Pumpkin compote is very healthy. Its use helps regulate metabolism in the body, strengthens the immune system and even slows down aging. So useful product There is only one drawback - the pumpkin flavor, which not everyone likes. They will help you make pumpkin taste like pineapple for the winter. original recipes compote with pineapple nectar, lemon and spices.
Pumpkin like pineapple for the winter is made with pineapple nectar
- Number of servings: 5
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Pumpkin compote in pieces, like pineapple, for the winter
Prepare winter compote from pumpkin with pineapple flavor you can in an original way by adding pineapple nectar to the recipe.
Preparation:
- Peel the pumpkin and cut into cubes.
- Put granulated sugar in 0.5 liters of boiling water, orange zest and chopped pumpkin pulp.
- When the syrup boils, combine it with pineapple nectar. Cook over medium heat for 15 minutes, add vinegar at the end.
Seal hot jars.
Pumpkin compote with lime
Lime pumpkin compote can give a pleasant sweet and sour taste, similar to pineapple.
Products:
- pumpkin – 300 g;
- granulated sugar – 100 g;
- lime – 1 pc.;
- water – 1l.
Preparation:
- Cut the peeled pumpkin into small pieces and place in a pan with water.
- Add granulated sugar and squeeze 1 lime.
- Place on the stove and cook over medium heat for 15 minutes until translucent.
- Remove the finished pumpkin from the broth and cool slightly, then blend in a blender.
- Combine the puree with the broth where the pumpkin was cooked, mix well.
Pour the compote into clean jars, sterilize for 15 minutes, then seal.
Pumpkin compote with cinnamon and cloves
Aroma of spices, sugar and lemon juice turn the pumpkin in this compote into some new unknown fruit, reminiscent of a tropical pineapple.
Products:
- pumpkin – 3 kg;
- lemon – 1 pc.;
- cinnamon – 1 stick;
- cloves – 3 pcs.;
- granulated sugar – 600 g;
- water – 3 l.
Preparation:
- Cut the pumpkin, peeled and seeded, into 1.5 cm cubes.
- Place granulated sugar in a saucepan, add the zest and squeeze out the juicy pulp of 1 lemon.
- Pour boiling water over the pumpkin and cook over medium heat for 20 minutes.
- When the pumpkin pulp becomes transparent, the compote is ready.
- Add cinnamon to the bottom of one clean jar and cloves to the bottom of another.
- Place the pumpkin in jars along with the syrup and seal.
The similarity between pumpkin and pineapple in the compote is achieved through the use of vinegar, lemon, pineapple nectar and spices. The amount of sugar may be more or less than in recipes, it all depends on individual preference.
Calories: Not specified
Cooking time: Not indicated
It's always nice to open a jar in winter home canning. I know exactly what everything is prepared from and treat my family with pleasure. Compotes always sell out quickly and at the end of winter there are almost no full jars left. Therefore, I try to preserve a double portion at once to extend the pleasure of drinking until spring. Particularly valued are those drinks that do not taste like ordinary compotes, so pumpkin compote for the winter, like pineapple, will always be held in high esteem. I would also like to offer you this one.
Required Products:
- pumpkin - 500 grams;
- granulated sugar - 250 grams;
- water – 1 liter;
- citric acid – ½ small coffee spoon;
- cinnamon stick;
- table vinegar, 9% - 60 grams.
Recipe with photos step by step:
I peel the pumpkin and cut off all the tough outer skin. If there are seeds, I remove them too. 
IN plain water room temperature I'm pouring it in citric acid. I stir a little with a spoon so that it dissolves and does not just settle at the bottom. 
I also add a cinnamon stick, which will gradually begin to release its aroma. 
I add pumpkin cubes there and leave them to marinate. Marinating time is about 8 hours. 
I also add vinegar so that the pumpkin tastes like pineapple. 
After 8 hours of marinating, I put the compote on the fire to cook. Immediately turn the heat up to maximum. 
After boiling, I add granulated sugar, since it’s his turn. I carefully stir the compote with a spoon so as not to damage the structure of the pumpkin. I put the fire in the middle. This one is very tasty too. 
I cook the compote for 30 minutes, and then pour it into clean jars. As usual, I sterilize the jars over steam and then dry them. This way I prepare the container for canning, and any preparation is stored without problems. 
I roll up the jars more tightly. The lid must close completely to prevent oxygen from entering. 
I put the finished compote, cooled under the “fur coat,” for storage in a suitable place: pantry, basement or cellar. I'm sure you'll like this one too. 
Before direct use, I cool the winter pumpkin compote like pineapple, and then pour it into glasses for everyone, and there are always a lot of them. Everyone drinks this compote: both children and adults. Delicious drinks everyone loves it!
Bon Appetite!
A large pumpkin harvest cannot but rejoice. So many tasty, healthy, bright and original things can be prepared. Not only soups or snacks are prepared from pumpkin, they are used to make delicious marshmallow, added to baked goods, baked, prepared preserves and jams.
We would like to invite you to prepare pumpkin in the form of compote. But the compote in our version will be unusual, we flavor it with the spice of cinnamon and star anise, in combination with citric acid it will taste like pineapple. This drink will become a bright accent on festive table, especially during the Christmas and New Year's holidays. Try to prepare at least one jar of pumpkin compote like pineapple for the winter, this interesting and cute drink is not only tasty, but also healthy.
Taste Info Compotes, juices for the winter / Pumpkin dishes
Ingredients
- peeled pumpkin pieces – 200 g;
- water – 800 ml;
- sugar – 150 g;
- citric acid – 1/2 tsp;
- star anise – 1 star;
- apple cider vinegar – 2 tbsp. l.;
- cinnamon – 1 stick.
How to make pumpkin compote like pineapple for the winter
For a successfully prepared compote, the choice of pumpkin variety is not unimportant, so we are only interested in sweet varieties that have a pleasant, slightly honey aroma. If the pumpkin has been selected, proceed to cleaning it, cut the pumpkin lengthwise using the sharp part of a spoon, scrape out the pulp and pumpkin seeds. We also remove the peel from the pumpkin with a vegetable peeler. Then rinse the peeled pumpkin and dry it.
On a cutting board, cut the peeled pumpkin into medium cubes. You can do it if you wish curly cutting. We prepare compote using 200 grams of pumpkin per 800 ml of water; if desired, you can increase the amount of pumpkin, the compote will become more saturated.
Pour a measured amount of filtered water into the pan and immediately add the orange cubes. Place the pan on the fire with the lid on. With the burner on medium heat, bring the liquid to a boil, start counting the time, about ten minutes will be more than enough.
Now add the spices, in our version we use a star anise and a stick aromatic cinnamon. Let’s say right away that star anise has a specific taste, or rather, it’s not for everyone. If you have never used this spice, you can replace it with something, or boil it in compote for literally a minute, no more. Also, if you wish, you can completely discard the spices and add, for example, a little zest and juice of an orange or lemon, a little vanilla sugar, apple juice, in general, what the soul requires. Boil the compote with spices for five minutes.
After five minutes, be sure to remove the star anise and cinnamon; we won’t need them anymore. If they are left in the drink, the taste will be completely interrupted.
Now we introduce sugar and citric acid, which acts as a preservative in our preparation. Stir and let it boil for one minute. At the end add apple cider vinegar.
We make sure to sterilize the jars, as well as the lids. Pour the boiling compote along with the pumpkin into jars and immediately screw on the lids. We check the tightness, cool under a blanket, placing the jars with the lids down.
A day later we put the pumpkin compote on the shelf of the cellar or pantry for the winter. Enjoy your meal!
Sweet preparations for the winter are not only compotes, preserves and jams. Pineapple-flavored pumpkin adds variety to your canned sweets stock. Let's get acquainted with the technology of its preparation.
Pumpkin in syrup
The marinade is prepared first. To do this, take 2 liters of water, bring to a boil and add a glass and a half of granulated sugar. When it dissolves, add seasonings: five peas of allspice and five cloves.
By the time the syrup boils, the pumpkin should already be prepared. It is better to choose sweet oblong fruits. They need to be cut into slices and peeled. In total you will need about one and a half kilograms of pulp. It needs to be cut into large cubes, but there are no clear recommendations. The main thing is that the pieces fit into the jar.
They are carefully placed in the boiling syrup. In it the fruit is brought to readiness. It is important to monitor the process, because if you leave the pumpkin on the fire for a few extra minutes, you can get a shapeless porridge. At the end of cooking, add 3 tbsp to the contents of the pan. l. 9% vinegar. With the new ingredient, the mass is brought to a boil again. After this, it is ready to be sorted into banks.
Pumpkin with pineapple juice
Give pumpkin pineapple flavor maybe regular store-bought juice from this fruit. Preparation takes a minimum of time, and when finished it will become a favorite delicacy for children and adults.
For 1 kg of pumpkin you need to take half a liter of juice. It is poured into the pan and heated. At this time, the pumpkin gets rid of seeds and peel. The pulp should be cut into large cubes - approximately 2x2 cm. The prepared fruit is placed in boiled juice and soaked in it for 5-7 minutes. Then the pieces are placed in jars and filled with sweet marinade.
To ensure that your efforts are not in vain, you need to carefully prepare the jars. For pumpkin prepared according to these recipes, it is better to use 0.5 liter jars. They need to be rinsed well under running water with a sponge and a few drops. detergent. But if you are categorically against the use of household chemicals, then soda will perfectly replace it. It quickly copes with the heaviest stains.
Cleaned jars are washed to remove any remaining dirt and used products. The next stage is sterilization. To do this, the jars are turned over a vessel with boiling water and kept over the steam for 10-15 minutes. After this, they are ready to be filled and tightly closed with lids.
If you love pumpkin in all its forms, we suggest unusual option- pickled pumpkin for the winter like pineapple. The taste of pumpkin prepared for future use is very original, bright and unusual. Of course, there will not be one hundred percent similarity with pineapple, but some similarities are still present. This pickled winter pumpkin, like pineapple, is simply perfect as a dessert; you can also cook with this pumpkin layered cake, or you can just serve it with a cup of tea. Pumpkin slices perfectly highlight the taste of meat. If you wish, you can add a little natural pineapple flavoring, but if there is no such miracle on the shelves, you can do without it. You can also always add spices - cinnamon, cardamom or star anise - a matter of taste. They turn out very tasty too. 
- water - as much as needed;
- pumpkin - 1 small piece;
- citric acid – ½ tsp;
- lemon – 3-4 slices;
- sugar – ½ cup.
Recipe with photos step by step:
Choose a pumpkin that is sweet and fragrant and peel off the rough outer skin. Cut the peeled pumpkin in half and scoop out the seeds with a sharp spoon. Then rinse the pumpkin under cool water, dry it and cut into medium pieces. 
Boil water with granulated sugar, throw in the pieces fragrant pumpkin. Boil the pumpkin for exactly one minute. 
Then add lemon slices and citric acid. Boil the pumpkin for another 20-30 seconds. Also, by this moment, sterile containers for storage should be ready - wash the jars in advance and sterilize them in the oven or over steam, boil the lids in clean water for about ten minutes. 
First, use a slotted spoon to remove the pumpkin and place it in a dry jar, boil the syrup for a minute and immediately pour it over the pumpkin. Immediately place a sterile lid on the neck of the jar and roll it up immediately. Place the jar upside down and check the seal. If all is well, cover the jar with a blanket and leave for a day. I also suggest you make a very tasty and healthy
