In winter, our body is in dire need of vitamin supplementation. You can make up for the deficiency of vital elements by simply drinking a few glasses of compote made from frozen berries.

Modern freezing technologies make it possible to preserve most of the beneficial substances contained in berries. Cooking compote from frozen berries is not a very difficult task, and if you use the recipes below, the process will be easy and quick.

Frozen berry compote with sugar syrup

• favorite frozen berries – 0.5 kilograms,
• sugar – 2 cups,
• water – 2 liters.

• Pour all the sugar into a large saucepan.
• Add water.
• Place on the fire and bring to a boil. It is advisable to stir constantly, as this will dissolve the sugar faster.
• Place undefrosted berries into boiling syrup. Stir. Bring to a boil.
• Turn down the heat. Cover with a lid. Cook for 10 minutes.
• Cool. Strain.

Compote of frozen berries prepared according to this recipe will be very useful on the winter table.

Frozen berry compote with lemon

• frozen berries (raspberries, cherries, strawberries, currants) – 0.5 kilograms,
• sugar – 1 glass,
• water – 2.5 liters,
• lemon or orange - 1 piece.

• Pour water into a saucepan (it is advisable to use enamel dishes to prepare compote). Bring to a boil.
• Add freshly squeezed juice from half a lemon or orange to boiling water.
• Add the amount of sugar indicated in the list of ingredients. Bring to a boil.
• Place frozen berries in the boiling syrup (they should not be thawed before cooking the compote, as they will lose a lot of juice).
• After boiling, cook the compote over moderate heat for no more than five minutes.
• Remove from heat, cover with a lid and leave to steep for half an hour.
• Strain the compote before serving. Happy compotopy!

Compote of frozen berries with mint and cinnamon

• frozen berries (any) – 0.5 kilograms,
• dried mint – 150 grams,
• sugar – 1.5 cups,
• water – 2.5 liters,
• cinnamon – 1 teaspoon.

• Pour mint hot water(but not boiling water) in the amount indicated in the list of ingredients.
• Place frozen berries in a bowl and leave for 10 minutes.
• Place slightly thawed berries in mint infusion.
• Add sugar and cinnamon.
• Place on the fire and cook for 10 minutes over moderate heat.
• Let the compote cool slightly and strain. Afterwards you can enjoy the original taste of frozen berry compote.

Compote recipe with photo

• 3 handfuls of frozen strawberries,
• 2 handfuls of frozen cherries,
• 2 handfuls of frozen red currants,
• 4 tbsp. Sahara,
• 2.5 liters of water,
• 2 tbsp. lemon juice.

1. Place frozen strawberries in a saucepan. Since it is not necessary to defrost the berries before cooking, this significantly speeds up the process - take the ingredients out of the freezer and brew a delicious drink. If the strawberries have tails, it’s okay.

2. Now add the frozen cherries to the pan. If the berry is sour, as is often the case, more sugar may be needed.

3. The next step is to add frozen red currants to the pan with the berries. To save time, the berries were frozen along with the branches, so now we send them to the pan in their original form.

4. Add granulated sugar. Since strawberries are almost always very sweet and aromatic, cherries are often sour, but not always, and red currants almost always have a pronounced sourness, the amount of sugar is indicated conditionally, that is, it can fluctuate up or down.

5. Add water to the top of the pan and place on fire. When the water with the berries boils, turn the heat to low and simmer, loosely covered, for about 20 minutes. Stir the compote several times to make sure the sugar has completely dissolved. Also add lemon juice or 1/5 tsp 10 minutes before the end of cooking. citric acid.

6. Let the finished compote brew under a tightly closed lid for about 15 minutes. Then cool it by placing the pan in a bowl with cold water or just in a cool place. Before pouring the healthy berry drink into glasses or a decanter, strain it from the twigs and leaves.

According to the recipes suggested above, you can prepare compote from any berries and fruits. You can reduce or, on the contrary, increase the amount of sugar, add or remove ingredients from the list according to your own taste. However, it would not be amiss to finally say a few useful tips, which will help make frozen berry compote even more aromatic, even tastier, and even healthier.

• Frozen berries should not be thawed before preparing compote, otherwise they will lose a lot of juice, and with it a lot of vitamins. If for some reason the berries have thawed, then add berry juice to the pan a couple of minutes before the end of cooking the compote.
• It is necessary to cook frozen berry compote over moderate heat, as this will preserve most of the nutrients in the drink, and the berries will not turn into puree.
• During cooking, foam will form; it should be skimmed off because it has no benefit.
• The compote will turn out more aromatic, tastier and brighter if you cook it not from one type of berry, but combine several flavors.
• And of course, the more berries you put in the compote, the richer the taste of the finished drink will be.

Delicious fruit compotes are very beneficial for the 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 in your personal summer cottage. To cook compotes, you can use one type of fruit. But many housewives who are not afraid of culinary experiments often combine several varieties.

It is important to choose ripe fruits that are free of mold and 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 over low heat for several minutes and removed from the stove. To ensure that the fruits release juice evenly, it is advisable to cut them into approximately equal pieces. And to save maximum quantity For vitamins, you can add a little citric acid to the boiling 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 so that it acquires a rich taste and pronounced aroma, it is first 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 the required amount of sugar to a pan of boiling water 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 heat, pour lemon juice into it. The finished drink is left to infuse for room temperature, and after a few hours they put it in the refrigerator.

Option with feijoa

Thanks to the unusual combination of fruits used, this drink has an amazing taste and light, pleasant aroma. In addition, it has a rich vitamin and mineral composition. This means it is equally useful for both the elder and the younger generation. 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 aromatic 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 continue cooking. 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 does not contain 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

The drink, brewed according to the method described below, has a 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, combine clean 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 of valuable substances. It has a pleasant sweet and sour taste and a 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 to the pan cold water and sugar. 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 one is simple and delicious compote Fresh fruits 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.

Berry compote is a drink with a bright, rich taste. It contains a large number of useful substances, so you can drink it in any quantity. It is used not only in our country, but also in the East.

Rules for preparing berry compote:

1. The drink can be prepared from fresh, dried or frozen berries. Frozen fruits do not need to be thawed first. They must be immediately thrown into boiling water.
2. You can make compote from any variety of berries. You only need to exclude poisonous fruits.
3. Delicious compote can be prepared for the winter. It can be prepared by self-sterilization or pasteurization. The finished product is sealed with treated lids.
4. Concentration of the drink. Approximately 200-400 g of granulated sugar is taken per liter of water. However, the exact proportions can be determined based on your own taste preferences.
5. The simplest option involves using 3 products: berries, sugar and clean water. To enhance the taste, you can add lemon zest or acid, vanilla, cinnamon, etc.
6. Dry berries need to be washed very thoroughly and carefully. Dried fruits take longer to cook than fresh ones, so this needs to be taken into account. It is better to soak them before cooking.
7. After brewing, the drink should steep for 12 hours.
8. To enhance the taste, you can add port wine and cloves.

Berry compote with photo

Cup of sugar
- assorted berries – ½ g
- lemon or orange zest
- drinking water – 2.6 liters

Preparation:

Select a pan (stainless or enameled steel). Pour into a bowl clean water, add sugar and cook until it starts to boil. The sugar must be stirred thoroughly so that it dissolves faster. Immediately throw the frozen mixture into the pan. Immediately add the citrus zest. Boil again, cook for 5 minutes. Turn off the heat, cover the pan with a lid. In half an hour the drink will be ready.

Recipes with photos berry compote

Wash the cranberries, chop the zest of lemon and tangerine, and apple. Throw all the ingredients into a saucepan, fill with water, add sugar. Once boiling begins, add vanilla sugar. Let it cook a little, turn off the heat and leave it covered for a while.

Lingonberry compote

Pour 3 liters of water into a saucepan, bring to a boil, add a glass of sugar, bring to a boil. Throw in 300 g of lingonberries, cook for exactly 3 minutes.

Pour 800 ml of water into a vessel, add 400 g of sugar, and boil. Add 600 g blueberries and cook for one minute. Unplug for a minute, close the lid, wait until the drink cools down and infuses.

Recipe with rowan

Pour 500 ml of water into a saucepan, add ½ tbsp. sugar, boil. Add 255 g of rowan fruits and cook for exactly 20 minutes. Remove the container from the stove and wait until it infuses.

Option with viburnum

Wash 200 g of viburnum, remove the branches. For additional sterilization, it is better to pour boiling water over the berries. Wash 400 g of apples, chop into slices, cutting out the middle in advance. Pour 300 g of sugar into 2 liters of water, let it boil, add viburnum with apples, cook for exactly 10 minutes.

Bring a liter of water with sugar to a boil, add 500 g of sea buckthorn, let simmer for 10 minutes. Let cool.

Berry compote for children

"Currant"

In equal proportions, take 3 types of currants: black, red and white. Sort the fruits, crush them and place them in boiling water. Continue cooking for 10 minutes. Add a little granulated sugar and mix well. Remove the drink from the stove and let cool. Pass the compote through a sieve to separate the berry pulp. If the drink turns out to be too concentrated, dilute it with some water.

You will need:

Sugar – 455 g
- liter of water
- raspberries – 400 g
- chokeberry – 700 g

Cooking steps:

Rinse chokeberry, wash thoroughly, blanch for 3 minutes in boiling water, pour in ice liquid. Sort through the raspberries, tear off the stems, and discard any spoiled berries. Place good fruits in a colander and carefully immerse them in cool water. Arrange the berries in jars in layers. The containers need to be shaken from time to time to help them seal better. Pour in hot syrup. Sterilize the seamers and, after cooling, transfer them to the cellar or basement.

Option with red and black currants

Required Products:

black currant
- red currant
- 200 g granulated sugar per liter jar
- clove buds – 6 pcs.
- cinnamon, nutmeg – 0.5 tsp each.

Preparation:

Wash the currants, dry them, leave the berries to drain off excess liquid, and sort them out. Prepare containers, place black and red currants in each of them. Pour boiling water on top and let stand for a while. Pour the water into a saucepan, add 200 g of sugar and spices, and boil. Pour the spicy syrup over the berries and cover with sterilized lids.

Option with gooseberries

Ingredients:

Ripe gooseberries – 3 kg
- cinnamon and ground cardamom
- clove bud – 2 pcs.
- liter of water
- granulated sugar – 3 tbsp.

Cooking steps:

Sort through the gooseberries, tear off the stems, pack into heated jars, pour boiling water on top, let stand for 10 minutes. Pour the water into a saucepan, add sugar, cardamom, cinnamon, cloves, cook for 5 minutes. The heat during cooking should be as low as possible. The syrup should sit, strain through cheesecloth, boil again, pour over the gooseberries. Seal the jars with lids, turn them upside down, and wrap until completely cooled.

Sort out the strawberries and fill the containers 1/3 full. Prepare a liter of water and 200 g of granulated sugar, fill for 5 minutes. berries in jars, drain back, boil again and fill the jars to the very edges, seal. Turn the jars upside down, wrap them up and leave them like that for one day.

Variant with cherries and strawberries

Select 1.6 kg of ripe, strong strawberries, quickly wash them and sort them. Peel 1.6 kg of cherries from the stalks and wash them as well. Prepare clean jars and arrange the berries in layers. Alternate strawberries with cherries. Pour the fruits with chilled syrup made from a liter of water and 700 g of sugar. After boiling, wait 6 minutes and pasteurize the workpiece for 25 minutes at a temperature of 80 degrees.

Compote with grapes, spices and honey

You will need:

Honey – 1.5 l
- clove bud – 5 pcs.
- grapes – 3 kg
- acetic acid – 500 ml
- ground cinnamon - teaspoon

Preparation:

Wash large grapes, carefully remove from stems and place in jars. Boil the cloves, cinnamon and honey thoroughly and skim off the foam. Pour hot honey syrup over the grapes, seal tightly with lids, wrap in a blanket, and cool.

Option with mulberry

Sort 1 kg of fresh mulberries, tear off the stalks, put in a colander, put in a pan with cool water for a few minutes, pour in the previously prepared sugar syrup. Place the drink on the fire and cook for 20 minutes. The temperature should be 80 degrees. Pour the finished product into jars. Leave 2-3 cm to the top, and then roll it up.

Required Products:

Sugar – 12 tbsp.
- water – 8 liters
- plum, raspberry – 500 g each
- cherry, black currant – 500 g each

Cooking steps:

Sort the berries, separate the blackcurrant berries from the branches. Remove the pits from the plums. Wash the prepared berries, divide the total mass into two parts, blanch and place in sterilized jars. Boil syrup with sugar and water. Cook it, stirring regularly, until it boils. Pour the syrup that you have prepared into containers, cover with sterile lids, wrap, and let cool upside down.

Berry compote quickly

Blueberry recipe

Sort the blueberries, place them in a colander, rinse thoroughly, and place it in cool water. Place the berries in containers and pour hot syrup on top. There is no need to add 2-3 cm to the neck. Sterilize at a temperature of 90 degrees.

Option with red currants.

Squeeze the juice from ripe red currants and heat it. Put 500 g of sugar, bring to a boil, cook for a few minutes, skim off the foam, pour the resulting syrup over the berries in the jars. Sterilize the container in boiling water. Prepare strawberries using the same method. In this case, it is worth increasing the sterilization time by 5 minutes. Cover the pieces with tin lids and place the neck down until completely cooled.

Quick berry compote

Compote with gooseberries and rose petals

Ingredients:

Granulated sugar – 300 g
- water – 1 l
- gooseberry
- rose petals

Cooking steps:

Prick hard gooseberries with a toothpick and place them in water heated to 70 degrees for 3 minutes. Place the prepared berries in jars, place rose petals on top, and pour in hot syrup. Sterilize containers in boiling water and pasteurize again at a temperature of 90 degrees.

Berry compote is a favorite drink since childhood. It cools in summer and saturates with vitamins in winter. You can prepare it from any berries. However, the most popular are raspberries, strawberries, gooseberries and blackberries.

It is generally accepted that compotes should be made exclusively from fresh berries. This statement is extremely erroneous, since properly frozen fruits retain their mass. useful vitamins. Strawberries, wild strawberries, cherries, currants, plums, cranberries and other types of berries are chosen as the base. You can also combine them with fruits for a delicious taste. The advantage of cooking compote from frozen berries is the speed of the process; the drink does not require long boiling.

Features of preparing berry compote

1. To prevent frozen fruits from turning into mush during the cooking process, stir the raw materials with extreme caution. All manipulations are performed at medium power; do not turn the stove to full.
2. Fruits should not be thawed before placing them in water. Otherwise, pre-treatment will allow the juice to leak out of the structure of the fruit, as a result of which the drink will lose its vitamin value.
3. If by mistake you initially defrosted the berries, you do not need to put them in the freezer again. Start the cooking process, 5 minutes before final cooking, add the remaining leaked juice into the pan.
4. The most delicious compote comes from different types frozen berries. The foam formed during the cooking process is of no benefit. Remove it with a slotted spoon or wooden spoon.

Compote of their cherries and currants

• granulated sugar - 110 gr.
• Frozen strawberries - 145 gr.
• frozen currants - 90 gr.
• cherries (fresh allowed) - 80 gr.
• lemon juice - 55 ml.
• drinking water - 2.45 l.

1. Remove the frozen strawberries and place them in the prepared pan. It is allowed to use berries with stalks; it is not necessary to tear them off.
2. Mix strawberries with cherries. If the latter type of fruit is too sour, further increase the amount of granulated sugar. Add currants, you can take the red or black variety.
3. Add sugar and water. Gently mix the ingredients with a wooden spatula and place a heat-resistant bowl on the fire. Set the power to medium and cook until boiling.
4. After the first bubbles appear, reduce the burner to low. Cover the dish with a lid, leaving a small gap. Boil the contents for a third of an hour, skim off the foam.
5. During the specified period, you need to mix the berries 2-3 times, no more. Otherwise, they will soften and turn into puree. 7 minutes before final cooking, pour in lemon juice (you can replace it with 2 grams of citrus acid).
6. When the allotted time is up, turn off the burner. Let the compote stand for a quarter of an hour. For the best effect, cover the dish tightly and place a towel on top.
7. Now prepare a colander or sieve. Place 3 layers of gauze on the bottom and filter the drink through it. Discard the twigs and sepals, cool the drink and start tasting.

• sugar - 120 gr.
• drinking water - 2 l.
• Frozen blueberries - 300 gr.
• lemon - 1 pc.

1. Boil water in a saucepan, turn down the burner. Wash the lemon with a foam sponge and chop into slices. Pour sugar into the liquid, stir until the sand dissolves.
2. Pour blueberries into a sieve and pour ice water. Now place the fruits in the pan, set the stove to medium power. After 3 minutes, add lemon slices.
3. Cook the ingredients for 10 minutes, then cover the container with a lid. Turn off the heat and place a sweatshirt over the pan. Leave the compote for 20-30 minutes, after infusion, begin tasting.

Viburnum compote with honey

• orange peel - 80 gr.
• frozen viburnum - 450-470 gr.
• granulated sugar - 180 gr.
• honey - 40 gr.
• purified water - 2.6 l.

1. Mix granulated sugar with honey and water, place on the stove and wait until it boils. Stir the contents; you need to ensure that the grains dissolve.
2. When this happens, add the orange zest to the pan, cutting it into slices. Place the viburnum in a colander and pour cold water over it. Immediately add the berries to the pan.
3. Bring the mixture to a boil again, then reduce the burner to between medium and low. Brew the drink for a quarter of an hour, turn off the stove.
4. Cover the compote and let it brew. For better flavor development, wrap the pan with a sweatshirt or towel. After partial cooling, you can start eating.

• filtered water - 1.9-2 l.
• raspberries - 165 gr.
• black currants - 140 gr.
• red currants - 125 gr.
• granulated sugar - 180 gr.

1. Pour water into a heat-resistant deep bowl, place on fire and boil. Rinse the berries with cold water; there is no need to defrost the fruits in advance.
2. Place the currants and raspberries in boiling water and set the burner to maximum. When the liquid with the berries boils, reduce the heat to low.
3. Add sugar. Stir the drink until the granulated sand melts. When this happens, note the time. After 10 minutes, turn off the burner.
4. Cover the pan with a lid and leave the mixture for half an hour. During this period, the compote will cool down a little; you can strain it before using. Serve with hot pastries or a slice of cake.

Cranberry compote with apple

• lemon juice - 35 ml.
• frozen cranberries - 180 gr.
• green apple - 4 pcs.
• filtered water - 2.8 l.
• granulated sugar - 140 gr.

1. Wash the apples, cut out the core, do not peel the peel. Chop the fruit into orange slices. Place the fruits in a saucepan and cover with water.
2. Place the dishes on the stove and wait until the first bubbles appear. Add sugar and simmer the berries on medium power for another quarter of an hour.
3. When the allotted time is up, add the frozen cranberries. If the fruits are not homemade, you can rinse them with ice water in advance. Pour in lemon juice.
4. Cook the compote for 10-12 minutes, then let it sit for a third of an hour. During this time, the drink will reveal its taste. Before use, the mixture can be removed from the berries (optional).

• granulated sugar - 260 gr.
• chopped cinnamon - 3 pinches
• drinking water - 2.2 l.
• fresh mint - 140 gr.
• frozen strawberries - 550 gr.

1. Wash the lemon balm leaves and mash them in a mortar until the juice comes out. Fill with hot water and place in a saucepan. Let the lemon balm sit for a quarter of an hour.
2. Place strawberries in a colander and rinse with ice water. Immediately add to a heatproof container with boiling water. Place the dishes on the fire and boil.
3. When the mixture begins to bubble, reduce the burner to medium. Add granulated sugar and cinnamon, stir. Boil the drink until the grains are completely dissolved (about 10 minutes).
4. Turn off the burner and cover the pan with a lid. Infuse the compote for 30 minutes, then pour into glasses and start drinking. Serve with pancakes or buns.

Consider popular compote recipes based on frozen berries. Give preference to the fruits of currants, cranberries, strawberries, strawberries, viburnum, and lingonberries. Add lemon juice, orange zest or cherries for a special aftertaste.

Video: cherry compote for the winter

In winter, the body really needs vitamins. Their replenishment can be easily achieved with the help of several glasses of compote, which is made from frozen berries. Today, freezing technologies carefully preserve useful material, located in them, almost entirely. From the recipes offered below, you will learn how much to cook this compote and how.

Rules for preparing compote

This vitamin drink can be brewed at any time of the year. His brewed from a variety of berries, for example, from cherries, sweet cherries, strawberries, raspberries, black and red currants, blackberries, blueberries, gooseberries, sea buckthorn and others. Compote is not kept on fire for a long time, as this leads to the destruction of beneficial substances.

Classic drink recipes are based on technology when the berries are laid out in ready-made sugar syrup. Sometimes they are poured into cold water and boiled after boiling for 5 minutes, after which sugar is added.

Fructose can act as a sweetener. For aroma and special taste Lemon or orange juice is added to the drink, and zest is also good. The compote will have a very original taste if its ingredients are: vanilla, cinnamon, mint, cloves, cardamom, nutmeg and others.

Sometimes frozen berry compote includes fresh apples. A little liqueur or cognac is added to the finished vitamin drink for a special taste. This option is suitable for a party.

The first recipe. Compote with sugar syrup

What to take and in what proportion:

• Any frozen berries - half a kilogram.
• A glass of sugar.
• Two liters of water.

How to cook compote from frozen berries:

This compote is very nice to drink in winter time .

Frozen berry compote recipe second with orange

You should take:

How prepare compote from frozen berries:

1. Pour water into an enamel pan and wait for it to boil.
2. Pour freshly prepared juice from half a citrus into bubbling water.
3. Add sugar and bring to a boil.
4. Place frozen berries in syrup. Wait for it to boil and count 5 minutes.
5. After this time, turn off the fire, close the lid and let it brew.
6. It is strained before serving.

Recipe three. Compote with mint and cinnamon

You will need to take:

How to cook:

1. Mint is poured with hot water.
2. The berries are removed from the freezer and placed in a container for 10 minutes.
3. The berries are placed in mint water when they have thawed a little.
4. Cinnamon and sugar are added.
5. Place the pan on the stove, turn on moderate heat, and cook for 10 minutes.
6. Give the compote time to brew and cool, after which it is filtered.

Everything, you can enjoy it very much tasty and original drink.

Recipe four. Frozen berries with lemon juice

Ingredients required for cooking compote:

• Frozen strawberries - 3 handfuls.
• Take 2 handfuls of frozen cherries and red currants.
• Water - 2.5 liters.
• Lemon juice - 2 large spoons.
• Sugar - 4 tablespoons.

Preparation:

Recipe five. Compote with fresh apples

This drink can be brewed at any time of the year. Because the in summer it quenches thirst, and in winter it saturates the body with useful substances.

You will need:

Preparation:

1. Clean apples are cut into slices and the center is removed. Place in a saucepan.
2. Fill with water and bring to a boil.
3. The apples should cook for about 10 minutes.
4. After this time, frozen berries and lemon juice are added to the apples. Cook for another 10 minutes and turn off the heat, let it brew. When the compote has cooled, it is filtered.

Recipe six. Compote with rose hips and apples

You will need:

• Mixture of frozen berries - 2 cups.
• Rose hips and dried apples - a glass each.
• Filtered water - 4 liters.

How to cook:

1. Rose hips and apples in a colander are cleaned using a stream of warm water.
2. Take a pan of water and add the prepared ingredients to it. Put on fire and cook for 20 minutes.
3. After this time, add frozen berries and sugar, cook for another 10 minutes over low heat.
4. Let it brew under the lid, after 30 minutes, strain and pour into a decanter. Serve to the table.

Recipe seven. Compote in a slow cooker

You will need:

• Strawberries, currants, cherries (frozen) - 100 grams of each berry.
• Sugar - 6 large spoons.
• Filtered water - 2.5 liters.

How to cook:

1. The berries are taken from the freezer. Take the required amount for the multicooker bowl. If you buy a frozen assortment, then before using it you need to wash it under running warm water.
2. Add sugar and pour water.
3. After loading the bowl, it is closed with a lid, the “Steaming” mode is turned on, and the right time cooking - 15 minutes and press the “Start” button.
4. All you have to do is wait for the sound signal indicating the completion of cooking. After infusion, the finished drink is filtered.

The proposed recipes can be changed at your discretion. So it is possible increase or decrease the amount of granulated sugar or replace it with jam. You can also adjust the list of ingredients according to your taste - add or remove. The compote will turn out more aromatic and rich if you put more berries of different types into it.