Fruit for compote. How to cook fresh fruit compote? frozen strawberry compote recipe

Compote of apples and chokeberry.

Ingredients:

• 1 kg apples
• handful of chokeberry
• 400 g sugar
• 3 liters of water

Cooking method:

Rinse the apples, cut into halves and remove the core. Put apples and chokeberries in sterilized jars, filling them for 13. Bring water to a boil, add sugar, boil for 2 minutes. Pour boiling syrup over fruits. Cover the jars with sterilized lids, let stand for 5 minutes. Then drain the syrup, bring to a boil again and pour over the fruit. Roll up jars with compote from fresh fruits and berries, turn over and wrap until completely cooled.

Rowan-apple compote.

Ingredients:

• 1 kg apples
• 1 kg rowan
• 500 g sugar
• 500 ml water

Cooking method:

Cut the apples into 4 parts, cut out the core, peel. Prepare rowan berries, mix with apples, put in jars, pour boiling syrup. Sterilize jars filled with compote from fruits and berries at a temperature of 90 ° C: 0.5 l - 20 min, 1 l - 30 min. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg pears
• 300 g currants
• 200 g sugar

Cooking method:

To prepare a compote of fruits and berries for the winter according to this recipe, pears and currants must be washed in running water. Peel the pears, cut into quarters. Remove stems from currants. Put fruits and berries in 3-liter jars, cover with sugar, pour boiling water over and roll up immediately. Turn the jars over and wrap well until completely cool.

Ingredients:

• 3 kg peaches
• 600 g sugar
• 3 liters of water

Cooking method:

To prepare fruit compote according to this recipe, peaches need to be blanched in boiling water for 3 minutes, cooled in ice water and peel off the skin. Prepared peaches cut into 2 parts, put in jars, filling them by 13. Cook sugar syrup, pour into jars, immediately roll up, turn over and wrap until completely cool.

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Ingredients:

• 1 kg apricots
• 400 g sugar
• 5 g citric acid
• a few sprigs of melissa

Cooking method:

Before making such a homemade compote, you need to wash the apricots, put them in a sterilized 3-liter jar, fill it up to 13, put the lemon balm. Pour boiling water over half, add sugar and citric acid let stand 5-10 min. Then pour boiling water to the top, roll up and wrap until cool.

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Ingredients:

• dense apricots

Cooking method:

For this recipe for fresh fruit compote, apricots need to be divided into halves, stones removed. Halves of the fruit carefully put in jars, pour boiling water to the top, cover with lids. Sterilize jars with a volume of 0.5 l for 1 2-15 minutes, 1 l - 20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1 kg plums
• 450 g sugar
• 1 liter of water

Cooking method:

Place the prepared plums in jars, pour over boiling sugar syrup and let stand for 3 minutes. Then drain the syrup, bring to a boil and pour into jars again for 3 minutes. Repeat the procedure again. Jars with fruit compote prepared according to this recipe immediately roll up, turn over and wrap for a day.

Ingredients:

• 300 g raspberries
• 300 g blackcurrant
• 2 liters of water
• 400-450 g sugar

Cooking method:

To prepare compote from fresh berries according to this recipe, raspberries and currants need to be sorted out, washed, put in a sterilized 3-liter jar. Pour in hot syrup, roll up and wrap until completely cool.

Ingredients:

• 1 kg plums
• 300 g sugar
• 250 ml dry red wine
• 250 ml water, 1-2 cloves
• cinnamon and vanilla to taste

Cooking method:

To prepare a fruit compote according to this recipe, strong ripe plums must be washed, freed from the stalks, cut in half, and the seeds removed. Put prepared plums in sterilized jars. Boil wine, water, sugar and spices, strain. Pour hot syrup over plums. Cover the jars with sterile lids, sterilize for 5 minutes. Then roll up, wrap and stand until completely cooled.

Ingredients:

• 400 g gooseberries
• 400 g blackcurrant
• 400 g redcurrant
• 600 g sugar

Cooking method:

Put the berries in prepared jars, add sugar, pour boiling water to the top and roll up. Shake the jars a little to dissolve the sugar, turn over and wrap until completely cool.

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Cherry compote with spices.

Ingredients:

• 500 g cherries
• 2 cloves
• allspice peas to taste

Cooking method:

Before cooking compote from berries according to this recipe, the cherries must be washed in running water, cleaned of stones. Put in jars, filling them to 23, pour boiling water to the top. Then drain the water, add cloves and peas to it. allspice, bring to a boil and pour over the cherries again. Sterilize jars in boiling water for 1 3-15 minutes, then roll up.

Grape compote.

Ingredients:

• 800 g grapes
• 600 g sugar

Cooking method:

For this simple recipe for compote from berries for the winter, the grapes must be washed well, the spoiled berries removed, and the water drained. Fill jars with grapes no more than half. Boil water, pour grapes, cover the jar with a lid, let stand for 5-6 minutes. Then drain the water, boil again, add sugar, pour over the grapes, put citric acid directly into the jar and immediately roll up. Turn jars over, wrap and leave to cool.

Ingredients:

• 700 g gooseberries
• 500 g sugar
• 2 lemon slices
• a few sprigs of mint

Cooking method:

Wash the gooseberries, remove the stalks and ponytails. Put the berries in a jar, add mint and lemon. Pour boiling water, leave for 15-20 minutes. Then drain the water, bring to a boil, add sugar and pour into a jar. Banks with berry compote prepared for the winter should be rolled up and wrapped up for a day.

Ingredients:

• 2 oranges
• 250 g sugar
• 6 g soda

Cooking method:

Peel oranges, divide into slices, blanch for 30-40 seconds in boiling water with the addition of baking soda. Then rinse under running water, pour cold water, hold for 1 hour. Put the prepared slices into jars of 0.5 liters, add sugar, pour boiling water. Sterilize for 20 minutes (time indicated for jars with a volume of 0.5 l). Then roll up and wrap until cool.

Ingredients:

• 1.5 kg cherries
• 500 ml water
• 150 g sugar

Cooking method:

To prepare compote from berries according to this recipe, the cherries must be washed in running water, and the stalks should be separated. Put the berries in jars, pour boiling syrup, cover with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 2 oranges
• 1 kg cherries
• 300 g sugar
• cloves and vanilla to taste

Cooking method:

Before you cook fruit and berry compote according to this recipe, oranges need to be washed, cut into circles, and pitted. Peel the cherries from the stalks, rinse in running water. Put oranges and cherries in jars, filling them for 12. Add sugar, spices, pour boiling water and sterilize for 15 minutes. Then roll up and wrap until completely cool.

Ingredients:

• 600 g barberry
• 550 g sugar
• 450 ml water

Cooking method:

Sort the ripened barberry berries, rinse thoroughly under running water, separate the stalks. Put the prepared berries in heated jars, pour boiling sugar syrup. Sterilize at 100°C for 20 minutes, then roll up.

Ingredients:

• 500 g wild strawberries
• 400 g sugar
• 1 liter of water
• 2 g citric acid

Cooking method:

Rinse strawberries in running water, separate the stalks. Put the berries in jars, pour boiling sugar syrup, add citric acid. Jars with berry compote prepared according to this recipe should be covered with lids, sterilized in boiling water for 3-4 minutes. Then roll up and wrap until cool.

Ingredients:

• 300 g apples
• 300 g quince
• 300 g plums
• 300 g grapes
• 400 g sugar
• 1 liter of water

Cooking method:

Wash all fruits well. Quince and apples cut, peeled from the core. Blanch apples and plums for 4-6 minutes in boiling water, put in jars, shifting with quince and grapes. Pour hot sugar syrup, sterilize for 20 minutes, roll up and wrap until cool.

Ingredients:

• 1 kg apples
• 200 g cherries

For syrup:

• for 1 liter of water - 200-400 g of sugar

Cooking method:

To prepare compote from berries and fruits for the winter according to this recipe, apples must be thoroughly washed, cut into slices, core removed, dipped in boiling water for 2-3 minutes, and then cooled in cold water and put in jars mixed with cherries. Pour hot syrup (90-95 ° C) and pasteurize at 85 ° C: jars with a capacity of 1 l - 15, 2 l - 25, 3 l - 30 minutes.

Here you can see a selection of photos for recipes for compotes from berries and fruits:

Compote of zucchini and sea buckthorn.

Ingredients:

• 400 g zucchini pulp
• 200-250 g sea buckthorn
• 400 g sugar

Cooking method:

Put chopped zucchini and sea buckthorn into prepared jars, add sugar, pour boiling water to the top. Sterilize for 15 minutes, roll up. Shake the jars a little to dissolve the sugar, turn over and wrap until completely cool.

Compote of zucchini and cherry plum.

Ingredients:

• 400 g zucchini
• 200 g cherry plum
• 200 g sugar
• 1 liter of water
• citric acid on the tip of a knife

Cooking method:

Before you make such a compote at home, you need to sort out the cherry plum, separate the stalks, and wash it. Wash the zucchini, peel and cut into strips. Put the berries and vegetables in 3-liter jars, pour boiling water for 20 minutes, then drain the water. Repeat the procedure again, use the drained water to prepare the syrup. Add sugar and citric acid to it, bring to a boil. Pour syrup into jars, roll up and wrap until completely cool.

Ingredients:

• 600 g pumpkin
• 14 lemons
• 50 ml vinegar
• 1-2 cloves
• cinnamon to taste

For syrup:

• 1 liter of water
• 400 g sugar

Cooking method:

Wash the pumpkin, peel, cut into cubes, pour 1 liter of water, add vinegar, leave for 2 hours. Then drain the water. Prepare the syrup, lay out the pumpkin cubes, cook for 10-15 minutes. Place hot pumpkin with syrup in a jar, add lemon and spices. Sterilize for 20 minutes, roll up and wrap until cool.

Ingredients:

• 600 g rhubarb
• 400 g sugar
• 600 ml water

Cooking method:

Wash the rhubarb in running water, peel, cut into pieces, put in an enamel bowl. Sprinkle with a small amount of sugar, leave for 4-6 hours. Then put in jars, pour boiling sugar syrup, sterilize for 15 minutes. Roll up and wrap until cool.

Compotes, along with such sbitny and kvass, are classified as traditional drinks of our cuisine, tasty and healthy they often appear in our diet, especially in summer, when refreshing vitamin drinks so by the way, giving a pleasant mood and cheerfulness

You can use almost any berries and fruits in fresh, frozen or dried form for making compotes. Today, on the eve of the season, we will talk about preparing a drink from fresh seasonal fruits and berries.
By the way, compotes can be prepared not only from berries and fruits, but also from vegetables - zucchini, carrots, pumpkins and others, but this topic deserves special attention.
Features of the preparation of compotes from fresh berries and fruits


Compotes can be prepared from pears, apples, apricots, plums, pitted peaches, from any berries, but pomegranate, banana, quince and persimmon are absolutely not suitable for making this drink. The most subtle and important point is the cooking time of berries and fruits: it is very important not to overcook them so that they retain their shape and do not lose their contents. useful substances. In general, the cooking time depends on the berries and fruits that are used:
Apples need to be boiled, like pears, for about half an hour; Plums are boiled for about 15 minutes; Raspberries and blackberries are preferably not boiled, but poured with cooked hot sugar syrup; Compote is usually cooked from cherries like this: they only boil cherry pits, and the berry is poured with this syrup cooked on the bones, for cooking other berries and fruits, 10-15 minutes are usually enough.
However, all of the above are just recommendations that each hostess can follow or not follow at their discretion. Someone prefers for more bright aroma, for example, raspberry compote, after all, boil the berry a little, someone makes a whole compote of cherries, without separating the seeds and pulp of the berries - it's all a matter of personal preference.
Relatively often, only the following rules are observed:
Before cooking compote, large and hard fruits are cut into smaller pieces, soft or small ones are larger, and the berries are boiled whole. When cooking compote from sweet fruits and berries, their sweetness should be balanced with something sour: lemon juice, for example, or sour berries(currants, cranberries, gooseberries, sour, cherries, etc.). The zest of an orange or lemon added to it during cooking has a very good effect on the taste of any compote, which must be removed from the drink at the end of cooking or after cooling. side depending on the sweetness or acidity of fruits and berries. The ratio of liquid and berries or fruits is free, but, as a rule, when cooking compote, the pot is filled with them by no more than a quarter or a third.
To add new flavors to the compote, you can use spices - cinnamon, cloves, vanilla, etc., as well as wine, port wine, honey, rose petals, etc.


Having collected berries or fruits in the garden or bought them in the market from summer residents, of course, you can do a lot of tasty and interesting things with them. Cooking compote is one of the best solutions, because in summer such healthy drink perfectly restores water balance in the body, giving, in addition to quenching thirst, also the most pleasant emotions.
Remember: it is better to cook compotes in advance - 10-12 hours before serving. During this time, the drink "infused" - the taste and aroma of berries and fruits are fully revealed, which have time to soak well with sugar syrup.
Fresh strawberry compote
Ingredients: 2 liters of water, 400-500g of sugar, 4g of citric acid, 600g of strawberries.
Prepare the berries: remove the stalks, rinse with cold water and dry. Pour sugar into a saucepan, pour in water, bring to a boil, add berries and citric acid, boil for 2-3 minutes for low fire, then turn off the stove and cool the compote when room temperature, let stand before serving.
Cherry compote

Ingredients: 1 l of water, 500 g of cherries with stalks, 10 tbsp. Sahara.
Sort the berries, removing all the dented, rotten ones, rinse, put in a saucepan, pour in water, add sugar and bring to a boil over medium heat, reduce the heat to a minimum and boil the compote for 10 minutes. Ready compote cool at room temperature and let it brew. Use ripe maroon cherries with elastic pulp for compote. Sophia and Hungarian cherries are best suited for making a drink.
Apricot compote

Ingredients: 3 liters of water, 500 g of apricots, 1.5 cups of sugar.
Rinse the apricots, cut each in half and remove the pit. Pour sugar into 2.5 liters of water, bring to a boil and boil on low heat for 5 minutes, put apricots in a saucepan, turn off the heat and let the compote cool at room temperature and leave for 12 hours before serving.
Strong, fresh, not overripe apricots should be used for compote.
Compote from fresh pears or apples

Ingredients: for 500g of pears or apples ¾ cup sugar, 2 cups water, citric acid, orange or lemon peel, cinnamon.
Peel apples or pears, cut into 6-8 parts, cut out the seeds, put cold water in acidified citric acid. Pour sugar into a saucepan, pour 2 cups hot water, add chopped apples (without water), boil until soft from 10 to 30 minutes, depending on the variety. Season the finished compote with cinnamon, lemon or orange zest.
If ripe Antonovka apples are used, then they do not need to be boiled: you can put them in the already cooked syrup, bring to a boil and immediately turn off the stove. Ripe pears also do not cook, but only bring to a boil. Sugar for pears, depending on their sweetness, you can take less.
Red currant compote

Ingredients: 1kg redcurrant, 500ml water, 250g sugar, cloves, cinnamon, ginger to taste.
Rinse the berries, selecting the most mature, but firm. Pour water into a saucepan, add sugar and bring to a boil, boil for 10 minutes, stirring, add currants. Move the pan with compote to the oven and keep it there at a temperature of 120 degrees for 20 minutes, let it cool in the oven.
Blackberry compote

Ingredients: 3kg blackberries, 1l water, 750g sugar.
Put the sorted berries in a colander and rinse with cold water, dry. Bring the water with sugar to a boil, boil for 5 minutes, add the berries, cover the pan with a lid, turn off the heat and let the compote cool on the stove.
Fresh raspberry compote

Ingredients: 500g raspberries, 250g sugar, 3l water.
How to make raspberry compote. Sort the berries, rinse with cold water, dry, put in a saucepan. Pour sugar into the berry, pour in water, bring to a boil, immediately turn off the stove and let the compote cool down, covered with a lid.
If you ask which berries and fruits for compote are best combined with each other, then hardly anyone can give an unambiguous answer to this question - tastes, as you know, are individual. Therefore, try to prepare a drink to your taste - using your favorite fruits and berries, and then your drink will definitely turn out to be very tasty!

Compote ... What do you associate it with? That's right, with summer and a fragrant drink that quenches thirst and saturates. But this unique drink is appropriate not only at the time of ripening. different berries and fruits. The winter diet of families of thrifty hostesses, like the summer one, is super diverse and simply fabulous.

After all, they are used to preparing not only desserts with fruits and berries. Having enjoyed the freshness of the fruits, they strive to store more for the winter, and they do not disdain shops, where there is always one or another fruit and berry.
There are a lot of compote recipes. But they are almost all the same - fresh, frozen or dried berries, and that's it. There are quite a few win-win options this tasty and healthy drink, which in summer and winter will bring variety to your menu and saturate with vitamins, invigorate and cheer you up.

The subtleties of making compotes?

Fresh fruit compote

We used to call it something else. Uzvar. It was the French who, having infected us, replaced this name of traditional tasty and healthy Russian drinks with their compote.

What is used to make compotes. Any fruits and vegetables.

Including, not only fresh, but also:

• Frozen.
• Dried.
• In the form of jam.

Did you know that compotes are cooked even from zucchini, pumpkin or carrots? But today we will interesting recipes. By the way, compotes can be prepared not only from berries and fruits, but also from vegetables - zucchini, carrots, pumpkins and others, but this topic deserves special attention.

Having collected berries or fruits in the garden or bought them in the market from summer residents, of course, you can do a lot of tasty and interesting things with them. Cooking compote is one of the best solutions, because in summer such a healthy drink perfectly restores the water balance in the body, giving, in addition to quenching thirst, also the most pleasant emotions.

Remember: it is better to cook compotes in advance - 10-12 hours before serving. During this time, the drink "infused" - the taste and aroma of berries and fruits are fully revealed, which have time to soak well with sugar syrup.

Compote of nectarines with cardamom

By themselves, they can be either sweet or sour. Hence the amount of sugar. If you come across small or large nectarines, everything is also individual here. To add some flavor, I added refreshing and invigorating cardamom. By the way, cardamom has other useful qualities!
Photo compote of nectarines

Ingredients:

• Nectarine - 100 g
• Cardamom - 1 star
• Sugar - to taste
• Water - 1 glass

Cooking delicious compote of nectarines and

If you cook peach compote with pits, its taste will be even more peculiar. But, since I had nectarines, I washed them, took out the seeds. Dividing the nectarines into halves, I decided to cut them into small slices - this way they will cook faster, and the vitamins will be more reliably preserved.

Step 1. Nectarine slices

I boiled the water and, pouring it over the nectarines, brought it to a boil.

Step 2. Fill with boiling water

Having removed the fire, I boiled the peaches for 5 minutes and put sugar to taste. After 5 minutes I sent here cinnamon on the tip of a knife. Didn't bother. So with nectarines and poured, slightly cooling the compote, into a glass. By the way, you can remove them and use them for pies and other purposes.

A more healthy drink, especially for those who have digestive problems, is hard to find. Although this drink, properly prepared, everyone will like it. Delicious, healthy and easy-to-prepare prunes compote is indispensable for any meal.

Compote of plums, raisins and lemon

Ingredients:

• Fruits - 5-6 pieces
• Raisins - 1 tbsp
• Lemon - thin slice
• Sugar - to taste
• Water - 1 glass

How to make plum, raisin and lemon compote

Rinse plums and raisins well. By the way, raisins can be lightly soaked in water before cooking. After all, fresh plum does not need long cooking.

Step 1: Raisins

Pour the slices of plums, pitted, with cold water and, bringing to a boil, cook them in the company with raisins for about 5 minutes. At the end, add a thin slice of lemon directly to the compote. Strain, add sugar to taste. When it dissolves, turn off the heat and drink this unique drink hot in winter and chilled in summer.

Step 2. Plums and raisins

What, the fruits can be returned to the compote. If they are infused right in the cup, the compote will look even more appetizing, and its taste will become even more intense. That's when you take them out - this is a good dessert if you add to it ... Well, this is another recipe.

Fresh apple compote

Yes, apple compote. But not quite ordinary. After all, the varieties of one of the most popular components are different. Some can be brewed just like that, while others require something that will enhance the taste of the drink and make it more aromatic and healthier.

Apple compote

Ingredients:

• Apple - 1 pc.
• Orange peel - 1 pc.
• Cinnamon - to taste
• Sugar - to taste
• Water - 1 glass

Making a simple compote from fresh apples

As soon as the water boils, put the orange peel there, if it is dried, put the fresh one at the very end of cooking. In 2-3 minutes you need to deal with apples. I like to chop apples finely, i.e. on the slices, because large pieces, boiled, will not look very attractive.

Step 1. Apple slices

So, we cook the slices (peeled from seeds, peel or with such), pouring boiling water over them. Do not cook for more than two or three minutes. So the vitamins are better preserved, and the apples will not spread right in the cup (although everything depends on the variety!). We put sugar to taste a minute before we send the cinnamon stick to the saucepan. Pour into cups hot, which is important in the cold, or chilled, choosing an orange peel and a stick.

Step 2. In a saucepan

Dried fruits compote

From what? And this is at your discretion. Even if you did not have time to dry everything that you have grown yourself, it does not matter. In the store you can choose high-quality bags with pleasant and useful contents. Moreover, such an uzvar will consist not of one, but of several fruits. Well, if you dilute all this with something, it will be tasty and unusual, like in a restaurant. Especially if you decide not to drink, but eat it with a spoon!

Dried fruits compote

Ingredients:

• Dried fruits (mixture) - 50 g
• Juice - 50 ml
• Sugar - to taste
• Honey - to taste
• Water - 1.5 cups

Making the most delicious dried fruit compote

Dried fruits are a product that needs to be carefully examined for garbage and all sorts of insects and their waste products. Therefore, we will look at everything and wash it.

Step 1. Dried fruits

And then the bay clean water, hold them for a while until the water boils. As soon as this happens, cook the compote on a tiny fire, because dried fruits require longer cooking. The water will boil away in these 20 minutes, and just a glass will remain. A minute before turning off, send the sugar and, as soon as it dissolves, remove the saucepan from the stove. The compote will be very thick. Pour into a plate and eat as a first course! Superb meal, I must say.

Frozen chokeberry compote

They drink it in the cold, and in the cool, and in the heat. It's so helpful and delicious yummy, very original drink for any time of the year. It's easy and simple to prepare. Indeed, in some situations, you do not need to add sugar, but limit yourself to some spices and season with something sweet later.

Rowan compote

Ingredients:

• Aronia chokeberry - 1-2 handfuls
• Mint - 1-2 leaves
• Water - 1 cup
• Sugar - to taste
• Honey - to taste

Preparation of vitamin compote from chokeberry

Since I didn’t have fresh aronia, but frozen, I didn’t have to take any special steps to prepare them. After all, I did it at the freezing stage. But still I examined this beauty, so as not to miss something superfluous.

Step 1. Prepare chokeberry

Let's boil the water. Let's send berries to it. Let them boil for a short time. After all, insisting, they will fully share both taste and color. At the very end, I put mint (there was no fresh one, only dried), because rowan, by itself, is not so fragrant. I always filter compote, because the berry is tart, if you bite it. Therefore, having squeezed out everything that is possible from it, I put it on a silver platter, pouring honey over it. Vkukus with compote - beauty!

Step 2. Berries and honey

What do you need to know about making compotes?

• Compotes are made from different fruits and berries with and without seeds. An incomparably tasty compote is obtained from grapes, and especially from dark varieties. But keep in mind that it is better not to try to do something from pomegranate, bananas, persimmons, quince. Unless you use them as a supplement.
• Each fruit taken for cooking homemade compote, must be complete and beautiful in appearance.
• Do not spare berries or fruits - the more of them, the more saturated they are! But here, remember the measure.
• You can not digest the fruits during cooking, otherwise they will not only lose their vitamins, but also lose their shape and look unappetizing. Apples are boiled for up to 10 minutes (depending on the variety), plums - up to 15, raspberries and blackberries - 2-3 minutes, cherries are boiled for 5-7 minutes.
• Solid and large fruits cut smaller, and soft and small - larger, but the berries are not cut.
• The presence of very sweet berries can be smoothed out with something sour (berries or lemon juice, etc.).
• Sugar is added to taste. You can not put it at all, as, for example, in compote with chokeberry– a rich drink is unique. But there are standard proportions, depending on the acidity and sweetness of the products (a liter of water is 150-200 g of sugar).
• Do not add sugar directly to compote unless you are going to serve it with fruits. After straining the uzvar, add syrup or honey.
• To make “boring”, like apple, compotes play differently, they put spices, wine, juice, citrus peels, honey, thyme, rosemary, lemon balm, etc.

So well known and delicious compote(uzvar, vzvar) is not only a drink for every day from fresh or dried berries and fruits, but also canned food or fruits boiled in syrup. Ease of preparation, the ability to attach seasonal fruit and berries, and then enjoy them in winter - that's why we love compote.

The benefits and harms of fruit platter

It is believed that this drink is very useful, especially for children, but adults also drink it with pleasure. The broth with sourness is especially good on a hot summer day. After all, all fruits and berries contain vitamin C, which increases the body's immunity. Peach and apricot improve the work of the heart muscle, apples supply the body with iron, plums laxative effect, and sea buckthorn and cherry improve work nervous system, supplying it with vitamin B2.

Quince, like a pear, will help in the prevention of gastrointestinal diseases. In addition, quince contains tannins and pectins, which resist anemia and tuberculosis. Dried fruit platter is also a storehouse of vitamins and microelements, which is why dried fruit compote is so popular in the cold season.

But there is a flip side to the coin: too sweet a concoction is harmful to everyone who takes care of their health. It can cause diathesis in children, allergic reactions, promote obesity and development diabetes. Sour collection will cause stomach pain, and a large number of eaten fruit platter can lead to diarrhea. Berries and fruits picked along the roads may contain heavy metals and toxins.

As with the use of any food and drink, the main thing is to find the measure and choose the appropriate type and method of preparing compotes.

There are several different types of compote.

• Uzvar- compote, in which fruit and berry grounds predominate (often from dried fruits). Distinctive feature- the drink is not boiled, but brought to a boil and insisted.
• Decoction (decoction) can be prepared with the addition of herbs, honey. Depending on the recipe, it is brought to a boil or boiled.
• Macedoine- fresh and scalded with boiling water (blanched) fruits, filled with syrup, for the preparation of which a different fruit and berry set was used. Used as a cold dessert.
• Canned compotes– twists long-term storage with a predominance of liquid or fruit.
• Habitual dessert refreshing drink fresh or frozen fruit platter with less sugar.

Uzvar

blast

Macedoine

Canned compotes

Component combination options

The choice of a fruit and berry mix for a drink depends not only on gastronomic preferences, but also on the presence or absence of allergies, the time of year, and the thickness of the wallet. You can use almost all fruits / berries. Compotes are brewed from one type of culture or from different ones. The main thing is that the fruits are healthy, do not contain rot and wormholes.

At the same time, in addition to fruit and berry slices, if desired, mint leaves, lemon balm, currants or cherries, honey or spices are added to the compote. How sweeter fruit the less sugar will be used. Here are some options for combining components:

• pear, lemon juice, mint;
• feijoa and apples;
• plums, apples, cherries, lemons, peaches;
• peaches and red currants;
• chokeberry and apples;
• pear and currant;
• whole peach fruits (for canning);
• apricots, citric acid, lemon balm (for canning);
• gooseberries, black and red currants;
• orange slices, mint and lemon peel;

• grapes and grape leaves;
• cranberries and lingonberries;
• strawberries, wild strawberries, cranberries and mint;
• cranberries and sea buckthorn;
• oranges, cherries, cloves and vanillin;
• strawberries with lemon;
• any frozen berries with honey;
• barberry berries (for canning);
• zucchini and sea buckthorn;
• zucchini and cherry plum;
• pumpkin, lemon, cloves and cinnamon;
• rhubarb and cinnamon;
• hybrid of blackcurrant and gooseberry (yoshta).

It will not be possible to choose your favorite taste immediately, and it is not necessary to do so. After all, this is the beauty of compote - every day a new taste.

And yet there are several fruits that are well known to the residents middle lane, which are not customary to use in compote, and even more so in twists: bananas, persimmons, kiwi, pomegranates. Banana and persimmon are too soft fruits, they boil quickly. Kiwi is not rich in taste and aroma. Therefore, if you decide to cook kiwi compote, then they will give it a flavor fresh mint, clove and cinnamon.

Pomegranate - southern fruit, so it is rarely used in recipes. But it is very tasty and useful product. And the compote from it turns out to be very tasty, even without the addition of other fresh fruits and berries.

How to cook?

The principle of cooking compote for the winter and as a soft drink is too different. When canning, the berry-fruit preparation is immediately laid out in jars. Further, according to the recipe, they are covered with sugar and poured with boiling water. Or pour the berry mix with sugar syrup.

Whether to add citric acid as a preservative - each housewife decides in her own way. It depends on the concentration of sugar (if there is a lot of sugar, then the jars will stand without lemons), the desire to have compote with sourness and the place of storage. In the apartment of a bank without a preservative, it can explode, which will not happen in a colder cellar.

One of the most simple recipes canning for the winter - yoshta compote. The berry is so unpretentious that even in lean years it always gives a big harvest. The unusually high percentage of vitamin C makes it even more attractive. Yoshta does not boil at all in compote, so they usually put it in jars by about a third, so that later the berries can simply be eaten or used as a filling for pies.

And the preparation is done as follows:

• rinse the berries thoroughly (the tails may not be removed, and the leaves that accidentally fall into the jar make the taste even more interesting);
• sterilized jar (1.5-3 l) fill a third with a berry;
• cover with sugar for about a third of the can;
• pour boiling water over;
• screw the jar with a metal lid;
• turn the jar over and shake it several times;
• wrap the inverted jar for a day for slow cooling (in this case, all the sugar will gradually dissolve).

Second fundamentally great way canning fresh fruits and berries is pouring them with sugar syrup. For example, pumpkin compote for the winter can be made according to the following recipe:

• 2.5 kg pumpkin, peeled and cut into small cubes;
• pour water so that the pumpkin is completely in the water;
• add 200 g of apple cider vinegar;
• set aside for 2 hours;
• for syrup, boil water and sugar (4 l + 1.5 kg);
• put pumpkin cubes in the pan and cook for 10-15 minutes;
• Arrange the pumpkin in containers, top up the jars with syrup;
• add a lemon cut into small squares, cloves and cinnamon in each jar;
• roll up under metal covers and wrap for about a day.

The third canning method is using jar sterilization. Many do not like him, as you can scald yourself when taking out cans. But if the recipe does not provide pre-cooking, and storage conditions are not very reliable, it is better to use this method.

For example, this is how you can prepare sea buckthorn compote. For this:

• wash the fruits of sea buckthorn, pour into jars with a capacity of 0.5-1 l by about 2/3;
• fill with sugar syrup (0.4-0.5 kg of sugar per 1 liter of water);
• cover the containers metal lids and put in a saucepan warm water for sterilization (half-liter jars are sterilized for 15 minutes, liter jars for 20 minutes over medium heat so that the syrup does not splatter);
• remove the jars from the pan and immediately twist and wrap.

Since sea buckthorn - oil berry, then a bright orange greasy film will appear on the compote. You don't need to delete it: sea ​​buckthorn oil- very valuable product. Sea buckthorn is a storehouse of ascorbic acid. So that during heat treatment vitamin C is not destroyed, the water temperature should not be higher than 60 degrees.

Everything is much easier with the preparation of compote in a saucepan. Having decided on fruits and berries, divide them into solid ones ( hard apples and pears, for example) and soft (strawberries, strawberries, any frozen fruit). Very hard fruits are boiled for 10-20 minutes, and soft ones can not be boiled at all, but lowered into boiling water and immediately turn off the stove. If there are bright fruits in the mixture, then to get rich color compote should be infused for several hours. At the same time, the drink is gaining aroma and taste.

Ready compote is not stored for a long time - a maximum of 2-3 days in the refrigerator.

Here are some recipes for such a soft drink.

Compote of fresh pears:

• peel the fruits from the core and put in a pot of boiling water;
• add granulated sugar and a little citric acid to taste;
• boil for 15 minutes;
• to change the color of transparent pear compote 5 minutes before readiness, you can lower a piece of beetroot into the pan, which is removed after cooling.

Compote "Mojito" is very refreshing on a hot day, it takes 20 minutes to prepare from minimum set products:

• finely grate the zest of one lemon;
• remove the remaining peel and remove the white streaks;
• a small bunch of washed mint, peeled lemon, 4 tablespoons of sugar and one glass of water, beat with a blender;
• in three-liter pan pour in the whipped mixture and fill with water;
• lower the zest;
• boil;
• optionally add half a teaspoon of citric acid;
• boil for 2 minutes, and turn off the stove;
• compote insist 30 minutes under the lid, cool and filter.

Cooking Tricks

Finally, a few tips from professionals.

• If your house has a rather large thermos, then compote can, in general, not be boiled in a saucepan: put fresh fruits/ berries, granulated sugar and spices in a thermos, pour boiling water and seal tightly. After 15 minutes, the compote is ready.
• Fruits, berries and even pieces of vegetables are added to compotes to give a rich color. bright colors. This also applies to soft drinks, and to winter preparations. For example, apple compote is often diluted with cherries, plums, mountain ash, and yoshta.
• Children love not only to drink canned compote, but there is canned fruits. To do this, use medium-sized even hard apples, small pears, peaches, apricots, large plum. The core of apples and pears is taken out. But stone fruits are often left whole so that the fruit does not boil in boiling water. And the taste of the bone gives a special flavor to the compote.
• Many housewives put a large amount of fruit and berry mixture in jars so that in winter it can not only be eaten, but also put into pies.
• If your family does not like to eat berries from cooked compote, freeze them. This is a filling for future pies, and a filler for cottage cheese or yogurt.
• If small jars are used for compote, then they can be sterilized in the microwave. In this case, you need to cover the jars with glass lids, saucers, or not cover at all.

The taste of compote remains in the depths of memory as a bright childhood memory. Real vitamin bomb with a variety of flavors, offers a wide choice for lovers berry drink. The main advantages of compote are its usefulness and ease of preparation, because anyone can cope with this task.

Compote, as we are used to cooking it, is a “mix” of old Russian uzvar and dessert from the French word “compote”, which means “ fruit puree". It appeared on the territory of the Russian state back in the 18th century thanks to cooks from abroad who prepared “compote” with a minimum of water, thus, fruit puree really turned out. Uzvar, on the other hand, was a drink with a plentiful amount of dried fruit thick, which was served at celebrations and holidays.

Today's compote may include various ingredients: berries, fruits, vegetables and most interesting cereals. Adding sugar is optional. The cooled compote has a brighter and rich taste so it's best to drink it chilled.

How to make compote?