Home Meat Compote of whole small apples for the winter. Apple compotes at home

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Compote of whole small apples for the winter. Apple compotes at home

How to cook apple compote for the winter

For compote, it is not so important to choose whole apples without flaws, as, say, for pickled or soaked ones, because here they can be cut off. But in compote, the ripeness of the fruit is important, it should be the same. That is, if you put unripe fruits in a jar along with overripe ones, it will not turn out very well. Overripe apples, after standing in boiling water, begin to crack and lose all their beauty, while unripe apples in compote will be hard and sour.

You need to choose fruits of the same variety and the same size, if the apples are large, then they are usually cut into 8 parts, small ones, such as paradise or ranetki, can be cooked whole, but then the fruits must be selected carefully, without spoiled ones. You can make fruit mixes, sour apples give a wonderful taste with a sweet pear or any berries.

Apple compotes can be cooked different ways. Some separately boil syrup separately and pour apples, someone puts sugar immediately in jars, then as you like. You can make concentrated, more saturated compotes, then they must then be diluted with water to taste. There are recipes with and without sterilization. But in order for the compote to stand for a long time, it is necessary to sterilize the jars well, keep them over steam, pour boiling water over them, I have been sterilizing them in the microwave lately.

Apple compote, recipe for the winter

Fresh apple compote

Ingredients for a 3 liter jar:

Sweet and sour apples

Sugar 300 grams

Water 1.5 liters.

Preparation: We select good, whole, medium-sized apples without bruising, wash them and put them in a sterilized jar. We put a full jar, tighter. Pour boiling water over, cover with a lid and let stand for 15 minutes. Then we drain the water back into the pan and pour the sugar into it. We cook the syrup and pour the apples faster, immediately roll up and wrap the jars with a blanket until they cool completely.

Compote of whole apples with mint

Mint 2 leaves

Sugar 250 grams

Citric acid several crystals

Water about 1.5 liters.

Preparation: Put apples to the top in a sterile jar, put mint leaves on top. Pour boiling water, cover with a lid and a thick towel so that the apples warm up well. We leave them for 20 minutes.

Drain the water into the pan and add a little more, as the apples absorb it, add sugar and cook the syrup. Before pouring apples with ready-made syrup, you need to pour citric acid into the jar. Pour the syrup "with the top" so that there is no air left in the jar. Roll up immediately and leave to cool under a warm fur coat.

Compote of apples and lemon

Ingredients for a three-liter jar:

Freshly picked apples

Sugar 200 grams

Water 1.5 liters

Lemon 3 slices.

Preparation: Cut the apples into slices, you can into 6 or 8 parts, cut the lemon into slices. We boil the syrup and throw apples and lemon there. Boil the apples for 3 minutes, covering the pan with a lid. Next, put the apples in a sterilized jar and pour the syrup around the edge. We roll up the jars and put them upside down under a warm towel for a couple of days.

Compote of apples and blueberries

Ingredients:

Blueberries

For 3 liters of water 200 grams of sugar.

Preparation: We sterilize the jars, wash the apples and berries thoroughly. Apples can be cut into several pieces, if desired.

Pour water into a saucepan and pour sugar, boil the syrup. When it boils, put apples, cover and cook for 3 to 5 minutes. Arrange the apples in jars, filling 1/3, immediately add a handful of berries and pour over the syrup. Roll up immediately and leave to cool under cover for a day.

Compote of apples and pears

Ingredients:

Per liter of water 200-300 grams of sugar

Apples 1kg

Pears 300 gr

Preparation: Fruits are well washed with water, if large, then cut into pieces. It is advisable to cut the pears only in half, because thin slices will quickly fall apart in the compote. We lay out the prepared fruits in jars and pour boiling water over them. We immediately cover the jars with sterile lids and leave to brew for 10-15 minutes. Then we drain the water and cook the syrup. Pour the fruit with hot syrup and roll up the jars. In an inverted form, we send it to heat for a day.

Compote of apples and cherries for the winter with sterilization

Ingredients:

200 grams of sugar for a three-liter jar.

Preparation: We wash apples and cherries, remove the tails and put them in jars to the top, pour sugar and pour boiling water. Cover with lids and put in a pot of boiling water. Sterilize for 40 minutes. Then roll up the jars and let them cool completely.

Compote of apples and cherries without sterilization

Ingredients:

Apples 1 kg

Cherry 300 grams

Water 3 liters

Sugar 4 tablespoons.

cooking; put a pot of water on the fire and while it boils, cut the apples into slices. Put them in boiling water. Immediately add the cherry, the bones can be removed or left, at your discretion. You need to cook the compote over low heat for about 15 minutes, at the end add sugar and stir. Pour the finished compote into sterile jars and roll up the lids.

The word "compote" came into our speech from France. In Russia, the drink denoted by this word was for a long time called vzvar, or uzvar. They drink a drink made from fresh fruits and their various combinations immediately after preparation and, of course, store not only apple compote for the winter without sterilization and cooking. Quite often, the “leading role” for this drink is an apple. Tasty and healthy in itself, it goes well with other fruits.

Compote is cooked in different ways. In some recipes, apples are only briefly dipped in boiling water in order to preserve the beneficial substances they contain as much as possible, sometimes they are boiled for 20 minutes or more. One of the simplest recipes is a compote prepared for the winter from early apples without sterilization and cooking.

Ingredients (for one three-liter jar):

Apples (5-7 large fruits);
Sugar (240 gr).

Apple compote for the winter without sterilization: a recipe for a 3 liter jar

1. Note: The amount of sugar depends on the type of fruit used. If the compote turns out to be too sweet, it’s not scary, you can simply dilute it with water before use, but if the drink is too sour, then the jars may not stand up and explode.

Apples (in our recipe we used the White Filling variety) can be used whole, or can be cut into slices.

2. The fruits should be washed well under running water, and then put in a colander for a while.

Be sure to select large and small fruits. After all, compote is poured from small apples for the winter three times, if without sterilization, and the fruits are used whole, as in the recipe. And large ones are cut into 3 parts, and cleaned of seeds.

3. Since only large apples were used in the recipe, they had to be cut.

4. The jar must be thoroughly washed, held in the sun for natural treatment from microbes (sterilized in the oven) and filled with chopped fruit by a third.

Advice: to quickly and easily wash a jar prepared for conservation, you can use dry mustard. Simply apply a little powder to a damp dish sponge and wipe the jar inside and out. Mustard will not only perfectly wash off all the dirt, but also disinfect the glass container.

5. For the first time, pour chopped apples for compote with boiling water and leave for 20-30 minutes, so that they can be rolled up without sterilization. These fruits, especially if pre-cut into slices, absorb water remarkably, and the indicated time will allow you to determine how much liquid will need to be added when boiling the syrup.

6. After this time, the water must be drained into a saucepan or bowl using a plastic lid with holes.

7. Add sugar to the pan and bring to a boil over low heat.
Note: if you decide to cook compote from small whole apples, then you need to pour boiling water over them 2 times, and roll them up on the third. And keep the fruit in boiling water for 30 minutes.

8. As soon as the syrup boils, pour a jar of apples over it and immediately roll it up. To check the tightness of the seaming, turn the compote container upside down on a dry plate. Wrap in a blanket and leave to cool.

Note: So that during storage the apples do not turn into mashed potatoes, it is necessary to choose fruits of medium ripeness for conservation. Additional flavor and aroma can be created by adding cinnamon or vanilla.

It is better to store cooked apple compote for the winter without sterilization in a cellar or pantry. In winter, this fragrant drink will not only please with its taste, but also make up for the lack of vitamins in the body. And it’s also great to solder children with aciton with this natural drink. But this is a completely different article.

Fragrant sweet drink quenches thirst well and refreshes in summer. In winter, it reminds of warm days and provides the vitamins that are missing at this time. There are many tricks for making apple compote, which are known only to experienced housewives. For example, it is not necessary to remove the skin from the fruit, because it contains the maximum amount of nutrients. Before you cook apple compote in a saucepan, you should know which dishes are best to use. It is believed that it is better to take enameled dishes, because aluminum or stainless containers spoil the taste.

How to cook apple compote

How much to cook compote, what can be added, whether it is worth letting the drink brew - all this is of interest to young housewives. To get a rich taste, leaving intact most of the vitamins contained in the fruits, boil them for no longer than 15 minutes. Focus on the size of apples and their number. In addition, it is allowed to add any other fruits or berries to the compote: plums, raspberries, pears, apricots. You can put a few slices of orange in winter compote. To cook delicious healthy drink, a number of rules must be taken into account:

Fruits are brought to a low boil (comote with apples is cooked over low heat). This allows you to save their useful properties.
The pieces must be the same size for simultaneous cooking.
The drink is served chilled, filtered (all components are previously removed from the dishes).

From fresh

An important point in the preparation of apple compote is to prevent overcooking. Pieces should retain their shape and vitamin composition. The duration of cooking, in addition to the size and number of fruits, depends on the variety of fruits. For example, if you use ripe Antonovka, then you only need to bring the water to a boil and remove it from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.

Ingredients:

apples (any variety to choose from, including paradise) - 1 kg;
sugar - 1.5 tbsp.;
purified water - 3 liters.

How to cook compote from fresh apples in a saucepan:

Rinse, cut the fruits into pieces, remove the core.
Fill a saucepan with water, put on fire, bring to a boil.
Add 1.5 cups of sugar, prepared ingredients, to the pan. In a boil, you can combine almost any other fruit. For example, a decoction of apples and pears is very tasty.
When the water boils again, mark for 10-15 minutes, then remove the pan from the heat.
Close the pot, letting the drink brew for 3-5 hours.
The prepared broth can be preserved in order to leave a tasty and healthy preparation for the winter.

From dried

It is better to cook compote from dried fruits 12 hours before serving, so that it has time to infuse, become saturated. This will fully reveal the aroma and taste. As a rule, sugar is not used to prepare the broth, since dried fruits already give a lot of sweetness to the water. Boil the drink for 12-20 minutes, after soaking dry fruits in cold water. You can spice it up with cinnamon or citrus zest for a spice and festive flavor.

Ingredients:

dried apples- up to 2 tbsp.;
sugar (to taste);
water - 3000 ml;
raisins - 1 tbsp;
cinnamon - tsp

A simple recipe for making a broth:

Rinse the ingredients thoroughly by draining the dried fruits in a colander.
Fill a saucepan with water, add dried fruits and put on a slow fire.
After 15 minutes, add cinnamon and turn off the burner.
When the broth is infused (12 hours), strain. Serve on the table.

From frozen

Some thrifty housewives fill the freezer with vegetables and fruits since the summer so that they can cook their favorite dishes in the winter. If you have frozen apples, you can quickly make compote or jelly with them. The first is equally tasty when served cold or hot. If served warm, it will become a non-alcoholic substitute for traditional mulled wine.

Ingredients:

frozen apples - 200 g;
other frozen fruits - 300 g;
sugar - 3-4 tablespoons;
clove or cinnamon.

How to cook a drink from frozen fruits in a saucepan:

Wash and dry fruits.
Place them in a pot filled with clean water.
When the liquid boils, reduce the heat and cook the ingredients for another 10 minutes.
The fruits will become soft, and then it is worth seasoning non-alcoholic mulled wine with cinnamon / cloves.
After 5 minutes, add sugar and let the drink brew for a couple of hours.

Video: recipe for apple compote in a saucepan

A traditional fruit drink is prepared with the addition of various berries and fruits: cherries, currants, peaches, gooseberries, pears. Both fresh and dried or even frozen fruits are used. Young mothers can prepare a natural apple drink for babies - this will be an excellent vitamin replacement for ordinary water. After watching the proposed videos, you will learn how to properly cook it in a saucepan.

For the winter

Baby without sugar

Apple compote for the winter is one of the simplest, most useful, reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to young children, since the drink rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before proceeding with the recipes, it is worth remembering the basic steps of preparation, following which you can get an almost perfect drink.

General postulates of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

Fruits of sweet and sour varieties are best suited for compote from fresh apples.

More often than others, such varieties as White filling, Grushevka, Quinti and Mantet are used.

If you need to cut slices, do not do it too finely, otherwise the compote may turn into gruel. A similar effect will be obtained when using overripe fruits.

Sugar can be replaced with fructose or molasses. fans culinary experiments can diversify the taste with spices. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom are often added to canned compotes, nutmeg or .

Preparing dishes and additional tools. From the dishes you will need:

banks;
cutting board;
large saucepan;
sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the syrup container must be made of stainless steel. An apple cutter will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to properly prepare jars and lids. They must be thoroughly washed and be sure to scald with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about the disc for sterilization and tongs. The first tool is placed on a pot of water. When the liquid boils, a jar is placed on the disc and they wait until it is sterilized. And with the help of tongs it is easy to get the jar without risking getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before laying. Blanching will help to avoid browning and loss of volume, in addition, the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is needed if you are preparing compote with sterilization.

According to classic recipe jars filled with apples are poured with hot syrup (200-300 g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how much to cook apple compote. The following guidelines can be taken as a guide:

0.5-liter jars - from 15 to 20 minutes;
1-liter - up to 25 minutes;
2- and 3-liter - up to 35 min.

Sterilization itself should take place at a temperature of 85 °. Banks are sterilized unrolled. Then they are corked with lids, turned over and left to cool.

Not all recipes require sterilization, below are a few of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats, and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.

Apple compote for the winter without sterilization

Ingredients:

apples - 1 kg;
sugar - 250 g;
water - 1 l.

Step 1. Rinse the fruits (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.

Step2. Cooking syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour over it so that the apples are completely covered with syrup.

Step 3. After 5 minutes. waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of the syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. Under the necks, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.

Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilizing the compote again.

Whole apple compote (with sterilization)

Ingredients:

fresh half-ripe apples - 1 kg;
sugar - 270 g;
dried mint - 2 sprigs;
water - 1 l.

Step 1. For harvesting, we select ripe fruits without noticeable flaws, preferably white filling. We cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to make the water glass. We put the fruits in clean jars up to half the volume. At the end we put sprigs of mint. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. Whole apples are best preserved.

Step 2. Boil liquid sugar syrup.

Step 3 Pour apples with hot syrup and proceed to sterilization. Cover filled jars with lids. At the bottom of the pan intended for sterilization, place a special wooden grate or towel. Make sure that the jars do not burst due to temperature changes. This can happen if you put the jars in boiling water.

Step 4 Rolling should be done immediately. Turn the rolled jars upside down and refrigerate.

Dried apple compote

Ingredients:

dried apples - 100 g;
sugar - 120 g;
water - 2 l;
citric acid - 0.5 tsp (can be replaced with lemon juice).

Step 1. Sort and rinse dried apples. Then put them in a bowl.

Step 2. Pour dried fruits hot water. Then add sugar and cook over low heat for at least 25 minutes. Sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. A daily recipe calls for a heavy-bottomed pot. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with a closed lid, because useful substances are lost during the evaporation process.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote with a towel or blanket and insist for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Compote from apples in a slow cooker

Ingredients:

apples - one and a half kilograms;
sugar - 250 g;
water - one and a half liters;
cloves - 3-4 pcs.;
lemon - 1 pc.

Step 1. We wash the fruits. Then we remove the skin from them. We collect the peel in a special dish, since it will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon over the chopped apples. This will help keep the apples from browning.

Step 2. To prepare compote, you will need the “Multi-Cook” program (you can also use the “Extinguishing” option). The temperature should reach 160°. Set the time for 15 minutes. Put the apple peel into the multicooker bowl. Fill everything with hot water, you need one and a half liters. When the water boils, add sugar and cook for the rest of the time. We filter the finished syrup through a sieve or gauze.

Step 3. We put the prepared apple slices in jars. Pour syrup over them, cover and leave to cool. When the compote is infused, pour the syrup into the multicooker bowl, add cloves and use the Multicook program again. Bring the liquid to a boil. Pour hot syrup into jars.

There should be free space between the lid and compote, but not more than 2 cm.

Step 4. Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put a jar of compote there. For sterilization, the options "Frying" or "Baking" are suitable. After boiling, switch the slow cooker to "Extinguishing", for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The slow cooker is also suitable for cooking apple compote from dried fruits. For this, washed dried apples (400 g) are placed in a multicooker bowl, poured with liquid and, if desired, sugar is added. For cooking, the option "Extinguishing" is suitable. With such a program, the compote will languish, which, unlike boiling, allows you to save more useful substances. Set the timer to 50 minutes.

Apples in apple juice

Ingredients:

apples - 2.5 kg;
freshly squeezed Apple juice- 1 l;
water - 1 l;
sugar - 200 g;
citric acid - 10 g.

Step 1 Prepared sterile jars are filled with washed apples to the top. The fruits should be whole, preferably small. After completing the arrangement, pour the fruit with boiling water. Then we cover the jars with lids, wrap them with a towel and leave for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the fire.

The amount of sugar can be adjusted depending on the variety of apples.

Step 3. Drain the water from the cans of apples and pour the finished syrup. After that, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-cooked apple compotes, simple recipes which are given above are much healthier than juices industrial production. You will be protected from dyes, flavors and various preservatives. Note that the average calorie content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote is a great addition to biscuits, cookies, strudel and other baked goods. Ready compote can be served with a slice or an orange. According to etiquette, such a drink should be poured into special wide cups ("compotes"). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, compote fruits in themselves are useful and delicious dessert. For the smallest, you can prepare compote with pulp, for this it is enough to beat the contents with a blender. Fruits from compote can be safely used as a filling for muffins, pancakes or open pie. Also, with their help, you can cook an excellent oatmeal gingerbread.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for a general strengthening of the body. They help to recover after physical exertion. Also, apple drinks should be consumed with anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to trace elements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

Looking at the store shelves, the consumer may get confused in the presented variety of juices, carbonated sweet drinks, and other similar products. But what could be better, tastier, healthier than homemade compote, prepared with love, without preservatives, flavorings and flavor enhancers? Apples are the perfect ingredient to create such a drink, they have a pleasant aroma, a dense texture, and a convenient shape. There are many recipes describing how to cook apple compote. But when starting cooking, it is important to learn a few rules.

How to choose and prepare apples for canning

Fruits with a sweet and sour taste (Bely Naliv, Antonovka, Uralochka or Uralskoe Bulk) are best suited for making apple compote, almost fully ripe, but not overripe. Under-ripe apples will give off little flavor and over-ripe apples will lose their shape. Choose large fruits that do not have visible damage, separate them so that there are no apples in the jars different varieties.

Fruit preparation:

Wash the fruits thoroughly, peel, remove the core, cut into slices of the same size. Small varieties can be preserved whole by removing the stalks. Fruits of tender varieties often do not remove the skin.
Put chopped fruits into cold water with a small addition of salt or citric acid, stand for no more than half an hour so that the apples do not lose their beneficial properties.
So that the fruits do not darken, you can dip them in boiling water for 6-7 minutes, and then immediately cool them with cold water.

Helpful Hints:

You can leave the boiling water in which the fruits were dipped to make syrup.
Rinse the jars thoroughly, scald them with boiling water.
You can sterilize the containers by sending them to boiling water or a heated oven.
If you decide to preserve without sterilization, pour the fruit with hot syrup, hold for 3-5 minutes, drain it. After bringing the syrup to a boil, pour it over the fruit again.
After filling the jars with fruits to the shoulders, fill them with syrup with 25-30% sugar or fructose. Then cover the containers with lids and put on pasteurization for 30-35 minutes.

Step-by-step recipes for making apple compote for the winter

Apple compote is a versatile drink that comes in a variety of variations. The recipe may contain quince, raspberries, cranberries, peaches, as fresh apricot, and dried apricots, raspberries. Even such unexpected ingredients as rhubarb, ginger, pumpkin, zucchini, squash, barberry go well with apples. The culinary imagination knows no bounds. After reviewing the simple traditional options for making a drink, you will learn how to cook apple compote in a saucepan, slow cooker and in other ways.

In a slow cooker without sugar

Preservation in multicookers from brands like Panasonic or Polaris makes the troublesome process a simple and interesting task. Sugar-free apple drink prepared using this technique - low-calorie useful product. They can even drink babies. The drink is also safe for diabetics who need to monitor their blood glucose levels, since it is prepared not with sugar, but with fructose. The recipe will be affordable even for novice cooks who are just starting to master canning.

To cook compote you will need the following ingredients:

1 cup fructose (this is the best sweetener with similar flavor without harmful side effects);
0.7 kg of small fruits;
2 l. hot water.

Cooking process:

Boil the water first with a kettle so as not to heat it in a slow cooker.
Fill the container of the device with fruits.
Pour in fructose.
Fill with hot water.
Activate the "Steam" mode for 1 minute.
Leave for 30 minutes in the heating mode.
Pour into jars and preserve according to the standard scheme.

From paradise apples

Compote with heavenly apples is rightfully considered one of the most delicious. The fruits used in its preparation have a unique, refined aroma that makes the drink suitable for both everyday use and a festive table. Prepare for a drink:

800 grams of paradise apples;
600 grams of sugar;
a bunch of mint;
3 liters of water.

Sequencing:

Thoroughly washed jars are filled with whole peeled fruits with a calculation of approximately 400 grams per 3-liter container.
After boiling water, fill each container with it to the top, let it brew for 20-30 minutes.
Drain the liquid, bring to a boil.
Fill each jar with water, leave for 30 minutes.
Drain water, add sugar, bring to a boil.
Fill the jars with syrup, adding a few mint leaves to each.
We roll up the containers and wrap them with a blanket for several hours.

With gooseberries and blackberries

The combination of apple flavor with gooseberries and blackberries will please even the most demanding gourmets. A drink using these ingredients is economical, easy to prepare. Before cooking, get following products:

400 grams of apples;
100 grams of gooseberries (wild or domestic);
100 grams of blackberries;
2 liters of water;
1 cup of sugar.

Sequencing:

My berries and carefully sorted.
We cut the apples into slices, put them in a three-liter container, pour boiling water over them.
After 30 minutes, drain the water, bring to a boil, pour the fruit again.
After draining the liquid, add sugar and crushed blackberries in a juicer or blender.
Bring the syrup to a boil, pour over the apples and gooseberries.
We roll up the banks, put them in heat for 5-6 hours.

Assorted compote

The drink that apple flavor complemented by the aromas of pears and plums, easy to prepare, well stored, has pleasant taste properties. Having prepared it for the future, you will always have a sweet healthy addition to lunch, dinner or festive table. To prepare compote you will need:

1 kilogram of apples;
400 grams of plums (a cherry plum variety is ideal) or prunes;
200 grams of pears;
1 liter of water;
400 grams of sugar.

Cooking sequence:

We cut the apples into slices, and cut the pears in half, carefully clean the core.
We clean the plums from stones, because when long-term storage they can release toxic substances.
We put the fruits in jars on the shoulders, pour hot syrup, leave to pasteurize for 30 minutes at a temperature of 85 degrees.
We roll up the blanks and put them in a warm place for several hours.

With cherry and lemon

A pleasant apple aroma perfectly complements the sour taste of cherries and lemons. It will give the drink a piquant unusual taste, saturate it with vitamin C, which is so necessary for our body. To prepare this compote, you will need:

about one and a half kilograms of apples;
600 grams of cherries;
one and a half glasses of sugar;
half of one lemon;
one and a half liters of water.

Cooking:

Rinse apple fruits, cut into slices, carefully clean the core.
Sort the cherries, wash, remove the seeds.
Cut the lemon into thin slices, remove the seeds.
Pour prepared water into the pan, put fruits and berries, add sugar.
Cook at maximum heat until boiling.
When the mixture boils, reduce the heat to a minimum, cook for another 10 minutes.
Pour into jars, roll up, put in a warm place for several hours.

With grapes without sterilization

Apple and grape flavors go well together, making them perfect companions in compote for the winter. This recipe is different in that it saves you from having to carry out the troublesome sterilization procedure. But do not worry that the grapes will ferment - multiple heat treatment will kill the enzymes that cause this process, and the compote will not turn into alcoholic drink. It needs the following components:

500 grams of grapes (preferably Isabella, but green varieties are also suitable);
4-5 medium apples;
about 2 liters of water;
2 cups of sugar.

Cooking:

We thoroughly wash the apples, put them in pre-sterilized jars as a whole.
Carefully place the grapes on top.
Fill with boiling water, let stand for 15-20 minutes, drain.
Prepare syrup using drained water and sugar, bring to a boil.
Pour the liquid into jars, immediately twisting the lids.

With blackcurrant juice

Adding blackcurrant juice to apple compote gives the drink a pleasant spicy taste and rich color. These berries will add beneficial properties to the compote, as they contain B vitamins and many microelements necessary for our body. To prepare, take:

800 grams of small apples;
400 grams of blackcurrant;
one and a half liters of water;
one and a half cups of sugar.

Sequencing:

Sort currants, grind in a juicer.
Rinse the apples, peel the stalks.
Put apples in pre-sterilized jars, pour boiling water over them, leave for 30 minutes.
Pour water from containers with fruit into a saucepan, mix with currant juice, bring to a boil.
Pour the apples with the resulting syrup, tighten the lids.
Cover with a warm blanket until completely cool.

With wine and cinnamon

This unusual option apple drink for the winter tastes like mulled wine, but does not have an alcoholic strength. Its tart flavor will appeal to lovers of original drinks. To prepare it you will need:

kilogram of apples;
a glass of sugar;
100 grams of dry white wine;
litere of water;
5 pieces. cloves;
cinnamon stick;
zest of half a lemon.

Cooking:

Mix sugar with water, bring to a boil.
Dip the apples into the syrup, boil over low heat.
We shift the fruits into pre-sterilized jars.
We filter the syrup, add grated lemon zest, cinnamon and cloves to it.
When the mixture boils, wine is poured into it.
Pour hot syrup into a container with apples and twist.

With chokeberry and oranges

When the fruits of the chokeberry begin to turn black, it's time to make compotes. It goes well with citrus fruits, perfectly sets off the apple flavor. Vitamin compote with chokeberry, apples and oranges will become original blank for the winter. To prepare it you will need:

150 grams chokeberry;
5 sweet apples of medium size;
a glass of sugar;
one and a half liters of water.

Cooking:

Rowan chokeberry must be softened. To do this, immerse it in boiling water for 5 minutes, then in cold water. Remove the berries from the branches.
Peel the apples from the stalks, cores, cut into slices.
Put fruits with berries in a container, pour boiling water over, cover with a saucer.
After 10 minutes, pour the water into a saucepan and bring to a boil.
Grind oranges with a meat grinder, mix with sugar, add to boiling water.
Boil the mixture for 5 minutes over low heat.
Pour the berries and fruits with the resulting syrup, tighten the lid, send to a warm place for several hours.

With lingonberries

A drink with green apples and lingonberries will please you not only original taste, but also useful composition, rich in vitamins A, B, C, E, carotene, organic acids important for the body, tannins. Drinking such a compote on a winter day means getting a summer boost of vivacity. To prepare it, take:

1 kilogram of cranberries;
0.5 kilograms of green apples (yellow ones are also suitable, but green ones have a more tart taste);
3 cups of sugar;
one and a half liters of water.

Cooking:

Sort the berries, wash, leave to dry on a paper towel.
Wash apples, dry, peel the core, cut into slices.
Bring water to a boil in a saucepan, add sugar, berries and fruits.
Boil over low heat, stirring occasionally, for 5-7 minutes.
Cover the mixture with a lid and leave to cool.
Pour into a jar, screw on the lid.
Pasteurize for 10 min.

With sea buckthorn and wild rose for the winter

O useful properties sea buckthorn and wild rose have been heard by everyone who is interested in their health. The unusual taste properties of these berries will give the apple compote a unique, exquisite aroma. To prepare it, you will need the following ingredients:

500 grams of rose hips;
5 medium apples;
200 grams of sea buckthorn
a glass of sugar;
one and a half liters of water.

Cooking:

Rinse the rose hips, cut in half, remove the seeds and hairs.
Rinse the sea buckthorn thoroughly, sort, peel the stalks.
Peel the core from apples, cut the fruits into slices, put in sterilized jars.
Add berries, pour boiling water for 30-40 minutes.
Boil the used water with sugar, pour the container with the resulting syrup, roll up.

Video

The listed instructions list the tastiest apple compotes is not exhausted. Use the most interesting and simple step-by-step video recipes that demonstrate the procedure for making apple compotes using other ingredients - sloes, red currants, apricots, etc. They will enrich your personal cookbook and give you new skills. Thanks to the visual presentation of the material, you can easily prepare delicious unusual drinks with a healthy composition from the summer.