Compote white currant without sugar. Compote from red and white currant for winter recipe

Once we and my husband were greatly deceived by the seller of currant seedlings. We were then quite inexperienced, novice gardens and especially in the varieties of this berry did not understand, so they believed to the word pleasant and cute woman, who assured that sells red currant seedlings. After some time, I was surprised to find that the berries on the shrub are white! At first, I, of course, was upset: Well, from such berries cook? The jam will be colorless, compote from white currant for winter on 3 lithuanian bank without sterilization too. As long as I thought, life threw another trouble - my child was allergic, and I had to break my head over the problem of choosing food products. The son loved the red currants very much, but he couldn't have it, and it turned out that it turned out that very by the way we once became mistakenly sold white! It turns out that such a variety of currants can be calmly eating my child. Both problems were resolved, and I am with a clean conscience, began to collect, cook, roll the berries. I want to say that yes, the color of the compote is quite inexpressive, but the taste of white currants is more than compensated, but there is nothing about the benefit and talk! Try! I still really like this and this is no less tasty.

What will be needed from products (on a liter bank):

- 300 grams of white currant berries,
- 250 grams of sugar
- 3000 milliliters of water.

In order for the compote to be stored longer, choose the most ripe, beautiful and unspoiled berries.
We put the selected currants in a pelvis or a bowl and rinse several times, every time poured clean water.

After that, we tear all the berries from the branches.

Glass cans for canning me with soda are well rolled and sterilized. It is better for this purpose to take advantage of the way: hold banks over a ferry a few minutes.
The covers for rigging simply boil five minutes.
Berries Pour to the bottom of the banks.

In a saucepan with a thick bottom or a sackane, we pour water, put sugar and put the syrup. After boiling, keep it on fire 2 minutes. Sugar must melt completely.

We remove the boiling syrup from the fire and immediately pour it into the jar with currants.

That's all! Immediately clog the lid and put the jar with a lid down.
Hot jars must be sealed with a plaid or a towel until they are completely cooled.
After that, you can put conservation for storage in a cool place with a small humidity.

Good health and good appetite!

SAMI simple workpiece From white currant - make compote for the winter. Berries with this method of preservation are saved as integers and beautiful. It is preparing quickly and easily.

White currant It is just a variety of red currant, whose berries are of different color, from white to dark cherry. White currant, as well as red, yagher delicious and useful, but has one drawback - large bones in small berries. Because of these bones, not everyone loves jam from white (red) currant.

But the compote from white currant will be an excellent way to preserve the taste and aroma of berries for the winter. To prepare a compote, we use a simple sterilization method - two-fold pouring boiling water.

White currant compote for winter without sterilization

Ingredients on the 3-liter jar:

1.5-2 liters of white currant, you can on branches
1-1.5 Sugar glasses (for those who love sweeter, a half cup)

Cooking:

1. Clean the currants from the leaves, garbage and bad berries. Twigs can be thrown away, but you can, if desired, leave, the taste of the compote from this will not suffer.

2. Prepare a container for a compote: promotion cans with covers and steriline.

3. Banks fill in white currants slightly more than half.

4. Pour berries with boiling water, we leave for 5-10 minutes to steamed.

5. Water we merge into a saucepan, add sugar, bring to active boiling and dissolving sugar. Already a sweet syrup fill the previously steady berries so that the syrup shed a little.

6. Spin the banks with metal covers. I turn up upside down and leave, in this position under the plaid, until complete cooling.

7. Compote from white currant for the winter is ready! You can clean in the dark storage room.

Preparation of compote from currant for the winter, you can not worry about the lack of vitamins in the winter period. The beverage cup will restore the necessary vitamin balance and allow you to enjoy the excellent taste of the received delicacy that will fully depend on the selected recipe.

How to cook compote from currant for the winter?

Compote from currant - recipe, cope with whom for any, even a beginner hostess. The main thing is to ensure the presence of fresh and high-quality berries and get acquainted with the subtleties of basic technology.

Currant is crossed, getting rid of twigs, fruits, garbage and torn specimens, and rinsed under running water.
Depending on the selected recipe, the berry mass is poured in sterile banks with boiling water or sugar syrup.
Cold vessels turn over the bottom up and warmly wrapped to a complete cooling.
The proportions of the components referred to in the recipes are given at the rate of one 3 l jar.

Red Currant Compote - Recipe

Tasty with pleasant sourness will be one of the best drinks in winter. Drinking perfectly quenching thirst, not leaving after tasting a cerebral aftertaste, and at the same time fills the body with a mass of valuable indispensable elements. The degree of saturation of the workpiece can be adjusted by increasing or decreasing the amount of berries or sugar in the composition.

Ingredients:

red currant - 700 g;
sugar sand - 1-1.5 glasses;
water purified - 2.5-3 liters.

Cooking

Prepare the berries properly, filming high-quality copies and solidify them under running water.
Distribute the berry mass along sterile banks, poured to the top boiling water, covered with covers.
An hour later, the liquid is drained into a saucepan, sugar and baptize sweet water a few minutes.
Berries are poured by syrup in banks, collapse compote from red currants for the winter, wrapped.

Compote from black currant - recipe for the winter

No less tasty and even more useful will be prepared. The presence in bodies of tubyl substances ensures the complete preservation of vitamin C even after heat treatmentWhat makes a similar workpiece indispensable for the prevention of colds.

Ingredients:

black currant - 700-900 g;
sugar sand - 2 glasses;
water purified - 2.5-3 liters.

Cooking

Prepared berries fall asleep in banks, poured boiling water for a couple of hours, merged again into the pan.
Swimming with infusion, sugar sand is added, boil to dissolving crystals, poured into banks with a berry mass.
As in the previous case, the compote from currant on the winter without sterilization is wrapped.

White currant compote

Another valuable margin will be compote from white currant for the winter. The inconsistent color of the workpiece in this case is compensated by a rich and rich composition and a magnificent harmonious taste. An impressive amount of acids contained in berries and this time will avoid the sterilization of the drink.

Ingredients:

white currant - 1 kg;
sugar sand - 0.5 kg;
water purified - 2.5-3 liters.

Cooking

The washed berries is laid in sterilized banks, poured steep boiling water and leave for 1 hour.
After time, the liquid is drained, complemented by sugar, boil 3-5 minutes, again poured into banks to berries.
We will collapse hermetically compote from white currant for the winter, turn over the covers, heat heat heat

Compote from gooseberry and black currant

Compote from currant for the winter, the simple recipe of which will be set forth further, prepares with the addition of the gooseberry, which enriches taste qualities Drink and makes it even more useful and rich. In this case, technology is used with a single pouring of berries with sugar syrup without additional sterilization, which simplifies the simplicity of the simplest process of the workpiece.

Ingredients:

black currant - 200-300 g;
gooseberry - 500-700 g;
sugar sand - 400 g;
water purified - 2.5-3 liters.

Cooking

Catch and washed with black currant and gooseberry, laid the berry mass into sterilized containers.
From water and sugar are boiled syrup, boils sweet water for 5 minutes.
Breaking berries in banks are poured with boiling syrup.
We will collapse hermetically compote from currant and gooseberry for the winter with sterile covers and turn the vessels to the bottom up to the blanket.

Compote from raspberry and currant for the winter

Amazingly fragrant, delicious and without a doubt, currant will be useful. Berries are perfectly combined with each other, creating a magnificent harmonious workpiece in all parameters. Easy and not intricate execution of this recipe is available to everyone and does not take much time and effort.

Ingredients:

currant - 400 g;
malina - 400 g;
sugar sand - 300-400 g;
water purified - 2.5-3 liters.

Cooking

Pre-washed berries of black currant and raspberry are laid in sterilized banks.
They fall asleep directly in the container with a berry weighing sugar sand, poured until the contents of boiling water are full.
Cover the vessels with covers and leave for 20 minutes.
After time, it is tightened to the banks to the edges of steep boiling water, clapping the containers and turn to the cooling.

Compote from black currant with orange

Original to taste and incredibly refreshing will be compote from currant with an orange for the winter. Citrus originally carefully wash and to get rid of bitterness in the peel to withstand in boiling water for a couple of minutes. In addition, it is important to save the fruits from the bones, having previously cutting them into arbitrary slices.

Ingredients:

black currant - 0.5 kg;
orange - ½ pcs.;
sugar sand - 300-400 g;
water purified - 2.5-3 liters.

Cooking

Locked and washed black currant and prepared properly, cut on slices of oranges unfolded on sterile banks, poured for 20 minutes with boiling water.
The resulting infusion is poured into a saucepan, sugar is added, boiled a couple of minutes and poured with syrup of berries with citrus.
Circuit compotes from currant for winter boiled covers, wrapped up to cooling.

Compote from strawberries and currants for the winter

Like drinks from any berry mixes, compotes from currant and strawberry is obtained by saturated and fragrant, and the taste characteristics of such a drink will satisfy the most demanding requests of capricious consumers. The proportions of berries and sugar can be varied according to individual preferences, getting differently to taste each time, but in its own intention of interest.

Ingredients:

currant (black, red, white or mix) - 0.5 kg;
strawberry - 0.5 kg;
sugar sand - 300-400 g;
water purified - 2.5-3 liters.

Cooking

Washed currants and strawberries without cupantry and fruits are laid in sterilized banks, poured with water heated to boil.
After 20 minutes, infusion is drained into a saucepan, sweetened, boil 2 minutes, poured to berries.
Complete compote from currant for winter with hermetically covers, warmly wrapped up to cooling.

Compote from cherry and currant for the winter

Surprises saturation and taste, and colors and currants. Even if we put only on a glass of berries in each bank, the drink will be fragrant and delighted with the characteristics in all respects. Sweets can be adjusted to taste, reducing or increasing the portion of sugar sand.

Ingredients:

currant (black, red, white or mix) - 1 cup;
cherry - 1 cup;
sugar sand - 300 g;
water purified - 2.5-3 liters.

Cooking

Prepared, washed currant berries and cherries are laid in the jar, poured minutes to 15 cool boiling water.
The resulting infusion is drained, sugar is added, boil 2 minutes, they are poured into the tanks with berries.
We pave the workpiece with boiling covers and wrapped for slow cooling.

Currant compote with mint

Fast compote from currant, harvested according to the following recipe, will surprise an extraordinary refreshing aftertaste and incredible fragrance. The original characteristics of the drink are achieved by adding fresh mint twigs to berries. For the workpiece, black, red, white currant or a mixture of berries of several varieties is suitable.

Step-by-step recipes of a gentle compote from white currant for the winter

2018-07-24 Liana Rimanova

Evaluation
Recipe

1267

Time
(min)

Portions
(person)

In 100 grams finished dish

0 gr.

Carbohydrates

12 gr.

48 kcal.

Option 1. Classic white currant compotion recipe for winter

Currant - delicious berry, growing with us everywhere in garden sites and giving. Black currant is a sweet, red berry is acidic, and white combines sweetness and light sourness. It is often boiled by various jams, less often frozen. Delicious, refreshing is obtained from white currant compote for the winter. Berries in banks are laid by scattering or straightforwards. Classic option It implies the sterilization of the cans, thereby the compote is better and preserved, has a rich color and taste.

Ingredients:

white currant - 4 kg;
water - 6 liters;
sugar - 1,100 kg.

Step-by-step recipe for a white currant compotation for the winter

Three-liter jars rinse well, dry with a clean towel.

Currant beat from the garbage, wash under the jet of water and put in the banks about half.

In a separate large saucepan, connect sugar with water, put on the plate with a medium flame of fire and bring to a boil.

Fire Turn off, let the syrup cool down a little and burst into the jars so that the water covered all the berries, roll up with sterilized lids.

Promotion of cans with sterile lids, place them in wide dishes and sterilize on medium fire a little more than half an hour.

Carefully, armed with tap, remove banks from the pelvis, roll out, and we look into the blanket in the flip of the upset, stand a few hours for cooling.

Send to storage cellar.

You can also cook compote without sterilization. Then, before pouring the syrup, fill the berries with steep boiling water and push it in it a few minutes, then drain the liquid and fill with hot syrup.

Option 2. Quick Recipe Compote from White Currant for Winter

If you have little white currants, you can connect it with red currant and cook for winter wonderful compote on skouring hand. Here you do not need to sterilize the banks, a slightly slightly screaming berries in hot water and pour boiling syrup. It turns out the drink is very saturated, tasty, appetizingly beautiful, with lightweight refreshing acid.

Ingredients:

white currant - 1 kg;
a couple of kilograms of red currant;
1,200 kg of sugar sand;
water - 6 liters.

How to cook compote from white currant for the winter

Rinse red and white currant, laying out small portions into a colander.

By placing the berries on a paper towel, let them dry a little.

In a large tank, pour water and boil.

Mix the whole berry and lay out 2 handstone in a colander, dip in hot water, Wait 2 minutes and shift the berries in the cans by filling them up to a little more than half.

Pour sugar and boil once again.

Pour hot syrup in banks and sunk.

Walking into the blanket, leave for several hours and send to the ventilated storage room.

Instead of red currants, you can add black or connect all types of berries.

Option 3. Compote from white currant for winter with raspberry

White currant is perfectly combined not only with its red and black analog, but also with many other berries. With Malina, such a drink is obtained attractive, with an amazingly pleasant aroma. In winter, such a compotic will become a real healing agent against a cold.

Ingredients:

white currant - 3 kg;
malina - 2 kg;
sugar - 670 g;
6.5 liters of water.

Step-by-step recipe

Berries beat, rinse, put in three three-liter sterilized jars in three three-liter sterilized jars.

Bay of berries boiling water and covered with cans with covers, remove all aside for 25 minutes to insist.

With the help of a special mesh, drain the water back into the pan.

Place again on a small fire, mix with sugar and bring to a boil.

Pour hot syrup into cans to the neck itself, roll.

After complete cooling, place the cellar.

Malina is permissible to use even frozen.

Option 4. Compote from white currant for winter with orange

Very interesting and easy to prepare compote from white currant for the winter with an amazing aroma of citrus. For cooking, one kilogram of berries is needed and only half an orange.

Ingredients:

a little more than one kilogram of white currant;
oranges - 6 poles;
sugar - 645 g;
2.5 liters of filtered driver.

How to cook

We rinse the berry right with clusters, spread over two three-liter jars.

Orange slices free from the existing bones and put on top of the berry, three for each jar.

Water mix with sugar, boil.

Pour the syrup into banks without getting cold.

Running the lids and cooled under a blanket of 24 hours, to lower the storage cellar.

Along with orange slices, it is possible to put one sliced \u200b\u200bof lemon, lime or several pieces of pineapple.

Option 5. Compote from white currant for winter with cherry

In this variant, the compote is still rich, bright red, with an unsurpassed taste and aroma. A certain advantage of the recipe is that the drink is obtained very concentrated, which means it will be possible to dilute it in winter, so even one three-liter bank is enough for a large company.

Ingredients:

white currant kilogram;
a kilogram of ripe cherry;
sugar - 2,100 kg;
water - 7.5 liters.

Step-by-step recipe

Pre-sterilized banks Turn over the neck down the towel and let's slightly dry.

Put clean berries in the banks and, bay them with boiling water, retain on a quarter of an hour.

Dumping water from cans back, connect it with sugar, boil and run again, rolling with sterilized lids.

Store in a ventilated room.

At the request of the bones of the cherry can delete. If the cherry is not enough, add a bit of red or black currant.

Option 6. Compote from white currant for winter with apples and cranberries

An interesting version of a white currant compote for the winter. Included in Cranberry gives a beverage light red shade and a rescued taste, and the apple is tenderness. Cooked a little longer, resulting in a delicious, invigorating drink.

Ingredients:

1,600 kg of white currant;
5 any apples;
1,200 kg of cranberries;
15 liters of water;
sugar sand - 5 glasses.

How to cook

Washed and exempt from the core apples, cut down thin slices.

Wash the cranberry in the colander and overtake the penetrate with two sugar handles.

Currant wash and cluster decompose in five three-liter jars.

To the currants, add apples lobes and rearrangement of cranberries.

The remaining sugar pumped into a large capacity with water and let it boil on the medium stove burner.

Fill with the syrup all the contents of the cans, roll out and let cool, wrapped into a dense tissue.

Keep in a cool place.

The compote on the prescription described above can be prepared without rolling into the banks, in this case, in a water saucepan, the apples should be dried first, and then add cranberries and currants.

Option 7. Compote from white currant for winter with gooseberry and raspberries

Such a drink can be called "July" in a different way, since it is this month that raspberries and gooseberries are sleeping in gardens and gardens, which are perfectly combined in compote with white currants, giving him a beautiful color and gentle taste.

Ingredients:

malina - 600 g;
gooseberry - 600 g;
water - 6 liters;
white currant - half a kilogram;
sugar - 750

Step-by-step recipe

After passing and separating from the twigs, wash the currants, slightly dry.

At the gooseberry, remove the dry parts, too wash and put on the fabric to the currants.

Spread the gooseberry and currants in three-liter banks, Push the handful of sugar, shake banks slightly and retain on the side for 12 minutes.

Malina rinse in colander, crush the spoon with a small amount of sugar.

Water pour in a saucepan, pour the remaining sugar, after boiling back the syrup 3 minutes.

Put the banks in the banks, put the raspberry and pour all the hot syrup, roll out.

Hanging jars in a dense plaid, leave all night for cooling and shut into the storage cellar to winter.

Gooseberry is permissible to use any variety.

Prepare a compote from white currant for the winter. A simple recipe will help you spin the drink without sterilization. Currant compote drink when restored after a cold. It has obvious acid that gently tones the body. Sweet berry drinks are forced to forget about hunger, suppressing appetite. Compote from white currant causes the opposite effect: after a glass of drink really wants to eat. A gentle berry flavor is perceived as a fancy contrast for a transparently colorless drink, which at first glance is indistinguishable from water.

Products:

white currant berries: 300 g,
sugar - 100 g,
citric acid - 2/3 h. l.,
water - 850 ml.

How to cook compote from white currant

White currant is difficult to track the degree of ripeness: the color of translucent berries almost does not change. Currant try when sour taste Diluted with sweet notes, proceed to the clock of the compote.

White currants are separated from the twigs, wash in cool water.

Sterilize a liter jar, breeds in it.

Although the pulp in the currant is very juicy, the bones are distinguished by massiveness and rigidity. It seems that they occupy almost the entire amount of each berry. To do without sterilizing the compote, such a "bone" currant is poured twice: the first time - water, the second - syrup. Water can not be measured, you should simply fill the jar with steep boiling water to the shoulders. So that the heat does not disappear, the jar is covered with a sterilized lid. White currant warms up in water 10 minutes.