In the summer period, it is imperative to prepare for future use vitamins and nutrients that nature gave us. Gooseberry and currant compote is a bright drink with a rich composition. Preservation does not require expensive components and complex technologies. Both adults and children will appreciate the result.
Blackcurrant and gooseberry compote
Ingredients
- Gooseberry - 150 g
- Black currant - 150 g
- Water - 700 ml
- Granulated sugar - 150 g
- Citric acid - 1 tsp.
Preparation
- We prepare all products.
- We sort out my black currants, tearing them off the branches. We put it in a colander and leave the water to glass.
We remove the rotten and soft fruits.
- We sort the gooseberries: if we come across berries with rot, we get rid of them. If desired, you can cut off the ponytails. Wash the berries and dry them, spreading them out on a clean cotton towel.
- Wash cans in soda solution, sterilize in the oven or microwave. You can do it the old fashioned way, on the stove. Pour the prepared gooseberry.
- Add black currant.
- Add sugar. If you really want to, you can increase the amount of granulated sugar to your liking.
- Pour in citric acid. Its presence in the workpiece is optional.
Lemongrass is believed to give color saturation.
- Pour water that has just boiled into a jar. It is difficult to indicate the exact volume, since the size of the cans and the size of the fruits differ. Pour water to the very top.
- We cover the jar with a lid that has been boiled for 5 minutes. We put in a saucepan with warm water, a towel should lie at the bottom.
Sterilize the compote while actively boiling water in a saucepan: 15 minutes (for 0.7 liter cans) and 20 minutes (for liter cans).
- Carefully remove the jar from the water, screw it on with a lid, if available. If it is tin, we use a special key. Turn over to check if the compote is dripping from under the lid. If necessary, twist the jar better again. Turn over and wrap. We leave for a day.
- Store the finished blackcurrant and gooseberry compote in a cool dry place. The fragrant blank will remind you of summer and give you a good mood.
Red currant and gooseberry compote
Ingredients
- Gooseberry - 200 g
- Red currant - 100 g
- Granulated sugar - 200 g
- Water - 700 ml
Preparation
- We take all the products.
- Wash the red currants and, if desired, remove from the branches. You can leave it without tearing it off. We remove debris and rotten berries.
- Wash a jar (0.7 or 1 liter) in warm water with soda. Pour a little water (100 ml) into it, send it to the microwave, turn it on at full power and set the time for 5 minutes.
It is important that the water in the jar boils.
Then we pour it out, and put the prepared currants in a jar.
- My gooseberries, if desired, cut off the tails and inflorescences.
- We send the gooseberries to the jar to the currants.
- Add sugar. You can reduce its amount if you want to get sour compote.
- Fill the components with boiling water. It is difficult to say exactly how much will be needed. We look at our conservation. The boiling water should reach the top of the jar.
- Boil the lid 5 minutes in advance. We cover the jar with it. We place the entire structure in the center of a deep and wide saucepan with a towel at the bottom and hot water. It should reach the "shoulders" of the jar. If necessary, add more boiling water to the saucepan.
We boil a 0.7 liter jar for 15 minutes, a liter jar for 20 minutes.
- We tighten the finished compote with a lid, if it is screw, and close it with a special key, if the lid is tin. Turn over and cover with a towel. Leave to cool for a day.
- After a while, we transfer the gooseberry and red currant compote to the cellar or pantry.
- This colorful drink will please you with its pleasant taste and simplicity of preparation.