How to cook frozen strawberry compote

A tasty and aromatic compote made from frozen strawberries will delight all your loved ones at any time of the year. It is advisable to harvest such berries at the peak of their ripening.

The strawberries are washed, dried, destemmed and placed in freezer bags in the freezer. It is necessary to know that not all berries can be refrigerated. Overripe, spoiled or rotten fruits should not be frozen. But, if, for example, you picked very ripe strawberries from the garden and want to freeze them, then it is advisable to not put them immediately in a bag, but first lay them out one at a time on a board and freeze them, and then put all the berries in a container or bag.

One of the best types of strawberry storage is quick freezing (40 degrees), rather than gradual freezing (from 0 to 18 degrees). In this case, all the vitamins are preserved and remain in the product, otherwise the berry freezes gradually, losing a little of its beneficial qualities. It is advisable to place exactly one serving of strawberries in each bag (compote, pie or other dish).

This compote will remind you of warm summer days in winter and autumn.

How to cook compote from frozen strawberries?

frozen strawberries – 500-600 g;
water – 3-4 liters;
orange zest;
sugar – 5-7 tbsp. spoons (to taste).

Pour water into a large saucepan and bring to a boil. Place frozen strawberries in a saucepan, boil, add sugar to taste. You can also add chopped orange zest to the compote (you can also use frozen zest) and simmer over low heat for 2-3 minutes. Allow the aromatic compote to cool and brew before using.

Also, compote made from frozen cherries and strawberries is no less tasty, which is also easy and quick to prepare, and even a novice housewife can master its recipe. Cherry gives the compote a pleasant sourness and contains an increased amount of vitamin C, magnesium and iron, which is very necessary for children, especially in the cold season, to support the growing body with vitamins.

Compote of frozen cherries and strawberries

frozen strawberries – 500-600 g;
frozen cherries – 1-3 cups;
water – 3-4 liters;
sugar – 5-7 tbsp. spoons (to taste).

Boil purified water in a saucepan, add frozen fruits and sugar. Boil for a couple of minutes over low heat so that all the vitamins remain in the aromatic drink.

Cooking features

Preparing compote from frozen strawberries is not a difficult task, but inexperienced housewives often fail to produce it the way they want. To ensure that the result does not disappoint, you need to follow the proportions recommended in the recipe and know a few things.

There is no need to defrost the berries in order to make compote from them. They can be poured into a saucepan, covered with sugar, filled with water and brought to a boil. Another option is to place the berries in already boiling water and boil for a few minutes.
The longer you boil the compote, the richer its taste and color will be, but the less vitamin C and some other beneficial substances will remain in the drink.
Wanting to reduce the time of thermal exposure of the berries, the strawberries are immersed in boiling water in a sieve or colander for literally a minute so that they thaw. Then they pound and return to the compote. After this, the compote is boiled for only 2-3 minutes, and it already becomes bright and tasty.
Frozen berries are more watery than fresh ones; this is especially noticeable in strawberries. If you skimp on it, the compote will turn out pale and tasteless. You need to put about a glass of berries per liter of water, only then the compote will turn out quite rich.
After freezing, garden strawberries become more sour. When determining the amount of sugar to be added to the drink, it is worth taking this fact into account. Before you remove the compote from the stove, you should try it. If necessary, the drink is brought to the desired taste by adding sugar and lemon juice, then brought to a boil again and only then removed from the stove.
Strawberry compote will taste better if you let it brew before using it. It is especially important not to rush if the drink contains herbs and spices.
If you want to avoid pieces of berries in the compote, you can strain it before using.
Frozen strawberry compote is often boiled with the addition of other berries. It goes especially well with cherries, sweet cherries, red and black currants, blackberries, cranberries, and citrus fruits.

Beneficial properties of strawberries

Strawberries really have a very rich composition. It includes: fats, proteins, carbohydrates, water, organic acids, including folic acid, dietary fiber, starch, polysaccharides.
It also contains many vitamins, such as B vitamins, vitamins A, C, E. Strawberries are rich in potassium, calcium, magnesium, sodium, copper, fluorine, boron and other microelements.
Thanks to this composition, strawberries strengthen the immune system and the walls of blood vessels, prevent inflammatory processes in the body and resist viral bacteria, improve blood composition, and have diuretic and diaphoretic effects. Eating strawberries also has a beneficial effect on digestion, improving appetite.
Polysaccharides and organic acids contained in strawberries normalize the intestinal microflora and remove waste and toxins.

Indeed, the composition and beneficial properties of strawberries are difficult to underestimate. However, it is worth remembering a number of features of the composition and effect of strawberries on the body before you start giving it to your baby.

Strawberries are a strong allergen, so you need to introduce them into the diet with caution, taking into account the characteristics of your child’s body. If the baby has problems with the stomach and intestines, then giving strawberries is contraindicated. If the baby’s body responds well to such tasty complementary foods, remember that you need to give a small amount and infrequently, 2-3 berries a day are enough. This amount is justified by the fact that strawberries contain seeds.

Despite the fact that they are very small, when passing through the intestines, they clean it like an abrasive agent, and such an effect can negatively affect even a healthy intestine.

A simple recipe for frozen strawberry compote

frozen strawberries – 0.3 kg;
water – 2 l;
sugar – 60–80 g.

Pour frozen strawberries into a saucepan, add sugar.
Fill the berries with water, preferably purified and softened.
Place over medium heat, bring to a boil, simmer for a minute and remove the pan from the heat.
Stir the compote and leave it covered for at least 15 minutes.

If desired, the compote can be strained and cooled, and served as a soft drink.

Variation with currants

Adding currants to strawberry compote makes it healthier.

For a 3 liter jar you need:

strawberries 200 g;
black currants 300 g;
sugar 320-350 g;
water about 2 liters.

Preparation:

Sort the currants and strawberries, remove the twigs and sepals, and rinse.
Pour the berries into a jar and pour boiling water over them.
After 15 minutes, pour the water into a saucepan, add sugar and cook for about 5 minutes from the moment it boils.
Pour the syrup into a jar and screw the lid on the compote.
Place the inverted container on the floor, cover with a blanket and keep until cool.

Spicy compote

frozen strawberries – 0.5 kg;
sugar – 100–140 g;
orange zest – 5–10 g;
cloves – 6 pcs.;
cinnamon – 1 stick;
water – 3 l.

Boil water, put a cinnamon stick, a few cloves, and dried orange zest in pieces. Add sugar and stir until it dissolves.
Add strawberries to the pan (do not defrost). Wait for the liquid in the pan to boil.
Cook the compote for 3 to 5 minutes, depending on how rich you want it to be.
Remove the pan from the heat and leave the compote covered for at least 20 minutes.

The taste and aroma of strawberry compote prepared according to this recipe will resemble mulled wine.

Strawberry compote for the winter with raspberries

Ingredients:

Strawberries – 1 kilogram;
Raspberries – 1 kilogram;
Sugar – 1 glass.

Cooking method:

All fruits must be sorted, the stalks removed and washed in a sieve;
Transfer the fruits into prepared and sterilized jars;
Now you need to boil the water for the syrup, but do not add sugar yet;
Pour boiling water over the workpieces, cover with lids and leave for 2 minutes;
Then you need to drain the water back, now you need to prepare sugar syrup, the water from the fruit is placed on the stove and heated, sugar is added, it is recommended to constantly stir the mixture so that the sugar dissolves faster;
When the syrup is ready, you need to fill the preparations with hot syrup and roll them with iron lids;
To further steam the twists, you need to wrap them in a warm blanket and leave them in that state until the mixture cools completely.

Bon appetit!

Tangerine-strawberry compote from frozen berries in a slow cooker

frozen strawberries – 0.2–0.25 kg;
tangerines – 120–150 g;
sugar – 140–180 g;
water – 2 l.

Measure out the required amount of frozen strawberries and place them in the multicooker bowl.
Wash and peel the tangerines, divide into slices. Free the pulp from light films. Remove the seeds. Place the peeled slices on the strawberries.
Sprinkle tangerines and strawberries with sugar.
Pour in water.
Lower the unit cover. Set the “Extinguishing” program. Set the timer for 30 minutes. Some cooks advise cooking the compote for an hour, but this is not necessary.
After completing the main program, leave the compote for half an hour in the heating mode so that it infuses and acquires a more saturated color, taste and aroma.

The taste of a tangerine-strawberry compote will be more pronounced compared to a compote made from just strawberries.

How long can compote be stored in the refrigerator?

If we consider the shelf life of compote in the refrigerator according to SanPin 2.3.2.1324-03, and this drink is a perishable product. Then store it on the middle shelf of the refrigerator at a temperature of (4 ± 2) °C for no more than 48 hours.

But the housewives know everything and do it their own way. A tightly sealed jar can stay in their refrigerator for 4-5 days. It all depends on the amount of sugar in the product. This applies to homemade compotes.

If you take compote bought in a store, then thanks to preservatives and stabilizers, as well as a large amount of sugar, it can actually last in a closed container for a week.

Here you need to see that your kitchen is not a catering place and the quantity, as well as the presence of bacteria that cause fermentation and souring, is completely different here or they are absent.

Compote of frozen blackcurrants and strawberries

frozen strawberries – 0.2 kg;
frozen black currants – 100 g;
sugar – 100 g;
water – 1.5–2 l;
cardamom (optional) – 2–3 pcs.

Pour sugar into a saucepan and add water. Bring the water to a boil.
Place strawberries and currants in boiling water. Stir.
Wait for the compote to boil, cook it for 2-3 minutes.
Throw the cardamom into the pan with the compote and remove it from the heat.

The drink should be allowed to brew for 15–20 minutes, after which it can be served. This compote will also be delicious cold.

Alternative options

If you have other berries or dried fruits, you don't need to make strawberry compote. Frozen berries can be used to prepare a mixture and “universal” compote or processing.

First add water, sugar and dried fruits. They should be cooked over low heat until soaked in plenty of water and softened.

About 5 minutes after the end of the cooking process, add frozen strawberries and other berries.

You can add spices like cinnamon or cardamom a minute before the end to bring out the flavor and flavor of the drink, but they don't have time to evaporate during the long cooking time.

Cherry-strawberry compote from frozen berries

frozen strawberries – 150 g;
frozen cherries – 150 g;
frozen mint – 20 g;
water – 1.5 l;
sugar – 140–180 g.

Boil water, let it cool to about 70–80 degrees. Pour mint over it. Insist for half an hour. Strain.
Pour the berries into a saucepan, add sugar to them.
Pour mint infusion over the berries.
Place the pan on the stove and bring its contents to a boil over medium heat.
Boil the compote for 5 minutes, then cool.

The drink prepared according to this recipe will taste better if served cold. Only then will the refreshing taste and aroma of mint be fully revealed.

Compote from frozen strawberries is not difficult to prepare if you find a suitable recipe and know the general principles of brewing such drinks.

Selection and preparation of ingredients

Making compote from frozen strawberries is very simple. This drink will be no less bright, tasty and healthy than from fresh berries, and will be a wonderful end to dinner or lunch. There are no special rules in the preparation and selection of ingredients. The main product can be placed in a cooking pot either frozen or thawed. Although experienced housewives note that in the latter case the main component can become very boiled. To give a more saturated color to the compote, add a slice of lemon or a pinch of citric acid; to express the taste, add cinnamon, vanilla and mint. Sugar is usually added at the end of cooking, as the fruit has the ability to absorb sweetness.

Strawberries for compote must be prepared in advance. It is carefully collected, freed from stalks and debris, washed with water, dried, placed in bags in small portions and frozen.

Attention! If the fruits are clean, then you don’t have to wash them, but carry out this procedure before preparing the drink.

To add brightness to the nectar, add lemon

How to prepare

To make delicious jam, take the necessary ingredients and follow the following algorithm:

Wash the apples thoroughly, remove the core with a knife and cut the fruit into thin pieces. It is recommended to take care of your skin as it contains many vitamins and minerals.
Cover the baking sheet with parchment or a silicone mat and place the prepared apples on the surface of the baking sheet, leaving little space between the discs. If possible, place the slices in 2 rows, but no more, so that all the slices bake evenly.
Mix sugar, cinnamon and citric acid in a separate container. Sprinkle the resulting apple composition and place in the oven, heated to 200 degrees for 25-30 minutes. It is better to use the normal mode so that excess moisture evaporates faster and the apples do not come off. Otherwise, the slices will release too much juice and lose their shape. Take care of the apples and turn them regularly to prevent them from burning. This way you should end up with slightly peeled but still shaped apples and caramelized and condensed apple juice.
When you see that time is coming to an end, place a new sheet of parchment on the table and lightly sprinkle it with sugar. Place the cooked apples on the leaves and let dry for 2-3 days at room temperature. During this time, the slices will become denser and better separated from each other. Apple juice has a consistency similar to thick glue.
Sort dry jam into a storage bucket.

If you have an electric dryer or fan-powered oven, you can speed up the drying process. Leave the apples in the dryer for several hours before you can sort them by glass. When using the oven, it is recommended to set the temperature to 60-70 degrees and leave the apples to stand for 3 hours, regularly checking their condition.

Aromatization

Lovers of drinks with a twist can saturate the taste of the compote by adding spices to it: lemon zest, mint or cinnamon. The zest will add bitterness and citrus aroma to the drink, mint will add freshness, and cinnamon will add piquancy.

Zest and mint are added to boiling water along with frozen berries, and cinnamon is added earlier, along with sugar.

In the winter season, when the body is exhausted and needs immune support, frozen strawberries will come to the rescue. You can make anything you want from this berry, but the compote is incredibly tasty.

When frozen, strawberries retain most of the nutrients and vitamins as much as possible. Therefore, we can say with absolute confidence that frozen strawberry compote is not only tasty, but also a very healthy drink that will appeal not only to adults, but also to children!

How best to store

Store such unusual preserves properly so that the apples do not spoil and become a breeding ground for insects. It is best to sort cooked apples into paper bags or clean glasses. Dry jam can also be stored in normally folded parchment.

Store the jam at room temperature in a dry place. Subject to storage conditions, the jam will retain its beneficial properties throughout the year.

A practical drink

Freezing is a very rational way of preparing food. But practicality is not its only advantage. Experienced housewives specially freeze berries before preparing desserts, jams and compotes, even if they are fresh. This way the berries release more juice, giving dishes a rich taste and aroma.

Therefore, rule number one is that before cooking compote from frozen berries, they should not be thawed. Immediately immerse the fruits in water. Gradually thawing during the cooking process, they, together with the juice, will transfer all their taste and beneficial qualities to the compote.

It is also important not to overcook the compote. You should not boil it for more than 3 minutes. After removing the pot of compote from the stove, simply let it sit at room temperature until it cools completely. Do not remove the cover. During gradual natural cooling, the compote will infuse well and acquire a rich taste and color.

As soon as the compote has cooled, pour it into containers convenient for you or simply put it in a saucepan in the refrigerator.

Another advantage of a drink made from frozen berries is that there is no need to pour it into jars with further sterilization, rolling and storage. By freezing sweet fruits in portions (preferably 0.5 kg), you can prepare compote at any time and be able to enjoy a freshly prepared drink.