Gooseberry compote

Gooseberries grow almost everywhere in our country, but they are rarely used in cooking. This berry belongs to the currant family, but it tastes more like grapes. Gooseberries are used in the preparation of various dishes, including for preservation.

Gooseberry compote for the winter recipes

Gooseberry fruits can be used for culinary purposes at different stages of ripening. For example, ripe ones are more suitable for making sauces and jams. berries, and green and dense ones are suitable for compote. At the same time, experienced housewives add strawberries, raspberries or black currants to the compote for color.

Before canning, gooseberries should be sorted, washed thoroughly and the stems trimmed. Since the berries have a fairly thick skin, they should be pierced with a needle so that they cook better.

Jars for compote must be thoroughly washed and then sterilized with steam or placed in the oven for a few minutes. Metal lids must be boiled.

To obtain a fragrant compote from this berry according to the classic recipe you will need:

• Three kilograms of gooseberries.
• Liter of filtered water.
• Granulated sugar – 0.7 kg.

The prepared berries are placed in sterilized jars so that they are filled to the level of the hangers. Place the water and granulated sugar on low heat until the sugar crystals are completely dispersed. The jars are topped up with the finished syrup.

Cover the top of the jars with lids and place them in a large saucepan and add water so that it reaches the shoulders of the jars. Place the pan on low heat and boil for three minutes.

After sterilization, the jars are tightly rolled up and placed upside down. The jars are covered with a blanket on top. After the compote has cooled completely, the jars are removed for storage.

Gooseberry and orange compote

An unusual compote with oranges and gooseberries is very easy to prepare. To prepare it you will need:

• 0.5 kg of ripe gooseberries.
• One big orange.
• 0.3 kg sugar.
• Two liters of filtered water.

First you need to thoroughly wash the fruit and pour boiling water over it. Then the fruit is cut into thin circles without peeling. The berries are sorted, the tails are cut off, washed and dried on a sieve. The prepared gooseberries are transferred to a sterilized jar, and chopped orange is placed on top.

Syrup is made from water and sugar, but the liquid should not be boiled; the heating should be turned off as soon as the first bubbles appear. After removing the syrup from the heat, immediately pour it over the cooked berries so that the distance from the liquid level to the edge of the neck is 1 cm.

Sterilized jars are immediately rolled up. There is no need to additionally sterilize jars of compote. They are turned over on the throat, insulated and allowed to cool completely.

Gooseberry and currant compote

To prepare compote according to this recipe, any type of currant is suitable. The main thing is that there are twice as many gooseberry berries as currants. For every kilogram of cooked gooseberries you will need a liter of filtered water and about 0.5 kg of sugar. The amount of sugar is determined by taste. If the berries are sour, you will need a little more sugar.

All berries need to be sorted, twigs and tails removed and thoroughly washed. Then the berries are poured into sterilized jars, which should eventually be filled to the hangers.

Separately prepare syrup from sugar and water. The boiling liquid is immediately poured over the berries, not reaching the top of the neck one centimeter at a time.

The jars are covered with sterilized lids and placed in a large saucepan with water for sterilization. After the water boils in the container, the heat is reduced and the jars are left to sterilize, depending on their volume, from 8 to 15 minutes. After the container is tightly sealed with lids and placed on the neck under a blanket until it cools completely.

Compote of apples and gooseberries

To get a delicious compote you will need:

• 300 g gooseberries.
• 4 ripe apples.
• Two liters of water.
• 400 g sugar.

The berries are prepared in the usual way: sorted, cut off the tails, washed and pierced with a needle. The fruits are also thoroughly washed and cut into pieces, discarding the seeds. Then place the cooked fruit in a metal colander and carefully place it in boiling water for a couple of minutes. Then immediately transfer to cold water to cool.

Gooseberry berries and pieces are mixed in pre-sterilized jars. apple. Then pour in pre-cooked syrup and cover with sterilized lids.

The jars are sent for sterilization in a large saucepan with water. The sterilization time is 20 minutes from the moment the water boils in the pan.  Then the jars are rolled up and cooled under a blanket, having first turned them upside down.