Fruit compote recipe in a saucepan. How to cook fresh fruit compote

Not a single store-bought drink can be compared with fragrant homemade compote. Now we will tell you how to cook delicious fruit compote.

Fruit and berry compote

Ingredients:

• apples - 300 g;
• pears - 200 g;
• fresh berries - 300 g;
• sugar - 100 g;
• water - 3 l.

Cooking

First, prepare the syrup - pour water into a saucepan, put on fire, add sugar and bring to a boil. Add apples and pears, peeled and cut into slices, cook on medium heat for 15 minutes. After that, add the berries and continue to cook for another 5 minutes. Now turn off the fire, cover the pan with a lid and let the compote brew. You can serve it with pieces of berries and fruits, or you can pre-strain it.

fresh fruit compote recipe

Ingredients:

• apples - 6 pcs.;
• pears - 2 pcs.;
• cherry - 1 glass;
• lemon - half;
• sugar - to taste;
• water - 2.5 liters.

Cooking

Peel the apples and pears, remove the core and cut them into 6 pieces. Wash cherries and remove pits. We put the fruit in a saucepan, pour in the juice squeezed from half a lemon, water, add sugar to taste. Bring to a boil and cook for 7 minutes after boiling. Serve chilled.

Frozen fruit compote in a slow cooker

Ingredients:

• a mixture of frozen fruits and berries (cherries, raspberries, black currants, plums) - 300 g;
• water - 2.5 l;
• sugar - to taste.

Cooking

Frozen berries and fruits are rinsed with warm water and put in a multicooker pan. Pour in water, add sugar to taste. We set the mode "Extinguishing" and the cooking time is 1 hour 10 minutes. After the end of this mode, we do not open the lid of the multicooker, but let it brew for 30 minutes.

Fruit compote with melon

Ingredients:

Cooking

We clean the pear from the core, remove the stone in the peach, clean the melon from the skin and seeds. Cut fruits into cubes. Squeeze out the juice from the lemon. Bring water to a boil, add dates, sugar, lemon zest, spices. Cook for about 2 minutes over low heat. We spread the prepared fruits and cook for another 3 minutes. At the very end of cooking, pour in the lemon juice and turn off the fire. Cover the pot with a lid and leave until the drink cools down. Before serving, it is desirable to strain it.

How to cook homemade compote

Summer is a wonderful time to enjoy the taste of wonderful homemade compote of fruits and berries- a drink that is very popular, easy to prepare and healthy - unlike soda! Is it possible that such an original drink as messmer tea with apple, strawberry, orange and cornflowers can be compared in richness of aroma and taste with assorted summer compote!

Look how many gifts a generous summer brings us! Just keep collecting. Apricots, apples, cherries, raspberries, peaches! So let's collect all this wealth in one pan and cook delicious, fragrant summer compote!

Ingredients for homemade fruit compote:

Seasonal fruits;
- water;
- sugar.

How to cook compote from fruits and berries:

We put water on the fire in a saucepan, and while it boils, wash and clean the fruits and berries. Our set this time was as follows: apricots, cherries and raspberries. We throw them into boiled water, and not into cold water: this way more vitamins are preserved! Moreover, we put hard, large fruits (apricots, apples) immediately, and tender ones, such as raspberries, at the end of cooking.

Cook compote under a lid over high heat until boiling. Then add sugar to taste and lower the heat a little. It’s better to put less than to sugar compote: you can always put a spoonful of sugar in a sour drink, but it’s more difficult to fix too sweet. I had about 7 tablespoons of sugar for 5 liters of water, and this time I guessed right! The computer turned out great.

After letting the compote boil with sugar for 5-7 minutes over low heat, so that all the fruits are boiled, turn it off and let it brew - if you are going to drink compote right away, or roll it up if you are harvesting for the winter.

We roll up the compote

Compote prepared according to our recipe can be cooled, poured into a jug and kept on the table to refresh yourself with a summer drink all hot day. And you can roll it up for the winter. Prepare a sterile container: it is convenient to roll the compote into bottles with pomegranate juice screw caps. Bottles slowly, so as not to crack, pour boiling water through the funnel by about ¼ - 1/3 of the height. We also sterilize the lids by boiling in water. Cover the bottles and let stand for 5-10 minutes. Then we drain the water.
Turning off the finished compote, we wait a couple of minutes: the fruit will sink to the bottom, and it will be easier to scoop the compote. We scoop up the compote with a scoop and bottle it through a funnel. Try to keep the fruit in the pan: then more compote will fit. We twist the lids and cover the seamings with a blanket until morning. In winter, it's great to have a supply of delicious summer compote!

You can also check out other culinary recipes:

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 the cherries in cold water and remove the pits. 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.

Health, as they say, you can not buy in the store. But to maintain it in good condition is very much within the power of any person. After all, as Hippocrates said: "Food should be medicine, and medicine should be food." So I advise you - use only high-quality, fresh and seasonal products.

I would like to offer your attention to prepare a compote - assorted summer seasonal fruits: apples, blackberries, black grapes and black currants. I have all the berries and fruits from my own garden, but you can use purchased ones, as long as they are not spoiled.

Compote - assorted fresh fruits- ingredients for 2.5 liters of compote:

Black grapes 100-120 grams of berries;

Blackcurrant 100 grams;

Blackberry 100 grams;

Apples 3 pcs.;

Sugar glass.

Assorted fresh fruit compote - recipe

As I said, be sure to make sure that all the berries you use in the compote will not be spoiled. Also, all fruits and berries must be washed before cooking, because it is not known how they were processed (if purchased), or what microbes settled on them in the wind.

Wash blackberries and black currants and put them into a saucepan. I don’t cut ponytails and twigs from blackcurrants, because this is an additional storehouse of vitamins.

We also wash the black grapes and pour into a saucepan. To replace black grapes, any other is quite suitable, be it white varieties, or seedless varieties.

I advise you to cut apples into slices, so you get more juice from them when cooking.

Pour all the ingredients for the compote with water, preferably purified, and put it on the stove to boil.

As soon as the water in the pan with fruit boils, pour sugar into it. You need 1 glass of sugar (if you like sweet compote), or less if you like compotes of moderate sweetness.

We cook our compote, as well as, after boiling again for 10 minutes, and turn off the fire. Cover the saucepan with a lid and let it cool down in this state. So the compote will cool and at the same time infuse, which will make its taste more saturated.

Compote of apples and chokeberry.

Ingredients:

• 1 kg apples
• handful of chokeberry
• 400 g sugar
• 3 liters of water

Cooking method:

Rinse the apples, cut into halves and remove the core. Put apples and chokeberries in sterilized jars, filling them for 13. Bring water to a boil, add sugar, boil for 2 minutes. Pour boiling syrup over fruits. Cover the jars with sterilized lids, let stand for 5 minutes. Then drain the syrup, bring to a boil again and pour over the fruit. Roll up jars with compote from fresh fruits and berries, turn over and wrap until completely cooled.

Rowan-apple compote.

Ingredients:

• 1 kg apples
• 1 kg rowan
• 500 g sugar
• 500 ml water

Cooking method:

Cut the apples into 4 parts, cut out the core, peel. Prepare rowan berries, mix with apples, put in jars, pour boiling syrup. Sterilize jars filled with compote from fruits and berries at a temperature of 90 ° C: 0.5 l - 20 min, 1 l - 30 min. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg pears
• 300 g currants
• 200 g sugar

Cooking method:

To prepare a compote of fruits and berries for the winter according to this recipe, pears and currants must be washed in running water. Peel the pears, cut into quarters. Remove stems from currants. Put fruits and berries in 3-liter jars, cover with sugar, pour boiling water over and roll up immediately. Turn jars over and wrap well until cool.

Ingredients:

• 3 kg peaches
• 600 g sugar
• 3 liters of water

Cooking method:

To prepare fruit compote according to this recipe, peaches should be blanched in boiling water for 3 minutes, cooled in ice water and peeled. Cut the prepared peaches into 2 parts, put them in jars, filling them by 13. Prepare sugar syrup, pour into jars, immediately roll up, turn over and wrap until completely cooled.

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Ingredients:

• 1 kg apricots
• 400 g sugar
• 5 g citric acid
• a few sprigs of melissa

Cooking method:

Before making such a homemade compote, you need to wash the apricots, put them in a sterilized 3-liter jar, fill it up to 13, put the lemon balm. Pour half boiling water, add sugar and citric acid, let stand for 5-10 minutes. Then pour boiling water to the top, roll up and wrap until cool.

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Ingredients:

• dense apricots

Cooking method:

For this recipe for fresh fruit compote, apricots need to be divided into halves, stones removed. Halves of the fruit carefully put in jars, pour boiling water to the top, cover with lids. Sterilize jars with a volume of 0.5 l for 1 2-15 minutes, 1 l - 20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1 kg plums
• 450 g sugar
• 1 liter of water

Cooking method:

Place the prepared plums in jars, pour over boiling sugar syrup and let stand for 3 minutes. Then drain the syrup, bring to a boil and pour into jars again for 3 minutes. Repeat the procedure again. Jars with fruit compote prepared according to this recipe immediately roll up, turn over and wrap for a day.

Ingredients:

• 300 g raspberries
• 300 g blackcurrant
• 2 liters of water
• 400-450 g sugar

Cooking method:

To prepare compote from fresh berries according to this recipe, raspberries and currants need to be sorted out, washed, put in a sterilized 3-liter jar. Pour in hot syrup, roll up and wrap until completely cool.

Ingredients:

• 1 kg plums
• 300 g sugar
• 250 ml dry red wine
• 250 ml water, 1-2 cloves
• cinnamon and vanilla to taste

Cooking method:

To prepare a fruit compote according to this recipe, strong ripe plums must be washed, freed from the stalks, cut in half, and the seeds removed. Put prepared plums in sterilized jars. Boil wine, water, sugar and spices, strain. Pour hot syrup over plums. Cover the jars with sterile lids, sterilize for 5 minutes. Then roll up, wrap and stand until completely cooled.

Ingredients:

• 400 g gooseberries
• 400 g blackcurrant
• 400 g redcurrant
• 600 g sugar

Cooking method:

Put the berries in prepared jars, add sugar, pour boiling water to the top and roll up. Shake the jars a little to dissolve the sugar, turn over and wrap until completely cool.

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Cherry compote with spices.

Ingredients:

• 500 g cherries
• 2 cloves
• allspice peas to taste

Cooking method:

Before cooking compote from berries according to this recipe, the cherries must be washed in running water, cleaned of stones. Put in jars, filling them to 23, pour boiling water to the top. Then drain the water, add cloves and peas of allspice to it, bring to a boil and pour over the cherry again. Sterilize jars in boiling water for 1 3-15 minutes, then roll up.

Grape compote.

Ingredients:

• 800 g grapes
• 600 g sugar

Cooking method:

For this simple recipe for compote from berries for the winter, the grapes must be washed well, the spoiled berries removed, and the water drained. Fill jars with grapes no more than half. Boil water, pour grapes, cover the jar with a lid, let stand for 5-6 minutes. Then drain the water, boil again, add sugar, pour over the grapes, put citric acid directly into the jar and immediately roll up. Turn jars over, wrap and leave to cool.

Ingredients:

• 700 g gooseberries
• 500 g sugar
• 2 lemon slices
• a few sprigs of mint

Cooking method:

Wash the gooseberries, remove the stalks and ponytails. Put the berries in a jar, add mint and lemon. Pour boiling water, leave for 15-20 minutes. Then drain the water, bring to a boil, add sugar and pour into a jar. Banks with berry compote prepared for the winter should be rolled up and wrapped up for a day.

Ingredients:

• 2 oranges
• 250 g sugar
• 6 g soda

Cooking method:

Peel oranges, divide into slices, blanch for 30-40 seconds in boiling water with the addition of baking soda. Then rinse under running water, pour cold water, soak for 1 hour. Put prepared slices in 0.5 l jars, add sugar, pour boiling water. Sterilize for 20 minutes (time indicated for jars with a volume of 0.5 l). Then roll up and wrap until cool.

Ingredients:

• 1.5 kg cherries
• 500 ml water
• 150 g sugar

Cooking method:

To prepare compote from berries according to this recipe, the cherries must be washed in running water, and the stalks should be separated. Put the berries in jars, pour boiling syrup, cover with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 2 oranges
• 1 kg cherries
• 300 g sugar
• cloves and vanilla to taste

Cooking method:

Before you cook fruit and berry compote according to this recipe, oranges need to be washed, cut into circles, and pitted. Peel the cherries from the stalks, rinse in running water. Put oranges and cherries in jars, filling them for 12. Add sugar, spices, pour boiling water and sterilize for 15 minutes. Then roll up and wrap until completely cool.

Ingredients:

• 600 g barberry
• 550 g sugar
• 450 ml water

Cooking method:

Sort the ripened barberry berries, rinse thoroughly under running water, separate the stalks. Put the prepared berries in heated jars, pour boiling sugar syrup. Sterilize at 100°C for 20 minutes, then roll up.

Ingredients:

• 500 g wild strawberries
• 400 g sugar
• 1 liter of water
• 2 g citric acid

Cooking method:

Rinse strawberries in running water, separate the stalks. Put the berries in jars, pour boiling sugar syrup, add citric acid. Jars with berry compote prepared according to this recipe should be covered with lids, sterilized in boiling water for 3-4 minutes. Then roll up and wrap until cool.

Ingredients:

• 300 g apples
• 300 g quince
• 300 g plums
• 300 g grapes
• 400 g sugar
• 1 liter of water

Cooking method:

Wash all fruits well. Quince and apples cut, peeled from the core. Blanch apples and plums for 4-6 minutes in boiling water, put in jars, shifting with quince and grapes. Pour hot sugar syrup, sterilize for 20 minutes, roll up and wrap until cool.

Ingredients:

• 1 kg apples
• 200 g cherries

For syrup:

• for 1 liter of water - 200-400 g of sugar

Cooking method:

To prepare compote from berries and fruits for the winter according to this recipe, apples must be thoroughly washed, cut into slices, core removed, dipped in boiling water for 2-3 minutes, and then cooled in cold water and put in jars mixed with cherries. Pour hot syrup (90-95 ° C) and pasteurize at 85 ° C: jars with a capacity of 1 l - 15, 2 l - 25, 3 l - 30 minutes.

Here you can see a selection of photos for recipes for compotes from berries and fruits:

Compote of zucchini and sea buckthorn.

Ingredients:

• 400 g zucchini pulp
• 200-250 g sea buckthorn
• 400 g sugar

Cooking method:

Put chopped zucchini and sea buckthorn into prepared jars, add sugar, pour boiling water to the top. Sterilize for 15 minutes, roll up. Shake the jars a little to dissolve the sugar, turn over and wrap until completely cool.

Compote of zucchini and cherry plum.

Ingredients:

• 400 g zucchini
• 200 g cherry plum
• 200 g sugar
• 1 liter of water
• citric acid on the tip of a knife

Cooking method:

Before you make such a compote at home, you need to sort out the cherry plum, separate the stalks, and wash it. Wash the zucchini, peel and cut into strips. Put the berries and vegetables in 3-liter jars, pour boiling water for 20 minutes, then drain the water. Repeat the procedure again, use the drained water to prepare the syrup. Add sugar and citric acid to it, bring to a boil. Pour syrup into jars, roll up and wrap until completely cool.

Ingredients:

• 600 g pumpkin
• 14 lemons
• 50 ml vinegar
• 1-2 cloves
• cinnamon to taste

For syrup:

• 1 liter of water
• 400 g sugar

Cooking method:

Wash the pumpkin, peel, cut into cubes, pour 1 liter of water, add vinegar, leave for 2 hours. Then drain the water. Prepare the syrup, lay out the pumpkin cubes, cook for 10-15 minutes. Place hot pumpkin with syrup in a jar, add lemon and spices. Sterilize for 20 minutes, roll up and wrap until cool.

Ingredients:

• 600 g rhubarb
• 400 g sugar
• 600 ml water

Cooking method:

Wash the rhubarb in running water, peel, cut into pieces, put in an enamel bowl. Sprinkle with a small amount of sugar, leave for 4-6 hours. Then put in jars, pour boiling sugar syrup, sterilize for 15 minutes. Roll up and wrap until cool.