Compotes. How to cook delicious compote - win-win recipes for compotes Cook compote from enduro

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Cold drinks
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COMPOTES
1. Compotes from fruits and berries
2. Compotes with cereals
3. Vegetable compotes

Compotes are tasty and healthy soft drinks that are easy enough to prepare.

Compotes are made from fresh, canned, dried or quick-frozen fruits, berries or vegetables boiled in sugar syrup. The heat treatment time depends on which fruits are used. For example, pears and apples are boiled for 35-40 minutes, other fruits - 15-20 minutes. It is very important not to digest the fruits and berries used, they must remain intact.

Properly brewed syrup is clear, golden brown. Compotes should be prepared 10-12 hours before serving, since during this time aromatic and flavoring substances pass into the broth, and the fruits are sufficiently saturated with sugar syrup.

From frozen fruits and berries, compote will turn out to be especially tasty if you add a little fresh fruit (for example, citrus fruits), as well as nuts, a solution of citric acid, spices (zest, vanilla, cinnamon, cloves, etc.) to it.

To improve the taste, you can add a little wine to any compotes (at the rate of 5-10 ml of port or Madeira per serving). The taste is also improved by orange or lemon peels, which must be put during cooking, and removed from the cooled compote.

The golden rule when laying spices is not to overdo it, because the main thing in compote is the natural taste and aroma of fruits.

In the old days, cereals were added to compotes, and this made them more nutritious. In this section, several such recipes are given, so that you can appreciate the ingenuity and taste of our ancestors. We also recommend that you try making honey syrup.

For compotes, syrup is first boiled at the rate of 150-200 g of sugar per 1 liter of water, depending on the acidity of fruits and berries.

Apples, pears, quince are washed, seed nests are removed, cut into slices and boiled for 6-8 minutes;

Cherries, sweet cherries, gooseberries are sorted out, the stalks are removed, put in hot syrup and brought to a boil;

The plum is cut in half and the pits removed, then put into hot syrup and brought to a boil;

Dried fruits are sorted, washed, sorted, first pears are put into the syrup, boiled for several minutes, then apples, boiled for a few more minutes, and finally dried apricots, prunes, raisins are put;

Delicate berries - raspberries and strawberries are sorted, washed, put in vases and poured with warm syrup.

However, some changes can be made to this technology.

All compotes are served well chilled.

1. Compotes from fruits and berries

Cherry compote (option 1)

Ingredients :
2 cups of water, 300 g of cherries, 1 cup of sugar, 3 cloves.

Cooking

Rinse cherries, remove pits. Pour the bones with water and boil. Then drain the broth.
Add sugar, cloves to it, boil, pour pitted cherries with syrup and close the lid. When the cherry has cooled in syrup, put the compote in the refrigerator.
Serve cold, preferably with ice cream or whipped cream and cookies.

Cherry compote (option 2)

Ingredients :
1 liter of water, 600 g of cherries, 300 g of sugar, 2-3 tbsp. tablespoons of wine, 2 g of citric acid.

Cooking

Remove the pits from the cherries, put the berries in a porcelain dish and cover with half the norm of sugar.
Pour the bones with water, add the rest of the sugar and boil for 5-6 minutes, and then strain the syrup.
Pour the prepared berries with hot syrup, pour in a solution of citric acid, wine, heat to a boil and cool.

Cherry and apricot compote

Ingredients :
1 liter of water, 200 g of cherries, 200 g of apricots, 1 glass of sugar.

Cooking

Take equally sour cherries and sweet apricots, rinse in cold water. Put sugar in a saucepan, dissolve in a small amount of warm water, pour cold water, let it boil and put the fruit.
After the secondary boil, immediately remove from heat and cool with the lid closed.
When serving, pour into glasses and put pieces of edible ice.

Viburnum compote with apples

Ingredients :
3 liters of water, 200 g of viburnum, 400-450 g of apples, 3.5 cups of sugar.

Cooking

Prepare sugar syrup, dip prepared viburnum berries, sliced ​​\u200b\u200bapples (without core) into it and cook for about 8 minutes, then cool.

Strawberry compote

Ingredients :
2.5 cups of water, 500 g of strawberries, 3/4-1 cup of sugar.

Cooking

Strawberry compote can be prepared in many ways.
1. Pour the peeled and washed berries with half of the sugar and hold until it is almost completely dissolved. From the rest of the sugar and water, boil the syrup, which pour the berries.
2. Boil syrup from all the sugar and pour over the berries.
3. Dip the berries into a saucepan with boiling syrup, immediately remove it from the heat, cool under the lid,
4. Pour the berries three times with syrup and strain, then boil the syrup and pour the berries over them.
The syrup can also be boiled with apple or strawberry juice.
You can flavor the syrup with vanilla, and sprinkle the berries with cognac before pouring the syrup.
Compote served chilled with sour cream or whipped cream (100 g).

Strawberry and raspberry compote

Ingredients :
4-5 glasses of water, 400 g strawberries, 200 g raspberries, 2 cups sugar, zest and juice of 1 lemon.

Cooking

Boil syrup with lemon zest, which pour peeled and washed berries.
Add lemon juice to the finished chilled compote.

Gooseberry compote

Ingredients :
5 glasses of water, 600 g of gooseberries, 1.3 cups of sugar.

Cooking

Sort the berries, cut off the stalks, rinse in cold water, then scald with boiling water.
Boil sugar syrup, dip the berries into it and boil for 2-3 minutes.
Cool the finished compote.

Gooseberry and black currant compote

Ingredients :
4-5 glasses of water, 400 g of gooseberries, 200 g of red currants, 1.75 cups of sugar.

Cooking

Pour sugar with water, bring the solution to a boil. Sort gooseberries, wash, prick with a needle; sort currants and wash.
Pour the berries into boiling syrup, cook for 1 minute. Then close the pot with a lid.
Leave the compote to cool.

Blueberry compote

Ingredients :
4 cups water, 600 g blueberries, 2 cups sugar.

Cooking

Sort blueberries, rinse and put in boiling sugar syrup. Cook the compote for no more than 1 minute.
Remove the saucepan from the heat, close the lid and cool.

Cowberry compote

Ingredients :
4 cups of water, 2 cups of red wine or grape juice, 600 g of lingonberries, 2.5 cups of sugar, zest and juice of 1 lemon, 1 teaspoon of ground cinnamon.

Cooking

Pour boiling water over the washed lingonberries, add lemon zest, cinnamon, cook for 5 minutes. Add sugar and cook for 1 min.
Leave the compote to cool. Then add lemon juice and red wine or grape juice.

Cowberry compote with apples

Ingredients :
2.5-3 cups of water, 150 g of soaked lingonberries, 1 medium apple (preferably winter varieties), 1 cup of sugar.

Cooking

Rinse the apple, cut off the skin, remove the core, cut into slices. Prepare sugar syrup on a decoction of apple peel and core.
Bring the syrup to a boil and put lingonberries in it.

Fresh apple compote

Ingredients :
4 cups of water, 6 apples, 1-1.5 cups of sugar, 2 tbsp. tablespoons of wine, 2 g of citric acid.

Cooking

Rinse the apples, peel, cut into 6-8 equal parts, remove the core with seeds, put in a saucepan and pour cold water, slightly acidified with citric acid.
Place the peel and core in a separate bowl, pour hot water and boil for 10-12 minutes.
Strain the resulting broth through a sieve or gauze, add sugar, stir well, put prepared apple slices in it and cook at a low boil for 6-8 minutes (depending on the variety). Add wine to the cooled compote. For flavoring compote, you can put the zest of lemon, orange or cinnamon.
Compote from Aport or Antonov apples, as well as from ripe pears and especially the Duchess variety, should not be boiled. Apples and pears of these varieties should be poured with boiling syrup and left in it until cool.

Scarlet festive compote

Ingredients :
3-3.5 cups of water, 4-6 small even apples of winter varieties, 6 tbsp. tablespoons of granulated sugar, 1-2 star anise, a small piece of ginger root, 2-3 cardamom capsules, 2-4 cloves, 5-6 black pepper grains, 1 tbsp. spoon of apple cider vinegar (in compote) and 1 teaspoon (for acidification of water), 1 tbsp. a spoonful of hibiscus petals.

Cooking

Thinly peel the apples with a sharp knife, cut out the cores and put them in cold water acidified with vinegar for 5-6 minutes so that they do not darken.
Pour water into the pan, put all the spices, after crushing them, boil and let it boil for 5 minutes.
Dip prepared apples into boiling water, add hibiscus, sugar and let it boil over moderate heat for 10-12 minutes, depending on the variety of apples, but no more than 15 minutes (apples should not boil).
At the end of cooking, pour in apple cider vinegar (or lemon juice) and after 10-20 seconds turn off the fire, cover the compote with a lid, and let it cool.
Serve cold (keep cooled compote in the refrigerator for 10-15 minutes).

Compote of apples and prunes

Ingredients :
2.5 cups of water, 4 sour apples, 200-220 g prunes, 200 g and 3 tbsp. spoons of sugar, 1 clove bud, cinnamon to taste.

Cooking

From 200 g of sugar and 1.5 cups of water, boil the syrup with the addition of cloves and cinnamon.
Peel the apples from the skin and boil them in this syrup, making sure that they do not boil.
In another bowl, put the washed prunes, pour it with 1 glass of water, add 3 tbsp. tablespoons of sugar, cook for a while under the lid (but do not allow it to swell). Remove, put with apples on a dish, pour strained syrup.
Serve cold. Instead of spices, you can pour in the juice of 1/2 lemon or 1/2 glass of wine.
You can add apricots or dried apricots, dried cherries, dried blueberries, raisins or a dozen fresh plums to prunes, which must also be boiled separately in syrup.

Compote of apples and oranges

Ingredients :
1 liter of water, 750 g of oranges, 750 g of apples, 300 g of sugar, 100 ml of wine.

Cooking

Peel oranges and cut into slices 0.5 cm thick.
Prepared apples boil until half cooked, and then cut in the same way as oranges.
Arrange slices of oranges and apples, alternating, in vases and pour boiled and chilled syrup with wine.

Compote of apples and tangerines

Ingredients :
2 cups water, 4 apples, 4 tangerines, 3/4 cup sugar.

Cooking

Rinse tangerines in cold water, peel and white shell, divide into slices and put on a plate. Finely chop the zest into strips and, after boiling in a glass of water, put it on a sieve.
Pour sugar into a saucepan, pour it with two glasses of hot water, stir, put the zest, peeled and chopped apples and cook for 10 minutes at a slow boil until the apples become soft.
Arrange the cooled apples and tangerine slices in vases and pour over the syrup.

Compote of apples and red currants

Ingredients :
600 ml of water, 100 g of sugar, 400-500 g of apples, 150 g of red currants.

Cooking

Boil the peeled apples until soft, add sugar and boil again.
In a hot ready-made compote, put the sorted and washed currants, cool.

Fruit compote with rum

Ingredients :
1 glass of water, 2 oranges, 2 apples, 200 g prunes, juice of 1/2 lemon, sugar to taste, 12 clove buds, 1 glass of rum.

Cooking

Peel oranges, divide into slices, put on a dish, sprinkle thickly with sugar, sprinkle with rum, put in the cold. Drain the syrup that has separated into a separate bowl. Pour into a small saucepan 3 tbsp. tablespoons of sugar, pour water, pour in lemon juice, bring to a boil. Dip the apples into the syrup, which are previously peeled, divided in half, freed from the core and stuffed with clove buds (3 for each half). Boil a little apples (without boiling), remove the cloves, put the apples on a dish and also put in the cold.
Boil prunes in water until soft. Put the prunes on a dish with apples and orange slices and pour over the syrup from apples and oranges.
Canned pear and apricot slices can also be added.

Pear compote

Ingredients :
2-2.5 cups of water, 2 pears, 1 cup of sugar, ginger or cinnamon, 1 g of citric acid.

Cooking

Boil water with sugar, acidify. Dip the pears cut in half into the boiling syrup, cook until cooked, not letting them boil. Remove the pears with a slotted spoon, arrange in portioned dishes.
Add ginger or cinnamon to the syrup, boil the syrup and, when it cools down, pour it over the pears.

Quince compote

Ingredients :
4-5 glasses of water, 600 g of quince, 1.5 cups of sugar, 2 tbsp. tablespoons of wine, 2 g of citric acid.

Cooking

Cut the prepared quince into slices (cut large fruits into 8-12 parts), remove the core with seeds, immerse in cold water slightly acidified with citric acid and cook until tender. Dissolve sugar in the resulting broth, add a little hot water, stir and continue cooking at a low boil for 20-30 minutes, until the quince is ready.
You can add lemon zest, citric acid to the compote, and after cooling, pour in a little grape wine to improve the taste.

Plum compote (first method)

Ingredients :
3 cups water, 300 g plums, 1 cup sugar, 1 g citric acid.

Cooking

Pour sugar into a saucepan, pour hot water over it, bring to a boil and boil for 5-7 minutes. While the syrup is cooking, rinse the very ripe plums, cut in half and remove the pits.
Then dip the fruits into boiling sugar syrup and cook for 1-2 minutes, adding citric acid. Cool down.
In the syrup, you can add 2 clove buds, a pinch of cinnamon and lemon zest, as well as 1-2 tbsp. spoons of rum

Plum compote (second method)

Ingredients :
1 liter of water, 500 g plums, 150 g sugar, cinnamon or lemon peels.

Cooking

Immerse the plums in boiling water, then pour over with cold water and remove the skin. Pour the peel with water, add spices, boil. Strain the broth, put sugar in it, boil again, add pitted plums (whole or halves).
Boil 3-5 min.
Serve chilled.

Cherry compote

Ingredients :
4 cups of water, 600 g of cherries, 1.5 cups of sugar, 1-2 g of citric acid.

Cooking

Pour sugar with water, bring the solution to a boil. Boil in it the bones removed from the cherry. Put the cherries in a boiling solution, cook for 2 minutes. Then close the pot with a lid.
Cool the compote.

Cherry compote with wine

Ingredients :
1 glass of water, 1 glass of wine, 750 g of cherries, 1.5 cups of sugar, 1 pinch of ground cinnamon.

Cooking

Boil a thick syrup of sugar, water, wine and cinnamon. Add the washed cherries and cook for 2 minutes, making sure that the berries do not burst.
Serve compote cold.

Compote of grapes

Ingredients :
4-5 glasses of water, 600 g of large grapes, 1.5 cups of sugar, 2 g of citric acid.

Cooking

Pour sugar into water. Bring the solution to a boil. Put the washed grapes in boiling syrup and cook for 1 minute. Remove the pot with compote from the heat, cover with a lid; leave the compote to cool.
Add a few drops of citric acid solution to the finished chilled compote.

Apricot compote

Ingredients :
4-5 cups water, 600g apricots) 1.5 cups sugar, 3/4 cup wine (optional), 2g citric acid.

Cooking

Pour sugar into a bowl, pour hot water over it, stir well, put pitted apricots cut in half into the syrup, add citric acid, bring to a boil, and then cool.
To improve the taste, you can add a little wine to the compote.

Peach compote

Ingredients :
1 liter of water, 500 g of peaches, 1 cup of sugar, citric acid or saffron on the tip of a knife.

Cooking

Peel the skin off the peaches. To do this, put them in a colander and dip in boiling water for 2-3 minutes, after which the skin is easily removed. Cut the peaches in half and remove the pits.
Put sugar in a saucepan with water, let it boil, put peaches and quickly remove from heat before boiling again.
For flavoring, add citric acid or saffron.
Refrigerate with lid closed.
Put in the refrigerator for 2-3 hours.

Compote of oranges

Ingredients :
2 cups water, 3 oranges, 2 cups sugar, juice of 1/2 lemon.

Cooking

Remove skin and white fibers from oranges and cut into slices.
Prepare syrup from sugar, water and lemon juice. Put chopped oranges into boiling syrup and bring it to a boil again; then remove the fruit with a slotted spoon and put in a vase.
Thicken the syrup, cool, then pour over the orange slices.

Compote of oranges with wine

Ingredients :
1 glass of water, 1 glass of white table wine, 5-6 oranges, 1 glass of sugar, vanillin.

Cooking

Peel the oranges, cut with a sharp knife across into 5-6 parts, remove the seeds, put the oranges in a deep dish.
Boil water with wine and sugar, add zest and vanilla, strain. Pour hot syrup over oranges, cover, let stand for a few minutes.
Catch the circles of oranges with a slotted spoon, put on a dish, pour over the strained syrup, take out to the cold.

Banana compote

Ingredients :
2 cups of water, 6 small bananas, 1-1.5 cups of sugar.

Cooking

Peel bananas and cut into slices. Boil water with sugar; dip chopped bananas into boiling syrup and cook over low heat for no more than 20 minutes.
Cool compote and pour into bowls.
The amount of sugar can be reduced to taste.

Melon compote

Ingredients :
1/2 cup water, 1 medium melon, 1 cup sugar, ginger.

Cooking

Cut a ripe melon into pieces of medium size, cut off the rind so that the separated pieces are completely soft, put them in a pile on a dish.
Boil the syrup and pour the hot syrup over the melon laid on the dish, cool.
Before serving, the melon can be sprinkled with a little ginger.

Fruit compote with melon

Ingredients :
4 cups water, 1 cup plum slices, 2 apples, 2 pears, 1 cup diced melon, 1-1.5 cups sugar.

Cooking

Prepare a syrup from sugar and water, dip slices of pitted plums, slices of apples and pears without cores into it, cook over low heat for about 10-15 minutes, then cool.
Syrup with fruit and small cubes of melon, peeled and seeds, put into compotes and add small pieces of ice to each.

Watermelon compote

Ingredients :
1-1.5 cups of water, 1 watermelon, 3-4 cups of sugar, 1 g of citric acid.

Cooking

Watermelon (whole, not cracked, medium size) wash well with cold water and dry with a clean cloth. Cut across 1/4 of the watermelon, carefully cut out the flesh, remove the grains, finely chop the flesh and put it back into the watermelon.
Pour sugar with hot water, boil a thick syrup, cool, add citric acid, pour watermelon pulp with syrup, cover with the cut part and let stand in a cool place for 1-2 hours.

Compote should be served with fresh fruits and berries.

Compote of watermelon, melon and plums

Ingredients :
600-700 ml of water, 100 g of plums, 200 g of watermelon and melon pulp, 1 cup of sugar.

Cooking

Sort fresh plums, rinse, make a longitudinal incision, remove the pits.
Pour sugar into boiling water, bring to a boil, put plums in syrup, bring to a boil again, remove from heat and cool. Add the chopped pulp of melon, watermelon (without seeds), let it brew in a cool place for about 1-2 hours.

Compote "Marsedouin"

Ingredients :
1/4 cup water, 1/2 small melon, 2 small apples, 2 pears, 2 oranges, 10 plums, 3 cups sugar, 7 shots of sherry, juice of 1 lemon, cherries, dogwood and blackcurrant jam.

Cooking

Cut the rind off the melon, remove the seeds from the pulp and cut into small pieces. Peel apples, pears and cut them into slices. Remove the peel from the oranges and divide them into slices, remove the seeds from the plums. Sprinkle plums, orange slices, melon slices with sugar (1 cup) and refrigerate.
Make a thick syrup with 2 cups of sugar, water, sherry and lemon juice. Dip plums, apples and pears into the hot syrup, after 5 minutes remove them with a slotted spoon, put them beautifully on a dish along with orange slices and melon slices, which are poured over with syrup.
Garnish with assorted berries made from cherry, dogwood or blackcurrant jam.

Compote of freshly frozen apples, peaches and cherries

Ingredients :
2-2.5 cups of water, 2 apples, 250 g of peaches, 200 g of cherries, 1.5 cups of sugar, 1/3 cup of wine, 2 g of citric acid.

The process of preparing drinks from boiled fruits or berries is simple and affordable. But only if you know how to cook compote according to all the rules, you can count on getting a fragrant, tasty and healthy product. On average, the heat treatment of the composition takes from 5 to 45 minutes, depending on the set of main and additional ingredients.

A product intended for seaming for the winter needs minimal processing (the fruits will have time to infuse in hot water and reach the desired state). But to prepare a drink that is immediately usable, you will have to spend a little more time. And of course, it is important not only how much to cook compote, but also how to properly prepare and combine its components.

To understand how to cook compote correctly, you should familiarize yourself with a number of universal rules for preparing a drink. They will help you understand the specifics of the approaches, and following them will increase the chances of obtaining the expected result.

1. The easiest way is to prepare compote, consisting of one group of products (fruits, dried fruits, berries, vegetables). With assorted things are more complicated. Of course, you can cook a delicious product from raspberries and plums or apples and cherries, but you will have to strictly observe the terms for processing the components. Otherwise, you get a composition that looks more like jelly, and in fact compotes are highly valued for transparency and purity of taste.
2. Today, more and more housewives are trying to replace sugar in compotes with honey. In this case, the component must be introduced into the composition not at the stage of boiling or active cooking, but at the very end of processing. Then the useful product will not lose its therapeutic properties.
3. If you introduce dry white wine into a berry drink at the rate of a teaspoon per serving of compote, this will maximize the aroma of raspberries, cherries, cherries, black or red currants.
4. The composition of apples or pears is better to diversify with dried citrus peels. The main thing is not to forget to take them out after cooking so that they do not give bitterness.
5. You should not prepare a tonic delicacy exclusively from frozen fruits or berries. Such dishes usually turn out too bland, even if the components are soaked in syrup or blanched. By adding a few slices of fresh apples or halves of plums to cherry compote, you can completely change the taste of the drink without making significant changes to the recipe.
6. To quickly enhance the taste and aroma of the product, you need to add cinnamon, vanilla, cloves, cardamom, ginger or mint to it. These components are allowed to be used not only during the brewing process, but also at the stage of infusion of the drink.
7. Even the simplest composition can be closed for the winter if you add a little more sugar than usual, boil it well and pour it into sterile jars while still hot.

Sometimes cooks add semolina, rice, pearl barley and other cereals to such refreshing drinks. The taste, however, turns out to be an amateur. And if you violate the proportions or make a mistake in the processing technology of the components, you can get porridge with a fruity flavor.

How to cook fruit-based compotes?

Many people think they know how to make delicious fruit compote. But when it comes down to it, they can't even make the simplest drink from apples or plums. Some note the unpleasant turbidity of the composition, others cannot find the optimal proportions of fruits, sugar and water.

Experienced chefs have compiled a whole list of what some compote lovers do not take into account:

• Each component needs a specific cooking time. For apples and pears, this is 30-45 minutes, depending on the variety and degree of ripeness of the product. For plums, apricots and peaches, the processing time should be 15-20 minutes. It takes 10 minutes for citrus fruits to release most of their juice to the water.

Tip: Few people know that salt brings out the sweetness of fruits and berries. If you add a pinch of this component to the composition, you can make the most of the taste properties of plums, pears, apples, apricots and other fruits, even if they are slightly unripe.

• It is better not to remove the peel from the fruit. It contains a lot of useful components that, during heat treatment, get into the composition of the drink.
• But the amount of sugar will have to be determined independently. If the recipe allows, then sugar should be introduced at the very end. This will allow not only to add the optimal volume of the product, but also to keep the useful components unchanged in the components.
• While frozen berries can be used in compotes without defrosting, fruits should at least be washed in warm water.

The basic version of making a drink from apples and plums looks like this. We take the components in equal proportions or adjust the ratio based on personal preferences. Remove seeds from apples, cut fruits into slices. We remove the seeds from the plums, divide the fruit into halves. Boil water in a saucepan, into which we lower the apple slices, cook them for 15-20 minutes, add the plum halves. After another quarter of an hour, we introduce sugar or honey, additional ingredients to taste. After that, the product must be insisted in a warm place for no more than half an hour and the compote is ready.

If you want to cook a composition of apples and cherries quickly and without any hassle, you can use this recipe. We also clean the apples, cut into slices and put in boiling water. Add a cinnamon stick and cook it all for half an hour. Then we take out the cinnamon and lay out the fruits of the cherry. If they are whole, then we pierce the skin of the berries with a needle so that it does not burst. For taste, a little raspberry, lemon juice or currant is often added to such a compote. Cook the mass for another 10 minutes, then add sugar, remove from the stove and serve.

Features of the preparation of berry drinks

Practice shows that it is not enough to know how to properly cook compote from various berries, you need to be able to combine the components, complement them with each other, and, most importantly, take your time. Regardless of what a particular drink consists of, it should be infused for 10-12 hours after bringing to readiness and before serving. You can skip this moment, but then you will not be able to fully reveal the taste of fragrant raspberries, almost neutral gooseberries, juicy cherries and other fruits. There is one more important nuance - if the bones do not get out of the berries, they should be pricked with a needle or a toothpick so that they do not fall apart during processing.

The following compotes are especially popular among homemade drinks:

• Cherry and black currant. We take the fruits in equal quantities, for 1 part of the berries we take 0.5 parts of sugar (can be adjusted depending on taste preferences). Cherries are recommended to be pitted, sprinkled with half the sugar. We also sprinkle currants. We do not mix the components so that the berries do not burst and are not damaged. After an hour of infusion, we combine the blanks in a saucepan, fill with water and put on fire. We wait for the composition to boil, reduce the heat to a minimum and cook the product for no more than 10 minutes. You can add pieces of fresh fruit, such as oranges or plums, to the already prepared compote.

• From cherries and raspberries. For 1 part of the mixture of berries, we take 1 part of sugar or a little less. If time allows, the fruits of cherries and raspberries should be boiled separately, for 10 minutes for each product. Strain the raspberry broth through gauze, squeeze the berries. We mix the juicy mass with cherry broth, add sugar and boil it all for another 2 minutes. In the finished product, you can put a few whole raspberries for beauty or pieces of fresh fruit.

If you have to deal with frozen foods, it is best to throw them into boiling water without defrosting them first. But the duration of heat treatment should be increased by 5-7 minutes.

Rules for cooking compositions from dried fruits

Dried fruits suitable for making compotes include not only the usual raisins, dried apricots and prunes. If desired, a delicious drink can be made from dried cherries, slices of pears and apples, and many other berries and fruits. It is thanks to the availability of such components that it becomes possible to prepare vitaminized drinks all year round without using out-of-season or frozen components purchased at the same time.

Just before starting the manipulations, you need to learn the following:

1. First, the components should be thoroughly rinsed under warm running water. After that, it is recommended to scald them with boiling water and soak for half an hour in warm boiled water.
2. To prepare 1 liter of a delicious drink, 100 g of dried fruits and a tablespoon of sugar are enough.
3. Cooking time of the product is no more than 30 minutes under the lid. Ready compote is removed from heat and infused at room temperature until it cools completely.
4. Spices and additional components in such a composition are recommended to be introduced at the last stage of product preparation, i.e. before insisting.

Compotes can be cooked not only on the stove, but also in a slow cooker and even a bread machine. True, only with an open boil of the composition does it turn out to be saturated, but not stagnant, due to which its pure taste is preserved.

Compote can hardly be called a difficult drink to prepare, but depending on what is its basis, there are a number of nuances that you need to know to get the maximum taste and aroma. We decided to dedicate this material to the analysis of the latter.

How to cook compote from berries?

Berry compote is more difficult to prepare than others, the reason for this is simple - the tender berry pulp boils faster than fresh fruits and, especially, dried fruits, and therefore, in order to get a truly berry drink, you must follow a number of rules.

Firstly, a rich berry compote will turn out only if the berries themselves are enough. Place a glass of stoned fruit per liter of water. Sugar, or any other sweetener, is always best added to taste, as some berries are quite sweet on their own. Fresh berries, peeled from the stalks and seeds, are whole placed in an enameled pan, poured with water, and after the liquid boils, add sugar, reduce the heat and cook for 10 minutes. The key point is that compote should always have time to infuse before serving, preferably at least 10-12 hours.

If you want compote out of season, and you don’t know how to cook it right, then things are not much more complicated with this: pour the berries directly frozen, and cook the drink 5 minutes longer. Since frozen fruits lose some of their taste properties, a little citric acid (or natural lemon juice) is usually added to the compote, as well as spices like cloves or cinnamon sticks.

How to cook dried fruit compote?

Perhaps the most popular variety of compotes is, since the drink is available for preparation all year round, and stocks of dried fruits can be stored for a long time.

Before cooking dried fruits, the fruits are thoroughly rinsed, and then soaked for literally half an hour in barely warm water. Swollen dried fruits are placed in boiling water, sugar is added to taste. To prepare a liter of saturated compote is enough to throw 100 grams of dried fruits (pears, prunes, apples, dried apricots, cranberries and others) into boiling water, add a tablespoon of sugar. After half an hour of cooking under the lid, the compote is removed from the heat and left to infuse until it cools to room temperature.

If you decide to prepare a fruit or berry compote for the winter, then follow the preparation schemes described above, but do not cool the drink, but pour it directly hot into sterile jars and roll it up.

First time term "compote" began to be used in France. However compote recipe was known in Rus' long before this term came into our everyday life. How to cook compote our ancestors knew for a long time. In Rus' compotes were called scumbags. In Ukrainian dried fruits compote so it is called - knot. The name comes from the verb "brew". It is in brewing that the traditional dried fruit compote recipe. The point is that such compote do not boil, but only bring to a low boil - “cook”. Now you won't be guessing how much to cook dried fruit compote. Following this old recipe benefits of dried fruit compote the largest, because vitamins and other useful substances are almost completely preserved in the drink. Such dried fruit compote must be allowed to stand. That's how they do it dried apple compote , dried apricot compote , plum compote , raisin compote. Useful and tasty compotes from a mixture of dried fruits, for example, compote of prunes and dried apricots. dried fruit compote recipe very useful for those who want to lose weight, because calorie content of dried fruit compote small and is approximately 60 kcal per 100 g of drink. A similar cooking technology has frozen berry compote: frozen berries laid out in glasses are simply poured with hot syrup.

Compotes for the winter prepared a little differently. To do this, they are boiled, and then sterilized, rolled into jars - canned. This technology was invented at the beginning of the 19th century by the French chef Nicolas Appert, who won the competition to supply the Napoleonic army. It is thanks to him that today we know not only how to cook compote but also how to keep it in the winter. Compotes for the winter are one of the most common types of preparations. Oh, how nice it is to open some fragrant compote of berries: rosehip compote, strawberry compote, cranberry compote, cherry compote, black currant compote. Compote from oranges, compote of tangerines And compote of lemon. Compote can be prepared from some vegetables, for example, this rhubarb compote.

Compote most often cooked with sugar syrup. It should be remembered that for each type of fruit and berries, syrup of a different strength is needed. For example, black currant compote, red currant compote, cherry compote And strawberry compote prepared with 60% syrup; pear compote, cherry compote, apple compote, grape compote - 30%.

Compotes are made from a variety of fruits and berries: cherry compote, cherry compote, blackcurrant compote, red currant compote, apricot compote, peach compote, plum compote, gooseberry compote, raspberry compote, plum compote , dogwood compote ... But the most common, perhaps, is apple compote. Wherein, how to cook apple compote not every hostess knows. The most delicious fresh apple compote obtained from sweet and sour varieties of apples. For apple compote it is better to choose strong, ripe, but not overripe and not green fruits. Soft apples will fall apart quickly, and unripe ones do not yet have sufficient taste and aroma. No less popular pear compote prepared in the same way as apple compote but sterilize pear compote take longer because pears contain less acid than apples.

Do you also remember this sequence: first, second, salad and compote? Compote is a sweet word, tasty, dear. Although the word itself was borrowed from the French language a long time ago, we have already forgotten about it. Read how to properly prepare compote. Our ancestors, if they cooked berries and fruits, then only dried ones, in winter, they called uzvar or zvar.

Compote is a healthy childhood drink

But still, compote has entered our lives very tightly, especially since people move to cities. In addition, compote is not some kind of harmful fizz that oxidizes the body, split in factories from chemically extracted powders, poured into plastic bottles, and under different brands on labels, displayed in orderly rows in a supermarket, by the way, not for little money .

Compote is homemade, prepared with love, most often from the garden of relatives, fragrant, tasty and healthy drink. This is childhood, this is care, this is grandmother, mother, aunt. You can sing endless odes to compote. Everyone has only good associations with this word.

But in fact, this drink of childhood, useful if properly prepared. No, of course, in any form it is better than the effervescent sweet "poisons" that poison us for our own money, but still, if you follow some rules, because "there is no limit to perfection" - the compote will turn into a remedy, not only the soul, but and body.

Effect of heat treatment on compote ingredients

Before cooking compote, let's think logically. It is a well-known fact that when food is heated above 40 degrees enzymes die. Further, protein denaturation occurs, their breakdown, and as a result, not assimilation. When heated from 68 degrees carbohydrates are destroyed. In the interim 65 - 80 degrees the connection of carbohydrates with minerals and vitamins is broken, they become dead and precipitate. This is easy to check and notice with the naked eye, when we boil water, it turns white before boiling, and then there is sediment in the kettle, which, when drinking, in our body easily turns into stones. At 100 degrees macro and micro elements, vitamins, bioactive substances turn into dead cells. After 200 degrees fats become poisonous.

What will be left in the compote after all this? Even if it "boiled and turned off." Killed, useless fiber, no vitamins and minerals, a little fat, which will give extra calories and weight, and also sugar there. As a result, there is no benefit, but it is stored longer, because when we boil our food, with all the useful elements and substances, bacteria also die, for a while, then the compote still peroxides. So why do we brew this drink for several days, killing all the benefits, if we can keep this benefit, taste and aroma in it?

How to cook compote?

If the base is juicy, soft, highly soluble, you can simply dilute it with spring or other clean water, adding honey or dates for sweetness. If berries and fruits, fragrant herbs do not give up their benefits so easily, you can heat up to a maximum of 50 degrees , wrap and insist, sweeten to taste whoever needs it. Of course, it makes no sense to store such a drink for a long time, it is drunk fresh.

Another secret is that from spoiled berries or fruits, tasty and healthy compote will not work. This must also be understood.

For health benefits, compote should not be diluted with everything that you ate at lunch, meaning that you do not need to drink the first, second and salad. Compote is a separate dish that should be drunk no earlier than an hour and a half after dinner, and preferably before dinner for half an hour.

Then the compote will be both tasty and healthy.

delicious compote recipe

For example, I really like this recipe:

Mix all the ingredients in a blender, adding honey. Insist a little so that the ingredients "make friends".

Excellent, to taste, cherries are combined with mint, and apples with oranges and tangerines, strawberries are good with raspberries, currants or blueberries. Even allspice can be added to compotes, as well as thyme, lavender, rosemary, cinnamon, vanillin, lemongrass, cardamom, etc. Fennel is just a god in compotes, especially with a pear.

Even dried fruits do not need to be boiled, they soak perfectly in water. If you have dried them 100 degrees , and to keep the maximum benefit, did not heat up higher 50 degrees , so why now kill everything that has been prepared for use? Pour your dried fruits with spring or other clean (not boiled) water overnight, and in the morning your uzvar is ready for use. Add honey or raisins for sweetness. And soaked dried apricots whipped in a blender with water is just a song, especially if you add a piece of pumpkin. Fantasies are limitless when you start thinking rationally, taking care of the health of your loved ones and relatives.

Try! Experiment! Bon appetit.

Zozulya Larisa, Sumy