A simple recipe for making gooseberry and orange compote for the winter

A delicious and healthy compote made from ripe gooseberries with orange, prepared by your own hands, will allow you to enjoy a healthy fortified drink throughout the winter. The article contains several simple, but very tasty recipes for novice housewives.

A few subtleties of making gooseberry compote with oranges

To prepare the "right drink" you will need to know a few secrets from experienced compote lovers:

• Gooseberries with the addition of oranges have an exquisite taste and aroma, but there is no limit to perfection. "Gourmets" recommend using wine, mint, vanilla or cinnamon as aromatic additives, and some people use allspice and thyme.
• For seaming for the winter, berries with oranges are not boiled, but poured with ready-made boiling syrup several times and then sealed with a lid.
• To prepare the syrup, you can use the orange peel, after boiling it is simply thrown away, then the drink is filled with the taste of orange slices and gooseberry berries.

Preparing gooseberries for cooking

For the preparation of compotes, you can use berries of any variety, but if they are purchased on the market, it is better to look for the following varieties:

• Honey;
• Amateur;
• Black Negus.

Buying green or overripe gooseberries is not recommended. Otherwise, when buying berries on the market, one can only hope for the decency of the seller. The main thing is that there are no rotten, crushed, dried out and damaged berries.

For compote, large and slightly unripe fruits are acquired, they will be more fragrant and will not creep when poured with hot water... Before cooking compote, gooseberries are washed in a bowl of water. At the same time, spoiled, ugly, damaged by scab and other diseases are removed. Then remove all the "tails" and "noses" and put them in a colander to drain excess water.

Selection of oranges

Oranges are used only when ripe, with an orange peel. The purchase of rotten and spoiled raw materials is not allowed. The formation of mold on the peel is unacceptable. The fungus also affects the insides, not just the outside of the fetus. To date, there is no definite answer whether it is possible to use cut slices with the peel or whether it is necessary to peel it. It all depends on the taste of the hostess.

The main thing is to wash the citrus fruits in running water and soap. If they are used without peeling the skin, you will need to pour boiling water over the fruits. If you plan to prepare a peel-based syrup, peel the oranges and divide them into slices.

Methods for preparing compote

Here are several options for gooseberry compote with oranges for the winter.

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A simple recipe for the winter

Ingredients for preparing 3 liters of drink:

• 2 cups with a slide of ripe gooseberries;
• large ripe orange - 1 pc .;
• 200-300 g sugar; purified water - 2 liters.

Cooking process:

1. Pre-pour boiling water over the orange and cut into thin circles with a sharp knife.
2. Washed and dried gooseberries are cleaned of tails and spouts.
3. Spread the mugs and berries evenly in a 3 liter jar sterilized in a water bath.
4. Dilute sugar with water in a saucepan, stir and put on high heat.
5. The boiled syrup is poured into a jar so that it does not reach the top by 10-15 mm.

Close the container with a lid and roll it up hermetically with a machine.

Gooseberry compote with orange and mint

Prepare:

• ripe or slightly unripe berries - 500 g;
• fresh mint - 1-2 small branches;
• 100-150 g sugar;
• big orange - 1 pc.

Several simple operations are performed:

1. The orange is treated with boiling water, cut into circles 5-8 mm thick and placed in a saucepan.
2. Lightly crumple the citrus pulp so that it lets out the juice a little. It is not recommended to crush the peel, it will add bitterness to the drink.
3. After 60 minutes, strain the orange juice, pour it into a small saucepan and bring to a boil over low heat.
4. Remove the container from the stove and put a sprig of peppermint washed under running water.
5. Water is added, mint is removed, sugar is diluted. Fall asleep in the infusion of berries and put the pan on the oven.
6. Bring to a boil over medium heat, cook for a few minutes and remove the container from the oven.
7. Cover with a lid and let the compote brew until completely cooled.

If you plan to harvest for the winter, the ready-made tasty compote is poured into a sterilized jar and rolled up with a lid.

Gooseberry compote with oranges "Ginger"

Ingredients:

• medium oranges - 2 pcs.;
• 300-400 g of berries;
• processed ginger root - at least 70 mm long;
• natural cinnamon, chopsticks - 2 pcs.;
• ½ lemon;
• 200 g glass of granulated sugar - 1 pc .;
• if desired, you can add vanilla - 20 g;
• star anise - 2-3 "stars";
• allspice to taste.

Job:

1. The ginger root is peeled and cut into thin circles with a sharp knife.
2. Oranges and lemon are poured over with boiling water and cut into washers 5-7 mm thick. The round pieces are cut into 4 parts.
3. Put the citruses in a saucepan, spread the gooseberries and all the ingredients evenly, distributing them between the layers.
4. After 30-40 minutes, pour 3 liters of purified water into a saucepan and put it on high heat.

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Ready compote can be corked in a bottle for the winter or served after 30-40 minutes of infusion.

Gooseberry compote with oranges and honey

Recipe for making 2 cans of compote:

• oranges - 1 kg;
• dark gooseberries - 2 kg;
• sugar - 700-800 g;
• honey - 200 g.

Stages of work:

1. Oranges are scalded with boiling water and, after cooling with a sharp knife, a thin layer of peel is removed from them.
2. Peel and discard the remaining skin from the fruit. Cut into semicircular slices.
3. Gooseberries are evenly spread with oranges in 2 prepared jars.
4. Pour 4-5 liters of purified water into a large saucepan, add sugar and bring it to a boil.
5. Add the peeled zest and boil over low heat for 15 minutes.
6. The syrup is filtered through a sieve and jars are poured with hot liquid.
7. Cover and infuse the compote under the lids for 20-30 minutes.
8. Put a special plastic lid with holes on the neck of the can and completely drain the syrup from the cans into the pan.
9. Put it on fire, bring to a boil and simmer over low heat for 10-15 minutes.
10. Add honey to the compote, dissolve it in water and pour the syrup into jars with berries.
11. The distance from the top of the syrup to the edge of the can is at least 10-15 mm.

The lids are hermetically rolled up, turned over and wrapped in a blanket for gradual cooling and infusion of the compote.

Storage features

Like all winter preparations, gooseberry and orange compote is best kept in a cool cellar or basement. But if this is not possible, cans with a drink will calmly winter in the apartment, on the mezzanine or in the closet. After opening the compote, it is stored only in the refrigerator for 2-3 days.

Storing an open can of a drink in the room for a long time, and then consuming compote, can lead to severe forms of food poisoning. But even in a cool cellar, it is not recommended to keep the gooseberry compote for more than 3 years.

Conclusion

Simple folk recipes for making fortified compote from gooseberries and oranges will not require much effort and time from housewives, but in winter it supplies the body with the necessary vitamins and trace elements. The main thing is to carefully follow all the points of the instructions and not to rush.