How long to cook compote from frozen berries. Frozen berry compote - the best recipes. How to properly and tasty cook compote from frozen berries. Compotes of strawberries, blackberries and raspberries

How to make "real" condensed milk at home and is it worth it to "mess around"? In short, homemade milk condensing will be justified, since the falsification of condensed milk by replacing vegetable milk fats is very common. And how to distinguish real condensed milk from fake, how to cook condensed milk at home and how to cook ready-made milk will not work briefly.

Who invented condensed milk and what kind of product is it

In 1810, the Frenchman N. Appert proposed the idea of condensing milk. Condensed milk is obtained by evaporating part of the water from it with the addition of sugar. At the same time, the concentration of nutrients in the finished product increases. Dry matter (without sugar) becomes twice as much as in raw, whole milk.

Sweetened condensed milk contains:

56% carbohydrates,
43.5% sucrose;
no more than 26% moisture,
28.5% solids,
up to 9% fat,
8.1% proteins,
vitamins A1, B1, B2, B12, C, PP.

Condensed milk calories:

323 kcal per 100 g

Important to remember:

condensed milk is useful only due to the fact that it contains milk, which contains a number of vitamins that are little destroyed when it is condensed.
since condensed milk contains a lot of sugar, you can use it very moderately, 25-50 g per day, such an amount will only benefit you.

7 recipes for making condensed milk at home

The key to success is high-quality milk. Therefore, the most important thing for self-preparation of condensed milk at home is to buy fresh, whole and without impurities raw materials on the market.

Once again, milk should be:

whole,
high fat,
must be fresh
without any additives.

Note:
Unfortunately, it happens that housewives add various ingredients to milk in the markets that prevent milk from turning sour, and also mix it with water or skim milk after separation.

1. Recipe for delicious condensed milk

If you cook condensed milk according to this recipe, you will no longer want it from the store.

Homemade freshly made condensed milk

To prepare homemade condensed milk, we need:

1 liter of cream (25-30%);
1.2 kg of sugar;
0.4 kg of powdered milk;
0.2 kg of powdered milk baby food (can be replaced with 0.2 kg of powdered milk);
vanillin optional (but even without it, condensed milk is extremely tasty).

Prepare like this:

Add some water to the sugar. Heat stirring over high heat until a homogeneous liquid mixture (do not boil, at this stage all the sugar should not dissolve).
Next, condensed milk must be cooked in a steam bath so that it does not burn. To do this, take a saucepan, pour cream into it, add sugar previously heated with water, stirring.
Then add baby food, powdered milk and set to heat up in a steam bath.
Stir for the first 15 minutes to reduce lumps of powdered milk (you can use a mixer), then stir for 5 minutes every 10 minutes.
Add vanilla and boil until desired thickness.

Cooking time 1 hour, possibly more.

2. Easy Recipe 1

Necessary ingredients for preparing 0.5 l of condensed milk:

milk - (preferably homemade) 0.25 liters;
dry milk - 1.5 cups;
sugar 1.5 cups.

Prepare like this:

Pour milk into a saucepan and add, stirring, milk powder until a homogeneous, lump-free mass is obtained (you can use a blender).
Pour sugar and set to heat in a water bath.
Cook in a water bath for 1 hour, stirring frequently until thickened.

Everything, condensed milk is ready.

3. Easy Recipe 2

The recipe for making condensed milk without the use of time-consuming evaporation.

Necessary products for the preparation of 1 liter of condensed milk:

dry milk or dry cream - 4 tbsp. (200 ml each);
sugar - 2 tbsp.;
butter- 50 g;
water or milk - 1 tbsp.

Prepare like this:

Bring water or milk to a boil (you will lick your fingers with milk), add butter, sugar and beat the mixture with a blender, mixer or whisk.
Slowly add dry milk while whisking.
When there are no lumps left in the milk-sugar mass, stop beating.
Continue cooking in a water bath until the milk thickens.
When the milk has cooled, you can put it in the refrigerator, after the refrigerator it will become much thicker.

4. Classic homemade recipe

Make condensed milk at home classic recipe, which was used by our grandmothers, is not difficult.

For this we need:

high-fat milk - 1 liter;
sugar - 0.5 kg.

Cooking:

Sugar must be dissolved in milk, and then put the container on a small fire and cook for 2-3 hours, stirring often, until the milk thickens (the droplet should not spread).

Do not increase the heat to shorten the cooking time - the milk may burn.
Milk will thicken faster if you increase the amount of sugar to 0.7 kg, but it will be much sweeter (not everyone will like it).

Homemade condensed milk is not pure milky and will contain fewer vitamins as it is cooked at a higher temperature. high temperatures than at the factory, but it will be tastier than store-bought and is guaranteed to contain no vegetable fats.

5. Modified classic recipe

The recipe is similar to the previous one, but the cooking mode is somewhat different.

We will need:

high-fat milk - 1 liter;
sugar - 0.3-0.5 kg.

Cooking:

Pour milk into a saucepan and put it on a quiet fire. It is best to cook in a heavy bottomed pot. Within 1-1.5 hours, we evaporate the water from the milk continuously stirring, then add sugar and cook for another 1 hour, continuing to stir.

From 0.3 kg of sugar and one liter of milk, 450 g of condensed milk comes out, and it tastes like it comes from a store.

6. Condensed milk in air grill

Ingredients:

fat, whole milk;
sugar.

Prepare like this:

Take sugar and milk in a ratio of 2: 1. Cook for the initial 30 minutes at the highest speed and temperature in an arbitrary saucepan with a covered lid, then cook for another 1-1.5 hours at average speed and a temperature of 205 degrees.

7. Condensed milk in a bread machine

Ingredients:

milk - 1 liter (should be whole, master's);
sugar - 0.35 kg;
vanillin - 1 sachet (optional).

Prepare like this:

Heat the milk on the stove to a boil in a separate saucepan and pour it into a baking dish set in a bread machine.
Add sugar and vanilla.
We turn on the jam-jam mode several times until the milk thickens.

3 ways to cook ready-made condensed milk

If you have made condensed milk according to one of our recipes, or if you have a couple of store-bought cans, you can brew it for a candy-like toffee flavor. Boiled condensed milk itself is very tasty, and it is also included as an ingredient in confectionery, for example, in homemade cakes.

Cooking condensed milk is not difficult, but there are some subtleties that need to be followed.

when purchasing condensed milk in a store, make sure that it is produced without vegetable fats;
if the water boils away during the cooking process, heat separately a large number of and top up;
it is strictly not allowed to take out and open the jar until the water has completely cooled, in order to avoid the release of hot condensed milk from the jar (you can get burns).

How to distinguish real condensed milk from fake

Video: how to distinguish real condensed milk from fake

Previously, manufacturers replaced up to 20% fat, and now, the vegetable fat content can reach up to 100%, but on the labels, as before, the inscription "condensed milk" will show off on same place, although this product should already be called "dairy-vegetable".

Unfortunately, now, what is sold under the name "condensed milk" does not meet any GOST. Therefore, sitting at home for a couple of hours near the stove, evaporating water from milk, is by no means such a bad idea.

1. How to cook condensed milk in an iron can

Cook like this:

Lower the iron can with condensed milk into a 3-liter pot of water (it is better to put it on its side).
After boiling water, reduce heat to the lowest boil and cook for one and a half to two hours, making sure that the water always completely covers the jar.
Turn off the heat and wait for the water in the pan to cool without removing the jar of condensed milk.

Important:
if you miss and the water boils away, the jar can explode with all the ensuing unpleasant consequences.

Although this method is very simple, we still do not recommend using it because:

When cooking in a jar, oxides are formed, which fall into condensed milk.
When heated, the tin coating of the can is destroyed and harmful substances from the metal can enter the product.
To cook condensed milk without health consequences, you need to pour it from a metal can into a glass one and cook it in the manner described below.

2. How to brew homemade condensed milk or bought for bottling

This cooking method is completely safe for you and your kitchen, and you can also cook any amount of condensed milk in this way and not necessarily a multiple of the volume of an iron can.

Cook like this:

Pour the condensed milk into a glass jar, cover it with a lid of a larger jar so that excess moisture does not come out, but do not close tightly so that the jar does not burst during cooking.
Place the jar in a saucepan, after putting a grate for sterilizing jars on the bottom, and pour water so that it is higher than milk in level.
Bring water to a boil and reduce heat to low boil. As it boils, add hot water.
Boil condensed milk to the desired degree of readiness for 2 hours or more. Readiness can be checked by the color of the milk. After two hours of cooking, the color should turn beige.

Important advice:
do not stir the condensed milk until the end of cooking, it may curdle.

3. How to cook condensed milk in the microwave

You can try to cook condensed milk in the microwave. To do this, pour the condensed milk into a bowl, put it in the microwave and set it in microwave oven average power. Cook for 10-15 minutes, stirring every 2 minutes.

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Condensed milk- a product obtained by boiling milk with sugar. Few people know that the American Gail Borden invented the technology for making condensed milk, and in 1856 received a patent for his invention. Literally two years later, the first plant for the production of canned condensed milk opened in the United States. In Russia, a plant of this kind was opened in Orenburg in 1881.

Many still remember what Soviet condensed milk cooked according to GOST looked like and tasted like in childhood. Condensed milk at that time was of two types - plain white and coffee, containing coffee or chicory in its composition. Boiled condensed milk appeared on store shelves only in the late 90s, and until that time, in order to get it, it was necessary to boil cans of condensed milk at home for more than 3 hours.

Today, without any kind of condensed milk, it is hard to imagine a large number of homemade cakes and other sweets. eclairs, homemade cookies nuts, waffles, waffle cakes, pies, shortbreads, cakes - for the preparation of all these products you need condensed milk.

I think it is no secret to anyone that the quality of modern condensed milk leaves much to be desired. Unscrupulous manufacturers try to add as many different additives as possible to it, thanks to which the cost is reduced. finished products and at the same time increases its shelf life. There are even outrageous moments when there is absolutely no cow's milk and even powdered milk in condensed milk, and instead of these products in a jar of condensed milk there is nothing but a mixture of palm oil. Of course, in this situation, only the buyer loses.

As a result, in order not to buy a pig in a poke once again, I suggest cook condensed milk at home. From simple and affordable products, namely from homemade milk, sugar and butter, you can easily prepare condensed milk High Quality, with a delicate milky-creamy aroma, and without any harmful additives. By the way, during the preparation of homemade condensed milk, you can always adjust not only its consistency (thickness), but also the percentage of fat content. For more fatty condensed milk, use whole cow's milk(you can buy it from grandmothers in the market) or use heavy cream. You can also add oil to the condensed milk, thanks to it, and the fat content of the condensed milk will increase and the density will increase.

As for the density of condensed milk, then, I think, everything is clear. The more milk is boiled with sugar, the thicker it will turn out, along with this, its color will also change from light beige to orange-brown. To obtain thick boiled milk, it must be boiled for more than three hours.

Recipes for homemade condensed milk are varied. In some of them you can find such a component as soda. Actually, do you know why they add it? Baking soda is used to prevent curdling of milk during boiling. Therefore, if you doubt the degree of freshness of your milk and are afraid that it will not turn into cottage cheese, it is best to put it sour in a warm place, and postpone the preparation of condensed milk until the next time. Even a small amount of soda in condensed milk will be felt, so I strongly do not recommend using it. Now let's see how it's prepared.

Ingredients:

Sugar - 500-600 ml.,
Milk - 1 liter,
Butter - 100 gr.

Condensed milk at home - recipe

I want to make a reservation right away that for the preparation of this dessert it is best to use a proven pan, with a thick bottom and non-stick coating. This will help you avoid burning it, which happens quite often. Pour sugar into a saucepan.

Pour in the milk. Mix milk with sugar.

Put the saucepan on a small fire. Bring the milk to a boil while stirring with a wooden spatula. As soon as a high foam appears, immediately reduce the heat. Boil milk with sugar for 20 minutes. During this time, it did not change color much, but became thicker.

Cut the butter into chunks. Add it to the pot.

Stir with a spatula. Again there was a lush foam.

Boil condensed milk with butter for another 10 minutes.

After that, remove the pan with condensed milk from the stove. After it cools to room temperature, it will become thicker. Put the cooled condensed milk on a slow fire and let it boil for another 10 minutes. This cooking technology condensed milk at home with double boiling allows you to get a thick condensed milk of white-cream color.

Condensed milk, as well as it should be stored in a tightly closed clean glass jar in a cold place. Enjoy your meal.

Condensed milk at home. Photo

TM "Rud"

We offer you some simple recipes for making compotes.

Beverages

60 minutes Easy Lunch

Ingredients

Cooking

Prepare a saucepan with a volume of about 5 liters (if desired, use a vessel of a smaller volume, however, consider the proportionality of the ingredients) fill 2/3 with water and bring to a boil. Next, take half a lemon and squeeze the juice out of it.

Pour into a saucepan required amount water, add sugar and bring to a boil.

Take frozen berries: strawberries, cherries, blackcurrants or blackberries in the quantities indicated above. To prepare compote, the fruits do not need to be thawed first, as they will lose a lot of juice. Therefore, put the whole berry mixture in a frozen form in boiling water. Wait for the water to boil again. Reduce the heat and cook the compote for no more than 5 minutes.

Turn off the heat, cover the pot with a lid and set it aside on the edge of the stove. Let the compote brew for another half hour. So it will become more saturated and fragrant. Now the compote can be filtered, poured into dishes and cooled.

20 minutes Easy Lunch

Ingredients

Cooking

First, prepare the syrup with the addition of sugar. To do this, take a large saucepan and pour all the sugar into it. Don't be put off by the relatively large amount, keep in mind that you are preparing a sweet sugar syrup. After that, fill with water and leave on fire until boiling. To make the sugar dissolve faster, adjust the heat to below medium and stir the liquid constantly.

As soon as the water boils, take the frozen berries and add to the syrup, stirring gently. After that, reduce the heat and cover the pan with a lid (but not tightly). Boil compote for about 10-12 minutes.

20 minutes Easy Dinner

Ingredients

Cooking

Brew mint boiled water(preferably not boiling water, but water, the temperature of which is 80-90 degrees), let it brew. At this time, put the frozen berries in a clean vessel, after partially thawing them (5-10 minutes), carefully pour them into the infused mint tea. After adding sugar and cinnamon, cook the refreshing compote for 7-10 minutes over low heat (cooking time can be extended if necessary; be guided by the dissolution of the berries in mint water).

We hope these simple recipes will be a delicious basis for your experiments. I wish you a pleasant “compo-cooking” and health to your families. Cook with pleasure!

Frozen berry compote - general principles of preparation

Compote from frozen berries is a versatile drink that can be brewed at any time of the year. For its preparation, a variety of frozen berries are taken: cherries, strawberries, raspberries, cherries, black or red currants, gooseberries, blackberries, blueberries, sea buckthorn, etc. Compote does not require long-term cooking, as vitamins and nutrients are destroyed during the boiling process. Usually frozen berries are laid out in sugar syrup and boiled for about five minutes. You can also immerse them in cold water, and cook after boiling for 5-6 minutes, then add sugar.

Sugar is taken as a sweetener, it can also be replaced with fructose. Sometimes, for aroma and taste, lemon or lemon juice is added to compote from frozen berries. Orange juice or the zest of these fruits. From spices, you can add vanilla, cinnamon, mint, cloves, nutmeg, cardamom, etc. Sometimes a compote of frozen berries is boiled together with fresh apples. You can add a little liquor, cognac or tincture to the finished drink - a great option for a party.

Compote from frozen berries - preparing food and dishes

Berries do not need to be thawed to make a drink, as a lot of juice will stand out and, accordingly, a lot of vitamins will go away. Although in some recipes, frozen berries are placed in a bowl, slightly thawed and placed in boiling water along with the juice that has separated. But most often, the frozen mixture is thrown immediately into boiling water or syrup.

From the dishes you will need a large saucepan, a colander, a knife and cutting board(for the recipe with apples) and clean cheesecloth for straining. Chilled and strained compote is poured into a tall transparent decanter, and served in ordinary glasses or wine glasses.

Frozen berry compote recipes:

Recipe 1: Frozen Berry Compote

Such a compote of frozen berries is boiled in sugar syrup. You can take any frozen berries: cherries, blackcurrants, strawberries or blackberries, and even better - assorted frozen berries.

Required Ingredients:

Half a kilo of frozen berries;
One and a half to two glasses of sugar;
2-2.5 liters of water.

Cooking method:

First you need to prepare sugar syrup for compote. Take a large saucepan and pour all the sugar into it. Then add water and put the pan on the stove. Bring to a boil over low heat, stirring constantly. After boiling, put the frozen berries into the syrup. Gently stir the compote, cover with a lid and cook for 10-13 minutes over low heat. You do not need to cook compote for a long time, otherwise all the vitamins will be destroyed.

Recipe 2: Frozen Berry Compote with Lemon

Such a compote of frozen berries will perfectly quench your thirst and refresh. Lemon lends a drink light pleasant sourness, and if you want to get a sweeter drink, you can take an orange instead of a lemon. Berries can be any: cherry, strawberry or currant.

Required Ingredients:

Half a kilo of frozen berries;
Half or one glass of sugar;
Water - 2-2.5 liters;
Lemon (orange).

Cooking method:

We take a large five-liter pan and fill it with water so that it fills 2/3 of the volume. Squeeze the juice from half a lemon into a clean bowl. We boil water in a saucepan. Gradually add sugar and pour in lemon juice. Stir everything vigorously until the sugar dissolves. Let the water boil again and lay out the frozen berries. After boiling, reduce the heat, cover the pan with a lid and cook compote from frozen berries for no more than 5 minutes. We leave the finished drink to infuse for half an hour, then filter it into another container and leave to cool.

Recipe 3: Frozen Berry Compote with Cinnamon and Mint

Cinnamon gives the drink a pleasant spicy taste, and mint - coolness and freshness. Mint can be taken fresh or dried. Any fruit is suitable for making a drink.

Required Ingredients:

100-150 g mint (dry or frozen);
Half a kilo of frozen berries;
A glass and a half sugar;
Two - two and a half liters of water;
Cinnamon.

Cooking method:

We brew mint hot water in a saucepan and leave to infuse for 8-10 minutes. We spread the berries in a clean container and leave to thaw. After 10 minutes, put them together with the juice in mint tea. Add cinnamon and sugar to the mixture and cook the compote for about 10 minutes over medium heat. Cooking time should be judged by the dissolution of the berries. We leave the finished compote of frozen berries to infuse and cool.

Recipe 4: Frozen Berry Compote with Orange Peel

orange peel gives the compote of their frozen berries a pleasant bitterness and a fresh citrus aroma. To prepare a drink, it is better to take an assortment of frozen berries: cherries, currants, blackberries, strawberries, etc.

Required Ingredients:

Frozen berries - half a kilo;
orange zest;
Water - 2.5 liters;
Sugar - 0.5 - 1 cup (to taste);

Cooking method:

Pour water into a large saucepan, add sugar and bring to a boil. Stir until the sugar is completely dissolved. Then put the frozen berries into the pan and add the orange zest. After boiling again, reduce the heat and cook compote from frozen berries for minutes. Turn off the fire, cover the pan with a lid and leave the drink to cool and infuse. If desired, the cooled compote can be filtered.

Recipe 5: Frozen Berry Compote with Fresh Apples

Such a compote of frozen berries and apples can be cooked at any time of the year. In summer, the drink quenches thirst, and in winter it fills the body with vitamins and microelements.

Required Ingredients:

Apples - 3-4 pcs.;
A mixture of frozen berries - 200 g;
Half a glass of sugar;
Lemon juice - 30 ml;
Water - 3 liters.

Cooking method:

Wash apples, peel and cut out the seeds. Cut apples into slices. Fill the apples with water and put on fire. Bring to a boil, add sugar and cook for about 10 minutes. Then put the frozen berries in a saucepan and pour in the lemon juice. Cook the compote for another 10 minutes, then turn off the heat and leave to cool. If desired, the compote can be filtered.

Frozen berry compote - secrets and useful tips from the best chefs

For the preparation of compote with frozen berries, it is not recommended to use aluminum pans, since the acids contained in the berries react with the metal and form compounds that turn into compote. In addition, the drink brewed in such a pan loses a large amount of vitamin C and minerals.

Frozen fruits and berries help out at any time when you need to cook compote. Freezing allows you to save yourself from preparing compotes, they can now be cooked whenever you want. Thanks to freezing, fruits retain their freshness, compotes based on them will turn out fragrant and very tasty. Forget about juice from the store, it is much more useful to make compote from frozen berries. You can prepare fruits in the summer season or buy frozen ones in the store. Compote can be drunk hot or chilled - it is an excellent substitute for tea and coffee.

If you have frozen berries in your refrigerator, you do not need to get them in advance. The exception is fruits that need to be pitted or stalked.

Boil water to make compote. For 3 liters of water, take approximately 1 kg of berries.
It is not necessary to take one fruit for compote, it turns out very tasty if you use assorted berries.
It is best to cook it stainless utensils aluminum is not suitable for this purpose. Aluminum utensils under the influence of fruit acids can oxidize.
Do not pour water on the entire volume of dishes, you need to leave room for frozen berries.
Sugar is often added to compote after fruits are laid, although there are no special recommendations if everything is done the other way around.
The amount of sugar is adjusted according to taste or added as much as stated in the recipe.
Berries are thrown into boiling water without defrosting, let the compote boil, sweeten again, boil and turn off the fire.
After cooking, the compote needs to be infused, during which time it will become even tastier and its color will be saturated.
Be sure to cover the dishes with a lid, so the contents will boil faster and steam less in the kitchen.
The infused drink is filtered, poured into glass or porcelain dishes, cooled if necessary. IN plastic bottles do not store compote the best option, use better banks.
Such compote should be stored in the refrigerator for no more than 2-3 days.

Knowing how to cook compote from frozen berries, you will become an economical and caring hostess who has found the perfect replacement for carbonated drinks and store-bought juices.

A simple compote of frozen berries with sugar

Required components:

1 kg - frozen fruits;
sugar - 200-250 g;
drinking water - 3-3.5 liters.

Cooking:

Boil water in a stainless steel pot covered with a lid. Make sure she doesn't boil over.
Remove berries or fruit platter from freezer. Weigh the right amount and immediately throw it into the pan where the compote will be cooked. Submerge fruits carefully so as not to burn your hands with steam or boiling water.
Wait for the contents of the pan to boil, add sugar. Bring back to a boil, cover and remove from oven.

With mint and cinnamon

Aromatic and flavoring additives in compotes embellish their taste, make them unusual and incomparable. By adding sprigs of mint and a cinnamon stick to the pot, you will prepare an amazing-tasting drink. You will be asked for this recipe because it is better than store-bought juice.

Required components:

assorted frozen fruits or berries - 750 g;
granulated sugar - 180 g;
a sprig of fresh or dried mint;
drinking 2.5 liters of water;
cinnamon stick or a teaspoon of ground powder.

Cooking:

Without defrosting, add fruit to boiling water. Mix everything with a ladle, cover with a lid. Make sure that the compote does not boil, otherwise you will have to wash the stove.
Pour the norm of sugar and mix again.
At the end of cooking, throw mint and cinnamon into the pan. Remove from fire.
When the compote is removed from the oven, you need to take out the mint and cinnamon stick, leave to cool.

How to cook with dried fruits

Dried fruits make a very original drink, especially if you put prunes or smoked pears in it.

Required components:

1 cup dry fruit;
200 g frozen;
190 g or sugar to taste;
2 liters of drinking water.

Cooking:

Soak in cold water dry fruits so that they are well washed.
Boil water, put dried fruits in it and boil. Then add sugar and add the frozen platter.
You don’t need to throw all the berries at once, because dried fruits are cooked a little longer than frozen ones.
During cooking, the compote will reveal its great taste, but while it cools down, it will infuse well.

You can add both frozen and fresh fruits to the compote, the taste will only benefit from this.

Compote of frozen berries in a slow cooker

The multicooker allows you to save time for the hostess, it turns out rich in taste and very fragrant compotes. And all this is due to the fact that the slow cooker retains the taste of the products that are laid for cooking. The main thing is not to pour water, otherwise it may boil away, which is not useful for a slow cooker.

Required components:

250 g frozen berries;
drinking water - 1.5 liters;
5 st. l. Sahara.

Cooking:

Place berries in a multicooker bowl, add sugar.
Pour in drinking water. When pouring, monitor the volume, if the multicooker is designed for a smaller capacity, you should not add enough liquid.
Close the lid of the multicooker, turn on the "soup or boil" mode.
Cool the finished compote in a slow cooker and pour into a glass jar.

With the addition of apples

Apples do not leave the store shelves all year round, while the price of this fruit remains affordable. Compote will turn out excellent from apples alone, but if you diversify it with frozen berries, it will turn out to be 100 tastier. Frozen assortment will color the compote in a beautiful color!

Required components:

apples - 450 g;
a cup of frozen berries;
2 liters of water;
200 g or sugar to taste.

Cooking:

Cut the apples into slices, remove the stalks and seeds. It is not necessary to peel the peel, it is removed if not fresh (spoiled) apples are taken.
Boil water, pour apples into it, boil them slightly.
Add sugar and frozen platter. Stir and let it boil well. Turn off the stove, cover with a lid and let the compote brew.

Cooking with lemon

Lemon as an additive to the drink gives it not only a pleasant citrus aroma, but also a pleasant sour taste.

Required components:

1/3 of a lemon;
700 g frozen berries;
1 cup sugar or to taste
water - 2.5 liters of drinking water.

Cooking:

Put compote from any of the frozen fruits on the fire, add sugar and bring to a boil.
At the end of cooking, throw lemon slices into the pan. Boil a little more and remove from heat.
So that bitterness does not form in the compote lemon peel, it is better to take out the slices after cooking. However, this is not important, maybe someone likes this flavor.

Required components:

dry or fresh lemon peel - 1.5 tsp;
frozen fruits or berries 900 g;
drinking 2.5 liters of water;
sugar to taste or 220 g.

Cooking:

Boil compote in the usual way, add sugar and orange zest to it.
Boil, let the drink brew and cool.
Be sure to strain through a sieve, because transparency will disappear due to the zest and boiled berries.