Simple recipes for making gooseberry, red, and black currant compote for the winter

We are all used to drinking in winter. compote of apples and pears, cherries, or plums. A rather impressive combination can be achieved if you deviate slightly from the usual. Compote of red or black currants and Gooseberry liqueur prepared for the winter is just what you need when traditional drinks have become boring. The berries won't make the drink sour, contrary to popular belief. Almost no sugar is needed, and the taste will be quite unusual, but that's precisely what makes it so good.

How to make gooseberry and currant compote

Making gooseberry and currant compote is so simple that even a child can do it. The key is to pierce the berries with a needle, toothpick, or pin. This will ensure they stay whole and don't fall apart during cooking.

An important nuance is maintaining the proportions: there should always be 2 times less currants, or any other “partner”, than gooseberries.

Before you begin, taste-test the gooseberry and currant combination. Depending on how much sweetness you find acceptable, add a little sugar, or vice versa.

You don't need to sterilize the jars before starting work; just rinse them thoroughly and let them dry.

Which currant varieties should I choose?

All varieties of currants are suitable for making compote: black, red, white. They all contain a wealth of nutrients. Not everyone knows that black currant contains rich Vitamin C reserves. Eating just 20 berries is enough to meet your daily requirement. These fruits also contain antioxidants and other beneficial substances.

The variety you choose determines the taste and color of the future drink. The main selection criterion is thorough cleaning of the green parts.

Selecting gooseberry varieties before starting the process

These small berries are also rich in vitamins. If you have intestinal or kidney problems, or suffer from anemia, these are for you! The berries contain substances that have anti-inflammatory, diuretic, and choleretic effects, and strengthen the immune system.

Gooseberries are a fairly versatile berry, most often used in compotes for the winter. However, on their own, they don't have a distinctive flavor and require an additional "accent" in the form of another ingredient—raspberries, lemons, or cherries.

Preparing the main ingredients

Gooseberries and currants should be thoroughly washed under running water, removing any spoiled, unripe, or overripe fruit. Remove the stems from the gooseberries and pick the currant berries from the stems.

Important! Some cooks prefer to skip these steps, considering them a waste of time. Let's just say one thing: each recipe requires its own specific requirements.Pierce all the fruits with a toothpick on one side.

How to make gooseberry and currant compote at home

You're sure to love this activity! To help you choose the perfect option, below are several recipes for this amazing drink. All of them are easy, quick to prepare, and are sure to become a favorite.

A simple recipe for the winter

To quickly prepare a gooseberry and currant drink, we will need the following ingredients:

1. Water – 1 liter.
2. Gooseberries – 1 kilogram.
3. Currants – 0.5 kilograms.
4. Granulated sugar – from 300 to 800 grams (the quantity depends on the berry variety and preferences).

Be sure to pierce all the berries beforehand where the stem or stalk comes out. Maintaining the correct proportions, place the berries in the jars (sterilized first). The currants and gooseberries should fill the entire container, up to the neck.

Make sugar syrup and pour it over the berries. Place the lids on top, but don't screw them on right away. Before doing this, sterilize the jars. This is how it's done: Place a towel or other cloth in a large container. Fill it halfway with hot water, or a little more. Then place the jars in the container and add water until they reach the top of the jar.

Bring to a boil over medium heat. Then, if you're using 0.5-liter jars, simmer for 8 minutes. If you're using 1-liter jars, simmer for 12 minutes. Large 3-liter jars will take 15 minutes.

After this time, seal the jars and turn them upside down. Cover with a blanket and leave for two days. Once this time has passed, the drink can be served or stored in the cellar.

Without sterilization

To make a drink without sterilization, you will need:

1. Gooseberries – 0.25 kilograms.
2. Currants – 0.25 kilograms.
3. Sugar – 1 glass.
4. Water – 2.5 liters.

Divide the berries among pre-washed jars and pour boiling water over them. Cover with a lid, let the water simmer for 5-10 minutes, and then pour the water into the pan. Add granulated sugar and bring to a boil again. Pour the resulting syrup back over the berries and seal the jars.

With raspberries

Guests are unlikely to refuse this sweet and sour syrup with gooseberries and raspberries. The idea is brilliant, and the execution couldn't be simpler. So, to make the compote, gather the ingredients:

1. Gooseberries – 0.5 kilograms.
2. Raspberries – 0.25 kilograms.
3. Sugar – 0.35 kilograms.
4. Water – 3 liters.

First, prepare the fruit: strain it through a colander, discarding any spoiled, overripe, or unripe fruit (these will make the liquid cloudy). Next, make the syrup: boil the sugared water, let it simmer for a few minutes, and skim off the foam. Place the fruit in clean (and sterilized) jars, filling half the jar space.

Pour sugar syrup over everything and immediately seal the jars. Place them upside down and cover with a blanket for 24 hours. Transfer to storage.

With cherries

Those who prefer sweet drinks prepare cherry and gooseberry compote with sugar, while those who prefer a more natural flavor prefer to omit it. If sugar is needed, it can always be added just before serving. To make a gooseberry-cherry compote for a 3-liter jar, you'll need the following ingredients:

1. Cherries – 0.3 kilograms.
2. Gooseberries – 0.2 kilograms.
3. Sugar – 0.25 kilograms.
4. Citric acid – 0.5 teaspoon.

Wash the jars and fill them with the berries. Pour boiling water over them and cover with a lid. Let the liquid cool to room temperature. Then pour it into a container, add sugar, and bring it back to a boil. Once the sugar has completely dissolved in the water, pour the syrup back into the jars and add citric acid. Roll up the jars, cover with a blanket for 24 hours, and then store them permanently.

How long can compote be stored?

Gooseberries themselves don't have a long shelf life—no more than two weeks. When preserved as compote, the berries can last up to a year. All storage conditions must be met. It is not recommended to consume the compote after this period.

Storage Guidelines for Gooseberry and Currant Drinks

The most suitable temperature for storing the drink is 12-15 degrees Celsius. Some housewives keep the container at room temperature. It all depends on the individual circumstances of each home. The room should be ventilated and protected from the sun.