A raspberry compote is a vitally useful drink that will remind you of the frosty winter days about hot summer and will cheer up. And its fragrant sour-sweet taste will not leave indifferent neither the adult, nor the child. How to cook compote of raspberries, we'll tell you now.
Compote of raspberry and black currant
Ingredients:
- raspberry fresh - 800 g;
- black currant - 800 g;
- sugar - 300 g;
- water filtered - 2.5 liters.
Preparation
Berries sorted and washed in a colander. Then pour them into a saucepan and add a little sugar to taste. After that, we pour all the filtered water, boil and boil the drink for 7 minutes. Now remove the dishes from the plate, cover with a cloth and leave to infuse for about 40 minutes. Cool the compote carefully filter through a fine sieve, cool and serve, pouring on glasses and decorating with fresh berries.
Compote of cherries and raspberries for the winter
Ingredients:
- fresh cherries - 2 items;
- fresh raspberries - 1 item;
- water filtered - 2.5 liters;
- sugar - 1,5 items;
- citric acid - 0.5 tsp.
Preparation
Berries a little sorted, rinsed and dried. Now lay out the cherry and malinka on the banks. We boil the water, fill the berries and leave for 3 minutes. After that, the liquid is poured into a saucepan and placed on a fire. We pour sugar, citric acid and cook after boiling for 10 minutes on the quietest fire. Then fill the jars with the berries with hot syrup, roll them with lids, cool them and put them in the cold for storage.
Recipe for compote of raspberry
Ingredients:
- Strawberry - 1 kg;
- raspberry - 1 kg;
- sugar - 800 g;
- water - 4 liters.
Preparation
Prepare first three-liter cans: wash them with soda and sterilize. Strawberries and raspberries