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| How to properly cook compote from fresh berries. Dried fruit compote - the best recipes. How to properly and tasty prepare dried fruit compote |
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A fairly common method is to boil fruits and berries in ready-made syrup. The amount of sugar in the compote depends on the degree of acidity of the fruit. On average, 1 liter of water will use 150-200 g of sugar. Then we prepare compotes in different ways depending on the type of berries and fruits:
These compotes are best served well chilled. You can prepare compotes in another way by boiling the fruits in water and adding sugar to taste.
To cook this compote, it is better to use dried apples, pears, dried apricots, raisins, and prunes. For 1 glass of compote you will need 20 g of dried fruits and 2 teaspoons of sugar. Dried fruits should be sorted before cooking, since each type will be cooked separately. Then rinse thoroughly in warm water, draining it 3-4 times. First, pour hot water over apples and pears, add sugar and cook until soft, 25-30 minutes. After adding prunes, you can add apricots and dried apricots. Cook for another 10 minutes. Lastly, add the raisins. This sequence will preserve the maximum amount of nutrients. Dried fruit compote will be even tastier if you add fruit juice or lemon or orange zest to it. The finished compote should brew properly. To do this, you need to cool it and leave it overnight. How to properly cook frozen berry compoteTo prepare this compote, it is better to take different types of berries. For 0.5 kg of frozen product you will need ½-1 tbsp. sugar, 2-2.5 liters of water and fresh lemon zest to taste. By the way, the cooking pan should be a three-liter enameled pan. Dissolve sugar in boiling water. Then lay out the berries without defrosting them first. Add the zest and, bringing to a boil, cook for 5 minutes. Then turn off the heat and leave the compote for another 30 minutes. The finished compote can be cooled and served.
Fresh strawberries, raspberries, red and black currants are best suited for making compote. Moreover, it is better to choose a combination of sour and sweet berries. Before cooking, the berries should be washed and an enameled pan with a capacity of 3-5 liters should be selected. Fill the pan with water, leaving room for the berries, bring to a boil and add sugar to taste and depending on the type of berries, from 3 to 10 tbsp. spoons You can add a clove bud, raspberry or cherry sprigs to boiling water. By the way, if you add lemon balm or mint, as well as zest, to the compote as a flavoring, you should do this after adding the berries, at the end of cooking. We take enough berries to fill ¼ of the pan, put them in boiling water in portions and quickly. Once all the berries are laid out, cover the pan with a lid and turn off the heat under the pan. The drink should brew under the lid until completely cooled. Here it is - the golden time of preparing homemade compotes for the winter! There are so many berries and fruits that you can simply get confused: whether to prepare compotes from just one berry or fruit, or mix both, resulting in a wonderful assortment. Almost all berries and fruits are used for cooking compotes, and they must be ripe, but still hard, well colored and not have any damage. There are two main ways to prepare homemade compote. The first method without sterilization: the sorted berries and fruits are thoroughly washed in several waters, the inflorescences and stalks are removed and placed in pre-washed and sterilized jars, then the jars are poured with boiling water and left for 10-15 minutes. When the jars have cooled, pour the water back into the same pan where it was boiled (to make it more convenient to drain water from jars of fruit or berries, use a special lid with holes). Then sugar is added to the drained water and boiled again. After which the berries are again poured with the prepared boiling syrup and sealed with lids. Seaming caps must first be washed to remove industrial grease and sterilized for 10 minutes. The jars of compote are turned over, placed upside down and wrapped.
To prepare compotes, you can use various additives and spices. For example, apple compote will become tastier if you add cinnamon and vanilla or tea rose petals while preparing the syrup. You can add honey and red wine to compotes; they will give the drinks a refined taste and aroma. A pinch of sea salt will help to bring out the taste of the fruit more fully. Any spices (allspice, ginger, mint, nutmeg, cloves, zest) can also add their own note of flavors and aromas to your compote. Such a compote with spices will even have healing properties if you dilute it with hot water and add honey and a little wine. Why not mulled wine? The main thing is not to forget to catch the spices before pouring the finished compote into jars. If you have a lot of fruits and berries, but little sugar, don’t worry, because you can prepare it without sugar at all, simply by pouring it with hot water or berry juice. But in this case, jars of compotes must be sterilized. You can store jars of compote for a year in a dark room at a temperature of 0 to 20ºC.
Homemade natural cherry compote with spices Ingredients:
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Homemade strawberry compote with blackberries and mint Ingredients:
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Cherry-mint homemade compote Ingredients:
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Homemade compote “Strawberry-vanilla summer” Ingredients:
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Homemade blackcurrant and raspberry compote with lemon balm Ingredients:
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Apricot compote with rum “For adults” Ingredients:
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Homemade honeysuckle compote with strawberries Ingredients:
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Homemade physalis compote with strawberries Ingredients:
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Homemade compote of cherries and bananas “Original” Ingredients:
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Grape compote with mint and lemon Ingredients:
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Compote “For a friendly family” Ingredients:
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Homemade assorted compote with sea buckthorn Ingredients:
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Homemade baked apple compote Ingredients:
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Homemade pear compote with rose hips Ingredients:
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Spicy plum compote in mulled wine Ingredients:
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Homemade melon compote with peaches “Oriental Tale” Ingredients:
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Sweet pepper compote with apples Ingredients:
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Homemade pumpkin compote with sea buckthorn juice Ingredients:
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Happy preparations! Larisa Shuftaykina 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 won't need all the berries at once. Choose combinations of sweet and sour berries, then the drink will taste better. Apples can be combined with any berries in compote. They can be taken as the basis of a healthy vitamin drink. Apart from vitamin D, which is not found in berries and fruits, all other vitamins are quickly destroyed to varying degrees during the cooking process. How to save them? The process of preserving valuable substances begins with the purchase or picking of berries. Go through them. Store in a dark and cool place. Wash the berries immediately before preparing the compote. If you need to cut apples, apricots or peaches, do it with a sharp stainless steel knife. Use only enameled, stainless steel or glass dishes. A board – preferably a wooden one. And most importantly, boiling water tends to neutralize the effect 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 transfer from the berries to the compote, saturating it with useful substances. Proper preparation of compote Take a 3-5 liter saucepan. Fill it with as much water as possible, leaving only room for sugar and berries. If you decide to add cloves, cherry or raspberry branches, rinse and add to boiling water. It is better to add mint, lemon balm and zest to the compote after the 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. But it is added to the finished compote, cooled to a temperature not exceeding 40°C. Otherwise, all the beneficial honey will be lost. Berries should be placed in boiling water quickly, in portions. Once you have added all the berries to the boiling water, cover the pan with a lid and set aside from the stove. It is not recommended to boil the berries to preserve their properties. Leave the compote to steep until completely cooled without opening the lid. The compote, which has reached room temperature, is ready. It can be strained from the berries and cooled in the refrigerator. Video on the topic
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In the summer heat compote good for quenching thirst. In bad winter weather, it reminds you of fine sunny days and helps fight vitamin deficiency. This delicacy instills in children a love of natural fruits. berries. Unlike store-bought sodas and factory juices, homemade compote not only tasty, but also very healthy. You will need
Instructions Sort through the berries and remove the stems. Throw away the spoiled fruits, place the rest in a colander and rinse thoroughly under running cold water. Place a colander over the pan to allow the water to drain. You can also pour the berries onto a clean towel, previously spread on the table. Pour water into a clean saucepan, place it on the fire and bring to a boil. As soon as the water boils, carefully transfer the berries to the pan. Add sugar to taste, stir gently. Try it compote. It should be a little sweeter than you like. The fact is that after some time the berries will give up their acidity to the liquid, and the taste compote and it will become just the way it needs to be. Wait until compote boil, and remove the pan from the heat so that the berries are compote have not lost their shape. The compote can be drunk immediately, poured into glasses and cooled beforehand. Or you can cover the pan with a lid and wait until the berries give it all their flavor. When the pan feels warm to the touch, compote will reveal its taste in its entirety. Compote can also be cooked using sugar syrup. To do this, pour sugar into a pan of boiling water and wait until it completely dissolves. Add berries to the resulting syrup, bring it to a boil again and remove the pan from the heat. note In order to cook compote from frozen berries, you do not need to defrost them. Pour boiling water over the berries and immediately place them in a pan of boiling water. Berries thawed at room temperature will lose most of the nutrients they contain. Helpful advice To stock up on compote for the winter, you need to roll it up in sterile jars. To do this, take jars and steam sterilize them. Pour the berries sorted, washed and dried with a clean towel into the jar about 1/3 full. Add sugar and 05 tsp. citric acid for every liter of water. Fill the contents of the jars with boiling water. Roll up the jars with metal lids using a seaming machine. For better sterilization, jars of compote are best stored upside down and tightly wrapped in a warm blanket for 24 hours after rolling. Sources:
These are decoctions of fresh, dried or frozen fruits or berries, boiled in water or in sugar syrup. They are very tasty and healthy, as they retain a large amount of vitamins and nutrients.
You will need
Instructions Regardless of which or berries will be cooked, first boil the syrup. The ingredients are calculated as follows: if berries s or sour, then you need to put 200 grams of sugar per 1 liter of water. If berries s, then 150 grams of sugar per liter of water will be enough. Bring the syrup to a boil and make sure the sugar is completely dissolved in the water. After this, prepare the fruit or berries s. Remove the seeds from pears or quince, wash them and cut into slices. Dense berries First sort out the s (cherries, sweet cherries), then wash them, remove the stems, if necessary, put them in syrup and boil. Soft berries Sort out the raspberries, strawberries, put them in vases and fill them with warm syrup. These berries They don't boil. Wash the plums, cut them in half, remove the seeds and pour into boiling syrup. If you are making compote from dried fruits, then keep in mind that they are added in a certain sequence. First, also sort out the dried fruits, wash them well, sort them by composition and bring the syrup to a boil. Then add the pears first, boil them for a few minutes, then add the apples, cook for a few more minutes and finally add the prunes, dried apricots and raisins. To improve the taste, add a little wine to it. Also, the taste will be improved by peels (of lemon or orange), just be sure to remove them at the end of cooking so that they do not add excessive bitterness to the compote. To enhance it, add nuts or spices (vanilla, cinnamon) to the compote. note All compotes are best served chilled, and if they are rich or concentrated, then with pieces of ice. Helpful advice If you are preparing compote not for long-term storage, but for some kind of celebration, then it should be prepared 12 hours before serving. Because it is during this time that the broth is infused and saturated with aromatic and flavoring substances. In some countries, compote is a fruit dessert; the syrup in such a delicacy is thick. In Russian cuisine, compote is made from a large amount of water with the addition of dried fruits, berries, fruits, sugar - the result is a drink that relieves thirst and replenishes nutrients. To make the compote as tasty as possible, you need to know some rules for preparing it.
The water must be of high quality - spring water or filtered. If dried fruits and frozen mixtures are used, they can be immersed in cold water; fresh berries and fruits must be boiled in boiling water so that they quickly release their juice, while maintaining maximum beneficial properties. To prepare compote, you can use any type of sugar, including cane sugar. If you add honey, you get a drink called uzvar. Honey should be used only of good quality, adding it to the cooling drink to taste. The basis of the compote can be fruits and berries; they can be fresh, frozen or dried. In some recipes you can find vegetables - rhubarb, zucchini, carrots, pumpkin. To add flavor and aroma, spices (cloves, mint, lemon balm, vanilla, nutmeg), wine or fruit juices are added to the drink. Spices are usually added literally a minute before the compote is ready. How to cook compoteCompote can be prepared with or without boiling. First you need to prepare the berries and fruits. It is advisable to cut hard fruits into small pieces, and soft ones into larger pieces. The berries are usually placed whole. First you need to dissolve the sugar in boiling water, then pour the prepared syrup over the compote base, and after boiling, cook for several minutes. When ready, remove from heat and cool. In order to have the maximum amount of vitamins, you can not boil the fruits, but simply pour syrup over them and leave them to infuse overnight. Homemade compote: some tricks1) To prepare compote, frozen berries do not need to be defrosted; just throw them into hot syrup. Despite the fact that manufacturers are only too happy to offer us a variety of drinks, at least occasionally it’s worth treating yourself to a homemade drink that certainly won’t be filled with chemicals and other chemicals. The taste will remind many of their childhood, which means you have the opportunity to get great pleasure from drinking this drink. The most popular compote, which was and is still being brewed, is a drink made from dried fruits. How long does it take to cook dried fruit compote? It will take you 10-15 minutes to prepare. If you cook compote from apples and pears, you will have to spend more time - 25-30 minutes. If you store frozen berries, such as currants, cranberries, strawberries, then you can save your time even more. Frozen berry compote is cooked for 5-7 minutes. It is important not to overcook the berries, otherwise the drink will lose its taste and benefits. Also, such a compote will not look good on the table - boiled berries fall apart. In what container should I cook the compote? You can choose any pan, as long as it does not contain aluminum. This material reacts chemically with fruit acid and the result can negatively affect your body. Sometimes you really want to drink warm or chilled dried fruit compote. Many people know how to cook it. After all, this drink is especially popular in our country. It is often served in school canteens and kindergartens. This is due to the fact that the right dried fruit compote contains a large amount of vitamins and microelements. How to cook it? Composition and benefits of the drinkBefore I tell you how to make compote from dried fruits, you should talk about the benefits of this drink. Surely no one will argue with the fact that dried fruits retain almost all the beneficial substances and vitamins that are contained in fresh foods. That is why a drink made from such ingredients is recommended for those who are in dire need of nutrients. Depending on the components, compote prepared at home may have its own characteristics. By making different variations, you can easily change not only the taste of the drink, but also combine a set of vitamins and minerals. Most often, dried fruit compote, the recipe for which we will consider below, is prepared from:
What other ingredients can dried fruit compote include? The recipe for this drink often includes the use of exotic products such as bananas, pineapples and dates. Thus, when choosing certain products for compote, you can safely create such combinations of useful substances that are absolutely necessary for you or your family.
Dried fruit compote: how to brew a classic drink?To prepare such a drink for your family, you do not have to purchase each ingredient separately. After all, today almost every store sells a unique set of dried fruits, from which you can quickly cook a delicious compote. But, unfortunately, such assortment does not always meet all quality requirements. After all, you can often find rotten or moldy dry fruits in it. And if you are not attracted by the prospect of going through these ingredients, then it is better to purchase them separately. Don't know how to make dried fruit compote? To begin with, you should prepare in advance such products as:
Ingredient ProcessingWhere do you need to start to get a tasty and healthy dried fruit compote? We will describe how to brew such a drink a little further. After all, before starting heat treatment, all ingredients should be thoroughly processed. Thus, the purchased dried fruits must be sorted out, then placed in a colander and washed well in warm water. To quickly remove dirt from food, you can immerse it in warm boiling water for a few minutes. While all the dried fruits are soaking, you need to pour 3 liters of water into the pan, and then put it on high heat and bring to a boil. Making delicious dried fruit compoteAfter the water in the pan boils and the dried fruits are thoroughly washed, they should be placed one by one in the bubbling liquid. First, you need to place apples and pears in the dishes, and then more rigid components. After half an hour, pour a small amount of citric acid into the pan, as well as granulated sugar to taste. It takes about a quarter of an hour to cook all the components together. In this case, the liquid should partially evaporate. Adding new water is highly not recommended. After all, this is the only way to get a tasty, aromatic and rich compote.
Final stageNow you know how long to cook dried fruit compote on the stove. After all the components become soft, the dishes should be removed from the stove and kept under a closed lid until cool. In this case, the dried fruits should noticeably increase in size and settle to the bottom. It is recommended to serve the compote warm or cold along with several fruits in a glass. Cook compote without adding sugarWhat needs to be done to ensure that you get not only a very tasty, but also healthy dried fruit compote? How to brew such a drink without sugar? For this we need:
Ingredient ProcessingBefore brewing such a drink, you should carefully process the main products. To do this, you need to soak the dried apricots in cooled boiling water for a short time, and then wash them thoroughly. It is also necessary to rinse dried bananas and quinces under cool water.
Cooking processHow and how much to cook dried fruit compote without sugar? To do this, take a large enamel pan, pour a sufficient amount of regular drinking water into it and bring to a boil over maximum heat. Next, you need to put quince, bananas and dried apricots in the bowl, reduce the heat to low and cook everything for 20 minutes. During this time, all components should become soft and noticeably increase in size. Proper serving to the tableAfter the compote is cooked, it should be covered with a lid and kept under it for about 2-3 hours. During this time, the drink will completely cool down and finally absorb all the aromas of the added dried fruits. Thus, the compote needs to be poured into glasses using a ladle and served along with some pastries. Bon appetit!
Features of the drink for nursing mothersAs you know, during lactation women are not recommended to consume foods that can cause allergies in the baby. Dried fruit compote is very useful for a nursing mother, but it should include only those ingredients that are a source of beneficial elements and significantly improve digestion, but are not allergens. That is why, when recommending such a drink, doctors are obliged to identify individual intolerance to certain dried fruits. It should be especially noted that nursing mothers need to start consuming dried fruits with small portions and no earlier than 2-3 weeks after birth. It is recommended to remember that some dried fruits can quickly cause fermentation in the stomach, which will naturally contribute to the appearance of colic or allergies in the baby. If it seems to you that the dried fruits you have eaten have affected your baby’s health, then it is better not to introduce them into the diet anymore and to stick to a special diet for nursing mothers for some time. So which compote set is most suitable for women during lactation? We will tell you about this right now. Cooking delicious compote in a slow cooker for nursing mothersSurprisingly, you can prepare such a drink not only on a regular kitchen stove, but also in a slow cooker. To do this, it is recommended to use the “stew” or “soup” mode. Would you like to make dried fruit compote in a slow cooker? You will need the following components:
Preparing the ComponentsBefore preparing dried fruit compote in a slow cooker, you should carefully process all the ingredients. To do this, the products need to be washed well in warm water. As for frozen cherries, they must be removed from the freezer in advance and set aside to thaw. Cooking processYou should prepare compote in a slow cooker with extreme caution. After all, such a device is not intended for brewing large quantities of drink. Thus, the required amount of water should be placed in the device’s container (depending on the volume of the bowl) and brought to a boil in the “baking” mode. After the liquid boils, you need to put dried apples, pears, prunes and dried apricots into it. Once again, wait for it to boil, set the multicooker to the “stew” mode and cook the drink for about half an hour. After this time, you need to add the desired amount of granulated sugar to the compote, as well as thawed cherries along with syrup. After thoroughly mixing all the ingredients, they must be boiled again and cooked for about a quarter of an hour. Next, the kitchen appliance should be closed, put on heat and the drink kept in this state for 60-90 minutes. After the specified time, the compote needs to be cooled and served along with the baked goods. It should be especially noted that women during lactation are highly discouraged from adding raspberries, strawberries, as well as citrus and tropical fruits (lemon, grapefruit, orange, avocado, mango, kiwi, papaya, bananas, etc.) to such a drink.
First time term "compote" began to be used in France. However compote recipe was known in Rus' long before this term came into use. How to cook compote our ancestors knew for a long time. In Rus' compotes They were called intoxications. In Ukrainian dried fruits compote That’s what it’s called - uzvar. This name comes from the verb “brew.” It is in brewing that the traditional dried fruit compote recipe. The point is that such compote do not cook, but only bring to a low boil - “boil”. Now you won't be at a loss how long to cook dried fruit compote. Following this ancient recipe benefits of dried fruit compote the greatest, because vitamins and other beneficial substances are preserved almost completely in the drink. Such dried fruit compote You definitely need to let it brew. That's what they do dried apple compote , dried apricot compote , prune compote , raisin compote. Compotes made from a mixture of dried fruits are healthy and tasty, for example, compote of prunes and dried apricots. Dried fruit compote recipe will be very useful for those who want to lose weight, because calorie content of dried fruit compote is small and amounts to approximately 60 Kcal per 100 g of drink. A similar cooking technology is also used frozen berry compote: frozen berries placed in glasses are simply poured with hot syrup. Compotes for the winter prepared a little differently. To do this, they are boiled, and then sterilized, rolled into jars and preserved. This technology was invented at the beginning of the 19th century by the French chef Nicolas Appert, who won a competition to supply Napoleonic army. It is thanks to him that today we know not only how to cook compote, but also how to preserve it in winter. Compotes for the winter are one of the most common types of preparations. Oh, how nice it is to open some fragrant food in winter berry compote: rosehip compote, strawberry compote, cranberry compote, cherry compote, blackcurrant compote. Compote from oranges, tangerine compote And lemon compote. Compote can also be prepared from some vegetables, for example this rhubarb compote. Compote most often prepared with sugar syrup. It should be remembered that each type of fruit and berry requires syrup of varying strength. For example, blackcurrant compote, red currant compote, cherry compote And strawberry compote prepared with 60% syrup; pear compote, cherry compote, apple compote, grape compote - 30%. Compotes are made from a wide variety of fruits and berries: cherry compote, cherry compote, blackcurrant compote, red currant compote, apricot compote, peach compote, plum compote, gooseberry compote, raspberry compote, cherry plum compote , dogwood compote... But the most common, perhaps, is apple compote. Wherein, how to cook apple compote Not every housewife knows. The most delicious fresh apple compote obtained from sweet and sour varieties of apples. For apple compote It is better to choose strong, ripe, but not overripe or green fruits. Soft apples will quickly fall apart, and unripe apples do not yet have sufficient taste and aroma. No less popular pear compote prepared according to the same principle as apple compote, however sterilize pear compote it takes longer because pears contain less acid than apples. |
The second method involves sterilization: prepared berries or fruits are placed in clean sterilized jars, filled with boiled sugar syrup, sterilized or pasteurized and rolled up with tin lids. To avoid oxidation, it is best to cook the syrup in an enamel pan. The amount of sugar used to prepare syrup may vary, depending on the acidity and taste of the berries and fruits used.
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