Most of us remember our childhood from our grandmother's compote: tasty, bright, fragrant; sometimes hot, like the high summer sun, and sometimes icy, like the first breath of winter. The masters of making this drink have their own secrets that are not subject to publicity, and we are ready to draw your attention to ours, so that you can prepare an amazing compote and enjoy it with the whole family on wonderful winter evenings.
A bit of history
Despite the fact that compote is now recognized as a traditional dessert drink that accompanies any feast, it has only recently appeared in Russian culture. It's hard to imagine that French chefs were the first to prepare it! The drink was more like fruit puree and was used to satisfy hunger, not thirst. Our practical ancestors also experimented and added cereals to the berry thick, however, hardly anyone will turn to this recipe today, because the most delicious selection you will find with us! Just imagine how you will enjoy winter evening fruit and berry compote that will remind you of summer days and warm you with this warm memory.
fruit experiments
Prepare compote for future use so that it is enough for at least one season, and this is at least a dozen cans! Imagine the embarrassing situation you will put your family members in, who one day will find that the cellar is completely empty! Do you want to learn a trick to double or triple the supply of compote? Add just enough sugar to make the drink not just sweet, but cloying, and dilute it with water. If you want to enjoy natural taste, do not add sugar at all. vitamin drink with sourness - just what you need in the winter cold.
Do not worry about the safety of compote: thanks to the sterilization of cans, which, by the way, can be done in several ways, the drink will not be lost. Pour hot compote with finely chopped fruit into glass containers and immediately twist. Do not be afraid to experiment and achieve a rich color when mixing several components, and most importantly, do not boil the drink for too long, otherwise the fruits and berries will lose their shape and look, to put it mildly, not appetizing. Do not want to eat boiled fruits from compote? Do not try to throw them away, but make an open sand cake, which will be a great addition to the divine cooling drink.
Many women are looking forward to the middle of summer, when the hottest time begins to prepare preservation for the winter. Experienced and novice housewives buy lids, prepare jars and, of course, look for interesting and proven recipes for blanks. Of course, compotes have always been and remain one of the main categories of conservation. Delicious refreshing compotes for the winter are in no way inferior to freshly brewed drinks, on the contrary: most often canned compotes differ in more saturated taste and unsurpassed aroma of berries and fruits.
For those owners of basements and cellars who do not yet know how to make compote for the winter, we have prepared several basic recipes preservation of compotes. And for those for whom preparing drinks for the winter has long become a familiar activity, it will certainly be interesting to read our recipes for compotes for the winter in order to find something new for themselves and expand their culinary horizons.
Naturally, canned compotes today can be purchased at any grocery store, but palatability and usefulness, they will be an order of magnitude worse than home-made preparations. Therefore, we advise all young housewives to read about how to roll compotes so that on any winter day you can open a jar of an amazing drink and cheer up the whole family. You will learn not only how much sugar is needed for compote, which berries and fruits are better to choose for preserving this drink, how to cook and close compote for the winter, but also get useful tips, which will allow you to experiment with the flavor notes of the drink.
Our recipes will allow you to no longer get lost in the vast world of canned drinks: incomparably delicious juices and compotes from cherries, currants, strawberries and cherries for the winter will now be constant guests on your table. Our chefs will tell you how to close the compote for the winter with an amazing taste, fantastic aroma and a full range of vitamins.
If you don’t like to mess around with preservation for too long, compote for the winter without sterilization will be a win-win option for you, which can be prepared from your favorite fruits and berries.
On our culinary resource you will not find unsuccessful recipes: cherry compote for the winter you will never get cloying, Apple juice will not be too sour, cherry compote will delight you with a rich taste, and strawberry drink will give summer freshness.
16.09.2018
Watermelon compote for the winter
Ingredients: watermelon, sugar, waterFrom one kilogram of watermelon today we will cook a very tasty unusual compote. The recipe is very simple and fast enough.
Ingredients:
- 1 kg. watermelon,
- 1 cup of sugar,
- 1 liter of water.
07.07.2018
Gooseberry compote "Mojito" with lemon and mint
Ingredients: gooseberry, sugar, lemon, mint, waterCompotes from berries and fruits are an excellent preservation that will help you out in winter when you need a tasty alternative. purchased juices and sweet water. Gooseberry compote with mint and lemon will surely please all members of your family.
Ingredients:
- gooseberries - 0.5 kg;
- sugar - 300 gr;
- lemon - 0.33 pcs;
- mint - 1 large branch;
- water - 2.5 liters.
02.07.2018
Apple compote
Ingredients: apples, sugar, waterCompote from whole apples for the winter turns out to be very tasty and beautiful. We advise you to cook it in a 3-liter jar - so the compote will definitely be enough for everyone! And believe me, there will be a lot of them!
Ingredients:
- apples - about 11 small pieces;
- sugar - 300 gr;
- water.
28.06.2018
Redcurrant compote for the winter
Ingredients: water, sugar, red currantFrom red currants for the winter, you can prepare a very tasty sweet and sour compote from red currants. The recipe is very simple.
Ingredients:
- 3 liters of water,
- 2 cups of sugar
- 400 grams of red currant.
28.06.2018
Birch kvass with raisins
Ingredients: birch sap, raisins, sugarFrom birch sap you can cook very delicious kvass with raisins. The recipe is very simple and fast enough.
Ingredients:
- 3 liters of birch sap,
- 15 grams of raisins,
- 170 grams of sugar.
24.06.2018
Blackcurrant compote
Ingredients: currant, sugar, waterBlackcurrant makes a very tasty and beautiful compote, so be sure to close it for the winter - it will be very popular in the cold season. We will tell you how to do it simply and quickly.
Ingredients:
- black currant - 170-180 gr;
- sugar - 70-80 gr;
- water - 650-700 ml.
22.06.2018
Gooseberry compote with mint and lemon for the winter
Ingredients: gooseberry, mint, lemon, sugarNow I will tell you how to prepare a very tasty unusual gooseberry compote with mint and lemon for the winter.
Ingredients:
- 140 grams of gooseberries,
- 15 grams of mint,
- 15 grams of lemon,
- 25 grams of sugar.
19.06.2018
Redcurrant compote with orange
Ingredients: currant, sugar, water, orangeIf you want to prepare a delicious redcurrant compote for the winter, then we advise you to close it with an orange - then the drink turns out to be unusual, very bright taste. Everyone will love this option!
Ingredients:
- water - 3 liters;
- sugar - 200 gr;
- orange - 0.5 large;
- red currant - 150 gr.
16.06.2018
Raspberry and redcurrant compote
Ingredients: raspberries, currants, sugarFrom red currants and raspberries for the winter, you can prepare a very tasty sour compote. The recipe is quite simple and fast enough.
Ingredients:
- 100 grams of raspberries,
- 100 grams of red currant,
- 50 grams of sugar,
- one and a half tsp jams.
16.06.2018
Gooseberry compote with mint for the winter
Ingredients: gooseberry, mint, sugar, citric acid, waterPrepare for the winter a very tasty and easy-to-prepare gooseberry compote with mint for the winter. The drink is very tasty.
Ingredients:
- 300 grams of gooseberries,
- 2 sprigs of mint
- 50 grams of sugar,
- a quarter tsp citric acid,
- 650 ml. water,
- 1 liter jar.
30.05.2018
Rhubarb compote with orange
Ingredients: rhubarb, orange, sugar, waterThe combination of orange and rhubarb is very unusual, but I really like it. that is why every year I close a delicious compote of these products.
Ingredients:
- 250 grams of rhubarb;
- 65 grams of orange with peel;
- 150 grams of sugar;
- 850 ml. water.
28.05.2018
Ingredients: tomatoes, Bay leaf, salt, sugar
Through a meat grinder you can make very tasty tomato juice. How to do this, I will tell in today's detailed recipe.
Ingredients:
- tomatoes - 1.5 kg.,
- bay leaf - 1 pc.,
- salt - 5 grams,
- sugar - 3 grams.
26.05.2018
Compote of plums and apples for the winter
Ingredients: apple, plum, sugar, waterIngredients:
- 2-3 apples,
- 200 grams of plums,
- 200 grams of sugar,
- 2.5 liters of water.
21.05.2018
Rhubarb compote for the winter
Ingredients: rhubarb, sugar, cinnamon, star anise, waterI prepare a lot for the winter different compotes. Today I want to tell you how to make a delicious refreshing compote of rhubarb with cinnamon.
Ingredients:
- 200 grams of rhubarb petioles;
- 150 grams of sugar;
- cinnamon stick;
- 1 PC. star anise;
- water.
03.05.2018
Pumpkin juice with dried apricots for the winter
Ingredients: pumpkin, dried apricots, sugar, water, citric acidpumpkin juice often cooked with some kind of additions. Great option- dried apricots. With it, the juice will be both tastier and healthier. How to properly close it for the winter, our master class will tell you.
Ingredients:
- 700 gr of peeled pumpkin;
- 1 handful of dried apricots;
- 200-250 grams of sugar;
- 2 glasses of water;
- on the tip of a teaspoon of citric acid.
The owners of cellars and cellars are rubbing their hands happily: the hot time for preparations has come. Now, when berries and fruits are in abundance, it's time to prepare compotes for the winter. Compotes for the winter are both tasty and healthy. Some housewives manage to boil 80-100 cans of this delicacy! And that's great, because in any homemade compote vitamins are not an example more than in the the best compote from the store.
There are many options for preparing compotes, but all of them can be divided into two ways: sterilized compotes and compotes prepared without sterilization. Whoever likes it - it’s easier for someone to throw all the products into jars and boil them for half an hour, while someone prefers multiple fillings. But in any case, you must follow the general rules:
Carefully look at berries and fruits for rot and damage, otherwise all your work may go to waste.
. Rinse fruits and berries thoroughly before filling with syrup.
. Remove stones from stone fruit (peaches, apricots, plums, nectarines, cherry plums, cherries). The fact is that the seeds contain hydrocyanic acid (a strong poison!), Which, after a year of storage of compotes, passes from the seeds into fruits. If you have cooked compote with seeds, then be sure to use it within a year.
. Banks for compote are prepared as follows: first they must be thoroughly washed in hot water with baking soda, rinse well and put on sterilization. 
. Banks are sterilized either over steam or in the oven. Some craftsmen adapted lids from large pots or vyvarok - holes are cut out in them slightly larger than the necks of cans. A vessel with boiling water is covered with such a lid, jars are inserted into the holes with their necks down. If you prefer to sterilize the jars in the oven, be careful not to “overcook” them, otherwise the jar may burst when pouring syrup.
. Lids for rolling compote should be varnished, without scratches, with tight-fitting elastic bands.
And now about the main thing - about technology. Here, for example, one method of making compotes without sterilization . For a 3-liter jar: 2-3 cups of berries or fruits, 300 g of sugar. In the evening, we lay out the berries in jars and pour boiling water over them. Cover with a lid and leave overnight. By morning, the berries absorb liquid and settle to the bottom. Then we drain the water from the cans into the pan, add sugar and put on fire. The amount of sugar can be changed to taste. Moreover, you can even roll compotes without sugar at all (if suddenly the crisis or just sugar ended at the most crucial moment), just add sugar syrup to such compote before use. In parallel, we set the lids to be sterilized. As soon as the syrup boils, pour over the berries and roll up. Turn over, cover, let cool. In this way, you can prepare compotes for the winter from any fruits and berries.
Compote of nectarines or peaches. Small nectarines can be put into the compote as a whole (remember the seeds!), large ones can be cut and the seeds removed. It is advisable to remove the skin from peaches - they will become most tender. The peel from peaches is removed simply: we cut the peel crosswise and dip the fruit in boiling water for 1-2 minutes, and then immediately dip it in cold water. The skin comes off very easily. For a 3-liter jar: 1 kg of nectarines or peaches, 600-700 g of sugar, 2 liters of water. Arrange the fruit in jars, pour boiling water over it, cover and leave for 15 minutes. Drain the water into a saucepan, add sugar and boil the syrup. Pour fruit in jars and immediately roll up. Turn over, chill. You can add a few cherry plums or plums to this compote, and add lemon juice or a few slices of lemon to the peach compote (which turns out to be too sweet).
Compote "New Year's"(from tangerines). For a 3-liter jar: 1 kg of tangerines, 1 glass of sugar, 1 liter of water. This is a compote recipe with sterilization. Peel tangerines from skins and veins, divide into slices. Boil the syrup and blanch the tangerine slices in it for 30 seconds. Put the tangerines in jars, pour over the syrup and add some peels for flavor. Cover jars with lids and sterilize for 30 minutes. Roll up, turn over, let cool.
"Sunny meadow"(from strawberries). Another compote with sterilization. For a 3-liter jar: 1 kg of berries, 2/3 stack. sugar, 1 liter of water. Boil the syrup, blanch the berries in it for 1 minute. Put the berries in jars, pour over the syrup, cover and sterilize for 20 minutes. Roll up, put upside down to cool.
Compote of cherry plum and zucchini. For a 3-liter jar: 500 g of zucchini, 400 g of cherry plum, 200 g of sugar, 1 liter of water. Clean the zucchini 
peel, cut into 4 parts, remove the core. Cut the zucchini into cubes with a side of 1 cm. Put the cherry plum into the prepared jars, then the zucchini, pour boiling sugar syrup. Cover jars with lids and let cool. Then drain the syrup, boil it and pour the jars again. Roll up.
Compote "Indian Summer"(with pears). For a 3-liter jar: 1 kg of medium-sized pears, 2 cups of sugar, 2 liters of water, ½ tsp. citric acid. Rinse the pears, remove the core, put in a jar and pour boiling sugar syrup over. Add citric acid to each jar and roll up. Turn upside down, wrap with a blanket, leave to cool.
"Ripeness"(from cherries). This is very rich compote, you need to drink it diluted. Compote is prepared in liter jars, the berries are filled to the top and poured with syrup. Boil the syrup: for 1 liter of water - 2 cups of sugar. Sort the berries, rinse, blanch in boiling water for 2 minutes. Lay out in liter jars to the top and fill with syrup. Cover with lids, sterilize for 20 minutes, roll up.
Gooseberry compote with oranges. For a 3-liter jar: 1 orange, 2 stacks. gooseberries, 300 g sugar, 2 liters of water. In sterilized jars put sliced oranges with peel, gooseberries. Pour in syrup and roll up.
Compote of apples and chokeberry. For a 3-liter jar: 2-3 apples, 1 stack. chokeberry, 2.5 liters of water, 3 stacks. sugar, 1 tsp citric acid. Sterilize jars. Boil syrup. Cut apples into slices. Put berries and apples in jars, pour over syrup, roll up. Turn over, let cool.
Compote from chokeberry. For a 3-liter jar: 300-500 g of chokeberry, 250 g of sugar, 2.5 liters of water. Pour berries into prepared jars (for 2-3 fingers), pour sugar. Fill with boiling water, roll up. Banks are turned upside down.
Very interesting compotes obtained from berries own juice. They also need to be diluted before use.
"Pleasure"(raspberries in their own juice). For 1 kg of raspberries - 1 kg of sugar. Prepared raspberries (preferably not washed, otherwise all the juice will flow out) put in an enamel basin and sprinkle with sugar. Leave overnight. When exposed to sugar, raspberries will give juice. Then place the raspberries in jars, cover with lids and sterilize for 15 minutes. Roll up.
"Maturity"(cherries in their own juice). Sort the ripe cherries, wash them, put them in jars to the top, cover with lids and sterilize for 5-10 minutes. Roll up.
"Strawberry Summer"(strawberries in their own juice). Mix the sorted and washed strawberries with sugar at the rate of 1 kg of sugar per 4 kg of berries, leave for 8-10 hours. Arrange in jars, pour over the allocated juice, sterilize for 10 minutes. Roll up.
Assorted compotes are obtained bright and elegant. 
Assorted strawberries and cherries. For 10 half-liter jars: 2 kg of strawberries, 2 kg of cherries, 650 g of sugar. Prepared berries are placed in clean, dry jars and poured with sugar syrup (300 g of sugar per 700 g of water). The temperature of the syrup should be 50-60ºС. The filled jars are covered with lids, placed in a pot with water at 40ºС and sterilized from the moment of boiling for 10 minutes. Roll up, turn over, cool.
Assorted with sea buckthorn and rose hips "Vitaminnoe". For 1 kg of sea buckthorn: 1 kg of apples, 600 g of wild rose. For pouring: 1 liter of water and 450 g of sugar. Peel apples. Cut into slices, blanch in boiling water for 3-5 minutes and immediately lower into cold water. Cut large ripe rosehips in half, remove seeds and hairs. Place sea buckthorn, apples and rose hips in layers in jars up to the shoulders, shaking the jar. Pour hot syrup over and sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.
A few more mix options for assorted compote:
Peaches - 30%, pears - 30%, yellow cherries - 30%, tangerines - 10%.
. Peaches - 30%, pears - 30%, apricots - 30%, yellow cherries - 10%.
. chokeberry- 60%, cherry - 40%.
. Cherry - 70%, black currant - 30%.
. Gooseberries - 40%, raspberries or black currants - 40%, strawberries or apples - 20%.
All these compotes are prepared with 40-45% syrup filling (400-450 g of sugar per 1 liter of water), by sterilization method.
Preparing compotes for the winter can be very interesting and original, because fruits, berries and even vegetables offer such scope for creativity!
Good luck preparing!
Larisa Shuftaykina
Summer is the season of berries, which you want to extend not only thanks to beautiful photo harvest. The hostesses are trying to turn the gifts of the garden into long-stored blanks, reminiscent of warm days in winter. Cherry compote is one of better ways processing of this berry, which requires a minimum of effort. The result of the work is always incredibly tasty and fragrant.
How to make cherry compote for the winter
Preserving drinks from berries is a simple process, and according to the housewives, it is also less energy-intensive than making jam. Every woman will be able to figure out how to roll cherry compote for the winter, even if she does not have outstanding culinary skills. The process looks like this:
- Cans with lids are selected - professionals recommend taking not a liter container, but larger.
- Storage containers are prepared: washed, sterilized with steam, microwave oven, oven or ordinary saucepan with water. The lids, if they are metal (when it is necessary to roll up blanks), boil.
- The drink is being brewed. This is done from peeled and necessarily pitted cherries, otherwise it will receive a share of toxins.
- Banks are filled with a drink, according to some recipes - in 2-3 stages. Then they are sterilized or they can be rolled up immediately.
Additionally, there are several nuances that relate to both the quality and taste of compote:
- Before you close the drink, you can throw in ginger: 1-2 cm of fresh root, which is cut very finely. The second most popular spicy additive is cardamom.
- Preservation of compotes of the "multifruit" type is very common: absolutely any berries, plums, apples, pears are added to the recipe. The principle of preparation often remains the same - as implied in the selected recipe.
- If you plan to roll up a compote that will be eaten before winter, you can leave the seeds in the berries: they will give sourness and a strong aroma. However, it is undesirable to store a drink with them for longer than 3-4 months.
- Cherry compote is one of the few for which the proportion of sugar should be increased. The longer the cherry sits, the more juice it releases, making the product more sour.
How to close cherry compote for the winter without sterilization
Professionals say that most recipes can be adapted to a lightweight scheme of action and do without the need to sterilize the drink. but experienced housewives they know that with minimal violations of the technology, damage to the workpiece occurs, or jars explode, so if you want to avoid sterilization, you need to use only a proven compote recipe for the winter. Considered below 2 step by step technology its preparations, tested by more than one thousand housewives.
With citric acid
Justification of the introduction given ingredient into cherry compote, from the position of professionals, is extremely doubtful. Chemical composition of this berry has a sufficient amount of acid to carry out canning without the additional introduction of "lemon". However, if we talk about how to roll compote for the winter from cherries, bypassing the stage of sterilizing the drink, this additive is a “reinsurance”, which gives a greater likelihood of preserving the workpiece.
The list of ingredients is as follows:
- cherry - enough to fill three-liter jar to the edge;
- sugar - 3 cups;
- mint leaves - 4-5 pieces;
- citric acid - 1 tsp.
How to roll up such compote for the winter from cherries? The technology is simple:
- Sort the berries, wash. Squeeze out the bones.
- Sterilize jars - the method is chosen individually.
- Fill each of them exactly 1/3 of the height.
- Boil water (slightly less than necessary to fill the jar to the brim). Pour over the cherry so as to leave some free space for air (from the shoulders to the throat).
- Throw a little citric acid into each jar.
- Roll up the lids, turn the workpiece over, let cool under a thick cloth.
Sugarless
Preparing compote according to this recipe is recommended for women who monitor their weight. The product is devoid of sugar, almost not sweet, but has a rich spicy aroma and has a good effect on metabolism due to the set of spices. They also provide storage for several winters. A set of products for 4 jars of 3 liters is simple:
- cherry - 1.2 kg;
- clove buds - 6-8 pcs.;
- cinnamon sticks - for each jar;
- vanillin - a pinch.
It is easy to prepare such a compote for the winter:
- Sort the washed berries, remove the seeds.
- Fill jars with cherries.
- Boil water, add spices, heat for a couple of minutes.
- Pour over the berries, cover with lids, let stand.
- After half an hour, drain the syrup, let it boil and fill the jars back with it.
- Roll up the lids, check the workpiece for leakage by turning it over.
Thanks to the French culinary specialist Nicolas, we enjoy the aromas and flavors of fragrant summer and saffron autumn in winter. roll up delicious compotes is a ritual to preserve the summer harvest of berries and fruits in the form of drinks.
In order for blanks with compotes to stand for a long time for the winter, absolute sterility should be adhered to. Wash jars and lids thoroughly detergent and soda, boil or hold over steam.
Select ripe and elastic fruits or berries without the slightest sign of rot, so that microbes do not get into home-made canned compotes.
To closed banks did not explode, homemade compotes should contain a certain amount of sugar and fruit acids. When making assorted, it is better to put sour fruits in a jar with sweet fruits or add citric acid.
If you decide to make compote from whole fruits, then you should use them first. The stone of cherries, plums and other fruits is safe for up to a year, then bad substances begin to be released.
To cook a healing vitamin and berry compote without sterilization, you should pay attention to bird cherry, wild rose or sea buckthorn.
Compote can be fortified and give it a special chic by adding a few spices or herbs: sage, cinnamon, tarragon, saffron. Add calamus to the pear and rhubarb drink, shade the taste of strawberries with vanilla, ennoble the beetroot compote with anise.
Canned fruits are very useful and easily absorbed by the body. A delicate cherry will decorate birthday cake, quince with homemade yogurt will be the best winter dessert.
With our compote recipes, you will look forward to winter, and snowy evenings will pass quickly with a glass of cooked compote.
Do you like pumpkin and carrot juice? Personally, I am very! It is both tasty and healthy, and reminds of the best time in life - childhood. Therefore, I definitely prepare several jars of such a drink at the height of the season.
Amazing taste and I remember the smell of pumpkin juice from childhood - in winter, my mother always gave us water with it. I have been looking for a recipe for this bright and healthy drink until I came across this one with citric acid.
One of the most common ways to preserve strawberries for the winter is sterilization in jars under lids in their own juice. By harvesting the berry in this way, you will retain its aroma and most of the vitamins.
Homemade fruit compote made from grapes, apples and pears has a pleasant velvety taste and is liked by almost everyone. In order to prepare it for the future, sterilization is not required, and it will take less than an hour.
Plum compote is very popular thanks to delicate taste, subtle aroma. Preserve for the winter plum compote any housewife can afford, because in the high season this fruit is sold at an affordable price.
Plum compote with the addition of mint can be drunk not only in the hot summer, but also to preserve the drink for the winter. A pleasant vitamin mix with a refreshing menthol flavor will appeal to everyone without exception.
If you are looking for a proven and easy way to close a few jars of delicious berry compote check out this recipe. Compote is rich, fragrant, with a pleasant sweet and sour taste.
sip of homemade dogwood compote prepared according to this simple and quick recipe, will give you a surge of strength and perfectly quench your thirst. Compote has a pleasant sweet-sour and slightly tart taste.
Compotes, in which several types of berries are combined, have the richest taste and unique aroma. A trio of currants, raspberries and strawberries creates a unique flavor and aroma composition.
