Aromatic winter compote made from cerapadus, irgi and gooseberry
The advantage of assorted compote is that all berries and fruits can be used for its preparation. Such recipes do not have a specific list of ingredients, it all depends on desire and ability. If the currants are ripe, and there are still cherries in the garden, why not take a moment to make a delicious preparation for the winter?
However, cherry-currant compote is, so to speak, a classic of the genre. Many housewives conduct whole culinary experiments, inventing original flavor combinations by trial and error. One of these masterpieces is the compote of cerapadus, irgi and gooseberry.
Cerapadus - a hybrid obtained by crossing cherries and bird cherry. Small berries of dark red, almost black color resemble bird cherry in appearance and also grow in clusters.
The secret to combining ingredients
The assorted compote is one of the most delicious drinks. Each berry gives it its own taste and aroma, and together they make up a unique flavor composition with a rich color and smell:
- Gooseberry... By itself, it does not have a bright taste, but it will wonderfully complement the rest, sweeter berries with a slight sourness.
- Cerapadus. Small berries are very sweet, with a slight bitterness, which gives the compote-assortment an individual zest. In addition, cerapadusa will give the compote a dark, rich shade.
- Irga. Very sweet berries, reminiscent of blueberries in taste, will play a role in the color scheme of the drink. A well-ripened sirga has a slight cinnamon flavor, which will add another flavoring element to the compote.
Cerapadus in compote can be replaced with currants or ordinary cherries.
How to roll up compote?
It is recommended to roll up the drink in large-volume containers (3 l), since it will not be concentrated. Such compote can be consumed immediately after opening the jar, it is not necessary to dilute it additionally.
Banks must be thoroughly washed and dried. Put approximately 1 glass in a clean container in turn:
- gooseberry peeled from tails;
- cerapadus (also without petioles, but with seeds);
- irgi together with petioles.
The further process of rolling compote is as follows:
- Pour hot boiled water under the neck into jars with berries, cover and leave for 10 minutes. During this time, the berries will have time to steam. For 5 bottles of 3 liters, you will need about 12 liters of boiling water.
- Using a special lid with a drain hole, drain the infused liquid into a saucepan. Pour 2.5 tbsp into the water. sugar and bring to a boil to dissolve.
- At the end, add 0.5 tsp to the syrup. citric acid.
- Pour the hot syrup over the berries.
- Roll up.
- Wrap with a warm blanket and leave to cool completely.
During the canning process, the compote will have a pale pink color. Don't be scared, this is normal. The drink acquires a more intense dark color over time, when the berries are infused.