Compotes from fresh berries and fruits. How to cook fresh berry compote and fruit

How to make homemade compote

Summer is a wonderful time to fully enjoy the taste of the wonderful homemade compote from fruits and berries- a very popular drink, easy to prepare and healthy - unlike soda! Unless like this original drink how messmer tea with apple, strawberry, orange and cornflowers can compare in the richness of aroma and taste with assorted summer compote!

Look how many gifts he gives us generous summer! Just have time to collect. Apricots, apples, cherries, raspberries, peaches! So let's put all this wealth into one pan and cook a delicious, aromatic summer compote!

Ingredients for homemade fruit compote:

Seasonal fruits;
- water;
- sugar.

How to cook fruit and berry compote:

We put water in a saucepan on the fire, and while it boils, wash and peel the fruits. Our set this time was like this: apricots, cherries and raspberries. We throw them into boiling water, not cold: this way more vitamins are preserved! Moreover, we add hard, large fruits (apricots, apples) immediately, and delicate ones, such as raspberries, at the end of cooking.

Cook the compote, covered, over high heat until it boils. Then add sugar to taste and reduce the heat a little. It’s better to put less than to over-sugar the compote: you can always add a spoonful of sugar to a sour drink, but it’s more difficult to correct something too sweet. I used about 7 tablespoons of sugar for 5 liters of water, and this time I guessed right! The compote turned out great.

After letting the compote boil with sugar for 5-7 minutes over low heat so that all the fruits are cooked, turn it off and let it brew - if you are going to drink the compote right away, or roll it up if you are preparing it for the winter.

Roll up the compote

The compote prepared according to our recipe can be cooled, poured into a jug and kept on the table to refresh yourself with a summer drink all hot day. Or you can roll it up for the winter. Prepare a sterile container: it is convenient to roll the compote into bottles with screw caps from pomegranate juice. Slowly fill the bottles with boiling water through a funnel to about ¼ - 1/3 of the height so as not to crack. We also sterilize the lids by boiling them in water. Cover the bottles and let them sit for 5-10 minutes. Then drain the water.
After turning off the finished compote, wait a couple of minutes: the fruit will sink to the bottom, and it will be easier to scoop out the compote. We scoop up the compote with a ladle and pour it into bottles through a funnel. Try to keep the fruit in the pan: then more compote will fit. Screw on the lids and cover the rolls with a blanket until the morning. It's great to have a supply of tasty food in winter. summer compote!

You can also check out other recipes:

Health, as they say, cannot be bought in a store. But maintaining it in good condition is very possible for any person. After all, as Hippocrates said: “Food should be medicine, and medicine should be food.” So I advise you - eat only high-quality, fresh and seasonal products.

I would like to invite you to prepare an assorted compote of summer seasonal fruits: apples, blackberries, black grapes and black currants. All my berries and fruits come from my own garden, but you can also use store-bought ones, as long as they are not spoiled.

Compote - assorted fresh fruits- ingredients for 2.5 liters of compote:

Black grapes 100-120 grams of berries;

Blackcurrant 100 grams;

Blackberries 100 grams;

Apples 3 pcs.;

Sugar glass.

Compote - assorted fresh fruits - recipe

As I said, be sure to make sure that all the berries you use in the compote will not be spoiled. Also, all fruits and berries must be washed before cooking, because it is not known what they were treated with (if purchased), or what microbes settled on them in the wind.

Wash blackberries and blackcurrants and pour into a saucepan. I don’t pick off the stems and branches of black currants, because they are an additional storehouse of vitamins.

We also wash the black grapes and pour them into the pan. Any other grape, be it white or seedless varieties, is quite suitable as a replacement for black grapes.

I recommend cutting the apples into slices, this way you will get more juice from them when cooking.

Pour all the ingredients for the compote with water, preferably purified, and put it on the stove to boil.

As soon as the water in the pan with the fruit boils, pour sugar into it. You need 1 cup of sugar (if you like) sweet compote), or less if you like moderately sweet compotes.

Cook our compote, just like after boiling again, for 10 minutes, and turn off the heat. Cover the pan with the compote with a lid and let it cool. This way the compote will cool and at the same time infuse, which will make its taste more rich.

Fruit drinks not only perfectly quench your thirst, but are also incredibly healthy, because they contain a lot of vitamins and minerals. IN ancient Rus' they were called infusions, and now the word “compote”, which came to us from the French language, is in common use. Compotes are prepared from fresh, dried or frozen fruits and berries in a wide variety of combinations, thereby obtaining refreshing and invigorating drinks.

To save beneficial features And taste qualities fruits, they should not be subjected to prolonged heat treatment. And very delicate berries (raspberries, strawberries, wild strawberries) need to be either simply poured hot water, or just bring to a boil.

Fresh compotes are prepared immediately before use; they can be stored in the refrigerator for several days. Use dried fruits, fresh or frozen fruits, as well as a mixture of them. Of course, the most delicious, aromatic and healthy drinks are obtained from fresh fruits.

Compote of plums and apples with cherry plum

For 3.5 liters of water you need 250 g of apples, 10 plums or cherry plums and 1.5 cups of sugar.

Cut the apples, peeled from seeds (do not remove the peel), into slices, and cut the plums in half and remove the seeds. To better separate the juice, we make small cuts on each cherry plum berry. Place the prepared fruits and berries in a saucepan, where we first pour water so that the bottom is covered, and put it on the fire. With the lid closed, bring until steam forms, add sugar and leave on low heat for 5-7 minutes until the sugar is completely dissolved and converted into syrup. Pour into another pan very cold water, transfer the fruit-sugar mixture there and stir thoroughly. The compote is ready!

Compote of apples and oranges

For 3 liters of water, 2 large apples, 3 medium oranges and 150-200 g of sugar are enough.

Beautiful color and unusual taste Compote is made by combining apple and orange. Apples, peeled and peeled, cut into several pieces, sprinkle with sugar, add water and bring to a boil. Then add peeled orange slices, boil for 2-3 minutes, remove from heat, cover with a lid and leave to steep for an hour. Place a couple of orange slices in beautiful transparent glasses, pour compote and enjoy the tasty and healthy drink.

Melon compote

For 2.5 liters of water you need one peach, one pear, 100 g dates, 300 g fresh melon, half a glass of sugar, half a lemon, 2 cardamom seeds and a cinnamon stick.

Peel and seed the melon and pear, remove the pit from the peach, and cut everything into slices. Place well-washed dates, spices, lemon zest and sugar into boiling water and cook for 2-3 minutes. Then add the prepared fruits and melon, boil for 3 minutes, squeeze the juice from half a lemon, turn off the heat, close the lid and leave until completely cool. Place a few slices of cooked fruit in a glass and fill it with strained compote.

Canned compotes for the winter

For canned compotes it is usually used three liter jars which are thoroughly washed and sterilized. Fruits and berries are washed well, dried, if necessary, peeled and seeds removed, and cut into slices. The amount of fruit per jar is determined taking into account individual preferences: from 300 to 700 grams. Rich compote can be diluted when consumed drinking water. Sugar is used on average about one glass per three-liter jar.

Compotes are prepared from one ingredient and from a combination of two or three types of fruits or berries. In compotes made from sweet peaches, apricots or strawberries, you can add a couple of lemon slices to each jar - it will add sourness and serve as an additional natural preservative. You can combine a wide variety of fruits, but only fresh ones. For example, apples and raspberries, cherries and apricots or strawberries, peach and cherry plums harmonize well with each other.

Before canning, brew a small portion of the drink with the fruits you want to use, let it brew and cool. If you like this assortment, you can safely make preparations for the winter.

Sterilization is not necessary for canning. The simplest and quick way compote preparations for the winter: thoroughly wash and rinse the jars, put washed and chopped fruits in them, pour granulated sugar, pour boiling water, cover with boiled tin lids, roll up and place the jars upside down in a blanket, where they will slowly cool (2-3 days). After 1.5-2 months, the compote will infuse and be ready for use.

Quince compote for the winter

A very tasty canned drink is obtained by combining quince (300 g), peaches (200 g) and grapes (100 g). For 2 liters of water you will need a glass of sugar.

We cut the ripest quince, remove the core with seeds, cut off the tough skin and chop into slices. Pour boiling water over the peaches, remove the skin, remove the pit and cut into slices. We separate each grape from the bunch. Pre-boil the quince for 10 minutes until softened (but make sure that the slices do not start to fall apart) and carefully remove with a slotted spoon.

To prevent the quince pulp from darkening during cooking, keep the slices in low heat. saline solution a few minutes and then rinse well.

Add sugar to the remaining water from cooking the quince, stir thoroughly and bring to a boil. Place fruit in jars, fill with boiling syrup, sterilize for a few minutes and roll up.

Apple compote for the winter

Apple is a universal fruit; it can be combined with many fruits and berries. Particularly tasty are assorted fruits made with peaches, pears, plums or dark grapes.

To prepare apple pear compote you will need an equal amount of these fruits, and it is better to use apples with sourness. We clean the fruits from seeds and cores, cut them into slices and put them in jars. Then pour boiling syrup (250 g of sugar per 2 liters of water), sterilize for 5 minutes and roll up. Other assorted apples are prepared in the same way.

So well known and delicious compote(uzvar, vzvar) is not only a drink for every day made from fresh or dried berries and fruits, but also canned food or fruits boiled in syrup. Easy to prepare, easy to customize seasonal fruits and berries, and then enjoy them in winter - that’s why we love compote.

The benefits and harms of assorted fruits

It is believed that this drink is very useful, especially for children, but adults also drink it with pleasure. The sour broth is especially good on a hot summer day. After all, all fruits and berries contain vitamin C, which increases the body's immunity. Peach and apricot improve the functioning of the heart muscle, apples supply the body with iron, plums have laxative effect, and sea buckthorn and cherry improve performance nervous system, supplying it with vitamin B2.

Quince, like pear, will help in the prevention of gastrointestinal diseases. In addition, quince contains tannins and pectins, which resist anemia and tuberculosis. Dried assorted fruits are also a storehouse of vitamins and microelements, which is why dried fruit compote is so popular in the cold season.

But there is also a flip side to the coin: too sweet a brew is harmful to everyone who cares about their health. It can provoke diathesis in children, allergic reactions, contribute to obesity and development diabetes mellitus. The sour mixture will cause stomach pain, and a large number of eaten assorted fruits may lead to diarrhea. Berries and fruits collected along roads may contain heavy metals and toxins.

As with any food and drink, the main thing is to find the right amount and choose the appropriate type and method of preparing compotes.

There are several different types compote.

Uzvar- compote, in which fruit and berry grounds predominate (often from dried fruits). Distinctive feature– the drink is not boiled, but brought to a boil and infused.
Vzvar (decoction) can be prepared with the addition of herbs and honey. Depending on the recipe, it is brought to a boil or boiled.
Macedoine– fresh fruits scalded with boiling water (blanched), drenched in syrup, for the preparation of which they used another set of fruits and berries. Used as a cold dessert.
Canned compotes– twists long-term storage with a predominance of liquid or fruit.
Habitual dessert refreshing drink from fresh or frozen assorted fruits with less sugar.

Uzvar

Vzvar

Macedoine

Canned compotes

Component combination options

The choice of fruit and berry mix for a drink depends not only on gastronomic preferences, but also on the presence or absence of allergies, time of year, and the thickness of your wallet. Almost all fruits/berries can be used. Compotes are made from one type of crop or from different ones. The main thing is that the fruits are healthy and free of rot and wormholes.

At the same time, in addition to sliced fruits and berries, leaves of mint, lemon balm, currants or cherries, honey or spices are added to the compote if desired. How sweeter fruits, the less sugar will be used. Here are some options for combining components:

pear, lemon juice, mint;
feijoa and apples;
plums, apples, cherries, lemon, peaches;
peaches and red currants;
chokeberry and apples;
pear and currant;
whole peaches (for canning);
apricots, citric acid, lemon balm (for canning);
gooseberries, black and red currants;
orange slices, mint and lemon zest;

grapes and grape leaves;
cranberries and lingonberries;
strawberries, wild strawberries, cranberries and mint;
cranberry and sea buckthorn;
oranges, cherries, cloves and vanillin;
strawberries with lemon;
any frozen berries with honey;
barberry berries (for canning);
zucchini and sea buckthorn;
zucchini and cherry plum;
pumpkin, lemon, cloves and cinnamon;
rhubarb and cinnamon;
hybrid of black currant and gooseberry (yoshta).

You won’t be able to find your favorite flavor right away, and you don’t have to do it. After all, this is the beauty of compote - every day a new taste.

And yet, there are several fruits that are well known to residents of the middle zone, which are not usually used in compote, and especially in twists: bananas, persimmons, kiwi, pomegranates. Banana and persimmon are too soft fruits and boil quickly. Kiwi is not rich in taste and aroma. Therefore, if you decide to cook kiwi compote, then it will add flavor fresh mint, cloves and cinnamon.

Pomegranate - southern fruit, so it is rarely used in recipes. But it's very tasty and useful product. And the compote from it turns out very tasty, even without adding other fresh fruits and berries.

How to cook correctly?

The principle of cooking compote for the winter and as a soft drink is too different. When canning, the berry and fruit preparation is immediately placed in jars. Next, according to the recipe, add sugar and pour boiling water. Or pour berry mix sugar syrup.

Should I add citric acid as a preservative - each housewife decides in her own way. It depends on the concentration of sugar (if there is a lot of sugar, then the jars will survive without lemon juice), the desire to have a sour compote and the storage location. In an apartment, a jar without a preservative may explode, but this will not happen in a colder cellar.

One of the most simple recipes canning for the winter - compote from yoshta. The berry is so unpretentious that even in lean years it always produces a large harvest. An unusually high percentage of vitamin C content makes it even more attractive. Yoshta does not boil down at all in compote, so it is usually about a third of it put in jars, so that later the berries can simply be eaten or used as a filling for pies.

And the preparation is done as follows:

rinse the berries thoroughly (the tails do not need to be removed, but leaves that accidentally fall into the jar make the taste even more interesting);
fill a sterilized jar (1.5-3 l) one third with berries;
add granulated sugar to about another third of the jar;
pour boiling water over it;
screw the jar with a metal lid;
turn the jar over and shake several times;
Wrap the inverted jar for a day to cool slowly (in this case, all the sugar will gradually dissolve).

The second is fundamental great way Preserving fresh fruits and berries involves filling them with sugar syrup. For example, pumpkin compote for the winter can be made according to the following recipe:

2.5 kg of pumpkin, peeled and cut into small cubes;
add water so that the pumpkin is completely submerged in water;
add 200 g apple cider vinegar;
set aside for 2 hours;
for syrup, boil water and sugar (4 l + 1.5 kg);
place pumpkin cubes in a pan and cook for 10-15 minutes;
Place the pumpkin in containers, fill the jars with syrup;
add lemon, cut into small squares, cloves and cinnamon to each jar;
roll up under metal lids and wrap for about a day.

The third method of canning is using sterilization of jars. Many people don’t like it, as you can get scalded when taking out the cans. But if the recipe does not provide pre-cooking, and the storage conditions are not very reliable, then it is better to use this method.

For example, you can prepare sea buckthorn compote this way. For this:

rinse the sea buckthorn fruits, fill approximately 2/3 of them into 0.5-1 liter jars;
fill with sugar syrup (0.4-0.5 kg of sugar per 1 liter of water);
cover the containers metal lids and place in a saucepan with warm water for sterilization (half-liter jars are sterilized for 15 minutes, liter jars for 20 minutes over medium heat so that the syrup does not splash);
Remove the jars from the pan and immediately screw and wrap.

Since sea buckthorn - butterberry, then a bright orange greasy film will appear on the compote. There is no need to delete it: sea buckthorn oil- a very valuable product. Sea buckthorn is a storehouse of ascorbic acid. So that during heat treatment Vitamin C has not been destroyed, the water temperature should be no higher than 60 degrees.

Everything is much simpler when preparing compote in a saucepan. Having decided on fruits and berries, divide them into hard (hard apples and pears, for example) and soft (strawberries, strawberries, any frozen fruit). Very hard fruits are boiled for 10-20 minutes, but soft ones can not be boiled at all, but placed in boiling water and immediately turn off the stove. If the mixture contains bright fruits, then to obtain rich color The compote should sit for several hours. At the same time, the drink gains aroma and taste.

The finished compote is not stored for long - a maximum of 2-3 days in the refrigerator.

Here are some recipes for such a cool drink.

Fresh pear compote:

Core the fruits and place in a pan of boiling water;
add granulated sugar and a little citric acid to taste;
boil for 15 minutes;
To change the color of the transparent pear compote, 5 minutes before it is ready, you can put a piece of beetroot into the pan, which is removed after it has cooled.

Compote “Mojito” is very refreshing on a hot day, it takes 20 minutes to prepare from minimum set products:

Using a fine grater, remove the zest of one lemon;
remove the remaining peel and remove the white veins;
a small bunch of washed mint, peeled lemon, 4 tablespoons of sugar and one glass of water, beat in a blender;
Pour the whipped mixture into a three-liter saucepan and fill with water;
omit the zest;
boil;
if desired, add half a teaspoon of citric acid;
boil for 2 minutes and turn off the stove;
compote is infused for 30 minutes under the lid, cooled and filtered.

Culinary tricks

Finally, a few tips from the professionals.

If you have a fairly large thermos in your house, then you don’t need to cook the compote in a saucepan at all: put fresh fruits/berries, granulated sugar and spices in a thermos, pour boiling water over it and seal tightly. After 15 minutes the compote is ready.
To add rich color, fruits, berries and even pieces of brightly colored vegetables are added to compotes. This also applies to soft drinks, and to winter preparations. For example, apple compote often diluted with cherries, plums, rowan, and yoshta.
Children love more than just drinking canned compote, but there is canned fruits. For this purpose, use small, even hard apples, small pears, peaches, apricots, large plums. The core of apples and pears is removed. But stone fruits are often left whole so that the fruit does not boil over in boiling water. And the taste of the bone gives a special aroma to the compote.
Many housewives put a large amount of fruit and berry mixture in jars so that in winter they can not only eat it, but also put it in pies.
If your family doesn’t like to eat berries from cooked compote, freeze them. This is both a filling for future pies and a filler for cottage cheese or yogurt.
If you use small jars for compote, you can sterilize them in the microwave. In this case, you need to cover the jars with glass lids, saucers, or not cover them at all.

Delicious fruit compotes very useful for human body. There is not an ounce of preservatives, flavors or other artificial additives in homemade drinks. Plus, they have an excellent refreshing effect and are ideal for roasts. summer day. Today we will tell you how to properly cook fresh fruit compote.

Absolutely any seasonal berries and fruits are suitable for preparing aromatic homemade drinks. These could be apples, feijoas or pears. Here everything depends solely on your imagination and on what is grown on your personal summer cottage. To cook compotes, you can use one type of fruit. But many housewives who are not afraid culinary experiments, more often than not, several varieties are combined.

It's important to choose ripe fruits, on which there are no traces of mold or other damage. Before making compote from fresh fruits, they are washed and pitted. And only after all these manipulations can you proceed to the main stage. The base for the drink is poured with sweet hot water, boiled low heat for a few minutes and remove from the stove. To ensure that the fruits release juice evenly, it is advisable to cut them into approximately equal pieces. And to preserve the maximum amount of vitamins, you can add a little citric acid to the bubbling water.

For those who do not know how long to cook fresh fruit compote, you need to remember that the duration of heat treatment largely depends on the type of plant material used. Soft fruits are cooked for no more than ten minutes, and hard ones - from 10 to 20 minutes. Bananas, quinces, pomegranates and persimmons should not be used as a base. The finished compote should be stored at a temperature of 2-14 degrees. And for him to acquire rich taste and a pronounced aroma, it is pre-infused for several hours.

Option with pear

This fresh fruit compote contains only natural and very healthy ingredients. Therefore, they can be fed not only to adults, but also to children. To prepare it you will need:

half a kilo of ripe pears;
liter of filtered water;
juice squeezed from a whole lemon;
mint and sugar (to taste).

You need to start cooking compote from fresh fruits by preparing syrup. To do this, add to a pan of boiling water required quantity sugar and wait until the grains are completely dissolved. Then the washed and cut pears are carefully immersed in the bubbling syrup. Bring all this to a boil and cook for ten minutes. Shortly before the end of the heat treatment, mint is added to the pan with the drink. Immediately after turning off the fire, pour it in lemon juice. Ready drink leave to infuse room temperature, and after a few hours they put it in the refrigerator.

Option with feijoa

Thanks to unusual combination fruits used, this drink has amazing taste and easy pleasant aroma. In addition, it has a rich vitamin and mineral composition. This means it is equally useful for both the older and younger generations. For preparing this compote from fresh fruits you will need:

a dozen feijoa fruits;
a couple of ripe apples;
200 grams of sugar;
2.5 liters of filtered water.

As in the previous case, you need to deal with the syrup first. Dissolve granulated sugar in a saucepan filled with boiling water. Carefully place the washed fruit slices into the resulting liquid and cook it all over low heat for no longer than ten minutes. The resulting drink is equally good both warm and cooled.

Option with cherries

This fragrant summer drink has a pleasant sweet and sour taste. It is ideal for quenching thirst and eliminating vitamin deficiencies. For preparing such a compote from fresh berries and fruits you will need:

300 grams of ripe apples;
liter of drinking water;
4 tablespoons sugar;
300 grams of cherries.

Add sugar and apple slices to an enamel pan filled with boiling water. All this is cooked over low heat for five minutes. Then the washed cherries are placed there and cooking continues. After ten minutes, the finished drink is removed from the burner and infused for several hours.

Option with plum

We invite you to pay attention to another recipe for fresh fruit compote. The drink brewed using it is much tastier and healthier than store-bought soda and packaged juices. It lacks various chemical additives, so it can be safely given even to children. To prepare it you will need:

400 grams of plums;
half a kilo of peaches;
400 grams of apples;
a couple of glasses of sugar;
400 grams of cherries;
whole lemon;
6 liters of drinking water.

Washed fruits and berries are pitted, cut into approximately equal slices and placed in a large saucepan. The required amount of cold water is poured there and sugar is added. Place all this on the stove, bring to a boil and boil for seven minutes. Then remove the pan from the burner, squeeze the juice of one lemon into it, cover with a lid and wait for the drink to cool.

Option with apricots

Compote prepared using the technology described below has not only a pleasant taste, but also a delicious aroma. Plus he's rich big amount valuable vitamins and microelements necessary for the normal functioning of the human body. To brew this drink, you will need:

kilo of apricots;
1.5 cups sugar;
liter of purified water.

Before making compote from fresh fruits, they are washed, sorted and pitted. Apricots prepared using this method are placed in a pan, covered with sugar, filled with drinking water and sent to the stove. As soon as the first bubbles appear on the surface of the liquid, reduce the heat to a minimum. Boil the contents of the pan for two minutes and remove from the burner. In order for the finished drink to acquire a rich taste, it is infused at room temperature for at least an hour.

Option with peaches

A drink brewed according to the method described below has pleasant taste and a light fruity aroma. Its preparation does not take much time and does not require specific culinary skills. To make such a compote, you will need:

200 grams of sugar;
3 liters of filtered water;
kilo of ripe peaches.

In a suitable enamel pan connect pure drinking water and sugar. All this is sent to the stove and brought to a boil. As soon as bubbles begin to form on the surface of the liquid, carefully place peaches cut into slices into it. Literally after a minute, remove the pan from the burner, cover with a lid and leave at room temperature for about a quarter of an hour.

Option with red currants

This drink is considered an excellent source valuable substances. He has a nice sweet and sour taste and light berry aroma. To prepare it you will need:

300 grams of juicy peaches;
5 tablespoons of sugar;
200 grams of red currants;
a couple of liters of drinking water.

You need to start the process by preparing the syrup. To do this, add cold water and sugar to the pan. All this is sent to the fire, boiled until the sweet sand is completely dissolved and removed from the burner. Washed currants and thin slices of peaches, previously peeled, are added to the resulting hot syrup. Cover all this with a lid and leave for at least three hours.

Option with apples

This simple and tasty fresh fruit compote can be cooked not only in summer, but also in winter. He will become a great alternative packaged juices or tired tea. To prepare it you will need:

600 grams of apples;
a couple of liters of drinking water;
200 grams of sugar.

Add washed and chopped apples to a pan of boiling water. The required amount of sugar is also added there. All this is kept on low heat for a quarter of an hour. As a rule, this time is enough for the fruit to become soft. The finished drink is removed from the burner and infused under the lid for at least four hours.