How to cook frozen raspberry compote. Raspberry compotes are a pantry of taste and vitamins. Raspberry compote with the addition of fruits and berries without sterilization

- Raspberry compote can be prepared with the addition of other berries: blackcurrant, gooseberry, blackberry, wild strawberry or with the addition of summer apple varieties, cut into thin slices.

Raspberry compote can be prepared from frozen raspberries. To do this, in the summer you need to collect raspberries and freeze them in the freezer. Berries should be frozen in bulk on a flat surface (for this, some freezers have special trays) and only after that collect them in a bag. This form of freezing will allow the berries not to stick together when frozen.

To intensify the taste in raspberry compote, you can put a small slice of lemon or add two pinches of citric acid.

In order to preserve vitamins when preparing compote, you should pour fresh or frozen raspberries with cooled boiled water, add sugar to taste, cover with a lid and let the drink brew for several hours. Compote will remain vitamin, as the berries will not be boiled.

The calorie content of raspberry compote is 60 kcal / 100 milliliters.

The average cost of raspberries in Moscow in the season for 2017 is from 300 rubles / 1 kilogram, in the off-season - from 2000 rubles. (as of June 2017).

With proper storage (in a cool dark place), raspberry compote can stand not for 1, but for several years.

When cooking compote, raspberries lose their color and in this form can spoil the appearance of the drink. To prevent this from happening, and also so that the raspberry seeds do not get into the drink, you can rub the raspberries through a sieve after cooking.

- Raspberry compote can be prepared with the addition of other berries: blackcurrant, gooseberry, blackberry, wild strawberry or with the addition of summer apple varieties, cut into thin slices.

Raspberry compote can be prepared from frozen raspberries. To do this, in the summer you need to collect raspberries and freeze them in the freezer. Berries should be frozen in bulk on a flat surface (for this, some freezers have special trays) and only after that collect them in a bag. This form of freezing will allow the berries not to stick together when frozen.

To intensify the taste in raspberry compote, you can put a small slice of lemon or add two pinches of citric acid.

In order to preserve vitamins when preparing compote, you should pour fresh or frozen raspberries with cooled boiled water, add sugar to taste, cover with a lid and let the drink brew for several hours. Compote will remain vitamin, as the berries will not be boiled.

The calorie content of raspberry compote is 60 kcal / 100 milliliters.

The average cost of raspberries in Moscow in the season for 2017 is from 300 rubles / 1 kilogram, in the off-season - from 2000 rubles. (as of June 2017).

With proper storage (in a cool dark place), raspberry compote can stand not for 1, but for several years.

When cooking compote, raspberries lose their color and in this form can spoil the appearance of the drink. To prevent this from happening, and also so that the raspberry seeds do not get into the drink, you can rub the raspberries through a sieve after cooking.

In summer, in the very heat, you so want coolness and freshness. Considerable relief can bring a delicious refreshing drink. One of the most delicious, affordable and environmentally friendly drinks, of course, is compote. If it’s July in the yard, and the plot is full of raspberries, it’s time to choose the most delicious raspberry compote recipe for yourself. We offer several recipes for every taste, however, before moving on to the recipes themselves, let's talk a little about the raspberries themselves.

Composition of raspberries

Raspberries are a healthy and very tasty berry that you can eat just from the bush, or you can cook delicious dishes from it: jams, compotes, mousses. It is also included in many sweet dishes. In terms of popularity, raspberries take third place, second only to strawberries and currants. Let's see what the secret of this berry is. Raspberry is a deciduous subshrub that can be easily grown on your site. Flowers, berries and raspberry leaves have healing properties. Berries are almost 85% water, another 8-9% are carbohydrates, the remaining 6-7% are mono- and disaccharides. One berry contains a large amount of acids: malic, caproic, formic, salicylic, tartaric.

The sweetness of the berries is given by sucrose, glucose and fructose. It also contains nitrogenous, tannins and dyes. Raspberry berries contain pectins, copper and potassium salts, as well as flavonoids and anthocyanins. The berry is rich in minerals and trace elements, it is especially rich in iron. The calorie content of this berry is only 40 kcal per 100 g.

Useful properties of garden raspberries

Substances found in raspberries have many beneficial properties.

1. Coumarins, which are part of raspberries, are able to normalize blood clotting and reduce the level of prothrombin in it.
2. Anthocyanins, beta-sitosterol and fatty oil strengthen capillaries and have an anti-sclerotic effect.
3. Garden raspberries contain a lot of salicylic acid, which has anti-cold and antipyretic effects.
4. Berries help with diseases of the gastrointestinal tract, as they have antiemetic, anti-inflammatory and analgesic effects.
5. Raspberries also have a good sobering effect.
6. Berries have an antitoxic and hemostatic effect, improve appetite.
7. Vitamins A, E, B, C and PP have a beneficial effect on the color and tone of the skin.
8. Copper, which is found in raspberries, is often used in the production of antidepressants, therefore, it will be especially useful for people experiencing great nervous tension.
9. Raspberries are often used for exacerbation of joint pain, fever, neuralgia and sciatica.
10. The diaphoretic properties of raspberries are especially useful for people with hypertension, the berries remove salts from the body and lower blood pressure.

Contraindications for eating raspberries

1. Raspberries are not desirable for people with individual intolerance.
2. Concentrated raspberry juice or tinctures based on it are contraindicated in people with ulcerative lesions of the duodenum and stomach or gastritis.
3. Berries should be taken with caution by people with kidney dysfunction, gout or urolithiasis.
4. Diabetics should pay attention to the rather high sugar content in raspberries.
5. Raspberries should not be used for bronchial asthma and nasal polyps.

General principles of cooking raspberry compote

Raspberry compote can be cooked in many ways, however, each raspberry compote recipe has general cooking principles.

1. The duration of cooking raspberry compote is different. You can simply pour it with sweet boiling syrup, or you can boil it, but not longer than seven minutes.
2. Raspberry compote can be cooked with the addition of other berries and fruits. In this case, fruits must be cut into thin slices.
3. For compote, it is better to take ripe and intensely colored berries.
4. To make the taste of raspberry compote more saturated, you can add a slice of lemon to it.
5. Wine, liquor or cognac will add a piquant taste to compote. Important! The resulting drink is not intended for seaming and long-term storage.
6. To preserve all the beneficial properties of the berries, you can pour water at room temperature, add sugar and insist for several hours.
7. Before preparing compote from fresh berries, they need to be dipped briefly in salty, warm water, this will help get rid of insects and larvae.
8. Freshly frozen berries should be immersed in water without thawing, then add citric acid and granulated sugar to taste.
9. To preserve vitamins, the berries must be thrown into a strongly boiling syrup, slightly acidified with citric acid, quickly brought to a boil and removed from heat. Cover with To improve the taste of compote, juice is squeezed out of the berries, and then they are boiled. Juice is added at the end and no more boil.

Raspberry compotes are cooked both for long-term storage and for quick consumption. We bring to your attention the most delicious recipes.

Raspberry compote. Quick Recipes

Recipe 1: portioned raspberry compote

You will need:

• berries - 200 g;
• sugar - five tablespoons;
• three glasses of water;
• citric acid - 10 g;
• liquor - 30 g.

Cooking:

Pour granulated sugar into the dishes, pour hot water over it, mix and boil. Add citric acid to the syrup and cool. Arrange the washed berries in sockets, pour them with syrup at room temperature, pour in the liquor and let it brew.

Recipe 2: Classic Raspberry Compote

You will need:

• half a kilogram of raspberries;
• liter of water;
• 150 grams of sugar.

Cooking:

To quickly cook raspberry compote, the classic recipe is best. Wash the berries. Boil water for compote, put sugar and berries there. Boil two to three minutes. Consume after cooling.

Recipe 3: Raspberry and Apple Compote

You will need:

• two liters of water;
• a glass of sugar;
• four medium apples;
• one and a half cups of raspberries.

Cooking:

Rinse raspberries with a colander. Wash the apples, cut the core, cut into thin slices or medium cubes. Pour water into a saucepan, add raspberries, apples and sugar. After boiling, cook for three minutes under the lid. Remove from heat and insist for twenty minutes.

Recipes for cooking for the winter

Recipe 1: Raspberry compote with anise seeds

You will need:

• water - three liters;
• half a kilogram of raspberries;
• 250 g sugar;
• half tsp anise seeds.

Cooking:

Select ripe, but rather dense berries for compote. Remove leaves from them. Pour water into the pan, add sugar and anise there, cook for five minutes after boiling. Important! Make sure all the sugar is dissolved. Carefully add the berries to the syrup and cook for another seven minutes after boiling, over low heat. Pour the finished hot compote into jars, roll them up and leave to cool on a bedspread or blanket.

Recipe 2: concentrated compote

For a half liter jar you will need:

• raspberries;
• six to seven tablespoons of sugar without a slide.

Cooking:

For such a compote, ripe and whole berries are selected. To get rid of the bugs, you need to immerse the raspberries for a few minutes in a 10% saline solution. Remove the floating larvae, and rinse the raspberries with a colander in a bucket of clean water. Then put the berries in jars, about a centimeter above the neck, without crushing them and pouring them evenly with sugar. Cover the jars with a towel and leave for five hours. Raspberries should release juice, partially dissolve sugar and settle flush with the neck. Once the raspberries have settled, cover the jars with the prepared lids and immerse them in 40°C water to sterilize. Half-liter jars are sterilized for fifteen minutes. The pot should be under the lid, the water should not reach the neck of the jars by about three centimeters, the boil should be weak. After pasteurization, seal the jars and leave to cool.

Recipe 3: raspberry compote with redcurrant juice

You will need:

• red currant juice - liter;
• granulated sugar - half a kilogram;
• raspberries.

Cooking:

Dissolve sugar in currant juice. Put washed raspberries in jars and pour currant syrup over them. Then put them in water. Important! At 800C, half-liter jars are pasteurized for eight minutes, liter jars for fourteen minutes. Sterilize - three minutes.

Recipe 4: Classic Raspberry Compote

You will need:

• water - 3 l;
• granulated sugar - one kilogram;
• kilogram of raspberries;
• lemon (optional)

Cooking:

Remove leaves from raspberries and wash. Mix sugar with water and cook until it is completely dissolved. Then put the berries in the same place and cook after boiling for two minutes. Take out the raspberries with a slotted spoon and put them in jars, boil the syrup and pour over the berries. Close the jars tightly and put them in a dark place. To give the compote a brighter taste, you can put two or three circles of lemon in each jar.

Recipe 5: raspberry table compote

You will need:

• water - three liters;
• granulated sugar - 750 g;
• raspberries - one and a half kilograms.

Cooking:

Wash the raspberries and let them drain. In the meantime, you need to boil the syrup from sugar and water and let it cool. Put the berries in jars and pour three-quarters of the syrup at room temperature. Sterilize for three minutes or pasteurize at 80°C for twenty minutes.

Recipe 6: Quick Raspberry Compote

• raspberries - 700 g;
• sugar - 450 g;
• water.

Cooking:

Rinse raspberries in a colander under running water. Lay in jars in layers, each of which is evenly sprinkled with sugar. Pour hot water over berries. Sterilize for three minutes, pasteurize for twenty minutes at a temperature of 80 C.

Recipe 7: compote from raspberries and other berries

For a three-liter jar you will need:

• raspberries - one glass;
• other berries - one and a half glasses;
• granulated sugar - 400 grams.

Cooking:

Raspberries pair best with blackberries and currants, but can also be paired with cherries, strawberries, or gooseberries. Sort and wash all berries. Mix water with sugar until it is completely dissolved and boil the syrup. Pour all the berries into it and boil for two minutes. Then put the berries into jars with a slotted spoon, boil the syrup and pour into jars. Banks are sterilized for three minutes or pasteurized for twenty minutes at a temperature of 80 C.

Raspberries are one of those berries that are grown in almost every summer cottage and are very fond of in any form - freshly picked, in the form of jam and, of course, fragrant, rich compote. To preserve the harvest of this miracle - berries, raspberries are dried, all kinds of blanks are made from it and frozen. In the latter case, even in winter, you can enjoy a berry that seems to have just been plucked from a bush.

How to make delicious frozen raspberry compote?

First of all, it should be remembered that berries that have been frozen do not need to be washed and wait for them to completely thaw.

Otherwise, they will completely lose their shape. There are several ways to make compote.

1. Berries (about 500g) put in 1 liter of boiling water and add about 200g. Sahara. Let simmer for 10 minutes.
2. After that, cover the pan with a lid and let cool and brew.
3. Remove raspberries from the freezer, cover with sugar at the rate of 400g of berries - 150g. sugar and keep warm. As the raspberries thaw, they will release juice, which should be drained into a separate bowl. Boil the berries themselves in 1 liter of water, a couple of minutes before the end of cooking, pour in fresh raspberry juice and turn off the heat.
4. A warm compote of these fragrant berries with honey is good for colds and helps just like a decoction of raspberry leaves. It has a diaphoretic effect and quickly reduces fever. This is a favorite medicine not only for children, but also for many adults who were treated in this way by their grandmothers.

Decoction of raspberry leaves - when and why is it used?

1. Often, with influenza and other viral diseases, the doctor makes a recommendation to drink more fluids. A decoction of raspberry leaves is perfect as such a healing drink - it produces a diaphoretic effect.
2. If a cold has affected the throat - it is reddened and sore, a valuable gargle can be prepared from a decoction of raspberry leaves.
3. When coughing, raspberry leaf is also added to elderberry and linden tea, in which case it has an expectorant effect and helps to cope with bronchitis.
4. A compote of frozen raspberries or a decoction of its leaves with toxicosis in pregnant women has an amazing effect - it relieves nausea!

Preparing a decoction of raspberry leaves is simple. You need to take 1 tbsp. crushed leaves and pour a glass of boiling water, holding for 20 minutes. Then the medicinal drink is filtered and squeezed. Raspberry leaves are also brewed like ordinary tea, adding lemon or honey to taste.

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

In addition to good taste, it has unique medicinal properties. Raspberries contain glucose, fructose, organic acids, fiber, tannins, 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 agent. Fresh berries quench thirst, dry berry tea helps to cope with colds. Raspberries are recommended for anemia, poor appetite, stomach and intestinal pain. Raspberry syrup is added to potions to improve the taste.

Medicinal and beneficial properties are preserved 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 make enough 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 and beaten. 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, raspberries are placed in small portions in a colander and immersed several times in cold water.
• Sometimes raspberries are infected with raspberry beetle larvae. To remove them, the berries are poured with salted cold water (20 g of salt per 1 liter of water) and incubated for 15 minutes. When the larvae float to the surface, they are removed and the berries are washed.
• Let the liquid drain. Carefully cut off the sepals, while removing spoiled fruits.
• Banks prepare. To do this, they are first thoroughly washed with soda, rinsed. Sterilize. If the jars are half-liter, they can be immersed in a pot of water and boiled. Covers are processed in the same way.

Raspberry compote: the first recipe

Ingredients (per 1 liter jar):

• raspberries - 350 g;
• sugar - 300 g;
• water - 500 ml.

Cooking method

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

Raspberry compote: recipe two

Ingredients (for 3 three-liter jars):

• raspberries - 3 kg;
• water - 5.5 l;
• sugar - 750 g.

Cooking method

• Sort out the raspberries. Rinse by immersing in a colander in cold water. Remove the sepals.
• Fill the jars with raspberries by a third.
• Pour water into an enamel pan, put sugar. Prepare the syrup. Cool it down.
• Fill them with raspberries.
• Seal the banks. Place in a saucepan with warm water. Sterilize for three minutes, counting from the moment the water boils.
• Remove jars of compote from the water, turn upside down, 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 out the raspberries. Rinse. Remove the sepals.
• Pour water into an enameled pan, pour sugar. Boil the syrup.
• Put raspberries in it, bring to a boil. Boil 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, transfer to jars.
• Boil the syrup again. Pour over raspberries right away.
• Seal the banks.

Raspberry compote in own juice (concentrated)

Ingredients:

• raspberries - 3 kg;
• powdered sugar - 750 g.

Cooking method

• Sort the raspberries, wash, remove the sepals.
• When the water drains, place the berries in a basin or wide saucepan, sprinkling with powdered sugar in layers. Leave for 12 hours. During this time, the berry will give juice.
• Using a slotted spoon, transfer the raspberries to prepared sterile jars. Pour in the extracted juice.
• Cover jars with sterile lids. Place in a pot of water. From the moment the water boils, sterilize for three minutes. 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 incomplete teaspoon.

Cooking method

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

Raspberry compote without sterilization: the second recipe

Ingredients (for one three-liter jar):

• raspberries - 500 g;
• water - 2.5 l;
• sugar - 1 tbsp.

Cooking method

• Sort out the raspberries. Remove all spoiled, rumpled and green berries. Rinse by immersing several times in cold water. Break off the sepals.
• Wash the banks. Ignite in the oven or boil water in them, thereby sterilizing. Put the lids in a bowl of water and boil for 5 minutes.
• Put the berries in jars. Fill with boiling water. Leave on for 10-15 minutes.
• Drain the pinkish water through the lid with holes into the pan. Add sugar according to the norm. Boil the syrup.
• Pour over the raspberries so that the syrup slightly overflows.
• Seal the jars immediately.
• Turn them upside down. Wrap up with a blanket. Leave until completely cool.

Note to the owner

Raspberry compote is a very tasty and fragrant drink. But if there are few berries, prepare assorted compote from a mixture of fruits and berries for the winter. Raspberries go well with apples, strawberries, blackcurrants, blackberries, 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.

Such compote can be preserved without sterilization. To do this, put assorted berries in sterilized three-liter jars. Fill with boiling water. Hold 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 over the berries and seal immediately. Cool upside down.