Compote is one of the most delicious and vitamin drinks, which can be enjoyed in winter if you take care of its preparation in summer time. In compotes, berries retain much more useful properties than in jams and preserves, since the berries themselves are not boiled, but simply poured with boiling water in two approaches. Berry compotes they are prepared for the winter very quickly and simply, the main thing is to pre-sterilize the container in order to be sure of the safety of the workpiece.
To prepare a compote of raspberries and red currants for the winter, you will need:
- raspberries - 200 g
- red currant - 200 g
- granulated sugar - 240 g
- water - 1.6 l
- spices (star anise, cinnamon) - to taste
Note: from the indicated amount of ingredients you will get 2 cans of compote with a volume of 1 liter.
Raspberry and red currant compote for the winter - recipe with photo:
First of all, sort through the raspberries and currants, removing crumpled and rotten berries. Separate currants from twigs, raspberries from sepals. Pour the berries with water for a few seconds, remove the debris that has surfaced. If the berries are handpicked from the bushes, then they should not be washed thoroughly, just rinsed quickly.
Prepare jars in advance for harvesting compote for the winter. Clean the container well baking soda, boil and dry completely. Do the same with lids. You can also replace boiling with another sterilization method, for example, by keeping the jars in the oven or microwave oven. Place raspberries and red currants on the bottom of the prepared container, evenly distributing the number of berries for each jar.
In parallel, boil the amount of water indicated in the recipe. Pour boiling water over the berries, first up to half the jars, and then up to the neck. This is done so that the glass does not burst from a sharp temperature drop. Cover the jars with lids and set aside in a secluded place for 10 minutes.
Then carefully take the jars with the contents using potholders, pour the liquid into the saucepan, leave the berries in their place.
Set the saucepan with the colored liquid on the top fire of the stove, throw in a portion of sugar, add spices. Keep the syrup on fire for about 2 minutes after bubbling. During this time, the sugar will completely dissolve in the liquid base, and the spices will saturate it with their aroma.
Return the liquid back to the jars, while removing the star anise and cinnamon stick. Close the jars immediately with lids, turn them on their side, checking the reliability of the twist. Next, set the blanks upside down, wrap with a blanket, set aside to cool. After a day, the glass will cool completely, you can take the jars to the cellar or pantry.
Raspberry and currant compote for the winter it turns out very tasty and sweet. To make the compote more fragrant and rich, it is better to use two or three types of raspberries. This recipe uses red and black raspberries and red and black currants. If desired, in addition to raspberries and currants, you can add some more - to taste, for example, the taste of currants and raspberries in irga compote will perfectly set off.
The total preparation time for compote is 1.5 hours, including 1 hour for preparing berries and jars.
Ingredients:
For three three-liter jars
red currant - 300 gr.
black currant - 600 gr.
red raspberries - 300 gr.
black raspberries - 300 gr.
irga - 300 gr.
granulated sugar - 4.5 cups
water - 6 l.
Raspberry and currant compote for the winter, recipe:
Collect the berries in a separate bowl, sort and wash. If the berries are own garden, it is better not to wash raspberries so that they do not become sour.
Wash jars thoroughly, rinse and sterilize. Sterilization can be done in different ways. If you have a dishwasher, the easiest way is to wash the jars in it. If not, you can pour boiling water over the jars. You can use the long-tested method - put the jars on a boiling kettle with the lid open upside down and steam the jars in turn for five minutes each. So, jars are sterile.
Layer prepared berries on the bottom of each jar.
The first layer is red currant (you can even with twigs). 
The second layer is blackcurrant. 
The third layer is red raspberry. 
The fourth is black raspberry. 
The fifth layer is irga. 
The berries in the jar should be a little less than half. Pour one and a half cups of sugar into a jar. 
Shake the jar well so that the sugar is distributed among the berries. 
Pour boiling water into a jar. It will take about two liters per jar. 
Screw the jar with a metal lid using a can key. 
Turn the jar upside down and cover with a towel 
Similarly, prepare compote in two other jars. 
Turn all jars over and cover with something. When the compote has cooled, the jars can be turned over. You can store such a compote even when room temperature.
Be sure to cook raspberry compote for the winter! We are offering to you simple recipes preparation of raspberry compotes. Surely you will find exactly the one that will become your favorite. All recipes are extremely simple and do not require much time.
How to cook frozen raspberry compote
To prepare delicious useful compote from frozen raspberries, it is necessary to observe several conditions:
1) Berries should never be thawed or washed
2) Cook compote only on low heat
3) Cook delicious raspberry compote under the lid.
Well, that's all. Now we can move on to the ingredients.
Ingredients:
- 1.5 cups sugar
- 3 liters of water
- 500 grams of frozen raspberries.
How to cook frozen raspberry compote:
Boil water and add sugar. Stir to dissolve sugar. Put the raspberries into the boiling water and immediately reduce the heat to a minimum. Cover and cook for 10 minutes. If you cook frozen raspberry compote over high heat, foam will form, and all the berries will fall apart. When the compote is ready, leave the pan under the lid and wait 15 minutes for the frozen raspberry compote to infuse properly. it can be drunk hot for a cold or cold if you want to quench your thirst.
In the frozen raspberry compote, the recipe of which you read, you can add finely chopped fresh apples without skin and a pinch of ground cinnamon.
Now you know how to cook frozen raspberry compote. Feel free to harvest berries to last all winter. You can also make gooseberry compote, also using frozen berries.
Raspberry and apple compote
This apple-raspberry compote perfectly complements red dry wine. Naturally, this drink is not for children. If you drive a car, 100 ml of 18 proof wine per 3 liters of liquid is not that much. You can not be afraid of the traffic police inspector if you have not drunk compote from apples and raspberries in a volume of 20 liters.
Ingredients:
- 200 grams fresh raspberries
- 200 grams of peeled and seeded apples
- 2.5 liters of water
- half a lemon
- 100 ml dry red wine
- A glass of sugar.
Apple-raspberry compote - recipe:
Cut peeled apples small pieces. Pour a glass of water and simmer covered over low heat for 10 minutes. The apples need to be soft.
Sprinkle raspberries with sugar and put on slow fire so that she starts up the juice. Combine softened apples and raspberries, add zest from half a lemon and lemon juice, stir. Pour in the remaining water and bring to a boil. Switch off immediately and pour in the wine.
You can grind the berries in a puree and serve compote with them, or you can strain. Drink raspberry compote You can either cold or hot. We recommend that you find out which perfectly complements raspberry compote.
Raspberry compote for the winter
The simplest recipe for raspberry compote. This raspberry compote for the winter.
Ingredients:
For a 3 liter jar:
- 1.5 cups raspberries
- glass of sugar
- 2.7 liters of water.
Making raspberry compote is easy:
Sort the raspberries and rinse them with cool water. It is important that the berries are not spoiled. Place a 4-liter jar in a saucepan with the neck down, boil water in a saucepan and boil the jar for 10 minutes. Together with the jar, boil the iron lid.
Boil 2.7 liters of water, add sugar and boil the syrup until the sugar is completely dissolved.
IN hot jar add berries and pour sugar syrup. Roll up immediately, turn over and leave at room temperature until completely cool. Then you can take the raspberry compote for the winter to the pantry, where it will be stored throughout the year. Raspberry compote for the winter is useful in the cold season, when colds become frequent. It will need to be heated in the microwave and drunk warm or hot.
Raspberry and currant compote recipe
If we cook compote from raspberries and currants, we get a richer color and excellent aroma.
Ingredients:
- 3 liters of water
- 150 grams of sugar
- 300 grams of raspberries
- 250 grams black currant.
Raspberry compote recipe:
Blackcurrant and raspberry compote can be prepared for the winter, or drunk within 2 days. Only raspberry compote will need to be stored in the refrigerator.
Sort and wash the berries. Boil the water and drop the berries into the boiling water. Stir, add sugar and reduce the heat to a minimum. Cook covered for 15 minutes. If foam suddenly forms, it must be removed immediately. Raspberry currant compote will be ready after it has been infused for 15 minutes under the lid.
If the currant raspberry compote is for harvesting for the winter, you need to immediately pour the finished compote into a jar and roll up the lid. You will insist already in the bank during the day. Then you can take it to the closet. You can use red currant instead of blackcurrant, but then you will need to add 50 grams more sugar. That is, for a 3-liter jar of raspberry redcurrant compote, you will need 200 grams of sugar.
Black raspberry compote
Very great recipe delicious compote from black raspberries. It is prepared simply, perfectly stored and does not require much effort to prepare, just like.
Ingredients:
- 300 grams black raspberries
- 300 grams of blueberries
- 15 grams fresh mint
- 100 grams of honey
- 2.5 liters of water.
Black raspberry compote recipe:
Rinse the berries and put in a saucepan with a thick bottom. Pour cold water, bring to a boil over high heat. Immediately reduce the gas to a minimum, put the washed mint, honey and cook for another 3-5 minutes, no more.
Pour hot compote into sterilized jars and immediately roll up tin lids. If you don’t want berries in jars, you can strain black raspberry compote through a sieve or cheesecloth, and only then pour it into jars.
sugar free recipe
Ingredients:
- Raspberries
- Berry juice.
Raspberry jam without sugar - recipe:
As you can see, the number of ingredients is not indicated. Place the raspberries in sterilized jars so that the jars are filled to the shoulders. You can pour berries with raspberry juice or redcurrant juice.
IN large saucepan put jars of raspberries and pour cold water so that it reaches the shoulders of the cans. Bring the water to a boil and sterilize the raspberry compote. For half liter jar the time will be 8 minutes, for a liter - 14 minutes. Roll up immediately with sterilized tin lids and tuck under the covers. Take it to the pantry only after it has completely cooled. It is not recommended to roll raspberries without sugar into large jars.
To make raspberry compote sweet when you serve it to the table, add and a small amount of purified water.
Raspberry by consumer and medicinal qualities is the real queen of garden berries. Just a few pieces added to the jar will give the product a rich color and an unforgettable summer flavor.
Previously, raspberries and currants must be carefully sorted out. Removing dry debris, leaves, and dust will make it easier to submerge the berries in cold water in a colander. Excess liquid should drain.
Berry set can be selected to your taste. Ready drink perfectly stored without sugar, which can be added before consumption. Minimum heat treatment allows you to keep everything beneficial features compote.
Ingredients
You will need for a 1 liter jar: 
- raspberries - 150 g
- red currant - 100 g
- black currant - 100 g
- sugar - 3-4 tbsp. l.
Cooking
1. Pre-prepare the jars by heating them in the oven or over steam. We put sorted and washed raspberries and currants in a liter container. The number of all berries should be about 1/3 capacity.
2. Pour the contents of the jar with boiling water. The water level should be as high as possible. We leave the liquid in the jar for 20 minutes to warm the berries. Be sure to cover with a sterilized lid.
3. After the specified time, drain the already colored water into the pan. We add sugar there. We put it all on the fire and bring it to a boil. The sugar needs to dissolve. And we get syrup.
4. Pour it into the jar almost to the edges of the neck.
5. We cork with a lid and turn the compote upside down. Thus, we check the tightness of the workpiece. Let it cool down thoroughly. You can even cover the jar with a blanket and leave to cool.
Note to the owner
Some do not sterilize jars, because they still fill them with boiling water. But it is better to play it safe and warm up the container longer to be sure of the quality of the workpiece.
Berry compote for the winter can be prepared from different berries depending on the season. You can make a whole assortment in a jar. And each berry will give the drink its own unique taste. If you want, use gooseberries, mulberries, strawberries, blackberries and many other gifts of nature to create a great compote.
Compote for the winter you can roll up without adding sugar. In this case, the workpiece will still be well preserved.
This and another recipe can be supplemented with citrus zest. Then the taste will play in a new way. You can also add cinnamon or mint for flavor and freshness.
ProductsFor two liter jars
Raspberries - 800 grams
Currant - 800 grams
Sugar - 500 grams
Water - 500 milliliters
How to make raspberry and currant compote
1. Pour 400 grams of raspberries and currants into each jar (wash the berries first).
2. Pour water to the top of the jars - this will help determine the amount of syrup.
3. Pour water from cans into a saucepan, pour half a kilogram of sugar there. Stir and boil.
4. Pour boiling syrup into jars with berries.
5. After 15 minutes of infusion, heat the syrup again to a boil (after pouring from the jars into the pan) and re-fill into the jars.
6. Close jars with compote with lids and put them upside down. Wrap the top with a towel.
When the jars of raspberry and currant compote have cooled down, transfer to the cellar or pantry (the place is dry, dark and, if possible, cool).
Raspberry and currant compote
ProductsFor 4 liters of drink
Raspberries - 800 grams
Black currant - 800 grams
Sugar - one and a half cups (300 grams)
Water - 2.5 liters
How to make compote from raspberries and currants for the winter
1. Sort and wash raspberries and black currants in a colander.
2. Place the berries in a saucepan.
3. Add one and a half cups of sugar to the berries and pour in 2.5 liters of water.
4. Bring compote to a boil, then cook for 7 minutes.
5. Close the pot with compote with a lid (cover with a towel to keep warm) and let the drink stand for 40 minutes.
6. Strain the cooled compote through a fine sieve, cool and serve. You can additionally serve pieces of ice in each glass of compote.
