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Blackcurrant and gooseberry compote for the winter

0
2390
Kitchen Russian
Calorie content 55.4 kcal
Portions 1 l.
Cooking time 45 minutes
Proteins * 0.3 g
Fats * 0.1 g
Carbohydrates* 11.6 gr.
* per 100 gr. product
Blackcurrant and gooseberry compote for the winter
Content

I want to share a recipe for a fragrant gooseberry and black currant compote. The cooking process does not require much effort and sophisticated technology. An inexperienced hostess will definitely cope with this workpiece.

Ingredients

Cooking process

step 1 out of 11
Prepare the necessary ingredients for the gooseberry and blackcurrant compote. Measure out the required amount of berries, granulated sugar, citric acid and drinking water.
step 2 out of 11
Put the black currants in a sieve, rinse thoroughly and let the excess liquid drain.
step 3 out of 11
Then put the gooseberries in a sieve, rinse thoroughly and let the excess liquid drain.
step 4 out of 11
Prepare the jar, wash thoroughly and sterilize in the oven or in a water bath. Pour boiling water over the lid. The jar and lid must be completely dry. Place the gooseberries on the bottom of a sterile jar.
step 5 out of 11
Then add the pure blackcurrant berries.
step 6 out of 11
The next step is to add the required amount of granulated sugar.
step 7 out of 11
Add citric acid.
step 8 out of 11
Pour the required amount of drinking water into a saucepan and bring to a boil. Pour the prepared boiling water over a jar of berries and cover with a clean lid.
step 9 out of 11
Place the jar with compote in a small saucepan with warm water, put a towel on the bottom. Bring to a boil and simmer for 15-20 minutes.
step 10 out of 11
Carefully remove the jar of gooseberry and blackcurrant compote and screw the lid tightly. Turn the jar of compote upside down. Leave as it is until it cools completely, covered with a tea towel.
step 11 out of 11
Then turn the jar over and move it to a cool, dark place for long-term storage.

Enjoy!

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