Gooseberry and orange compote for the winter: recipes for a 3-liter jar

Gooseberry compotes have a special refreshing note. And it can be enhanced with orange and mint. That’s why the Mojito drink, which was mentioned earlier, is very popular. By the way, I highly recommend trying it out. If you have had trouble picking gooseberries, then I recommend two more options for preparing gooseberries. Prepare magical jams: emerald and with the addition of orange.

In this article we will analyze the most common recipes for making a drink for the winter. We will cook according to a simplified method without sterilization. This is the least dangerous. And the taste and properties of seaming are absolutely in no way inferior to the traditional method. Compote also stores well at room temperature and is also excellent in cold cellars.

Most often, the double-fill method is used to prepare drinks. It involves preparatory heating of berries and fruits. And it is indispensable for the preservation of fruits with hard skin and tough pulp. It is also suitable for gooseberries. It usually has a fairly thick skin that will not burst when heated with boiling water. And the berries will give wonderful juice and smell. Heating in boiling water is also called blanching. But this is just a note.

You can take any kind of gooseberry. You may even have different types. This does not affect the taste, but the color of the finished compote. Red varieties will give a ruby color to the syrup. Looks pretty great in a jar.

Now let's stock up on a little time and a good mood. And, rolling up our sleeves, we will create the most common type of preservation - we will close a couple of jars of compote for the winter. In any recipe, I will very carefully outline the steps so that no matter what kind of hostess, even a young one, can create a wonderful fragrant drink. After all, experienced grandmothers pass on their own experience to not many people. Let's get started.

Fundamentally! Conservation loves sterility and cleanliness. Therefore, you need to rinse containers with soda and boil them for all, even the most ordinary, seaming.

Gooseberry and orange compote for the winter (recipe for a 3 liter jar)

All children adore the refreshing, tasty compote. It is much healthier than store-bought sodas and juices. Therefore, the popularity of homemade recipes is only growing. Moreover, on the basis of a sweet drink, when diluted with water, a slightly sweetish morsik comes out.

And you can regulate the amount of berries and fruits without the help of others. It is recommended to use them at least a third of the size of the jar. Then the syrup will be the most saturated and concentrated.

Did you know that gooseberries contain a lot of vitamin C , like kiwi? Well, in all its properties it is very identical to it. It’s not for nothing that these cultures are similar. Therefore, in the summer season, you can easily replace this exotic fruit with homemade berries.

Let's take:

0.5 orange,
600 g sugar,
2 cups gooseberries.

Step 1. Previously, sterilized a clean three-liter container and scalded the lid with boiling water.
There is no need to prepare gooseberries for compote. Just wash with water and sort out spoiled berries and excess leaves and twigs. Dried perianths do not need to be trimmed unless you later remove the berries from the container and eat them.

The orange must be thoroughly washed under water. Therefore, we will use it together with the zest. Specifically, it will give a cool smell to the drink. Unblemished fruit must be cut into pieces. At the same time, we try to remove any bones that come across. They do not behave well in preservation; they can cause fermentation and impart bitterness.

Place all the cooked fruits in a jar.

Step 2. Put 3 liters of water to boil. Then carefully fill the three-liter bottle with it to the very top. This must be done slowly, in parts, so that the jar does not burst due to temperature changes.

Fundamentally! If you put a knife blade under the bottom of the jar, then the possibility that the glass will crack is small.

Cover the three-liter bottle with a sterile lid and leave for half an hour.

Step 3. Pour sugar into the pan. Then we put a special lid on the neck and pour the cooled water onto the sugar. Place the pan on the stove.

Cook the syrup, stirring until the sugar is completely dissolved. As soon as the filling boils, immediately fill the jar to the very top. We try not to leave air gaps between the lid and the jar. Therefore, the syrup should slightly flow out of the neck.

Seal the jar and turn it upside down. We check it for sealing. There should be no moisture oozing from under the lid. We wrap the preserved food in a blanket or an old fur coat and leave it for a day until it cools completely.

Question: why wrap jars? A layer of blankets or fur coats allows you to maintain the hot temperature longer. As a result, the contents of the jar undergo natural sterilization by its residual heat. And the shelf life of preservation increases.

Recipe for gooseberry, lemon and orange compote without sterilization

If you want more citrus flavor in the compote, then I advise you to add not only orange, but also lemon. The drink will have the most pronounced sourness and aroma. And at the same time, remember that its juice is a good preservative and helps preserve the color of syrup and berries.

Thanks to the addition of lemon and orange, there is no need to add additional citric acid to the compote. The content that is in the fruit is enough to significantly extend the shelf life of the preservation.

Ingredient proportions for a 3 liter jar:

2 cups gooseberries,
1 orange,
3 slices of lemon,
200 g sweet sand.

Step 1. Prepare the ingredients. We live in a unique time when we can eat exotic fruits at any time. But it is worth remembering that the skin of the fruit protects the pulp from chemicals and dirt.

Therefore, before starting preservation, we will soak lemons and oranges in a soda solution. It will draw out all excess from the pores of the zest, and we will be able to use the fruit directly with the peel. For 3 tbsp. Soda, take a liter of water, lower the fruits into the solution and leave for 30-40 minutes.

Then we take them out, rinse them under running water and cut them into circles or slices. All pits that come across must be removed.

Video recipe on how to make gooseberry and orange compote with mint

Let's diversify the compote even more and create a real Mix. To the already ordinary gooseberries with orange, add a few dark currants and a sprig of mint. The result is a very unusual and colorful flavor combination. If you wish, you can identify Fanta, Isabella and even Mojito in this drink. Everything is collected here.

For convenience, this recipe will be shown in video format. So press play and enjoy watching.

For convenience, the ratio of ingredients per 3 liter jar:

0.5 l gooseberries,
1 cup dark currants,
1 orange,
250 g sugar,
3 sprigs of mint,
water, as much as it will take.

Mint produces a refreshing, tonic effect. Drinks containing it are perfectly refreshing in the summer heat or after a bath. When chilled, the compote is slightly cooling and resembles lemonade.

Wow! If you don’t have mint on hand, you can safely replace it with lemon balm or tarragon (people say “tarragon”). And you'll get two new flavor combinations!

Thank you for your attention and I will continue to create a selection of the most successful recipes with pleasure!
Best wishes!

Gooseberry compote with orange

A delicious homemade drink with citrus notes! Gooseberry compote with orange is an unusual, but at the same time quite tasty combination of ingredients in one drink. The usual gooseberry in this recipe is diluted with the smell of orange and a pleasant, fresh taste. This compote turns out quite sweet, so if desired, you can reduce the amount of sugar or then dilute the drink with water.

Main
Recipe groups
Gooseberry compote with orange

Ingredients and how to cook

ingredients for 15 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	49 kcal
Belkov:	0 g
Zhirov:	0 g
Carbohydrates:	12 g
Used:	0 / 0 / 100
H 8 / C 0 / B 92

Production time: 35 min

manufacturing method

We will carefully sort out the gooseberries. Overripe or, on the contrary, greenish berries are not suitable for compote. In the first case, the compote may ferment and spoil, and in the 2nd case, it simply will not turn out as tasty and rich. After you have sorted the gooseberries, pour them into a bowl and rinse them with clear cold water to remove dust and dirt. Drain the water and place the berries in a colander or large sieve. Next, spread the gooseberries on a horizontal surface and dry. To speed up the process, you can lay paper towels underneath.

We also choose oranges that are ripe and unspoiled. Wash it well under running water, wipe it with a cardboard towel and cut it into medium-sized slices. This way they will remain intact, but at the same time give the compote a pleasant citrus taste and smell.

Wash the glass jar thoroughly with detergent and rinse it with boiling water. Then you need to sterilize it in the oven, microwave, or over steam using any convenient method. Boil the lid for a few minutes.

Place clean and dried gooseberries and orange slices at the bottom of the jar.

Then pour sugar into the jar (you can put a little more or a little less, depending on personal taste preferences).

Boil the required amount of clean water in a kettle or saucepan and pour boiling water over the berries in the jar. It is best if the jar is still warm after washing, so that it does not burst due to a sudden temperature change. Just in case, boil a little more water - it should completely cover the berries and reach the very top of the dish. That's all! Compote is poured only once.

Close the jar with an unsealed boiled lid. Then you need to wrap the jar in something warm until it cools down naturally, and then move it to a black, cold space - to a cellar or basement.

8 recipes for refreshing gooseberry compote

This traditional drink, as well as noteworthy options with other fruits and berries, can be drunk immediately or stored for the winter.

What you need to keep in mind

Sort through the gooseberries and other fruits and berries you use. Throw away all spoiled and unripe ones. Remove stems and leaves. Wash under running water and dry.
The color of the compote depends on the type of gooseberry. A green drink will turn out light and almost transparent, and a reddish drink will turn pinkish. Adding other berries or fruits will change the color.
All recipes are designed for three-liter jars. The more berries you put in the compote, the richer the taste. A very sugary drink can always be diluted with boiled water.
There are two manufacturing options: to drink in the summer and to prepare for the winter. Choose any one.
Be sure to sterilize canning jars and lids.
After twisting, immediately turn the finished rolled compote onto the lid and wrap it in a blanket or towel. When it has completely cooled down, store it in a dark, cool space.

1. Traditional gooseberry compote

What's useful

water;
350–400 g sugar;
800–900 g gooseberries.

How to cook compote

Boil water in a saucepan. Add sugar, stir and cook for a few more minutes. Pour gooseberries into boiling water and leave on fire for 5–10 minutes. Cool covered.

How to prepare compote for the winter

Place the gooseberries in a jar and pour boiling water over them. Cover with a lid and leave for 20-25 minutes. Drain the liquid and boil in a saucepan with sugar. Fill the gooseberries with syrup to the top and roll up the jar.

Prepare 👌

10 recipes for slightly sour gooseberry jam

2. Gooseberry and orange compote

What's useful

water;
250–300 g sugar;
600 g gooseberries;
1 orange.

How to cook compote

Boil water in a saucepan. Add sugar and wait until it dissolves. Add gooseberries and orange slices to the bubbling syrup. Leave the zest if you want the most tart flavor. Cook for 5–10 minutes. Cover with a lid and cool.

How to prepare compote for the winter

Place the berries in a colander and place them in hot water for 1 minute. Transfer to a jar and add small pieces of orange without zest.

Boil water, mix with sugar and bring to a boil again. Pour the prepared syrup into a jar and roll it up.

Rate the taste 🍏

How to cook dried fruit compote

3. Gooseberry compote with black currants

What's useful

water;
300 g sugar;
400 g gooseberries;
400 g black currants.

How to cook compote

Boil water in a saucepan. Add sugar and bring to a boil again. Add gooseberries and currants. Cook for 5–10 minutes. Turn off the heat, cover with a lid and wait until it cools completely.

How to prepare compote for the winter

Pour gooseberries, currants and sugar into a jar. Pour boiling water and seal with a lid. Place the jar on its side and roll it slightly to dissolve the sand. Then turn it over.

Try it 🍹

8 best recipes for currant compote

4. Gooseberry compote with reddish currants

What's useful

water;
300 g sugar;
400 g gooseberries;
400 g reddish currants.

How to cook compote

Bring water to a boil in a saucepan. Add sugar and wait until it dissolves. Add the berries and cook for 5–10 minutes. Cover with a lid and leave to cool.

How to prepare compote for the winter

Place gooseberries and currants in a jar. Pour boiling water, cover with a lid and leave for 10–15 minutes. Pour the liquid into a saucepan and boil. Stir the sugar in the water until completely dissolved and bring to a boil again. Pour syrup over the berries and cover with a lid.

Treat everyone

10 sweet and sour currant pies

5. Gooseberry and raspberry compote

What's useful

water;
300 g sugar;
300 g gooseberries;
300 g raspberries;
1 pinch of citric acid.

How to cook compote

Pour sugar into boiling water and wait until it dissolves. Add gooseberries, raspberries and citric acid. Cook for 5–10 minutes. Cool with the lid closed.

How to prepare compote for the winter

Place the berries in a jar and pour boiling water over them. Cover with a lid and leave for 15-20 minutes. Drain the water and boil. Add sugar and citric acid to gooseberries and raspberries. Pour boiling water right up to the neck and roll up the lid.

Save recipes

9 aromatic raspberry compotes

6. Gooseberry and cherry compote

What's useful

water;
300 g sugar;
400–450 g gooseberries;
400–450 g cherries.

How to cook compote

Boil water with sugar. Place gooseberries and pitted cherries into the hot syrup. Cook for 5–10 minutes. Cover with a lid and wait until the drink cools down.

How to prepare compote for the winter

Remove pits from cherries. Place all the berries in a jar. Pour boiling water, cover with a lid and leave for 15–20 minutes. Drain the water into a saucepan. After boiling, add sugar and wait until it dissolves. Pour the syrup back into the jar and cover with a lid.

Enjoy the taste

6 cherry compotes with rich taste and aroma

7. Gooseberry compote with apples

What's useful

water;
250–300 g sugar;
600 g gooseberries;
3 small apples.

How to cook compote

Boil water with sugar in a saucepan. Add gooseberries and sliced apples. Cook for 5–10 minutes. Cover with a lid and cool.

How to prepare compote for the winter

Place gooseberries and whole apples in a jar. Pour boiling water over and leave covered for 15–20 minutes. Pour the liquid into a saucepan and add sugar. When the sand has dissolved, pour the bubbling syrup back into the jar. Roll up the lid.

Definitely do it

8 best apple jam recipes

8. Gooseberry compote “Mojito” with mint and lemon

What's useful

water;
200 g sugar;
350–400 g gooseberries;
3–4 sprigs of mint;
2 slices of lemon.

How to cook compote

Boil water in a saucepan. Add sugar and wait until it dissolves. Add gooseberries and cook for 5–10 minutes. Add mint and lemon, cover with a lid and let the drink cool.

How to prepare compote for the winter

Pour gooseberries into a jar, add mint and lemon. Pour boiling water to the top and leave for 20–25 minutes. When the water has cooled, pour it into a saucepan. Bring to a boil, add sugar and cook until it is completely dissolved. Pour the prepared syrup over the gooseberries, lemon and mint, and immediately roll up the lid.

The usual recipe for making gooseberry and orange compote for the winter

A tasty and necessary compote of ripe gooseberries with orange, prepared with your own hands, will allow you to enjoy a healthy, fortified drink throughout the winter. The article contains several ordinary, but very tasty recipes for novice housewives.

A few subtleties of making gooseberry and orange compote

To make the “right drink” you will need to learn several secrets from experienced compote lovers:

Gooseberries with the addition of oranges have a unique taste and smell, but there is no limit to perfection. “Gourmets” recommend using wine, mint, vanilla or cinnamon as aromatic additives, and some use aromatic peppercorns and thyme.
To seal the berries and oranges for the winter, do not boil them, but pour the prepared bubbling syrup over them a couple of times and then seal them with a lid.
To make syrup, you can use orange peel, after boiling it is simply thrown away, then the drink is infused with the taste of orange slices and gooseberries.

Preparing gooseberries for cooking

To make compotes, you can use berries of any variety, but if they are purchased on the market, it is better to look for the following varieties:

Honey;
Amateur;
Dark Negus.

Selection of oranges

Only mature oranges with orange skin are consumed. The purchase of putrefactive and spoiled raw materials is not allowed. The formation of mold on the skin is unacceptable. The fungus also affects the insides, and not just the outer part of the fruit. Today there is no concrete answer as to whether it is possible to use cut slices with the skin or whether it is absolutely necessary to peel it. It all depends on the taste of the hostess.

The main thing is to wash the citrus fruits in running water and soap. If they are consumed without peeling the skins, it will be necessary to pour boiling water over the fruits. If you plan to make a peel-based syrup, peel the oranges and divide them into slices.

Methods for making compote

Here are several options for gooseberry and orange compote for the winter.

The usual recipe for the winter

Ingredients for making 3 liters of drink:

2 heaped glasses of ripe gooseberries;
large ripe orange - 1 pc.;
200-300 g sugar; purified water - 2 l.

First, pour boiling water over the orange and cut thin circles with a sharp knife.
Washed and dried gooseberries are cleared of tails and spouts.
Place the mugs and berries sparingly into a 3 liter jar sterilized in a water bath.
Dissolve sugar and water in a saucepan, stir and place over high heat.
The boiled syrup is poured into the jar so that it does not reach the top by 10-15 mm.

Close the container with a lid and seal it tightly using a machine.

Gooseberry compote with orange and mint

ripe or slightly unripe berries - 500 g;
fresh mint - 1-2 small sprigs;
100-150 g sugar;
large orange - 1 pc.

Several common operations are performed:

The orange is treated with boiling water, cut into circles 5-8 mm wide and placed in a pan.
Using light pressure, crush the citrus pulp so that it releases a little juice. It is not recommended to crush the skin, it will give the drink bitterness.
After 60 minutes, strain the orange juice, pour it into a small saucepan and bring to a boil over low heat.
Remove the container from the stove and put in a sprig of peppermint, washed under running water.
Add water, remove the mint, and dilute the sugar. Add berries to the infusion and place the pan on the stove.
Bring to a boil over medium heat, cook for a couple of minutes and remove the container from the stove.
Cover with a lid and let the compote brew until it cools completely.

If you plan to prepare it for the winter, pour the finished savory compote into a sterilized jar and cover it with a lid.

Gooseberry compote with oranges “Ginger”

medium oranges - 2 pcs.;
300-400 g of berries;
processed ginger root - length at least 70 mm;
natural cinnamon, sticks - 2 pcs.;
½ lemon;
200 g glass of sweet sand - 1 pc.;
if desired, you can add vanilla - 20 g;
star anise - 2-3 “stars”;
aromatic pepper to taste.

The ginger root is peeled and cut into thin circles with a sharp knife.
Oranges and lemon are doused with boiling water and cut into discs 5-7 mm wide. The rounds are cut into 4 parts.
Place the citruses in a saucepan, add the gooseberries and all the ingredients sparingly, distributing them between the layers.
After 30-40 minutes, pour 3 liters of clean water into the pan and place it on high heat.

The finished compote can be sealed in a container for the winter or served after 30-40 minutes of infusion.

Gooseberry compote with oranges and honey

Recipe for making 2 jars of compote:

oranges - 1 kg;
black gooseberries - 2 kg;
sugar - 700-800 g;
honey - 200 g.

The oranges are scalded with boiling water and, after cooling, a thin layer of skin is removed with a sharp knife.
Peel and discard any remaining skin from the fruit. Cut into semicircular slices.
Gooseberries are placed sparingly with oranges in 2 prepared jars.
Pour 4-5 liters of clean water into a huge saucepan, add sugar and bring it to a boil.
Add the peeled zest and simmer over low heat for 15 minutes.
The syrup is filtered through a sieve and the hot liquid is poured into the jars.
Cover and infuse the compote under the lids for 20-30 minutes.
Place a special plastic lid with holes on the neck of the jar and completely pour the syrup from the jars into the pan.
Place it on the fire, bring to a boil and simmer over low heat for 10-15 minutes.
Add honey to the compote, dissolve it in water and pour the syrup into jars with berries.
The distance from the top of the syrup to the edge of the jar is at least 10-15 mm.

Roll up the lids hermetically, turn them over and wrap them in a blanket to gradually cool and infuse the compote.

Individual storage

Like all winter preparations, it is better to store gooseberry and orange compote in a cold cellar or basement. But if there is no such ability, the cans of the drink will spend the winter in a relaxed manner in the apartment, on the mezzanine or in the pantry. After opening the compote, it is stored only in the refrigerator for 2-3 days.

Storing an open can of drink in the room for a long time, and then drinking compote, can lead to serious forms of food poisoning. But even in a cold cellar it is not recommended to store gooseberry compote for more than 3 years.

Conclusion

Ordinary folk recipes for making fortified compote from gooseberries and oranges will not require housewives to spend a huge amount of time and effort, but in winter it supplies the body with the necessary vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements. The main thing is to carefully follow all the points in the annotation and do not rush.