Winter stocks have always been the primary concern of many women. To preserve some qualities of fruits, in particular apples, they are canned or sugared, but a more common way of long-term storage is boiling compote.

Of course, this is much better than buying a ready-made drink in the store, not knowing what was used in its preparation.

The technique of making apple compote for the winter has never been difficult, so you can quickly cope with this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time you have to devote to preparing the ingredients.

Compote is usually either canned or consumed fresh in hot weather, after cooling it. Any store juices and nectars can compete with this drink in the amount of stored vitamins.

Stewed apples for the winter: a simple recipe

The traditional way of harvesting apple compote for the winter is perhaps the easiest. Usually it is divided into two types: with or without sterilization.

Consider the second option - compote without sterilization.

Ingredients:

Recipe step by step:

Pear Cooking Recipe

Ingredients:

• 1 kg of apples;
• 200 g pears;
• 350 to 400 g of sugar;
• 1 liter of water.

Stewed apples with pears for the winter is prepared as follows:

1. Before preparing the compote, the container is sterilized;
2. Slices of fruits are laid out in jars so that they occupy 1/3 of the volume;
3. Ordinary water is heated to a boiling point, and banks are filled with it;
4. After a 20-minute blanching, the liquid returns to the pan, where sugar is added immediately;
5. Bringing the solution to the boiling point, you can pour it into a container;
6. Cans are canned and put upside down until completely cooled. Top banks are covered with a blanket.

Stewed cherries and apples for the winter

Ingredients:

• 1 kg of apples;
• 300 g of cherries;
• 400 to 450 g of sugar;
• 1 liter of water.

Cooking looks like this:

1. The jars are scalded with boiling water, then filled into 2/3 of the volume with cherries and chopped apples so that they fit snugly against each other (all the bones are preliminarily removed);
2. Cooked sweet syrup is put on fire and, having reached the boiling point, is poured into a container;
3. Banks are insulated for 6 - 8 hours;
4. After time, the sweet solution is poured back into the pan, heated again to the boiling point and again returned to the banks;
5. The container is preserved and put upside down until it is completely cooled.

Plums - their acidity is good for the drink!

Ingredients:

• 4 medium apples;
• 20 pcs of plums;
• 1 cup;
• 250 to 300 g of sugar;
• 1 liter of water.

Stewed plums and apples for the winter are prepared in stages:

1. The container is sterilized in advance;
2. Sliced \u200b\u200bfruits are placed in jars so that there is little free space between them (all seeds must be removed from the plums) and poured with cool water;
3. After 10 minutes, this liquid is poured into the pan, where sugar is added;
4. The liquid is brought to a boiling point, poured into jars and left for 10 minutes under a covered lid or a tight-fitting cloth;
5. The syrup is again poured into the pan, boiled for 1 minute and poured into cans;
6. The container is immediately preserved, turned over and insulated until completely cooled.

  You can find out right now on our website!

You can learn how to cook great blackcurrant jam. As soon as you cook, try, you will be very happy with the result!

Recipes of unusual jam from zucchini with lemon read Successful blanks!

• Banks can be taken absolutely any, but be sure to consider all the proportions. Experienced housewives are advised to roll compotes in three-liter cans;
• First of all, attention should be paid to what fruits of what quality should be selected for use in compote from apples for the winter. Do not choose too ripe apples, because in part they have already lost a lot of vitamins. However, hard fruits should not be taken;
• It is worth choosing sweet and sour varieties, and each variety is placed in a separate jar. In no case should they be mixed;
• Fruits are cut into 8 parts, the core is removed. The pieces must be the same so that they all reach the readiness at the same time. Some formulations involve peeling apples from apples or incorporating cores into compote;
• Sometimes, cinnamon or zest of any citrus is added to the apple compote to taste to give it a spicy aroma. The main thing is not to overdo it with the quantity, so this is usually done a few years after the first cans are twisted. Then the hostess already knows what taste to expect from a compote prepared according to a traditional recipe, and, therefore, can correct it;
• When cooking syrup, it does not bother to add a little citric acid, then the mixture will help to save more vitamins;
• If someone cannot use sugar in making syrup, that's okay. You can use the juice of the fruit from which the compote is cooked. It will take a little more time, but, on the other hand, the taste will be much more saturated;
• Any fruit must be disposed of with seeds, since harmful substances accumulate in them, which can not only shorten the shelf life of the workpiece, but also completely ruin it.

Sterilize jars for stewed fruit for the winter is necessary over steam or in the oven, pre-rinsing them with running or drinking water and thoroughly wiping.

Covers should be free of scratches and bends. In no case should you use covers that have already been in use, even if they have been able to straighten.

Depending on the wishes of the hostess, you can slightly change the amount of added sugar, making the syrup more or less concentrated. Although it is not recommended to reduce the amount of granulated sugar, since you can get only slightly sweetened water at the output.

You can increase the sugar concentration if you plan to use fruit for pies and syrup for jelly.

We hope that using our recipes and tips, you can cook aromatic apple compote for the winter and delight the whole family with this wonderful drink in the cold season!

Before presenting recipes for apple compote, a little history of these beautiful, sweet, healthy and very Russian fruits.
Apples are one of the most common fruits on earth, and in Russia, certainly, the most common. Apples among fruits, like potatoes among vegetables, take a leading place.
According to biblical legend, the apple tree was created by the creator on the third day after the Earth.

Legends are legends, and in Russia the first apple trees appeared in Kievan Rus, when the first apple orchard was laid in Kiev-Pechersk Lavra under Yaroslav the Wise. Then these unpretentious fruit trees spread throughout Russia, they grow in the south, in the middle lane, and even in the more northern regions of the country. Apples and the Russian birch are almost symbols of Russia, not without reason, it is in Russian Christianity that there is such a religious holiday as Apple Savior.

Stewed apples - stored vitamins

From apples you can cook more than one hundred dishes, starting with the first courses, and ending with desserts. But the apple compote, especially preserved at home, besides a pleasant, refreshing taste, has one important for health, a feature - it lasts longer than vitamins are stored in fresh apples. It seems unbelievable that there can be more vitamins in a canned product than in a fresh one, but this is a scientifically proven fact.

That is, of course, there are certainly more vitamins in a freshly plucked apple than in a compote of apples. But with long-term storage, the amount of vitamins in apples rapidly decreases, for example, 100 days after the apple was picked, vitamin C in it remains only 28%, and home-canned compote, even after 2 years of storage, remains about 70% of this vitamin A.

Compote of apples, prepared for consumption immediately

Apple compote recipe for immediate use

There is nothing complicated in making such an apple compote. It will require: only apples, sugar and water. For 2 liters of water, you can take from 0.5 to 0.7 kilograms of apples and granulated sugar to taste. The amount of granulated sugar in an apple compote depends on the variety of apples from which the compote will be prepared. If the apples are very sweet, then sugar per 2 liters of water needs 500 - 550 grams. If the apples are slightly acidic, for example, antonovka, then the same amount of sugar water will require 600 - 700 grams.

So, the cooking process itself:

Pour water into a saucepan, put on a stove, warm the water almost to a boil and pour sugar.

While the water for the compote is heated, we cook the apples, cut out the core from them and cut into slices. They need to be prepared just before lowering into syrup. You cannot cut and process them in advance - they quickly darken.

You can take any apples for compote, but it is advisable that they be fresh, and not lying in your refrigerator for weeks. After all, it is not known how much time has passed from the moment of their tearing off before getting to your table. Stir the sugar until completely dissolved, after boiling the sugar syrup, pour the cooked apples into it. Simmer the compote for 10 minutes.

Your apple compote is ready.

A small clarification, it is better to cook apple compote from acidic varieties, it turns out to be sweet, but with a little piquant sourness. If you have to take apples of sweet varieties for compote, then after cooking you can put one fourth of a teaspoon of citric acid in the compote, then it will turn out not so freshly sweet.

But even in winter, I like to please my loved ones with delicious preparations, I know many recipes for strawberry jam, and of course apples also go into business.

Stewed apples for long-term storage

For canned apple compote you will need:

• For one liter of water - 300 - 350 grams of granulated sugar.
• Apples are about half the jar used for compote.

Cans for preserved compote must be thoroughly washed with dishwashing detergent, rinsed well and sterilized over steam.
We prepare syrup for stewed fruit, pour the required amount of water into the pan, heat it and pour the granulated sugar, as already mentioned, at the rate of 300-359 grams of granulated sugar per 1 liter of water, stir and bring to a boil.

While the water is heating for the syrup, we cook the apples. Rinse apples for compote, core and cut into slices. For small apples that pass into the neck of the can, we cut out only the core with seeds. Blanched apples cooked in hot but not boiling water for 5-6 minutes.

The blanched apples are cooled in cold water, let the water drain and put in cooked jars. Fill with hot syrup, cover with lids for twisting and put in a container with hot water for sterilization. Sterilization time: for half-liter cans - 9-10 minutes, for liter - 10-12 minutes, for three-liter - 30 minutes. After sterilization, we screw the covers, put on the covers and in this form we cool.

Stewed apples in own juice

Apple compote in its own juice is made almost the same as the compote described above, but instead of syrup, freshly prepared apple juice heated to 90-95 degrees is poured into the jars. And the sterilization time of apple compote in their own juice is slightly longer. Half-liter cans are sterilized for 10-12 minutes, liter - 15 minutes, three-liter - 40 minutes.
Good luck with your preparation and pleasant taste sensations with a glass of apple compote prepared by yourself!

To cook a delicious and fortified apple compote, it is not necessary to have culinary talents. The process is simple, despite the presence of several specific points. There are many options for processing the main component, and everyone can choose the best approach for themselves.

You can simply throw slices of fruit in cold or hot water, bring the composition to a boil and hold for several minutes on fire. But the drink turns out to be much tastier if you use additional components in the cooking process and carefully consider the selection of suitable fruits.

Rules and nuances of preparing a drink

There are no rules as such in this direction. But there are many subtleties, compliance with which will allow you to cook a really worthy and useful compote:

• The most delicious drink is obtained from fresh fruits, sweet and sour varieties. They must be dense - overripe pulp will give a strong sediment and turbidity, ruining the final result.
• In the process of creating culinary masterpieces, it is allowed to actively use spices. But with this approach, a ready-made compote must be infused for at least 6-8 hours.
• For children, an apple drink is best brewed with chopped pulp. In this case, the vitamins in it will be contained in the maximum amount.

Tip: Despite the fact that you can find many recipes for making apple compote based on unripe fruits, you need to resort to them in the most extreme case. In such fruits, the balance of components is not yet in order to give the desired taste picture. Even the aroma of such products is often smeared or completely absent.

• Regardless of how much it is planned to keep the composition on fire, you can use only drinking or pre-filtered water.
• If you want to get the most useful compote, then it is better to cook it completely without sugar. Honey is added to the finished composition, the main thing is that the drink is warm or cold.
• If spices are used in the cooking process, they are introduced already before turning off the fire. Otherwise, as a result of boiling, the components lose their aroma.

Recipes of traditional compote and unusual variations

Regardless of what recipe it is planned to cook compote, it all starts with processing apples. They are washed, cut into slices or slices, previously cleaned from seeds. It is not recommended to peel the peel from fresh fruits; it contains many natural flavors and useful components. Next, we act depending on the specifics of the recipe:

• Traditional apple compote. For 700 g of fruit we take 1.5 liters of water and half a glass of granulated sugar. Pre-prepared fruits are poured with water, put on fire and bring to a boil. Pour half the sugar, reduce the heat and after two minutes pour the remaining sugar. Mix the composition and turn it off. Cooking longer is not recommended; it is better to insist a drink for 20 minutes.

• Drink from apples and rhubarb. For three large fresh apples, take 400 g of rhubarb stalks, half a glass of sugar, a little clove and a little more than 1 liter of water. We wash the rhubarb stalks and cut into slices, do the same with apples. In a saucepan with water, we dilute sugar, add cloves, bring the liquid to a boil. Introduce apples and rhubarb. Here, the main thing is to know how much to keep the composition on fire. It’s best to stick to the 25 minute mark. After this, you can not insist on a drink, but it is better to cool it all the same.

• Apple compote with citruses. We take apples, plums and oranges (how much depends on individual preferences). Choose a sweetener. It can be fructose, honey or regular sugar. We clean the washed fruits from seeds, leave the skins and peel, cut into slices. We put the fruits in a pan with water, bring to a boil and reduce the heat. You need to brew a drink in just a few minutes, adding a sweetener to taste after cutting off the stove.

It turns out that you can cook a delicious compote based on apples in just a few minutes. Just close it for the winter does not work. Due to the low sugar content and excessive short heat treatment, the composition will quickly begin to deteriorate.

Of all the blanks, apple compote for the winter is unusual for many. The taste from childhood seems to turn the clock and take us back to the times when it was hard to imagine a better treat.

Types of sunsets for the winter

Various preservation in banks saved many in the winter season, thirty years ago it was difficult to imagine other ways of preserving products. Our mothers and grandmothers preserved, and in many families this was carried out on a huge scale. At the same time, both seasonal fruits and vegetables were harvested.

Winter sunset

The preparation of pickles and pickling is characteristic of the Slavic peoples, our ancestors have long been engaged in this type of preservation of products. Before potatoes were delivered to our region, cabbage and apples were already fermented, pickled mushrooms and wild berries, cooked something similar to jam. Interestingly, to preserve some products, natural acids were used, which were also made independently.

Best of all, cabbage was obtained on beet kvass. Apples, Antonovka in particular, were preserved in several ways; recipes with pumpkin, cabbage, beets, and cranberries have reached our times. In some regions, apples were laid as a separate layer with sauerkraut in a barrel, while the taste of apples only improved.

Natural oxidizing agents from fermented cabbage juice almost completely retained all the beneficial substances in the fruits from the tree.

The most popular fruit blanks were and are:

• preserves
• jams
• compotes

Apples do not occupy the last place in harvesting; they are used for preparing many types of spins for the winter. At the same time, apples can be soloed in a jar, and can also call assistants for themselves.

The most successful combinations for jam, based on apples, will be:

In jams, apples can be combined with many soft berries; many stone fruits and berries of later ripening will help to supplement the taste of the fruit. Marmalade is prepared from the fruits, both pure apple and various additives are popular. Due to the high content of natural pectin, neither gelatin nor other thickeners are added to such a treat.

This makes it not only more useful, but also significantly increases the shelf life under appropriate conditions. Apple compote in itself is very tasty, when it pours rain outside a window or a blizzard, it is so pleasant to take a can of an own apple production from a shelf and recall sunny summer days. Sweetness and great taste will immediately take you there.

"Apple Solo"

And self-cooking will definitely add taste. You can bring new notes of taste to a drink familiar from childhood with the help of various ingredients. Apples will be perfectly combined with fruits, and with berries, and with herbs, and even with some spices.

The main thing in everything is to know the measure, a large number of spices or herbs can spoil the taste of compote. So that your workpiece delights loved ones with a new taste, put such components strictly according to the recipe.

Selection and preparation of ingredients

Probably, everyone knows that the taste of the future dish depends on the quality of the selected products. In conservation, everything is the same, the fresher and riper the ingredients, the better the taste.

For stewed fruit for the winter, products should be selected according to the following criteria:

• The main product, apples, must be intact, intact
• For compotes, it is better to choose the fruits of fragrant hard varieties
• Do not put fruits of different varieties in one jar
• It is better to preserve apples that have not been ripened for the winter; when doused with boiling water, they will not creep
• Other fruits and berries that will complement apples should be whole, not crumpled, elastic, without dents
• Compote herbs are best used fresh. Better to take young shoots, with whole leaves and without pests
• Dry herbs are also suitable for conservation, only they will need to be laid immediately before sunset
• Spices for this method are taken whole, and if necessary, grind on their own before the process
• Brown sugar is more suitable for stewed apples for the winter; if it was not on the farm, then ordinary sugar is also suitable
• The taste of the drink can be adjusted. This occurs when increasing or decreasing the amount of certain ingredients.

Having correctly selected the components for compote, you will be firmly confident in its usefulness and taste.

To speed up the conservation process, products must be prepared, the process consists of the following stages:

• All products are thoroughly washed and drained of water.
• Apples must be peeled and core removed
• Bunches of grapes can be put in a jar as a whole, but it is better to sort it into separate berries
• It is better to extract seeds from stone fruits, they contain toxic hydrocyanic acid
• Small apples are better to preserve whole and not peeled
• Go through the berries, such as currants, strawberries, hawthorn, blackberries and remove the stalks. They must be washed carefully so as not to damage the delicate pulp
• If you plan to add pears to the compote, then they also need to remove the seed box. And before laying in a jar and pouring boiling water, it is advisable to boil for 5 minutes on low heat

After this, you can proceed to conservation.

Container preparation

So that the taste of compote was excellent and all vitamins were maximally preserved in it, you need to properly prepare not only the ingredients. An important role in this will be played by the container itself, in which the compote will wait for its turn. Properly prepared banks will be the key to long-term storage of seals.

Glass containers, namely cans are prepared as follows:

1. The first thing to do is thoroughly wash the cans of soda in warm water and rinse well.
2. Sterilize prepared containers over steam for at least 5 minutes. each one. The second way to sterilize in the oven.
3. Drain any excess liquid left from sterilization and allow to dry a little.

Oven sterilization

Only after that it is possible to lay the components of compote and carry out further actions.

Compote recipes

Each housewife has her own recipe for apple compote, which is to the taste of the whole family. But sometimes I want to try something new, unusual. To do this, you need to slightly change the usual recipe, make some additions or changes to it.

This should be done carefully, the main thing is to keep the proposed recipe.

Classical

cook like this:

• Prepared apples are placed in a jar, they should occupy no more than half of the entire capacity
• Pour boiling water in a jar and stand for about 10-15 minutes
• After that, the water is poured into a saucepan and 200-300 g of granulated sugar is added to one 3-liter jar
• Syrup is prepared on fire, after boiling which is poured into cans
• Capacities are covered with metal lids and rolled up.
• Jars with compote are turned upside down and wrap
• After complete cooling, the cans are returned to their normal position and cleaned for permanent storage.

Classic compote

In this way, you can also close the pears, only they must first be boiled for 5-7 minutes, and in addition to sugar in the syrup, add citric acid or a couple of rings of fresh lemon on the tip of the knife.

A compote of apples with grapes has a good taste, this recipe will differ from the previous one not only in components, but also in taste.

With grapes

The cooking process is as follows:

• Washed and processed fruits are placed in containers, while the grapes should not be on a bunch
• Blanch products must be no more than 5 minutes
• Pour a glass of sugar into drained water and bring to a boil.
• Pour syrup into cans and roll up
• Ready compote wrap up
• After cooling, let stand for at least one month, and then it will be possible to remove the sample

Depending on the variety of grapes used, a little citric acid can be added to the compote. It will greatly improve the taste if sweet grapes are used. Excellent in a compote with apples plums will be combined.

These stone fruits will add a special color to the liquid in the jar and make changes in taste. For preservation in this way, the fruits of the Greenclod or Hungarian variety are more suitable. After drinking the compote, you can enjoy the berries.

With plums

Main ingredients

Prepare the compote like this:

• First of all, it is worth choosing plums correctly, slightly ripened, dense fruits without flaws will do.
• Put chopped apples and whole plums in a jar about 2/3 of the volume
• Pour boiling water and blanch for 7-10 minutes, depending on the size of the fruit.
• Drain the water, add a glass of granulated sugar to each three-liter jar, bring to a boil
• Fill the fruits and roll up the jar with a sterilized lid
• Turn over and wrap the cans
• After complete cooling, the compote is removed and lowered into the cellar or taken to the pantry

The color and taste of compote are controlled by the number of plums, the more they are put, the more saturated the indicators will be.

A classic apple + apricot compote is considered a classic of the genre, many have been familiar with this taste since childhood. Apricots, like plums, should be taken a little immature. But sugar can be put a little more than usual.

With apricots

Prepared ingredients

Procurement is done like this:

• A layer of apricots is laid on the bottom of the prepared can
• After that lay a layer of sliced \u200b\u200bapples
• The fruits are poured with boiling water and kept for 5-7 minutes
• Drain the water, add a glass and a half sugar
• Boil the syrup, which is again filled with the contents of the can
• Roll up and upside down
• You can wrap the workpiece and soak until completely cooled

Apricots can be used as whole, or sorted into halves, while removing the seeds. In this form, the roll will last longer, but the blank in which whole berries are used must be consumed throughout the year. Of the stone fruits, apples get along well with cherries, while taste and color will please the eye and soul.

It is better to remove the seeds from the fruit, and in addition to sugar, use a little ground cinnamon.

Several cooking methods, most often usesthis one:

• The berries are sorted, washed, removed.
• Large apples are cut into slices, small ones remove tails and stalks
• The jar is about half full with fruits
• Pour boiling water, stand 3-7 minutes depending on the size of apples
• Drain the water, add spices and sugar, boil
• Pour syrup into cans, roll up
• Tara turn over and wrap. Leave it until cool.

In addition to cinnamon, in a jar with compote to add piquancy, you can add a few leaves of mint or lemon balm.

With gooseberries

Washed Ingredients

Gooseberry apples will have a specific taste. These fruits will take more sugar, but in the wintertime they will please with a piece of summer. For preservation, a fully ripened gooseberry is taken, whole medium and large berries are selected.

They are washed and carefully inspected. With flaws it is better not to use.

The cooking process is simple:

• Gooseberries are washed, sorted out, petioles are removed.
• Approximately a couple of glasses of berries are poured into the jar, several sliced \u200b\u200bapples are placed
• Prepared fruits are poured with boiling water and kept for about 5-7 minutes
• After the water is drained, boiled again with sugar. It is added 1.5-2 cups per jar, with a capacity of 3 liters
• Pour syrup and roll up cans
• Turn them over and wrap them until they cool completely.
• Endure

Gooseberries can be used more, while increasing the amount of sugar.

Apple-strawberry drink is distinguished by its excellent taste and smell. Opening it in winter immediately takes you to the sultry summer, which smells like strawberries.

With strawberry

Very tasty slices

For seaming, only hard strawberry is more suitable, soft berries will simply burst under the influence of boiling water. Experienced housewives are advised to add cinnamon and citric acid in addition to sugar at the tip of the knife, this will give an unusual taste to compote.

The cooking process is not complicated:

• Berries are washed, petioles are removed
• Applied are sliced \u200b\u200bapples and well-washed berries
• Blanching is not necessary for long, 3-5 minutes are enough, and then immediately drain the water
• Add all necessary additives and boil again
• Pour hot syrup and immediately roll up
• It is not necessary to wrap up the cans, but it is necessary to endure it upside down for 12 hours

You can try the compote in a couple of weeks if necessary, but it is better to withstand a couple of months. During this period, all tastes and smells will mix and open better.

A sweet drink can please your loved ones from apples of sour varieties and raspberries. Berries need quite a bit, even a small handful will do the trick.

With raspberries

Sliced \u200b\u200bslices and fresh raspberries

The cooking method is simple:

The sample can be taken in about a month, but if you really want to, then in a couple of weeks.

With black currant

Finished drink

Apple compote with blackcurrant has a taste familiar from childhood. In time immemorial, they tried to do it more, because everyone loved him. In addition to the excellent taste of the drink and other advantages, vitamin C from currants is perfectly preserved in it. Thanks to him, immunity was stimulated to confront many viral diseases.

Usually, currants were more prevalent in the compote, or all in all in equal amounts. Cooking:

• Currants are washed in several waters, twigs, stalks, tails are removed
• Apples are washed better than acidic varieties, cut into slices
• All put in prepared jars and pour boiling water
• Withstand water for 5-7 minutes, then drain
• One and a half glasses of sugar and a pinch of cinnamon are added to the pan to the water
• All boil and pour into banks
• Roll up and wrap until cool

You can store such a sunset for several years, but most often it leaves among the first.

Compote of assorted apples with juice is quite unusual. Very few do it because of the foulness of occupation. The essence of the recipe is that prepared apples are poured with diluted apple juice. Actions are carried out in this order:

• Squeeze juice from ripe apples
• Boil it, after adding water. The proportion may be different, the best taste will be if you add a glass of water per liter of juice
• In prepared jars lay apples cut into slices. You can use different varieties
• Fruits are poured with boiling water, stand for about 10-12 minutes, depending on the variety
• Water is poured, and apples are poured with diluted juice, in which they put a glass of sugar for every two liters of liquid
• Banks are rolled up, turned over and wrapped up until completely cooled.

The highlight will be that the diluted juice will gain a new taste in cut apples and will sparkle with new notes of taste.

With oranges

Modern fruit mix

Not so long ago, apple and orange compotes appeared among the blanks. There are several recipes for cooking, but this one will be the most economical and delicious:

Such a compote should be infused, you can’t immediately use it, it will only pick up taste after a couple of months.

In addition, many freshly squeezed orange juice or zest slices are added to the syrup. It is important when adding circles from an orange to ensure that they do not have seeds, they can significantly impair the taste of compote.

With lemons

Another brand new fruit mix

There is an identical recipe with lemon, but there will still be differences. This compote is prepared like this:

The compote must stand, this process can take about a month. Mint leaves will add a special piquancy, but use of is not necessary. Compote will have an excellent apple and citrus taste without them.

Apples and wild berries also make friendships, wild strawberries are perfect for early ripe varieties, but blackberries make friends with later-ripened fruits.

Apples are not bad friends with cherry plum, the taste of compote will sparkle with new, unusual notes. For harvesting, a ripe, but not overripe berry is suitable, before preservation it is washed and the stalks are removed. The ratio of apples to cherry plums in the jar should be approximately 1: 1.

With cherry plum

With the addition of cherry plum

• Putting all the prepared ingredients in jars, pour boiling water
• Blanch for 4-6 minutes
• After that, the water is drained and sugar added.
• It will be needed a little more than usual, on a jar with a capacity of 3 liters, about 300-350 g, since cherry plum is quite acidic, even in mature form

After seaming, it is necessary to carry out a wrapping procedure.

In the southern regions, sunset with barberry is especially popular. Apples with these berries in the form of compote have an unusual taste that reminds everyone of their favorite sweets. For preservation, ripened shrubs and apples with small fruits are used.

Bones are not taken out of the cherry plum, and it is also not recommended to store the drink for more than one year.

With barberry

Making a drink

In the southern regions, sunset with barberry is especially popular. Apples with these berries in the form of compote have an unusual taste that reminds everyone of their favorite sweets.  For preservation, ripened shrubs and apples with small fruits are used.

Sugar should be put more, the ingredients are quite acidic.

For harvesting berries can be cut off with brushes, but can be used with them. The stalks and ponytails from flowering are removed from the apples, they can be slightly pricked with a fork or a toothpick so that they do not crack when blanched. You can do the same with barberry.

Pour the ingredients twice, and only after the third time the contents of the jar are poured with syrup.  It is necessary to wrap up so that the harvest for the winter is preserved longer.

With hawthorn berries

It has an unusual taste.

For him you need:

• 2-3 apples of the Antonovka variety
• 1.5-2 tbsp. ripe hawthorn berries
• lemon acid;
• a glass of sugar.

Apples are washed and peeled and peeled. They wash the berries, remove everything superfluous, leaving only the berry itself. Bones do not need to be removed.

Apples with hawthorn

Prepared products are placed in a jar and poured with boiling water. Blanch is necessary 3-5 minutes.

After this, the ox is drained, sugar and citric acid are added at the tip of the knife. The syrup is brought to a boil and poured into banks, rolled up. It is better to wrap the jars with compote and not to have enough until completely cooled. After that, put in the pantry or cellar for storage.

In the same way, compote is made from apples and rose hips.

It will emphasize the taste of apples in compote, but it will add some zest to cinnamon, it is better to take it in sticks for preservation.

Preparation is carried out as follows:

• Washed apples are stacked in a jar to the top, a cinnamon stick is placed in the middle
• Pour boiling water
• Blanch for 15-20 minutes, then drain the water
• Add sugar at the rate of a glass to a three-liter jar
• Boil the syrup, pour it into banks and roll
• Maintain wrapped up until completely cooled
• In a couple of months, the compote will gain taste and it will be possible to try

Cinnamon sticks for compote

For those who do not really like the taste of cinnamon, you can try putting a half of the stick, and then adjust the taste to your liking. There is another unusual recipe for compote for the winter, it is prepared from apples and mint or lemon balm. The taste is refreshing, the main thing here is not to go too far with the grass.

With mint

Mint gives a special flavor

The preparatory process is completely repeated, the prepared apples are placed 1/3 in a jar and a small sprig of mint or lemon balm is sent there. Pour boiling water, stand for about 10 minutes. Then the water is drained, a glass of sugar is added and brought to a boil.

Ready syrup is poured into jars and rolled compote. It is kept wrapped up to complete cooling, then cleaned for storage.

For such a roll, take only young sprigs of mint or lemon balm, no longer than 5 cm.

It is not difficult to preserve apples for the winter, but you should not strictly adhere to the proportions and recipes. Imagine, experiment, discover new tastes.

Apple compote is one of the most popular and fastest to prepare drinks that can be brewed at home, so in this article we will consider how much time and how to cook compote from fresh apples in a pan at home.

How long does it take to cook compote from fresh apples?

Cooking time for fresh apples in a compote is not very long and depends on how much saturated drink you want to get in the end:

• How to cook compote from fresh apples?  Cooking compote from fresh apples on average is 10 minutes (if it is important that the apples are not cooked) or up to 20 minutes to make the compote more saturated (apples will boil).

Having found out how long it takes to cook compote from fresh apples, we will consider in more detail the process of its preparation in order to know how to quickly and tasty cook apple compote for yourself and your family.

How to cook a compote of fresh apples in a pan?

Apple compote made from fresh apples is a very simple and quick to prepare drink, for boiling which you will need ordinary fresh apples (you can use sweets and sour varieties), sugar and water. Consider step by step how to cook a delicious compote of fresh apples in a pan:

• According to the recipe, he will use half a glass of sugar (4 tablespoons of sugar with a slide), 3-4 fresh apples and 2 liters of water.
• We select a large pot, pour water into it and put on the stove on a large fire.
• Wash the apples thoroughly, cut into slices (1 apple into 8-10 slices), cut out the core with seeds, ponytails and damaged areas on the peel (if any).
• After boiling water in a saucepan, put the prepared sliced \u200b\u200bapples in a saucepan and cook for 5 minutes over medium heat, then add sugar (to start 2-3 tablespoons), mix thoroughly and taste the compote to taste (if sugar is low, add more).
• Cook the compote for another 5-15 minutes (when cooking 5 minutes, the apples will not boil, when cooking 10-15 minutes, the apples will boil, but the compote will be more saturated).
• We leave the pan with compote from the stove, cover with a lid and let the compote infuse for at least 30 minutes. That's all! A delicious compote of fresh apples is ready.

Note: to improve the taste and smell in the apple compote during cooking, you can add a few slices of lemon (berries, cinnamon, lemon balm, mint, etc.).

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