Gooseberry Compote for the Winter

Gooseberry Compote for the Winter

Despite the fact that the population of this berry can be found in almost any region, it is not so often used in cooking as strawberries, raspberries or currants.

By the way, it is to the genus of currant that this berry is greenish, yellow or purple with well visible veins resembling a pattern on a watermelon peel. But gooseberry tastes more like grapes, so it is sometimes called northern grapes.

If the housewives knew about the benefits of gooseberries, then they would have looked more closely to this berry. The gooseberry includes pectins, sugars, organic acids, tannins. It contains vitamins B, P, A and C. Ascorbic acid in gooseberries is less than in currants or strawberries, but it is rich in salts of phosphorus and calcium, and it contains more iron than in raspberries, cherries, plums and even apples.

Gooseberry berries have a diuretic effect, are a laxative agent, improve metabolism. Gooseberry is recommended to include in the diet with iron deficiency anemia.

Gooseberry is used not only in sweet preparations, but also in the preparation of meat dishes and salads. However, most of the time, jam, jam, and jelly are boiled out of it, because thanks to pectin with its gelling properties, they freeze well. They also make wine from gooseberries, prepare juices, syrups, and make compotes.

Gooseberry Compote: cooking details

  • A feature of the gooseberry is that it can be used in almost any degree of maturity. For desserts take ripe berries, compote is better to take unripe fruits (10-12 days before ripening).
  • Unlike delicate raspberries or strawberries, the gooseberry tolerates transportation well, it can lie in a container without loss of qualities for up to 15 days. And keep it in ordinary apple boxes or packs.
  • Most often, compotes for winter are made from green varieties of gooseberry, because the juices and compotes of red berries change their color during storage, which is not always liked by housewives.
  • To prevent gooseberry berries in compote from bursting, before heat treatment they need to be punctured with a needle or a sharp toothpick.
  • Compote is prepared with or without pasteurization. In the latter case, it is recommended to pour it into three-liter or two-liter jars. Then it will not cool for a very long time, and at this time the berries will be pasteurized.
  • Banks for compote are thoroughly washed with soda, then rinsed with hot water and sterilized in a convenient way for each housewife: steamed, in an oven, in boiling water. Be sure to wash and sterilize the cap.

Gooseberry Compote: Recipe One

Ingredients for two 3-liter jars:

  • gooseberry - 3 kg;
  • sugar - 700 g;
  • water - 3, 5-4 l.

Method of preparation

  • Wash jars and lids and wash well, then sterilize in the way that is most convenient for you: steam in boiling water and calcine in the oven.
  • Reassemble the gooseberries, cut the remains of the corolla. Wash berries under running cold water.
  • Puncture the fruit with a needle or pointed end of a toothpick. Fold in liter or half liter jars.
  • In a separate pot, boil syrup of water and sugar. If it turned out to be cloudy, strain through several layers of gauze. Pour them gooseberries.
  • Cover the jars with lids. Put them in a pan with hot water.
  • With a low boil, sterilize the compote for three minutes, starting from the moment water is boiled.
  • Roll up the cans quickly. Turn upside down, setting them on a flat surface covered with a soft cloth. Wrap cans with a blanket. Allow to cool completely.

Gooseberry Compote: Recipe Two

Ingredients for two 1 l cans:

  • gooseberries - 800 g;
  • water - 2 l;
  • sugar - 2 tbsp.

Method of preparation

  • Sort out the ripe gooseberries, remove the soft, cracked berries. Cut off the remains of the corolla. Wash under running water.
  • In small batches, put the berries in a colander and blanch for 2 minutes, immersing them in boiling water. Then cool quickly in cold water. Allow the fluid to drain.
  • Knock each berry, put into sterile one-liter jars, filling 2/3 of the volume.
  • Boil sugar and water syrup, fill them with gooseberries. Cover with sterile caps.
  • Put the jars in a pan with hot water and pasteurize for 20 minutes at 90 ° from the moment of boiling water.
  • Hermetically seal the cork, turn it upside down and cool it.

Gooseberry Compote without Sterilization

Ingredients for two 2 l cans:

  • gooseberries - 1, 5 kg;
  • water - 2 l;
  • sugar - 500-700 g.

Method of preparation

  • Prepare two-liter or three-liter jars. To do this, wash them with soda, rinse with clean water. Sterilize over steam or placed in an oven. Lids boil in water.
  • Go through the gooseberries, remove the crumpled berries. Cut the stalk and part of the rims. Rinse the berries under cold running water. Wait for the water to drain.
  • Knock the berries with something sharp.
  • Fill jars with gooseberries in 1/3 volume.
  • In a saucepan, boil syrup out of water and sugar. Pour them gooseberries to the top of the jar. Cover with lids and leave on the table to pasteurize for 5 minutes.
  • Through a special lid with holes, pour the syrup back into the pan. Bring it to a boil. Re-fill the berries. After 5 minutes, pour the syrup and boil for the third time.
  • Fill them with berries. Hermetically seal the covers.
  • Turn upside down, put on a flat surface, covered with a towel. Wrap a blanket. In this position, cool.

Gooseberry and mint compote without sterilization

Ingredients for one three-liter jar:

  • water - 2, 3 l;
  • gooseberry - 500 g;
  • sugar - 250 g;
  • mint - sprig.

Method of preparation

  • Gooseberries are sorted, leaving only strong ripe berries. Cut off part of the rims and stem. Wash berries under cold water. Dry them slightly by putting them in a colander.
  • To prevent the berries in boiling water from bursting, pre-pin each fruit with a needle or a pointed toothpick. Of course, you will spend time on this, but keep an aesthetic look of compote.
  • Prepare clean sterile jars that need to be washed and dried beforehand. Put the berries and mint in them.
  • Fill with boiling water, cover with lids and leave for 15 minutes. The gooseberry warms up during this time, and the water is half cooled.
  • Put a lid with holes on the jar, pour the water into the pan. Add sugar to the norm. Bring to a boil and simmer for 5 minutes. Pour gooseberry syrup.
  • Banks roll up immediately. Turn them over by placing them on the covers. Wrap a blanket. Leave to cool.

Compote from gooseberry and black currant

Ingredients for two liter jars:

  • gooseberry - 1 tbsp .;
  • black currant - 1 tbsp .;
  • sugar - 1 tbsp .;
  • water - 1, 5 l.

Method of preparation

  • Preparing gooseberries and currants consists in sorting berries. Sort through them, cut off part of the rims, remove the stem. Rinse the berries under running water. Allow the fluid to drain.
  • Liter jars wash with soda, rinse thoroughly with hot water. Sterilize by steam, setting on the kettle, or in the oven. Wash the lids, put in a pot of boiling water and boil for 5 minutes.
  • Pour water into a saucepan, add sugar and boil syrup. Pour gooseberries and currants into it, bring to a boil and cook on low heat for 5 minutes. Optionally, you can add a lemon slice to the compote.
  • Pour compote into jars all the way to the top. Cover with lids. Put in a pan with hot water. From the moment water boils, sterilize for 15 minutes.
  • Roll up the lids. Turn the cans upside down. In this position, cool.

Mistress to note

Given the recommendations for cooking compote, you can vary the recipes, adding to the gooseberry other berries or fruits.

Gooseberry goes well with black and red currants, raspberries, strawberries, pears, apples.

Compote with gooseberry stored in a dark, dry, cool place.

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