Compote of gooseberries with orange for the winter - how to close, photo recipe
Gooseberries are rightfully considered a royal berry - hehas an excellent taste both in its natural fresh form, and in the form of marmalade jam or unusual green jam from gooseberry, and also in the form of a variety of compositions from berries and fruits.
In our culinary section the mosta variety of recipes from gooseberry. And one of the most sought after blanks is a drink made from gooseberry, which the housewives love to harvest for the winter. About this drink - in our article.
How to prepare a drink from gooseberry
For this type of processing, berries are suitableabsolutely any sort of gooseberry. In the case when you want your unusual korotvenny compote to have a very beautiful color, then you need to pick up for him either bright enough berries, or such berries for which a thin skin is characteristic.
Most often, you need to give more preferencesthe choice of such varieties: the best Black Negus, Honey, Agalakhov and Amateur. Look at the gooseberry photos, if you plan to go for berries to the nearest farmer market, because often sellers will not be able to advise you on the varieties of their fruits.
If you are only planning to learn correctlyprepare a compote of gooseberries, or want to pick up some new dessert for your family, then you must know about the existence of several ways of making this useful and tasty berry drink. It is always possible to cook as a standard compote of gooseberry berries, and an unusual compote "assorted".
As compliments for suchAssorted fruit is most often used berries of cherries, strawberries or even raspberries with blackberries. In addition, you can add all varieties of apples, currants, and even tropical fruits: oranges, kiwi, passion fruit. So, compote of gooseberry with orange will always differ with a special fresh citrus note of taste and aroma, with a magnificent sunny color.
It is necessary to select the best berries of gooseberries,which reached technical maturity. In this case, the berries must correspond to a sufficiently large size. Puncture with a pointed match each berry at several points, and then pour them into very clean, warmed jars. Pour the cans of gooseberries with cold syrup (about 400 grams of sugar are taken per liter of drinking water), then put them in a container with plain cold water to warm it thoroughly.
Such compote can not even be brought to a stateboiling, and stay at a temperature of about 85 degrees Celsius, for liter cans and twenty minutes, and for three-liter - will take about half an hour. If such heating will take place in boiling water, then you will need much less time, up to 10 and up to 15 minutes, respectively. After the banks have gotten and rolled up, they should necessarily be turned upside down.
The recipe for jam: gooseberry with oranges
Cook at least a double serving. Very tasty, aromatic, and getting ready much faster than with traditional cooking jam, which retains much more vitamins, it's all the virtues of a "cold" jam of this kind: from berries of gooseberry with juicy orange. You will need 1kg of gooseberry, 2 large oranges and 1-1.3 kg of sugar.
Twist the gooseberry and oranges throughmeat grinder, after removing the bones. Add sugar to the resulting mashed potatoes, mix well and spread over well-washed scalded jars, cover with suitable lids (without sipping) and store in a refrigerator. So you can keep all the vitamins in the jam with a refreshing, very pleasant taste.
Author: Katerina Sergeenko
