and gently. Dried fruits take longer to cook than fresh, so this must be taken into account. It is better to soak them before cooking.
7. After brewing, the drink must be infused for 12 hours.
8. To enhance the taste, you can add port wine and cloves.

Enjoy also the taste.

Berry compote with photo

You will need:

glass of sugar
- berry platter– ½ g
- lemon or orange peel
- drinking water - 2.6 liters

Cooking:

Pick up a pan (stainless or enameled steel). Pour clean water into a bowl, add sugar and cook until it starts to boil. Sugar must be thoroughly stirred so that it dissolves faster. Throw the frozen platter immediately into the pan. Put it down right away citrus peel. Boil again, cook for 5 minutes. Turn off the heat, cover the pot with a lid. In half an hour the drink will be ready.

Recipes with photos berry compote

Cranberry compote

Wash the cranberries, chop the zest of lemon and mandarin, apple. Throw all the ingredients into a saucepan, pour water, add sugar. After the boil starts, put vanilla sugar. Let it boil a little, turn off the heat and leave it covered for a while.

Lingonberry compote

Pour 3 liters of water into a saucepan, bring to a boil, add a glass of sugar, bring to a boil. Throw in 300 g of lingonberries, cook for exactly 3 minutes.

blueberry recipe

Pour 800 ml of water into a bowl, add 400 g of sugar, boil. Put 600 g blueberries, cook for one minute. Turn off the minute, close the lid, wait until the drink cools down and infuses.

rowan recipe

Pour 500 ml of water into a saucepan, add ½ tbsp. sugar, boil. Put 255 g of rowan fruits, cook for exactly 20 minutes. Remove the container from the stove, wait until it is infused.

Option with viburnum

Wash 200 g of viburnum, free from twigs. For additional sterilization, it is better to pour boiling water over the berries. Wash 400 g of apples, crumble into slices, cutting out the middle in advance. Pour 300 g of sugar into 2 liters of water, let it boil, put viburnum with apples, cook for exactly 10 minutes.

Sea buckthorn recipe

Bring a liter of water with sugar to a boil, add 500 g of sea buckthorn, let it boil for 10 minutes. Let cool.

Berry compote for children

Not all fruits and berries are suitable for making a baby drink. Many of them contain strong allergens. These berries include strawberries, wild strawberries, citrus fruits, almost all exotic fruits. A children's compote is prepared from dried, frozen or fresh berries OK. You need to brew the drink for at least 25 minutes.

"Currant"

AT equal proportions take 3 types of currants: black, red and white. Sort the fruits, crush and transfer to boiling water. Continue cooking for 10 minutes. Add some sugar, mix well. Remove the drink from the stove, let it cool. Pass the compote through a sieve to separate the berry cake. If the drink is too concentrated, dilute it with some water.

Raspberry and chokeberry recipe

You will need:

Sugar - 455 g
- liter of water
- raspberries - 400 g
- chokeberry - 700 g

Cooking steps:

Rinse chokeberry, wash thoroughly, blanch for 3 minutes in boiling water, pour in ice liquid. Sort the raspberries, tear off the stalks, discard the spoiled berries. good fruits put in a colander, carefully immerse in cool water. Lay the berries in layers on the jars. From time to time, the containers must be shaken so that they are better compacted. Pour in hot syrup. Sterilize the seams and after cooling, transfer to the cellar or basement.

It also turns out very original.

Variant with red and black currant

Required products:

blackcurrant
- redcurrant
- 200 g of granulated sugar liter jar
- clove buds - 6 pcs.
- cinnamon, nutmeg- 0.5 tsp each

Cooking:

Wash the currants, dry, leave the berries to drain excess liquid, sort through. Prepare containers, put black and red currants in each of them. Pour boiling water on top, let stand for a while. Drain the water into a saucepan, put 200 g of sugar, spices, boil. Spicy syrup fill the berries, roll up with sterilized lids.

Prepare also.

Gooseberry variant

Ingredients:

Ripe gooseberries - 3 kg
- cinnamon and ground cardamom
- clove bud - 2 pcs.
- liter of water
- granulated sugar - 3 tbsp.

Cooking steps:

Sort the gooseberries, tear off the stalks, pack in calcined jars, pour boiling water on top, let stand for 10 minutes. Drain the water into a saucepan, put sugar, cardamom, cinnamon, cloves, cook for 5 minutes. The fire during cooking should be the weakest. The syrup should be infused, strain through cheesecloth, boil again, pour gooseberries. Seal jars with lids, turn upside down, wrap until absolutely cool.

Wild strawberry recipe

Sort the strawberries, fill the containers 1/3. Prepare from a liter of water and 200 g of granulated sugar, fill for 5 minutes. berries in jars, drain back, boil again and fill the jars to the very edges, cork. Turn the jars upside down, wrap and leave in this form for one day.

Variant with cherries and strawberries

Select 1.6 kg of ripe, strong strawberries, wash them quickly and sort them out. Peel 1.6 kg of sweet cherries from the stalks, also wash. Prepare clean jars, lay the berries in layers. Alternate strawberries with cherries. Pour the fruits with chilled syrup made from a liter of water and 700 g of sugar. After the moment of boiling, wait 6 minutes and pasteurize the workpiece for 25 minutes at temperature regime 80 degrees.

Try also .

Compote with grapes, spices and honey

You will need:

Honey - 1.5 l
- clove bud - 5 pcs.
- grapes - 3 kg
- acetic acid– 500 ml
- ground cinnamon- tea spoon

Cooking:

Wash large grapes, carefully remove from the stalks and place in jars. Boil well the cloves, cinnamon and honey, remove the foam. Pour the grapes with hot honey syrup, seal tightly with lids, wrap in a blanket, refrigerate.

Mulberry variant

Sort 1 kg of fresh mulberries, tear off the stalks, put in a colander, dip in a pot of cool water for a few minutes, pour over the previously prepared sugar syrup. Rearrange the drink on the fire, cook for 20 minutes. The temperature should be 80 degrees. Pour the finished workpiece into jars. Leave 2-3 cm to the top, and then roll it up.

Required products:

Sugar - 12 tbsp.
- water - 8 liters
- plum, raspberry - 500 g each
- cherry, black currant - 500 g each

Cooking steps:

Sort the berries, separate the blackcurrant berries from the branches. Remove pits from plums. Wash the prepared berries, divide the total mass into two parts, blanch and arrange in sterilized jars. Boil the syrup with sugar and water. Cook it with regular stirring until it boils. Pour the syrup that you have prepared into containers, cover with sterile lids, wrap up, let it cool upside down.

Berry compote quickly

blueberry recipe

Sort the blueberries, put them in a colander, rinse well, dip it in cool water. Pour the berries into containers, pour hot syrup on top. It is not necessary to add 2-3 cm to the neck. Sterilize at a temperature of 90 degrees.

Variant with red currant.

Squeeze the juice from ripe red currant berries, warm it up. Put 500 g of sugar, bring to a boil, cook for a few minutes, remove the foam, pour the berries in jars with the resulting syrup. Sterilize the container in boiling water. Prepare the strawberries the same way. In this case, it is worth increasing the sterilization time by 5 minutes. Cover the blanks with tin lids and place the neck down until absolutely cool.

Quick berry compote

Select 2 kg of rather hard gooseberries, prick them in several places. Berries should be dense. Put them together with 1 kg of washed strawberries in layers in jars, pour in the prepared syrup, sterilize in boiling water.

Compote with gooseberries and rose petals

Ingredients:

Sugar - 300 g
- water - 1 l
- gooseberry
- rose petals

Cooking steps:

Prick hard gooseberry berries with a toothpick, dip them in water heated to 70 degrees for 3 minutes. Put the prepared berries in jars, put rose petals on top, pour in hot syrup. Sterilize the containers in boiling water, pasteurize again at a temperature of 90 degrees.

Berry compote is a favorite drink since childhood. It cools in summer and saturates with vitamins in winter. You can cook it from any berries. However, the most popular are raspberries, strawberries, gooseberries and blackberries.

In winter, our body is in dire need of vitamin supplementation. You can make up for the deficiency of vital elements, just drink a few glasses of compote made from frozen berries.

Modern freezing technologies make it possible to preserve most of the useful substances contained in them in berries. Cooking compote from frozen berries is not a very difficult task, and if you use the recipes below, then the process will be easy and fast.

Compote of frozen berries in sugar syrup

You will need:

favorite frozen berries - 0.5 kilograms,
sugar - 2 cups,
water - 2 liters.

Cooking method

AT large saucepan pour out all the sugar.
Add water.
Put on fire and bring to a boil. It is advisable to stir constantly, as this way the sugar will dissolve faster.
Place unfrozen berries in boiling syrup. Stir. Bring to a boil.
Turn off the fire. Cover with a lid. Boil 10 minutes.
Cool down. Strain.

Compote of frozen berries prepared according to this recipe will be very useful on the winter table.

Compote of frozen berries with lemon

You will need:

frozen berries (raspberries, cherries, strawberries, currants) - 0.5 kilograms,
sugar - 1 cup,
water - 2.5 liters,
lemon or orange - 1 piece.

Cooking method

Pour water into a saucepan (it is advisable to use enameled dishes for making compote). Bring to a boil.
Add freshly squeezed juice from half a lemon or orange to boiling water.
Put in the amount of sugar indicated in the list of ingredients. Bring to a boil.
Put frozen berries into boiling syrup (they should not be thawed before cooking compote, as they will lose a lot of juice).
After boiling, cook the compote over moderate heat for no more than five minutes.
Remove from heat, cover with a lid and leave for half an hour to infuse.
Strain compote before serving. Happy composting!

Compote of frozen berries with mint and cinnamon

You will need:

frozen berries (any) - 0.5 kilograms,
dried mint - 150 grams,
sugar - 1.5 cups,
water - 2.5 liters,
cinnamon - 1 teaspoon.

Cooking method

Pour mint hot water(but not boiling water) in the amount indicated in the list of ingredients.
Put the frozen berries in a bowl and leave for 10 minutes.
Slightly thawed berries put in a mint infusion.
Add sugar and cinnamon.
Put on fire and cook for 10 minutes over moderate heat.
Let the compote cool slightly, strain. After you can enjoy original taste compote of frozen berries.

compote recipe with photo

List of ingredients:

3 handfuls frozen strawberries
2 handfuls frozen cherries
2 handfuls frozen red currants
4 tbsp Sahara,
2.5 liters of water,
2 tbsp lemon juice.

Cooking method

1. Pour frozen strawberries into a saucepan. Since it is not necessary to defrost the berries before cooking, this significantly speeds up the process - take the ingredients out of the freezer and cook delicious drink. If strawberries with ponytails - it's okay.

2. Now add frozen cherries to the pan. If the berry is sour, as is often the case, then more sugar may be needed.

3. In the next step, put frozen red currants in a saucepan with berries. To save time, the berry was frozen along with the twigs, and therefore now we send it to the pan in its original form.

4. Add granulated sugar. Since strawberries are almost always very sweet and fragrant, cherries are often sour, but not always, and red currants almost always have pronounced sourness, the amount of sugar is indicated conditionally, that is, it can fluctuate up or down.

5. Fill the pot with water to the top and put on fire. When the water with berries boils, make slow fire and cook, loosely covered, for about 20 minutes. Stir the compote several times to make sure that the sugar has completely dissolved. Also add 10 minutes before the end of cooking lemon juice or 1/5 tsp. citric acid.

6. Let the finished compote brew under a tightly closed lid for about 15 minutes. Then cool it by placing the pan in a bowl of cold water or just in a cool place. Before spilling useful berry drink in glasses or into a decanter, strain it from twigs and leaves.

According to the recipes proposed above, you can make compote from any berries and fruits. You can reduce or, on the contrary, increase the amount of sugar, add or remove ingredients from the list according to your own taste. However, it will not be superfluous to finally provide some useful tips that will help make compote from frozen berries even more fragrant, even tastier, even more healthy.

Frozen berries before making compote should not be defrosted, otherwise they will lose a lot of juice, and with it a lot of vitamins. If for some reason the berries still thawed, then add berry juice to the pan a couple of minutes before the compote is finished cooking.
It is necessary to cook compote from frozen berries over moderate heat, as this will allow you to save most of the nutrients in the drink, and the berries will not turn into puree.
During cooking, foam will form, it should be removed, because it is of no use.
Compote will turn out more fragrant, tastier and brighter if you cook it not from one type of berry, but combine several flavors.
And of course, the more berries you put in the compote, the richer the taste will be at the finished drink.

Frozen berry compote general principles cooking

Frozen berry compote is a versatile drink that can be brewed at any time of the year. For its preparation, a variety of frozen berries are taken: cherries, strawberries, raspberries, cherries, black or red currants, gooseberries, blackberries, blueberries, sea buckthorn, etc. Compote does not require long-term cooking, as vitamins and minerals are destroyed during the boiling process. useful material. Usually frozen berries are laid out in sugar syrup and boiled for about five minutes. You can also immerse them in cold water, and cook after boiling for 5-6 minutes, then add sugar.

Sugar is taken as a sweetener, it can also be replaced with fructose. Sometimes, for aroma and taste, lemon or lemon juice is added to compote from frozen berries. Orange juice or the zest of these fruits. From spices, you can add vanilla, cinnamon, mint, cloves, nutmeg, cardamom, etc. Sometimes a compote of frozen berries is boiled together with fresh apples. You can add a little liquor, cognac or tincture to the finished drink - great option for a party.

Compote from frozen berries - preparing food and dishes

Berries do not need to be thawed to make a drink, as a lot of juice will stand out and, accordingly, a lot of vitamins will go away. Although in some recipes, frozen berries are placed in a bowl, slightly thawed and placed in boiling water along with the juice that has separated. But most often, the frozen mixture is thrown immediately into boiling water or syrup.

From the dishes you will need a large saucepan, a colander, a knife and a cutting board (for a recipe with apples) and clean cheesecloth for straining. Chilled and strained compote is poured into a tall transparent decanter, and served in ordinary glasses or wine glasses.

Frozen berry compote recipes:

Recipe 1: Frozen Berry Compote

Such a compote of frozen berries is boiled in sugar syrup. You can take any frozen berries: cherries, blackcurrants, strawberries or blackberries, and even better - assorted frozen berries.

Required Ingredients:

Half a kilo of frozen berries;
One and a half to two glasses of sugar;
2-2.5 liters of water.

Cooking method:

First you need to prepare sugar syrup for compote. Take a large saucepan and pour all the sugar into it. Then add water and put the pan on the stove. Bring to a boil over low heat, stirring constantly. After boiling, put the frozen berries into the syrup. Gently stir the compote, cover with a lid and cook for 10-13 minutes over low heat. You do not need to cook compote for a long time, otherwise all the vitamins will be destroyed.

Recipe 2: Frozen Berry Compote with Lemon

Such a compote of frozen berries will perfectly quench your thirst and refresh. Lemon makes the drink light pleasant sourness, and if you want to get a sweeter drink, you can take an orange instead of a lemon. Berries can be any: cherry, strawberry or currant.

Required Ingredients:

Half a kilo of frozen berries;
Half or one glass of sugar;
Water - 2-2.5 liters;
Lemon (orange).

Cooking method:

We take a large five-liter pan and fill it with water so that it fills 2/3 of the volume. Squeeze the juice from half a lemon into a clean bowl. We boil water in a saucepan. Gradually add sugar and pour in lemon juice. Stir everything vigorously until the sugar dissolves. Let the water boil again and lay out the frozen berries. After boiling, reduce the heat, cover the pan with a lid and cook compote from frozen berries for no more than 5 minutes. Ready drink leave for half an hour to infuse, then filter into another container and leave to cool.

Recipe 3: Frozen Berry Compote with Cinnamon and Mint

Cinnamon gives the drink a pleasant spicy taste, and mint - coolness and freshness. Mint can be taken fresh or dried. Any fruit is suitable for making a drink.

Required Ingredients:

100-150 g mint (dry or frozen);
Half a kilo of frozen berries;
A glass and a half sugar;
Two - two and a half liters of water;
Cinnamon.

Cooking method:

We brew mint with hot water in a saucepan and leave to infuse for 8-10 minutes. We spread the berries in a clean container and leave to thaw. After 10 minutes, put them together with the juice in Mint tea. Add cinnamon and sugar to the mixture and cook the compote for about 10 minutes over medium heat. Cooking time should be judged by the dissolution of the berries. We leave the finished compote of frozen berries to infuse and cool.

Recipe 4: Frozen Berry Compote with Orange Peel

Orange zest gives the compote of their frozen berries a pleasant bitterness and a fresh citrus aroma. To prepare a drink, it is better to take an assortment of frozen berries: cherries, currants, blackberries, strawberries, etc.

Required Ingredients:

Frozen berries - half a kilo;
orange zest;
Water - 2.5 liters;
Sugar - 0.5 - 1 cup (to taste);

Cooking method:

Pour water into a large saucepan, add sugar and bring to a boil. Stir until the sugar is completely dissolved. Then put the frozen berries into the pan and add the orange zest. After boiling again, reduce the heat and cook compote from frozen berries for minutes. Turn off the fire, cover the pan with a lid and leave the drink to cool and infuse. If desired, the cooled compote can be filtered.

Recipe 5: Frozen Berry Compote with Fresh Apples

Such a compote of frozen berries and apples can be cooked at any time of the year. In summer, the drink quenches thirst, and in winter it fills the body with vitamins and microelements.

Required Ingredients:

Apples - 3-4 pcs.;
A mixture of frozen berries - 200 g;
Half a glass of sugar;
Lemon juice - 30 ml;
Water - 3 liters.

Cooking method:

Wash apples, peel and cut out the seeds. Cut apples into slices. Fill the apples with water and put on fire. Bring to a boil, add sugar and cook for about 10 minutes. Then put the frozen berries in a saucepan and pour in the lemon juice. Cook the compote for another 10 minutes, then turn off the heat and leave to cool. If desired, the compote can be filtered.

Frozen berry compote - secrets and helpful tips from the best chefs

For the preparation of compote with frozen berries, it is not recommended to use aluminum pans, since the acids contained in the berries react with the metal and form compounds that turn into compote. In addition, the drink brewed in such a pan loses a large amount of vitamin C and minerals.

This vitamin drink familiar not only to Russians, but also to residents of Eastern Europe - compote perfectly quenches thirst and saturates the body with useful elements. Our article is devoted to the rules for preparing compote.

Berry compote

In the summer, housewives pamper their household with this healthy drink almost every day, using the berries available at a given period of time for its preparation (the compote “sounds” ideally, only including the gamut of flavors of different fruits). Women do not forget about preparations - sterilized compotes retain the taste and aroma of summer berries.

What berries can be used to make compote?

Compote can be cooked from dry and frozen, as well as from fresh berries. Of the whole variety of types of berry crops, only poisonous representatives of the berry "brotherhood", such as some varieties, etc., are not suitable for these purposes. Otherwise, there are simply no restrictions - even it is used (dark varieties are especially popular).

Compote harvesting methods

A blank in the form of a compote is made by pasteurization or self-sterilization and only from fresh berries:

In the first case, they are filled sugar syrup(if the variety of berries is too sweet, then the composition of the compote includes a small amount of citric acid), cover with lids and pasteurize for a certain time in water heated to a temperature of 80-90º C (the more tender the pulp of the berry, the less time this process takes). The finished product is corked. The concentration of the syrup can be different, on average, 200-400 g of sugar is added to 1 liter of water.
Self-sterilization involves the following steps: put the clean ones in jars, pour boiling syrup, let stand for a while (10-20 minutes, depending on the type of berries). After that, the syrup is drained, brought to a boil, again pour them berries, roll up, turn over and wrap. In principle, both methods can be used to harvest any berries, however, it is still better to sterilize extremely tender species - this way they retain their shape better.

How to cook the perfect compote?

Any housewife knows the secret of making compote. In the simplest of the options, prepared berries are simply poured with cold water, brought to a boil, sugar is added (if necessary - citric acid), mix very gently and switch off. The compote is allowed to cool room temperature(during this time, the berries fully reveal the range of their taste).

A more time-consuming recipe requires cooking sugar syrup - berries are added directly to the hot sweet liquid, brought to a boil and turned off.

For delicate types of berries (for example, and), a gentle method is more suitable - the berries are laid out in a glass, poured with warm syrup and allowed to brew.

When using dry berries, special attention is paid to the purity of the product (the berries are washed in several waters). Dried fruits are cooked a little longer than fresh ones (sometimes they are also soaked before cooking) - it takes at least 5-10 minutes for them to reveal their taste.

They do not require preliminary thawing - compote in this case is cooked by throwing washed in cold water fruit directly into the boiling syrup. After cooking, the compote is allowed to brew.

When preparing compote, you need to remember the following important rules:

- the drink is brewed early- it takes an average of 12 hours for the compote to be saturated with berry flavor;

- it is quite acceptable to introduce various flavor additives: port wine (10 ml per serving), spices (cinnamon, vanilla, cloves, etc.) - the main condition is the balance of taste (additives should not kill the natural berry taste);

- syrup for making compote is prepared at the rate of 150 g of sugar per 1 liter of water(ideally, it should be absolutely transparent and have a pleasant caramel color);

- before use, the compote should be thoroughly cooled;

— perfect combination berries and fruits in compote are a matter of taste for any housewife, since it is not possible to derive a universal formula (people have different tastes, and the season imposes quite certain restrictions).

Berry compotes- a real feast of taste. They are to the liking of both the adult contingent and restless children. Cook it for your household and do not forget to prepare for future use - in winter period the body will only be happy with such a delicious vitamin supplement.