Gooseberry compote with mint
Summer - the time when you need to get the most of all the vitamins needed by the body. Gooseberries can be of different colors - from amber yellow to dark green. Neither color nor size, but does not affect the use of gooseberry, so you need to try for a season to eat at least a couple of kilograms of this useful and very tasty sweet-sour berries. If this is not possible or the crop is harvested large and gooseberries need to save for the winter, the best way - to roll gooseberry compote, recipe for this wonderful drink from the series "could not be easier."
How to cook a gooseberry compote with mint?
- Berries of gooseberry - 3 kg;
- water - 7-8 liters;
- mint - 5-6 sprigs;
- white sugar of domestic production - 3 cups.
Naturally, it is desirable not to expose berries prolonged cooking as vitamins in a beverage in such a case does not remain. Therefore, first we prepare all the necessary, and only then tackle the compote.
Berries soaked for about half an hour in cold water, and in the meantime prepare the dishes - jars carefully my drinking soda or detergent in order to properly degreased, give them to drain, and then sterilize (can be over a saucepan of boiling water) and cover sterilized lids. The berries are sorted out, so damaged, and corrupted in perespevshie compote not included. Rinse under running water, is thrown back gooseberry and mint in a colander, to all good glass. We put on the fire the water to boil, dissolve sugar syrup and give the cook for 2-3 minutes, then add the mint and gooseberries. Compote cook after boiling on low heat for 5-7 minutes, remove the sprigs of mint, poured into the banks and rolls. Banks turn over and lodge with a warm blanket or rug. When the compote has cooled, transfer the jars in a cool place and wait for the winter.
To make the compote "vitamin bomb" that will save during the season exacerbations of SARS and the flu, increase the vitamin C content in our drink. Naturally, using citrus.
Gooseberry compote with mint and lemon
- lemons - 2 pcs .;
- sugar - 1.2 kg;
- Gooseberry - 3.5-4 kg;
- water - 12 liters;
- Mint - Medium beam.
We start again with the same preparation of packaging and ingredients. Gooseberries sort out, wash and pour boiling water for 1 minute. Lemons my warm water and pour boiling water for 3 minutes. my bank (required degreasing), sterilize. The banks are laying the berries (plums boiling water, Tilt gooseberries drain in a colander or a sieve) and sliced lemons or circles. Bones of lemons necessarily remove, or stewed fruit will taste bitter. Of water and sugar to boil for 3 minutes, syrup, boil for 2 minutes and then washed mint. Fill with boiling syrup and berries immediately roll up (pre-sterilize lids in boiling water for 2-3 minutes, at least).
In the same way preparing gooseberry compote with orange. Mint can be excluded from this recipe, but you can leave - a matter of taste.
To prepare compote of apples and gooseberries, choose ripe summer apples, not damaged, and sweet enough - in this case, can be rolled up and stewed fruit without sugar (ratio of apples to gooseberries will be 3: 1).
Compote of apples and gooseberries without sugar
- apples - 6 kg;
- Gooseberry - 2 kg;
- water - about 20 liters.
Gooseberries are preparing to conservation: iterate, remove the tails, it follows that the berries are whole, not mashed, wash, pour boiling water for 2 minutes. My apples, cut into thin slices, remove the seed box. In thoroughly washed and sterilized jars decompose gooseberry and apple slices, pour boiling water over and roll up. Sugar can be added in the winter, and you can drink sweet and sour compote without it.