TOP 6 recipes for making simple compotes for the winter at home. Secrets and Cooking Tips. Video recipes.
Any compote is not only tasty, but also a healthy drink. During its preparation, all the beneficial properties of berries and fruits are preserved in the drink. In order not to be left in winter without natural healing substances that will save you from ailments and colds, prepare compotes according to a simple recipe. Pamper yourself and your loved ones with the gifts of a sunny summer on cold winter days. This section contains options for recipes for compotes for the winter, which are especially popular.
The subtleties of cooking
- For preservation, select fruits that are ripe, of good quality, without visible damage and spoiled places.
- You can make compotes for the winter from almost all berries and fruits. At the same time, remove the seeds from apricots, plums and peaches. Cherries and cherries are pitted at will. Cut apples and pears into wedges. Add the currants and raspberries whole, and remove the grapes from the branches.
- When preparing compotes with stone fruits, they cannot be stored for more than a year, because there is a risk of poisoning. For long-term storage, remove all seeds.
- Compote does not have to be made from one type of fruit. Throw in the jar everything that grows in the garden, then you get a drink with an original taste.
- You can add lemon balm and mint leaves to the drink, they will add freshness.
- Take 3 liter cans for compotes. Wash them thoroughly with soda, rinse with running water, heat over steam and dry. You can sterilize them in the oven.
- If the recipe is supposed to pasteurize the compote, do it by covering the jars with lids: 0.5 l - 15-20 minutes, 1 l - 20-25 minutes, 2 and 3 l - 30-35 minutes.
- Sterilization can be dispensed with. Then pour the hot syrup over the fruit in the jars and stand for 5 minutes. Then drain it, boil the syrup and pour it back into the jars. This procedure can be repeated one more time.
Cherry and raspberry compote
A simple compote for the winter from cherries and raspberries. This is the perfect combination of berries, which has an unusual and fresh taste, while the resulting drink is not too sweet.
- Caloric content per 100 g - 359 kcal.
- Servings - 1 can of 3 liters
- Cooking time - 1 hour
Ingredients:
- Cherries - 200 g
- Raspberries - 400 g
- Sugar - 300 g
- Water - 1 l
Cooking cherry and raspberry compote for the winter:
- Wash the berries in clean water and place on a towel to dry. Remove pits from cherries if desired. But this is a laborious process, but the result is worth it. Although the compote of raspberries and cherries with pits turns out to be no less tasty.
- Wash the jars and pour the berries into them, first put the cherries, and on top of it a layer of raspberries.
- Pour boiling water over the contents and leave for 1-2 minutes.
- Pour the water into a saucepan, add sugar and boil. Boil the syrup for 5 minutes and pour the jars with berries hot.
- Roll up the jars with lids, turn them upside down, wrap them in a warm towel and leave to cool slowly.
- Store the finished cherry and raspberry compote for the winter in a dark and cool place.
Apple and dogwood compote
Simple apple and dogwood compote for the winter. It turns out to be very tasty and rich, and thanks to the dogwood, it is a little tart and sour. Apples in the recipe give a pleasant aroma.
Ingredients:
- Cornel - 300 g
- Apples - 4 pcs.
- Sugar - 200 g
- Water - 3 l
Cooking apple and dogwood compote for the winter:
- Wash the dogwood and apples. Peel the apples and cut into medium-sized wedges.
- Pour dogwood into clean jars, add apples and pour boiling water over. Cover the jars with a lid, let it brew and warm up for 25 minutes.
- Pour the water from the jar into a saucepan and boil, and add sugar to the jar with apples and dogwood.
- Pour boiling water into the jars to the very neck and screw them with lids.
- Shake the jar a little to dissolve the sugar, turn it upside down, wrap it in a warm blanket and leave to cool completely.
Pear and grape compote
A simple recipe for pear and grape compote for the winter. You can take any grape for the recipe. But keep in mind that the color of the drink will depend on it. The compote will be pale with light bunches, and more intense with dark grapes.
Ingredients:
- Grapes - 350 g
- Pears - 300 g
- Sugar - 280 g
- Citric acid - 0.5 tsp
- Water - how much will go into the jar.
Cooking compote from pears and grapes for the winter:
- Wash the grapes and remove the berries from the branches.
- Wash the pears, remove the tails and cut into 4 pieces.
- Put pear slices on the bottom of a clean jar, and pour grapes on top.
- Pour the sugar and citric acid into the jar and shake a little to mix the sugar with the fruit.
- Boil water in a saucepan and pour into a jar of fruit to the very neck.
- Cover the jar of compote with a clean lid and roll up immediately.
- Shake the jar, supporting it with a towel, to dissolve the sugar.
- Then turn it upside down, wrap it up with a warm blanket and leave it to cool completely slowly.
Sterilized cherry and apricot compote
Simple cherry and apricot compote with sterilization for the winter. Aromatic, bright, tasty and sweet enough drink. Therefore, by opening the jar, it can be diluted with water.
Ingredients:
- Water - 1 l
- Sweet cherry - 200 g
- Apricots - 300 g
- Sugar - 300 g
Cooking cherry and apricot compote for the winter:
- Wash cherries and apricots and remove seeds.
- Put the cherries in pre-sterilized jars, then lay out the apricots.
- Pour water into a saucepan, add sugar and put on fire. After boiling, cook the syrup for 2-3 minutes to completely dissolve the sugar crystals.
- Pour hot syrup into jars, cover them with boiled lids and place in a saucepan with warm water. Place a towel on the bottom of the pot.
- Boil a saucepan with jars and sterilize over low heat for 15 minutes.
- Remove the cans from the pan, screw the lids back on, turn upside down, wrap them up with a blanket and leave to cool completely.
Gooseberry compote with mint
A simple gooseberry and mint compote for the winter turns out to be very tasty, moderately sweet, with a subtle hint of mint. Adults and children will love it!
Ingredients:
- Gooseberry - 600 g
- Water - 2.5 l
- Sugar - 250 g
- Mint - 4 large leaves
Cooking gooseberry mint compote:
- Sort out the gooseberries, wash with running water and make punctures on the berries with a toothpick.
- Put the berries and washed mint leaves in pre-washed jars.
- Boil water, pour into jars and leave for 15 minutes.
- Pour the water from the jars into a saucepan and add sugar. Put it on fire and boil it.
- Pour the hot syrup back into the jars and screw them with boiled lids.
- Turn the jar upside down, wrap it up with a blanket and leave to cool completely.
Cherry compote with lemon
A simple cherry and lemon compote for the winter turns out to be very tasty and beautiful. A subtle lemon note complements the cherry compote and gives a delicate sourness.
Ingredients:
- Cherry - 300 g
- Water - 1 l
- Sugar - 300 g
- Lemon - 1/2 pc.
Cooking cherry and lemon compote:
- Pour water into a saucepan and add sugar. Put it on fire, boil and simmer for a couple of minutes over medium heat to dissolve the sugar.
- Wash the cherries, do not remove the seeds. Cut the washed lemon into slices or semicircles.
- Put the cherry with 2 slices of lemon in sterilized jars and pour hot syrup to the very top.
- Cover a large saucepan with a cotton towel and place the jars of compote in it so that the water in the pan covers the jars up to the "shoulders". Cover the jars with boiled lids and sterilize them after boiling water for 15 minutes.
- Remove the cans from the pan, screw them back on, turn them upside down and wrap them in a blanket. Leave the cherry and lemon compote until it cools completely, then put it in the cellar or closet.
