Gooseberries - this is the only berry that is harvested in different degrees of maturity.
For compote, they take dense, not overripe berries, and overripe fruits are used to make juice, jam or jam.
Gooseberries are rich in pectins, vitamins, organic acids and trace elements.
Gooseberry compote for the winter - the basic principles of preparation
Gooseberry compote has an interesting taste and aroma, but for the color it is advisable to add raspberries, black currants or strawberries.
Slightly unripe, dense berries without damage are selected for the compote. It is desirable that the fruits are the same size so that they are evenly boiled.
Freshly picked berries are sorted, ponytails removed and washed. Each berry is pricked, since the gooseberry has a fairly dense skin.
Prepare a glass container. It is washed and sterilized. Gooseberry berries are laid out in jars and poured with sugar syrup. Banks are covered with lids and sterilized in slightly boiling water for about three minutes.
Banks are tightly rolled up, turned over and covered with a blanket. Hold until completely cooled. Store stewed fruit in a cellar or pantry.
Recipe 1. Gooseberry compote for the winter. First way
Ingredients
three kilograms of gooseberries;
liter of purified water;
700 g of granulated sugar.
Cooking method
1. Thoroughly wash glass containers with a volume of half a liter and a liter with soda, rinse and sterilize in the oven or over steam. Boil the lids.
2. Go through the freshly picked gooseberries, remove the tails and put the berries in a sieve. Rinse under the tap and prick each berry with a toothpick or needle. Arrange prepared berries in jars.
3. Pour water into the stewpan, add sugar and boil the syrup until the latter is completely dissolved. Pour the gooseberry into the syrup.
4. Cover the banks with lids. Sterilize for three minutes after boiling water in a wide pan.
5. Roll up the cans hermetically. Turn them upside down and wrap them in a warm blanket. Cool completely and store in the cellar.
Recipe 2. Gooseberry compote for the winter. Second way
Ingredients
gooseberry berries;
700 g of granulated sugar per liter of water.
Cooking method
1. Ripe gooseberry fruits sorted, remove spoiled and soft fruits. Cut off the remnants of the whisk and wash it under the tap.
2. Gooseberries are put in small portions in a colander and lowered into boiling water. Blanch a couple of minutes, and immediately place under a stream of cold water. We leave all the water to the glass.
3. We prick each berry with a needle or a toothpick. We spread gooseberries in liter prepared jars, filling them in two-thirds of the volume.
4. From the water and granulated sugar we cook the syrup, and fill it with gooseberries. We cover the banks with boiled lids. We place them in a wide pan with hot water, and sterilize from the moment of boiling for 20 minutes.
5. Hermetically sealed, turn over, cover with a warm cloth and leave until completely cooled. We store the compote in the pantry or cellar.
Recipe 3. Gooseberry compote for the winter with mint
Ingredients
half a kilogram of gooseberry;
drinking water;
six sprigs of mint;
sugar - 150 g.
Cooking method
1. Thoroughly wash two and three-liter glass containers with soda, rinse and sterilize. Boil the lids for a few minutes.
2. Ripe gooseberry berries sort, remove the tails. Wash the berries under a stream of cold water. From the branches of mint, remove the flaccid leaves and rinse.
3. Distribute the gooseberries evenly across the banks. Put sprigs of mint in each. Pour boiling water over the contents of the cans and cover them with lids. Leave the berries to simmer for a quarter of an hour. Then pour the water into the pan, add sugar at the rate of 75 g per jar of three liters. Bring to a boil.
4. Pour the contents of the jar with boiling syrup and immediately seal hermetically. Cool the compote by turning the jars upside down and wrapping them in a warm cloth.
Recipe 4. Gooseberry compote for the winter with black currant
Ingredients
gooseberry glass;
2.5 liters of drinking water;
a glass of granulated sugar;
blackcurrant - a glass.
Cooking method
1. Sort currants and gooseberries, remove rotten and soft fruits. Trim part of the corollas and cut off the stalks. Wash the berries under running water, transfer to a colander and leave all the liquid to the glass.
2. Wash jars of 1 liter with soda, rinse thoroughly and sterilize. Boil the lids for five minutes.
3. Pour water into the pan, add sugar and boil the syrup, stirring constantly until the sugar dissolves and boils. If you want, you can add a slice of lemon.
4. Arrange blackcurrant and gooseberry berries in jars and pour them with boiling syrup right under the throat. Cover the jars with lids and place the container in a wide pan with hot water. Sterilize since boiling a quarter of an hour.
5. Banks tightly roll up, turn over, and cool, wrapped in a warm blanket.
Recipe 5. Gooseberry compote for the winter with orange
Ingredients
two glasses of gooseberries;
300 g of granulated sugar;
orange;
two liters of purified water.
Cooking method
1. Rinse the orange well under the tap. Moisten and cut it together with peel rings.
2. Go through the gooseberries, getting rid of soft and cracked berries. Put the fruits in a sieve and rinse under the tap. Leave to glass all the water.
3. Rinse the cans with soda, rinse and sterilize.
4. Arrange the gooseberries evenly in the jars. Add rings of orange to each.
5. Pour sugar into boiling water and cook until it is completely dissolved.
6. Pour the contents of the cans to the top with the resulting syrup and immediately roll up the boiled lids tightly. Turn the cans with the drink upside down and cover with a blanket. Put the cooled compote in the cellar or pantry for storage.
Recipe 6. Gooseberry compote for the winter with raspberries
Ingredients
two glasses of gooseberries;
two glasses of granulated sugar;
three glasses of raspberries;
ten glasses of drinking water.
Cooking method
1. If you like sweets, you can take more sugar, but not less than the specified amount in the recipe.
2. Sort raspberries with gooseberries, remove debris, crushed and spoiled berries. Rinse and discard them in a colander. Leave the glass to all liquid.
3. Place a pot of water on the stove. Pour sugar into boiling water and cook until it is completely dissolved.
4. Wash cans under compote, rinse and sterilize. Lay the berries in the prepared glassware evenly and pour them with boiling syrup. Cover the jars with lids and place them in a wide pan, putting a towel on the bottom.
5. Pour hot water into the pan so that its level reaches the shoulders of the cans. Sterilize for forty minutes with a slight boil. Carefully remove the cans, roll them up and turn them upside down. Cool with a blanket.
Recipe 7. Gooseberry compote for the winter with cherries
Ingredients
200 g of gooseberries;
lemon acid;
200 g of cherries;
sugar - 250 g.
Cooking method
1. Go through the gooseberry berries, tear off the tails, remove the leaves and garbage. Put in a sieve and rinse under running water. Wash the cherry and remove the seeds.
2. Wash a three-liter jar with soda, rinse thoroughly and sterilize over steam. Boil the lid for five minutes.
3. Place the berries in a jar, and pour them with boiling water. Cover the jar with a lid and leave to cool completely. Pour the drink into the pan and boil again. Pour in sugar and cook, stirring constantly, until sugar crystals dissolve.
4. Pour a sweet drink into the can. Top with a pinch of citric acid. Roll the jar tightly, turn it over and wrap it up. Leave the compote in this form until completely cooled.
Recipe 8. Gooseberry compote for the winter "Mojito"
Ingredients
350 g gooseberries;
mint;
a glass of sugar;
two slices of lemon.
Cooking method
1. Take a half-liter jar of gooseberries. Sort, trim the tails and wash thoroughly.
2. Rinse the mint leaves and dry slightly. Wash the lemon and cut into slices.
3. Wash a three-liter jar with soda, rinse thoroughly and sterilize.
4. Pour the gooseberries into the prepared jar, add three sprigs of mint and lemon slices.
5. In a teapot, boil water and fill it with the contents of the can to the top. Cover, pre-boiling it, and leave the compote to cool for 20 minutes.
6. Then drain the water into the pan and set it on fire. Pour a glass of sugar in a jar and pour everything into a boiling drink. Hermetically roll up, turn over and wrap in a warm blanket. Leave the compote for two days until completely cooled.
Recipe 9. Gooseberry compote with apples
Ingredients
granulated sugar - a glass;
gooseberry - 300 g;
apples - three pcs.
Cooking method
1. Wash the apples, cut them into four parts and remove the core. If the apples are large, cut them into slices.
2. Gooseberries sorted, remove leaves and spoiled berries. We shift the fruits into a colander and mine, shaking them intensively. We leave the gooseberries in a colander so that the glass is all liquid.
3. Bring to the boil the right amount of water in the pan. Put gooseberries in slices of boiling water, apple slices and bring to a boil again.
4. Gradually add sugar to the boiling compote. The amount of which is regulated based on your preferences, as well as varieties of apples and gooseberries.
5. As soon as the compote boils, reduce the heat to a minimum, cover the pan with a lid and cook for 15 minutes. Then turn off the heat and insist on the compote for an hour.
6. Before serving, strain the compote and serve, after cooling it.
Gooseberry compote - tips and tricks
For compotes for the winter, gooseberries of green varieties are best suited.
Sterilize not only the cans, but also the lids.
Before heat treatment, gooseberries must be chopped so that they do not burst after heat treatment.
One-liter jars with compote must be sterilized, as the compote in them cools quickly.
For compote, it is better to take dense, slightly unripe fruits.
