How to cook the compote of frozen berries

It is considered that compotes should be cooked exclusively from fresh berries. Such a statement is extremely erroneous, as correctly frozen fruits retain a lot of beneficial vitamins. Strawberries, strawberries, cherries, currants, plums, cranberries and other types of berries are chosen as the basis. You can also combine them with fruit to get an exquisite taste. The advantage of cooking compote from frozen berries is the speed of the process, the drink does not require a long boil.

Features cooking berry compote

1. To prevent frozen fruits from turning into a slurry during the cooking process, stir the raw materials with extreme care. All manipulations are performed on average power, it is not necessary to wind the plate to failure.
2. Do not thaw the fruit before sending it into the water. Otherwise, pretreatment will allow the juice to flow out of the fruit structure, as a result of which the drink will lose its vitamin value.
3. If by mistake you initially thawed the berries, you do not need to send them to the freezer again. Begin the cooking process, 5 minutes before the final preparation, add residues of spilled juice to the pan.
4. The most delicious compote is obtained from different types of frozen berries. The foam formed during the cooking process is not beneficial. Get rid of her skimmer or a wooden spoon.

Compote their cherries and currants

• granulated sugar - 110 gr.
• frozen strawberries - 145 gr.
• frozen currants - 90 gr.
• Cherry (fresh allowed) - 80 gr.
• lemon juice - 55 ml.
• drinking water - 2.45 l.

1. Remove the frozen strawberries, send it to the cooked pan. It is allowed to use berries with stem, it is not necessary to tear them off.
2. Mix strawberries with cherries. If the latter type of fruit is too sour, further increase the amount of granulated sugar.Add currants, you can take a red or black look.
3. Pour sugar, pour in water. Knead the ingredients gently with a wooden spatula, put the heat-resistant dishes on the fire. Set the average power, boil until boiling.
4. After the first bubbles appear, reduce the hotplate to the minimum. Cover the dishes with a lid, leaving a small gap. Boil the contents of the third hour, remove the foam.
5. During this period, you need to mix the berries 2-3 times, no more. Otherwise, they will soften and turn into puree. 7 minutes before the final preparation, pour in lemon juice (you can replace it with 2 grams of citrus acid).
6. When the allotted time has elapsed, turn off the burner. Let the compote stand for a quarter of an hour. For best effect, tightly cover the dishes, place a towel on top.
7. Now prepare a colander or strainer. Lay on the bottom of the 3 layers of gauze, filter through her drink. Throw out the twigs and sepals, cool the drink and start tasting.

Blueberry compote with lemon

• sugar - 120 gr.
• drinking water - 2 l.
• frozen blueberries - 300 gr.
• lemon - 1 pc.

1. Boil the water in a saucepan, reduce the hotplate. Wash the lemon with a foam sponge, chop it into slices.Pour sugar into liquid, stir until sand is dissolved.
2. Pour blueberries on a sieve, sprinkle with ice water. Now send the fruit to the pan, set the stove to medium power. After 3 minutes, add lemon slices.
3. Boil the ingredients for 10 minutes, then cover the container with a lid. Turn off the fire, throw a sweatshirt on the pan. Leave the compote for 20-30 minutes, after insisting begin tasting.

Viburnum compote with honey

• orange peel - 80 gr.
• frozen viburnum - 450-470 gr.
• granulated sugar - 180 gr.
• honey - 40 gr.
• purified water - 2.6 l.

1. Mix the sugar with honey and water, send to the stove, wait for boiling. Stir the contents, you need to achieve the dissolution of the grains.
2. When this happens, send an orange zest into a saucepan, slicing it. Throw viburnum into a colander, sprinkle with cold water. Immediately add the berries in the pan.
3. Bring the mass to a boil again, then lower the burner to the level between the middle and the minimum. Boil the drink a quarter of an hour, turn off the stove.
4. Cover the compote, let it infuse.Wrap a pot with a sweatshirt or towel for a better taste. After partial cooling, you can start drinking.

Raspberry compote with currants

• filtered water - 1.9-2 liters.
• raspberry - 165 gr.
• black currant - 140 gr.
• red currant - 125 gr.
• granulated sugar - 180 gr.

1. Pour the water into heat-resistant deep dishes, send to the fire and boil. Rinse the berries with cold water, no need to thaw the fruit in advance.
2. Send currants and raspberries to boiling water, set the burner to the maximum. When the liquid with the berries boils, reduce the heat to a minimum.
3. Dissolve sugar. Stir the drink until the granulated sand has melted. When this happens, note the time. After 10 minutes, turn off the burner.
4. Cover the pot with a lid, leave the mixture for half an hour. During this period, the compote will cool down a little, you can filter it before use. Serve with hot pastries or a piece of cake.

Cranberry Compote with Apple

• lemon juice - 35 ml.
• frozen cranberries - 180 gr.
• green apple - 4 pcs.
• filtered water - 2.8 l.
• sugar - 140 gr.

1. Wash the apples, cut the core, do not peel off the peel. Chop up the fruit with orange slices. Send the fruit to the pot, cover with water.
2. Put the dishes on the stove, wait until the first bubbles appear. Sprinkle sugar, simmer berries on medium power for another quarter of an hour.
3. When the allotted time comes to an end, add the frozen cranberries. If the fruits are not domestic, you can rinse them in advance with ice water. Pour in lemon juice.
4. Boil compote for 10-12 minutes, then let it stand for a third of an hour. During this time, the drink will reveal its taste. Before use, the mixture can be removed from the berries (optional).

Strawberry compote with melissa

• granulated sugar - 260 gr.
• crushed cinnamon - 3 pinches
• drinking water - 2.2 l.
• fresh mint - 140 gr.
• frozen strawberries - 550 gr.

1. Wash the leaves of lemon balm, mash in a mortar to make the juice. Fill with hot water, send to the pan. Let Melissa stand for a quarter of an hour.
2. Put the strawberries in a colander, rinse with ice water. Immediately add to heat-resistant container with boiling water. Put the dishes on the fire, boil.
3. When the composition starts to bubble, turn down the hotplate to an average.Pour the granulated sugar and cinnamon, stir. Boil the drink until the grains are completely dissolved (about 10 minutes).
4. Turn off the burner, cover the dishes with a lid. Insist compote 30 minutes, then pour into glasses and begin to use. Serve with pancakes or buns.

View the popular recipes compote based on frozen berries. Give preference to the fruits of currants, cranberries, strawberries, strawberries, viburnum, lingonberries. Add lemon juice, orange zest or cherry to create a special aftertaste.

Video: cherry compote for the winter