Fresh apple compote. How much to cook apple compote

It is prepared from both fresh fruits and dried raw materials. This article provides recipes on how to cook at any time of the year, using seasonal products. Also presented are two ways of summer preparations of a fruit drink for the winter.

Cooking apple compotefresh

A light vitamin decoction with a delicate and delicate taste can be prepared by any housewife. Compote from fresh apples is very easy to cook. To do this, pour 2 liters of water into the pan and put it on fire. Apples (500 g) wash and cut into slices. Pour the mass into the boiled liquid and immediately add 1 incomplete glass of sugar. If the variety of fruits is sweet enough, you can acidify the drink a little - squeeze the juice from half a lemon. Fans of savory tastes add seasonings: cinnamon, cardamom, cloves, vanilla. And to get a bright shade, various fresh berries and fruits are poured during cooking: cherries, black and red currants, cranberries, lingonberries, raspberries, strawberries. Let the compote boil for 10 minutes, and then brew under the lid for another half an hour. The drink can be served both hot and cold. It can be strained if desired.

Cooking apple compotedried

Such a drink tastes more rich and nutritious. Compote is most often cooked by combining other fruits: dried apricots, pears, raisins, prunes. The more components, the more interesting and fragrant the “bouquet” turns out. To obtain a classic apple drink, adhere to the following proportions: for 1 liter of liquid, at least 150 g of dry raw materials and 100 g of sugar will be required. Before pouring fruits into boiling syrup, be sure to rinse them several times with hot water to remove particles of dust and sand. Then place the pieces in a saucepan for cooking and reduce the heat. The fruits should boil well - 15-20 minutes. Apple compote is often boiled in combination not only with other dried fruits, but also with wild rose and hawthorn. The result is an excellent therapeutic mixture for raising immunity and strengthening the body as a whole, especially during the period of mass incidence of influenza and colds.

Cooking apple compotefor the winter (pieces)

Cut the washed fruits into quarters and remove the inner core. Then place them in the boiling syrup prepared to taste and cook over medium heat for 2-5 minutes. The denser and tougher the pulp, the longer the processing will be. Pour the hot compote into sterile jars and roll up the lids. Remember to turn the glass containers upside down on a soft surface and cover with a cloak. You can store the drink in a cool place until the start of the next fruit season.

Cooking apple compotefor the winter (whole)

Such a drink can also act as a delicious dessert. Apples are taken in a small size, with full confidence that they do not have spoiled and wormy mass inside. Fill clean jars (preferably with a capacity of 1-1.5 liters) with washed fruit. Then fill with warm syrup (per 1 liter of 200 g of sugar) and sterilize in water for 20 minutes. After that, immediately roll up the lids and, turning upside down, wrap well for 1-2 days until cool.

Apple compote is an excellent drink that can be consumed both in summer and winter, filling the body with the missing vitamins. There are many interesting nuances in making apple compote that can lead to amazing taste from such a simple fruit.

In this case, it is necessary to mention the fact that, during the preparation of compote, it is not necessary to remove the peel from apples, which contains useful vitamins and substances. It is also advisable to use enamelware during cooking, as aluminum and stainless steel can spoil the taste of freshly brewed compote.

Apples are one of those fruits that combines well with many other ingredients to make a tasty, healthy and refreshing drink.

It should be noted that in its pure form, apple compote is recommended for use by nutritionists, which indicates its low calorie content and confirms the usefulness of consumption.

The composition and calorie content of compote

By themselves, apples contain the following vitamins: B6, B2, B1, A, C, biotin, folic acid, pantothenic acid; trace elements - phosphorus, potassium, copper, iron, magnesium, sodium and sulfur.

The composition of the compote after its preparation is as follows:

Calories, kcal: 85;
Proteins, g: 0.2;
Fats, g: 0.0;
Carbohydrates, g: 22.1.

Boiled fruits transfer their properties to the drink, which makes it useful for the body.

Preparation of ingredients

In order to make a drink from fresh apples, you will need:

enamel pot;
knife and board for peeling and cutting apples;
colander or sieve (in order to remove the pulp from the liquid, which gave all its useful properties to the compote),
apples, 700-800;
2.5-3 liters of water;
the addition of sugar depends on the taste of the chosen variety of apples and personal preferences (sour, sweet, or neutral), but the required minimum is half a glass.

The next step is the preparation of apples. It is necessary to choose not overripe and not too green fruits, rinse the apples thoroughly under running water; then cut them into slices of an arched shape, medium in size. In some recipes, at the stage of preparing apples, it is recommended to peel them; however, you should not do this, as apple peel contains many of the vitamins mentioned above.

The core of the apple, along with the seeds, is desirable to cut. For example, you can use the image below.

Making apple compote from frozen ingredients is not much different from making it from fresh fruits.

It needs:

frozen apples - 1-1.5 kg. By the way, you can not defrost them, but immediately lower them into boiling water;
2.5 liters of water;
granulated sugar, which is put "to taste", the sweetness of the drink depends on the preferences of the cook.

The method of making compote from whole apples, the most common for winter spin.

We thoroughly wash whole apples, select and remove spoiled fruits. Please note that the peel from the apples does not need to be cut off. Next, you should pack the apples in jars, which must first be doused with boiling water from the inside and, thus, sterilized. Fill the jar of apples with boiling water to the middle. At the same time, bring water with added sugar to a boil, in the amount necessary to fill the jar completely; after boiling, pour it into a jar.

Next, screw the lid tightly onto the neck of the jar. We put the finished winter compote with the lid down on a bed cover or a thick layer of paper (old newspapers, magazines) and cover it tightly with another cover on top. After the wrapped jars have cooled, they can be transferred to the pantry before the onset of the winter period.

When spinning compote for the winter, you can use not only small and medium-sized apples, which, as a rule, are twisted whole, but also large ones, after cutting them into 6-8 slices and peeling them from the core.

General cooking rules

When preparing apple compote, which can be enjoyed at any time of the year, you need to follow the following simple rules:

sweet and sour varieties are most often used in the preparation of compote;
in no case should compote be brought to a full boil, cook only on low heat;
if sufficiently hard apples are used, then boiling should occur for 20 minutes on low heat;
soft or overripe fruits are not suitable for cooking compote; the cook runs the risk of getting apple porridge;

do not use unripe or too green apples, as there is a risk that their taste and aroma are not pronounced enough, and the cooked compote will turn out to be bland or bitter;
fruits are recommended to be cut into slices of the same thickness;
you can add spices (for example, cinnamon or cloves) if you wish, but this must be done at the end of cooking in order to preserve the desired taste and aroma.

The algorithm for making delicious homemade apple compote is as follows:

wash the fruits, cut out the core of each, cut into 4-6 identical slices;
cook sweet syrup using water and sugar, after it boils, the apples themselves are added;
the duration of cooking apple compote can vary from 5 to 15 minutes, depending on the variety chosen and the hardness of the fruit. For example, if you use a ripe Antonovka, then bring the water to a full boil and turn off the fire. "Simirenko" or "Melba" is better to boil over low heat for 5 to 8 minutes.

Please note that the above rules for cooking apple compote are relevant throughout the entire active fruiting season, there would be time and a desire to do this. The preparation of compote in the winter is possible only when using dried and frozen apples, or those varieties that are sold in winter.

Cooking compote in a slow cooker

Modern technology allows you to cook culinary masterpieces using not only the hob or oven, but also other kitchen appliances. Cooking apple compote in a slow cooker has become very common today.

The cooking process in a slow cooker is as easy and simple as described above.

Fruits intended for cooking must be washed, clean apples should be peeled, as in a slow cooker it will simply fall behind the fruit and the compote will be filled with boiled peel. Remember to cut the core of all fruits. We shift the finished apples into a bowl, fill it with water, select the “Extinguishing” mode on the slow cooker. The cooking process will take half an hour, after boiling the compote needs to be cooked for another 10 minutes. For complete readiness, the drink must be infused. Select the "Heating" mode and leave in the slow cooker for 30 minutes.

Recipes

We wash the apples, cut them, remove the core, do not remove the peel. Rhubarb stalk washed and cut into small pieces. Next, put the pan, pour water, add 250-300 g of sugar. After boiling, we lower the apples and rhubarb into the water, we detect exactly 25 minutes. We do not insist the prepared drink, remove it from the stove and let it cool.

Green apple compote

Cooking compote from green apples is the most common way to prepare it. Green apples are available all year round, so the recipe for such an apple drink is suitable for all seasons.

To make it you will need:

300 g green apples, which should be washed, peeled and cut into 4-6 pieces;
a saucepan for 2.5 liters of water and, in fact, water;
4 tablespoons of sugar;
cooking time 10-15 minutes. The algorithm is the same as in the recipe above.

Preparation of compote from apples of the "White filling" variety

Apples of the "White filling" variety come to our table in the summer. Of these, it is recommended to make twists for the winter.

The recipe for compote for twisting is quite simple:

sterilize a jar with a capacity of 3 liters;
add apples of the same size, well washed and dry;
Pour a full glass of sugar into the prepared jar;
a jar of apples and sugar is filled with boiled water to the middle;

after 10 minutes, fill the jar with boiled water, “under the neck”;
after that, the jar must be rolled up, turned down with a lid, and wrapped in a blanket;
when the jar with the finished compote has cooled down, you can put it in the pantry.

Recipe for a delicious apple compote with the addition of seasonal berries and fruits

Summer is the richest season for all kinds of fruits and berries. Therefore, you can show your imagination and add other seasonal fruits and berries to apple compote. You can use raspberries, bananas, peaches, cherries, cherry plums, plums, cherries, apricots.

To prepare such a compote, of course, apples are needed (they will make up 1/3 of the compote mixture). Next, berries and fruits according to the season (each additional component will be added 1/4).

Pour in water, bring to a boil. After boiling, add sugar, its amount depends on your taste preferences (sweeter or sourer). After adding sugar, boil for another 15-20 minutes. Remove from the fire, let it brew and cool.

Take note that compotes "assorted", with a combination of apples and seasonal fruits, have their own characteristics. In particular, the twisting of such compotes, when using stone fruit or berries, is possible; however, this product should not be stored for more than a year. If you want to extend the shelf life - remove all the seeds from the fruit.

Apple compote with tangerines

The recipe for this compote is suitable for the autumn-winter period. We take 250 g of apples, wash them, cut them into 4-6 parts. Next, take 4 tangerines, peel them, divide into slices and cut each into 2 halves. Pour 2 liters of water into the pan, add ¾ cup of sugar, bring the syrup to a boil and put the fruit there. Cook the compote over low heat for 10-15 minutes until the apples are soft. During cooking, we taste, you can add sugar if desired. After preparing the drink, it should be allowed to brew for 20 minutes.

Apple compote with cranberries

This drink is usually prepared in the cold season. Compote prepared according to this recipe can be consumed cold. as well as hot.

To prepare it you will need:

4-5 apples;
250 g cranberries;
1-2 cups of sugar;
1.5-2 liters of water.

Apple compote for the winter is one of the simplest, most useful, 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 rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before proceeding with the recipes, it is worth remembering the basic steps of preparation, following which you can get an almost perfect drink.

General postulates 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.

Fruits of sweet and sour varieties are best suited for compote from fresh apples.

More often than others, such varieties as White filling, Grushevka, Quinti and Mantet are used.

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

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, or nutmeg 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 syrup container must be made of stainless steel. An apple cutter 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 properly prepare jars and lids. They must be thoroughly washed and be sure to scald with boiling water.

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

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

Blanching is needed if you are preparing compote with sterilization.

According to the classic recipe, jars filled with apples are poured 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 much to cook apple compote. The following guidelines can be taken 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 min.

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

Not all recipes require sterilization, below are a few of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats, and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.

Apple compote for the winter without sterilization

Ingredients:

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

Step 1. Rinse the fruits (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.

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

Step 3. After 5 minutes. 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 the syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. Under the necks, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.

Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.

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

Whole apple compote (with sterilization)

Ingredients:

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

Step 1. For harvesting, we select ripe fruits without noticeable flaws, preferably white filling. We 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 make the water glass. We put the fruits in clean jars up to half the volume. At the end we put sprigs of mint. 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. Whole apples are best preserved.

Step 2. Boil liquid sugar syrup.

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

Step 4 Rolling should be done immediately. Turn the rolled jars upside down and refrigerate.

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 dried apples. Then put them in a bowl.

Step 2 Pour hot water over dried fruits. Then add sugar and cook over low heat for at least 25 minutes. Sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. A daily recipe calls for a heavy-bottomed pot. 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 a closed lid, because useful 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 with a towel or blanket and insist for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Compote from apples 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. We wash the fruits. Then we remove the skin from them. We collect the peel in a special dish, since it will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon over the chopped apples. This will help keep the apples from browning.

Step 2. To prepare compote, you will need the “Multi-Cook” program (you can also use the “Extinguishing” option). The temperature should reach 160°. Set the time for 15 minutes. Put the apple peel into the multicooker bowl. Fill everything with hot water, you need one and a half liters. When the water boils, add sugar and cook for the rest of the time. We filter the finished syrup through a sieve or gauze.

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

There should be free space between the lid and 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 with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put a jar of compote there. For sterilization, the options "Frying" or "Baking" are suitable. After boiling, switch the slow cooker to "Extinguishing", for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The slow cooker is also suitable for cooking apple compote from dried fruits. For this, washed dried apples (400 g) are placed in a multicooker bowl, poured with liquid and, if desired, sugar is added. For cooking, the option "Extinguishing" is suitable. With such a program, the compote will languish, which, unlike boiling, allows you to save more useful substances. Set the timer to 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 with washed apples to the top. The fruits should be whole, preferably small. After completing the arrangement, pour the fruit with boiling water. Then we cover the jars with lids, wrap them with a towel and leave for a while.

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

The amount of sugar can be adjusted depending on the variety of apples.

Step 3. Drain the water from the cans of apples and pour the finished syrup. After that, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

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

Secondly, apple compote is a great addition to biscuits, cookies, strudel and other baked goods. Ready compote can be served with a slice or an orange. According to etiquette, such a drink should be poured into special wide cups ("compotes"). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, fruits from compote are in themselves a healthy and tasty dessert. For the smallest, you can prepare compote with pulp, for this it is enough to beat the contents with a blender. Compote fruits can be safely used as a filling for muffins, pancakes or an open pie. Also, with their help, you can cook an excellent oatmeal gingerbread.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for a general strengthening of the body. They help to recover after physical exertion. Also, apple drinks should be consumed with 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 trace elements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

Apples are a storehouse of pectins and fiber, well-absorbed iron against the background of the presence of vitamin C. An apple snack is both tasty and healthy, and apple compote not only quenches thirst, but also saturates the body with vitamins. However, in order to keep them in the maximum quantity, it is necessary to cook the compote correctly. It can be made from fresh apples, from dry ones, rolled up for the winter. For each case, the recipe for cooking is different.

Choose only beautiful and fresh apples for compote, better sour varieties, slightly unripe. So that the slices do not turn black while the water boils, you can dip them in slightly salted water or with the addition of citric acid. After that, they need to be washed well before cooking. The more sour the apples, the less time they need to cook so they don't fall apart.

From fresh apples. Choose whole and beautiful fruits (about 10 pieces), wash well, cut into 8 parts, remove the core and stalks. Throw the apples into boiling water (3 l) and add sugar to taste (about 150 g), wait until the compote boils again and the sugar dissolves (1 - 2 minutes). Turn it off, close the lid and let it stand for about an hour to infuse. Some people prefer to add sugar right away and boil the syrup, and only then throw in the apple slices.
For an additional and richer taste, you can add any fruits and berries, and even zucchini. Sweet apple compote can be slightly acidified by adding zest or citric acid. Some gourmets in winter, before serving hot compote, add a couple of tablespoons of alcohol to it: cognac, liquor, rum, wine. Such a mixture warms a frozen body better.
From dried apples. First you need to select beautiful and neat dried fruits, rinse them well with warm water. To preserve the maximum of useful substances, dried apples need to be poured with boiling water and set to infuse for a couple of hours. But dried fruits come out tough, and compote is unsaturated. Therefore, for 400 g of apples take 1 tbsp. sugar, add all this to 2 liters of boiling water and boil for about half an hour until the fruits float.
To add flavor, you can add another 1 g of citric acid. It is very good to add other dried fruits to this compote: pears, cherries, raisins, dried apricots, prunes, figs, rose hips. You can add cinnamon (half a stick), cloves (1 star), dried mint leaf, a dozen linden flowers, a couple of slices of lemon or orange to taste.
Some housewives add sugar to the compote after they take the apples out of it, so that they do not absorb excess sugar. However, if you plan not only to drink compote, but also eat dried fruits from it, you can not do this.
For sunset. Choose beautiful apples, wash them well. If the fruits are small and neat, then you can roll them up whole, this is especially suitable for sour apples that are not affected by worms. Just need to trim the tails. The remaining apples are either cut in half, the stalks and core are removed, or cut into 8 or more pieces.
Sterilize jars, prepare syrup: 200 g of sugar per liter of water. Lay the apples on the bottom of the jar to a third or half of its height. Then there are two ways: either fill them with cold syrup and roll them up, or hot, roll them up, turn them upside down and put them on a flat surface.
Some housewives add other fruits, rose hips, sea buckthorn, rhubarb, lemon and orange zest, cinnamon, cloves, cardamom to add flavor to apple compote. And to give a different color - chokeberry, blackcurrant or blueberry.

Remember that the less you cook compote, the more nutrients are stored in it, and freshly brewed compote is healthier than rolled. Try to reduce the amount of sugar added to it, ideally - cook and drink compote without it at all, then the vitamins are better absorbed, and the body only benefits due to the lack of sweetness. Apple compote is recommended for anemia, arthritis, diseases of the liver and intestines.