Compote of gooseberries and oranges for the winter: recipes with photos and videos

Delicious and he althy self-made compote of ripe gooseberries with orange will allow you to enjoy a he althy vitaminized drink throughout the winter. The article contains some simple but very tasty recipes for beginner housewives.

Some subtleties of making gooseberry compote with oranges

To prepare the "right drink" you will need to know a few secrets from experienced compote lovers:

• Gooseberries with oranges have an exquisite taste and aroma, but there is no limit to perfection. "Gourmets" recommend using wine, mint, vanilla or cinnamon as aromatic additives, and some use allspice, thyme.
• For seaming for the winter, berries with oranges are not boiled, but poured with ready-made boiling syrup several times and then hermetically sealed with a lid.
• You can use orange peel to make syrup, after boiling it is simply thrown away, then the drink is filled with the taste of orange slices and gooseberries.

Preparing gooseberries for cooking

For the preparation of compotes, you can use any variety of berries, but if they are purchased on the market, it is better to look for the following varieties:

• Honey;
• Amateur;
• Black Negus.

Green or overripe gooseberries are not recommended. Otherwise, when buying berries on the market, one can only hope for the decency of the seller. The main thing is that there are no rotten, crushed, dried and damaged berries.

For compote, get large and slightly unripe fruits, they will be more fragrant and will not spread when poured with hot water Before cooking compote gooseberries are washed in a bowl of water. At the same time, spoiled, ugly berries damaged by scab and other diseases are removed. Then remove all the "tails" and "spouts" and put them in a colander to drain excess water.

Selection of oranges

Oranges are used only ripe, with an orange peel. The purchase of rotten and spoiled raw materials is not allowed. On the peel is unacceptable the formation of mold. The fungus also affects the insides, and not just the outer part of the fetus. To date, there is no definite answer whether it is possible to use chopped slices with a peel or whether it is necessary to peel it. It all depends on the taste of the hostess.

The main thing is to wash the citruses in running water with soap. If they are used without peeling the skin, you will need to pour boiling water over the fruits. If you plan to prepare a syrup based on the peel, peel the oranges and divide into slices.

Methods of making compote

Let's give several options for gooseberry compote with oranges for the winter.

Easy winter recipe

Ingredients for making 3 liters of drink:

• 2 heaping glasses of ripe gooseberries;
• large ripe orange - 1 piece;
• 200-300 g sugar; purified water - 2 l.

Cooking process:

1. Pour boiling water over the orange beforehand and cut thin circles with a sharp knife.
2. Washed and dried gooseberries are cleaned of ponytails and spouts.
3. Spread the mugs and berries evenly into a 3-liter jar sterilized in a water bath.
4. Sugar is diluted with water in a saucepan, mixed and put on high heat.
5. The boiled syrup is poured into a jar so that it does not reach the top by 10-15 mm.

Close the bottle with a lid and hermetically roll it up with a typewriter.

Gooseberry compote with orange and mint

Preparing:

• ripe or slightly unripe berries - 500g;
• fresh mint - 1-2 small sprigs;
• 100-150g sugar;
• large orange - 1pc

Perform a few simple operations:

1. An orange is treated with boiling water, cut into circles 5-8 mm thick and placed in a saucepan.
2. Lightly press the citrus pulp so that it releases a little juice. It is not recommended to crush the peel, it will add bitterness to the drink.
3. After 60 minutes, drain the orange juice, pour into a small saucepan and bring to a boil over low heat.
4. Remove the container from the stove and lower the sprig of peppermint washed under running water.
5. Water is added, mint is removed, sugar is diluted. They fall asleep in the infusion of berries and put the pan on the stove.
6. Bring to a boil over medium heat, cook for a few minutes and remove the pot from the oven.
7. Cover with a lid and let the compote brew until completely cooled.

If you plan to harvest for the winter, ready-made delicious compote is poured into a sterilized jar and rolled up with a lid.

Ginger gooseberry compote with oranges

Ingredients:

• medium oranges - 2 pieces;
• 300-400g berries;
• processed ginger root - length not less than 70 mm;
• natural cinnamon sticks - 2 pieces;
• ½ lemon;
• 200 g glass of granulated sugar - 1 pc.;
• optional vanilla can be added - 20 g;
• star anise - 2-3 stars;
• allspice to taste.

Work:

1. Ginger root is peeled and cut into thin circles with a sharp knife.
2. Oranges and lemon are poured over with boiling water and cut into washers 5-7 mm thick. Rounds are cut into 4 pieces.
3. Put the citruses into a saucepan, evenly spread the gooseberries and all the ingredients, distributing them between the layers.
4. After 30-40 minutes, pour 3 liters of purified water into a saucepan and put it on high heat.

Ready-made compote can be sealed in a balloon for the winter or served after 30-40 minutes of infusion.

Gooseberry compote with oranges and honey

Recipe for making 2 cans of compote:

• oranges - 1 kg;
• dark gooseberries - 2 kg;
• sugar - 700-800 g;
• honey - 200g

Stages of work:

1. Oranges are scalded with boiling water and after cooling with a sharp knife, a thin layer of peel is removed from them.
2. Peel and discard the remaining skin from the fruit. Cut into semicircular slices.
3. Spread gooseberries evenly with oranges in 2 prepared jars.
4. Pour 4-5 liters of purified water into a large saucepan, add sugar and bring it to a boil.
5. Add peeled zest and simmer for 15 minutes over low heat.
6. The syrup is filtered through a sieve and jars are poured with hot liquid.
7. Cover and infuse compote under the lids for 20-30 minutes.
8. They put a special plastic lid with holes on the neck of the jar and completely drain the syrup from the cans into the pan.
9. Put it on the fire, bring to a boil and simmer on low heat for 10-15 minutes.
10. Add honey to compote, dissolve it in water and pour syrup into jars with berries.
11. The distance from the top of the syrup to the edge of the jar is at least 10-15 mm.

The lids are hermetically rolled up, turned over and wrapped in a blanket for gradual cooling and infusion of compote.

Storage Features

Like all winter preparations, gooseberry and orange compote is best stored in a cool cellar or basement. But if this is not possible, cans with a drink will quietly winter in the apartment, on the mezzanine or in the pantry.After opening the compote, it is stored only in the refrigerator for 2-3 days.

Storing an open can of drink in the room for a long time, and then drinking compote can lead to severe forms of food poisoning. But even in a cool cellar, it is not recommended to keep gooseberry compote for more than 3 years.

Conclusion

Simple folk recipes for making fortified compote from gooseberries and oranges will not require much effort and time from housewives, but in winter it supplies the body with the necessary vitamins and minerals. The main thing is to carefully follow all the instructions and take your time.

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