On a gloomy winter day, the apricot and currant compote will become a vivid reminder of your summer vacation. Red and black currants are recognizable in any dish - they will add a pleasant sourness to a treat that the whole family can enjoy. Let's take a look at how to make a delicious drink with an exquisite aroma.
Apricot and red currant compote
Ingredients
- Apricots - 200 g
- Red currant - 150 g
- Water - 3 cups (200 ml)
- Granulated sugar - 150 g
Preparation
- We choose dense apricots for harvesting so that they do not boil during the cooking process. We iterate over them, removing corrupted instances. We wash and dry on a towel. Remove the currants from the branches, wash and also dry.
- Cut the dried apricots into halves, discard the seeds.
- Wash a jar with soda, rinse with warm water, sterilize on the stove, in an oven or microwave. Each housewife has her own method, proven over the years. We fill the jar with apricots and currant berries. We try to fill it a little more than 2/3 of its volume.
- Add sugar. Its quantity does not affect the storage of compote. Therefore, you can put more or less according to your preference.
- Boil water in a kettle, pour boiling water over the fruits in a jar. We try not to hit the walls of the jar so that it does not burst. We pour only on fruits. Cover with a lid that has been boiled for 5 minutes. The exact amount of water is difficult to establish, because it depends on the volume of the fruit.
- Pour cold water into a large high saucepan. At the bottom we put a towel folded in four. We set the jar and set it on fire. Bring to a boil. After boiling, pasteurize the compote for 12 minutes.
- After a while, carefully remove the jar from the pan. We roll it up with a special wrench; when using the screw cap, just tighten it tight. Turn the workpiece over and cover with a warm blanket or towel. We leave for a day.
- When the workpiece has completely cooled down, we send the compote from apricots and currants for storage in a cool dry place.
- Enjoy.
Apricot and black currant compote
Ingredients
- Apricots - 150 g
- Black currant - 150 g
- Granulated sugar - 200 g
- Water - 3 cups (200 ml)
Preparation
- We choose apricots without damage, with dense pulp. Wash the fruits and dry them. To do this, spread a paper towel and sprinkle fruits on it. Tear the currants from the twigs, remove debris and leaves, if any. We wash and also dry.
- Divide the apricots into halves. If they are too hard, cut with a knife, remove the bones and discard.
- We sterilize jars in a convenient way. You can hold for 5-7 minutes over steam on the stove or sterilize in the microwave, you can use the oven. Put the dried apricots and currants in a jar. How much raw material to pour - the hostess decides. The main thing is that there should be at least 1/3 of the can.
- Pour in sugar.
- Fill everything with boiled water. We try not to hit the glass, as it can burst. Experienced housewives put a spoon in a jar and then pour boiling water.
- We sterilize the lids in advance by boiling them in water for 5 minutes. We cover the can and roll it up with a special key. You can use newfangled devices. If the cover is screwed, just screw it tightly.
- Carefully turn the jar over and wrap it up. Leave to cool for 24 hours.
- We store the finished apricot and black currant compote in the cellar or pantry. Or you can taste it without waiting for winter.
- A fragrant vitamin drink will quench your thirst and fill the body with the power of summer.