Homemade compotes and juices are rightfully considered unique drinks. Legends can be made about the benefits of natural products, but it is better to feel all the positive qualities in your own body. Thanks to the beneficial elements and vitamins contained in dried fruits, the drink normalizes cardiac activity, improves vision, and fights obesity. Compote also has a beneficial effect on metabolic processes, the immune and nervous systems. Let's consider the important aspects of preparing the drink at home.
- It is not always possible to prepare compote from “homemade” dried fruits; very often housewives use purchased ingredients. If you are forced to resort to such actions, monitor the quality of the product. For example, dried dried apricots have a dull color without bright spots or foreign inclusions; the structure of the product has a hard shell. In cases where the dried fruit is more colorful, it means that the composition contains impurities that prolong the shelf life.
- Before using dried fruits for their intended purpose, they must first be cleaned. Remove stems, leaves and other foreign debris. Place the ingredients in a colander, wash thoroughly under running, or preferably filtered, water, and dry with cotton towels. It is recommended to soak the fruits in purified warm water, waiting 15-20 minutes. During the cooking process, dried fruits are thrown only into water that has previously been brought to a boil.
- It is important to select a pan for cooking fruit, taking into account all the features. During heat treatment, the ingredients increase 1.5-2 times. It follows that for 1 kg. you will need about 3.5-4 liters of ingredients. filtered water. In this case, the dishes should have thick walls and a bottom, if possible, be enameled.
- When preparing dried fruit compote, you should pay attention to the cooking time. If you increase the specified period, the products will lose their beneficial qualities. For example, dried apples and pears need to be pre-soaked and then cooked for about 35 minutes, no longer. As for other types, heat treatment should not exceed a quarter of an hour. Raisins are not added to the final product immediately, but 3-5 minutes before readiness.
- After cooking, the pan with compote must be removed from the stove, and then wrapped in a warm blanket or towel and left at room temperature. The duration of infusion is 1.5-2 hours, it is during this period that the fruits will open, the drink will be aromatic, rich, and tasty.
- If desired, you can sweeten the compote with honey, cane or beet sugar, or fructose. An apple drink combines favorably with ground cinnamon and cloves, a pear or other sweet drink with zest or juice of citrus fruits. You can also add lemon balm, rose hips, and thyme; they have a lot of beneficial properties. Blueberries and currants will make the compote rich.
Dried fruit compote: a classic of the genre
- pear (dried or smoked) - 250 gr.
- dried apple - 550 gr.
- prunes - 220-250 gr.
- dried apricots - 120 gr.
- granulated sugar (preferably cane sugar) - to taste
- citric acid - 6 gr.
- drinking water - 7 l.
- Sort each type of fruit separately, removing stems, leaves, and possible foreign debris. Wash the fruits in running water, then dry with napkins or a towel. Fill a basin or other deep container with filtered water and soak the fruit for a quarter of an hour.
- After the specified period has passed, start preparing the compote. Choose a wide pan with high sides and an enamel coating, pour 7-8 liters. water, place on the stove, bring to a boil over medium heat.
- Now put pears and apples into the container, since their structure is denser and therefore requires longer processing time. Bring the mixture to a boil again, reduce the heat to low, and simmer for 20 minutes.
- As soon as the dried fruits have boiled for the specified time, add prunes and dried apricots, add citric acid and granulated sugar. Cover the mixture with a lid and simmer for another quarter of an hour, stirring occasionally. After this, turn off the burner and remove the compote from the stove.
- Close the pan with a lid, wrap it in a towel, and leave to cool at room temperature. Serve warm or cold, add cinnamon or cloves (optional).
- semi-dry/semi-sweet wine (red or white) - 175 ml.
- filtered water - 2.2 l.
- cloves - 5 buds
- dried fruits (to choose from) - 550-600 gr.
- granulated sugar - 90 gr.
- Wash the selected dried fruits from stalks, foreign debris, leaves, etc. Remove moldy specimens, then pour cold water over the fruits and leave for 3 hours, wait until the fruits swell.
- After the time has passed, rinse them again and dry with a towel. Pour purified drinking water into a large saucepan, place over medium heat and boil.
- Place in a container and cook for 15-30 minutes, first on medium power and then on low. The heat treatment time depends on the selected type of dried fruit.
- About 5-10 minutes before readiness, add wine, clove buds and granulated sugar to the drink, mix everything thoroughly.
- After this period, turn off the stove, cover the alcoholic compote with a lid and let stand for 1 hour. Next, wrap it in a warm cloth (blanket, blanket, towel, etc.), cool at room temperature. Serve with whipped cream or a strawberry wedge on the rim of the glass.
Raspberry compote of dried fruits
- dried cherries - 100 gr.
- raisins - 75 gr.
- dried pear - 175 gr.
- dried apple - 150 gr.
- prunes - 70 gr.
- dried raspberries - 130 gr.
- honey - 90 gr.
- lemon - 1 pc.
- granulated sugar (optional) - to taste
- drinking water - 4 l.
- Sort through the dried fruits, remove all foreign particles, and rinse under the tap through a colander. Pour water at room temperature into a basin, add the ingredients there, and leave for 2.5-3 hours. After the time has passed, dry it in a convenient manner.
- Pour purified water into a thick-walled enamel pan, add granulated sugar (if needed) and honey. Place the container on the stove and bring the syrup until the granules dissolve.
- When the solution boils, reduce power, add apples and pears, simmer over low heat for about half an hour. Next, add prunes, dried apricots and cherries, simmer for another 15 minutes.
- Squeeze the juice from one lemon, chop the zest into small squares (do not grate), place everything in a container with compote. After about 10 minutes, add raisins and dried raspberries, turn off the stove.
- Cover the container with a lid, wrap it well with a blanket or blanket, and leave for 12 hours until the final infusion. If desired, you can add a pinch of ground cinnamon or 5 buds of cloves.
- honey - 150 gr.
- dried apple - 220 gr.
- dried cherries - 180 gr.
- dried pear - 120 gr.
- raisins - 50 gr.
- prunes - 60 gr.
- water - 2.5 l.
- Use seedless raisins whenever possible. Wash it, soak in clean water for 1 hour. Sort out apples, pears, prunes from foreign debris. Place dried cherries in another container, fill with water and leave for half an hour.
- Choose the best dishes with high sides. Drain the water from the dried fruits, pour fresh water into a container, bring to a boil and add the apples and pears. Simmer the mixture over low heat for 25 minutes, then add the prunes and cook for another 10 minutes.
- After this period, add the cherries to the pan, after 5 minutes - the raisins. Simmer the mixture on the stove for 10 minutes, then turn off the burner, add honey and mix well.
- Cover the pan, wrap it in a blanket, leave for 10-12 hours until the final infusion. After this period, the compote can be strained; heat the drink before drinking.
Pumpkin compote with dried fruits
- pumpkin - 225 gr.
- dried fruits of your choice - 275g.
- rose hips - 120 gr.
- granulated beet sugar - at your discretion
- cinnamon - 2 gr.
- purified water - 4.5 l.
- Peel the pumpkin pulp from the seeds, remove the peel, wash well and dry. Cut the fruit into pieces approximately 1.5*1.5 cm in size. Sort through the dried fruits, peel them, wash and soak in water for 1.5 hours. After this period, drain the water and dry the fruits.
- Pour drinking water into a thick-bottomed pan, add granulated sugar to taste (you can replace it with honey, increasing the amount).
- Bring the syrup to a boil, reduce the heat to low, add the pre-washed rose hips. Simmer them for 10 minutes, then add the pumpkin cubes to the pan and cook for another quarter of an hour.
- After the pumpkin is cooked, place the selected dried fruits in the container. The heat treatment time in this case varies from 15 to 30 minutes, it all depends on the type of fruit.
- 5 minutes before readiness, add ground cinnamon and stir, then cover with a lid. Wrap the pan in a warm terry towel and let cool at room temperature.
It is not difficult to prepare compote from dried fruits if you have sufficient knowledge regarding available technologies. Consider a recipe with the addition of cherries, prunes, and raisins. Make a drink based on apples and pears, lemon juice, dried raspberries, dried apricots. Always add dried fruits only to boiling water, do not forget to soak them before heat treatment.
Video: how to cook delicious dried fruit compote
Compote... What do you associate it with? That's right, with summer and a most aromatic drink that quenches thirst and satiates. But this unique drink is appropriate not only at the time of ripening of various berries and fruits. The winter diet of families of thrifty housewives, like the summer one, is super varied and simply fabulous.
After all, they are used to preparing not only desserts with fruits and berries. Having enjoyed the freshness of the fruits, they strive to store more for the winter, and they do not disdain stores, where one or another fruit and berry can always be found.
There are a lot of compote recipes. But they are almost all the same - fresh, frozen or dried berries, and that's it. There are many win-win options for this tasty and healthy drink, which in summer and winter will add variety to your menu and fill you with vitamins, invigorate and lift your spirits.
Subtleties of making compotes?
Fresh fruit compote
We used to call it differently. Uzvar. It was the French who, having infected us, supplanted this name for traditional tasty and healthy Russian drinks with their compote.
What is used to make compotes? Any fruits and vegetables.
Including, not only fresh, but also:
- Frozen.
- Dried.
- In the form of jam.
Did you know that compotes are even made from zucchini, pumpkin or carrots? But today we will focus on interesting recipes. By the way, you can prepare compotes not only from berries and fruits, but also from vegetables - zucchini, carrots, pumpkins and others, but this topic deserves special attention.
By picking berries or fruits from the garden or buying them at the market from summer residents, you can, of course, do a lot of tasty and interesting things with them. Cooking compote is one of the best solutions, because in summer such a healthy drink perfectly restores the water balance in the body, giving, in addition to quenching thirst, the most pleasant emotions.
Remember: It is better to cook compotes in advance - 10-12 hours before serving. During this time, the drink “infuses” - the taste and aroma of berries and fruits are fully revealed, which have time to be well saturated with sugar syrup.
Nectarine compote with cardamom
By themselves, they can be either sweet or sour. Hence the amount of sugar. If you come across small or large nectarines, everything is individual here too. To add some flavor, I added some refreshing and invigorating cardamom. By the way, cardamom has other beneficial qualities!
Photo of nectarine compote
Ingredients:
- Nectarine – 100 g
- Cardamom – 1 star
- Sugar - to taste
- Water – 1 glass
We prepare a delicious compote from nectarines and
If you cook peach compote with pits, its taste will be even more unique. But since I had nectarines, I washed them and took out the seeds. Having divided the nectarines into halves, I decided to cut them into small slices - this way they would cook faster and the vitamins would be preserved more reliably.
Step 1. Nectarine slices
I boiled water and poured it over the nectarines, bringing it to a boil.
Step 2. Pour boiling water
After turning off the heat, I boiled the peaches for about 5 minutes and added sugar to taste. About 5 minutes later I sent the cinnamon here on the tip of the knife. I didn't bother to strain it. So with nectarines, I poured the compote into a glass, slightly cooling it. By the way, you can remove them and use them for pies and other purposes.
It is difficult to find a healthier drink, especially for those who have digestive problems. Although this drink, properly prepared, will please everyone. Tasty, healthy and easy to prepare, prune compote is indispensable for any meal.
Compote of plums, raisins and lemon
Ingredients:
- Fruits – 5-6 pcs.
- Raisins – 1 tbsp.
- Lemon - thin slice
- Sugar - to taste
- Water – 1 glass
How to properly prepare compote from plums, raisins and lemon
Wash the plums and raisins thoroughly. By the way, raisins can be lightly soaked in water before cooking. After all, fresh plums do not require prolonged cooking.
Step 1. Raisins
Pour slices of pitted plums with cold water and, bringing to a boil, cook them in company with raisins for about 5 minutes. At the end, add a thin slice of lemon directly to the compote. Strain and add sugar to taste. When it dissolves, turn off the heat and drink this unique drink hot in winter and chilled in summer.
Step 2. Plums and raisins
What, the fruits can be returned to the compote. If they are infused right in the cup, the compote will look even more appetizing, and its taste will become even more intense. Then take them out - it will turn out to be a good dessert if you add... Well, that's another recipe.
Fresh apple compote
Yes, apple compote. But not quite ordinary. After all, there are different varieties of one of the most popular components. Some can be simply brewed, while others require something that will enhance the taste of the drink and make it more aromatic and healthier.
Apple compote
Ingredients:
- Apple – 1 pc.
- Orange peel – 1 pc.
- Cinnamon - to taste
- Sugar - to taste
- Water – 1 glass
Making a simple compote from fresh apples
As soon as the water boils, put the orange peel there; if it is dried, add fresh orange peel at the very end of cooking. In 2-3 minutes you need to deal with the apples. I like to chop apples finely, i.e. into slices, because large pieces, boiled, will not look very attractive.
Step 1. Apple slices
So, cook the slices (peeled from seeds, peel or with such) by pouring boiling water over them. Do not cook for more than two to three minutes. This way, the vitamins will be better preserved, and the apples will not spread right in the cup (although everything depends on the variety!). Add sugar to taste a minute before adding the cinnamon stick to the pan. Pour into cups hot, which is ideal in cold weather, or chilled, choosing an orange peel and a stick.
Step 2. In a saucepan
Dried fruits compote
Which ones? And this is at your discretion. Even if you didn’t have time to dry everything you grew yourself, it doesn’t matter. In the store you can choose high-quality bags with pleasant and useful contents. Moreover, such an uzvar will consist of not one, but several fruits. Well, if you dilute it all with something, it will be tasty and unusual, just like in a restaurant. Especially if you decide not to drink it, but to eat it with a spoon!
Dried fruits compote
Ingredients:
- Dried fruits (mixture) – 50 g
- Juice – 50 ml
- Sugar - to taste
- Honey - to taste
- Water – 1.5 cups
Making the most delicious dried fruit compote
Dried fruits are a product that needs careful examination for garbage and all sorts of insects and their waste products. So let’s look through everything and wash it.
Step 1. Dried fruits
And then fill them with clean water, hold them for a while until the water boils. As soon as this happens, cook the compote over a small fire, because dried fruits require longer cooking. The water will boil away in these 20 minutes, and just a glass will remain. A minute before turning off, add the sugar and, as soon as it dissolves, remove the pan from the stove. The compote will be very thick. Pour into a plate and eat as a first course! Superb meal, I must say.
Frozen chokeberry compote
They drink it in cold weather, cool weather, and hot weather. This is such a healthy and tasty treat, a very original drink for any time of year. It's easy and simple to prepare. Indeed, in some situations there is no need to add sugar, but limit yourself to some spices and then season with something sweet.
Rowan compote
Ingredients:
- Chokeberry - 1-2 handfuls
- Mint – 1-2 leaves
- Water – 1 cup
- Sugar - to taste
- Honey - to taste
Preparation of vitamin compote from chokeberry
Since I didn’t have fresh chokeberries, but frozen ones, I didn’t have to take any special steps to prepare them. After all, I did this at the freezing stage. But still, I examined this beauty so as not to miss anything unnecessary.
Step 1. Prepare chokeberry
Let's boil the water. Let's send the berries into it. Let them simmer for a short time. After all, when infused, they will fully share both taste and color. At the very end, I put mint (there was no fresh mint, only dried), because rowan, by itself, is not so fragrant. I always strain the compote, because the berries are tart if you bite into them. Therefore, having squeezed everything I can out of it, I put it on a plate, pouring it with honey. A bite with compote - beauty!
Step 2. Berries and honey
What you need to know about making compotes?
- Compotes are prepared from various fruits and berries, with or without seeds. The compote made from grapes, and especially from dark varieties, is incredibly tasty. But keep in mind that it is better not to try to make anything from pomegranate, bananas, persimmons, quinces. Unless you use them as a supplement.
- Each fruit taken to prepare homemade compote must be whole and beautiful in appearance.
- Don’t skimp on berries or fruits – the more there are, the richer they turn out! But even here, remember moderation.
- You cannot digest the fruits during cooking, otherwise they will not only lose their vitamins, but also lose their shape and look unappetizing. Apples are boiled for up to 10 minutes (depending on the variety), plums - up to 15, raspberries and blackberries - 2-3 minutes, cherries are boiled for 5-7 minutes.
- Hard and large fruits are cut smaller, and soft and small fruits are cut larger, but berries are not cut.
- The presence of very sweet berries can be smoothed out with something sour (berries or lemon juice, etc.).
- Sugar is added to taste. You don’t have to put it in at all, as, for example, in a compote with chokeberries - the rich drink is unique. But there are standard proportions, depending on the acidity and sweetness of the products (a liter of water - 150-200 g of sugar).
- Do not add sugar directly to the compote if you do not intend to serve it with fruit. After straining the uzvar, add syrup or honey.
- To make “boring” compotes, like apple compote, play differently, they add spices, wine, juice, citrus peels, honey, thyme, rosemary, lemon balm, etc.
A fairly common method is to boil fruits and berries in ready-made syrup. The amount of sugar in the compote depends on the degree of acidity of the fruit. On average, 1 liter of water will use 150-200 g of sugar. Then we prepare compotes in different ways depending on the type of berries and fruits:
- Wash pears, apples, quince, remove seeds and cut into slices. Then cook for 6-8 minutes;
- Cut the plums in half, remove the seeds, put the halves in hot syrup, bring to a boil;
- We sort out the cherries, cherries, gooseberries, remove the stalks, then put them in syrup and bring to a boil;
- We sort out the dried fruits, wash them, first put the pears in the syrup, cook for a few minutes, then the apples, cook for a few more minutes. Lastly, add dried apricots, raisins and prunes;
- We sort out the raspberries and strawberries, wash them carefully, put them in vases and fill them with warm syrup.
These compotes are best served well chilled.
You can prepare compotes in another way by boiling the fruits in water and adding sugar to taste.
To cook this compote, it is better to use dried apples, pears, dried apricots, raisins, and prunes. For 1 glass of compote you will need 20 g of dried fruits and 2 teaspoons of sugar. Dried fruits should be sorted before cooking, since each type will be cooked separately. Then rinse thoroughly in warm water, draining it 3-4 times. First, pour hot water over apples and pears, add sugar and cook until soft, 25-30 minutes.
After adding prunes, you can add apricots and dried apricots. Cook for another 10 minutes. Lastly, add the raisins. This sequence will preserve the maximum amount of nutrients.
Dried fruit compote will be even tastier if you add fruit juice or lemon or orange zest to it. The finished compote should brew properly. To do this, you need to cool it and leave it overnight.
How to properly cook frozen berry compote
To prepare this compote, it is better to take different types of berries. For 0.5 kg of frozen product you will need ½-1 tbsp. sugar, 2-2.5 liters of water and fresh lemon zest to taste. By the way, the cooking pan should be a three-liter enameled pan.
Dissolve sugar in boiling water. Then lay out the berries without defrosting them first. Add the zest and, bringing to a boil, cook for 5 minutes. Then turn off the heat and leave the compote for another 30 minutes. The finished compote can be cooled and served.
Fresh strawberries, raspberries, red and black currants are best suited for making compote. Moreover, it is better to choose a combination of sour and sweet berries.
Before cooking, the berries should be washed and an enameled pan with a capacity of 3-5 liters should be selected. Fill the pan with water, leaving room for the berries, bring to a boil and add sugar to taste and depending on the type of berries, from 3 to 10 tbsp. spoons You can add a clove bud, raspberry or cherry sprigs to boiling water. By the way, if you add lemon balm or mint, as well as zest, to the compote as a flavoring, you should do this after adding the berries, at the end of cooking.
We take enough berries to fill ¼ of the pan, put them in boiling water in portions and quickly. Once all the berries are laid out, cover the pan with a lid and turn off the heat under the pan. The drink should brew under the lid until completely cooled.
The owners of basements and cellars are happily rubbing their hands: the busy time for preparations has come. Now, when berries and fruits are in abundance, it’s time to prepare compotes for the winter. Compotes for the winter are both tasty and healthy. Some housewives manage to brew 80-100 cans of this delicacy! And this is great, because any homemade compote contains far more vitamins than the best compote from the store.
There are many options for preparing compotes, but all of them can be divided into two methods: sterilized compotes and compotes prepared without sterilization. Whoever likes what - for some it’s easier to throw all the products into jars and boil them for half an hour, while others prefer pouring them multiple times. But in any case, you need to follow the general rules:
Carefully inspect berries and fruits for rot and damage, otherwise all your work may go to waste.
. Wash fruits and berries thoroughly before pouring syrup.
. Remove the pits from stone fruits (peaches, apricots, plums, nectarines, cherry plums, cherries). The fact is that the seeds contain hydrocyanic acid (a strong poison!), which after a year of storing compotes passes from the seeds to the fruit. If you cooked compote with seeds, be sure to use it within a year.
. Jars for compote are prepared as follows: first, they must be thoroughly washed in hot water with baking soda, rinsed well and put for sterilization. 
. Jars are sterilized either over steam or in the oven. Some craftsmen have adapted lids from large saucepans or boiling pots for this purpose - holes are cut into them slightly larger than the necks of the jars. The vessel with boiling water is covered with such a lid, and the jars are inserted into the holes with their necks down. If you prefer to sterilize jars in the oven, be careful not to “overcook” them, otherwise the jar may burst when pouring syrup.
. Lids for rolling compote should be varnished, without scratches, with tight-fitting rubber bands.
And now about the main thing - technology. Here, for example, is one method of preparing compotes without sterilization . For a 3-liter jar: 2-3 cups of berries or fruits, 300 g of sugar. In the evening, put the berries in jars and pour boiling water over them. Cover with a lid and leave overnight. By morning, the berries absorb liquid and settle to the bottom. Then pour the water from the cans into a saucepan, add sugar and put on fire. The amount of sugar can be adjusted to taste. Moreover, you can even make compotes without sugar at all (if there is a crisis or you simply run out of sugar at the most crucial moment), just add sugar syrup to such a compote before use. At the same time, set the lids to sterilize. As soon as the syrup boils, pour it over the berries and roll up. Turn over, cover, let cool. In this way you can prepare compotes for the winter from any fruits and berries.
Compote of nectarines or peaches. Small nectarines can be placed whole in the compote (remember about the seeds!), large ones can be cut and the seeds removed. It is advisable to remove the skin from the peaches - they will become very tender. Removing the skin from peaches is simple: cut the skin crosswise and lower the fruit into boiling water for 1-2 minutes, and then immediately lower it into cold water. The peel comes off very easily. For a 3-liter jar: 1 kg of nectarines or peaches, 600-700 g of sugar, 2 liters of water. Place the fruits in jars, pour boiling water over them, cover with a lid and leave for 15 minutes. Drain the water into a saucepan, add sugar and boil the syrup. Pour the fruit into jars and roll up immediately. Turn over and cool. You can add a few cherry plums or plums to this compote, and add lemon juice or a few lemon slices to the peach compote (which turns out too sweet).
Compote "New Year"(from tangerines). For a 3-liter jar: 1 kg of tangerines, 1 glass of sugar, 1 liter of water. This is a recipe for compote with sterilization. Peel the tangerines from skins and veins, divide into slices. Boil the syrup and blanch the tangerine slices in it for 30 seconds. Place tangerines in jars, fill with syrup and add some peels for flavor. Cover the jars with lids and sterilize for 30 minutes. Twist, turn over, let cool.
"Sunny Glade"(from strawberries). Another compote with sterilization. For a 3-liter jar: 1 kg of berries, 2/3 cup. sugar, 1 liter of water. Boil the syrup and blanch the berries in it for 1 minute. Place the berries in jars, pour in syrup, cover with a lid and sterilize for 20 minutes. Roll up and set upside down to cool.
Compote of cherry plum and zucchini. For a 3-liter jar: 500 g of zucchini, 400 g of cherry plum, 200 g of sugar, 1 liter of water. Peel the zucchini 
peel, cut into 4 parts, remove the core. Cut the zucchini into cubes with a side of 1 cm. Put the cherry plum into the prepared jars, then the zucchini, pour boiling sugar syrup. Cover the jars with lids and let cool. Then drain the syrup, boil it and fill the jars again. Roll up.
Compote “Indian Summer”(with pears). For a 3-liter jar: 1 kg of medium-sized pears, 2 cups of sugar, 2 liters of water, ½ tsp. citric acid. Wash the pears, remove the core, place in a jar and pour boiling sugar syrup. Add citric acid to each jar and roll up. Turn it upside down, wrap it in a blanket, and leave it to cool.
"Ripeness"(from cherries). This is a very rich compote, you need to drink it diluted. The compote is prepared in liter jars, the berries are filled to the top and filled with syrup. Cook the syrup: for 1 liter of water - 2 cups of sugar. Sort the berries, rinse, blanch in boiling water for 2 minutes. Place in liter jars to the top and fill with syrup. Cover with lids, sterilize for 20 minutes, and roll up.
Gooseberry compote with oranges. For a 3-liter jar: 1 orange, 2 cups. gooseberries, 300 g sugar, 2 liters of water. Place peeled oranges and gooseberries cut into slices into sterilized jars. Pour in syrup and roll up.
Compote of apples and chokeberries. For a 3-liter jar: 2-3 apples, 1 cup. chokeberry, 2.5 liters of water, 3 cups. sugar, 1 tsp. citric acid. Sterilize jars. Boil the syrup. Cut the apples into slices. Place berries and apples in jars, pour syrup, and roll up. Turn over and let cool.
Chokeberry compote. For a 3-liter jar: 300-500 g of chokeberry, 250 g of sugar, 2.5 liters of water. Pour berries into the prepared jars (2-3 fingers), add sugar. Pour boiling water over it and roll it up. Turn the jars upside down.
Very interesting compotes are made from berries in their own juice. They also need to be diluted before use.
"Pleasure"(raspberries in their own juice). For 1 kg of raspberries - 1 kg of sugar. Place the prepared raspberries (preferably not washed, otherwise all the juice will leak out) into an enamel bowl and cover with sugar. Leave it overnight. When exposed to sugar, raspberries will produce juice. Then place the raspberries in jars, cover with lids and sterilize for 15 minutes. Roll up.
"Maturity"(cherries in their own juice). Sort out the ripe cherries, wash them, place them in jars to the top, cover with lids and sterilize for 5-10 minutes. Roll up.
"Strawberry Summer"(strawberries in their own juice). Mix the sorted and washed strawberries with sugar at the rate of 1 kg of sugar per 4 kg of berries, leave for 8-10 hours. Place in jars, pour in the released juice, and sterilize for 10 minutes. Roll up.
Assorted compotes turn out bright and elegant. 
Assorted strawberries and cherries. For 10 half-liter jars: 2 kg of strawberries, 2 kg of cherries, 650 g of sugar. The prepared berries are placed in clean, dry jars and filled with sugar syrup (300 g of sugar per 700 g of water). The temperature of the syrup should be 50-60ºС. The filled jars are covered with lids, placed in a pan of water at 40ºC and sterilized from the moment of boiling for 10 minutes. Roll up, turn over, cool.
Assorted sea buckthorn and rose hips “Vitaminnoe”. For 1 kg of sea buckthorn: 1 kg of apples, 600 g of rose hips. For filling: 1 liter of water and 450 g of sugar. Peel the apples. Cut into slices, blanch in boiling water for 3-5 minutes and immediately plunge into cold water. Cut large ripe rose hips in half, remove seeds and hairs. Place sea buckthorn, apples and rose hips in layers in jars up to the shoulders, shaking the jar. Pour hot syrup and set to sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.
A few more mixture options for assorted compote:
Peaches - 30%, pears - 30%, yellow cherries - 30%, tangerines - 10%.
. Peaches - 30%, pears - 30%, apricots - 30%, yellow cherries - 10%.
. Chokeberry - 60%, cherry - 40%.
. Cherry - 70%, black currant - 30%.
. Gooseberries - 40%, raspberries or black currants - 40%, strawberries or apples - 20%.
All these compotes are prepared with 40-45% syrup (per 1 liter of water - 400-450 g of sugar), using a sterilization method.
Preparing compotes for the winter can be very interesting and original, because fruits, berries and even vegetables offer such scope for creativity!
Happy preparations!
Larisa Shuftaykina
Compotes are delicious and healthy soft drinks that are very easy to brew.
Compotes can be cooked from canned, frozen or fresh fruits, vegetables and berries, in sugar syrup. However, it is preferable to cook compote from fresh fruits and berries, since you do not have to spend money on their preliminary storage. Dried fruit compotes are a different story!
The compote cooking time depends on the fruits used.
So apples and pears are boiled for about 35 minutes, other fruits - about 15 minutes. When cooking compote, it is very important that the berries and fruits used remain intact and are not overcooked.
Compotes should be cooked in advance - 12 hours before serving, since it is during this time that flavoring and aromatic substances pass into the fruit decoction, and the fruits themselves are sufficiently saturated with sugar syrup.
As already mentioned, compote can be made from quickly frozen berries and fruits, but it will be especially tasty only if you add a solution of citric acid, some fresh fruit, zest or cinnamon, vanilla, and cloves.
To improve the taste, you can add a little lemon or orange peel to any compote, which is best added during cooking and removed from the compote when it has cooled.
When cooking compote, for every liter of water, on average, about 150 grams of sugar are needed. The amount of sugar can be changed depending on the acidity of the berries and fruits.
The following fruits are suitable for cooking in compote: pears, apples, plums, apricots, peaches (pitted), any berries.
Persimmons, pomegranates, quinces and bananas are absolutely not suitable for cooking compote.
The point of preparing fruits and berries for cooking compote is that hard fruits need to be cut smaller, soft fruits need to be larger, and the berries go into the compote whole. If the selected fruits are sweet, then their sweetness needs to be balanced with something sour. For this purpose, for example, lemon will work, but it is better to use frozen cranberries, currants, sorrel, cherries and gooseberries.
A universal recipe for cooking compote from fresh fruits and berries.
Find a 3-5 liter steel or enamel pan in your household. Add fresh fruits and berries selected for cooking compote to a quarter of its volume. Add sugar to taste (about 100-150 grams per liter). If there is not enough sugar during the cooking process, you can always add more.
Pour cold water over the fruit and berry mixture and place on medium gas. Cook, stirring until the flavor develops and the fruit softens. The prepared compote is good, of course, hot, but its taste is especially revealed after 10-12 hours, when it has cooled. It is especially good cold in the summer.
Ratios: for 1.5 liters of water - 500 g of dried fruits (pears, prunes, apples and raisins), 200 g of sugar, 1/3 teaspoon of citric acid.
How to cook compote from fresh apples (or pears)
Water - 1.5-2 liters, apples (pears) - 500-600 gr.; sugar - ¾ cup
Wash the apples (pears), cut them into slices (about 6-8 parts) and remove the core and seeds. Add apples and sugar to a saucepan of boiling water. Bring the compote to a boil and turn off the heat. Let the compote sit and cool under the lid for 2-4 hours.
How to cook fresh cherry compote
Water – 2 l. ; fresh or defrosted cherries – 500 g; sugar - 10 tbsp; vanilla sugar - to taste.
Pour water into a saucepan, add sugar and vanilla sugar, put on fire and bring to a boil. Then add the washed cherries (without seeds) and bring to a boil again. Cook over low heat for about 10 minutes and turn off the stove. Cover the pan with a lid and leave the compote to cool completely.
How to cook compote from fresh apples and cherries
Water -1.5 l.; apples - 300 g; cherry - 200 g; sugar - 3/4 cup.
Rinse the cherries in cold water and remove the pits. plate. Pour sugar into a saucepan with boiling water, stir, add washed, peeled and sliced apples and cook at a low simmer for 10 minutes until the apples become soft. After this, add the cherries, bring the compote to a boil and remove from heat.
How to cook fresh raspberry compote
Raspberries -200 gr.; water - 1 l.; sugar - 50-70 gr.
Sort the berries, put them in a saucepan with water and sugar, bring to a boil, turn off and cool.