Red and black currant compote for the winter: a step by step cooking recipe

Compote of red and black fresh currants is a delicious drink. In winter, it raises the immune system, as it retains vitamins and nutrients well. But in order for it to turn out really tasty and the right consistency, it is important to choose and prepare the berries correctly.

Features of making compote from black and red currants for the winter

The peculiarity of delicious compote is the use of high-quality and natural products. The berries should be slightly underripe - then the taste will fully reveal.

Various seasonings and spices can be added to the drink. Combines star anise, cinnamon, vanilla.

So that the spices do not spoil the appearance of the homemade drink, they are immersed in a cloth bag, boiled with the composition, and removed before preservation.

Ingredients for the recipe

The list of products for making a thirst-quenching and delicious drink is minimal. Needed for a three-liter jar;

three liters of water;
300 grams of granulated sugar;
250 grams of red currant;
250 grams of blackcurrant.

You also need to prepare a colander, a few spoons, an enameled container. Do not use metal utensils during cooking - harmful substances are released in contact with the acid of the berries.

How to choose and prepare the right foods

It is believed that the most delicious and nutritious currant is 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 or late varieties are suitable for preservation. Medium or small size, slightly sour taste. The peel should be dense, otherwise the berries will crack under thermal exposure, release juice and settle to the bottom of the jar in an ugly mass.

The berries are carefully sorted out so that there are no rotten, roots and twigs left. Rinse first with hot water and then rinse with cold. For preservation, they are completely dried.

Preparation of containers

A prerequisite is the correct sterilization of the container. If microbes remain on the banks, they will swell, and all the work of the hostess will go down the drain. Step-by-step tare preparation algorithm:

pick up jars (optimal for compote - three liters);
wash thoroughly with baking soda;
if there are chips on the pebble, then such banks are not used;
wash in hot water with detergent;
rinse with cold water;
put on sterilization.

It is convenient to put each container in a microwave oven and select an operating mode of at least 800 W for 5 minutes. If you don't have a microwave, a conventional oven will do. Heat it up to 220 degrees and put 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 dipped neck down on a clean towel.

How to make black and red currant compote for the winter

First, red and black currants are sorted out, twigs are removed, placed in a colander to drain the water. After drying, they proceed to the direct preservation of the compote. Required:

boil three liters of water;
pour the berries into a pre-sterilized container;
fill with water;
leave covered for 15 minutes or more;
drain the water from the jar back into the pan;
bring to a boil;
add granulated sugar according to the recipe;
stir;
simmer until fully combined;
fill the berries with the composition.

Cans roll up hot.

Storage rules

Compote of red and black currants is stored in a cool room for up to 2 years. Avoid direct sunlight. If the compote is opened, then you can store it in the refrigerator for up to a week.