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Irgi compote with raspberries for the winter

0
769
Kitchen Russian
Calorie content 66.8 kcal
Portions 3 l.
Cooking time 60 minutes
Proteins * 0.2 g
Fats * 0.2 g
Carbohydrates* 16.2 g
* per 100 gr. product
Irgi compote with raspberries for the winter
Content

The berries are sent to a jar and filled with boiling water. The resulting broth is poured into a saucepan and sugar and salt is added to it. Then the syrup is poured back into the jars, which are rolled up with lids. They turn over and cool down.

Ingredients

Cooking process

step 1 out of 8
To begin with, we carefully sort out the irga with raspberries, getting rid of debris, twigs, leaves and rotten berries. We wash the irga and put it in a colander so that all the water is glass. Raspberries do not need to be rinsed, as they may fall apart.
step 2 out of 8
Banks are well washed and sterilized. We fill them with berries by about 1/3. You can add more to make the compote richer.
step 3 out of 8
Boil drinking water in a saucepan and pour berries into it. Let it stand for about 10-25 minutes to get the broth.
step 4 out of 8
We put a lid with holes on the jar and pour all the liquid into the pan. The berries should remain.
step 5 out of 8
Boil the compote for a couple of minutes, then add granulated sugar and salt. Stir and cook for a couple of minutes to completely dissolve the sugar.
step 6 out of 8
Pour the finished syrup back into the jars and roll them up.
step 7 out of 8
We turn the jars with compote upside down, wrap it with a blanket or blanket and leave it in this state until the liquid cools down. Now we put the compote in a dark and cold storage place.
step 8 out of 8
We take out the drink in winter and pour it into glasses. Bon Appetit!

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