Raspberry compote for winter
The recipe won't take much time. Raspberry compote is a wonderful drink both in summer heat and in winter. You can add it to alcoholic beverages or tea. For preparing raspberry compote for winter, you can use either fresh or frozen berries. Fresh ones will give more aroma. You can also optionally add mint, cinnamon, or lemon to the compote. Keep in mind that raspberry compote can generally be stored up to five months. The seeds inside raspberries start fermenting, so the compote may begin to taste bitter. Therefore, it's better to prepare the compote at the end of summer or at the beginning of autumn.
1. Thoroughly rinse the raspberries, removing all leaves and debris. If the berries are wild, soak them in slightly salted water so that any tiny insects float to the surface. Then rinse the berries under running water and leave them in a colander until all the liquid drains off.
2. Meanwhile, sterilize the jars.
3. Mix water with sugar, place over heat, and, stirring occasionally, bring to a boil. Place the washed berries at the bottom of the jar. After the syrup comes to a boil, continue cooking for another 5–7 minutes, then pour it into the jar.
4. Fill the jar to the brim, seal with a sterilized lid, and close tightly.
5. Turn the jar upside down and let it cool. Serve the finished raspberry compote chilled; you can also add ice cubes.
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