How to cook apple compote: 7 recipes

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

Fresh apple compote

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

1. To get started, sort the apples. You need to remove all copies unsuitable for cooking compote. Do not use fruits with wormholes and bruises.
2. After selection, rinse the fruits, cut them into pieces of arbitrary shape. Engage in sterilizing cans. The procedure is easy to carry out using a microwave or water bath. Boil the lids.
3. Prepare a container in which the drug will be boiled. Send apples to the pan, pour in table water and turn on the maximum heat. After boiling, lower the burner to a mark between medium and minimum.
4. Strain the fruits for another 6 minutes. After blanching, move the apple into a sieve, dip it into a basin of cold water. Sprinkle apples in a jar. Pour sugar into the boiling water left over from the boil.
5. Cook the composition until the grains dissolve, sticking to a small fire. When the granules melt, fill the jar with apples with a sweet mass. Put the lid on top, but do not twist.
6. Now start sterilization. Line a pot with a wide bottom with a towel, put the jar inside. Pour hot water into the enameled container, reaching the shoulders.
7. Turn the stove on average, wait a third of the hour. After this time, carry out a tight seal, immediately turn the container over. Inspect the neck for leaks, wait for cooling (24 hours).

Stewed apple and pear compote

• 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 frozen fruits are already prepared. They do not need to be additionally sorted and cut. It is enough to move the pear and apple in a colander and dip it under the tap. After that, the fruit is dried.
2. Now pick up a pan of the right size. Send thawed apples to it, wait for the seething. As soon as this happens, reduce the cooking zone to a minimum. Wait another 8 minutes.
3. Over the allotted time, apples and pears will soften, this suggests that it is time to add cinnamon. You can introduce a couple of clove buds.
4. After adding spices, wait 5 minutes, pour in granulated sugar. Stir the compote until the grains dissolve. Leave to cool at room temperature, consume.

Strawberry Apple Compote

• lemon - 60-70 gr.
• granulated sugar - 120-130 gr.
• ripe apple - 3 pcs.
• strawberries - 0.3 kg.
• table (filtered) water - 1.6-1.8 liters.

1. Rinse the apples, chop them into pieces. To remove the peel or not is a purely individual matter. But it is advisable to get rid of the core. Then sort the berries, remove the ponytails and debris.
2. Wash all fruits again, then leave them in a colander until dry. Chop the strawberries into slices, squeeze the juice out of citrus. Grind the zest in strips.
3. Put the listed ingredients in a pan suitable for cooking, sprinkle with granulated sugar. Mix by hand, leave for a third of the hour. During this time, boil water in an amount according to the recipe. Pour it with raw materials.
4. Set the container on the stove, wait 25-30 minutes. Watch the fire, it should not be too intense.The best indicator is when the apples slightly “bounce”.
5. The finished drink must be insisted before cooling, then filtered with gauze (at the discretion). Apple and strawberry compote is served cold or rolls hot on banks.

Compote of dried apples

• table water - 2.8 liters.
• dried apple - 1.5-2 cups
• sugar beet - taste
• freshly ground cinnamon - 1 stick
• seedless raisins - 40 gr.

1. Wash the dried apples, drop them on a strainer and wait for drying. Then put the fruits in a suitable pot, add water, start boiling.
2. Wait a quarter of an hour. During this time, grind a stick of cinnamon into dust, soak the raisins in barely warm water. After the specified time, pour sugar, aromatic spices and raisins.
3. Continue languishing at a low rate until the grains dissolve. Then turn off the burner, let the broth stand until cool. After 11 hours, filter, consume.

Stewed apples and viburnum

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

1. Free viburnum, remove twigs and ponytails, dry the berry in a colander. Take care of the apples, peel them from the middle, chop into cubes and wash.
2. Pour water into a bowl for making compote, pour sugar. Stir and place on a burner to languish. When the crystals dissolve, add viburnum with apples.
3. Get from the mass of drilling, reduce power to a minimum, cook another 7-10 minutes until the fruit softens. After that, cool and consume immediately. You can roll the drink in cans and leave it for the winter.

Stewed apples and lemon

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

1. First you need to select good apples, then rinse and cut them. Remove the core, and leave the peel. Scalp citrus with boiling water, then wash with a sponge and soda.
2. Chop the 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 pour in granulated sugar, introduce lemon, send the dishes to the fire. Cook until the fruit is soft. As a rule, 10-12 minutes are enough.
4. After the allotted time, sterilize the cooked compote in a pan with boiling water, pour a can on the shoulders. Make tight capping with tin, cool in an inverted state.

Stewed apples and plums

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

1. Take care of sorting and rinsing apples. Then rid them of the middle, do not remove the skin. Scale oranges with boiling water to make them juicier. Wash the zest with soda.
2. Now chop the apples with slices, and citruses in half circles. Rinse cherry plum or plum (optional), cut into 2 parts for easy extraction of seeds.
3. Send the cooked raw materials to an enamel pan. Add sweetener, water. Set the dishes on a fire, cook before drilling. Then wait 7 minutes, turn off the hotplate, cool the compote.

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

Video: stewed whole apples for the winter without sterilization