How to properly prepare compote from fresh fruits. Recipe for compote with fresh berries with photos of crabs. How to make compote with fresh apples and cherries

Store frozen fruits and berries whenever you need to make compote. Freezing allows you to save yourself the preparation of compotes, which you can now cook whenever you want. Always frozen fruits retain their freshness, compotes based on them will be fragrant and even more tasty. Forget about juice from the store, it’s richer to prepare a compote from frozen berries. You can prepare fruits during the summer season or buy them frozen in stores. The compote can be drunk hot or chilled - it is a wonderful substitute for tea and kava.

If there are frozen berries in the refrigerator, they do not need to be left behind. The culprit is the fruit, which can be removed from the stems and stems.

• It is necessary to boil water to prepare compote. Take approximately 1 kg of berries for 3 liters of water.
• It’s not necessary to use one fruit for the compote, it will be even more delicious if you choose assorted berries.
• It is better to cook it in a stainless steel container; aluminum is not suitable for this. Aluminum cookware may oxidize when exposed to fruit acids.
• Do not pour water over the entire volume of the dishes; leave room for frozen berries.
• Zukor in compote is often added after the fruit has been added, although there are no special recommendations for how to get everything right.
• Adjust the thickness of the zukru to suit the taste, or add as much as the recipe says.
• Throw the berries, without defrosting, into the crock pot, let the compote boil, add salt again, boil and stir up the fire.
• After boiling, the compote needs to sit, during which time it will become even more juicy and full of color.
• Cover the dishes with a lid, this way it will boil faster and steam less in the kitchen.
• Drink what has been steeped, strain, pour into the glass or, if necessary, cool the porcelain dishes. In plastic bowls, saving compote is not the best option; use it better than a jar.
• To save such compote in the refrigerator no more than 2-3 dB.

Knowing how to make compote from frozen berries, you will become a gentle and energetic lady, who has found an ideal replacement for carbonated drinks and store-bought juices.

A simple compote of frozen berries and zucchini

Required components:

• 1 kg – frozen fruit;
• tsukor – 200-250 g;
• drinking water – 3-3.5 liters.

Preparation:

1. Boil water under the lid of a stainless steel pot. Be careful not to let it boil.
2. Dishes from frozen berries or assorted fruits. Bring up the required quantity and immediately throw it into the pan to cook the compote. Wrap the fruit carefully so as not to burn your hands with a couple of sprinkles.
3. Wait until you boil the pot and boil the zukor. Bring to a boil again, cover with a lid and remove from the oven.

With crushed and cinnamon

Aromatic and savory additives in compotes color their flavor, making them unique and harmless. By adding crushed chokes and a stick of cinnamon to the pan, you prepare a delicious drink. You will be asked for this recipe, because it is the coolest, best store-bought juice.

Required components:

• assorted frozen fruits and berries - 750 g;
• Cucumber sand – 180 g;
• fresh or dried mint;
• drinking water 2.5 liters;
• a stick of cinnamon or a teaspoon of ground powder.

Preparation:

1. Without defrosting, add fruit to the frosting. Mix everything with polonnik, cover with a lid. Be careful not to let the compote boil, otherwise you may end up scooping up the coarse mixture.
2. Add the required amount of cucumber and stir in it.
3. Towards the end of the boil, throw mint and cinnamon into the pan. Know from the fire.
4. Once the compote is out of the oven, you need to remove the mint and cinnamon stick and set aside.

How to cook with dried fruits

Dried fruits yield even original flavors, especially in this case prunes or smoked pears.

Required components:

• 1 cup of dried fruit;
• 200 g frozen;
• 190 g or until relished cucru;
• 2 liters of drinking water.

Preparation:

1. Soak dry fruits in cold water until thoroughly washed.
2. Boil water and add dried fruits to boil. Then sift the zukor and add the frozen assortment.
3. There is no need to throw in all the berries at once, since the dried fruits can be boiled a little longer without being frozen.
4. In an hour, the boiled compote will reveal its wonderful taste, and while it’s cold, it’s best to brew.

The compote can be topped with either frozen or fresh fruit, which enhances the taste.

Compote of frozen berries in a multicooker

The multi-cooker allows you to save time, gentlemen, in it the juices will be filled to the point of relish and even aromatic compote. And all this is due to the fact that the multicooker preserves the taste of the products that are stored for cooking. Do not overfill the smut with water, otherwise it may boil over, which is not good for a multicooker.

Required components:

• 250 g frozen berries;
• drinking water – 1.5 liters;
• 5 tbsp. l. tsukru.

Preparation:

1. Place the berries in the multicooker bowl and sizzle the zukor.
2. Pour in drinking water. While pouring, keep an eye on the volume, as the multicooker is designed for a smaller capacity, so as not to underfill.
3. Close the lid of the multicooker, turn down the “soup or boil” mode.
4. Cool the prepared compote in the multicooker and pour into a jar.

Z dodavannyam apples

Apples are not sold in stores all over the world, and the price for this fruit is no longer affordable. The compote from some apples will be delicious, but if you combine it with frozen berries, it will turn out 100 more delicious. Frozen assortment prepares compote with a rich color!

Required components:

• apple – 450 g;
• a cup of frozen berries;
• 2 liters of water;
• 200 g or until relished cucumber.

Preparation:

1. Cut the apple into slices, remove the stems and drain. There is no need to peel the skin, but clean it up if the apples are not fresh (zipped).
2. Boil water, add apples, and boil their bits.
3. Add zukor and frozen assortment. Stir and let it come to a boil. Turn off the stove, cover with a lid and let the compote brew.

Prepared with lemon

Lemon, as an additive to the drink, gives you not only a pleasant citrus aroma, but also a sour taste.

Required components:

• 1/3 part lemon;
• 700 g frozen berries;
• 1 cup or until relished cucru;
• water – 2.5 liters of nutritious water.

Preparation:

1. Put the compote from any frozen fruit on the stove to cook, add the zucchini and bring to a boil.
2. Towards the end of the cooking, throw lemon slices into the pan. Boil a little more and remove from the fire.
3. To ensure that the compote does not lose its bitterness from the lemon peel, it is best to remove the slices after boiling. However, it doesn’t matter, anyone can enjoy such relish.





Required components:

• dry or fresh lemon zest – 1.5 tsp;
• frozen fruits and berries 900 g;
• drinking water 2.5 liters;
• tsukor na smak abo 220 g.

Preparation:

1. Cook the compote in the original way, add|add| in nogo zukor and orange zest.
2. Boil, let it brew and let it cool.
3. Strain the mixture through a sieve, so that the clarity will disappear through the zest and boiling of the berries.

Compotes are the most delicious and fruity cold drinks that are easy to cook. Compotes can be cooked from dried, canned, frozen or fresh fruits, vegetables and berries, and from lemon syrup. However, it’s easier to cook compote with fresh fruits and berries, so the leftovers don’t have to be wasted on saving them in advance. Compotes made from dried fruits – this is okrema rozmova! Let the compote boil for an hour under the vicorized fruits. So boil apples and pears for about 35 hvilins, and boil fruit for about 15 hvilins. When making compote, it is very important that the berries and fruits that are cured are left whole and not over-poisoned. The compote should be cooked ahead of time - 12 years before serving, so that during this hour the savory and aromatic flavors will pass from the fruit mixture, and the fruits themselves will be sufficiently oozing with lemon syrup. As already mentioned, the compote can be made from frozen berries and fruits, or the wine will be especially tasty, especially if you add citric acid, fresh fruit, zest or cinnamon, vanilla, and cloves. In any compote, to enhance the taste, you can add a few lemon or orange peels, or better yet, add it during the cooking time, and remove it from the compote when it’s cold. When boiling compote per liter of water, on average you need about 150 g of corn. The thickness of the zucchini can be changed depending on the acidity of the berries and fruits. The following fruits are suitable for boiling in compote: pears, apples, plums, apricots, peaches (without stems), or even berries. Persimmon, pomegranate, quince and banana are not suitable for boiled compote. The key to preparing fruits and berries before boiling the compote is that hard fruits need to be cut smaller, softer fruits need to be cut larger, and the berries need to go into the compote whole. Since licorice fruit is chosen, the malt needs to be balanced with something sour. For this purpose, use, for example, lemon, or even frozen vicor, currants, sour, cherries and arus. A universal recipe for boiled compote with fresh fruits and berries. Find a steel or enamel saucepan for 3-5 liters in your kingdom. Place fresh fruits and berries in a quarter of the bowl to prepare the compote. Add tsukor for relish (about 100-150 g per liter). If you don’t wash the zukru during the cooking process, you will be able to report it later. Fill the fruit and berry sumish with cold water and set it to medium gas. Cook, stirring until the fruit appears brightly flavored and softened. The prepared compote is good, especially hot, but especially its savory fruits open after 10-12 years, when cold. This is especially true during the cold summer season. Mixture: for 1.5 liters of water – 500 g of dried fruits (pears, prunes, apples and rodzinki), 200 g of cinnamon, 1/3 teaspoon of citric acid. HOW TO COOK COMPOTE FROM FRESH APPLES (OR PEARS) Water - 1.5-2 liters, apples (pears) - 500-600 gr.; zukor - ¾ flask We take the apple (pear), cut it into slices (approximately 6-8 parts) and remove the core with tassels. Add the apple and zukor to a saucepan of boiling water. Bring the compote to a boil and simmer the fire. The compote must be left to infuse and sit under a closed lid for 2-4 years. YAK COOK COMPOTE FROM FRESH CHERRY Water – 2 l. ; fresh or frozen cherries – 500 g; tsukor – 10 tbsp; vanilla zukor - to taste. Pour water into a saucepan, add zukor and vanilla zukor, put on fire and bring to a boil. Then add the cherries (without brushes) and bring to the boil again. Cook on low heat for about 10 chickens and warm up the stove. Cover the pan with a lid and let the compote cool completely. HOW TO BOOK COMPOTE FROM FRESH APPLES AND CHERRIES Water -1.5 l.; apple – 300 g; cherry – 200 rub.; tsukor – 3/4 bottle. Rinse the cherries in cold water and place into a brush. plate. In a saucepan with dill, add the zuccor, stir, add, peel and slice the apples and cook at low boil for 10 minutes until the apples become soft. After this, add the cherries, bring the compote to a boil and remove from the fire. YAK COOK COMPOTE FROM FRESH RASPBERRY Raspberry berries -200 gr.; water – 1 l.; tsukor – 50-70 gr. Sort out the berries, put them in a saucepan with water and cinnamon, bring to a boil, add and cool. YAK COOK COMPOTE FROM FRESH LEADS (APRICOTS) Water -1 l.; zlivo (apricot) – 500 g; tsukor -150 g. Remove the stems from the plums (apricots). Add some tsukor to the pan, add|add| I heat the water and stir. Then put the plums there, bring the drink to a boil and cook on low heat for 2 minutes. Turn it on and cool it down. How to cook compote with red currants Water - 2 l, red currants - 3 bottles, zukor - 1 bottle Sort through the berries, peel and rinse well. When boiling water, add 1 bottle of turmeric, mix well. After breaking the zukru, add the berries and cook a couple of quilins. Then cover the compote with a lid and let it cool. How to cook compote with black currants Water - 1.5 l. ; Black currant – 4 bottles, tsukor – 0.5 bottles Add black currant berries to boiling water and bring to a boil. Then we let out the fire and let the kiln compote brew. We process the compote through cheesecloth or drushlyak. Add the zukor, stir and cool. YAK COOK COMPOTE WITH CZORNIKI AND FRESH APPLES Water - 1 l.; apple – 200 g; chornitsa – 200 rubles; tsukor – 100 g; Sort and wash the blackberries, wash the apples, peel the skins and remove the boll, cut into slices. Place all the ingredients in an enamel saucepan, add hot water, bring to a boil and cook 1 chicken, cool. The compote is ready. Have a nice aperitif. Please come to the table.

Let me immediately put the dots on the “i” and let you know one very important speech: homemade compote- this is not the same calamitous countryside of a weak brown color that they gave you in the nursery, and not the brew of an unclear adventure that is found in most of the deposits of a huge tavern. Moreover, I can boldly assert and point out that if you say that you don’t love the hero with those, then you simply didn’t prepare the dishes correctly, tasty, homemade compote!

The word “compot” came from the Russian language from the French - they first cooked compote there, a drink of fresh berries and fruits. In Russia, at approximately the same hour, they were actively preparing uzvar (zvar) - a drink made from dried apples, pears and zliv.

In my homeland, compote is a traditional winter drink: on a snowy, frosty day, it’s quite nice to grab a jar of black cherries from a tree, open the lid and inhale the aromas of summer... Tim is no less, and on a dark day, with pekotny lime and imposing sickle compotes are not less joy: a cold drink, a couple of ice cubes, garniy kelikh, a slice of lemon... Oh, good luck! You still don’t know how to cook compote correctly, we present to you 10 revisions of our pleasures and recommendations.

1. If you appreciate that compote can be made from substandard berries and fruits, you will never cook a properly delicious homemade compote. Traces of flattened berries, lightly mashed fruits - so, otherwise zipped, not fresh, acidified and os-ax are going to be zipsed rather than put into jam (not to be thrown out), but cook compote correctly Requires rich milk.

2. Berries and fruits must be washed and placed in a saucepan, then covered with cold water. The proportion can be changed depending on your taste, I take 3 parts of water and 1 part of berries (fruits), and, as a rule, I add up to proportions 2:1. Don’t skimp and buy less than the prescribed quantity - you won’t end up with a compote, but a weakly flavored drink that won’t bring joy.

3. Don’t lie if someone tells you what compote needs to be cooked 15 khvilins (or - oh, zhah! - there will be more). When the water boils, reduce the heat to a minimum, let sit under a closed lid for about 3 pieces and simmer. After steeping, the compote will become luscious, incredibly aromatic and as rich as possible.

4. Don't add more tsukor straight into a saucepan with fruits and berries - you'll take away the stink from your malt, but you won't be able to get enough drink. There is no need for waste of money! Once the compote is infused, strain it and then dilute it with the required amount of sugar syrup. So as not to “waste” with the syrup, I first cook the compote with a more concentrated mixture, which brings out the obvious amount of berries and fruits, and then separate it with a bottle of good salted water.

5. In my opinion, tastier compote with cherry I can't sleep! If you add a dash of mint to the saucepan before the berries, you will get an absolutely unrealistic drink - fresh, rich, replenishing, and even more voluminous. I don’t believe that such rhymes are pre-literal to compote, but they really do a good job of portraying his authority.

6. Apple compote in itself - a boring thing, prote, in the company of orange peels and tangerine skins, a completely different drink emerges - bright and characteristic!

7. In contrast to the fact that the half-faced berry is so tasty, midnight compote Make sure you come out empty, so it’s better to cook mixed compote - midnight raspberry, midnight blackberry, midnight currant.

8. Anything close to hand no fresh berries or fruits, you can now cook compote from frozen cheese. There is no need to freeze anything beforehand.

9. Whatever compote is possible additionally aromatize, adding various herbs and spices to the pan. A bunch of ideas:

Zest of oranges and lemons;

Mint, lemon balm, lemongrass;

Thyme, rosemary, lavender;

Spare pepper;

Cinnamon and vanilla;

Cognac chi rum.

10. Compote is possible cook practically for milk, as you grow, and you have a bunch of ideas:

Half-faced and sunny;

Aґrus;

Chervona and black currants;

Cherry and cherry;

Plums, alichas, apricots and peaches;

Pears and apples;

Grape;

Sea buckthorn;

Peasant, viburnum, lingonberry, craneberry.

In addition, fresh compotes (uzvar) come from all kinds of dried fruits.

Well, I’m drinking a bunch of recipes for homemade compote. The proposition is valuable because the articles give various methods for preparing compote and changing fruits and berries, and you, in fact, can, following these instructions, prepare various drinks.

Encourage your children to love – to come out unobtrusive, quiet, background, soft and sincere. The most important thing in new is the smell: it’s amazing!

The recipe is valuable because as a result of simple manipulations you can get two things: sweetness, the compote itself (and the apricot wine is incredibly juicy, aromatic and simply charming!) and soft fruits, which can be roasted in yeast dough and prepare buns with filling.

Prepare in just a few minutes the same way - then the bag is ready: at the end you will have a concentrated drink (a compote that needs to be diluted with a small amount of water before serving), and juicy, savory peaches that you can eat just like that, or you can use it for preparing various desserts, mlints , cakes

Simple, uncomplicated and accessible. A minimum of stirring, even less stirring, just a little bit of zucchini, a little bit of cinnamon and cloves for the aroma - and the result is a ready-made, unique, but absolutely delicious compote from garden grapes!

Well, i is bright, proud, self-sufficient, pushing, strong, stubborn. King of compotes, overcome all of them by drinking the light! Simple, accessible and very easy.

Have a wonderful evening!

Compotes, such as beaten and kvass, bring to the traditional flavors of our cuisine, savory and cinnamon aroma often appear in our diet, especially in the form of refreshing vitamins and minerals. , giving a welcoming mood and vitality

You can use berries and fruits for preparing compotes in fresh, frozen or dried form. Today, ahead of the season, we are talking about preparing drinks from fresh seasonal fruits and berries.
Before speaking, you can prepare compotes not only from berries and fruits, but also from vegetables - zucchini, carrots, watermelon, etc., and this topic deserves great respect.
Features of preparing compotes from fresh berries and fruits


Compotes can be prepared from pears, apples, apricots, plums, peaches without a brush, and berries, but pomegranates, bananas, quinces and persimmons are not at all suitable for preparing them. The thinnest and most important moment is the time of boiling berries and fruits: it is important not to overcook them so that they retain their shape and do not lose their brown liquids to be stored in storage. At the end of the brewing hour, lie down with these berries and fruits that are vikorized:
Apples need to be cooked, like pears, close to the day; Boil plums for about 15 minutes; It is important not to cook the raspberries, but to pour the prepared hot cherry syrup over them; Cook cherry compote this way: boil just cherry stems, and pour the berries with the syrup prepared on the stems; for boiling other berries and fruits, use 10-15 quills.
However, all these facts are nothing but recommendations that the skin of the gentleman can be treated or not done at your own discretion. If you want to brighten up the aroma of, for example, raspberry compote, you still need to boil the berries a little, if you want to extract the compote from the cherries from the outside, without removing the stems and pulp of the berries - all of them have special advantages.
It is clear that the following rules are often used:
Before boiling the compote, large and hard fruits are cut into small pieces, pulpy or small ones are larger, and the berries are boiled thoroughly. , cranes, arus, sorrel, cherries, etc.). It really adds to the taste of any compote when the zest of an orange or lemon is added to the boil, which must be removed from the drink after the boil is finished or after cooling. It depends on the maltiness and acidity of fruits and berries. It’s best to add raisins and berries or fruits, but, as a rule, fill the pot with boiled compote with no more than a quarter or a third of it.
To add new flavors to the compote, you can add spices - cinnamon, cloves, vanilla, and so on, as well as wine, port, honey, trout and etc.


Having picked berries and fruits in the city or bought them at the market from summer residents, you can, of course, get a lot of everything tasty and fruity with them. Varna compote is one of the best solutions, as soon as such a brown drink is poured in, it miraculously restores the water balance in the body, giving, in addition to the absorption of sprague, the most pleasant emotions.
Remember: cook the compote better later - 10-12 years before serving. Over the course of this hour, the drink “sweets” – the taste and aroma of berries and fruits are revealed, as they well seep out into the lemon syrup.
Compote with fresh poultice
Ingredients: 2 liters of water, 400-500 g of cinnamon, 4 g of citric acid, 600 g of hazelnuts.
Prepare the berries: remove the stems, rinse with cold water and dry. In a saucepan, add zukor, add water, bring to a boil, add berries and citric acid, boil for 2-3 minutes over low heat, then turn on the stove and cool the compote at room temperature, let sit before serving.
Cherry compote

Ingredients: 1 liter of water, 500 g cherries with stems, 10 tbsp. tsukru.
Sort the berries, having removed all the bruises, rotten, rinse, place in a saucepan, pour in water, add zuccor and bring to a boil over medium heat, reduce the heat to a minimum and boil the compote for 10 minutes. Cool the finished compote at room temperature and let it sit for a while.
Vikorist for compote stiglu cherry dark burgundy color with spring pulp. The varieties of cherries that are best suited for preparing this drink are Sofia and Ugorska. Apricot compote

Ingredients: 3 liters of water, 500 g of apricots, 1.5 bottles of tsukru.
Puree the apricots, separate the skins and remove the brush. Add zukor to 2.5 liters of water, bring to a boil and cook for 5 minutes over low heat, place apricots in a saucepan, add heat and let cool at room temperature and leave for 12 years before serving.
Vikorist for compote the traces of meat, fresh apricots that are not overripe.
Compote of fresh pears and apples

Ingredients: for 500g of pears or apples, bottles of cucumber, 2 bottles of water, citric acid, orange or lemon zest, cinnamon.
Peel apples and pears, cut into 6-8 pieces, rinse, place in cold water with acidified citric acid. Place the zukor in a saucepan, pour in 2 bottles of hot water, add|add| sliced ​​apples (without water), boil until soft for 10 to 30 minutes | according to the variety. Season the prepared compote with cinnamon, lemon and orange zest.
When the Antonivka apples are boiled, they do not need to be boiled: they can be placed in the already boiled syrup, brought to a boil and immediately put on the stove. Steal pears should not be boiled, but rather brought to a boil. The zest for pears can be taken less from their fruit.
Red currant compote

Ingredients: 1 kg of red currants, 500 ml of water, 250 g of zukru, cloves, cinnamon, ginger for relish.
Rinse the berries when they are ripe and still hard. Pour water into a saucepan, stir in the zukor and bring to a boil, boil for 10 minutes, stir, stir in the currants. Place the saucepan with the compote in the oven and leave there at a temperature of 120 degrees for 20 minutes, let it cool in the oven.
Compote with zhini

Ingredients: 3kg ozhini, 1l water, 750g cucumber.
Place the sorted berries on a colander, rinse with cold water, and dry. Bring the water with the cucumber to a boil, 5 minutes. Boil, sizzle the berries, cover the pan with a lid, add fire and let the compote cool on the stove.
Fresh raspberry compote

Ingredients: 500g raspberries, 250g cucumber, 3l water.
How to prepare raspberry compote. Sort out the berries, rinse with cold water, dry, and place in a saucepan. Boil the zukor until the berries are boiled, add water, bring to a boil, turn on the stove immediately and let the compote cool, covered with a lid.
If you taste which berries and fruits for compote are best eaten with each other, then it is unlikely that you can give an unambiguous conclusion on the food chain - the tastes are, apparently, individual. So try preparing your drink for your taste – vikory and your favorite fruits and berries, and then your drink will definitely turn out even more delicious!