Pumpkin compote for the winter with yupi. How to cook pumpkin compote for the winter: original recipes for pumpkin compote at home

Pumpkin is a fairly useful product that grows in our beds. Its pulp has many useful substances and vitamins, calcium, magnesium, zinc, copper and so on. It is very good for those people who have gastrointestinal diseases. Dishes from this vegetable are very popular all over the world. It is included in soups, mashed potatoes, various salads and casseroles. Raw pulp is often consumed along with carrots, herbs and apples. You can also make pumpkin compote. It will have a sweetish taste and pair well with many berries and fruits. It is not difficult to make such a drink, in addition, it can be prepared for the winter in order to receive vitamins during the cold season, which are so necessary for a person during this period of time. Today we will talk about how to cook pumpkin compote for the winter and not only.

Pumpkin compote for the winter

Ingredients: one kilogram of pumpkin, four hundred grams of sugar, one liter of water, one spoonful of vinegar.

Cooking

The pumpkin, previously peeled and cut into pieces, is put in a bowl, vinegar and sugar are added, poured with water and boiled for twenty minutes. With the help of an autoclave, you need to sterilize the jars, into which you subsequently pour pumpkin compote and roll it up. Banks are left for one day at room temperature, and then sent to a cold place for storage.

Pumpkin compote with lemon

Ingredients: five hundred grams of pumpkin, one liter of water, two hundred and fifty grams of sugar, five cloves, one lemon, five grams of vanilla.

Cooking

The pumpkin, previously peeled, is cut into pieces, covered with sugar, juice from one lemon and water are added, boiled over medium heat for twenty minutes. During this time, the vegetable should become soft. After the lapse of time, the available spices are added to the dishes and boiled for another five minutes. Ready pumpkin compote with lemon is poured into clean sterile jars and rolled up. The container is turned upside down and cooled. Then the preservation is transferred to a cold place. The resulting drink will have an unusual taste, contain many minerals, vitamins and nutrients that contribute to the normalization of the liver and gallbladder, water balance. Even after cooking, the pumpkin retains all these properties, so making compote for the winter is a good way to get a truly healthy drink.

Pumpkin compote with apples

Ingredients: two hundred grams of pumpkin pulp, two hundred grams of sugar, one liter of water, three apples, spices to taste.

Cooking

Pumpkin pulp and apples, previously peeled and peeled, are cut into pieces, poured with boiling water and cooled. After a while, the uzvar is drained and boiled, adding sugar and spices to it. This syrup is boiled until the sugar is completely dissolved. Pieces of vegetables and fruits are laid out in sterile jars, filled with boiling knots to the top, rolled up and turned over. When the compote from which we have just examined cools down, it is removed for storage in a cold place.

pumpkin compote

Ingredients: pumpkin to taste, fifty grams of vinegar essence, one liter of water. For syrup: one liter of water, four hundred grams of sugar, five grams of citric acid or a slice of lemon, two cloves, one piece of cinnamon.

Cooking

Before getting pumpkins for the winter, you need to clean and rinse the vegetables. Then they are cut into slices, poured with a solution of vinegar and water for two hours. During this time, the pumpkin will become somewhat sour and transparent. After a while, the vinegar solution is drained, the vegetables are poured with water with the addition of sugar and boiled for fifteen minutes. Then the pieces of pumpkin are laid out in jars and poured with syrup, after adding citric acid to it. Or put slices of lemon, as well as spices, in jars. Sterilize the drink for twenty-five minutes in half-liter jars.

Pumpkin-orange compote

Ingredients: two kilograms of pumpkin, two liters of water, seven hundred and fifty grams of sugar, six cloves, two cinnamon sticks, two oranges.

Cooking

Before cooking pumpkin compote, it must be prepared: peeled and cut. Sugar is poured into the dishes, water is poured and the syrup is boiled for ten minutes after boiling. Vegetables and spices, zest are placed in this syrup and boiled for fifteen minutes. The finished drink is poured into clean jars and rolled up, turned over and cooled, and then cleaned in the cold.

Pumpkin compote with sea buckthorn

Ingredients: five hundred grams of pumpkin, two hundred and fifty grams of sea buckthorn, one and a half liters of water, four hundred scars of sugar.

Cooking

Pumpkin compote, the recipe of which we will now consider, is prepared as follows: peeled and chopped vegetables, along with sea buckthorn, are placed in clean jars, poured with boiling water and left for ten minutes. Then the water is poured into a saucepan, sugar and spices are added, boiled for ten minutes and jars of vegetables are poured with this syrup, rolled up and turned upside down. The container is cooled, the finished pumpkin compote is transferred to a cold place for further storage.

Thus, pumpkin compote can be prepared with the addition of various berries and fruits. Often different spices are added to it in order to emphasize the original taste and unusual aroma of the drink. For the preparation of compotes, dessert ones are best suited, which have a bright orange pulp. Then the drink will have a beautiful appearance. Be that as it may, a pumpkin drink will give not only a good mood, but will also bring great benefits to the body in the cold seasons.

Such a useful gourd

For some, the pumpkin is associated with a grandmother's garden, for some - with a healing product for women's health, and for some, it only evokes an image for Halloween. Meanwhile, pumpkin is a very healthy vegetable (and not only for ladies), rich in a lot of vitamins and minerals! In addition, low-calorie and dietary! And the pumpkin is also good because it is stored for a long time and even in a cut state it can be used more than once (although it’s still better to store it in its entirety). Very useful pumpkin seeds containing zinc, so necessary for men's health. Pumpkin is also suitable for iron deficiency, and for inflammation of the intestines, and for edema, and for various heart diseases, and for reproductive dysfunction. In general, pumpkin and its seeds can and should be eaten by everyone: women, men, kids, and adults. And besides, you can cook delicious and healthy compote from pumpkin. Haven't tried yet? We propose to correct this omission.

Pumpkin compote recipes

Pumpkin compote with cloves:
- 1 liter of water;
- 1 tbsp. granulated sugar (or to taste);
- 500 g pumpkin;
- 6 stars of cloves;
- 1 lemon.
Wash the pumpkin, remove the seeds and peel and cut into pieces. Then prepare the syrup: bring water to a boil and put sugar, cloves in it, wait for the sugar to dissolve and add pumpkin to the syrup. Next, boil the pumpkin in sugar syrup for about 15 minutes - the pumpkin should become transparent. Squeeze the juice from the lemon and add it at the end of the cooking compote. Cool the finished compote. If you let it brew, the drink will be even tastier.

Pumpkin compote with oranges and peaches:
- 350 g of water;
- 3 oranges;
- 2 peaches;
- 200 g pumpkin pulp;
- 100 g of granulated sugar;
- 1 tbsp rhizomes of ginger, grated;
- 1 tsp green tea.

Cut the peeled pumpkin into cubes. Boil sugar with 150 g of water and add pumpkin to the resulting syrup. Boil the pumpkin in syrup until it softens - about 7-8 minutes. Then remove the pumpkin from the syrup with a slotted spoon and place on a paper towel. While the pumpkin pieces are cooling, peel the zest from one orange. Squeeze juice from all 3 oranges.
Boil 200 ml of water. Pour boiling water over grated ginger, sliced ​​zest, orange juice and green tea. Infuse for 5 minutes under the lid. Remove the pits from the peaches and cut the pulp into slices. Pour peaches with tea-orange infusion and leave for another 5 minutes. Add pumpkin to the compote and you can serve the drink on the table.

Compote of pumpkin with apples:
- 5 tbsp. water;
- 0.5 st. granulated sugar;
- 300 g pumpkin;
- 2 Antov apples;
- a handful of prunes (you can see dried apricots or raisins);
- a little cinnamon.
Wash the pumpkin, peel, seeds and loose core, cut into cubes or strips. Wash the apples, remove the cores and cut into slices. Boil syrup from water with sugar, add prunes to it and cook for another 10 minutes. Then put the pumpkin and after 5 minutes the apples. Boil the compote until the ingredients are ready. Instead of fresh apples, you can take dried ones, but then they need to be laid along with prunes. Serve chilled.

Pumpkin compote for the winter

Pumpkin compote:
- 1 liter of water;
- 400-450 g of granulated sugar;
- 1 kg of pumpkin;
- 1 tsp vinegar;
- a bag of vanilla sugar.
Peel the pumpkin, cut the pulp into cubes, put in a saucepan, cover with sugar and pour water. Put the pan on the fire and pour a spoonful of vinegar into the water. Simmer for 15-20 minutes until pumpkin is soft but not falling apart. Pour vanilla sugar into the compote, mix and pour into jars. Roll up and store in a cool place.
This compote can be drunk immediately after preparation, but before that it must be cooled!

Lemon Pumpkin Compote:
- 2.5 liters of water;
- 500-600 g of granulated sugar;
- 3 lemons;
- pumpkin pulp;
- 3 liter jar and lid.
Wash the pumpkin, peel, cut into pieces and fill the jar with them by about 1/3. Peel the lemons, cut into slices and add to the pumpkin. Make a syrup of water and sugar and pour over the pumpkin with lemons. Then sterilize the jar for 10 minutes (after boiling water). Roll up the finished compote and store in a cool place.

Pumpkin compote does not belong to the number of popular blanks, but the reason for this is the simple lack of knowledge regarding its preparation and, thereby, depriving many housewives of a healthy and bright drink, the sweetness of which can be easily varied with spices, citrus and fragrant spices, getting an original, modern, spicy product.

How to cook pumpkin compote?

Pumpkin compote - quick and tasty recipes to help create a refreshing drink. There are many techniques for its preparation: in the first version, pumpkin cubes are poured with water and boiled for 20 minutes with sugar and citric acid. In another, the vegetable is boiled for a couple of minutes in sweet syrup, the required amount of water is added and simmered for 25 minutes.

1. Pumpkin compote is a recipe that can be handled easily and simply, if you familiarize yourself with the intricacies of cooking a vegetable:
2. For compotes, it is better to choose pumpkins of dessert varieties, they are characterized by orange pulp and a sweetish taste.
3. When choosing a vegetable, attention should be paid to small fruits: it is believed that there are more sugars in the pulp of such a pumpkin.
4. You should not buy a cut pumpkin, as microbes caught in the cut can cause numerous infectious diseases. The peel of a quality vegetable should remain intact and not have traces of rot and damage.
5. The pumpkin pulp should be cut into small cubes, no more than one and a half centimeters, thanks to this, the drink will take on a more aesthetic appearance.
6. To give taste and aroma spices are added to the compote: cloves, cinnamon, vanillin, citrus or sweet and sour fruits.

Pumpkin compote for the winter - a simple recipe

Pumpkin compote has various preparation methods, however, you should start your acquaintance with the drink with a simple recipe that involves the presence of only three components: pumpkin, sugar and water. The whole process is that they are placed in a saucepan, boiled for 30 minutes until the vegetable is soft, distributed in jars, corked and wrapped.

Ingredients:

• pumpkin pulp - 500 g;
• water - 2 l;
• sugar - 200 g.

Cooking

1. Cut the pulp of the pumpkin into cubes, cover with water, add sugar and cook until the vegetable softens for 30 minutes.
2. Pour the simple pumpkin compote into sterile jars, cork and wrap until completely cool.

Compote of pumpkin and apples for the winter

For the winter, it will reveal the advantages of this affordable duet. In addition to useful properties and aromas, this drink has a sour taste, which can only be achieved with late unripe apples. When cooked with pumpkin, they retain their shape even after long cooking and look very appetizing in a jar.

Ingredients:

• pumpkin pulp - 600 g;
• apples - 400 g;
• sugar - 250 g;
• water - 1.7 l.

Cooking

1. Cut pumpkin and apples into equal cubes.
2. Pour the ingredients with water, add sugar and simmer for 25 minutes.
3. Distribute pumpkin compote in hot jars and seal tightly, turn over and wrap.

Pumpkin compote for the winter like pineapple

Pumpkin compote, like pineapple, is no worse than an exotic preparation. Orange pulp, soaked in a sweet and sour marinade, acquires a piquant taste and resemblance to pineapple, which perfectly replaces an expensive product. Pieces of vegetables can be used in the preparation of salads or an original side dish for fish and meat dishes.

Ingredients:

• pumpkin pulp - 900 g;
• water - 550 ml;
• vinegar - 80 ml;
• lemon juice - 10 ml;
• sugar - 300 g;
• cinnamon - 3 g.

Cooking

1. Dissolve cinnamon, lemon juice and vinegar in water.
2. Pour marinade over pumpkin slices and set aside for 10 hours.
3. Strain the liquid, add sugar, pieces of pumpkin and boil for 5 minutes.
4. Roll hot pumpkin into sterile containers.

Pumpkin compote with orange for the winter

Compote from will please with a spectrum of useful substances, bright color and encouraging freshness. Due to the fact that citrus contains a lot of vitamins, sweet and sour pulp and zest, which is an excellent natural flavor, fresh pumpkin acquires a fragrant and pleasant taste, and the preparation becomes much more interesting.

Ingredients:

• pumpkin pulp - 550 g;
• orange - 1 pc.;
• sugar - 150 g;
• water - 800 ml.

Cooking

1. Remove the zest from the orange and squeeze out the pulp.
2. Cut the pumpkin into small pieces, cover with water and cook for 15 minutes.
3. Add sugar, orange juice and zest, and simmer for another 10 minutes.
4. After that, seal the pumpkin compote for the winter in sterile containers.

Pumpkin and sea buckthorn compote for the winter

Pumpkin compote with sea buckthorn, popularly referred to as "Indian summer", fully justified its name. Bright berries and an expressive vegetable, over the summer period, have collected all the necessary vitamins, which are especially useful in the cold season. For their best preservation, berries and pumpkins are not boiled, but harvested by double pouring.

Ingredients:

• sea ​​buckthorn - 250 g;
• pumpkin pulp - 200 g;
• water - 2 l;
• sugar - 150 g.

Cooking

1. Cut the pumpkin pulp and place in a sterile jar.
2. Add sea buckthorn and pour boiling water for 10 minutes.
3. Pour the resulting broth into a separate container, add sugar and hold on fire until it is completely dissolved.
4. Fill the contents of the jar with hot syrup and roll up.

Pumpkin compote with pulp for the winter

The pumpkin compote recipe accepts any culinary experiments. So, those who want to give the drink a concentrated taste and a more attractive appearance can boil it with pulp. The process itself is not much different from the classic preparation, and requires only mashing the boiled pieces of pumpkin with a blender to the desired consistency.

Ingredients:

• pumpkin pulp - 1 kg;
• water - 2.5 l;
• sugar - 125 g;
• lemon juice - 60 ml.

Cooking

1. Grate pumpkin pulp, add sugar, water and boil for 7 minutes.
2. Puree with a blender.
3. Return to stove, add lemon juice, bring to a boil and remove from heat.
4. Cork the hot pumpkin compote in a sterile container.

Pumpkin compote with lemon - recipe

Pumpkin compote with lemon is one of the most popular cooking options. Many housewives prefer to use this simple citrus, a couple of slices of which provide an appetizing serving and a refreshing lemony taste. You just need to put citrus slices together with boiled pumpkin in a jar and pour sweet syrup.

Ingredients:

• pumpkin pulp - 600 g;
• lemon - 4 pcs.;
• water - 2 l;
• sugar - 450 g.

Cooking

1. Cut the pumpkin pulp, cover with water and boil for 15 minutes.
2. Arrange pumpkin cubes in sterile jars, lay lemon slices on top.
3. Strain the broth, add sugar, heat for a couple of minutes and pour into jars.

Compote of pumpkin and dried apricots for the winter

Pumpkin compote with dried apricots is the leader in vitamin drinks. Dried apricots rank first in the content of potassium, calcium, fiber, perfectly removes toxins and strengthens the immune system. Given the beneficial properties of pumpkin, one can easily appreciate the significance of this healing nectar, which can quickly quench thirst and invigorate the entire body.

Ingredients:

• pumpkin pulp - 700 g;
• dried apricots - 150 g;
• water - 1.7 l;
• sugar - 80 g.

Cooking

1. Put sugar in water, bring to a boil and cook for 5 minutes.
2. Add dried apricots, and after 10 minutes, pieces of pumpkin.
3. Keep the drink on the stove for 15 minutes, after which, roll it into jars.

Pumpkin compote with citric acid

The lack of fruits and spices is not a reason to refuse a drink. Experienced chefs have long learned how to cook compote with citric acid. Moreover, it is always at hand and has the necessary qualities: it makes the drink more palatable, retains a bright color and serves as a preservative that extends the shelf life of the workpiece.

Ingredients:

• pumpkin pulp - 300 g;
• water - 2 l;
• sugar - 150 g;
• citric acid - 5 g.

Cooking

1. Pour the pumpkin pieces with water, add sugar and bring to a boil.
2. Pour in citric acid and brew the drink for 25 minutes.
3. Pour into a sterile jar and seal.

Pumpkin compote in a slow cooker

Delicious pumpkin compote can be prepared in a slow cooker. This modern device is equipped with the “Steamer” function, thanks to which the vegetable does not boil soft, retains a pleasant texture, attractive color and rich vitamin composition. For cooking, the pumpkin is cut, seasoned and simmered for 40 minutes in a gentle mode.

How to make compote

pumpkin compote

4 l

35 minutes

70 kcal

5 /5 (1 )

Do you like to open a jar of compote in winter and enjoy the aroma of summer? Such drinks not only give delight to our soul, but are also a storehouse of minerals and vitamins. There are many fruits that are traditionally used to make compote. But have you tried pumpkin compote? This is a wonderful healthy drink that you will surely enjoy. Have you already developed an appetite? Then collect the necessary ingredients, and start cooking ...

If you look deeper, then the pumpkin is a berry and one of the largest. Its weight can reach several hundred kilograms!

Pumpkin compote for the winter

Kitchen appliances: saucepan, with glass jars with lidscutting sedge, n wait.

Ingredients

How to choose the right ingredients

• It is believed that the more orange in a pumpkin, the more sweet and tasty it is.
• If you knock on a ripe pumpkin, you should get a characteristic dull sound.
• Muscat types of pumpkin are considered the most delicious. The appearance of such a pumpkin resembles the shape of a guitar, or a light bulb.

Cooking

1. Peel the pumpkin and remove the seeds.
   
   
2. Cut the pulp into small cubes.
   
   
3. Sprinkle pumpkin with sugar.
   
   
4. Grate the lemon zest and add it to the bowl with the pumpkin.
   
   
5. Squeeze lemon juice into bowl with pumpkin.
   
   
6. Add water and bring to a boil over medium heat.
   
   
7. Cook for 20 minutes at medium temperature.
   
   
8. Add spices to the prepared jars to taste.
   
   
9. Pour the finished compote into sterilized jars.
   
   
10. Compote is ready!
    
    
    

Did you know? very good for health. It mainly consists of fiber, which, like a brush, cleans our intestines and stimulates its work. The unique property of pumpkin is also that it contains vitamin T, which is practically absent in other vegetables. It helps fight problems like bleeding gums. It is also worth noting that pumpkin is the champion in iron content, so it is an indispensable product for those who suffer from anemia.

Pumpkin compote video recipe

Watch the video in which you will see how easy and quick it is to cook a wonderful pumpkin compote. Just a few minutes of watching will surely make you go to the kitchen and prepare a healthy and tasty drink.

Pumpkin compote for the winter! TWO RECIPES for preparation and conservation!

Pumpkin for the winter is a very tasty and unusual recipe for harvesting compote with lemon zest and lemon juice. Pumpkin recipe ingredients: Pumpkin 3 kg. Water 3 liters. Lemon and lemon peel. Sugar 3 cups can be to taste.
What can be cooked from a pumpkin for the winter? We carefully watch my step-by-step video recipe - preservation of pumpkin compote for the winter!
We cook delicious, we cook simply, we cook at home on the spot!

Cinnamon and cloves to taste. #findyourrecipe #hitseasonofpreparations #TastierYouDidn'tEate #pumpkin #compote #pumpkinasimu

https://i.ytimg.com/vi/ZTc5reAQrB8/sddefault.jpg

https://youtu.be/ZTc5reAQrB8

2015-09-29T12:41:02.000Z

• If you want to save more vitamins when cooking compote, then lay the pumpkin in boiling sugar syrup. Thus, not only more vitamins are retained, but the taste is also improved.
• Don't throw away pumpkin seeds. They contain zinc, which is responsible for the reproductive system, so seeds are a particularly valuable product for men. Also, the presence of zinc will be useful for those who have problems with acne.
• If you want to prepare pumpkin juice with oranges for the winter, then simply add an orange with pulp instead of a lemon during cooking, while leaving the recipe unchanged.
• Don't be afraid to experiment with spices and other fruits, though of course this needs to be done wisely. Combinations of pumpkin with pineapple, dried apricots, apples are very interesting.

You must have seen the beneficial properties of such an amazing berry as pumpkin. Therefore, be sure to prepare compotes for the winter and write your recipes for making delicious and healthy drinks so that others can stock up on vitamins for the winter, using your advice.

I decided for the first time this year to try to cook pumpkin compote for the winter like pineapple. In fact, everything is prepared quite simply, and the pieces of pumpkin really taste like pineapple. If it were not for the bright color that gives out the pumpkin, it would be even more believable. I think that you can try to replace pineapple in salads with such a pumpkin, and although it will not be 100% similar, it will definitely be delicious! From the indicated amount you will get a 1.5-liter jar of wonderful compote.

To prepare pumpkin compote for the winter like pineapple, you need to peel the pumpkin and cut it into small cubes with a side of 1-1.5 cm.

Pour filtered or boiled water into the pan, add citric acid, cinnamon stick and vinegar to it. Dip the pumpkin cubes into this solution and leave for a day in a cool place, covering the pan with a lid. I took the pot out to the balcony.

The next day, drain the filling with a sieve, add sugar to it and put on fire.

When the marinade begins to boil, wait for the sugar to dissolve completely and then lower the pumpkin cubes into it. Boil 4 minutes, stirring.

The jar for compote must first be sterilized, boil the lid in a saucepan. Carefully transfer the pumpkin cubes to a jar and pour over the hot marinade. You don't need to add a cinnamon stick to the jar.

Bank immediately roll up, turn over and wrap. Pumpkin compote for the winter is ready like a pineapple. I have a couple of spoons left, I tasted it every other day. It is very similar to pineapple, but the marinade itself still has a sharp taste. I think that, like all preparations, it is necessary to give time for all the ingredients to get along. It is recommended to store compote in a cool place. While there is no frost, I put the jar on the balcony, and then I will rearrange it in the pantry, I'll see how it will be stored.