Cooking raspberry compote for the winter has become a good tradition for many housewives. And this is quite understandable, because a tender, juicy, sweet berry is distinguished not only by its pleasant, rich taste, but also by its mass. useful qualities... Raspberry drink protects the body from colds, helps to raise immunity, fills with vitality and, literally, breathes energy into a person. You can make this delicacy even without sterilization, which greatly facilitates and speeds up the cooking process. To give the compote bright shades, it is quite appropriate to combine raspberries with more acidic fruits, for example, with cherries, or add citrus pieces to jars. This enriches the drink with new colors and turns it into a real vitamin elixir.

Classic raspberry compote for the winter - a recipe for a 3-liter jar

The recipe for the classic raspberry compote is very simple and consists of a minimum of components. The volumes of berries, water and sugar are designed for a standard three-liter jar. It is not required to sterilize the drink before rolling. It is enough to seal it with a tin lid, cover it with a warm cloth, wait until it cools down and put it in a cool place, protected from direct sunlight. In this version, the delicacy will quite calmly stand up to the winter season and will pleasantly brighten frosty days with its rich, juicy taste, reminiscent of the hot summer.

Required ingredients for a 3-liter jar for a classic winter raspberry compote

• raspberries - 500 g
• sugar - 500 g
• water - 2.3 l

Step-by-step instructions for the recipe for raspberry compote for the winter

Recipe for vitamin raspberry compote with oranges for the winter without sterilization

To raspberry compote rolled up for the winter, acquired a rich, bright, juicy taste and additional vitamin value, you can cook it with ripe oranges. Pleasant citrus notes will make sweet drink more expressive and will give it a pronounced, memorable aroma.

Essential ingredients for vitamin raspberry-orange winter compote

• raspberries - 2 kg
• oranges - 3 pieces
• sugar - 1 kg

Step-by-step instructions for the recipe for raspberry and orange compote without sterilization

1. Sort out the raspberries and leave only absolutely whole berries without any hint of crinkling and spoilage. Rinse in running water, but do not use too strong a jet, so as not to damage the structure of the fruit. Then pat dry on a clean kitchen towel.
2. Arrange dry raspberries in clean, sterilized jars so that they occupy about 1/3 of the inner volume of the container.
3. Wash the oranges well, blot with a napkin, cut into small pieces and add to the jars where the berries already lie.
4. On high fire warm up the water, pour boiling water over the jars up to their shoulders, cover with lids and leave to infuse for 15-20 minutes.
5. After the time has elapsed, leave the berries and citrus fruits in the jars, and drain the water back into the pan and bring to a boil.
6. Pour sugar into an actively bubbling liquid, slightly reduce heat and cook until the crystals are completely dissolved. Then pour boiling syrup into jars, quickly roll up with tin lids, turn upside down, wrap with a blanket and leave until completely cooled. Store in a pantry or cellar until the cold weather.

How to make raspberry compote with citric acid for the winter without sterilization

Raspberry compote is an amazingly tasty drink that saturates the body with live vitamins and reminds of summer in the most severe winter cold. Harvesting it is not at all difficult, and both fresh and frozen berries are suitable for this purpose. Sugar, which is present in the composition in an optimal amount, will serve as a natural preservative and save housewives from the tedious sterilization procedure, and citric acid will help to preserve the bright, rich color of the drink and emphasize its soft, refreshing taste. If desired, in winter, based on compote, it can be made for children fruit jelly or cook a thick and hearty berry jelly.

Required ingredients for making raspberry winter compote with citric acid

• raspberries - 1 kg
• sugar - 900 g
• citric acid - 2 tsp
• water - 6 l

Step-by-step instructions on how to roll up a delicious raspberry compote for the winter without sterilization

1. Sort ripe raspberries thoroughly and leave only dense, not spoiled, whole berries that keep their shape well.
2. Gently wash the fruits and place on a kitchen sieve in one layer so that the water drains as quickly as possible.
3. Divide dry raspberries into equal parts and put them in pre-sterilized jars. The mass of berries should occupy about 1/3 of the total volume, regardless of the capacity of the container.
4. Combine sugar with citric acid and mix well.
5. Pour water into a deep enamel saucepan, put on the stove and bring to a boil over medium heat.
6. When the liquid begins to boil intensively, pour in a thin stream of the sugar-lemon composition, reduce the heating level and, stirring regularly, cook the syrup until the sugar crystals completely dissolve in the water.
7. As soon as the syrup acquires a homogeneous consistency, increase the heat, let it boil and cook for 2-3 minutes.
8. Then fill the jars with berries with sweet syrup up to the shoulders, roll up with metal lids, turn upside down, wrap with a bath towel and leave to cool completely.
9. The compote that has taken room temperature for winter storage should be sent to the pantry or basement, where direct sunlight does not penetrate.

Delicious raspberry and cherry compote for the winter - simple recipes without sterilization

The raspberry and cherry compote prepared according to this simple recipe is considered one of the most successful home winter seams. Raspberry sweetness is harmoniously combined with piquant cherry sourness and gives the drink a unique, bright taste and very delicate aroma. Sterilization of the product is not required. The role of a natural preservative is played by sugar, which is present in a fairly large amount for compote.

Essential ingredients for a simple raspberry cherry compote recipe

• raspberries - 1 kg
• cherry - 2 kg
• granulated sugar - 2 kg
• water - 6 l

Step-by-step instructions on how to make a delicious raspberry-cherry compote for the winter without sterilization

1. Sort fresh raspberries, remove the leaves and stalks, very carefully, trying not to crush the berries, rinse under running water and discard in a colander, so that excess liquid drains faster.
2. Tear off the tails of the cherries, and wash the berries themselves thoroughly and put them on a paper towel so that the fruits dry well.
3. Pour water into a deep enamel saucepan, add both types of berries and bring to a boil over medium heat.
4. When the liquid begins to boil intensively, pour in all the sugar in a thin stream, mix gently and let the compote boil again.
5. Boil for 2-3 minutes, remove from the stove, pour the hot liquid into the jars, spread the fruit, roll up with tin lids, turn it upside down, wrap it in a warm, dense cloth and wait until the workpieces are completely cool.
6. For storage, take it to a dry, dark cellar or basement.

Your favorite compote?

Raspberry compote turns out to be aromatic, tasty and rich. Various berries and fruits added to the composition will help make the drink more useful. The average calorie content is 50 kcal per 100 g.

A simple and delicious raspberry compote for the winter

If you prepare many cans of compote for the winter from raspberries alone, then the monotony of even this delicious drink get bored. To diversify the assortment of blanks, you can use mint. This healthy herb will add spice and freshness to the wonderful raspberry compote.

Your mark:

Cooking time: 15 minutes

Quantity: 1 serving

Ingredients

• Raspberry: 0.5 kg
• Granulated sugar: 1 tbsp.
• Lemon acid: 1 tsp without a slide
• Mint: 1-2 sprigs

Cooking instructions

We sort out raspberries, wash them in cold water.



The berries can be left for a short while in a colander or simply in a bowl to drain excess moisture.



Pour a quarter of the volume of raspberries into a sterilized jar.





Now we rinse thoroughly the mint sprigs.



We put it in the jar.



Add citric acid.



We boil clean water. Carefully pour boiling water over raspberries with mint in a jar to the top.



We close the jar with a seaming key. Gently turn it over on its side to make sure that the seaming is tight. Put it upside down, wrap it up with something warm, leave it to cool for 12 hours. Compote can be stored in an apartment, but always in a dark place and preferably cool.



Raspberry and apple compote

The drink is sweet and aromatic. The longer it is stored in the closet, the richer the taste becomes.

Natural additives such as cloves, vanilla or cinnamon will help to make the compote more aromatic and spicy. Spices are added to the finished syrup before pouring the contents of the jars.

Ingredients:

• sugar - 450 g;
• apple - 900 g;
• water - 3 l;
• raspberries - 600 g.

Preparation:

1. Chop the apples. Sort out the berries. Leave only strong ones.
2. To boil water. Add sugar. Boil for 3 minutes.
3. Throw apple slices and berries. Boil. Boil for 2 minutes. Insist an hour.
4. Drain the liquid, warm up. Pour into prepared containers. Roll up.
5. Flip the banks. Cover with a blanket. Leave to cool completely.

With the addition of cherries

The perfect tandem is cherry and raspberry. The popular berry combination provides light spicy notes to the drink and makes the taste full.

Cherries should be used in moderation. Otherwise saturated cherry flavor will interrupt the thin crimson.

Ingredients:

• water - 7.5 l;
• cherries - 600 g;
• sugar - 2250 g;
• raspberries - 1200 g.

Preparation:

1. Go through the raspberries. Throw away the spoiled specimens, otherwise they will spoil the taste of the compote. Rinse the berries. Spread out on a paper towel and pat dry.
2. Remove pits from cherries.
3. Sterilize containers. Pour cherries on the bottom, then raspberries.
4. Boil the water. Pour into filled jars. Set aside for 4 minutes.
5. Pour the liquid into a saucepan. Add sugar. Boil for 7 minutes.
6. Pour the prepared syrup over the cherries and raspberries.
7. Roll up. Turn the jars over and cover with a warm cloth.

With other berries: currants, gooseberries, strawberries, grapes

Berry platter will not leave anyone indifferent. The drink is concentrated, so after opening it is recommended to dilute it with water.

You will need:

• raspberries - 600 g;
• strawberries - 230 g;
• sugar - 1400 g;
• currants - 230 g;
• water - 4500 ml;
• grapes - 230 g;
• gooseberries - 230 g.

How to cook:

1. Sort out the berries. Rinse. Place on a paper towel and pat dry.
2. Cut large strawberries into pieces. Cut the grapes and remove the seeds.
3. Fill the containers to the middle with berries.
4. Boil the water. Pour into jars. Leave on for 3 minutes.
5. Pour the liquid into a saucepan. Add sugar and boil for 7 minutes. Pour over the berries.
6. Roll up. Turn the containers over.
7. Cover with a blanket. It will take 2 days to cool completely.

With pears

Homemade compote turns out to be natural, aromatic and tasty. In winter, it will help to cope with seasonal illnesses.

Components:

• citric acid - 45 g;
• raspberries - 3000 g;
• water - 6 l;
• sugar - 3600 g;
• pear - 2100

How to preserve:

1. Sort out the berries. Do not use damaged or wrinkled ones. Rinse. Put on a cloth and dry.
2. Peel off the pears. Remove the seed capsule. Cut into wedges.
3. To boil water. Add sugar. Cook for 12 minutes.
4. Place pear slices together with raspberries in sterilized containers. Pour in syrup, set aside for 4 hours.
5. Pour the liquid into a saucepan. Boil, add lemon, boil for 10 minutes.
6. Pour back. Roll up, turn over, leave under a blanket for two days.

To make the drink more useful, simple recommendations will help:

1. It is better to sterilize containers in an oven. This will save time as you can prepare several cans at once.
2. You can add cranberries, sea buckthorn, citrus fruits, mountain ash or dried fruits to the main recipe.
3. To preserve more vitamins, you should boil the compote less. After boiling, it is enough to boil for 2 minutes, and then leave for half an hour.
4. In winter, the drink can be brewed from frozen berries.
5. If pitted berries are used, then the compote can be stored subject to the right conditions 3 years. With seeds, the shelf life is significantly reduced: it is necessary to consume the drink within a year.
6. After opening, it is allowed to store the drink in the refrigerator for two days.
7. Only strong and whole berries are used for cooking. Crumpled specimens will turn into mashed potatoes, and the compote will have to be filtered through cheesecloth.
8. Sugar in any recipe can be replaced with honey or fructose.
9. Do not cook the drink in an aluminum container. Berry acid reacts with metal, and the resulting compounds pass into compote, thereby deteriorating it taste qualities... When cooking in such a dish healthy fruits lose most of the valuable substances and vitamin C.

The drink must be stored indoors without sunlight. Temperature 8 ° ... 10 °. The ideal place is a storage room or a cellar.

We are waiting for your comments and ratings - this is very important for us!

Hello dear visitors, welcome to the site!

The end of the warm season is coming, which means it's time to prepare for the winter. How many wonderful conservation methods the human mind has invented. Most of them are definitely good. However, I personally, among all the diversity, the most place of honor I give it to berry drinks.

The liquid, if you follow my instructions, will perfectly absorb the amazing taste and aroma of raspberries, while retaining most of it useful properties... Also, this compote is great alternative soda, it is sweet, but it does not corrode the stomach and contains very few calories. V common dish wonderful in all respects.

So, now I propose to start cooking ...

Nutritional value of the dish per 100 gr.

BZHU: 0/0/7.

Kcal: 29.

GI: low.

AI: low.

Cooking time: 20 minutes.

Servings: 5-6 st (one and a half liter can).

Ingredients of the dish.

• Raspberries - 250 g (1.5 tbsp).
• Sugar - 100 g (1/2 tablespoon).
• Water - 1.3 liters (5 tbsp).

Recipe.

Let's prepare the ingredients. We sort out the berries, remove the spoiled specimens, living creatures and sepals.

We sterilize jars and lids for at least 5 minutes.

We put raspberries in a sieve and immerse them several times in cool water - this method of washing berries is the most gentle.

Pour raspberries (250 g) and sugar (1/2 tbsp) into a one and a half liter jar.

Fill the contents of the dishes with boiling water to the top. Let the mixture brew for about 10-15 minutes.

Then pour the resulting syrup into a saucepan (the berries should remain in the jar) and bring the liquid to a boil.

We return the compote to the jar, add boiling water, if necessary, so that the container is as full as possible.

We close the jar with a lid, turn it upside down, wrap it in a towel and cool it in this state.

Then we return the glass container to its original position and store the compote in a dark and cool place until winter.

The drink turned out to be very aromatic and tasty.

Bon Appetit!

Not a single season can do without raspberry blanks. Also my grandmother always said that raspberry jam should always be in the cellar of every hostess, and cooked it a lot. Now times are different and I personally do not prepare a lot of jam, but using raspberries I roll up a lot of compotes, both in collaboration with other berries or fruits, and raspberries on my own.

Raspberry - very healthy fruit containing a lot of vitamins C and B, as well as manganese, which the human body needs. Raspberries are great for raising the immune system. One of the most valuable properties of raspberries is that they are hypoallergenic and can be introduced into the diet of babies.

To prepare raspberry compote for the winter, you should collect dense and ripe berries. To prepare necessary ingredients for compote.

Pour raspberries into a colander and rinse under the tap with cold water.

Sterilize the jar over steam or in another way, dip the raspberries into it.

Pour sugar into a jar and add citric acid. I add a pinch just to keep the color bright and beautiful.

Boil water in a kettle and pour the contents of the jar under the neck.

Cover the jar with a sterile lid.

Roll the jar tightly with the key.

Then take the jar with two potholders or a towel and turn it back and forth several times to dissolve the sugar. Leave the jar upside down. Raspberry compote is ready for the winter.

Wrap the jar and leave to cool completely.

Raspberry compote harvested for the winter is perfectly stored in a city apartment.

Nice blanks! Preserve with love!

Raspberry compote conquers with its aroma and stunning taste. First you need to prepare the berry, namely, sort it out, excluding the rotten or, and then rinse thoroughly. Then you should wait until all the water drains from the container. Great for washing berries in a colander. We need jars (three-liter), which must be sterilized first. We put 1/3 clean raspberries in them.

Pour boiling water on top. We wait 40 minutes, during this time the raspberries will warm up properly and let their juice out. Next, pour the liquid from the cans into the pan. Pour about 300 grams of sugar there and bring to a boil. After boiling for about 4 minutes, turn it off and let the resulting syrup rest for 8-10 minutes. Then we pour it back into the jars with raspberries, which we immediately roll up with lids.

It is worth noting that the container with compote must be wrapped up, having previously turned it upside down. In this state, the compote will independently be cooked to readiness, thanks to the heat stored inside. After a day, the cans can be turned over, wiped and stored in a cool, dark place.

Raspberry compote can be prepared absolutely without using water. To do this, we need large raspberries (about 3 kg) and granulated sugar (800 gr). We prepare the berry in the same way as in the first recipe. Then pour it into a deep basin and cover with sugar on top. Thus, we leave the berries overnight, letting them run their juice. A lot of it should stand out, so do not rush to proceed with further actions, leaving the raspberries for at least 11-12 hours.

And in the morning we put it in sterilized jars. Pour the resulting juice on top. Next, the cans are placed in a saucepan, which is pre-filled with water, which is brought to a boil. Thus, they are pasteurized and then rolled up. Stored compote with raspberries for the winter in a cellar or other cool place. Such a concentrated drink can even be used as a syrup for desserts.

For many housewives, sterilization is the least favorite step in harvesting fruits, berries and vegetables. It was for them that this method of preparing compote was found. Only the lids are sterilized here. Banks are thoroughly rinsed with running water. The washed berry is poured into jars "shoulder-deep". Boiled water syrup and sugar are poured on top.

We do it in the same way as described above. We roll up the lids and let the compote cool, after which we put it in the cellar for storage. In addition to compote, many housewives diligently prepare raspberry jam for the winter. It also pleases with its wonderful taste and, like compote, endows our body with vitamins necessary in winter. After all, everyone knows the enormous benefits of raspberries in the fight against colds and elevated temperature body.

Compote turns out to be very rich and quite sweet, concentrated. Helpful advice for lovers of raspberry compote: by opening a can of a drink in winter, you can dilute it with water.