home → Blanks Berry compote. Berry compote for the winter: the best recipes Berry compote recipe

Berry compote. Berry compote for the winter: the best recipes Berry compote recipe

The ideal option is freshly picked berries, strawberries, raspberries, red and black. Apples and apricots, gooseberries and plums. Cherries, peaches and pears are less suitable. Of course, you won't need all the berries at once. Choose combinations of sweet and sour berries, then the drink will taste better. Apples can be combined with any berries in compote. They can be taken as the basis of a healthy vitamin drink.

Apart from vitamin D, which is not found in berries and fruits, all other vitamins are quickly destroyed to varying degrees during the cooking process. How to save them? The process of preserving valuable substances begins with the purchase or picking of berries. Go through them. Store in a dark and cool place. Wash the berries immediately before preparing the compote. If you need to cut apples, apricots or peaches, do it with a sharp stainless steel knife. Use only enameled, stainless steel or glass dishes. A board – preferably a wooden one.

And most importantly, boiling water tends to neutralize the effect of ascorbate oxidase, which in turn can destroy vitamin C. And if you let the drink brew until it cools completely, a significant part of the vitamins and mineral salts will transfer from the berries to the compote, saturating it with useful substances.

Proper preparation of compote

Take a 3-5 liter saucepan. Fill it with as much water as possible, leaving only room for sugar and berries.
While the water is boiling, select the berries for the compote, rinse them with cold water, and remove the seeds if necessary. Large berries can be cut. It is good to pierce berries such as large black currants or gooseberries with a fork or toothpick. Then they will more fully “give” their vitamins and minerals to the compote.

If you decide to add cloves, cherry or raspberry branches, rinse and add to boiling water. It is better to add mint, lemon balm and zest to the compote after the berries.

Add sugar to boiling water, depending on the set of berries and your tastes - this is a serving of 3 to 10 tablespoons of sugar. If possible, sugar can be replaced. But it is added to the finished compote, cooled to a temperature not exceeding 40°C. Otherwise, all the beneficial honey will be lost.

Berries should be placed in boiling water quickly, in portions. Once you have added all the berries to the boiling water, cover the pan with a lid and set aside from the stove. It is not recommended to boil the berries to preserve their properties. Leave the compote to steep until completely cooled without opening the lid. The compote, which has reached room temperature, is ready. It can be strained from the berries and cooled in the refrigerator.

Video on the topic

Sources:

How to cook dried fruit compote
how to cook dried fruit compote

In the summer heat compote good for quenching thirst. In bad winter weather, it reminds you of fine sunny days and helps fight vitamin deficiency. This delicacy instills in children a love of natural fruits. berries. Unlike store-bought sodas and factory juices, homemade compote not only tasty, but also very healthy.

You will need

- berries
granulated sugar
pot
glass jars
covers
Seaming machine
a warm blanket.

Instructions

Sort through the berries and remove the stems. Throw away the spoiled fruits, place the rest in a colander and rinse thoroughly under running cold water. Place a colander over the pan to allow the water to drain. You can also pour the berries onto a clean towel, previously spread on the table.

Pour water into a clean saucepan, place it on the fire and bring to a boil. As soon as the water boils, carefully transfer the berries to the pan. Add sugar to taste, stir gently. Try it compote. It should be a little sweeter than you like. The fact is that after some time the berries will give up their acidity to the liquid, and the taste compote and it will become just the way it needs to be.

Wait until compote boil, and remove the pan from the heat so that the berries are compote have not lost their shape. The compote can be drunk immediately, poured into glasses and cooled beforehand. Or you can cover the pan with a lid and wait until the berries give it all their flavor. When the pan feels warm to the touch, compote will reveal its taste in its entirety.

Compote can also be cooked using sugar syrup. To do this, pour sugar into a pan of boiling water and wait until it completely dissolves. Add berries to the resulting syrup, bring it to a boil again and remove the pan from the heat.

note

In order to cook compote from frozen berries, you do not need to defrost them. Pour boiling water over the berries and immediately place them in a pan of boiling water. Berries thawed at room temperature will lose most of the nutrients they contain.

Helpful advice

To stock up on compote for the winter, you need to roll it up in sterile jars. To do this, take jars and steam sterilize them. Pour the berries sorted, washed and dried with a clean towel into the jar about 1/3 full. Add sugar and 05 tsp. citric acid for every liter of water. Fill the contents of the jars with boiling water. Roll up the jars with metal lids using a seaming machine. For better sterilization, jars of compote are best stored upside down and tightly wrapped in a warm blanket for 24 hours after rolling.

Sources:

How to cook compote
make compote from berries

These are decoctions of fresh, dried or frozen fruits or berries, boiled in water or in sugar syrup. They are very tasty and healthy, as they retain a large amount of vitamins and nutrients.

You will need

- Berries or fruits
sugar
pot
spices to taste.

Instructions

Regardless of which or berries will be cooked, first boil the syrup. The ingredients are calculated as follows: if berries s or sour, then you need to put 200 grams of sugar per 1 liter of water. If berries s, then 150 grams of sugar per liter of water will be enough. Bring the syrup to a boil and make sure the sugar is completely dissolved in the water.

After this, prepare the fruit or berries s. Remove the seeds from pears or quince, wash them and cut into slices. Dense berries First sort out the s (cherries, sweet cherries), then wash them, remove the stems, if necessary, put them in syrup and boil. Soft berries Sort out the raspberries, strawberries, put them in vases and fill them with warm syrup. These berries They don't boil. Wash the plums, cut them in half, remove the seeds and pour into boiling syrup.

If you are making compote from dried fruits, then keep in mind that they are added in a certain sequence. First, also sort out the dried fruits, wash them well, sort them by composition and bring the syrup to a boil. Then add the pears first, boil them for a few minutes, then add the apples, cook for a few more minutes and finally add the prunes, dried apricots and raisins.

To improve the taste, add a little wine to it. Also, the taste will be improved by peels (of lemon or orange), just be sure to remove them at the end of cooking so that they do not add excessive bitterness to the compote. To enhance it, add nuts or spices (vanilla, cinnamon) to the compote.

note

All compotes are best served chilled, and if they are rich or concentrated, then with pieces of ice.

Helpful advice

If you are preparing compote not for long-term storage, but for some kind of celebration, then it should be prepared 12 hours before serving. Because it is during this time that the broth is infused and saturated with aromatic and flavoring substances.

In some countries, compote is a fruit dessert; the syrup in such a delicacy is thick. In Russian cuisine, compote is made from a large amount of water with the addition of dried fruits, berries, fruits, sugar - the result is a drink that relieves thirst and replenishes nutrients. To make the compote as tasty as possible, you need to know some rules for preparing it.

The water must be of high quality - spring water or filtered. If dried fruits and frozen mixtures are used, they can be immersed in cold water; fresh berries and fruits must be boiled in boiling water so that they quickly release their juice, while maintaining maximum beneficial properties.

To prepare compote, you can use any type of sugar, including cane sugar. If you add honey, you get a drink called uzvar. Honey should be used only of good quality, adding it to the cooling drink to taste.

The basis of the compote can be fruits and berries; they can be fresh, frozen or dried. In some recipes you can find vegetables - rhubarb, zucchini, carrots, pumpkin.

To add flavor and aroma, spices (cloves, mint, lemon balm, vanilla, nutmeg), wine or fruit juices are added to the drink. Spices are usually added literally a minute before the compote is ready.

How to cook compote

Compote can be prepared with or without boiling. First you need to prepare the berries and fruits. It is advisable to cut hard fruits into small pieces, and soft ones into larger pieces. The berries are usually placed whole.

First you need to dissolve the sugar in boiling water, then pour the prepared syrup over the compote base, and after boiling, cook for several minutes. When ready, remove from heat and cool.

In order to have the maximum amount of vitamins, you can not boil the fruits, but simply pour syrup over them and leave them to infuse overnight.

Homemade compote: some tricks

1) To prepare compote, frozen berries do not need to be defrosted; just throw them into hot syrup.

Despite the fact that manufacturers are only too happy to offer us a variety of drinks, at least occasionally it’s worth treating yourself to a homemade drink that certainly won’t be filled with chemicals and other chemicals.

The taste will remind many of their childhood, which means you have the opportunity to get great pleasure from drinking this drink. The most popular compote, which was and is still being brewed, is a drink made from dried fruits. How long does it take to cook dried fruit compote? It will take you 10-15 minutes to prepare.

If you cook compote from apples and pears, you will have to spend more time - 25-30 minutes.

If you store frozen berries, such as currants, cranberries, strawberries, then you can save your time even more. Frozen berry compote is cooked for 5-7 minutes.

It is important not to overcook the berries, otherwise the drink will lose its taste and benefits. Also, such a compote will not look good on the table - boiled berries fall apart.

In what container should I cook the compote? You can choose any pan, as long as it does not contain aluminum. This material reacts chemically with fruit acid and the result can negatively affect your body.

Compotes for the winter - recipes with photos

How to make fresh berry compote for the winter. Step-by-step recipe with photos and video instructions. The recipes are extremely simple, and you won’t have any difficulty mastering them!

3 l

30 min

22 kcal

5/5 (2)

I want to introduce you to several interesting compote recipes. We will talk about universal recipes, using which you can prepare compote from any berries. They are very simple, and I will share with you two options for preparing compote from various berries. The first one is universal and unique, with a certain twist. The second one will tell you about preparing the so-called “assorted” compote.
Thanks to these simple recipes you will learn how to cook fresh berry compote in a saucepan.

Universal compote of fresh berries at home

Kitchen appliances:

Three liter jar.
Pot.
Cover for rolling up.

Rolling tool.
Containers for ingredients.

Ingredients:

How to choose ingredients for compote?

You need to select and purchase the best berries that are not deformed, that are not cracked and do not leak juice. Choose your berries carefully to prepare a delicious and healthy fresh berry compote.

Step-by-step recipe for making compote

First, let's peel the gooseberries. Rinse it under running water, placing all the berries that will be used in the cooking process in a colander. Let them sit for five to ten minutes - let the excess water drain from the berries.
Place the berries in the bottom of a three-liter jar.
Take a saucepan, fill it with water and boil it, covering it with a lid.
Pour boiling water over the gooseberries.
Add mint to a three-liter jar with gooseberries and water.
You can even use dry mint; it will not affect the compote preparation process.
Fill a bowl with water and boil it. Place the lid into the boiling water to roll up.
When the ingredients in the three-liter jar are infused, you can drain the water from it into the pan,
bring to a boil and add sugar.
Pour the resulting boiling syrup into the jar to the very brim.
Cover the jar with a lid.
Now you know how to make compote from absolutely any berries, and this cooking method is suitable for any berry compote!

Video recipe

In addition to the recipe, I recommend watching a video that shows the detailed process of making berry compote. This visualization will help you avoid making a single mistake while cooking.

Assorted berry compote for the winter

Cooking time: 1 hour.
Number of servings: 1 three-liter jar.

Kitchen appliances:

Three liter jar.
Cover for rolling up.
Containers for ingredients.

Colander.
Plate.
Deep saucepan.

Ingredients:

Sugar – 400 g.
Black currant – 250-300 g.

Red currants – 250 g.
Raspberries – 250 g.

Step-by-step cooking recipe

How to cook berry compote? Place all the berries in a colander and rinse thoroughly under running water. Leave to sit for a couple of minutes, the water should drain.
Rinse the jar of soda and then sterilize it using a kettle and water. To do this, place the kettle on the stove, fill it halfway and put it on fire. The whole process should take you no more than 3-4 minutes.
Since raspberries are soft in structure, they do not need to be sterilized. Therefore, immediately pour clean, washed raspberries into the jar.
You will still have to sterilize the currants. To do this, put a deep saucepan of water on the fire, add sugar and bring to a boil. How long does it take to cook berry compote in a saucepan? Divide the currants into several parts, and in order, pour each part into a colander and lower into the syrup for two minutes.
When all the currants are sterilized, put them in a jar.
The syrup that you used for sterilization must be brought to a boil again and poured into a jar of berries. You need to fill to the very edges of the jar.
Sterilize the lid. To do this, lower it into boiling water for a few minutes. After this, you can roll up your jar.

What to serve compote with

Compotes are served as an addition to the main dish. This can be either a festive table or a daily, everyday one. In this regard, compote is very versatile.

Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.

Compotes are a favorite winter preparation. Berry compotes, without exaggeration, are the most popular and most delicious. Strawberries, gooseberries, currants, grapes, raspberries, blackberries, strawberries are themselves bright representatives of the berry family. They are completely self-sufficient and, in general, do not require additional color, taste or aroma enhancers. However, a successful combination of berries with each other or the use of spices and herbs in a compote recipe will give the drink an incomparable, rich and downright “thoroughbred” taste. And if you warm up such a compote in the freezing cold, add honey and a little wine, then with this berry “mulled wine” it will be possible to warm up and even cure a cold.

Already prepared spicy berry compote can be prepared for the winter. It is better to flavor the drink with whole herbs and spices (cloves, cardamom, star anise, cinnamon, vanilla, etc.) or fresh aromatic herbs, citrus zest, ginger. In this case, they are boiled in syrup, infused, filtered, and then the berries are boiled in a spicy liquid and the compote is poured into a jar. Regular or sea salt will also help add flavor to the drink. A small pinch of salt will make the compote soft and fully reveal the summer notes of the berries.

TOP 10 recipes for making berry compote

Recipe 1: Simple and quick raspberry compote

For 3 liters of berry compote: 300 g raspberries, 200-240 g sugar, 2.5 liters of water.

Gently rinse ripe but whole raspberries under the “shower”. In order to “painlessly” remove possible larvae or bugs from raspberries, the berries must be soaked in slightly salted water for a quarter of an hour (1 liter of water + 2 teaspoons of salt). Rinse the berries again and then dry them in a colander.
Pour raspberries into washed jars and add freshly boiled water. Cover with a metal lid for half an hour.
Pour the water with raspberry juice into a saucepan and add sweet sand. Boil raspberry syrup (boil for 3 minutes).
Return the raspberry syrup to the jars (if more water is needed, add boiling water to the jars). Roll up and check the tightness of the lids.
Cool the raspberry compote under a warm blanket. After complete cooling, store in a dark, cool pantry or cellar.

Recipe 2: Compote of frozen redcurrants and oranges

Currants and oranges are components whose seasons occur at different times of the year. And in order for summer currants to meet winter oranges, they will have to be frozen.

For 3 liters of berry compote: 2 cups frozen red currants, medium orange, 1 tbsp. sugar, 2.5 liters of water.

Defrost the currant berries, pour them along with the juice into a deep saucepan, add water and put on low heat.
When the currants have melted and the water has boiled, pour sugar into the liquid, stir and boil again.
While the currants are cooking, wash the orange with a brush, scald with boiling water and cut into 6 slices along with the peel.
Boil the boiled currants for ten minutes, add orange slices to the compote and boil everything together for about another five minutes.
Pour the currant-orange compote into sterile jars, seal and let cool under a blanket. Take to a refrigerated room.

Recipe 3: Compote of fruits and berries

For 3 liters of berry compote: 250 g apples, 200 g apricots (pitted), 50 g each blackberry and raspberry, 250 granulated sugar, a couple of pinches of citric acid.

Peel fruits and berries, cut apples.
Place in scalded jars: apple slices, apricot halves, raspberry and blackberry berries. Fill each jar with sweet sand, add citric acid.
Pour boiling water over half of the fruits and berries (the water should cover the fruits). Cover the glass with lids, wrap it in a warm towel and let stand for 15 minutes.
Return the infused water to the pan, add more water (the required amount for a full jar). Boil.
Pour boiling water over the glass with fruits, roll it up, and tip it over your head.
Move the compote cooled under warm clothes into the pantry with other seams.

Recipe 4: Assorted berry compote for the winter (chokeberry + currants + blueberries)

For 3 liters of berry compote: 250 g of chokeberry, 150 g of black currant and blueberry, 200-250 g of sugar, 2.5 liters of water.

Sort the berries, rinse and dry in a colander. Pour into a large saucepan along with sugar.
Pour water into the container (so that there is free space in the pan). Place the vessel on the stove and bring the compote to a boil. As it heats, stir the liquid so that the sugar dissolves.
After boiling, boil the berry compote for five minutes and pour into waiting sterile jars.
Seal the jars hermetically, turn them over and check the quality of the seal.
Cover the assorted compote with a blanket. Cool, move to a room for storing winter preparations.

Recipe 5: Compote of fresh dogwood berries

For 3 liters of berry compote: 500 g dogwood, 300-350 g granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.

Pour sorted, washed and dried dogwood into steamed jars.
Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
After a quarter of an hour, pour the water back into the boiling container and add sugar. Boil, stirring the water from time to time so that the sugar dissolves better.
Place citric acid in jars and carefully pour in boiling syrup. The jar should be filled to the top of the neck.
Cover the rolled dogwood compote with a blanket and do not disturb until it has cooled completely. Place the cold drink in the pantry for winter storage. The longer it sits, the darker it will be.

Recipe 6: Strawberry Ginger and Mint Compote

For 3 liters of berry compote: 350 g of fresh juicy strawberries, 150 g of white sugar and 50-100 g of cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.

Wash the strawberries, remove the sepals and cut large berries into quarters. Sprinkle with white granulated sugar and give the strawberries time to release their juice.
Prepare ginger syrup: cut a small piece from the root, peel the skin and chop into thin slices.
Place the ginger slices in a saucepan, add 300 ml of water and boil over high heat. Reduce boiling temperature, add brown sugar. Cook until sugar crystals dissolve.
Throw a mint sprig into the boiling syrup, boil and turn off the heat.
Strain the ginger and mint syrup into a container with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir the compote, taste for sweetness, and add sugar if necessary.
Reduce heat, add fresh mint to the compote, pour in lemon juice, close the lid and simmer the drink for 10-15 minutes.
Remove the mint from the compote, pour the drink into scalded jars, and seal. Cool and take to the cellar, basement or pantry.

Recipe 7: Yoshta compote

For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.

Wash yoshta berries with thick skin in several waters, remove the stems and pour into a clean glass.
Pour boiling water over the berries up to their shoulders. Cover with lids and steam the yoshta for 10 minutes.
Pour the warm water back into the container, add a little boiling water and bring it to a boil again.
Pour sand into a jar with steamed berries and add boiling water to the neck. Seal the jars with tin lids.
Check the quality of the seaming by turning the jars upside down. Cool for 24 hours, move to a cool basement.

Recipe 8: Compote of grapes, blackberries and pears

For 3 liters of berry compote: 250 g white grapes, 150 g blackberries, 3 medium pears, 330 g granulated sugar.

Soak blackberries in lightly salted water and rinse. Wash pears and grapes and dry until droplets of moisture disappear.
Pour the berries into a steamed jar and pour boiling water over them (just until they are covered) for a quarter of an hour.
Peel the pears from the seed center and cut into large slices.
Dilute the liquid infused with blackberries and grapes with water (so that there is enough for a 3 liter jar) and boil.
After boiling, add granulated sugar, add pear slices and simmer for about 5 minutes over low heat. Stir carefully - the pear slices should remain whole.
Pour the syrup with pears into the glass with the berries and seal tightly. Cool upside down at normal temperature. Place the finished mixed compote in the pantry for storage until winter.

Recipe 9: Strawberry and cherry compote

For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.

Sort the cherries and strawberries, remove the stems and transfer to a large container.
Pour sweet sand into a saucepan, add water and, stirring, bring the liquid to a boil. Boil the compote over low heat for no more than ten minutes.
Pour the cherry-strawberry compote into sterilized glass and roll up with tin lids.
Store the cooled drink in the cold. Time of use: winter.

Recipe 10: Compote “Strawberry-Vanilla Summer”

For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.

Wash strawberries of the same medium size and then remove the stems. Dry.
Place the berries and sugar in scalded jars, carefully pour boiling water up to the neck, cover with lids and a towel.
After a quarter of an hour, pour the strawberry water into a boiling container, add vanillin and boil for five minutes.
Pour the aromatic syrup into jars with strawberries and screw on the lids. Take the compote that has cooled under the blanket to a cooled place hidden from sunlight.

The subtleties of preparing delicious berry compote for the winter are revealed by noble housewives:

1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.

2. Fresh berries must be moderately ripe so that the compote does not turn into liquid jam during heat treatment.

3. Berries in compotes are often combined with fruit. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.

4. The sweetness of berry compote is a matter of taste. However, when combining different berries and fruits in a compote, it is better to balance it by adding sour berries or lemon juice to the drink. Lemon zest is also often used in compotes for a pleasant citrus note.

5. It is allowed to use honey instead of sugar when preparing compotes. You can also omit sugar from the recipe altogether and add it to taste right before eating.

6. Store berry compotes throughout the year in refrigerated rooms (from 0 to 20 ºС) without access to light.

Berry compote for the winter, usually very colorful. Therefore, it should be served beautifully: a glass or bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin... Such a compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.

Berry compote for the winter: the best recipes...

Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.

Recipe 1: Simple and quick raspberry compote

For 3 liters of berry compote: 300 g raspberries, 200-240 g sugar, 2.5 liters of water.

Gently rinse ripe but whole raspberries under the “shower”. In order to “painlessly” remove possible larvae or bugs from raspberries, the berries must be soaked in slightly salted water for a quarter of an hour (1 liter of water + 2 teaspoons of salt). Rinse the berries again and then dry them in a colander.
Pour raspberries into washed jars and add freshly boiled water. Cover with a metal lid for half an hour.
Pour the water with raspberry juice into a saucepan and add sweet sand. Boil raspberry syrup (boil for 3 minutes).
Return the raspberry syrup to the jars (if more water is needed, add boiling water to the jars). Roll up and check the tightness of the lids.
Cool the raspberry compote under a warm blanket. After complete cooling, store in a dark, cool pantry or cellar.

Recipe 2: Compote of frozen redcurrants and oranges

Currants and oranges are components whose seasons occur at different times of the year. And in order for summer currants to meet winter oranges, they will have to be frozen.

For 3 liters of berry compote: 2 cups frozen red currants, medium orange, 1 tbsp. sugar, 2.5 liters of water.

Defrost the currant berries, pour them along with the juice into a deep saucepan, add water and put on low heat.
When the currants have melted and the water has boiled, pour sugar into the liquid, stir and boil again.
While the currants are cooking, wash the orange with a brush, scald with boiling water and cut into 6 slices along with the peel.
Boil the boiled currants for ten minutes, add orange slices to the compote and boil everything together for about another five minutes.
Pour the currant-orange compote into sterile jars, seal and let cool under a blanket. Take to a refrigerated room.

Recipe 3: Compote of fruits and berries

For 3 liters of berry compote: 250 g apples, 200 g apricots (pitted), 50 g each blackberry and raspberry, 250 granulated sugar, a couple of pinches of citric acid.

Peel fruits and berries, cut apples.
Place in scalded jars: apple slices, apricot halves, raspberry and blackberry berries. Fill each jar with sweet sand, add citric acid.
Pour boiling water over half of the fruits and berries (the water should cover the fruits). Cover the glass with lids, wrap it in a warm towel and let stand for 15 minutes.
Return the infused water to the pan, add more water (the required amount for a full jar). Boil.
Pour boiling water over the glass with fruits, roll it up, and tip it over your head.
Move the compote cooled under warm clothes into the pantry with other seams.

Recipe 4: Assorted berry compote for the winter (chokeberry + currants + blueberries)

For 3 liters of berry compote: 250 g of chokeberry, 150 g of black currant and blueberry, 200-250 g of sugar, 2.5 liters of water.

Sort the berries, rinse and dry in a colander. Pour into a large saucepan along with sugar.
Pour water into the container (so that there is free space in the pan). Place the vessel on the stove and bring the compote to a boil. As it heats, stir the liquid so that the sugar dissolves.
After boiling, boil the berry compote for five minutes and pour into waiting sterile jars.
Seal the jars hermetically, turn them over and check the quality of the seal.
Cover the assorted compote with a blanket. Cool, move to a room for storing winter preparations.

Recipe 5: Compote of fresh dogwood berries

For 3 liters of berry compote: 500 g dogwood, 300-350 g granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.

Pour sorted, washed and dried dogwood into steamed jars.
Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
After a quarter of an hour, pour the water back into the boiling container and add sugar. Boil, stirring the water from time to time so that the sugar dissolves better.
Place citric acid in jars and carefully pour in boiling syrup. The jar should be filled to the top of the neck.
Cover the rolled dogwood compote with a blanket and do not disturb until it has cooled completely. Place the cold drink in the pantry for winter storage. The longer it sits, the darker it will be.

Recipe 6: Strawberry Ginger and Mint Compote

For 3 liters of berry compote: 350 g of fresh juicy strawberries, 150 g of white sugar and 50-100 g of cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.

Wash the strawberries, remove the sepals and cut large berries into quarters. Sprinkle with white granulated sugar and give the strawberries time to release their juice.
Prepare ginger syrup: cut a small piece from the root, peel the skin and chop into thin slices.
Place the ginger slices in a saucepan, add 300 ml of water and boil over high heat. Reduce boiling temperature, add brown sugar. Cook until sugar crystals dissolve.
Throw a mint sprig into the boiling syrup, boil and turn off the heat.
Strain the ginger and mint syrup into a container with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir the compote, taste for sweetness, and add sugar if necessary.
Reduce heat, add fresh mint to the compote, pour in lemon juice, close the lid and simmer the drink for 10-15 minutes.
Remove the mint from the compote, pour the drink into scalded jars, and seal. Cool and take to the cellar, basement or pantry.

Recipe 7: Yoshta compote

For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.

Wash yoshta berries with thick skin in several waters, remove the stems and pour into a clean glass.
Pour boiling water over the berries up to their shoulders. Cover with lids and steam the yoshta for 10 minutes.
Pour the warm water back into the container, add a little boiling water and bring it to a boil again.
Pour sand into a jar with steamed berries and add boiling water to the neck. Seal the jars with tin lids.
Check the quality of the seaming by turning the jars upside down. Cool for 24 hours, move to a cool basement.

Recipe 8: Compote of grapes, blackberries and pears

For 3 liters of berry compote: 250 g white grapes, 150 g blackberries, 3 medium pears, 330 g granulated sugar.

Soak blackberries in lightly salted water and rinse. Wash pears and grapes and dry until droplets of moisture disappear.
Pour the berries into a steamed jar and pour boiling water over them (just until they are covered) for a quarter of an hour.
Peel the pears from the seed center and cut into large slices.
Dilute the liquid infused with blackberries and grapes with water (so that there is enough for a 3 liter jar) and boil.
After boiling, add granulated sugar, add pear slices and simmer for about 5 minutes over low heat. Stir carefully - the pear slices should remain intact.
Pour the syrup with pears into the glass with the berries and seal tightly. Cool upside down at normal temperature. Place the finished mixed compote in the pantry for storage until winter.

Recipe 9: Strawberry and cherry compote

For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.

Sort the cherries and strawberries, remove the stems and transfer to a large container.
Pour sweet sand into a saucepan, add water and, stirring, bring the liquid to a boil. Boil the compote over low heat for no more than ten minutes.
Pour the cherry-strawberry compote into sterilized glass and roll up with tin lids.
Store the cooled drink in the cold. Time of use: winter.

Recipe 10: Compote “Strawberry-Vanilla Summer”

For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.

Wash strawberries of the same medium size and then remove the stems. Dry.
Place the berries and sugar in scalded jars, carefully pour boiling water up to the neck, cover with lids and a towel.
After a quarter of an hour, pour the strawberry water into a boiling container, add vanillin and boil for five minutes.
Pour the aromatic syrup into jars with strawberries and screw on the lids. Take the compote that has cooled under the blanket to a cooled place hidden from sunlight.

How to cook berry compote: useful tips

The subtleties of preparing delicious berry compote for the winter are revealed by noble housewives:

1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.

2. Fresh berries must be moderately ripe so that the compote does not turn into liquid jam during heat treatment.

3. Berries in compotes are often combined with fruit. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.

5. It is allowed to use honey instead of sugar when preparing compotes. You can also omit sugar from the recipe altogether and add it to taste right before eating.

6. Store berry compotes throughout the year in refrigerated rooms (from 0 to 20 ºС) without access to light.

Berry compote for the winter is usually very colorful. Therefore, it should be served beautifully: a glass or bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin... Such a compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.

When creating strategic fruit and vegetable reserves for the sad and cold months, you can’t forget about berry compote for the winter. This type of preservation preserves most of the nutrients contained in the original product, due to which it will help the vitamin-depleted body survive until the jars can become a filling for a wide variety of baked goods and a decoration for cakes and cocktails. And, in the end, berry compote for the winter (its recipe is not important yet) is simply delicious to drink!

Some rules

The most important thing in such preparations is to know which berries to use for the winter correctly. Even if you have well-developed culinary intuition, knowledge of some details will clearly not be superfluous.

Berry compote for the winter can consist of different “materials”. However, varieties of the same origin (for example, cherries of different varieties) should not be combined in a jar.
The stalk is removed from the berry and removed just before use. After lying down even for a couple of hours before being used, the berries are partially deprived of juice. As a result, they become less elastic, which does not have a very positive effect on their appearance. But the compote itself turns out to be less aromatic and more watery.
In some cases, certain berries (for example, cherries and cherries) are used directly with the tails - from them the berry compote for the winter acquires an elegant bitterness. In this case, you need to pay special attention to washing the raw materials: at the joints with the stalk, dust is poorly washed out. Many housewives prefer to pour boiling water over the berries to guarantee.

Naturally, before putting fruits and berries into jars, the containers must be washed well. Some housewives, out of old memory, prefer soda. However, we assure you that modern detergents wash dishes much better, especially if they have been in use for several years. And you need to rinse well even after baking soda.

The most popular seaming method

And the best thing about it is that there is no need to sterilize the berry compote for the winter. The sorted, washed and strained raw materials are placed in hot sterile jars, about a third of their volume. The dishes are filled with boiling clean water flush with the top edge of the neck and covered with boiled or oven-fried lids. After a third of an hour, the water from all containers, which has partially absorbed the berry juice, is drained using a lid with holes made into one large pan. Sugar is poured there (a glass for each three-liter bottle), and the syrup is boiled. They are immediately poured over the berries, the jars are rolled up with newly sterilized lids, turned upside down and covered with something warm until they cool down.

For lovers of “stuffing”

If you like a thicker and richer berry compote for the winter, the recipe is slightly different. The same three-liter containers are already half filled with raw materials, or even more. One and a half to two glasses of sugar are poured into each, boiling water is poured in (up to the shoulders), and the dishes are placed with lids on a water bath. They should stay there for 20-30 minutes. If you use smaller jars, the time will be shorter: a half-liter jar will take 10 minutes, a liter jar will take 15 minutes.

Assorted berry compote for the winter: composition options

Mixed drinks have a special aroma and unforgettable taste. However, some fruits can overpower the notes of others, and in some cases their shades conflict. If this is your first time making Assorted berry compote for the winter, try using these combinations first.

Cherries and sweet cherries in equal proportions plus half the amount of apricots. Whether to remove the pits from the cherries is up to you; the rest of the ingredients go right with them. The syrup for pouring is 35% concentration, that is, a little more than half a kilogram of sugar is taken per liter of water.
Cherries, again with unextracted seeds - a third of a kilo, currants - half of this mass, raspberries - a third of the cherries. Instead of a combination of currants and raspberries, you can take strawberries and gooseberries; such a berry compote for the winter will turn out just as good. For syrup, a third of a kilogram of sugar is used per liter of water.
Cherry plums, cherries and apricots - in equal shares, cherries and gooseberries - half portion. The syrup is again 35 percent strength.
Cherries, raspberries, gooseberries, currants (both black and red) - in equal volumes. The syrup concentration is 25-30 percent, depending on your outlook on life.
An assorted compote for the winter turns out to be very interesting and extremely useful, if, of course, you have access to it. Blueberries go well with almost any berries, including garden ones. You should be careful with lingonberries - the drink may turn out to be overly sour. It is better to combine it with something sweet, such as strawberries or wild strawberries, and supplement it with a more concentrated syrup. Blackberries are almost as harmonious as blueberries, so you can roll them into compotes without fear.

Finally, we note that “Assorted” berry compote for the winter often turns out even better if you supplement it with fruit: apples, hard pears or quince.

Subtleties of assorted compotes

In principle, there are few special differences from one-component compotes, but they exist.

For beauty and seductiveness, assorted compote of berries for the winter is laid in layers.
If berries with different degrees of elasticity are combined, the denser ones are placed down. For example, cherries first, and raspberries or strawberries on top. Otherwise, you won’t get whole berries of the softer varieties. Compliance with this condition is especially important for those who like not only to drink compote, but also to taste its components. Or is he going to use them in another dish.

Of course, everyone has their own preferences regarding the sweetness of drinks. When you are planning a compote of Assorted berries for the winter, it is especially difficult to guess the right amount of sugar for the syrup, since all the ingredients have their own degree of sweetness. So you will have to figure out the required proportions yourself.

Winter delight

When the cold comes, to console the soul and make it believe that summer will return, it is quite possible to make a compote for the winter from It is not advisable to make a seal out of them: in the summer it is too expensive a product, since at one time it required additional efforts to preserve it, and in the winter it is time not to seal it, and open. Therefore, such compotes are prepared in order to be consumed immediately. We offer you several tempting recipes.

Let’s call the first option “Blues Composition” - there must be a romantic name for such a delicious drink. Three liters of water are boiled, sugar is poured into it from half a glass to a whole glass, depending on how much the family loves sweets. Either half a lemon or a whole orange (as you like) is squeezed into the syrup. Half a kilo of frozen cherries is laid. As soon as the compote boils, the pan is removed from the stove, covered with a lid and left to steep for an hour.
"Summer Delight" Quite an appropriate name. You will need black and red currants plus raspberries, all in equal parts (150 grams per three liters of water). Dense berries are washed; if the red variety has been frozen with the tails, they are pinched off. The remaining steps are similar to those described above, only you should still take a full glass of sugar so that it doesn’t turn out sour. By the way, this berry compote works well for the winter when replacing currants with sea buckthorn.

Subtleties of handling frozen fruit

If you are preparing compote from berries that were not picked yesterday, you should not defrost them. First, they will lose a significant amount of juice. Secondly, they will become very unattractive in appearance. And thirdly, you will be wasting your time! And the beautiful color of frozen berry compote is obtained only by dipping them into the base directly from the freezer.

Common Mistakes

Whatever you make compote from, do not boil it under any circumstances. In this process, your raw materials will lose not only their appearance, but also all the benefits contained in them. Together with them, aromas and taste appeal are lost to a large extent, that is, you just get colored water.

And second: when preparing syrup, avoid aluminum pans. The likelihood that their walls will partially pass into the drink is quite high. Why do you need unaccounted for and unwanted additives?

This is interesting: