Gooseberries - the culture in Russia is popular and quite yielding, although not everyone eats fresh berries willingly. And most often the housewives cook from the "northern grapes" jam. Undoubtedly, it is unusually tasty, with pleasant sourness. But sometimes the harvest is so good, and the jam is already prepared for years to come, that the question arises as to how you can still use your favorite berries. And why not cook in this case compote of gooseberry - a wonderful drink for both a family dinner and a festive table.
Of course, home compote is much more useful than store juices and fruit drinks, and even more lemonades. After all, the prepared drink will include only natural ingredients, without a hint of synthetic dyes and harmful preservatives. In addition, the technology of making compotes allows you to save many useful substances in berries and fruits, for example, potassium, which is very
Homemade beverage is also great for baby food;In addition, children will never refuse to enjoy the berries preserved in it.Compote quenches thirst in hot weather, will please the fruit and berry freshness in winter. His abundant drink will help to knock down heat and defeat colds. And if the guests unexpectedly arrive, the jar in the pantry will prove to be very useful for a friendly feast.
For compote, not welded for storage, you can take the most ordinary, small, semi-green or, conversely, overripe berries of gooseberries. The main thing is that they are clean, without mold or rot.
Very different requirements for berries for conservation. In the winter compote should go the largest, beautiful, strong and elastic fruits. All the same applies to other fruits and berries, which are often added to gooseberry to enhance the flavor and improve the color and taste of the drink.
So, how to cook compote of gooseberry is not for storage, but for quenching thirst in a hot season? Very simple. It takes 4 liters of water to take about 800 g of berries and 1 glass of sugar. All boil, cool and drink for your own pleasure.
It's good to add to the gooseberry any other fruits or berries that are just at hand. Original compote of gooseberry with mint. It is especially refreshing in the heat.
Water bring to a boil, throw mint into it, turn off the fire. Leave to stand for 30 minutes. Sprinkle a sprig of mint and discard, and infuse boil along with sugar. Pour the berries and wait for the boil again. Remove from heat and cool. Can be served with ice.
Also tasty and fragrant is obtained compote of gooseberry with orange. And here is his recipe.
1 orange cut into slices, soak for an hour in 1 liter of cold water. Strain. Add 6 tablespoons of sugar to the orange water. Boil. Pour 1 cup of gooseberry, bring to a boil. Cool and drain again.
This original compote of black currant, irgi and gooseberry for the winter to your liking is very reminiscent of cherry.
To make it, you need to fill in a sterilized three-liter jar with 1 glass of washed berries, 1 glass of gooseberries and half a glass of black currant. Add the same 1 cup of sugar and pour over with boiling water. Close the lid for canning. Turn the bank and cover with a quilted blanket until it cools down.
Tip. When compote is prepared without sterilization, fruits and berries must be blanched. That is, lower it for 2-3 seconds in boiling water. It's easy to do with a metal stopper.
Judging by the name, it's easy to guess that it is a compote made of gooseberry and raspberry. It will require:
In banks, which were measured, first put on gooseberries, then raspberries, as it is more tender and easily creases. Top is poured over 5 tbsp.spoons of sugar. Pour boiling water. Banks are covered with lids and sterilized no more than 10 minutes from the boiling point of water, the lids roll up.
Apples, cut into quarters without a core, lay mixed with gooseberry in clean, clean jars. Pour hot syrup. To make it, you need to pour water into the pan, add sugar and boil for 5 minutes.
Fill the cans with metal covers and install in a container with water. Sterilize for 15 minutes. Then seal tightly, turn upside down and cool. Compote of apples and gooseberries ready!
Tip. To keep the winter compote a long time beautiful color, you need to add 2-3 grams of citric acid to sugar syrup.
This compote of gooseberry with lemon turns very saturated, so it must be diluted with water at the rate of 1: 1 before use.
Sterilized three-liter cans are filled with blanched gooseberries by a quarter. One layer of lemon is laid out on top with a peel, but without pits. Everything is filled with syrup. Banks roll up.
For a syrup per 1 liter of water, 1 cup of sugar is taken. It boils for 5 minutes.
For 10 half-liter cans, 1.5 kg of cherries with bones and gooseberry are consumed.
Prepared fruit mixed with cans, filled with hot sweet syrup of 30% concentration. Banks are covered with lids and sterilized at 100 ° 15 minutes. Then they are hermetically sealed.
Warning. Compote of cherries and gooseberries for the winter store no more than a year. And the whole point is that the shelf life of the drink reduces the substance that is part of the cherry stones, called amygdalin. Splitting, this substance forms a hydrocyanic acid, which is very dangerous for the human body.
In a three-liter jar, place 2 cups of gooseberry and black currant. Top with a glass of sugar with a slide and throw 5 carefully washed currant leaves. Carefully pour steep boiling water and roll right away. Shake the jar to dissolve the sugar. Turn over and wrap.
All the proposed recipes are extremely simple and do not require large financial costs. But the drinks are very delicious and, of course, unusually useful. Cook them with pleasure!
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