In the summer, many do homework for the winter. All seasonal berries, fruits and vegetables are used. It is worth considering simple recipes for blackcurrant compote for the winter and for every day.
Why is blackcurrant compote useful?
By its saturation with vitamins, black currant significantly surpasses other berry crops, it is especially rich in vitamin C, which is slightly destroyed during processing. In addition, it also has a high content of pectin substances, organic sugar and acids, and mineral salts.
Currant fruits of any varieties have a low calorie content. Accordingly, drinks made from them will also be low-calorie, approximately 30-60 kcal / 100 ml. This figure depends on the amount of sugar added to the drink. Instead of sugar, you can use a natural or artificial sweetener such as stevioside, sucralose, or others, which often have zero calories. It is clear that in this case the drink will have a very low calorie content, much less than when using sugar.
Black currant has a very rich and sour taste. Compote cooked with minimal heat treatment is the best way to get all the nutrients stored in berries. The drink has not only nutritional, but also medicinal value, including:
- during pregnancy: contains the most saturated vitamin and mineral complex, prevents the appearance of edema, anemia, colds, strengthens the immune system;
- with breastfeeding: it will strengthen the mother's body, weakened after childbirth, but blackcurrant compote with HB should be gradually introduced into the diet in small doses, as it can cause allergies in the baby;
- in childhood: enter into the diet no earlier than 5-6 months, starting with 5 drops and gradually increasing the amount to 50 ml (9-10 months), the amount of black currant compote for a 1 year old child should be no more than 80 ml.
For children, blackcurrant compote is of great benefit. It saturates with vitamin C, which strengthens the immune system, protects against colds, helps the body grow and develop healthy and hardy, and also raises hemoglobin and improves blood composition, memory, vision, appetite and much more.
Blackcurrant drink is used as a diuretic, anti-inflammatory agent for diseases of the urinary tract. It improves the functioning of the adrenal cortex, kidneys, liver, has the ability to regulate metabolism, strengthen and dilate blood vessels, and improve the work of the heart. It is recommended to drink for people with high blood pressure, with diseases of the lymph nodes, after exposure to radiation.
The calorie content of blackcurrant compote is low - 40-60 kcal / 100 ml of drink. If desired, it can be significantly reduced by reducing the amount of added sugar or replacing it altogether with a low-calorie sweetener.
Blackcurrant compote can be not only beneficial, but also harmful to a certain category of people. Contraindications to drinking the drink are as follows:
- acute pathologies of the gastrointestinal tract;
- increased pH of gastric juice;
- liver pathology;
- tendency to thrombosis;
- post-infarction and stroke conditions;
- food allergies.
If you consume too much and often black currants, blood clots can form in the vessels due to increased blood clotting.
How to cook blackcurrant compote to drink right away
The main 3 ingredients, without which you cannot cook a delicious currant compote, are water, berries and sugar (or another sweetener). In fact, the drink is a sweet broth or infusion of black currant fruit. Therefore, the scheme for making currant compote for every day is about the same in all the variety of recipes:
- bring water to a boil;
- pour boiling liquid over the berries, which can be slightly crushed beforehand for better juice extraction;
- add sugar;
- boil everything a little over medium or low heat;
- insist under the lid for several hours.
To make the drink transparent, pass through a homemade filter. If it's summer outside and the air is overheated, you can keep it in the refrigerator for a while and only then drink it. Blackcurrant compote should be boiled in an enamelled saucepan that is not damaged on the inner walls.
Important! The berries should be ripe, but not overripe. Otherwise, the drink will turn out to be cloudy, not so tasty and pleasant.
What is the combination of black currant in compote
You can add other berries and fruits to currant compote recipes. This drink is called assorted. It will have a rich, full-bodied taste and an equally varied nutritional composition. Let's list with what additional ingredients blackcurrant goes especially well in compote. Here they are:
- Red currant;
- white currant;
- sea buckthorn;
From seasonings to compote, you can add ginger, cinnamon, vanilla and some other spices. If you want to brew a low-calorie drink, then you need to remember that not all sweeteners can be subjected to high-temperature processing or even simple heating. Before using any sweetener, you should carefully read the instructions for use. Some sweeteners, after being exposed to high temperatures, turn into dangerous poisons.
How much do you need to cook blackcurrant compote
The less heat treatment the fruits receive, the more useful substances remain in them, which, as they are infused, pass into solution. You need to cook such a drink from several minutes to a quarter of an hour.
In order for the drink to turn out with a rich taste with minimal cooking, the berries need to be milled a little with a wooden crush. The peel of the fruit will burst and the juice will flow out. If you grind on a blender, you can simply pour boiled water over them and insist. The drink will have a full-fledged currant flavor and a full composition of minerals and vitamins.
How to cook blackcurrant compote with ginger root
- berries (frozen) - 0.35 kg;
- water (purified) - 2.5 l;
- sugar - 0.13 kg;
- ginger - a piece (1 cm).
Divide the water into 2 parts. Boil 2 liters, pour the currants with sugar. Boil over low heat for 10 minutes. Leave to stand under the lid, and then strain. Add ginger root to 0.5 l, boil for a quarter of an hour. Cool, strain and pour in portions into the compote to adjust the taste.
Attention! To enhance the healing and prophylactic properties, you can add lemon juice to the finished chilled compote and stir. Accordingly, you need to add a little more sugar.
How to make cinnamon blackcurrant compote
- berries (fresh) - 0.75 kg;
- sugar (brown) - 0.18 - 0.22 kg;
- water - 1.0 l;
- cinnamon - 1 - 2 tsp
First, mix sugar and water, boil, then add berries and cinnamon. Cook for no more than 2-3 minutes. Then move the pan from the heat and leave it closed for several hours. This will maximize the flavor of berries and cinnamon.
How to cook blackcurrant compote with lemon balm
- berries - 3 full cups;
- water - 2.1 l;
- sugar (regular) - 1 cup;
- lemon balm (mint) - 2 sprigs of greens.
In hot summer, black currant compote is good to cook with mint or lemon balm. Spicy herbs will give the drink a refreshing taste and aroma. Immerse all the above ingredients in boiling water. From the moment of secondary boiling, count 2-3 minutes and turn off. Cover and let the drink stretch.
Blackcurrant and lingonberry compote
- berries - 0.15 kg each;
- sugar to taste;
- water - 2-2.5 liters.
Sort the berries, wash, transfer to a deep bowl and mash. Then separate the juice through a sieve, put it in the refrigerator, and put the rest of the berries in boiling water for 10-15 minutes. At the end of cooking, insist for at least half an hour. Then strain the drink into a separate container and add sugar there. Wait until the drink has cooled down and pour in the juice.
Currant and prune compote
- berries - 0.4 kg;
- prunes - 110 g;
- water - 3.0 l;
- sugar - optional;
First you need to prepare the prunes. Wash it and soak it briefly in cold water. After 10 minutes, cut the softened berries into 2 parts. Sort out the black currants, rinse with running water and dry, putting them on a sieve.
Sprinkle pure currant berries with a spoonful of sugar. Pour the halves of the prunes with water, add the remaining sugar to it and bring everything to a boil. Then throw currants, vanilla into a saucepan, simmer over the fire for a few more minutes.
How to make currant compote with cinnamon and raisins
- berries - 0.36 kg;
- water - 3.0 l;
- sugar - as needed;
- raisins (dark) - 0.1 kg;
To add a spicy sweet taste to the drink, add raisins and cinnamon. Before you start cooking compote, immerse the raisins in hot water for 10 minutes, and then rinse under running water. Wash the currants and mix with a spoonful of sugar, let stand.
Fill a saucepan with water, put sugar and raisins there. When everything boils, throw the currants. Boil for 5 minutes. Turn off the fire under the pan, but do not remove the lid, let the drink brew a little. Add cinnamon to the compote immediately after cooking.
How to cook blackcurrant compote in a slow cooker
If the house has a multicooker, the process of making compote becomes much easier and more efficient.
- berries - 0.45 kg;
- granulated sugar - 180 g;
- water - 4 l.
Prepare the berries accordingly, transfer them to a sieve and mash with a wooden spoon. At the same time, pour water into the multicooker bowl, turn on the "soup" or "cooking" mode, set the time to 15 minutes.
After that, load the cake remaining after receiving the juice into the bowl and boil the same amount more. Open the multicooker after half an hour so that the compote is infused. Then strain the solution, stir with sugar and cool until warm. Pour juice into compote and refrigerate.
Blackcurrant compote recipes for the winter
Currant compote recipes for the winter, as a rule, are very simple and do not require special investments for their implementation, efforts, time. Due to the high acid content and heat treatment, the drink is well stored for a whole year.
There are several important rules that must be followed when making preparations for the winter in the form of compotes:
- berries must be whole, firm, fresh;
- banks should not have chipping, cracks, rough seams;
- jars should be thoroughly washed under running hot water using detergents, preferably soda, laundry soap, rinsing should also be carried out very carefully;
- the quality of the covers must correspond to the norm: no dents, no rust, with tight, well-fitting elastic bands;
- wash the lids in the same way as cans;
- the canning process necessarily includes the sterilization procedure, first of clean, empty cans, and then filled with compote, it can be carried out in many ways, for example, in an oven, double boiler, microwave, on the spout of a kettle (over steam), and so on;
- freshly made canned compote must be turned over with a lid, covered with something to keep the heat inside the jars, and wait until they cool;
- transfer the conservation to the basement and go there for another month to make sure that there are no exploded, spoiled (with bubbles, foam, turbidity, leaking lids) cans.
Self-canned blackcurrant compote is much tastier than industrial counterparts, not to mention that it is many times healthier. Therefore, having learned how to make preparations for the winter, you can please yourself and your family.
Blackcurrant compote in a 3-liter jar for the winter
- berries - 550 g;
- sugar - 1.2 tbsp.;
- water - as needed.
Rinse the berries thoroughly, let the excess liquid drain. Prepare banks accordingly:
- wash with soda solution;
- rinse well;
- sterilize over steam, in the oven, microwave (optional).
To determine how much water you need, you need to transfer the berries to a jar, pour in the liquid and close with a perforated lid. Then drain it and boil with sugar. Pour the syrup over the berries to the very top of the jars. Roll up the lids, which also need to be boiled for several minutes in water for sterility.
Blackcurrant compote for the winter in a liter jar
- can - 1 l;
- currants - 1/3 cans;
- sugar - 80 g;
- water - as needed.
Fill the jars with berries to a third of their volume. Fill the remaining voids with boiling water. Cover the jars with lids, wait a quarter of an hour. Then pour the solution into a cooking container, add the specified amount of sugar, boil. Pour the berries again, now you can spin the compote.
How to make blackcurrant compote for the winter without sterilization
- water - 1.0 l;
- sugar - 1.0 kg.
Pour hot syrup into jars filled almost to the top with berries. Pour it back into the pot almost immediately to boil it again and return to the jars. Repeat the operation a third time, and then immediately roll up everything.
Attention! The content of nutrients in compotes prepared without sterilization is much higher than in conventional preparations.
Delicious blackcurrant compote for the winter without double pouring
- berries - 1.50 kg;
- sugar - 1.0 kg;
- water - 5.0 l.
First you need to prepare 2 large jars. Wash them, rinse well and pour boiling water for a third. Cover with a lid to keep the steam inside. After 10 minutes, drain the water. Pour boiling water over the lids.
Pour the peeled and washed berries into jars, pour in the boiling sugar solution there. Seal with lids and transfer refrigerated to the basement until winter.
Ingredients for another recipe:
- berries - 1.0 kg;
- juice (blackcurrant) - 0.6 l.
Pour black currants prepared for spinning into jars up to the "shoulders", add the rest of the volume with freshly squeezed juice. Put the compote on sterilization, and then roll up.
Another cooking option. Would need:
- water - 1.0 l;
- sugar - 0.55 kg.
Stir sugar (3 tablespoons) in a cup of water, thereby obtaining a filling. Cover the berries with it, heat to a boil and immediately turn off the gas. Insist night. In the morning, transfer the berries to a sieve, and add the remaining sugar to the resulting solution and boil. Pour it straight from the heat into the blackcurrant jars. Sterilize in a saucepan of boiling water.
A very simple recipe for blackcurrant compote for the winter
- berries - 1/3 can;
- sugar - 3 tbsp. l. (1 liter can) or 1 cup (for 3 liters);
- water (boiling water).
Cover the berries in curling containers with sugar and boiling water to the very top. At the same time, try to prevent a stream of hot water from hitting the walls, which can crack from high temperatures, that is, pouring in the center of the container. Seal the jars with airtight lids, shake the contents and put upside down until they cool completely.
How to roll up blackcurrant and gooseberry compote
- currants - 550 g;
- gooseberries - 1 kg;
- water - 1 l;
- sugar - 800 g
Sort the gooseberries, leaving dense, fully ripe fruits. Pierce them with something sharp, such as pins, needles. Together with the currants, fill the jars to the ledges, pour the syrup directly from the heat. Sterilize 0.5 l cans for 8 minutes, 1 l for 15 minutes.
Plum and black currant compote for the winter
- currants - 250 g;
- plum (sweet) - 3 pcs.;
- orange - 3 slices;
- lemon - 2 slices;
- sugar - 0.5 kg;
- can - 3 l.
Rinse the plum, peel it. Pour boiling water over the citrus peel. Distribute all components of the compote in the jars, including sugar. Replenish the remaining volume with boiling water and roll up.
Harvesting for the winter from plums, black currants and peaches
- currants - 0.8 kg;
- plums - 0.45 kg;
- peaches - 5 pcs.;
- raspberries - 0.45 kg;
- apples (over average) - 3 pcs.;
- water - 1.2 l;
- sugar - 0.6 kg.
Rinse currants and other fruits, berries. Chop the apples in plates, peel the peaches and cut them into 4 pieces. Remove the seeds from the plums, divide into 2 halves. Blanch all fruits, except raspberries, in boiling water for a couple of minutes. Transfer to a jar and add raspberries. The container should be about a third full. Mix the water remaining after the temperature treatment of the fruits with sugar and boil. Pour it into canning containers, seal them.
Compote for the winter with currants and lemon
- currants - 1.2 kg;
- lemon - ½ pc.;
- sugar - 1 kg;
- water - 1.0 l.
Blanch clean fruits for a few seconds and place in a canning dish. Boil the syrup by adding all the other ingredients to the water. As soon as the solution boils, pour the berries to the very top of the jar. Roll up immediately.
Cranberry and black currant compote for the winter
- berries - 0.25 kg each;
- sugar - 0.35 kg;
- water - 2.0 l;
- citric acid - 3 g.
Pour water and sugar into a saucepan, bring to a boil. Transfer the berries and citric acid to a jar. Pour everything with boiling solution to the very neck and roll up.
Attention! Cranberries and black currants are among the most fortified berries in our region. Compote made from them is a real storehouse of useful microelements and vitamins. It is especially useful for diseases of the urinary tract.
Blackcurrant and sea buckthorn compote for the winter
- currants - 0.5 kg;
- sea buckthorn berries - 1.0 kg;
- sugar - 1 kg;
- water - 1 l.
Boil the sugar syrup for 10 minutes and pour the berry platter over it. Infuse for 3-4 hours, then boil for 5 minutes and roll up hermetically.
Sugar-free blackcurrant compote for the winter
Sort out the black currants, leaving only large ripe berries for spinning. Fill sterilized, clean jars with them up to the shoulders. Pour boiling water over, and then also sterilize in boiling water.
You can cook it differently. Put the prepared black currant in sterile jars, crushing it a little with a wooden spoon. Fill the jar to the top with berries, pour boiled and slightly chilled water up to +50 - +60 C. Put in a saucepan with water heated to +45 - +50 C. Sterilize liter jars at boiling temperature - 20 minutes, three-liter jars - 25 minutes.
Winter compote from black currant berries and irgi
- berries - 200 g each;
- granulated sugar - 350 g;
Arrange clean berries in sterile jars. Pour the currant-squirrel platter with boiling sugar syrup, cover with lids and let it brew. After a quarter of an hour, add syrup to the missing volume in the jars and roll up.
Store the twist in a cool, dark place. You can choose a suitable corner not only in a private house, but also in an apartment. The main thing is that the place in which the preservation will be stored all year round is far from heating units, direct sunlight and other sources of heat and light. Blackcurrant compote, prepared according to the recipe for now, should be kept in the refrigerator or on the balcony if it is cool there. The maximum shelf life of a drink is a week or less.
Simple recipes for blackcurrant compote for the winter are varied and numerous. But they are all tasty and healthy, especially in winter, when there are not enough vitamins on the dinner table.