Apple compote now. Compote of fresh apples in a saucepan. Apple compote for the winter without sterilization

Fragrant compote from fresh apples in the cold season it will create summer mood. You can cook apple compote at any time of the year, because this fruit can be stored for several months in a cool room. Many housewives prefer to do winter preparations immediately after harvesting.

Others reserve the right to cook apple compotes as needed. Experienced housewives They never remove the peel from the fruit, thereby preserving the lion's share of vitamins in the drink. And so that it does not have an unpleasant aftertaste, it is recommended to use exclusively enamel dishes.

Even a novice housewife who has decided to start preparing for the winter for the first time can try the classic recipe for apple compote. This unique compote will also be relevant in the summer, helping to freshen up in stuffy weather.

Ingredients:

apples of any variety - 450 g;
drinking water - 2 l;
granulated sugar - 150 g.

Step-by-step preparation with photos:

Apples are cored and cut into slices.
The pan is placed on high heat. Water without added sugar is brought to a boil.
Pre-prepared fruits are dropped into the water that has begun to boil. Cook for a few minutes.
Then granulated sugar is poured into the saucepan. Everything is thoroughly mixed until the sugar is completely dissolved.
The apple compote is cooked for another 5 minutes.
The finished product is filtered through cheesecloth or a fine sieve to achieve transparency.

If necessary, each housewife adjusts the cooking time of the fruit in her own way. Apples can cook from 5 to 7 minutes depending on the variety. Soft ones cook faster, and hard ones take longer. The finished compote is covered with a lid and infused for 10 minutes. Consumed hot or cold.

Summer apple compote

It’s not difficult to cook apple compote during hot periods. You can prepare a drink according to a similar recipe in winter from fresh fruits that are stored in the basement.

Ingredients:

medium-sized apples - 6 pieces;
drinking water – 1.5 l;
granulated sugar – 4 tbsp;
fresh mint – 4 leaves.

If desired, you can add honey lemon juice or lemon, as well as cinnamon powder or stick. The recipe is for 12 glasses of compote.

Preparation:

Washed and pre-peeled apples are cored and peeled. Cut into large slices.
In a saucepan, bring the apple slices to a boil over low heat. In order for fruits to provide more vitamins, it is better to immerse them in water immediately after bubbles appear.
As soon as the liquid boils again, the fire is reduced to a minimum. Sugar is added to the container. For sour apple varieties, it is necessary to increase the amount of sweetener to make the compote sweet enough.
Cover the pan with a lid. The drink is brewed for another 15 minutes on low heat.
The finished compote is cooled in a cool room. Then it is strained to achieve transparency.

Before it cools completely, you can add additional ingredients to the drink in the form of honey, mint and cinnamon and serve in a jug chilled or with pieces of ice. Preservation is possible when the compote is infused for 5 hours after cooking.

Dried fruit compote

Apple is a unique product that goes well with citrus fruits and berries. Experienced housewives know that any variety of plum, raspberry, strawberry, as well as pear and apricot can be added to the drink. IN winter option compote, you can add orange or lemon, avoiding long-term sterilization, since the acids they contain help increase the shelf life of the drink.

A special feature of preparing compote from dried apples is the need to infuse the drink for 12 hours after preparation.

Ingredients:

dried apples– 2 glasses;
granulated sugar - at your discretion;
drinking water – 3 l;
any raisins - 1 tbsp. l.;
cinnamon seasoning – 1 tbsp.

Preparation:

Before you start cooking, you need to thoroughly wash the fruits, including raisins. Then drain them in a colander, allowing the water to drain.
The enamel pan is placed on low heat. Water is poured into it and dried fruits are dropped.
After 15 minutes of cooking, cinnamon is added to the drink and the stove is turned off.
The drink is infused at room temperature for half a day. Then it is filtered through cheesecloth and used for its intended purpose.

This compote will help restore the body’s vitamin reserves even in the coldest time of the year, when the flu is rampant.

Housewives who prefer fruit by freezing in freezer, can prepare compote at any opportunity. Apples go well with pears and quince.

Ingredients:

frozen apples – 200g;
frozen berries or fruits – 300 g;
granulated sugar – 4 tbsp;
clove and/or cinnamon spices;
mint leaves - to taste.

Preparation:

Apples and additional ingredients are washed under running water. Then placed in enamel pan. The stove is turned on to medium heat.
As soon as the liquid boils, the switch is set to low heat, and the drink is brewed for another 10 minutes.
When the berries soften, add spices. And after 5 minutes granulated sugar is added. Everything is thoroughly mixed until the crystals are completely dissolved.
To make the compote fragrant, you need to let it brew for 3 hours.

When adding orange or lemon, it is important to remove the peel and white film from the citrus, which gives bitterness when heat treatment and can ruin the drink. These ingredients are added along with spices.

If you plan to return whole fruits to the compote after straining the liquid, you need to take care to properly extract the spices. To do this, they are placed in a gauze bag and lowered into a cooking container. And then they are easily removed.

Apple compote for the winter is one of the simplest, healthiest, most reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to young children, since the drink extremely rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before you start with the recipes, it’s worth remembering the basic preparation steps, following which you can get an almost perfect drink.

General principles of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

The best fruits for fresh apple compote are sweet and sour varieties.

The most commonly used varieties are White Nalivka, Grushevka, Quinti and Mantet.

If you need to cut into slices, do not do it too finely, otherwise the compote may turn into mush. A similar effect can be obtained when using overripe fruits.

Granulated sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or are often added to canned compotes.

Preparing dishes and additional tools. From the dishes you will need:

banks;
cutting board;
large saucepan;
sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the container for preparing the syrup should be made of stainless steel. An apple slicer will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to prepare jars and lids correctly. They must be washed thoroughly and scalded with boiling water.

Before you cook apple compote, you should purchase two simple, but very useful tools. We are talking about a sterilization disc and forceps. The first tool is placed on a pan of water. When the liquid boils, place the jar on the disk and wait until it is sterilized. And with the help of tongs it is easy to remove the jar without the risk of getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before placing. Blanching will help avoid darkening and loss of volume, and the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is necessary if you are preparing compote with sterilization.

According to classic recipe jars filled with apples are filled with hot syrup (200-300 g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how long to cook apple compote. The following guidelines can be used as a guide:

0.5 liter jars – from 15 to 20 minutes;
1-liter – up to 25 minutes;
2- and 3-liter – up to 35 minutes.

Sterilization itself should take place at a temperature of 85°. Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.

Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you will be able to pamper yourself and the people you care about not only with a very tasty, but also healthy drink.

Apple compote for the winter without sterilization

Ingredients:

apples – 1 kg;
sugar – 250 g;
water – 1 l.

Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top.

Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup.

Step 3. After 5 minutes. While waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.

Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.

Compote of whole apples (with sterilization)

Ingredients:

fresh semi-ripe apples – 1 kg;
sugar – 270 g;
dried mint – 2 sprigs;
water – 1 l.

Step 1. For harvesting, select ripe fruits without noticeable flaws, preferably white filling. Cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to drain the water. Place the fruits in clean jars up to half the volume. At the end we add mint sprigs. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. It is best to can small apples whole.

Step 2. Boil liquid sugar syrup.

Step 3. Pour hot syrup over the apples and proceed to sterilization. Cover the filled jars with lids. Place a special wooden grid or towel at the bottom of the pan intended for sterilization. Make sure that the jars do not burst due to temperature changes. This can happen if you put jars in boiling water.

Step 4. Seaming should be done immediately. Turn the sealed jars over and cool.

Dried apple compote

Ingredients:

dried apples – 100 g;
sugar – 120 g;
water – 2 l;
citric acid – 0.5 tsp. (can be replaced with lemon juice).

Step 1. Sort and rinse the dried apples. Then put them in a saucepan.

Step 2. Pour in dried fruits hot water. Then add sugar and cook over low heat for at least 25 minutes. Granulated sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. The recipe for every day requires a thick-bottomed pan. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with the lid closed, because the beneficial substances are lost during the evaporation process.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote in a towel or blanket and leave for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Apple compote in a slow cooker

Ingredients:

apples – one and a half kilograms;
sugar – 250 g;
water – one and a half liters;
cloves – 3-4 pcs.;
lemon - 1 pc.

Step 1. Wash the fruits. Then remove the skin from them. We collect the peels in a special container, since they will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon to the chopped apples. This will help prevent the apples from browning.

Step 2. To prepare compote, you will need the “Multi-cook” program (you can also use the “Stew” option). The temperature should reach 160°. Set the time to 15 minutes. Place the apple peel in the multicooker bowl. Fill everything with hot water, you will need one and a half liters. When the water boils, add sugar and cook for the remaining time. Strain the finished syrup through a sieve or cheesecloth.

Step 3. Place the prepared apple slices into jars. Pour syrup over them, cover and leave until cool. When the compote has infused, pour the syrup into the multicooker bowl, add cloves and use the “Multicook” program again. Bring the liquid to a boil. Pour the hot syrup into jars.

There should be free space between the lid and the compote, but not more than 2 cm.

Step 4: Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put the jar of compote there. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the multicooker to “Stew” for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The multicooker is also suitable for cooking apple compote from dried fruits. To do this, place washed dried apples (400 g) in a multicooker bowl, add liquid and add sugar if desired. The “Stew” option is suitable for cooking. With such a program, the compote will simmer, which, unlike boiling, allows you to preserve more useful substances. Set the timer for 50 minutes.

Apples in apple juice

Ingredients:

apples - 2.5 kg;
freshly squeezed apple juice- 1 l;
water – 1 l;
sugar - 200 g;
citric acid - 10 g.

Step 1. Prepared sterile jars are filled to the top with washed apples. The fruits should be whole, it is better small size. Having completed the arrangement, pour boiling water over the fruit. Then we cover the jars with lids, wrap them in a towel and leave them for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid. After boiling, remove the foam, and when the juice is completely cleared, turn off the heat.

The amount of sugar can be adjusted depending on the type of apple.

Step 3. Drain the water from the jars of apples and fill with the prepared syrup. After this, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-brewed apple compotes, simple recipes which are given above, are much healthier than juices industrial production. You will be protected from dyes, flavors and various preservatives. Note that the average caloric content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote - great addition for biscuits, cookies, strudel and other baked goods. The finished compote can be served with a slice of orange. According to etiquette, such a drink should be poured into special wide cups (“compote bowls”). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, fruits from compote themselves are healthy and delicious dessert. For the little ones, you can prepare a compote with pulp; to do this, just beat the contents with a blender. Fruits from compote can be safely used as a filling for muffins, pancakes or open pie. You can also use them to make excellent oatmeal.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for general strengthening of the body. They help recover after physical activity. Apple drinks should also be consumed for anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to microelements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

No matter how many products modern manufacturers produce, be it juices or nectars, there is nothing better than apple compote prepared independently for the winter. It is completely free of all unwanted additives. And the taste of the homemade drink is much brighter. Apples from it can be simply eaten or added to baked goods.

No matter how many products modern manufacturers produce, be it juices or nectars, there is nothing better than apple compote prepared independently for the winter

A rich, concentrated drink can be made from apples and sweet syrup. The preparation will be stored simply impeccably and will delight you with its delicious taste on winter evenings. Even on a holiday, a jar of compote will be appropriate. The cooking technology is completely uncomplicated, thanks to which you can roll up required quantity jars.

Products:

0.9 kg apples;
0.25 kg sugar;
0.9 liters of water.

Preparation:

Place pre-washed apples in jars.
Prepare syrup in a saucepan by adding sugar to water and boiling the liquid.
Pour the hot liquid into jars filled with apples and leave for 7 hours.
Pour the remaining syrup into the container, cover with lids and sterilize for 20 minutes.
Then roll up all the cans and wrap them upside down.

Important! You need to choose slightly unripe, dense, but already aromatic fruits. Only in this case will it be possible to achieve the desired result.

How to cook apple compote (video)

Apple compote: a recipe for every day

You can brew a refreshing and aromatic drink from apples alone, but a compote that, in addition to these fruits, also includes strawberries will look much more festive and presentable. You can cook it every day, but it will be especially in demand in the summer. After all, it is not only tasty, but also has a tonic effect and easily quenches thirst.

Apple compote is a refreshing and tonic drink that, even in the cold of winter, reminds you of warm summer days. And even though archaeologists have proven that people used apples as early as 6.5 thousand years BC, to this day people come up with different recipes for making compote from juicy fruits.

It is noted that it is better to prepare a drink from fruits with peel, since it and immediately underneath it contain all the vitamins and nutrients. In addition, the peel contains fiber, which normalizes digestion.

How many minutes to cook?

It takes 8-20 minutes to prepare the apple drink. It all depends on the size of the fruit, as well as their quantity.

How to make apple compote?

Apples, as well as other fruits and vegetables, are used in the most different recipes. Every year there are only more of them. Here are just a few of them.

Recipe one

To prepare you need to stock up:

Apples – 0.5 kg;
Sugar – 1 glass;
Water – 1.5-2 liters.

Cook apple compote according to the following recipe:

Recipe two - seasonal

The recipe is called seasonal for the reason that you can add not only apples, but also seasonal fruits. It can be cherry, plum, raspberry, strawberry, lingonberry, cranberry, apricot. But in winter you can add oranges and tangerines to apple compote.

To prepare you need to prepare:

Apples (they will occupy a third of the compote mixture);
Berries and fruits in season;
Sugar (to taste);
Water.

Prepare seasonal apple compote as follows:

Wash and select apples, fruits and berries.
Pour 1/3 of the apples, some fruits, and berries of your choice into the pan.
Pour the mixture with water.
Put on fire, boil.
Add sugar, boil with sugar for 10-20 minutes.
Cool and drink chilled.

Viburnum and apple compote

To prepare the vitamin compote mixture you need to take:

viburnum – 200 grams;
apples – 400 grams;
sugar – 200 grams;
water – 2 liters.

The drink is prepared as follows:

Wash apples and viburnum berries, remove stems.
Chop the apples into small pieces.
The water is heated and sugar is added to it.
Add pieces of apples and viburnum to the syrup.
Bring the mixture to a boil.
Brew the drink for 8 minutes.

The main secrets of cooking

To make the drink rich, aromatic, tasty and healthy, you need to follow some simple tips.

Fresh apple compote is amazingly aromatic and healthy drink, which is served not only cold, but also hot - instead of tea.

Fresh apple compote

Ingredients:

fresh apples – 500 g;
sugar – 200 g;
– a pinch;
water – 2 l.

Preparation

We take fresh apples, wash them, cut them into slices and remove the core. To prevent the fruits from acquiring an unsightly rusty color, place them in a bowl of water and add a pinch of lemon. Pour fresh water into a saucepan, place the dishes on low heat and wait for it to boil. After that, throw in the apples and add sugar to taste. Mix everything with a spoon and wait again until the broth boils. Then reduce the heat, cover with a lid and simmer the compote for 20 minutes, until the fruit is soft. Next, turn off the stove and let the drink brew a little. Before serving, you can optionally add a slice of lemon or a handful of any fresh apples.

Compote of fresh apples and pears

Ingredients:

apples – 5 pcs.;
white sugar – 7 tbsp. spoon;
pears – 8 pcs.;
water – 3.5 l;
berries - to taste.

Preparation

Wash the apples and pears thoroughly and wipe dry with a towel. Then we peel the fruit, remove the core and cut into small cubes or even slices. Pour into the pan clean water, put on medium heat and bring to a boil. After this, carefully lay out the pears, apples and fresh berries. Add the required amount of granulated sugar and stir thoroughly. Cover the pan with a lid, reduce the heat and cook the compote for 10 minutes, depending on the ripeness of the fruit. Next, remove the drink from the stove, cool, pour into glasses and throw an ice cube into each.

Fresh apple compote in a slow cooker

Ingredients:

apples – 6 pcs.;
filtered water – 2 l;
sugar - to taste;
, cinnamon, cloves - to taste.

Preparation

And now we will tell you how to cook compote from fresh apples in a slow cooker. So, we wash the fruits, process them, cut out the cores and chop them into small slices. Then put the apples in a multicooker bowl, fill with cold boiled water, add sugar and spices as desired. Close the device with a lid, set the “Quenching” program on the display and wait until the drink boils. After this, boil the compote for about 10 minutes, leave for half an hour, and then carefully pour it into a decanter and serve, garnished with a sprig of fresh mint.

Compote of fresh apples and oranges

Ingredients:

apples – 300 g;
orange – 1 pc.;
sugar - to taste;
water.

Preparation

Wash the apples, cut them in half, remove the cores and chop into slices. Cut the oranges into slices without removing the zest. Then put the prepared fruits in a pan of water, put them on the stove and bring to a boil. After this, reduce the flame and cook the compote for 5 minutes. At the end, add sugar, stir and leave the drink until it cools.