8 best recipes for currant compote

Fragrant drinks with raspberries, cherries, apples, gooseberries and citrus fruits can be drunk immediately or prepared for the winter.

4 fundamental points

The berries must be sorted from leaves and debris. Snow-white and reddish currants can be used directly with twigs, but black currants are most often cleared of them. But this is a matter of taste. All berries and fruits must be thoroughly washed.
The compote can be cooked and drunk immediately or left for the winter. The manufacturing process will vary, so choose either method 1 or 2. Remember that all ingredients are already calculated for a 3-liter jar.
If you are preparing compote for the winter, sterilize the jars and lids in advance. We wrote about how to create this.
Rolled up cans of drink should be turned over, wrapped in something warm and cooled completely. It is best to store compote in a dark, dry, cool place.

Traditional currant compote

What's useful

water;
250–300 g of sugar for black currants or 350–400 g of sugar for reddish and snow-white ones;
500 g of black, reddish or snow-white currants.

1. How to cook compote

Boil water in a saucepan and dissolve sugar. Add the currants and cook for 5-10 minutes after boiling. Remove from heat and leave the compote to cool, covered.

2. How to prepare compote for the winter

Place the berries in a jar and fill with bubbling water up to the neck. Cover with a lid and leave for 15 minutes.

Drain the water into a saucepan and add sugar. Its quantity can be adjusted to your own taste.

Stirring, bring the syrup to a boil. Pour it into a jar of berries and roll it up.

Make supplies for the winter

6 regular recipes for currant jam

Compote of black and reddish currants with berry leaves

What's useful

water;
300 g sugar;
300 g black currants;
300 g reddish currants;
2-3 large black currant leaves.

1. How to cook compote

Pour sugar into a pan of bubbling water and wait until it dissolves. Add the berries and washed leaves, boil for 5-10 minutes after boiling and cool under the lid.

2. How to prepare compote for the winter

Boil the water. Place all the berries and washed leaves in a jar. Fill them with bubbling water up to the neck. Cover with a lid and leave for 15 minutes.

Then pour the liquid from the jar into the pan. Add sugar and, stirring, bring to a boil. Pour the syrup over the berries and seal the jar.

Experiment

2 quick recipes for reddish currant jelly

Compote of reddish or snow-white currants with orange

What's useful

400 g sugar;
3 liters of water;
600 g reddish or snow-white currants;
½ orange.

1. How to cook compote

Dissolve sugar in a saucepan of bubbling water. Add the berries, bring to a boil and cook for 5–10 minutes. Remove from heat, add orange slices and leave the compote to cool, covered.

2. How to prepare compote for the winter

Place currants and half an orange, cut into 2-3 parts, into a jar. The seeds must be removed from the citrus fruit.

Pour sugar into a saucepan and add water. Stirring, bring the syrup to a boil. Fill the jar to the top with it and roll it up.

Prepare fragrant wine

How to create wine from reddish, black or snow-white currants at home

Compote of reddish currants with mint and lemon

What's useful

water;
300–400 g sugar;
450–500 g reddish currants;
5 large sprigs of mint;
3 round lemon slices.

1. How to cook compote

Boil water in a saucepan and dissolve sugar. Add berries and mint and bring to a boil. Boil the compote for 5–10 minutes, remove from heat, add lemon and cool the drink under the lid.

2. How to prepare compote for the winter

Place currants, mint sprigs and seedless lemon slices into a jar.

Add sugar and fill with bubbling water to the middle of the jar. Cover with a lid and leave for 10 minutes.

Then add boiling water to the neck and swirl the compote.

find out

Why do you need to collect currant leaves and brew tea?

Compote of currants and cherries

What's useful

200–300 g sugar;
water;
300 g of reddish, snow-white or black currants;
200–300 g cherries.

1. How to cook compote

Pour sugar into a saucepan of bubbling water. When it dissolves, add the berries. After boiling, boil the compote for 5–10 minutes and leave to cool under the lid.

2. How to prepare compote for the winter

Place currants, cherries and sugar in a jar. Pour boiling water up to the neck, roll up the jar and shake until the sand dissolves.

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Compote of currants and gooseberries

What's useful

water;
200–250 g sugar;
300 g of black or reddish currants (you can add a little snow-white);
200 g gooseberries.

1. How to cook compote

Boil water in a saucepan, add sugar and wait for it to dissolve. Add the berries and cook for 5-10 minutes after boiling. Cool the compote under the lid.

2. How to prepare compote for the winter

Place the berries in a jar. Fill with bubbling water up to the neck, cover with a lid and leave for 15 minutes.

Pour the liquid into a saucepan and add sugar. Stirring, bring to a boil. Fill the berries with syrup up to the neck and seal the jar.

Try

How to make healthy gooseberry jam

Compote of black or reddish currants and raspberries

What's useful

250 g sugar;
water;
250–300 g black or reddish currants;
250–300 g raspberries.

1. How to cook compote

Dissolve sugar in a saucepan of bubbling water. Add berries, bring to a boil and cook for 5-10 minutes. Remove from heat and leave the drink to cool under the lid.

2. How to prepare compote for the winter

Place all the berries in a jar and cover with sweet sand. Pour boiling water up to the neck, roll up the container and shake it so that the crystals dissolve.

Pamper yourself

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Blackcurrant and apple compote

What's useful

500 g apples;
water;
200–300 g sugar;
250–300 g black currants;
1 teaspoon of citric acid - for preparing for the winter.

1. How to cook compote

Cut the apples into small slices and remove the cores. Boil water in a saucepan, dissolve sugar there and add fruit.

Cook for 5 minutes, then add currants. Cook the compote for another 5–10 minutes and cool covered.

2. How to prepare compote for the winter

Cut the apples into small slices and remove the cores. Place them in a jar along with the currants.

Fill with bubbling water to the top and leave for 5 minutes. Transfer the liquid to a saucepan, add sugar and citric acid.

Stirring, bring the syrup to a boil. Pour it into a jar and roll it up.

Currant compote

Usefulness of compote
Individual manufacturing
Recipes
Adviсe
Frequent questions

Usefulness of compote

Among the necessary properties of this currant drink, the following identified characteristics can be distinguished:

Antivirus.
Antimicrobial.
Antitumor.
Painkillers.
Antitoxic.
Anti-inflammatory.
Disinfectants.

Nutritional and energy value of the drink (per 100 g):

In addition, you should see that after consuming currant compote, visual dullness, which occurs when working at the computer for a long time, is significantly reduced.

Unfortunately, for a certain group of people, any currant drink may even be harmful.

Although the list of contraindications is insignificant, they must be taken into account. These include a number of the following diseases:

Impaired functioning of the pancreas.
Gastritis with severe high acidity.
Tendency to allergic reactions to this type of product.

In addition, currant-based drinks may have unnecessary interactions with certain medications that are intended to increase blood pressure.

The complete absence of the above diseases allows you to consume any kind of currant compote without fear, albeit within reasonable limits.

Individual manufacturing

It is very, very simple to cook a good compote from these delicious berries, but you should take into account certain individual features of its preparation.

Currants must always be carefully selected, freed from unnecessary inclusions, and only whole berries must be used.
Frozen currants must be completely clean and free of all impurities.
It is not recommended to cook the compote for more than 10 minutes, otherwise it can turn into an obvious berry porridge.
When preparing compote for the winter, from time to time the berries are not completely boiled, but simply poured with boiled syrup directly in the jar. This culinary technique does not in any way affect the taste of the prepared drink.
Frozen products are usually not defrosted or filled with cool water, but are immediately sent into hot syrup.
If the compote from frozen snow-white currants seems very pale, then it is completely acceptable to “tint” it with dark juices or, when cooking, add several blueberries, serviceberries, cherries or chokeberries to its components.
The amount of sugar indicated in the recipe is not an indispensable value. Its quantity can be constantly confidently adjusted based on your own preferences.
It is permissible to prepare currant compote only in a high-quality stainless steel pan or in a new enamel vessel.
The finished drink must certainly be infused, which will allow its flavor properties to be fully revealed. The entire infusion procedure will not take more than twenty to thirty minutes.

To make a currant drink, you can safely use any recipe version. Usually, any recipe for such a culinary activity is very simple in technology and contains a minimum of initial ingredients.

Recipes

Most often, compote is made from dark currants, and the recipe for making it is considered traditional.

Option with dark currants

The berries of this currant variety allow you to prepare a savory and medicinal drink with unusually beautiful flowers.

Dark currants - 4 cups.
Water – 3 liters.
Sugar – 2 gcups.

The berries are cleared of leaves and debris and sorted, that is, spoiled or crushed specimens are savagely removed.
Then they are washed and placed in an existing container for cooking compote.
Then the berries are covered with sugar, water is poured in and everything is boiled for no more than 5 minutes.
After this, the finished drink is left to cool in the most natural way. This period is completely enough to truly infuse the compote.

If you need to prepare this kind of currant compote for the winter, then you just need to pour it straight into the prepared jar while still hot, and then roll it up. But you can change the very design of making the drink and prepare it in a slightly different way.

The prepared berries are immediately placed in a sterilized ordinary three-liter jar, poured with boiling water and infused for just over 10 minutes.
Next, the infusion is combined into any suitable container, brought to a boil and the required amount of sugar is dissolved in it.
Then the boiled syrup must be poured over the berries again, and the jar must be closed with a lid and rolled up.
After this, it will need to be turned over and left alone for the self-sterilization process for ten to twelve hours. The upcoming storage of compote does not cause problems, because any shaded and not very hot space is suitable for this.
This medicinal drink will be very useful for children in winter.

Tandem of currants and gooseberries

Currant berries mix well with almost all other fruit and berry products and allow you to get drinks with completely unique tastes.

For example, a compote of reddish currants and sweet gooseberries is guaranteed to please even children.

For this compote, you can use any variety of gooseberry, and if it turns out to be sour, then the problem can be constantly corrected with an additional portion of sugar.

Reddish currants – 300 gr.
Gooseberries – 200 gr.
Water – 3 liters.
Sugar – 2 cups.

First you need to properly process the berries. They are sorted, cleaned of various unnecessary inclusions, washed and dried.
Next, the intended portion of water is boiled, the entire amount of sugar is dissolved in it, and the cooked berries are added to the hot syrup.
It is recommended to cook the compote according to this recipe for no more than 10 minutes.
Then the finished drink should be allowed to brew and cool.
To enhance the smell of compote, you can first add slightly additional aromatic ingredients to it. Suitable ingredients for this include: citrus zest, mint, raspberries, prunes, cinnamon or other individual favorite spices.

Option with frozen currants

If you don’t have fresh currants, don’t be upset, because you can make a wonderful drink from frozen berries.

Frozen currant compote is in no way inferior to a drink made from new berries in terms of smell, taste and medicinal qualities.

You can prepare it every year, because such frozen berry products are usually always on sale. The drink will have an impeccable taste if it is brewed even from the 1st grade of currants. But the best option comes out when using the berry consistency of reddish and dark currants.

Frozen currants (dark and reddish) – 200 g each.
Water – 3 liters.
Sugar – 1 glass.

First, the sweet base is boiled, in other words, sweet syrup. To do this, the required amount of water is poured into a suitable vessel, brought to a boil, a measured portion of sugar is added to it and everything is brought to a boil again.
Then all the frozen berries are poured into the boiled syrup, and the future drink is brewed for only 6 minutes. During this period of time, even frozen currants will not have time to boil.
Then the wonderful cooked compote from frozen currants is infused for about fifteen minutes and cooled.
If it is not very better to have whole berries in the drink, then you can crush them before starting cooking, and at the end of the process, simply strain the ready-made compote.

Adviсe

Tip 1

For the drink, it is necessary to select strong, juicy, ripe berries.

Tip 2

It is recommended to attach tags with the date and name of the preparation to jars of compote that are intended for storage to avoid confusion and delay.

Frequent questions

Is it necessary to pick berries from the branches?

Reddish and snow-white currants, if the compote is prepared without adding other berries, can be thrown on the branches. They do not affect the taste, and time is saved significantly.

What can you combine currants with for compote?

Black currants can be cooked together with reddish and snow-white ones. A tasty drink comes out when adding raspberries, apples, cranberries, and cherries. It can also be combined with exotic fruits, for example, oranges.

Currant compote for the winter - ordinary recipes for 3, 2 and 1 liter jars - 6 recipes for making currant compote

Have a nice day dear friends. In the summer, a large amount of fruits and vegetables ripen, and at this time, almost all of us prepare a large amount of preserved food, and among this huge amount there is also currant compote.

In this article, we will carefully analyze several favorite recipes for making currant compote for the winter. Naturally, it is more convenient to create this in 3-liter jars and 1.5-liter jars. There will also be recipes for making currant compote not only for the winter, but also for summer consumption. And if anyone is curious to read about how to make currant jam, then follow the link and choose your own recipes.

Regular currant compote for the winter recipe for a 3-liter jar

Currant compote is not only tasty, but also very necessary. Before preparing this tasty drink, do not be lazy and sort out the berries well. Remove berries that are overripe or not yet very ripe because they can give a nasty taste to the finished product.

500 grams of currants.
250 grams of sugar.
Water.

1. Place the prepared berries into a sterile jar.
2. Pour a full jar of water and cover with a lid.
3. Leave the water for 10-15 minutes.
During this period of time, the berry will give all the flavors. 3. Drain the water from the jar into the pan through a special lid so that the berries remain in the jar.
Add sugar to this water and boil for 5-10 minutes. 4. Pour the purchased syrup into the jar again and now close the lid using a special seaming key.
5. Place jars of compote with the lids down and cover with something warm. Keep the jars covered until they cool completely.

Compote recipe for 1 liter jar without sterilization

In order for your compote to come out tasty and fragrant, do not pick the berries after it rains. Because currants absorb water that collects in the berries and cooked compote from such currants significantly loses its taste due to excess water in the berries.

Ingredients.
250-300 grams of currants.
150 sugar.
Water.
Manufacturing process.

1. Sort the berries and wash well.
2. Pour berries and sugar into the jar.
Pour hot water and stir. Cover with a lid for 10-15 minutes. 3. Afterwards, pour the water into a saucepan, boil and pour into jars again.
4. Screw on the lids, place the necks down and wrap.

5. After cooling, transfer to a cold space for long-term storage.

Compote of reddish currants with sprigs and mint

Typically, this recipe is applicable if you are going to prepare compote from reddish currants, since they grow on tassels that can be twisted into compotes.
In order to ensure that there is nothing unnecessary in the drink, first fill the entire berry with water and mix all the dry leaves and twigs that will not float out and will naturally need to be removed. We also remove spoiled berries.

Reddish currants 500 gr.
For a 3 liter jar. 250-300 gr.
Sahara. 1-2 sprigs of mint per jar.

1. Measure out the required amount of water according to the number of cans.
2. Add sugar to a saucepan with water and boil the water.
3. We distribute the berries into 13 jars.
4. When the water and sugar have boiled for 3-5 minutes and the sugar has completely dissolved, you can pour the syrup into jars.
But we just do it very carefully so that the jars don’t burst. 5. And all that remains is to screw on any balloon with sterile caps.
6. Then turn the necks down and make sure that the lids do not leak.
We wrap the jars and leave them for 2-3 days after transferring them to the cellar. 7. Compote of currants with branches looks very beautiful. Bon appetit.

Dark currant compote recipe without double filling

Naturally, not all currant compotes will be rolled up for the winter; you can also cook compote for consumption after lunch. In the summer heat, this drink is very refreshing and relieves thirst.

Ingredients for a 6 liter saucepan..

200 gr.
Currants. 1-2 apples.
A handful of raspberries.
500 grams of sugar. Anything more is possible at your discretion.

1. Wash the currants and raspberries.
2. Cut the apples into slices.
3. Pour water into the pan and add fruit.
Bring water to a boil, add sugar and stir. 4. Boil for 2-3 minutes and you can remove the finished drink from the stove.
5. It is better to cool before serving.
Because hot compote does not relieve thirst. 6. You can also simply pour the finished compote hot into jars and screw on the lids.

Dark currant and raspberry recipe

In addition to currants, you can always add something else, such as raspberries, apples, red currants or gooseberries.

When washing the berries, do not keep them in water for a very long time. So that it does not absorb excess water. And after washing, dry it slightly.

Ingredients for a 3 liter jar.

1 glass of currants.
1 cup raspberries.
2 cups sugar.
2.5 liters of water.

1. Wash and dry the berries.
2. Place raspberries and currants in a jar and fill with hot water.
3. Cover with a lid and leave for 10 minutes. 4. Drain the water and add sugar.

With currants and apples

In fact, all fruits make very tasty compotes. the combination of currants and apples is also very tasty and healthy.

Here are just a few recipes for making currant compote for the winter. What recipes do you use for compotes? Share your recipes below in the comments under the article. And that’s all I have to say, bon appetit for you.

Currant compote - the best recipes. How to make currant compote correctly and deliciously.

What are currants? Sweet and sour round berries of dark, reddish or snow-white color, depending on the variety. And besides, this is a set of vitamins that adults and children need! Currants contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups A, B, C, pectin and tannin, phosphorus, iron and potassium. It is very useful to eat fresh currants in the summer, in the winter in the form of jam or jam, and also cook currant compote.

Currant compote - preparation of goods and utensils

Any variety of currant is suitable for compote. The main thing is to clean the berries from leaves and hard greenish stems, and wash them well. First, place the currants in a container with warm water for 5 minutes, and then wash them under cool running water.

In addition, you will need sugar or honey, water for the drink, and other berries and fruits.

Is it possible to cook frozen currant compote? Naturally, if it was dry frozen, it remained as healthy as the freshest one.

Recipes for currant compote:

Recipe 1: Currant compote

If you use black currants for compote, the drink will turn out to be dark in color, and if it is reddish, then it will be light pink. It is not recommended to cook compote from one snow-white currant, because it will turn out sour and without aroma. It is better to use it together with reddish or dark currants.

Required ingredients:

Currants 500 g Sugar to taste Purified water for compote 3 liters

Manufacturing method:

Wash the currants, puree them in a blender, add a couple of tablespoons of sugar, and stir. Heat water in a saucepan, add sugar. When the water boils, add the currant puree and cook for about 2 minutes. Then turn off the heat and let the drink brew under the lid closed for 5 minutes. Strain the compote through cheesecloth, cool and drink. Recipe 2: Currant compote with raisins and cinnamon

You can get a sweet and spicy drink if you add raisins and cinnamon to the currant compote.

Required ingredients:

Dark currants 400 g Raisins (dark variety) 100 g Sugar to taste Purified water 3 liters Cinnamon

Manufacturing method:

Prepare the raisins. To do this, fill it with hot water for 10 minutes, and then wash it a couple of times under running water. Sprinkle the washed currants with a tablespoon of sugar. Pour water for compote into a saucepan, add raisins and sugar, and put on fire. Once the water has boiled, place the currants into the pan. Let the compote cook for 5 minutes, then turn it off and keep it under a closed lid for five to six minutes. Immediately after removing the pan from the heat, add cinnamon. Recipe 3: Currant compote with prunes

In order to cook currant compote with prunes, you will need reddish currants. Before making, prepare the prunes - soak them in hot water for 10 minutes, then wash them under running water and cut them in half.

Required ingredients:

Reddish currants 400 g Prunes 100 g Purified water for compote 3 liters Sugar to taste Vanilla

Manufacturing method:

Sprinkle washed red currants with a tablespoon of sugar. Place the prunes in the pan where you will cook the compote, fill with clean water, add sugar, and put on fire. As soon as the water boils, add currants and vanilla to the pan, close the lid and cook the drink for about 3-4 minutes. When you remove the pan from the stove, leave the lid on for about 5 minutes. Recipe 4: Currant compote with raspberries and gooseberries

This drink can be called “July”, because at this particular time in the garden you can collect all the ingredients for the compote. You can use any type of currant.

Required ingredients:

Currants 200 g Raspberries 200 g Gooseberries 200 g Purified water for compote 3 liters Sugar

Manufacturing method:

Wash the currants and add a tablespoon of sugar. Mash the raspberries with a spoon. Prepare the gooseberries. Clean it of any hard tails and rinse thoroughly. Place it in a saucepan, add sugar, add water and put on fire. When the water boils, place the raspberries and currants into the pan. Cook the compote for 5 minutes, then remove it from the heat and let it brew for 5 minutes with the lid closed. Recipe 5: Currant compote with apple and cranberry

In order to brew such a drink, you will need a fresh apple and currants of any kind. But you can take cranberries, either fresh or pureed with sugar.

Required ingredients:

Currants 300 g Apple 1 medium size Cranberry 200 g Sugar to taste Purified water for compote 3 liters

Manufacturing method:

Wash the apple, peel and cut into small pieces. Thoroughly rinse the cranberries and currants, add 2 tablespoons of sugar. Pour water for the compote into a saucepan, put apples and sugar there, and put on fire. When the water in the pan boils, add the currants and cranberries and cook for 5 minutes. After this period of time, remove the pan from the stove and cover with a lid for 5 minutes. Currant compote - secrets and useful tips from the best chefs Red currants are more sour than dark ones. It is used less often to make jam or preserves, but more often to make compote. To give the drink more flavor, you can use vanilla and cinnamon. The currant compote will taste better if you add a couple of tablespoons of honey to it. You can completely replace sugar with honey, but you need to add it to the cooled compote. You should not cook compote with currants for more than 5 minutes, otherwise it will lose its usefulness. This rule applies to all fruits and berries that contain a “load dose” of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. You can also add sea buckthorn to the drink, honeysuckle, chopped dried apricots, dried fruits, any wild berries.