Compote of red and black fresh currants is a delicious drink. In winter, it boosts immunity, as it retains vitamins and nutrients well. But in order for it to turn out really tasty and have the right consistency, it is important to choose and prepare the berries correctly.
Features of preparing compote from black and red currants for the winter
The peculiarity of a delicious compote is the use of high-quality and natural products.The berries should be slightly unripe - then the taste will be fully revealed.
You can add various seasonings and spices to the drink. Combines star anise, cinnamon and vanilla.
To prevent spices from spoiling the appearance of a homemade drink, they are immersed in a fabric bag, boiled with the mixture, and removed before preservation.
Recipe Ingredients
The list of products for preparing a thirst-quenching and tasty drink is minimal. It will be needed for a three-liter jar;
- three liters of water;
- 300 grams of granulated sugar;
- 250 grams of red currants;
- 250 grams of black currants.
You also need to prepare a colander, several spoons, and an enamel container. Do not use metal utensils during cooking - contact with the acid of the berries releases harmful substances.
How to choose and prepare products correctly
It is believed that the most delicious and nutritious are currants with a delicate crust, very black or red, with a rich sweet taste and certainly large in size. This is not suitable for compote - the fruits are eaten fresh.
Medium ripe or late varieties are suitable for preservation. Medium or small size, slightly sour taste. The skin must be dense, otherwise the berries will split when exposed to heat, release juice and settle to the bottom of the jar in an unsightly mass.
The berries are carefully sorted so that no rotten roots or twigs remain. Wash first with hot water and then rinse with cold. For preservation, they are completely dried.
Preparing containers
A prerequisite is proper sterilization of the container. If microbes remain on the jars, they will swell, and all the housewife’s efforts will go down the drain. Step-by-step algorithm for preparing containers:
- choose jars (optimal for compote - three liters);
- wash thoroughly with soda;
- if there are chips on the top, then such jars are not used;
- wash in hot water using detergent;
- rinse with cold water;
- put for sterilization.
It is convenient to put each container in the microwave and select an operating mode of at least 800 W for 5 minutes. If you don't have a microwave, a regular oven will do. Heat it to 220 degrees and leave the jars for 15 minutes. As a last resort, you can use the sterilization technique on the spout of a boiling kettle. Sterilized jars are immersed upside down on a clean towel.
How to prepare black and red currant compote for the winter
First, red and black currants are sorted, the branches are removed, and placed in a colander to drain the water. After drying, they begin to directly preserve the compote. Required:
- boil three liters of water;
- pour the berries into a container sterilized in advance;
- to fill with water;
- leave covered for 15 minutes and no more;
- pour the water from the jar back into the pan;
- boil;
- add granulated sugar according to the recipe;
- stir;
- simmer over low heat until completely combined;
- pour the mixture over the berries.
The jars are rolled up while hot.
Storage rules
Red and black currant compote can be stored in a cool room for up to 2 years. Avoid exposure to direct sunlight. If the compote is opened, you can store it in the refrigerator for up to a week.
