How to cook a delicious apple compote. Apple and lemon compote - a delicious homemade drink for children and adults

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

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

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

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

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

So, let's get down to cooking. We put a pot of cold water on the fire. I had a small saucepan, about 2 liters. I poured it incomplete so that there would be room for the apples.

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

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

By the way, it is not absolutely necessary to cut apples for compote. It is perfectly possible to use whole fruits. True, I personally do this only if I have small apples, "heavenly". Because, in my opinion, the taste unfolds faster and more powerful if the apples are sliced.

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

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

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

Cook the compote until tender, about 20 minutes. Its taste will be rich. True, the apples will boil pretty much, and then you will have to strain the finished compote.
I am following the second path. I cook the compote on the fire for a short time - the total time is no more than 7-10 minutes. Then I turn off the heat, cover the pan with a lid and leave it to languish on the switched off burner. I like that this way the apples remain intact and the "rags" do not float in the compote.

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

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

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

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

To cook a delicious and fortified apple compote, you do not need to have culinary talents. The process is simple, despite the presence of a few specific points. There are many options for processing the main component, and everyone can choose the best approach for themselves.

You can simply put the pieces of fruit in cold or hot water, bring the composition to a boil and keep it on fire for a few minutes. But the drink turns out to be much tastier if you use additional components in the cooking process and carefully consider the choice of suitable fruits.

Rules and nuances of making a drink

There are no rules as such in this direction. But there are many subtleties, the observance of which will allow you to cook a really worthy and healthy compote:

The most delicious drink is obtained from fresh fruits of sweet and sour varieties. They must be firm - overripe pulp will give a strong sediment and turbidity, spoiling the final result.
In the process of creating culinary masterpieces, it is allowed to actively use spices. But with this approach, the finished compote must be infused for at least 6-8 hours.
For children, the apple drink is best brewed with the addition of chopped pulp. In this case, vitamins will be contained in it in the maximum volume.

Tip: Despite the fact that you can find many recipes for making apple compote based on unripe fruits, you need to resort to them as a last resort. In such fruits, the balance of components is not yet right to give the desired flavor picture. Even the aroma of such products is often blurred or absent altogether.

Regardless of how much you plan to keep the composition on fire, you can only use drinking or pre-filtered water.
If you want to get the most useful compote, then it is better to cook it completely without sugar. Honey is added to the ready-made composition, the main thing is that the drink is warm or cold.
If spices are used in the cooking process, they are introduced already before the fire is turned off. Otherwise, as a result of boiling, the components will lose their aroma.

Recipes for traditional compote and unusual variations

Regardless of which recipe is planned to prepare compote, it all starts with processing apples. They are washed, cut into slices or pieces, after having cleaned them of seeds. It is not recommended to peel off the skin from fresh fruits, it contains many natural flavors and useful components. Next, we act depending on the specifics of the recipe:

Traditional apple compote. For 700 g of fruit, take 1.5 liters of water and half a glass of granulated sugar. Pour the prepared fruits with water, put on fire and bring to a boil. Pour in half of the sugar, reduce the heat and after two minutes add the remaining sugar. We mix the composition and you can turn it off. It is not recommended to cook longer, it is better to insist the drink for 20 minutes.

Apple and rhubarb drink. For three large fresh apples, take 400 g of rhubarb stalks, half a glass of sugar, a little clove and a little more than 1 liter of water. We wash the rhubarb stalks and cut them into pieces, do the same with apples. Dissolve sugar in a saucepan with water, add cloves, bring the liquid to a boil. Introduce apples and rhubarb. Here, the main thing is to know how much to keep the composition on fire. It is best to stick to 25 minutes. After that, the drink may not be insisted, but it is better to cool it.

Apple compote with citrus fruits. We take apples, plums and oranges (how much depends on individual preferences). Choosing a sweetener. This can be fructose, honey, or regular sugar. We clean the washed fruits from seeds, leave the skins and peel, cut into slices. Put the fruits in a saucepan with water, bring to a boil and reduce the heat. It only takes a few minutes to cook the drink, adding sweetener to taste after turning off the stove.

It turns out that you can cook a delicious apple-based compote in just a few minutes. But you won't be able to close it for the winter. Due to the low sugar content and too short heat treatment, the composition will quickly deteriorate.

Step 1: prepare the green apples.

Wash green apples, cut large fruits into four parts, small apples can be halved. Remove the core with a knife or spoon. We also remove the leg. Peeling apples is optional. Green apples are extremely rich in iron, which is the reason for the quick darkening of cuts outdoors. To preserve the original color of the apples that have already been cut, leave them in a bowl with an acidified solution. We mix the solution according to the calculation 1 teaspoon citric acid on 1 liter cold water. In such a solution, the apples will remain in their original form all the time while we are engaged in the rest of the preparations.

Step 2: prepare the jars and lids.

The simplicity of this recipe lies in the lack of seaming. But that is precisely why the preparation of containers must be approached especially carefully. Best of all, jars with a volume of one and a half liters and more are suitable for preparing compotes. I have had 4 two-liter jars. So, first, we carefully inspect the cans and lids for chips and damage. Even a microscopic chip on the neck of the jar can lead to the fact that the lid will not fit snugly, which means that air can get into the jar and our compote will ferment. We wash undamaged jars and lids thoroughly, maybe even with soapy water. We let them drain silently. In the meantime, we will boil the water ourselves. The most common one - we just need to scald the jars with boiling water. It will be most convenient to do this from a kettle, so it is better to immediately boil water in it. As soon as the water boils, very carefully, in a thin stream, starting from the center of the jar, pour boiling water into each jar. We set aside the kettle, take the jar and rinse all the walls with boiling water from the inside. Carefully! The jar is very hot, so we take it with potholders or a thick kitchen towel. We put the lids for our jars in some container (saucepan, bowl) and also scald with boiling water. You do not need to leave the lids in hot water. We leave the cans and lids heat-treated in this way in a dry and clean place until they dry.

Step 3: blanch the apples.

The same water is used for blanching apples and preparing compote syrup. If you do not trust the quality of your tap water, then it is better to refuse it, since the taste and duration of storage of compotes directly depends on the quality of water. I had spring water from a trusted source. We take a large saucepan and pour into it the same amount of water as our total capacity of prepared cans comes out. Let me remind you that I had four two-liter cans, so I took water 8 liters. Put a pot of water on fire and bring to a boil. While the water is boiling, we put the cooled prepared jars on a hard, flat surface. We catch our peeled and chopped apples with a slotted spoon from the acidified solution and fill the jars with them by 1/3... As soon as the water boils, gently pour the apples in a thin stream under the very neck of the jar. We try not to hit the walls of the cans with a stream of boiling water, as they are the thinnest and can crack from a very high temperature. We leave the filled cans on 10 minutes... Across 10 minutes pour the water from the cans back into the pan. To prevent the apples from falling out of the jars, hold them with a slotted spoon. Bring it to a boil again, and pour the apples again. We leave on 5-7 minutes and pour the water back into the pot again.

Step 4: pour the syrup over the apples and cork the compote.

In the water drained after the second time, add sugar at the rate 150-200 grams sugar per liter of liquid. Stir to dissolve sugar and put on fire. When the syrup boils, let it boil 1-2 minutes and pour into jars of apples. Immediately close the jars with compote as tightly as possible. Check all jars for loose lids. If everything is in order, we leave the jars at room temperature until they cool completely.

Step 5: Serve the green apple compote.

It is best to store cooled compote jars in a cool dry place. There they hold out until spring. Before serving, open compote can be filtered through a strainer to get rid of apple particles. If the compote seemed too sweet to you, dilute it with cold boiled water. Apples from compote can be used for baking, for example, as a filling for charlotte. Store opened compote in the refrigerator. Bon Appetit!!!

To prepare compote from green apples, it is best to take hard, you can even slightly unripe fruits. This will keep the apples intact while blanching.

To prevent peeled apples from darkening in the air, they must be placed in a citric acid solution. At the rate of 1 teaspoon of acid per 1 liter of water.

After the compote is drained from the jar, do not rush to throw away the apples - they will become an excellent filling for the pie.

Apples are the most common fruit, almost everyone's favorite. Fresh fruits can be enjoyed all year round. But if there is a garden, or a couple of apple trees grow in a country house or a garden plot, then the fruiting product must be processed. We have several apple trees of different ripening periods growing on our site. There are always a lot of apples, we harvest them in different ways. Today I will share recipes for apple compote for the winter for a 3 liter jar.

Apple compote with slices for the winter in a 3 liter jar

First, I'll tell you an easy way to make apple compote for the winter.

You will need a 3 liter jar:

Sliced apples - a third of the can;
Sugar - a glass;
Water - 2.7 liters.

Preparation:

First, wash the bottles, lids in the right amount with detergent and soda, well pour boiling water or sterilize over steam.
Preparing the apples. Better to take large, hard, sweet and sour fruits. We wash them, cut them into quarters, clean the core, cut them into slices. Immediately immerse in acidified water to avoid darkening.
Fill a third of the jar with ready-made apples. Fill immediately with boiling water, let stand for 5 minutes. It is not recommended to keep it longer. Pour sugar into the water drained from the fruit, boil. Pour the resulting syrup into bottles, roll up the lids, cover with something warm, cool.

Advice! Add a third of a coffee spoon of citric acid to a liter of cold water.

Put the finished compote in the cold.

Whole apple compote

Recipe for a 3 L can:

Sugar - one and a half glasses;
Small apples - about a kilo;
Water - two and a half liters.

How to cook:

We choose small fruits so that they fit well in the jar. They should be intact, rotten and wormy will also not work. For a compote of fresh apples for the winter, wash the fruit well, let it dry.
Wash a three-liter jar with soda, fry in the oven, the lid must be boiled.
Put dried whole apples in a jar. The styling should be no higher than the hangers.
Cook the syrup for several minutes, removing the foam that appears. There will be a little of it, but it is still better to remove it.
Pour hot, sweet syrup into a jar of apples, cover with a lid, put it in a high container with warm water, placing a napkin on the bottom. The water in the dishes should be just above the hangers. Heat water over medium heat. We sterilize the compote for 20 minutes at a quiet boil.
After that, we seal the jar. We leave for air cooling. The next day we take it out to the storage.

Recipe for apple compote for the winter for a 3 liter jar without sterilization

Here I will share a recipe for apple compote for the winter based on a 3 liter jar without sterilization.

Need to take:

Almost a kilogram of small apples;
2 liters of water;
300 g of sugar.

This is the consumption of products for a 3 liter jar without sterilization. If there are more blanks, we increase the set of products proportionally: we multiply the ingredients by the number of cans or apples.

Let's start making fresh apple compote for the winter:

We choose fresh, not spoiled fruits. Wash thoroughly. With a sharp knife, cut out the stalk and the opposite side in a circle.
Place the apples in steamed jars. Pour in boiling water. Cover with lids, cool completely.
After cooling, pour water into a bowl, add sugar, boil until it dissolves.
Pour our apples with prepared syrup to the very top. Part of it will be absorbed into the fruits, the liquid will become slightly less.
We roll up the compote, turn over the bottles, wrap it until it cools completely. The conservation is sent to the basement.

Reference! During the cooking process, the apples are saturated with syrup, and slightly increase in size.

Apple and plum compote

I think that the recipe for an assorted compote will suit your taste. The combination of different fruits will give the drink a brighter taste and aroma. The apple and plum compote turns out to be delicious and beautiful.

Recipe 1

What you need:

A kilogram of apples;
Half a kilo of plums;
A glass of sugar.

Wash apples, cut in half, cut out the seed box. Leave the washed plums intact or carefully remove the pit, keeping the shape of the fruit.

Put fruits in sterilized jars, pour in boiling water, cover with a boiled lid, let stand for an hour.
Over time, pour the water from the bottles into a container, add sugar, boil until the syrup is completely homogeneous, pour the contents of the jars with it. We close it tightly, turn it over on the lid, cover it, let it cool.

Store in a closet or any cool place.

Recipe 2

And one more simple recipe from this series, but with some difference.

Water - 2.5 liters;
Plums - 0.5 kg;
Apples - 3 pcs.;
Peaches - 2 pcs.;
Sugar - 1 glass.

Wash jars and lids with soda, rinse thoroughly. We sterilize over steam or in the oven.

Let's wash the fruit. Divide the plums and peaches into two halves, remove the seeds. Cut the apples into quarters, remove the seeds. We lay out the fruits in a bottle. Pour sugar on top of the fruit. Pour hot water to half of the container, let stand for 10 minutes. Then add boiling water to the top of the neck. We immediately cork it, put it on the lid, insulate it for a day. We take out the cooled compote for storage.

Reference! For a quick wash of peaches, they are dipped in water with the addition of soda. Shake the dishes, leave for 5 minutes. The villi will float up.

Recipe 3

3 plums;
4 apples;
300 grams of sugar.

Ripe undamaged fruits are well washed with running water. We take out the seeds from the plums, breaking them in half. Cut the apples into several parts, after cutting out the seed box.

Put fruits in a sterilized bottle. Fill with boiling water. We leave for an hour. We drain the water, boil for five minutes. Add sugar, boil until it dissolves. Pour boiling compote into jars. We roll up a tin lid, turn it over. In a day we put it in the pantry.

Apple and lingonberry compote

This blank is perfect for those who like a rich drink without berries. The apple and lingonberry compote, which I propose to close for the winter, will be not only tasty, but also healthy, designed for a 3 liter jar.

Required products:

1 kilogram of lingonberry;
0.5 kilograms of apples;
0.5 kilograms of sugar;
3 liters of water.

It is better to cook lingonberries freshly picked. Sorting out the berries, you need to remove the green, rotten ones. Low-quality fruits can spoil the preservation. We dry the washed berries on a paper towel.

We use sour apples. Wash them thoroughly, remove seeds, cut into pieces.

Pour three liters of water into a saucepan, add sugar, wait until it boils. Then we put the apples, after 15 minutes we take them out. Put lingonberries in the resulting compote, cook for 20 minutes. When the berry has given up all its taste, it can be removed. Pour the resulting compote into a clean jar, cork it. We lower the cooled compote into the basement.

Delicious option with orange zest

0.5 kilograms of fresh lingonberries;
0.5 kilograms of apples;
1 cup of sugar;
The zest of one orange.

Pour 3 liters of water into an enamel pot and place it on the stove. Put washed apples, cut into four parts (pitted), orange zest, sugar in boiling water. Boil for 15 minutes over low heat. We put the apples in the banks. Pour lingonberries into the compote, cook for ten minutes. Pour the finished drink into cans. Let's roll it up. We put it chilled in the cellar.

Apple and cherry plum compote

To prepare a delicious compote from apples and cherry plums for the winter for 3 cans according to the recipe, we prepare:

4 apples;
8 pieces of medium-sized cherry plum;
150 grams of sugar.

In order for the compote to acquire a pleasant, pink color, it is necessary to take red or purple cherry plums. We take whole berries, well ripened. We remove the twigs, wash them in several waters, remove the seeds.

Wash cans with soda, rinse thoroughly several times. Fry in the oven for 20 minutes. Boil clean lids for five minutes.
We take apples of sweet varieties. Mine, cut into slices, remove seeds.
Put a layer of apples in a jar, put cherry plum on top. Fill completely with boiling water. Cover with a lid. Fruit must be kept in boiling water for twenty minutes. Gently pour out the water, let it boil, pour the fruits again. Cover with a lid and stand for fifteen minutes.

Advice! To make it convenient to drain the water from the jar, prepare a nylon lid with large holes.

After cooling down, pour the water into a saucepan and boil again. Pour sugar into the jar and fill it with boiling water for the third time. We twist. We put the banks upside down, cover them with a fur coat. The next day we put it in the cellar.

A simple recipe for pear and apple compote for the winter

For this blank, we will be using whole apples. The recipe is simple but very good.

Required products:

5 small apples;
3 large pears;
230 grams of sugar.

First of all, let's prepare the fruit.

We choose small, not overripe apples, without damage. Well my, we remove the tails. We will preserve them as a whole. Large, well-ripened pears are suitable. We cut the washed fruits into three parts, remove the seeds. Very large ones can be cut into quarters.
Fill a cleanly washed jar halfway with fruit. Gradually, so that the bottle does not burst, pour boiling water, cover with a lid. The fruits will warm up for forty minutes.
After forty minutes, pour the water into a saucepan, add a little boiled water. Let it boil, and again pour our assortment. Now we reduce the residence time of fruits in boiling water to thirty minutes.
For the third time, fill in the fruits for the same time. Add sugar to the drained fruit water, put it on gas. After boiling, fill the fruit jar with syrup. Roll up, let the compote cool under a warm blanket. We put the cooled blank for storage in the cold.

I described proven recipes for apple compotes in a 3 liter jar for the winter. Choose for yourself any of the proposed recipes, take a little time to prepare it. And throughout the winter you will be drinking delicious, and most importantly, healthy drinks.

I also advise you to watch the video recipe for apple compote. And you will be convinced that this is not a difficult and quick preparation.

Today I will tell you how easy and, most importantly, quick to prepare compote from fresh apples and frozen berries. Children and adults are very fond of sweet summer compotes. If you have taken care of freezing berries and fruits for the winter, then boiling a compote from fresh apples and frozen berries will not be difficult. Absolutely all the berries that you have grown in the garden or have managed to collect from friends and relatives in the garden can be used. Apples of almost any kind at any time of the year can be bought in the store, or used dried.

Ingredients

Apples - 4 pieces of any kind.
Berries (assorted: red, black currants, sirga, gooseberries, strawberries, raspberries, plums) - 250-300 grams.
Water - 4 liters.
Sugar - 8 tablespoons.

Cooking time: 15-20 minutes.