Is it possible to cook compote. Dried fruit compote: how to cook correctly

Compotes are delicious and healthy soft drinks that are very easy to cook.

Compotes can be cooked from canned, quick-frozen or fresh fruits, vegetables and berries, in sugar syrup... However, it is preferable to cook compote from fresh fruits and berries, since you do not have to spend on their preliminary storage. Dried fruit compotes are a separate conversation!

The cooking time of the compote depends on the fruits used.

So apples and pears are boiled for about 35 minutes, the rest of the fruits for about 15 minutes. When cooking compote, it is very important that the berries and fruits used remain intact, not overcooked.

Compotes should be cooked in advance - 12 hours before serving, since it is during this time that flavors and aromatic substances pass into the broth from the fruit, and the fruits themselves are sufficiently saturated with sugar syrup.

As already mentioned, compote can also be cooked from quick-frozen berries and fruits, but it will be especially tasty only if you add citric acid solution, a little fresh fruit, zest or cinnamon, vanilla, cloves to it.

To improve the taste, you can add a little lemon or orange peels, which are best placed during cooking, and removed from the compote when it cools down.

When boiling compote, for each liter of water, on average, about 150 grams of sugar are needed. The amount of sugar can be changed depending on the acidity of the berries and fruits.

Suitable fruits for cooking in compote are: pears, apples, plums, apricots, peaches (pitted), any berries.

Persimmons, pomegranates, quince and bananas are absolutely not suitable for cooking compote.

The meaning of preparing fruits and berries for cooking compote is that hard fruits need to be cut smaller, soft fruits - larger, and berries are whole in the compote. If the selected fruits are sweet, then their sweetness needs to be balanced with something sour. For this purpose, for example, lemon will go, but it is better to use frozen cranberries, currants, sour cherry, cherries and gooseberries.

Universal recipe for cooking compote from fresh fruits and berries.

Find a steel or enamel pot 3-5 liters. Lay on a quarter of its volume selected for cooking compote fresh fruits and berries. Add sugar to taste (about 100-150 grams per liter). If there is not enough sugar during the cooking process, then you can always add it.

Pour cold water over the fruit and berry mixture and place on medium gas. Cook, stirring occasionally, until the fruit is flavorful and softened. Cooked compote is good, of course, and hot, but especially its taste qualities open after 10-12 hours when it cools down. It is especially good when cold in summer.

Ratios: for 1.5 liters of water - 500 g of dried fruits (pears, prunes, apples and raisins), 200 g of sugar, 1/3 teaspoon of citric acid.

How to cook fresh apple (or pear) compote

Water - 1.5-2 liters, apples (pears) - 500-600 gr.; sugar - ¾ glass

We wash the apples (pears), cut into slices (about 6-8 pieces) and remove the core with seeds. Add apples and sugar to a pot of boiling water. Bring the compote to a boil and turn off the heat. Leave the compote to infuse and cool under a closed lid for 2-4 hours.

How to cook fresh cherry compote

Water - 2 liters. ; fresh or defrosted cherries - 500 g; sugar - 10 tablespoons; vanilla sugar- taste.

Pour water into a saucepan, add sugar and vanilla sugar, put on fire and bring to a boil. Then put the washed cherries (pitted) and bring to a boil again. Cook over low heat for about 10 minutes, and turn off the stove. Cover the pan with a lid and leave the compote to cool completely.

How to cook fresh apples and cherries compote

Water -1.5 l.; apples - 300 g; cherry - 200 g; sugar - 3/4 cup.

Rinse cherries in cold water and free from bones. plate. Pour sugar into a saucepan with boiling water, stir, put washed, peeled and sliced ​​apples and cook at a slow boil for 10 minutes, until the apples become soft. Then add the cherries, bring the compote to a boil and remove from heat.

How to cook fresh raspberry compote

Raspberries -200 gr.; water - 1 l.; sugar - 50-70 gr.

Sort the berries, put in a saucepan with water and sugar, bring to a boil, turn off and cool.

In winter, it is customary to cook compotes from dried fruits, from frozen berries, pieces of fruit. But when it is summer time outside, it is a sin not to seize the moment and not to pamper your loved ones with fresh cool compotes from their own fruit harvest in the garden. If you don't have your own garden, you can buy the same paradise apples from summer residents or the current summer-autumn season fruits in the supermarket. Buy, and cook compote from them, fragrant, tasty, vitamin. In addition, this can be done very quickly. Cooking process apple compote does not tire at all.

Ingredients for apple compote

The composition of the compote, cooked from fresh apples it couldn't be easier. You will need:

A pound of fresh apples of any kind;
half a glass of sugar;
2 liters of water.

We wash the apples thoroughly, cut them into quarters, remove the center with the seeds from them. We fold the peeled apples so that they do not quickly darken in acidified water citric acid or lemon juice.

Pour water into a saucepan, bring it to a boil. Throw the apples into boiling water. Sugar is also sent there. Bring to a boil and turn off quickly. We insist the compote until it cools under a closed lid. As the compote cools down, move the saucepan to the refrigerator. Before serving the compote on the table, it is better to strain it from the apples.

Apple-cranberry compote

Prepare for him:

3-4 apples;
250 grams of cranberries;
half a glass of sugar;
3 liters of water.

We prepare the apples in the same way as in the previous recipe. And we prepare compote in the same way, only at the moment of putting apples into boiling water, we put cranberries as well. The shade of such a compote will be red, very beautiful.

Other homemade apple compote compositions

Apple compote can be cooked according to the principle of its preparation in the first two recipes from the following ingredients:

Apples (half a kilo) + lingonberry (glass) + sugar (half a glass) + 2 liters of water;
apples (3-4 pieces) + strawberries (2 cups) + sugar (half a glass) + 2.5 liters of water;
apples (heavenly, small, half a kilo) + pitted cherries (glass) + sugar (glass) + 3 liters of water;
apples (half a kilo) + black or red currants (glass) + sugar (half a glass) + 2 liters of water;
apples (half a kilo) + 1 lemon (cut into slices) + half a glass of sugar + 2 liters of water;
apples (half a kilo) + pears (300 grams, peeled) + half a glass of sugar + 2 liters of water.

Apple compote is drunk both warm and chilled. It is possible with the addition of ice.

The aromatic sweet drink quenches thirst well and refreshes in summer. In winter, it reminds of warm days and provides vitamins that are missing at this time. There are many tricks for making apple compote, which only experienced housewives know about. For example, you do not need to remove the skin from the fruit, because it contains the maximum amount of nutrients. Before boiling apple compote in a saucepan, you should know which utensils are best to use. It is believed that it is better to take enamel dishes, because aluminum or stainless steel containers spoil the taste.

How to cook apple compote

How much compote to cook, what can be added, is it worth giving the drink to brew - all this interests young housewives. To get a rich taste, leaving intact most of the vitamins contained in the fruits, they should be boiled for no longer than 15 minutes. Focus on the size of apples and their number. In addition, it is allowed to add any other fruits or berries to the compote: plums, raspberries, pears, apricots. You can put several orange slices in winter compote. To cook delicious healthy drink, it is necessary to take into account a number of rules:

• The fruits are brought to a low boil (compote with apples are cooked over low heat). This allows you to keep them beneficial features.
• The pieces must be the same size for cooking at the same time.
• The drink is served chilled, strained (all components are first removed from the dishes).

From fresh

An important point in the preparation of apple compote is to prevent overcooking. The pieces must retain their shape and vitamin content. The duration of cooking, in addition to the size and quantity of fruits, depends on the type of fruit. For example, if you are using ripe Antonovka, then the water should only be brought to a boil and removed from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.

Ingredients:

• apples (any variety to choose from, including paradise) - 1 kg;
• sugar - 1.5 tbsp.;
• purified water - 3 liters.

How to cook fresh apple compote in a saucepan:

1. Rinse, cut into pieces, remove the core.
2. Fill a saucepan with water, put on fire, bring to a boil.
3. Add 1.5 cups of sugar, prepared ingredients to the saucepan. Almost any other fruit can be combined in the broth. For example, a decoction of apples and pears is very tasty.
4. When the water boils again, mark for 10-15 minutes, then remove the pan from the heat.
5. Close the saucepan, letting it brew for 3-5 hours.
6. The prepared broth can be canned to leave a tasty and healthy preparation for the winter.

From dried

It is better to cook dried fruit compote 12 hours before serving, so that it has time to infuse, become saturated. This will fully reveal the aroma and taste. As a rule, sugar is not used to prepare the boil, since dried fruits already give a lot of sweetness to the water. The drink is boiled for 12-20 minutes, after soaking dry fruits in cold water. For a spicy and festive flavor, you can season it with cinnamon or citrus zest.

Ingredients:

• dried apples - up to 2 tbsp.;
• sugar (to taste);
• water - 3000 ml;
• raisins - 1 tablespoon;
• cinnamon - tsp

A simple recipe for making an infusion:

1. Rinse the ingredients thoroughly by discarding the dried fruit in a colander.
2. Fill a saucepan with water, add dried fruits and put on low heat.
3. After 15 minutes, add the cinnamon and turn off the hotplate.
4. When the brew is infused (12 hours), drain. Serve.

From frozen

Some thrifty housewives fill the freezer with vegetables and fruits from summer so that they can cook their favorite dishes in winter. If you have frozen apples, you can quickly make compote or jelly with them. The first is equally tasty when served hot or cold. Served warm, it becomes a non-alcoholic substitute for traditional mulled wine.

Ingredients:

• frozen apples - 200 g;
• other frozen fruits - 300 g;
• sugar - 3-4 tablespoons;
• cloves or cinnamon.

How to make a frozen fruit drink in a saucepan:

1. Wash, dry the fruit.
2. Place them in a saucepan filled with clean water.
3. When the liquid boils, reduce heat and cook the ingredients for another 10 minutes.
4. The fruits will become soft, and then it is worth seasoning the non-alcoholic mulled wine with cinnamon / cloves.
5. After 5 minutes, add sugar and let the drink brew for a couple of hours.

Video: recipe for apple compote in a saucepan

A traditional fruit drink is prepared with the addition of different berries, fruits: cherries, currants, peaches, gooseberries, pears. Both fresh and dried or even frozen fruits are used. Young mothers can prepare a natural apple drink for babies - this will be an excellent vitamin replacement for regular water. After watching the proposed videos, you will learn how to properly cook it in a saucepan.

For the winter

Sugar-free baby

Associated with childhood, it is from there that the memories of a sweet and aromatic drink are drawn, which many of us still prefer to juice from a packet.

The name "compote" itself has French roots, but the recipe for the preparation was known to Russians long before this word entered the lexicon. The preparation of drinks from dry fruits in Russia was engaged for a very long time, drinks obtained from and with the addition were called explosions.

Dried fruit compote is still very popular, despite the large selection of juices in stores. Dried fruit compote is a healthy and nutritious drink, as it contains vitamins from fruits. But in order for the compote to be really useful, it does not need to be cooked for a long time, a maximum of 30 minutes, and it is best to do this under a lid.

Compote for the winter, closed in a sterilized jar, is one of the most common methods of preserving berries and fruits. It is brewed on the basis of which fruits and berries are poured. Opening a jar on a cold winter day fragrant compote you can indulge in the memories of the warm season while eating delicious fruits.

Compote can be cooked from any berries and fruits, as well as their mixture. When cooking for the winter, you need to choose ripe strong fruits that have a rich taste. Berry compote does not need to be cooked for a long time, since the berries quickly boil and then, instead of a transparent drink, you will have mashed potatoes.

Ingredients:

• - 150 gr.
• - 150 gr.
• - 100 gr.
• - 100 gr.
• - 1 stick
• Anise - 2 pcs.
• - 1 PC.
• Freshly squeezed - 1 tbsp.
• - 200 ml.

Put all dried fruits, spices, orange zest in a saucepan, pour 200 ml of water and bring to a boil.

Cover the compote, reduce heat to low and cook for about 10 minutes, if in your opinion, it turns out to be very thick, then add a little more water.

Serve chilled compote.

Ingredients:

• - 200 gr.
• - 500 gr.
• - 1 branch
• - 1 bundle
• - taste
• - 5 l

Pour water into a saucepan and bring to a boil. While the water is boiling, grind the berries in a blender, peel the apples and cut them into small slices.

For compote, it is better to take hard, but ripe apples, since soft and overripe apples quickly boil.

Pour chopped berries and fruits into boiling water and turn off the heat immediately. Then add sugar, spices and coarsely chopped mint. Leave the compote to cool, during this process it will infuse and acquire a rich taste.

Serve the compote cold.

There is little that can compare to the pleasure that a jar of cherry compote, opened in winter, can give.

Ingredients:

• - 300 gr.
• - 300 gr.
• - 2.5 liters

Sort the cherries, rinse thoroughly and pour over with boiling water.

Transfer it to the bottom of a washed three-liter jar.

Boil the syrup: add sugar to boiling water and bring to a boil.

Pour the syrup into a jar and immediately close the airtight lid.

Turn the can over and wrap it in something warm. Leave in this state until it cools completely.

Store the compote in a cool, dark place.

Ingredients:

• - 500 gr.
• - 250 gr.
• - 150 gr.
• - 1.5 l.
• - 1 tbsp. l.
• - 1 branch
• - 5 pieces.

Pour water into a saucepan and bring it to a boil, add apples. If the apples are from your own garden and are small, then you can add them whole, if the apples are large, then you can cut them in half.

When the water boils, reduce heat to low and cook for 5 minutes.

Add cranberries and cook for another 10 minutes, until the berry begins to burst.

After that, remove the pan from the heat, strain the compote, pour it back into the pan, add honey, sugar and spices, bring to a boil and cook for 10 minutes.

Dried fruit compote is not a completely correct concept, since fruits have already passed the necessary processing during drying and often only need steaming to prepare the compote. If the dried fruits are boiled, then the percentage of vitamins will drop significantly, especially this applies. Nutritionists say that dried fruit compote healthier than compote cooked from. And yet, in the summer-autumn time, that is, in the season fresh berries and fruits, it is better to prepare compotes and juices from fresh products, but dried fruits are more suitable for the winter-autumn period, when the body does not have enough fresh vitamins.

A drink made from dried berries and fruits will be a great addition to. Dried fruits are the owners of valuable vitamins, minerals and, therefore, not only the compote itself will be useful, but also the fruits from which it is prepared. For expectant mothers, it is better and tastier to cook compotes from a mixture of different fruits.

How to cook, recipe number 1:

• Sort dried fruits and rinse under running water.
• Cover with cold water and leave overnight or at least 4 hours.
• For 1 liter of water, you need to take 200 g of dried fruits, we do not add sugar, so as not to provoke the appearance of the unborn child.
• Next, you need to boil water and put dried fruits in it, when everything boils again, turn it off and close it with a lid.
• Then cover the compote with a blanket or a warm towel and leave for at least 2 hours. Compote of prunes, dried apricots and raisins should be infused for about 6 hours.
• Then, if necessary, filter the compote through a colander. If there is not enough acidity, you can add a couple of drops lemon juice or put a slice of lemon. For aroma, you can put a leaf of mint or linden in the compote for 10-15 minutes.

If you don't want to wait so long, because you want compote right now, you can use more quick recipe but at the same time a little less useful. In this recipe, the cooking time is shortened due to the fact that the fruits are given to the water. useful material not during the infusion, but during the cooking.

How to cook, recipe number 2:

• We sort out the dried fruits and wash them under running water.
• We put a pot of water on the fire and after boiling, we throw dried fruits into it in the same proportion - 200 g of dried fruits per 1 liter of water. If you nevertheless decide to sweeten the compote with sugar, or fructose, then you can reduce the proportions: for 1 liter of water - 120 g of dried fruit. You add sugar to taste, but if you put dates, bananas or figs in the compote, it will be superfluous.
• Pears and apples are cooked longer than all other dried fruits - 20 minutes, so we throw them first. It will be nice to pre-soak them for the same amount of minutes.
• Prunes and raisins can be cooked in just 5-6 minutes. Prunes can help relieve constipation.
• Cook dried apricots for 10 minutes, leave for 20.

Dried fruit compote when breastfeeding

A nursing mother should not immediately drink dried fruit compote. First, she should try each of its components separately. This will help to identify the child's unwanted reaction to a particular product.

• A nursing mother should not drink dried fruit compote c. This is due to the fact that in the first month the child may develop flatulence and bloating, many fruits only intensify this process.
• Before trying compote, try eating dried fruit in the morning in a scanty amount and see if your child has a reaction by the end of the day. If everything is calm, then the next day you can try the same fruit again and, if the baby is in good condition, drink compote on the third day. More often colic and gas formation cause raisins and dried apricots, while for a two-hour baby's cry, only 1 thing is enough.
• Do not drink prune compote if the child has frequent loose stools or diarrhea.
• You should not add berries and fruits to the compote that cause - citrus fruits, raspberries, strawberries, peaches, mangoes.
• The best option would be compote from dried apples, bananas, pears.
• You cannot make compote from a mixture of dried fruits, only one type is allowed. This will allow you to understand what exactly is not suitable for the child. The restrictions apply to mothers of babies up to 4 months old, when digestive imperfections may appear, then we mainly pay attention only to an allergic reaction.
• For the first time, the compote should be drunk in the morning (until 11:00) in a volume not exceeding 50 ml, then within 2 days the baby's reaction should be monitored - the absence of rash, colic, bloating, diarrhea. The maximum portion in the future is 200 ml.
• You should not drink dried fruit compote every day. Do not drink more than 700 ml of compote per week.

How to cook, recipe number 3

• Rinse dried fruits and soak in hot water for 30 minutes.
• Pour into boiling water at the rate of 200 g per 1 liter.
• Cook for 30 minutes over low heat.
• If you add sugar, then it is worth boiling for another 5 minutes.

Compote is ready to eat as soon as it cools down to 50 degrees.

Dried fruit compote for babies

• Children can be given from 4-6 months if they refuse juices, since juices are more valuable and healthy products for a child than compotes and fruit drinks until the age of 8 months.
• To prepare compote, children need to choose dried fruits, not candied fruits. Candied fruits are fruits cooked in sugar syrup, they are less beneficial, and even harmful to a child at this age. Dyes, flavorings, stabilizers are added to candied fruits.
• At the first sample, the concentration should be 2–4 times lower.
• The first week of getting used to it is better to give only the liquid part of the compote, then you can add the pulp, chopped in a blender or rubbed through a sieve, into it.
• The familiar fruits from, are introduced first. This means that from 4-6 months you can offer pears and apples, from 7-8 - prunes, black currants, from 10 - dried apricots, raisins, raspberries. You should not prepare compote from a mixture of fruits until the child is used to each separately.
• The maximum daily amount is 180 ml.

How to cook, recipe number 4:

• We do not add sugar to the compote for babies.
• Apples and pears are soaked until soft (45 minutes), then rinsed well under the tap to wash off adhering grains of sand, etc. Soak prunes, dried apricots and raisins for 30 minutes before cooking. Cut prunes and dried apricots into 2-4 slices.

It is better to boil compote for small children so that indigestion does not occur and so as not to get infection. Therefore, first we boil water for 10 minutes, then add dried fruits. For 1 liter of water - 100-120 g of dried fruits. Cook apples and pears for 25 minutes, leave for 2 hours. Cook the rest for 10 minutes, insist the same amount. We do not add sugar, herbs.

From 8 months you can use recipe number 5:

• We sort out dried fruits, rinse, grind and pour over with boiling water.
• Boil water for 10 minutes.
• Pour the dried fruit into a thermos (120 g per liter of water) and pour boiling water over it, let it brew overnight.

Such compote will retain the maximum useful value, 8 hours is enough for the water to take most of the vitamins and minerals from the pulp.

It is good for children to cook compotes in a slow cooker. To do this, it is worth setting a special program for making compote. If not, then turn on the "Extinguishing" mode.

About correct and delicious compote from dried fruits in the program of Yulia Vysotskaya: