Currant and gooseberry compote for winter

Delicious and healthy compote of gooseberries and currants! For some reason, gooseberries and currants are not often used to make compotes. It is believed that these berries are sour, and accordingly, the drink will also turn sour. And in vain, the compote of currants and gooseberries turns out delicious, not cloying, with a slightly perceptible, pleasant sourness, even the berries themselves lose their tart acid in the compote. In addition, the fruit acids contained in the berries contribute to the long-term storage of compote even at room temperature, and there is no need to put a lot of sugar.

Snezhana

Recipe author

Currant and gooseberry compote for winter

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Composition / ingredients

servings:

Red Currant

250

Gooseberry

250

Sugar

250

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 14 g

53 kcal

GI: 21 / 0 / 79

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare compote for the winter, gooseberries and currants, sugar are required. Gooseberries can be taken green or red. You can take black currants, you can take red or white, with each of these berries the taste of the drink will be different. You can try to take a mixture of currants: both red and black.
Step 2:
Wash the berries, cut off their tails.
Step 3:
Put gooseberries and currants in a clean sterilized jar. In a saucepan, you need to boil water.
Step 4:
With this water, fill the berries in the jar to the hangers of the jar. Cover the jar with a clean boiled lid and leave for 10 minutes. Then we drain the water back into the pan and bring it to a boil again. Drain the water from the berries completely, so it's better to use a special lid for draining with holes.
Step 5:
Add sugar to a jar of berries, it is not necessary to put as much sugar as indicated in the recipe, you can add it to taste. Even with a smaller amount of sugar in the composition, the compote will not ferment due to the high content of fruit acids in the berries. And a double bay of berries is enough for warming berries and making compote. It is not necessary to cook gooseberry and currant berries.
Step 6:
Gooseberry berries do not burst with this method of processing, therefore they do not need to be pierced, which simplifies the process and reduces the time of compote preparation.
Step 7:
Pour boiling water over the berries again. Cover the jar with a lid. Let the sugar dissolve. Roll up the jar with a sterilized lid.
Step 8:
Turn the jar onto the lid and leave to cool at room temperature, it is better to wrap the jar in a towel for the cooling period.
Step 9:
Such compote can be served to the table as a fortified and delicious drink, which will significantly enrich the menu. Especially the compote of gooseberries and currants is delicious in a cool form, only from the refrigerator. Bon appetit!