10 delicious recipes for currant and raspberry compote for the winter

In summer, freshly brewed raspberry compote flavored with currants is a perfect thirst quencher. How can we preserve it in its original state so we can enjoy its pleasant, invigorating flavor throughout the winter? Nothing is impossible: stock up on vitamins, learn cooking techniques, and then prepare compote together. So, no matter the season, you can indulge yourself and your loved ones with something delicious.

The intricacies of making assorted raspberry and currant compote

Black, white, and red currants are all suitable for compote. Raspberries should be ripe, but not soft. The flavor balance is a successful balance of sweetness and acidity, as well as the nuances between these two diametrically opposed qualities. Just add a little citric acid or a pinch of sugar to create the compote of your dreams.

Selecting and preparing berries

The currants are carefully plucked of their stems, and any leaves and other debris are removed. It's best not to wash the raspberries, but if this procedure is necessary, limit it to a short period.

To remove pests that often hide inside raspberries, you can dip the berries in a weak salt solution.

Sterilize the jars

Clean, undamaged jars are the foundation of canning. Select jars of the required capacity, then wash them with baking soda and warm water. Finally, sterilize them using the traditional method, steaming, or in the oven.

Delicious recipes for the winter

There are many ways to make compote. Raspberries can be mixed with blackcurrants, whitecurrants, redcurrants, and even gooseberries. Those who prefer something tart can add lemon juice or gooseberries. Melissa adds a soft minty flavor.

The classic method of harvesting black currants

For 1 liter you will need (for ease of calculation, the ingredients are given in grams):

• raspberries – 100;
• black currant – 100;
• granulated sugar – 100.

Citric acid is sometimes used, but it's not essential. Pour the prepared berries into a sterilized jar, one after another. Then add sugar. Fill the jar about a third full with boiling water, cover with a lid, and wrap it tightly. After 10 minutes, top it up with boiling water and seal with a lid.

A simple recipe with white currants

Thanks to the variety of currant varieties, several types of compotes can be made from them at once. The ratio of ingredients remains the same; the drink is prepared using several infusions. Enjoyment of the rich, full-bodied flavor and aroma is guaranteed.

Raspberry and redcurrant compote

The crimson raspberry pairs beautifully with red currants. Remember to thoroughly wash the container before making the compote, and remove stems, leaves, and any other debris, especially worms, from the ingredients.

For a 3-liter jar you will need:

• raspberries and currants - a glass each;
• sugar – 1 liter.

We prepare a fragrant drink without sterilization

Compotes are great because they avoid the need for lengthy sterilization. The berries are placed in a pre-washed, boiled, or steamed container. Then, add sugar and pour boiling water over them in two batches. The vitamins and flavor of the ripe fruit will be preserved for a long time.

With citric acid

"Limonka" acts as a preservative and adds a piquant note to the finished drink. And you only need a pinch.

Canned with lemon balm

A sprig of lemon balm enhances the sweetness of the berries and adds freshness to the compote. In summer, this drink will quench your thirst faster than mineral water or juice.

Currant and raspberry compote with pre-cooked berries

This recipe calls for heat treatment. You'll need (per liter, quantities in grams):

• raspberries – 400;
• currant – 400;
• sugar – 150;
• water – 250 milliliters.

Place the ingredients in a suitable saucepan and bring to a boil. Simmer over low heat for 7 minutes, then pour into jars. Straining the berries will yield ready-to-drink juice.

Concentrated drink for the winter

The key to this method is the generous amount of sugar. The berries are tightly packed into a clean, steamed container, and double the amount of granulated sugar is added to the syrup. This drink is for those with a sweet tooth; everyone else dilutes the compote with water.

With gooseberries and black currants

Ripe, tart gooseberries are a veritable storehouse of vitamins. The result is a berry mix that preserves the benefits of fresh fruit. The proportions are arbitrary, depending on the desired result. Typically, however, 300 grams of each type of berry is used.

With cherries

Adding cherries won't ruin the flavor in any way, quite the opposite. Use 70 grams of cherries and raspberries, and 50 grams of currants. You'll also need 150 grams of granulated sugar and 1 liter of water. You can cook this on the stovetop or in a slow cooker.

Storage periods and features

Compotes, especially those without sterilization, cannot be stored for long periods of time. It's best to store them in a refrigerator, cellar, or basement.