Compote of the apples of wines for the winter: the best recipes. How to cook compote for winter from wines and cherry, sink, pears, zucchini, cherry, sea buckthorn, irgi, grapes, currants, gooseberries, with cinnamon, without sterilization: delicious recipes

Article on how to prepare a delicious home-made compote from the bottles.

Small delicious apples - crawfish. They are perfect for making compotes. Traditionally, they are not cut to pieces, like apples from other, larger varieties. Ranetki cook for compote whole, because the average fruit weighs no more than 20 grams.

Another advantage of compote from bottles is that it can be cooked at any time. Fruits are sung very early, and they can be collected until the fall.

Rice size is a little larger than ripe cherry

Compote from winets for the winter: step-by-step recipe

The basic recipe for making compote from bottles is very simple. He repeats the standard recipe for compote cooking from any other berries. In this recipe, we will cite the technology of making compote from whole bottles.

Ingredients:

• apples rannets - optional
• water - optional
• sugar - 250 g per one 3 liter jar

Preparation:

1. Sterilize the jars. This can be done with the help of an oven, microwave, kettle.
2. Prepare apples for compote:
   1. Rinse them.
   2. Remove any rotten or spoiled areas. At the same time, cuttings can be left.
3. Bring several liters of water to the boiling point. Focus on the number of cans with compote.
4. Put the apples in the sterilized jars about 1/3 or 1/4 of the can.
5. Fill with jars of boiling water to the top.
6. After 1 or 2 minutes, drain the water back, leave the apples in the jars.
7. In the resulting broth, dissolve the granulated sugar. The amount of sugar is indicated at the beginning of the recipe.
8. Bring the syrup to a boil.
9. Pour the decoction into the jars to the apples.
10. Seal cans with jars.

Tip! If you do not want the rind on your apples in the compote to crack, then choose apples of solid varieties, rather than soft ones.

Compote is transparent and sweetly

Compote made from wounds and black chalk

Blackberry or chokeberry is an excellent additional component for compotes, purees, jams, jams. It gives an interesting tart aftertaste, but does not knit in a small amount. In contrast, for example, from persimmons.

Compote from the wines and ashberry ash is brewed late - in September or October. It is then that the mountain ash finally ripens and becomes suitable for cooking compote.

Ingredients:

• apples rannetki - 400 g
• water - 2,5 l
• chokeberry - 200 g
• sugar - 250 g

Preparation:

1. Prepare cans and lids by sterilization.
2. Clean apples, remove debris and spoiled parts. You do not need to cut or peel apples.
3. Rowan wash, remove the cuttings.
4. Bring water to a boil. Please note that the amount of water and other ingredients in the recipe is indicated on one three-liter jar.
5. Put the apples and ash in the jars.
6. Pour the boiling water in the jars to the very neck.
7. Empty the water after 1 or 2 minutes.
8. Dissolve the sugar in the water.
9. Bring the sugar water to a boil.
10. Pour water back into the jars.
11. This time you do not have to drain the water, just plug the cans with lids.

Take note! If you want the berries in the compote to look beautiful, do not remove the cuttings from the mountain ash. Just rinse the berries well.

Compote made from wines with black chalk in color resembles plum

Compote made from wounds and drains for the winter

A compote made from wounds and plums has a pleasant sourness. If you are a fan of sweet compote, then add more sugar during cooking.

Ingredients:

• apples rannetki - 300 g
• plum fresh - 250 g
• sugar - 250 g
• water - 2,5 l

Preparation:

1. Banks and lids to sterilize.
2. Apples rinse, remove all spoiled places.
3. Plum as well as rinse. Remove the bones at your own discretion. You can leave the sink whole.
4. Bring water to boiling point.
5. While the water for the compote is heated, decompose berries and fruits to the banks.
6. With hot water, just removed from the plate, pour the contents of the cans for a couple of minutes.
7. Drain all water into a saucepan or other container.
8. Dissolve sugar in water.
9. Cook until boiling syrup.
10. Pour sugar and berries and fruits in the jar.
11. Corked with covers.

Similarly, almost all compotes of berries and fruits are prepared. Also, you can add a sink after you have firstly watered it. Choose the solution on your own.

Attention! The amount of ingredients specified in the recipe corresponds to a 3-liter can. If you do do 1 liter, then divide the ingredients by weight by 3.

For this compote it is best to choose sweet varieties of woks

Compote from wines and pears for the winter

This compote is incredibly easy to prepare. Even an inexperienced mistress will cope with this preparation. It is not necessary to pour the fruit twice with boiling water. That pears and apples do not begin to get dark, it is enough to use syrup only once.

Ingredients:

• apples rannetki - 250 g
• pears ripe hard varieties - 300 g
• sugar -200-250 g
• water - 2.5 liters

Preparation:

1. Banks and lids must be sterilized to them.
2. Rinse well the fruit and remove all signs of spoilage.
3. Cut the pears into medium slices, about 2 cm thick. Do not cut apples, you can remove the tails.
4. Put the water on the fire, wait for the boil.
5. While the water boils, put the fruit in a jar.
6. Once the water boils, dissolve the sugar in it.
7. Allow the syrup to simmer for 1-2 minutes.
8. With hot syrup pour the fruit.
9. As soon as the water reaches the edges - clog the jars with a lid and turn over.

Here is such a simple way of fast preservation of bottles together with pears exists. Choose solid pears. Usually they are oblong and green in color. Soft pears can turn into porridge even after one infusion of boiling water.

the number of apples and pears, depending on your own preferences

Compote of cut wounds for the winter

A compote made from cut wounds can be prepared with any filler. For example, with pears, chokeberry, gooseberries and currants. You can also prepare compote exclusively from one of the bottles. Just keep in mind that the variety must be firm, but not loose at all.

Ingredients:

• apples rannetki - 400 g
• sugar - 200 g
• water - 2.5 liters

Preparation:

• Banks subject to sterilization with lids.
• Put water on the stove in advance.
• In parallel, wash apples, cut, remove seeds.
• After this, cut the apples into cubes or slices.
• When the water is heated to 60-70 degrees Celsius, dissolve sugar in it.
• Decompose the apples to the cans( if you make several cans, then multiply the weight of each of the ingredients by their number).
• Bring water with sugar to a boil.
• Boil the syrup for a couple of minutes.
• Pour hot syrup, not giving him a minute to cool apples.
• Immediately clog the banks with lids, turn them around and remove them.

Try not to keep apples long in the air, from this they darken

Compote from cinnamon and cinnamon wines for the winter

Cinnamon for this recipe can be used in any form: both in powder and in sticks. It does not affect the taste. In any case, the compote will turn out to be very rich and pleasant.

Ingredients:

• apples rolls - 400 g
• sugar - 250-300 g
• cinnamon - to taste
• water - 2.5 liters

Preparation:

• Everything is as usual: boil water, add cinnamon sticks or powder, dissolve sugar in it.
• Allow the syrup to leave a few minutes.
• While the water is warming up, rinsing the food, removing all the spoiled places.
• In pre-sterilized cans to fold fruit.
• Pour the syrup into the fruit jars. If you used cinnamon sticks, then these same sticks should be removed. If powder, then this is not required.
• Clog the cans with lids and clean for a day.

This compote disperse very quickly, so prepare it a little more

Compote from wines and zucchini for the winter

Quite an unusual component in the compote - zucchini. It is notable for its almost no taste and literally absorbs the taste of other ingredients of the dish.

Ingredients:

• apples rannetki - 400 g
• zucchini - 300 g
• sugar - 300 g
• citric acid - 0,2 teaspoons

Preparation:

1. Banks sterilize in any manner customary for you. Do the same with the lids.
2. Rinse apples, remove spoiled areas.
3. Squash squash, cut into cubes.
4. Put the apples in the prepared jars, then the courgettes.
5. Top with citric acid.
6. Put water to boil, dissolve sugar in it.
7. Boil the syrup for 1-2 minutes.
8. Pour the contents of the cans to the top with boiling syrup.
9. Seal the cans with lids.

The recipe is relevant when you do not have any berries or other fruit for compote

Compote made from wounds and cherries for the winter

This recipe will not surprise you with its originality or the way of preparation, but it will definitely please with taste. In the store you can easily buy packaged apple juice and cherries, but it's not close to the taste of home compote. For this recipe, it's good to use sweet varieties of rennets and a ripe but not over-ripe cherry.

Ingredients:

• apples rennetki - 300 g
• sugar - 300 g
• cherry - 300 g
• water - 2.5 liters

Preparation:

1. Banks as usual to sterilize, the lids can be boiled.
2. Remove fruit and berries from dust and dirt. Porchechenye to throw out.
3. Put boiling water on the stove.
4. Dissolve in water sugar.
5. After boiling boil for 2 minutes.
6. In the banks to lay out the wines with cherries.
7. Pour boiling sweet syrup contents of the can.
8. Corked with covers.

Such a rich color for apple-cherry compote

Compote from wounds and sea-buckthorns for the winter

Many people like jam from sea-buckthorn. And what about compote? It is worth saying that the taste of sea-buckthorn is very specific, despite this, it has its connoisseurs.

Ingredients:

• sea-buckthorn - 200 g
• apples rannetki - 350 g
• granulated sugar - 350 g
• water - 2,5 l

Preparation:

1. Sterilize the jars in the way that is most convenient for you. Do not forget about the covers.
2. Wash the apples, remove any spoiled parts.
3. Seabuckthorn also wash, there should not be any debris on it.
4. Put water on the fire.
5. When the water is heated - dissolve the sugar in it.
6. Bring to boiling point.
7. In the jars, lay berries and fruits.
8. Pour the contents of the cans to the top with a boiling sweet syrup.
9. Seal the jars with covers and clean for a day before cooling down under the blanket.

Depending on the type of buckwheat, compote with sea-buckthorn can be yellow, pink or orange

Compote from acidic wounds for the winter

A compote made of acid wounds can be prepared according to any recipe described in this article. If you want your compote not to be too sour, choose something extra sweet as an additional component. For example:

• grapes
• pear
• zucchini
• cherry

You can also make compote with raspberries, strawberries, blueberries, peaches, apricots.

The most acidic variants are obtained if you add:

• currant
• plum
• gooseberry( green)
• irgu
• chokeberry

From acidic bottles you can prepare a delicious compote with cinnamon

If you have only an acidic variety of bottles, then add more sugars to the syrupapproximately 100-150 g.

Compote from wounds and irgi for the winter

A compote made from wounds and irgi can turn out good in two cases:

1. If the apples are not of acidic sorts.
2. If the igra is ripe.

Please note that most likely the berries of the game will crack. But this fact does not affect the taste.

Ingredients:

• game - 300 g
• apples rennetki - 350 g
• sugar - 300 g
• water - 2,5 l

Preparation:

1. Cans and lids should be sterilized.
2. Wash apples, remove spoiled areas.
3. Remove the cuttings from the irgi and rinse well.
4. Put a container of water on the fire.
5. Dissolve in water sugar.
6. Bring water to a boil and cook the syrup for 2-3 minutes.
7. While the water boils, lay out the game and apples on the banks.
8. Pour the contents of the cans with boiling water.
9. Corked with covers.

Fill cans in 1/3 of a volume, or half

Compote of red wines for the winter

A compote made from red wines is different from compote from green or yellow bottles except that only in color. If some ingredients are added to the red wines, the color of the compote will change as follows:

• plum - rich red
• cherry - red and burgundy color
• green grape - pink color
• red grape - crimson color
• raspberry - red
• igra - dark red saturated color
• sea buckthorn - red-orange color. Transparent carrot color
• gooseberry green - pink color
• gooseberry purple or pink - crimson color

A compote made of whole or cut red wounds turns out as follows:

Compote made of wounds for winter without sugar

A compote made from sugar-free cans can be prepared with honey. Honey is not recommended to heat, but sometimes this is the only way to replace sugar.

This compote has a honey flavor and aroma. Therefore, make sure that honey is of high quality.

Ingredients:

• apples rannetki - 400 g
• honey - 300 g
• water - 2,5 l
• citric acid - on the tip of the knife

Preparation:

1. Apples rinse, remove dirt and blackened places.
2. Cans and lids to sterilize.
3. Put the water on the stove.
4. When the water is warm - add honey to it. For this recipe is suitable as sugated, and liquid honey.
5. Boil the honey syrup for a few minutes.
6. In the jar put the apples, add a pinch of citric acid.
7. Pour the boiling syrup into the jars.
8. Immediately clog the cans with lids.

Honey will give a slightly noticeable golden hue to the syrup

Compote from wines and grapes for the winter

You can use grapes for this recipe any. Both green and red. Attention should also be paid to the degree of acidity of the berries. The more acidic grapes you take, the more lumpy will the compote. Most often the most interesting to taste compote is obtained from homemade red grapes.

Ingredients:

• apples rolls - 350 g
• grapes - 300 g
• granulated sugar - 400 g
• water - 2.5 liters
• lemon juice - 50 g

Preparation:

1. The jars are sterilized as usual. Do not forget to boil or burn the lids.
2. Grapes to rinse. Separate berries from cuttings is not necessary.
3. Rinse and apples, cuttings leave.
4. Bring water to a boil, dissolve sugar in it.
5. Boil a few minutes syrup.
6. At the very end, add lemon juice, immediately remove from heat.
7. In the jars to fold berries.
8. Pour the syrup contents of the cans straight to the brim.
9. Roll up, turn over and wrap it in a warm blanket until it cools down.

You can use both grape varieties at the same time

In this recipe, sugar can be replaced with honey. The taste of the drink will become more saturated.

Compote made from wines and currants for the winter

This recipe can be used to prepare a delicious compote, but instead of the usual apples you need to take apples of the sortotype of the ration.

Video: Black currant compote with apples

Compote made from wounds and gooseberry for the winter

This recipe is not difficult to prepare, but it has original taste! Be sure to prepare a drink for this recipe to surprise guests and home.

Ingredients:

• apples rennets - 300 g
• gooseberry ripe - 300 g
• sprigs of mint - 2-3 pieces
• granulated sugar - 350 g
• water - 2.5 l

Preparation:

1. Pre-sterilize the cans. With the lids do the same.
2. Remove tails from gooseberries and rinse well.
3. Apples rinse and remove spoiled places. Cuttings also remove.
4. Boil water.
5. Spread the gooseberry and apples on the cans.
6. Add boiling water for 5-7 minutes.
7. Drain the water back into the pan.
8. Bring water to a boil, first dissolving sugar in it.
9. Boil 10 minutes sugar syrup.
10. Add mint to the jars.
11. Pour the contents of the cans with boiling sugar syrup.
12. Clog banks, turn over and remove.

The sweetest compote is made from dark red gooseberry

Compote from wounds for winter without sterilization

Sterilization is a heat treatment process, which usually replaces preservatives. As preservatives are sugar, honey, salt, vinegar. Simply put, if you do not put sugar or honey in compote, then you need to sterilize the cans. This is done in large pots filled with water. Banks are installed on the bottom( it is better to make a double bottom) and boil.

After that, they are tightly closed and stored for storage in a cold place.

Any recipe from this article fits the definition of "without sterilization", because they all go through the process of adding sugar or honey. The amount of preservatives is sufficient to ensure that the drink does not ferment even at room temperature.

Video: Compote from bottles for winter 2 recipe for rowan berries Secret of preserving the workpiece menu for children