Gooseberry compote recipes. Gooseberry compote. Berry trio in one jar, or compote of raspberries, gooseberries and currants

When you want to get a lot of vitamins without preservatives, then gooseberry compote for the winter, prepared according to simple recipes with your own hands, comes to the rescue. The appetizing berry is useful not only when eaten fresh, it also has a beneficial effect on the body when preserved for a long time. With daily use, a blush appears on the face, one feels cheerfulness, freshness and cheerfulness.

A little about gooseberries

Before answering the question: “How to cook gooseberry compote?”, you need to find out why this berry is useful. Gooseberries are recommended to be taken for metabolic disorders, gastrointestinal ailments, kidney disease, anemia, and all because they contain vitamins B, C, P, pectins, carotene, copper, phosphorus, iron, tannins, organic acids.

Gooseberries should be consumed by people with hypovitaminosis, gastroentelecolitis, and bleeding. The fruits of the bush have restorative, diuretic, choleretic and anti-inflammatory effects.

A simple recipe for gooseberry compote for the winter will help you stock up on the necessary vitamins for the whole year. This berry is used to make not only compotes, but also jams, jams, juices, and marmalade. Traditional medicine has not missed a valuable fruit in its recommendations. Gooseberry decoctions fill the body with missing microelements: iron, phosphorus, copper and others. The serotonin contained in the composition helps those suffering from tumor diseases.

Gooseberry compote recipes

Canning gooseberries for the winter does not cause much trouble or difficulty. Step-by-step descriptions make it possible to close the desired berry according to your own taste. Below are the most popular recipes that have become firmly entrenched in many families and are used again year after year. Among the main components of the provisions, you will see the gooseberries themselves, sugar and water.

Compote of ripe green gooseberries for the winter

Description of canning:

To avoid the appearance of cracks in the gooseberry skin, before canning, each berry should be carefully lightly pierced with a needle. After the procedure, the gooseberry will not only keep its peel intact, but will also retain its shape and will not fall apart.

Red gooseberry compote

Description of canning:

Diabetics should not add sugar to the ingredients. Gooseberries already have a sufficient amount of sweetness.

Compote of apples and gooseberries for the winter

When canning gooseberry compote, other fruits and berries are often added to it. These could be apples, raspberries, strawberries. To get this drink, you can immediately boil the gooseberries and roll them into jars or freeze a certain set of berries in order to defrost them in winter and prepare a compote without long-term storage.

Description of canning:

The compote should be strained before use.

Gooseberry compote with orange

Description of canning:

To be more sure of avoiding the breakdown of provisions, fruits and berries can not be immediately filled with syrup, but before that, pour boiling water into the jar with the ingredients and let them brew for about 5 minutes.

Gooseberry and currant compote for the winter

Description of canning:

About ways to roll gooseberry compote

The procedures for canning without sterilization were described above; in principle, it is not needed in compotes of this type. For greater reliability of food storage, jars with contents can also be sterilized. To do this, fill a pan with cold or slightly warm water, immerse jars of gooseberry compote for the winter in it so that the water reaches the “shoulders” of the glass containers. Liter jars require 10 minutes of hot treatment, one and a half liter jars require 15 minutes, two and three liter jars require 25 minutes of steaming. After this process, the jars are tightly twisted and wrapped in warm cloth until they cool. Sudden changes in temperature are harmful both for the container itself and for canned food.

Delicious and healthy preparations for the winter!

Almost all people love strawberries and raspberries, using these berries to make aromatic compotes and jam. But gooseberries are often ignored by housewives, believing that it is impossible to prepare something tasty from them. Properly prepared gooseberry compote for the winter can please your relatives and complement the festive table. This drink has a refined taste and unforgettable aroma.

Compote can be prepared from berries of any ripeness. But many housewives prefer to use green ones, since in this case the drink turns out transparent. The berries do not have to be covered immediately; after harvesting, they can lie in a cool place for up to 2 weeks.

To prevent the berries from bursting, they are first pricked with a toothpick. You can close the gooseberry compote either with or without sterilization.

Before preparing the drink, the jars are thoroughly washed with soda, rinsed and kept in the oven for 15 minutes.

Iron lids should also be boiled. To seal the compote without sterilization, use jars with a capacity of 2-3 liters. The water in them takes a long time to cool down, giving the berries time to boil.

What berries does it go with?

Gooseberries are eaten in their pure form and in combination with other berries or fruits. It goes well with black and crancurrants, cherries and plums. You can add apples, lemon, orange, apricots and raspberries to the compote. The more ingredients in gooseberry compote, the richer and richer the taste. But you shouldn’t put too many other ingredients in the jar so as not to interrupt the taste and aroma of gooseberries.

What varieties of gooseberries are best to choose?

Gooseberries are the only berry that is used for preservation at different stages of ripeness. Using green gooseberries is advisable if you want a clear drink. Melissa or mint is often added to this compote to add flavor.

The red berries give the drink a pleasant pink tint. This compote is also prepared with the addition of other components - citrus fruits and currants.

The use of black, overripe product gives a rich ruby color. This product has its own incomparable aroma, which can be supplemented with cherries or plums.

How to choose gooseberries before starting the process

For harvesting for the winter, only strong, large berries are selected, without traces of rot or spoilage. The same applies to other ingredients that are added to the drink. The berries are sorted, the stalks and tails are torn off. Wash the product with cool water. It is not necessary to dry the gooseberries, as they will be filled with hot water several times.

To prevent the berries from bursting and the drink to remain transparent, they are first pricked with a toothpick. A needle is also used for pricking.

How to make gooseberry compote at home

Gooseberry drink can be prepared according to different recipes. Each housewife decides on her own cooking method. Often they choose simple recipes that do not require much time and effort.

A simple recipe for a 3-liter jar step by step

According to this recipe, you can take berries along with the tails and stalks. To prepare the workpiece take:

gooseberries - 2 cups;
sugar - 1 glass;
water - 3 liters.

Water is poured into a saucepan, sugar is added and brought to a boil. Pre-pricked berries with a toothpick are poured into the syrup. Now you need to turn the heat down and boil the berries for 10 minutes. Pour the finished drink into a jar and close with a metal lid. The jar is turned over onto its neck and wrapped in a blanket.

Without sterilization

Many housewives prefer to sterilize blockages for the winter, but this is quite possible to do without. To make a gooseberry drink without sterilization, prepare the following products:

gooseberries - 1.5 cups;
sugar - 150 grams;
water - 2 liters.

The berries are poured into a 2-liter jar and poured with boiling water. Let the drink sit for 15 minutes, after which the water is poured into a saucepan, sugar is added and brought to a boil. Pour boiling syrup over the berries and seal. The preparation can be made sweeter or sour by adding more or less granulated sugar.

Before pouring boiling water into a jar, place it in a deep bowl. If the jar accidentally bursts, you will be able to avoid burns.

With lemon

You can prepare it for the winter with lemon. This drink has a refreshing taste and aroma, it tones and fills you with energy.

To prepare an aromatic drink, the following products are prepared:

green gooseberries - 1 cup;
sugar - 70 grams;
lemon - 2 slices;
water - 1 liter.

The berries are pricked and poured into a liter jar, and lemon slices are added there. Add sugar to the water, bring the syrup to a boil and pour it into the jar.

Next, the jar is placed in a pan of water and sterilized for 20 minutes. At the bottom of the pan you need to lay a piece of gauze folded in two layers. After sterilization, the jar is rolled up and wrapped in a blanket for a day.

From frozen gooseberries

You should not make preparations from frozen berries. This product is best used for cooking compote. To prepare a tasty drink, pour a glass of berries into a saucepan, add 3-4 sliced apples and 4 liters of water. The compote is brought to a boil, boiled for 10 minutes, a glass of sugar is added and the stove is turned off.

With tarragon

A drink made from green berries with the addition of mint or lemon balm is very tasty. To prepare the preparation, take the following products:

gooseberries - 2 cups;
sugar - 200 grams;
water - 3 liters;
lime or lemon - 2-3 slices;
mint or lemon balm - 3-4 sprigs.

The berries are poured into a jar and washed greens and lime are added there. Bring the water to a boil, pour it into a jar and cover the container with a blanket for 20 minutes. The water is poured from the jar back into the pan, sugar is added and the syrup is boiled. Pour it into gooseberries, roll up the jar with a lid and wrap it up for a couple of days.

Gooseberry drink with mint can be cooked in a saucepan using all the ingredients, and then poured into jars and sealed.

With black currant

A tasty and aromatic drink is made from gooseberries and black currants. To prepare the workpiece you should take:

gooseberries and currants - 1 glass each;
sugar - a little more than a glass;
water - 3 liters.

The water is brought to a boil and poured into a jar into which the berries have been previously poured. Leave the jar under a blanket for 20 minutes, then pour the water back into the saucepan. Add sugar and cook the syrup. Pour it into a jar and roll it up with a lid. The jar is well wrapped in a blanket.

With mint

In winter, a drink made from gooseberries and mint will remind you of the taste of summer. Required ingredients:

green gooseberries - 1 cup;
water - 1 liter;
sugar - 70 grams;
a couple of mint sprigs.

Berries and mint leaves are placed in a jar. The first time is poured with simple boiling water, and the second time with syrup made from water and sugar. The jar is rolled up, wrapped in a blanket and left to warm up for a day.

With orange

Compote with the addition of orange is cooked in the same way as the recipe that contains lemon. The tastes of these two drinks are different, so if you want, you can experiment.

With apple

To prepare this preparation for the winter, you need to prepare the following products:

sweet and sour apples - 0.5 kg;
gooseberries - ½ cup;
sugar - 1 glass;
water - 3 liters.

Apples are peeled from seeds and cut into small slices. Pour apples and gooseberries into a 3-liter bottle and fill with syrup made from sugar and water. They set it to sterilize for 20 minutes, after which they roll up the jar.

With raspberries

The combination of gooseberries and raspberries gives a delicate and unusual taste. To make preparations for the winter, you should prepare the following products:

gooseberries and raspberries - 1 glass each;
water - 3 liters;
sugar - a little more than a glass.

The berries are placed in a bottle, filled with boiling water and left for 20 minutes. After this time, the water is drained, sugar is added and the syrup is boiled. Pour it into a jar and roll it up.

You can add one chopped apple to the gooseberry and raspberry compote, in which case the taste will be richer.

Storing compote

Gooseberry compote should be stored in a cellar or cool pantry. When living in an apartment, an insulated loggia would be a good storage option. A properly sealed drink can be stored at room temperature without changing its taste.

Required: 4 kg of gooseberries, 1 kg of sugar, 4 liters of water (for 10 cans of 0.5 liters each).

Preparation

Select ripe, undamaged berries without damage, wash and prick with a fork or toothpick so that the berries do not burst during sterilization.

Prepare 50-60% syrup, put gooseberries in it and boil for 2-3 minutes. Pour the gooseberry compote into jars so that each contains approximately the same ratio of berries and syrup.

Sterilize for 15-20 minutes. Roll up the jars, turn them upside down and leave until cool.

Gooseberry compote with orange

Required: 1 orange, 2 cups gooseberries, 300 g sugar, 2 liters of water (based on a 3-liter jar).

Preparation

Wash the orange and cut into slices along with the zest. Wash the gooseberries, select whole unbrushed berries without damage.

Prick each berry with a fork or toothpick. Place orange and gooseberries in a sterilized jar and pour hot sugar syrup.

Roll up the jar, turn it upside down and leave until cool.

Application

How to make sugar syrup

The concentration and amount of syrup depends on the ratio of water and sugar. The more acidic the fruit, the more concentrated the syrup should be.

For 20% syrup, 2 tbsp is required. l. sugar per 1 liter of water. It turns out 1 liter 150 ml of syrup.

For 30% syrup, 2 cups of sugar per 1 liter of water is required. It turns out 1 liter 250 ml of syrup.

For 40% syrup, 4 cups of sugar per 1 liter of water is required. It turns out 1 liter 400 ml of syrup.

For 50% syrup, 1 kg of sugar per 1 liter of water is required.

Gooseberry dishes, Compotes

It turns out 1 liter 600 ml of syrup.

For 60% syrup, 1.5 kg of sugar per 1 liter of water is required. It turns out 1 liter 900 ml of syrup.

For 65% syrup, 1.8-1.9 kg of sugar per 1 liter of water is required. It turns out 2 liters 150 ml of syrup.

Preparation. Pour water into a saucepan, heat it without bringing it to a boil, and add sugar. Stirring, continue to heat the water until the sugar is completely dissolved. Bring to a boil and turn off.

Carefully strain the hot syrup through a fine strainer or cheesecloth.

How to cook cranberry compote for the winter

How to cook cherry plum compote for the winter

How to cook orange compote for the winter

How to cook red currant compote for the winter

How to cook strawberry compote for the winter

Tags: compote recipes, gooseberry recipes, compotes for the winter, compote for the winter

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Gooseberry compote (option 1)

3 kg of gooseberries, 1 liter of water, 700 g of sugar.

TO MAKE GOOSEBERRY COMPOTE YOU MUST FOLLOW THE FOLLOWING STEPS: Prick the washed gooseberries without stalks with a needle and pour them into jars. Boil the water with sugar a little and pour the cooled syrup over the gooseberries. Sterilize for 3 minutes from the moment of boiling or pasteurize for 20 minutes at a temperature of 80 degrees.

Gooseberry compote (option 2)

For one liter jar: 600 g gooseberries, 150 g granulated sugar, 0.2 l
cold water.

Place well-washed gooseberries in layers in jars, sprinkling each layer with sugar, and fill with cold water. Sterilize for 3 minutes or pasteurize for 20 minutes at a temperature of 80 degrees.

Instant gooseberry compote

Gooseberries - 1.2 kg, for syrup: water - 1 l, sugar - 500-700 g.

Sufficiently large berries are pricked and placed in jars up to their shoulders. Blanch by pouring hot sugar syrup up to the neck. After 5-7 minutes, pour the syrup into a saucepan, bring it to a boil and then again
Fill jars with berries. They do this again. The jars are sealed, sterilized, and turned upside down for 24 hours to allow air cooling.

Gooseberry and currant compote

Gooseberries - 2 kg, currants - 1 kg, for syrup: water - 1 l, sugar -
400-600 g.

Ripe, fairly hard gooseberries are pricked and placed in jars along with black or red currants. Pour hot syrup and sterilize: liter jars - 10-12 minutes, three-liter jars - 15 minutes.

Natural gooseberry

1 kg of gooseberries, 250 - 300 g of sugar, 1 liter of water.

The sorted berries are washed in cold water and blanched in boiling water for 3-5 minutes.

Compote of currants and gooseberries

Blanched berries are cooled in cold water and allowed to drain, after which they are tightly placed in jars, poured with boiling water or sugar syrup heated to a boil, the jars are covered with lids and sterilized: 0.5 liters - 8-9 minutes, and 1 liter - 10-12 minutes. Then immediately seal and cool.

Gooseberry compote with apples

For 2 liters of water: apples - 400 g, gooseberries - 200 g, sugar 200 g

Wash the gooseberries. Remove legs. Prick each berry. This is done so that the gooseberries impart their flavor to the compote, and do not burst the already cooked ones during the cooking process. Cut the apples into slices. Add to gooseberries. Add sugar, add 2 liters of water and put on fire. After boiling, cook for another 5-7 minutes. Remove from heat. Cool.
Compote is not intended for long-term storage.

RagnedaBelarus, Bobruisk Reputation: +8220 All author's recipes: 479 Publication date: 2015-07-29 I liked the recipe: 23

Recipe: Gooseberry compote - With orange for the winter

Ingredients:
gooseberries - 300 g;
oranges - 0.5 pcs;
granulated sugar - 200 g;
water - 1 liter

Cooking method: Almost everyone grows gooseberries in their dacha. It grows on mine too... But no one wants to eat it just like that. We don’t really eat jam (we can only try some interesting ones), and gooseberry jam isn’t particularly tasty (according to our family, I don’t want to offend anyone). So you have to get out. We have a dacha for the two of us with our mother-in-law, so it’s convenient - we can give half of the harvest to her (even if she suffers too)).

I didn’t have a lot of gooseberries, I could have frozen them to make fresh compotes, but my freezer was already filled with more valuable strawberries, raspberries and black currants... So I decided to make gooseberry compote for the winter. I also used orange for flavor.

The principle is very simple. My gooseberries. There is no need to remove the spouts - they do not interfere. Let it drain.

Wash the orange and cut it into fairly thick slices. Remove the seeds, otherwise they will taste bitter.

Pour gooseberries into clean, sterile jars. See the amount according to the desired result. If you prefer regular saturation, then the total volume of raw materials (berries and orange) should be 1/3 of the jar. If you don’t want to store water (as one of my friends says), then you can make a very concentrated compote, which can then be easily diluted with water. In the second case, the total volume of raw materials is about 2/3 of the can. I did both this and that.

We put orange in jars at the rate of 0.5 oranges per 1 liter of water.

Fill the jars with boiling water, close the lids and leave to infuse. In the most ideal way (as my mother taught), you want the jars to remain just warm at the end. But I couldn’t wait that long - I really wanted to sleep (my husband and I do canning when the kids go to bed, which is around 10 pm), so I left the jars for only an hour.

After the allotted time, take a lid with holes (special for preservation), pour the resulting infusion into the pan and put it back on the fire. Add sugar to taste. In the ingredients I wrote the approximate amount of sugar. It may vary depending on taste preferences, as well as the sweetness of the gooseberries and oranges.

Culinary recipe: Gooseberry compote

When the syrup boils, remove the foam (if any), pour the syrup into the orphaned jars of gooseberries and oranges and close with sterile lids. Turn the jars over and wrap them for 2-3 days. Then we put it in the closet. Compote stores well at room temperature.

Don’t worry that the compote will be almost transparent right away, then it will gain color. I had red gooseberries, they had more color. Photos of the result were taken a month after seaming. As you can see, there is already a beautiful rich red color.

Cooking time:PT00H20M20 min.

Approximate cost of a serving: 150 rub.

Is this a good recipe?

We offer two simple recipes for gooseberry compote for the winter. The compote turns out to be very refreshing and perfectly quenches thirst; we use lemon and lemon juice as a preservative. For preparations, you can use any type of gooseberry, the main thing is to use ripe, whole and sweet-tasting berries. Gooseberries go well with currants, oranges, apples, raspberries, grapes; if you wish, you can make assorted compote from these fruits.

Taste Info Compotes, juices for the winter

Ingredients

420 grams of gooseberries;
2 slices of lemon;
280 grams of granulated sugar;
2 sprigs of mint;
3 liters of clean water.

How to make gooseberry and lemon compote

If everything you need is prepared, you can begin the process. Carefully sort the gooseberries, choosing only ripe and firm berries. Soak it in water so that excess branches float to the surface.

Place the gooseberries in a sieve, rinse under running water, then drain on a towel to dry.

At the same time, prepare the container. For this amount of ingredients you will need 2 jars of 1.5 liters each. Before putting the berries into jars, they must be sterilized to destroy bacteria that can spoil the preparation. Naturally, before sterilizing the jars, wash them well with soda.

Place prepared gooseberries on the bottom of the container.

Wash the lemon slices and fresh mint sprigs well, pour boiling water over them several times, then put them in jars. Be sure to remove the lemon seeds, otherwise the compote will taste bitter.

Fill the jars with the contents with boiling water and cover with a lid. Leave the container alone so that the gooseberries soften slightly and release their juice. This will take approximately 8 minutes.

Take a saucepan that is suitable in volume, drain the water from both jars into it, and add a portion of sugar. If desired, the amount of granulated sugar can be increased or decreased. Place the saucepan on the burner, set the heat to moderate, bring the syrup to a boil, turn off the heat. The sugar should completely dissolve.

Pour the hot syrup back into the jars with the contents. Seal the jars with lids.

The final stage is to turn the jars of gooseberries upside down, wrap them in a thick terry towel, and leave them for a day until the glass has completely cooled. Then move it to a secluded place where compote and other preserves are stored.

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Recipe No. 2. Gooseberry compote for the winter without sterilization

This recipe is very simple; to prepare gooseberry compote for the winter you will need ripe berries, granulated sugar, lemon and a sprig of mint. The recipe does not involve sterilization; the product will receive heat from a woolen blanket, and hot pouring of sugar syrup and lemon juice will be used as a preservative. So, in more detail - how to prepare gooseberry compote without sterilization.

Ingredients for a 3 liter jar:

gooseberries (ripe) – 900 g;
granulated sugar – 300-400 g;
lemon juice – 25 ml;
mint – 1 pc.;
water – 2.8 l.

Step-by-step recipe with photos of compote for the winter

Let's prepare in advance the ingredients for making gooseberry compote - the berries must be ripe and ripe.
We wash the gooseberries with cold running water, dry them, sort them out - remove all the wrinkled and spoiled fruits, and also cut off the stalk and corolla.

We transfer the gooseberries into a pre-sterilized jar, filling at least 1/3 of the container, but not more than half. If the gooseberries are unripe, they can be lightly pricked with a skewer.

For sugar syrup, you will need to boil water, add granulated sugar and stir until completely dissolved. Add a sprig of mint and finally lemon juice. You can boil the whole lemon wedge in the syrup for a short time.

Pour the hot syrup using a watering can, immediately screwing it on with a clean, sterile cap.

Turn the slightly cooled jar of compote over onto the lid and wrap it in a woolen blanket for 2 days. Then we move it to a cool place where canned food is usually stored.

The gooseberry compote will be ready for the winter in a couple of weeks.

The berries are very juicy, which, combined with an unsurpassed aroma, allows you to prepare an original compote from them. Below are some interesting recipes.

Gooseberry compote, the simplest recipe

To prepare it we take:

Gooseberries - 1 tbsp.;
Sugar – 50 g;
Water – 1 l.

We sort the berries, leaving only whole large gooseberries, and rinse them in running water. Then take a saucepan and pour water into it, which we bring to a boil. Now add sugar to the water. The only painstaking procedure required for this recipe is pricking each berry with a needle. This is necessary so that the gooseberries do not subsequently lose their shape.

When the water and sugar boil, add the berries and boil for about 7 minutes. After this, the pan is removed from the stove, the compote should cool. Then, if desired, we strain the drink or not, and put it in the refrigerator for a couple of hours before serving. Using this simple recipe, gooseberry compote can be prepared for the winter by preparing jars in advance. In this case, the boiling compote is poured into a sterilized container, rolled up with lids, turned upside down and wrapped for a day.

Gooseberry compote with mint for the winter

Cold agrus berry compotes are refreshing in the summer, but that doesn't mean they're inappropriate in the winter. The classic drink recipe can be improved by adding new ingredients. For example, you can prepare gooseberry and mint compote for the winter. The taste and aroma of this drink are excellent, and it also has a tonic effect. To prepare compote you need:

Gooseberries – 0.5 kg;
Myta – 6 branches;
Sugar – 150 g;
Water.

Since the drink is being prepared for the winter, jars (2 x 3 liters) should be prepared in advance. We also sort out and remove the stalks and tails from our berries. Then rinse the gooseberries in running water. We also prepare the mint; it needs to be freed from the withered leaves and also washed.

Scatter equal amounts of berries and mint sprigs into clean and already dry jars. Fill the jars with boiling water up to the neck, then cover with lids. The products are steamed in this state for about 15 minutes, after which the water is drained into the pan. Add sugar there for 1 three-liter jar, 3 tbsp. l. sand and boil water.

Now pour the boiling syrup over the gooseberries and mint again and immediately roll them up. The lids along with the jars also need to be sterilized. Then everything is as usual - turn the jars over and wrap them until they cool completely. Then we send it to the cellar for the winter.

This is an interesting drink you can prepare yourself. It tastes a little similar to the well-known Tarragon.

Gooseberry compote with orange for the winter

In winter, vitamins are needed more than ever, especially vitamin C. In summer, it is possible to harvest a healthy harvest of berries, and an integrated approach allows you to prepare an amazing compote for the winter from gooseberries and oranges. To do this we take:

Gooseberries - 2 tbsp.;
Orange – 1 pc.;
Water – 2 l;
Sugar – 300 g.

Wash the orange well and cut it straight with the peel into rings. Next, we wash and sort the gooseberries, getting rid of spoiled berries. Now let’s prepare the jars for the drink by washing and sterilizing them. Divide the berries and sliced orange equally into the jar. Then prepare sugar syrup by dissolving sugar in boiling water.

Fill the jars with the ingredients for the compote with the prepared sweet syrup and immediately roll them up with tin lids. Cans of drink are turned upside down and wrapped in a blanket. When the compote has cooled, it can be stored in a cool, dry place, like a regular preparation.

Compote of cherries and gooseberries for the winter

A real vitamin bomb is gooseberry compote for the winter along with cherries. To prepare 3 liters of drink you will need:

Gooseberries – 200 g;
Cherry – 200 g;
250 g granulated sugar;
1/2 tsp. citric acid.

We sort the berries from the leaves and tails, wash them and put them in a jar. After this, you need to boil water and pour it over the berries. Cover the jar with a lid and wait for its contents to cool. After about three or four hours, the drink is poured into a saucepan and brought to a boil again. Then add sugar and stir until all the crystals dissolve.

Pour the already sweet drink into the jar again and add acid on top. The acid is needed to prevent the compote from exploding in the future. Now you can roll up the container and wrap it up. That's it, the compote is ready! You can close this compote without sugar, then only take an equal number of berries. In this case, it is enough to simply wash and dry the jars well; sterilization is not necessary.

Gooseberry compote for the winter without sterilization

There is an accelerated way to prepare gooseberry compote without sterilization, but also with sugar. It is not as complicated as it might seem. It is prepared from berries and sugar syrup. For the recipe you will need the following ingredients:

Gooseberries - to taste;
1 liter of water;
400-700 g granulated sugar (to taste).

The first step is to carefully sort the berries, removing spoiled leaves and cutting off the tails. Then we wash the gooseberries in running water and fill the jars - up to the hangers, depending on your taste. Next, sugar syrup is prepared: water is brought to a boil, after which sugar dissolves in it. Fill the jar with berries to the brim with syrup.

In this form, the berries are infused for about 5-7 minutes. Then the liquid is drained, brought to a boil again and poured into the jar again. The third time, fill the jars with syrup to the very edges so that it even spills out, and immediately seal them. Turn the jars over and wrap them in a blanket and leave to cool. Next, you can put the workpieces in the cellar or pantry for the winter.

Compote of raspberries and gooseberries for the winter

Ripe sweet raspberries also go well with gooseberries. For this combination, you need to maintain the following proportions for a 3-liter jar:

Gooseberries - 2 tbsp.;
Raspberries - 3 tbsp;
Water – 10 tbsp.;
Sugar – 2 tbsp.

You can add more sugar, the main thing is not to reduce the specified amount. We sort gooseberries and raspberries, removing debris, spoiled or crushed berries. Then rinse and drain in a colander. While the berries are drying slightly, you can put water in a saucepan on the stove for syrup. After boiling, dissolve granulated sugar in it.

Bring the sweet syrup to a boil, and in the meantime wash and sterilize the jars for compote. Place the berries in a clean, treated container and pour boiling sweet syrup. Cover with a lid, but do not screw it on. We move the jar into a large saucepan, placing a board or towel on the bottom.

Sterilization of a jar of raspberry and gooseberry compote for the winter takes about 40 minutes, and the water should not boil too vigorously. After this, we carefully take out the jar and immediately twist it, turn it upside down and wrap it up. When the compote has cooled, it can be stored in a cool place.

A little advice, if you want a richer taste and color of the drink - do not reduce the number of berries and add a pinch of citric acid at the end. It will add brightness to the compote and additionally protect the workpiece from “exploding” the lid.

Summer brings many fruits and berries with beneficial properties, rich in minerals and vitamins. And it is natural for housewives to want to stock up on this wealth for the winter. You can make a lot of tasty and healthy compotes from gooseberries. You may prefer combining it with other berries, as well as simply preparing compote without sterilization. The main thing is to harvest the harvest and make preparations for the entire cold season.