Raspberry compotes are one of the most delicious and fragrant. The berry gives them a fairly saturated color, its juice contains many vitamins. Combined decoctions from different berries and even fruits are even more useful. Such stewed fruits are called raspberry, because its strong taste and aroma often become the main ones.
These are stewed raspberries for the winter with the addition of cherries, apricots, apples. Unusual recipe for quince, pear and raspberry drink. The fruit ratio selected experimentally allows you to get completely different tastes. Often, mint leaves are added to such drinks.
Unusual drinks from a decoction of raspberries with spices - vanilla, cinnamon. Such compotes require experience, quality products and strict adherence to the recipe.
Raspberry compote and their preparation for the winter - general principles of preparation
• Raspberry is a very tender berry and even with short-term storage it can quickly mold and ferment. If you can put a slightly stale berry in the compotes prepared for everyday use, then, when harvesting raspberry compotes for the winter, you should take only freshly picked raspberries.
• Raspberry berries must be carefully sorted out from the litter and remove the remaining stalks from them. Rinse and dry well.
• Sometimes worms can be found in berries and to get rid of them raspberries should be soaked for 10 minutes in a weak solution of salt and then washed well.
• Raspberry compotes are not cooked for long, and harvesting raspberry compote for the winter does not require long-term sterilization. It is enough to arrange the berries in clean, sterilized jars, pour the boiling syrup and roll it up. Only stewed raspberries made in their own juice are pasteurized.
• Raspberry compotes are cooked not only from it alone, often other berries are added - cherries, gooseberries, strawberries, red or black currants. Such berries not only saturate raspberry compote with their aroma, some of them (cherry, blackcurrant) give it a more saturated color. The unusual aroma will add to the raspberry drink the red wine added to it.
• Capacities for harvesting raspberry compote for the winter must be clean, dry and sterile. Metal lids for preservation are also subjected to heat treatment - boiled. After rolling up, the cans are turned onto the lids and covered with a blanket until completely cooled.
Every day raspberry compote with red currant
Ingredients:
• granulated sugar - 150 g .;
• 250 gr. freshly picked raspberries;
• 300 gr. red, fully ripe currants.
Cooking method:
1. Rinse the berries well, put them in a pot with 2 liters of drinking water.
2. Put on a small fire and wait for it to boil. Foam may form on the surface; it is advisable to remove it with a spoon or slotted spoon.
3. When the liquid in the pan begins to boil, reduce the heat and cook the compote with a slight boil for 10 minutes.
4. Then, stirring, add sugar and continue cooking for another 8 minutes. Turn off the stove, and let the compote stand under the lid.
Classic raspberry compote for the winter
Ingredients for two 3 liter bottles:
• 0.6 kg ripe raspberries;
• 0.6 kg of unrefined sugar;
• two teaspoons of lemons.
Cooking method:
1. Thoroughly wash three-liter glass containers under running water using baking soda or laundry soap. Then, rinse off the detergent remnants well with warm water, and dry the containers well by turning them upside down on the wire rack.
2. Rinse the covers as well and boil for at least 10 minutes.
3. Sort raspberries from litter and spoiled berries. Crumpled, but not damaged by rot berries do not throw away, they can also be put in compote.
4. Rinse the selected berries under a tap in a colander and leave for some time in it.
5. When the excess water comes off, put the raspberries in jars and add lemons to each teaspoon.
6. Pour granulated sugar into a large saucepan and fill it with six liters of water. To get a compote with a slight acidity, the sugar rate should be reduced by 100 grams, and if you prefer a sweet drink, leave it as it is.
7. Boil the syrup quickly over high heat, constantly stirring it so that the sugar dissolves well. Then lower the heat to medium and cook for another five minutes.
8. Pour raspberries in boiling syrup, missing 1 cm to the top. Cover with dry lids and roll up.
Original raspberry compote and cream plums
Ingredients:
• two glasses of raspberries, fresh and ripe;
• 900 gr. ripe plums;
• 750 ml of red nutmeg wine (dry);
• one and a half glasses of water;
• a third of a glass of sugar, white;
• one vanilla pod;
• 320 ml of fresh 22% cream;
• half a teaspoon of vanilla extract.
Cooking method:
1. Wash and dry raspberries and plums separately. Transfer raspberries to a bowl. Remove the seeds from the plums, cut each into six parts and add to the raspberries.
2. Dilute the wine with water and add all the sugar. Slice the vanilla pod along, remove the seeds with a knife and dip in the wine mixture.
3. Then put the pan on a small fire and cook, constantly stirring the sugar until it is completely dissolved. Then increase the heat to medium and boil the wine syrup until it decreases in volume to two and a half glasses.
4. Pour the hot syrup into the berries, refrigerate until completely cooled, and put in the refrigerator overnight.
5. Whip the cream by adding a little granulated sugar and vanilla extract.
6. Pour raspberry compote into bowls or glasses and put whipped cream in it.
Stewed raspberries for the winter, concentrated - "Raspberries in their own juice"
Ingredients:
• 750 grams of powdered sugar;
• three kilos of ripe intact raspberries.
Cooking method:
1. Remove the remaining sepals from the berries and gently rinse with a weak pressure of cold water in a colander.
2. Be sure to dry the raspberries, we do not need excess moisture. Therefore, washed berries should be left in a colander, placing it on a container of smaller diameter. To speed up the process, you can use a second colander or sieve.
3. When all the water is completely gone, transfer the berries into a large basin or pan, pouring each new layer with powdered sugar.
4. After putting all the berries, cover the container and soak for 10-12 hours so that the juice stands out well.
5. Then put the berries in a pre-prepared liter sterile jars with a slotted spoon and pour them with the raspberry syrup remaining in the container.
6. Cover the cans with boiled metal lids for seaming, and place in a voluminous pan or basin with water. Be sure to put a dense layer of cloth or a cutting board at the bottom of the container. Turn on a medium heat and wait for the water to boil in the pan, but not in the compote!
7. After boiling, slightly reduce the temperature and sterilize the jars for at least 10 minutes.
8. After that, tightly roll the key and remove the cans under the covers, turning the lids down.
"Health" - raspberry compote with honey
Ingredients:
• 350 grams of frozen raspberries;
• four tablespoons of honey.
Cooking method:
1. Pour 2.5 liters of water into a saucepan and set to boil.
2. Rub the berries on a sieve. Paste the cake in boiling water, and set the raspberry liquid puree aside.
3. With a slight boil, boil raspberry cake for five minutes. Then remove from heat and let the broth brew for about ten minutes, strain.
4. In a warm berry broth, dilute honey and add to it the previously left raspberry puree.
5. Stewed fruit can be served both warm and chilled.
Original raspberry compote for the winter with wine
Ingredients:
• 100 ml of red sweet wine;
• 250 grams of ripe raspberries;
• juice from one small lemon;
• white sugar - 250 gr.
Cooking method:
1. Transfer the prepared and prepared berries to a clean, sterilized container for seaming (jar).
2. Dissolve sugar in one and a half liters of boiling water. Add freshly squeezed lemon juice and boil the syrup over low heat for 5-7 minutes.
3. Pour boiling liquid over berries, add wine and roll up with a sterile lid.
4. Place the can under the blanket on the lid and only fully cool, put it in a storage place.
Fragrant and refreshing, mint stewed raspberries for the winter
Ingredients:
• a liter jar of raspberries (about a pound of berries);
• one glass of sugar;
• 2-3 mint leaves (lemon balm).
Cooking method:
1. Sort the raspberries, trying as best as possible to choose the whole rubbish. If there are leaves, carefully, so as not to crush the berries, tear them off. Transferred raspberries to a colander, rinse and leave in it for 10 minutes.
2. Rinse the mint leaves as well and wipe dry with a clean towel.
3. Then transfer the raspberries to a prepared clean sterile jar. Put mint on top and add granulated sugar.
4. For three minutes, boil a little less than three liters of water and pour cool boiling water into a jar of berries. Fill the container to the very neck.
5. Immediately cover the jar with a sterile metal lid and roll it with a key.
"Assorted" - raspberry berry compote for the winter
Ingredients:
• granulated sugar - 180-200 grams;
• a pound of raspberry berries;
• 300 gr. blackcurrant;
• half a glass of pitted cherries.
Cooking method:
1. Rinse blackcurrant berries and cherries separately well. At the currant, pinch the noses and dry, laying out on a clean towel.
2. Rinse the raspberries just as well and leave to dry on a colander.
3. Transfer the dried berries to a clean, steamed three-liter bottle and pour them with boiling water. Leave under the sealing lid for 20 minutes.
4. Then remove the metal cover, being careful not to touch its inner surface. Put a capron cap with holes on the jar and pour all the liquid into the pan, and cover the jar again with the lid removed earlier.
5. Dissolve sugar in the liquid drained from the berries, boil the syrup. Boil for three minutes, pour into a jar and roll it.
Raspberry compote for the winter - "Double"
Ingredients:
• half a glass of gooseberry;
• half a glass of black currant;
• yellow raspberries - two glasses;
• one glass of sugar;
• approximately 3 liters of water.
Cooking method:
1. Remove from the branches of blackcurrant berries, tear off the green tails of gooseberries. For both types of berries, use a knife to cut the noses and rinse the berries well with water and dry.
2. Choose raspberry litter, tear off the stalks, if any, and rinse and dry as well.
3. Put raspberries in a jar prepared for seaming, and gooseberries with currants in a pan. Pour in water, pour all the measure of sugar and put on a small fire.
4. When the compote boils, reduce the heat to medium and simmer another 10 minutes.
5. Mash the berries with a crush, strain the compote through a sieve and put on the fire again.
6. Pour the boiling liquid into a jar of raspberries, cover with a sterile lid and immediately roll up.
Raspberry compote - tricks for preparing and harvesting raspberry compote for the winter
• The less boil the compote, the more vitamins it retains. It is enough to boil the drink after boiling for two minutes and let it brew after that.
• Glass containers can be sterilized in the oven to save time. You can put several cans in it at once.
• The bottles are placed only in a cold oven and calcined at 170 degrees for about 10 minutes. The oven is not opened immediately, but only after ten minutes.
• If, turning the jar with compote, you find intensively rising air bubbles, once again roll the lid with a key.
