How to cook apple compote: 7 recipes

Many agree with the statement that Grandma's compotes are much tastier than the purchased juices. On this basis, the hostesses are in search of delicious recipes that involve the preparation of a drink from pure apples and in combination with other berries, fruits.

Compote from fresh apples

• granulated sugar - 0.3 kg.
• Seasonal apple - 1 kg.
• drinking water - 950–1000 ml.

1. Start by sorting the apples. You need to remove all unsuitable for cooking compote copies. Do not use fruit with a wormhole and dents.
2. After selection, rinse the fruit, cut them into pieces of arbitrary shape. Take care of can sterilization. The procedure is easy to carry through a microwave or water bath. Boil the lids.
3. Prepare a container in which the drug will be boiled.Send apples to the pot, pour in the table water and turn on the maximum heat. After boiling, lower the hot plate to the level between the middle and the minimum.
4. Tomite fruit another 6 minutes. After blanching, move the apple into a strainer, lower it into a basin with cold water. Then pour the apples into the jar. In boiling water, which remained from boiling, add sugar to taste.
5. Boil the composition to dissolve the grains, adhering to a small fire. When the granules melt, fill with a sweet mass a jar of apples. Place a lid on top, but do not tighten.
6. Now start the sterilization. Line a pan with a wide bottom with a towel, put the jar inside. Fill the enameled container with hot water, reaching the coat hanger.
7. Turn on the stove at an average rate, wait a third of an hour. After this time, conduct an airtight blockage, immediately turn over the container. Inspect the neck for leaks, wait for cooling (day).

Compote of frozen apples with pear

• granulated sugar - 120-130 gr.
• frozen apple - 0.28 kg.
• frozen pear - 0.27 kg.
• freshly ground cinnamon - in fact

1. The recipe is good because the frozen fruits are already prepared. They are not required to additionally touch and cut. It is enough to move the pear with the apple into a colander and dip it under the tap. After that, the fruit is dried.
2. Now pick up a pot of the right size. Send thawed apples into it, wait for the boiling. As soon as this happens, turn the heat down to the minimum. Wait another 8 minutes.
3. In the allotted time, apples with pears will soften, this suggests that it is time to add cinnamon. You can enter a pair of carnation buds.
4. After adding the spices, wait 5 minutes, add sugar. Mix compote until the grains dissolve. Leave to cool at room temperature, consume.

Apple Compote with Strawberries

• Lemon - 60-70 gr.
• granulated sugar - 120-130 gr.
• ripe apple - 3 pcs.
• strawberries - 0.3 kg.
• dining (filtered) water - 1.6-1.8 l.

1. Rinse the apples, chop them into pieces. To remove the peel or not is a purely individual matter. But it is desirable to get rid of the core. Then sort the berries, remove the tails and debris.
2. Wash all the fruits again, then leave them in a colander until dry. Chop the strawberries with plates, squeeze the juice out of citrus. Rind chop strips.
3. Put the listed components in a suitable pan for cooking, pour sugar with sugar. Stir by hand, leave for a third of an hour. During this time, boil water in the amount of the recipe. Fill it with raw materials.
4. Install the container on the stove, wait 25-30 minutes. Watch the fire, it should not be too intense. The optimal indicator is when apples are slightly “bouncing”.
5. The finished drink must be insisted until it cools, then filtered with gauze (at discretion). Apple-strawberry compote is served cold or rolled over hot cans.

Compote from dried apples

• table water - 2.8 l.
• dried apple - 1,5-2 glasses
• beet sugar - to taste
• freshly ground cinnamon - 1 stick
• raisin seedless - 40 gr.

1. Wash dried apples, fold them on a strainer and wait for drying. Then place the fruit in a suitable saucepan, add water, start boiling.
2. Wait a quarter of an hour. During this time, chop the cinnamon stick into dust, soak the raisins in lukewarm water. After a specified period, add sugar, aromatic spices and raisins.
3. Continue languor on a small index until the grains dissolve.Then turn off the burner, let the pan stand until it cools. After 11 hours, filter, consume.

Compote of apples and viburnum

• granulated sugar - 0.2 kg.
• Kalina - 0.2 kg.
• water - 1.9 l.
• apple - 0.45 kg.

1. Free viburnum, remove the twigs and tails, dry the berries on a colander. Take apples, peel them from the middle, chop them into cubes and wash.
2. Pour the water into the dishes to make compote, add sugar. Stir and simmer. When the crystals dissolve, add viburnum with apples.
3. Get from the mass of boiling, reduce power to a minimum, cook another 7-10 minutes until the fruit softens. After that, cool and consume immediately. You can roll up the drink in jars and leave for the winter.

Compote with apples and lemon

• drinking water - 1.45 l.
• Apple - 2.9 kg.
• lemon powder - 1.5 gr.
• lemon - 60 gr.
• granulated sugar - 0.34 kg.

1. First, you need to select good apples, then wash and trim. Remove the core, and leave the peel. Scrub the citrus with boiling water, then sponge and soda.
2. Chop a lemon into slices or half-slices of equal size. Mix water with citric acid, wait for the particles to dissolve. Send apples to this solution for 10 minutes.
3. Then add sugar, enter a lemon, send the dishes to a fire. Boil until the fruit is softened. As a rule, 10-12 minutes are enough.
4. After the allotted time, sterilize the cooked compote in a saucepan with boiling water, pouring the jar over the hanger. Spend hermetic sealing with tin, cool in an inverted state.

Compote from apples and plums

• orange - 1 pc.
• apple - 600-650 gr.
• plum or cherry plum - 400 gr.
• fructose, granulated sugar or honey (any sweetener) - to taste

1. Take care of sorting and rinsing apples. Then save them from the middles, do not remove the skin. Scald oranges with boiling water to make them juicier. Wash the zest with soda.
2. Now chop apples dolechkami, and citrus - semi-circles. Rinse plum or plum (optional), cut into 2 pieces for easy extraction of pits.
3. Send the cooked raw materials to the enameled pot. Add sweetener, water. Set the dishes on the fire, boil down before boiling. Then wait 7 minutes, turn off the burner, cool the compote.

Everyone loves homemade compotes. They are opened in the winter when the peak of fruit yield has already passed.Drink consumed chilled in the summer to quench their thirst. Any of these recipes can be adapted in your own way, by changing the amount of fruit and sugar, adding additional ingredients. Experiment and delight your loved ones!

Video: whole apple compote for the winter without sterilization