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 a lot of 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 pieces of citrus fruits 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 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

In order for the raspberry compote rolled up for the winter to acquire a rich, bright, juicy taste and additional vitamin value, you can cook it together with ripe oranges. Pleasant citrus notes will make the sweet drink more expressive and 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 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. Heat water over high heat, 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 the 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, 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 will be possible to make fruit jelly for children 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 is smooth, turn up 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 here 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 the excess liquid drains faster.
2. Tear off the tails from 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.

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 such a delicious drink will 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 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 just 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. Carefully turn it over on its side to make sure that the seaming is tight. We put it upside down, wrapped in something warm, leave 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 pantry, 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 in 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 and a rich taste.

Cherries should be used in moderation. Otherwise, the rich cherry aroma will overpower the delicate raspberry one.

Ingredients:

• water - 7.5 l;
• cherry - 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 turns out to be 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;
• gooseberry - 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 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 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 under the correct conditions for 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 the metal, and the resulting compounds pass into the compote, thereby impairing its taste. When boiled in such a dish, healthy fruits lose most of their 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.

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Raspberries have long been considered the first folk and, mind you, the most delicious, remedy for the treatment of colds, acute respiratory diseases, flu. A few mugs of diaphoretic tea with raspberry jam - and now the ailment seems to have never happened, the temperature drops, and the patient again feels a surge of vitality.

Raspberry perfectly lowers blood pressure, so it is advised to use it for all hypertensive patients, and it also slows down the aging process and belongs to low-calorie foods. So, girls who dream of losing weight can safely include raspberries and compote from it in their diet. What could be better: enjoy the delicacy and lose weight at the same time!

Procurement methods

This is practically the only berry whose properties remain unchanged even after heat treatment. Therefore, you can cook jam from raspberries, make compotes, jellies, jams, etc. Each housewife must have several jars of raspberry blanks prepared for the winter, which will help out in difficult times.

And desserts with this wonderful berry are simply impossible to tear yourself away from. It is added as a filling in pies and cookies, and is also used to decorate pastries, various cocktails and smoothies. However, let's dwell on raspberry compote, which is not only easy to prepare, but also extremely useful.

Why compote?

Raspberry compote is very tasty and healthy, full of vitamins and amino acids. In addition, this method of harvesting berries for the winter is much more economical than all the others. A minimum of berries can make a lot of cans of raspberry drink.

If we compare compote with other methods of harvesting this wonderful berry for the winter, then the main advantage is that it is prepared very simply and quickly, like any other compote. Raspberries, water and sugar are all the main ingredients of the simplest compote recipe.

The only drawback of harvesting raspberries in this way is that very delicate berries are unlikely to retain their original shape after pouring them with hot syrup. However, you can be sure that this will not affect the taste and benefits of the product.

Methods for making raspberry compote for the winter

Raspberry compotes are prepared with or without sterilization. True, in the second case, it is hardly worth expecting that your workpiece will stand safely until spring. It is better to use such a compote within the first two to three months. Some housewives prepare raspberry compote in their own juice, its taste and color are unusually rich, but such a preparation will take quite a lot of berries and sugar.

By the way, raspberries are perfectly combined with black currants, strawberries, blackberries, apples, apricots, and grapes. Therefore, do not be afraid to experiment, make berry and fruit assortments from your favorite fruits. Very beautiful compotes are obtained from components of different colors. For example, red raspberries will go well with blackberries or currants, or, for example, with green grapes. The color of such a compote will be extremely effective.

Selection and preparation of berries

For compote, it is better to take raspberries of about the same size and not very ripe, otherwise, when pouring boiling water, they can simply fall apart. First, you need to sort out the berries, since the raspberries spoil very quickly and turn into porridge. Take out whole berries, rinse them with cold water, only very quickly so that all the juice does not have time to drain.

Often, raspberry bugs live inside the berries, so before you start making compote, it is better to pour raspberries with slightly salted cool water and hold in it for 10-15 minutes. When the larvae float to the surface, quickly rinse the raspberries with water and, after all the excess liquid has drained off, put them in jars, fill them with syrup and close.

It is imperative to store raspberry compote in a dry, dark, cool place, otherwise it will quickly deteriorate. Such a preparation, if there is enough sugar in it, can be stored all winter, unless, of course, you drink this wonderful compote before.

Raspberry compote recipes for the winter

The most elementary way to make a raspberry compote is as follows: put half a liter of already sorted raspberries in a prepared sterile three-liter jar, pour a glass of sugar on top, pour it all with boiling water and immediately roll it up. As it cools, the contents of the jar will take on their bright crimson color. It will be possible to open and drink such a compote in a few days. By that time, he will already have time to infuse and become expressive to his liking.

Another way will save you both packaging and space. In this case, fill the jar almost entirely with berries, fill it with very sweet, thick syrup and roll it up. Such compote must be diluted with water to taste and consumed with pleasure.

Raspberry compote without sterilization

For one three-liter jar of compote, take:

• 2-3 cups raspberries;
• 2-2.5 liters of water;
• 2 cups sugar

How we cook:

1. Place the berries carefully in sterilized jars.
2. Pour boiling water over.
3. Wait until the water cools down, then pour it into a saucepan.
4. Put the sugar, put it on the fire, bring the syrup to a boil so that all the sugar is dissolved.
5. Pour them over the berries and immediately seal securely.
6. Turn the jar upside down, cool and only then put it in the refrigerator.

By the way, you can add a pinch of citric acid to this compote. This will give your workpiece a pleasant sourness.

Raspberry and currant compote

For him, you will need about the same amount of those and other berries, 300 g each, currants can be taken a little smaller so that it does not drown out the taste of raspberries. A 3-liter jar will need 1.5-2 cups of sugar.

How we cook:

1. We sort out the berries, wash for a few seconds so that the juice does not leak out, after which we pour the currants into a saucepan.
2. Add water there, cook over low heat for 10 minutes, add sugar, cook for another 5 minutes and turn it off.
3. After we have already turned off the stove, add the raspberries - this way it will retain its shape.
4. Pour the compote into jars, roll it up, wait until it cools completely, and then put it in the cold.

Raspberry compote in own juice

For this compote for 1 kg of raspberries, we need 300 g of powdered sugar or sugar.

How we cook:

1. Sort out the raspberries and wash. Let the water drain.
2. Put the berries in a saucepan or bowl, pouring it, layer by layer, with sugar or powder.
3. Leave your half-cooker for a few hours until the raspberries are juicy.
4. Then distribute the berries in sterile jars and pour juice on top.
5. Sterilize the jars with the contents for about 5 minutes, then seal. Compote in its own juice is ready!

Raspberry and apricot compote

At first glance, rather incompatible ingredients give an excellent, original taste. In order to prepare this assortment, take in equal parts berries and apricots, for example, 0.5 kg each, 2.5 liters of water, 2 cups of sugar.

How we cook:

1. For a 3-liter jar, take a pound of raspberries and a pound of apricots, the seeds from which can not be removed. If you do not want seeds in your compote, remove them from your apricots, which can be cut into two halves.
2. Pour boiling water over the contents of the jar, hold for ten minutes, then pour the cooled water into a saucepan, add sugar there and boil the syrup.
3. After the sugar is completely dissolved, you can assume that the syrup is ready. Pour it into a jar, sterilize for 5-10 minutes over low heat, seal.

How pleasant it is in frosty winter to open a jar of raspberry compote prepared according to any of the recipes and get a charge of vivacity and vitamins from a delicious drink prepared with your own hands! Bon Appetit!

Well, are you ready to write down another successful blank recipe? This time, delicious raspberry compote for the winter, without sterilization. Then let's talk about the benefits of this blank. Firstly, it is very fragrant, and the compote turns out to be very tasty, not as rich as cherry compote for the winter, but it does not lose to it either. Secondly, the harvesting process is very simple, we will not even fill the compote twice. Yes, yes, it will be filled just once. Well, and, thirdly, raspberries, a unique berry that does not lose its vitamins and trace elements after heat treatment (although we will reduce it to a minimum).

We will prepare compote in two 1.5-liter jars, instead of them you can use a recipe for preservation in a 3-liter jar. Raspberry compote without sterilization for the winter can be prepared from any type of raspberry, I use early raspberries, you can also prepare from late, black or yellow raspberries. You can also add other berries to the raspberry compote; you will get a great taste if you add strawberries, cherries or currants.

If you're ready, let's see what we need besides cans and raspberries.

Ingredients for 3 liters:

• raspberries - 500 grams;
• sugar - 300 grams;
• water - 2.6 liters.

Preparation

For the successful storage of this workpiece, it is imperative to sterilize the jars. This is best done in the oven. This method allows you to prepare a large number of cans at once.

Put the cans washed with soda solution in a cold oven. They should be damp and the oven is cold. We turn on the oven and heat it up to 100 degrees. We are waiting for 10 minutes to sterilize 1 liter cans, and 20 minutes for 3 liter cans. After the time has elapsed, turn off the oven and let the jars cool to room temperature. If you take jars right away and start putting something in and pouring something into them, they will simply burst due to the temperature difference.

The screw caps can be sterilized together with the cans in the oven, but the key caps need to be boiled for 5 minutes.

Put raspberries in prepared jars. As you know, raspberries are not washed. But if you are still not sure, then put it in a colander and rinse it under running water. We put the berries in jars.

Tip: you can add red currants, strawberries, gooseberries, cherries to raspberries. But with cherries it is better to close them separately.

Put sugar on top.

Fill the jars with boiling water (the water boils and immediately pour it into the jars).

We roll them up immediately. Turn it upside down.

And be sure to wrap it up. Sugar may not dissolve immediately and sink to the bottom. Don't worry, flip the can two or three times and it will come loose. After complete cooling under the blanket, the compote will acquire a beautiful color and it can be transferred to storage in the closet or basement.

We store the raspberry blank in the pantry, it is advisable to use the compote until spring.

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. For 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 fever.

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