Compote gooseberry can not only quench the thirst in the summer heat, but also enjoy it even in winter.
This berry is just a storehouse of nutrients. There are many varieties of gooseberry, which means you can experiment endlessly by adding different ingredients to the drink.
In this article you will find all sorts of gooseberry compote recipes, as well as useful tips to help avoid mistakes and simplify the cooking process as much as possible.
First of all, you are invited to the summer version of gooseberry compote (without sterilization and rolling), because the berries are always better to use in season.
- Gooseberry — 700 grams;
- Sugar — 200 grams;
- Water — 3.5 liters.
- Carefully scoop, wash the gooseberries;
- Berries dip in boiling water and pour sugar there too;
- Remove the compote from the heat as soon as it boils;
- Strain the drink;
- Cool and add ice if desired.
Also, try adding your favorite herbs and pieces of fruit to your gooseberry fruit compote.
For the compote of gooseberry for the winter will need these ingredients:
- Gooseberry — 1000 grams;
- Sugar — 2.5 cups;
- Mint — 30 grams (if any).
- Wash all the berries before removing the tails;
- Wait until all the water has drained and fill the sterilized jars with the prepared berries (a little less than half);
- In the enameled container pour clean water (about three and a half liters). Bring to a boil;
- Pour boiling water into the jars. Cover with lids and leave to infuse;
- After 20 minutes, pour the liquid from the cans back into the enameled container and bring it to a boil again;
- Pour the gooseberries again and leave to infuse for another 12 minutes;
- Wait for the liquid to cool slightly and drain again, adding sugar this time. Boil the syrup for 6-8 minutes;
- If you have mint, put 3-4 leaves in each jar, it will give your drink a bright and pleasant taste;
- While the syrup is not cold, you need to fill them with berries in banks (up to the neck) and immediately roll up. Do not be discouraged, if suddenly you did not have enough syrup, just add boiling water to the jars instead of it;
- Turn it upside down and cover the jars with a warm blanket until they cool.
The drink is ready! As you can see, this recipe is very simple to prepare, because it does not require blanching and sterilization of the gooseberry, there is no need to pierce each berry.
Gooseberry compote for the winter, prepared according to this recipe, you can safely store even at room temperature for a long time.
- Gooseberry — 400 grams;
- Sugar — 1.5 cups;
- Half an orange;
- Enumerated and washed berries pour into a sterilized 3-liter jar;
- Rinse the orange, cut half and chop it across thin slices (no need to remove the zest). Sliced orange also put in a jar;
- Boil the water and pour it into a jar of gooseberry and orange;
- Cover the jar with a lid and leave to infuse for about 10 minutes;
- Drain the infusion from the jar into the pan, add sugar. Bring to a boil and remove from heat;
- Pour hot syrup back into the jar, roll up. Check for leaks;
- Cover the jar, and when it cools down, store for storage.
When cooking, the gooseberry changes its usual taste to a more grassy one, and if you don’t like it, then this recipe will come in handy. Orange will give compote a nice refreshing taste.
- Gooseberry — 1 kilogram;
- Currants — 600 grams;
- Sugar — 0.5 kilogram (if the currant is sour, then more);
- Water — one and a half liters.
- Prepare the berries (sort, cut the tails, wash repeatedly), and then evenly distribute into two liter jars;
- Boil water in a saucepan;
- Pour boiling water into the jars to the top and immediately pour it back into the pan;
- Add sugar to the same water and bring the resulting syrup to a boil;
- Pour the berries in the cans with syrup;
- Carefully place the cans in the hot water pot (the water in the pan should close three-quarters of the cans), sterilize for ten minutes;
- Roll up the banks, and when they are cool, send to storage.
Compote gooseberry with black currants for the winter ready! The taste of this drink is very pleasant, not cloying. Currant gives it a light acidity, and gooseberry — sweetness.
- Cherries — 350 grams;
- Gooseberry — 250 grams;
- Sugar — 2.5 cups;
- Citric acid — 8-10 grams.
- Carefully sort out and wash all the berries, cut off the tails of the gooseberry;
- Pour the cherries with gooseberries in a sterilized 3-liter jar;
- Fill a jar of boiling water to the very edges, cover with a lid and wait until it cools down;
- Pour the liquid from the can into the pan and add sugar to it;
- Bring the resulting syrup to a boil. Sugar crystals at the same time must be completely dissolved;
- Immediately add citric acid to the syrup and pour over the berries;
- Roll cans with compote, and when they cool down, put them in a cool place.
Thanks to the acid in this recipe, you can not be afraid that your bank will explode.
The secrets of making black currant jam and, of course, recipes can be found here. Do not miss the season!
And here are described the methods of cooking jam from zucchini with lemon. Very unusual and tasty!
Ingredients for gooseberry and lemon compote for winter:
- Gooseberry — 1 cup;
- Sugar — 60 grams;
- Half a lemon;
- Water — 1 l.
- The berries are sorted, leave only one-piece large gooseberries without any damage. Wash them properly;
- Cut off the tails of the fruit and pierce each berry with a toothpick (this is required so that the fruits do not crack during the preparation process);
- Rinse lemon thoroughly. You will need only half of the fruit, chop it as small as possible;
- Take an enamel pan and pour water into it. Bring to a boil, and then add sugar;
- Add berries and lemon in syrup, cook for 7-8 minutes;
- Remove the compote from heat, and then pour it into sterilized jars;
- Roll cans with sterilized metal lids, turn them over and wrap them with a blanket. After a day, store in a cool place.
This recipe for gooseberry compote for the winter is especially fond of those who prefer drinks with bright sour taste. The most painstaking work here is the piercing of each berry, but in reality it is not so long, and the result is definitely worth it.
- Gooseberry — 600 grams;
- Mint — 40 grams;
- Sugar — 150 grams;
Also, for gooseberry compote with mint for the winter, you will need two three-liter jars.
- Enumerate the berries, remove all the tails and stalks, and then rinse thoroughly with running water;
- Mint also wash, remove all flaccid leaves;
- Spread mint and gooseberries evenly on clean and dry cans;
- To the top, pour boiling water into the jars and cover with lids. Leave it steaming;
- After a quarter of an hour, pour the water from all the cans into the pan and add sugar to it;
- Bring the syrup to a boil and immediately fill it with mint and gooseberries in jars;
- Roll cans with sterilized lids and wrap;
- When the banks are cool, store them in a cool place.
That is ready and original and delicious drink, a bit reminiscent of «tarragon.» Plus, a compote of mint and gooseberry has a tonic effect.
- To preserve the gooseberry compote for the winter, it is not at all necessary to wait for the berries to ripen completely. Unripe fruits are no worse (and even better in some recipes) than ripe ones. If you do not plan to keep the drink for a long time, any, even the smallest and ugly berries (except for rotten ones, of course) will fit;
- If you decide to cook a compote with a currant, then you can safely use absolutely any variety: black, red or white. Only in this case, remember that if the berries are too sour, sugar should be taken 2 times more than indicated in the recipe;
- If you wish to bypass the sterilization process during canning, proceed as follows: for seven minutes, boil the berries in syrup and only then pour the compote into the cans. Or you can do this: before seaming, fill the berries with boiling syrup at least twice, in this case, too, you can not sterilize;
- For convenience, while draining the liquid from the cans, use a special pressure cap with small holes.
The number of berries and water in all recipes can vary depending on preferences. If you do not use fruit from compote, then take them smaller, but in this case you will get less saturated syrup.
Sterilize before cooking is necessary not only banks, but also the lids with which you will roll them.
Now you know that it is not so difficult to cook gooseberry compote for the winter. Be sure to try a few recipes to compare and understand which one you prefer, and also do not be afraid to experiment.
Gooseberry goes well with raspberries, lemon, mint, orange, currant of any varieties and other fruits, berries and herbs.