Name: Cherry and gooseberry compote
Cook time: 30 min
Total time: 30 min
Yield: 15
Cuisine: Ukrainian
Ingredients: Gooseberry - 200 g; Sugar - 350 g; Cherry - 200 g

Cherry and gooseberry compote is sure to please lovers of berry drinks with refreshing and invigorating taste. The flavor of cherries and soft sourness of gooseberries harmoniously combine to form a surprisingly harmonious duet.

Wash the berries for cherry and gooseberry compote in cold water. Drain in a colander and let the water drain. Trim the stems of gooseberries and remove the pits of cherries if desired.

Prepare sterilized three-liter jars. For each jar you will need 400 g of berries, you can choose the proportion to your taste. Place the berries in jars.

Carefully pour boiling water over the berries up to the very neck of the jar, try to pour boiling water over the berries so that the jar does not burst. Cover with sterilized metal lids and leave for 5 minutes.

Pour the water from the jars into a large saucepan, add 350 g of sugar to each jar of compote and bring to a boil over high heat, simmer for 5 minutes, then reduce the heat to low.

Fill one jar with hot compote and roll up the lid. Turn the jar upside down. Then fill the next jar - all this time the pan with compote should simmer gently.

When all the jars are rolled up, wrap them in blankets or rugs and leave until completely cooled for at least 24 hours. Store the finished compote at room temperature.

Cherry and gooseberry compote

Ukrainian

Prepare a compote of tangerines and apples with dried fruits and cinnamon to experience a rich and refreshing taste with a subtle citrus accent. This drink will not only quench your thirst but also saturate your body with vitamins and minerals. Forget about soda and store-bought juices, enjoying homemade sweetness. With small secrets, such as pre-soaking dried fruits and adding fragrant spices, your compote will become a real masterpiece.


Compote of tangerines, dried fruits, and apples: The aroma of winter in every sip


Discover the magic taste of cornelian cherry compote for the winter! This drink, rich in vitamin C, will become your reliable ally in the fight against colds and strengthen your immune system. Prepared by the double-pouring method, it will preserve all the beneficial properties of the berries and give you unforgettable pleasure on cold winter days. Allow yourself to enjoy the bright taste of summer in every jar!


Cornelian cherry compote for the winter: A drink of health and vitality


Be sure to prepare this plum compote for winter without seeds. The recipe is simple, so even an inexperienced cook can cope with it. The preparation is two in one: the liquid quenches thirst well, and the fruit can be enjoyed for dessert. Choose slightly underripe plums with thick skin. The seeds need to be removed. It is enough to simply cut the plum in half and carefully remove it. Thanks to this procedure, we will increase the shelf life of the compote. So make more at once! The recipe provides ingredients at the rate of one three-liter jar. And then increase the proportions as many times as necessary.

Plum compote for the winter without pits

Compote of apricots and plums has a very harmonious flavor with a pleasant light acidity. There are few fruits in the jar, so the syrup turns out not too dense. Whether to drink it in its pure form? It's up to you! We think that to get a light refreshing drink, it is better to dilute the syrup with drinking or even carbonated water in the proportion of 1:1. Apricots and plums from the compote, however, can be served for dessert, which is many times better than fatty cakes, cakes or candies. By the way, the "compote" fruits make a delicious cocktail: just peel them from the skin and pips, and then beat the pulp with one or another fermented milk drink.

Apricot and plum compote

Compote from cornel for the winter - a truly magical drink. It has a lot of vitamin C, which will help you fight colds and strengthen the body. There are two main ways of preparing compote: in one we will have to sterilize the jars together with the liquid, and in the second we will use the method of double pouring. We want to offer you the second, in our opinion a simpler option. Berries are poured with boiling water, then this broth is drained and boiled again. Then pour a second time and close the jars. For the preparation, choose whole, but not overripe fruits. Too soft will burst from the action of boiling water. We will cook the compote with pips: it is healthier, and to separate it from the pulp is extremely difficult. If desired, you can add other fruits and berries to dogwood. This will only make the flavor of the drink better.

Dogwood compote for the winter

Sea buckthorn compote for winter is prepared by the "double pouring" method and does not need additional pasteurization. This is when you first pour boiling water over the berries, let them stand for a little while, and then make syrup for the compote from the same infusion. The amount of sugar can be adjusted to your taste, but still do not completely eliminate sugar, you will get just sour water.

Sea buckthorn compote for the winter

Dried fruit compote is the joy of a Saturday lunch. Children always wait for something sweet. And adults, if they are true adults, always remain a bit childlike. After a heavy and plentiful meal, with pâté and salads, one only wants to drink hot tea or warm compote. Fruits for it are gathered in season, sorted, pitted, and dried for the winter. All this is so that in the middle of cold January, in the height of frost, we have on our table a wonderful compote—a memory of summer. It not only enriches our body with useful vitamins but is also extremely tasty and invariably helps to digest everything you've prepared for your beloved family.

Dried fruit compote

A delicious and refreshing quince and apple compote is very easy to make. It doesn't take much time. The main thing is to ensure that the peeled fruits do not darken. To do this, we recommend placing them in salted water. For the compote, choose quinces of a rich yellow color, as well as sweet and sour apples. It's convenient to store the compote in a one-liter or two-liter jar. It won't last long in the fridge – just open and drink it right away. However, if you're preparing for a large group, it's worth making a larger volume. For example, you can use a 3-liter jar. You will need to increase the quantity of ingredients accordingly by 3 times. In a dark and cool place, the compote can be stored for at least a year, so we advise making a larger batch.

Quince and apple compote

Even if you don't make preserves, it's still worth cooking a couple of jars of apricot compote for the winter. Firstly, it's very nice to open a jar of such compote in the winter and pour yourself a glass of summer. And secondly, it's nearly impossible to buy real ripe apricots in winter, or they cost so much that you definitely wouldn't make compote from them.

Cherry and gooseberry compote

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