Write a comment
Red currant and apple compote
Incredibly tasty and healthy drinks can be made by canning compotes in winter. Various berries (raspberries, currants, blackberries, gooseberries) are suitable for such preserves. You can combine them in jars with slices of fruits such as pears, apples, apricots, plums, and peaches. In selecting components for such compotes, rely on your taste and possibilities.
For aroma and pleasant taste, you can add a couple of slices of citrus, mint leaves, currants, or basil to the jar during canning.
Red currant and apple compote for winter is like summer in a jar. It's so nice on a cold winter day to drink a glass of invigorating and mood-lifting vitamin drink.
Be sure to prepare red currant and apple compote for winter.
Caloric content: 27 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- red currants – 0.5-0.8 kg;
- apples – 0.5-0.8 kg;
- fresh mint – 2-3 sprigs;
- lemon basil (if available) – 2 sprigs;
- sugar – 6 tablespoons;
- citric acid – 1/2 teaspoon;
- water for syrup – 2.5 l.
Preparation
- Wash the currants and apples thoroughly under running water. It is not necessary to remove the stems from the currants, as they will add extra aroma to the drink; you can also add a few currant leaves to the preserves.
- Fill clean, sterilized jars with prepared berries and cut apples filled about one third. Pour boiling water into the filled jars so that the berries and fruits are steamed and sterilized. For a pleasant taste, you can place a sprig of mint and lemon basil in each jar. Leave the covered jars for 5-10 minutes.
- In a pot for making the syrup, pour out the water from the jars and place it on the stove. When the liquid boils, add two tablespoons of sugar for each liter of water, stir until dissolved, and remove from heat.
- Pour the hot syrup back into the jars with the currants and apples.
- Cover the jars with sterilized lids with rubber seals and quickly seal them. Wipe the necks of the jars with a dry cloth, turn them on their side, and check the tightness of the seal (water should not leak from under the lid). Store the cooled preserves in a cool place.
Helpful tips for canning
- When slicing apples, be sure to remove damaged areas and cores.
- If apples darken quickly at the cuts, before placing them in the jars, soak the slices in cold water and add citric acid on the tip of a knife.
- Be sure to sterilize metal lids and rubber seals in boiling water for a couple of minutes, as well as warm thoroughly washed glass jars over steam. This method of preparing containers will ensure that your preserves do not spoil during storage.
- Before filling cooled jars with boiling water, place a metal spoon inside to prevent the glass from cracking.
- To preserve the bright color of the berries, add a quarter teaspoon of citric acid to each jar.
- To ensure that the contents of the jars and metal lids are well heated, the sealed jars can be turned upside down and covered with a warm blanket, leaving them to cool gradually in this position.
Enjoy your meal!
