Compote of currant

Compote of currant

This version of currant compote can be boiled from any currant: fresh and frozen, black and red. You can even mix two types of currant. For its preparation we will need:

• 
  currant - 600 g
• 
  water 1.5 liters
• 
  sugar - 1 tbsp.

Berries are mine, sorted and piled in a pan. Fill the currant with water and bring to a boil. We boil for five minutes, then remove it from the heat and allow it to cool. When the compote becomes warm, not hot, we filter it through a colander, trying not to put pressure on the berries.

Liquid poured back into the pan and pouredsugar. Bring to a boil and cook for three minutes over low heat. Remove the compote from the currant from the fire, let it cool to room temperature and put it in the refrigerator.

You can change the number of berries and sugar depending on your own taste preferences, add lemon, mint, spices (cinnamon, cloves, vanilla, ginger, etc.) to the compote.

Red currant compote

But a quick recipe for currant compote for the winter. Prepare such a compote from the currant is very, very simple. We will take the following ingredients:

• 
  1 kg of red currant on branches
• 
  0.5 liters of water
• 
  250 g of sugar

Currant well washed, remove from twigsspoiled and crushed berries. Water with sugar bring to a boil. Tightly lay the currant in sterilized cans, pour boiling sugar syrup and cover with sterile lids. Sterilize (15-20 minutes for half-liter cans, 20-25 minutes for liters and 45 for three-liter ones) and immediately roll up. This compote comes out very concentrated, so before using it you need to dilute it with water.

Black currant compote

To close for the winter the compote from a black currant is also not difficult. On the basis of a two-liter jar we will need the following products:

• 
  1-1,2 kg of black currant
• 
  1 liter of water
• 
  600 g of sugar

Berries are separated from brushes, we select the largestand undamaged, carefully mine and dried. Prepare syrup from water and sugar and cool to 60-70 degrees. Berries of currants blanch, for a couple of minutes dropping into syrup (so they will not wrinkle and float), and we put the jars. Fill berries with hot syrup, sterilize (as much as in the previous recipe) and roll.

Compote of currant with ginger

If you freezed the currant for the winter, in the cold season it will be possible to cook from it a delicious and healthy hot vitamin compote with lemon and ginger to strengthen immunity. We will need the following ingredients:

• 
  2.5 liters of water
  300 g of frozen blackcurrant
• 
  frozen berry assortment (strawberries, raspberries, grapes, etc.) - to taste
• 
  1 small ginger root
• 
  half a lemon
• 
  sugar to taste

We rinse the lemon and ginger root. Half a lemon is sliced, and the root of ginger - thin strips. We bring the water to a boil, throw it currant and berry assortment, ginger and lemon. Immediately remove the pan from the fire, cover with a lid and let the compote to stand for at least an hour. To taste, add sugar to the cooled compote. Before consumption, it is desirable to warm the compote again.

Compote of currant and apples

In the currant compote, you can add other berries and fruits, for example, apples. We offer to close the compote of red currant with apples for the winter, for this we will need:

• 
  9 liters of water
• 
  1 kg of sugar
• 
  0,5 kg of red currant
• 
  9 apples

Berries of a currant we separate from branches, we sort andcarefully washing. My apples, we remove the peduncle and the seed box, cut into large lobules. We lay apples and currants in sterilized cans. Water bring to a boil, add sugar and let it dissolve. Gently pour hot syrup currant with apples, close the jars with covers. We put it upside down and cover with a blanket until it cools down completely.

Bon Appetit!