What fruits can be used to make compote. Assorted fresh fruit compote

Compotes, along with such sbiten and kvass, are classified as traditional drinks of our cuisine; tasty and healthy, they often appear in our diet, especially in summer, when refreshing vitamin drinks come in handy, giving a pleasant mood and cheerfulness

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


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


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

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

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

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

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

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

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

Fruits and berries

Description

Ingredients

Steps

First you need to decide what ingredients you are going to cook compote from. Prepare them ahead of time, make sure they are reasonably fresh and undamaged. Since we will cover the fruits and berries in the compote as a whole, it is very important that they do not have any defects. Next, sterilize the jars, rinse the ingredients and start putting them in containers. First we decided to make a compote of peaches and cherries.



The next compote, which we will close for the winter, also contains peaches, but now there will be raspberries instead of cherries. Put fruits and berries in a three-liter jar so that they do not get crushed or damaged.



The lids with which you will roll up the jars also need to be sterilized. To do this, boil some water in a saucepan and lower the lids there for five to ten minutes.



In another saucepan, you need to prepare the syrup. To do this, also boil water, throw sugar into it, based on the proportion of forty grams per liter of water, and bring the liquid to a boil.



While the syrup has not had time to cool, pour it into jars with fruits and berries. Be careful not to burn yourself or spill the liquid. You need to pour it so much that two centimeters are missing from the neck.



Next, sterilize the compote. To do this, boil water in a saucepan, cover its bottom with a kitchen towel, and then put cans of drink on it. At the same time, do not forget to cover them with sterile lids.



Liter jars need to be sterilized for about five minutes, one and a half liter jars - 7-8 minutes, and three-liter containers should be in boiling water for fifteen minutes.



After the compote has undergone additional sterilization, you can remove the jars from boiling water and roll them up hermetically with lids.



Turn the finished drink from fruits and berries for the winter upside down, cover with a warm blanket and leave to cool for a day. After that, the compote will be ready for use or storage. It is best to keep cans of drink in the cellar or refrigerator. Now you know how to cook compote from fresh berries and fruits for the winter quickly and easily.



Bon appetit!

Compote of fresh berries is perfect for a summer dinner. How to make compote from fresh berries read and see further.

Fresh berry compote recipe with photo step by step

On a clear summer day, instead of the usual tea or coffee, you want to drink something healthy and tasty at the same time. Prepare a fragrant and rich drink from fresh garden or forest berries at home or in the country. Treat yourself and your loved ones with a healthy drink for the whole family.

So, recipes.

Fresh strawberry compote recipe

Ingredients:

• 2.5 liters of water
• 1 st. strawberries
• 0.5 st. sugar or to taste

Cooking method:

1. Sort strawberries, remove all sepals and rinse in running water.

2. Boil water in a saucepan.

3. Reduce the heat under the pot of water to medium.

4. Put the strawberries in boiling water.

5. Pour sugar into compote.

6. Bring the compote to a boil and, with a slight boil, cook the compote for 2-5 minutes.

7. Remove the compote from the fire and let it brew for 10-15 minutes.

8. Serve compote hot, warm or cold.

Recipe Compote from fresh currants or raspberries

Ingredients:

• 2 liters of water
• 1/3 st. sugar or to taste
• 2 tbsp. currant berries or 1.5 raspberries (you can take berries 1: 1)

Cooking method:

1. Sort the berries, remove all green parts and rinse.

2. Boil water in a saucepan.

3. Pour sugar into boiling water and reduce heat.

4. Transfer the berries to a low-boiling syrup.

5. Boil compote for about 5 minutes, then remove from heat.

6. Serve the compote warm.

Cooking Tips:

• strawberry compote can be filtered before serving so that the grains and pieces of berries do not interfere with children when drinking;
• raspberry compotes have the same properties as jam from this berry. It will be useful for those who are sick or are on a diet;
• blackcurrant compote is especially good in the heat if it is consumed chilled;
• gooseberry compotes will appeal to lovers of "fresh";
• blueberry compotes are best "diluted" with another berry, for example, strawberries;
• compote is stored in the refrigerator for no more than two days.

See the video recipe for more details.

Treat yourself to a natural and healthy drink all year round - cook compote. This drink does not contain harmful substances for the body, but only one benefit and a variety of flavors and ingredients. Compotes are cooked from all fruits, berries, dried fruits, vegetables, cereals. Added for aroma and piquant, incomparable taste of spices, citrus fruits and even alcohol. Despite the variety of contents of compote, the basis of preparation is single and simple. It consists in boiling compote ingredients for 2-30 minutes in sugared water, after which the drink is allowed to brew for about 12 hours to enrich it with a full-fledged taste. Let's prepare some simple options for compote and find out a few subtleties that are necessary for a high-quality and excellent taste of the drink.

How to cook compote from fresh apples and cherries

• Such a compote is prepared in summer or early autumn, when it is possible to buy or collect fresh juicy apples and cherries on your site.
• For 1 liter of water you will need 300 grams of apples, 300 grams of cherries and 4 tbsp. spoons of sugar.
• To begin with, rinse well, peel the apples from the core and seeds. The peel is removed at will. If the compote will be drunk by a small child, it is better to remove the peel and leave only the pulp. Cut the apples into small pieces or into 6-8 slices.
• Then we wash and clean the cherries from the stalks and seeds. Cherries are added to the compote as a whole, and if desired, they are cut into pieces.
• We put an enamel pan on the stove, pour water into it. After boiling, add prepared apples and sugar, reduce the heat intensity of the stove. The compote should simmer slightly over low heat, but not boil away.
• 5 minutes after boiling water with apples and sugar, add cherries to the pan and continue to cook over low heat for 10 minutes.
• As the compote is cooked, it is covered with a lid. The taste of the drink will be richer if you let the compote brew for 11-12 hours. If desired and possible, there is enough time for infusion in a couple of hours.

How to cook dried fruit compote

• Properly prepared dried fruit compote is a beneficial bliss for the digestive system. Since all dried fruits are cooked at different times, it is preferable to buy them separately. Dried apples and pears take the longest to cook, while prunes, dried apricots and dates take less time to cook.
• To prepare 1 liter of compote, we need 100 gr. all dried fruits and a small glass of sugar.
• Dried fruits need careful preparation before cooking. They are sorted out, washed well and soaked in warm water for 20-30 minutes. Try to wash each dried fruit separately.
• Bring water to a boil, add dried apples and / or pears and cook for 20 minutes over low heat. Then we pour the rest of the dried fruits into the pan, continue to cook for 5 minutes and add sugar. Boil everything for another 10 minutes and put the drink under the lid to infuse for 10-11 hours.

How to cook compote - tricks

• Compote can be prepared from any frozen berries, fruits and vegetables. To preserve all the vitamins, frozen ingredients are not thawed before decoction. It is enough to put them on the table for 10 minutes from the freezer and then, without waiting for them to completely defrost, pour them into boiling water. The cooking time of compote from frozen berries or fruits will increase by 5 minutes.
• It is important to pour the ingredients into boiling water.
• Berries and fruits during the cooking process should not boil much, but slightly boil on a slight heating of the stove.
• For 1 liter of compote, use 800 ml of water, 200 grams of fruit and 1 tbsp. a spoonful of sugar.
• Instead of sugar, you can use any sweetener: sucrose, fructose, honey, etc.
• Fruits and berries will give their sweetness to the drink better if, before adding them, add salt to the pan on the tip of a teaspoon.
• Compote will acquire a rich color if the bones in berries and fruits are left. The drink will acquire a bright color by adding a couple of drops of lemon juice.
• Some fruits and all berries have tender flesh and therefore boil quickly. Such ingredients are boiled in compote for no longer than 7 minutes. Hard fruits such as apples and pears are boiled for 10-15 minutes.

Compote is a natural refreshing drink. Depending on its filling, small children will love light apple compote, while adults will diversify their tastes with ginger, cinnamon and cloves.

Compotes are delicious and healthy soft drinks that are very easy to brew.

Compotes can be cooked from canned, frozen or fresh fruits, vegetables and berries, in sugar syrup. However, it is preferable to cook compote from fresh fruits and berries, since you do not have to spend money on their preliminary storage. Dried fruit compotes are a separate conversation!

Cooking time for compote depends on the fruits used.

So apples and pears are boiled for about 35 minutes, the rest of the fruits - about 15 minutes. When cooking compote, it is very important that the berries and fruits used remain intact and not overcooked.

Compotes should be cooked in advance - 12 hours before serving, because it is during this time that flavoring and aromatic substances pass into the fruit broth, and the fruits themselves are sufficiently saturated with sugar syrup.

As already mentioned, compote can also be cooked from quick-frozen berries and fruits, but it will be especially tasty only if you add a solution of citric acid, some fresh fruit, zest or cinnamon, vanilla, cloves to it.

To improve the taste, you can add some lemon or orange peels to any compotes, which are best put during cooking, and removed from the compote when it cools down.

When cooking compote, on average, about 150 grams of sugar is needed for each liter of water. The amount of sugar can be changed depending on the acidity of berries and fruits.

The following fruits are suitable for cooking in compote: pears, apples, plums, apricots, peaches (pitted), any berries.

Persimmon, pomegranate, quince and bananas are absolutely not suitable for cooking compote.

The meaning of preparing fruits and berries for cooking compote is that hard fruits need to be cut smaller, soft fruits - larger, and the berries go into compote whole. If the selected fruits are sweet, then their sweetness needs to be balanced with something sour. For this purpose, for example, a lemon will do, but it is better to use frozen cranberries, currants, sour, cherries and gooseberries.

A universal recipe for cooking compote from fresh fruits and berries.

Find a 3-5 liter steel or enamel pot in your household. Lay a quarter of its volume selected for cooking compote fresh fruits and berries. Add sugar to taste (about 100-150 grams per liter). If there is not enough sugar during the cooking process, then you can always report it.

Pour the fruit and berry mixture with cold water and put on medium gas. Cook, stirring until a pronounced taste appears and the fruit softens. Cooked compote is good, of course, and hot, but especially its taste qualities are revealed after 10-12 hours, when it cools down. It is especially good cold in the summer.

Ratios: for 1.5 liters of water - 500 g of dried fruits (pears, prunes, apples and raisins), 200 g of sugar, 1/3 teaspoon of citric acid.

How to cook compote from fresh apples (or pears)

Water - 1.5-2 liters, apples (pears) - 500-600 gr.; sugar - ¾ cup

My apples (pears), cut into slices (about 6-8 parts) and remove the core with seeds. Add apples and sugar to a pot of boiling water. Bring the compote to a boil and turn off the heat. We leave the compote to infuse and cool under a closed lid for 2-4 hours.

How to cook compote from fresh cherries

Water - 2 liters. ; fresh or defrosted cherries - 500 g; sugar - 10 tablespoons; vanilla sugar - to taste.

Pour water into a saucepan, add sugar and vanilla sugar, put on fire and bring to a boil. Then put the washed cherries (pitted) and bring to a boil again. Cook over low heat for about 10 minutes, and turn off the stove. Cover the pot with a lid and leave the compote to cool completely.

How to cook compote from fresh apples and cherries

Water -1.5 l.; apples - 300 g; cherry - 200 g; sugar - 3/4 cup.

Rinse cherries in cold water and free from bones. plate. Pour sugar into a saucepan with boiling water, stir, put washed, peeled and sliced ​​apples and cook at a slow boil for 10 minutes until the apples become soft. After that, add the cherry, bring the compote to a boil and remove from heat.

How to cook compote from fresh raspberries

Raspberries -200 gr.; water - 1 l.; sugar - 50-70 gr.

Sort the berries, put in a saucepan with water and sugar, bring to a boil, turn off and cool.