TOP 3 recipes for making red currant and mint compote for the winter

For the winter, I want to prepare as many twists as possible so that the diet is as varied as in the summer. For example, you can cook a delicious compote. If you don't want to use the usual recipes, you can try boiling red currant compote with mint. You will get an unusual refreshing drink.

Features of cooking mint and currant compote for the winter

Sometimes, on cold winter evenings, you want a warm and sunny summer to come faster. To remember summer days, you can open a fragrant currant compote with mint. This recipe is simple enough. You don't have to stand at the stove for a long time to cook it.

How to choose and prepare food correctly

Before you start cooking, you need to select and prepare all the necessary ingredients. For preservation, you will need ripe red currants, several bunches of fresh mint, sugar and water.

All ingredients are carefully examined before cooking. The currants are sorted out, the berries can not be separated from the stalk, they are twisted with it. The mint is washed under running water, laid out on a towel to dry the water from the foliage.

Container preparation rules

Large enamel pots are suitable for boiling compote. The finished workpiece is poured over glass jars. They are pre-washed thoroughly with water, soap and soda. Immediately before twisting, the jars are sterilized in any usual way.

Cooking methods

There are several ways to prepare compote with currants and mint. You can use both red and black currants. Also, instead of mint, you can put lemon balm, from this the taste of the compote will be slightly different.

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Red currant recipe

To make a currant twist, you need the following ingredients:

• 2 kg of ripe red currants;
• 1 kg of sugar;
• 3 liters of water;
• a bunch of fresh mint.

How to cook:

1. Clean the berries from debris and leaves, rinse under running water several times, then transfer to a colander and let the water drain.
2. Rinse the mint thoroughly and leave to dry.
3. Pour water into a saucepan and add sugar, cook until the sugar is completely dissolved.
4. After that, boil the syrup for 6 minutes.
5. Arrange berries and mint in jars, pour hot sugar syrup.

Turn the cans over and wrap them with a towel. Leave in the house for a day. It is best to open the jars about a month after swirling. During this time, the berries and mint will give all their taste to the syrup, and it will open completely.

Option with black currant

What is required for the procurement:

• 2 kg of black currant;
• 1 kg of sugar;
• 3 liters of filtered water;
• a bunch of fresh mint.

Cooking process:

1. Sort the berries, peel leaves and debris.
2. Put in a colander and rinse with water.
3. Let the water drain.
4. Rinse the mint and dry a little from water.
5. Pour water into a saucepan, add sugar and lay out the fruits.
6. Cook over medium heat until boiling.
7. When the water boils, the fire is reduced and boiled for another 10 minutes.
8. At the end of cooking, add a bunch of mint.

Pour the finished compote into jars. It is advisable to sterilize them first. Close with metal lids and roll up.

When the jars have cooled to room temperature, they are removed to the basement or refrigerator.

Blackcurrant, mint and lemon balm compote

Another recipe for making currant compote with lemon balm and mint. Although many confuse the two, lemon balm and mint have different tastes and aromas. When used together, they can create an unusual combination.

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What you need:

• 2 kg of black currant;
• 1 kg of sugar;
• 2 bunches of fresh lemon balm and mint;
• 4 liters of filtered water.

Cooking process:

1. Sort the berries and rinse thoroughly in water.
2. Drain them in a colander and drain off excess water.
3. Rinse the mint and lemon balm, spread on a towel so that the branches dry.
4. Pour water into a saucepan, add sugar.
5. Cook until sugar dissolves.
6. Then lay out the currants.
7. Cook until boiling, then reduce the heat to a minimum and cook for another 10 minutes.

Put melissa and mint on the bottom of the jars. When the compote is ready, it is poured into jars. Close with lids, then roll up. Turn them upside down, cover with a towel and cool to room temperature. Drop the cooled jars into the basement. Compote prepared according to this recipe is recommended to be opened no earlier than a month later. During this time, mint and lemon balm will give their taste to the water.

How to store workpieces correctly

The rolled up jars are stored in a cool, dark place away from open sunlight. They can be stowed away in the basement or cellar, or kept on the bottom shelf of the refrigerator. Also, if the house has an uninsulated balcony, you can remove them there.

The twist is stored for about 2 years.

It is advisable to open banks not earlier than in 1-2 months. During this time, the preservation will have time to infuse and will be even tastier.