Gooseberry is the only berry that is harvested at various degrees of maturity.
For compote they take dense, not over-ripe berries, and over-ripe fruits are used to make juice, jam or jam.
Gooseberry berries are rich in pectins, vitamins, organic acids and trace elements.
Gooseberry Compote for Winter - Basic Cooking Principles
- Gooseberry compote has an interesting taste and aroma, but for the color it is desirable to add raspberry, black currant or strawberry berries.
- For compote, slightly unripe, dense berries without damage are selected. It is desirable that the fruits are the same size, so that they boil evenly.
- Freshly picked berries are sorted, their tails are removed and washed. Each berry prick, as the gooseberry has a rather dense skin.
- Prepare glass containers. It is washed and sterilized. Gooseberry berries laid out on the banks and pour sugar syrup. Banks are covered with lids and sterilized in boiling water for about three minutes.
- Banks are tightly covered with lids, turned over and covered with a blanket. Hold until complete cooling. Store compote in the cellar or pantry.
Recipe 1. Gooseberry compote for the winter. The first way
Ingredients
- three kilograms of gooseberry;
- liter of purified water;
- 700 g of granulated sugar.
Method of preparation
1. Glass container, half a liter and a liter, wash thoroughly with soda, rinse and sterilize in the oven or above steam. Boil lids.
2. Enumerate the freshly picked gooseberries, remove the tails and put the berries in a sieve. Rinse under the tap and pin down each berry with a toothpick or needle. Spread the prepared berries on the banks.
3. Pour water into a saucepan, add sugar and cook the syrup until the latter is completely dissolved. Pour the received gooseberry syrup.
4. Cover the jars with lids. Sterilize three minutes from boiling water in a wide saucepan.
5. Roll banks tightly. Flip them down the neck and wrap a warm blanket. Cool completely and put in storage in the cellar.
Recipe 2. Gooseberry compote for the winter. Method two
Ingredients
- gooseberry berries;
- 700 g of granulated sugar per liter of water.
Method of preparation
1. We sort out the ripe fruits of the gooseberry, remove the spoiled and soft fruits. Cut off the remains of the corolla and wash under the tap.
2. Put gooseberry berries in small portions into a colander and put into boiling water. We blanch a couple of minutes and immediately place it under a stream of cold water. Leave, to glass all the water.
3. We pin each berry with a needle or a toothpick. We spread gooseberries in liter prepared jars, filling them in two-thirds of the volume.
4. Cook the syrup out of water and sugar, and pour gooseberries over it. Cover banks with boiled lids. We place them in a wide pan with hot water, and sterilize from the moment of boiling up about 20 minutes.
5. Hermetically capped, overturned, covered with a warm cloth and leave to cool. Keep compote in the pantry or cellar.
Recipe 3. Gooseberry compote for the winter with mint
Ingredients
- half a kilo of gooseberry;
- drinking water;
- six sprigs of mint;
- sugar - 150 g.
Method of preparation
1. Carefully wash the two and three-liter glass containers with soda, rinse and sterilize. Lids boil a few minutes.
2. Take the ripe berries of the gooseberry, remove the tails. Wash berries under cold running water. With mint sprigs, remove flabby leaves and rinse.
3. Spread the gooseberries equally on the banks. In each, put a sprig of mint. Fill the contents of the cans under the throat with boiling water, and cover them with lids. Berries leave to stew for a quarter of an hour. Then pour the water into the pan, then add sugar at the rate of 75 g per can of three liters. Bring to a boil.
4. Fill the contents of the jar with boiling syrup and immediately seal the can. Cool the compote by turning the jars upside down and wrapping them with a warm cloth.
Recipe 4. Gooseberry compote for the winter with black currant
Ingredients
- a glass of gooseberry;
- 2.5 liters of drinking water;
- a glass of granulated sugar;
- black currant - glass.
Method of preparation
1. Enumerate currants and gooseberries, remove rotten and soft fruits. Trim part of the rims and cut off the stem. Wash the berries under running water, put into a colander and leave to drain all the liquid.
2. Banks volume in a liter, wash with soda, rinse thoroughly and sterilize. Lids boil five minutes.
3. Pour water into the pan, pour in the sugar and boil the syrup, stirring constantly until sugar and boiling dissolve. If you want, you can add a slice of lemon.
4. Berries of a black currant and a gooseberry to spread out on banks and to fill them with boiling syrup under the very throat. Cover the jars with lids and place the container in a wide pan with hot water. Sterilize a quarter hour from the moment of boiling.
5. Banks hermetically roll, turn, and cool, wrapped with a warm blanket.
Recipe 5. Gooseberry Compote for Winter with Orange
Ingredients
- two glasses of gooseberry;
- 300 g of granulated sugar;
- orange;
- two liters of purified water.
Method of preparation
1. Rinse the orange well under the tap. Wipe and slice it together with the peel rings.
2. Go through the gooseberries, getting rid of soft and cracked berries. Put the fruit in a strainer and rinse under the tap. Leave all water to flow.
3. Rinse the jars with soda, rinse and sterilize.
4. Spread the gooseberries equally on the banks. Add orange rings to each.
5. Pour sugar into boiling water and cook until it is completely dissolved.
6. Fill the contents of the cans to the top with the syrup and immediately roll up the boiled caps. Turn the cans upside down and cover with a blanket. Cooled compote put in the cellar or pantry storage.
Recipe 6. Gooseberry compote for the winter with raspberries
Ingredients
- two glasses of gooseberry;
- two glasses of granulated sugar;
- three glasses of raspberry;
- ten glasses of drinking water.
Method of preparation
1. If you like sweet, you can take more sugar, but not less than the specified amount in the recipe.
2. Take the raspberries and gooseberries, remove the garbage, crushed and spoiled berries. Rinse and drain them in a colander. Leave all liquid to flow. 3. Place a pot of water on the stove. Put sugar in boiling water and boil until it is completely dissolved.
4. Banks under compote wash, rinse and sterilize. Spread the berries equally into the prepared glassware and fill 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 pot so that its level reaches the hangers of the cans. Sterilize for forty minutes at a low boil. Carefully remove the cans, roll them up tightly and turn them over. Cool covered blanket.
Recipe 7. Gooseberry compote for the winter with cherry
Ingredients
- 200 g of gooseberry;
- citric acid;
- 200 g cherries;
- sugar - 250 g.
Method of preparation
1. Go through the berries of the gooseberry, tear off the tails, remove the leaves and garbage. Put in a sieve and rinse under running water. Wash the cherry and remove the bones.
2. Wash the three-liter jar with soda, rinse well and sterilize over steam. Boil the lid for five minutes.
3. Put the berries in a jar, and fill them with boiling water. Cover the jar with a lid and leave to cool. Pour the drink into the pan and boil again. Add sugar and boil, stirring constantly, until sugar crystals dissolve.
4. Fill the jar with a sweet drink. Top with a pinch of citric acid. Tightly roll up the jar, turn it over and wrap. Leave the compote in this form until complete cooling.
Recipe 8. Gooseberry Compote for the winter “Mojito”
Ingredients
- 350 g of gooseberry;
- mint;
- a glass of sugar;
- two slices of lemon.
Method of preparation
1. Take a half-liter jar of gooseberry. Retry, trim tails and wash thoroughly.
2. Rinse the mint sprigs and lightly dry. Wash lemon and cut into slices.
3. Wash the three-liter jar with soda, rinse well and sterilize.
4. In the prepared jar pour the berries of gooseberry, add three sprigs of mint and lemon slices.
5. In a kettle, boil water and pour the contents of the jar to the top with it. Cover with a lid, having boiled it beforehand, and leave the compote to cool for 20 minutes. 6. Then pour the water into the pan and set it on fire. Pour a glass of sugar into the jar and fill it with a boiling drink. Hermetically roll, turn and wrap a warm blanket. Leave the compote for two days until complete cooling.
Recipe 9. Gooseberry Compote with Apples
Ingredients
- granulated sugar - a glass;
- gooseberry - 300 g;
- apples - three pieces.
Method of preparation
1. My apples, cut them into four parts and remove the core. If the apples are large, cut them into slices.
2. Gooseberry sorted out, remove the leaves and spoiled berries. We shift the fruits into a colander and mine, shaking them intensely. Leave the gooseberry in a colander to glass all the liquid.
3. Bring the right amount of water to the boil in a saucepan. Put gooseberry in boiling water, apple slices and bring to a boil again.
4. Gradually add sugar to 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 the lid and cook for 15 minutes. Then turn off the heat and insist the compote for an hour.
6. Before serving compote, filter and serve, pre-cooled it.
Gooseberry Compote - Tips and Tricks
- For compotes for the winter, gooseberry of green varieties is best suited.
- It is necessary to sterilize not only banks, but also covers.
- Before the heat treatment of the gooseberries, it is imperative to impale them so that they do not burst after the heat treatment.
- Liter cans with compote must be sterilized, as the compote cools down quickly.
- For compote it is better to take dense, slightly immature fruits.
