Gooseberries are the richest storehouse of vitamins and minerals.
It is difficult to find a berry that would significantly outperform this fragrant miracle.
Gooseberry compotes are perhaps the most popular harvesting technology for this berry. To give them a special taste, natural flavors are used, adding various fruits and berries with a strong own taste.
Not so long ago, our housewives began to use citrus fruits as such an “improver”.
But this simple method immediately became popular: oranges are relatively inexpensive, a lot of them are not required, and drinks are completely unusual.
Gooseberry compote with oranges for the winter and for every day - general principles of preparation
• For compotes, you can use any kind of gooseberry. For everyday use, the drink can be made from berries of any ripeness and size. To harvest gooseberry compote with oranges for the winter, it is best to take large, slightly unripe berries. Their skin is quite rigid and allows you to maintain the integrity of the berries during heat treatment.
• Gooseberry berries collected or purchased on the market before use are sorted out from spoiled and unpresentable berries. Their noses are necessarily plucked off and the tails are torn off. Then the berries are washed and thoroughly dried from the water, reclined in a colander.
• Gooseberry compote itself is non-aromatic and therefore other berries or fruits, such as oranges, are added to it. Citrus fruits are used peeled or with it. Unpeeled oranges, in addition to a rich aroma, give the compote a specific bitterness. Oranges are cut into "washers" or split into slices. Often from the citrus fruits themselves or their zest they prepare a decoction, from which the syrup for compote is cooked.
• Oranges must be washed with water before use, and if they are added to the compote with peel, then scald the fruit with boiling water.
• Gooseberries stewed with oranges often flavor. They add cinnamon, vanillin, mint, wine or spices: thyme, star anise and even allspice.
• Harvesting stewed gooseberries with oranges for the winter, fruits and berries are not boiled. They are laid in a jar and poured with boiling water. As soon as the water cools down, it is drained, and the berries are poured with boiling syrup, prepared on a drained from a container of liquid, separately boiled broth from the peel of oranges or their infusion.
Gooseberry compote with oranges for the winter without sterilization
Ingredients:
• two full glasses of ripe gooseberries;
• one large orange;
• 300 gr. white sugar;
• two liters of filtered water.
Cooking method:
1. Scale the orange with boiling water and, without peeling, cut it with a very sharp knife into thin mugs.
2. Fold a clean dry gooseberry without spouts and tails in a steam-sterilized jar and add circles of orange.
3. Pour all the sugar into the pan and pour water, put on a strong fire. As soon as it starts to boil, remove the container from the heat. Pour the contents of a glass container with boiling syrup so that the liquid does not reach the neck by 1 cm.
4. Then cover the jar with compote with a sterile lid and tightly seal it with a sealed key.
Gooseberry compote with oranges for the winter - "Wine assortment"
Ingredients:
• one kilogram of ripe gooseberries;
• a pound of sweet and sour apples;
• oranges - 0.5 kg;
• a pound of refined sugar;
• 250 ml of dry red wine.
Cooking method:
1. Wash apples from dirt. Remove the seed core, cut the nose, and the place where the tail was attached. Cut the apples into large slices and arrange them in jars (in two containers). Pour boiling water and leave, covered with lids, for 15 minutes.
2. Then pour the liquid into the pan and pour the entire measure of sugar into it immediately. Boil the syrup, cool slightly and mix it with wine.
3. Add processed gooseberries and sliced oranges to the apples, without peel. Pour all the syrup mixed with wine and put the compote pasteurized.
4. To do this, place the cans with compote in a large container, on the bottom of which lay a thick towel folded in half. Then pour warm water so that it covers the containers just below the shoulders, and turn on the stove. On a small fire, bring the water in the pan to a boil and let the glass containers with stewed fruit in it for about half an hour. After that, carefully remove and tightly close the sealing lids.
Gooseberry compote with oranges - "Ginger"
Ingredients:
• two medium-sized oranges;
• 300 grams of large gooseberries;
• ginger root - 7 cm;
• cinnamon - 2 sticks;
• half a large lemon;
• one glass of plain white sugar;
• 20 grams of vanilla sugar;
• two stars of star anise;
• seven peas of allspice.
Cooking method:
1. Peel and chop the ginger root into very thin slices.
2. Scalp orange and lemon with boiling water. Cut citrus fruits into washers, not more than 0.6 cm thick, and cut each into four parts.
3. Put slices of citrus in a large pot. Add prepared gooseberries, slices of ginger root, spices, spices. Add plain and vanilla sugar. Remember everything lightly with your hands and set aside for half an hour.
4. Then pour exactly three liters of pure water into the pan and put on a large fire. Once the liquid boils, lower the heat and continue cooking for five minutes. Then turn off the stove, and cover the compote and leave for 20 minutes to brew the drink.
5. Serve chilled, garnish with lemon slices.
Gooseberry compote with oranges for the winter - "Honey"
Ingredients:
• one kilogram of oranges;
• two kilos of large dark gooseberries;
• 900 gr. Sahara;
• 200 gr. flower honey.
Cooking method:
1. Rinse citrus fruits well with warm water and scald them with boiling water.
2. With a special knife for peeling potatoes or just a very sharp narrow knife, remove a thin layer of zest from oranges and do not discard it.
3. Remove the white peel remaining on the oranges, remove all fibers and cut the fruits into half rings.
4. Processed clean gooseberries and half rings of oranges, cut in half and arrange in two sterile jars.
5. Pour 4.5 liters of well-purified drinking water into a large enameled saucepan and add all the sugar and boil it.
6. In the boiling syrup, lower the orange zest, reduce heat to medium and boil the zest for about a quarter of an hour, strain the syrup, and fill it with oranges and gooseberries laid out in cans. Cover the glass containers with lids and let stand for 20 minutes.
7. After this, pour the syrup back into the pan, boil for at least 10 minutes and add honey. Rinse the honey-sugar syrup with a slight boil for 5 minutes and pour it into jars. The liquid level should not reach the neck by one and a half centimeters.
8. Tightly roll containers with compote with boiled lids for seals.
Summer gooseberry compote with oranges and mint - "Refreshing coolness"
Ingredients for 3 liters of water:
• slightly unripe gooseberries - 500 gr.;
• a small sprig of peppermint;
• 150 gr. granulated sugar;
• one large ripe orange.
Cooking method:
1. Cut scalded boiling water with washers and put them in a pan. Remember the pulp a little and fill it with water. Do not crush the zest, you need its aroma, and not the astringent bitterness.
2. After an hour, strain the orange water and set to moderate heat to boil. As soon as the infusion begins to boil, lower the mint into it and remove the pan from the stove.
3. After half an hour, remove the mint, and in the infusion, lower the prepared gooseberry berries, pour in the sugar and put it in a boil again.
4. Boil the boiling compote for a minute, turn off the stove and let the drink brew until completely cooled under the lid.
5. Serve with pieces of ice.
Gooseberry compote with oranges and kritz
Ingredients:
• one large orange;
• 200 gr. ripe dark gooseberries;
• a small pinch of cinnamon;
• filtered water - one and a half liters;
• three tablespoons of refined sugar.
Cooking method:
1. Thoroughly wash the orange, peel the citrus and peel it apart.
2. Finely chop the half of the zest with a knife, fill it with drinking water and set it to boil over low heat.
3. Add cinnamon, gooseberries, granulated sugar and orange slices to the beginner to boil the broth, but not all, leave four for serving.
4. After boiling, boil the drink for 4 minutes, remove from heat and cool.
5. Place the shelved orange slices over the glasses and fill them with strained compote.
Gooseberry Stewed Oranges - Cooking Tips & Tips
• If everyday compotes can be prepared from slightly mashed berries, then the choice of fruits for harvesting gooseberries compote with oranges should be taken seriously. Fruits should not be damaged and have any defects. Crumpled berries in such blanks will turn into porridge, and damaged ones will spoil the blank, it will not stand for a long time.
• In order for the gooseberry fruits to give all the nutrients to the drink and not burst, pierce them in several places with a toothpick.
• If there is a lot of gooseberry and it simply has “nowhere to go,” you can make the compote saturated, cut some of the berries and carefully boil them in a small amount of water. If you have a pressure cooker, you can use it. Filter the resulting broth carefully and add it to drinks brewed from more beautiful and ripe berries.
• Do not leave peppermint or cinnamon sticks in stewed fruit for a long time. Soak them in the drink for a quarter of an hour, this will be enough to give the drink a light aroma.
• Be sure to sterilize lids and jars for harvesting compotes for the winter. Drink prepared in liter jars - pasteurize.
• Refrigerate prepared containers with compote for the winter only with the covers turned upside down and under the covers and turn over after complete cooling.
