Summer apple compote. How to cook apple compote? Delicious with cranberries

- If the compote is cooked for daily use, it is better not to boil the drink, but to insist: turn it off immediately after boiling, wrap the pan with a towel and let it cool.

So that the apples do not darken during cooking, you can soak them for 7 minutes in water with the addition of citric acid.

To give apple compote an original taste, you can add orange or tangerine peels, a teaspoon of cinnamon.

In a drink prepared without boiling, up to 50% of antioxidant vitamins C and E are preserved, vitamins of group B, which are necessary to maintain healthy skin, are almost completely preserved. In compote using long-term cooking, no more than 5% of the vitamins from the original will remain, but such a compote will perfectly quench your thirst and please you with taste.

Apple compote, even boiled, contains useful material: potassium and magnesium, which improve the functioning of the heart, as well as activating the metabolism of phosphorus, calcium and iron. - Apples match well with any fruits and berries. You can cook a delicious compote of apples with raspberries, strawberries, blueberries, peaches, apricots. Apples in mixed drinks do not interrupt the taste and aroma of additional ingredients, but, on the contrary, enhance and brighten.

- calories apple compote - 90 kcal / 100 grams.

Apple compote can be offered to babies from six months. To do this, compote is made from a glass of water of 250 milliliters and 1 large apple without adding sugar. Peel the apple, chop it and put it in cold water. Bring to a boil, turn off, cool for 1 hour. Serve the breast warm or cold.

If the compote turns white or cloudy, such compote is moldy and not suitable for consumption. Vinegar can be made from compote, but amateurs are not recommended to do this. The compote becomes cloudy or white, usually due to improper sterilization or bad water. To prevent infection, use only high-quality purified water for apple compote.

Apples are a storehouse of pectins and fiber, well-absorbed iron against the background of the presence of vitamin C. An apple snack is both tasty and healthy, and apple compote not only quenches thirst, but also saturates the body with vitamins. However, in order to keep them in the maximum quantity, it is necessary to cook the compote correctly. It can be made from fresh apples, from dry ones, rolled up for the winter. For each case, the recipe is different.

Choose only beautiful and fresh apples for compote, better sour varieties, slightly unripe. So that the slices do not turn black while the water boils, you can dip them in slightly salted water or with the addition of citric acid. After that, they need to be washed well before cooking. The more sour the apples, the less time they need to cook so they don't fall apart.

1. From fresh apples. Choose whole and beautiful fruits (about 10 pieces), wash well, cut into 8 parts, remove the core and stalks. Throw the apples into boiling water (3 l) and add sugar to taste (about 150 g), wait until the compote boils again and the sugar dissolves (1 - 2 minutes). Turn it off, close the lid and let it stand for about an hour to infuse. Some people prefer to add sugar right away and boil the syrup, and only then throw in the apple slices.
   For an additional and richer taste, you can add any fruits and berries, and even zucchini. Sweet apple compote can be slightly acidified by adding zest or citric acid. Some gourmets in winter, before serving hot compote, add a couple of tablespoons of alcohol to it: cognac, liquor, rum, wine. Such a mixture warms a frozen body better.
   
2. From dried apples. First you need to select beautiful and neat dried fruits, rinse them well with warm water. To preserve the maximum of useful substances, dried apples need to be poured with boiling water and set to infuse for a couple of hours. But dried fruits come out tough, and compote is unsaturated. Therefore, for 400 g of apples take 1 tbsp. sugar, add all this to 2 liters of boiling water and boil for about half an hour until the fruits float.
   To add flavor, you can add another 1 g of citric acid. It is very good to add other dried fruits to this compote: pears, cherries, raisins, dried apricots, prunes, figs, rose hips. You can add cinnamon (half a stick), cloves (1 star), dried mint leaf, a dozen linden flowers, a couple of slices of lemon or orange to taste.
   Some housewives add sugar to the compote after they take the apples out of it, so that they do not absorb excess sugar. However, if you plan not only to drink compote, but also eat dried fruits from it, you can not do this.
   
3. For sunset. Choose beautiful apples, wash them well. If the fruits are small and neat, then you can roll them up whole, this is especially suitable for sour apples that are not affected by worms. Just need to trim the tails. The remaining apples are either cut in half, the stalks and core are removed, or cut into 8 or more pieces.
   Sterilize jars, prepare syrup: 200 g of sugar per liter of water. Lay the apples on the bottom of the jar to a third or half of its height. Then there are two ways: either fill them with cold syrup and roll them up, or hot, roll them up, turn them upside down and put them on a flat surface.
   Some housewives add other fruits, rose hips, sea buckthorn, rhubarb, lemon and orange zest, cinnamon, cloves, cardamom to add flavor to apple compote. And to give a different color - chokeberry, blackcurrant or blueberry.
   

Remember that the less you cook compote, the more nutrients are stored in it, and freshly brewed compote is healthier than rolled. Try to reduce the amount of sugar added to it, ideally - cook and drink compote without it at all, then the vitamins are better absorbed, and the body only benefits due to the lack of sweetness. Apple compote is recommended for anemia, arthritis, diseases of the liver and intestines.

Compote is a dessert drink made from fruit and berries mixed with water and sugar. As a basis for its preparation, fresh, dried or frozen berries and fruits are usually used. In today's article, we will look at some simple apple compote recipes.

Basic principles

For brewing sweet refreshing drinks, it is advisable to use high-quality and ripe fruits. Compote from unripe fruits has an unpleasant aftertaste. And a drink brewed from overripe apples turns cloudy. Selected specimens should not have visible damage and signs of mold. It is important that they are not wrinkled, wormy or too soft.

Depending on the chosen apple compote recipe, the fruits are divided in half or cut into wide slices. Before that, they are freed from the seed chamber and too hard peel. If the skin is relatively soft, it can be left. Fruits used to prepare a drink for the winter are blanched in hot water and cooled quickly before being put into jars.

In order for the compote to acquire a richer taste, citrus fruits, grapes, raspberries, quince and other ingredients are added to it. And to give it a pronounced aroma, cinnamon and other suitable spices are often used.

Classic variant

To begin with, we advise you to pay your attention to one of the simplest apple compote recipes. It makes a very tasty fortified drink that perfectly quenches thirst on a hot summer day. For this you will need:

• 700 grams of fresh apples.
• ¾ cup cane sugar.
• 1.5 liters of filtered drinking water.

The washed and sorted fruits are freed from the core and cut into eight pieces. Then they are put into a large saucepan, sweetened, poured with the required amount of water and put on a working burner. After a couple of minutes from the moment the liquid boils, the bowl with the drink is removed from the fire, covered with a lid and left for twenty minutes. After the specified time, the infused compote is poured into glasses and served instead of tea.

Dried apple option

This drink is interesting in that it can be prepared at any time of the year. And if you do not add sugar to it, then it is suitable for people on a diet or suffering from diabetes. Since the recipe for dried apple compote discussed below involves the use of a minimum set of ingredients, it is possible that you do not even have to go to the store. All you need is:

• 3 liters of settled water.
• Half a kilo of dried apples.
• Sugar or honey (to taste).

Dried fruits are put in a deep bowl and poured with cold water so that it completely covers them. After fifteen minutes, the swollen raw material is placed in a large saucepan filled with three liters of filtered clean liquid, placed on the stove and boiled under the lid for a quarter of an hour. If desired, the drink is sweetened with sugar or honey and continue to simmer over low heat. After ten minutes, the bowl with compote is removed from the burner and left to cool at room temperature. After half an hour, the drink is filtered and poured into a decanter.

Mint variant

We suggest paying increased attention to another very interesting recipe for dried apple compote. The drink brewed in this way has a pleasant taste and unforgettable aroma. For this you will need:

• 1.5 liters of settled water.
• Large handful of dried apples.
• 2/3 cup cane sugar.
• An incomplete spoonful of dried mint.

First of all, you need to do the preparation of plant materials. It is thoroughly washed, doused with boiling water and only then put in a saucepan and poured with the required amount of filtered water. All this is sweetened and sent to the included stove. At this stage, a clean gauze bag with dried mint is carefully immersed in a common dish and boiled for five minutes. Then the fragrant leaves are removed from the pan. After another five minutes, the container with the drink is removed from the working burner and covered with a lid.

Variant with grapes

This apple compote recipe for every day will surely not go unnoticed by young mothers who care about the health of their children. A drink made according to it will be an excellent alternative to store-bought juices and unhealthy sodas. To cook a pot of such a compote you will need:

• 3 liters of drinking water.
• 5 medium apples.
• A pound of table grapes.
• 8 art. l. cane sugar.

To reproduce this simple recipe for apple compote, water and sweet sand are combined in a saucepan. As soon as the syrup begins to boil, grapes and sliced ​​\u200b\u200bfruits are carefully immersed in it. After bubbles reappear on the surface of the liquid, the vessel is removed from the stove and covered with a lid. After some time, the infused and cooled compote is poured into glasses.

Variant with pears

The recipe for fresh apple compote described below will certainly not escape the attention of housewives who have their own orchard. It allows you to quickly process a large number of fruits and stock up on a delicious drink that is perfectly stored for several months. For this you will need:

• 2.5 liters of filtered water.
• 200 grams of cane sugar.
• Half a kilo of apples.
• 250 grams of pears.

Sorted and washed fruits are cut into slices, freed from seeds and laid out in clean glass jars. All this is poured with boiling water, covered with lids and insisted. After twenty minutes, the liquid is carefully drained back into the pan and sent to the stove. In the same bowl, add sugar and another glass of water. Boiling syrup is poured into jars of fruit and rolled up. The filled glass containers are turned upside down, wrapped and kept in this state until completely cooled.

Variant with quince

According to the method described below, a very healthy drink is obtained, which has an original taste and an extremely pleasant aroma. To reproduce this apple compote recipe at home, you will need:

• 2.5 liters of settled water.
• 700 grams of quince.
• 1.5 kilos of apples.
• 250 grams of cane sugar.
• A pinch of citric acid.

The sorted fruits are washed, freed from everything superfluous, cut into slices, put in jars and poured with boiling water. After about twenty minutes, the liquid is very carefully decanted into a deep saucepan, combined with sugar and placed on a working stove. As soon as the syrup boils, it is poured back into the fruit containers. Filled jars are rolled up, covered with a warm blanket and left in this form until completely cooled.

Variant with apricots and raspberries

Fans of fruit and berry mixes will surely appreciate the apple compote recipe described below. Photos of such drinks can be found in this article, but for now let's figure out what is required to prepare this option. You must have at hand:

• 5 apples.
• 200 grams of fresh raspberries.
• 8 ripe apricots.
• 300 grams of cane sugar.
• 2 liters of filtered water.

Apple slices, apricot halves and raspberries are placed in sterile jars. All this is poured with boiling water and left for a quarter of an hour. At the end of the indicated time, the liquid is carefully drained into a saucepan, combined with sugar and brought to a boil again. The boiled syrup is immediately poured into jars with a fruit and berry mixture. The filled glass containers are closed with metal lids, turned upside down and wrapped in a warm blanket. As soon as the cans with the drink are completely cool, they are removed for further storage.

Variant with lemon

Using the method described below, you can relatively quickly prepare six liters of a fragrant drink, which has a pleasant taste with a slight sourness. For this you will need:

• 3 kilos of apples.
• 1.5 grams of citric acid.
• A pound of cane sugar.
• Lemon.
• 2.5 liters of filtered water.

Washed and chopped apples are put in a deep container and poured with acidified liquid. Then they are placed in sterile jars. Slices of lemon and boiling syrup, boiled from water and sugar, are also sent there. Banks are placed in a wide bowl, covered with lids and sterilized. Processing time depends on the volume of cans. Liter containers are sterilized for twenty-five minutes. Jars of 500 ml are slightly smaller.

Plum variant

This not too complicated recipe for apple compote will certainly be appreciated by those housewives who make homemade preparations every year. It allows you to usefully process a lot of fruit and berry raw materials, turning it into a delicious fortified drink. To cook plum-apple compote for the winter on your own, you will need:

• 1.5 cups fine sugar
• Half a kilo of apples.
• Liter of filtered water.
• 400 grams of dark plums.

Sorted and washed fruits are cut into large slices and laid out in jars. Then they are poured with boiling water and left for fifteen minutes. At the end of the designated time, the water is carefully drained into a saucepan, sweetened and sent back to the stove. As soon as the syrup boils, it is poured into jars. The filled containers are rolled up, turned upside down, wrapped in a warm blanket and left in this state until completely cooled.

Variant with currant juice

This delicious and extremely aromatic drink has a rich hue. Plus, it is considered a good source of valuable vitamins and minerals, which means it is optimal for a children's menu. To stock up on such compote you will need:

• Half a kilo of apples.
• 400 grams of blackcurrant.
• 1.5 cups fine sugar
• 2 liters of filtered water.

The washed currants are passed through a juicer and put aside. Sliced ​​apples are laid out in clean jars, poured with boiling water and left for a quarter of an hour. After the specified time, the water is carefully drained into a saucepan, sweetened and combined with currant juice. All this is sent to a working burner and brought to a boil. The boiled syrup is poured into jars with apple slices. Filled containers are corked with metal lids, turned upside down, wrapped in a blanket and left in this form until completely cooled.

There is an opinion that any apples are suitable for compote. Basically, I agree. There are only a few "buts":

With sour or sweet and sour apples, compote will be tastier and richer than that made from sweet varieties of apples. Because a sweet apple will actively require the addition of sourness in order to fully reveal the fragrant bouquet;

Compote made from early summer apples (for example, the White Filling variety) does not have the most interesting taste. It will certainly be tasty, but somewhat rustic, without the rich palette that we want to experience. In addition, summer early varieties of apples are not strong and are very soft during the cooking process;

Rumor has it that any apples, even spoiled ones, will come down to compote. Yes, you can, but only if you cut them very carefully. Otherwise, the basic rule will work: bad products make bad dishes.

Based on these considerations, for my apple compote, I chose strong, sweet and sour apples of the Glory to the Winners variety. Agree, a very common and easily accessible apple.

So, let's start cooking. Put a pot of cold water on the fire. I had a small saucepan, about 2 liters. I poured it incomplete so that there was room for apples.

While the water is boiling, prepare the apples. They need to be thoroughly washed, cut into quarters, cut out the core. If you come across not very good places, just cut.

Everyone knows that sliced ​​apples quickly darken when exposed to oxygen. Slices can be sprinkled with lemon juice (if not, then citric acid diluted in water). However, this should be done at will, because we do not serve fruit slices, but we plan the heat treatment of apples, which will also change their original color.

By the way, cutting apples for compote is not entirely necessary. You can also use whole fruits. True, I personally do this only if I have small apples, "paradise". Because, in my opinion, the taste is revealed faster and more powerful if the apples are cut.

I decided to still add a little lemon to apple compote. Lemon is a versatile citrus. In compote, it will not win over the palm (as it would happen with any berries), but it will very favorably set off the apple flavor, giving the compote the necessary acid and a little bit of astringency.

By the way, my son always says that if lemon is added to the compote, then the compote tastes like a drink (yeah, which is forbidden to buy in our family, but every time it is still begged for).

Meanwhile, the water boiled. It's time to toss the apples. I immediately make the fire quieter, literally after 5 minutes I add sugar to taste. After another minute (as soon as the compote begins to boil again), I throw in lemon slices. And then you can do it differently.

1. Boil compote until tender, about 20 minutes. Its taste will be rich. True, the apples will be fairly boiled, and then you will have to strain the finished compote.
2. I am going the second way. I cook compote on fire for a short time - the total time is no more than 7-10 minutes. Then I turn off the fire, cover the pan with a lid and leave it to languish on the off burner. I like that this way the apples remain intact and the “rags” do not float in the compote.

When the compote is ready, you will recognize it by its indescribable aroma. You always have a choice: drink compote hot, chilled or very cold, with ice cubes.

And the beauty is that everyone can get from such a drink what he wants right now. For example, I put pieces of apples in a glass with compote, turning a banal compote into almost a dessert.

If desired, you can set off the taste of apple compote with a few bright berries (then the compote will become not only tasty, but also beautiful in color, more saturated), sprigs of mint or lemon balm (which will give a special freshness to the finished apple drink), add a cinnamon stick or a small fraction vanilla (and then the usual apple compote will turn into a rich oriental drink, which I associate with winter - probably because of mulled wine).

In general, apple compote is a flight of your culinary imagination. Cook unusual and delicious from the most ordinary and cheap products!

Compote is a unique opportunity to preserve all the benefits of vitamins by combining fragrant fruits and spices in a pleasant drink. It is drunk in the heat, successfully harvested for the winter, served with the festive menu or for every day. Light sweet syrup emphasizes the best fruity notes, which are revealed each time in a different way. Try making fresh apple compote and see for yourself.

To get a delicious drink from apples and keep a maximum of vitamins, the simplest apple compote is prepared without additives and sterilization. The fragrant fruit juices its wholesome juice into syrup, which results in a pleasant drink with a delicate aroma, not as sharp as concentrated apple juice. Compote is drunk warm or chilled at any time, it may well replace tea for those who limit caffeine intake.

For compote you will need:

• pure water - 3 l;
• apples - 800 g;
• sugar - 1.5 tbsp.

Step by step recipe:

1. Bring water to a boil in a saucepan.
2. At this time, wash the apples thoroughly, cut them into slices, remove the seeds from the cores.
3. Immerse the slices in boiling water, add sugar and bring to a boil. This will keep the vitamins in the pulp.
4. Let the compote brew while it cools.

Such a broth can be drunk immediately, or canned for the winter.

How to brew a drink in a slow cooker

Cooking in a slow cooker is very easy. The value of the recipe lies in the subtle combination of spices that will make the drink unusual and even festive.

You will need:

• plums and apples - 1 kg in a ratio of 1/3;
• sugar - 1.5 tbsp. multicookers;
• purified water;
• cinnamon, cloves (to taste, at the tip of a teaspoon).

How to cook compote:

1. Wash the fruits thoroughly, free them from the stones and cut into slices: apples into slices of 5 mm in thickness, plums into half slices.
2. Pour in sugar and spices.
3. Fill the multicooker bowl with water to the top level and select the "Extinguishing" mode. Compote will be cooked for 2 hours.
4. After the process is completed, leave the drink to brew.

The resulting drink with a subtle hint of spices and a sweet candy aroma of fruits refreshes and uplifts, and besides, it stores a supply of priceless vitamins.

Winter harvest

In harvest years, they always made preparations for the winter, and in order for the preservation to be preserved without losing its useful properties, the product was always carefully processed. The traditional recipe for preparing compote for the winter involves sterilizing the syrup, and how to do this is described in a step-by-step recipe.

Ingredients:

• apples (autumn variety) - 1 kg;
• drinking water - 2.5 l;
• sugar - 650 g;

How to close apple compote for the winter:

1. Select only whole apples. Wash and clean them. The peel must be left, it helps to preserve vitamins and makes the drink fragrant.
2. Sterilize jars and lids.
3. Make syrup. To do this, pour sugar into hot water and bring it to a boil. All crystals should completely dissolve.
4. Cut the apples so that each half makes 4 equal parts, and pour them into the bottom of the jar.
5. Pour syrup over fruits and leave for half an hour. After that, drain the syrup - and bring to a boil again. Repeat all steps 2 times. After the third filling, the jar must be rolled up with a sterile lid and left to cool upside down to avoid depressurization.

During cooling, the container must be wrapped with a blanket or thick cloth. This helps to avoid sudden temperature changes and drafts. When the jars cool gradually, the lids are pressed tightly against the glass and hermetically protect the workpiece.

Compote of fresh apples for a child

To prepare a healthy seasonal drink for your child, no tricks are needed, because the ingredients are at hand. Nature has given us an endless array of delicious combinations. Offer your baby a healthy compote of fresh apples with cranberries and mint, which will quench their thirst during the day and calm them down before bed.

Components:

• apples - 0.5 kg;
• half a lemon;
• 100 g cranberries;
• 6-8 fresh mint leaves

How to prepare compote:

1. Wash the apples, cut each into 6-8 pieces, remove the core and place the fruit in a convenient saucepan.
2. Rinse the cranberries.
3. Bring the water to a boil. Pour the apple slices and cranberries into boiling water, reduce the heat and then simmer for another 5-6 minutes, bringing the dessert to the first bubbles. Turn off the burner, squeeze out half a lemon and add the mint leaves. Close the drink with a lid and let it brew.

Such a drink will strengthen the child's immunity, refresh in the heat and diversify the diet.

Apple drink with pears

To keep a piece of summer with its fruity aromas and abundance of vitamins, you can make a golden drink from apples and pears, and close it for the winter. Its composition is simple, but what a pleasure it brings on cold winter days. For a fragrant compote, you will need green apples and sweet pears.

Ingredients:

• apples - 0.5 kg;
• pears - 0.5 kg;
• sugar - 750-800 g;
• cinnamon;
• lemon acid.

Cooking process:

1. Prepare a jar for the workpiece: wash it and steam sterilize it.
2. Choose whole ripe fruits without defects and wash them thoroughly in warm water.
3. Cut the fruit into halves or quarters, depending on the size of the fruit. Cut out the cores.
4. Pour the fruit slices into the bottom of the jar and cover with boiling water. Leave the workpiece for 1 hour for the fruit to release the juice.
5. Drain the infusion into a clean saucepan, add sugar, citric acid and brew the syrup. After boiling, add cinnamon and hold the compote on low heat for 2 minutes.
6. Pour the syrup into a jar and roll up the boiled lid.
7. Leave the jar upside down in a draft-free place, wrapped in a blanket. Store the cooled compote in a pantry or cellar.

How to cook compote from fresh apples:

1. Put water on fire and bring to a boil.
2. Wash apples and dried fruits. The peel does not need to be removed, it fills the drink with a bright aroma.
3. Rinse dry fruits; there is no need to soak them.
4. Cut the apples into half slices, removing the seeds from them.
5. Pour prepared fruits into boiling water and bring to a boil.
6. Let the drink cool down and infuse with aroma. Instead of sugar, dessert can be sweetened with honey in portions.

Compote with dried fruits is moderately sweet with spicy notes. They drink it with pleasure for dessert, it perfectly quenches thirst.