Cook compote from apples to drink immediately. Classic fresh apple compote in a saucepan. Compote from apples in a slow cooker

Compote is a unique opportunity to preserve all the benefits of vitamins by combining fragrant fruits and spices in a pleasant drink. It is drunk in the heat, successfully harvested for the winter, served with the festive menu or for every day. Light sweet syrup emphasizes the best fruity notes, which are revealed each time in a different way. Try making fresh apple compote and see for yourself.

To get a delicious drink from apples and keep a maximum of vitamins, the simplest apple compote is prepared without additives and sterilization. The fragrant fruit juices its wholesome juice into syrup, which results in a pleasant drink with a delicate aroma, not as sharp as concentrated apple juice. Compote is drunk warm or chilled at any time, it may well replace tea for those who limit caffeine intake.

For compote you will need:

• pure water - 3 l;
• apples - 800 g;
• sugar - 1.5 tbsp.

Step by step recipe:

1. Bring water to a boil in a saucepan.
2. At this time, wash the apples thoroughly, cut them into slices, remove the seeds from the cores.
3. Immerse the slices in boiling water, add sugar and bring to a boil. This will keep the vitamins in the pulp.
4. Let the compote brew while it cools.

Such a broth can be drunk immediately, or canned for the winter.

How to brew a drink in a slow cooker

Cooking in a slow cooker is very easy. The value of the recipe lies in the subtle combination of spices that will make the drink unusual and even festive.

You will need:

• plums and apples - 1 kg in a ratio of 1/3;
• sugar - 1.5 tbsp. multicookers;
• purified water;
• cinnamon, cloves (to taste, at the tip of a teaspoon).

How to cook compote:

1. Wash the fruits thoroughly, free them from the stones and cut into slices: apples into slices 5 mm thick, plums into half slices.
2. Pour in sugar and spices.
3. Fill the multicooker bowl with water to the top level and select the "Extinguishing" mode. Compote will be cooked for 2 hours.
4. After the process is completed, leave the drink to brew.

The resulting drink with a subtle hint of spices and a sweet candy aroma of fruits refreshes and uplifts, and besides, it stores a supply of priceless vitamins.

Winter harvest

In harvest years, they always made preparations for the winter, and in order for the preservation to be preserved without losing its useful properties, the product was always carefully processed. The traditional recipe for preparing compote for the winter involves sterilizing the syrup, and how to do this is described in a step-by-step recipe.

Ingredients:

• apples (autumn variety) - 1 kg;
• drinking water - 2.5 l;
• sugar - 650 g;

How to close apple compote for the winter:

1. Select only whole apples. Wash and clean them. The peel must be left, it helps to preserve vitamins and makes the drink fragrant.
2. Sterilize jars and lids.
3. Make syrup. To do this, pour sugar into hot water and bring it to a boil. All crystals should completely dissolve.
4. Cut the apples so that each half makes 4 equal parts, and pour them into the bottom of the jar.
5. Pour syrup over fruit and leave for half an hour. After that, drain the syrup - and bring to a boil again. Repeat all steps 2 times. After the third filling, the jar must be rolled up with a sterile lid and left to cool upside down to avoid depressurization.

During cooling, the container must be wrapped with a blanket or thick cloth. This helps to avoid sudden temperature changes and drafts. When the jars cool gradually, the lids are pressed tightly against the glass and hermetically protect the workpiece.

Compote of fresh apples for a child

To prepare a healthy seasonal drink for your child, no tricks are needed, because the ingredients are at hand. Nature has given us an endless array of delicious combinations. Offer your baby a healthy compote of fresh apples with cranberries and mint, which will quench their thirst during the day and calm them down before bed.

Components:

• apples - 0.5 kg;
• half a lemon;
• 100 g cranberries;
• 6-8 fresh mint leaves

How to prepare compote:

1. Wash the apples, cut each into 6-8 pieces, remove the core and place the fruit in a convenient saucepan.
2. Rinse the cranberries.
3. Bring the water to a boil. Pour the apple slices and cranberries into boiling water, reduce the heat and then simmer for another 5-6 minutes, bringing the dessert to the first bubbles. Turn off the burner, squeeze out half a lemon and add the mint leaves. Close the drink with a lid and let it brew.

Such a drink will strengthen the child's immunity, refresh in the heat and diversify the diet.

Apple drink with pears

To keep a piece of summer with its fruity aromas and abundance of vitamins, you can make a golden drink from apples and pears, and close it for the winter. Its composition is simple, but what a pleasure it brings on cold winter days. For a fragrant compote, you will need green apples and sweet pears.

Ingredients:

• apples - 0.5 kg;
• pears - 0.5 kg;
• sugar - 750-800 g;
• cinnamon;
• lemon acid.

Cooking process:

1. Prepare a jar for the workpiece: wash it and steam sterilize it.
2. Choose whole ripe fruits without defects and wash them thoroughly in warm water.
3. Cut the fruit into halves or quarters, depending on the size of the fruit. Cut out the cores.
4. Pour the fruit slices into the bottom of the jar and cover with boiling water. Leave the workpiece for 1 hour for the fruit to release the juice.
5. Drain the infusion into a clean saucepan, add sugar, citric acid and brew the syrup. After boiling, add cinnamon and hold the compote on low heat for 2 minutes.
6. Pour the syrup into a jar and roll up the boiled lid.
7. Leave the jar upside down in a draft-free place, wrapped in a blanket. Store the cooled compote in a pantry or cellar.

I was going to cook this apple compote for the winter for so many years that I myself can’t even count it. For the first time I saw three-liter cans of compote full of whole apples at my neighbor Lenka. Lunar-golden, as if translucent and, probably, so tasty ... Only now I didn’t get to try these apples. No, no, Lenka’s mother, Aunt Sveta, was hospitable: either she would give a whole bowl of strawberries, or she would bring a huge bouquet of peonies from the dacha, put it in her hands and hurry to her, so that they wouldn’t return it, but somehow those cherished cans of compote were opened without me. Then years passed. And on the market, I saw what seemed to be the same apples. They were sold from barrels. I bought a package, brought it home, tried it - oh, some salty ones! It turned out that they were soaked apples. But those from the compote were definitely sweet. Or rather, sweet and sour, juicy, I would have eaten the whole jar ... Well, further according to the proverb: better late than never. This year I bought three-liter jars, waited for Antonovka to appear on the market and got down to business. The recipe is quite simple. I will tell you clearly how to cook apple compote for the winter in a 3 liter jar so that you do not have to do calculations, convert from kilograms to liters and other unpleasant things. I just took the recipe and did it.

Ingredients for a 3 liter jar of compote:

• Apples - 8-10 pieces,
• Water - 2 liters,
• Sugar - 300 g.

How to make apple compote for the winter

Compote is very easy to make. Sterilization is not required. Apple processing is minimal. An excellent preparation for those whose apple trees are bursting with apples and there is no way to spend day and night cleaning and cutting the crop. Apples for compote will just need to be selected and washed.

Set aside all suspicious fruits, even those with minimal suspicion of a wormhole. Size also plays a role - apples must pass freely through the neck of the jar. In the compote, they will swell slightly, and if you pushed them into the jar by force, you won’t pull them back without a fight. Some people beat the core out of apples with a special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks from those apples that managed to do this.

We lay out the washed apples in clean jars (just in case, I held them upside down over the steam for 20 minutes. The maximum is 10 apples, the minimum is 8.

Then you need to boil water.

Apple compote for the winter without sterilization: a simple, step-by-step recipe

I boil a liter in a ladle because I am afraid of large vats of boiling water. Again, pouring from a ladle is more convenient. I always pour boiling water carefully, putting a tablespoon in a jar so that the glass does not burst from temperature changes.

Then cover the jars with lids and leave to stand until completely cooled. Some also wrap jars of compote with a blanket, but I don’t see the point in this. My jars were already cooling down for a whole day - but how else in the heat?

Pour sugar into the same pan at the rate of 300 grams per jar. I have 2 cans, so I put 600 grams. Bring the water to a boil, put a ladle with lids on the next burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should be completely dissolved, after which we pour the apples again. Pour strictly under the neck, because the apples will absorb some of the syrup and the compote will already turn out to be “shoulders”. Immediately roll up the lids with a key. Then we put the banks upside down. After making sure that the compote does not leak, leave them to cool. Then we put it away for storage. Here is a compote.

Whole apples are soaked in syrup rather slowly, so I don’t advise trying compote right away. Wait a month and a half and then open. And try this apple cider.

Bon appetit!

How and how much to cook compote from fresh apples

Apple compote is one of the most popular and quick-to-prepare drinks that can be brewed at home, so in this article we will look at how long and how to cook fresh apple compote in a saucepan at home.

How long does it take to cook compote from fresh apples?

The cooking time for fresh apples in compote is rather short and depends on how rich the drink you want to end up with:

• How long to cook compote from fresh apples? The cooking time for compote from fresh apples is on average 10 minutes (if it is important that the apples do not boil over) or up to 20 minutes to make the compote more saturated (the apples will boil).

Having learned how long it takes to cook compote from fresh apples, let's take a closer look at the process of its preparation in more detail in order to know how to quickly and tasty cook apple compote for yourself and your family.

How to cook compote from fresh apples in a saucepan?

Apple compote from fresh apples is a very simple and quick drink to prepare, for which you will need ordinary fresh apples (you can use sweet and sour varieties), sugar and water.

Apple compote for the winter, a recipe with step by step photos

Consider step by step how to cook a delicious compote from fresh apples in a saucepan:

• The recipe will use half a glass of sugar (4 heaping tablespoons of sugar), 3-4 fresh apples and 2 liters of water.
• We choose a large saucepan, pour water into it and put it on the stove over high heat.
• Wash the apples thoroughly, cut into slices (1 apple into 8-10 slices), cut out the core with stones, ponytails and damaged areas on the peel (if any).
• After boiling water in a saucepan, put the prepared chopped apples into a saucepan and cook for 5 minutes over medium heat, then add sugar (2-3 tablespoons to start), mix thoroughly and taste the compote (if there is not enough sugar, add more).
• We cook the compote for another 5-15 minutes (when cooking for 5 minutes, the apples will not boil, when cooked for 10-15 minutes, the apples will boil, but the compote will be more saturated).
• We leave the pan with compote from the stove, cover with a lid and let the compote brew for at least 30 minutes. That's all! Delicious compote of fresh apples is ready.

Note: to improve the taste and smell, you can add a few slices of lemon (berries, cinnamon, lemon balm, mint, etc.) to apple compote during cooking.

You may also be interested in articles on the topic: how to cook compote from dried fruits or frozen berries, and how to cook fruit drink from berries.

In conclusion to the article, it can be noted that knowing how and how much to cook compote from fresh apples, you can constantly prepare a tasty and healthy drink for yourself and your loved ones throughout the year, while you can drink apple compote both cold and hot. form, depending on your personal preferences and the time of year. We leave our feedback and useful tips on how to cook compote from fresh apples in the comments to the article and share it on social networks if it was useful to you.

We close apple compote for the winter in three-liter and liter jars

Reputation: +362 All author's recipes: 43 Publication date: 2016-08-10 Liked the recipe: 4

Recipe: Compote from apples - and frozen blanks

Ingredients:
blackcurrant - to taste;
fresh pitted cherries (or frozen) - to taste;
nectarines - to taste;
apples - to taste

Cooking method: I am a big fan of compotes and every summer I always cook them in buckets and they don’t even have time to turn sour in my refrigerator, and this despite the fact that I mostly drink them. My mother and I have a long-standing separation after buying fruits - she immediately eats them, and I eat something, but most of them go to freeze, so then I don’t care at all that the cherries have long since moved away and did not wait for that bright moment when I have apples in my dacha.
So, compote is on our agenda: you can cook it from anything, the main thing is that you have fruit, tap water and a working stove at hand. For our today's compote, we need apples:

What sort of? Yes, it doesn’t matter, because apples - or if there are apricots in stock - I usually use as the basis for compote. That, on which the tastes of other ingredients will then be superimposed, creating our compote masterpiece.
Then comes the turn of nature magic from the freezer:

Blackcurrants and a handful of cherries are just the thing for texture. The cherries add acidity and "viscosity", while the black currants give rich texture and deep currant flavor. The most interesting thing is that blackcurrant or honeysuckle are the best ingredients for compote or jam. Red is more pleasant to eat with sugar or, in extreme cases, jam, but in compote - only black.
And so that fruits and berries are not so boring to cook - add a handful of something else:

In our case, this is a nectarine, or rather trimmings from it - what is left after the preparation of the dessert. In principle, you can add anything you like, the main thing is that this “pinch” does not interrupt the main taste of the compote.
Now we take a saucepan, put chopped apples into it (you can also add what is left from the preparation of the dessert - it will endure compote), cherries, currants and nectarine:

Fill with water:

And how much to pour? Well ... honestly, I never bothered with this issue - I pour it by eye. In general, this is all purely individual - someone likes compote to be light and almost not felt, someone, as I prefer almost juice.

How to make apple compote for the winter - a simple recipe for a delicious drink

But even if my eye failed me, it doesn’t matter, it will boil away. And remember - no sugar! Just water and fruit.
We put it on the fire and cook, cook, cook. When we turn off the fire, the pan is covered with a lid and placed in a cool place out of the reach of children. Joke. In fact, compote absolutely does not care where to cool. And even at this time, we don’t filter anything anywhere and still don’t add sugar - we let the compote brew. But you can’t leave it up to room temperature either - the compote should be the same temperature as you usually drink tea. Only after it has cooled to the desired temperature, you must filter it and only now add sugar, of course, remembering that the sugar level in the compote is felt differently when it is hot and cold.
Why do we add sugar only to strained compote? Yes, because otherwise it will be a translation of the product. Fruits and berries perfectly absorb sugar and they will gladly take everything that you put in, leaving only a small part in the compote itself.
After everything has cooled, you can put it in the refrigerator to cool.

When the compote has cooled, you can pour it into glasses / glasses and enjoy the rich taste and coolness.

Cooking time: PT00H15M15 min.

Approximate cost per serving: 30 rubles.

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How to cook apple compote - 3 recipes

Perhaps, apple compote is one of the most cost-effective home-made drinks. If we add to this undoubted advantage also excellent taste, good vitamin content and the absence of allergens, we can say that we have an undeniable champion.

Many of us have faced such typical situations in life:

1. It is necessary to somehow dispose of a huge number of apples from a personal plot;
2. It is necessary to prepare a healthy and tasty fruit drink for an allergic child;
3. I really want at least something vitamin, when it's snowing outside and spring is still far away.

In each of these cases, making apple compote is the best way out.

Each housewife will come in handy with several good recipes for making such a compote.

Recipe 1 how to cook soft sweet apple compote

• Apples - 500 gr (5 large apples);
• Drinking water - one and a half liters;
• Sugar - about half a glass or a little more, depending on the sweetness of the apples themselves.

1. Cut the apples into 4 parts each, peel the seeds. If the peel is thick and hard - peel it, if thin - leave it with the peel. So that the peeled apples do not become covered with rust-colored spots, while the syrup is being prepared, they should be placed in a container with acidified water. You can acidify the water with lemon juice, apple cider vinegar or citric acid.
2. Pour water into a three-liter saucepan, add sugar and put on high heat. When it boils, add apples, bring to a boil and turn off after 3 minutes. No longer, otherwise the soft apples will boil into mush.
3. Let the compote cool and brew under the lid.

Recipe 2: Compote from hard sour apples (padanki)

• Apples - 800 gr;
• Drinking water - 2 liters;
• Sugar - 250-300 gr (if the apples are very sour, you may need a little more).

1. We clean the padanka from seeds, peel, crumpled barrels and wormy places. Cut into slices and put in a bowl with acidified water.
2. Boil water with sugar in an enamel saucepan. Put apples into boiling water.
3. Bring to a boil and cook for 7-10 minutes, depending on the firmness of the apples.
4. We insist compote under the lid from 30 minutes to an hour.

Recipe 3: Dried Apple Compote

• Dried apples - 150 gr;
• Sugar - 1 glass;
• Drinking water - 2 liters.

1. Let's sort the dried fruits, wash them and put them in a three-liter saucepan, best of all enamelled.
2. Pour the "drying" with cold water, put on medium heat and let the compote boil.
3. Pour sugar into the boiled compote and boil again.
4. Now you can reduce the fire to a minimum and leave the compote to cook under the lid for at least half an hour - until the apples are completely soft.
5. Leave the finished compote to infuse under the lid for another hour.

Each of these compotes will only benefit if you make small useful additions. For example, you can add fragrant pear, orange or lemon zest to compote from sweet apples (zest should be added to compote at the very end of cooking). Compote from padans will be perfectly complemented by cherries - and the color and taste will noticeably improve.

A simple apple compote recipe for the winter

For compote of their dried apples, dried cherries, prunes or pears will be a great addition.

Spices will make the compote more fragrant. Vanilla pods, star anise (star anise) and cinnamon sticks are best, they will give the drink a sweet, warm oriental note. Carnation is not for everyone, its aroma in compote may seem to someone both harsh and overly tart.

The longer the spices are cooked together with the compote, the stronger the aromas will be revealed, so they should be added after the fruit.

The number of spices for the given recipes:
Vanilla - 1 pod;
Star anise - 1-2 stars;
Cinnamon - 1 stick;
Dried cloves - 3-4 pieces.

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For the holidays, as a non-alcoholic drink in my family, they prefer various compotes and fruit drinks. Not only is compote a very healthy drink, but it is also delicious. Even my little daughter once appreciated this drink, with the help of which the transition from breastfeeding to regular was almost painless for us.

There are many options for making compote.

Apple compote

It can be cooked from various dried fruits, or you can use fresh or fresh-frozen fruits and berries. You can connect your imagination and mix dried fruits with fresh berries. The most interesting thing is that each time you will get a drink with a unique taste and a very pleasant aroma.

I always have a supply of dried apples prepared naturally at home: all thanks to my mother's friend, all the apples are from her home garden. Drying is a way to prolong storage in order to retain most of the vitamins and other nutrients contained in apples. The benefits of dried apples, especially from the end of winter until the next harvest, are obvious to me.

As soon as my child catches a cold, the first thing I do is boil apple compote, because it has been proven that drinking plenty of water at such moments is necessary. My method of making compote does not take much time. The main feature is that I let the compote boil with fruit, then turn it off and let it brew. I add a sweetener in the form of honey or sugar immediately after I get the fruit from the compote. Otherwise, sugar is overused, because fruits “take” most of it into themselves.

This time I cooked apple compote and decided to add an orange for flavor. The cinnamon stick gave my drink a magical unique aroma and emphasized the apple base of the drink. The citrus flavor of orange also left its note in the overall taste of the compote.

To make Apple Orange and Cinnamon Compote, you will need:

drying from apples - 150-200 g
orange - 1 pc.
honey - to taste
cinnamon stick

How to make apple compote with orange and cinnamon:

1. Thoroughly wash the apple dryer and pour water over it. After the apples swell, drain the water.
2. Boil water for compote, about 2 liters. After the water boils, send the apples there.
3. Wash the orange and cut into half rings.
4. After the apple compote boils, add chopped orange to it and let it boil.
5. Then lower the cinnamon stick into the pan, let the compote boil for 2 minutes and then remove the stick with a slotted spoon.
6. Turn off the compote, let it brew for 20-30 minutes, then remove the fruit from the compote. Add honey to taste. Honey can be replaced with sugar if necessary.

Bon appetit!

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An aromatic drink made from fresh apples perfectly quenches thirst and gives a feeling of freshness in summer. In winter, apple compote will bring back memories of warm summer days and saturate the body with vitamins. Even the youngest housewife can cook such a compote. However, there are some nuances that you should know to make the drink tasty and, importantly, healthy.

Do not peel fresh apples, because it contains most of the useful trace elements. Preference is given to green apples, slightly sour. Compote should not be cooked in aluminum or stainless pans, and in enamelware, since it is believed that the former spoil the taste of the drink.

Many young housewives are wondering how to prepare such a compote, how long it should be boiled so that all the beneficial properties are preserved, whether it is worth letting it brew after cooking to get a more aromatic drink.

According to its composition apple compotes are of different types: with dried fruits (raisins, prunes, dried pears, dried apricots), as well as with the addition of a variety of berries and fruits (apricots, strawberries, cherries, lemons, tangerines, oranges, pears, peaches, etc.). For sweetness, sugar is often added (which can be replaced with fructose), and some housewives use honey.

Serve an apple drink to the table hot, cooled or chilled. Boiled apples and other fruits can either be placed in a beautiful vase and put on the table, or left in each glass.

Despite the fact that there are a lot of recipes for making compote, the technology for preparing such a drink is extremely simple.

Making compote from fresh apples

Ingredients

• 500-700 g of summer apples;
• 1.5 liters of water;
• 100 - 200 g of granulated sugar (to taste).

First you need to prepare the necessary dishes: large saucepan, cutting board and knife. Next, select a pound of good apples (not overripe, but not hard). Selected fruits should be thoroughly washed with cool water, cut off all bad (rotten) places. After that, it is worth cutting out the core and cut each apple into 6 - 8 slices.

After everything is ready for the immediate preparation of the drink, put a pot of water on a high heat and wait for it to boil.

When the water boiled, reduce the heat to moderate and gently lower the apples cut into slices into boiling water.

Add some sugar (to taste) or honey. Sugar can be replaced with fructose. You can add a little cinnamon or mint if you like.

Cook compote for another 5-10 minutes, then remove from heat, close the lid and let it brew for at least half an hour.

Preparation of apple compote with oranges

A light drink perfect for a hot summer day..

Ingredients

• fresh apples;
• oranges;
• plums;
• sugar or honey (fructose).

The proportions can be any, depending on preferences. You can use a sweetener: sugar (fructose) or honey.

This type of compote is also not difficult to prepare. Preparing the components. Rinse the apples thoroughly, cut in half, cut out the core and divide the fruit into 5 - 8 slices of medium size. Rinse oranges and plums in water and cut into small pieces. Oranges do not need to be peeled first.

Put chopped fruit in a saucepan, pour water and put on fire. After boiling, you can add sugar or honey if desired. Cook the compote for a few more minutes, and after being ready, let it brew for 30 minutes. This drink should be served chilled.

Preparation of apple compote with prunes and cranberries

A very tasty drink that retains the vitamins of the ingredients, improves health, in particular - digestion. Consider, how to cook apple compote with prunes and cranberries.

Ingredients

• 500 gr fresh apples;
• 100 - 150 gr cranberries;
• 100 gr prunes;
• 1.5 liters of water;
• sugar (honey).

Before preparing such a compote, you first need prepare ingredients: select the cranberries and squeeze the juice, rinse the prunes thoroughly, then place the cranberry cake in water and put on fire, cook until boiling. If the berries turned out to be overdried, they can be pre-soaked in water for 10 - 15 minutes.

We filter the broth and add prunes, put on fire and cook for a short time - no more than 10 minutes. At that time, apples must be washed in water, cut in half, core removed and divided into 6 - 8 slices. After the water boils, gently immerse the chopped apples in the berries.

You can add to taste a little sugar or a couple of tablespoons of honey. Cook for a few more minutes, add cranberry juice. The drink must be mixed well, after which the pan is removed from the heat and let it brew for 15 minutes. Best served chilled.

Making apple and strawberry compote

Few people do not want a refreshing light drink on a hot summer day. Compote of fresh apples and strawberries is an excellent choice. Preparing it is quite simple, and the result will undoubtedly please. Thanks to the lemon, the drink will acquire a sweet-sour taste, which perfectly quenches thirst.

Ingredients

We wash fresh apples with water, cut, remove the core and divide into small slices. Some recipes skip this step and boil whole apples.

We sort through the strawberries, thoroughly wash the good berries from dirt and remove the tails. Cut the strawberries into medium slices (not too thin). Also wash the lemon, do not separate the peel, cut into thin, neat rings.

When preparation is complete, put everything in a saucepan, fill with water and bring to a boil. Half a cup of sugar or fructose can be added to taste, but for those who like it sour, it is better to skip this step.

We brew the drink for about 20 minutes. When ready, let the fragrant brew brew for 15 minutes. You can strain the drink or leave the berries in a glass. Best served chilled.

Cooking apple compote in its pure form, or with the addition of various berries and spices is quite simple. However, there are some subtleties, knowing which you can make the drink several times tastier.

Unripe fruits should be selected - they will soften and turn into porridge during cooking. But you should not take too green apples - they have not yet reached the peak of their maturity and vitamin content.

When serving the finished compote in a glass, you can add a slice of lemon, orange or tangerine.

If the drink is prepared with the addition of spices, then it is better to leave it to infuse for the night, and if the compote is cooked during the day, then at least for a few hours. So it will turn out more tasty and fragrant.

For young children, apple compote can be boiled with pulp. To do this, the contents must be whipped with a blender and not filtered. In this case, the vitamins will remain in the liquid.

To prepare apple compote, if possible, use purified or spring water.

Sugar is always added to taste because the measure of sweetness varies from person to person. If it is decided to replace sugar with honey, then it should not be put in boiling water during cooking. The best option would be to add a couple of tablespoons of honey to the finished cooling compote, then mix it well.

If spices or spices are used, it is best to add them at the end of compote preparation. Otherwise, they will lose their taste and aroma.

And also, for the greatest preservation of vitamins, it is undesirable to remove the peel from apples, and when cooking compote, it is advised to add a little citric acid, thanks to which the drink will become even more useful.

Apple compote for the winter is one of the simplest, most useful, reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to young children, since the drink rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before proceeding with the recipes, it is worth remembering the basic steps of preparation, following which you can get an almost perfect drink.

General postulates of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

Fruits of sweet and sour varieties are best suited for compote from fresh apples.

More often than others, such varieties as White filling, Grushevka, Quinti and Mantet are used.

If you need to cut slices, do not do it too finely, otherwise the compote may turn into gruel. A similar effect will be obtained when using overripe fruits.

Sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, or nutmeg are often added to canned compotes.

Preparing dishes and additional tools. From the dishes you will need:

• banks;
• cutting board;
• large saucepan;
• sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the syrup container must be made of stainless steel. An apple cutter will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to properly prepare jars and lids. They must be thoroughly washed and be sure to scald with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about the disc for sterilization and tongs. The first tool is placed on a pot of water. When the liquid boils, a jar is placed on the disc and they wait until it is sterilized. And with the help of tongs it is easy to get the jar without risking getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before laying. Blanching will help to avoid browning and loss of volume, in addition, the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is needed if you are preparing compote with sterilization.

According to the classic recipe, jars filled with apples are poured with hot syrup (200-300 g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how much to cook apple compote. The following guidelines can be taken as a guide:

• 0.5-liter jars - from 15 to 20 minutes;
• 1-liter - up to 25 minutes;
• 2- and 3-liter - up to 35 min.

Sterilization itself should take place at a temperature of 85 °. Banks are sterilized unrolled. Then they are corked with lids, turned over and left to cool.

Not all recipes require sterilization, below are a few of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats, and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.

Apple compote for the winter without sterilization

Ingredients:

• apples - 1 kg;
• sugar - 250 g;
• water - 1 l.

Step 1. Rinse the fruits (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.

Step2. Cooking syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour over it so that the apples are completely covered with syrup.

Step 3. After 5 minutes. waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of the syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. Under the necks, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.

Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilizing the compote again.

Whole apple compote (with sterilization)

Ingredients:

• fresh half-ripe apples - 1 kg;
• sugar - 270 g;
• dried mint - 2 sprigs;
• water - 1 l.

Step 1. For harvesting, we select ripe fruits without noticeable flaws, preferably white filling. We cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to make the water glass. We put the fruits in clean jars up to half the volume. At the end we put sprigs of mint. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. Whole apples are best preserved.

Step 2. Boil liquid sugar syrup.

Step 3 Pour apples with hot syrup and proceed to sterilization. Cover filled jars with lids. At the bottom of the pan intended for sterilization, place a special wooden grate or towel. Make sure that the jars do not burst due to temperature changes. This can happen if you put the jars in boiling water.

Step 4 Rolling should be done immediately. Turn the rolled jars upside down and refrigerate.

Dried apple compote

Ingredients:

• dried apples - 100 g;
• sugar - 120 g;
• water - 2 l;
• citric acid - 0.5 tsp (can be replaced with lemon juice).

Step 1. Sort and rinse dried apples. Then put them in a bowl.

Step 2 Pour hot water over dried fruits. Then add sugar and cook over low heat for at least 25 minutes. Sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. A daily recipe calls for a heavy-bottomed pot. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with a closed lid, because useful substances are lost during the evaporation process.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote with a towel or blanket and insist for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Compote from apples in a slow cooker

Ingredients:

• apples - one and a half kilograms;
• sugar - 250 g;
• water - one and a half liters;
• cloves - 3-4 pcs.;
• lemon - 1 pc.

Step 1. We wash the fruits. Then we remove the skin from them. We collect the peel in a special dish, since it will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon over the chopped apples. This will help keep the apples from browning.

Step 2. To prepare compote, you will need the “Multi-Cook” program (you can also use the “Extinguishing” option). The temperature should reach 160°. Set the time for 15 minutes. Put the apple peel into the multicooker bowl. Fill everything with hot water, you need one and a half liters. When the water boils, add sugar and cook for the rest of the time. We filter the finished syrup through a sieve or gauze.

Step 3. We put the prepared apple slices in jars. Pour syrup over them, cover and leave to cool. When the compote is infused, pour the syrup into the multicooker bowl, add cloves and use the Multicook program again. Bring the liquid to a boil. Pour hot syrup into jars.

There should be free space between the lid and compote, but not more than 2 cm.

Step 4. Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put a jar of compote there. For sterilization, the options "Frying" or "Baking" are suitable. After boiling, switch the slow cooker to "Extinguishing", for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The slow cooker is also suitable for cooking apple compote from dried fruits. For this, washed dried apples (400 g) are placed in a multicooker bowl, poured with liquid and, if desired, sugar is added. For cooking, the option "Extinguishing" is suitable. With such a program, the compote will languish, which, unlike boiling, allows you to save more useful substances. Set the timer to 50 minutes.

Apples in apple juice

Ingredients:

• apples - 2.5 kg;
• freshly squeezed apple juice - 1 l;
• water - 1 l;
• sugar - 200 g;
• citric acid - 10 g.

Step 1 Prepared sterile jars are filled with washed apples to the top. The fruits should be whole, preferably small. After completing the arrangement, pour the fruit with boiling water. Then we cover the jars with lids, wrap them with a towel and leave for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the fire.

The amount of sugar can be adjusted depending on the variety of apples.

Step 3. Drain the water from the cans of apples and pour the finished syrup. After that, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-cooked apple compotes, the simple recipes of which are given above, are much healthier than commercially produced juices. You will be protected from dyes, flavors and various preservatives. Note that the average calorie content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote is a great addition to biscuits, cookies, strudel and other baked goods. Ready compote can be served with a slice or an orange. According to etiquette, such a drink should be poured into special wide cups ("compotes"). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, fruits from compote are in themselves a healthy and tasty dessert. For the smallest, you can prepare compote with pulp, for this it is enough to beat the contents with a blender. Compote fruits can be safely used as a filling for muffins, pancakes or an open pie. Also, with their help, you can cook an excellent oatmeal gingerbread.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for a general strengthening of the body. They help to recover after physical exertion. Also, apple drinks should be consumed with anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to trace elements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

The drink is rich and concentrated, thanks to which it is perfectly stored all winter at room temperature. For cooking, it is better to use dense ripe fruits. If you take not ripe ones, then the compote will not have a very pleasant taste, and overripe fruits will boil and the drink will become cloudy.

Cooking time - 1.5 hours.

List of ingredients for one 3 liter jar:

• apples - 8-10 pcs.;
• lemon - 1/3 pc.;
• granulated sugar - 350 g;
• water - 1.8-2 liters.

Cooking:

Wash apples thoroughly and cut into small pieces. We cut large fruits into 6-8 parts, small ones into 4 parts. Very small apples can be rolled whole. If the apples are cut into pieces, then be sure to cut out the core.

We prepare the jars in advance - carefully wash and sterilize over steam or in the oven. Wash the lids and boil for 4-5 minutes. We place the chopped apples in prepared dry jars almost to the very shoulders.

Wash the lemon and cut into thin slices. We need no more than one third of a whole lemon. Fresh lemon can be replaced with ready-made citric acid, which will require one incomplete teaspoon.

Fill jars with apples and lemon with boiling water. Cover with lids and leave for 30-40 minutes. During this time, most of the apples will be saturated with water and the amount of water in the jar will decrease, so add boiling water to the very top and leave it for a while. We need all the air to come out of the apples, and they are well steamed.

Then, using a special lid with holes, completely drain the water from the jar into the pan.

Add sugar to the pan and boil the sugar syrup. Boil it until the sugar dissolves.

Pour apples with hot sugar syrup so that the syrup overflows a little, so there will be no air left in the jar. We immediately seal the lid tightly - you can close it with screw caps or use a seaming key.

Turn the jar upside down and wrap it in a large towel. In this state, we leave the compote for 24 hours, after cooling, we put it away for storage in a dark place.

Before drinking, it is better to dilute the drink with boiled or filtered water.

Compote of apples and pears in a 3 liter jar

From these fruits you can make a wonderful drink for the winter. Delicate, light and very fragrant, this compote perfectly quenches thirst and fills the body with vitamins. It is prepared quickly and simply, without additional cooking of fruits and sterilization. Most often, the double filling method is used, but if you plan to store the compote at home, in the pantry, then it is better to play it safe and fill the jar three times, in which case the compote from apples and pears will definitely stand all winter.

Cooking time - 65 minutes.

List of ingredients:

• apples - 4-5 pcs.;
• pears - 3-4 pieces;
• sugar - 350 g;
• citric acid - 1/3 tbsp.

How to cook:

Let's start with fruit processing. Wash apples and pears thoroughly and dry a little. If the apples are not wormy, then it is enough to cut them into 4-6 parts and cut out the core. In worms, we simply cut off the whole parts. Homemade fruits can be left with a peel, it is better to remove it from purchased ones.

We also cut the pears into 4-6 parts and cut out the seeds. Large fruits can be cut into more pieces.

We clean three-liter jars with soda and rinse thoroughly with water. We sterilize for at least 15-20 minutes. When the jars are dry, put chopped fruit in them.

We boil about 3 liters of water in a large saucepan, we need a little less, but it is better to make a supply. Pour boiling water over the jars up to the throat, cover with lids and do not touch for 40-50 minutes.

Drain the water back into the pot and boil. Let's add a little boiling water there, so that we definitely have enough for the second bay. The jars are large, it is not very convenient to work with them, and compote is easy to spill, so we make a reserve for such an unforeseen event. Boil water for compote for at least 5 minutes.

While the water is boiling, add sugar to the fruit in a jar.

Then add a little citric acid, it will give the fruits a beautiful glossy shade.

Re-fill with boiling water, the water should reach the very top and roll it up turnkey. To check the seaming, put the jar upside down on a dry towel, there should be no air bubbles or extra sounds indicating incomplete sealing.

If everything is fine, then we wrap the drink well with a warm blanket and leave it for a day. Store in a dark, cool place.

Apple compote for the winter with spices

Whatever the variety of juices and drinks in the store, there is nothing better than homemade compote! No preservatives, dyes and other harmful substances, only natural fruits and berries.

The prepared drink with spices has a slightly tart taste and intoxicating aroma! As spices, in addition to those listed in the recipe, you can use star anise, cardamom or nutmeg.

However, they must be used carefully, as they can overpower and clog the natural flavor of apples. In addition, with prolonged heating, the pungency of the taste of the same clove intensifies, and the taste decreases. Therefore, spices are best used at the last stage of cooking.

For compote with spices, apples of any variety are suitable, even slightly unripe or sour fruits. The main thing is that the fruits are dense, overripe apples can boil soft and lose their shape.

Cooking time - 1.5 days.

Ingredients for one three-liter jar:

• apples - 6-8 pcs.;
• sugar - 1.5 tbsp.;
• citric acid - 1 tsp (without slide);
• cinnamon - 1 stick;
• cloves - 2 buds;
• allspice - 3-4 peas;
• dried barberry - 9-12 pcs.

Step by step recipe:

First of all, we will prepare three-liter jars for compote. They should be washed with special care with a soda solution and rinsed for a long time under cold running water. Then we sterilize the jars over steam or in the oven for at least 20 minutes. We will also process the lids, boil for about 5-7 minutes. It is better to immediately spend some time on the thorough preparation of the dishes than to regret the time spent and spoiled products later.

The quality of the twist largely depends on the purity of the fruit, so I wash the apples very well in slightly cool water. Cut each apple into 6-8 pieces and cut out the core.

Pour the sliced ​​apple slices into the prepared jar. Since we are preparing compote from apples alone, you can put more of them - about half a jar.

Fill the apples with boiled water and cover with a lid. We leave for 12-14 hours, the apples should be well steamed. You can cover the jar with a towel so that the water cools more slowly.

Note to the owner!

Always boil water in reserve when working with jars of large volumes, there is always a chance of spilling water, especially when pouring from a saucepan into the narrow neck of a jar.

After that, pour the water into the pan, and add sugar and citric acid to the jar.

We add spices, dried barberry and a little more boiled water to the pan with apple syrup, since apples have absorbed some of it and the jar is no longer full. We put on the stove, bring to a boil and cook for about 5-7 minutes. After that, we take out the cinnamon stick and cloves, we no longer need them, and boil for another 2-3 minutes.

Fill the jar with fragrant syrup to the very neck, cover with a lid and roll it up turnkey. We immediately turn the jar on the lid and wrap it with a terry towel. The slower the compote cools, the better the sterilization process goes.

When the compote of apples with spices has cooled down, we transfer it to storage in a dark place.

Compote of apples, melons and ginger for the winter

The combination of products creates a new and unusual, but at the same time very bright and interesting taste. The spicy aroma of ginger is perfectly combined with fruity notes of breath and apples, and it’s not worth talking about the benefits of these products - such a compote will be an excellent prevention of colds in the cold season.

The main thing is not to overdo it with the ingredients, everything should be in moderation and then the tasty and fragrant compote will delight you all winter!

Cooking time - 40 minutes (excluding the time of steaming and cooling cans)

Ingredients for a three-liter jar:

• apples - 4-6 pcs.;
• melon - 300 g;
• ginger root - 0.7 cm;
• sugar - 1.5 cups;
• citric acid - 0.5 tsp

How to make apple compote with melon:

Peel the melon and cut into medium-sized pieces. Melon is best taken with ripe, but elastic pulp, which will not boil soft from boiled water.

Apples are peeled, cut into two parts and cut out the core. We cut the apples into pieces equal in size to melon pieces. We do everything quickly so that the apples do not have time to darken.

We prepare three-liter jars in advance - carefully wash and sterilize. In dry, cooled jars, lay out the prepared melon and apples. We clean the ginger root and cut it into thin slices, 2-3 pieces will be enough for compote, in large quantities ginger will spoil the taste of the whole compote.

We heat the water and after boiling pour it into the jar. Cover with a sterilized lid and leave for a couple of hours. During this time, the apples will absorb some of the water and you can add more boiling water.

Drain the cooled water into a separate pan.

Add sugar to the pan, mix and put on fire. Boil the syrup for about 5-7 minutes.

Add a little citric acid to the jar, fill everything with boiled water and leave for another 40 minutes. After that, drain the water, boil it and fill the jar for the third time, this time completely.

We cover the jar with compote from apples, melons and ginger with a lid and roll it up with a key. Turning the jar with a lid down, immediately wrap it with a warm blanket or blanket. The compote should cool for at least a day, only after that we put it away for storage in a place convenient for you, only it must be dry and dark. Great preparations for you!

Compote of apples and plums for the winter

In order to roll up a compote of apples and plums for the winter, you do not need to be an ace in cooking. The drink is very easy to prepare, without sterilization. The recipe is for one 3 liter jar.

Prepare the necessary ingredients:

• 350 grams of apples,
• 150 grams of plums,
• sugar to taste (I add 6 tablespoons of sugar or 120 grams to a three-liter jar),
• almost 3 liters of water.

How to cook:

Rinse the jar thoroughly with warm water, be sure to add a little soda. You can also use detergent for washing, but in this case it is worth rinsing the jar very well. Wash apples and plums. It is not necessary to remove the stones from the plums, however, if this moment is important for you, then break each berry in half and carefully remove the stones. Cut apples into medium-sized pieces. You don't need to peel them off. In a clean and dry three-liter jar, first put the plums.

Then lay out the chopped apple slices.

Now, pour sugar directly into the jar.

Pour water into a large saucepan, bring to a full boil. Gently, preferably with a cup, pour water into the jar.

Immediately screw it tightly with a metal cap. In a day, the compote will acquire a rich and beautiful color, and in another day, the apples will settle to the bottom of the jar.

I hope you liked my small selection of recipes for delicious compotes for the winter. Share this page on your social networks.

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