8 best recipes for currant compote

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

1. The berries must be sorted from leaves and debris. Snow-white and reddish currants can be consumed directly with the branches, but black currants are most often cleared of them. But this is a matter of taste. All berries and fruits must be thoroughly washed.
2. 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.
3. If you are preparing compote for the winter, sterilize the jars and lids in advance. We wrote about how to create this.
4. Rolled up cans of drink should be turned over, wrapped in something warm and completely cooled. 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 red and white currants;
• 500 g black, red 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.

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Compote of black and red currants with berry leaves

What's useful

• water;
• 300 g sugar;
• 300 g black currants;
• 300 g red 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 🍮

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Compote of red or snow-white currants with orange

What's useful

• 400 g sugar;
• 3 liters of water;
• 600 g red 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 red, black or snow-white currants at home

Redcurrant compote with mint and lemon

What's useful

• water;
• 300–400 g sugar;
• 450–500 g red 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.

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Compote of currants and cherries

What's useful

• 200–300 g sugar;
• water;
• 300 g of red, 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 black or red 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 it 🍊

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Compote of black or red currants and raspberries

What's useful

• 250 g sugar;
• water;
• 250–300 g black or red 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.

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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.

Redcurrant compote for the winter and not only: 15 homemade recipes

It’s a pleasure to cook red currant compote, with a pleasant sourness, for the winter and beyond. You can add other berries and fruits to create a slightly different taste. Choose a recipe and enjoy cooking. Read more...

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2. Best selections
3. Beverages
4. Soft drinks
5. Homemade compote
6. Redcurrant compote

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How to create redcurrant compote tasty and simple

The most common recipe for red currant compote is when the berries are placed in boiling water, where sugar has already been dissolved, and cooked for 2-3 minutes at most. Long heat treatment will kill vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and destroy the cells of the product. Therefore there is no need to use it. Especially if you want to cook a compote that will be drunk right away.

The 5 most commonly used ingredients in redcurrant compote recipes:

After removing the pan from the stove, you need to let the drink sit for a while to soak in the flavors. As a result, we get a liquid with a catchy red-raspberry color. Compote is good both warm and cool. In hot weather, it completely eliminates thirst. Well, it will give you a lot of pleasant moments in the winter and give you the smell of summer.

To cook such a compote for the winter, you need to create it like this.

Sort through the berries, wash them thoroughly, and clear them of debris. You can leave the branches - they look more attractive from time to time.

Place into jars and pour boiling water over them. This must be done carefully, trying to prevent the glass from cracking.

Pour the water into a saucepan, mix with sugar and boil the syrup. Take 1 or 2 glasses for 3 liters of water.

Now pour the bubbling syrup over the currants and roll up the jars here.

5 of the fastest redcurrant compote recipes:

What comes out is a compote that you can drink as soon as you open it. Or the most saturated, sweetened drink that needs to be diluted with water before serving. The 2nd is preferable, since this way we get more with the lowest costs for storage and banks. Which during the period of home preparations are already worth their weight in gold.

Redcurrant compote for the winter - ordinary recipes

Expand the contents of the article:

Hello, dear friends! Reddish currant is a sour, fragrant berry, which is mainly constantly used in preparation.

The other day we prepared delicious red currant jam. And, continuing this topic, I couldn’t help but pay attention to the compotes made from the delicious, healthy berries given to us.

I always have very ordinary, playful and delicious recipes in my collection! Everyone needs a compote!

Redcurrant compote for a 3 liter jar

Savory, sweet and very easy to make recipe! If you like it sour, add less sugar.

• Reddish currants – 500 g
• Sugar - 400 g
• Water - 2.5 l

We collect ripe and aromatic reddish currants. We rinse it well, removing all leaves and debris. If desired, all greenish twigs can also be removed, but the taste of the compote will not become worse if they remain.

Place the berries on the bottom of an unstained three-liter jar. Jars must be sterilized in advance along with their lids.

Boil water and pour sugar into it, stir until it is completely dissolved so that a sweet syrup comes out. Fill the currants in the jar with bubbling syrup and immediately roll up the lid. Like this. This berry does not require preparatory blanching, so a single filling is enough.

Turn the finished closed jar over and place it bottom up; it must be wrapped until it cools completely. And then put it away for storage in a cold black space. The compote is ready!

Redcurrant compote for the winter video

You can see detailed manufacturing technology for a huge amount of berries in this video:

This is how easy it is to prepare your favorite drink.

Recipe for red currant compote with apples

Another usual combination, wonderful and tasty. Sour currants mix well with sweet varieties of apples.

• Sugar (for one 2-liter jar) 200 gr.
• Apples - several per jar.
• Red currant berries - optional.
• Citric acid for compote color - 1/2 tsp.

Apples must be blanched in advance. We wash them well and put them in a jar for about half of them.

It will be easier for small apples to fit completely into the neck. But if you have large ones, then this is not a failure - you can cut them into slices and it will turn out no worse.

Pour boiling water over the prepared fruits for 15 minutes, let them stand, covered with lids.

Then pour this water back into the pan and bring it to a boil again. And add sprigs of washed and dried red currants to the jars.

Also, to keep the color rich and reddish, add a little citric acid to the jar.

And of course we add sugar. Pour boiling water over all this stuff again.

Roll up with sterilized lids. We put the jar on the lid, you can also roll it on its side so that the sugar is well distributed and melts.

Wrap the workpiece until it cools completely and you can send it for storage. A beautiful drink is ready!

Redcurrant and mint compote Mojito

A drink with a very fascinating taste, it contains lemon and mint.

They complement the reddish currants very harmoniously, giving a wonderful citrus note.

Ingredients for a 3 liter jar:

• Reddish currants - 3 cups (500-600 g)
• Sugar - 200 g
• Lemon - 3 slices
• Mint - 3-5 sprigs

Place the prepared, peeled and washed berries on the bottom of the jar.

Jars and lids must be thoroughly washed and sterilized in advance.

Place mint sprigs, three slices of lemon on top and add granulated sugar.

Fill the jars halfway with boiling water.

Cover them with lids and let them brew for 10-15 minutes.

After this time, pour boiling water to the top of the jar. Roll up the lids.

We place the closed jars upside down on the lid.

Wrap in a warm towel until completely cool.

Store the cooled compote in the pantry or other dark and cold place.

Look how beautiful he is! It retains a wonderful summer smell, which is so lacking in winter!

Compote of red currants for the winter with orange

An excellent compote with a rich citrus taste! Lovely and summery!

Ingredients for a 3 liter jar:

• Reddish currants – 500 g
• Sugar - 250 g
• Orange – 1 piece
• Water - 2.5 l
• Mint - 2-3 sprigs (to taste)

Let's prepare the currants by thoroughly washing them and removing leaves and debris.

Cut the orange into slices. Place the currants and orange at the bottom of a sterilized jar.

We boil water, pour it over our berries to the top, cover with a lid and let stand for 10-15 minutes.

Then pour the water back into the pan. Bring it to a boil and add sugar.

When the sugar has dissolved, pour the berries again with this sweet syrup. Let's roll up.

We turn the jars over and put them on the lid, wrap them in a warm towel and leave them overnight (that is, in the dark) .

Store the cooled compote in a cool, dark place.

Let's drink on cool winter days and remember the gentle and warm summer!

Winter compote of red currants and gooseberries

A great way to prepare reddish currants together with gooseberries in a healthy and tasty drink.

Ingredients for a 3 liter jar:

• Berries - 1/3 of the jar.
• Sugar - 250 gr.

Production is usual for compotes with one-time blanching.

Place the washed berries, freed from debris, in a jar. You can pierce the gooseberries with a needle in several places beforehand, if it is important to you that the gooseberries remain intact during production and do not burst.

We take currants directly from the branches. Boil water and pour boiling water evenly so that the jars do not burst, pour the berries to the top of the jars. Let stand for 15 minutes, just covering with lids, but not rolling up.

Then we pour the syrup, which has turned pink from the currants, back into the pan in which we heated the water. Pour sugar into it, stir and put on fire.

Bring to a boil. Let it bubble for almost a minute and refill the syrup into the jars to the very top. Roll up or screw on the lids.

Next, the workpiece should be turned upside down and wrapped in warm towels or a blanket. Leave at room temperature until completely cooled, and then store in a dark, cool space.

Currant compote with cherries

For those who have these berries ripe right away, the best combination cannot be found.

• Currants and cherries for 1/3 of a jar.
• Sugar - 200 g per 1 jar.
• Water.

We arrange unstained jars and place washed and dried currants and cherries in them. Pour sugar into each jar.

We boil water and fill the containers with this boiling water to the top, up to the very neck. Let's tighten it right away.

There is no need to pour anything else anywhere. Here is the usual one-fill recipe.

Each can will need to be checked for density - put it on its side and roll it like that. At the same time, the sugar will completely disappear.

Did everything work out? Unsurpassed. Now they need to be insulated and let them stand under this shelter until they cool down completely. Then we put them in the pantry.

Don't miss our huge selection of redcurrant jelly recipes.

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Redcurrant compote for the winter - recipes for 3 liter jars

If you want to remember the colorful colors of warm summer in winter, prepare red currant compote. Just one look at the beautiful ceremonial containers will lift your spirits, reminding you of days gone by. Preservation can be made not only from currants alone, the berry is good in a jar with raspberries, strawberries, and mixes perfectly with cherries, sweet cherries, gooseberries, and apples. Those who love special tastes will love the preparation with orange and mint, which gives the compote freshness and originality.

Almost everyone loves making preserves with brushes of berries - don’t deny yourself this pleasure, the drink looks very elegant. All proposed recipes are designed for the classic packaging of the drink in three-liter jars.

Redcurrant compote for a 3 liter jar

The most common recipe for canning a drink for the winter. Please note that the amount of sweetness can be varied by adding or reducing.

• Reddish berry – 0.5 kg.
• Sugar – 0.4 kg.
• Water – 2.5 liters.

Sort the berries, remove them from the branches, and remove any debris if you wish. Rinse, dry, place on a towel.

Place the currants in a three-liter jar.

Place water in a saucepan to boil and add sugar. After boiling, stir the syrup until the sweet crystals dissolve.

Pour the syrup into the jar to the very top so that it overflows a little. Roll up with sterilized caps.

Turn the container over onto the lid and wrap it with something warm. Leave until completely cool. Then transfer to a cold room for winter storage. Don't be upset if the drink is light or dull at first. After standing for a day, it will acquire a rich, catchy color.

Compote of dark and red currants for the winter

The combination of the smell of dark berries and red sourness will appeal to almost everyone. The recipe is for a 3 liter jar.

• Dark currants – 150 gr.
• Reddish currants – 150 gr.
• Water – 2 liters.
• Currant leaves - a couple.
• Sugar – 150 gr.

1. Remove the berries from the branches, wash, dry, and put in a jar.
2. Boil water, pour into containers, cover with lids.
3. Leave for 15 minutes, return the infusion to the pan.
4. Add sugar. Boil the syrup until the sugar dissolves.
5. Pour the syrup into jars and immediately roll them up. Cool upside down and remove to a cool space.

Video with currant and raspberry compote recipe

Cherry and redcurrant compote recipe

You can similarly preserve a drink with cherries.

• Cherry – 300 gr.
• Currants – 300 gr.
• Sweet sand – 300 gr.
• Cinnamon stick.
• Water – 2.5 liters.

1. I don’t recommend removing pits from cherries, although the decision is yours. Wash the berries, remove the stalks. Currants can be preserved together with twigs.
2. Make syrup from water and sugar. Add cinnamon to the syrup, wait for the sweetness and spice to dissolve.
3. Place both berries in a jar. Pour the syrup into a jar and roll it up. When the drink has cooled, move it to a cool place.
4. Bring water with sugar to a boil, add berries and cinnamon, bring the compote to a boil again. Remove from heat, cool and let sit in the refrigerator for 8–12 hours.

Delicious compote of red currants and apples

It is better to take sweet types of apples; even snow-white filling, which ripens immediately, will do.

• Apples – 1 kg.
• Berries – 1 kg.
• Sugar – 600 gr.

1. Remove the core of the apples and divide into slices.
2. Place the jars on the bottom and add currants. Jars should be 1/3 full.
3. Pour in boiling water, filling the bottle approximately halfway.
4. Cover with lids and leave for 10-15 minutes to keep the ingredients warm.
5. After the allotted time, pour the infusion into a saucepan, add the required amount of sugar, and bring to a boil.
6. Pour the syrup into a jar, cover with a sterile lid, and seal tightly.

Compote of currants with mint and lemon “Mojito”

A refreshing drink that you can drink right away, especially in the heat. But you can't go wrong if you stock up on a few jars for the winter.

Take for 3 liters:

• Currants – 500-600 gr.
• Lemon – 1/3 part.
• Sweet sand – 200 gr.
• Mint sprigs – 3-4 pcs.

1. Prepare the berries for preservation by placing them in the bottom of a 3-liter container.
2. Next, send the lemon cut into slices and sprigs with mint leaves. Pour sugar into the jar.
3. Boil water, pour into containers, filling halfway.
4. Cover with lids and leave for a quarter of an hour so that the contents have time to warm up.
5. Add boiling water to the top of the neck and immediately seal it under a metal or screw-shaped lid.
6. Turn it upside down and cover it. After cooling, place in the pantry or cellar.

How to cook red currant compote with orange

The citrus note will give the preparation a fascinating and unusual taste. Almost everyone chooses this recipe.

• Berries – 0.5 kg.
• Orange.
• Sweet sand – 250 gr.
• Mint – 2-3 branches.
• Water – 2.5 liters.

1. Rinse the orange and, together with the peel, divide into circles.
2. Place in a jar with currants and pour boiling water over them.
3. After 10-15 minutes, when the contents have warmed up well, pour the infusion into the pan.
4. Add sugar, boil. Pour back into the jar.
5. Close the lid and roll up. Place upside down and wait until it cools down. Store in a basement or low-temperature pantry.

Compote of red currants with gooseberries

An interesting combination of flavors, with berries that at first glance don’t match each other. To create an even more exciting assortment, replace some of the red berries with dark ones.

• Gooseberries: - 250 gr.
• Currants – 250 gr.
• Water – 1.5 liters.
• Sugar – 250 gr.

1. Tear off the tails of the gooseberries and place them in a jar. Add currants.
2. Boil water and pour into a bottle. Pause for 10 minutes.
3. Pour the liquid back into the pan and boil.
4. Add sugar to the berries and pour in the bubbling infusion. Roll up the lid and turn the jar a couple of times so that the sugar is distributed over the entire size.
5. Place the workpiece on the lid and cover with a blanket. When the drink has cooled, store it.

Delicious assortment of raspberries, red and dark currants - video

Successful winter preparations for you. As a result, I’m sharing another amazing version of assorted compote made from a combination of several berries.