Compote of grapes and cherries. Grape compote "Isabella" with spices

Delicious fragrant berries grapes are loved by adults and children. To make vitamin reserves for the cold season, when the grape season has already ended, grape compote recipes for the winter will help. After all, not everyone likes to drink. grape juice because of him sugary taste. Yes, and not everyone likes (or can) wine either. There is a way out - to make compote from grapes. It also fortifies the body, and tastes softer.

For the preparation of compotes for the winter, berries of any variety are suitable - both blue and white, and you can even roll grapes in whole bunches. There are many recipes for grape compote for the winter from grape berries alone, as well as with the addition of other fruits and spices to the compote, which will give it a unique flavor. grape compote not only tasty, but also positively affects the body. Grapes contain iron, magnesium, potassium.

Grape compote is advised to use if there are problems with gastrointestinal tract and the cardiovascular system.

Compote from grapes for the winter

You can roll grape compote at home according to this recipe from any variety, and it will taste like grape juice. Ingredients are listed per 3 liter jar.

Ingredients:

grapes - to cover half the container;
water - 2.5 l;
sugar - 1 tbsp.;
lemon acid.

Compote preparation technology:

Grape compote without sterilization

For grape compote without sterilization, you can use grapes of both blue and white varieties. To make the compote rich, you need a little more sugar and the grapes themselves. You can add spices (cloves, mint or cinnamon) to compote during seaming.

Compote, rolled up for the winter without sterilization, is stored for no more than one year.

Ingredients:

grapes - 2 kg;
sugar - 0.5 kg;
water - 4 l.

Cooking technology:

Compote from grapes by the method of double pouring

You can quickly roll up compote for the winter without sterilization using double filling - the method used when canning tomatoes. This grape compote recipe for the winter is also different in that you do not need to prepare sugar syrup. He falls asleep in a jar, and not immediately, but after the first pouring with boiling water.

Ingredients (based on a 3 liter bottle):

grapes - 700-800 g;
sugar - 1 tbsp.;
water - 2 l.

Cooking technology:

Compote of grapes with sugar

Without sterilization, you can also roll compote from blue grapes of small varieties using whole bunches. The seaming process is slightly different from the previous recipe - sugar is not poured into a jar, but syrup is made from it. However, you should not put too much sugar, otherwise the taste of the compote will be too cloying, and not everyone likes it.

Grape clusters will slightly change the taste of the compote and give it a slight astringency.

Ingredients:

water - 2 l;
1 st. Sahara;
grapes - at the rate of filling the jars by a third.

Cooking technology:

Compote of grapes without sugar

To prepare grape compote for the winter according to this recipe, it will take a little extra time, since sugar-free compote needs additional sterilization. But it contains more beneficial vitamins and is suitable for use by persons suffering from chronic diseases where you can't eat sugar.

Ingredients:

grapes in bunches - in an amount to fill the jar to the brim;
water for filling - in the amount required for the remaining volume of the jar.

Cooking technology:

Kishmish grape compote

Light and tasty compote is obtained from white grapes, for example, from the Kishmish variety. You can use both small and large sultanas - there is no fundamental difference, because the main thing is taste qualities.

Ingredients:

white grapes - 1 kg;
sugar - 300 g;
water - 0.7 l.

Cooking technology:

Grape compote "Isabella" with spices

close useful compote from Isabella grapes for the winter, even a novice hostess can do it. It's good to use it in cold weather. winter time for the prevention of infectious diseases.

Ingredients (for 1 three-liter bottle):

Isabella grapes - 1 large bunch;
sugar - 0.5 tbsp.;
water - about 2 liters (depending on the size of the bunch of grapes) to fill the jar to the brim;
and lemon balm - 1 sprig each;
lemon or lime - 1 slice.

Cooking technology:

Green grape compote with honey

Very unusual taste has a compote of green grapes for the winter with the addition of sugar instead. Green grapes are not often used for preservation, as they give the compote a very faint color.

To give the compote a beautiful color, you can add red apples.

If the color is not as important as the taste, this recipe is worth trying. So, how to make compote from grapes with honey?

Ingredients:

green grapes - 3.5 kg;
honey - 1 kg;
water - 3 l;
grape vinegar - 50 ml;
ground cinnamon - 1 tsp;
cloves - 5 things;
lemon - 1 pc.

Cooking technology:

Compote made by hand house grapes everyone will like it without exception and will make it possible to please loved ones on a festive, and not only, cold winter evening. Even if there is no own vineyard, for harvesting strategic reserve for the winter you will need to purchase not so many berries. But this drink is much tastier and healthier than store-bought juices! Bon Appetit everyone!

Compote of grapes and peaches - video

Anyone who has tried Isabella grapes at least once in their life will never forget its taste and aroma.

Compote turns out not only tasty, but also incredibly fragrant.

Isabella grape compote for the winter - the basic principles of preparation

Compote from Isabella has a tart taste and a beautiful dark ruby color.

Preparation of compote begins with preparation glass containers. It is well washed and sterilized over steam for about 20 minutes.

In the meantime, the grapes are carefully sorted out, looking at each berry to prevent rotten ones from getting in, otherwise the compote will quickly ferment. Then the selected berries are washed in several waters and finally poured over with boiling water.

The syrup is prepared in a large saucepan by mixing water with sugar. The liquid is brought to a boil. Everyone determines the amount of sugar for himself individually. Some people like very sweet drinks, while others prefer moderate sweetness. But still, it is better to stick to the amount indicated in the recipe.

The berries are laid out in sterile jars, filling them by about a third. Grapes are poured with boiling syrup and left for half an hour. Then the liquid is poured back into the pan and boiled again for two to three minutes. The grapes are poured with boiling syrup and hermetically rolled up with a special key.

Banks must be wrapped and left for a day.

Isabella grape compote can be diversified by preparing it with the addition of other berries and fruits.

Recipe 1. Isabella grape compote for the winter

Ingredients

ripe grapes - kilogram;

purified water - 4.5 liters;

granulated sugar- two glasses.

Cooking method

1. These ingredients will make two three-liter cans of compote. Wash jars with baking soda. Rinse well under the tap and sterilize over steam. 20 minutes will be enough.

2. Remove the grapes from the branches and sort through, removing spoiled berries. Rinse the sorted grapes, replacing the water several times. Then transfer them to a sieve and pour boiling water over them.

3. Pour sugar into the water and boil. Boil the syrup, stirring, until the sugar is completely dispersed.

4. Arrange the grapes in jars, filling it by a third of the volume. Pour the berries with boiling syrup, cover with lids and leave for half an hour.

5. Drain the syrup from the jar into the saucepan using the perforated lid, boil again and pour over the grapes again. Hermetically roll up the cans with a key. Gently turn over, cover with an old jacket and leave for a day.

Recipe 2. Isabella grape compote for the winter in whole bunches

Ingredients

sugar - 700 g;

bunches of grapes - four kilograms;

purified water - two liters.

Cooking method

1. Place the grapes in a bucket and fill with water. Rinse, while removing rotten and dried berries. Change the water several times until it runs clear. Then pour over the bunches of grapes with boiling water, putting them on a sieve.

2. Pour sugar into purified water, mix and send to the fire. Boil for three minutes from the moment of boiling. Then remove from heat and let the syrup cool completely.

3. Two two-liter jars wash with baking soda. Rinse under running water and pat dry. Arrange the bunches of grapes in jars, and fill them with chilled syrup.

4. Cover the bottom of a wide, tall pan with a waffle towel. Put jars of compote in it and pour water up to the shoulders of the glass container. Sterilize for 20 minutes at a low boil.

5. Carefully remove the jars and roll up the lids tightly with a special key. Refrigerate by wrapping in a warm cloth.

Recipe 3. Isabella grape compote for the winter with sourness

Ingredients

half a kilogram of ripe grapes in bunches;

5 g citric acid;

500 g of sugar;

two liters of purified water.

Cooking method

1. Carefully review all the bunches so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the grapes under the tap.

2. Pour sugar into the water, mix and cook the syrup from the moment of boiling for a couple of minutes. If foam appears on the surface, remove it with a spoon.

3. Wash the glass container with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.

4. Place the bunches of grapes in jars, filling them halfway. Pour the boiling syrup over the berries and cover with lids. Let the compote brew for five minutes.

5. Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.

6. Put in jars of grapes citric acid and immediately pour hot syrup over. roll up tin lids and flip. Cool down with a warm cloth.

Recipe 4. Isabella grape compote for the winter "Grape Cascade"

Ingredients

two bunches of grapes;

filtered water;

sugar - half a glass;

a slice of lemon or lime;

a sprig of melissa or mint.

Cooking method

1. From specified ingredients succeed three-liter jar compote. Take a good look at the bunches of grapes. Remove spoiled berries and cut off dryish and unoccupied vine branches. Rinse the bunches by changing the water a couple of times. Then put them on a sieve to glass the water.

2. Wash the jar with baking soda. Then rinse thoroughly and sterilize for 20 minutes over steam. Boil the lids for five minutes.

3. Put bunches of grapes in dry jars, send a sprig of mint and lemon slices here.

4. Put a pot of water on the fire. Pour sugar into boiling water and boil for three minutes.

5. Fill the grapes in a jar with boiling syrup and immediately roll up hermetically with a special key. Cool the compote by covering the jars with an old jacket, and send it to the cellar for storage.

Recipe 5. Isabella grape compote for the winter with apples

Ingredients

two liters of purified water;

half a kilogram of ripe grapes;

400 g white sugar;

five apples.

Cooking method

1. We carefully examine the bunches of grapes and remove overripe and rotten berries. We also cut the branches that are not occupied by grapes. Place in a bowl and rinse in several waters.

2. We wash the jars with baking soda, rinse them and sterilize them over steam. We put the grapes in the prepared glass container.

3. We take small apples for compote, as we will put them in whole jars. Wash the fruits and lay out two or three fruits per jar.

4. Pour sugar into a saucepan with water and cook, stirring, until it disperses completely.

5. Pour fruit and grapes with boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.

6. We cover the bottom of a large container with a kitchen towel and put jars of compote in it. Pour hot water into the container so that its level reaches the shoulders of the glass container, and boil over low heat for 15 minutes to half an hour, depending on the volume of the jars.

7. Carefully take out the cans and roll them up with tin lids. Wrap with an old jacket and cool completely.

Recipe 6. Isabella grape compote for the winter with plums

Ingredients

filtered water;

five medium bunches of grapes;

300 g white sugar;

half a kilo of plums.

Cooking method

1. Glass containers in which we will preserve the compote, wash thoroughly with baking soda. Then rinse under the tap and set over steam for sterilization.

2. My plums, cut in half and remove the seeds. We put the halves of the fruit on the bottom of the cans, filling it a quarter.

3. We look at the bunches of grapes for the presence of rotten berries. We carefully remove them. We wash the grapes, replacing the water a couple of times. We lay the clusters on top of the plum. Fruit with grapes should be no more than half a jar.

4. Boil water in a separate saucepan and pour fruit and grapes over it. Infuse for half an hour, covered with lids.

5. Drain the water from the jar using the lid with holes back into the saucepan, pour sugar into it and cook the syrup, stirring until it is completely dispersed.

6. Once again, pour fruit with grape syrup and hermetically roll up the lids with a special key. Carefully turn over, cover with an old jacket and leave to cool completely.

When putting grapes in bunches in a jar, check them very carefully so that not a single spoiled berry is left, otherwise the compote will quickly ferment.

If you have a shortage of glass containers, you can fill the jars with grapes to the top. Subsequently, you will need to dilute the compote boiled water to the required consistency.

Compote from grapes can not only be drunk, but also used as a basis for making jelly or jelly.

Do not put too much sugar in the compote, a natural preservative - tartaric acid will be enough.

Step-by-step recipes for making grape compote for the winter with and without sterilization: options for rich compote from green and dark grapes with citric acid, honey, lemon, mint

2018-07-25 Oleg Mikhailov

Grade
prescription

5638

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

carbohydrates

10 gr.

40 kcal.

Option 1: Grape compote for the winter - a classic recipe

Technologists and chemists have been racking their brains over new drink formulations for decades, but nothing better than compotes do it still doesn't work. It almost doesn’t matter which berries you fill with syrup, but if you sort through the recipes, grape compotes among them are a special honor. natural juices, with all the taste and benefits, they cannot quench their thirst and refresh like a mug of cold compote. And speaking even more frankly, then a modest compote homemade it will almost certainly be more natural than even expensive juice from a box.

Ingredients:

a large bunch of ripe dark grapes;
a glass of sugar;
water - two and a half liters;
acid, citric.

Step by step recipe dark compote from grapes for the winter

The number of grapes in a jar, and, consequently, the volume of water depends on the variety of berries and your taste preferences. How more aromatic grapes, the less it is needed to get a delicious drink, on the other hand, if you cook more concentrated compote the stronger it can be subsequently diluted with water. We will count on half the volume three-liter bottle, and, accordingly, per kilogram bunch, if the drink seems cloying, just dilute it when serving table carbonated mineral water.

Without rinsing at first, we cut off the berries from the bunch, simultaneously removing the spoiled ones. Fold those selected for compote in a colander and rinse under the tap, sorting through again and removing all suspicious grapes. Pour into jars raw water, on the finger not reaching the rim of the neck, then collect in a saucepan and put on the included stove. As it warms up, add and dissolve the sugar while stirring, pour the boiling syrup over the grapes laid out in jars.

After waiting fifteen minutes, we return the syrup to the pan and heat it up again, after boiling, boil for two minutes and pour citric acid into it. Stir, after dissolving the crystals, pour the syrup into jars and immediately cork with lids prepared by boiling. We compensate for the lack of additional pasteurization of compote by keeping it under a blanket. Turn the bottles over and wait for the compote to cool, then be sure to check that the lids are not swollen.

Option 2: Sweet grape compote for the winter - a quick recipe without sterilization

We do not turn off the fire under boiling water until the lid on the last jar is rolled up. The recipe is not in vain classified as a quick one, there is little trouble with it, but you will have to act without delay, this is due to the lack of sterilization in hot water. The variety of grapes is unimportant, both table and dessert ones are suitable, and by combining berries of different colors, you will achieve a different color of the drink. Moreover, it is not forbidden to do this even in different bottles, please your home with a variety of tastes and a whole palette of colors of the drink.

Ingredients:

sugar, refined - five hundred grams;
purified water - 4 liters;
two kilos of grapes of any variety.

How to quickly cook a beautiful and delicious compote from grapes for the winter

Without disassembling the bunches, dip them whole in a bowl of cold clean water, let them soak a little and put them in a colander. Sort the berries carefully, the compote will not be sterilized, so you should remove all the grapes that do not inspire confidence in you. Inspect them for debris, especially cobwebs, such unwanted “add-ons” will irrevocably spoil the compote.

Put the selected grapes in a colander, you can immediately lower it into another bowl of water, it will not hurt, juicy berries will not absorb it. Run a colander under running water and rinse the grapes again. Banks must be absolutely sterile, for the same reasons long-term storage product. Wash them with saturated solution baking soda and heat in the microwave or oven, or hold over steam.

We lay out the grapes in bottles and immediately fall asleep with sugar, the berries can be sorted by variety or prepared assorted. There are no restrictions, be guided only by taste. We boil water for compote with a margin, the amount in the recipe is indicated for reference, fill it with berries in bottles to the very base of the neck. You don't need to stir anything, the sugar will dissolve just fine. We set the jars on the lids, wrap them very tightly. If you canned immediately a large number of compote, and the jars are tight, they may need more than a day to cool.

Option 3: Refreshing grape compote for the winter (bunch)

There are few berries that can compete with Isabella aroma. It is so strong and unlike other varieties that even in wines, simpler grapes are often added to Isabella. For us, for compote, such berries are just a gift - there will be more space in the water bottle. Mint is put in compotes in order to give a fresh touch to the drink, but this time it has another role: the fresh mint taste is in harmony with the astringency that is given to the compote grape seeds. Replacing the grape variety in the recipe is quite difficult, but if you are planning a refreshing compote dark color, take Cabernet or Moldova, they are also tasty and fragrant.

Ingredients:

a large bunch of grapes, Isabella;
half a glass of sugar;
a spoonful of fresh mint leaves;
boiling water;
lime wedge.

How to cook

Putting on a tap with cold water sprayer, wash away dust and debris from the bunch, holding it under the jets by the upper tip. Pay special attention to the inspection of berries and twigs, remove debris, bad or green grapes. The size of the bunch may be large so that it can be placed in a jar through the neck without separating it. Break off large parts, so the compote will look more aesthetically pleasing.

Sterilize the container ahead of time, tear the mint leaves from the sprig and, after scalding them in a glass of boiling water, lower them to the bottom of the bottles. Lime, and in its absence an ordinary lemon, is also scalded and cut into slices along with the peel, clean only the seeds from it with the tip of a knife. We put a piece of citrus in a bottle and fill it up to half with parts of grapes. Please note, since we did not sort the grapes into individual berries, outwardly they will take up a larger volume.

We fill the bottles with syrup boiled from water and sugar over the top of the hangers, be sure to slightly shake the container several times and release the air remaining between the berries. We immediately roll up the banks and wrap them up, turning them upside down.

Option 4: Honey compote from grapes for the winter (from white nutmeg)

In the absence of the specified grape variety, we replace it with any light one, change the sour citrus for two fragrant ones, and reduce the amount of vinegar to a spoon.

Ingredients:

honey - one kilogram;
a quarter cup of grape vinegar;
five sticks of cloves;
small sour lemon;
a spoonful of grated cinnamon;
three liters of water;
3500 grams of muscat grapes (white).

Step by step recipe

We do not disassemble the clusters into individual grapes, rinse them whole and put them in steamed jars. Of course, only undamaged berries should remain on the branches, remove all spoiled ones. Fill the bottles with tap water, then, measuring the volume, pour into a saucepan and count the amount of the rest of the compote ingredients.

Boil the water and boil the spices in it and lemon peels, then quickly dissolve the honey and vinegar. Covering the jar necks with gauze, pour this composition into the berries and soak for half an hour. Then drain back and boil again, this time adding the juice squeezed from the lemon.

After boiling the syrup for no longer than two minutes from the moment of boiling, pour into jars, immediately roll up the lids and put them under the covers.

Option 5: Amber grape compote for the winter with lemon

luxury color and incomparable taste compote will come out even from nameless grape varieties, only the ripeness of the berries is important. You can, within any limits, keeping only the total mass, change the proportions of varieties, this will affect not only the taste, but also the color of the drink.

Ingredients:

white grapes - two hundred grams and half as much as dark;
800 milliliters of water;
80 grams of sugar;
a couple of lemon slices.

How to cook

We select only ripe grapes for compote. We do not separate the clusters, but cut them with scissors into small branches - no more than a dozen berries. We scald the lemon, dissolve it with beautiful slices, be sure to remove the seeds!

Boil the syrup by dissolving sugar in water and boiling for a couple of minutes, pour hot into jars. Immediately upon filling, we send the jars to a saucepan with warm water and heat it to maximum heat. A grate or a thick cloth should be lowered to the bottom of the pan, excluding the contact of cans with metal.

We sterilize the compote with a moderate boil of water in a saucepan for up to fifteen minutes, the jars should be covered with boiled lids. We seal the compote hermetically, keep it under a thick layer of blankets or warm clothes for at least a day.

Grapes are not only a raw material for making wine. Berries are very useful in fresh and also suitable for cooking fragrant blanks for the future. Compote is especially popular. The drink has a pronounced aroma and excellent taste. The grape compote recipe for the winter can be improved - add different ingredients, regulate the strength of sweet and sour taste. Drink can be made different ways, as well as with the use of modern technological devices.

The only thing that really affects the taste of the final harvest product is the quality of the grapes used. Everything else is in the hands of the hostess, because with the help of the usual techniques, the drink will acquire the qualities that she needs - from color to intensity of aroma. The choice of good raw materials will ensure fragrant, full of flavor and benefits of the product. When purchasing grapes, you should definitely try it, immediately appreciating the aroma, the ratio of sweet and sour taste.

About the benefits of berries

In the warm season, the market is full of various fruits and berries. They are rich in vitamins and biologically active substances. Grapes, on the other hand, are usually perceived as a sugary product with high nutritional value and calories. Meanwhile, grapes contain no less useful compounds than other gifts of summer. Among them are the following.

organic acids. The berries are rich in succinic, tartaric, oxalic, acetic, malic and citric acids. They have the ability to stimulate the secretion of digestive juices, the formation and excretion of urine and bile. Also, acids have moderate antimicrobial properties, they positively affect the metabolic rate and the quality of redox reactions.
Fatty acid. They are contained in the bones of the product. Represented by linolenic, linoleic, palmitic, stearic and arachidonic acids. They have a positive effect on the work of the heart and blood vessels, cleanse the blood of cholesterol, improve its rheological parameters and regulate clotting. Fatty acids are important for normal functioning nervous system, act as powerful natural antioxidants that help maintain youth and health for many years.
Proanthocyanidins. These are dyes huge quantities contained in the skin of dark grapes. These compounds are characterized by antitumor and immunostimulating properties, as well as the ability to speed up metabolism, remove excess fluid from the body.
Chlorophyll. Contained in the peel, pulp and bones. It has vasoprotective, hepatoprotective and antibacterial properties. Protects the body from infections and inflammatory processes.
Cellulose. Very gentle vegetable fibers concentrated in the pulp of grapes, and coarse - in its stone. It is common for fiber to activate the cleansing of the body, improve metabolism, and also give a feeling of satiety when ingested.
Pectins. They act as natural adsorbents capable of binding free radicals, heavy metals, as well as bacterial toxins and then removing them from the body, eliminating and preventing intoxication with harmful substances.
Flavonoids. plant antioxidants. They have antithrombotic, cardioprotective properties. Able to eliminate internal inflammation and prevent capillary fragility. Thanks to positive impact on vessels, improve blood circulation in peripheral and central tissues.

vitamins

Except biologically active composition, its saturation with nutrients is of great value for a person. Vitamins in berries are contained in balanced concentrations, and therefore have a positive effect on the functioning of the body as a whole, and also enhance each other's action. For example, a complex of vitamins with antioxidant properties includes:

retinol (vitamin A);
tocopherol (vitamin E);
ascorbic acid.

The leading position in terms of concentration in the product is occupied by vitamin E, which itself has the most powerful antioxidant properties, and also enhances them in vitamins A and C. Tocopherol is involved in the restoration of the active form of already used antioxidants, and therefore provides enhanced protection of the body from harmful factors for a long time. time. Retinol properties:

improves eyesight;
normalizes the secretion of internal glands;
improves skin condition;
accelerates the growth of nails;
responsible for hair density.

These properties are enhanced by the influence of vitamin C, which has a pronounced capillary-stabilizing effect, as well as anti-inflammatory and immunomodulatory activity.

Minerals

The positive effect of the product on metabolism is due not only to the content of organic acids and amino acid complex, but also to the full list of B vitamins. It is known that compounds from this group are able to normalize lipid, carbohydrate and protein metabolism at all stages. Vitamins improve metabolic processes, improving the performance of metabolic reactions and reducing the formation of toxic by-products, which are the main provocateurs of premature aging of the body and damage to the tissues of internal organs.

The ability of grapes to preserve the youth of the body and human health is also due to its mineral composition, which includes:

sodium salts;
potassium;
calcium;
magnesium;
gland;
phosphorus;
fluorine;
iodine;
compounds with cobalt;
copper;
nickel;
selenium;
zinc;
chrome.

The mineral composition of grapes is able to maintain the integrity and strength of bone tissue, tooth enamel, and the normal state of the ligamentous apparatus. Some substances are involved in most metabolic processes, are necessary for the full absorption of food nutrients. In addition, without micro- and macroelements, the processes of transmission of nerve impulses, which underlie the work of all organs and tissues, are impossible.

Reasons for the popularity of the drink

In our area, preparations for the winter of grapes began to be made not so long ago. The reason for this is the widespread opinion about the destruction of the usefulness of the product during its conservation, because raw materials pass through heat treatment. Meanwhile, winter sources of vitamins familiar to everyone (raspberry, currant, sea buckthorn preparations) are also subjected to long-term cooking, but scientists have proven that the beneficial properties in the final products remain, albeit in smaller, but still in preventive concentrations. The same situation exists with grapes. Studies have shown that its processed products are rich in:

vitamins C, A, E;
tannins;
organic acids;
fatty acids;
pectins;
carbohydrates;
potassium;
sodium;
magnesium;
calcium;
cobalt;
iron;
flavonoids.

At the same time, grape compote wins over other preparations by the balance and moderation of therapeutic properties. Unlike jam, reduced proportions of sugar are used for its preparation, which significantly reduces the calorie content of the final product, allowing it to be used with a tendency to overweight. Diluted concentrations of oxalic acid make grape compote safe even for diabetes, pancreatitis, and gouty disorders. Under the same conditions fresh fruits and grape juice can be consumed in very small quantities.

Compote is completely safe during pregnancy, it threatens less colic for babies if a woman uses the product during breastfeeding. The concentration of specific substances in compote decreases significantly, reducing the risk of allergies.

Regular consumption of grape drink very gently eliminates constipation, digestive disorders, internal inflammation, improves metabolism and has a vitaminizing effect on the body. The product is well tolerated, unlike fresh juice and berries, which often provoke bloating and stool disorders in sensitive people.

How to prepare raw materials

To prepare the drink, you will need several ingredients, the main of which is grape berries. They are purchased on the market or use home-grown grapes. Mandatory conditions when choosing raw materials are as follows.

Freshness. Grapes must be freshly picked from the vine, otherwise they are destroyed useful material in it, appears bad smell, which intensifies when the drink is brewed.
Density. For compote, the grape variety does not play a special role - you can use any fruits that have reached the stage of technological maturity. However, it is worth giving preference to options with dense pulp, thick and elastic skin. Such berries can be pulled out of the compote and used to prepare other desserts, fillings in them.
Purity. The preparation of grapes for cooking compote takes place in several stages: a plucked bunch is checked for pests - if there is no cobweb between the fruits, the vine is not damaged, has no darkening, you can put a whole bunch in the compote. If there is at least one of the indicated signs of the presence of insects, the grapes are completely cut off the vine so as not to risk the quality of the prepared product.
Quality. After inspecting the bunch, it is worth removing all the berries that have signs of damage - a changed surface color, a burst peel, dried areas covered with mold or rot.

To wash the grapes, you must use a basin with warm water. Whole bunches wipe the entire surface of the palm, plucked berries - carefully wipe with your fingers. Raw materials are rinsed with clean water several times.

Regardless of the compote recipe used, the amount of sugar must be selected at your own discretion. If selected sweet variety berries, it can be taken half as much. If used Green grapes, which contains a bright sour taste, they take sugar in full, and even increase the portion, but you can refrain from adding citric acid.

Grape compote is a drink that will endure any experiments. You can add spices, a variety of fruits and herbs to it. Leaves are not allowed fruit trees and shrubs, which gives finished product specific aroma, and also contributes to the compaction of the structure of the grape berries themselves.

Grape compote recipes for every taste

Before cooking compote from grapes, the raw materials are thoroughly washed and prepared - divided into inflorescences, removed from the bunch completely. If desired, seeds can be removed from the berries. The presence of nuclei in the fruit will provide more nutrients in the final product, however, there may be inconvenience when eating berries from compote.

Amber

Peculiarities. The calculation of products is indicated for a 3-liter jar. The darker the grapes, the richer the color of the drink will be. blue grapes gives a color similar to cherry juice.

Ingredients:

sugar - a glass;
grapes - half the volume of the jar;
water - 2.5 l;
citric acid - to taste.

Cooking

Prepared grapes are poured into a sterile bottle.
Syrup is prepared: water is brought to a boil, sugar is gradually added.
After it is completely dissolved, the berries are poured with boiling syrup, left to infuse, covered with a lid, for a quarter of an hour.
After this time, the syrup is poured into a saucepan, brought to a boil, citric acid is added and boiled for a couple of minutes.
The berries are re-filled with boiling liquid, immediately rolled up with lids, cooled in an inverted position.

Fast

Peculiarities. Compote from grapes without sterilization can be stored for no more than a year. It is most convenient to close it in liter jars.

Ingredients:

grapes - 2.5 kg;
granulated sugar - 50 g in each jar;
water - 4.5 liters.

Cooking

Sterile jars are filled with prepared grapes by a third.
Sugar is added to each. You can add cinnamon, cloves, mint.
Pour the contents with boiling water, then immediately roll up the lids.
After complete cooling, they are sent to the cellar.

"Isabel"

Peculiarities. To prepare compote from grapes with seeds at home, you can use the Isabella variety. The drink is very similar to grape juice. It is great for middle or older kids.

Ingredients:

water - 1.5 l;
grapes - 0.5 kg;
sugar - 75 g.

Cooking

Water is brought to a boil, prepared and dried grapes are immersed in it.
After boiling again, add sugar.
After complete dissolution of the crystals, the product is poured into a sterile container, sealed with lids.

Combined

Peculiarities. Grapes create interesting combinations with other, more neutral fruits and berries. For example, with plums, pears, peaches. By this recipe you can make compote from grapes with sprigs, which will make the serving more interesting.

Ingredients:

plums - 0.5 kg;
grapes - 0.5 kg;
sugar - 200 g;
water - as needed.

Cooking

Halves of prepared plums are laid at the bottom. They should take up a quarter of the volume of the container.
Loosely laid on top of well-washed bunches of grapes- up to half the volume of the can.
Fill jars with fruit with boiling water, leave to infuse for half an hour.
After the specified period, the infusion without fruit is poured into the pan, sugar is added, checking the sweetness of the syrup.
The syrup is brought to a boil, boiled for two minutes, re-poured into jars, corked with lids.

With citrus

Peculiarities. The recipe for compote from grapes and oranges will help prepare a vitaminizing invigorating drink. Lovers of "sour" can replace the orange with a lemon or lime. The number of products is calculated per liter jar.

Ingredients:

water - 1 l;
grapes - 100 g;
citrus fruits - 30 g;
granulated sugar - a tablespoon.

Cooking

Fruits are prepared: the grapes are washed, cut off from the bunch, dried; citrus fruit cut into slices of arbitrary size.
Water for compote is brought to a boil, fruits are immersed in it.
After boiling again, add sugar, stir until it is completely dissolved.
Hot compote is poured into sterile dishes, rolled up with lids.

Berry-fruit mix

Peculiarities. The classic recipe for grape and apple compote can be supplemented with raspberries. This will give it an even more refined flavor. Useful properties can be added by introducing rose hips, dogwood, berries, hawthorn. A slow cooker will help make cooking easier.

Ingredients:

dark grapes - one medium bunch;
raspberries - 30 g;
other berries - 30 g;
apple - 1 medium fruit;
sugar - a couple of tablespoons;
water - 1 l.

Cooking

Water is poured into the multicooker bowl, raspberries are added, and after it other berries and sliced \u200b\u200bapples. Pour in sugar, mix well.
Cook grape compote in a slow cooker for 15 minutes. Select the "Steaming" mode, which ensures active boiling of the contents.
received bright and fragrant compote immediately poured into sterile jars, sealed with lids.

The use of white grapes always gives a paler color to the drink. Help improve it cherry leaves giving the product a warm amber hue. According to reviews, even the simplest grape compote recipe allows you to get a fragrant and thirst-quenching product. It is suitable for children and adults, as a dessert drink and a replacement for sweet soda.

The modern industry produces many kinds of drinks. But not all of them comply with accepted standards, and some of them are not only harmful, but also dangerous. Therefore, it is better to make homemade preparations in the form of compotes. Compote from grapes for the winter is prepared in different ways and from different varieties. It turns out saturated, fragrant and retains vitamins well.

For grape preparations there are the following features:

You can prepare a drink from grapes in whole bunches with twigs or only from berries. If the fruits are large, it is better to remove them from the branches - so garbage does not get into the compote.
Clusters with small berries are preserved whole.
Some hostesses large berries remove the bones.
If the fruits are large, but the seeds are not removed, they are pierced. This way they don't fall apart and stay intact.
Compote can only be made from grapes or assorted fruits and berries that ripen together at this time can be made.
use various varieties, but those that have delicate fragrance.
Citric acid is added to improve the color.
You can add cinnamon, vanillin, cardamom. Grapes go well with these spices.

Compotes can be made with or without sterilization.

What varieties are better to choose?

Currently, breeders have bred many varieties table grapes, perfect for harvesting compote.

From varieties of white and green compote is obtained transparent. To give it color, it is made with other fruits or cherry and currant leaves are added to it.

Red grapes make a beautiful pink compote and can be made without additives. Berries of blue and black make the drink dark and rich.

For the preparation of compote, many housewives prefer Isabella, Kishmish and Lydia varieties. Muscat varieties are good in homemade drinks - Hamburg, Queen and Cardinal. Compote can be prepared from any available variety, but it is better if the berries are hard.

Preparing the grapes before starting the process

Before preparing grapes in a jar, it must be prepared:

It is better to collect it in dry sunny weather. Clusters collected in the rain deteriorate quickly and the blanks may not stand.
If you plan to preserve grapes in whole bunches, they are thoroughly washed under the tap.
Remove debris and dry berries, if any. Usually they are present on small varieties.
Lay the bunches on a towel so that the water is well glassed.
If a blank is prepared with individual berries, they are removed from the branches, washed and laid out to dry out a little.
In large berries, the bones are carefully cut out.

Prepared grapes are put in jars and immediately proceed to further actions, otherwise it will begin to deteriorate.

How to make grape compote at home

Compote from grapes is made in various ways:

Banks can be sterilized, but this method leads to boiling of the berries, and the workpiece loses its appearance.
More often grapes are made without sterilization or with double filling. So it turns out more fragrant and does not lose vitamins.
They make grapes on their own or together with peaches, apples, pears.
Can be made with or without sugar. You can also replace sugar with honey.

In any case, it is important that the jars are well sterilized. Then the workpiece will stand well and retain the taste.

A simple recipe for a 3 liter jar

To cook grape compote for one jar you need:

grapes - 1 kg;
sugar - 1-2 cups, depending on the grape variety and taste benefits;
citric acid - 0.5 tsp. (for sweet varieties);
water - 2 liters.

Put the prepared grapes in a jar, add sugar, citric acid and pour water to the top. put on top metal cover and send the container to be sterilized. It is not necessary to cook jars for a long time so that the berries do not boil soft. Enough to make the compote boil. Remove the jar from the sterilizer and close.

Sterilize jars in special sterilizers or in a pot of water. They are filled with water up to their shoulders and the pan is covered with a lid. A cloth is laid at the bottom of the sterilizer so that the jars do not burst from a sharp temperature drop.

Without sterilization

You can cook compote without sterilization. It is boiled, as usual, in a large saucepan, then poured into jars and rolled up. In this case, the compote stands well and practically does not shoot.

But the minus of the method is that the berries and fruits are very boiled and fall apart at the moment when they are laid out in jars.

But if you use hard varieties and remove the pan from the heat immediately after boiling, the berries do not have time to boil. Then it is important to put them in the bank correctly. To do this, first pour the liquid up to half the container, and then carefully lower the berries into it.

Sugarless

Grape compote can be made without the use of sugar. It is useful for diabetics and better retains useful substances. It is also useful for people who want to lose weight.

This type of workpiece is performed by sterilization. Sugar itself is a preservative. And if you do not use it, you need to replace it with something. Therefore, be sure to put citric acid and boil the berries well.

Varieties are better to use sweet and sour. In winter, honey or a sugar substitute can be added to such a drink.

Double filling method

Some housewives do berry compotes without sterilization, pouring berries with boiling water or syrup. In this case, the banks must be pre-sterilized. To do this, they are placed in a cold oven, raise the temperature to 150 degrees and stand for 15-20 minutes. If you need a lot of containers, and the oven is not so spacious, sterile jars are laid out on a clean, ironed towel.

You can also sterilize dishes with hot steam. To do this, the jars are placed upside down over a boiling kettle and kept for 5 minutes.

Fruits are placed in prepared containers and poured with boiling water. To prevent the jar from bursting, it is wrapped in a towel. Withstand 15 minutes, then the water is drained and a syrup is prepared from it from the remaining ingredients. Boil and pour again to the fruit. After that, it remains only to roll up and wrap with a blanket.

You can prepare the syrup immediately and pour it over fruit twice. And you can use only pure boiling water, and add sugar and acid to the jar after the first pour.

With honey

It works well if done homemade drink with honey. It is put in compote instead of sugar to taste and cinnamon is added. Otherwise, all actions are carried out as usual.

with apples

If you cook grapes with apples, it is better to cut them into slices, removing the core. If you remove the skin from them, they can boil or darken.

To prevent this from happening, they must be mixed with sugar and citric acid, hold for a while, and then put in a jar of grapes. Fill everything with water and sterilize.

With pears

Can be twisted delicious drink if you add pears to grapes late varieties. They are cleaned from the core and cut into slices.

Ingredients:

grapes - 1 kg;
pears - 1 kg;
sugar - 1 glass;
water - 1.5 liters;
citric acid - 0.5 tsp

Pears need to be taken unripe, they retain their shape better and do not fall apart.

With ranetki

Delicious compote is obtained if you make it with paradise apples. This is a variety of apples with small fruits. They can be put in a jar as a whole, piercing the skin.

Ingredients per jar:

grapes - 1 kg;
ranetki - 1 kg;
sugar - 1 glass;
water - 1.5 liters.

Such a compote with berries of large white or green grapes looks beautiful.

with peaches

If you cook grapes with peaches, then it is better to take dark varieties. They will give the drink a beautiful rich color.

Peaches can be used whole or the pit can be removed. It is better to take grapes large, firm, without twigs.

Ingredients:

grapes - 1 kg;
peaches - 5-6 pieces of medium size;
sugar - 1 glass;
citric acid - 0.5 tsp;
water - how much will go in.

Fold the fruit in a jar, pour boiling water and let stand for about 15 minutes. Drain the water into a saucepan, add sugar, acid, boil and pour back into the jar. Roll up and wrap with a blanket until completely cool.

With lemon

If you make grapes with lemon, you do not need to use citric acid. Lemon gives the drink a delicate aroma and a stable color. A couple of slices are put in compote and cooked as usual.

Features of storing grape compote

Grape preparations for the winter are stored in the same way as others. After the jars have cooled, they are removed in a cool dark place. Cellars and cellars are best suited for this. If they are not available, you can store them in the pantry. The main condition is that there are no heating devices nearby.