What could be tastier and more aromatic than homemade fresh apple compote in a saucepan?

It is equally good when the first garden apples just appear on the branches of apple trees, and in late autumn, when you so want to extend the summer ...

If the compote is suddenly too bland, add a slice of lemon, a pinch of vanilla sugar, a little ground cinnamon or cloves, and a few leaves of mint to it.

Apple compote in a saucepan recipe

Cook apple compote quickly in a saucepan

Ingredients:

• apples
• sugar

How to make apple compote in a saucepan:

1. Wash the apples, cut into 4 pieces, core with seeds and cut into thin slices.

The more apples you take, the richer your compote will turn out. And the more water you pour, the more compote you will have. The most delicious compote is obtained if apples occupy about a third of the pan.

2. Pour into a saucepan and cover with clean cold water.

3. Put on the stove, let the water boil, cook for a couple of minutes and add sugar to taste.

4. Once the sugar has dissolved, turn off the heat and cover the pan with a lid.

5. Let the instant apple compote cool completely. Then take out the apples, and strain the compote itself.

In ancient times, housewives, however, many do so now, the apples left over from compote were put in the filling for sweet pies.

To do this, the pieces of fruit were lightly squeezed, starch, cinnamon and sugar were added, mixed and baked delicious apple pies.

Apple compote recipe for a 3 liter saucepan

Ingredients:

• apples - 0.5 kg
• sugar - 150 g
• water - 2 liters

How to cook apple compote in a saucepan:

1. Wash the apples, cut each into 6-8 pieces and core.

To make your compote especially rich and fragrant, all fruits for it are cut into slices of approximately the same size.

2. To prevent the apple slices from becoming brown-rusty, immerse them in water with citric acid (3 g per liter of water) for half an hour.

3. Pour water into a saucepan and bring to a boil.

4. Add sugar, let it dissolve and add apples. Soft fruits need to be cooked for 5-10 minutes, and hard ones - 10-20 minutes.

After boiling, you need to cook apple compote only on low heat in order to preserve all the useful vitamins and minerals.

5. After that, cover the pan with a lid and let the finished compote brew until it cools completely.

According to etiquette, homemade fresh apple compote is served chilled, fruits are removed from the drink in advance and laid out separately in small vases.

Many people will be happy with fresh apple compote, because the drink is very tasty and aromatic. We have prepared a selection of simple recipes for making apple compote. By the way, the drink will acquire an appetizing bright color if you take red or pink fruits at the same time.

Apple compote made from fresh apples will be a tasty and healthy addition to a family lunch or dinner. It is easy and quick to prepare.

Composition:

• a pound of apples;
• 2 liters of water;
• half a glass of sugar.

How to cook:

1. Place a container of water on the stove.
2. Wash apples, cut, cores and tails.
3. As the water boils - toss in the sliced ​​apples and let stand the time until they boil again.
4. Add sugar at the same time, stir to dissolve. Sweeten if necessary.
5. Keep on fire for another 5 minutes.
6. It is advisable that the drink is infused for 30 minutes after preparation - so its taste will be richer.
7. Strain if desired.

How to brew a drink in a multicooker

You may be surprised, but you can also cook apple compote in a multicooker. In terms of taste and preparation time, it will not differ from the drink brewed on the stove.

We need:

• 8 fresh apples;
• 3 tablespoons of sugar;
• 1 liter of water.

Step by step cooking:

1. The fruits must be ripe. They must be washed and peeled. It is not necessary to remove the peel.
2. Next, cut out the cores and seeds. Cut the fruits into pieces or wedges.
3. Send the apples to a slow cooker and cover with water or boiling water.
4. Add sugar.
5. Close the pan and select the "Braising" program.
6. The compote will cook for half an hour, while it should boil for no more than 10 minutes.
7. After the first 30 minutes have elapsed, select the "Heating" program for half an hour. This is important for the drink to be infused.

Dried apples with dried fruits

Such a compote will help you out in the winter season, when fresh apples in stores do not inspire confidence. Taste qualities of dried fruit compote are distinguished by an unusual aroma. In addition, the vitamins found in fresh fruits are preserved in dried apples. The recipe for this compote is perfect for a home dinner and will support the immune system against colds.

Required products:

• 2 cups dried apples
• 3 liters of water;
• 1 cup of sugar;
• ½ cup raisins;
• 1 cinnamon stick

How to cook:

1. Wash the apples with raisins.
2. Place them in a pot of water and place them on the stove.
3. As soon as the water boils, add sugar and keep on minimum heat for 15 minutes.
4. At the very end, add a cinnamon stick to the compote.
5. The drink should be allowed to brew for about 30 minutes to reveal the taste of the ingredients.

Unsweetened compote for children

This compote for children can be given even to babies, but it is important to prepare it correctly.

Recipe components:

• a handful of dried apples;
• 250 ml of water.

Note that overdried apples will taste bitter.

We cook sequentially:

1. First, put the apples in warm water for 20 minutes. They should swell.
2. Then we wash the fruit and send it to boiling water.
3. They should be cooked for about 20 minutes, after which, you need to close the lid of the pan and let the drink brew.
4. Strain the cooled compote through a sieve.
5. You can add some fructose to add sweetness. However, it is best to consult a pediatrician before giving sweet compote.

With pears added

This vitamin drink will appeal to adherents of proper nutrition. You can cook it with or without sugar.

What we will do from:

• juicy apples - 3 pcs.;
• ripe pears - 2 pcs.;
• dried rose hips - a small handful;
• water - 5 glasses.

What to do:

1. Rinse the rose hips.
2. Peel and cut the fruit into medium pieces.
3. Place all the ingredients in a saucepan, add water and cook over low heat for no more than 20 minutes.
4. The drink should be infused for 1.5-2 hours, so that all vitamins come out of the fruit, and the taste becomes richer.
5. Strain if desired.

Apple compote for the winter

You can make delicious compote for the winter from aromatic sweet apples of ranetki, which will certainly delight you on a cold cloudy day. How to cook apple compote for the winter, in detail in the recipe below.

This will require:

• apples - 1 kg;
• water - 1 l;
• sugar - 400 g;
• vanillin - a pinch.

Cooking process:

1. Sort out and wash the ranetki. It is important that the fruits are not overripe.
2. Cut off the stalks, make a puncture in 4 places with a toothpick. This technique will prevent the peel from bursting when poured over with hot syrup.
3. Cooking syrup. We mix water, sugar and vanillin. Mix all this well and wait until it boils.
4. Put apples in a jar, pour hot syrup and roll up with sterilized lids.

Add sourness with cranberries

Sour compote, which will perfectly quench your thirst on a hot day, will delight you with its bright color, and the body with a portion of vitamin C.

To make from:

• 2 liters of water;
• a pound of apples;
• 100 g cranberries;
• 100 g granulated sugar or 2-3 tablespoons of honey.

Here's how to cook:

1. Bring water in a saucepan to a boil.
2. Wash the apples and remove excess rough parts. Cut into 4 pieces. It is better to peel off the skin of store-bought apples.
3. Add apple slices to boiling water and cook for 7 minutes (medium heat).
4. Then add the sour berry. If desired, you can crush it with a fork. We keep on fire for another 5 minutes.
5. Add sugar and stir. You can additionally sweeten it if necessary. If honey is used, it is added to a warm drink.
6. Bring to a boil, let it brew a little.

The aromatic drink made from fresh apples perfectly quenches thirst and gives a feeling of freshness in summer. In winter, apple compote will bring back memories of warm summer days and saturate the body with vitamins. Even the youngest housewife can cook such a compote. However, there are some nuances that you should know to make the drink tasty and, importantly, healthy.

You should not peel fresh apples from the peel, because it is in it that most of the useful microelements are contained. Preference is given to green apples, slightly sour. Compote should not be cooked in aluminum or stainless pans, and in an enamel bowl, since it is believed that the former spoil the taste of the drink.

Many young housewives ask questions about how to prepare such a compote, how long it costs to cook in order to preserve all the useful properties, whether it is worth letting it brew after preparation to get a more aromatic drink.

By its composition apple compotes are of different types: with dried fruits (raisins, prunes, dried pears, dried apricots), as well as with the addition of a variety of berries and fruits (apricot, strawberry, cherry, lemon, tangerines, oranges, pears, peaches, etc.). For sweetness, granulated sugar is often added (which can be replaced with fructose), and some housewives use honey.

An apple drink is served hot, cooled or chilled. Boiled apples and other fruits can either be put in a beautiful vase and placed on the table, or left in each glass.

Despite the fact that there are a lot of recipes for brewing compote, the technology for preparing such a drink is extremely simple.

Making fresh apple compote

Ingredients

• 500-700 g of summer apples;
• 1.5 liters of water;
• 100-200 g granulated sugar (to taste).

First you need to prepare the necessary dishes: a large saucepan, cutting board, and knife. Next, select a pound of good apples (not overripe, but not tough either). Selected fruits must be thoroughly rinsed with cool water, cut off all bad (rotten) places. After that, it is worth cutting out the core and cutting each apple into 6 - 8 slices.

After everything is ready for direct preparation of the drink, put a pot of water on high heat and wait for it to boil.

When the water boiled, reduce heat to moderate and gently lower the apples, cut into wedges, into boiling water.

Add a little sugar (to taste) or honey. Sugar can be replaced with fructose. Add some cinnamon or mint if you like.

Cook the compote for another 5 - 10 minutes, then remove from heat, close the lid and let it brew for at least half an hour.

Cooking apple compote with oranges

A light drink is perfect on a hot summer day..

Ingredients

• fresh apples;
• oranges;
• plums;
• sugar or honey (fructose).

The proportions can be any, depending on preference. You can use a sweetener such as sugar (fructose) or honey.

This type of compote is also not difficult to prepare. Preparing the constituent parts... Rinse the apples thoroughly, cut in half, cut the core and divide the fruit into 5 - 8 medium-sized slices. Rinse oranges and plums in water and cut into small pieces. You do not need to peel the oranges beforehand.

Put the cut fruits in a saucepan, cover with water and put on fire. After boiling, sugar or honey can be added if desired. Cook the compote for a few more minutes, and after ready, let it brew for 30 minutes. This drink should be served chilled.

Cooking apple compote with prunes and cranberries

A very tasty drink, which retains the vitamins of the ingredients, improves health, in particular, digestion. Consider how to cook apple compote with cranberry prunes.

Ingredients

• 500 grams of fresh apples;
• 100 - 150 grams of cranberries;
• 100 gr prunes;
• 1.5 liters of water;
• sugar (honey).

Before preparing such a compote, you first need to prepare the components: select the cranberries and squeeze out the juice, rinse the prunes thoroughly, then place the cranberry cake in water and put on the fire, cook until boiling. If the berries are too dry, they can be pre-soaked in water for 10 - 15 minutes.

Strain the broth and add the prunes, put on the fire and cook for a short time - no more than 10 minutes. At that time, the apples must be rinsed in water, cut in half, cored and divided into 6 - 8 slices. After the water has boiled, gently immerse the chopped apples into the berries.

You can add to taste some sugar or a couple of spoons of honey... Cook for a few more minutes, add cranberry juice. Stir the drink well, then remove the pan from the heat and let it brew for 15 minutes. Best served chilled.

Cooking apple and strawberry compote

Few people do not want a refreshing light drink on a hot summer day. Fresh apple and strawberry compote is a great choice... It is quite simple to prepare it, and the result will undoubtedly please. Thanks to the lemon, the drink will acquire a sweet and sour taste, which is an excellent thirst quencher.

Ingredients

Rinse fresh apples with water, cut, core and divide into small slices. Some recipes skip this step and cook whole apples.

We sort out the strawberries, thoroughly wash the good berries from dirt and remove the tails. Cut the strawberries into medium slices (not too thin). I also wash the lemon, do not separate the peel, cut it into thin neat rings.

When the preparation is complete, put everything in a saucepan, fill it with water and bring to a boil. You can add half a glass of sugar or fructose to taste, but for those who like it sour, it is better to skip this step.

Cook the drink for about 20 minutes. When ready, let the aromatic brew brew for 15 minutes. Strain the drink or leave the berries in a glass. Best served chilled.

It is quite simple to cook pure apple compote, or with the addition of various berries and spices. However, there are some subtleties, knowing which you can make the drink several times tastier.

The fruits should be selected unripe - they will soften during cooking and turn into porridge. But you should not take apples that are too green - they have not yet reached the peak of their ripeness and vitamin content.

When serving the finished compote, a slice of lemon, orange or tangerine can be added to the glass.

If the drink is prepared with the addition of spices, it is better to leave it to infuse overnight, and if the compote is cooked during the day, then at least for a few hours. This will make it more tasty and aromatic.

For small children, apple compote can be cooked with pulp. To do this, beat the contents with a blender and do not filter. In this case, vitamins will remain in the liquid.

For the preparation of apple compote, if possible, you should use purified or spring water.

Sugar is always added to taste, since the measure of sweetness is different for each person. If the decision is made to replace sugar with honey, then it should not be put in boiling water during cooking. The best option would be to add a couple of tablespoons of honey to the finished cooling compote, then mix it well.

If spices or herbs are used, it is best to add them at the end of the compote preparation. Otherwise, they will lose their taste and aroma.

And also for the greatest preservation of vitamins, it is undesirable to remove the peel from apples, and when cooking compote, it is advised to add a little citric acid, thanks to which the drink will become even healthier.

The aromatic sweet drink quenches thirst well and refreshes in summer. In winter, it reminds of warm days and provides vitamins that are missing at this time. There are many tricks for making apple compote, which only experienced housewives know about. For example, you do not need to remove the peel from the fruit, because it contains the maximum amount of nutrients. Before boiling apple compote in a saucepan, you should know which utensils are best to use. It is believed that it is better to take enameled dishes, because aluminum or stainless containers spoil the taste.

How to cook apple compote

How much compote to cook, what can be added, is it worth giving the drink to brew - all this interests young housewives. To get a rich taste, leaving most of the vitamins contained in the fruit intact, boil them for no longer than 15 minutes. Focus on the size of apples and their number. In addition, any other fruits or berries can be added to the compote: plums, raspberries, pears, apricots. You can put a few orange slices in a winter compote. To prepare a tasty healthy drink, you need to take into account a number of rules:

• The fruits are brought to a low boil (compote with apples are cooked over low heat). This allows you to preserve their useful properties.
• The pieces must be the same size for cooking at the same time.
• The drink is served chilled, strained (all components are first removed from the dishes).

From fresh

An important point in the preparation of apple compote is to prevent overcooking. The pieces must retain their shape and vitamin content. The duration of cooking, in addition to the size and quantity of fruits, depends on the type of fruit. For example, if you are using ripe Antonovka, then the water should only be brought to a boil and removed from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.

Ingredients:

• apples (any variety of your choice, including heavenly ones) - 1 kg;
• sugar - 1.5 tbsp.;
• purified water - 3 liters.

How to cook fresh apple compote in a saucepan:

1. Rinse, cut into pieces, remove the core.
2. Fill a saucepan with water, put on fire, bring to a boil.
3. Add 1.5 cups of sugar, prepared ingredients to a saucepan. Almost any other fruit can be combined in the broth. For example, a decoction of apples and pears is very tasty.
4. When the water boils again, mark for 10-15 minutes, then remove the pan from the heat.
5. Close the saucepan, letting it brew for 3-5 hours.
6. The prepared broth can be canned to leave a tasty and healthy preparation for the winter.

From dried

It is better to cook dried fruit compote 12 hours before serving, so that it has time to infuse, become saturated. This will fully reveal the aroma and taste. As a rule, sugar is not used to prepare the boil, since dried fruits already give a lot of sweetness to the water. The drink is boiled for 12-20 minutes, after soaking dry fruits in cold water. For a spicy and festive flavor, you can season it with cinnamon or citrus zest.

Ingredients:

• dried apples - up to 2 tbsp.;
• sugar (to taste);
• water - 3000 ml;
• raisins - 1 tbsp;
• cinnamon - tsp

A simple recipe for making an infusion:

1. Rinse the ingredients thoroughly by discarding the dried fruit in a colander.
2. Fill a saucepan with water, add dried fruits and put on low heat.
3. After 15 minutes, add the cinnamon and turn off the hotplate.
4. When the brew is infused (12 hours), drain. Serve.

From frozen

Some thrifty housewives fill the freezer with vegetables and fruits from summer so that they can cook their favorite dishes in winter. If you have frozen apples, you can quickly make compote or jelly with them. The first is equally tasty when served hot or cold. Served warm, it becomes a non-alcoholic substitute for traditional mulled wine.

Ingredients:

• frozen apples - 200 g;
• other frozen fruits - 300 g;
• sugar - 3-4 tablespoons;
• cloves or cinnamon.

How to make a frozen fruit drink in a saucepan:

1. Wash, dry the fruit.
2. Place them in a saucepan filled with clean water.
3. When the liquid boils, reduce heat and cook the ingredients for another 10 minutes.
4. The fruits will become soft, and then it is worth seasoning the non-alcoholic mulled wine with cinnamon / cloves.
5. After 5 minutes, add sugar and let the drink brew for a couple of hours.

Video: recipe for apple compote in a saucepan

A traditional fruit drink is prepared with the addition of various berries and fruits: cherries, currants, peaches, gooseberries, pears. Both fresh and dried or even frozen fruits are used. Young mothers can prepare a natural apple drink for babies - this will be an excellent vitamin replacement for regular water. After watching the suggested videos, you will learn how to properly cook it in a saucepan.

For the winter

Sugar-free baby

Step-by-step recipes for making fresh apple compote in a saucepan, preparation for the winter: options for apple compote with oranges, mint, quince

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

0 gr.

0 gr.

Carbohydrates

24 kcal.

Option 1: The classic recipe for fresh apple compote

Of all the possible recipes, apple compotes are perhaps the most popular. The reason for this is the aroma and availability of fruits, the variety of existing varieties. Apples go well with other fruits and berries, and are "favorably" towards aromas like cinnamon or vanilla.

Ingredients:

• two liters of filtered water;
• a pound of homemade apples;
• 120 g Sahara.

Step-by-step recipe for fresh apple compote

My apples. We cut the fruit into eight slices, removing the core from each. Do not forget to tear off the ponytail and cut out the nose. The compote will come out much more aromatic and richer if the fruit is cut into slices of the same thickness.

Place a deep pan on the switched on stove. We fill it with two liters of purified water and bring it to a boil.

Pour sugar into an intensely bubbling liquid. Stir until completely dissolved, carefully so as not to burn yourself, lower the apple pieces into the pan.

After boiling again, reduce the heat to medium and boil the fruit for two minutes. To preserve all vitamins to the maximum, after boiling, the compote should be cooked only at a very moderate boil. Having removed the sample, if necessary, adjust the sweetness by adding sugar.

After boiling the compote for ten minutes after boiling, remove the pan from the stove. The cooking time depends on the softness of the apples. If the pulp is loose, it is enough to boil the compote for five minutes, but if the apples are dense or unripe, the cooking time will have to be increased to 20 minutes.

Homemade apple compote is usually served without fruit, after cooling completely and slightly cooling. Pieces of apples are served separately, in small plates or bowls.

Option 2: A quick recipe for a refreshing fresh apple and mint compote

The classic apple compote is prepared quite quickly by itself, but, despite this, the cooking process itself can be shortened even further. To do this, it is enough to cut the fruits not into slices, but into thin slices. This method of preparing fruit will save a little time, and the compote from small pieces will come out richer and more aromatic. Mint will add a special flavor and freshness to the drink.

Ingredients:

• six large apples;
• 100 g sugar;
• one and a half liters of clean water;
• three leaves of fresh mint.

How to quickly make fresh apple compote

We cut the washed apples lengthwise into four parts. Having cut out the tail, we also remove the core. We dissolve the pieces into thin plates.

In a large saucepan, bring water to a boil and dissolve sugar in it. We spread the plates of fruit in boiling syrup, wait for the boil. Reducing the heat to a minimum, boil the fruit plates for two minutes.

After removing from the stove, cover the pan and let the compote cool completely. Then we filter using a fine sieve, add finely chopped mint leaves, pour into a jug.

Option 3: Whole fresh apple compote for the winter

To prepare compote for the winter, choose small fruits without visible damage and stains from impact. The White filling variety is best suited for conservation. So that the peel on the fruit does not burst during sterilization, the apples should be pierced in a dozen places with a toothpick. Sugar rate is indicated per liter of water.

Ingredients:

• apples of medium maturity;
• 270 gr. sugar;
• sprigs of dried mint (optional).

How to cook

When examining apples, we put aside fruits with visible damage - they are not suitable for rolling. Having cut off the stalks, rinse the apples with a stream of cool water, collect in a bowl.

We wash the jars with warm water and soda. Pay attention to the neck, this place needs to be wiped with baking soda with special care. We wash the cans, trying to wash off the soda from them as much as possible, and place upside down on a towel spread on the table, dry them. Simultaneously boil the lids in a small saucepan for five minutes. After boiling, drain the water, and lay the lids on the towel with the outside side up.

Put dried apples in dry containers so that they take up to half of the volume. Fill the apples with water so that it does not reach the neck by one and a half centimeters, and immediately pour it into a large saucepan, measuring the displacement.

With a pot of water on the stove, turn on an intense fire under it. Bringing to a boil, add the required amount of sugar and boil the syrup for three minutes. One liter of water will require at least 270 grams of granulated sugar, but the rate may vary. If the apples are sweet, slightly reduce the amount; for sour fruits, it is advisable to slightly increase the rate.

While the syrup is preparing, spread a few dried mint leaves on the apples. Substitute with vanilla or cinnamon sticks if desired. Fill the fruit containers with boiling syrup. Pour in portions so that the jars do not burst from the high temperature.

We cover the bottles with boiled lids and put them in a saucepan of the appropriate size, the bottom of which is pre-covered with a thick cloth, for example, a terry towel. You can put a wooden plank or grate, it is important that the cans do not come into direct contact with the bottom, otherwise the glass will burst.

On the hangers or at least half, fill the cans with hot water. Do not pour boiling water or cold water, the walls of the containers may crack from a sharp temperature drop. Bringing the water in the pan to a boil, slightly lower the heat and sterilize the three-liter cans for 15 minutes, then carefully remove and roll the lids with a mechanical key.

Place the hermetically sealed bottles with compote on a towel on the lids and, after wrapping them, keep them at room temperature until they cool completely. Next, turn it over and put it in storage.

Option 4: Fragrant fresh apple compote with oranges in a saucepan

A rich aroma and taste of compote is easy to achieve by adding fruits or berries. We offer a recipe for a drink with a pronounced citrus taste. We do not use the zest, it will give the compote more bitterness than taste.

Ingredients:

• two large sweet and sour apples;
• 300 gr. Sahara;
• a kilogram of oranges.

Step by step recipe

We clean the zest from citrus fruits. Cut the fruits into thin semicircles and carefully select the seeds from them.

After washing, cut off the peel from the apples with a thin layer. Cut into slices, remove the core along with the seeds. Places with dark spots and damage are carefully cut out with a knife.

After collecting apples in a saucepan, fill with cold water. Having moved it to the stove, turn on the fast heating and bring it to a boil. In the process, periodically remove the foam.

Dissolve the sugar in the boiling compote, lower the orange slices and wait for the second boil. Reducing the heat slightly, boil the fruit for three minutes and remove the pan from the stove. Covering with a lid, let the compote brew for forty minutes.

Option 5: Delicious fresh apple compote with quince

For compote, choose evenly colored quince fruits. The peel with a green tint is a clear sign of the immaturity of the fruit, the compote from them will not come out fragrant and rich. Dents and stains are irrelevant and can be removed without damaging the drink. It is important that the total weight of already processed quince is one kilogram. It is advisable to use apples that are slightly unripe, sweet and sour or sour varieties.

Ingredients for 4 liters of drinking water:

• a kilogram of well-ripened quince;
• two kilos of sweet and sour apples;
• 450 gr. sugar;
• citric acid - 4 gr.

How to cook

Wiping thoroughly with a clean cloth, rinse the quince under the pressure of water. After cutting, remove the core from the fruit and dissolve it in small slices. Often inside the quince comes across "blackness", do not rush to throw out such fruits, this is not damage. It needs to be cut, and the fruit should be washed, then cut into slices.

Putting it in a bowl, fill the quince with cool water and keep it in it for at least four hours.

Having selected intact apples, we tear off the stalks. We wash the fruit, cut it lengthwise and remove the middle. We dissolve the halves into slices, in proportion to the pieces of quince. For five minutes, dip the apple slices in slightly acidified water, and then discard them in a colander.

We squeeze the water out of the pan with quince, in which it was soaked. Add apples and fill the fruit with 4 liters of filtered water. Putting the pan on maximum heat, quickly bring the contents to a boil.

Pour sugar into the boiling compote and set the heating so that the broth is only a little agitated, and not boiling intensively. We cook the compote, without covering, for 20 minutes. Add citric acid a quarter of an hour before cooking.

This compote can be served immediately after cooling down or prepared for the winter. For preservation, you need glass bottles processed over steam and pre-boiled metal lids. Compote is poured into cans immediately when ready.

First, the fruits are evenly laid out, then boiling compote is added to them, so that the liquid does not reach the neck by at least a centimeter. Under the lids, the jars are sterilized for seven minutes, then rolled with a special key, and then placed under a blanket until they cool completely. Install the containers on a rag, upside down.