Gooseberry compote Mojito for the winter

Compote is a tasty and healthy soft drink that can be made from various berries and fruits. We cook them simply, for daily use, and also prepare healthy, aromatic compotes for future use, for the winter, so that on frosty days we can enjoy the vitamins and benefits of homemade compote. My recipe today will not be dedicated to the usual, banal compote made from strawberries, raspberries, cherries or blackcurrants... We will make an extremely healthy, refreshing “Mojito” compote from green gooseberries, lemon with the addition of mint sprigs. If you add a little rum to such a compote, you will get a real Mojito. So, let's experiment together.

Gooseberry beneficial properties

It belongs to the shrubby plants.
The material for the formation of root shoots is the buds, which are located below the soil level.
They are formed annually.
The plant is demanding of light. If the bush is in a shaded place, the shoots grow thin and long.
They are extremely numerous. Some of them usually dry out. Such branches simply stop bearing fruit.
Therefore, gooseberries should be placed in the garden in well-lit places.
Plus, he loves warmth. If the summer is cold, fruit ripening is delayed and various diseases may occur.
Gooseberry branches are prickly. True, varieties have now been bred with a small number of thorns or without them at all.
In terms of life span, the shrub is durable. The bush can reach one and a half meters in height. With good lighting, the fruiting period can be up to 10 years.

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There are a large number of gooseberry varieties. Some taste like plums, others taste like kiwi or grapes. Gooseberries are a tasty and healthy natural product. They contain a large amount of vitamin C, A, B1, PP. Red varieties contain a higher dose of easily digestible iron. Gooseberries are also a source of pectin, which causes a feeling of fullness and normalizes the functioning of the intestines. The berries are perfect for the diet: 100 grams contain only 41 kcal. However, people suffering from ulcers and kidney stones should not get carried away with the gooseberry drink.

Gooseberries have a rich mineral composition. It is represented by the content of various microelements, which are found in different quantities. Most of the mineral palette contains iron and potassium. It contains a lot of phosphorus. Calcium is present in slightly smaller quantities. Gooseberries contain a lot of zinc, an element necessary for men's health.

Gooseberry compote will quench your thirst in hot weather and will delight you with fruit and berry freshness in winter. Drinking plenty of it will help reduce high fever and defeat colds. And if guests unexpectedly arrive, a jar stored in the pantry will come in handy for a friendly feast.

A simple recipe with cherries for the winter without sterilization

I also like to combine cherries with red gooseberries. It still turns out to be an incredibly beautiful color. By the way, cherries can be supplemented with leaves from the same bush.

Let's take:

200 g cherries,
200 g gooseberries,
1.5 tbsp sugar.

Preparation:

Of course, we sort through all the fruits. And I pour cold water over the cherries for half an hour. This allows all the caterpillars that feasted on the pulp to emerge. Somehow I don’t want to see them in compote.
Next, drain the water through a sieve and place the berries in clean, steamed and ready-made jars.
Fill them with boiling water for 10 minutes. Then, as always, drain the liquid and cook syrup from it on high heat on the stove.
Fill the container again to the top and seal with lids. That's it!

The best varieties of gooseberries for canning compote

ENGLISH YELLOW is the best sweet gooseberry variety: high-yielding. European variety. Frost-resistant. The bush is tall and compact. Spiky. The yield is very high (15-20 kg per bush). The berries are above average and large (4-5 g), round-oval, amber-yellow. The taste is sweet with a slight sourness, perfect for dessert. A sweet gooseberry variety of medium ripening.
BELARUSIAN SUGAR – the best sweet gooseberry variety: large. Bred at the Institute of Fruit Growing of the National Academy of Sciences of Belarus. Winter-hardy. Resistance to powdery mildew is average. The bush is tall, slightly spreading. The spikiness is average. Fruitful. The berries are large (4.1-8.5 g), round-oval, greenish-white. The taste is sweet and delicate. A sweet gooseberry variety of mid-early ripening.
WHITE NIGHTS is the best sweet gooseberry variety among the early varieties. Brought out at the Leningrad fruit and vegetable experimental station (Pavlovsk). Winter-hardy. Resistant to powdery mildew and anthracnose. The bush is medium-sized, compact. The thorns are medium along the entire length of the shoot. Productivity is good (5 kg per bush). The berries are medium and large (2.6-6.5 g), round in shape, yellowish in color. The taste is sweet. A sweet variety of early ripening gooseberry.
BERYL – the best sweet gooseberry variety: large. Developed at the South Ural Research Institute of Horticulture and Potato Growing (Chelyabinsk). Winter-hardy. Resistant to powdery mildew. The bush is medium-sized, medium-spreading. Weakly thorny: thorns at the bottom of the shoot. Productivity is high (6-9 kg per bush). The berries are large (7 g and up to 8.9 g), round in shape, whitish-green. The taste is sweet. Tasting score 4.5-5 points. A sweet gooseberry variety of medium-late ripening.
VLADIL (Commander) – the best sweet gooseberry variety: without thorns. Developed at the South Ural Research Institute of Horticulture and Potato Growing (Chelyabinsk). Winter hardiness is average. Highly resistant to powdery mildew. The bush is vigorous, slightly spreading. Almost no thorns. Productivity is high (6-8 kg per bush). The berries are medium (2.5-4.2 g), dark red. The taste is sweet. Tasting score 4.6 points. A sweet gooseberry variety of mid-early ripening.

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COOPERATOR is the best sweet gooseberry variety: highly drought-resistant and heat-resistant. Developed at the South Ural Research Institute of Horticulture and Potato Growing (Chelyabinsk). Winter-hardy. Resistant to powdery mildew. The bush is medium-sized, medium-spreading. Weakly spiky. Productivity is good (5 kg per bush). The berries are large (7 g), pear-shaped, dark red. The taste is sweet. Tasting score 4.8 points. A sweet gooseberry variety of medium-late ripening.
LADA is the best sweet gooseberry variety: large. Brought to VSTISP (Moscow). Winter-hardy: tolerates deep winter thaws well. Resistant to powdery mildew. The bush is wide, semi-spreading. Medium prickly. Productivity is good (5 kg per bush). The berries are large (5 g and up to 10 g), round, dark red. The taste is dessert, sweet with moderate sourness. A sweet gooseberry variety of medium-late ripening.
RODNIK – the best sweet gooseberry variety: large. Displayed in VSTISP. Winter-hardy. Resistant to powdery mildew. It is characterized by high berry set in unfavorable weather conditions. The bush is medium-sized, compressed. The thorns are single, short at the bottom of the shoot. Productivity is good (4-5 kg per bush). The berries are large (5-6 g and up to 8 g), round-oval, yellow-green. The taste is dessert. High quality processed products. A sweet variety of early ripening gooseberry.
URAL PINK is the best sweet variety of gooseberry: high-yielding, large, excellent taste, tasting score for dark pink berries is 5 points. Developed at the South Ural Research Institute of Horticulture and Potato Growing (Chelyabinsk). Winter-hardy. Weakly affected by powdery mildew. The bush is medium-sized, semi-spreading. Spiky. Productivity is high (up to 10 kg per bush). The berries are large (3.9-7.5 g), dark pink, almost red. The taste is sweet with a slight sourness. Tasting score 5 points. A sweet gooseberry variety of medium-late ripening.
FANTASY – the best sweet gooseberry variety: early fruiting – for 2-3 years. Developed at the South Ural Research Institute of Horticulture and Potato Growing (Chelyabinsk). Winter-hardy. Weakly affected by powdery mildew. Spiky. Productivity is good (5.6 kg per bush). The berries are large (3.9-6.5 g), pink. The taste is sweet. Tasting score 5 points. A sweet gooseberry variety of medium ripening.

Recipe with lemon for a 3 liter jar

In this recipe we will add fructose, it will act as a natural preservative. Thanks to lemon, the compote becomes very fragrant and slightly sour. It also gives a soft yellowish tint to the drink, which looks very nice in a three-liter jar.

3 cups of berries,
1 lemon,
3 sprigs of mint,
1.5 cups sugar
1 teaspoon fructose.

Pour the washed berries into a sterilized three-liter jar.

If you are wondering whether to cut off the stalk, there is no specific answer. Because in the compote it does not interfere and is not felt.

Lay out the sugar and start working on the lemon. I saw that almost all housewives do not remove the zest. They simply cut lemon slices and put them in jars. But there is a worldview that the citrus peel is bitter, which is why it is cut off from time to time. My worldview: you can’t spoil the drink with the crust, so we take the pieces straight with the skin.

Add them to the jar. For scent, add mint sprigs.

Place 2 liters of water on the stove and wait for it to boil.

Pour boiling water right up to the neck.

If there is a seed in a lemon, it must be removed.

After you have screwed the lid on, you need to shake the jar so that the sugar dissolves faster. If this is not created, it will settle on the bottom.

Three-liter bottles should cool for at least 12 hours, but it is better to let them sit for about 2 days under a layer of warm clothes or towels.

Classic recipe for gooseberries with mint

Mojito compote refreshes with its sour taste and mint aroma. Any housewife can prepare such a preparation. What do you need:

green berries – 500 grams;
lemon – a couple of slices;
mint sprig;
sugar - glass.

Place the berries, a mint sprig and lemon slices along with the zest into a sterile bottle. Fill the container with boiling liquid and cover with a lid for half an hour. Pour the water into a saucepan, boil and add sugar. Pour the fruits into containers again and roll up.

From frozen gooseberries

Frozen gooseberries do not require preliminary defrosting - just rinse and start cooking compote.

What do you need:

gooseberries – 500 grams;
water - two liters;
sugar - glass;
mint leaves.

Preparation:

The prepared fruits must be placed in a pan of water and boiled.
Next, granulated sugar and the rest of the components from the list are added.
Lemon zest is added if desired.
After ten minutes, turn off the heat and let the compote brew.

Gooseberry compote Mojito for the winter

Ingredients for Gooseberry Compote Mojito:

Gooseberries (half-liter jar) - 350 g.
Sugar - 1 cup.
Lemon (you can use lime or citric acid) - 2 slices.
Mint.

Recipe for “Gooseberry compote “Mojito””:

Take a full half-liter jar of gooseberries. You can do more if you like richer compotes. We wash it and sort it out. The tails do not need to be trimmed.
Pour gooseberries into a clean 3-liter jar. Add 3-5 large mint sprigs and two lemon mugs. Instead of lemon, you can take lime, and if there is nothing, then add 1 tsp. citric acid.
Fill the jar to the top with boiling water. Cover with a lid and leave to cool for 15-20 minutes.
Then pour the water into a saucepan and set to boil. Pour 1 cup of sugar into a jar. When the water boils, fill the jar with boiling water again to the top and roll it up. Wrap the finished compote in a blanket for 2 days.

Apple and gooseberry drink

Gooseberries make excellent friends with various berries and fruits. Therefore, we offer you a drink option with ripe apples.

Ingredients:

380 g berries;
five juicy apples;
485 g sweet sand.

Preparation:

To make the drink, we sort out the berries, cut off the stems and don’t forget to prick them with a needle.
Peel the apples and cut them into pieces. Place berries and fruit pieces in a clean jar.
We prepare a sweet solution from sweetener and water, which we pour into the contents of the jar. After five minutes, the syrup needs to be strained back into the saucepan, brought to a boil and returned to the jar, rolled up and cooled under a warm blanket.

Green gooseberry compote Mojito for the winter

For beauty, I advise you to use the gooseberry variety “Malachite” (green and ripe). Add green mint sprigs to it.

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Ingredients:

250 g green gooseberries
3 sprigs mint
1 cup of sugar

We clean the gooseberries from the stalks. Place clean berries in a jar.

Pour a glass of sugar on it.

The mint is washed from dust and insects.

Warm the berries with boiling water, pouring water to the very top. And wait for the water to cool for at least 20 minutes. Stir the sugar if it has not dissolved but settled at the bottom. Then pour it into a saucepan and bring to a boil.

While the water is boiling, we roll up the mint sprigs and put them in a jar.

Pour syrup right up to the neck and immediately screw on the boiled lid.

Check to see if the drink is flowing through the lid and if air bubbles are forming inside.

Compote can be stored in the basement and at room temperature.

From red gooseberries

Red gooseberries are sweet and juicy, making them a good winter drink. What do you need:

red fruits – 500 grams;
granulated sugar - glass;
water - two liters;
mint leaves.

Preparation:

Place gooseberries in boiling water for two minutes.
Then place all other components along with the fruits in a sterile container.
Add sugar and pour boiling water over the contents of the bottles.
Drain the sweet syrup, boil and pour back into the container. Roll it up and hide it.

Gooseberry compote Mojito with orange for the winter

Citrus fruits can make any gooseberry Mojito compote recipe more attractive. And if an excess amount of lemon can add bitterness and acidity to the drink, then with an orange it always has a pleasant taste and bright aroma. Orange with mint is especially good. The presence of aromatic oils in both components makes the compote very interesting.

Ingredients:

gooseberries - 200 g;
orange slice - 3 pcs.;
water - 750 ml;
sugar - 80 g;
mint - 10 g.

Preparation

Pour boiling water over gooseberries, orange and mint for 10 minutes.
While the preparation is infused, prepare another boiling water.
Pour the first liquid into a container and place on fire.
Pour fresh boiling water over the compote for 10 minutes.
First, add sugar and cook for 5 minutes.
Drain the boiling water from the second pour and fill the workpiece with syrup.
Roll up and wrap for 12 hours.

What does gooseberry go with?

The unobtrusive taste of gooseberries goes well with more aromatic berries, fruits, spicy and aromatic herbs.

The mix with currants has a mild taste and slight sourness.
Strawberries, raspberries, cherries, chokeberries, blackberries will give the compote a rich pink color and a specific taste.
Apples, pears and plums will add fruity notes and pleasant sweetness.
Orange, lime and lemon are an exotic flavor.

Mint, lemon balm, and tarragon are used as additional ingredients for a drink with citrus additives. Based on this compote, you can prepare refreshing alcoholic and non-alcoholic drinks. Often cinnamon, vanillin, as well as spices are added to gooseberry dessert compotes: thyme, star anise and even allspice.

A quick recipe for gooseberry mojito compote for the winter without lemon

The compote will turn out especially beautiful if you use gooseberries of the “Malachite” variety for preparation. You can increase or decrease the amount of granulated sugar, depending on your taste preferences.

Ingredients

fine crystalline sugar - glass;
fresh mint - three sprigs;
250 g green gooseberries.

How to quickly prepare Mojito compote from gooseberries for the winter

Step 1:

Sort the freshly picked gooseberries, peel the berries from the stalks. Place them in a sieve and rinse under cold running water. Wash the jar, pour boiling water over it and dry. Place the berries in a jar. Add granulated sugar.

Step 2:

Bring the water in the kettle to a boil. Pour boiling water over the berries in the jar, filling it to the top. Leave for half an hour. If the sugar has not dissolved, stir the contents of the container until the crystals dissolve. Pour the infusion into a saucepan. Place over moderate heat and boil.

Step 3:

Place mint sprigs in a jar. Pour boiling syrup over the berries and herbs until it overflows. Cover with a lid and roll up with a special key. Turn the jar on its side and check the seal. Then turn it upside down and cover with a warm blanket. Leave until completely cooled.

You can add mint sprigs, or use just the leaves. To prepare the drink, it is better to take mint of the “Shokoladnitsa” variety, which has a rich aroma.

Things to remember

Sort through the gooseberries and other fruits and berries you use. Throw away any spoiled or unripe ones. Remove stems and leaves. Rinse under running water and dry.
The color of the compote depends on the type of gooseberry. From green the drink will turn out light and almost transparent, and from red it will be pinkish. Adding other berries or fruits will change the shade.
All recipes are designed for three-liter jars. The more berries you put in the compote, the richer the taste. A drink that is too sweet can always be diluted with boiled water.
There are two cooking options: to drink in the summer and to prepare for the winter. Choose any one.
Be sure to sterilize canning jars and lids.
Immediately after rolling, turn the finished rolled compote onto the lid and wrap it in a blanket or towel. When it has cooled completely, store it in a cool, dark place.

Ingredients:

indicated for a three liter jar:

gooseberries - 350 grams;
lemon - 2 slices (you can use citric acid;
mint leaves 3-5 sprigs.

How to make Mojito from gooseberries.

Sort through the gooseberries; there is no need to cut off the stems. But if there is such a desire - please.
Add gooseberries, mint, and lemon slices to a clean, sterilized jar.
Pour boiling water over the gooseberries in a jar and leave for 15-20 minutes.
Then we pour the water back into the pan, pour a glass of sugar directly into the jar, and fill it with water, which has boiled again.
Roll up the jars with lids and wrap them until they cool completely. Usually for 2-3 days.

I hope you enjoy the original taste of this homemade gooseberry compote.

Recipe shared by Zoya Cherkassova

Gooseberry compote for the winter with mint is a quite tasty and light drink that will delight everyone at home in the winter season. Thanks to mint branches, the compote is very aromatic, with a slight chill and can be served as a refreshing drink for any family holiday. And if you add lemon to gooseberries, you get a drink that is very reminiscent of the well-known and widely popular Mojito cocktail, only non-alcoholic. Therefore, this drink is popularly called the same.

Gooseberry compote Mojito for the winter will delight you with its wonderful taste. When drinking, you can add pieces of ice to the glass of the drink, and then the similarity with the cocktail of the same name will be even more complete. And if you want to make an alcoholic drink, add a little intoxicating rum to a glass of chilled compote before drinking.

Ingredients for 1 liter jar

Gooseberries - 1 glass;
Sugar - 3-4 tbsp;
Citric acid - 1 pinch or lemon - a couple of slices;
Water - 800 ml;
Mint - 1 sprig.

Like the drink, gooseberry compote with mint instead of lemon can be supplemented with pieces of orange or other citrus fruits. The taste will be no worse.

Preparing gooseberry and mint compote for the winter

Wash the gooseberries thoroughly and sort them into good ones and defective ones. If desired, remove tails and spouts. If you want the gooseberries to remain intact, take dense, slightly unripe, slightly green berries. If, on the contrary, you want to get a sweet compote with pulp, take ripe gooseberries.

Rinse the jars in which you will soon seal the compote thoroughly, preferably with soda, and sterilize it in a way convenient for you. In this recipe, the jars are sterilized over steam for approximately 8-10 minutes. The lids should be boiled for 10 minutes.

Place about a glass of prepared berries on the bottom of a sterilized jar. Rinse the mint sprig thoroughly and place it in a jar along with the stem.

Boil water in a separate saucepan, then pour it into prepared jars of berries for 10 minutes. Cover immediately. Cover with a towel. Then pour the water back into the pan.

Add the specified amount of white sugar to the drained water. Mix thoroughly until the sugar grains dissolve. Also add a pinch of citric acid and stir. Send it to the fire. Let it boil and cook the mixture for 5 minutes. The amount of sugar can be adjusted to your taste.

Summer is the time when you need to get the maximum benefit from berries and the vitamins in them. Strawberries, raspberries, cherries are delicious, but there are always few of them, but are gooseberries a dime a dozen? A generous berry harvest always requires effective use.

If you have so many sour berries that you can’t eat them, find out how to diversify your summer menu or prepare gooseberries for the winter to make them incredibly tasty and healthy. Jam is yesterday! To squeeze out all the benefits from the berries without being too fancy, make a refreshing Mojito compote from gooseberries.

Summer and very tasty compote

The gooseberry recipe is prepared incredibly quickly, and drunk even faster! The refreshing and interesting taste of this drink is very similar to the fashionable “Mojito”, but our compote is much healthier, cheaper and more natural. Write down the recipe - the season of sweet and sour berries is just around the corner!

Assorted compotes for winter

Both green and dark varieties are suitable for preparations. It is better to cook gooseberry compote with orange from the red type of fruit, and the green pulp goes well with lemon and currants. If you want to make a drink from a black variety, then cherries are an ideal option for culinary creativity. You can make an unusual preparation for the winter by adding spices.

Tart, sour gooseberries go well with cinnamon, vanilla, cloves, mint or lemon balm leaves.

To add a piquant taste, star anise, allspice, ginger root, and thyme are used. Spices are added in small quantities; for 2-3 liters of compote, 2 stars, peas, or pinches are enough. The flavoring additive for the drink is natural honey.

Orange for vigor, currant for freshness

To make gooseberry and orange compote, use both peeled and peeled citrus fruits. The zest gives the drink a specific bitterness. For a richer aroma, gourmets prefer to add a little cinnamon, vanilla bean or thyme.

Ingredients for a 3-liter jar:

200 g gooseberries,
small orange,
2.5 liters of water,
80 g sugar.

Step-by-step instructions for preparing gooseberries and oranges for the winter:

The citrus is doused with boiling water, cut into several slices or circles, and added to the gooseberries in a sterilized jar.
Syrup is made from water and sugar in a saucepan. The boiling mixture is poured into the contents of the jar.
All that remains is to roll up the contents and store them after they have cooled completely.

Currants are a close relative of gooseberries, so you can safely prepare preserves from these berries. The drink is suitable for refreshment in the summer heat and for the holiday table in winter.

1 glass each of gooseberries and black currants,
3 liters of water,
200 g sugar.

The washed fruits are poured into boiling syrup and boiled for 2 minutes. The composition is poured into sterilized containers and covered with lids. The drink can be served immediately or left until winter.

Video recipe with blanching.

Recipe with cherries, gooseberries and fragrant raspberries

To prepare 3 liters of a bright and aromatic drink with cherries, you will need 300 g of each berry, 2.5 liters of water and a glass of sugar.

You don’t have to remove the pits from the cherries; you will get a more tart taste, but you will have to store the preparation for no more than a year. After cleaning and washing the fruit, sterilized jars are filled 1/3 full. Meanwhile, cook sugar syrup in a saucepan. After boiling, fill the jars up to the neck. After rolling, they are turned over, covered with a blanket, and left until they cool.

Assorted raspberries

For 3 liters of compote you will need a glass of each berry, 2 cups of sugar and 2.5 liters of water.

The gooseberries are washed and pierced so that the fruits retain their round shape. It is enough to sort out the raspberries from the garbage; it is not necessary to wash them. Since raspberries spoil quickly, it is recommended to seal the preserves immediately after picking. Overripe and spoiled fruits can ruin the entire harvest. A lighter version of the syrup can be obtained by pouring the berries into a jar, followed by granulated sugar and pouring boiling water over everything. After filling, the containers are closed with lids, turned over, and wrapped.

Mojito with ice crash

Ingredients:

mint leaves - two sprigs;
lime – ½ piece;
any carbonated lemonade drink;
pieces of ice - 150 g.

Preparation:

Place mint leaves from one sprig into a glass or glass.
Cut the lime into small slices, leaving one circle for decoration. Add mint leaves to the glass.

Grind both ingredients with a spoon, extracting the juice from the lime and essential oils from the mint leaves.
Place the ice in a blender and grind it, place the resulting crush in a glass with mint and lime, filling it completely with crushed ice.

Pour chilled lemonade, add a sprig of mint and garnish the glass with a slice of lime.

We present a cold, refreshing mojito in a spectacular presentation to guests or family members.

Gooseberry and currant sauce

A sauce with Asian notes and a sweet and sour berry flavor will perfectly decorate meat dishes, while a spoonful of summer in a winter plate will always bring a smile and pleasant emotions.

Ingredients:

Red gooseberries – 1.2 kg.
Red currant – 0.3 kg
Khmeli-suneli – 20 g.
Peeled garlic – 60 g.
Ground coriander - 0.5 tbsp. l.
Cayenne chili pepper – 0.5 tsp.
Salt – 3 tsp.
Apple vinegar 6% – 90 ml.
Sugar – 200-250 g.

Cooking process:

Remove any debris from the berries, rinse and place in a colander for a while. Place the berries in a deep bowl, stir, cover with a lid and simmer slowly for about an hour to release the juice; no need to add water.
Remove the dish from the stove and let it cool slightly without removing the lid so that the aroma does not dissipate. Meanwhile, peel the garlic and put it through a press.
Grind the berries with an immersion blender into a homogeneous consistency. Place the resulting slurry on the fire, and as soon as it boils, add salt, 1/3 sugar, half the suneli hops, pepper, coriander, stir and taste after 5 minutes.
Add vinegar and garlic, they will add sourness to the preparation, stir and taste after 5 minutes. Most likely, you will want to make the dish a little sweeter. Pour in the remaining sugar, khmeli-suneli, if you want more spice. Keep on fire for another 5 minutes, turn off the heat and leave covered for 10 minutes.
Pour the hot sauce into sterile jars prepared in advance, screw on the boiled lids, turn over and cover with a towel until completely cooled for a day.
You can serve this berry sauce on your holiday table! You will definitely be able to surprise your guests, get ready to share the recipe. Bon appetit!