Compote is a French dessert that has become widespread as a fruit and berry drink. The change in the structure is associated with a change in the preparation technology, the use of techniques that allow you to keep tasty drinks for a long time. Recipes for red currant compote for the winter are especially popular, as they have a unique recognizable taste and useful properties that the body needs.
Why is red currant compote useful?
The red variety belongs to the gooseberry family. Currant is the leader among berry varieties in terms of ascorbic acid content. In addition, it is rich in beneficial antioxidant elements, contains a complex of vitamins and minerals.
The benefits of compote are determined by the methods of preparation of the drink and the types of influences of the elements of the red currant composition on the human body.
Compote is prepared by short-term heat treatment of berries. Under the influence of temperature, the structure of the fruit changes, secretes juice, which mixes with water and acquires its own taste. The addition of sugar, citric acid contributes to the long-term storage of the drink. In addition, the composition is subjected to additional sterilization in order to exclude the development of chemical reactions that provoke fermentation or mold.
The elements of the composition have an effect on the body, subject to regular intake:
- The drink has the ability to normalize the body's water balance, restoring fluid consumption. It has a sparing type of diuretic effect; when used systematically, it does not wash out calcium salts from the body.
- The high content of ascorbic acid in red currant berries makes compotes from it indispensable for the manifestation of symptoms of colds, such as chills, fever. Warm liquids with a low sugar content contribute to diaphoretic and antipyretic effects.
- Antioxidants prevent oxidation processes, help maintain muscle tone, maintain an even skin texture, and affect the state of cells.
- Tannins, natural dietary fibers have a positive effect on digestion processes, improving the intestinal activity to cleanse harmful toxins.
- Flavonoids, organic acids maintain a normal metabolic rate, improve the condition of blood vessels, reduce fragility, making them stronger and more elastic.
- It is useful to drink red currant drinks for those who lack vitamins, suffer from various types of anemia, and are also susceptible to a decrease in the body's immune forces due to the nature of the type of activity, constant stress.
- Red currant is useful for people who have been diagnosed with cardiovascular diseases, fruits in unsweetened drinks can have a positive effect on the heart muscle, affect the activity of the hematopoietic system.
- Among the drinks that are healthy for children, berry drinks are in the lead. These are liquids that replenish the natural needs of the child's body, saturating them with minerals and vitamins. They have almost no contraindications, home-made liquids do not contain harmful additives.
- Red currant compotes have a general strengthening effect, help to establish hormonal levels, affect mood, and have a calming effect.
The only contraindication may be increased acidity of the stomach. Ascorbic and citric acids, which are rich in fruits, can irritate the inflamed walls and promote active production of gastric juice.
The calorie content of red currant compotes is considered one of the lowest, the figure is only 40 kcal. This property is in demand when compiling a dietary menu. Red currant compotes have several effects at the same time:
- regulate water balance in the body;
- contribute to the overall strengthening of immune forces;
- saturate with vitamins and minerals.
The low glycemic index of drinks, subject to the addition of a minimum amount of sweetener, makes red currant berry compotes in demand for people with diagnosed diabetes mellitus.
How to close red currant compote for the winter
It is not at all difficult to make your own red currant compote, but this will take time and adherence to technological methods.
They started talking about the existence of compotes in Russia after the 18th century. Until that time, drinks made from fruits and berries were called vzvars. They belonged to the festive menu and were served on the table without additional straining: with pieces of berries or fruits.
After the 18th century. chefs began to prepare newfangled compositions. For this, fruits and berries were boiled, then filtered, and the pieces of fruit were ground through a sieve. This method was improved in the 19th century, when compotes became one of the most favorite drinks in Russia. Now they are prepared in a completely different way. The blanks began to be preserved, rolled up for the winter, poured into glass jars and carried out additional conservation.
For cooking, berries of a consumer degree of ripeness are chosen. Unripe fruits can significantly affect the overall taste of the harvest. Technologists warn that unripe fruit compotes taste like simple sugar syrup.
The peculiarity of picking red currants is that when they are torn off, the berries often remain on the branches, so the process of preparing and picking them can take a lot of time. Before boiling red currant compote, it is carefully sorted, cleaned of branches and petioles.
For recipes, 3 liter cans are usually used. This applies to those drinks that are prepared for consumption without additional dilution with water. Some housewives use cooking recipes that involve a high concentration of sugar and juice, then the compotes are rolled up in 1-liter jars, and after opening they are diluted with water additionally.
Red currant compote in 3 liter jars
Compote, prepared according to the classic recipe from red currants, looks pale pink in the photo, red berries settle to the bottom of the jar. When consumed, they are filtered or added to a glass, it depends on individual preferences.
Red currant compote in a liter jar
For 1 liter of compote take 1 tbsp. berries and the same amount of sugar. Some housewives cook syrup from sugar and water, and then pour the berries with hot liquid.
One-liter jars are more convenient to store, they are suitable for refrigerators or small shelves. Plus, it takes less time to sterilize one liter cans.
How to cook red currant compote with sterilization for the winter
Sterilization is a way of preparing glass containers, which allows you to preserve the workpieces throughout the winter. Glass jars are sterilized before placing food, as well as after tightening the lids. Before preparation, containers are processed in one of the following ways:
Banks are placed vertically or horizontally on the bottom of a large saucepan.
15 - 20 minutes
The containers are kept over steam using special padding devices.
· 1-liter cans stand for 10 - 15 minutes;
3-liter - 20 - 25 min.
In the oven, microwave
Banks, filled to a third of water, are placed on the grates.
from 3 to 5 min. in the microwave, 10 min. - in the oven.
After preparing the compotes, the jars, closed with lids, are additionally sterilized. For each volume, time is recorded on the kitchen timer:
- up to 1 l - 10 minutes;
- from 1 l to 2 l - 15 minutes;
- from 3 l - 30 min.
Jar lids are sterilized separately. To do this, take a wide pan. The lids that fit the jars are laid out along the bottom, filled with water, boiled for 10 minutes.
Attention! The lids should fit tightly to the neck of the containers used, not let air in when closing.
Red currant compote without sterilization
Compotes are prepared without additional sterilization. In this case, drinks are drunk after preparation throughout the day or stored in the cold for about 5 - 6 days.
For 3 liters of water take:
- washed, prepared berries - 300 g;
- sugar - 0.5 kg.
The berries are placed on the bottom of the jars, poured over with boiling water, and left for 10 minutes. The infusion is filtered, sugar syrup is boiled from it. The resulting syrup is again poured over the berries. The cans are rolled up and removed to cool.
A simple recipe for red currant and gooseberry compote for the winter
Red currants and gooseberries are members of the same berry family. Shrub fruits have similarities, but differ in basic taste characteristics. Assorted gooseberry compotes are especially popular with those who like fresh gooseberries. In addition, red currant and gooseberry compotes are good for expectant or nursing mothers. They have useful properties, they are recommended for inclusion in the diet as drinks that help strengthen the immune system and improve overall well-being. These drinks have unusual flavors with a pronounced hint of gooseberry.
For a 3-liter container, take:
- 1 tbsp. berries of both types;
- sugar - 0.2 kg;
- water - 3 l.
The sweet syrup is boiled, then the prepared berries are laid. The syrup is boiled for 3 - 5 minutes, then removed until it cools completely.
Recipe for winter compote from red currant with nutmeg and cinnamon
Spices or spices make the drinks especially healthy. They improve appetite in winter, help prevent cold symptoms, and have antipyretic properties. Such recipes may not be liked by all family members because of the specific taste, therefore, technologists suggest preparing drinks for testing before preparing them for the winter:
- berries - 700 g;
- sugar - 40 g;
- cinnamon, powder - 1 tsp;
- nutmeg, powder - 0.5 tsp;
- cloves - 5 pcs.
The berries are poured with boiling water, insisted for 15 minutes. Then the water is filtered, sugar syrup is boiled from it. Spices and herbs are added to the berries. Pour in hot syrup, roll up, remove for sterilization or cooling.
Spicy red currant compotes can be contraindicated in case of increased acidity of the stomach, and also undesirable for breastfeeding.
How to make red currant compote with citric acid for the winter
Citric acid gives the redcurrant recipe an extra sourness. In addition, acid is an element that contributes to preservation, preservation of the beneficial properties of prepared fruits. 300 g of fruits are poured into 3 liters of water, sweetener is added to taste. According to the prescription, a 3-liter jar will need 1 tsp. citric acid.
Red currant and apricot compote recipe for the winter
Many people like assorted drinks, so they often prepare compotes from red currants, plums or apricots.
Red currants and apricots are mixed in special proportions. The fruit is divided into halves, the seeds are taken out.
- berries - 0.3 kg;
- apricots, halves - 0.2 kg;
- sugar - 7 tbsp. l .;
- water - 2 l.
Halves of apricots, currant fruits are placed in boiling sugar syrup. The resulting mixture is boiled for 3 - 5 minutes. After cooling, the liquid is filtered.
How to close red currant compote with brushes for the winter
The method of preparing compote from berries that have not been removed from the brush is suitable for those who have little time. The fruits are thoroughly washed, dried on a paper towel, then laid out in jars along with twigs. The berries are poured over with boiling sweet syrup prepared according to the classic recipe. Then the cans are additionally sterilized.
Red currant compote with vanilla and prunes
Currant and prune drinks have an intense cleansing effect. They contribute to the normalization of metabolic processes, remove harmful toxins. In the photo, red currant and prune compotes look darker, saturated due to the shade that the dried fruit gives to the drink. Vanilla improves taste, makes the drink more aromatic. Such compositions are recommended to be served with fresh baked goods in winter.
- fruits - 400 g;
- vanillin - 1 tsp;
- prunes - 100 g;
- sugar - from 200 g, to taste;
- water - 3 l.
Prunes are soaked in hot water in advance, after swelling they are cut into strips and covered with sugar, then they are poured with water. Bring the mixture to a boil. Add red currant with vanilla. The drink is boiled for 4 minutes.
How to cook red currant compote in a saucepan
Compotes are often prepared to be served fresh. Such drinks are cooled after boiling and served with ice. The proportions depend on the planned volume. You can control the amount of sugar to taste, add additional ingredients.
How to make red currant compote with vanilla and cinnamon
Place 300 g of prepared fruits in a saucepan, pour 200 g of sugar, 0.5 tsp each of vanilla and cinnamon. The mixture is poured into 2 liters of water, boiled for about 10 minutes. Then the compote is filtered. Sugar is added if necessary.
Advice! In addition to cinnamon powder, sticks are also used, which are removed after boiling.
Red currant and lemon compote recipe
Red currant compote drink with lemon is prepared in summer, it perfectly quenches thirst. For the recipe you need to prepare:
- fruits - 1 kg;
- sugar - 500 g;
- lemon - 3 pcs.
Scald lemons with boiling water, then remove the zest, cut into circles, remove the seeds. The berries are washed and dried. Syrup is boiled from 3 liters of water and sugar, lemons and berries are added to it. Boil for 5 minutes. Poured into glass containers, and after cooling, served with ice.
The easiest recipe for red currant compote
Compote can be cooked for 1 - 2 servings before direct use. To do this, 200 g of red currant berries are poured with 100 g of sugar, 300 ml of water are poured. The mixture is boiled for 5 minutes, then cooled.
Compotes are stored, depending on the method of preparation. Those drinks that are not subjected to additional sterilization and are not covered with lids are stored in the refrigerator at temperatures up to +2 ° C for 2 days.
Compotes, closed with lids, but not additionally sterilized, are stored for about 2 - 3 months in compliance with technological methods.
General rules for storing compotes:
- workpieces are not stored near heating devices;
- exclude direct sunlight on banks;
- exclude temperature fluctuations: defrosting or re-freezing of food.
Sterilized in a double way, canned food can be stored for more than two years in basements with an exposed temperature regime. Storage longer than this period can provoke fermentation processes, reduce the benefits of taking drinks.
Recipes for red currant compote for the winter are popular with housewives. They have unusual tastes, are suitable for quenching thirst, and also have beneficial properties.