Red currant compote for the winter - 9 easy recipes

Have you ever tried making red currant compote for the winter? We have made for you a selection of 9 simple recipes with photos step by step. Now it will not be difficult for you to prepare this vitamin drink, but this drink will bring benefits for the year ahead, because red currants are incredibly rich in vitamin C, which, as you know, perfectly strengthens the immune system.

A simple recipe for red currant compote for a 3-liter jar

Red currants are very rich in vitamins and minerals, but not everyone loves this storehouse of vitamins because of its sour taste and slightly tough skin. If your household also has this opinion, then try making them red currant compote. So you will save vitamins and please your family.

Servings: 1 can of 3 liters

Cooking time: 24 hours

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  The beauty of this recipe is that you do not need to sort out the currants, you do not need to remove them from the branches. It is enough just to thoroughly rinse the berry in a sufficient amount of running water and remove leaves and debris.
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  Prepare the jars (the amount of ingredients indicated in the recipe is calculated for one three-liter jar), for this, rinse them with soda in very hot water. Now you need to sterilize the banks. This can be done in different ways, choose the one that is most convenient for you.
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  In prepared jars, spread the red currants on the twigs. The amount of currants should be such that it takes up about half of the volume of the can (3 liter). Bring water (1.5-2 liters) to a boil, and then pour boiling water over the currants in a jar. Next, you need to cover the jar with a lid and let the berries brew for 30-40 minutes, so that, under the influence of hot water, the currants let the juice out.
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  Using potholders, carefully take a jar of compote and drain the water into a saucepan. Add sugar to the resulting broth and mix well. Adjust the amount of sugar to your taste, since the recipe indicates the approximate amount. Place the saucepan over medium heat and bring the syrup to a boil (remembering to stir it occasionally).
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  Pour a bag of vanilla sugar into a jar to the currants and quickly pour the boiling syrup over the berries. Seal the jars with lids and turn upside down. It is also necessary to cover the workpiece with a warm blanket and allow it to cool in this state for about 24 hours. When the currants have completely cooled down, the compote is ready. You need to store such a winter blank in a dark and cool place.

Enjoy your meal!

Red currant compote without sterilization

Red currant is extraordinary, healthy, but few people like it, to eat it just like that, because of its rather sour taste. Prepare a compote from it, which will delight you with its bright summer aroma and delicate sweet and sour taste. Plus, it is rich in vitamin C, which is essential for everyone during the winter cold.

Ingredients:

• Red currant - 1.5-2 kg
• Granulated sugar - 100 g for each liter of compote
• Boiling water - 2-3 liters (depending on the number of cans)

Cooking process:

1. First you need to rinse the currants. To do this, take a large basin and put the berry there (note that you do not need to remove it from the branches, which in itself saves you a lot of time). Fill the berry completely with water and stir gently with your hands. All twigs, leaves and other debris will float to the surface by itself. Drain the water and repeat the same procedure 2-3 more times. Everything, the berry is clean.
2. Now we will lay out the berries in the jars. To do this, they must first be thoroughly washed with soda, and then held over the steam for about 10 minutes. So, fill each jar about half or 1/3 full.
3. Bring water to a boil. Pour hot water into the jars and cover the jars with lids. The berry should stand in boiling water for about 40 minutes. During this time, the water will turn pink due to the fact that the currants let out the juice. Gently drain the water from the cans back into the pot.
4. Now add sugar to the water. The exact amount of granulated sugar is difficult to indicate, for the reason that each of you has different taste preferences. But the following calculation can be taken as a basis: 100 g of sugar for each liter of compote. Some people use a larger amount of sugar (for example, 2 cups of sugar in a 3-liter jar), in which case you will need to dilute the finished concentrate-concentrate with water, and you will get not 3, but 5 liters of compote.
5. Bring water with sugar to a boil and boil for 5 minutes so that the sugar is completely dissolved. Strain the syrup and pour over the currant jars. Roll up the lids immediately.
6. Turn the finished jars of compote with the lids down, cover with a warm blanket and leave for a day so that the compote is completely cool.
7. That's all, a delicious and healthy red currant compote is ready. Now it needs to be removed to a cool place for further storage until winter.

Enjoy your meal!

Black and red currant compote for the winter

This unusual, delicate sweet and sour compote will not leave anyone indifferent. Two gorgeous, vitamin-rich berries come together in one aromatic berry bouquet. Not a single person can resist a cup of such a drink.

Ingredients:

• Red currant berries - 600 g
• Black currant berries - 600 g
• Sugar sand - 600 g
• Fresh black currant leaves - 4 pcs.
• Water - 5 l

Cooking process:

1. First you need to prepare the berries: remove from the branches and rinse thoroughly to remove any debris and unnecessary leaves. It is best to put the berry in a large basin and completely fill it with water, all the debris will float to the surface. Then the water must be drained and everything must be repeated again: fill with water, remove the debris, drain the water.
2. Pour 5 liters of water into a large saucepan and place on the stove. Wait for the water to boil.
3. Now take two three-liter jars and wash them with 1 teaspoon of baking soda in hot water. Now you need to sterilize the cans for a couple of about 10 minutes (don't forget about the lids too).
4. Put the washed berries in prepared jars (you need to divide it in such a way that each jar contains 300 grams of red currants and the same amount of black currants).
5. Rinse black currant leaves in cold water and put 2 pieces in each jar.
6. The water in the pot should already have time to boil. Now it needs to be poured into the jars so that the water barely reaches the top of the jar (about 1-2 centimeters). Let the berry juice under the influence of boiling water: cover the jars with clean lids and leave for 20 minutes.
7. After the specified time has elapsed, you will see how the water turns pink - this is the currant letting in the juice. Now you need to carefully drain all the water into the pan and add 600 grams of granulated sugar. Stir well and bring the juice to a boil. When it boils, do not turn off the stove immediately, but let the sugar syrup simmer for literally 1 minute.
8. Pour the boiling syrup over the berries, again leaving a little space on top of the jar (1-2 centimeters short of the edge of the jar). Roll up the lids and turn the cans upside down.Cover the jars with a blanket and leave to cool. After about a day, the compote will completely cool down and then it can be stored in a basement, cellar or any other cool place.

Enjoy your meal!

Winter red currant compote with apples

A tasty and fragrant version of a compote made from such a wonderful, but in vainly underestimated by children, berries like red currants. It gives the compote a pleasant sourness, which is diluted with a sweetish apple taste and aroma. Try to make this wonderful drink and see for yourself.

Ingredients:

• Ripe red currant berries - 2 kg
• Apples - 2 kg
• Granulated sugar - 1250 g

Cooking process:

1. The indicated amount of ingredients is calculated for 4 three-liter cans. Rinse them thoroughly with hot water, and then sterilize in any way convenient for you.
2. Try to choose apples that are juicy and strong. They need to be rinsed and pitted. You do not need to peel the skin. Cut apples, peeled from the core, into 4 parts (if the apples are very large, then you can cut them into 8-12 parts).
3. Sort out the currants, rinse well, remove all leaves and other debris, remove the berry itself from the branches. This part of the job will take a fair amount of time. Be patient.
4. In prepared clean and dry jars, spread the apple slices and red currants in equal parts.
5. Boil 3-4 liters of water (let it be a little more, you can always drain the excess water) and gently pour the boiling water into the jars. Cover each jar with a lid and let the currants and apples soak in boiling water for about 15-20 minutes.
6. Gently drain the pinkish water (this is the currant letting the juice) into a saucepan and bring to a boil. At this time, pour 300 grams of granulated sugar into each jar and cover with boiled juice. Cap the jars immediately and turn upside down. Then proceed as usual: wrap the jars with a blanket and wait until the redcurrant and apple compote has completely cooled down (in about a day).

Bon Appetit!

Step-by-step recipe for red currant compote with orange

Try to cook this wonderful compote, saturated with the taste and aroma of warm summer. Unusual combination of sour currant and sweet orange combine into an unusual flavor bouquet. Both children and adults will be delighted.

Ingredients:

• Red currant - 1 kg
• Sugar sand - 400 g
• Oranges - 200 g

Cooking process:

1. Wash the oranges first. You need to wash it thoroughly, preferably even with soap, because in the cooking process we will use orange peel. So, the peel needs to be grated on a fine grater. And cut the oranges themselves into 8 parts and cut each part into small cubes.
2. Rinse the red currants thoroughly in plenty of water, and then carefully remove them from the branches so as not to damage the integrity of the berries. It will be nice if someone at home can help you with this somewhat time-consuming process.
3. Now you need to prepare the banks. You need to rinse them in very hot water, and then sterilize them by steam, in the oven or microwave.
4. Divide the currants, orange zest and chopped oranges into as many pieces as you plan to roll up. Place the same amount of zest, oranges and currants in each sterilized dry jar. The total volume of berries and fruits should be approximately one third of the total volume of the jar.
5. Pour 3-5 liters of water into a saucepan (depending on the number and volume of the cans), bring the water to a boil, and then pour boiling water over the fruit in the cans. After that, the jars need to be covered with lids and let the currants and orange brew in boiling water. After 30 minutes, carefully drain the pinkish water (it was colored by the juice that the red currants put in) into the pan. Add the required amount of granulated sugar to the juice, stir and bring the juice and sugar to a boil.As soon as the currant syrup boils, pour it over the jars and immediately roll up the jars with sterile lids.
6. Then proceed according to the usual scheme: turn the cans over, wrap them with a towel or a blanket and do not touch for 24 hours until the orange and red currant compote has completely cooled down.
7. It is best to store such a drink in a dark and cool place.

Bon appetit to you and your loved ones!

Red currant and gooseberry compote for the winter

This delicate, aromatic moderately sweet and sour compote perfectly quenches thirst, fills your body with vitamin C. Gooseberries and red currants are perfectly combined with their taste, reminding you of wonderful summer days.

Ingredients:

• Red currant berries - 0.5 kg
• Gooseberry - 0.5 kg
• Sugar sand - 0.5 kg
• Water - 3 l

Cooking process:

1. Rinse the currants well in a large basin. When flushing in this way, it is easy to remove all debris and rinse off the dirt. Then dry the berry a little and carefully, so as not to damage the integrity of the berries, remove them from the branches. Rinse the gooseberries with enough water, and then, using small scissors or just a sharp knife, cut off all the tails. It will take some time to prepare the berries, so it would be nice if someone could help you: a husband or children.
2. Pour 3 liters of water into a saucepan and place on the stove. Bring water to a boil.
3. In a second saucepan, also heat the water and sterilize the cleanly washed jars in a water bath.
4. Dry the jars well, and then mix the red currants with the gooseberries in them so that they fill the jar about half. Now you need to pour boiling water over the berries on the very top of the can, leaving 1 centimeter of free space on top. Within 15 minutes, the berries will juice under the influence of hot water. After that, you will need to carefully drain all the water from the cans back into the pan and put it back on the fire. After the berry juice boils, add 500 g of sugar to it and stir.

Remove the pan from heat and pour the berry syrup evenly over the jars, leaving 1 centimeter on top. Now all that remains is to roll up the cans with lids and cool them upside down. Further, the red currant and gooseberry compote should be stored in a cool, dark place.

Bon appetit to you and your loved ones!

A simple recipe for red currant and raspberry compote

A tasty and healthy recipe for a fragrant compote made from two wonderful berries: raspberries and red currants. Both berries are very rich in vitamin C, so compote from them is simply an indispensable remedy for colds throughout the entire autumn-winter period.

Ingredients:

• Red currant - 0.4 kg
• Raspberries - 0.3 kg
• Water - 4 l
• Granulated sugar - 0.8 kg

Cooking process:

1. Before you start preparing this wonderful berry compote, you need to thoroughly rinse the currants. Put the berry in a large basin and completely fill it with water, stir the currants with your hands and all unnecessary debris will float to the surface of the water. Drain the water gently and repeat all over again. Carefully remove the washed currant berries from the twigs and transfer to a colander to drain excess liquid from them.
2. Rinse the raspberries gently in the same way in a large bowl of water. Many people prefer not to wash raspberries at all, but we are not adherents of this method. Therefore, if you are not sure that the berry grew under normal conditions and was not treated with chemicals, then rinse it better. Drain the water well and also let the excess liquid drain by transferring the raspberries to a colander.
3. Pour 4 liters of water into a large saucepan and bring the water to a boil. When the water boils, add 800 grams of granulated sugar and stir. The sugar should be completely dissolved. Turn off the heat and set aside the saucepan for now.
4. Now you need to prepare the jars (the specified amount of ingredients should be enough for 2 three-liter or 6 liter jars).They need to be washed in hot water (it is better not to use any detergents like "Fairy", but to replace them with 1-2 teaspoons of soda), and then sterilized with steam for 10-15 minutes, this will be quite enough.
5. Divide the berries into such a number of parts so that there are equal parts in each jar. Carefully and evenly pour boiling water and sugar over all the currants and raspberries in the jars. Cover the jars with iron lids and roll them up immediately. Now turn over all the jars with the lids down, wrap them up with a blanket and leave for 24 hours. Do not remove the blanket, the temperature must be constant inside. When the compote has completely cooled down, put it in the cellar for storage.
6. Delicious, aromatic and very healthy berry compote from red currant and raspberry is ready!

Enjoy your meal!

Winter cherry and red currant compote

Cherries and red currants are perfectly combined with each other, they make a wonderful, very tasty and aromatic compote. Opening a jar with this delicate drink, you will feel yourself standing in the middle of a summer garden, enveloped in the aroma of flowers and ripe berries. In addition, this compote is very rich in vitamins that help the body cope with colds and viral diseases.

Ingredients:

• Ripe cherries - 200 g
• Red currant - 200 g
• Sugar sand - 200 g
• Citric acid to taste

Cooking process:

1. Sort the cherries and currants carefully, and then rinse thoroughly with sufficient water. If you have not removed the currants from the branches, then it's time to do it. After rinsing, transfer the berries to a colander or baking sheet so that excess liquid can drain. When washing, be careful not to damage the integrity of the berries.
2. While the cherries and currants are drying, prepare the jars. As usual, they need to be washed very well using baking soda, and then sterilized for a couple of 15 minutes, there is also an option to sterilize the cans in the oven or microwave. The choice of sterilization method is entirely at your discretion. The main thing is that in the end the jars are sterile clean.
3. Pour 2-3 liters of water into a saucepan (more is better than less, because the excess liquid can always be drained) and boil on the stove.
4. While the water is boiling, place the prepared currant and cherry berries in equal parts in the jars. Add a small pinch of citric acid to each jar.
5. When the water boils, add 200 grams of sugar into it (you can change the amount of granulated sugar depending on your taste preferences). Do not turn off the heat right away, allow time for the sugar to completely dissolve and the syrup to boil a little. Pour the boiling syrup over the berries, not reaching the edge of the jar a little. Roll up the jars with hot compote and cool upside down (don't forget to cover the jars with a warm blanket).
6. After about 24 hours, the compote in the jars will cool down and you can move the jars to a cool place where they will feel great for a long time.

Enjoy your meal!

Step-by-step recipe for red currant compote with mint for the winter

Red currant compote with the addition of mint turns out to be very tasty and unusual. Due to minimal heat treatment, red currant berries retain all their beneficial properties, and mint leaves give the syrup all their amazing aroma. Also, the advantage of such a compote is that it turns out to be quite concentrated and needs to be diluted with water, which increases its amount by almost 2-3 times.

Ingredients:

• Fresh mint leaves - 1 bunch
• Red currant berries - 10 cups
• Sugar - 500 g
• Drinking water - 2 l

Cooking process:

1. The first step is to rinse the red currants well. You can rinse the berries using a colander, or you can rinse them in a large bowl full of water. In the second option, all the debris will float to the surface faster and it will be easier to remove it. After you rinse the berry, you will need to remove it from the branches. Do not rush, otherwise you can damage the rather delicate berries.
2. Wash the mint under running water and place on a baking sheet or table to dry out.
3. Pour 2 liters of cold water into a small saucepan and place the saucepan over the fire. Wait for the water in the pot to boil and then add 2 cups of sugar (you can, of course, adjust the sweetness of the drink if you like). Stir and let the syrup simmer for 2-3 minutes.
4. If you didn't have time to prepare the cans in advance, now is the time. The specified amount of ingredients is enough for 3 liter or 2 one and a half liter cans, or you can even use one large three liter can - as you like. In any case, rub the inside of the jars thoroughly with baking soda, and then rinse in hot water. After that, hold the cans over steam for 15 minutes, all of the above also applies to lids.
5. Arrange the currants and mint leaves in jars so that there are equal parts everywhere. It is better to put the mint down under the berries, so it will steam better and give its aroma and taste. Pour boiling syrup over the jars. Cover the jars with lids and roll up immediately. Cool this compote as usual: upside down and covered with a blanket.
6. A tasty and fragrant compote is ready for the winter.

Enjoy your meal!