How to cook compote from frozen berries

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

Features of the preparation of berry compote

1. To prevent the frozen fruits from turning into pulp during cooking, stir the raw materials with extreme care. All manipulations are performed at medium power, you should not wind the plate to failure.
2. Do not thaw the fruit before sending it into the water. Otherwise, pre-treatment 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. Start the cooking process, 5 minutes before the final cooking, add the remaining juice to the pan.
4. The most delicious compote is obtained from different types of frozen berries. The foam formed during the cooking process does not bear any benefit. Get rid of it with a slotted spoon or a wooden spoon.

Stewed 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 stalks, it is not necessary to tear them off.
2. Mix strawberries with cherries. If the last type of fruit is too acidic, increase the amount of granulated sugar in the future. Add currants, you can take a red or black look.
3. Pour in sugar, pour in water. Gently mix the ingredients with a wooden spatula, put the heat-resistant dishes on fire. Set medium power, cook until boiling.
4. After the first bubbles appear, reduce the burner to a minimum. Cover the dishes with a lid, leaving a small gap. Boil the contents for a third of an hour, remove the foam.
5. For the specified period, you need to mix the berries 2-3 times, no more. Otherwise, they will soften and turn into mashed potatoes. Pour in the lemon juice 7 minutes before the final preparation (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 the best effect, cover the dishes tightly, place a towel on top.
7. Now make a colander or strainer. Lay 3 layers of gauze on the bottom, filter the drink through it. Throw the branches and sepals, cool the drink and begin the tasting.

Blueberry compote with lemon

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

1. Boil water in a pan, reduce the burner. Wash the lemon with a foam sponge, chop into slices. Pour sugar into the liquid, mix until the sand dissolves.
2. Pour the blueberries onto a sieve, pour over iced water. Now send the fruits to the pan, set the stove to medium power. After 3 minutes, add lemon slices.
3. Cook for 10 minutes, then cover the container. Turn off the fire, put a sweatshirt on the pan. Leave the compote for 20-30 minutes, after insisting, start tasting.

Viburnum compote with honey

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

1. Mix granulated sugar with honey and water, place on a stove, wait for it to boil. Mix the contents, you need to achieve dissolution of the grains.
2. When this happens, send the orange zest to the pan, chopping it into slices. Throw the viburnum into a colander, douse with cold water. Add the berries immediately to the pan.
3. Bring the mass to a boil again, then reduce the burner to the mark between medium and minimum. Brew a drink for a quarter of an hour, turn off the stove.
4. Cover the compote, let it brew. For the best disclosure of taste, wrap the pan with a sweatshirt or towel. After partial cooling, you can start using it.

Raspberry compote with currant

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

1. Pour water into a heat-resistant deep dish, send to a fire and boil. Rinse the berries with cold water, you do not need to defrost the fruit in advance.
2. Send currants and raspberries to boiling water, set the burner to maximum. When the liquid with berries boils, reduce the heat to a minimum.
3. Pour in sugar. Stir the drink until the granular sand has melted. When this happens, note the time. After 10 minutes, turn off the burner.
4. Cover the pan with a lid, leave the mixture for half an hour. During this period, the compote will cool down a bit, you can strain it before use. Serve with hot pastries or a slice of cake.

Cranberry compote with apple

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

1. Wash apples, core, do not peel. Chop the fruits with “orange” slices. Send the fruits to the pan, fill with water.
2. Put the dishes on the stove, wait for the moment when the first bubbles appear. Pour sugar, simmer berries at medium power for another quarter hour.
3. When the allotted time comes to an end, add the frozen cranberries. If the fruits are not homemade, you can pre-rinse them with ice water. Pour in the lemon juice.
4. Cook the 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 lemon balm

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

1. Wash the leaves of lemon balm, mash in a mortar, so that the juice comes out. Pour hot water, send to the pan. Let the lemon balm stand for a quarter of an hour.
2. Put the strawberries in a colander, rinse with ice water. Immediately add to a heat-resistant container with boiling water. Put the dishes on the fire, boil.
3. When the composition begins to bubble, reduce the burner to medium. Pour granulated sugar and cinnamon, mix. Brew the drink until the grains are completely dissolved (about 10 minutes).
4. Turn off the burner, cover the dishes. Infuse the compote for 30 minutes, then pour into glasses and proceed to use. Serve with pancakes or buns.

Browse the popular frozen berry compote recipes. 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 stew for the winter