Strawberry compotes in season and especially cold snowy winter invariably an honorable decoration of the table on weekdays and, of course, on holidays. A drink made from fresh berries is delicious, but it’s unnecessary to talk about the benefits.
In areas with short or rainy summers, where strawberries barely manage to ripen and often turn out to be spoiled, compotes can not regret the time spent in the country. Thoroughly sorting through the berries and removing all spoiled impregnations, they brew aromatic drinks without adding anything except sugar.
Strawberries are just as supple in combination with other berries as chicken is in soups or main dishes. The berry perceives third-party tastes and enriches compotes with strawberry notes. It perfectly complements raspberry and cherry, apple, apricot and peach compositions. If you cook very concentrated compote, try combining strawberries with a ripe sweet pear. For the winter, these fruits are best preserved separately in very sweet syrups, and mixed, already preparing compote.
Strawberry compote - general principles of preparation
• Berries for compote can be taken both frozen and fresh. In both cases, the drink always turns out to be tasty, aromatic and fairly enriched with vitamins.
• Fresh berries must be thoroughly washed in running water and all leaves removed. In order not to damage too ripe, it is best to do it in a colander, gently shaking the berries so that each gets under the stream of water. Frozen berries are not thawed, but immediately dipped in syrup.
• There are a lot of ways to make strawberry compote. For daily use of such a drink, it can be boiled in a pan over an open fire or use the easiest method of preparation - in a thermos. In season, strawberry compote is closed for the winter in glass jars, hermetically rolling metal lids with a seaming key.
• To enrich the taste, aroma and color of a drink, it is often prepared with the addition of various fruits and berries. Together with strawberries, you can put apples, currants, cherries, cherries, etc.
• To get a richer flavor, add mint leaves, vanilla or orange juice to the strawberry compote.
• Sugar is laid according to the recipe or to taste. Acidify the drink with lemon or its juice.
Strawberry compote: fresh berries recipe
Ingredients:
• a pound of fresh strawberries;
• 600 ml of purified water;
• 180 gr. granulated sugar.
Cooking method:
1. Sort the berries, rinse with a weak stream of cold water and remove the stalks. In order not to stretch too ripe berries, rinse the strawberries by putting them in a colander, shaking them periodically.
2. Put clean strawberries in a saucepan and cover with half a measure of granulated sugar. Mix well and let the juice run, in which the sugar should completely disperse.
3. Pour the remaining sugar into cold water and boil it over high heat. Transfer the strawberries sprinkled with sugar into boiling syrup and boil again quickly.
4. When the compote begins to boil, reduce the heat to medium and boil for 2 minutes.
Strawberry Compote: Strawberry Mojito Recipe
Ingredients:
• two full glasses of strawberries;
• two slices of a small lemon;
• sugar - 1 cup;
• a small sprig of mint (lemon balm).
Cooking method:
1. Put the well-washed strawberries without leaves in a large saucepan with a wide bottom.
2. Add washed mint leaves slightly dried with a towel and lemon sliced into slices.
3. Put the pan on the minimum heat and simmer the berries for 3 minutes. Turn off the heat and let stand for a quarter of an hour. In this way, add the strawberries with mint and lemon three times.
4. Boil three liters of filtered drinking water separately. After boiling, add a glass of sugar and boil for two minutes with vigorous boiling.
5. Then pour the syrup into a pot with strawberries and bring the compote to a boil. Reduce heat to medium and cook for another 3 minutes.
Strawberry compote: recipe with apples and orange juice
Ingredients:
• three large fragrant apples;
• 500 ml of orange clarified juice;
• three tablespoons of sugar;
• approximately 200 gr. ripe strawberries (fresh or frozen).
Cooking method:
1. Thinly peel the apples and cut them into small slices.
2. Put the apple slices in a saucepan, pour citrus juice on it and add granulated sugar. Warm lightly over moderate heat for 3-4 minutes.
3. Cut the washed strawberries in half. Dip in the syrup to the apples and boil after boiling for no more than three minutes.
The easiest strawberry compote: a frozen berry recipe
Ingredients:
• frozen strawberry berries - 600 gr.;
• three liters of water;
• five table. tablespoons of white sugar.
Cooking method:
1. Pour three liters of cold, preferably filtered water, into a large (4 L) enameled pan. Pour granulated sugar and set the container to intense heat.
2. Once the sugar has completely dissolved and the syrup boils, dip the frozen strawberries into it. Berries do not need to be thawed.
3. Once the compote has boiled, stir well and continue cooking for five minutes under intense boil. Remove from heat, and stew compote well.
Strawberry Compote: Vanilla Beverage Recipe
Ingredients:
• a small bag of vanillin;
• half a large lemon;
• one kilogram of ripe strawberries.
Cooking method:
1. In a colander under a stream of slightly warm water, thoroughly rinse the strawberries, remove the stalks and sort the berries by size. Leave the small ones whole, and cut the medium and large berries into pieces.
2. Squeeze the juice from half a lemon and combine it with water (2 l). Add vanilla powder and boil over low heat for about three minutes.
3. Then remove the pan from the heat and pour the boiling vanilla syrup on the strawberries. Cover, put a thick cloth or towel on top and let the strawberry compote brew for at least half an hour.
Strawberry compote: recipe for a strawberry drink with cherries
Ingredients:
• red cherries - 400 gr.;
• a pound of ripe fresh strawberries;
• 200 gr. refined sugar, white.
Cooking method:
1. Whole berries well washed and peeled from damage and stalks of strawberries pour sugar.
2. After about a quarter of an hour, when the berries start juice, in which granulated sugar will disperse well, add washed cherries without tails. Pour 200 ml of water and set to boil on a small fire.
3. As soon as the compote boils, without reducing the heat, boil for 5 minutes and remove from the stove.
Fragrant strawberry compote: recipe with black currant
Ingredients:
• black currant - 200 gr.;
• 250 grams of fresh strawberries;
• six tablespoons of granulated sugar.
Cooking method:
1. Sort out black currant from excess garbage. Separate the berries from the twigs and pinch off the "noses".
2. Pour currant berries with two and a half liters of filtered water and boil over low heat for 5-6 minutes.
3. Then, well, mash the currants directly in the pan with a pusher and keep the compote under the lid for 15 minutes.
4. Filter through a sieve, add washed strawberries (without stalks) and put on fire again.
5. After boiling, boil for another 4-5 minutes and turn off the heat.
Thick strawberry compote: recipe with cherries
Ingredients:
• ripe cherries - 300 grams;
• 250 gr. Strawberries
• a pound of granulated sugar.
Cooking method:
1. Tear tails from cherries, remove leaves from strawberries and wash the berries individually in a colander.
2. Remove the seeds from the cherries and transfer the berries to a four-liter enameled pan.
3. Add strawberries, add granulated sugar, pour in water, not adding to the edges, three centimeters and put the pan on maximum heat.
4. After boiling, reduce heat and continue cooking for five minutes.
5. Then strain the hot compote through a sieve or colander and beat the berries well with a kitchen processor (blender).
6. Dip the berry puree back into the compote and boil it quickly. Remove from heat and let the drink cool.
Instant strawberry compote: a recipe for cooking in a thermos
Ingredients:
• half a glass of strawberries;
• sugar - 4 tbsp. spoons.
Cooking method:
1. Take a 3-liter thermos for hot food and rinse it well with warm water (not boiling water).
2. Then put in a container a little more than half a glass of thoroughly washed strawberries, add sugar and fill in half the volume with boiling water.
3. Close the thermos bottle and gently shake it lightly several times or turn it so that the sugar dissolves well.
4. Then open again, add more boiling water and close tightly.
5. After no more than 10-15 minutes, the strawberry compote is ready. Pour it out of a thermos and cool well.
Mint Strawberry Compote: winter harvest recipe
Ingredients:
• two kilograms of fresh ripe strawberries;
• white sugar - three glasses;
• six leaves of mint.
Cooking method:
1. First of all, you need to prepare cans and lids in advance. Rinse glass containers well under a tap with baking soda or laundry soap. Wipe well on all sides with a linen towel and place on a baking sheet in a cold oven. Then warm the air in the oven to 100 degrees and calcine the cans for 5 minutes. Turn off the heat and, without opening the doors, cool the jars well.
2. Cover the lids with boiling water and boil for an additional ten minutes. Drain the water and lay them on a spread clean towel with the inside up.
3. Fill completely cooled cans with washed, dried berries to half.
4. Boil water in a large container. Pour the prepared cans with berries with boiling water and cover with dried lids.
5. After half an hour, pour the liquid from the cans back into the pan. Try to keep all the berries and mint in the jars.
6. Add sugar and, while constantly stirring, boil the syrup over medium heat to achieve the complete disappearance of sugar crystals.
7. Pour the boiling syrup into the berries and close the lids with a sealed key.
8. Turn containers with compote upside down and wrap them well with a warm blanket.
9. After complete cooling, remove the mint strawberry compote in a dark place for storage.
Strawberry compote - tricks and tips
• Be sure to sort the berries well. Broken rot will not just spoil the taste. Canned for the winter compote from such berries will "explode".
• Carefully remove stalks and seeds from cherries. Try to collect the juice which is released at the same time and add to the compote during cooking.
• From cherries with pits, compote with strawberries will not turn out as rich and aromatic as without them.
• If you brew a drink for daily use, insist it after turning it off for several hours. Berries during this time will give the drink all its aromas and juice.
• Be sure to strain the compote served on the festive table. “Fermented” berries during cooking spoil its appearance.
• The added black currant can be slightly mashed. The strawberry drink will be darker and more aromatic. Be sure to filter it before serving.
• If you put a saucepan with compote in a basin or bath with cold water, it will cool much faster.
• Do not digest compote, otherwise vitamins will be destroyed. It is enough to boil the berries in syrup for no more than five minutes.
• For long-term storage, when preparing for the winter, pour the drink only in clean, preferably sterile jars.
• Boil metal lids for seaming and dry thoroughly from water.
• Do not ignore the "wrapping" of the cans rolled up for the winter. This helps prevent them from bloating during storage.
