How to prepare gooseberry compote with various additions for the winter at home? TOP 10 simple recipes with canning photos. Culinary tips and secrets. Video recipes.
Everyone loves strawberries and raspberries both on their own and in the form of jam, jams and compotes. But many do not pay attention to other berries, for example, like gooseberries. But this berry is valued for its positive properties. Gooseberry is beneficial for hypertension and obesity. It improves the functioning and normalizes the activity of the heart, kidneys, liver, bladder and intestines. The berry is useful not only fresh, it has a beneficial effect on the body in a canned state during long-term storage. And by combining it with other ingredients such as apples, cherries, grapes, citrus fruits …, you can make original compotes from gooseberries with an unsurpassed aroma. This material presents TOP-10 interesting recipes for canning gooseberry compote for the winter. They are so diverse that they will satisfy the needs of both a culinary "conservative" and a sophisticated gourmet.
Secrets and tips of chefs
- Before starting cooking, sort the gooseberries and other fruits with berries, sorting out the spoiled and unripe ones. Remove the stalks with leaves. Rinse with running water and pat dry with a towel.
- Gooseberry compotes are obtained from any of its types. The color of the drink depends on its variety. From green gooseberries, you get a light and almost transparent compote, and from red - a pink shade. If you add other berries or fruits to the composition, then the color will change.
- The more berries in the jar, the richer the taste of the compote. Too cloying drink during tasting can be diluted with boiled water.
- To prevent the main ingredient from getting soaked over time, cracking and losing its shape, pierce the berries in several places with a toothpick or needle before heat treatment. There are enough 3-4 punctures on the fetus.
- Be sure to sterilize cans and lids for canning. Wash the jars thoroughly with baking soda and sterilize over steam by placing them in a container of boiling water. Sterilize the lids in boiling water.
- Pour the jars with syrup to the very top so that there is no free space inside.
- Immediately after twisting, turn the rolled up jar of compote onto the lid and wrap it up with a warm blanket or towel so that it cools slowly. This will improve and extend the shelf life of the workpiece. When the drink has completely cooled down, store it in a dark and cool place.
Classic gooseberry compote
A simple recipe for gooseberry compote for the winter will appeal to all lovers of unusual drinks. When cold, it is great both in winter and summer.
- Caloric content per 100 g - 105 kcal.
- Servings - 5
- Cooking time - 1 hour
Ingredients:
- Gooseberry - 1 tbsp.
- Sugar - 50 g
- Water - 1 l
Cooking gooseberry compote according to the classic recipe:
- Rinse the sorted out whole and large berries with running water. Use a needle to pierce each berry and put them in a clean jar.
- Pour water into a saucepan and bring to a boil.
- Pour sugar into boiling water, boil, boil for 2 minutes and pour boiling water over the berries in a jar.
- Cover the container and leave for 20-25 minutes.
- Pour the liquid into the saucepan through the lid with holes so that the berries remain in the jar.
- Send the pot to the stove and boil.
- Again, pour the syrup to the top of the berries and roll up the jar with a clean lid.
Gooseberry with lemon without sterilization
The accelerated method of preparing gooseberry compote with lemon without sterilization is not difficult. The recipe does not involve sterilization. The product will receive heat from wrapping it up with a blanket, and hot pouring from sugar syrup with lemon juice is used as a preservative.
Ingredients:
- Gooseberries - 300 g
- Lemon - 1 pc.
- Sugar - 700 g
- Water - 1 l
Cooking gooseberry and lemon compote without sterilization:
- Sort out the berries, removing the spoiled ones, tear off the leaves and cut off the tails. Rinse them under running water and fill the jars.
- Wash the lemon and dry it with a paper towel. Put a whole lemon on the table and roll, pressing down with your hands so that it lets out the juice. Cut it into 4 pieces and send it to the gooseberry jar.
- To make sugar syrup, boil water and dissolve sugar in it. Boil for 5 minutes and pour the liquid into the jar of berries to the very edges.
- Leave for 5-7 minutes and drain the liquid into a saucepan. Bring it to a boil again and pour into the jar to the very edges.
- Immediately seal the container with a lid, turn the cans over and wrap with a blanket.
- Leave them to cool and put the blanks in the cellar or pantry for storage.
Gooseberry with orange
A delicious homemade drink made from the usual gooseberry with citrus notes and a fresh aftertaste - gooseberry compote with orange. An unusual and tasty combination of healthy products.
Ingredients:
- Gooseberry - 600 g
- Orange - 1 pc.
- Sugar - 300 g
- Water - 0.7 l
Cooking gooseberry and orange compote:
- Boil water in a saucepan, add sugar and dissolve it completely.
- Wash the sorted gooseberries, put in a colander and immerse them in hot syrup for 1 minute. Then transfer to a clean jar.
- Wash the orange, cut into wedges and send to the jar with the gooseberries. If you want a more astringent taste to prevail in the drink, leave the zest on it.
- Boil the water and sugar again and pour the prepared syrup into the fruit jar.
- Roll up the cans with lids, turn over, wrap with a blanket and leave to cool completely.
Gooseberry with black currant
Compotes made from a mixture of several types of berries and fruits are considered the most delicious. The sugar content of the recipe can be varied. For example, roll up a drink without sugar or, on the contrary, add a lot of it and then dilute it. Then its quantity will be several times greater.
Ingredients:
- Gooseberry - 400 g
- Black currant - 400 g
- Sugar - 300 g
- Water - 1 l
Cooking gooseberry compote with black currant:
- Wash the gooseberries and black currants, dry and tear off all the leaves with tails.
- Pour the sorted berries into a clean jar and add sugar.
- Boil water in a saucepan and pour over the berries.
- Close the jars with clean lids, lay it on its side and roll it a little to dissolve the sugar.
- Turn it over onto the lid, wrap it in a warm blanket and leave to cool completely.
Gooseberries with red currants
Many compotes contain not only gooseberries, but also other berries. A mixture of gooseberries with red currants will allow you to get a lot of vitamins C, B and other useful elements from the drink.
Ingredients:
- Gooseberry - 400 g
- Red currant - 400 g
- Sugar - 300 g
- Water - 1 l
Cooking gooseberry compote with red currants:
- Sort gooseberries with red currants, wash and dry. You can not remove the currant berries from the branches, but use them together.
- Fold the fruits in a clean jar, pour boiling water over, cover and leave for 10-15 minutes.
- Pour the liquid into a saucepan, bring to a boil and add sugar. Stir to dissolve completely and boil again.
- Pour the berries with syrup to the very top and roll up the lid.
- Turn the jar over onto the lid, wrap it in a warm blanket and leave to cool completely.
Gooseberries with raspberries
Raspberries are sweet and gooseberries are sour. Therefore, these berries complement each other wonderfully in the drink. You can add citrus fruits to this combination, but these are individual taste preferences.
Ingredients:
- Gooseberry - 2 tbsp.
- Raspberries - 1 tbsp.
- Sugar - 350 g
- Water - 3 l
Cooking gooseberry compote with raspberries:
- Sort out the berries, removing the unripe and overripe fruits, and wash with cold water.
- Put the prepared berries in a sterilized container so that the pulp is in half the jar.
- In a saucepan, mix water and sugar, place on the stove, bring to a boil and simmer for 5 minutes.
- Pour the sugar syrup over the berries in the jars and roll them up with lids.
- Cover the upturned jar with a warm blanket and leave to cool until it cools completely.
Gooseberries with cherries
Gooseberry in combination with cherry makes compote refreshing and perfectly quenching thirst. If you wish, you can make a compote platter by adding other fruits to the drink: currants, orange, apples, raspberries, grapes.
Ingredients:
- Gooseberry - 400 g
- Cherries - 400 g
- Sugar - 300 g
- Water - 1 l
Cooking gooseberry and cherry compote:
- Choose ripe, whole, and sweet gooseberries and cherries. Wash and dry them. Remove the pits from the cherries. Put the berries in a jar.
- Boil water in a saucepan and pour boiling water over the berries in a jar.
- Cover it with a lid and let it sit for 20 minutes.
- Empty the jar into a saucepan, boil and add sugar. Stir and wait for it to dissolve.
- Pour the syrup back into the jars and roll them up with lids. Cool the canning upside down with a warm blanket.
Gooseberries with apples
For compote, take ripe or slightly unripe sweet and sour apples. Overripe soft fruits may fall apart when cooked. Peeling apples is optional. Fruits with skin will retain their shape better after heat treatment.
Ingredients:
- Gooseberry - 600 g
- Apples - 3 pcs.
- Sugar - 300 g
- Water - 1 l
Cooking gooseberry compote with apples:
- Wash the gooseberries, dry them, remove the leaves and put them in a jar.
- Wash the apples, dry them and put the whole fruits in a jar with gooseberries.
- Boil water and pour it over the fruit in the jar. Cover them with a lid and leave for 15-20 minutes.
- Pour the liquid into a saucepan, add sugar and boil so that the sand is completely dissolved.
- Pour the boiling syrup back into the fruit jar and roll up the lid.
- Turn the jar over, wrap it with something warm, and leave to cool slowly.
Compote Mojito
A wonderful refreshing compote with a very interesting taste. And if you add alcohol to it during tasting, for example, rum or cognac, you get a real Mojito.
Ingredients:
- Gooseberry - 400 g
- Mint - 4 sprigs
- Lemon - 2 slices
- Sugar - 200 g
- Water - 700 ml
Cooking gooseberry compote Mojito with mint and lemon:
- Wash the gooseberries, dry them, remove the leaves and pour into the jar.
- Wash the lemon, cut off a few slices and send after the gooseberries.
- Wash the mint sprigs and add to the jar to the products.
- Boil water in a saucepan and pour boiling water over the fruit to the top.
- Let them sit for 25 minutes and drain the water back into the pot.
- Bring it to a boil, add sugar and cook until it dissolves completely.
- Pour the prepared gooseberry syrup with lemon and mint, and immediately roll up the lid.
- Chill the compote upside down with a blanket.
Gooseberry with mint
The classic gooseberry compote recipe can be improved by adding new ingredients. For example, prepare gooseberry and mint compote for the winter. The taste and aroma of the drink will perfectly refresh and tone in the summer, and in the winter it will invigorate and give strength.
Ingredients:
- Gooseberry - 400 g
- Fresh mint -1 sprig
- Sugar - 250 g
Cooking gooseberry and mint compote for the winter:
- Wash, dry and place the berries in a clean three-liter jar.
- Rinse the mint sprigs and send to the gooseberries.
- Boil water in a saucepan, add sugar and bring to a boil again so that the refined sugar is completely dissolved.
- Pour the prepared syrup over the berries and screw the jar with a sterile lid. Leave the workpiece to cool completely upside down under a warm blanket.
