Regardless of what berries are at your disposal, fresh or frozen, you can weld them compote quite quickly at any time of the year. Take as a basis a couple of simple recipes from our material, if desired, supplement with your favorite spices, syrups or even other berries, and then be warmed by a warm drink in the cold or add a compote to a couple of ice cubes to freshen up on a summer day.
Black currant compote
Boil compote for a couple of minutes can be pre-scraped berries. Just need to mix currant puree with water and sugar syrup , and then boil for a few minutes.
Ingredients:
- black currant - 360 g;
- granulated sugar - 260 g;
- peel 2 lemons;
- lemon juice - 290 ml;
- water - 2.2 liters.
Preparation
After washing the currant berries, peeled from the fruit stems, turn them into puree with a fine sieve or blender. Prepare a simple sugar syrup from a mixture of granulated sugar, a glass of water, lemon juice and citrus peel. When the syrup begins to boil, remove it from the heat, cool and pour into the mashed potatoes. Dilute the mixture with a couple of liters of cold water, put on a fire, wait for the boiling and cool to an acceptable temperature.
Compote made from frozen currant
Beyond the currant season, berry compotes can also be cooked on the basis of a frozen product. Distinguish the taste of the prepared compote with aromatic herbs and spices, we will confine ourselves to a very minimal composition, adding a twig or two thyme to the compote.
Ingredients:
- currant berries - 430 g;
- granulated sugar - 240 g;
- thyme - 2 branches.
Preparation
Before boiling the compote from the currant, the berries are rinsed, poured into a saucepan and poured with a couple of liters of cold water. Put the container with the future compote on the stove, wait until the water starts to boil, and the berries break, only at this stage the berries can be filled in the compote, if the sweetener is added before the currant is softened, it will become firm and will not burst at all. After adding sugar, the drink can be filtered and put a couple of twigs of thyme in it for a pleasant aroma.
Red currant compote with orange
Citrus notes in berry beverages are never superfluous, guided by this we chose the following recipe for an elementary simple but very rich, currant-orange compote.
Ingredients:
- black currant - 280 g;
- orange - 2 pieces;
- cinnamon stick;
- honey - 115 ml.
Preparation
Pour currants berries with a liter of water and put on fire. When the compote boils, and the currant rags, remove the drink from the fire and put a stick of cinnamon into it. Squeeze out the juice of the orange, put the strips of zest and pour in honey. To feel the full range of taste, it is desirable to serve compote hot.
Compote of raspberry and currant
In addition to currants, other berries can be let into the compote, in the recipe, we have supplemented the berry composition with raspberries, but you can put the remainders of the harvest of cherries, gooseberries, blueberries or strawberries.
Ingredients:
- black currant - 280 g;
- raspberry - 280 g;
- granulated sugar - 160 g;
- juice 4 lemons;
- water 3.5 liters.
Preparation
Slightly stir the black currant with raspberries and fill the berries with hot water. Leave the resulting mixture until completely cooled, so that the solution absorbs as much berry flavor as possible, then pour the lemon juice (you can put and stripes of zest), pour the sugar and return to the fire. As soon as the compote from the currant comes to a boil, remove it from the fire. Having filtered and re-cooled the drink, it can be tasted, or it is possible, while the compote is still hot, poured over sterile cans and rolled for the winter.