Gooseberry is the richest storehouse of vitamins and trace elements.
It is difficult to find a berry that would significantly exceed this fragrant miracle in utility.
Gooseberry compotes are perhaps the most popular technology for harvesting this berry. To give them a special taste using natural flavors, adding a variety of fruits and berries with a strong own taste.
Not so long ago, our housewives began to use citrus fruits as such an “improver”.
But this simple method immediately became popular: oranges are relatively inexpensive, they are not needed much, and drinks are quite unusual.
Gooseberry compote with oranges for the winter and for each day - the general principles of preparation
• For compotes, you can use any type of gooseberry. For everyday use, the drink can be made from berries of any ripeness and size. For the preparation of compote gooseberry with oranges for the winter is best to take large, slightly unripe berries. Their skin is tough enough and allows you to maintain the integrity of the berries during thermal processing.
• Gooseberry berries harvested or purchased on the market are picked from damaged and unpresentable berries before use. They must pinch off their noses and tear off tails. Then the berries are washed and carefully dried from the water, discarded in a colander.
• The gooseberry compote itself is not aromatic, and therefore other berries or fruits, such as oranges, are added to it. Citrus fruits are used peeled or with it. In addition to the rich aroma, crude oranges give a specific bitterness to the compote. Oranges are cut into “washers” or divided into slices. Often, citrus fruits or their peel is used to make a decoction, from which they prepare syrup for compote.
• Oranges must be washed with water before use, and if they are added to the fruit compote with peel, then the fruit is scalded with boiling water.
• Gooseberry compotes with oranges often aromatize. They add cinnamon, vanilla, mint, wine or spices: thyme, star anise and even allspice. • When harvesting gooseberry compotes with oranges for the winter, fruits and berries are not cooked. They lay in a jar and pour boiling water. As soon as the water cools, it is drained, and the berries are poured with boiling syrup, cooked in a liquid drained from a container, separately boiled broth from the peel of oranges or their infusion.
Gooseberry compote with oranges for the winter without sterilization
• two full glasses of ripe gooseberries;
• one large orange;
• 300 gr. white sugar;
• two liters of filtered water.
1. Scald the orange with boiling water and, without peeling the peel, cut it with very sharp knife into thin mugs.
2. Put a clean, dry gooseberry without nozzles and tails in a steam-sterilized jar and add orange circles.
3. Pour all the sugar into the pan and pour in water, put it on high heat. As soon as it starts to boil, remove the tank from the heat. Pour the contents of the glass container with boiling syrup so that the liquid does not reach the neck by 1 cm.
4. Then cover the jar with the compote with a sterile lid and hermetically seal the cork with a sealing key.
Gooseberry Compote with Oranges for Winter - “Wine Assorted”
• one kilogram of ripe gooseberries;
• a pound of sweet and sour apples;
• oranges - 0.5 kg;
• a pound of refined sugar;
• 250 ml of dry red wine.
1. Apples wash off dirt. Remove the seed core, cut the spout, and the place where the tail was attached. Cut the apples into large slices and spread them on the banks (in two containers). Fill with boiling water and leave, covered with lids, for 15 minutes.
2. Then pour the liquid into the pan and pour all the sugar into it at once. Boil the syrup, cool slightly and mix it with the wine.
3. Add to the apples the processed berries of the gooseberry and oranges cut into rings, without peel. Pour all mixed with wine syrup and paste the compote pasteurized.
4. To do this, place the cans with the compote into a large container, at the bottom of which lay a thick towel folded in half. Then pour in warm water so that it covers the tank just below the hanger, and turn on the stove. On a small fire, bring the water in the pan to a boil and soak the glass containers with compote in it for about half an hour. After that, carefully remove and tightly close the sealing caps.
Gooseberry Compote with Oranges - “Ginger”
• two medium sized oranges;
• 300 grams of large gooseberries;
• ginger root - 7 cm;
• cinnamon - 2 sticks;
• half a large lemon;
• one glass of plain white sugar;
• 20 grams of vanilla sugar;
• two stars star anise;
• seven sweet pea peppercorns.
1. Peel and cut the ginger root into very thin slices.
2. Scald orange and lemon with boiling water. Cut the citrus into washers, no more than 0.6 cm thick, and cut each into four pieces.
3. Put the citrus slices into a large saucepan. Add the prepared gooseberry, slices of ginger root, spices, and spices. Add plain and vanilla sugar. Slightly remember everything with your hands and set aside for half an hour.
4. Then pour into the pot exactly three liters of clean water and put on a large fire. As soon as the liquid boils, lower the heat and continue cooking for five minutes. Then turn off the stove and cover the compote and leave it for 20 minutes to infuse the drink.
5. Serve chilled, garnished with lemon slices.
Gooseberry compote with oranges for the winter - “Honey”
• one kilogram of oranges;
• two kilos of large dark gooseberry;
• 900 gr. Sahara;
• 200 gr. flower honey.
1. Rinse the citrus well with warm water and scald them with boiling water.
2. Use a special knife for peeling potatoes or simply a very sharp narrow knife to remove a thin layer of zest from the oranges and do not throw it away.
3. Remove the white part of the peel remaining on the oranges, remove all fibers and cut the fruit into half rings.
4. Split the cleaned berries of the gooseberry and the half-ring of oranges in half and spread on two sterile jars.
5. Pour 4.5 liters of well-purified drinking water into a large enamel pan and pour all the sugar, boil it.
6. In the boiling syrup, lower the orange zest, reduce the heat to medium and boil the zest for about a quarter of an hour, strain the syrup, and pour the oranges and gooseberries spread out over the cans. Cover the glass containers with lids and soak for 20 minutes. 7. After that, pour the syrup back into the pan, boil for at least 10 minutes and add honey, Pro-honey-sugar syrup with a slight boil for 5 minutes and pour it into the jars. The fluid level should not reach the neck and a half centimeters.
8. Hermetically roll up containers with compote boiled caps for seaming.
Summer gooseberry compote with oranges and mint - “Refreshing coolness”
Ingredients for 3 liters of water:
• slightly under-ripe gooseberries - 500 gr .;
• a small sprig of peppermint;
• 150 gr. sugar sand;
• one large ripe orange.
1. Cut an orange, scalded with boiling water, into washers and put into a pan. Slightly remember the pulp and cover with water. Do not wrinkle the rind, you need its flavor, not tart bitterness.
2. After an hour, strain the orange water and put on a moderate heat to boil. As soon as the infusion begins to boil, dip the mint in it and remove the pan from the stove.
3. After half an hour, remove the mint, and in the infusion, lower the prepared berries of the gooseberry, add sugar and boil again.
4. Boil the boiling compote for a minute, turn off the stove and allow the drink to infuse until completely cooled under the lid.
5. Serve with ice cubes.
Gooseberry Compote with Oranges and Crises
• one large orange;
• 200 gr. ripe dark gooseberry;
• a small pinch of cinnamon;
• filtered water - one and a half liters;
• three spoons of refined sugar.
1. Carefully wash the orange, peel the citrus peel and disassemble into slices.
2. Finely chop the half of the zest with a knife, fill it with drinking water and put it on low heat.
3. In the beginning boil broth add cinnamon, gooseberry, granulated sugar and orange slices, but not all, leave four for serving.
4. After boiling, boil the drink for 4 minutes, remove from the heat and cool.
5. By the glasses lay out the pending orange slices and fill them with strained compote.
Gooseberry compotes with oranges - cooking tricks and helpful tips
• If everyday compotes can be prepared from slightly crumpled berries, then the choice of fruits for harvesting gooseberry compotes with oranges should be taken seriously. Fruits must not be damaged or have any defects. Crumpled berries in such blanks will turn into porridge, and damaged ones will spoil the blank, it will not stand for long.
• To give the gooseberry fruit all the nutrients to drink and not to burst, puncture them in several places with a toothpick.
• If the gooseberry has grown a lot and it simply has nowhere to go, you can make the fruit compote by cutting some of the berries and boiling them thoroughly in a little water. If you have a pressure cooker, you can use it. Carefully filter the resulting broth and add it to drinks made from more beautiful and ripe berries.
• Do not leave mint or cinnamon sticks for a long time in compotes. Soak them in the drink a quarter of an hour, this will be enough to give the drink a light aroma.
• Be sure to sterilize lids and jars for preparing compotes for the winter. Drink, harvested in a liter jars - pasteurized.
• Cool prepared containers with compote for winter only turned upside down on covers and under a blanket and turn over after complete cooling.