The value of gooseberries is that it is not only fresh, but also in canned form, is a rich source of vitamins. Therefore, in the piggy bank of recipes for each mistress, the gooseberry compote occupies an honorable place. How to cook a delicious, fragrant, and most importantly - healthy gooseberry compote read on.
Gooseberry variety selection and pre-preparation of ingredients
The advantage of gooseberries is that they can be cooked at different stages of maturity; everything depends on what taste you expect. So, slightly unripe berries are suitable for lovers of sour stewed fruit, and ripe, or even ripe - for sweet tooth.
Important! One of the main requirements for the drink is transparency. To achieve this result, the berries, regardless of their maturity, need to be pierced with a toothpick before rolling so that they do not crack under the influence of hot water.
Before proceeding with the direct preparation of preservation, determine the variety of the main ingredient:
- to obtain a transparent compote of yellow or light green hue, use varieties of green or any “light” gooseberry, for example, fruits of the “Amber” and “Yellow” varieties, as well as “Invict”, “Malachite”;
- from the pink and red berries of the “Jubilee”, “Flamingo”, “Captivator” and “Tender” varieties you get a drink of a pale pink hue;
- the rich ruby color of compote is the result of the use of dark red or almost black gooseberry berries “Pax”, “Eaglet”, “Kolobok”, “Plum”, “African”, “Pink” and other varieties during the preparation process.
Preparation of the main ingredient, regardless of the recipe, consists in the careful selection of whole and intact berries, on which there is no rot and spoilage. The ideal option is large fruits. They need to be cleaned of stalks and tails, then rinse under a stream of cool water. There is no need to dry the berries before preparing the recipe, because you will still fill them with boiling water or boiled water.
Important! To obtain gooseberry jam of a homogeneous consistency during its preparation, use fruits with the same degree of maturity. After all, if you combine unripe and overripe fruits in one container, then, until the first are ready, the second will already turn into slurry.
Best cooking recipes
To give the gooseberry compote a special aroma and unsurpassed taste, there are many tricks, for example, additional ingredients can be added to the main component: a little orange, currant, mint, cherry, raspberry or other berries.
With orange
1 can for 3 l40 minutes
Nutritional value per 100 g:
- Prepare the fruits.
- Pour gooseberries in a three-liter jar.
- Pour boiling water over the gooseberries and let it brew for 12 minutes.
- Drain the liquid from the can into the pan.
- Add sugar to the water, and two slices of orange to the gooseberry.
- Bring the syrup to a boil.
- Pour the contents of the jar with syrup.
- Roll up jars with sterilized lids.
The result is a flavored drink with unrivaled taste.
Did you know? In Old Russian, gooseberries were known as "bersen."
With orange and red currants without sterilization
1 can for 3 l60-90 minutes
Nutritional value per 100 g:
Prepare all components. Sterilize the jar over steam.
Put the berries and slices of orange in a jar. Add sugar to the fruit.
Pour boiling water over the contents of the jar.
Roll up the jar with a sterilized lid.
Turn the container down with the lid. Cover the blank with a blanket and leave to cool completely (for a day).
Prepare all components. Sterilize the jar over steam.
Put the berries and slices of orange in a jar. Add sugar to the fruit.
Pour boiling water over the contents of the jar.
Roll up the jar with a sterilized lid.
Turn the container down with the lid. Cover the blank with a blanket and leave to cool completely (for a day).As a result, you will get a healthy and tasty vitamin drink of bright pink color, which will become a real find in the winter, and its aroma is able to return every adult for a few minutes in a warm childhood.
Important! Strictly adhere to the dosages and cooking instructions indicated in the recipe to make compote «not swollen» and didn’t explode!
Video recipe
With red currant and mint
1 can of 3 l120 minutes
red currant fruits
170 g
Nutritional value per 100 g:
- Pour water into a pan, place on a stove and bring to a boil.
- Put mint in boiling water.
- Leave the water with mint to infuse for 30 minutes to get a fragrant liquid.
- After the above time, remove the branch from the pan.
- Add sugar to the mint infusion and boil again.
- Send gooseberries to a boiling syrup. As soon as a strong boil begins, add red currants. Everything should boil for 2-3 minutes.
- Cool the prepared compote for 20 minutes.
- Pour the finished drink into a sterilized jar and roll it up with a sterilized lid.
Did you know? The Portuguese prefer to enjoy tasty milkshakes with gooseberry juice.
Mojito with lemon and mint
1 can of 3 l120 minutes
mint (large branches)
3-5 pcs.
Nutritional value per 100 g:
- Gooseberries, mint and lemon are placed in a three-liter jar.
- Pour water into the tank (to the very top).
- Cover the jar with a metal lid and insist its contents for 20 minutes.
- Pour the infused water from the container into the pan and boil the liquid.
- Add sugar to the contents of the can, pour the boiling substance.
- Cork with a sterilized lid.
- Wrap the compote and wait until it cools completely.
The resulting compote mojito can be consumed on hot summer days, as a spiced drink can refresh and create a feeling of coolness. In winter, it will be a delicious reminder of the summer.
Important! If you want to feast on real mojito, add rum in the proportion of 40-50 g of rum per 1 cup of compote to the drink opened in winter, or prepared in summer.
With raspberries
1 can of 3 l90 minutes
Nutritional value per 100 g:
- Prepare the syrup: pour the water into a saucepan, put on the stove and bring to a boil. Add the indicated amount of granulated sugar to boiling water.
- Pre-sterilize the can and lid for seaming the workpiece.
- Put the gooseberries and raspberries in the prepared glass bowl.
- Pour the berry component with sugar syrup.
- Sterilize the workpiece in a large pan for 40 minutes, having previously covered.
- Take out the container with compote and roll the lid with a special key.
- Turn the container upside down, not forgetting to wrap it.
Such preparation will make winter much “tastier”.
Important! In order for the drink to get a richer taste, add a pinch of citric acid to its contents.
With cherry
1 can of 3 liters for 4-5 hours
gooseberry fruits
200 g
lemon acid
1/2 tsp
Nutritional value per 100 g:
- Prepare all the components.
- Pre-sterilize the can and lid.
- Put the berries in a jar.
- Boil water and fill it with the ingredients that are in the jar.
- Covering the jar with a lid, leave it to cool for 3-4 hours.
- Drain the cooled liquid into a separate pan.
- Cook the syrup by adding sugar to the berry liquid.
- Syrup pour the berry mixture.
- Add citric acid to the finished cherry-gooseberry compote.
- Roll up and wrap the inverted can.
Important! It is better to free cherries for compote from the seeds, because if you added cherries with pits to the gooseberry compote, then it can be stored for no longer than one year. With a longer storage, cherry bones begin to actively release hydrocyanic acid, which is considered poison for the human body, and there can be no talk of any benefit of such a compote.
From frozen gooseberries
1 can for 3 l60-90 minutes
Nutritional value per 100 g:
- Pour water into a saucepan and bring to a boil.
- Add the main ingredient, frozen gooseberries, to the water, having previously thawed it.
- Cut apples into slices and place slices in compote.
- Boil the contents of the container for 10 minutes.
- Pour sugar into the drink and boil for another 2-3 minutes.
- Remove the compote from the stove and let cool.
Important! Such a drink is not necessary to preserve for the winter, because for its preparation in the winter you can freeze gooseberries in the summer. Store frozen berries in the freezer for no longer than one year.
Terms and conditions of storage of blanks
Storage of blanks is an important task. Since the shelf life directly depends on compliance with the storage rules, how long will your gooseberry compote “stand”, will it not begin to swell, explode, deteriorate prematurely. A spoiled gooseberry compote can cause harm to the human body: its use will lead to serious poisoning.
A few rules for storing gooseberry blanks:
- The best place to store winter compotes is a refrigerator, cellar, basement or pantry. It is there that all the necessary conditions are met: temperature (0º ... + 15ºС), air humidity (75–85%), lack of light (workpieces should be stored in a dark room). If you do not have the listed rooms, then a loggia or a warmed balcony is suitable;
- strictly observe the compote storage period - no more than 18 months;
- do not allow sharp and frequent temperature fluctuations in the room where the gooseberry compote is stored - try to maintain a stable temperature regime;
- do not keep the workpiece in kitchen cabinets, such as fumes and hot air that comes from the stove will lead to quick spoilage of compote;
- Keep an open canned drink in the refrigerator for no longer than 2 days.
As you can see, you can stock up on vitamins in the winter as well. All that is needed is to work a little in the summer and roll compote from gooseberries. This aromatic drink is a real find and a source of benefits for your home gourmets. Now it will be even easier for you to make a delicious gooseberry compote, because the best simple recipes are listed above.
