The best recipes for delicious gooseberry and orange compote for the winter and how to store the preserves

Gooseberry and orange compote preserves beneficial micronutrients needed to support the body during cold weather. The drink is beneficial for heart and vascular conditions. It also helps strengthen the immune system, thereby combating respiratory illnesses. However, citrus fruits are not recommended for those with gastrointestinal conditions or allergies.

The intricacies of making gooseberry and orange compote

Gooseberries of any size, variety, or ripeness are suitable for compote. This berry has a firm skin that remains intact during heat treatment.

Gooseberries must be peeled, washed, and dried before canning. Berries with visible defects should not be added to the drink.

Oranges provide the main flavor and aroma of the compote. Both whole citrus fruits and individual peels are used in the preparation of the drink.

The ingredients are not boiled; instead, they are poured into the hot syrup several times. Mint, wine, and other ingredients can be added to the drink if desired.

Lids and jars can be sterilized using steam or in the oven. When choosing the latter option, it's important to follow one rule: place the containers in a cold oven and remove them once they've cooled.

Preparing gooseberries

If you're using berries purchased at the market, choose the amateur or honey varieties. Using green gooseberries is not recommended.

Large berries (slightly unripe ones are fine) are best for the compote. These have a pleasant aroma that isn't overpowered by the citrus.

Selecting oranges

Ripe citrus fruits with orange peel are suitable for this drink. Before purchasing, it's recommended to inspect oranges for mold, rot, and fungi. Fungi also attack the inside of the fruit, which is especially dangerous.

Depending on the recipe, citrus fruits are either cut into wedges or used with the peel. In the latter case, the peel is treated with boiling water.

Methods of preparing compote

Allow the berry and citrus drink to cool before storing. Afterward, the jars can be placed in a cool room.

A simple recipe for the winter

To quickly prepare a drink, you need to prepare:

• 2 cups of berries;
• 1 orange (preferably large);
• 300 grams of sugar;
• 2 liters of water.

The prepared and sliced ​​orange is placed in the containers along with the jars. The sugar is mixed with water and boiled over high heat until completely dissolved. The resulting syrup is poured into the jars, which are then sealed.

Gooseberry compote with orange and mint

This delicious drink is made from:

• 500 grams of berries;
• 1-2 sprigs of fresh mint;
• 1 orange;
• 150 grams of sugar.

The orange is cut into wedges and placed in the bottom of the pan. Then, the citrus is gently pressed to release the juice. It's important not to press too hard on the peel, otherwise the final product will acquire a bitter taste.

After an hour, pour the orange juice into a saucepan, bring to a boil, and remove from the heat. Add the mint sprigs to the same container. After a few minutes, remove the sprigs, and add water and sugar to the juice. Then, mix the ingredients with the berries, and bring the infusion to a simmer over medium heat.

The drink should be boiled for several minutes. The compote is poured into jars after it has completely cooled.

Gooseberry and Orange Compote – "Ginger"

Ginger juice is made by combining the following ingredients:

• 2 medium oranges;
• 400 grams of gooseberries;
• 2 cinnamon sticks;
• 70 millimeters of ginger root;
• half a lemon;
• 200 grams of sugar;
• 3 star anise.

If desired, add 20 grams of vanilla and allspice to the juice.

The ginger is peeled first, and the citrus fruits are sliced ​​into 7-millimeter-thick rings. All ingredients are placed in a saucepan, alternating each other. After 40 minutes, 3 liters of water are added to the pan.

To achieve a ginger flavor, the juice is simmered over high heat for several minutes, then poured into sterilized jars. This compote can also be served immediately.

Gooseberry compote with oranges and honey

For every kilogram of citrus fruit, you'll need 2 kilograms of dark berries. For the syrup, you'll need 200 grams of honey and 800 grams of sugar.

The citrus fruits are peeled and cut into small wedges. The ingredients are evenly distributed across the bottom of sterilized jars.

Pour 5 liters of water into a saucepan and add sugar. Bring the mixture to a boil. Then add the zest. Simmer the mixture over low heat for 15 minutes. Pour the syrup into jars and let it sit for half an hour. Seal the jars.

After the allotted time, pour the syrup into a saucepan, bring it back to a boil, and simmer for 15 minutes. Then, add the mixture, along with the honey, to the remaining ingredients. The syrup should fill the containers to about 15 millimeters above the top.

Storage Features

It is recommended to store jars of fortified juice in cool places, away from sunlight.

After opening, the compote must be placed in the refrigerator.

The shelf life is 3 years. Once opened, the juice should be consumed within 3 days.