Looking at the store shelves, the consumer may get confused in the presented variety of juices, carbonated sweet drinks, and other similar products. But what could be better, tastier, healthier than homemade compote, prepared with love, without preservatives, flavorings and flavor enhancers? Apples are the perfect ingredient to create such a drink, they have a pleasant aroma, a dense texture, and a convenient shape. There are many recipes describing how to cook apple compote. But when starting cooking, it is important to learn a few rules.

How to choose and prepare apples for canning

Fruits with a sweet and sour taste (Bely Naliv, Antonovka, Uralochka or Uralskoye Bulk) are best suited for making apple compote, almost fully ripe, but not overripe. Under-ripe apples will give off little flavor and over-ripe apples will lose their shape. Select large fruits that do not have visible damage, separate them so that apples of different varieties do not come across in jars.

Fruit preparation:

  • Wash the fruits thoroughly, peel, remove the core, cut into slices of the same size. Small varieties can be preserved whole by removing the stalks. Fruits of tender varieties often do not remove the skin.
  • Put chopped fruits into cold water with a small addition of salt or citric acid, stand for no more than half an hour so that the apples do not lose their beneficial properties.
  • So that the fruits do not darken, you can dip them in boiling water for 6-7 minutes, and then immediately cool them with cold water.

Helpful Hints:

  • You can leave the boiling water in which the fruits were dipped to make syrup.
  • Rinse the jars thoroughly, scald them with boiling water.
  • You can sterilize the containers by sending them to boiling water or a heated oven.
  • If you decide to preserve without sterilization, pour the fruit with hot syrup, hold for 3-5 minutes, drain it. After bringing the syrup to a boil, pour it over the fruit again.
  • After filling the jars with fruits to the shoulders, fill them with syrup with 25-30% sugar or fructose. Then cover the containers with lids and put on pasteurization for 30-35 minutes.

Step-by-step recipes for making apple compote for the winter

Apple compote is a versatile drink that comes in a variety of variations. The recipe may contain quince, raspberries, cranberries, peaches, both fresh apricots and dried apricots, raspberries. Even such unexpected ingredients as rhubarb, ginger, pumpkin, zucchini, squash, barberry go well with apples. The culinary imagination knows no bounds. After reviewing the simple traditional options for making a drink, you will learn how to cook apple compote in a saucepan, slow cooker and in other ways.

In a slow cooker without sugar

Preservation in multicookers from brands like Panasonic or Polaris makes the troublesome process simple and an interesting activity. Sugar-free apple drink prepared using this technique - low-calorie useful product. They can even drink babies. The drink is also safe for diabetics who need to monitor their blood glucose levels, since it is prepared not with sugar, but with fructose. The recipe will be affordable even for novice cooks who are just starting to master canning.

To cook compote you will need the following ingredients:

  • 1 cup fructose (this is the optimal sweetener with similar flavor without harmful side effects)
  • 0.7 kg of small fruits;
  • 2 l. hot water.

Cooking process:

  1. Boil the water first with a kettle so as not to heat it in a slow cooker.
  2. Fill the container of the device with fruits.
  3. Pour in fructose.
  4. Fill with hot water.
  5. Activate the "Steam" mode for 1 minute.
  6. Leave for 30 minutes in the heating mode.
  7. Pour into jars and preserve according to the standard scheme.

From paradise apples

Compote with heavenly apples is rightfully considered one of the most delicious. The fruits used in its preparation have a unique, refined aroma that makes the drink suitable for both everyday use and a festive table. Prepare for a drink:

  • 800 grams of paradise apples;
  • 600 grams of sugar;
  • a bunch of mint;
  • 3 liters of water.

Sequencing:

  1. Thoroughly washed jars are filled with whole peeled fruits with a calculation of approximately 400 grams per 3-liter container.
  2. After boiling water, fill each container with it to the top, let it brew for 20-30 minutes.
  3. Drain the liquid, bring to a boil.
  4. Fill each jar with water, leave for 30 minutes.
  5. Drain water, add sugar, bring to a boil.
  6. Fill the jars with syrup, adding a few mint leaves to each.
  7. We roll up the containers and wrap them with a blanket for several hours.

With gooseberries and blackberries

The combination of apple flavor with gooseberries and blackberries will please even the most demanding gourmets. A drink using these ingredients is economical, easy to prepare. Before cooking, get the following products:

  • 400 grams of apples;
  • 100 grams of gooseberries (wild or domestic);
  • 100 grams of blackberries;
  • 2 liters of water;
  • 1 cup of sugar.

Sequencing:

  1. My berries and carefully sorted.
  2. We cut the apples into slices, put them in a three-liter container, pour boiling water over them.
  3. After 30 minutes, drain the water, bring to a boil, pour the fruit again.
  4. After draining the liquid, add sugar and crushed blackberries in a juicer or blender.
  5. Bring the syrup to a boil, pour over the apples and gooseberries.
  6. We roll up the banks, put them in heat for 5-6 hours.

Assorted compote

The drink, in which the apple flavor is complemented by the aromas of pears and plums, is easy to prepare, well stored, and has pleasant taste properties. Having prepared it for the future, you will always have a sweet healthy addition to lunch, dinner or festive table. To prepare compote you will need:

  • 1 kilogram of apples;
  • 400 grams of plums (a cherry plum variety is ideal) or prunes;
  • 200 grams of pears;
  • 1 liter of water;
  • 400 grams of sugar.

Cooking sequence:

  1. We cut the apples into slices, and cut the pears in half, carefully clean the core.
  2. We clean the plums from the stones, because during long-term storage they can release toxic substances.
  3. We put the fruits in jars on the shoulders, pour hot syrup, leave to pasteurize for 30 minutes at a temperature of 85 degrees.
  4. We roll up the blanks and put them in warm place for a few hours.

With cherry and lemon

Pleasant apple flavor is the perfect complement sour taste cherries and lemons. It will give the drink a spicy taste. unusual taste, will saturate it with vitamin C, which is so necessary for our body. To prepare this compote, you will need:

  • about one and a half kilograms of apples;
  • 600 grams of cherries;
  • one and a half glasses of sugar;
  • half of one lemon;
  • one and a half liters of water.

Cooking:

  1. Rinse apple fruits, cut into slices, carefully clean the core.
  2. Sort the cherries, wash, remove the seeds.
  3. Cut the lemon into thin slices, remove the seeds.
  4. Pour prepared water into the pan, put fruits and berries, add sugar.
  5. Cook at maximum heat until boiling.
  6. When the mixture boils, reduce the heat to a minimum, cook for another 10 minutes.
  7. Pour into jars, roll up, put in a warm place for several hours.

With grapes without sterilization

Apple and grape flavors go well together, making them perfect companions in compote for the winter. This recipe is different in that it saves you from having to carry out the troublesome sterilization procedure. But do not worry that the grapes will ferment - repeated heat treatment will kill the enzymes that cause this process, and the compote will not turn into alcoholic drink. It needs the following components:

  • 500 grams of grapes (preferably Isabella, but green varieties are also suitable);
  • 4-5 medium apples;
  • about 2 liters of water;
  • 2 cups of sugar.

Cooking:

  1. We thoroughly wash the apples, put them in pre-sterilized jars as a whole.
  2. Carefully place the grapes on top.
  3. Fill with boiling water, let stand for 15-20 minutes, drain.
  4. Prepare syrup using drained water and sugar, bring to a boil.
  5. Pour the liquid into jars, immediately twisting the lids.

With blackcurrant juice

Adding blackcurrant juice to apple compote gives the drink a pleasant spicy taste and rich color. These berries will add beneficial properties to the compote, as they contain B vitamins and many microelements necessary for our body. To prepare, take:

  • 800 grams of small apples;
  • 400 grams of blackcurrant;
  • one and a half liters of water;
  • one and a half cups of sugar.

Sequencing:

  1. Sort currants, grind in a juicer.
  2. Rinse the apples, peel the stalks.
  3. Put apples in pre-sterilized jars, pour boiling water over them, leave for 30 minutes.
  4. Pour water from containers with fruit into a saucepan, mix with currant juice, bring to a boil.
  5. Pour the apples with the resulting syrup, tighten the lids.
  6. Cover with a warm blanket until completely cool.

With wine and cinnamon

This unusual version of an apple drink for the winter tastes like mulled wine, but does not have an alcoholic strength. Its tart flavor will appeal to lovers of original drinks. To prepare it you will need:

  • kilogram of apples;
  • a glass of sugar;
  • 100 grams of dry white wine;
  • liter of water;
  • 5 pieces. cloves;
  • cinnamon stick;
  • zest of half a lemon.

Cooking:

  1. Mix sugar with water, bring to a boil.
  2. Dip the apples into the syrup, boil over low heat.
  3. We shift the fruits into pre-sterilized jars.
  4. Strain the syrup, add the grated lemon peel, cinnamon and cloves.
  5. When the mixture boils, wine is poured into it.
  6. Pour hot syrup into a container with apples and twist.

With chokeberry and oranges

When the fruits of the chokeberry begin to turn black, it's time to make compotes. It goes well with citrus fruits, perfectly sets off the apple flavor. Vitamin compote with chokeberry, apples and oranges will be an original preparation for the winter. To prepare it you will need:

Cooking:

  1. Rowan chokeberry must be softened. To do this, immerse it in boiling water for 5 minutes, then in cold water. Remove the berries from the branches.
  2. Peel the apples from the stalks, cores, cut into slices.
  3. Put fruits with berries in a container, pour boiling water over, cover with a saucer.
  4. After 10 minutes, pour the water into a saucepan and bring to a boil.
  5. Grind oranges with a meat grinder, mix with sugar, add to boiling water.
  6. Boil the mixture for 5 minutes over low heat.
  7. Pour the berries and fruits with the resulting syrup, tighten the lid, send to a warm place for several hours.

With lingonberries

A drink with green apples and lingonberries will delight you not only with its original taste, but also useful composition, rich in vitamins A, B, C, E, carotene, organic acids important for the body, tannins. Drinking such a compote on a winter day means getting a summer boost of vivacity. To prepare it, take:

  • 1 kilogram of cranberries;
  • 0.5 kilograms of green apples (yellow ones are also suitable, but green ones have a more tart taste);
  • 3 cups of sugar;
  • one and a half liters of water.

Cooking:

  1. Sort the berries, wash, leave to dry on a paper towel.
  2. Wash apples, dry, peel the core, cut into slices.
  3. Bring water to a boil in a saucepan, add sugar, berries and fruits.
  4. Boil over low heat, stirring occasionally, for 5-7 minutes.
  5. Cover the mixture with a lid and leave to cool.
  6. Pour into a jar, screw on the lid.
  7. Pasteurize for 10 min.

With sea buckthorn and wild rose for the winter

ABOUT useful properties sea ​​buckthorn and wild rose have been heard by everyone who is interested in their health. Unusual taste properties of these berries will give apple compote unique exquisite fragrance. To prepare it, you will need the following ingredients:

  • 500 grams of rose hips;
  • 5 medium apples;
  • 200 grams of sea buckthorn
  • a glass of sugar;
  • one and a half liters of water.

Cooking:

  1. Rinse the rose hips, cut in half, remove the seeds and hairs.
  2. Rinse the sea buckthorn thoroughly, sort, peel the stalks.
  3. Peel the core from apples, cut the fruits into slices, put in sterilized jars.
  4. Add berries, pour boiling water for 30-40 minutes.
  5. Boil the used water with sugar, pour the container with the resulting syrup, roll up.

Video

The list of delicious apple compotes is not limited to the listed instructions. Use the most interesting and simple step-by-step video recipes that demonstrate the procedure for making apple compotes using other ingredients - sloes, red currants, apricots, etc. They will enrich your personal cookbook and give you new skills. Thanks to the visual presentation of the material, you can easily prepare delicious unusual drinks with useful content.

In winter, we begin to feel a lack of vitamins. To replenish them, I advise you to prepare a compote of whole apples for the winter. Rich, flavorful! And yes, apples delicious dessert! Such a compote needs to be infused, the apples should be saturated with both sugar and the smell of cinnamon.

To prepare apple compote from whole fresh apples for the winter, we need the products listed on the list.

Thoroughly wash and sterilize the jar and lid. Wash apples and send them to a jar. Pour water up to the very top of the neck. And immediately air bubbles actively come out of the apples, and the apples absorb water.

We put a terry towel over the jar to keep warm as long as possible.

We put a lid with holes on the jar and pour water into the pan. Add 100 ml of water, as the apples have absorbed some of the water. Add to water orange peel and sugar. Bring to a boil and dissolve the sugar.

In a jar of apples, add cinnamon powder and a slice of lemon.

Pour the syrup over the apples and immediately roll up the lids. Turn the lid down and wrap with a blanket.

step by step recipe with photo

Apple compote, prepared by in a simple way, will be a tasty and healthy ending to any lunch, both in summer and in winter. Fruits of sweet and sour varieties are most suitable for harvesting, especially Antonovka, its unique recognizable aroma is glorified by the classics. The presented recipe without sterilization allows you to save most of the vitamins.

The main requirement when cooking is to carefully peel the apples so that the rotten parts do not fall into the jar. So that the apples do not darken, chopped slices are placed in lightly salted water. An excellent flavoring for a drink is lemon zest.

Ingredients

You will need a 3 liter container:

  • 1 kg apples
  • 1.5 st. granulated sugar
  • 2 pinches of citric acid
  • 2.5-2.6 liters of hot water

Cooking

1. Wash the collected apples in water and cut them. Be sure to remove the core with seeds and rinse the apple halves, then cut them into pieces and pour into a jar, filling it 8-10 cm from the bottom.

2. Boil water in a large saucepan and pour boiling water into a jar, after substituting a knife or a wooden spatula under it so that the jar does not burst from the temperature difference. Cover it with a tin lid or saucer and let the air come out of the cut for about 10 minutes.

3. Then drain the hot liquid from the jar back into the pot using the perforated drain lid. Bring the water to a boil again. We’ll just pour it into the banks granulated sugar and add quite a bit of citric acid so as not to interrupt the apple flavor, but only enhance it. Pour boiling water into the jar again up to the shoulders. Scald the lid with boiling water and cover the jar with it.

Apple trees are widespread throughout almost the entire territory of the middle latitudes. Apple fruits are very useful in fresh and canned form. There are many ways to harvest apples. Apple compote for the winter is delicious and healthy drink, which reminds of the warm summer time. Exists great amount a variety of recipes apple compote for the winter in a three-liter jar. We present you some of them.

A simple apple compote recipe for the winter

There is an uncomplicated but good recipe apple compote from chopped apples. With it, you should start learning how to make blanks of this kind, if you have not done this before. The main thing is to strictly follow the instructions of the recipe, then you will succeed.

For one three-liter jar you will need:

  • A third of a can of apple slices;
  • 200 grams of sugar;
  • 2.5 liters of clean water.

First of all, we carefully wash the dishes for seaming, rinse it well and sterilize it with boiling water. We select large, slightly unripe fruits without damage and disease. Apples are washed, cored and cut. To prevent apple slices from oxidizing in the air, add a pinch of lemon to the water.

Pour the apples into a jar and fill with boiling water. After a few minutes, pour the water into a bowl for boiling. Dissolve sugar in it and bring the syrup to a boil. Then we pour it into a jar of apples, roll it up, turn it over and leave the container wrapped in some kind of warm cloth. After cooling in air, the compote is sent for storage in the cold.

It is worth rolling up a couple of jars, and this simple recipe for apple compote for the winter will reliably take its place in the list of your homemade recipes. When it starts to turn out well, you can give free rein to your imagination and experiment with the cooking process and ingredients.

Whole apple compote for the winter

This recipe eliminates the need to chop and peel the apples, but it does require picking fruits of the right degree of maturity and size. A drink made from whole fruits is infused longer, since apples do not immediately give their taste and aroma to the water.

For three liters of compote you will need:

  • 1.5 cups of sugar;
  • 1 kg of small apples;
  • 2.5 liters of water.

We select medium-sized apples that fit freely in containers. We check them for damage, rot and worminess. Wash thoroughly and let dry. We wash and sterilize a three-liter jar. We put the apples in a jar, shaking it for a denser stuffing. We fill the jar up to the shoulders.

Cooking sugar syrup - cook, stirring constantly and removing the foam. Fill jars with apples with ready-made syrup. Then, cover with lids, put them in a tall saucepan, covering its bottom with a cloth. The water level should be just above the shoulders of the jars. Bring the water to a boil and let the jars sit for 20 minutes. After sterilization, we roll up our blanks and leave to cool in the air. We clean the cooled cans in the cold.

Everyone can master the recipe for compote from whole apples for the winter. The drink perfectly quenches thirst and has a seasoned aroma of summer apples.

Compote of apples and pears for the winter

Those who have a pear tree growing in the garden, or simply have a desire to diversify the composition of home-made seamings, can try adding a pear to the composition of fruits. This recipe for apple compote for the winter is quite simple, but the drink turns out great.

Ingredients:

  • 5 medium or small apples;
  • 2-3 pears;
  • 1.5 cups of sugar.

Cooking progress:

For compote, it is better to take slightly unripe or young apples without signs of spoilage and rot. Remove stems, wash thoroughly. This recipe does not cut apples. From pears, on the contrary, it is better to choose large ripe fruits, with a smooth, clean surface. We divide the pears into three parts, clean from the core. If the fruits are too large, you can cut them into smaller pieces.

In a clean, sterilized three-liter jar, we put prepared fruits (half a jar). Then, carefully fill them with boiling water and close the vessel with a lid. Blanch fruits in this way for 40 minutes. After blanching, drain the water into a separate container, dilute it not big amount boiling water, bring the mixture to a boil and again pour the fruit in the jar. The second treatment lasts 30 minutes. Then we drain the water from the jar, dissolve 1.5 cups of granulated sugar in it, bring to a boil and pour the fruits with the resulting sugar syrup.

We cork the workpiece, wrap the jars in a warm cloth and leave to cool. After cooling, we send the compote to infuse in a cold room. Compote of apples and pears for the winter is ready!

Compote for the winter from apples and grapes

Inhabitants southern regions often have vineyards on their farms. This berry is wonderfully combined in homemade compote along with a sour apple. Grapes have a sweet taste due to their high glucose content, so there's one subtlety for those who don't like a sugary-sweet drink.

For 3 liters of finished compote we need:

  • 4-5 medium-sized apples;
  • About 2 kg of grapes;
  • 500 grams of sugar.

In order to prepare compote for the winter from apples and grapes, you must:

Select healthy fruits, separate the grapes from the brush and clean from the cuttings. Pour the measured amount of apples into a jar and pour boiling water over it. After 5 minutes, drain the water into a separate container and pour a glass of granulated sugar into it.

The syrup is boiled with stirring, and then poured into a jar. The containers are rolled up and wrapped in terry or woolen cloth. best quality apple compote for the winter will reach after long storage in the cellar.

In order to shade the sugary-sweet taste of some grape varieties, you can use a pinch of citric acid. Also, a fruit mix in a jar can be successfully complemented by a ripe plum. It gives the workpiece a different taste and color, which allows you to diversify the list of recipes.

Apple-plum compote

Many plum fruits (plum, cherry plum,) are very well combined with apples when cooking compote. The taste of some fruits does not overpower others, so this recipe is very suitable for your household.

Ingredients for three liters of drink:

  • 1 kilogram of apples;
  • 0.5 kilograms of plums;
  • 200-300 grams of sugar.

Cooking progress:

We choose good, slightly unripe dense fruits. Wash apples and plums well. Compote can be prepared in two versions - with whole fruits or sliced. In the first case, small apples are selected so that the fruits are placed in a jar.

If it is decided to cut the fruit, then we remove the core from the apple, cutting it into 4 parts. We take out the stone from the plum, making a neat incision, trying not to damage the shape of the fruit. We fill the jar with fruit with boiling water two-thirds. Cover with a lid and let it brew for an hour. Pour the water from the jar into a separate container. We put it on the fire and boil, pouring sugar into it until completely dissolved.

Pour the finished syrup into a jar of fruit and roll up. Wrap with a cloth, put on the lid and let cool for a day. Keep the drink in a dark, cool place.

There is also a slightly different recipe for apple-plum compote. The composition of the ingredients is the same. All the difference is in the method of preparation, namely, in the method of adding sugar.

We sterilize the dishes, wash and check the fruit. Cut the apples into quarters, cut out the core. Cut the plums in half, remove the pits. You can also add 1-2 peaches to the composition of fruits. We process them in the same way as plums. We fill the jar with fruit, it should turn out about 2/3 of the capacity.

Then, pour 1.5 cups of sugar on the fruit and pour boiling water over everything. Immediately tightly roll up the lid, wrap it with a warming cloth and turn it over onto the lid. After cooling, store in a cool dark place.

The method is much simpler than the sugar syrup recipe, but the drink takes longer to infuse. By the onset of cold weather, fruits will saturate the solution with their taste and aroma.

Compote for the winter from apples and cranberries

This is one of the most common fruit and berry compote recipes. It is prepared in the middle of autumn, as lingonberries ripen in September-October. Compote turns out to be rich, filled with the aroma of berries, the smell of apples is felt weakly, but they give the drink a sweet, pleasant taste. The acidity of the berry must be compensated for by a relatively large amount of sugar. Cooking according to this recipe does not take much effort.

We will need:

  • Half a kilo of apples;
  • Half a kilo of sugar;
  • 3 liters of water;
  • A kilogram of cranberries.

We choose ripe berries for compote, not overripe and not rotten. We sort through carefully, since even a couple of low-quality berries can negate all conservation. Wash the selected berries and leave to dry on a paper towel.

For such a compote, it is better to take the fruits of apple trees with sourness.

We also select good apples, wash them, cut and remove the seeds with the core. Can be cut into smaller pieces. In a separate bowl, bring three liters of water to a boil, pour prepared sugar into it and boil it a little. We put apples in the boiled syrup, and, stirring occasionally, cook for 15 minutes. After a while, take the apples out of the water.

After the apples, we fall asleep lingonberries in the water. We cook the berries for 20 minutes, then we catch them from the water. Pour the cooked compote into a sterilized jar, immediately roll it up with a lid. Wrap in a warm cloth, put on the lid and cool during the day. The cooled compote is sent for storage in the cellar.

Lingonberries give the compote a deep, rich flavor that is difficult to confuse. The infusion has pink color, the berries darken, and the apples are filled with a red tint.

Compote of apples and lingonberries with orange zest

This compote has a pronounced smell orange peels, which adds variety to the diet of home-made drinks.

Ingredients:

  • 0.5 kilograms of lingonberries
  • 0.5 kilograms of apples
  • 200 grams of granulated sugar
  • Orange zest (enough for one fruit)

We select good apples and berries, wash them well, leave the berries to dry. Bring 3 liters of water to a boil, then add chopped and seeded apples, sugar and chopped orange zest. Cook on low heat for 15 minutes. After cooking, remove the apples from the pan and transfer to a sterile jar. Add the berries to the syrup and cook them there for 10 minutes.

After cooking, pour the resulting compote into jars with apples and roll them up. Wrap in cloth, turn upside down and cool in the air. We clean the cooled compote in a cold place.

The smell of orange is pleasantly tart, so compote with zest is a good combination of fruits and berries gathered under one lid.

The resulting compote has a unique taste and a beautiful pinkish tint. The pleasant taste of the drink will not leave anyone in the household indifferent.

Compote for the winter from apples with cherry plum

Cherry plum is a fruit related homemade plum, but having a special sweet and sour taste, so compote cooked with the addition of cherry plum will differ markedly from plum compote.

To prepare a drink for a three-liter jar, we need:

  • 3-4 medium-sized apples;
  • 8 small cherry plums;
  • 1 cup of sugar.

We select cherry plum. To achieve the correct pinkish-red shade of compote, choose ripe, red or purple fruits. We remove the cuttings, carefully wash and, cutting, remove the bones.

Sterilize jars and lids. Banks can be sterilized with boiling water, over steam or baked in the oven for 15-20 minutes at maximum temperature. We keep the lids in boiling water for about 5 minutes. We choose small apples so that they can easily fit into the jar. Wash them well and put them on the bottom of the jar.

We put the prepared cherry plum on the apples and pour the fruit with boiling water. Close the lid and leave for 20 minutes. Then we drain the water from the jar into the pan, put it on the fire, bring to a boil. Pour boiling water over fruit again. We keep them in water for fifteen minutes and again drain the water into a container for boiling.

While the water boils, pour granulated sugar into the jar. Fill the jar with boiling water and roll up the lid. As a standard, we insulate the jars, turn them over on the lid and leave to cool. A day later, the finished compote can be removed in the cellar.

The resulting compote has a unique taste and a beautiful pinkish tint, thanks to the cherry plum. The pleasant taste of the drink will not leave anyone in the household indifferent.

Apple compote with apricots for the winter

The combination of apple and apricots has long been known to lovers of homemade preparations. These are preserves and jams, and, of course, compotes. The drink has a smooth, rich and mild taste and a clear infusion. Everyone will like this combo.

For three liters of drink we need:

  • 5-6 not overripe apricots;
  • Half a kilo of fresh apples;
  • 1.5 cups of sugar.

Cooking progress:

Choose good dense apricots with a clean surface. It is better to take slightly unripe fruits - they will not fall apart during cooking. We clean the pulp of apricots from stones, cutting the fruits in half. You can use whole fruits, but the shelf life of the compote will decrease - it is better to use such a drink no later than next summer.

Fill the bottom of the jar with apricots. Top with apple slices, de-seeded. Pour the fruit with boiling water and stand for 5-10 minutes. Drain the water into a boiling container and add sugar to it. Boil the syrup with constant stirring until the sugar is completely dissolved. Pour boiling syrup over fruits in a jar. We roll up the workpiece, turn it over, warm it and leave it to cool for a day. Then we clean in the compote in the cold.

Also, apples go well with cherries, which have a very rich smell and taste. The infusion turns out to be a beautiful red color. Some housewives advise adding a pinch of ground cinnamon to improve the smell of the drink.

Results

Here are some recipes for making apple compotes for the winter. There are old, familiar and time-tested recipes here, and some innovations in the composition of the ingredients and the cooking process.

In fact, there is nothing difficult in creating your own unique ways and sets for cooking compotes. The most important thing is to responsibly and thoroughly treat the main stages of canning: sterilization, cooking and seaming.

It is also important to carefully select the products that will go into the harvest. One or two rotten or diseased fruits will negate all efforts to prepare. Keep canned foods you need in a cool and dark place that does not freeze in winter - these are good cellars, cellars.

Before use, pay attention to the lid of the vessel - it should retain its shape after long storage. If the lid is swollen, this is a sign of spoilage of the product due to the release of gases by microbiological organisms that survived after sterilization. You can safely throw away such a blank.

Maybe you have your own recipes for apple-fruit compotes? There are many fruits suitable for preservation, from which you can collect an infinite number of combinations for making a drink. Plums, pears, gooseberries, apricots - these are just a small part of the fruits that make excellent homemade preparations.

Homemade compote is a storehouse of vitamins and nutrients collected in the summer. Pleasant taste and fresh smell of fruits and berries uplifting cold winter and quenches thirst in the hot summer.

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For the first time in Rus', the mention of apple orchards is found in the annals of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and common fruits. Incredibly tasty, juicy, fragrant - both adults and children adore apples.

There are a huge variety of varieties - more than 20,000. All of them are classified according to the terms of collection and storage. Early ripening (summer) varieties ripen in the middle of summer and are stored for up to 1 month, autumn apples are filled with juice in September and pamper us with their taste until the beginning of winter, late varieties reach maturity in mid-autumn, and taste qualities open most clearly at .

A striking example of the autumn-winter variety can be considered Antonovka ordinary, with its unique aroma and wonderful taste. Even in March, the fruits still retain their beneficial qualities and vitamins. In order to save and preserve a rich harvest as much as possible, the housewives preserve the fruits, soak them, make dried fruits and make jam. But the championship in preparations for the winter confidently holds the compote.

Compotes (or as they were called in the old days - uzvars) have long been considered a festive drink. They were cooked from fruit without the addition of sugar or honey, poured into wooden barrels and very often served at the table on Christmas Eve at Christmas. How to cook a delicious apple compote for the winter?

Current housewives prefer to preserve apples in glass containers with a volume of 1 to 3 liters. Before clogging, the jars should be thoroughly washed, preferably with soda, without adding liquid detergents. Then you need to sterilize them. The methods can be very diverse - in the oven, under a lid with steam, just pour over with boiling water. Next, transfer the containers to a clean towel and leave to dry.

At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. So that the fruits do not darken in the syrup, you can rinse them in a saline solution (10 g of salt per liter of water) or cover them with a clean towel soaked in vinegar solution. Be sure to rinse the apples thoroughly afterwards. Now we lay out the fruits in containers, filling them no more than 2/3 of the volume. Then pour in hot syrup. There are several ways to preserve compotes.

  • Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
  • Pasteurization is carried out at a temperature of 90°C for a longer time (from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment, the content of nutrients and vitamins in apples decreases, while the costs of time, electricity and gas increase..
  • A more economical method would be a hot bay, when the fruits are poured with boiling water several times (no more than 3 times), left for 5-10 minutes and poured into a container prepared in advance. Then, on the basis of the resulting uzvar, a syrup is prepared, boiled and poured over the fruit. In this case, canned apple compote for the winter will retain a maximum of valuable substances.

A very fragrant preparation for the winter will be compote from Ranetki - Grushovka or Kitayki. These small sweet and sour fruits with a bitter and tart flavor will add a special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense glossy peel without flaws. We put them in jars whole, leaving the stalks. Depending on the method of preparation, pour the syrup immediately and sterilize, or blanch, and then pour the syrup. We close with boiled metal / screw caps, turn over, cover with a warm towel and leave to cool completely.

A three-liter jar will need 1 kg of small apples, 400-500 g of sugar for syrup, cloves, cinnamon, mint to taste. Compote will acquire the most intense taste in a month and a half.

Compote from Antonovka will save the richest mineral composition apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and intact fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. Screw on the lids and delicious drink ready!

I would like to note that the syrup may differ in taste depending on the preferences of the hostess and others. The standard recipe - 250 g of sugar is consumed per 1 liter of water. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm, and even citric acid. To give a more saturated color, berries of chokeberry, currant or blue grapes are added to the compote.

Apple compote will be useful to everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of the apples, will make up for the lack of trace elements in the cold season and strengthen the immune system. And so that the harvest pleases you with abundance, find out how to properly spend it from year to year.