One of the best additions to red currants in any preparation is an orange. The berry itself does not have a very expressive taste, and therefore fragrant citrus completely solves this problem. In today’s selection, we have collected 12 excellent compote recipes from these ingredients!
1. Summer redcurrant compote with orange
In such a compote, you can still add a little fragrant spices to taste.
You will need: 400 g red currants, 1 orange, 250 g sugar, 2.5 liters of water.
Cooking: Sort through the currants, cut the orange into circles, add sugar and fill everything with water. Bring compote to a boil, boil for 2 minutes and remove from heat. Let it brew covered for 30 minutes.
2. Redcurrant compote with orange for the winter
Classic winter preparation – simple, fast and very tasty.
You will need: 400 g of red currant, 1 orange, 250 g of sugar, 2 pinches of citric acid, 2.5 liters of water.
Cooking: Pour currants and sliced orange into circles in a clean, dry jar. Pour everything with boiling water, leave for 7-10 minutes and drain this water. Boil it again with sugar and citric acid, pour it back into the jars and roll it up.
3. Redcurrant compote with orange and lemon
Not a double, but even a triple serving of vitamin C in one glass!
You will need: 300 g red currants, 1 orange, 1 lemon, 350 g sugar, 2.5 liters of water.
Cooking: Pour red currants into sterile jars, add orange and lemon sliced \u200b\u200bin circles. Pour the workpiece with boiling water and leave for 10 minutes under the lids. Drain this water, add sugar to it, boil again and pour it back. Roll up compote for the winter.
4. Compote of red currant, orange and cinnamon with sterilization
Delicious and fragrant compote that will appeal to all households.
You will need: 400 g red currants, 1 orange, 1 cinnamon stick, 250 g sugar, 2.5 liters of water.
Cooking: Boil syrup from water and sugar, add cinnamon and boil it for a couple of minutes. Put red currants and orange slices in jars. Fill them with sugar syrup, sterilize the jars for 15-20 minutes in boiling water and roll up.
5. Redcurrant compote with orange and mint
Nice refreshing drink for summer. And if desired, pour it into sterile jars immediately after cooking.
You will need: 400 g red currants, 1 orange, 4 sprigs of mint, 250 g sugar, 2.5 liters of water.
Cooking: Pour currants and orange slices with water, and bring everything to a boil. Add sugar and mint leaves, boil compote until sugar dissolves and remove from heat.
6. Red and black currant compote with orange for the winter
Adults and children will definitely be delighted with this compote!
You will need: 400 g red currant, 300 g black currant, 1 orange, 350 g sugar, 2 cinnamon sticks, 2 star anise, 4 clove buds, 3 liters of water.
Cooking: Pour all currants and randomly cut orange into clean, dry jars. Add spices and sugar, and pour boiling water. Leave covered for 15 minutes. Drain the syrup, boil it again, pour it back into the jars and roll it up.
7. Cranberry and red currant compote with orange
Do you prefer sour compotes? Then choose this recipe!
You will need: 400 g red currants, 300 g cranberries, 2 oranges, 350 g sugar, 3 liters of water.
Cooking: Arrange cranberries, red currants and sliced oranges in sterile jars. Fill them with boiling water and leave for 5-7 minutes. Drain this water, add sugar to it and bring to a boil again. Pour the resulting syrup back into the jars and roll up the compote for the winter.
8. Frozen redcurrant compote with orange
A good option at any time of the year if you have a stock of frozen berries.
You will need: 300 g of frozen red currant, 1 orange, 200 g of sugar, 1-1.5 liters of water.
Cooking: Boil water with sugar and sliced oranges. Boil for 2 minutes, add red currants and boil for another 2 minutes. Remove the compote from the stove and leave it to brew under the lid.Ouch.
9. Red and white currant compote with orange
Not only delicious, but also very original even visually.
You will need: 300 g of red currant, 300 g of white currant, 1 orange, 250 g of sugar, 2 pinches of citric acid, 2 pinches of vanillin, 3 liters of water.
Cooking: Pour all the currants into sterile jars and add the chopped orange. Pour boiling water over them and leave for 5 minutes under the lids. Then pour this water into a saucepan, add sugar, citric acid and vanillin, bring to a boil and boil the syrup for another 2 minutes. Pour the syrup back into the jars and roll up the compote for the winter.
10. Redcurrant, apple and orange compote
If you have small apples, like ranetki, then you don’t even have to cut them.
You will need: 3 apples, 400 g red currants, 1 orange, 250 g sugar, 3 liters of water.
Cooking: Cut apples and oranges into slices, pick currants from the branches and put everything in sterile jars. Pour in sugar, pour boiling water and leave for 10-15 minutes under the lids. Drain the syrup, boil it again, pour it back in and roll up the compote.
11. Redcurrant and raspberry compote with orange
Delicate berries require the same delicate treatment.
You will need: 300 g red currants, 300 g raspberries, 1 orange, 250 g sugar, 2 pinches of citric acid, 2-3 liters of water.
Cooking: Put raspberries and red currants in sterile jars. Boil water with sugar, add citric acid and thinly sliced orange. Pour the berries with the resulting syrup and roll up the compote for the winter.
12. Redcurrant, gooseberry and orange compote
For this recipe, it doesn’t matter whether the berry is fresh or frozen.
You will need: 300 g red currants, 300 g gooseberries, 1 orange, 300 g sugar, 2-3 liters of water.
Cooking: Boil water with sugar, add chopped orange and pour gooseberries with currants. Boil compote for about 5 minutes, remove from heat and let it brew for half an hour under the lid.