Compote from grapes for the winter - cooking recipes with step by step photos. Isabella grape compote for the winter - a drink with a unique aroma

Compote from grapes is not an exotic drink in our country. But every hostess who knows how to make a liquid dish at home can cook it extraordinarily tasty and surprise guests. First you need to learn which varieties are suitable for rolling a liquid billet. Experts recommend using the following varieties:

Then you should study the recipes for the best grape compotes for the winter, stock up on ingredients and get down to business. At the same time, the drink can be given astringency by putting clusters with twigs in a jar.

Isabella grape compote with lemon

To begin with, we will master a simple recipe that will help us get Isabella grape compote for the winter with a pleasant sourness. The preparation is done very quickly.

Ingredients:

How to cook a liquid treat from Isabella berries and lemon:

1. Pick the berries from the brushes, wash thoroughly and arrange in jars;
2. In a saucepan, mix water with sugar and bring the mixture to a boil;
3. Pour the contents of the jars with boiled syrup;
4. After 10 minutes, drain the liquid into the same pan;
5. Put the syrup on the fire, add lemon juice and bring the composition to a boil;
6. Pour the syrup back into the jars and roll up the compote.

As you can see, grape compote is cooked for the winter without sterilization, so cooking will not be burdensome. But jars must be sterile.

Green grape compote

Outwardly, green grape compote does not seem very beautiful. For this reason, some housewives improve the color of the drink with cherry leaves or red apples. We will consider the classic version without any additives. Sterilization is not required.

What you need:

• Sugar - 1 kg;
• Citric acid powder - 1 tsp;
• Filtered water - 2 l;
• Green berries - a full jar of 3 liters.

To make compote from grapes on green berries, you need to wash and dry the main raw material in the air. The fruits are laid out in sterile jars for 1/2 of the dishes. Syrup is boiled from water and sugar, then the berries are poured over it and the jars are allowed to stand for 20 minutes.

The syrup is poured into the pan where it was boiled and boiled for 5 minutes with citric acid. The berries are again poured with acidified liquid and the homemade grape compote is closed with a seaming key.

Recipe with apples and oranges

An unusually beautiful, tasty and fortified compote of grapes and apples for the winter is obtained with the addition of oranges. For color contrast, it is better to make a drink from black grapes and red apples. Berries are previously removed from the bunch and washed, other fruits are peeled and cut into pieces. Seeds are removed.

Assorted pour hot water and put the dishes on the stove. Sugar is poured into a boiling liquid and after 3 minutes the syrup is removed from the stove. The fruits are allowed to brew for 20 minutes, then the household members are treated to the prepared drink.

The composition of apple and grape compote for the winter is as follows:

• Water - 3 liters.
• Sugar - 200 g.
• Apples, grapes, oranges - 100 g each.

Compote of white grapes

To prepare a liquid winter preservation, you will need white-skinned grapes, sugar and water. Compote of white grapes is closed for the winter as follows. Berries are picked from a bunch weighing 0.5 kg, washed, placed in a saucepan and poured with 2 liters of boiling water. After 3 minutes, the berries are transferred to prepared jars.

Sugar in water is put on fire and brought to a boil. The berries are poured with syrup for 15 minutes, then the liquid is drained and brought to a boil again. Scalded grapes are poured with boiling syrup and bottles are corked.

With plums

When you begin to open a boiled compote of plums and grapes for the winter, we recommend diluting it with boiled water. This trick will help dilute too concentrated syrup. Consider a grape compote recipe for 5 servings, which is suitable for fasting and for dessert. It will take 100 g of grapes, 150 g of sugar, 8 plums and 700 ml of water.

How to close the grape-plum compote:

With pears

A fragrant preservation of a pleasant appearance for hostesses is obtained from hard pears and ripe light grapes. Soft pears should not be used, otherwise they will spread in hot syrup. The norm of products for compote of pears and grapes for the winter is given for 2 cans of 1.5 liters.

Ingredients:

• Grapes - 350 g.
• Fresh pears - 6 pcs.
• Citric acid - 2 pinches.
• Sugar - 200 g.

In order to qualitatively cook compote from grapes, it is necessary to separate the berries from the brush, and divide the pears longitudinally into 2 halves and select the seeds. Each part should be cut into 3 more pieces.

Assorted spread in sterilized jars, pour boiling water and simmer under the lid for 15 minutes. Next, the liquid is drained and boiled with sugar until all sweet particles are dissolved.

A pinch of citric acid is thrown into the jars, after which the contents are poured with hot syrup. Then you need to close the grape compote with a special machine, turn the jars upside down and throw a warm blanket over them.

If you understand that you can make grape compote for the winter according to any of the above recipes, remember a few nuances that will make your drink unique.

1. Scalding the fruits with boiling water before putting them in jars will help to avoid cracking of berries filled with syrup.
2. For a piquant taste, it is allowed to put a little cinnamon, vanilla and cloves in the compote.
3. If you don't know how to make compote from grapes with a deep rich color, follow the advice of professionals and mix dark varieties of berries with light ones.
4. Diversify the flavors of the liquid dessert not only with apple, pear and plum components, but also with currants, cherry plums, citruses, cherry leaves.
5. Preservation is very fragrant if it was cooked on a quiet fire. In non-hot conditions, the berries release juice better and give off an amazing smell.

Now you know how to cook grape compote in different ways. All you have to do is wait for a generous harvest and prepare a drink in volumes that meet the needs of the family.

Compote is a fragrant vitamin fruit and berry drink. Grape compote contains micro-, macroelements and vitamins, therefore it is useful for the body. Compote can be instant - "Five Minute" and canned - winter.

Compote is made from fresh grapes of different varieties. To obtain a rich compote with a bright shade, you need to use dark fragrant grape varieties along with light ones. To get original notes of taste, you can add other fruits and berries to the compote. Take the grapes, washing them with running water, separating them from the brush, put them in a saucepan, pour a liter of water, add sugar - 100 g, a cinnamon stick and one lemon. You need to cook the compote over medium heat so that the grapes have time to boil and release their aroma, then the drink will be saturated. It should boil for no more than 5 minutes, hence the name “Five Minute”. Let the broth brew, its taste depends on it.

Recipe for canned grape compote. To seal a winter drink, you need to prepare: a sterilized jar and a tin lid, 1.5 kg of Isabella dark grapes, 5 liters of water, a grape leaf, citric acid and 1.5 kg of sugar. The grapes must be undamaged, clean, all spoiled berries must be removed. Then wash well and let dry in a bowl.

Tightly fill jars with grapes, put a leaf of grapes and pour hot syrup. After 15 minutes, put a special lid with holes on the jar and pour the syrup into a saucepan and put on fire to boil. Add a pinch of citric acid (1 teaspoon), pour boiled syrup and roll up with a tin lid. Cover the inverted jar with a towel until it cools completely.

Grape compote can be used as a ready-made dessert, but it also serves as a component for making cocktails and jelly.

Anyone who has tried Isabella grapes at least once in their life will never forget its taste and aroma.

Compote turns out not only tasty, but also incredibly fragrant.

Isabella grape compote for the winter - the basic principles of preparation

Compote from Isabella has a tart taste and a beautiful dark ruby ​​color.

Preparation of compote begins with the preparation of glass containers. It is well washed and sterilized over steam for about 20 minutes.

In the meantime, the grapes are carefully sorted out, looking at each berry to prevent rotten ones from getting in, otherwise the compote will quickly ferment. Then the selected berries are washed in several waters and finally poured over with boiling water.

The syrup is prepared in a large saucepan by mixing water with sugar. The liquid is brought to a boil. Everyone determines the amount of sugar for himself individually. Some people like very sweet drinks, while others prefer moderate sweetness. But still, it is better to stick to the amount indicated in the recipe.

The berries are laid out in sterile jars, filling them by about a third. Grapes are poured with boiling syrup and left for half an hour. Then the liquid is poured back into the pan and boiled again for two to three minutes. The grapes are poured with boiling syrup and hermetically rolled up with a special key.

Banks must be wrapped and left for a day.

Isabella grape compote can be diversified by preparing it with the addition of other berries and fruits.

Recipe 1. Isabella grape compote for the winter

Ingredients

ripe grapes - kilogram;

purified water - 4.5 liters;

granulated sugar - two glasses.

Cooking method

1. These ingredients will make two three-liter cans of compote. Wash jars with baking soda. Rinse well under the tap and sterilize over steam. 20 minutes will be enough.

2. Remove the grapes from the branches and sort through, removing spoiled berries. Rinse the sorted grapes, replacing the water several times. Then transfer them to a sieve and pour boiling water over them.

3. Pour sugar into the water and boil. Boil the syrup, stirring, until the sugar is completely dispersed.

4. Arrange the grapes in jars, filling it by a third of the volume. Pour the berries with boiling syrup, cover with lids and leave for half an hour.

5. Drain the syrup from the jar into the saucepan using the perforated lid, boil again and pour over the grapes again. Hermetically roll up the cans with a key. Gently turn over, cover with an old jacket and leave for a day.

Recipe 2. Isabella grape compote for the winter in whole bunches

Ingredients

sugar - 700 g;

bunches of grapes - four kilograms;

purified water - two liters.

Cooking method

1. Place the grapes in a bucket and fill with water. Rinse, while removing rotten and dried berries. Change the water several times until it runs clear. Then pour over the bunches of grapes with boiling water, putting them on a sieve.

2. Pour sugar into purified water, mix and send to the fire. Boil for three minutes from the moment of boiling. Then remove from heat and let the syrup cool completely.

3. Wash two two-liter jars with baking soda. Rinse under running water and pat dry. Arrange the bunches of grapes in jars, and fill them with chilled syrup.

4. Cover the bottom of a wide, tall pan with a waffle towel. Put jars of compote in it and pour water up to the shoulders of the glass container. Sterilize for 20 minutes at a low boil.

5. Carefully remove the jars and roll up the lids tightly with a special key. Refrigerate by wrapping in a warm cloth.

Recipe 3. Isabella grape compote for the winter with sourness

Ingredients

half a kilogram of ripe grapes in bunches;

5 g citric acid;

500 g of sugar;

two liters of purified water.

Cooking method

1. Carefully review all the bunches so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the grapes under the tap.

2. Pour sugar into the water, mix and cook the syrup from the moment of boiling for a couple of minutes. If foam appears on the surface, remove it with a spoon.

3. Wash the glass container with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.

4. Place the bunches of grapes in jars, filling them halfway. Pour the boiling syrup over the berries and cover with lids. Let the compote brew for five minutes.

5. Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.

6. Put citric acid in jars with grapes and immediately fill with hot syrup. Roll up with tin lids and turn over. Cool down with a warm cloth.

Recipe 4. Isabella grape compote for the winter "Grape Cascade"

Ingredients

two bunches of grapes;

filtered water;

sugar - half a glass;

a slice of lemon or lime;

a sprig of melissa or mint.

Cooking method

1. From the indicated ingredients, a three-liter jar of compote will be obtained. Take a good look at the bunches of grapes. Remove spoiled berries and cut off dryish and unoccupied vine branches. Rinse the bunches by changing the water a couple of times. Then put them on a sieve to glass the water.

2. Wash the jar with baking soda. Then rinse thoroughly and sterilize for 20 minutes over steam. Boil the lids for five minutes.

3. Put bunches of grapes in dry jars, send a sprig of mint and lemon slices here.

4. Put a pot of water on the fire. Pour sugar into boiling water and boil for three minutes.

5. Fill the grapes in a jar with boiling syrup and immediately roll up hermetically with a special key. Cool the compote by covering the jars with an old jacket, and send it to the cellar for storage.

Recipe 5. Isabella grape compote for the winter with apples

Ingredients

two liters of purified water;

half a kilogram of ripe grapes;

400 g white sugar;

five apples.

Cooking method

1. We carefully examine the bunches of grapes and remove overripe and rotten berries. We also cut the branches that are not occupied by grapes. Place in a bowl and rinse in several waters.

2. We wash the jars with baking soda, rinse them and sterilize them over steam. We put the grapes in the prepared glass container.

3. We take small apples for compote, as we will put them in whole jars. Wash the fruits and lay out two or three fruits per jar.

4. Pour sugar into a saucepan with water and cook, stirring, until it disperses completely.

5. Pour fruit and grapes with boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.

6. We cover the bottom of a large container with a kitchen towel and put jars of compote in it. Pour hot water into the container so that its level reaches the shoulders of the glass container, and boil over low heat for 15 minutes to half an hour, depending on the volume of the jars.

7. Carefully take out the cans and roll them up with tin lids. Wrap with an old jacket and cool completely.

Recipe 6. Isabella grape compote for the winter with plums

Ingredients

filtered water;

five medium bunches of grapes;

300 g white sugar;

half a kilo of plums.

Cooking method

1. Glass containers in which we will preserve the compote, wash thoroughly with baking soda. Then rinse under the tap and set over steam for sterilization.

2. My plums, cut in half and remove the seeds. We put the halves of the fruit on the bottom of the cans, filling it a quarter.

3. We look at the bunches of grapes for the presence of rotten berries. We carefully remove them. We wash the grapes, replacing the water a couple of times. We lay the clusters on top of the plum. Fruit with grapes should be no more than half a jar.

4. Boil water in a separate saucepan and pour fruit and grapes over it. Infuse for half an hour, covered with lids.

5. Drain the water from the jar using the lid with holes back into the saucepan, pour sugar into it and cook the syrup, stirring until it is completely dispersed.

6. Once again, pour fruit with grape syrup and hermetically roll up the lids with a special key. Carefully turn over, cover with an old jacket and leave to cool completely.

When putting grapes in bunches in a jar, check them very carefully so that not a single spoiled berry is left, otherwise the compote will quickly ferment.

If you have a shortage of glass containers, you can fill the jars with grapes to the top. Subsequently, you will need to dilute the compote with boiled water to the desired consistency.

Compote from grapes can not only be drunk, but also used as a basis for making jelly or jelly.

Do not put too much sugar in the compote, a natural preservative - tartaric acid will be enough.

In winter, more than ever, there is a lack of fruit. It is especially difficult for grape lovers at this time. In summer or autumn, you somehow do not pay attention to it at all. He just is, that's all. But with the onset of cold weather, the body begins to miss its former abundance. But there is a great way to help fix everything. You just need not to be too lazy in the fall and prepare for the winter. Without sterilization, this will not be difficult at all.

Quick preparations

Grape compote is the easiest preservation option. It needs only two things: dishes and food. Seaming is best done in three-liter jars under metal lids. Such a volume can be considered optimal. Of the products for work, you will need (based on one jar): 3 liters of water, 200 grams of sugar, ½ teaspoon of "lemon" and grapes.

Work begins with the preparation of dishes:

1. Banks must be thoroughly washed with soda and rinsed well under running hot water. Boil the lids separately.
2. Pick the berries from the branches, rinse and arrange in prepared jars, filling them by about one third.
3. Boil water in a separate container, and then pour it into jars with grapes to the top and leave in this position for 8-10 minutes.
4. After the time has elapsed, the water from the cans must be drained into a clean pan and add sugar to it. Bring the mixture to a boil and heat up a little. During this time, the sugar should completely dissolve.
5. Pour citric acid into jars with grapes, pour the prepared hot syrup and immediately roll up.

This is how you can prepare compote from grapes for the winter without much effort. Without sterilization, it can perfectly stand even for more than one year.

An easier solution

If you think carefully, it is even easier to make compote from grapes for the winter. Without sterilization, the process always goes faster. The sequence of actions in this case will be somewhat different. And yes, there will be some changes to the product range. In this case, you can safely do without citric acid. You need to do everything like this:

1. Wash glass jars thoroughly and rinse.
2. Boil syrup. To do this, for 3 liters of water you need to take 300-320 grams of sugar. The total weight will depend on the number of cans.
3. Remove the grapes from the brushes, sort, rinse under running water and put in prepared jars.
4. Pour them with fresh, still boiling syrup and immediately roll up.
5. After that, turn each jar upside down, wrap tightly and set aside to cool completely. After a day, they can be safely carried to the pantry and determined for long-term storage.

So the grape compote is ready for the winter without sterilization, without unnecessary problems and efforts.

Compote with a spicy aroma

Before you take on any business, you need to thoroughly study it. To begin with, it is worth noting that there is a thing that should be known to those who decide to make compote from grapes for the winter: the recipe without sterilization is not the only one. There are many different options. For example, you can slightly change the taste of the finished product and give it an additional flavor. To do this, you need to reconsider the composition of the syrup. It would be nice to make it more saturated against the general background of the delicate taste of berries. In this case, for preservation, you will need: for 3 kilograms of grapes - one and a half kilograms of honey, a teaspoon of cinnamon, half a liter of vinegar 4% and 5 sprigs of cloves.

Such a compote is prepared, as usual:

1. Place washed berries in prepared jars.
2. Prepare syrup from the remaining products according to the recipe and pour it into jars while still hot.
3. Seal each jar tightly, wrap in a blanket and leave to cool.

An unusual combination of spices against the backdrop of a delicate taste of grapes and a pronounced honey aroma will do its job. Such a compote will not stagnate for a long time on the shelf.

Simple and delicious

Sometimes the conservation process drags on for long hours. It discourages any desire to take on the job. But there is one unusual option that allows you to minimize the duration of all stages of the process. You can very quickly prepare compote from grapes for the winter. A simple recipe will allow you to do this in one go. Based on a two-liter jar, one and a half liters of water, half a kilogram of grapes and 125 grams of sugar will be required.

First, boil water in a large pot. Then lower the washed grapes into it and cook for 3-4 minutes. After that, add sugar and cook the mixture for another 5-6 minutes. Now the product can be safely rolled up. It will cool down already under the lid. The beauty of this recipe is that you can cook regular compote for every day in the same way. This version has its own zest. The fact is that during cooking, the grapes completely give up all their juice to the drink. It is very important. Compote gradually not only darkens, but also becomes thicker. And lovers of grapes will definitely appreciate its rich taste and delicate aroma.

double effect

Grape compote is a unique product for preservation. Firstly, it is very useful and contains a huge amount of vitamins. Secondly, the prepared drink as a result is highly concentrated and tastes like real freshly squeezed juice. Therefore, grape compote for the winter is the best drink, and you should cook it yourself, and not buy something similar in the store. There are many secrets and professional subtleties that allow you to turn ordinary compote into wonderful nectar. First you need to pay attention to the grapes themselves. For blanks, the Isabella variety is best suited. It has the most characteristic aroma of this berry and an incomparable taste. And if you cook it in a special way, then the result will exceed all expectations. For this option, 1 kilogram of sugar is useful for 1 kilogram of grapes.

1. Sort the grapes, wash and put in prepared jars.
2. Boil ordinary syrup from sugar and water, pour it into jars to the top and leave for 15 minutes.
3. Then pour the syrup into a separate pan, boil for 3 minutes and pour over the berries again.
4. Banks left to immediately roll up, wrap tightly and set aside to cool.

It is also interesting that this product does not need special conditions at all and can be stored for a long time even at room temperature.

Canning without preparation

Interesting, but you can cook a delicious compote of grapes for the winter without sterilization and without pre-treatment of products. In this case, the berries can not even be removed from the branches. For work, you will need 4.5 cups of sugar, water and 1-1.5 kilograms of grapes.

Here the process is already being carried out a little differently:

1. Washed grapes should be decomposed into 3 three-liter jars.
2. Pour the contents of the cans with ordinary raw water, but not to the top. The liquid should only reach the "shoulders" of the container.
3. Pour an equal amount of sugar into each jar.
4. Now you need to proceed directly to cooking compote. To do this, put each jar in a wide saucepan filled with water, at the bottom of which a soft cloth is neatly laid. It looks like a water bath. The cooking process lasts about half an hour after the water boils.

The finished product can be rolled up and sent to cool, carefully wrapped in a warm blanket. In this form, it should stand for at least a day. During this time, the drink will infuse well and change color.

Fast track

There is a situation when you need to preserve a large number of grapes, but there is absolutely no time for this. For such a case, there is a completely unique method by which compotes are preserved. Compote from grapes for the winter can be prepared in a matter of minutes. The following ingredients will be required: based on 7 liter jars, 2 kilograms of black grapes, 0.5 kilograms of sugar and 4 liters of water are needed.

The cooking sequence is as follows:

1. First, the jars must be washed, boiled, and then dried well.
2. Remove the grapes from the branches, carefully sort and rinse.
3. Put the berries in hot jars, add sugar and pour boiling water over everything. For flavor, you can add a little cloves, cinnamon or mint.
4. After that, immediately cover the jars with lids and immediately roll them up. Turn each jar upside down and wrap tightly.

After cooling, such a compote is perfectly stored for a year in a cool place.