Raspberry compotes are one of the most delicious and fragrant. Berry gives them a fairly rich color, in its juice contains many vitamins. Even more useful combined decoctions of different berries and even fruits. Such compotes are called crimson because its strong taste and aroma often becomes basic.
These are the raspberry compotes for the winter with the addition of cherries, apricots, apples. Unusual recipe for a drink from quince, pear and raspberry. Experienced selection of the ratio of fruits allows you to get completely different tastes. Quite often mint leaves are added to such drinks.
Unusual drinks from the decoction of raspberries with spices - vanilla, cinnamon. Such compotes require experience, quality products and the strictest adherence to the recipe.
Compote from raspberries and their preparation for the winter - the general principles of preparation
• Raspberry is a very tender berry and even with short storage it can quickly mold and ferment. If in compotes prepared for everyday use, you can put a little stale berry, then, harvesting raspberry compotes for the winter, you should take only freshly picked raspberries.
• Raspberry berries should be carefully picked from the litter and remove the remaining stem from them. Rinse well and dry.
• Sometimes you can find worms in the berries and in order to get rid of them the raspberries should be soaked for 10 minutes in a weak solution of salt, and then washed well.
• Raspberry compotes are cooked for a short time, and harvesting raspberry compote for the winter does not require long-term sterilization. It is enough to decompose the berries into clean sterilized jars, pour in boiling syrup and roll up. Pasteurized only compote raspberry, cooked in its own juice.
• Raspberry compotes are cooked not only from it alone, other berries are also often added - cherry, gooseberry, strawberry, red or black currant. Such berries not only saturate the raspberry compote with their aroma, some of them (cherry, black currant) give it a more saturated color. Unusual aroma will add red wine added to it to raspberry drink. • Capacities for harvesting raspberry compote for the winter must be clean, dry and sterile. Metal lids for preservation are also subjected to heat treatment - boil. After rolling, the jars are turned over onto the lids and covered with a blanket until completely cooled.
Berry raspberry and red currant compote for every day
• granulated sugar - 150 g .;
• 250 gr. freshly picked raspberries;
• 300 gr. red, fully ripe currants.
1. Rinse the berries well, put them in a saucepan with 2 liters of drinking water.
2. Put on a small fire and wait for boiling. Foam may form on the surface, it is desirable to clean it with a spoon or a slotted spoon.
3. When the liquid in the pan boils, reduce the heat and cook the compote with a slight boil for 10 minutes.
4. Then, stirring, add sugar and continue cooking for another 8 minutes. Turn off the stove, and let the compote steep under the lid.
Classic raspberry compote for the winter
Ingredients for two 3-liter bottles:
• 0.6 kg of ripe raspberries;
• 0.6 kg unrefined sugar;
• two tea leaves of lemon.
1. Wash three-liter glass containers thoroughly under running water using baking soda or laundry soap. Then rinse the detergent well with warm water, and dry the containers well, turning it upside down on the grill.
2. Rinse well and boil for at least 10 minutes.
3. Sort out raspberries from litter and spoiled berries. Crumpled berries, but not damaged by rot, do not throw them away; they can also be put into compote.
4. Enumerate the berries, rinse under a tap in a colander and leave in it for a while.
5. When the excess water is gone, spread the raspberries in cans and add a little lemon to each teaspoon.
6. Pour granulated sugar into a large saucepan and cover it with six liters of water. To get a light tart compote, the sugar rate should be reduced by 100 grams, and if you prefer a sweet drink, leave it as it is. 7. Over high heat, boil the syrup quickly, constantly stirring it so that the sugar is well dissolved. Then lower the heat to medium and simmer for another five minutes.
8. Pour the raspberries with boiling syrup, missing 1 cm to the top. Cover with dry lids and roll up.
Original raspberry and cream plums compote
• two glasses of raspberry, fresh and ripe;
• 900 gr. ripe plums;
• 750 ml of red muscat wine (dry);
• one and a half glasses of water;
• third of a glass of sugar, white;
• one vanilla pod;
• 320 ml of fresh 22% cream;
• half a teaspoon of vanilla extract.
1. Wash and dry raspberries and plums separately. Raspberry berries shift in a bowl. Remove pits from plums, cut each into six parts and add to raspberries.
2. Dissolve wine with water and add all the sugar. Cut the vanilla pod lengthwise, remove the seeds with a knife and dip into the wine mixture.
3. Then put the pot on a small fire and cook, constantly stirring the sugar until it is completely dissolved. Then increase the heat to medium and boil the wine syrup until it is reduced in volume to two and a half glasses.
4. Pour the hot syrup into the berries, cool to cool completely and put in the refrigerator overnight.
5. Whip the cream, adding a little sugar and vanilla extract.
6. Pour the raspberry compote into ice cream bowls or glasses and put whipped cream in it.
Raspberry compote for the winter, concentrated - “Raspberry in its own juice”
• 750 grams of powdered sugar;
• three kilos of ripe intact raspberries.
1. Remove the remaining sepals from the berries and gently rinse with a weak pressure of cold water in a colander.
2. Be sure to dry raspberries, we do not need excess moisture. Therefore, washed berries should be left in a colander, placing it in a container of smaller diameter. To speed up the process, you can use the second colander or sieve.
3. When all the water is completely gone, put the berries in a large bowl or pan, pouring each new layer of powdered sugar. 4. After placing all the berries, cover the container and soak for 10-12 hours so that the juice stands out well.
5. Then with a slotted spoon, place the berries in pre-prepared liter sterile jars and fill them with raspberry syrup remaining in the container.
6. Cover the cans with boiled metal lids for sealing, and place in a voluminous pan or basin with water. At the bottom of the tank under the jars must put a dense layer of matter or a cutting board. Turn on medium heat and wait for the water to boil in the pan, but not in the compote!
7. After boiling, slightly reduce the temperature and sterilize the jars for at least 10 minutes.
8. After that, roll up the key tightly and remove the banks under the blanket, turning the lids upside down.
“Health” - raspberry compote with honey
• 350 grams of frozen raspberries;
• four tablespoons of honey.
1. Pour 2.5 liters of water into the pan and boil it.
2. Drag berries into a sieve. Cake shift in boiling water, and liquid raspberry puree set aside.
3. With a slight boil boil the raspberry cake for five minutes. Then remove from heat and let the broth stand for about ten minutes, strain.
4. In a warm berry broth, dissolve the honey and add the previously left raspberry puree.
5. Compote can be served either warm or chilled.
Original raspberry compote for the winter with wine
• 100 ml of red sweet wine;
• 250 grams of ripe raspberries;
• juice from one small lemon;
• white sugar - 250 gr.
1. Transfer the berries and prepare them into a clean, sterilized seaming container (jar).
2. Dissolve sugar in one and a half liters of boiling water. Add freshly squeezed lemon juice and boil the syrup over low heat for 5-7 minutes.
3. Fill berries with boiling liquid, add wine and roll up with a sterile cap.
4. Put the jar under the blanket on the lid and only after complete cooling remove to the storage place.
Fragrant and refreshing, mint raspberry compote for the winter
• a liter jar of raspberries (about a pound of berries);
• one glass of sugar;
• 2-3 leaves of mint (lemon balm).
1. Go through the raspberries, trying as best as possible to select all the rubbish If there are leaves, carefully, so as not to crush the berries, tear them off. Move the raspberries to a colander, rinse and leave in it for 10 minutes.
2. Mint leaves as well rinse and wipe dry with a clean towel.
3. Then transfer the raspberry berries to the prepared clean sterile jar. Put mint on top and put sugar in it.
4. For three minutes, boil a little less than three liters of water and pour boiling water into a jar of berries. Fill the container to the neck.
5. Immediately cover the jar with a sterile metal lid and roll it up with the key.
“Assorted” - raspberry berry compote for the winter
• granulated sugar - 180-200 grams;
• a pound of raspberry berries;
• 300 gr. black currant;
• half a cup of pitted cherries.
1. Brush black currant berries and cherries separately, rinse well. At the currant, pinch off the nozzles and pat dry on a clean towel.
2. Raspberries rinse well and leave to dry on a colander.
3. Put the dried berries in a clean, steamed three-liter bottle and pour them with boiling water. Leave it under the sealing lid for 20 minutes.
4. Then remove the metal cover, taking care not to touch its inner surface. Put a capron lid with holes on the jar and strain all the liquid into the pan and cover the jar with the lid that was previously removed.
5. Dissolve the sugar in the liquid drained from the berries, boil the syrup. Boil three minutes, pour into a jar and roll it.
Raspberry Compote for the Winter - “Double”
• half a cup of gooseberry;
• half a cup of black currant;
• yellow raspberry - two glasses;
• one glass of sugar; • approximately 3 liters of water.
1. Remove the black currant berries from the twigs, tear off the green tails from the gooseberry. In both types of berries, cut off the noses with a knife and rinse the berries well with water and dry.
2. Choose a litter of raspberries, tear off, if any, the stalks and rinse and dry as well.
3. Put the raspberries in the jar prepared for seaming, and the gooseberries with currants in the pan. Pour water in there, add all the sugar and put it on a small fire.
4. When the compote boils, reduce the heat to medium and boil for another 10 minutes.
5. Mash the berries with a sandwich, strain the compote through a sieve and put it back on the fire.
6. Pour boiling liquid in a jar of raspberries, cover with a sterile cap and roll up immediately.
Raspberry Compote - Tricks of cooking and preparing raspberry compote for the winter
• The less you boil the compote, the more vitamins in it will remain. It is enough to boil the drink after boiling for two minutes and let it brew after that.
• Glass containers can be oven sterilized to save time. You can put several cans into it at once.
• Bottles are put only in a cold oven and calcined at 170 degrees for about 10 minutes. The oven does not open immediately, but only ten minutes later.
• If, turning the jar with compote, you find intensely rising air bubbles, once again roll the lid with a key.