How to cook fruit compote for the winter?

Earlier in Russia, compote was called uvar or brewing, which characterized the method of its preparation - cooking.Each season of berries and fruits must be closed with a collection of tasty and ripe fruits and cooking the most delicious drink - compote. What could be better than a healthy and aromatic berry drink, especially in cold winters.

There are many compote recipes in the world. They were written about in old cookbooks, grandmothers were handed down from generation to generation, and now you can find many recipes on the Internet. Which recipe to choose is a matter of taste and time, it is worth considering the easiest recipe of berry platter compote. Berry compote is the easiest way to preserve fruit. There are two methods for preparing this beverage: pasteurization and sterilization. Both methods are aimed at the sterility of cans and the absence of breeding bacteria, taking into account the fact that pasteurization is achieved at + 60– + 80 degrees, and sterilization at + 100 degrees.

Pasteurization should be used when berries are used in the compote with a high content of cell sap. Sterilization - when berries are filled with fresh juice. But do not forget that each type of food that you can preserve must be considered individually. It is worth considering the fastest and easiest way to prepare a delicious drink from wild berries for the winter. The three-liter jar of compote will require the following ingredients:

• berry platter (chokeberry + currant berries + blueberries);
• granulated sugar - 250–300 grams;
• water - 2-2.5 liters.

To cook a delicious drink from fresh berries, they need to be washed and bruised, pour the assorted mixed with sugar in a container for cooking. Pour water and send to the stove. Boil the compote to a boil, stirring all the time to dissolve the sugar completely, and leave for another 5 minutes. Ready hot compote pour on ready processed banks roll up. After turn the jars upside down and check the quality of seaming.

Ready berry platter placed in the room where the rest of the workpiece. Such a quick recipe will allow you to cook a tasty and healthy wild berry drink in just 40 minutes.

To make compote from wild strawberries and wild cherries, the following ingredients are required for a three-liter jar:

• strawberries and cherries in the ratio of 3: 4;
• granulated sugar - 350-400 grams;
• water - 2.5 liters.

As in the previous recipe, wash the berries, remove the leaves and cuttings, pour the sugar and sugar into the pan. Bring to a boil and cook for no more than 10 minutes. Compote ready to pour into a sterilized jar, roll up and clean until winter.

For berry compotes, you can use any berries available for you: currant, gooseberry, cherry, blackberry, raspberry, mulberry, black chokeberry, irgu, honeysuckle, strawberry, strawberry, blueberry - everything that can be found in the forest or in your garden. These berries strengthen the immune system, allowing the body to fight disease. If necessary, remove the can of compote, roll it out, and dilute the concentrated contents with water. This compote is very rich, thick and sweet, so mixing it with water is simply necessary.

The method of cooking compote - pasteurization - is beneficial because during cooking all the vitamins in the products remain and are not destroyed, and the taste remains rich and natural. After rolling compote it can not be diluted with water, but used in its original form. To cook this tea with uvar, pick up the berries and fruits from which you want to make a drink. It can be all the same fruits used in a simple recipe with sterilization.

For a start, banks are also being prepared for future compote.While you are picking berries, place the first pot on the stove where the water will boil. Then pour berries into the finished jars, about one third of the jars, then sugar to taste (200 grams per three-liter jar is enough). As soon as the water boils, pour boiling water into each jar of berries and sugar so that it fills only half of the jar. While the second portion of water is boiling, cover the jars with lids or wrap them with a towel or a blanket.

When ready, fill the jars with boiling water to the brim. Roll banks, turn and leave under the coverlet for a day. After a day, remove the blanket, let the compote cool. Drink without sterilization of the berries is ready to eat. Keep the drink in a cool dry place.

From apples you can cook not only cold soft drinks for a hot summer, but also hot compotes for a cold winter, or not necessarily hot, but insanely healthy, rich in iron. In just twenty minutes you can make a delicious apple drink. For the preparation of compote will need only sour-sweet apples, sugar and water. If you know that apples are sour, add a little more sugar. Choose only ripe fruits - the unripe apples will not give the taste, and the overripe will quickly boil down and just turn into a mess.

Put a pot of water to warm. At this time, wash, peel and slice the apples, removing the core and tail. Put apple slices in boiling water and cook for a few more minutes. Without removing the pan from the stove, add sugar, stirring the mixture until sugar is completely dissolved. We continue to cook compote until the apples hold the shape, we do not need the razvarivshiesya pieces. Turn off the stove and let it brew under a lid until it is completely cool.

It is worth considering another method of cooking canned apple compote. Fill the jars with sliced ​​and packed apples with half the hot sugar syrup. After a few hours, top up the re-heated syrup to the top of the jar and pasteurize for 15 to 30 minutes, depending on the volume of the jar. After rolling compote and let it cool.

Apples can even be used dry. Compote on dried fruits is a salvation in the winter and in the spring, when other stocks have already run out. Dried fruits allow you to replenish stocks of iodine, iron and beneficial vitamins. Compote from dried fruits helps to fight against avitaminosis, therefore, so often in kindergartens and schools compote is prepared from them. To prepare, you must leave the billet of dried fruit in water for 15 minutes so that they can give the desired flavor in the compote. Add dried fruits to the boiling pot.

Dried apples and pears are boiled for about 40 minutes, the rest of the fruit is 20–30 minutes. Then turn off the stove and allow the compote to cool.

The following helpful tips should be followed:

• compotes from wild berries for the winter can be made not only from fresh berries, but also from frozen and even dried ones; on the type of fruit will depend on the intensity of taste and method of preparation;
• fresh berries, like fruits, should be ripe, but not overripe; in the latter case, the berries will turn into boiling, and the fruits - into porridge;
• berries can and should be combined with fruits - the best compotes are raspberry and cherry flavoring combinations, currants, blueberries and black fruits, grapes and pears; apples combine with mint and ginger, with blackfruit and pears;
• if you use fruits, cut them in the same lobules, which will allow you to evenly distribute the sugar in yourself and give the necessary flavor;
• sour berries or lemon zest are often added to balance the taste when preparing compote;
• You can experiment and add rosemary, lavender, allspice or a small amount of rum or wine for taste, but be careful with additives to not spoil the taste of the drink;

• the use of compote is indisputable, but remember that in this drink a large amount of sugar, which can adversely affect health with a large amount of consumption;
• when making compote instead of sugar, you can use a sugar substitute or honey, or take into account the tastes of the household, so that everyone can add sugar to their taste;
• In order for the uvar to carry only positive properties, be extremely careful when approaching the places where berries and fruits are gathered - they should not grow and be gathered near industrial enterprises, factories, highways and other unattractive territories;
• to eliminate excess acid, add a pinch of salt to the compote;
• compote can not be afraid to give children, because you know what it is prepared from, there are definitely no dyes or preservatives in it, and even the sweetest compote can be diluted with water for a child;
• You can store berries and fruit drinks for no more than 1 year in rooms with temperatures ranging from 0 to +20 degrees and without access to light.

See the following video for a quick preservation recipe.