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Winter currant compote


Ingredients for cooking compote for the winter from currant

For 1 three-liter jar:

  1. Currant (black or red or assorted of two types) 500 grams
  2. Sugar 400 grams
  3. Purified water 2.5 liters
  • Main Ingredients: Red Currant, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

Three-liter glass jar, deep pan (capacity 3 liters), slotted spoon, stove, metal lid with rubber (screw), canned key, deep pan, ladle, plastic watering can lid (with holes), kitchen towel, wool blanket, decanter or glass .

Cooking compote for the winter from currant:

Step 1: prepare the inventory.


To begin with, we prepare all the dishes with which we will preserve. We make sure that there are no cracks and nicks on the banks, but on the lids of the rust. Then, using a kitchen sponge or brush and baking soda, thoroughly rinse everything under a stream of warm running water. Scalp small inventory, boil lids in a small saucepan 10-15 minutes and leave it in until use, and sterilize the jars in any convenient way and put on a clean kitchen table.

Step 2: prepare the currant.


Now we pour the right amount of purified water into a deep pan, put it on a strong fire and bring to a boil. We don’t waste time in vain; using an ordinary table fork, remove berries from twigs, at the same time sorting them out and removing spoiled ones. After that we send the currant into a colander, very carefully rinse it under thin trickles of a shower, leave it in the sink for a few minutes so that the glass has excess liquid, and put it on prepared jars at the rate of for 1 three-liter - 500 grams.

Step 3: preserve the currant compote.


When the water in the pan begins to boil, let it boil for 2-3 minutes. Then, using a ladle, pour it into jars of berries, and so that the glass does not burst, we act slowly! After that, we cover the container with berries with sterilized hot lids and leave the currant to infuse in this form 20-25 minutes.

Then, in turn, we put a watering can on each jar and holding them with a kitchen towel, we drain the already warm pink water back into the pan. We put it on a strong fire and again bring it to a boil.
As soon as the liquid starts bubbling again, pour sugar into it and boil a light syrup 4-5 minutes until the grains are completely dissolved, while removing a thin coating of gray-white foam from its surface.

Then again we pour the fragrant water into jars with currants, cover them with lids and tightly cork, if they are screw - with a kitchen towel, if ordinary with an elastic - using a special key for preservation.
Then turn the workpiece upside down and check for leaks. Does the air come out? Fine! We put the jars on the floor with their lids down tightly to each other, wrap them in a wool blanket so that there are no gaps, and leave them alone on 2-3 days, thus cooling compote without a sharp temperature drop. When it cools down, we send the preservation to a cool, well-ventilated place before use: a pantry, cellar or basement.

Step 4: serve the compote for the winter from currants.


Compote for the winter from currants is a wonderful vitamin drink that can be stored unopened for 6 to 8 months. This miracle is served in carafes, jugs, glasses, glasses or bowls along with berries. For children, it is preferable to serve compote at room temperature, and for adults, a chilled version is suitable, if desired, with ice and mint branches. Enjoy it!
Enjoy your meal!

Recipe Tips:

- in the same way, you can cook compote from any other berries, as well as from some fruits: plums, peaches, apricot, cherry plum, but do not forget that for each variety the amount of sugar is different;

- the compote turned out to be very sweet? It does not matter, before serving, dilute it with the required amount of purified boiled and chilled water;

- some housewives add a little cinnamon or dried mint to the pan along with sugar;

- you can use a detergent to clean your equipment, but it is desirable that it contains a minimum of chemicals!