Raspberry compote for the winter - useful tips. Raspberry compote: recipe for making raspberry compote for the winter without sterilization

Raspberries are a common berry. It can be found in different regions of Europe, Central Asia, and Siberia. It grows freely in clearings and along river banks. It has been cultivated for a long time.

In addition to good taste, it has unique medicinal properties. Raspberry fruits contain glucose, fructose, organic acids, fiber, tannins, and essential oils. It contains potassium, iron, manganese, copper, zinc, calcium, magnesium, sodium, phosphorus. Raspberries are rich in vitamins C, B1, B2, B9, E, PP, A.

Due to the presence of salicylic acid, it is a good diaphoretic and antipyretic. Fresh berries quench thirst, tea made from dry berries helps cope with colds. Raspberries are recommended for anemia, poor appetite, stomach and intestinal pain. Raspberry syrup is added to mixtures to improve the taste.

Medicinal and beneficial properties are preserved even during heat treatment. Therefore, they try to prepare raspberries for future use in the form of jam, jam, compote.

Subtleties of cooking

Compote is much more economical than jam. With a small amount of berries and sugar, you can prepare a sufficient raspberry drink.
To preserve most of the vitamins and nutrients, raspberries are subjected to minimal heat treatment.
Berries of any size are suitable for compote. They should not be wrinkled or broken. It is better to collect them in dry weather.
It is believed that raspberries do not need to be washed. But in our age of not very good ecology, the berries must be washed. To do this, place the raspberries in small portions in a colander and immerse them several times in cold water.
Sometimes raspberries are infected with raspberry bug larvae. To remove them, pour the berries with salted cold water (20 g of salt per 1 liter of water) and leave for 15 minutes. When the larvae float to the surface, they are removed and the berries are washed.
Allow the liquid to drain. Carefully tear off the sepals, while removing spoiled fruits.
Prepare the jars. To do this, they are first thoroughly washed with soda and rinsed. Sterilized. If the jars are half-liter, they can be immersed in a pan of water and boiled. Lids are treated in the same way.

Raspberry compote: recipe one

Ingredients (for 1 liter jar):

raspberries – 350 g;
sugar – 300 g;
water – 500 ml.

Cooking method

Sort the raspberries, rinse carefully, immersing them in a colander several times in water. Let the liquid drain.
Place in layers in prepared sterile jars, sprinkling each portion with sugar. Fill with cold water.
Cover the jars with clean lids. Place in a wide saucepan. Fill it with water up to the hangers of the cans.
Sterilize the compote for three minutes, starting the countdown from the moment the water boils.
Remove the jars from the water and seal tightly. Turn upside down and cover with a blanket. Cool.

Raspberry compote: recipe two

Ingredients (for 3 three-liter jars):

raspberries – 3 kg;
water – 5.5 l;
sugar – 750 g.

Video recipe for the occasion:

Cooking method

Sort the raspberries. Rinse by immersing in a colander in cold water. Remove the sepals.
Fill the jars one-third full with raspberries.
Pour water into an enamel pan and add sugar. Prepare the syrup. Cool it down.
Pour raspberries over them.
Seal the jars. Place in a saucepan with warm water. Sterilize for three minutes, starting from the moment the water boils.
Remove the jars of compote from the water, turn them upside down, and cover with a blanket. Leave until completely cool.

Raspberry compote: recipe three

Ingredients (for 2 two-liter jars):

raspberries – 1 kg;
water – 3 l;
sugar – 500 g.

Cooking method

Sort the raspberries. Rinse. Remove the sepals.
Pour water into an enamel pan and add sugar. Boil the syrup.
Place raspberries in it and bring to a boil. Cook for two minutes.
Remove the pan from the heat and leave for 10 hours.
Prepare sterile jars with lids.
The next day, use a slotted spoon to remove the berries from the pan and place them in jars.
Boil the syrup again. Immediately pour the raspberries over them.
Seal the jars.

Raspberry compote in its own juice (concentrated)

Ingredients:

raspberries – 3 kg;
powdered sugar – 750 g.

Cooking method

Sort the raspberries, wash them, remove the sepals.
When the water has drained, place the berries in a basin or wide saucepan, sprinkling them in layers with powdered sugar. Leave for 12 hours. During this time, the berry will give juice.
Using a slotted spoon, transfer the raspberries into prepared sterile jars. Pour in the released juice.
Cover the jars with sterile lids. Place in a saucepan with water. Sterilize for three minutes from the moment the water boils. Then seal tightly.
Turn the jars upside down on a towel and cover with a blanket. Leave until completely cool.

Raspberry compote without sterilization: the first recipe

Ingredients (for 1 three-liter jar):

raspberries – 600 g;
water – 2.5 l;
sugar – 300 g;
citric acid – 1 teaspoon.

Cooking method

Sort the raspberries, removing damaged berries. Rinse gently in cold water. Remove the sepals.
Place the berries in prepared jars, filling them 1/3 full.
Pour water into a saucepan, add sugar. Boil the syrup.
Pour citric acid into each jar. Pour boiling syrup over the raspberries until it overflows the edge of the jar.
Immediately seal the jars with sterile lids.
Turn the jars upside down. Wrap yourself in a blanket. Leave until completely cool.

Raspberry compote without sterilization: recipe two

Ingredients (for one three-liter jar):

raspberries – 500 g;
water – 2.5 l;
sugar – 1 tbsp.

Cooking method

Sort the raspberries. Remove all spoiled, bruised and green berries. Rinse by immersing several times in cold water. Tear off the sepals.
Wash the jars. Heat them in the oven or boil water in them, thereby sterilizing them. Place the lids in a bowl of water and boil for 5 minutes.
Place the berries in jars. Pour boiling water over it. Leave for 10-15 minutes.
Pour the pinkish water through the lid with holes into the pan. Add sugar as required. Boil the syrup.
Pour it over the raspberries until the syrup slightly overflows.
Immediately seal the jars with lids.
Turn them upside down. Wrap yourself in a blanket. Leave until completely cool.

Note to the hostess

Raspberry compote is a very tasty and aromatic drink. But if there are not enough berries, prepare an assorted compote from a mixture of fruits and berries for the winter. Raspberries go well with apples, strawberries, blackcurrants, blackberries, and apricots.

Place the prepared berries and fruits in sterile jars, fill with syrup and sterilize for 5 to 20 minutes, depending on the volume of the jar.

This compote can be preserved without sterilization. To do this, place assorted berries in sterilized three-liter jars. Pour boiling water over it. Leave for 15-20 minutes. Then pour the liquid into a saucepan. Put 500 g of sugar for every liter of water. Boil the syrup. Pour it over the berries and seal immediately. Cool upside down.

Raspberry compote can be cooked for consumption directly in the summer, but you can also prepare it for the winter. In addition, it should be noted that raspberries go well with other berries and fruits, and therefore the following fruits are often found in preparations with them:

black and red currants;

bird cherry;
and others.

Therefore, this article will provide various recipes for raspberry compote, both multi-fruit and simple.

Preparation

To avoid repeating the same thing in each recipe, we’ll tell you a little about preparing the berries before cooking. Raspberries are very delicate, so they require careful treatment. Below are the basic rules for collecting and preparing raspberry fruits.

Raspberries should be picked in dry weather, preferably in a warm evening.

When collecting, you need to use shallow containers to prevent crushing of the berries.

Raspberries should be washed by placing them in small portions in a colander or sieve, and then dipping them several times in clean water. At the same time, floating debris, dry leaves and damaged berries are removed.

To clean the crop from small raspberry worms, if there is an infection, the berries are immersed in salted water, a tablespoon per liter, for 15 minutes. The emerging pests are carefully removed with a small slotted spoon, and the berries are washed with clean water.

After this, start cooking the compote.

Attention! Before preparing the preparations, do not forget to prepare glass jars: wash them with soda and sterilize them!

Single Berry Recipes

To begin with, we will give examples of recipes for raspberry compote for the winter without the use of additional berries. But simple raspberry drinks are prepared in different ways, which we will talk about below.

A simple recipe without sterilization

Raspberry compote for the winter without sterilization will retain more vitamins, which is why it is prepared according to this recipe. This is the simplest method of preparation - pouring prepared sugar syrup over the berries and then immediately sealing them. Different housewives take berries and sugar in different ratios. We will give some average numbers, varying which you can make your compote more or less sweet or concentrated. So, for a regular three-liter jar you will need:

raspberries – 700-900 grams;

sugar – 200-350 grams;

water – 1.5-2 liters.

Recipe with berry tincture

In this recipe, prepared berries are pre-infused with boiling water. Here is the breakdown of products we need for this:

raspberries – 800 grams;

granulated sugar – 350 grams;

water – 1.5 liters.

The process of preparing compote using this method looks like this

Place the berries in a pre-sterilized three-liter jar.

Pour boiling water over the raspberries.

Let the berries brew and release the juice, this usually takes up to 10 minutes.

After the water turns a rich light crimson color, you need to pour it into an enamel bowl.

The pan with the juice must be put on fire.

After boiling, add sugar and cook until it is completely dissolved.

Pour the syrup into the jar and seal immediately.

Berries for dessert

This method of preparing compote is used if it is important for you to get whole raspberries for making desserts. There will be very little liquid in such a preparation. In order to prepare such a treat, you need to take the following proportions of products, the breakdown is given per liter jar:

raspberries – 700-800 grams;

sugar – 300 grams;

water – 100 milliliters.

The compote is prepared as follows:

Place the berries in prepared jars, sprinkling the layers with granulated sugar.

Fill it with cold water to the top, about a hundred grams and you’ll get it.

Place the jars in a wide container for sterilization.

Fill the jars with water up to the hangers.

Sterilize for three minutes after the water boils.

We prop it up, turn it over, cover it with a blanket or my husband’s winter fishing jacket (). There were precedents.

Attention! Place jars of only the same volume and shape for sterilization to avoid damage to the workpiece, since different vessels require different processing times.

Multifruit drinks

Raspberry compotes in combination with other fruit crops are also very popular. They are cooked both for use directly during the season and for preparations for the winter. We list the most popular recipes.

Summer compote from Olga Polyakova

In the summer heat, a compote made from various berries, based on raspberries, perfectly quenches your thirst. It is the raspberry flavor that gives this drink a unique note. In addition to it, you can include any seasonal berries in the composition, each of them will add its own note of taste:

blackcurrant will give aroma and sourness;

bird cherry will add viscosity, useful for strengthening the stomach;

apples will be enriched with iron;

cherries will give a delicious taste and bright color;

The plum will not be lost in any compote.

Ingredients for a three-liter saucepan:

raspberries – 0.5 liters;

other seasonal berries – 0.5 liters;

sugar – 200-300 grams to taste.

This whole thing is cooked very simply.

Berries are placed in the pan.

Add sugar and water.

The liquid is brought to a boil.

Cooks for just one (!) minute.

Once cooled, you can drink and enjoy.

Vitamin compote for the winter

This recipe combines two healthy berries - raspberries and black currants; it’s not for nothing that the recipe is called “vitamin”. To prepare it we will need, per three liters:

black currant - 300-400 grams;

raspberries - 300-400 grams;

syrup -200 grams of sugar per liter of water.

This vitamin miracle is prepared in this order:

Place currant berries in a three-liter jar in such quantities that they occupy a third of the volume.

Then add raspberries halfway.

Prepare sugar syrup.

Fill the jar with it to the top.

Seal and set to cool.

Compote with apples

A very tasty compote of raspberries and apples is obtained according to the recipe that we have placed at the end of the article, try it, its author vouches for the taste. To prepare this drink, you need to take the ingredients in terms of a three-liter jar:

apples – 2-3 pieces;

raspberries – 1 glass;

sugar – 1 glass.

Preparation:

Chop the apples and put them in a jar together with the raspberries.

Cover with granulated sugar.

Pour boiling water over it.

Leave for ten minutes and drain.

Bring water to a boil and add again.

Repeat the process three times, then seal tightly and refrigerate.

Video

In this video, an experienced housewife will teach you her recipe for making raspberry compote:

raspberries - 1.5 tbsp.,
sugar - 170 g,
water - 2 l,
citric acid - 1/3 tsp.

Preparing raspberry compote for the winter

Raspberries that have ripened to a dark burgundy color become soft in compote. These berries will give color and juice to the drink, but they themselves will lighten slightly; they will have to be strained when serving the compote. The pink-red berries will remain intact and will float beautifully in a glass of drink. Based on these characteristics, you need to choose berries of the degree of ripeness that suits you best.

The sorted raspberries are washed. If there is a suspicion of the presence of insects, immerse the raspberries in cold salt water for 5 minutes and then rinse under running water. But it is better to immediately choose high-quality berries that do not contain any bugs.

Sterilize a two-liter jar and pour raspberries into it.

Throw in powdered citric acid. Do not stir so as not to mash the berries.

The syrup consists only of sugar and water; it does not need any flavorings. Sugar is weighed and placed in a saucepan.

Pour in cold water. The syrup is boiled over high heat until the sugar is completely dissolved.

Hot syrup is poured into a jar of raspberries. Make sure that the liquid stops at the level of the hangers.

Turn over the jar of raspberry compote, cover with a blanket, and leave until morning.

The compote is stored in the basement for a year. The drink is served chilled.

Raspberry compote: 3 amazing recipes

4.3 (86.67%) 6 votes

There is very little time left before the first wave of harvesting begins, when berry fields attract with an abundance of fruits and their unforgettable aroma. Before the desire to harvest the entire harvest absorbs housewives entirely, you need to look through your cookbook and choose the most suitable recipe for raspberry compote, of which there are a great many options and types. I offer a few of my own - time-tested and the admiring faces of my household.

For this preparation you need to collect raspberries at their full ripeness. Overripe and greenish fruits will not go into compote. Some will boil, others will explode. Raspberries should be washed immediately before storing so that they do not release juice into the common container. This recipe can be used to make a delicious drink made from frozen berries - I always put several servings of raspberries in the freezer for making mixed homemade drinks, because not all fruits ripen at the same time.

What is needed to preserve a three-liter jar of raspberry compote

2 gr. citric acid;
1 large glass of sugar (250 gr.);
500 gr. fresh or frozen raspberries;
3 liters of purified drinking water.

Step-by-step instruction

First, I wash the jars and degrease them with baking soda. Be sure to keep the canning containers for 5 minutes in an oven preheated to 100 degrees.
If threaded lids are used, I soak them in boiling water for about 5 minutes before sealing them. If the jars with Euro necks are gone, I take the lids for them under the machine and fill them with boiling water along with the inserted rubber bands.
I put raspberries in jars and put a pan on the fire with the amount of water required according to the recipe. I live in a village, and the life-giving moisture in my yard is collected from my own well, so I don’t use a filter.
As soon as the water boils, I pour it into jars with berries, cover with iron lids and wait 10 minutes.
I pour the infusion back into the pan and bring it to a boil. Pour sugar and citric acid into a container and keep it on low heat until the grains are completely dissolved.
I pour the resulting solution onto the berries in jars and immediately roll up the raspberry compote with iron lids.
I turn the wrap over onto a thick backing and wrap it in a thick old blanket or a small warm blanket.

I store the compote without sterilization only when the jars have cooled completely. If time is not maintained, canned food of this type will not be able to stand for long.

Advice: if you bought raspberries at the market, and it turns out that there are a lot of wormy berries in the bucket, do not rush to scold the unscrupulous seller and throw away the damaged goods - everything can be fixed. To do this, dissolve 1 teaspoon of table salt in 1 liter of well water and pour it over the raspberries for 10 minutes. All the animals that have taken a liking to the tasty berry will float to the surface, and they can be drained along with the brine. Rinse the raspberries under the tap and use as intended.

Raspberry compote with sterilization

My mother loves to make this kind of preparation the old fashioned way, not wanting to risk the harvest and her own preparation efforts. I must say that the taste of her compote from seasonal berries does not deteriorate at all. I’ll tell you her recipe for making raspberry balm.

Recipe for 1 two-liter jar of a delicious drink

350 gr. ripe raspberries;
200 gr. granulated sugar;
2 liters of purified drinking water;
½ lemon, orange or lime - optional;
a few fresh mint leaves for freshness.

How my mother cooks

She places the washed berries in clean jars, adds sugar and squeezes citrus juice directly into the jar. Adds mint or lemon balm leaves to the overall company.
Fills all this beauty with cold water.
Line the bottom of a large pan with an old towel in 2 layers and immediately place the container on the stove. He sends the prepared jars there.
He covers the containers with seaming lids and pours water into the improvised sterilizer. In this case, the liquid should reach almost to the hangers of the cans.
Turns on the stove and keeps the entire structure on fire for 15 minutes after heating the water around the canned food to 80 degrees.
Next, the process is familiar to everyone from childhood - we carefully take out the hot pieces from a common pan and roll them up.
We turn it over onto a thick base and wrap it in something unnecessary and very warm.

This raspberry preparation is excellently stored in any conditions; it is important to keep it upside down and insulated until the cans cool completely.

Raspberry compote with cherries and strawberries

I have a luxurious tree on my property that is adored by my children, the neighbor’s children and all the birds in the area. This is an incredibly tasty early cherry. Its fruits are large, juicy, with a small seed and a lot of tender pulp. In good years, I collect several buckets of this wonderful berry and make preparations that don’t even last until the New Year, they are so tasty and aromatic. And since the berries ripen at different times, you have to freeze the cherries and use them as the strawberries and raspberries ripen.

What do you need:

raspberries;
cherries;
strawberries;
sugar;
water.

I won’t indicate the proportions - I don’t know them exactly and for a long time I’ve been preparing such canned food by eye.

How to prepare:

We sterilize the jars in advance in any convenient way - I fry them in the oven.
Pour boiling water over the lids and set aside.
We wash and sort out the raw materials.
We clean the berries from the stalks and sepals, but you don’t need a lot of strawberries, I use 5 of them for each jar - for flavor.
We put our harvest in a large saucepan and fill it with water.
Cook the usual compote, season with sugar to taste. I don’t add citruses to this option - they have a rather strong smell, and we won’t feel all the charm of the assorted berries.
Pour the finished product into warm jars, add berries from the pan there - they will infuse in the compote and will be very tasty. I try to fill 1/3 of each jar with raspberries and cherries.
Roll up and turn over onto a thick mat.
Again we cover our raspberry compote with a thick blanket.
We put it away for storage for the winter when the jars have cooled completely.

My household members can hardly stand it for a couple of weeks and begin to secretly take in the compote from the basement, hoping that with so many preparations, I won’t notice the loss of one or two jars.

Surely every housewife has her own cooking recipes and secrets. Most of the fairer sex not only prepare food for daily consumption, but also make this article. This article will tell you how to cook raspberry compote. The recipe with step-by-step instructions will be presented to your attention below. You will find out the proportions of products and the main nuances of preparing this drink.

Raspberry compote

This drink is rich in healthy vitamins and minerals. It can be prepared either from fresh berries or using frozen fruits. It is recommended to serve the drink chilled in summer and hot in winter.

Raspberry compote will perfectly quench your thirst and benefit your body. The fruits of this plant actively fight bacteria and pathological microorganisms. Raspberries have long been used to treat respiratory diseases and certain infections. Also, the fruits of the plant will help expectant mothers prepare their bodies for childbirth.

Method of preparing the drink

Before you cook raspberry compote, you need to decide on the method of serving it. For a cold drink you will need less water. In this case, the raspberry compote will be more concentrated. If you plan to treat everyone to a hot drink or preserve the decoction, then the amount of water and sugar should be increased proportionally.

Take one kilogram of berries. If you are using a frozen product, you must first leave it in the refrigerator for two hours. Thus, defrosting will be as favorable as possible for the fruit. There is no need to wash raspberries. Sort the hard berries and separate them from the leaves. Place a pot of water on the fire and bring the liquid to a boil. Add sugar in a thin stream. For one kilogram of berries you will need two liters of water and 300 grams of sugar. These proportions must be observed if you are going to serve chilled raspberry compote. For hot or canned drink, for the specified amount of fruit you need to take 5 liters of water and 500 grams of sugar.

After the sand has completely dissolved in the boiling liquid, place the berries in it. The resulting mixture should be cooked for 5-7 minutes. After this, remove the pan from the heat.

The final stage of preparation

Raspberry compote for cold serving should be cooled and supplemented with lemon juice in the amount of 50 milliliters. After this, you can pour the liquid into glasses and, if necessary, put ice in them. Garnish the drink with a few fresh raspberries and insert a straw.

To preserve the product, you need to pour hot raspberry compote into jars. Next, tightly screw the lid on the workpiece and turn it over. In this position, the drink should stand for two days in a warm place. After this, you need to move it to a dark and cool room. In this state, banks can wait in the wings for a long time. After opening the drink, you can also serve it warm or add some ice.

Conclusion

Now you know how to prepare raspberry compote. Remember that the drink can be varied with other fruits. So, currants, sour cherries, and strawberries go perfectly with raspberries. If desired, you can place mint leaves, anise or fennel seeds in the compote. To prepare a medicinal drink, complement the raspberry compote with rose hips or cranberries. If you use brown or brown to prepare the drink, then its quantity should be reduced. Otherwise you will end up with a very sweet drink. Happy cooking!