Recipe for grape compote, easy to prepare and very popular. Both children and adults love to drink it. It is an excellent source of vitamins during winter.
The grape compote has a completely unusual, peculiar taste, rich color, but not plum or gooseberry. Compote is made from the most common blue grapes, which grows almost every amateur gardener in the country. For some reason, I used to think that such grapes are suitable only for making homemade wine and liqueurs, their taste is pleasant, but rather tart.
My daughter has a very "complicated relationship with fruit" - she doesn't like them. Some are more, some are less, but in general - she doesn't like that, that's all. Grapes are no exception. She also does not drink compotes, no matter what they are. I know that this is very bad, but it was "historically" like that. Therefore, when I saw my daughter pouring one glass of grape compote after another, my surprise and joy knew no bounds. Now I close this wonderful compote every year in large quantities and it is just enough for the next harvest.
- Caloric content per 100 g - 40 kcal.
- Servings - 3 L
- Cooking time - 30 minutes
Ingredients:
- Blue grapes - 4-5 bunches
- Sugar - 1 / 3-1 glass (to taste)
- Citric acid - 1 teaspoon (less, it tastes)
Making blue grape compote for the winter
- Banks can not be sterilized, wash thoroughly enough and let the water drain.
- We wash the grapes thoroughly (I put them along with the branches, then, if necessary, remove the dry branches and substandard berries). And we put it in the banks.
- Pour boiling water over, cover and let stand for 15-20 minutes.
- Drain the water into a separate container, boil, add sugar and citric acid. The acid will not only change the taste, but will make the color of the compote brighter and richer.
- Bring to a boil again and pour into the jar.
- Roll up the cans and wrap until cool.
