Red currant for the winter

Despite the fact that the compote is prepared in the summer, it will wait for winter without any problems, unless of course your loved ones rush to empty the jars. After all, it is difficult to resist the aroma of strawberries and red currants. At the same time, these berries perfectly retain their previous taste, color, shape, which in no case will spoil the appearance of the drink.

Compotes that do not require additional heat treatment, namely sterilization, retain more useful properties and significantly save your time. To prepare such a drink, you will need the very minimum of ingredients, and most importantly, having once tasted a currant compote, you will not want to drink purchased juices.

If you are worried that the compote will come out too sour, then we advise you to just add a little more sugar. You will notice the result immediately. And for lovers more acidic, you can do exactly the opposite. And then you can safely serve this drink with any sweet dessert to balance the taste.

The uniqueness of this recipe is that this compote does not have a specific taste that everyone will get. You create an absolutely individual drink, the taste of which directly depends on the variety of the selected apples. It can be either more tart or sweeter. Or with a bright unique sourness.

For those who love refreshing drinks that contribute to good spirits and good mood, it is impossible not to add mint to the compote.Moreover, just a couple of leaves will be enough, from which the simplest compote with sour currants becomes very peculiar and incredibly tasty.

An assorted compote of red and white currants is rarely harvested for the winter, probably because white currants are rare, although this berry is highly appreciated by culinary specialists for its taste and aristocratic appearance. Compotes from one white currant have a pale appearance, so it is supplemented with red or other berries. The recipe is simple and doesn't take long. We prepare compote by double pouring and without sterilization. Currant berries do not need to be separated from the twigs, as children love them this way, but this is at your discretion.

Red and black currants are fruitful, as a rule, every year, and many housewives prepare large quantities of assorted compote from them for the winter. This compote has a special aroma and taste of these berries, it quenches thirst well and saturates the body with vitamins. Currants are good friends with many berries and fruits, so you are invited to supplement the compote with apples, because they ripen at the same time. You can put more berries in a jar to make the drink with a rich taste.

Servings: 9 L (three 3-liter cans).

Harvesting red currants with sugar for the winter without any heat treatment, that is, in a cold way, allows you to maximize all the vitamins and useful properties of this berry, and its taste is fresher and more pleasant than the berry itself. The optimal proportion of berries and sugar is 1: 1.5 - 1: 2. Lovers of proper nutrition can replace sugar with honey. Such currants are stored only at low temperatures, and even a large amount of sugar does not save from fermentation. Remember that all cooking utensils must be clean and dry.

A convenient and quick harvesting of red currants for the winter will be jam. Many people call this jam currant jelly, but this is incorrect, since the jelly is prepared with the addition of various gelling ingredients, and red currants are rich in pectin and freeze even without prolonged cooking, but this does not change the essence of the preparation. To make a five-minute jam, you need to know that there are varieties of currants with a low pectin content, then the jam needs to be boiled for longer than 5 minutes or gelatin added.

Meat sauce made from red currants is recognized by many gourmets as one of the best. In this recipe, you are encouraged to cook it in a quick way and without boiling. Add the sauce not with spices, but with fried garlic, onions and ginger. For such a sauce, you need to choose a good currant and decide on its acid in order to correct the sour taste with sugar.

Red currant jam, even when boiled for 5 minutes, turns out to be quite thick, due to the content of a large amount of pectin in this berry. The principle of making jam is simple: first, the currants are brought to a boil, then grind through a sieve and then cook for 5 minutes. It is important not to digest the jam, otherwise the pectin will collapse and the workpiece will be liquid. Sugar for jam is taken in a standard proportion - 1: 1.

Red currant itself is a very sour berry and few people eat it, but it is the sour juice of the grated berry that contains many substances to strengthen the immune system, and when mixed with sugar, this dessert turns out to have a pleasant sweet and sour taste. Such a workpiece is stored only under low temperature conditions, otherwise it begins to ferment even with a high sugar content.

You can quickly and easily prepare red currants without cooking. In the refrigerator, each housewife should have several jars of such a blank, because it strengthens the body's immunity. It is prepared in a standard way: it is crushed in any way and mixed with sugar. The grated currants are not rubbed through a sieve, because it is important to preserve the seeds of the berries, in which the content of nutrients is greatest. The optimal amount of sugar for this preparation is 2.2 kg per 1 kg of berries.

Red currant ripens early, and although it contains fewer nutrients than black currant, but due to the pleasant sourness and high pectin content, many people prepare currant jelly without boiling. Jelly has a thick texture and keeps well in a cold place for several months. You will get not only a delicious dessert for tea, but also an impregnation for cakes and rolls in homemade baked goods.

Red currant is the best berry for making currant jelly for the winter, as it contains a lot of natural pectin. When preparing such a dessert from berries purchased on the market, or when you do not know the gelling properties of currants (there are varieties with a small amount of pectin), it is better to prepare jelly with the addition of gelatin. Cooking jelly without boiling, just heat it a little for better dissolution of gelatin and sugar.

The berries are covered with sugar and left for 5 minutes. Then everything is put on fire, brought to a boil and cooked for 8 minutes. The currants are wiped through a sieve, the resulting mass is laid out in jars and the jelly is rolled up.

Currant berries are ground in a blender until puree, then mixed with sugar and left for 20 hours. Then everything is laid out in jars, sprinkled with granulated sugar on top and sent to storage in the refrigerator.

The currants are mixed with sugar and everything is made through with a blender. The resulting mass is laid out in plastic containers and sent to storage in the freezer. As a result, it turns out to be an excellent addition to tea, and it can also be added to compote.

The currants are crushed with a blender and granulated sugar with lemon passed through a meat grinder is added to it. Everything mixes well and is laid out in sterile jars. It turns out a very tasty delicacy that will be a great addition to tea.

The currants are mixed with granulated sugar, crushed with a blender and oranges passed through a meat grinder are added to it. Everything is mixed well and left for an hour. The finished delicacy is laid out in jars and stored in the refrigerator.

The currants are rubbed through a fine sieve. Gelatin dissolves in water, after which it is mixed with part of the juice from the currants and cooked for a couple of minutes until dissolved. It is poured to the berries, everything is mixed, laid out in jars and placed in the refrigerator.

An incredibly refreshing and invigorating compote that is worth the time and effort. The pulp of pears is perfectly saturated with sugar syrup, and mint leaves leave behind a long and pleasant aftertaste.

Despite the same composition of berry compotes, there is more than one way to prepare them. So by trial and error, you will be able to find the one that will become your favorite. It will be difficult for you to make a mistake regarding this option due to the ease of preparation. Feel free to stop on it and you will definitely succeed.

As an alternative to the previous compote, feel free to try this option. Red currants have a more neutral taste, which is successfully replaced by citric acid. In turn, it adds not only a slight sourness to the drink, but also provides it with long-term storage.

If currant juice has become a familiar drink for you, and the harvest is not losing ground, then we recommend that you take a closer look at this recipe. A small amount of anise grains will radically change the taste, adding spices to the sweet and sour juice. For the sake of a pleasant sensation, you should spend a little more time.

Once you have tasted juice from a juicer, you cannot do without it. The drink is uniform in consistency with a moderate dose of natural sugars. And for a wider variety of flavors, do not neglect the addition of ginger and tarragon. These ingredients will help you stay fit and healthy even during the cold season.

We know perfectly well that not every kitchen has a juicer, but if you are the lucky owner of this wonderful thing, you can start cooking with the first harvest. Natural berry juice brewed using this technology will not be able to remain without the attention of your loved ones.

If you are the owner of red currant berries, then do not miss the opportunity to prepare a tasty and at the same time healthy drink that requires a minimum of costs and efforts from you. Currant juice is known for its sweet and sour taste with a pleasant refreshing aftertaste, which, when served warm, will help cure a cold, restoring a charge of vigor.

Sweet berry syrup is a direct association with childhood. It can be used both as a stand-alone dessert and as an addition to baked goods, cocktails or natural yogurt. The syrup has a very concentrated currant flavor, despite the presence of sugar and water.

It is a well-known fact that the absence of sterilization allows you to preserve as much of the beneficial properties of berries as possible and this makes ordinary juice even more valuable. However, due to this, the shelf life and storage conditions of the drink are reduced. But we assure you that you do not have to worry about it, because it is impossible to pass by a jar of such fragrant juice.

Currants are rubbed with sugar, and raspberries through a sieve. Next, the berries are mixed and boiled for 5 minutes. The jelly is left until it cools completely, after which it is laid out in banks and rolled up.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

With the help of a juicer, juice is squeezed out of currants, which is then poured into a saucepan. Sugar, water are added to it and everything heats up well. Another liquid jelly is poured into cans, closed with lids and sent to the refrigerator.

Water is added to the washed currants, everything is brought to a boil and cooked for 5 minutes. Then the berries are rubbed through a sieve, sugar is added to them and everything is cooked for another five minutes. The finished jelly is laid out in banks and rolled up.

The currants are crushed, the resulting mass is wiped through a sieve and sugar with gelatin is added to it. After 15 minutes, everything is sent to the fire, brought to a boil and laid out in sterile jars. It turns out a very tasty jelly, which is ideal as a dessert for tea.

The currants are filled with water and cooked for several minutes. Then the berries are crushed, sugar is added to them and everything is cooked for another 3-5 minutes. The resulting mass is filtered through a sieve and poured into sterile jars. It turns out a very tasty and healthy jelly.