8 best recipes for red, black or white currant compote

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Aromatic drinks with raspberries, cherries, apples, gooseberries and citrus fruits can be drunk immediately or prepared for the winter.

4 important points

1. The berries need to be sorted out from leaves and debris. White and red currants can be used directly with twigs, but black currants are most often peeled from them. But this is a matter of taste. All berries and fruits must be washed thoroughly.
2. Compote can be boiled and drunk immediately or left for the winter. The cooking process will be different, so choose either the first or the second method. Remember that all ingredients are already calculated in a 3 liter can.
3. If you are preparing compote for the winter, pre-sterilize the jars and lids. We wrote about how to do this.
4. Rolled up cans with a drink should be turned over, wrapped with something warm and completely cooled. It is best to store compote in a dark, dry, cool place.

Classic currant compote

What is needed

• water;
• 250-300 g sugar for black currants or 350-400 g sugar for red and white;
• 500 g of black, red or white currants.

1. How to cook compote

Boil water in a saucepan and dissolve sugar. Place the currants and cook for 5-10 minutes after boiling. Remove from heat and let the compote cool under the lid.

2. How to prepare compote for the winter

Put the berries in a jar and pour boiling water up to the neck. Cover and let sit for 15 minutes.

Drain water into a saucepan and add sugar. Its amount can be adjusted to your liking.

While stirring, bring the syrup to a boil. Pour it into a jar of berries and roll it up.

Black and red currant compote with berry leaves

What is needed

• water;
• 300 g sugar;
• 300 g black currant;
• 300 g red currants;
• 2-3 large black currant leaves.

1. How to cook compote

Pour sugar into a pot of boiling water and wait until it dissolves. Add the berries and washed leaves, boil for 5-10 minutes after boiling and cool under the lid.

2. How to prepare compote for the winter

Boil water. Place all the berries and washed leaves in the jar. Pour boiling water over them up to the neck. Cover and let sit for 15 minutes.

Then, pour the liquid from the jar into the saucepan. Add sugar and, stirring occasionally, bring to a boil. Pour the syrup over the berries and roll up the jar.

Red or white currant compote with orange

What is needed

• 400 g sugar;
• 3 liters of water;
• 600 g of red or white currants;
• ½ orange.

1. How to cook compote

Dissolve the sugar in a saucepan of boiling water. Add the berries, bring to a boil and cook for 5-10 minutes. Remove from heat, add orange wedges and let the compote cool under the lid.

2. How to prepare compote for the winter

Place in a jar the currants and half an orange, cut into 2-3 pieces. Remove seeds from citrus.

Pour sugar into a saucepan and cover with water. While stirring, bring the syrup to a boil. Pour the can up to the top with it and roll it up.

Red currant compote with mint and lemon

What is needed

• water;
• 300-400 g of sugar;
• 450-500 g of red currant;
• 5 large sprigs of mint;
• 3 round lemon slices.

1. How to cook compote

Boil water in a saucepan and dissolve sugar. Add berries and mint and bring to a boil. Boil the compote for 5-10 minutes, remove from heat, add lemon and cool the drink under the lid.

2. How to prepare compote for the winter

Place currants, mint sprigs and pitted lemon slices in a jar.

Add sugar and pour boiling water to the middle of the jar. Cover and let sit for 10 minutes.

Then add boiling water to the neck and spin the compote.

Currant and cherry compote

What is needed

• 200-300 g of sugar;
• water;
• 300 g of red, white or black currant;
• 200-300 g cherries.

1. How to cook compote

Pour sugar into a pot of boiling water. When it dissolves, add the berries. After boiling, boil the compote for 5-10 minutes and leave to cool under the lid.

2. How to prepare compote for the winter

Place currants, cherries and sugar in a jar. Pour boiling water up to the neck, roll up the jar and shake to dissolve the sand.

Currant and gooseberry compote

What is needed

• water;
• 200-250 g sugar;
• 300 g of black or red currant (you can add a little white);
• 200 g gooseberries.

1. How to cook compote

Boil water in a saucepan, add sugar and wait until it dissolves. Add the berries and cook for 5-10 minutes after boiling. Cool the compote under the lid.

2. How to prepare compote for the winter

Place the berries in a jar. Pour boiling water up to the neck, cover and leave for 15 minutes.

Pour the liquid into a saucepan and add the sugar. While stirring, bring to a boil. Pour the syrup over the berries up to the neck and roll up the jar.

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Black or red currant and raspberry compote

What is needed

• 250 g sugar;
• water;
• 250-300 g of black or red currant;
• 250-300 g of raspberries.

1. How to cook compote

Dissolve the sugar in a saucepan of boiling water. Add berries, bring to a boil and cook for 5-10 minutes. Remove from heat and leave to cool, covered.

2. How to prepare compote for the winter

Put all the berries in a jar and cover with granulated sugar. Pour boiling water up to the neck, roll up the container and shake it to dissolve the crystals.

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Blackcurrant and apple compote

What is needed

• 500 g apples;
• water;
• 200-300 g of sugar;
• 250-300 g of black currant;
• 1 teaspoon of citric acid - for preparation for the winter.

1. How to cook compote

Cut the apples into small wedges and remove the cores. Boil water in a saucepan, dissolve sugar there and add fruit.

Cook for 5 minutes, then add the currants. Cook the compote for another 5-10 minutes and cool under the lid.

2. How to prepare compote for the winter

Cut the apples into small wedges and remove the cores. Put them in a jar along with the currants.

Pour boiling water to the top and leave for 5 minutes. Transfer liquid to a saucepan, add sugar and citric acid.

While stirring, bring the syrup to a boil. Pour it into a jar and roll it up.

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