Baked fish berry compote Tuesday. Berry compote for the winter: the best recipes

Berries are incredibly useful - they are solid vitamins that are contained in a very attractive natural form. And they are useful not only for humans, but also for animals. For example, birds and animals often eat various fruits, this helps them make up for the deficiency of substances necessary for health and prevent many diseases. This happens on an instinctive level - nature itself pushes them to these actions. They especially like juniper, cranberries, cranberries, although people prefer other berries.

Traditional medicine has used many berries for medicinal purposes since ancient times. Therefore, knowing the beneficial properties of certain berries, you can always turn to Mother Nature for help in treating the disease. Moreover, this method of treatment, unlike modern medicines, will not give any complications and side effects. That is why in the summer it is so important to eat as many berries as possible. This will fill your body with vitamins and strength that cannot be obtained from other sources.

Berries will be especially useful for children who are capricious and do not want to eat porridge. But if you decorate the same porridge with berries, it will give a stunning effect. Children will eat porridge with berries with joy, because berries not only improve the taste of food, but also make it more attractive in appearance. Bright juicy berries increase appetite, which is a long-known scientific fact. Bright colors provoke the secretion of saliva and gastric juice.

Berries can be consumed not only in summer, but also in winter. They can always be collected and preserved in jars. This will give you a great opportunity to enjoy them in the cold winter, adding, for example, to tea. And now let's look at recipes from the most common berries.

Frozen berry compote

To prepare compote from frozen berries, you will need the following products:

1. Frozen berries (it is better if it is a platter of berries) - 500 g
2. Sugar - 1 tbsp.
3. Orange or lemon peel
4. Drinking water - 2.5 l

Now let's take a closer look at the cooking process itself:

1. Take a pan, preferably enameled or stainless steel, as aluminum can oxidize. Pour clean water into it, pour sugar and bring the water to a boil. Stir the sugar thoroughly so that it is completely dissolved in boiling water.
2. Now take the frozen berries and, without first defrosting, throw them into the pan. Along with them, zest is added.
3. Bring the water back to a boil and boil the berries for about 5 minutes. Then turn off the heat and cover the pot with a lid. After half an hour, the compote will be ready. You can strain it and enjoy the wonderful taste.

Cranberry compote

To make cranberry compote:

1. Sugar - to taste
2. Vanilla sugar - to taste
3. Lemon peel
4. Mandarin peel
5. Apple - 1 pc.
6. Cranberries

Cooking method:

1. We wash the cranberries, cut the apple and zest.
2. Throw the ingredients into a saucepan, fill with water and add sugar.
3. After boiling, add spices, boil a little, then turn off the heat and let it brew under the lid.

Cowberry compote

Compote Ingredients:

1. Cowberry - 300 g
2. Water - 3 l
3. Sugar - 1 tbsp.

Cooking method:

1. Pour water into a saucepan and bring to a boil.
2. Add sugar and wait again until the water boils.
3. Throw lingonberries and cook for about 5 minutes.

Blueberry compote

Blueberry Compote Ingredients:

1. Water - 800 ml
2. Sugar - 400 g
3. Blueberries - 600 g

Compote preparation:

1. Pour water into a saucepan, add sugar and bring to a boil.
2. Add blueberries and boil for about a minute.
3. Turn off the heat, close the pan tightly with a lid and wait until the compote has cooled down and infused.

Rowan compote

Compote ingredients:

1. Rowan - 250 g (it is advisable to pre-hold them in the freezer so that the bitterness goes away)
2. Sugar - 0.5 tbsp.
3. Water - 500 ml.

Preparation of compote from mountain ash:

1. Pour water into a saucepan and add sugar. Bring to a boil.
2. Add rowan fruits and boil for about 20 minutes.
3. Next, remove the pan from the stove and insist until the compote has cooled down.

Viburnum compote

To prepare compote you need:

1. Kalina - 200 g (it is advisable to hold them in the freezer first so that the bitterness goes away)
2. Sugar - 300 g
3. Apples - 400 g
4. Water - 2 l

Cooking method:

1. Thoroughly rinse viburnum and clean from all branches. Can be boiled over.
2. Also wash and cut the apples into slices, after cutting out the core.
3. Pour sugar into the water and wait until the water boils.
4. Add apples and viburnum. Boil for 10 minutes.

Sea buckthorn compote

Sea buckthorn compote ingredients:

1. Sea buckthorn - 500 g
2. Water - 1 l
3. Sugar - to taste.

How to make compote from sea buckthorn:

1. Bring water with sugar to a boil.
2. Add sea buckthorn and boil for about 10 minutes.
3. Let it brew until completely cooled.

As you already understood from the recipes above, compotes can be cooked from almost all berries. At the same time, the cooking process will not take you much time, literally 30 minutes is enough to cook a delicious and incredibly healthy compote that will delight you and your loved ones. It doesn’t even matter which berries you choose, almost all of them contain valuable sets of vitamins, although, of course, one berry has more than one vitamin, and another has more than another. The ingredients are also very simple. Compotes from berries will help increase the protective level of your immune system, they will fill your body with vitamins and all the elements without which it cannot function normally. In addition, compotes are very tasty drinks that can easily quench your thirst both in the summer heat and in the winter season. Another plus of compotes from berries is that they can be drunk both chilled and hot, which is especially important in winter. Therefore, hurry to the forest with a basket (or to the nearest supermarket) in order to collect (or buy) as many tasty and healthy berries as possible.

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This vitamin drink is familiar not only to Russians, but also to residents of Eastern Europe - compote perfectly quenches thirst and saturates the body with useful elements. Our article is devoted to the rules for preparing compote.

Berry compote

In the summer, housewives pamper their households with this healthy drink almost every day, using berries available at a given time for its preparation ( compote "sounds" perfect, only including a range of flavors of different fruits). Women do not forget about preparations - sterilized compotes retain the taste and aroma of summer berries.

What berries can be used to make compote?

Compote can be cooked from dry and frozen, as well as from fresh berries. Of the whole variety of types of berry crops, only poisonous representatives of the berry “brotherhood”, such as some varieties, etc., are not suitable for these purposes. Otherwise, there are simply no restrictions - even it is used (dark varieties are especially popular).

Compote harvesting methods

A blank in the form of a compote is made by pasteurization or self-sterilization and only from fresh berries:

• In the first case, they are filled sugar syrup(if the variety of berries is too sweet, then a small amount of citric acid), cover with lids and pasteurize for a certain time in water heated to a temperature of 80-90º C (the more tender the pulp of the berry, the less time this process takes). The finished product is corked. The concentration of the syrup can be different, on average, 200-400 g of sugar is added to 1 liter of water.
• Self-sterilization involves the following steps: put the clean ones in jars, pour boiling syrup, let stand for a while (10-20 minutes, depending on the type of berries). After that, the syrup is drained, brought to a boil, again pour them berries, roll up, turn over and wrap. In principle, both methods can be used to harvest any berries, however, it is still better to sterilize extremely tender species - this way they retain their shape better.

How to cook the perfect compote?

Any housewife knows the secret of making compote. In the simplest of the options, prepared berries are simply poured with cold water, brought to a boil, sugar is added (if necessary, citric acid), mixed very gently and turned off. Compote is allowed to cool at room temperature (during this time, the berries fully reveal the range of their taste).

A more time-consuming recipe requires cooking sugar syrup- berries are added directly to the hot sweet liquid, brought to a boil and turned off.

For delicate types of berries (for example, and), a gentle method is more suitable - the berries are laid out in a glass, poured with warm syrup and allowed to brew.

When using dry berries, special attention is paid to the purity of the product (the berries are washed in several waters). Dried fruits are cooked a little longer than fresh ones (sometimes they are also soaked before cooking) - it takes at least 5-10 minutes for them to reveal their taste.

They do not require preliminary thawing - compote in this case is cooked by throwing washed in cold water fruit directly into the boiling syrup. After cooking, the compote is allowed to brew.

When preparing compote, you need to remember the following important rules:

- the drink is brewed early- it takes an average of 12 hours for the compote to be saturated with berry flavor;

- it is quite acceptable to introduce various flavor additives: port wine (10 ml per serving), spices (cinnamon, vanilla, cloves, etc.) - the main condition is the balance of taste (additives should not kill the natural berry taste);

- syrup for making compote is prepared at the rate of 150 g of sugar per 1 liter of water(ideally, it should be absolutely transparent and have a pleasant caramel color);

- before use, the compote should be thoroughly cooled;

- the perfect combination of berries and fruits in compote is a matter of taste for any housewife, since it is not possible to derive a universal formula (people have different tastes, and the season imposes quite certain restrictions).

Berry compotes- a real feast of taste. They are to the liking of both the adult contingent and restless children. Cook it for your household and do not forget to prepare it for future use - in winter, the body will only be happy with such a delicious vitamin supplement.

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Fresh fruit compotes are an excellent way to quench thirst and enrich our body with very useful substances. Many of us prefer other drinks. In the summer season, when there are a lot of fruits, it is easy to cook it. But even in winter, you can get out of the situation and use frozen berries. The effect is the same.

As a culinary dish and fresh fruit has French roots. There it has long been served on holidays, especially at Christmas.

The French word compote means “fruits or berries boiled in water”. In our country, such a drink has been known for a long time, but it was called vzvar or uzvar, which means “boiled”. Since there are many different fruits in our area, compotes have become one of the favorite dishes of ordinary people.

Berry compote

The French drink gained wide popularity due to the fact that it was quickly and easily prepared. At the same time, it was possible not to use sugar at all, and the finished compote turned out to be tasty, fragrant and incredibly healthy.

The benefits and harms of berry compote

In compote, useful substances contained in berries are well preserved. Depending on which berries the drink is made of, its effect on the work of our body occurs. For example, if you regularly drink raspberries, you can avoid colds, as these fruits contain salicylic acid. Currant compote is rich in ascorbic acid. A strawberry drink includes antioxidants, pectins and various trace elements.

But in the case of strawberries, you need to be careful, as they can cause allergies, especially in children. Compotes from sweet berries are contraindicated for people with diabetes. Individual berries can cause an abnormal reaction in the gastrointestinal tract.

Therefore, when preparing and using compote from berries, you need to know what benefits it has and what harm is possible.

How to make berry compote

Compotes are made from different berries. In this case, fruits of one type or their combination are used to your own taste. Sometimes fruits are added to them, more often than others apples.

Preparation of compote from berries has common features.

1. Take water and sugar per 1 liter of liquid 150-200 gr.
2. Syrup is boiled from water and sugar, into which berries are dipped (500 g per 3 liters of water).
3. Cherries, cherries, gooseberries, currants are put in syrup and let it boil. Then turn off the fire and cool the drink.
4. Delicate berries - raspberries, strawberries, strawberries - are dipped in hot syrup, but not boiled, but only allowed to brew.
Without exception, compotes from berries are consumed chilled.

Compote of raspberries and strawberries, prepared in a cold way

Berries that are especially sensitive to boiling liquid can be used in compote, which is prepared without boiling the fruit. There is such a recipe.

• 0.5 kg of raspberries or strawberries (strawberries)
• 400 ml water
• 200 g sugar

Procedure:

1. Raspberries (strawberries) are covered with sugar (? part of the norm), left until the juice is released and the sand is completely dissolved.
2. From the remaining sugar and water, syrup is boiled, which is cooled when finished.
3. Berries soaked in sugar are poured with cold syrup.
The main advantage of such a compote is that vitamins and useful microelements are completely preserved in the berries. At the same time, the fruits themselves are not deformed and can be eaten as a dessert.

Perhaps someone will say that there is a lot of sugar in the described recipes, but this is how compotes are prepared. Well, who really, the drink will seem too sweet, he can always dilute it with boiled water.

Berry compote, as the final dish of any meal, is traditional for many generations of our citizens. It can easily replace modern lemonades, cocktails and other drinks stuffed with various additives.

P.S.

Did you like the recipe? Maybe something else is worth adding or do you have your own amazing recipe for this wonderful dish? Or perhaps a small but important secret? Write about it in the comments, and many will know about it, and of course, they will be grateful to you.

Berry compote is a good idea for the winter. Berry mix, a combination of berries with fruits and herbs will create a colorful bouquet of aroma and taste in a jar.

Compotes are a favorite winter preparation. Berry compotes, without exaggeration, are the most popular and most delicious. Strawberries, gooseberries, currants, grapes, raspberries, blackberries, wild strawberries are in themselves bright representatives of the berry family. They are quite self-sufficient and, in general, do not require additional color, flavor or aroma enhancers. However, a successful combination of berries with each other or the use of spices and herbs in the compote recipe will give the drink an incomparable, rich and downright “thoroughbred” taste. And if such a compote is warmed up in the icy cold, add honey and a little wine, then this berry “mulled wine” will be quite possible to warm up and even cure a cold.

Ready-made spicy compote from berries can be prepared for the winter. It is better to flavor the drink with whole spices and spices (cloves, cardamom, star anise, cinnamon, vanilla, etc.) or fresh aromatic herbs, citrus peel, ginger. In this case, they are boiled in syrup, insisted, filtered, and then the berries are boiled in a spicy liquid and the compote is poured into a jar. Ordinary or sea salt will help add a drink of taste. A small pinch of salt will give the compote softness and fully reveal the summer notes of berries.

TOP 10 recipes for making berry compote

Recipe 1: Easy and Quick Raspberry Compote

For 3 liters of berry compote: 300 g of raspberries, 200-240 g of sugar, 2.5 liters of water.

1. Ripe, but whole raspberries gently rinse under the "shower". In order to “painlessly” remove possible larvae or bugs from raspberries, the berries must be soaked for a quarter of an hour in slightly salty water (1 liter of water + 2 tsp salt). Rinse the berries again, and then dry in a colander.
2. Pour raspberries into washed jars and pour freshly boiled water. Cover with a metal lid for half an hour.
3. Pour water with raspberry juice into a saucepan and add sweet sand. Boil raspberry syrup (boil for 3 minutes).
4. Return the raspberry syrup to the jars (if you need more water, add boiling water to the jars). Roll up, check the tightness of the covers.
5. Cool raspberry compote under a warm blanket. After complete cooling - store in a darkened, cool pantry or cellar.

Recipe 2: Frozen redcurrant and orange compote

Currant and orange are components whose seasons come at different times of the year. And in order for the summer currant to meet with the winter orange, it will have to be frozen.

For 3 liters of berry compote: 2 cups of frozen red currants, medium orange, 1 tbsp. sugar, 2.5 liters of water.

1. Defrost the currant berries, put them together with the juice in a deep saucepan, add water and put on a quiet fire.
2. When the currants melt and the water boils, pour sugar into the liquid, stir and boil again.
3. While the currant is being cooked, wash the orange with a brush, scald it with boiling water and cut it into 6 slices together with the peel.
4. Boil the boiled currants for ten minutes, add orange slices to the compote and boil everything together for about another five minutes.
5. Pour the currant-orange compote into sterile jars, cork and let cool under the covers. Take out to a cool room.

Recipe 3: Fruit and berry compote

For 3 liters of berry compote: 250 g of apples, 200 g of apricot (pitted), 50 g of blackberries and raspberries, 250 granulated sugar, a couple of pinches of citric acid.

1. Peel fruits and berries, chop apples.
2. Put in scalded jars: apple slices, apricot halves, raspberries and blackberries. Fill each jar with sweet sand, add citric acid.
3. Pour half of the fruits and berries with boiling water (the water should cover the fruits). Cover the glass with lids, wrap with a warm towel and let stand for 15 minutes.
4. Return the infused water to the pan, add more water (the required amount for a full jar). Boil.
5. Pour glass with fruits with sweet fruit and berry boiling water, roll up, tip over on the “head”.
6. Rearrange the compote cooled under warm clothes in the pantry with other seamings.

Recipe 4: Assorted berry compote for the winter (chokeberry + currant + blueberry)

For 3 liters of berry compote: 250 g of chokeberry, 150 g of black currant and blueberry, 200-250 g of sugar, 2.5 l of water.

1. Sort the berries, rinse and dry in a colander. Pour together with sugar into a large saucepan.
2. Pour water into the container (so that there is free space in the pan). Send the vessel to the stove and bring the compote to a boil. As it heats up, stir the liquid to dissolve the sugar.
3. After boiling, boil the berry compote for five minutes and pour into waiting sterile jars.
4. Roll up the cans hermetically, turn over and check the quality of the seaming.
5. Assorted compote cover with a blanket. Cool, move to a room for storing winter blanks.

Recipe 5: Compote from fresh dogwood berries

For 3 liters of berry compote: 500 g of dogwood, 300-350 g of granulated sugar, half a teaspoon of citric acid, 2.5 liters of water.

1. Pour sorted, washed and dried dogwood into steamed jars.
2. Boil water and carefully pour into jars with dogwood. Cover with boiled lids.
3. After a quarter of an hour, pour the water back into the boiling container, add sugar. Boil, stirring the water from time to time to better dissolve the sugar.
4. Put citric acid in jars, carefully pour boiling syrup. The jar should be filled to the top of the neck.
5. Cover the rolled dogwood compote with a blanket and do not disturb until it cools completely. Send a cold drink for winter storage in the pantry. The longer it sits, the darker it will be.

Recipe 6: Ginger and Mint Strawberry Compote

For 3 liters of berry compote: 350 g of fresh juicy strawberries, 150 g of white sugar and 50-100 g of cane sugar, 3-5 sprigs of mint, a spoonful of lemon juice, 20 g of ginger, 2.5 liters of water.

1. Rinse the strawberries, remove the sepals and cut large berries into quarters. Cover with white sugar and give the strawberries time to release the juice.
2. Prepare ginger syrup: cut off a small piece from the root, peel the skin and chop into thin slices.
3. Send ginger slices to a saucepan, pour 300 ml of water and boil over high heat. Lower the boiling point, add brown sugar. Cook until sugar crystals dissolve.
4. Throw a mint sprig into the boiling syrup, boil and turn off the heat.
5. Strain the ginger and mint syrup into a bowl with strawberries. Place the dishes on the hob, add the remaining water (boiling water) and bring the berry mass to a boil. Stir compote, taste for sweetness, and if necessary, add sugar.
6. Reduce the heat, put fresh mint in the compote, pour in the lemon juice, close the lid and boil the drink for 10-15 minutes.
7. Remove mint from the compote, pour the drink into scalded jars, cork. Cool and take out to the cellar, basement or pantry.

Recipe 7: Yoshta compote

For 3 liters of berry compote: 600-700 g of yoshta (a hybrid of gooseberries and black currants), 350 g of sugar, 2 liters of water.

1. Wash yoshta berries with dense skin in several waters, remove tails and pour into a clean glass.
2. Pour boiling water over the berries "shoulder-deep". Cover with lids and steam yoshta for 10 minutes.
3. Pour warm water back into the container, add a little boiling water and bring to a boil again.
4. Pour sand into a jar with steamed berries and pour boiling water to the neck. Seal jars with tin lids.
5. Check the quality of the seaming by turning the cans upside down. Cool 24 hours, rearrange in a cool basement.

Recipe 8: Compote of grapes, blackberries and pears

For 3 liters of berry compote: 250 g of white grapes, 150 g of blackberries, 3 medium pears, 330 g of granulated sugar.

1. Soak blackberries in lightly salted water, rinse. Pears and grape berries wash and dry until moisture droplets disappear.
2. Pour the berries into a steamed jar and pour boiling water over them (only to be covered with water) for a quarter of an hour.
3. Peel the pears from the seed core and cut into large slices.
4. Dilute the liquid infused on blackberries and grapes with water (so that it is enough for a 3 liter jar), boil.
5. After boiling, add granulated sugar, put pear slices and boil for about 5 minutes over low heat. Stir carefully - the pear slices should remain intact.
6. Pour the syrup with pears into a glass with berries, seal tightly. Cool upside down at normal temperature. Take out the finished mix compote for storage until winter in the pantry.

Recipe 9: Strawberry and Cherry Compote

For 4 liters of berry compote: 1 kg of cherries, 800 g - 1 kg of strawberries, 300-400 g of sweet sand, 2.5-3 liters of water.

1. Sort the berries of cherries and strawberries, remove the stalks and transfer to a bulk container.
2. Pour sweet sand into the pan, pour water and, stirring, bring the liquid to a boil. Boil the compote on a calm fire for no more than ten minutes.
3. Pour cherry-strawberry compote into sterilized glass, roll up with tin lids.
4. Cooled drink to store in the cold. Time of use is winter.

Recipe 10: Strawberry-Vanilla Summer Compote

For 3 liters of berry compote: 1-1.5 tbsp. strawberries, 1 tbsp. sugar, 5 g vanillin, 2.5-3 liters of water.

1. Rinse the strawberries of the same medium size, and then peel the tails. Dry.
2. Transfer the berries and sugar to scalded jars, carefully pour boiling water up to the neck, cover with lids and a towel.
3. After a quarter of an hour, pour strawberry water into a boiling container, add vanillin and boil for five minutes.
4. Pour aromatic syrup into jars with strawberries, tighten the lids. Take out the compote cooled under the cover in a place cooled and hidden from the sun's rays.

The subtleties of preparing delicious berry compote for the winter are revealed by noble housewives:

1. Homemade compotes for the winter are delicious not only from fresh berries, but also from frozen and dried ones.

2. Fresh berries should be moderately ripe so that the compote does not turn into liquid jam during heat treatment.

3. Berries in compotes are often combined with fruits. Experienced housewives offer the best fruit and berry combinations: raspberries and cherries, currants and blueberries, grapes and pears, etc.

4. The sweetness of berry compote is a matter of taste. However, when combining different berries and fruits in a compote, it is better to balance it by adding sour berries or lemon juice to the drink. Lemon zest is also often used in compotes for a nice citrus note.

5. It is allowed to use honey instead of sugar when preparing compotes. You can also eliminate sugar from the recipe altogether, and add it to taste right before use.

6. Berry compotes are stored throughout the year in refrigerated rooms (from 0 to 20 ºС) without access to light.

Compote of berries for the winter are usually very colorful. Therefore, it should be served beautifully: a glass or bowl made of thin glass, an elegant spoon with a long handle and a snow-white lace napkin ... Such a compote is no longer just a drink, but a sophisticated dessert with a claim to sophistication.

Creating strategic fruit and vegetable stocks for the sad and cold months, one cannot forget about compote from berries for the winter. This type of preservation preserves most of the benefits contained in the original product, due to which it will help the devitaminated body to hold out until it can become a filling for a wide variety of pastries and decoration for cakes and cocktails. And, in the end, compote from berries for the winter (its recipe is not important yet) is just delicious to drink!

Some rules

The most important thing in such preparations is to know which berries are right for the winter. Even if you have a well-developed culinary intuition, awareness of some details will obviously not be superfluous.

1. Compote of berries for the winter may consist of different "material". However, varieties of the same origin (for example, cherries of different varieties) should not be combined in a jar.
2. The stalk is removed from the berry and removed just before use. Lying even a couple of hours before launching, the berries are partially deprived of juice. As a result, they become less elastic, which does not have a very positive effect on their appearance. And the compote itself is not so fragrant and more watery.
3. In some cases, certain berries (for example, cherries and cherries) go straight to business with ponytails - from them compote from berries for the winter acquires an elegant bitterness. In this case, special attention should be paid to washing the raw materials: at the joints with the stalk, the dust is washed out poorly. Many housewives prefer to pour boiling water over the berries for a guarantee.

Naturally, before laying out fruits and berries in jars, the containers must be washed well. Some housewives, for old times' sake, prefer soda. However, we assure you, the dishes are washed much better with modern detergents, especially if they have been in use for more than a year. And you need to rinse well after soda.

The most popular seaming method

And the most pleasant thing about it is the absence of the need to sterilize compote from berries for the winter. The raw materials sorted, washed and strained from water are laid out in hot sterile jars, about a third of their volume. The dishes are poured with boiling clean water flush with the upper edge of the neck and covered with boiled or roasted lids. After a third of an hour, from all containers, the water, which has partially absorbed the berry juice, is drained using a lid in which holes have been made into one large saucepan. Sugar is also poured there (a glass for each three-liter), and the syrup is boiled. They are immediately filled with berries, the jars are rolled up with newly sterilized lids, turned upside down and covered with something warm until they cool.

Lovers of "stuffing"

If you like a thicker and richer compote of berries for the winter, the recipe is somewhat different. The same three-liter containers are already filled with raw materials up to half, or even more. One and a half to two glasses of sugar are poured into each, boiling water is poured (up to the “shoulders”), and the dishes are placed covered with lids in a water bath. There they should stay for 20-30 minutes. If you use smaller jars, then the time will be shorter: it will take 10 minutes for a half-liter, 15 minutes for a liter.

Assorted berry compote for the winter: composition options

Mixed drinks have a special aroma and unforgettable taste. However, some fruits can clog the notes of others, and in some cases their shades clash. If this is your first time making compote from Assorted berries for the winter, try to start using these combinations.

1. Cherries and sweet cherries in equal proportions plus half the amount of apricots. It's up to you to decide whether to take the pits out of the cherries, the rest of the ingredients go right with them. Syrup for pouring 35% concentration, that is, a little more than half a kilogram of sugar is taken per liter of water.
2. Cherries, again with unextracted seeds - a third of a kilo, currants - half of this mass, raspberries - a third of cherries. Instead of a combination of currants and raspberries, you can take strawberries with gooseberries, such a compote of berries for the winter will turn out no worse. For syrup, a third of a kilogram of sugar goes to a liter of water.
3. Cherry plum, cherries and apricots - in equal proportions, cherries and gooseberries - a half portion. The syrup is again a fortress of 35 percent.
4. Cherries, raspberries, gooseberries, currants (both black and red) - in equal volumes. The concentration of the syrup is 25-30 percent, depending on your outlook on life.
5. Assorted compote from for the winter turns out to be very interesting and extremely useful, if, of course, you have access to it. Blueberries are combined with almost any berries, including garden ones. With lingonberries, you should be careful - the drink can turn out to be excessively sour. It is best paired with something sweet, such as strawberries or strawberries, and complemented with a more concentrated syrup. Blackberries are almost as harmonious as blueberries, so you can roll them into compotes without fear.

Finally, we note that the Assorted berry compote for the winter often turns out even more successfully if it is supplemented with fruits: apples, hard pears or quince.

Subtleties of assorted compotes

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

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

Undoubtedly, everyone has their own preferences for the sweetness of drinks. When Assorted berry compote is planned for the winter, guessing the right amount of sugar for the syrup is especially difficult, since all ingredients have their own degree of sweetness. So you have to figure out the right proportions yourself.

winter delight

When the cold comes, to console the soul and make it believe that summer will still return, it may well be compote for the winter from making a seam from them is impractical: in summer it is too expensive a product, because at one time it required additional efforts to preserve it, and in winter it is time not to cork, but to open. Therefore, such compotes are prepared in order to be consumed immediately. We offer you some tempting recipes.

1. The first option is called "Blues Composition" - there must be a romantic name for such a delicious drink. Three liters of water are boiled, sugar is poured into it from half a glass to a whole, depending on how sweet the family loves. Either half a lemon or a whole orange is squeezed into the syrup (as you like). A pound of frozen cherries is laid. As soon as the compote boils, the pan is removed from the stove, covered with a lid and left for an hour to infuse.
2. "Summer Delight" A perfectly appropriate name. You will need black and red currants plus raspberries, all in equal proportions (150 grams per three liters of water). Dense berries are washed; if the red variety has been frozen with tails, they are plucked off. The rest of the steps are similar to those described above, only you should still take a full glass of sugar so that it does not turn out sour. By the way, such a compote of berries for the winter comes out well when replacing currants with sea buckthorn.

The subtleties of handling frozen fruit

If you are not preparing compote from berries picked yesterday, you should not defrost them. First, they will lose a significant amount of juice. Secondly, they will become very unattractive in appearance. And thirdly, you're wasting your time! And the beautiful color of compote from frozen berries is obtained only when they are lowered into the base directly from the freezer.

Common Mistakes

Whatever you cook compote from, in no case do not boil it. In this process, your raw material will lose not only its appearance, but also all the usefulness contained in it. Together with them, aromas and palatability are lost to a large extent, that is, you get just tinted water.

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