- 1 Secrets of making currant and mint compote
- 2 Currant compote recipes for the winter
- 2.1 Recipe for red currant and mint compote for the winter in a 3-liter jar
- 2.2 Red currant compote with mint for the winter without sterilization
- 2.3 Red currant compote for the winter with mint and lemon
- 2.4 Sterilized red currant compote with mint
- 2.5 The original recipe for red currant compote, mint and lemon balm for the winter
- 3 Currant and mint compote recipes for every day
- 4 Storage rules
- 5 Conclusion
For the winter, it is worth preparing a compote from currants and mint, which brings new, unusual notes to the taste of a familiar drink. Thanks to herbs, the aroma becomes more intense and refreshing. The spices and lemon added to the composition will help to make the taste of the compote more original.
Secrets of making currant and mint compote
It is forbidden to brew the drink in aluminum containers. The acids found in black and red currants begin to react with the metal. As a result, harmful compounds are formed, which give the compote a metallic taste. Also, due to cooking in such dishes, the berries are deprived of all minerals and vitamins.
Fresh mint is recommended. Leaves should not be dry and sharpened by insects.
When buying, you should carefully choose the fruits. You should definitely try them. The taste should be tart and slightly sour. If there is no aroma, the currants are grown artificially. If there is a smell of alcohol, then several fruits have burst, began to deteriorate and the fermentation process has begun. Such red and black currants will spoil the whole batch of the drink. When pressed, the density of the berry should be felt. It should be neither soft nor hard. If the fruits are soft, then the storage was improper or too long. Hard berries indicate immaturity.
Red currants are more acidic than black currants, but the benefits of the fruit are the same. If the taste is too sour, you can add more sugar.
For an incredible aroma, vanilla pod, nutmeg or cinnamon sticks are added to the drink. If the recipe provides for the addition of honey, then it is introduced only into a slightly cooled drink. Hot liquid kills all its nutritional properties.
To make the compote from currant with mint for the winter the most intense and concentrated, hot sweet syrup is poured directly onto the berries in the jar. After that, leave the workpiece under a covered lid for a few minutes. Then pour the liquid into a saucepan, boil, pour the berries and roll up.
Currant compote recipes for the winter
Black and red currants contain a large amount of vitamins. In order to preserve them for the entire winter period, they cannot be heat treated for a long time. Berries are boiled no more than the time specified in the recipe.
The composition of the fruits contains tannins, thanks to which vitamin C is fully preserved during the conservation process. Therefore, in winter, it is worth constantly drinking a useful preparation in order to saturate the body with vitamins and protect it from viral diseases.
In order for the red currant compote with mint to turn out bright, beautiful and tasty, you must strictly follow all the recommendations.
Recipe for red currant and mint compote for the winter in a 3-liter jar
Bright, fragrant compote is pleasant to open on cold winter days.Before rolling, there is no need to boil it, the products will give their full aroma and taste to the hot syrup. The drink turns out to be concentrated, so you need to dilute it with water before drinking.
- water - 2.3 l;
- currants - 2 kg of red;
- sugar - 320 g;
- currants - 300 g black for color and aroma;
- mint (preferably a mixture of several varieties) - 50 g.
- Remove sticks from berries. Rinse the currants and mint thoroughly.
- Pour water into sugar. Put on medium heat. Boil the syrup.
- Arrange berries and mint in prepared jars. Fill the container 2/3 full.
- Pour boiling syrup. Twist.
- Turn over and cover with a folded blanket. Leave on for 2 days.
Red currant compote with mint for the winter without sterilization
The drink will contribute to the fight against vitamin deficiency in the winter. It will remove unnecessary fluid from the body, relieving edema.
- sugar - 220 g;
- red currant - 400 g;
- black currant - 100 g;
- mint (fresh) - 30 g;
- water - 1.5 l.
- Remove the stalks. Pour over black and red berries with plenty of water. Drain off dirt carefully. Repeat the process 2 times. Rinse the mint.
- Combine sugar with water. Put on medium heat and cook until the crystals dissolve.
- Pour berries, then mint in boiling syrup and cook for 3 minutes. Pour into prepared containers immediately. Tighten with lids.
- Turn over and wrap with cloth. Leave on for 2 days.
Red currant compote for the winter with mint and lemon
The proposed variant tastes like the famous mojito. Compote remarkably refreshes and saturates the body with vitamins.
- currants - 700 g red;
- sugar - 400 g;
- water - 5.6 l;
- fresh mint - 60 g;
- lemon - 140 g.
- Clean currants from impurities and leaves, then remove the stalks. Rub the lemon with a brush to get rid of the paraffin.
- Rinse citrus, berries and mint.
- Put 2 three-liter jars to be sterilized.
- Cut the citrus into circles.
- Spread lemon and currant evenly over the jars. Add sugar and mint.
- Pour boiling water over. Insist 15 minutes. Pour the water back into the pot. Boil and pour in the berries again. Tighten quickly with lids.
- Turn over. Hold under a warm blanket until it cools completely.
Sterilized red currant compote with mint
A drink in winter will serve as an excellent basis for making a cocktail and homemade jelly.
- mint - 3 branches;
- currants - 450 g black;
- water - 2.7 l;
- currants - 450 g red;
- sugar - 420 g.
- Wash the mint. Sort out and peel the berries. Remove dried and deteriorated. Rinse.
- Pour water into a saucepan. Place the mint. Put on medium heat and cook for 7 minutes. The liquid should take on a greenish tint. If the color is pale, add more mint.
- Add sugar. When bubbles appear on the surface, add berries. Switch fire to maximum mode. Cook for 3 minutes. It is impossible to keep on the fire for longer, otherwise the berries will creep and form dregs at the bottom.
- Pour the compote into the jars. Tighten with lids.
- Cover the bottom of a deep container with a cloth and set the blanks. Pour cold water to the brim of the cans. Put on minimum heat. After the water boils, sterilize for a quarter of an hour.
- Take it out and immediately place it upside down on the floor. Cover with a cloth. Leave on for 2 days.
The original recipe for red currant compote, mint and lemon balm for the winter
Melissa will saturate the compote with a special aroma and make the taste more original, and mint - refreshing.
- water - 3 l;
- sugar - 200 g;
- currants - 300 g red;
- mint - 3 branches;
- lemon balm - 3 branches.
- Clean the berries from debris and remove the stalks.
- Rinse lemon balm, mint and currant.
- Combine water with sugar. Cook for 8 minutes. Add prepared foods other than mint. Cook for 2 minutes.
- Pour into prepared jars. Add mint leaves. Roll up.
- Turn over and leave for 2 days under a blanket.
The mint should be fresh, preferably only plucked. Leaves lying in the refrigerator can make the drink bitter. Deliciously served with lime or orange wedges in winter.
Currant and mint compote recipes for every day
Currant compote with mint is useful to cook in small volumes for daily use. Spending a minimum of time, you can prepare a delicious, vitamin drink that the whole family will like. More mint can be added to the proposed recipes, thereby making the compote more refreshing.
Delicious blackcurrant and mint compote
Mint refreshes and fills the drink with an unusual taste. You can use not only black currant, but also a mixture with red.
- currants - 500 g black;
- cinnamon - 5 g;
- sugar - 200 g;
- dried mint - 10 g;
- water - 2 l.
- It is allowed to use fresh mint instead of dried mint. Sort out the black currants. Rinse off debris. Use only strong berries. Soft ones will boil quickly and make the drink cloudy. Wash fresh mint.
- To boil water. Add mint. Stir and leave for a quarter of an hour.
- Add black currant. Add sugar. Boil. Remove from heat. Sprinkle in cinnamon and leave under a closed lid for 4 hours. Strain through a sieve.
- Serve with ice cubes and fresh mint leaves.
Recipe for a fragrant blackcurrant compote with mint and star anise
Refreshing, spicy and surprisingly healthy, the drink will energize the whole day. Compote is an excellent substitute for lemonade and will take its rightful place on the festive table.
- cinnamon - 5 g;
- water - 2.3 l;
- star anise - 5 g;
- mint - 10 g;
- black currant - 650 g;
- icing sugar - 280 g.
The cooking process consists of the following steps:
- Rinse the mint with cold water.
- Bring water to a boil. Add star anise and mint. Cook for 10 minutes.
- Pour in icing sugar. Cook until completely dissolved.
- Rinse black currants from dirt. Remove the stalks. Pour into compote. Cook for 10 minutes. The fire should be minimal.
- Remove from the burner and sprinkle with cinnamon. Stir and cool completely.
- Serve garnished with fresh mint leaves.
It is necessary to store winter blanks in a cool room, which does not get the sun's rays. A pantry or basement is ideal. The temperature should be between + 1 °… + 6 ° C. The shelf life of sterilized workpieces, subject to the conditions, is 2 years. Without sterilization - 1 year.
If the blanks are stored in a cabinet at room temperature, then they must be consumed within a year. A drink without heat sterilization will retain its nutritional and taste qualities for no more than six months.
Fresh, unrolled compote is stored in the refrigerator for no more than 2 days.
A refreshing and delicious compote from currant and mint is important to learn how to cook properly. In case of violation of the technological process, the healing properties will be lost. The amount of mint is allowed to increase or decrease according to taste preferences. In any of the proposed recipes, you can use an assortment of red and black berries, making the drink more aromatic and rich in color.