Compote for the winter - 4 step-by-step recipes with photos and videos

Compote is a drink whose main ingredients are berries, fruits, water and sugar. The technology of its preparation is different, depending on the type of fruit used. For example, soft berries and fruits, if the cooking time is not respected, can lose their shape, and berries containing seeds are pre-prepared. If they are not removed, the shelf life of the compote closed for the winter will be significantly reduced.

Knowing the recipes, observing the recommendations regarding the utensils used, fruit processing and the time of thermal exposure, the drink will turn out to be useful and tasty.

Preparation for cooking

If the compote is supposed to be drunk in 1-2 days, it is enough to perform 3 actions: select the dishes, rinse the berries, remove the seeds. In the case of harvesting for the winter - trouble can not be avoided. Stewed fruit refers to canned food, in which dangerous microorganisms can develop, therefore, all utensils must be carefully processed, preferably with baking soda and boiling water, and the jars are washed and sterilized. You can handle containers separately (for a couple, in the microwave), or together with the liquid. The jars should be slightly cooled after sterilization to avoid damage when in contact with syrup.

The number of berries and fruits in one jar can be determined as desired. But, so that the containers do not take up too much space, it is better to prepare more concentrated drinks for the winter. The jar can be almost completely filled with fruits. When choosing a cooking technology, the following points should be considered:

estimated shelf life;
the availability of suitable pan sizes;
type of berries and fruits used.

If there is no large pan in which all the cans fit, you will have to take advantage of the traditional experience of closing compote for the winter at home. Its stages:

Unfolding berries and fruits in clean containers.
Fill with boiling water.
Insisting of an unclosed compote during the night (just put the lids on the neck).
Drain the liquid from the cans into a common pan, followed by heating.
Bringing to a boil, adding spices, sugar.
Re-pouring fruits and berries with syrup.
Rolling lids.

Cooling should be slow, so you need to wrap the jars with dense and warm cloth.

Calorie content

One of the ingredients is sugar, which greatly increases the overall calorie content. By themselves, fruit extracts from dried fruits are low-calorie, not more than 25 kcal per 100 grams. The energy value per 100 grams of the following types of compote, prepared strictly according to the recipe (meaning the indicated amount of sugar), is:

orange - 57.2 kcal;
from apricots - 48.4 kcal;
from quince - 72.4 kcal;
from apples and plums - 66.6 kcal.

Stewed tangerines or oranges

Drinks made from citruses are especially fresh.

Ingredients:

1 kg of tangerines;
100-150 g of sugar;
1 liter of water.

Cooking:

Dip peeled mandarin slices and albedo (white thin layer) in boiling syrup and wait until the liquid boils again.
Take time and hold for 15 minutes on fire.
Pour the finished drink into cans, roll up and wrap.
You can add not only the pulp, but also the peel, previously soaking in boiling water to remove bitterness.

Video recipe

How to cook stewed rose hips

The immunomodulatory effect exerted by the rosehip infusion turns the compote from this fruit into a potion. It can be drunk by almost all people. However, they still do not recommend it to some patients, every day and several glasses at a time.

ATTENTION! A drink remaining on tooth enamel can damage it, so rinse your mouth with clean water after drinking.Ingredients:

500 ml of water;
10 berries.

Cooking:

Cooking time - 5-7 minutes. If the liquid boils longer, there will be practically no useful substances.
When cooking compote from rose hips, sugar can be omitted.

TIP! The drink can be prepared differently, especially if children will drink it, using: 1 glass of fruit, a small apple and sugar in the amount of 3 tbsp. l

Cook stewed red or black currant

Ingredients (on a 3 liter jar):

250 g of red currant;
250 g of black currant;
300 g of sugar.

Cooking:

If fresh berries are used for harvesting, you can close it by the traditional method.
If the compote is supposed to be used at the beginning of winter, the cooking technology can be simplified. To do this, it is enough to boil the berries for 5 minutes, pour into banks and roll up.
For longer storage and reliable preservation, after boiling the jars, place them in a pan with water, the liquid level should reach the shoulders, and boil for some time. For 3 liter cans, 20 minutes is enough, for liter - 10 minutes.
Then remove, roll up the covers and wrap in a warm scarf until it cools completely.

Video cooking

An interesting and original compote recipe for the winter

Slightly sour and elegant in color compote is obtained from cranberries. The drink perfectly removes thirst and energizes.

Ingredients:

sugar - 200 g;
cranberries - 200 g;
water - 2 l;
citric acid - a third of tsp.

Cooking:

When acid is added, sterilization of the workpiece is not required.
Berries for compote should not be wrinkled and wrinkled, they should be carefully sorted and washed necessarily.
The cooking method is optional.

The benefits and harms of compote

Heat treatment of berries, fruits and fruits leads to the fact that the benefits of compote become doubtful. However, this does not mean that you do not need to drink it. On the contrary, consumption significantly affects a person’s mood. The explanation is simple - the compote contains sugar, which increase the level of the hormone of happiness.

Compote has much more harmful properties. Drink is contraindicated:

Obese people.
Those with increased gas production.
During the diet.
With exacerbations of gastrointestinal diseases.
In case of individual intolerance to any ingredient in the composition.
In violation of the stool.

Useful tips and interesting information.

Despite the fact that for the preparation of a lot of knowledge is not required, useful information will not be superfluous.

Strong boiling of the drink during the cooking process is undesirable.
As a sweetener, sucrose, fructose and honey can be used.
Honey, so that beneficial substances are preserved in it, should be added at the end of the process.
To get a richer taste, the syrup can be slightly salted before adding fruits and berries (a pinch is enough).
If you add a couple of drops of lemon juice, the color of the drink will become more vivid.
Compote, when using soft fruits and berries, should be cooked no longer than 7 minutes, and hard, such as apples and pears - 15 minutes.

There are not so many useful substances in this drink, but there is still sense in preserving stewed fruit for the winter: pleasant taste, ease of preparation, "beneficial use of extra berries or fruits."