Raspberry compote for the cake. Raspberry compote recipes

Step by step recipes cooking raspberry compote for the winter: for three liter jar, from mashed potatoes without sterilization, aromatic, with black currants without sterilization, with strawberries, gooseberries

2018-07-26 Irina Naumova

Grade
recipe

2726

Time
(min)

Servings
(people)

In 100 grams of finished dish

0 gr.

0 gr.

Carbohydrates

10 gr.

43 kcal.

Option 1: The classic recipe for raspberry compote for the winter

A really delicious compote is obtained from raspberries. Plain, black or yellow will do. You can use both early berries and more mature ones. Other berries are often added to the raspberry compote. First, we will prepare raspberry compote in a three-liter jar for classic recipe, then we will offer other options.

Ingredients:

• five hundred grams of raspberries;
• three hundred grams of sugar;
• two and a half liters of water.

Step-by-step recipe for raspberry compote for the winter

Our first recipe is for a three liter can. Of course, you can also use two lorries or three liters.

In any case, the container must be sterilized. The most convenient way to do this is in the oven. First, wash the jars with a baking soda solution or detergent. Put wet in the oven, turn it on and heat it to 100 C. We set ten minutes for one liter cans, twenty minutes for a three-liter can.

Turn off the oven, let the jars cool. The lids, which are screwed on, can be steamed together with the cans in the oven. We boil the turnkey lids for five minutes in boiling water.

Go through raspberries, do not take berries with worms or dark specks. Fold in a jar. In principle, raspberries do not need to be washed. But if you feel calmer, you can put the raspberries in a colander, rinse.

Pour granulated sugar into a three-liter jar.

Boil water in a kettle or saucepan and pour boiling water over the raspberries in the jar.

Immediately roll up the lids, set upside down. Cover with a blanket and leave to cool completely. During this time, turn the jar up and down several times to dissolve the sugar.

During this time, raspberry compote will acquire a rich bright color. Put it in the closet for storage.

Option 2: A quick recipe for raspberry compote for the winter

A quick way to make delicious raspberry compote. Grind the berry with sugar, puree, cook in boiling water, filter and roll the compote into jars. Very tasty, fast and simple.

Ingredients:

• five hundred grams of raspberries;
• two and a half liters of water;
• three hundred grams of sugar;
• half lemon.

How to quickly prepare raspberry compote for the winter

Rinse the berries if desired by placing them in a colander. Immediately put water in a saucepan to boil.

Pour granulated sugar to the raspberries and grind well. We are waiting for the berries to start giving their juice.

Take a hand blender and punch raspberries with sugar until puree. Transfer to boiling water, stir and boil for five minutes.

Add the juice of half a lemon, stir and cook for twenty-five minutes on minimum heat.

Strain the resulting thick compote. Pour the liquid into jars and tighten the lids. The cake can be thrown away.

Cover the jars of raspberry compote with a blanket or thick towel, let them cool. Then we put it in a closet, cellar or pantry.

Option 3: Fragrant raspberry compote for the winter

To make compote, we need raspberries and two lemons. If desired, they can be replaced with citric acid. These ingredients allow you to prepare fragrant compote for the winter, which is so pleasantly refreshing in the cold season.

Ingredients:

• two lemons or one tablespoon lemon acid;
• two stacks of raspberries;
• liter of water.
• three hundred grams of granulated sugar

Step by step recipe

Go through and rinse the raspberries, do not take berries with worms. Lay out on a clean cloth, let it dry a little.

Wash the lemons well, cut into slices.

Pour water into a saucepan, add sugar and raspberries. Turn on high heat and bring everything to a boil.

When the mass begins to boil, put lemon wedges or acid, cook for another quarter of an hour. And immediately we pour it into a sterile container along with raspberries and slices of lemons.

Throw a terry towel over the jars and leave to cool, then put away for storage.

Option 4: Raspberry compote for the winter with black currants without sterilization

Since raspberries and black currants are small in size, pouring twice with boiling syrup will provide long-term storage of the compote. The duet of raspberries and black currants is time-tested and used in the preparation of many desserts and drinks. The recipe is designed for one liter, if desired, increase the amount of ingredients for larger cans.

Ingredients:

• two hundred grams of raspberries;
• two hundred grams of black currants;
• a glass of sugar.

How to cook

Black currants must be thoroughly rinsed, sorting out, throwing out tails and leaves. Pour directly into a sterile 1 liter jar.

Rinse and take raspberries as well. Pour on top of the black currant.

Boil water in a saucepan and pour boiling water over the jar up to the shoulders. Cover with lids, but not tightly. We leave for ten minutes, let it infuse.

Gently pour the berry juice with water into a saucepan, put it on the fire and wait for it to boil. At the same time, pour granulated sugar into the jar.

Pour boiling water over black currants and raspberries for the second time. Now we tighten the lids tightly. Sterilize them first.

Put the jar of raspberry and black currant compote on the floor with the lid down. Throw a thick towel over the top and let cool completely. Then we put it in the pantry.

Note: It is very important that the jars do not turn over after cooling completely. You can just put it upside down on a shelf in the closet, then don't touch it. If you saw that the berries began to rise to the neck of the jar, it means that the lid is not tightly closed and fermentation has begun. We'll have to boil again and roll up a jar of compote.

Option 5: Raspberry compote for the winter with strawberries

If, in addition to raspberries, strawberries also grow on your site, combine the berries and prepare a delicious and very healthy compote for the winter.

Ingredients:

• a kilogram of raspberries;
• a kilogram of strawberries;
• eight hundred grams of sugar;
• four liters of water.

Step by step recipe

First, we need a glass container. We take two three-liter cans and two metal covers. First, wash them thoroughly, then sterilize them.

Place strawberries and raspberries in separate large bowls. We go through and rinse separately from each other.

Put raspberries and strawberries in prepared jars in equal proportions... Half a kilogram in each can.

Pour four liters of clean water into a saucepan, wait for it to boil. Immediately fill the jars with hot water. Cover with lids and leave for twenty minutes. Thus, we blanched the berries, letting the air go out.

So, the boiling water has already begun to cool down, the berries are infused in boiling water. Gently drain the liquid from the cans back into the pot.

Bring to a boil and cook for ten minutes.

Pour the berries in the jars again, repeat all the steps and insist for a quarter of an hour. The water became bright, slightly cloudy, everything worked out, do not be embarrassed.

For the third time we drain the water, add granulated sugar and bring to a boil. We boil for fifteen minutes. During this time, the sugar should completely dissolve, we get a sweet syrup.

Pour hot pink sweet syrup into jars of raspberries and strawberries. Leave a blank space for about two fingers.

Tightly twist the compote with lids, turn it over and put it on one half of the blanket. Cover the top with the second end so that the banks are covered everywhere.

We leave the jars for two days until they cool completely, then put them in the pantry.

Option 6: Raspberry compote for the winter with gooseberries

Any gooseberry that is available is suitable for cooking. The main thing is that it is ripe. Combine it with raspberries and cook delicious compote for the winter.

Ingredients:

• three hundred grams of raspberries;
• queen grams of gooseberries;
• three hundred grams of sugar;
• three liters of water.

How to cook

Go through the raspberries, if they are clean, freshly picked, you don't need to wash them. Wash the gooseberries, and tear off all the tails. We put the prepared berries in a jar with a volume of three liters or smaller.

Bring the water in a saucepan to a boil and pour the raspberry and gooseberry jar to the brim. Cover and let sit for twenty minutes. Just the berries and the jar are sterilized.

Gently drain the liquid from the cans back into the pot. Pour granulated sugar and bring to a boil, at the same time dissolve it.

Now we pour everything back into the jars and tighten the lids. In principle, you do not need to turn the cans over, but be sure to cover them with a blanket. While they are completely cool, the compote will take on a bright color. Put away in the pantry, open in winter.

Not a single season can do without raspberry blanks. Also, my grandmother always said that raspberry jam should always be in the cellar of every hostess, and cooked a lot of it. Now times are different and I personally do not prepare a lot of jam, but using raspberries I roll up a lot of compotes, both in collaboration with other berries or fruits, and raspberries on my own.

Raspberries are a very healthy fruit, containing a lot of vitamins C and B, as well as manganese, which the human body needs. Raspberries are great for boosting the immune system. One of the most valuable properties of raspberries is that they are hypoallergenic and can be introduced into the diet of babies.

To make raspberry compote for the winter, you should collect dense and ripe berries... Prepare necessary ingredients for compote.

Pour raspberries into a colander and rinse under the tap with cold water.

Sterilize the jar over steam or in another way, dip the raspberries into it.

Pour sugar into a jar and add citric acid. I add a pinch just to keep the color bright and beautiful.

Boil water in a kettle and pour the contents of the jar under the neck.

Cover the jar with a sterile lid.

Roll the jar tightly with the key.

Then take the jar with two potholders or a towel and turn it back and forth several times to dissolve the sugar. Leave the jar upside down. Raspberry compote is ready for the winter.

Wrap the jar and leave to cool completely.

Prepared for the winter raspberry compote perfectly stored in a city apartment.

Nice blanks! Preserve with love!

Many housewives will agree that raspberry is one of the best berries in the culinary sense. Any dish with her participation is doomed to success. Delicious, aromatic and healthy - it has found its place in many desserts and drinks. And raspberry compote is on this list. One has only to cook it once, and it will certainly become your favorite among other preparations for the winter.

Recipes

It is advisable to prepare raspberry compote for the winter from ripe fruits with an intense color. Moreover, it is allowed to use both fresh and frozen fruits, which you can not first defrost, but put into the pan directly from the freezer.

To make the compote more saturated, a small slice of lemon or citric acid is added to it - they perfectly set off the aroma and taste of raspberries. The calorie content of the finished drink is about 60 kcal per 100 g of product, and in order to change it, it is enough to reduce or increase the amount of sugar in the recipe.

Classic version

This recipe for raspberry compote involves sterilizing the drink, but at the same time significantly shortens the preparation time. This means that the vitamin composition will be largely preserved.

Prepare ingredients:

• raspberries - 900 g;
• sugar - 1.2 kg;
• water - 3 l.

Cooking process.

1. We sort out the fruits, remove the stalks, leaves and gently rinse in a colander.
2. We install a colander with berries over the sink so that the excess liquid is glass and proceed to preparing the syrup. Combine water and sugar, bring to a boil and cook for 2-3 minutes.
3. We spread the berry in jars, pour in hot syrup and cover with sterile lids.
4. We sterilize the cans with compote in boiling water and roll up the lids.

   Advice! The sterilization time will depend on the capacity of the cans you have chosen: for half a liter - 5 minutes, for 1 liter - 10 minutes and for 3 liters - 20 minutes.

5. After the drink has cooled, it can be stored in the basement or cellar.

Without sterilization

Using this recipe, you can make raspberry compote for the winter without sterilization. It is possible that this method will be more convenient for you.

Prepare ingredients:

• raspberries - 900 g;
• water - 3-3.1 l;
• sugar - 800-900 g.

Cooking process.

1. We sort out the berries and gently rinse them under running water.
2. Combine sugar with water and bring the mixture to a boil.
3. Dip the fruits into boiling syrup and cook everything for 2 minutes.
4. After the indicated time, we take out the berries and put them in jars.
5. We return the syrup to the fire, bring it to a boil again and fill the jars with it.
6. After that, we immediately roll up the jars with lids and let them cool.

Mix of raspberries and apples

We suggest you prepare apple and raspberry compote for the winter. It will perfectly quench your thirst, especially if you dip a couple of ice cubes into it. Warm, this drink will warm you on a winter evening and become perfect complement to fresh homemade pie.
Prepare ingredients:

• raspberries - 1.5 cups;
• apples - 4 pieces;
• water - 2-2.1 l;
• sugar - 1 glass.

On a note! From this amount of ingredients, 3 liters of drink is obtained!

Cooking process.

1. Put the fresh fruits in a colander, rinse and shake slightly so that the excess liquid is gone.
2. Wash the apples, free them from the core and cut into large cubes or thin slices.
3. Put the prepared berries and fruits in a jar.
4. Combine water with sugar and bring to a boil.
5. Fill the jar with fruits with syrup and cover with a lid.
6. We install it in a pot of boiling water and sterilize it for 7-8 minutes at low gas supply.
7. We roll up the jar and put it away for storage.

The raspberry and apple compote cooked according to this recipe has a low calorie content, which is only 45 kcal per 100 g of product. If sugar is completely excluded from the list of ingredients, then the calorie content will be about 17 kcal per 100 g.

Raspberries go well with other berries and fruits. Instead of apples, you can easily add pears, strawberries, currants, peaches, apricots and even pumpkin. Experiment with ingredients and create new signature recipes. Be healthy!

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Good afternoon dear friends! Summer is in full swing and hence the season winter preparations too. Today we'll talk about recipes for making raspberry compote. There are many options for how you can make raspberry compote tasty and simple.

Raspberry compote is always tasty and very healthy. And in order to preserve all the beneficial properties of raspberries for a long time, many use recipes without sterilizing berries, and also add some natural preservatives that carefully store all the vitamins in your compote.

A 3-liter jar is the most common container for storing compotes, it is both convenient and practical.

Ingredients.

• 2-2.5 cups raspberries
• 300 sugar.
• Water.

Cooking process.

For 1 3-liter jar, 2 glasses of berries and 300 grams of sugar are enough.

And so, before preparing the compote, we sterilize the container and, accordingly, the lids with any in an accessible way... There are methods of sterilization in the oven and there are methods of sterilization over steam. Just place the jar over a boiling pot and let sit for about 5-7 minutes. And the lids must be boiled before use.

And so the raspberries are sorted out and the banks are washed and ready, you can start.

Pour raspberries into a jar and cover with water to the brim.

We cover the jar with a lid and soak the raspberries in hot water for 10 minutes.

Then drain the water, add sugar to it, boil and pour back into the jar with raspberries.

Then we cover it with a lid and tighten it with a special key.

We make jars with compote with lids down, wrap them up and keep them until they cool completely. Then we transfer to a cool place for long-term storage. Raspberry compote is ready to enjoy your meal.

Video recipe on how to cook raspberry compote

Bon Appetit.

Raspberry compote for the winter recipe with mint

As you know, raspberries dilate blood vessels very well, and raspberries are also very tasty. But you can embellish its taste a little by adding a few sprigs of fragrant mint to the jar.

Ingredients.

• 200-250 gr. ripe berries.
• 250 sugar.
• 2-3 sprigs of mint.
• 2.5 water.

Cooking process.

Wash the jars well with soda and sterilize. Rinse the raspberries.

Pour boiling water over raspberries into a jar. Soak raspberries in hot water for 10-15 minutes.

Drain the water into the pan so that the berries remain in the jar, use a special nylon lid with holes.

Add sugar and 2-3 sprigs of mint to raspberry water. Boil for 3 minutes until sugar is completely dissolved.

Pour the berries in a jar with raspberry syrup and tighten the lids. Compote with raspberries and mint is completely ready. It remains to make up the jars and wrap them in a warm blanket. After cooling, transfer to a cool place without sunlight.

Compote with raspberries and orange recipe for 1 liter jar

No matter how tasty raspberries are, you always want to cook something tastier. I suggest you try to make raspberry and orange compote. The taste will not be transferable.

Ingredients.

• Raspberry 150-200 grams.
• Orange 2-3 slices.
• Sugar 100 gr.
• Water.

Cooking process.

Put the sorted out and well-washed raspberries into a jar, add orange slices.

Pour boiling water over to stand for 10 minutes.

Drain the water, add sugar to the water, mix and boil for 2-3 minutes after boiling.

Pour back into the jar and screw the lid back on.

Raspberry and orange compote is ready.

Compote recipe without sterilization with citric acid

Citric acid in compote acts as a natural preservative. Therefore, some housewives, in order to be on the safe side, put a pinch of lemon on a 3-liter jar. And also lemon acid can very well emphasize the taste of raspberries in compote.

Ingredients for a 3 liter can.

• Fresh raspberries 200-300 grams.
• Sugar 250 grams.
• A pinch of citric acid.
• Water.

Cooking process.

Arrange raspberries in sterile jars. Pour boiling water over the berry. Leave for 10 minutes then drain the water.

Pour sugar into the water and boil for 3-5 minutes.

Add a small pinch of citric acid to each jar.

Pour the syrup into the jars and tighten the lids.

Compote is a magical drink that can quench your thirst at any time of the year. Despite the fact that a large amount is prepared mainly in the summer, in the winter it also leaves with a bang. What to cook from is an individual matter. Classic compotes, as in childhood, are prepared from strawberries, currants and apples, in general, from all the fruits and berries available in the country. More exotic is a drink made from citrus fruits and rare overseas fruits. And one of the most delicious is the raspberry compote. Cooking it is as easy as shelling pears, the main thing is to pick the berries, or buy it in the supermarket, and then it's up to little. The berries are poured with water, sugar is added, the mixture is brought to a boil, after a couple of minutes it turns off. Exact recommendations on the amount of ingredients are not needed, this is not a preparation for the winter. Sugar is added to taste. Some people like sweet drinks, while others like sourish drinks, so there are no universal proportions. The same applies to raspberries, the more berries, the richer and brighter the compote turns out.

In any case, self-made raspberry compote is much better than store-bought carbonated drinks with artificial colors and flavor enhancers. It already turns out to be very tasty and aromatic, so there is no need to artificially improve the drink.

This recipe describes the process of making raspberry compote in a slow cooker, but in the same way it can be cooked on the stove. The result is a delicious, aromatic and very beautiful in color drink.

Ingredients:

• raspberries - 0.5 kg;
• water 2.5-3 l;
• sugar to taste.

Cooking process:

There is an opinion that it is not necessary to wash raspberries, but for your own peace of mind it is advisable to rinse them under running water. You can use fresh or frozen berries.

Open a slow cooker, pour raspberries into it. To enhance the flavor, add a handful of red currants. This is not a required ingredient, but if you use black currants, keep in mind that they can overpower the raspberry flavor and change the color of the drink, making it darker. Add sugar.

Pour the berries with water, preferably filtered or settled, mix everything gently.

If you have a Panasonic multicooker, choose the "extinguishing" function. In mv Redmond, compote can be cooked in the "soup" mode. Do not close the lid with a large volume, the cooking time is about 25 minutes.

With the lid closed, it is enough to cook for 20 minutes.

Let the finished compote steep so that the color and taste become more intense. Serve the drink chilled in a clear carafe to see how beautiful it is.

Tips

So that you can make raspberry compote in winter, make a supply of berries in the freezer. It is convenient to freeze them in plastic bags and plastic containers. Raspberries must be dry, otherwise a single briquette will freeze, from which it will subsequently be difficult to separate the amount of berries required for compote.
If it was not possible to freeze raspberries in time, but there is an abundance of jam from it, you can use it when preparing a drink (just pour it into boiling water). Since the jam is quite sweet, you probably won't have to add additional sugar. The "assorted" compotes are very tasty, to which just a little bit is added. There are a couple of apricots or plums, a handful of cherries and raspberries, great - send them to the pan.