How much to cook frozen compote. How much and how to cook compote from frozen berries? Fresh berries and fruits compote
Wash and dry the berries on a towel for no more than 1 hour.
Move the bottom and walls of the freezer container with cling film.
Pour berries into the container.
Close the berries with a film, a lid. It is desirable to sign the container (what exactly is frozen and the date). Wrap the container again with cling film so that no air gets into it. Send the container to the freezer and store until the right moment (at least until next summer).
How to cook compote from berries in a saucepan
Since the berries for compote have already been prepared in advance, we just take them out of the freezer - there is no need to wash and sort out, they are of excellent quality. To cook a summer-style delicious compote from frozen berries, take a saucepan with water, bring to a boil, and without defrosting the berries, throw the berries into boiling water.
First, cook over high heat until the water boils. After that, reduce the heat to medium and add sugar to taste. Stir the sugar immediately, then cook the compote for another 3-5 minutes.
After - close the pan with berry compote with a lid, let it brew for 30 minutes.
That's it, the frozen berry compote is ready!
When we need to adhere to several basic rules, with the help of which it will turn out not only fragrant and very tasty, but also preserve most of the vitamins. With the advent of freezers of different sizes, even in winter, you can pamper yourself with aromatic blueberries, raspberries, black and red currants, cherries, sweet cherries, strawberries, gooseberries, which, if properly prepared, is difficult to distinguish from compote from fresh berries.
But how the fruits and berries were frozen and how long they spent in the freezer also remains important. Dry freezing is considered the most optimal, in which each berry or fruit is frozen separately, and does not turn into a piece of food. Remember that cherries must be pitted before freezing.
When cooking compote, some housewives make a mistake, trying to defrost berries or fruits before cooking compote. You can not do this, but simply send them frozen in a saucepan. When defrosting, most fruits and berries start juicing and begin to oxidize, thereby losing many useful minerals and vitamins.
It is also not recommended to cook the compote over high heat. With strong cooking, a foam is formed, fruits and berries are boiled down and thereby turn the compote into a puree-like consistency. To improve the taste and aroma, you can add orange slices or lemon juice to the compote.
It is also worth paying attention when cooking compote to the combination of berries in it according to taste characteristics. Agree, we rarely cook compote using one type of berries or fruits, perhaps. So in tandem, many berries are able to give the compote interesting flavor notes, characteristic sourness, aroma, and, most importantly, color. So, cherries with black currants, gooseberries, strawberries go best with each other in taste, while blueberries go best with red currants, raspberries.
When we cook compote from frozen berries, then foam always appears during the cooking process. It must be removed, as it contains particles of debris, essential oils, elements of vegetable fats and other light fractions.
If we cook compote from frozen berries red currant, then before that it is necessary to rinse it under running water at least two or three times in order to remove dry stalks. For other berries, it is sufficient to rinse them at least once before boiling. Let's take a look at how to cook with gooseberries and apples.
Ingredients:
Red currant - 300 gr.;
Gooseberry - 100 gr.;
Sweet apples - 200 gr.;
Sugar - 50-100 gr.;
Lemon zest.
Frozen gooseberries and red currants are washed and dipped in boiling water. Cook for 15 minutes. Add frozen or fresh apples, slices lemon peel, sugar. Boil for another 5-7 minutes over low heat. Make sure the apples don't boil. The finished compote is cooled and poured into a decanter. Follow these tips and your compote will always be at its best and will definitely please everyone who has tasted it.
Berries preserved since summer thanks to modern technology quick freeze, save a maximum of vitamins. You can cook from them, make jam, and in order to please yourself and loved ones with natural, healthy drink, you can cook compote from frozen berries - we will tell you how to do it right.
Frozen berry compote recipe
Ingredients:
- frozen berries - 500 g;
- filtered water - 2.5 l;
- sugar - 1 tbsp.;
- orange peel - optional.
Preparation
Pour into a saucepan the right amount water, add sugar and bring the syrup to a boil. Now we take any frozen berries: cherries, strawberries, blackberries, black currants and carefully throw them into boiling water. If you like a delicate citrus aroma, then add a little lemon or orange zest, grated on a fine grater, to the compote. Then, we wait for the water to boil again, reduce the flame and boil the drink for no more than 5 minutes. After that, turn off the heat, close the pan with a lid and set it aside on the edge of the stove. Let our drink infuse for another half hour. So he will receive the maximum of vitamins from berries and aromatic substances. Now carefully filter the compote, pour it into a decanter and cool or chill in the refrigerator. If you wish, you can not strain the berries through a colander, but pour them into glasses with them.
Frozen berry compote in a slow cooker
Ingredients:
- - 100 g;
- frozen currants - 100 g;
- frozen cherries - 100 g;
- sugar - 6 tbsp. spoons;
- filtered water - 2.5 liters.
Preparation
We take out the berries in advance from the freezer, measure the required amount and pour them into the multicooker bowl. If you purchase a ready-made frozen mixture in a store, then before using it, be sure to thoroughly rinse the berries under running water. Now add sugar to taste and fill the berries with water. After that, close the lid of the appliance, select the "Steam cooking" function on the display and increase the cooking time to 20 minutes. Press the "Start" button and wait for the end of the program and the sound signal. Strain the finished compote through a colander or cheesecloth folded in several layers.
Dried apples and frozen berries compote
Ingredients:
- frozen assorted berries - 2 tbsp.;
- dried apples- 1 tbsp.;
- sugar to taste;
- dry rosehip - 1 tbsp.;
- filtered water - 4 l.
Preparation
We put all fruits and berries in a colander and rinse under a stream warm water... Next, pour filtered water into the pan, add dried fruits, frozen berries and put the dishes on the fire. Cook the compote for 40 minutes at a low boil. Then, using a slotted spoon, catch all the berries and add sugar to taste. Pour the finished drink into a decanter, cool and serve.
Frozen berry compote with cinnamon
Ingredients:
Preparation
So, for cooking healthy and delicious compote, put fresh mint in a saucepan and fill it with hot water. We transfer the frozen berries to a colander, rinse carefully and dry. Then we throw them into the mint infusion. Add sugar to taste ground cinnamon, put the dishes on low heat and cook for 10 minutes, stirring occasionally. After that, carefully remove the pan, cover it with a lid on top and leave for 30 minutes. Now it remains only to strain the finished compote through a sieve. Then you can enjoy the incredible aroma and original taste this healthy drink.
The ideal option is freshly picked berries, strawberries, raspberries, red and black. Apples and apricots, gooseberries and plums. Cherries, peaches and pears are less suitable. Of course, you don't need all the berries at once. Choose a combination of sweet and sour berries, then the drink will be tastier. Apples are combined with any berries in compote. They can be taken as the basis of a healthy vitamin drink.
In winter, compotes from quick-frozen berries, from berries rubbed with sugar or from blanks in the form of berries in own juice cooked for no more than 5 minutes.
It is good to diversify the compote with additives such as a sprig of mint or lemon balm, a couple of sprigs of cloves or lemon zest. It is very healthy to add sprigs of cherry, raspberry or black currant to the compote.
Preservation of vitamins and minerals
If purchased, store in the refrigerator. But no more than 2 days. Over time, vitamins are slowly but steadily destroyed, berries lose juice and beneficial features... For longer storage, use the freezer. Frozen berries are perfect for compote.
In addition to vitamin D, which is absent in berries and fruits, all other vitamins, to varying degrees, are rapidly destroyed during the cooking process. How do I save them? The process of preserving valuable substances begins with the purchase or collection of berries. Go through them. Store in a cool and dark place. Wash the berries just before preparing the compote. If you need to cut apples, apricots or peaches - do it with a sharp stainless steel knife. Use only enamel, stainless steel or glass dishes. The board is better than wood.
And most importantly, boiling water has the ability to neutralize the action of ascorbate oxidase, which in turn can destroy vitamin C. And if you let the drink brew until it cools completely, a significant part of the vitamins and mineral salts will pass from the berries to the compote, saturating it useful substances.
Proper preparation compote
Take a 3 to 5 liter pot. Fill it with as much water as possible, leaving only room for sugar and berries.
While the water is boiling, select the berries for the compote, rinse them cold water, remove the bones if necessary. Large berries can be cut. Berries such as large black currants or gooseberries are good to pierce with a fork or toothpick. Then they will more fully "give" their vitamins and minerals to the compote.
If you decide to add cloves, cherry or raspberry twigs, rinse and add to boiling water. It is better to add mint and lemon balm, zest to compote after berries.
Add sugar to boiling water, depending on the set of berries and your tastes - this is a serving of 3 to 10 tablespoons of sugar. If possible, sugar can be replaced with honey. But it is added to the finished compote cooled to a temperature of no higher than 40 ° C. Otherwise, all the beneficial properties of honey will be lost.
Put berries in boiling water quickly, in portions. Once you have put all the berries in boiling water, cover the pan with a lid and set aside from the stove. It is not recommended to boil the berries in order to preserve their properties. Leave the compote to infuse until completely cooled without opening the lid. Compote reaching room temperature ready. It can be drained from the berries and cooled in the refrigerator.
First of all, you need berries. They can be purchased in the store or frozen in advance. Do not defrost berries in any case, as they will lose all their vitamins.
Cooking procedure:
- Take a saucepan of the size you need. Pour clean water into it and put it on fire. Bring the water to a boil and add sugar to it. Since everyone has different preferences, we advise you to try the water and determine for yourself if there is enough sugar in it. Be sure to bring to a boil again.
- Put the berries in a saucepan and boil again. After boiling, reduce heat to low and cook for about three more minutes.
- At this stage, be sure to try the compote. Don't make it too sweet. If you overdid it with sugar, add some more berries or citric acid, they harmonize the taste. If not sweet enough, add a little more and bring to a boil again to melt.
- Once you are done cooking, cover the compote with a lid and let sit for a while. It should cool down a little.
The frozen berry compote is ready, and you can delight your loved ones with healthy yummy.
In the same way, compote is prepared from frozen cherries, blueberries or currants. The recipe is the same, only the fruits are different. But in order for you to get a truly unforgettable compote, we advise you to use our tips.
Features of making compote from frozen berries
- Never boil berry compote for more than five minutes. The fact is that six minutes of boiling kills all vitamins and minerals. You will not get any benefit from it, and you will spoil the taste completely. As a result, just tinted water will be in your glass.
- Never cook fruit compote in an aluminum pan. This metal is not suitable at all, as the acid of the fruit and the metal will react and this will affect the taste and benefits of the compote.
- Never defrost fruit - it will kill them mercilessly and forever. They will lose juice, and with it useful vitamins. Plus, they will look very unattractive. You cannot achieve a beautiful color from such fruits.