Slightly tart taste, an unusually fragrant berry - black currant contains a record (in comparison with other summer berries) the amount of vitamin C. Besides this, the content of iron, potassium, iodine, magnesium and manganese is high in the currant. It is clear that in order to preserve the maximum amount of vitamins and trace elements, it is desirable to cook a compote made of black currant without sterilization. It's very easy to do this.
Prepare the banks
An important moment when twisting all compotes without sterilization is a high-quality sterilization of the cans. To ensure that the sunsets have stood until the end of the cold season, it is necessary to properly handle the dishes. So, the banks wash with warm water, always with the addition of alkali for degreasing. It is best to use ordinary drinking soda - it is washed off easier than modern cleaning and cleaning products, and degreases no worse. We wash the washed jars on a clean towel or napkin and wait for the water to drain (10 minutes). In the meantime, put a saucepan of water on the stove. When the water boils, we lower the lids into it and begin to sterilize the cans with a hot steam - for 5-7 minutes each. Next, fill the jar with a prepared berry and immediately cover with a lid.
Simple compote of black currant for the winter
Ingredients:
- water - about 12 liters;
- sugar sand produced in Moldova, Ukraine or the Russian Federation - 2.5 cups;
- currant black - 5 kg;
- citric acid - 10-12 g.
Preparation
If the berry is bought in the market, it is better to soak it in boiling water for 2 minutes before use to remove unwanted substances from the skin, well, and if the black currant is collected in a summer residence or in the forest, it can be soaked for half an hour in cold water. Then the currant needs to be thoroughly washed and cleaned, removed from twigs and leaves, damaged or overripe fruit. Leave the berries to drain, and in the meantime we will prepare the syrup. In the boiling water we put sugar and stir to dissolve it completely. Next, pour in the acid and cook our syrup for 2-3 minutes on a small fire. By this time, the banks must be sterilized. We pour currants into them, pour boiling syrup and immediately roll. We cool our compote under something warm, and then we transfer it to a cellar or a pantry.
Compote assorted
To prepare an even more delicious compote of black currant, add cherry and dogwood. Get a rich drink with a very interesting taste.
Ingredients:
- currant black - 2 kg;
- water - about 12 liters;
- cherry - 2 kg;
- sugar of domestic production - 1,3 kg;
- Dogwood - 1 kg.
Preparation
While the water is heated on the stove, we prepare the berries (the cans, as already mentioned, are sterilized beforehand). Soak separately currant, cornel and cherry in cold water, garbage and damaged berries are thrown away, the rest is washed thoroughly and throws back. In the boiling water we put the sugar and boil for about 2 minutes. In the cans, we spread cherries and cornelian, pour boiling water and leave for 4-5 minutes under the lids. Then drain the liquid back into the pan and wait for it to boil. Again we boil minutes 2, meanwhile we add currants to the cans. Fill berries with syrup and spin. We turn, cover and wait for a day or two, then we transfer the compote to a cool place.
How to cook a compote of black currant with mint and lemon?
Ingredients:
- currant black - 2 kg;
- lemons - 2 pieces;
- mint - 1 medium bunch;
- sugar-sand - 0,5-0,6 kg;
- water - about 8 liters.
Preparation
I change my currants, and put them into sterilized cans. Lemons with my warm water, blanch in boiling water for about 2-2.5 minutes, then cut into thin slices or circles, removing bones, and also put in jars. Cook the syrup, put the mint and let it puff for 2-3 minutes. Fill syrup on the banks and roll.