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How to cook compote from fresh apples: cooking recipes. Universal recipes for apple compotes for the winter

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 they are certainly the most common. Apples among fruits, like potatoes among vegetables, occupy 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 under Yaroslav the Wise the first foundation was founded on the territory of the Kiev-Pechersk Lavra Apple orchard. Then these unpretentious fruit trees have spread throughout Russia, they grow in the south, in 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 such a thing exists religious holiday, like apple Savior.

Apple compotes - preserved vitamins

You can prepare hundreds of dishes from apples, from first courses to desserts. But compote from apples, especially canned at home, in addition to a pleasant, refreshing taste, has one important feature for health - it lasts longer than in fresh apples Oh, vitamins are preserved. It seems incredible that a canned product could contain more vitamins than a fresh one, but this is a scientifically proven fact.

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

Apple compote, prepared for immediate consumption

Apple compote recipe for immediate consumption

There is nothing complicated in preparing such 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 apple compote depends on the variety of apples from which the compote will be prepared. If the apples are very sweet, then you need 500 - 550 grams of sugar per 2 liters of water. If the apples are slightly sour, 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 it on the stove, heat the water almost to a boil and pour in sugar.

While the water for the compote is heating up, prepare the apples, cut out the core and cut them into slices. They need to be cooked just before dipping into the syrup. You cannot cut and process them in advance - they quickly darken.

You can use any apples for compote, but it is advisable that they are fresh and not ones that have been sitting in your refrigerator for weeks. After all, it is unknown how much time has passed from the moment they were picked until they arrived on your table. Stir the sugar until completely dissolved, after the sugar syrup boils, pour the cooked apples into it. Boil the compote over low heat for 10 minutes.

Your apple compote is ready.

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

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

Apple compote for long-term storage

For canned apple compote you will need:

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

Jars for canned compote should be thoroughly washed with dishwashing detergent, rinsed well and sterilized over steam.
Prepare the syrup for the compote, pour the required amount of water into the pan, heat it and pour in 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 for the syrup is heating up, prepare the apples. Wash the apples for compote, remove the core and cut into slices. For small apples that will fit into the neck of the jar, cut out only the core with seeds. Blanch the prepared apples in hot but not boiling water for 5-6 minutes.

Cool the blanched apples in cold water, let the water drain and place in prepared jars. Fill with hot syrup, cover with screw-on lids and place in a container with hot water for sterilization. Sterilization time: for half-liter jars - 9-10 minutes, for liter jars - 10-12 minutes, for three-liter jars - 30 minutes. After sterilization, screw the lids on, place them on the lids and cool them like that.

Apple compote in its own juice

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

Compote is a dessert drink made from fruit and berry raw materials mixed with water and sugar. Fresh, dried or frozen berries and fruits are usually used as the basis for its preparation. In today's article we will look at several simple recipes for apple compotes.

Basic principles

To brew sweet, refreshing drinks, it is advisable to use high-quality and ripe fruits. Compote made from unripe fruits has an unpleasant aftertaste. And a drink brewed from overripe apples turns out cloudy. Selected specimens should be free of visible damage and signs of mold. It is important that they are not wrinkled, wormy or overly soft.

Depending on the chosen apple compote recipe, the fruits are divided in half or cut into wide slices. Before this, they are freed from the seed chamber and too hard peel. If the skin is relatively soft, you can leave it. Fruits used to prepare a drink for the winter are blanched in hot water and quickly cooled before placing in jars.

To make the compote acquire a richer taste, citrus fruits, grapes, raspberries, quinces and other ingredients are added to it. And to give it a pronounced aroma, cinnamon and other suitable spices are often used.

Classic version

To begin with, we advise you to draw your attention to one of the simplest recipes for apple compote. It makes a very tasty fortified drink that perfectly quenches thirst on a hot summer day. To do this you will need:

700 grams of fresh apples.
¾ cup cane sugar.
1.5 liters of filtered drinking water.

The washed and sorted fruits are cored and cut into eight pieces. Then they are placed in a large saucepan, sweetened, filled with the required amount of water and placed on a working burner. After a couple of minutes from the moment the liquid boils, the vessel with the drink is removed from the heat, covered with a lid and left for twenty minutes. After the designated time has passed, the infused compote is poured into glasses and served instead of tea.

Option with dried apples

This drink is interesting because it can be prepared at any time of the year. And if no sugar is added to it, it is suitable for people on a diet or with diabetes. Since the recipe for dried apple compote discussed below involves the use of a minimum set of ingredients, it is possible that you don’t even have to go to the store. All you need is:

3 liters of settled water.
Half a kilo of dried apples.
Granulated sugar or honey (to taste).

Place dried fruits in a deep bowl and pour cold water so that it completely covers them. After fifteen minutes, the swollen raw material is placed in a large saucepan filled with three liters of filtered clean liquid, placed on the stove and cooked under the lid for a quarter of an hour. If desired, the drink is sweetened with sugar or honey and continued to simmer over low heat. After ten minutes, the bowl with compote is removed from the burner and left to cool at room temperature. After half an hour, the drink is filtered and poured into a decanter.

Variant with mint

We suggest you pay increased attention for another very interesting recipe dried apple compote. The drink brewed in this way has a pleasant taste and unforgettable aroma. To do this you will need:

1.5 liters of settled water.
A large handful of dried apples.
2/3 cup cane sugar.
Half a spoonful of dried mint.

First of all, you need to prepare the plant materials. It is thoroughly washed, doused with boiling water and only then put in a pan and filled with the required amount of filtered water. All this is sweetened and sent to the switched on stove. At this stage, carefully place a clean gauze bag with dried mint into a common bowl and cook it all for five minutes. Then the fragrant leaves are removed from the pan. After another five minutes, the container with the drink is removed from the operating burner and covered with a lid.

Option with grapes

This recipe for apple compote for every day will certainly not go unnoticed by young mothers who care about the health of their children. A drink made using it will be an excellent alternative to store-bought juices and low-health sodas. To cook a pot of this compote you will need:

3 liters of drinking water.
5 medium apples.
Half a kilo of table grapes.
8 tbsp. l. cane sugar.

To reproduce this complex recipe apple compote, combine water and sweet sand in a saucepan. As soon as the syrup begins to boil, grapes and fruits cut into slices are carefully immersed in it. After bubbles appear on the surface of the liquid again, the vessel is removed from the stove and covered with a lid. After some time, the brewed and cooled compote is poured into glasses.

Option with pears

The recipe for fresh apple compote described below will certainly not escape the attention of housewives who have their own orchard. It allows you to quickly recycle a large number of fruits and stock up delicious drink, perfectly stored for several months. To do this you will need:

2.5 liters of filtered water.
200 grams of cane sugar.
Half a kilo of apples.
250 grams of pears.

Sorted and washed fruits are cut into slices, freed from seeds and placed in clean glass jars. All this is poured with boiling water, covered with lids and infused. After twenty minutes, the liquid is carefully drained back into the pan and placed on the stove. Add sugar and another glass of water to the same bowl. Boiling syrup is poured into jars of fruit and rolled up. The filled glass container is turned upside down, wrapped and kept in this state until completely cooled.

Option with quince

Using the method described below, it turns out very healthy drink, different original taste and an extremely pleasant aroma. To reproduce this recipe for apple compote at home you will need:

2.5 liters of settled water.
700 grams of quince.
1.5 kilos of apples.
250 grams of cane sugar.
A pinch of citric acid.

The sorted fruits are washed, freed from all excess, cut into slices, placed in jars and poured with boiling water. After about twenty minutes, the liquid is very carefully drained into a deep saucepan, combined with sugar and placed on a working stove. As soon as the syrup boils, it is poured back into the containers with fruit. The filled jars are rolled up, covered with a warm blanket and left in this form until completely cooled.

Option with apricots and raspberries

Fans of fruit and berry mixes will certainly appreciate the recipe for apple compote described below. Photos of such drinks can be found in this article, but for now let’s figure out what is needed to prepare this option. You should definitely have on hand:

5 apples.
200 grams of fresh raspberries.
8 ripe apricots.
300 grams of cane sugar.
2 liters of filtered water.

Place apple slices, apricot halves and raspberries into sterile jars. All this is poured with boiling water and left for a quarter of an hour. At the end of the designated time, the liquid is carefully drained into a saucepan, combined with sugar and brought to a boil again. The cooked syrup is immediately poured into jars with a fruit and berry mixture. The filled glass containers are closed with metal lids, turned upside down and wrapped in a warm blanket. As soon as the cans of drink have cooled completely, they are removed for further storage.

Option with lemon

Using the method described below, you can relatively quickly prepare six liters of an aromatic drink that has a pleasant taste with a slight sourness. To do this you will need:

3 kilos of apples.
1.5 grams of citric acid.
Half a kilo of cane sugar.
Lemon.
2.5 liters of filtered water.

Washed and cut apples are placed in a deep container and filled with acidified liquid. They are then placed in sterile jars. Slices of lemon and boiling syrup made from water and sugar are also sent there. The jars are placed in a wide container, covered with lids and sterilized. Processing time depends on the volume of cans. Liter containers are sterilized within twenty-five minutes. 500 ml jars are slightly smaller.

Option with plums

This not too complicated recipe for apple compote will certainly be appreciated by those housewives who make homemade preparations every year. It allows you to usefully process a lot of fruit and berry raw materials, turning them into a delicious fortified drink. To make your own plum and apple compote for the winter you will need:

1.5 cups fine sugar.
Half a kilo of apples.
Liter of filtered water.
400 grams of dark plums.

Sorted and washed fruits are cut into large slices and placed in jars. Then they are poured with boiling water and left for fifteen minutes. At the end of the designated time, the water is carefully decanted into a saucepan, sweetened and returned to the stove. As soon as the syrup boils, it is poured into jars. The filled containers are rolled up, turned upside down, wrapped in a warm blanket and left in this state until they cool completely.

Option with currant juice

This delicious and extremely aromatic drink has a rich hue. Plus, it is considered a good source of valuable vitamins and minerals, which means it is optimal for children's menu. To stock up on this compote you will need:

Half a kilo of apples.
400 grams of black currants.
1.5 cups fine sugar.
2 liters of filtered water.

The washed currants are passed through a juicer and put aside. Place chopped apples in clean jars, pour boiling water over them and leave for a quarter of an hour. After the specified time, the water is carefully decanted into a saucepan, sweetened and combined with currant juice. All this is sent to a working burner and brought to a boil. The bubbling syrup is poured into jars with apple slices. The filled containers are sealed with metal lids, turned upside down, wrapped in a blanket and left in this form until they cool completely.

Many agree with the statement that grandma’s compotes are much tastier than store-bought juices. On this basis, housewives are in search delicious recipes, which involve preparing a drink from pure apples and in combination with other berries and fruits.

Fresh apple compote

granulated sugar - 0.3 kg.
seasonal apple - 1 kg.
drinking water - 950-1000 ml.

First, sort the apples. You need to remove all specimens unsuitable for making compote. Do not use fruit with wormholes or bruises.
After selection, rinse the fruits and cut them into pieces of arbitrary shape. Sterilize your jars. The procedure is easy to carry out using a microwave or water bath. Boil the lids.
Prepare a container in which the drug will be boiled. Place the apples in the pan, pour in table water and turn on the heat to maximum. Once boiling, reduce the burner setting to between medium and low.
Simmer the fruits for another 6 minutes. After blanching, transfer the apple to a sieve and place in a bowl of cold water. Next, pour the apples into the jar. Add granulated sugar to taste into the boiling water left over from cooking.
Cook the mixture until the grains dissolve, keeping the heat low. When the granules melt, fill the jar with apples with the sweet mass. Place the lid on top, but do not screw it on.
Now begin sterilization. Line a wide-bottomed pan with a towel and place the jar inside. Pour into an enamel container hot water, reaching the shoulders.
Turn on the stove to medium, wait a third of an hour. After this time, seal it tightly and immediately turn the container over. Inspect the neck for leaks, wait for it to cool (a day).

Compote of frozen apples and pears

granulated sugar - 120-130 gr.
frozen apple - 0.28 kg.
frozen pear - 0.27 kg.
freshly ground cinnamon - in fact

The good thing about this recipe is that the frozen fruits are already prepared. They do not require additional sorting or cutting. Simply place the pear and apple in a colander and dip under the tap. After this, the fruits are dried.
Now choose a pan of the appropriate size. Place thawed apples in it and wait for it to boil. As soon as this happens, reduce the burner to low. Wait another 8 minutes.
Over the allotted period of time, the apples and pears will soften, which means it’s time to add cinnamon. You can add a couple of clove buds.
After adding the spices, wait 5 minutes and add granulated sugar. Stir the compote until the grains dissolve. Leave to cool at room temperature and consume.

Apple compote with strawberries

lemon - 60-70 gr.
granulated sugar - 120-130 gr.
ripe apple - 3 pcs.
strawberries - 0.3 kg.
table (filtered) water - 1.6-1.8 l.

Rinse the apples and chop them into pieces. Whether to remove the peel or not is a purely individual matter. But it is advisable to get rid of the core. Then sort the berries, remove tails and foreign debris.
Wash all the fruits again, then leave them in a colander until dry. Chop the strawberries into slices and squeeze the juice out of the citrus. Grind the zest into strips.
Place the listed ingredients in a pan suitable for cooking, sprinkle with granulated sugar. Mix with your hand and leave for a third of an hour. During this time, boil water in the amount according to the recipe. Fill the raw materials with it.
Place the container on the stove and wait 25-30 minutes. Watch the fire, it should not be too intense. The optimal indicator is at which the apples “bounce” slightly.
The finished drink should be left to cool until it cools, then filtered with gauze (optional). Apple-strawberry compote is served cold or rolled into jars hot.

table water - 2.8 l.
dried apple - 1.5-2 cups
granulated beet sugar - to taste
fresh ground cinnamon - 1 stick
seedless raisins - 40 gr.

Wash the dried apples, place them in a strainer and wait to dry. Then place the fruits in a suitable pan, add water, and start boiling.
Wait a quarter of an hour. During this time, grind the cinnamon stick into dust, soak the raisins in barely warm water. After the specified period, add sugar, aromatic spices and raisins.
Continue simmering on low until the grains dissolve. Then turn off the burner and let the brew sit until it cools. After 11 hours, filter and consume.

Compote of apples and viburnum

granulated sugar - 0.2 kg.
viburnum - 0.2 kg.
water - 1.9 l.
apple - 0.45 kg.

Free the viburnum, remove the branches and tails, and dry the berries in a colander. Take care of the apples, peel them from the middle, chop them into cubes and wash them.
Pour water into a bowl for preparing compote, add granulated sugar. Stir and place on the burner to simmer. When the crystals dissolve, add viburnum with apples.
Bring the mass to a boil, reduce the power to a minimum, cook for another 7-10 minutes until the fruit softens. After this, cool and consume immediately. You can roll the drink into jars and leave it for the winter.

Compote with apples and lemon

drinking water - 1.45 l.
apple - 2.9 kg.
lemon powder - 1.5 g.
lemon - 60 gr.
granulated sugar - 0.34 kg.

First you need to select good apples, then wash and trim them. Remove the core and leave the peel. Scald the citrus with boiling water, then wash with a sponge and soda.
Chop the lemon into equal-sized slices or half-slices. Mix water with citric acid and wait for the particles to dissolve. Place apples in this solution for 10 minutes.
Then add granulated sugar, add lemon, and place the dishes on the fire. Cook until the fruits soften. As a rule, 10-12 minutes are enough.
After the allotted time, sterilize the prepared compote in a saucepan with boiling water, filling the jar up to its shoulders. Seal tightly with a tin and cool upside down.

orange - 1 pc.
apple - 600-650 gr.
plum or cherry plum - 400 gr.
fructose, granulated sugar or honey (any sweetener) - to taste

Start sorting and rinsing the apples. Then remove the centers, do not remove the skin. Scald the oranges with boiling water to make them juicier. Wash the zest with soda.
Now chop the apples into slices, and the citruses into semicircles. Rinse the cherry plum or plum (optional), cut into 2 parts for easy removal of the seeds.
Place the prepared raw materials in an enamel-coated pan. Add sweetener and water. Place the pot on the fire and simmer until it starts to boil. Then wait 7 minutes, turn off the burner, and cool the compote.

Everyone loves homemade compotes. They are opened in winter, when the peak fruit yield has already passed. The drink is consumed chilled summer time to quench your thirst. Any of the recipes listed can be adapted in your own way by changing the amount of fruit and sugar, adding additional ingredients. Experiment and make your loved ones happy!

Video: compote of whole apples for the winter without sterilization

Apple compote for the winter is one of the simplest, healthiest, most reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to small children, since the drink extremely rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before you start with the recipes, it’s worth remembering the basic preparation steps, following which you can get an almost perfect drink.

General principles of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

The best fruits for fresh apple compote are sweet and sour varieties.

The most commonly used varieties are White Nalivka, Grushevka, Quinti and Mantet.

If you need to cut into slices, do not do it too finely, otherwise the compote may turn into mush. A similar effect can be obtained when using overripe fruits.

Granulated sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or are often added to canned compotes.

Preparing dishes and additional tools. From the dishes you will need:

banks;
cutting board;
large saucepan;
sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the container for preparing the syrup should be made of stainless steel. An apple slicer will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to prepare jars and lids correctly. They must be washed thoroughly and scalded with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about a sterilization disc and forceps. The first tool is placed on a pan of water. When the liquid boils, place the jar on the disk and wait until it is sterilized. And with the help of tongs it is easy to remove the jar without risking getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before placing. Blanching will help avoid darkening and loss of volume, and the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is necessary if you are preparing compote with sterilization.

According to classic recipe jars filled with apples are filled with hot syrup (200-300 g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how long to cook apple compote. The following guidelines can be used as a guide:

0.5 liter jars – from 15 to 20 minutes;
1-liter – up to 25 minutes;
2- and 3-liter – up to 35 minutes.

Sterilization itself should take place at a temperature of 85°. Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.

Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you will be able to pamper yourself and the people you care about not only with a very tasty, but also healthy drink.

Apple compote for the winter without sterilization

Ingredients:

apples – 1 kg;
sugar – 250 g;
water – 1 l.

Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top.

Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup.

Step 3. After 5 minutes. While waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.

Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.

Compote of whole apples (with sterilization)

Ingredients:

fresh semi-ripe apples – 1 kg;
sugar – 270 g;
dried mint – 2 sprigs;
water – 1 l.

Step 1. For harvesting, select ripe fruits without noticeable flaws, preferably white filling. Cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to drain the water. Place the fruits in clean jars up to half the volume. At the end we add mint sprigs. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. It is best to can small apples whole.

Step 2. Boil liquid sugar syrup.

Step 3. Pour hot syrup over the apples and proceed to sterilization. Cover the filled jars with lids. Place a special wooden grid or towel at the bottom of the pan intended for sterilization. Make sure that the jars do not burst due to temperature changes. This can happen if you put jars in boiling water.

Step 4. Seaming should be done immediately. Turn the sealed jars over and cool.

Dried apple compote

Ingredients:

dried apples – 100 g;
sugar – 120 g;
water – 2 l;
citric acid – 0.5 tsp. (can be replaced with lemon juice).

Step 1. Sort and rinse the dried apples. Then put them in a saucepan.

Step 2. Pour hot water over dried fruits. Then add sugar and cook over low heat for at least 25 minutes. Granulated sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. The recipe for every day requires a thick-bottomed pan. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with the lid closed, because during the evaporation process they are lost. useful material.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote in a towel or blanket and leave for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Apple compote in a slow cooker

Ingredients:

apples – one and a half kilograms;
sugar – 250 g;
water – one and a half liters;
cloves – 3-4 pcs.;
lemon - 1 pc.

Step 1. Wash the fruits. Then remove the skin from them. We collect the peels in a special container, since they will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon to the chopped apples. This will help prevent the apples from browning.

Step 2. To prepare compote, you will need the “Multi-cook” program (you can also use the “Stew” option). The temperature should reach 160°. Set the time to 15 minutes. Place apple peels in the multicooker bowl. Fill everything with hot water, you will need one and a half liters. When the water boils, add sugar and cook for the remaining time. Strain the finished syrup through a sieve or cheesecloth.

Step 3. Place the prepared apple slices into jars. Pour syrup over them, cover and leave until cool. When the compote has infused, pour the syrup into the multicooker bowl, add cloves and use the “Multicook” program again. Bring the liquid to a boil. Pour the hot syrup into jars.

There should be free space between the lid and the compote, but not more than 2 cm.

Step 4: Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put the jar of compote there. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the multicooker to “Stew” for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The multicooker is also suitable for cooking apple compote from dried fruits. To do this, place washed dried apples (400 g) in a multicooker bowl, add liquid and add sugar if desired. The “Stew” option is suitable for cooking. With such a program, the compote will simmer, which, unlike boiling, allows you to preserve more useful substances. Set the timer for 50 minutes.

Apples in apple juice

Ingredients:

apples - 2.5 kg;
freshly squeezed apple juice - 1 l;
water – 1 l;
sugar - 200 g;
citric acid - 10 g.

Step 1. Prepared sterile jars are filled to the top with washed apples. The fruits must be whole, preferably small in size. Having completed the arrangement, pour boiling water over the fruit. Then we cover the jars with lids, wrap them in a towel and leave them for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the heat.

The amount of sugar can be adjusted depending on the type of apple.

Step 3. Drain the water from the jars of apples and fill them with the prepared syrup. After this, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-brewed apple compotes, simple recipes which are given above, are much healthier than industrially produced juices. You will be protected from dyes, flavors and various preservatives. Note that average level The calorie content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote is an excellent addition to sponge cakes, cookies, strudel and other baked goods. The finished compote can be served with a slice of orange. According to etiquette, such a drink should be poured into special wide cups (“compote bowls”). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, fruits from compote themselves are healthy and delicious dessert. For the little ones, you can prepare a compote with pulp; to do this, just beat the contents with a blender. Fruits from compote can be safely used as a filling for muffins, pancakes or an open pie. You can also use them to make excellent oatmeal.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for general strengthening of the body. They help you recover after physical activity. Apple drinks should also be consumed for anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to microelements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

- If the compote is boiling for daily use, it is better not to boil the drink, but to infuse it: turn it off immediately after boiling, wrap the pan in a towel and let it cool.

In a drink prepared without boiling, up to 50% of the antioxidant vitamins C and E are retained, and the B vitamins necessary to maintain the skin in a healthy condition are almost completely preserved. In a compote that has been cooked for a long time, no more than 5% of the original vitamins will remain, but such a compote will perfectly quench your thirst and delight you with its taste.

Apple compote, even boiled, contains useful material: potassium and magnesium, which improve heart function, as well as activate the metabolism of phosphorus, calcium and iron. - Apples go well together with any fruits and berries. You can cook a delicious compote of apples with raspberries, strawberries, blueberries, peaches, and apricots. Apples in mixed drinks do not interrupt the taste and aroma of additional ingredients, but, on the contrary, enhance and brighten them.

- Calorie content apple compote - 90 kcal/100 grams.

Apple compote can be offered to infants from six months of age. To do this, from a glass of water 250 milliliters and 1 large apple The compote is made without adding sugar. Peel the apple, chop it and put it in cold water. Bring to a boil, turn off, cool for 1 hour. Serve the baby warm or cool.

If the compote has turned white or cloudy, the compote has become moldy and is not suitable for consumption. You can make vinegar from compote, but this is not recommended for amateurs. Compote becomes cloudy or turns white, usually due to improper sterilization or poor water. To prevent infection, use only high-quality purified water for apple compote.

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