White currant compote: cooking options - how to cook compote from fresh and frozen white currant berries

The topic of today's article is compote. We will consider options for preparing this dessert, both from fresh and frozen raw materials, and will also tell you in detail about the winter preparation of compote.

Collection and preliminary preparation of berries

The white berries are collected along with the twigs. This greatly simplifies the harvesting process and allows you to maintain the integrity of the fruit.

Before cooking, you should decide whether the berries will be removed from the branches. The fact is that when brewing a drink, you can use currants both in bulk and collected in clusters.The second option significantly reduces cooking time and allows the berries to better retain their shape.

The currants are inspected, spoiled and deformed fruits are removed, and twigs and debris are disposed of. Then the berries are transferred to a colander so as not to injure them again. Pour cool water into a saucepan and place the currants in it directly in the sieve. After the water procedures are completed, the berries are lightly dried in the same colander.

Pre-frozen fruits are used for cooking compote without defrosting.

The Useful Video channel offers you to get acquainted with the properties of currants

How to cook compote for every day

From fresh berries in a saucepan

Pour 2 liters of water into a bowl, add 1 glass of sugar, and put it on the fire. While the syrup is boiling, pre-process the berries. You will need 3 cups of them. If white currants are taken with twigs, then - 3.5 cups. As soon as the water boils, add the main product. Boil the drink over low heat for 10 minutes under the lid. Then the fire is turned off, and the compote, without opening the lid, is left to infuse for a couple of hours.

In a slow cooker from frozen currants

It is very convenient to use a multicooker for cooking compote. Especially if you cook the compote in the evening: the compote will cook for an hour, and then it will have time to sit well until the morning.

Basically, multicooker bowls have a capacity of 5 liters. Let's look at a recipe for making compote just for this bowl size.

Take frozen white currants in such quantities that they fill the multicooker by about ¼ of the volume. In this case, frozen fruits can be completely replaced with fresh ones.

Then pour 300 grams of granulated sugar into the container and pour water so that 3.5-4 centimeters remain to the top of the bowl. You can take cold water.

Close the unit with a lid and set the “Soup” mode for 1 hour. During this time, the lid is not opened. It is best to do this when the compote is well infused. And this will take about 3-4 hours. If the compote is brewed in the evening, then it is best to open the lid only in the morning.

One important point: most multicookers automatically switch to the “Keep Warm” mode after the end of the cooking time. When cooking compote, this function is not needed. If there is such a possibility, then it is better to turn it off before the device starts operating, or manually after the compote is cooked.

Making white currant compote for the winter

With can sterilization

Containers for workpieces are thoroughly washed and dried. Scattered berries or bunches of white currants are placed inside so that the fruits fill a little more than half the volume of the jar.

Separately, prepare syrup in a saucepan. To do this, take 400 grams of sugar per liter of water. If the jar is three-liter, then you need to take 2 liters of liquid and 800 grams of sand. To better preserve the appearance of the berries, the syrup is cooled to a temperature of 50-55 degrees.

Warm sweet liquid is poured over the berries. The top of the container is covered with sterile lids. So that the workpiece can be stored for a long time, it is sterilized. To do this, place a silicone mat or piece of fabric in a large, tall pan. Place a jar of compote on top. For convenience, it is better to pour syrup over the berries immediately in the pan. Warm water is poured into the bowl so that it covers the jar up to the shoulders, not higher. That is, there should be at least 5 centimeters left to the top of the jar.Sterilization of three-liter jars will take 35 minutes, and liter jars – 20. At the final stage, the jars are tightly screwed and insulated for a day.

Without sterilization

Sterilization allows you to preserve the integrity of the berries to a greater extent, but when this criterion is not very important for you, then you can spin the compotes without this troublesome procedure.

The jars are filled halfway with currants. At the same time, boil water in a saucepan. The amount of water is taken depending on the volume of the jar planned for twisting. This dependence is directly proportional, that is, for every liter of container, a liter of liquid is taken.

The berries are poured with boiling water to the very top. Cover the containers with lids and let them stand for 15 minutes. Then a special mesh is put on the jar, allowing the liquid to be drained without berries. The berry infusion is poured into an empty pan. For each liter of drained liquid, take 1.5 cups of sugar and brew syrup. Pour the hot mixture over the white currants a second time and screw the lids on the jars.

In principle, compote from red and white currants is cooked in the same way, so the video recipe from the TIP TOP TV channel will be useful to you when preparing white berries