Raspberry and currant compote (red, black): recipes for the winter and for every day

Red currant and raspberry compote is the most popular type of homemade preparations for the winter. The drink made from these berries has a wonderful rich taste and aroma, and is able to compensate for the lack of many nutrients in the body. His appearance on the dinner table in winter brings household members not only summer memories and good mood, but also gives them vitamins and microelements.

Rules for cooking currant and raspberry compote

There are rules that must be followed when preparing compotes. First, the fruits must be carefully sorted out, washed and dried a little. It is better to collect them in sunny dry weather. When it rains, they absorb a lot of moisture and are easy to boil. Compote, cooked from such fruits, turns out to be opaque, has no fresh taste.

Secondly, compotes for everyday use and as a preparation for the winter are usually prepared using different technologies. It must be strictly observed, especially in the case of canning.

It is worth considering a number of technological features of rolling compotes for the winter:

  • sterilization of cans and lids - the easiest way is in the oven;
  • the berries do not need to be boiled, it is enough to pour boiling water over and immediately roll up - they will infuse and give the drink a rich taste;
  • since there is no cooking process as such, the ingredients can be added all at the same time;
  • a jar with freshly prepared compote must be turned upside down after seaming, this will prevent the hot air emanating from the drink from displacing and blowing up the lids;
  • the jar needs to be insulated to keep the heat inside as long as possible. Only in hot liquid can the fruit give the drink all its taste and aroma, otherwise the drink will turn out tasteless, colorless and watery.

Compote, unlike some other types of preservation, for example, jams, jellies, are closed hot without delay. The condensate that precipitates and settles on the inner surfaces is mixed with the compote.

Raspberry and currant recipes for every day

Berry compote is very useful and helps the body to increase its immunity, resist diseases, primarily infectious, colds. Raspberries and currants are widely grown in our region and are an affordable product. Berries have a significant advantage over overseas fruits, which are loaded with chemicals that help keep them fresh and marketable.

A simple recipe for currant and raspberry compote

Berry compote can be prepared according to a very simple recipe. This does not take much time, the whole cooking process is clear and accessible.


  • raspberries - 300 g;
  • currant (black) - 250 g;
  • granulated sugar - 150 g;
  • water - 3 l.

Pre-process the fruits and immerse them in boiling water. Cook for a quarter of an hour, and only then add sugar. Boil for a few more minutes, turn off the gas. Keep under the lid until completely cooled.

Fragrant and healthy raspberry and currant compote with ginger and lemon

Ginger and lemon will enhance the beneficial properties of currants, raspberries, and also give it a unique aroma and taste.


  • currant (black) - 300 g;
  • raspberries - 100 g;
  • lemon - half;
  • ginger - 1 pc.;
  • water - 2.5 l;
  • sugar - as needed.

Wash ginger, peel and cut into thin strips, lemon too. Put all the components of the compote in a saucepan with boiling water. Simmer for 10 minutes, then leave for another hour under the lid. Add granulated sugar, stir until completely dissolved. Keep the compote in a cool place in clean jars.

Raspberry and black currant compote

Prepare the fruits accordingly: sort, wash, put in a colander to remove excess moisture.


  • currant (black) - 100 g;
  • raspberries - 100 g;
  • sugar - 200 g;
  • lemon - 2 slices;
  • water - 2.5 liters.

In a saucepan with boiling water, first add granulated sugar, then berries with lemon. Boil over low heat for 5-7 minutes.

Raspberry and red currant compote

Sort the currants from the twigs, wash. Dip the raspberries in a saline solution and hold there for a while.


  • currants (red) - 0.25 kg;
  • raspberries - 0.25 kg;
  • sugar - 0.25 kg;
  • salt - 50 g;
  • lemon (juice) - 15 ml.

Immerse the pre-prepared fruits in a pot of boiling water. From the moment of re-boiling, keep on fire for 5 minutes. Add lemon juice 1-2 minutes before the end of the cooking process. When the fire is already turned off, add sugar and achieve its complete dissolution. Compote should be infused for an hour or two before use.

Raspberry and currant compote recipes for the winter

Many homemade preparations for the winter impress with their simplicity and ease of preparation. The same can be said about currant and raspberry compote, which many housewives love to close for the winter. In addition, compotes are much healthier than jam or jam. When they are rolled, the fruits are not boiled, but only poured with boiling water.

Raspberry compote with red currants for the winter without sterilization

To make the drink transparent, the berries must be taken whole, not crumpled. Prepare the jars in the following way: wash in a soda solution, rinse off the remains well and sterilize. Boil the lids for 5-7 minutes over medium heat.


  • currants (red) - 450 g;
  • raspberries -150 g;
  • water - 2.7 l;
  • sugar - 0.3 kg.

Arrange clean prepared fruits in banks. One liter is 150 g of red currants and 50 g of raspberries. Steam the berries with boiling water for a quarter of an hour. Then pour it back into the pan, add sugar and boil again. Pour the syrup into the berries in the jar almost to the very top. Immediately twist and turn over, put to cool.

Attention! This canning method is called the double-fill method.

Raspberry and currant compote with sterilization

Currants and raspberries are one of the most common berry combinations. They appear on the market at the same time and perfectly complement each other's flavor range.


  • raspberries - 1.5 kg;
  • red currant (juice) - 1 l;
  • sugar - 0.4 kg.

Lightly wash and dry the raspberries. Place in a sterilized liter container. Pour in boiling syrup, which should be prepared like this:

  • combine red currant juice with granulated sugar;
  • bring to +100 degrees;
  • boil for 2 minutes.

Pasteurize the compote for ten minutes at +80 degrees. Then close the cans with sealed lids. Wait until cool, send for storage in a utility room.

Ingredients for another recipe:

  • raspberries - 1 kg;
  • currants (red) - 0.7 kg;
  • water - 1 l;
  • sugar - 1.2 kg.

Sort out all the fruits, wash and dry. Next, prepare a syrup from water and granulated sugar, boil it for at least 10 minutes. Distribute the berries in glass jars, filling their inner space, not reaching the top a little (up to the shoulders). Pour only boiled syrup. Pasteurize at +90:

  • 0.5 l - 15 minutes;
  • 1 liter - 20 minutes;
  • 3 liters - 30 minutes.

Cover the rolled up and upside-down banks with a blanket, leave them there for one or two days.

Winter compote from raspberries with currants and citric acid

Citric acid helps to emphasize the sweet taste of the drink and also serves as a natural preservative.


  • raspberries - 1 tbsp.;
  • currants - 1 tbsp.;
  • sugar - 1.5 tbsp.;
  • citric acid - 1 tsp;
  • water - 2.7 liters.

Prepare the syrup, put the berries in containers, add citric acid. Pour boiling solution over everything. Close with sealed lids.

Black and red currant and raspberry compote for the winter

Assorted compotes made from two, three or more types of fruits are very popular. They have a rich, full-bodied taste and an equally varied, healthy composition.

Ingredients for recipe without sterilization:

  • raspberries - 1 tbsp.;
  • currants (mixture of varieties) - 1 tbsp.;
  • granulated sugar - 1 tbsp.

Compote is harvested for the winter using double filling.

Ingredients for a sterilized recipe:

  • raspberries - 1 tbsp.;
  • currant (red) - 1 tbsp.;
  • currant (black) - 1 tbsp.;
  • granulated sugar - 5 tbsp. l.

Place the berries in a jar pre-treated with steam or high temperature. Pour freshly boiled syrup, then sterilize for half an hour. Close, turn and wrap.

Raspberry and currant compote with star anise and cinnamon

Spices will help you prepare a familiar drink with new shades of taste. This recipe will use star anise and cinnamon.


  • raspberries - 200 g;
  • currant (red) - 200 g;
  • sugar - 230 g;
  • water - 1.65 l;
  • star anise - to taste;
  • cinnamon to taste.

Brew the berries in jars with boiling water, pouring it to the very top. Gently drain the liquid back into the pot, leaving the fruit at the bottom. Add sugar, spices to the solution, boil it for 2 minutes. Remove the star anise and cinnamon, pour the syrup into jars and roll them up.

Blackcurrant, raspberry and gooseberry compote for the winter

Gooseberries will perfectly fit into a single flavor range of a drink made from currants and raspberries.


  • assorted berries (raspberries, gooseberries, currants) - 3 kg;
  • sugar - 1.2 kg;
  • cans (3 l) - 3 pcs.

Only wash the raspberries, blanch the currants and gooseberries. Put in prepared containers, fill them with freshly brewed syrup. Seal everything tightly and turn the jars.

Concentrated blackcurrant and raspberry compote for the winter

You can prepare a compote with an extremely rich berry flavor in the following ways.


  • raspberries - 0.7 kg;
  • black currant (juice) - 1 l.

Transfer the prepared raspberries to a jar, pour in fresh juice. Cover with a lid and place in a saucepan filled with cold water. Transfer to fire and heat to +80 degrees. Each volume requires its own holding time:

  • 0.5 l - 8 minutes;
  • 1 liter - 14 minutes.

Then seal it tightly and put to cool.

Ingredients for another recipe:

  • currant (black) - 1 kg;
  • raspberries - 0.6 kg;
  • granulated sugar - 1 kg;
  • cinnamon - 5 g.

Prepare the berries, pour a boiling solution of water and sugar. Leave it on for 3-4 hours. Then bring to +100 degrees, add cinnamon, boil for 10 minutes. Roll up the banks while hot.

Ingredients for another option:

  • raspberries - 0.8 kg;
  • currant (black) - 0.8 kg;
  • granulated sugar - 0.5 kg.

Arrange the berries in two liter jars. Fill them with water to the very top and pour it into a cooking container. Add sugar and boil. Spread the syrup evenly over the jars and keep in them for a quarter of an hour. Then return the solution to the pan again and boil over again, then pour back into the jars. Roll up immediately while hot.

Attention! Double fill is also used here.

How to roll up blackcurrant and raspberry compote with lemon balm for the winter

Lemon mint is widely used in food and beverage preparation. It goes well with berry compote, giving it a unique aroma.


  • currant (black) - 0.2 kg;
  • raspberries - 0.2 kg;
  • sugar - 0.2 kg;
  • lemon - half;
  • lemon balm - 2 branches;
  • water - 1 l.

Sort the currants, wash and blanch for one minute. Then transfer to a jar, add lemon balm and lemon slices on top. Prepare the syrup according to the following scheme: add sugar, raspberries to the water and bring to +100 degrees. Pour into jars with currants, let stand for 15 minutes. Then pour into a saucepan and put on fire again. As it boils, pour the berries again. Roll up quickly.

Currant and raspberry compote with pre-boiled berries

In order for the compote to be stored better and longer, the berries should be boiled a little. This will give the drink a rich flavor and help prevent premature spoilage.


  • berries (currants, raspberries) - 1 kg;
  • sugar - 0.85 kg;
  • water - 0.5 l.

Prepare the syrup, cook it until the sugar is completely dissolved, but not for long, so as not to thicken. Dip the berries into a boiling liquid, and from the moment of secondary boiling, cook for 2 minutes. Then cover the pan with a towel and leave for 10 hours. Separate the syrup from the berries. Transfer the latter to jars, and bring the solution to a boil. Pour the berry mass over them, roll up the jars with the contents.

Storage rules

Canned compotes do not require special conditions for their storage. The main thing is that it is not hot and the sun's rays do not fall on the product, but it is not necessary to send it to the refrigerator. It is worth considering a few tips on how to store compotes rolled up for the winter:

  • the temperature should be up to +20 degrees;
  • before you put the cans with compote in the basement (cellar), you need to observe them for some time: are there any swelling, turbidity or bubbles, otherwise you need to boil the compote again and sterilize it again;
  • on each can you need to mark the date of the closure so as not to expire the drink;
  • from time to time, you need to look through the banks to identify the first signs of product spoilage, in this case, such a compote is removed from the storage location for recycling and early use.

The shelf life of freshly brewed compote is no more than 2 days. This is provided that it is in the refrigerator. At room temperature, this period is significantly reduced - to 5 hours. Compote can be stored in the freezer for several months. You should first place it in a plastic container. Glass containers will not work here, as they may burst.


Red currant and raspberry compote will be an excellent addition to the daily menu both in summer and winter. A canned berry drink is the same in taste and useful qualities as freshly brewed.

Watch the video: Tips for Planting Raspberries and Blackberries (January 2022).

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