Gooseberry compote: how to cook a fragrant medicine for vitamin deficiency and spleen

The classic gooseberry has a sweet and sour taste. But there are so many varieties of this shrub, and they are so diverse that some fruits resemble plums, others are similar in taste to peach, others are almost like grapes, and still others have nothing to do with classical gooseberries. The garden berry provides the hostesses with the opportunity for the most daring experimentation. Compote is the simplest thing to start with. By tradition, only ripe and whole fruits go to a canned drink. Marriage can always be used instead of “beauty injections.”

Vitamins in a glass

Gooseberries are a childhood-tasting berry and a natural substitute for many medicines. It is prescribed for people suffering from anemia. It is shown to expectant mothers and hypertensives. The latter appreciate the fruits of the garden shrub for their ability to normalize relentlessly galloping blood pressure. Sweet and sour berries save from constipation, normalize the digestive tract and stimulate the metabolic processes in the cells. In more detail about the beneficial composition of gooseberries and its beneficial effects on the body tell the table.

Table - The positive effect of gooseberries

Gooseberry compote for the winter: "clean" and orange

Gooseberry compote recipes for the winter are so diverse that they can satisfy both the needs of the culinary “conservative” and the wishes of the gourmet. But regardless of the different ingredients and the order of actions, each of them has the same algorithm. In order that the main ingredient does not become soft over time, does not burst and does not lose its "pot-bellied" shape, gooseberries must be pierced with a toothpick in several places before the heat treatment.Three or four punctures on one fruit will be quite enough. A similar process takes a lot of time, but seeing the result in a canned jar, not only the stomach is happy, but also the gaze of the cook.

Classical

Feature. If you don’t know how to cook gooseberry compote, because you have never dealt with this drink or this garden berry, begin to comprehend the nuances of conservation with the simplest and most intuitive recipe. Only three ingredients and only three actions. After preparation, the drink can be filtered, cooled and served immediately. And you can roll it hot and unprotected into pre-prepared sterilized jars, cover with sterilized lids and “snap the lock” with a special canning key.

Test purchase:

• gooseberry berries - glasses;
• granulated sugar - one fifth of a glass;
• drinking water - 1 l.

Procedure

1. Rinse gooseberries under the tap, leaving only beautiful and whole berries. Depressed will spoil the appearance of the drink.
2. Mix sugar with drinking water and bring to a boil over medium heat.
3. The berries treated with a toothpick are sent to a common bowl and cook for seven minutes. After pour into banks and close.

Exotic

Feature. Winter vitamin deficiency is a problem that does not pass either children or adults. Preserving all the vitamins available in the summer is almost impossible. But the partial save method is quite affordable. Gooseberry compote with orange is a prime example. In addition to a huge number of microelements and vitamins of different groups, the citrus fruit and garden berries contain a lethal dose of vitamin C. When it enters the body, it is converted to ascorbic acid and becomes a support and support for the immune system. Such compote is a liquid medicine that does not bite and does not burn, but, on the contrary, pampers taste buds.

Test purchase:

• gooseberry berries - two glasses;
• an orange is one medium;
• mineral drinking water - 2 l;
• granulated sugar - 0.3 kg.

Procedure

1. Wash the orange and cut into slices, without peeling - in it all the most useful.
2. Gooseberries are sorted out from spoiled berries, washed and laid out on sterilized jars in the same proportion, simultaneously adding orange slices of citrus.
3. Pour water into a pan, put on fire, pour sugar into it, stir until completely dissolved and bring to a boil.
4. Pour the prepared syrup into jars with fruit and berry mixture and roll the container with a canning key.

TOP-3 "country" recipe

The TOP-3 of the best country recipe includes gooseberry compote options that do not contain outlandish ingredients. Do not forget that long-term storage requires mandatory decontamination of containers and lids for preservation. Without sterilization, cans with stewed fruit simply swell in a week or two (or even the next day) and become unusable.

There are three ways to sterilize canning containers.

1. In the oven. The oven warms up to 180 °C. In a preheated oven, jars are made and “baked” there for seven to ten minutes.
2. In the microwave. Cans are microwaved, 800 W power is set, the door closes and sterilization starts. Containers should spend two to three minutes inside the microwave. To remove them, use a dry and clean kitchen towel.
3. In a water bath. A water bath is organized using a special lid with an opening for glass containers. The lid is mounted on a pot of boiling water, and a can is placed on top of it.A half-liter container spends ten minutes in a water bath. Larger cans last longer.

Mint

Feature. Peppermint is a well-known tonic and calming nervous system component, which also has a breathtaking fresh aroma. So why not spice up a winter drink? Gooseberry compote with mint to your taste resembles Mojito, a refreshing summer drink based on rum, mint leaves and lime. With only one difference - “Mojito” with gooseberries is not only allowed, but also recommended for children, unlike its alcoholic “brother”. Mint sprigs must be taken at the rate of six pieces per 500 g of berries.

Test purchase:

• gooseberry berries - 1 kg;
• mint - 12 branches;
• granulated sugar - three fifth glasses;
• water - at the discretion of the cook.

Procedure

1. Gooseberries sorted and washed, with mint branches we tear off the withered foliage, leaving only fresh, and also rinse with tap water.
2. We lay the berries and mint branches on the prepared container in equal proportions, after which we fill the contents of the cans with boiling water and leave them in this form for a quarter of an hour.
3. We pour the water back into the pan, turn on the hotplate and boil, simultaneously adding sugar to it at the rate of three tablespoons for each three-liter jar.
4. Once again, fill the contents of the cans, but not just with water, but with syrup, and preserve the gooseberry compote with mint for the winter.

Apple

Feature. Stewed gooseberries and apples are a frequent guest on the dining table in the summer. Mistresses boil water, throw fruit and berry assortment into it, turn off the stove and, having covered the pan with a lid, let the drink brew for a couple of hours. But compote with apples can be consumed not only fresh, but also in canned form, charging the body with summer vigor and providing it with a daily set of vitamins and minerals: iron, potassium, calcium and magnesium.

Test purchase:

• sweet and sour apple - three large;
• gooseberry - 0.2 kg;
• granulated sugar - 130 g;
• drinking water - 2 l.

Procedure

1. Gooseberries are cleaned of tails, we select only beautiful and whole berries, we wash in large quantities of water.
2. Wash the apples, eliminate the core from them and cut into medium-thick slices.
3. We put fruits and berries in jars and pour boiling water to the top.
4. After an hour and a half, we pour the water that had time to cool into the pan, add sugar to it and boil until the dry component is completely dissolved.
5. Pour the boiling syrup into a container with a fruit and berry mixture and roll it with a key.

Cherry

Feature. For the preparation of jelly or jam, it is recommended to peel the cherries. But to make a compote of gooseberries, you do not need to violate the integrity of cherries. The amount of ingredients listed below is enough to make a three-liter can of drink. It is recommended to add half a teaspoon of citric acid to the compote already spilled on the containers. This will warn the banks from the “explosion” and will guarantee the integrity of the container and the freshness of the drink.

Test purchase:

• sweet cherry - 0.2 kg;
• gooseberry berries - 0.2 kg;
• granulated sugar - a glass;
• citric acid - half a teaspoon.

Procedure

1. I wash the berries, sort them and put them in a jar.
2. We bring the water to a boiling state, remove from the stove and use it to fill the berry contents.
3. A jar of berries and water is left to cool completely, which will come in two to three hours.
4. After the liquid is poured back into the pan, pour a glass of sugar into it, stir until the sweet crystals are dissolved and bring to a boil again.
5. Again, pour boiling water into a jar of berries and this time canned.

If you can preserve a sugar-free fruit drink, make sure there is enough acid in it. For this purpose, you can add lemon sliced ​​into slices, sour apples, or simply add a pinch or two of citric acid. One of the ingredients must be a preservative.

Based on any of the recipes listed above, you can make a compote of frozen gooseberries with the addition of currants, raspberries and other ingredients grown personally or bought on the market. Frozen berries do not need defrosting, otherwise they will turn into porridge. And the culinary algorithm remains unchanged.

Reviews: “Melissa gives an unusual taste”

I have red gooseberries and put lemon mint on it. The compote's taste turned out to be unusual, tasty, pleasant, the only thing is sweet for me, but it's already for everybody. I took to work for a long time wondering what compote was made of, but everyone liked the taste, so I highly recommend it.

Viktoriamar79, http://www.povarenok.ru/recipes/show/110957/

My mother, when I was at school, always made gooseberry compote in 3 liter jars. only berries were laid half a can. Sweet-sour compote is my favorite birthday dessert for my friends at school! no one else did this! Thank you for reminding me. I think that lemon balm gives an unusual taste, but even without it - simple and tasty! Melissa can be replaced with mint, tarragon.

neiva http://forum.say7.info/topic32700.html

In summer, we often cook compote from various berries - it perfectly quenches thirst, especially in the Crimean heat. This compote was cooked by my daughter. It turned out to be very tasty, fragrant and refreshing. You will need: 100 grams of gooseberries, 150 grams of black currants, 100 grams of mulberry, 2 liters of water, 150 grams of sugar. Cooking is very simple. Rinse all the berries, add cold water, add sugar and cook to a boil. Cool compote and serve. If desired, the berries can be changed to any that are available or more like.

Lyudmila http://forum.smile-cook.com/viewtopic.php?f=20&t=238

Gooseberries, along with currants - a very useful berry. But there are many other ways to harvest gooseberries. For example, you can rub the berries with sugar and close everything in sterile jars. Just keep in mind that for better storage of sugar, it is worth taking with interest, an approximate proportion of 1: 1.5. Such a mixture will be an excellent vitamin supplement in the cold.

Victoriya, https://kostromama.ru/forum/index.php?topic=18214.0

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