Frozen fruits and berries come in handy any time you need to make compote. Freezing allows you to save yourself from preparing compotes; now you can cook them whenever you want. Thanks to freezing, fruits retain their freshness, and compotes based on them will be aromatic and very tasty. Forget about juice from the store, it’s much healthier to make compote from frozen berries. You can prepare fruits in the summer season or buy frozen ones at the store. Compote can be drunk hot or chilled - it is an excellent replacement for tea and coffee.
If you have frozen berries in the refrigerator, you do not need to take them out in advance. The exception is fruits that require pitting or stem removal.
- It is necessary to boil water to prepare compote. Take approximately 1 kg of berries for 3 liters of water.
- It is not necessary to take just one fruit for compote; it turns out very tasty if you use assorted berries.
- It is better to cook it in stainless steel; aluminum is not suitable for this purpose. Aluminum cookware can oxidize when exposed to fruit acids.
- You should not pour water over the entire volume of the dishes; you need to leave room for frozen berries.
- Sugar is often added to compote after the fruit is added, although there are no special recommendations if everything is done the other way around.
- The amount of sugar is adjusted according to taste or added as much as stated in the recipe.
- Throw the berries into boiling water without defrosting, let the compote boil, sweeten it again, boil and turn off the heat.
- After cooking, the compote needs to sit, during which time it will become even tastier and its color will be saturated.
- Be sure to cover the dishes with a lid, so the contents will boil faster and steam less in the kitchen.
- The infused drink is filtered, poured into glass or porcelain containers and cooled if necessary. It is not the best option to store compote in plastic bottles; use jars instead.
- This compote should be stored in the refrigerator for no more than 2-3 days.
Knowing how to make compote from frozen berries, you will become an economical and caring housewife who has found the ideal replacement for carbonated drinks and store-bought juices.
Simple compote of frozen berries with sugar
Required components:
- 1 kg - frozen fruits;
- sugar - 200-250 g;
- drinking water - 3-3.5 liters.
Preparation:
- Boil water covered in a stainless container. Make sure it doesn't boil over.
- Remove berries or assorted fruits from freezing. Weigh out the required amount and immediately throw it into the pan where the compote will be cooked. Immerse the fruit carefully so as not to burn your hands with steam or boiling water.
- Wait until the contents of the pan boil, add sugar. Bring to a boil again, cover with a lid and remove from the stove.
With mint and cinnamon
Aromatic and flavoring additives in compotes embellish their taste, making them unusual and incomparable. By adding mint sprigs and a cinnamon stick to the pan, you will prepare an amazing tasting drink. People will ask you for this recipe because it is better than store-bought juice.
Required components:
- assorted frozen fruits or berries - 750 g;
- granulated sugar - 180 g;
- a sprig of fresh or dried mint;
- drinking 2.5 liters of water;
- cinnamon stick or teaspoon ground powder.
Preparation:
- Without defrosting, add fruit to boiling water. Mix everything with a ladle and cover with a lid. Make sure that the compote does not boil, otherwise you will have to wash the stove.
- Add the amount of sugar and mix again.
- At the end of cooking, add mint and cinnamon to the pan. Remove from heat.
- When the compote is removed from the oven, you need to remove the mint and cinnamon stick and leave to cool.
How to cook with dried fruits
Dried fruits make a very original drink, especially if you add prunes or smoked pears to it.
Required components:
- 1 cup dried fruit;
- 200 g frozen;
- 190 g or to taste sugar;
- 2 liters of drinking water.
Preparation:
- Soak dry fruits in cold water to thoroughly wash them.
- Boil water, add dried fruits and boil. Then add sugar and add frozen assortment.
- There is no need to throw in all the berries at once, because dried fruits take a little longer to cook than frozen ones.
- During cooking, the compote will reveal its magnificent taste, and while it cools, it will infuse well.
You can add both frozen and fresh fruits to the compote; the taste will only benefit from this.
Frozen berry compote in a slow cooker
A multicooker saves the housewife time; it produces richly flavored and very aromatic compotes. And all this is due to the fact that the multicooker preserves the taste of the products that are put in for cooking. The main thing is not to overfill the water, otherwise it may boil away, which is not good for a multicooker.
Required components:
- 250 g frozen berries;
- drinking water - 1.5 liters;
- 5 tbsp. l. Sahara.
Preparation:
- Place the berries in the multicooker bowl and add sugar.
- Pour in drinking water. When pouring, monitor the volume; if the multicooker is designed for a smaller capacity, you should not add enough liquid.
- Close the multicooker lid and turn on the “soup or boiling” mode.
- Cool the finished compote in the slow cooker and pour into a glass jar.
With the addition of apples
Apples do not leave store shelves all year round, while the price of this fruit remains affordable. Apples alone will make an excellent compote, but if you diversify it with frozen berries, it will turn out 100 times tastier. The frozen assortment will give the compote a beautiful color!
Required components:
- apples - 450 g;
- a cup of frozen berries;
- 2 liters of water;
- 200 g or to taste sugar.
Preparation:
- Cut the apples into slices, remove the stems and seeds. There is no need to peel the peel; it is removed if the apples are not fresh (spoiled).
- Boil water, add apples, and lightly boil them.
- Add sugar and frozen assortment. Stir and let it boil well. Turn off the oven, cover with a lid and let the compote brew.
Cooking with lemon
Lemon as an additive to a drink gives it not only a pleasant citrus aroma, but also a pleasant sour taste.
Required components:
- 1/3 part lemon;
- 700 g frozen berries;
- 1 cup or to taste sugar;
- water - 2.5 liters of drinking water.
Preparation:
- Put any frozen fruit compote on the fire, add sugar and bring to a boil.
- At the end of cooking, throw lemon slices into the pan. Boil a little more and remove from heat.
- To prevent bitterness from the lemon peel from forming in the compote, it is better to remove the slices after cooking. However, this is not important, maybe someone likes this taste.
A delicious homemade compote is no worse than store-bought lemonade, and at the same time it is very healthy and does not contain harmful preservatives.
Compote of frozen berries with orange zest
Required components:
- dry or fresh lemon zest - 1.5 tsp;
- frozen fruits or berries 900 g;
- drinking 2.5 liters of water;
- sugar to taste or 220 g.
Preparation:
- Cook the compote in the usual way, add sugar and orange zest.
- Boil, let the drink brew and cool.
- Be sure to strain through a sieve, because the zest and boiled berries will cause the transparency to disappear.
Citrus peels give the compote a pleasant aroma, but they must be removed from the compote after cooking. It is worth adding a little fresh fruit and citric acid to the compote of frozen fruits and berries. The drink will become more aromatic thanks to a pinch of spices: zest, vanilla, cinnamon, cloves, ginger, but it is important not to overdo it with them. For nutritional value and thickness, you can put cereals in the compote: rice, semolina, pearl barley.
You can add honey to the compote, replacing sugar with it. Honey should be added at the very end of cooking so as not to subject it to strong heat treatment - this way the honey will not lose its beneficial properties. If you add a little salt to the compote - at the end of a knife - the sweetness of the drink will increase, since salt reveals the sweetness of fruits and berries.
By the way, the word “compote” itself has roots in French. French chefs were the first to start cooking compotes and it is still a common dessert in France. Nowadays, fruit puree is often sold in stores under the name compote. In Rus', until the 18th century, they also brewed a drink from fruits and berries - pears, apples, prunes, plums, raisins, but it was called uzvar or vzvar. It was served on Christmas Eve. The name “kompot” came into the Russian language in the 18th century from the French language (meaning “to compose, fold”) and stuck.
In the film "Operation Y and Shurik's Other Adventures" there is a scene with compote, which later became widely known. During a lunch break at a construction site, the hero of Alexei Smirnov, the rowdy Fedya, saw that he was not given the third dish - compote, and exclaimed: “And the compote?” When he was given a compote, and the policeman who was watching him left, Fedya added vodka to the compote, inserted a straw, making the drink an alcoholic cocktail.
It is associated with childhood; it is from there that memories of a sweet and aromatic drink stretch, which many of us still prefer to juices from a package.
The name “kompot” itself has French roots, but the recipe was known to Russians long before this word entered the lexicon. The preparation of drinks from dry fruits in Rus' has been practiced for a very long time; drinks obtained from and with the addition of were called infusions.
Dried fruit compote is still very popular, and this despite the presence of a large selection of juices in stores. Dried fruit compote is a healthy and nutritious drink, as it contains vitamins from fruits. But in order for the compote to be truly healthy, it does not need to be cooked for a long time, a maximum of 30 minutes, and it is best to do this under the lid.
Compote for the winter, closed in a sterilized jar, is one of the most common methods of preserving berries and fruits. It is brewed with a base that is poured over fruits and berries. Having opened a jar of aromatic compote on a cold winter day, you can indulge in memories of the warm season while eating delicious fruits.
Compote can be made from any berries and fruits, as well as their mixtures. When cooking for the winter, you need to choose ripe, strong fruits that have a rich taste. Berry compote does not need to be cooked for a long time, since the berries quickly boil and then, instead of a clear drink, you will get puree.
Ingredients:
- - 150 gr.
- - 150 gr.
- - 100 gr.
- - 100 gr.
- - 1 stick
- Anise - 2 pcs.
- - 1 PC.
- Freshly squeezed - 1 tbsp.
- - 200 ml.
Place all the dried fruits, spices, orange zest in a saucepan, add 200 ml of water and bring to a boil.
Cover the compote with a lid, reduce the heat to low and cook for about 10 minutes; if you think it is too thick, add a little more water.
Serve the compote cooled.
Ingredients:
- - 200 gr.
- - 500 gr.
- - 1 branch
- - 1 bunch
- - taste
- - 5 l
Pour water into a saucepan and bring to a boil. While the water is boiling, grind the berries in a blender, peel the apples and cut into small slices.
For compote, it is better to take firm but ripe apples, since soft and overripe apples boil quickly.
Pour chopped berries and fruits into boiling water and immediately turn off the heat. After this, add sugar, spices and coarsely chopped mint. Leave the compote to cool; during this process it will infuse and acquire a rich taste.
Serve the compote cold.
There is little that can compare with the pleasure that a jar of cherry compote, opened in winter, can give.
Ingredients:
- - 300 gr.
- - 300 gr.
- - 2.5 liters
Sort through the cherries, rinse thoroughly and pour over boiling water.
Transfer it to the bottom of a washed three-liter jar.
Make the syrup: add sugar to boiling water and bring to a boil.
Pour the syrup into the jar and immediately close with an airtight lid.
Turn the jar over and wrap it in something warm. Leave in this state until completely cooled.
Store the compote in a cool, dark place.
Ingredients:
- - 500 gr.
- - 250 gr.
- - 150 gr.
- - 1.5 l.
- - 1 tbsp. l.
- - 1 branch
- - 5 pieces.
Pour water into a saucepan and bring it to a boil, add apples. If the apples from your own garden are small, you can add them whole; if the apples are large, you can cut them in half.
When the water boils, reduce the heat to low and simmer for 5 minutes.
Add cranberries and cook for another 10 minutes, until the berries begin to burst.
After this, remove the pan from the heat, strain the compote, pour it back into the pan, add honey, sugar and seasonings, bring to a boil and cook for 10 minutes.
Delicious fruit compotes are very beneficial for the human body. There is not an ounce of preservatives, flavors or other artificial additives in homemade drinks. Plus, they have an excellent refreshing effect and are ideal for a hot summer day. Today we will tell you how to properly cook fresh fruit compote.
Absolutely any seasonal berries and fruits are suitable for preparing aromatic homemade drinks. These could be apples, feijoas or pears. Here everything depends solely on your imagination and on what is grown in your personal summer cottage. To cook compotes, you can use one type of fruit. But many housewives who are not afraid of culinary experiments often combine several varieties.
It is important to choose ripe fruits that are free of mold and other damage. Before making compote from fresh fruits, they are washed and pitted. And only after all these manipulations can you proceed to the main stage. The base for the drink is poured with sweet hot water, boiled over low heat for several minutes and removed from the stove. To ensure that the fruits release juice evenly, it is advisable to cut them into approximately equal pieces. And to preserve the maximum amount of vitamins, you can add a little citric acid to the bubbling water.
For those who do not know how long to cook fresh fruit compote, you need to remember that the duration of heat treatment largely depends on the type of plant material used. Soft fruits are cooked for no more than ten minutes, and hard ones - from 10 to 20 minutes. Bananas, quinces, pomegranates and persimmons should not be used as a base. The finished compote should be stored at a temperature of 2-14 degrees. And so that it acquires a rich taste and pronounced aroma, it is first infused for several hours.
Option with pear
This fresh fruit compote contains only natural and very healthy ingredients. Therefore, they can be fed not only to adults, but also to children. To prepare it you will need:
- half a kilo of ripe pears;
- liter of filtered water;
- juice squeezed from a whole lemon;
- mint and sugar (to taste).
You need to start cooking compote from fresh fruits by preparing syrup. To do this, add the required amount of sugar to a pan of boiling water and wait until the grains are completely dissolved. Then the washed and cut pears are carefully immersed in the bubbling syrup. Bring all this to a boil and cook for ten minutes. Shortly before the end of the heat treatment, mint is added to the pan with the drink. Immediately after turning off the heat, pour lemon juice into it. The finished drink is left to infuse at room temperature, and after a few hours it is put in the refrigerator.
Option with feijoa
Thanks to the unusual combination of fruits used, this drink has an amazing taste and light, pleasant aroma. In addition, it has a rich vitamin and mineral composition. This means it is equally useful for both the older and younger generations. For preparing this compote from fresh fruits you will need:
- a dozen feijoa fruits;
- a couple of ripe apples;
- 200 grams of sugar;
- 2.5 liters of filtered water.
As in the previous case, you need to deal with the syrup first. Dissolve granulated sugar in a saucepan filled with boiling water. Carefully place the washed fruit slices into the resulting liquid and cook it all over low heat for no longer than ten minutes. The resulting drink is equally good both warm and cooled.
Option with cherries
This aromatic summer drink has a pleasant sweet and sour taste. It is ideal for quenching thirst and eliminating vitamin deficiencies. For preparing this compote from fresh berries and fruits you will need:
- 300 grams of ripe apples;
- liter of drinking water;
- 4 tablespoons sugar;
- 300 grams of cherries.
Add sugar and apple slices to an enamel pan filled with boiling water. All this is cooked over low heat for five minutes. Then the washed cherries are placed there and cooking continues. After ten minutes, the finished drink is removed from the burner and infused for several hours.
Option with plum
We invite you to pay attention to another recipe for fresh fruit compote. The drink brewed using it is much tastier and healthier than store-bought soda and packaged juices. It does not contain various chemical additives, so it can be safely given even to children. To prepare it you will need:
- 400 grams of plums;
- half a kilo of peaches;
- 400 grams of apples;
- a couple of glasses of sugar;
- 400 grams of cherries;
- whole lemon;
- 6 liters of drinking water.
Washed fruits and berries are pitted, cut into approximately equal slices and placed in a large saucepan. The required amount of cold water is poured there and sugar is added. Place all this on the stove, bring to a boil and boil for seven minutes. Then remove the pan from the burner, squeeze the juice of one lemon into it, cover with a lid and wait for the drink to cool.
Option with apricots
Compote prepared using the technology described below has not only a pleasant taste, but also a delicious aroma. In addition, it is rich in a large number of valuable vitamins and microelements necessary for the normal functioning of the human body. To brew this drink, you will need:
- kilo of apricots;
- 1.5 cups sugar;
- liter of purified water.
Before making compote from fresh fruits, they are washed, sorted and pitted. Apricots prepared using this method are placed in a pan, covered with sugar, filled with drinking water and sent to the stove. As soon as the first bubbles appear on the surface of the liquid, reduce the heat to a minimum. Boil the contents of the pan for two minutes and remove from the burner. In order for the finished drink to acquire a rich taste, it is infused at room temperature for at least an hour.
Option with peaches
The drink, brewed according to the method described below, has a pleasant taste and a light fruity aroma. Its preparation does not take much time and does not require specific culinary skills. To make such a compote, you will need:
- 200 grams of sugar;
- 3 liters of filtered water;
- kilo of ripe peaches.
Combine clean drinking water and sugar in a suitable enamel pan. All this is sent to the stove and brought to a boil. As soon as bubbles begin to form on the surface of the liquid, carefully place peaches cut into slices into it. Literally after a minute, remove the pan from the burner, cover with a lid and leave at room temperature for about a quarter of an hour.
Option with red currants
This drink is considered an excellent source of valuable substances. It has a pleasant sweet and sour taste and a light berry aroma. To prepare it you will need:
- 300 grams of juicy peaches;
- 5 tablespoons of sugar;
- 200 grams of red currants;
- a couple of liters of drinking water.
You need to start the process by preparing the syrup. To do this, add cold water and sugar to the pan. All this is sent to the fire, boiled until the sweet sand is completely dissolved and removed from the burner. Washed currants and thin slices of peaches, previously peeled, are added to the resulting hot syrup. Cover all this with a lid and leave for at least three hours.
Option with apples
This simple and tasty fresh fruit compote can be cooked not only in summer, but also in winter. It will be an excellent alternative to packaged juices or boring tea. To prepare it you will need:
- 600 grams of apples;
- a couple of liters of drinking water;
- 200 grams of sugar.
Add washed and chopped apples to a pan of boiling water. The required amount of sugar is also added there. All this is kept on low heat for a quarter of an hour. As a rule, this time is enough for the fruit to become soft. The finished drink is removed from the burner and infused under the lid for at least four hours.
Compote, served in a glass with pieces of boiled fruit or berries, is another drink familiar from childhood to all those who went to kindergarten and school, and then to another educational institution. Sometimes this compote seemed the height of bliss, sometimes it was completely tasteless, especially when it was served with cutlets. Remember? And some were luckier and at home they were certainly pampered with a tasty, sweet or slightly sour drink.
Often compotes are prepared as preparations for the winter, but today we suggest you prepare those compotes that are drunk immediately after preparation, and not rolled into jars.
Recipes for compotes
Compote "Winter" from oranges and apples:
- 3 liters of water;
- 3 oranges;
- 2 apples;
- 150-200 g granulated sugar.
Peel the apples from skins and seeds and cut them into pieces. Peel the oranges and cut into circles. Place the apple pieces in a saucepan, add sugar and water. Next, over medium heat, bring the water with apples to a boil, add oranges and wait until it boils again. Boil for about 2-3 minutes, then turn off, cover and let sit for 30-40 minutes.
Compote of apples and pears:
- 4 liters of water;
- 5 apples;
- 5 pears;
- 100 g black currant berries (you can take frozen ones);
- 100 g granulated sugar.
Peel and cut apples and pears into pieces, place in a saucepan and add water. Pour sugar and currants into the pan and bring the mixture to a boil. After boiling, turn off the compote and let it brew for half an hour.
Pear compote:
- 5 liters of water;
- 500 g pears;
- sugar to taste;
- citric acid to taste.
Wash the pears, core them and cut into slices. Bring water to a boil and add pears, sugar and citric acid. Cook for 15 minutes, then turn off and cool. To give a beautiful color to a light compote (from apples or pears), you can put a piece of raw beets into the finished drink and leave it in the compote while it steeps, and then remove it.
Frozen berry compote:
- 2.5-3 liters of water;
- 200 g blueberries;
- 200 g black currants;
- 100 g cranberries;
- half a lemon;
- 1 tbsp. granulated sugar.
Wash and cut the lemon. Thaw the berries and add cold water. Place the container with water on the fire and bring to a boil, then add granulated sugar and lemon to the compote, wait until it boils again and remove the drink from the heat. Leave for 1-2 hours and you can drink.
Compote "Autumn":
- 3 liters of water;
- 1 kg of apples;
- 500 g strawberries (can be frozen);
- ground ginger, cardamom, cinnamon, ground black pepper and sugar to taste.
Wash the apples, core them, cut into pieces. Put the water on the fire and, after waiting for it to boil, add apples, strawberries and spices. Wait for it to boil again, remove from heat and leave the compote for half an hour.
Rowan compote (for 4 servings):
- 800 g of water;
- 12-15 tbsp. red rowan berries (can be frozen);
- 8 tbsp. honey;
- 4 slices of lemon.
Sort and wash the rowan berries or defrost frozen ones. Place the berries in a saucepan and add water. Slice the lemon and add to the rowan. Lastly, before boiling, add honey, bring the drink to a boil, remove from heat and cool.
How to make dried fruit compote
Dried fruit compotes occupy a very special place among dessert drinks. The recipe for their preparation is approximately the same, and you can vary the ingredients according to your own taste and discretion.
Take dried fruits the evening before the day you plan to prepare the compote. Rinse them, put them in a saucepan and fill them with slightly warm, pre-boiled water. In the morning, add sugar to the swollen dried fruits, stir the drink and put on the fire, covering the pan with a lid. As soon as the compote boils, immediately remove it from the stove. You can leave the drink to steep for another hour or two (this will make it even tastier and richer), or you can immediately pour it into glasses.
Compote with orange peels:
- 3 liters of water;
- 200 g dried apples;
- 1 small orange (only the peel is needed);
- 2/3 tbsp. granulated sugar.
Apple compote is cooked according to the scheme described above. The peel is cut off from the orange, cut into pieces and added to the drink at the moment of boiling.
Compote in a thermos
