Gooseberry is a popular and high-yielding crop. Its fruits are eaten fresh, frozen, dried, salted, pickled, boiled for the winter gooseberry compote, jam, marmalade, and wine is made. The choice of the canning method depends on the variety, the degree of technical ripeness of the fruit. The most popular are compotes, the preparation technology of which is simple and allows you to preserve the valuable composition of the berries.

Why compote?

Here are some arguments in favor of gooseberry compote:

• gooseberry berries are distinguished by a unique set of pectin, organic acids of tannins. This allows the use of more gentle pasteurization methods with a short heat treatment cycle;
• you cannot count on this when cooking jams, confitures, jellies, where during a long cooking process most vitamins are destroyed;
• in the process of making compotes, much less sugar and preservatives such as salt and vinegar are used than when salting or pickling;
• the preparation process is simple and takes a little time, in contrast to the long period of making wine or champagne;
• besides, the compote is immediately ready for use, unlike dried or frozen berries.

The gooseberry flavor is quite neutral and goes well with other berries and fruits, which can compensate for the not very attractive type of drink made only from green gooseberries.

Five ways to boil compote

Each housewife can choose the most suitable way of cooking compote for herself:

• the drink can be prepared in the traditional way by boiling the berries with water and sugar for about 5-7 minutes over high heat and packing it in sterile jars;
• in the second version, the berries are placed in a clean container, poured with boiling syrup and sterilized for 8 to 20 minutes;
• there is a way when the berries are blanched in boiling water, laid out in jars, poured with boiling syrup and immediately rolled up with lids;
• in another version, the prepared raw material is placed in a sterile container, poured with boiling water. After 10 minutes, the liquid is drained, sugar is added to it and the syrup is boiled, which is used for the final pouring;
• less troublesome, it is necessary to recognize the preparation of compote in a multicooker, when raw berries, sugar and water are added to the cooking container, and boiled in a given mode.

It should be borne in mind that three-liter cans are cooled rather slowly. Therefore, compotes intended for storage in large containers are prepared using the usual hot pouring method. The rolled up cans are turned over and placed upside down, covered with a "fur coat", prolonging the effect of high temperatures on raw materials and containers. It is customary to sterilize jars with compote ranging in size from 0.5 to 1 liter, and only then close them with lids.

When pouring hot, the compote is poured under the lid itself, trying to reduce the air gap between the surface of the canned food and the lid. When sterilized in a water bath, the compote is poured so that 2 cm remains to the upper edge of the jar.

Preparation of raw materials and containers

The basis for the successful preparation of compote is the preparation of berries and fruits, their sorting:

• gooseberries are usually sorted according to the size of the berries and the degree of ripeness;
• overripe or with signs of rotting berries are subject to rejection;
• leaves, branches, various garbage should be removed from berry raw materials;
• unripe berries with a dense skin are pricked for a more uniform impregnation with syrup;
• it is desirable, but not necessary, to cut long stalks;
• sorted raw materials are thoroughly washed and thrown onto a sieve.

For compote, unripe or at the stage of technical maturity are most suitable berries of green or red gooseberries. Overripe berries are best used for juices, jams, confitures.

In order for the compote to be stored for a long time, you need to thoroughly wash and sterilize the jars or bottles in which you plan to store the drink. Traditionally, this is a glass container with tin or glass lids, which ensure a tight seal.

If the compote is prepared in compliance with all the rules, then its storage will not be a hassle. A cellar, a vegetable pit, a refrigerator are suitable for this. But quality workpieces can be stored until the next season, even at room temperature.

Create your own drink!

The basic recipe for gooseberry compote can be varied by adding any berries and fruits to it. By changing the ingredients, you can change its taste, sweetness, consistency, color, and give the drink the desired aroma.

Raspberries, strawberries, black currants, cherries or black chokeberries will give the gooseberry compote a pink, red or intense ruby ​​color. They will change its aroma and give its own specific taste. Apples, pears and plums go well with the sour taste of gooseberry compote, add fruity notes and pleasant sweetness to the drink.

You can often meet fans of exotic flavors who can find a drink made from gooseberries with lime, lemon, and orange. In such compotes, mint, lemon balm, tarragon are used as additional ingredients. Citrus-flavored drinks are usually greenish-white in color, but differ in aroma and specific taste. On their basis, preparing refreshing cocktails with the addition of alcohol.

Remember that in your kitchen you can safely experiment and create dishes exclusively to your taste. And gooseberry compote is a great way to make a unique dessert drink from pure drinking water, regular sugar, gooseberries and any berries growing on your site.

Four compote recipes

A tasty and healthy dessert drink can be prepared according to your preferences from green or red gooseberries by adding various berries and fruits to the base base.

Green gooseberry compote

This recipe guarantees long-term preservation of the compote. The drink is quite concentrated, and with further use it can be diluted with boiled water. Required Ingredients:

• gooseberries - 3 kg;
• sugar - 700 g;
• water - 1 l.

1. We put the prepared berries in sterilized half-liter or liter jars, filling them halfway or up to the shoulders.
2. We cook syrup from water and sugar and pour berries with it.
3. We cover with lids and put in a container with hot water for sterilization, which lasts 3 minutes from the moment the water boils.
4. We take out the cans, instantly roll them up and set them upside down.

Red gooseberry compote with apples and plums

In such a compote, you can put, in addition to apples, pears, cherries or a couple of sprigs of white currants. For one liter jar of compote you will need:

• red gooseberry - 120 g;
• plum - 3 pcs.;
• apples - 50 g;
• sugar - 75 g;
• water - 800 ml.

1. Fill clean jars with gooseberries.
2. Put the plum whole, with a bone.
3. Cut the apples into 2 cm thick slices.
4. Pour the contents of the jar with boiling water, which we drain after 10 minutes. We repeat this procedure twice.
5. Boil the syrup on the fruit infusion and fill the jars with it to the edge of the neck, immediately roll up the lids.
6. Leave the jars to cool upside down, wrapped in a "blanket".

Gooseberry compote without sterilization with mint and lemon

Lemon juice acts as an additional preservative here. This recipe will require:

• gooseberries - 900 g;
• sugar - 350 g;
• lemon juice - 25 ml;
• water - 2.8 l;
• mint or lemon balm - 1 sprig.

1. Three-liter jars are filled with a third or half of the volume with berries. Gooseberries can be used both green and red.
2. During cooking, mint is added to the syrup, and at the very end, lemon juice.
3. Jars are filled with boiling solution to the edge of the neck, rolled up with sterile lids and turned over.
4. The compote is wrapped and left to cool slowly.
5. After a day, it can be removed to a permanent storage location.

Assorted gooseberry compote with berry juice

In this recipe, the water is replaced with the juice of raspberries, strawberries, red currants, chokeberry (chokeberry). For one 500 ml jar you will need:

• gooseberries - 200 g;
• apples, raspberries - 120 g;
• juice syrup - 200 ml.

To prepare 30% syrup for 700 g of juice, 300 g of sugar is taken.

1. Put the prepared berries and fruits in sterile jars and pour boiling syrup into them.
2. We warm half-liter jars in boiling water for 5-7 minutes and immediately seal them with lids.

Such compote can be prepared without adding sugar on the juice of chokeberry, for patients with diabetes mellitus.

A healthy and tasty gooseberry compote will give you the warmth of a summer day in winter!

Everyone loves strawberries and raspberries, as well as preserves, jams and compotes from these berries, but for some reason, many bypass gooseberries. But the valuable properties of this berry have a positive effect on the functioning of the kidneys, heart and liver, and normalizes the activity of the intestines and bladder. Gooseberry is useful for hypertension, obesity and many other unpleasant diseases.

The berries are very juicy, which, in combination with an unsurpassed aroma, makes it possible to prepare an original compote from them. Below are some interesting recipes.

Gooseberry compote, the easiest recipe

For its preparation we take:

• Gooseberry - 1 tbsp.;
• Sugar - 50 g;
• Water - 1 liter.

We sort out the berries, leaving only a whole large gooseberry, and rinse in running water. Then we take a saucepan and pour in water, which we bring to a boil. Now add sugar to the water. The only painstaking procedure that is required for this recipe is piercing each berry with a needle. This is necessary so that the gooseberry does not lose its shape as a result.

When the water with sugar boils, add the berries to them and boil for about 7 minutes. After that, the pan is removed from the stove, the compote should cool down. Then, if you wish, we filter the drink or not, and put it in the refrigerator for a couple of hours before serving it. According to such a simple recipe, gooseberry compote can be prepared for the winter by preparing the jars in advance. In this case, boiling compote is poured into a sterilized container, rolled up with lids, turned upside down and wrapped for a day.

Gooseberry compote with mint for the winter

Cold compotes made from agrus berries are refreshing in summer, but this does not mean that they are inappropriate in winter. The classic drink recipe can be improved by adding new ingredients. For example, you can make gooseberry and mint compote for the winter. The taste and aroma of such a drink is excellent, moreover, it has a tonic effect. To prepare compote you need:

• Gooseberry - 0.5 kg;
• Myta - 6 branches;
• Sugar - 150 g;
• Water.

Since the drink is prepared for the winter, cans (2 to 3 liters) should be prepared in advance. We also sort through and remove the stalks and tails from our berries. Then we rinse the gooseberries in running water. We also prepare the mint, it must be freed from sluggish leaves and also rinsed.

Sprinkle berries and mint sprigs into clean and already dry jars. Pour boiling water over the jars to the very neck, then cover with lids. The food is steamed in this state for about 15 minutes, after which the water is drained into the pan. We also pour sugar there per 1 three-liter jar of 3 tbsp. l. sand and boil water.

Now, with boiling syrup, again pour the gooseberries with mint and immediately roll up. The lids also need to be sterilized along with the cans. Then everything is as usual - we turn the cans over and wrap them until they cool completely. Then we send to the cellar for the winter.

Here is such an interesting drink you can make yourself. It tastes a bit like the well-known Tarhun.

Gooseberry compote with orange for the winter

In winter, vitamins are needed more than ever, especially vitamin C. In summer, there is an opportunity to harvest a healthy harvest of berries, and an integrated approach allows you to prepare an amazing compote from gooseberries with orange for the winter. For this we take:

• Gooseberry - 2 tbsp.;
• Orange - 1 pc.;
• Water - 2 l;
• Sugar - 300 g.

Rinse the orange well and cut it straight with the peel into rings. Next, we wash and sort out the gooseberries, getting rid of the spoiled berries. Now we will prepare cans for a drink by rinsing and sterilizing them. In a jar, divide the berries and the sliced ​​orange equally. Then we prepare the sugar syrup by dissolving the sugar in boiling water.

Pour the jars with the ingredients for the compote with the prepared sweet syrup and immediately roll them up with tin lids. The beverage cans are turned upside down and wrapped in a blanket. When the compote has cooled down, it can be stored in a cool, dry place like a regular preparation.

Cherry and gooseberry compote for the winter

A real vitamin bomb is a gooseberry compote for the winter with cherries. To prepare 3 liters of a drink you will need:

• Gooseberry - 200 g;
• Cherries - 200 g;
• 250 g granulated sugar;
• 1/2 tsp citric acid.

We sort out the berries from the leaves and tails, rinse and pour into the jar. After that, you need to boil water and pour it over the berries. Cover the jar with a lid and wait for its contents to cool down. After about three to four hours, the drink is poured into a saucepan and brought to a boil again. Then add sugar and stir until all the crystals dissolve.

Pour the already sweet drink into the jar again and add acid on top. Acid is needed so that the compote does not explode in the future. Now you can roll up the container and wrap it up. That's it, the compote is ready! You can close such a compote without sugar, then only an equal share of berries is taken. At the same time, it is enough to simply wash and dry the jars well, sterilization is not necessary.

Gooseberry compote for the winter without sterilization

An accelerated way of preparing gooseberry compote without sterilization, but with sugar is also available. It is not as difficult as it might seem. It is prepared from berries and sugar syrup. The recipe will need the following ingredients:

• Gooseberries - to taste;
• 1 liter of water;
• 400-700 g of granulated sugar (to taste).

The first step is to carefully sort the berries, removing the spoiled and leaves, cutting off the tails. Then we rinse the gooseberries in running water and fill the jars - it can be up to the shoulders, this is to your taste. Next, sugar syrup is prepared: the water is brought to a boil, after which sugar is dissolved in it. Pour the syrup into a jar of berries to the brim.

In this form, the berries are infused for about 5-7 minutes. Then the liquid is drained, brought to a boil again and again poured into the jar. For the third time, pour the syrup over the cans to the very edges, so that it even pours out, and immediately seal it. Turning the cans over and wrapping them with a blanket, leave to cool. Then you can put the blanks in the cellar or storeroom for the winter.

Raspberry and gooseberry compote for the winter

Ripe sweet raspberries also go well with gooseberries. For such a combination, you need to maintain the following proportions for a 3-liter jar:

• Gooseberry - 2 tbsp.;
• Raspberries - 3 tbsp.;
• Water - 10 tbsp.;
• Sugar - 2 tbsp.

You can have more sugar, the main thing is not to reduce the indicated amount. We sort out gooseberries with raspberries, removing debris, spoiled berries or crushed ones. Then we rinse and discard in a colander. While the berries are slightly dry, you can put the water in the syrup pan on the stove. After boiling, dissolve granulated sugar in it.

Bring the sweet syrup to a boil, and in the meantime we rinse and sterilize the jars under the compote. Put the berries in an already clean, processed container and fill it with boiling sweet syrup. Cover with a lid, but do not tighten. We move the jar into a large saucepan, placing a board or towel on the bottom.

Sterilization of a jar with raspberry compote with gooseberries for the winter takes about 40 minutes, while the water should not boil too violently. After that, we carefully take out the jar and immediately twist it, turn it upside down and wrap it up. When the compote has cooled down, it can be stored in a cool place.

A little advice if you want a richer taste and color of the drink - do not reduce the amount of berries and add a pinch of citric acid at the end. It will add brightness to the compote and additionally protect the workpiece from "exploding" the lid.

Summer bears a lot of fruits and berries with beneficial properties, rich in minerals and vitamins. And it is natural that the housewives want to stock up on this wealth for the winter. You can prepare a lot of tasty and healthy compotes from gooseberries. You may find it more to your taste combining it with other berries, as well as a simple preparation of compote without sterilization. The main thing is to collect the harvest and make preparations for the entire cold season.

Gooseberry is extremely valuable for health, serves as a source of vitamins and minerals, and in terms of copper volume it is out of competition with other fruit and berry plantings. If you add spices and fruits to the berry collection, you get an excellent drink that you will not be ashamed to serve at the festive table. Gourmets for the preparation of gooseberry compote for the winter, select recipes with vanilla, cinnamon, lime, giving preservation an unobtrusive piquancy.

Spices add aroma and extraordinary taste

Gooseberry is a recognizable berry in summer cottages. The fruit has clear green, yellow-orange, purple or black flesh and characteristic veins. Sometimes the culture is called northern grapes.

The berry is rich in vitamins, sugars, organic acids, fiber. It is recommended for potassium and iron deficiency. Green varieties contain a large amount of pectin, which is responsible for the gelling properties of the pulp. From such berries, thick jam and jelly are obtained. Fruits with dark pulp contain more vitamin P, which actively interacts with pectins, removing toxins and toxins from the body. Eating about 100 g of delicacies a day, you will be able to get rid of the depressive state.

The advantage of any kind is transportability. The harvest can be stored and transported after harvest for 2 weeks, while raspberries, strawberries and currants lose their properties much faster.

To make the compote as tasty as possible, the berries remain whole and beautiful, you need to remember a few subtleties of cooking:

To brew a bright drink from the red variety that retains its color, add 2-3 g of citric acid to the sugar syrup.

If raspberry is chosen as an additional ingredient, then it is placed in the jar on top, since it is softer and easily loses its original shape. It is not recommended to store the assorted cherries with pits for more than a year, the hydrocyanic acid formed over time is dangerous to health.

Classic recipe without sterilization

To prepare a compote recipe without sterilization, you need to prepare:

Before boiling the workpiece, the collection is sorted out, washed under running cold water, each berry is slightly pricked with a needle. The mass is laid out in sterilized jars so that it fills a third of the container. In a separate bowl, boil the syrup until the sugar crystals dissolve. To prevent it from being cloudy, filter it through several layers of gauze. The berries are poured with syrup, left to pasteurize for 5 minutes, then again the sweet liquid is poured into a saucepan, brought to a boil.

It is convenient to drain liquid from cans using special lids with holes.

The berry mass is again poured with syrup, the jars are rolled up, turned over, wrapped in warm material, leaving it until it cools completely. As a result, an invigorating vitamin drink is obtained by winter.

Assorted compotes for winter

Both green and dark varieties are suitable for blanks. Gooseberry-orange compote is best cooked from red fruits, and green pulp goes well with lemon and currants. If you want to make a drink from a black variety, then cherries are ideal for culinary creativity. You can make an unusual preparation for the winter by adding spices.

The tart, sour gooseberry goes well with cinnamon, vanilla, cloves, mint or lemon balm leaves.

The spices are removed from the syrup before being poured into the jars.

Star anise, allspice, ginger root, thyme are used to add a piquant taste. Spices are added in small quantities, for 2-3 liters of compote, 2 stars, peas, pinches are enough. The aromatic additive for the drink is natural honey.

Orange for vivacity, currants for freshness

To make gooseberry-orange compote, use both peeled citruses and peeled ones. The zest gives the drink a specific bitterness. For a richer aroma, gourmets prefer to add a little crust, vanilla pod, or thyme.

Ingredients for a 3 liter can:

Step-by-step instructions for cooking gooseberries with orange for the winter:

1. Citrus is poured over with boiling water, cut into several slices or circles, added to gooseberries in a sterilized jar.
2. Syrup is made from water and sugar in a saucepan. The contents of the jar are poured with a boiling composition.
3. It remains only to roll up the contents and send for storage after cooling completely.

Currants are a close relative of gooseberries, so you can safely prepare canning from these berries. The drink is suitable for refreshing in the heat of summer and in winter for a festive table.

Ingredients:

• 1 glass of gooseberries and black currants,
• 3 l of water,
• 200 g of sugar.

The washed fruits are poured into boiling syrup, boiled for 2 minutes. The composition is poured into sterilized containers, rolled up with lids. The drink can be served immediately or left until winter.

Blanching video recipe.

Recipe with cherries, gooseberries and fragrant raspberries

To prepare 3 liters of a bright and aromatic drink with cherries, you will need 300 g of each berry, 2.5 liters of water and a glass of sugar.

Cherry pits can not be removed, you get a more tart taste, but you will have to store the workpiece for no more than a year. After cleaning and washing the fruits, sterilized jars are filled to 1/3. Meanwhile, sugar syrup is boiled in a saucepan. After boiling, they fill the jars to the neck. After rolling, they are turned over, covered with a blanket, and left to cool.

For 3 liters of compote, you will need a glass of each berry, 2 glasses of sugar and 2.5 liters of water.

The gooseberries are washed and pierced so that the fruits retain their rounded shape. It is enough to sort out the debris from the raspberries; it is not necessary to wash them. Since raspberries spoil quickly, it is recommended to roll up the conservation immediately after harvesting. Overripe and spoiled fruits can ruin the entire harvest. A lighter version of the syrup can be obtained by pouring berries into a jar, then sending granulated sugar and pouring boiling water over everything. After filling, the containers are closed with lids, turned over, wrapped.

Mojito: history of the drink, recipe

The summer trend is a refreshing gooseberry-based mint compote. It got the name "Mojito" by analogy with the famous summer drink, which contains carbonated water, lime, sugar and mint. The alcoholic cocktail includes rum. To get a homemade refreshing cocktail, no alcohol is used, a mint leaf is added to the composition, and ice cubes are used when serving.

Ingredients for a 3 liter jar:

• 250 g of green berries,
• a glass of sugar
• 2 slices of lime or a pinch of citric acid
• 3 sprigs of fresh mint.

Video about cooking Mojito for the winter.

A simple step-by-step mint recipe:

1. Peeled fruits, mint and lime are sent to a prepared container.
2. Boil water, pour it into jars, let it brew for 15-20 minutes.
3. Pour the liquid into a saucepan, add sugar and bring the syrup to a boil again.
4. Pour the contents of the jar with a boiling composition, immediately roll it up.

Cooking compote is a space for creativity. Gooseberry fruits, both green and red, go well with other berries, fruits, spices and herbs, but they themselves have an unusual taste. Whatever the composition of the workpiece, you need to adhere to the general rules for the selection of fruits, sterilization and storage.

We offer two simple recipes for gooseberry compote for the winter. The compote turns out to be very refreshing and perfectly quenches thirst; we use lemon and lemon juice as a preservative. For blanks, you can use any kind of gooseberry, the main thing is to use ripe, whole and sweet berries. Gooseberries go well with currants, oranges, apples, raspberries, grapes, if you wish, you can make an assorted compote from these fruits.

TIME: 30 min.

Light

Servings: 4

Ingredients

• 420 grams of gooseberries;
• 2 lemon slices;
• 280 grams of granulated sugar;
• 2 sprigs of mint;
• 3 liters of clean water.

Preparation

If everything you need is prepared, you can start the process. Sort the gooseberries carefully, choosing only ripe and dense berries. Soak it in water so that extra branches float up.


Discard the gooseberries on a sieve, rinse under running water, then sprinkle on a towel to dry.


Prepare containers in parallel. For a given amount of ingredients, you will need 2 cans of 1.5 liters each. Before you put the berries in jars, they must be sterilized to destroy bacteria that can spoil the workpiece. Naturally, wash the cans well with baking soda before sterilizing.


Place prepared gooseberries at the bottom of the container.


Wash lemon slices and fresh mint sprigs well, rinse with boiling water several times, then put in jars. Be sure to remove the pits from the lemon, otherwise the compote will taste bitter.

Pour boiling water over the jars with the contents and cover with a lid. Leave the container alone so that the gooseberries soften slightly and give off the juice. This will take approximately 8 minutes.


Take a saucepan that fits in size, drain the water from both jars into it, add a portion of sugar. If desired, the amount of granulated sugar can be increased or decreased. Put the saucepan on the burner, set to moderate heat, bring the syrup to a boil, turn off the heat. The sugar should be completely dissolved.


Pour the hot syrup back into the jars with the contents. Tighten the cans tightly with the lids.



The final stage is to turn the jars with gooseberries upside down, wrap them in a thick terry towel, remove for a day until the glass is completely cooled. Then rearrange it to a secluded place where compote and other preservation is stored.

Recipe number 2. Gooseberry compote for the winter without sterilization

This recipe is very simple; to prepare gooseberry compote for the winter, you will need ripe berries, granulated sugar, lemon and a sprig of mint. The recipe does not imply sterilization, the product will receive heat from the woolen blanket, and hot filling with sugar syrup with lemon juice will be used as a preservative. So, in more detail - how to make gooseberry compote without sterilization.

Ingredients for a 3 liter can:

• gooseberries (ripe) - 900 g;
• granulated sugar - 300-400 g;
• lemon juice - 25 ml;
• mint - 1 pc.;
• water - 2.8 liters.

Step by step recipe

We will prepare in advance the products for harvesting gooseberry compote - the berry must be ripe and ripe.
We wash the gooseberries with cold running water, dry them, sort them out - remove all crumpled and spoiled fruits, and also cut off the stalk and whisk.