Compote of berries for the winter. Compote of wild berries for the winter

Creating strategic fruit and vegetable stocks for the sad and cold months, you can not forget about the compote of berries for the winter. This kind of conservation preserves most of the usefulness contained in the initial product, thereby helping the defecated organism to survive until the spring. Fruits from a can become a filling for the most varied baking and decoration for cakes and cocktails. And, in the end, compote of berries for the winter (its recipe is not so important yet) is simply tasty to drink!

Some rules

The most important thing in these preparations is to know how to brew compote of berries for the winter correctly. Even if you have a well-developed culinary intuition, awareness of some of the details of the excess is clearly not.

1. Compote of berries for the winter can consist of different "material". However, varieties of the same origin (for example, cherries of different varieties) should not be joined in the bank.
2. The peduncle is removed from the berries and removed before the very operation. Lain even a couple of hours before the start-up, the berries are partially deprived of juice. As a result, they become less elastic, which does not have a positive effect on their appearance. And the compote itself is not so fragrant and more watery.
3. In some cases, certain berries (for example, cherry and cherry) go into business directly with tails - from them, compote of berries for the winter acquires an elegant bitterness. In this case, the washing of the raw materials must be paid special attention: at the joints with the peduncle the dust is washed out badly. Many housewives prefer to drink berries with boiling water for a guarantee.

Naturally, before laying fruits and berries on the banks, the containers should be well washed. Some landladies give a preference to soda according to old memory. However, we assure you, these are prejudices. Modern washing-up liquids launder much better, especially if it is not the first year in use. And you need to rinse well after soda.

The most popular way of seaming

And the most pleasant thing in it is the lack of the need to sterilize compote from berries for the winter. The raw materials washed and washed from the water are spread out in hot sterile jars somewhere in a third of their volume. The dishes are poured boiling clean water level with the top edge of the neck and covered with boiled or roasted in the oven lids. After a third of an hour from all the tanks, the water that has partially absorbed the berry juice, merges with the use of the lid in which the holes are made, into one large saucepan. There, sugar is poured (a glass for every three-liter), and the syrup boils. Immediately they are filled with berries, the cans are rolled up again with sterilized lids, turned upside down and covered with something warm until they cool down.

To fans of "stuffing"

If you prefer a thick and rich compote of berries for the winter, the recipe is used somewhat differently. The same three-liter containers are filled with raw materials already to half, and even more. In each are poured one and a half to two glasses of sugar, poured in boiling water (on "hangers"), and the vessels are put covered with lids on a water bath. There they should stay 20-30 minutes. If you use smaller banks, then the time will be shorter: a half-liter will require 10, a liter-15 minutes.

Compote of mixed berries for the winter: variations of compositions

Mixed drinks have a special flavor and unforgettable taste. However, some fruits can clog the notes of others, and in some cases, their shades conflict. If you are the first time to cook compote of Assorti berries for the winter, try to use such combinations first.

1. Cherries and cherries in equal proportions plus half the number of apricots. It is up to you to remove the bones from the cherry, the other components go straight with them. Syrup for pouring 35% concentration, that is, a liter of water is taken just over half a kilo of sugar.
2. Cherries, again with unrecovered bones - a third of a kilo, currants - half of this mass, raspberries - a third of the cherry. Instead of combining currant - raspberries, you can take strawberries with gooseberries, such compote of berries for the winter will be no worse. For syrup per liter of water is one third of a kilo of sugar.
3. Alycha, cherry and apricots - in equal parts, cherries and gooseberries - half portion. Syrup is again a fortress in 35 percent.
4. Cherries, raspberries, gooseberries, currants (both black and red) - in equal quantities. The concentration of syrup is 25-30 percent, depending on your views on life.
5. Very interesting and extremely useful is the assorted compote of forest berries for the winter, if, of course, you have access to it. Blueberries are combined with almost any berries, including garden berries. With cowberry it is worthwhile to be more careful - the drink can turn out excessively sour. It is better to combine it with something sweet, for example, strawberries or strawberries, and supplement with a more concentrated syrup. Blackberry in harmony almost inferior to blueberries, so that it can be rolled into compotes without fear.

Finally, we note that the compote of berries "Assorted" for winter often turns out even more successful, if you complement it with fruits: apples, hard pears or quince.

The fineness of compote-assorted

In principle, there are few special differences from one-component compotes, but they are.

1. For beauty and seductiveness assorted compote of berries for winter is stacked in layers.
2. If the berries are combined with different degrees of elasticity, denser ones are laid down. For example, first a cherry, and on top - a raspberry or a strawberry. Otherwise, you will not get whole berries of softer varieties. It is especially important to observe this condition for those who like not only to drink compote, but also to taste its ingredients. Or is going to apply them in another dish.

Undoubtedly, everyone has their preferences for the sweetness of drinks. When the compote of Assorti berries is planned for the winter, it is especially difficult to guess the right amount of sugar for the syrup, since all the ingredients have their own degree of sweetness. So the necessary proportions will have to be deduced independently.

Winter pleasure

When the cold comes, comfort the soul and make her believe that the summer will return completely can compote for the winter from frozen berries. It is not advisable to make a sunset from them: in the summer it is too expensive product, because at one time it demanded additional efforts for its preservation, and in winter it is time not to cork, but to open. Therefore, such compotes are prepared in order to immediately use them. We offer you some tempting recipes.

1. The first option is "Blues Composition" - there must be a romantic name for such a delicious drink. Three liters of water are boiling, sugar is poured into it from half a glass to a whole, depending on how much the sweet love is in the family. In the syrup, either half a lemon or one whole orange is squeezed out (to whom one likes it). Half a kilo of frozen cherries is laid. Hardly compote boils, the pan is removed from the plate, covered with a lid and left for an hour for infusion.
2. "Summer delight." It's quite the appropriate name. You will need black and red currants plus raspberries, all in equal parts (150 grams per three liters of water). Dense berries are washed; If the red variety was frozen with tails, they are plucked. The rest of the actions are similar to those described above, only sugar should take a full glass, so that it does not turn sour. By the way, such a compote of berries for the winter with a change of currant sea-buckthorn is not bad.

Thinness of handling frozen fruits

If you cook compote not from the berries you picked yesterday, do not defrost it. First, they will lose a significant amount of juice. Secondly, will become very unattractive in appearance. And thirdly, you're wasting your time! Yes, and a beautiful color of compote of frozen berries is obtained only by lowering them into the base directly from the freezer.

Common Errors

Whatever you brew compote, in no case it does not boil. In this process, your raw materials will lose not only the appearance, but all the usefulness in it. Together with them, aromas and taste attractiveness are lost, that is, you get just tinted water.

And the second: when preparing syrup, avoid aluminum pans. The likelihood that their walls will partially pass into the drink is quite high. And why do you need unrecorded and unwanted additives?