Raspberry and currant compote for the winter
Products
For two liter cans
Raspberries - 800 grams
Currant - 800 grams
Sugar - 300 grams
Water - 500 milliliters
How to make raspberry and currant compote
1. Pour 400 grams of raspberries and currants into each jar (wash the berries beforehand).
2. Pour water up to the top of the cans - this will help determine the amount of syrup.
3. Pour water from cans into a saucepan, add half a kilogram of sugar there. Stir and boil.
4. Pour boiling syrup into jars of berries.
5. After a 15-minute infusion, heat the syrup to a boil again (after pouring from the cans into a saucepan) and re-pour into the cans.
6. Close the jars with compote with lids and put the bottom up. Wrap the top with a towel.
When the jars with raspberry and currant compote have cooled, transfer to the cellar or storage room (the place is dry, dark and, if possible, cool).
Raspberry and currant compote
ProductsFor 4 liters of drink
Raspberries - 800 grams
Black currant - 800 grams
Sugar - one and a half cups (300 grams)
Water - 2.5 liters
How to make raspberry and currant compote for the winter
1. Sort raspberries and black currants and wash in a colander.
2. Place the berries in a saucepan.
3. Add one and a half cups of sugar to the berries and pour in 2.5 liters of water.
4. Bring the compote to a boil, then cook for 7 minutes.
5. Cover the pot with the compote with the lid (cover with a towel to keep warm) and let the drink stand for 40 minutes.
6. Strain the cooled compote through a fine sieve, cool and serve. You can additionally serve pieces of ice in each glass of compote.
Fusofacts
- For compote, you can take black and red currants. Red currant is a more acidic berry, so the sugar rate should be increased to 1 kilogram.- When preparing compote from raspberries and currants for the winter, you can use sterilization of cans with compote (warm for 10 minutes in boiling water) or first cook the compote as for daily consumption, and then pour into jars and close the lids.
- In order to save storage space and containers, it is recommended to cook a concentrated compote for the winter: fill the jar tightly with berries, and cook the syrup with a large (about 30%) amount of sugar. When consumed, this drink is diluted with water.
