The best recipes for making compote from irgi for the winter, with and without sterilization
What could be tastier and more enjoyable than opening a jar of compote on a winter evening and having the whole family with pleasure. Among the many traditional, I confess, boring recipes, compotes from irgi are especially worthy. Irga is a common berry that grows well in temperate and northern latitudes. The fruits ripen in August and September.
Berries contain quite a lot of sugar and vitamins A, B, and C. The combination of nutrients and trace elements increases the elasticity of blood vessels and helps prevent cardiovascular diseases such as myocardial infarction.
Features of making compote from irgi
The preparation is somewhat different from traditional plums or pears. By itself, this berry does not have a pronounced taste and a truly original drink is obtained after prolonged infusion and combination with other berries and fruits.
In addition, there is no natural sourness in irga, and lemon or citric acid is added to set off the sweetness.
Another feature is that the compote should be infused for a long time (2-3 months) until it acquires a real rich taste.
Selection and preparation of the main ingredient
The berries are harvested after they are fully ripe, but they still retain their firmness and will not soften when preserved. It is better to take slightly unripe fruits than overripe ones. After harvesting, it is necessary to carefully sort out the fruits and separate the rotten, damaged and overripe. Only strong and beautiful berries will be used in the production.
After selection, the berries are thoroughly washed and dried.
How to make sirgi compote at home
Homemade preparations for many Russian families are a good old tradition inherited from grandparents. The whole family takes part in the preparation. And the process itself is no less enjoyable than treats on the table.
A simple recipe for the winter
For a 3-liter jar, take:
- 2 liters of water;
- 700 g of berries;
- 300 g granulated sugar.
The manufacturing process looks like this:
- The berries are peeled and prepared.
- A layer of berries is laid on the bottom in sterilized jars.
- Sugar syrup is cooked for 3 minutes.
- Banks are filled with syrup.
- A container with compote is dipped in boiling water for 2-3 minutes.
- Lids are rolled up using a seaming machine.
- Jars wrapped in a warm blanket gradually cool down.
To check the tightness, the containers are left upside down for a couple of hours, and if there are no air bubbles, everything is in order, you can store the finished compote in a cabinet or cellar
Without sterilization
Making a drink without sterilization is a somewhat more difficult task, and the shelf life of a compote is reduced in this case. But in this version, the berries retain much more useful properties.
For cooking, you can use any suitable recipe, but increase the amount of sugar by a third.
Cooking features:
- Sterilize banks.
- Pour berries into jars and let it brew until the water has completely cooled down.
- Drain the present water into a saucepan and boil.
- Add sugar and citric acid to boiling water.
- Pour the syrup into the jars of berries.
- Roll up the cans and leave to cool in a cool dark place.
With apples
Apples are much more common in European Russia than any other fruit. There is a wonderful recipe for how to harmoniously combine the taste of apples and irgi. At the same time, you can cook compote without using more forces than the usual one-component version. This method requires:
- granulated sugar - 300 g;
- irgi berries - 200 g;
- apples - 250 g.
Apples for addition to compote are peeled from seeds and coarsely cut into slices.
With black currant
Black currant is another one of the most popular inhabitants of summer cottages. And it is perfect for brewing a drink for the winter in combination with irga. The more bland taste of the berry, when infused with black currant, gives a slightly tart pleasant taste sensation. A mixture of two dark berries will give the drink a rich deep shade.
For cooking you will need:
- Irgi - 700-800 g.
- Black currant - 300-400 g.
- Granulated sugar - 300 g.
- Water - 1 liter.
With gooseberry
Gooseberries are an unusually sweet berry, and you can take less sugar, but it will not hurt to add a couple of grams of citric acid to the compote. The ingredients will look like this:
- Irga - 300 g.
- Gooseberry - 200 g.
- Citric acid - 2 g.
- Sugar - 250 g.
With red currant
There are a lot of delicious recipes for red currants, and in combination with irga, it will give a wonderful compote of bright dark ruby color.
For cooking, as usual, you need very few ingredients; red currants have a natural acidity, so adding citric acid is no longer required:
- Sugar - 200 g.
- Irga - 300 g.
- Red currant - 200 g.
- Water - 2.5 liters.
The preparation is similar to the rest of our recipes.
With cherry
What could be tastier than ripe cherries. And it goes well with irga. Components for making a drink:
- Sugar - 200 g.
- Irga - 500 g.
- Cherry - 300 g.
- Water - 2 liters.
Cherries can be added with or without pits.
With raspberries
Raspberry is a wild berry with a huge supply of medicinal and preventive properties. And such a compote will perfectly help with colds.
To prepare compote you will need:
- Sugar - 300 g.
- Irga - 400 g.
- Raspberries - 100 g.
- Water - 2 liters.
With cherry leaves
There are also more exotic recipes, for example, compote with the addition of cherry leaves. They give a tart flavor and a persistent cherry aroma.
- Sugar - 300 g.
- Irga - 400 g.
- Cherry leaves - 100 g.
- Citric acid - 3 g.
- Water - 2.5 liters.
With orange and lemon
The citrus flavor is unusually combined with irga. The abundance of vitamin C will help keep the immune system in good shape, and orange and lemon slices will give an exotic look to compote.
The recipe will be similar to a regular compote, but before pouring the syrup on a layer of berries, you need to put a couple of thick lemon slices and a coarsely chopped orange.
With citric acid
When fresh lemons and oranges are suddenly over, and the canning process has already started in full swing, a recipe with citric acid will help.
During the preparation of the syrup, a 3-gram sachet of citric acid is poured into it.
Storing compote
The drink is stored in a place inaccessible to the sun and frost, for example, in a closet or in a cellar in a garage. The main rule is the temperature in the range of + 5 ° to + 15 ° C.
It is recommended to carefully check the cans for leaks in order to avoid unpleasant surprises.
