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Red and black fresh currant compote is a delicious drink. In winter, it raises immunity, as it retains vitamins and nutrients well. But in order for it to turn out really tasty and of the desired consistency, it is important to choose and prepare the berries correctly.
Features of cooking black and red currant compote for the winter
The peculiarity of this delicious compote is the use of high-quality and natural products. The berries should be slightly unripe - then the taste will fully unfold.
Various seasonings and spices can be added to the drink. Star anise, cinnamon, vanilla are combined.
So that the spices do not spoil the appearance of the homemade drink, they are immersed in a fabric bag, boiled with the composition, and removed before conservation.
Ingredients for the recipe
The list of products for making a thirst-quenching and delicious drink is minimal. It will be needed for a three-liter jar;
- three liters of water;
- 300 grams of granulated sugar;
- 250 grams of red currant;
- 250 grams of black currant.
You also need to prepare a colander, a few spoons, an enamel container. Do not use metal utensils during cooking - in contact with the acid of the berries, harmful substances are released.
How to choose and prepare food correctly
It is believed that the most delicious and nutritious is a currant with a delicate crust, very black or red, with a rich sweet taste and certainly large. This is not suitable for compote - the fruits are eaten fresh.
For preservation, varieties of medium ripeness or late are suitable. Medium to small size, slightly sour taste. The peel should be dense, otherwise the berries will split under heat exposure, release juice and settle to the bottom of the jar in an ugly mass.
The berries are carefully sorted out so that there are no rotten roots and twigs left. First washed with hot water, and then rinsed with cold. They are completely dried for preservation.
Preparation of containers
A prerequisite is proper container sterilization. If germs remain on the cans, they will swell, and all the work of the hostess will go down the drain. Step-by-step algorithm for preparing containers:
- pick up cans (optimal for compote - three liters);
- wash thoroughly with baking soda;
- if there are chips on the bare, then such cans are not used;
- rinse in hot water using detergent;
- rinse with cold water;
- put on sterilization.
It is convenient to put each container in a microwave oven and select an operating mode of at least 800 W for 5 minutes. If you don't have a microwave, a regular oven will do. Heat it up to 220 degrees and put the jars for 15 minutes. As a last resort, you can use the sterilization technique on the spout of a boiling kettle. Sterilized jars are immersed with their necks down on a clean towel.
How to cook black and red currant compote for the winter
First, the red and black currants are sorted out, the twigs are removed, placed in a colander so that the water is glass. After drying, proceed to the direct preservation of the compote. Would need:
- boil three liters of water;
- pour the berries into a previously sterilized container;
- to fill with water;
- leave covered for 15 minutes or more;
- drain the water from the can back into the pan;
- add granulated sugar according to the recipe;
- simmer over low heat until complete connection;
- pour the composition of the berries.
Banks are rolled up while hot.
Red and black currant compote is stored in a cool room for up to 2 years. Excludes direct sunlight. If the compote is open, then you can store it in the refrigerator for up to a week.