Redcurrant compote - 4 cooking recipes

The simplest recipe for red currant compote is when the berries are placed in boiling water, where sugar has already been dissolved, and cooked for 2-3 minutes at most. Prolonged heat treatment will destroy vitamins and destroy the cells of the product. Therefore, it is not advisable to use it. Especially if you want to cook a compote that will be drunk immediately.

After removing the pan from the stove, you need to let the drink sit for a while to soak in the flavors. As a result, we get a liquid with a bright red-crimson color. Compote is good both warm and cold. In hot weather, it ideally relieves thirst. And in winter it will give you many pleasant moments and give you the smell of summer.

To cook such a compote for the winter, you need to do this.

Sort through the berries, rinse them thoroughly, and remove debris. You can leave the branches - sometimes it looks more beautiful with them.

Place in jars and pour boiling water over them. This must be done carefully, trying to prevent the glass from cracking.

Pour the water into a saucepan, mix with sugar and boil the syrup. For 3 liters of liquid, take 1 or 2 glasses.

Now pour boiling syrup over the currants and immediately roll up the jars.

The result is a compote that you can drink as soon as you open it. Or a more concentrated, sweetened drink that needs to be diluted with water before serving. The second is preferable, since this way we get more with less storage and bank costs. Which during the period of home preparations are already worth their weight in gold.