Raspberry compote for the winter: recipes and cooking features
Raspberry is a common berry that can be found in different parts of the world. It grows on the banks of rivers, in forests, in clearings, it is often planted in vegetable gardens and summer cottages. It has not only good taste, but also many useful properties. Therefore, very often the hostess cookraspberry compote for the winter. This drink contains many minerals and trace elements, glucose and fructose, vitamins, as well as salicylic acid, which relieves fever well. During heat treatment, the beneficial properties of this berry do not disappear, so it is harvested for the future.
The subtleties of cooking raspberry compote
ATraspberry compoteA small amount of berries and sugar come in, but the amount of drink is large, which is much more economical than jam. To preserve all the beneficial substances berries are subjected to minimal processing. Raspberries for compotes can be of any size, but it should not be crushed and bat.
It is believed that this berry can not be washed, but it is not, it must be washed before cooking.To do this, it is placed in a colander, which is dipped several times in water. If the fruits are infected with larvae of bugs, they are poured with saline (twenty grams of salt are taken for one liter of water) and left for 15 minutes. During this time, the larvae should float to the surface. Then the raspberries are washed, the liquid is decanted. Banks before seaming should always be washed with soda, rinsed and sterilized. Covers are recommended to be processed in the same way.
On a note
Everybody knows thatraspberry compotevery tasty and fragrant. If there are few berries, you can prepare a drink for the winter with the addition of other fruits, such as apples, strawberries, apricots or currants. Pre-prepared fruit is placed in jars, filled with syrup and sterilized from five to twenty minutes, depending on the volume of the container.
You can also prepare compote without sterilization. To do this, the berries are placed in a three-liter jars, pour boiling water and insist twenty minutes. Then the liquid is poured into a container, add sugar and boil the syrup, which is poured the fruit and immediately rolled with lids. Then you need to cool the raspberry compote cooked for the winter. 3 litersneed at least one and a half glasses of berries.
Ingredients per one liter jar: eight hundred grams of raspberry, three hundred grams of sugar, one hundred grams of water.
Raspberries are carefully sorted out, washed, put in layers in jars, pouring sugar on each, pour in cold water. The container is covered with lids and placed in a wide pan filled with water. Before closing the raspberry compote, it must be sterilized for three minutes. Then the banks are rolled up, turned upside down and covered with a blanket. So they should stand until cool.
Raspberry juice compote
Ingredients: three kilograms of berries, seven hundred and fifty grams of powdered sugar.
To prepareraspberry compote for the winterAccording to this recipe, you must first wash the berries. Then they are put into a saucepan and poured with powdered sugar, so they have to stand for twelve hours for the juice to appear. The raspberries are put in a clean, sterile jar with a noisy skimmer and poured with the resulting juice, covered with lids and put to sterilize for three minutes, then rolled up. Further ready compote wrapped and cooled.
Ingredients per three-liter jar: one kilogram of cherries with a stone, one hundred grams of raspberry, three hundred grams of granulated sugar, about 2.5 liters of water.
Before tohow to cook raspberry compote, all the berries are washed and put in a jar. Add sugar, pour a little boiling water, mix and pour the rest of the water. The jar is immediately rolled up with a sterile cap, wrapped in a blanket until it cools completely.
Ingredients: one kilogram of berries, half a liter of water, nine hundred grams of sugar.
The berries are sorted and gently washed. Pour water into a saucepan, add sugar and raspberries, bring to a boil and cook for two minutes. Then leave the pan for 10 hours, so that the raspberry compote is infused. Over time, the berries get a skimmer, put them in jars, boil the syrup and pour raspberries on them, and then roll them up with sterile caps.
Compote without sterilization
The recipe without sterilization is the simplest of all. It allows the drink to retain more vitamins and other beneficial elements due to the fact that there is minimal heat treatment.
Ingredients: six hundred grams of raspberry, two and a half liters of water, three hundred grams of sugar, one teaspoon of citric acid.
This raspberry compote is prepared very simply.First, the raspberries are sorted, washed and put into jars, filling them only one third. In a saucepan boiled syrup from water and sugar. Citric acid is poured into each jar and poured with boiling syrup so that it flows over the edges of the jar. Now the compote is rolled up, the banks are turned over and covered with a blanket until it cools completely.
Compote from raspberry and currant
Thisraspberry compotewith the addition of currant is very useful, since all these berries contain a large number of useful substances that enhance immunity against colds.
Ingredients per three-liter jar: two hundred grams of raspberry, two hundred grams of currant, three hundred and fifty grams of granulated sugar, about three liters of water.
Berries are washed with a colander, leave for some time to all the water glass. Then they are sent to the bank. Water is boiled, sugar is added to it, boiled for 5 minutes and berries are poured with syrup. Then the jar is rolled up with a sterile lid, turned over and covered with a blanket.
Raspberry and gooseberry compote
Gooseberry goes well with raspberries, the drink turns out sweet and sour and very fragrant.
Ingredients: three hundred grams of raspberry, two hundred grams of gooseberry without tails, three hundred grams of sugar, two and a half liters of water.
All berries are washed and put in a clean jar, add boiling water. The bank is left for fifteen minutes. After that, the water is poured into a saucepan and brought to a boil. Then add sugar and boil for three minutes. Berries are poured over the prepared syrup and rolled up with clean lids.
Raspberry and honey compote
Ingredients: three hundred and fifty grams of raspberry, four tablespoons of honey, two and a half liters of water.
Pour water into the pot and boil it. The berries are frayed on a sieve, the cake is placed in water, and the mashed potatoes are left. The cake is boiled for five minutes and left to infuse for ten minutes, then filtered. Honey and mashed potatoes are bred in a warm broth. Thisraspberry compote recipewhich is very simple, you can serve immediately or cool.
Raspberry and wine compote
Ingredients: one hundred grams of sweet red wine, two hundred fifty grams of raspberry, juice from one lemon, two hundred fifty grams of sugar.
Washed berries are placed in a clean jar. Sugar is poured over one and a half liters of boiling water and stirred to dissolve, add lemon juice and boil over medium heat for seven minutes.Berries poured boiling syrup, add wine and roll a clean lid. The bank is wrapped and allowed to cool.
Thus, raspberry drinks have not only good taste and aroma, but also medicinal properties, since this berry contains many vitamins and healthy elements. In addition to raspberries in compotes, you can add other berries and fruits, it will enhance their taste and give the drink interesting notes. In winter, raspberry compote will delight not only adults, but also children.