TOP 6 simple recipes for making redcurrant and orange compote for the winter

To always feel cheerful and energetic on frosty days, you need to Make red currant compote for the winter With orange. The combination of these ingredients is a true treasure trove of vitamins. This aromatic, delicious, and beautiful compote is perfect not only for everyday consumption but also for a festive table. Let's look at the best ways to prepare it, taking into account all the nuances and recommendations.

We calculate the proportions for preparing currant and orange compote.

The taste, aroma, and nutritional value of the compote depend on the correct proportions of berry and citrus ingredients.

For one three-liter glass jar you will need:

• 3 liters of water (non-carbonated mineral water or filtered tap water);
• 3 cups of ripe red currants;
• half of a large, ripe, fragrant orange or one small one;
• 2 cups of sugar.

The berries should be fresh and firm, the orange should have smooth skin and a uniform color.

How to properly prepare containers

To preserve berry-citrus compote, use clean, undamaged glass jars, free of any cracks, chips, or scratches. Jars should have airtight, secure lids.

The jar preparation process consists of two stages: washing and sterilization. Hot water and baking soda are used to wash the jars.

There are several ways to sterilize glass containers. Two of them are most commonly used in everyday life:

1. Boil in a pot of water for five to ten minutes. Place the jars in a pot of suitable size, add water, and turn on the stove. Cook for five to ten minutes. The jars are protected from cracking because the heating process is gradual.
2. Dry steam treatment in the oven. In this case, place the jars upside down in the oven and set the temperature to 150 degrees Celsius. After 15-20 minutes, turn off the oven. Remove the jars once they have cooled naturally.

How to make a berry-citrus drink for the winter

There are several variations of currant-orange compote for the winter. They differ in the additional ingredients used, as well as the complexity and duration of the preparation process.

Traditional cooking method

For the simplest, classic recipe, the following list of ingredients is relevant:

• 3 glasses of parechka (this is what people often call red currants);
• 1 small orange (or half a large one);
• 2 cups of fine white sugar.

Step by step process:

1. Rinse the berries under running cool water and let them dry, placing them on a kitchen towel.
2. Wash the orange and, without peeling it, cut it into several slices.
3. Place the ingredients on the bottom of the prepared glass container.
4. In a large saucepan, bring water to a boil along with granulated sugar.
5. Pour the resulting hot syrup over the berry and citrus ingredients.
6. Immediately roll up the jar using a special key.

Five-Minute Recipe

The following simple and accessible recipe will save housewives time.

To make the compote you need to prepare:

• 2 cups of ripe and juicy red currants;
• 4 orange slices (from a large fruit);
• standard glass of sugar;
• half a small spoon of citric acid (as a natural preservative).

You need to perform a number of simple steps:

1. Place the red currants, along with the orange fruit cut into slices or circles, on the bottom of a pre-sterilized glass container.
2. Mix granulated sugar and citric acid, add ingredients.
3. Pour boiling water into the container very slowly and carefully, so that it does not suddenly burst.
4. As soon as the bubbles rise to the surface, seal the jar with a key and a secure lid.

Now carefully lay the closed jar on its side and roll it back and forth several times. This will help the granulated sugar distribute evenly and dissolve completely. Shaking the jar vigorously is also helpful.

Double-filled

Using double filling is a proven method for improving the shelf life of compote prepared over the winter.

For this recipe you will need:

• 150 grams of red and white currants;
• 300 g granulated sugar;
• half a large orange.

The preparation consists of the following stages:

1. Place berries and orange slices in a glass container.
2. Pour boiling water up to the top edges.
3. Cover loosely and let sit for ten minutes.
4. Pour the liquid soaked in the citrus and berry contents into a saucepan, add sugar and boil for three minutes until it is completely dissolved.
5. Pour the prepared hot syrup into the jar and immediately seal it with a key.

With citric acid

Adding citric acid to the compote will ensure its longer shelf life and also enhance the flavor of the main ingredients.

For the drink you will need:

• one and a half kilos of currants (you can use 1 kg of red and 500 g of black);
• one large orange;
• a glass of sugar;
• 7 grams of citric acid.

To prepare compote for the winter, follow these steps:

1. Rinse red currants in a colander under running cool water and dry naturally.
2. Brush the orange peel to remove any dirt, wax, or chemical residue. Wash thoroughly and cut into equal-sized slices.
3. Fill pre-sterilized jars with berry and citrus ingredients.
4. Bring water to a boil over high heat and dissolve sugar in it, stirring regularly.
5. At the end of the syrup cooking process, add the required amount of citric acid.
6. Fill the container with hot syrup and seal with secure lids.

We prepare a fragrant drink in liter jars

A small amount of compote with pronounced aromatic and flavor properties can be prepared in liter containers.

In this case, you will need the following ingredients:

• 130 g red currants;
• 3 cups of granulated sugar;
• 3 orange slices;
• a couple of leaves of aromatic mint;
• half a teaspoon of ground cinnamon;
• a pinch of citric acid.

What needs to be done:

1. Place citrus fruits, cut into small pieces, and whole berries into sterile jars.
2. Sprinkle aromatic spices on top, and then citric acid.
3. Boil water with sugar for several minutes over medium heat and pour into a jar.
4. Tighten with a special key.

With cardamom

A spicy, aromatic compote of orange and red currant with added cardamom will be especially relevant and in demand during winter frosts.

To prepare it, you need:

• 800 g white sugar;
• 1.5-1.7 kg of red currants;
• 300 g orange;
• 3.5 liters of water;
• 5 g cardamom.

It is necessary to perform the following steps:

1. Sort and wash the berries.
2. Wash the orange, scald it with boiling water and, without peeling it, cut it into neat slices.
3. Pour water into a large saucepan and add sugar.
4. Cook at maximum heat, stirring constantly, for a quarter of an hour.
5. Add cardamom to the syrup.
6. Place currants and sliced ​​orange slices into glass jars.
7. Pour hot syrup over berries and citrus fruits.
8. Screw on tightly with airtight lids.

Duration and storage conditions

Proper storage of redcurrant and orange compote is the key to preserving its taste, aroma, and beneficial properties.

Before storing the drink in a dry, cool and dark place, it should be observed for two weeks.

It is important to consider the following points:

• container lids should not leak;
• three days after canning, the drink should become clear;
• If bubbles, foam, or cloudiness appear, indicating an unfavorable change in the flora, the compote should be boiled for ten minutes. It should then be consumed immediately as a drink or used to make sauce or jelly.

Canned goods that have survived the two-week "test period" can be stored for two to three years. The optimal temperature for preserving the drink's original qualities is between 4 and 15 degrees Celsius.