Raspberry compote for the winter - delicious recipes for healthy preservation. Recipes for making apricot compote for the winter

Rinse apricots and red currants running water.

Pour in 6 tbsp. l. granulated sugar in 2 liters of water and put the syrup on medium heat.

Tear off the currant from the brush. This must be done carefully so as not to crush the berries. You can cut the berries from the branches with clean scissors.

Thus, it is necessary to clear the entire currant from leaves and twigs.

Apricots are best taken juicy, ripe. The fruits must be cut along the longitudinal groove and the stone removed. If the fruits are small, then they can be left in this form. Large apricots are best cut into 4 or 6 pieces so that they have time to boil.

Boiled sugar syrup carefully add red currants and apricots. You can add a few sprigs of mint for flavor. Wait for the compote to boil and immediately remove it from the heat. The fruits will remain at the bottom of the container. If foam appears on the surface, it must be removed.

cover homemade compote lid and let it cool. During this time, the berries will float to the surface of the syrup and steam out.

After the compote has cooled to room temperature, it needs to be rearranged in the refrigerator. There he should stand for about 1 hour. Ready compote from red currant and apricots can be stored in the refrigerator for a day.

Do you want to know how to make apricot compote for the winter? Such a drink refreshes, gives good mood, enriches the body with microelements and vitamins and briefly returns to the summer. Each housewife has her own, proven over the years, recipes for preparing compotes for the winter.

Someone likes to close only strawberries, someone prefers assorted compotes. When harvesting compotes, there are no specific recommendations regarding the use of fruits. It all depends on your preferences and needs.

And yet one of the most popular fruits in winter preparations considered an apricot. This juicy bright fruit ripens for a fairly long summer period, which allows you to stock up on them in plenty: jams, jams, compotes. All this can be done from fragrant apricot.

It is known that apricot is rich in iron and potassium, which is useful for anemia and heart disease. vascular system. The benefits of apricot are invaluable for constipation, dry cough, weakened digestion and elevated temperature body. fresh apricots able to remove toxins from the body with its regular use.

The benefits of apricot for children are also invaluable. This fruit is able to stimulate the growth of the baby and strengthen the immune system.

Carotene, phosphorus and magnesium protect the human body from lung cancer, increase brain function and significantly improve memory.

Vitamin A and beta-carotene prevent heart disease.

So, dear housewives, stock up on apricots for the winter and give your loved ones health and joy.

cooking recipes apricot compote for the winter

A classic apricot compote recipe

This recipe is probably familiar to every housewife since the time of our mothers and grandmothers. It is quite simple to make, which allows you to get delicious drink with little effort.

Ingredients for compote (for a three-liter jar):

Apricot - 1 kg.,

Sugar - 3 tbsp.,

Water - about 2.5 liters.

How to cook apricot compote for the winter:

Sort the fruits, separate the spoiled ones and rinse with running water. If desired, apricots can be separated from the stone.

We put the berries in jars by about a third. Moreover, each jar must be filled evenly.

Now we are preparing sweet syrup. To do this, bring the water to a boil and pour in sugar at the rate of one glass per liter of water. Boil the liquid for five minutes, and fill it with apricots in jars.

We cover the jars filled with liquid with lids and put them in large saucepan for sterilization. To do this, pour water into the pan until the jars are covered by a third of it. Bring water with jars to a boil and sterilize them for 15 minutes.

After this time, the jars can be removed and rolled up with lids. We turn the finished compote upside down and wrap it tightly until it cools completely.

Compote is completely ready for use. It remains only to enjoy it on cold winter evenings!

Apricot compote with honey

Such winter drink differs from its predecessors in its composition. Here, ordinary honey is used instead of sugar, which will make the compote even more fragrant and pleasant to the taste.

Ingredients:

Apricot - 2 kg.,

Honey - 0.5 kg.,

How to cook apricot compote with honey for the winter:

Sort the fruits, wash and separate from the seeds.

Place prepared apricots in a jar and pour water boiled with honey.

We cover jars with compote with lids and sterilize for 20 minutes.

Now the compote can be rolled up with lids and cleaned under a warm blanket until it cools completely.

A delicious drink is ready. We wish you health and well-being all year round!

Compote for the winter cherry-apricot

This wonderful drink will have not only great taste and aroma, but also a pleasant pinkish color. Drinking such a compote in winter will appeal to both kids and adults. And if the holidays are coming, then such a compote will become a real decoration of the table.

Compote Ingredients:

Cherry - 300 gr.,

Apricot - 600 gr. (maybe more)

Sugar - 300 gr / l.,

Water - 2.5 liters.

How to cook apricot compote with cherries:

First of all, you need to prepare berries and fruits. To do this, we carefully sort everything out, separate it from leaves and twigs and rinse thoroughly with running water.

We put the fruits in prepared jars so that they are almost in equal proportions and occupied a third of the banks.

We prepare sweet syrup. To do this, pour sugar into the water and bring it to a boil. After boiling the liquid for 3 minutes, pour it into jars to the very top. Cover the jars with lids and keep the compote in this state for 15 minutes.

After this time, pour the syrup back into the pan and bring to a boil again.

Pour the fruit in the jars again with boiling syrup and now roll up the lids.

We turn the finished compote upside down and wrap it well. In this position, it should stand until it cools completely.

Bon appetit with such a wonderful flavored drink.

Apricot and black currant compote

You can’t think of a drink more saturated with vitamins in the winter. Such a drink is a real discovery for every housewife. From these components you get a fragrant and tasty compote that can be consumed constantly. And there will be only one benefit from it.

Ingredients (for a three-liter jar):

Apricot pitted - 1 liter jar,

Black currant - 250 gr.,

Sugar - 200 gr.,

Citric acid - 0.5 tsp,

Compote preparation method:

All fruits are carefully sorted, washed and separated from the seeds and stalks.

Prepare jars by sterilization or scalding with boiling water. Be sure to boil the lids for corking.

Put the prepared fruits in the jar in the amount that was originally indicated.

Boil water and pour each jar with fruits up to the very neck. Cover jars with lids.

After 10 minutes, pour the water from the cans into the pan and pour it in citric acid(it contributes to the preservation of color and taste).

Boil the syrup again and again pour the jars with boiling liquid.

Keep the compote in this state for another 10 minutes under closed lids.

Once again, pour the liquid into the pan, add sugar to it and bring to a boil. Pour the fruit up to the very neck with boiling syrup and roll up the lids.

Ready compote, as expected, turn over, cover with a warm blanket and let it cool completely. Delicious and beautiful compote is ready. Bon appetit!

Apricots in their own juice

This recipe will give you whole apricot slices and delicious concentrated apricot juice. The content of vitamins in such a preparation is maximum, and, therefore, the benefits of such compote - juice are maximum.

Ingredients for the preparation of conservation (based on a liter jar):

Apricot - 1 kg.,

Sugar - 300 gr.

How to prepare apricots for the winter:

Rinse the fruits of apricots under running water and, cut into halves, separate from the pits. Apricots are best taken ripe, but quite dense. Otherwise, too-ripe fruits will sour during the harvesting process.

Put the apricots into the jars prepared and scalded with boiling water, sprinkling the layers with sugar. It is necessary to leave up to one third of the jar empty. This is done so that the juice can be distributed over the entire capacity of the can and not be sold out.

We cover the prepared fruits with lids (not tightly) and leave to stand overnight. During this time, the apricots will release juice, which will take up the entire space of the jar.

When jars with apricots are filled with juice, you can cover them tightly with lids and sterilize for at least 15 minutes.

Now apricots can be rolled up and sent under a thick fur coat until they cool completely.

Delicious fruits are ready. Enjoy your juice and apricots!

How to cook apricot compote, Gayvoronskaya Violetta told

Canned apricot and currant compote. without sterilization.

I consider the preparation of compote for the winter to be one of the most unpleasant conservation procedures. In order to cork several three-liter jars of compote, you need huge pots to boil it, and then even larger ones to sterilize it. Therefore, I am constantly looking for ways to optimize this process.

This the recipe will do for preserving compote from any fruits and berries. This time I made compote of apricot and golden currant.

I will give a list of products for the preparation of one jar of compote:

- 800 g of golden currant (it is also called royal currant or Chinese gooseberry)
– 700g apricot
- 1 cup of sugar
- half a teaspoon of citric acid
- 2.3-2.5 liters of water

Cooking time: 40-50 minutes per jar (when preserving compote "in bulk", the time spent on one jar is reduced)
Difficulty: medium

My jars, let the water drain and sterilize them for 5-7 minutes. I cover with a lid.

Wash apricots and remove pits. If the stones in apricots are not removed well, you can put whole fruits in the compote.

I bring to a boil almost a full four-liter pot of water. And, without reducing the fire, I immerse part of the apricot in a colander in boiling water. I dip the fruit 3-4 times for 5-10 seconds.

I put it in a clean bowl. I blanch all the apricots this way.

My currant.

Also in small portions I blanch the berries in boiling water. I immerse in boiling water 2-3 times for 5-10 seconds.

I put fruits and berries in a sterilized jar. You should get about a third of a jar of berry-fruit mass.

I'm making syrup. I put sugar and citric acid in water. I bring it to a boil. I pour boiling syrup into jars to the brim and seal the jars.

Now you need to wrap the banks very well. To do this, I use a blanket or a blanket, or both.

How do you simplify the process of canning compote?

It is difficult to find someone who would not like to drink compote on a frosty winter day. This drink is incomparable regular juices that are sold in stores.

After all, fruit and berry compote is healthy drink without impurities and additives.

Apricot compote for the winter is especially incredibly tasty.

These orange fruit give a drink pleasant aroma and very good taste.

If the apricot compote is made correctly and according to the recipe, then it will sell with a bang! So how do you do it? The following recipes will help with this.

simple recipe

What you need for cooking:

• 3 kilograms of fresh ripe apricots;
• 2 liters of clean water;
• 1 kilogram of granulated sugar.

How to make compote from apricots for the winter:

Option without sterilization

What will be needed to cook apricot compote for the winter without sterilization:

• Ripe apricots - 5 kilograms;
• Water - 10 liters;
• 2 kilograms of granulated sugar;
• 1 small spoonful of citric acid.

How to do:

1. Ripe apricots sorted, rinsed warm water and put it on the table for drying;
2. Next, we wash the banks hot water repeatedly;
3. We spread the dried berries in jars. We fill the jars with apricots to half;
4. Lids need to be sterilized for 15 minutes;
5. Fill the entire container with apricots with boiling water;
6. We cover with sterilized lids, but do not twist. Leave to infuse for 15 minutes;
7. Next, pour the broth from the cans into the pan, add granulated sugar, lemon juice and put on the stove;
8. Boil the syrup to a boil until all the sugar has dissolved;
9. Then pour the syrup into jars;
10. We turn over the container with blanks, put it in a warm place, wrap it with warm material or a blanket;
11. We leave the jars with apricot compote to infuse until completely cooled.

Apricot compote with cherries

Constituent components:

• Fresh cherry - 1 kilogram;
• 2 kilograms of apricots;
• 1 kilogram of granulated sugar;
• 3 liters of water.

1. Apricots and cherries should be thoroughly sorted and washed with warm water;
2. We clean all the bones from the berry;
3. We wash the jars with hot water a couple of times;
4. Next, put the berries in jars. We lay out the cherries and apricots in turn, first a layer of apricots, then a layer of cherries. Then also a row of apricots and a row of cherries;
5. We put a large container with water on the stove, pour granulated sugar into it, mix everything. Cook the syrup until the sugar is completely dissolved;
6. Pour boiling syrup into jars with berries;
7. We cover everything with lids, but do not roll up;
8. Put a towel in a pot or bucket and put the jars. Pour water and set to sterilize;
9. Half-liter jars need to be sterilized for 15 minutes, liter - 25 minutes;
10. We twist everything and put it in cool place until completely cool.

We complement the taste of red currant

Constituent components:

• 200 grams of ripe apricots;
• 200 grams of red currant;
• 150 grams of granulated sugar;
• Water.

How to prepare compote from apricots with red currants:

Apricot compote with orange for the winter

What will be required:

• Apricots - 1 kilogram;
• Sugar - 1 kilogram;
• Oranges - 300 grams;
• Water - 5 liters;
• Mint - 1 bunch.

How to do:

1. Apricots should be thoroughly rinsed under warm running water. It would be nice to use a cloth or sponge while washing. With a cloth or sponge, you can remove all the dirt from the surface of the fruit;
2. After washing, lay the berries on a towel to dry;
3. As soon as the berry dries, cut it into 2 parts and take out the seeds;
4. We wash the jars with hot water;
5. We spread the slices of berries in jars by one third;
6. We wash the oranges, remove the peel and clean out all the seeds. If the bones are left, then the compote can quickly ferment;
7. After that, squeeze out citrus juice, approximately it should turn out about 1-1.5 cups;
8. We filter the juice through gauze material. This is necessary in order to get rid of excess pulp;
9. All the pulp can be thrown away, and the syrup will be used to make syrup;
10. Pour water into the pan and put on the stove;
11. As soon as the water becomes hot, pour granulated sugar into it, mix and leave to boil;
12. After that we fill in Orange juice, stir everything and leave to cook until boiling;
13. As soon as the syrup boils, put mint there. It will give the compote a pleasant aroma and unusual taste;
14. Next, pour the syrup into jars, roll up the lids;
15. We remove in a cool place until completely cooled.

Apricots in their own juice for the winter

What you need:

• Fresh ripe apricots- 2 kilograms;
• Sugar - 600 grams.

How to do:

Secrets of experienced housewives

For compote, apricots of medium ripeness should be used so that they are tough and do not wrinkle when put into jars. Overripe fruits in the process of cooking will turn into porridge.

You can lay jars with fruits to the very top, then the compote will turn out to be rich and very tasty.

Citric acid, mint, cinnamon can be added to the syrup. These components will give the compote aroma and pleasant taste.

You can sterilize three-liter jars on the top of the kettle. To do this, it is enough to put the jar with the neck on top of the kettle and sterilize.

It is best to store compote in a cool, dark place, in a cellar or in a refrigerator.

Apricot compote with peaches, lemon, apples or orange is especially delicious. Additional components make the drink richer and extraordinarily tasty.

Now you know how to make apricot compote for the winter. This drink is always very tasty and aromatic. It can be drunk after a bath or a hot bath, as well as on various holidays.

Rest assured that this drink will definitely not compare in its palatability with shop juices!

In winter, the body experiences a lack of vitamins, and in order to replenish their supply, we are happy to open summer blanks: , jelly. Meanwhile, 20% of the original amount of vitamin C will remain in the jam, while when preparing compote, the berries are less thermally affected and retain vitamins better, besides, short-term heating is aimed at removing air from the product and destroying the enzyme system that oxidizes vitamins. Today we will analyze how to cook delicious and useful compote from red currant for the winter.

About the benefits of redcurrant compote

The main raw material for the drink is currant. And of course, it is better to use a product in which the content of vitamins is higher for cooking.

Did you know? Currant compote removes excess fluid from the body, reduces swelling, improves appetite, has a positive effect on metabolism. WITH therapeutic purpose not only berries are used, but also.

1. The degree of maturity of berries - the riper, the higher the content. Moreover, if the fruits are overripe, then the amount of vitamins begins to fall sharply.
2. Content ascorbic acid higher in clear weather than in cloudy weather. Use raw materials collected on a sunny day.
3. Many vitamins begin to break down when oxidized by air. Use the raw material the same day the berries are harvested.

Contains:

• 250 mg of vitamin C;
• B vitamins: B1, B2, B3, B5, B6, B7, B9;
• vitamin E.

The daily norm of vitamin C is 50-100 mg. It does not accumulate in the body, so currant drinks will excellent source vitamin C in winter time. Vitamin complex red currant has a beneficial effect on the functioning of the heart and blood vessels. Thanks to high content The pectin berry is good for the digestive system.

Currant preparation

At the stage of preparation for the preparation of compote, raw materials need to be processed: sorted, sorted, washed. We separate the berries from the stalk, remove the leaves. To remove small specks and twigs, fill currants with water: garbage and spoiled fruits will float to the surface of the water, and you can easily separate clean berries. Rinse the raw material again.

Preparing jars and lids

The drink is closed in three-liter jars. To prepare for canning, the jars must be thoroughly washed with soda and preferably.

Did you know? Soda is considered one of the best substances for washing containers for preservation: it does not leave marks and smells, it removes any dirt well. Soda is extracted from soda lakes. In 1736, the French chemist Henri de Monceau obtained pure soda for the first time from a soda lake.

Most often, jars are sterilized for a couple. To do this, a grate is placed on a pot of boiling water, and a jar is placed on the grate. Sterilization time three-liter jar- 10-15 min.
The second method of sterilization - oven. Oven temperature - 160°C. The processing time of the jar is until the drops of water dry.
The purpose of sterilization is to prevent fermentation processes. The source of fermentation can be unnoticed dirt or rotten berries. If you are sure that you have washed the jars with high quality and processed the fruits, then you can do without this process.

The lids are boiled just before the jars are sealed. Boiling time - 1 minute.

Kitchen tools

Inventory used in the preparation of the drink:

• jars and lids;
• seaming machine;
• capacity for processing raw materials;
• pot.

For cooking berry compotes utensils are used of stainless steel or enameled, without chips.

Important!Stainless steel does not react with acids and is therefore easy to use. A saucepan with damaged enamel can react with acid, and then metal particles will get into your compote, which will lead to fermentation and spoilage of the drink.

Ingredients

For 1 kg of berries you should take:

• 2 liters of water;
• 300 g of sugar;
• 20 g of citric acid.

For lovers of very sweet compotes, you can increase the proportion of sugar to 500 g.

Recipe

There are two ways to make compote:

Blanching destroys the enzymes that lead to the darkening of the raw material. In addition, blanched berries are better at giving juice to the drink and soaking in sweetness than berries that are in syrup.

Important! The container can be filled with fruits up to the neck, but it should be remembered that the filling must completely cover the berries. The more berries, the higher the concentration of the drink.

Video: redcurrant compote recipe

What can be added for taste and aroma

You can add a little bit of spices to the compote for aroma and change the shade of taste. and give a pleasant aftertaste, and a slice will complement the drink with the taste and aroma of a real fruit.

What can be combined with in one bank

In the preparation of compote, several types of raw materials can be used: it is appropriate to mix red and or red currants in combination with,. New combinations of flavors will bring variety to your winter table.
Usually the ratio is different types raw materials in compote 1: 1 - the same part of white currant is taken for one part of red currant. For currant and apple compote, the main component is considered