Skіlki cook compote from fresh. How long does it take to cook compote from fresh fruits? Varimo compote from fresh fruits and yagid

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Dried fruits have been known to people for a long time. It was prepared for the winter by our great-grandfathers, who knew how much korisna and receiving a cup of fragrant and savory drink. Compote vikoristovuvsya and dosі vikoristovuєtsya for exaltation and prevention of various illnesses.

If you regularly drink such a drink, you can not only increase the tone of the body, but also protect the development of various ailments. How to cook right?

How long does it take to cook compote?

Enough 10-20 hvilin boil the sum of dry fruits by the water on a small fire, so that the drink becomes truly wholesome, fragrant and lively. However, there are no known recipes, which can be used to promote a different technology for preparing compote.

How to prepare dried fruit compote correctly?

Vitamin

This drink will increase immunity, and also give you good health.

Prepare yoga for this recipe:

Nairiznomanіtnіshi need to be thoroughly sorted out, after which it is good to wash under cold running water.
The syrup is easy to prepare - it is necessary to vicorate the boiled pisok and water. For whom, it will be necessary to boil water at the dishes, add some fresh piss from the barn. Vykoristovuvaty for cooking can be different proportions - all lie down like a cook.
Dried fruits in the syrup will need to be added only after the whole succulent is broken by hot water. On the skin 2 liters of water, it is necessary to add 1 bottle of dried fruits. Oskіlki іngredієnti dry sumіshi mаyut variety of swedishness varіnnya, vsipati їх it is necessary step by step. Put pears, apples, apricots first. Only after 10 quills you will be able to add a black gorobina, prunes, thorns. dodaetsya in the rest of the black, the shards are boiled more quickly.
Zagal sumish prepare 15-20 khvilin. Pіslya tsgogo їy give chill.

With additional spices

For 8 servings of compote, you will need to add:

- 400 g;
Dried plums, apples and pears - 200 g each;
Water - 1.2 liters;
Cloves and cinnamon for relish;
1 tablespoon of apple syrup or concentrated juice (for bazhannyam).

Get ready to call like this:

Dried pears and apples are soaked in clean water. The stench is to blame for the troubles.
Water is put on fire, after which pears and apples are added to it. Variti 20-30 quills.
You can add other dried fruits, zucor and spices.
Kip'yatiti 10 min.
Dates are ready sumishi.

3 prunes

For cooking, you need (200 g), water (600 ml), zukor (100 g).

The recipe for compote is simple:

The prunes are washed out.
Zukor breaks down near the water.
The syrup is boiled, after which the prunes are added.
Cook until ready 15-20 min.

With apples, black gorobina, tarragon and mint

This compote promotes vitality, calms down, normalizes the pressure and saturates the body with valuable speeches.

To prepare you need:

Dry fruits of black gorobini - 300 g;
Dried apple - 200 g;
A couple of spears of m'yati;
Dry leafing tarragon - 20 g;
Zukor to taste.

Cook the brown drink next like this:

Gorobina and apple are added to licorice boiling syrup.
Boil sumish 20 hvilin.
2-3 weeks before the end of the designated term, the next step is to add grass.
Ready compote cool and can be drunk hot or cold.

In order to drink viishov, let's live, we'll sip, we'll relish, it's necessary:

Bathe sumish for compote, yak was not processed with chemicals (dried fruits are not guilty of shine, mothers are normal - not more - zabarvlennya).
Rinse sumish with dry running water, sprinkle with sprinkles.
Cooking for a long time is not recommended, so that she won’t waste her valuable virtues.
As a rule, it is necessary to make compote with licorice, add more zucru, a lot of dry fruits.

Dried fruit compote is a universal drink, which makes it easy to drink and gives cold weather, as well as saturate the body with vitamins and boost the immune system. Yogo, without any fights, can be implanted in the mind of people of any age, instilled in them. It’s true, for the rest, it’s better to cook yogo from dried apples.

Tsey napіy building to normalize the work duct-intestinal tract, do not cause allergic reactions and are well acquired by the body. All proportions, as indicated in the recipes, may have a mental character, so you can always change the recipe for your own taste, increasing the number of your favorite ingredients.

Skіlki hvilin cook compote from dried fruits after boiling

After boiling, cook compote from sushinnya, it is recommended to recommend only 15-20 quills, but the figures are more intelligent. More dried fruits will need to be boiled more, so it’s better to know Mr. її a sensitive cook for food in a particular situation.

Don’t be afraid not to cook dry fruits, but it’s more important to boil the sprats on the drink, and the skils of the wine are more important.

The technology of cooking compote is enriched with a remarkably non-trivial thermal process, in order to save vitamins as much as possible, and to enrich the fruit so that the fruit will drink its relish.

Simple pokrokovy recipe

At the knowing richness of children, compote from dried fruits is included dried apple, pears, apricots and rodzinki. I will especially note a note of relish, for yak to love this drink so much, to bestow pears on you. The sum of dried fruits for compote can be ready, or you can fold it on your own, mixing dry fruits.

For the simplest variant of which I will get drunk:

3000 ml of drinking water;
225 g dried fruits;
50 g of white crystal zucru.

Zvaritisya and infuse the compote with 65-75 quills.

It’s easy to get the calorie content of this water to drink, the shards are out of stock due to the calorie content of dried fruits taken for cooking, and the amount of zucru. Zagalom tsey pokaznik kolivayetsya vіd 40 to 60 kcal / 100 ml.

How to cook compote from dried fruits:

How much time is needed and how to properly cook compote from dried fruits with honey

Honey is a wonderful natural substitute for zucru, which also has a lot of brown macro- and microelements in its warehouse. Cooking compote from dry fruit fruits with honey, do not add varto to the new zukor. We'll take the vin.

It is important to remember that with strong heating, more brown words, which enter the warehouse of the licorice product, break down when boiled, so honey cannot be heated to the boiling temperature.

For honey compote from dried fruits, approximate proportions of ingredients will be as follows:

2500 ml filtered drinking water;
120 g assorted dry fruits (apples, pears, plums, cherries;
20 g raisins;
80 g bjolin honey.

Trivalіst prigotuvannya sladimetsya 3 hours on the middle of the compote (30-40 hvilin) that yogo polyagannya (from 2 to 4 years).

The calorie content of compote, salted with honey, is on average 60 kcal / 100 ml ready to drink.

Cooking rules:

At the saucepan of a vіdpovіdny rosemіr, the water has been prepared and brought to a boil;
Wash dried fruits in cold water until the water boils;
I boil water with a handful of apples and pears, it takes more than an hour for them to boil;
After 10-15 hvilins to apples and pears, I boil water and add dried plums, cherries and rodzinki;
Let the compote boil a little more. Zagalny hour boiling can overwhelm 20-30 quills;
Take the pot out of the fire and if it's cooled up to 60-70 degrees, add honey. Good rozmіshat and rozchiniti yogo;
Let me brew for a drink for a long time, after which I pour yogo into the glassy vessels and put it in the refrigerator.

Skilki and how to cook compote from dried fruits and herbs

This drink is a champion of mixed vitamin C. The cream of this, yogo bark is unappreciated for immunity, nirok, sich mihur and the intestinal tract. Ale, it’s not a good idea to slander with compote from thorns to people who have gastritis or gastritis, and the acid that is in these berries did not damage the enamel of the teeth, it’s better to clean them after such a drink.

This variant of the recipe is suitable for such, which is worse, the calorie content is minimal through the supply of sugar at the warehouse. Yogo role vikonuє natural p_dsolodzhuvach dry stevia. You need to take these other ingredients in the following quantity:

3000 ml bottled water;
150 g of fresh dried fruits;
50 g yagid shipshini (dry);
15 g dry herb stevia.

Berries of shipshini (navit dry) do not require 30-40 cold processing, so you can make compote with them for 30-40 quills.

Kharchova and the energy value of which I drink becomes 41.06 kcal / 100 ml.

How to call:

Recipe for compote from dried fruits and yagid

Compote from dried fruits and yagid can be prepared both as an infusion from fresh fruits, and as a winterizing from frozen ones. It is necessary to take to respect that the berries, regardless of whether they are fresh or frozen, are cooked much better for dried fruits and give me a drink of sourness and freshness.

For a refreshing drink, I will drink from dried fruits and yagid:

3000 ml of drinking water;
300 g apple sushi;
50 g dried apricots;
1 lemon;
200 g of a seminice (fresh chi frozen);
100 g honey.

For the preparation of all ingredients, up to 12 quills, 20 quills of drink, brew for another hour, until you reach wine, you need compote, to infuse.

Caloric content of drink - 93.0 kcal / 100 ml.

Head of robots:

Bring the water to the vіdpovіdnu utensil and bring it to the boil;
While the water is boiling, sort it out and remember the berries and dried fruits. Lemon is good to be brushed in hot water and cut into circles;
I boil water on the cob, add a dry apple and dried apricots, and after 10-15 minutes of boiling, add half a day and a lemon to the pan;
With berries in the pot, it is to blame for boiling a total of 5-10 hvilin, after which you drink from the fire, cool the troch and add honey;
After cooling, the compote is ready to be taken.

How to cook compote from dried fruits for children in a slow cooker

Compote from dried fruits prepared in a multicooker is superbly crisp for children and grown-ups; In this manner, do not cook wine, but indulge yourself, which allows you to save all vitamins and cursive speeches, yakі rozpadayutsya for high temperatures.

Preparing this drink for children, turn off all possible allergens (honey, cinnamon, ginger and otherwise).

For a “childish” compote from dried fruits, you need to take from a multi-cooker:

300 g compote sumish of dried fruits;
50 g zucru;
2000 ml hot drinking water.

Trivality of preparation from 60 quills to 90 quills (for models with an intensity less than 700 W).

I will drink calories in the average amount of 76.4 kcal / 100 ml.

Sequence dіy:

Dried fruits to prepare: sort out and wash it out. Let's put it in the multicooker bowl;
Boil up a multi-pot of boiled pisok until compote sumishi and pour in hot water;
Run the program "Gasinnya" for 1-1.5 years. After the completion, you can deprive the drink for a deaky hour on the pigriva, and even after that, cool it down and pour the glass into the container.

Adding up the sum for the compote of dried fruits, carefully buti of prunes, shards of building wine to score the relish of any other dried fruit. Put more than 3-4 pieces of prunes not varto into the compote. Twist a lot of kilkost for nadannya I will drink a reception plum aroma.

Soaking dried fruits before making them into the compote does not have a desirable sensation, and the axis of washing in cold running water still brings melancholy.

It will help to add the product to the saw and the saw, which could be consumed in the new during transportation.

The amount of zucru or yogo substitute (for example, honey) is considered to be similar to sweet savory, to which yogo is added to the compote, after the fact that the dried fruits are well boiled and the taste of the drink will practically be formed.

More secrets, how to cook compote from dried fruits, in the upcoming video.

The process of preparing a drink from two fruits, or yagіd, is breathed in by simplicity and accessibility. And, if you know, how to cook compote according to all the rules, you can buy a fragrant, savory and cory product. In the middle for the thermal processing of the warehouse, there are 5 to 45 fibers, fallow with a set of basic and additional ingredients.

Virib, appointments for the sun to set for the winter, require a minimum processing (the fruit to catch the infusion in hot water and go to the necessary camp). And I’ll drink the axis for preparation, I’ll give it to you for living, I’ll spend more than an hour. Well, it’s extremely important not only those skilki to cook compote, but also how to properly prepare and eat that component.

To understand how to cook compote correctly, follow the low universal rules for preparing drink. The stench will help to understand the specifics of the approaches, so as to improve the chances of estimating the result.

The easiest way is to prepare compote, which is made up of one group of products (fruits, dried fruits, fruits, vegetables). From the assortment everything is foldable. Obviously, you can cook savory raspberries and plums or apples and cherries, or you can clearly understand the terms of the components. In another way, we see a warehouse, more similar to sour, even in compotes, clarity and purity of relish are highly valued.
Today, more and more often, gentlemen try to replace tsukor in compotes with honey. In this case, the component should be introduced to the warehouse not at the stage of boiling or active cooking, but at the very end of the processing. Todi brown product not waste your therapeutic powers.
As a berry drink, add dry white wine with rosemary, a teaspoon per portion of compote, to maximize the aroma of raspberries, cherries, cherries, black currants or currants.
Warehouse from apples or pears is better than urination for the help of dried citrus seeds. Golovna, don’t forget to stink after cooking, so that the stench didn’t give bitterness.
Do not cook tonіzuyuchi lassochi, including from frozen fruits, or yagіd. Such strains sound to come out even fresher, to bring on the components soaked in syrup or blanched. Having added sprats of fresh apples or halves of plums to the cherry compote, let me drink more relish, without making any changes to the recipe.
In order to enhance the flavor of the viroba, it is necessary to add cinnamon, vanilla, cloves, cardamom, ginger or mint to the new one. These components are allowed to vicorate not only in the process of brewing, but also at the stage of getting drunk.
You can close the simplest warehouse for the winter, add a little more zukra, lower the sound, boil it well and pour it into sterile jars to look hot.

Some culinary specialists add semolina, rice, barley and other cereals to similar refreshing drinks. Smak, schopravda, go to an amateur. And in order to destroy the proportions, or to start pardoning in the technology of processing components, you can take porridge with a fruity aroma.

How to cook compote based on fruits?

A lot of people think, what to know, how to call savory compote from fruits. But if you get to the right, they don’t go out to get the simplest drink from apples and plums. Some of them seem to be unacceptable calamity to the warehouse, others cannot choose the optimal proportions of fruits, zucru and water.

The well-known culinary specialists have put together a long list of what the deyak lovers of compotes can’t vouch for:

The skin component will require an hour of cooking. For apples and pears - 30-45 khvilin fallow in the variety and degree of stability of the product. For plums, apricots and peaches, the trimming is due to become 15-20 quills. Citruses need 10 quills to get more water out of their juice.

Porada: Few people know how strong it is to open the malt of fruits and fruits. If you add a drop of this component to the warehouse, you can maximize the victorious taste of the power of plums, pears, apples, apricots and other fruits, so that the stench of the three is not ripe.

The skin of fruit is better not to know. It has a mass of brown components, which is the first hour of thermal processing, to drink it to the warehouse.
And the axis from the kіlkіst tsukr will be able to stand independently. If the recipe allows, then zukor should be administered in the form of a prescription. Tse allow not only to add the optimal obsyag to the product, but to save the stock components in the warehouse for an unchanging look.
At that hour, as the frozen berries can be vicorated in compotes without defrosting, the fruits should be washed in warm water.

The basic version of the preparation I will drink from apples and plums may look like that. Components are taken in equal proportions, or koriguyemo spivvіdnoshennia, depending on special advantages. From the apples we see the last, we cut the fruits with small pieces. We see plums, we see brushes, we divide fruit into halves. We boil water at the pot, at the yak we lower the apple clumps, cook about 15-20 strands, add plum halves. A quarter of a year later, we introduce tsukor chi honey, additional ingredients to taste. After that, the product needs to be infused in a warm place no more than half a year and the compote is ready.

If you want a quick bite and without a lot of trouble, make a warehouse from apples and cherries, you can make up with such a recipe. The apple is also clean, narrated by parts and turned into okrip. We add a stick of cinnamon and cook it all the time. Let's sweat the cinnamon and let's make the fruits of cherries. If the stench of the body, then on the scruff of the yagid it is pierced with a bare skin, so that it does not flake. For relish in such a compote, often add raspberries, lemon juice or currants. Masu varimo more 10 quills, then we add tsukor, we know from the stove and serve.

Features of the preparation of berry drinks

Practice shows that it is not enough to know how to cook compote correctly. fresh yagid, it is necessary to remember the components, add them one by one, and, smut, do not hurry. Regardless of what the specific drink is made of, it should be poured for 10-12 years after bringing it to readiness before serving. You can skip this moment, but don’t go too far to discover the relish of fragrant raspberries, perhaps neutral argus, juice cherries and other fruits. Another important nuance- even though the tassels are not removed, they should be pricked with a bare head or with a toothpick, so that the stench does not fall apart in the process of processing.

The following compotes are especially popular among home drinks:

From cherries and black currants. Fruits are taken in equal quantities, for 1 part of yagid we take 0.5 parts of zucru (you can make it fallow like savory like). It is recommended to clean the cherry from the brushes, dry it with half the zucru. It is the same way to oversip and currants. The components do not change, so that the berries do not burst and do not mess up. After a year of pouring over the workpieces in a saucepan, pouring water over it, we put it on the fire. We check the warehouse for boiling, change the fire to a minimum and cook the product no more than 10 quills. At ready-made compote, you can add small pieces of fresh fruit, for example, oranges or plums.

Three cherries and raspberries. For 1 part of the sumishi yagid, we take 1 part of the zucru or troch less. Every hour you allow, the fruits of cherries and raspberries should be freshly brewed, 10 quills per skin product. Raspberry juice is processed through cheesecloth, berries are squeezed. Juice masu is mixed with cherry vіdvar, we add zukor and boil all the same 2 hvilin. At the finished product, you can put a sprat of raspberries for coloring, or small pieces of fresh fruit.

It is better to bring the mother to the right from frozen foods, they are more likely to be thrown into the okrіp, without defrosting before cym. Ale trivality of thermal processing should be increased by 5-7 quills.

Warehouse rules for dried fruits

To dried fruits, additives for preparing compotes, one can add not only primrose rods, dried apricots and prunes. For a savory drink, you can grow from dried cherries, pears and apples, faceless berries and fruits. The very beginning of the availability of such components is the possibility tsiliy rik prepare fortified drinks without vicorist when buying out of season or frozen components.

Just before the cob of manipulation, take over the step:

The heap of the component should be thoroughly washed under warm running water. After that, it is recommended to scald with sprinkles and soak in warm boiled water for the first time.
To prepare 1 liter of savory drink, 100 g of dried fruits and a tablespoon of zucru are sufficient.
The hour of preparation of the product should be no more than 30 minutes under the lid. Ready compote is taken from the fire and heated at room temperature, the docks are not cooled.
It is recommended to introduce special components and additives to such a warehouse at the last stage of preparation of the product, tobto. in front of the crowds.

Compote can be cooked not only on the stove, but also in multicookers and bake bread. True, only with a boiled warehouse of wines will come out rich, but not stagnant, the veils of which are saved by this pure relish.

Such good vidomy and savory compote (uzvar, vzvar) - not only drunk on the skin a day from fresh or dried yagid and fruits, and canned fruits, boiled in syrup. Ease of preparation, the ability to add seasonal fruits and berries, and then enjoy them in the winter - the axis for what we love compote.

Korist and Skoda fruit assortment

It is important that this drink is more brown, especially for children, but if you are satisfied, drink it and grow up. Especially garny zvar with sourness on a hot summer day. And even all fruits and berries are protected by vitamin C, which boosts the body's immunity. Peach and apricot will improve the work of the heart meat, the apple will supply the body with saliva, the anger will have a carrying effect, and the sea buckthorn and cherry will improve the work. nervous system, safe with vitamin B2

Quince, yak and pear, to help prevent diseases of the intestinal tract. In addition, quince to avenge tannins and pectins to resist undercrowding and tuberculosis. Assorted fruits in dried viglyad also zherelom vitamins and microelements, the same dried fruit compote is so popular in the cold season.

Ale є i Zvorotny Bik medals: over that licorice foolish shkidlivy usim, who cares for his health. Vin can provoke diathesis in children, allergic reactions, take off the fat and the development cerebrodiabetes. A sour pickle will cause a sloughing pain, and a large amount of a picked fruit assortment can lead to diarrhea. Berries and fruits, which are expensive, can avenge important metals and toxins.

Like and when living in, be-like and drunk, goofy - to know the world and choose the best type and way of preparing compotes.

Іsnuє kіlka different types compote.

Uzvar- compote, in yakoma, fruit and berry thick (often from dried fruits). characteristic of rice- Do not boil the drink, but bring it to the boil and pour it.
Zvaryuvannya (vіdvar) you can make preparations from adding herbs, honey. Zalezhno vіd recipe yogo bring to a boil and boil.
Macedoine- fresh and scalded with dill (blanched) fruits, poured with syrup, for the preparation of some kind of vicory, another fruit and berry set was used. Vykoristovuєtsya at the look of a cold dessert.
Canned compote- Twisting tribal savings from the re-importance of native land or fruit.
Zvichny dessert refreshing drink from fresh or frozen fruit assortment with a smaller amount of zucru.

Components options

Vybіr variant of fruit and berry mix for drinking to lay down not only in the form of gastronomic similarities, but also in the presence of obviousness or in the presence of allergies, pori rock, comrade gamantsya. Vikoristovuvati can be practically all fruits / berries. Compote is cooked from one type of culture or from different ones. Golovna, so that the fruits were healthy, did not avenge rot and wormholes.

With tsomu, krіm fruit and yagіdnoї narіzki, in compote with bazhanni add leaves of mint, melisi, currant or cherry, honey or spices. The more malty fruit, the less zucru will be vikoristano. Axis of options for the following components:

pear, lemon juice, mint;
feijoa and apple;
plum, apple, cherry, lemon, peaches;
peaches and red currants;
black gorobina and apple;
pear and currant;
whole fruits of peaches (for canning);
apricots, citric acid, lemon balm (for canning);
aґrus, black and red currant;
orange chastices, mint and lemon peel;

grapes that vine leaves;
crane and lingonberry;
polunitsya, sunitsya, crane that mint;
crane and sea buckthorn;
oranges, cherries, cloves and vanilla;
sunnitsa with lemon;
be it frozen berries with honey;
barberry berries (for canning);
zucchini and sea buckthorn;
zucchini and alicha;
watermelon, lemon, cloves and cinnamon;
rhubarb and cinnamon;
hybrid of black currant and agusu (yoshta).

Pіdіbrati svіy luv vods vdas not once, that th neobov'yazkovo tse robiti. Adzhe in tsoma i privablivіst compote - schodnya new relish.

And yet there is a sprat of fruit, well known to the inhabitants middle smuga, it is not accepted to vicorate with compote, and more so with spins: bananas, persimmons, kiwi, pomegranates. Banana and persimmon - over soft fruits, they are hotly brewed. Kivі is not rich in taste and aroma. To that, if they made compote from kivі, then fresh mint, cloves and cinnamon will add aroma to you.

Pomegranate is a common fruit, which is rarely found in recipes. Ale tse is even more savory than a brown product. And the compote from the new one comes out more savory, navit without adding other fresh fruits and yagid.

How to cook correctly?

The principle of brewing compote for the winter is like a cold drink even more. When canning, the berry-fruit preparation is laid out next to the jar. Dalі for the recipe zaspayut tsukr i pour dill. Or fill the berry mix with sucrose syrup.

Chi dodavati citric acid like a preservative - the skin of the gentleman virishuє in its own way. Tse to lay in the concentration of tsukru (like tsukru is rich, then the jars stand up and without lemons), the mother's compote from the sourness of the sourness is saved. At the apartment, a jar without a preservative can swell, which will not happen at a cold cellar.

One of the largest simple recipes canned for the winter - compote from yoshti. The berry of the floor is not viable, which inspires the neuroscientific fates always gives a great harvest. Super high vіdsotok instead of vitamin C to rob even more priblivoe. Yoshta zovsіm not rozvaryuєtsya in compote, so call її put near the jar approximately on the tretina, so that later the berries can be simply eaten, or vikoristovuvat like a filling for pies.

And work on harvesting like this:

berries are relatively washed (the tails can not be picked up, but the leaves, which they sipped vipadkovo in a jar, sip the gusto with gusto);
a sterilized jar (1.5-3 l) put a berry on a tretina;
hoarse with a bloody squeak about a third of a jar;
fill with dill;
screw the jar with a metal cap;
turn the jar upside down and sprat of fear;
Wrap the upside down jar on the doba for a full achievement (in this case, the whole tsukor will be broken up step by step).

Another principally viable way of preserving fresh fruits and vegetables is by filling them with sucrose syrup. For example, a compote from a watermelon for the winter can be grown for the upcoming recipe:

2.5 kg of watermelon, peel and cut into small cubes;
fill it with water so that the garbuz will stumble down by the water;
add 200 g of apple otstu;
set at 2:00;
for syrup, boil water and zukor (4 l + 1.5 kg);
put garbuzov cubes in a saucepan and cook 10-15 quills;
spread the garmelon in containers, top up the jars with syrup;
add lemon, cut into small squares, cloves and cinnamon in a skin jar;
roll up the metal caps and wrap them up approximately on the extraction.

The third way of preservation is with the best sterilization of jars. Someone who doesn’t love yoga is rich, so that you can get scalded, distributing cans. And yet, in the recipe, it’s not forwarded ahead of time, but you need to save less than necessary, it’s better to speed it up in this way.

For example, this way you can prepare sea buckthorn compote. For whom:

fruits of sea buckthorn promit, sip into jars with a capacity of 0.5-1 l, approximately 2/3;
fill with zucru syrup (0.4-0.5 kg zucru per 1 liter of water);
cover the containers with metal lids and put them in a saucepan with warm water for sterilization (pivot jars will sterilize 15 quills, liter - 20 quills on medium heat, so that the syrup does not scatter);
distance the cans from the pans and screw them up and wrap them up.

So like sea buckthorn is an oily berry, then a brightly-zhovtogaryach fat plіvochka will appear on the compote. You don't need to see: sea buckthorn oil- A valuable product. Sea buckthorn is a criterion of ascorbic acid. For an hour of thermal processing of vitamin C without fluctuating, the temperature of the water is to blame but not more than 60 degrees.

Everything is much simpler with the preparation of compote at the casserole. Having distinguished from fruits and berries, divide them on hard (hard apples and pears, for example) and soft (sunnitsa, midnight, be it frozen fruit). For the sake of zhorstkі fruit boil 10-20 hvilin, and m'yakі can not be boiled, but put into boiling water, and immediately turn the stove on. As if in sumishi є yaskravі fruit, then for the rich color compote can be infused with sprats of years. At this hour, the drink is gaining aroma and relish.

Ready compote is not stored for a long time - a maximum of 2-3 deb in the refrigerator.

The axis of a sprat of recipes for such a cold drink.

Compote from fresh pears:

clean the fruit from the core and put it in a saucepan with boiling water;
add to the taste of zukrovy pisok and trochs of citric acid;
boil 15 chills|minutes|;
To change the color of transparent pear compote for 5 minutes before it is ready, you can put a small piece of beetroot into the pan, which will be picked up after you reach it.

Compote "Mohito" is even more refreshing on a spicy day, 20 quills are prepared from the minimum set of products:

take the zest of one lemon with a grated grater;
take the shkіrka, which is lost, and remove the white veins;
a small bunch of mint, lemon cleansing, 4 tablespoons of zucrue and beat one bottle with a blender;
at the three-liter pot, pour in a lot of sum and fill it with water;
lower the zest;
bring to a boil;
add half a teaspoon of citric acid for bajannyam;
boil 2 quills and turn off the stove;
compote infuse 30 quills under the lid, cool it down and cool it down.

Culinary tricks

Nasamkinets kіlka was pleased with professionals.

If you want to finish a great thermos at your booth, then compote can not be boiled in a saucepan: put fresh fruits/berries, zukrovy pіsok and spices in a thermos, fill with dill and cork. For 15 hvilin compote is already ready.
To add a rich color to the compote, add fruits, berries and bring on shmatochki veggies and bright colors. It’s worth the cost of cold drinks, and winter preparations. For example, apple compote is often diluted with cherries, plums, gorobina, yoshtoya.
Children even love not just drinking canned compote, but also canned fruit. For this vicory, there are great firm apples, pears of other varieties, peaches, apricots, great plums. Apples and pears have a core. And the axis of the tufts is often covered with qilimi, so that the fruit is not boiled in okrop. That taste of the brush gives a special flavor to the compote.
The gentleman put a lot of money at the jar with a large amount of fruit and berry sumish, so that you could not only eat it, but put it in pies.
If your family does not like to eat berries from brewed compote, freeze them. Tse filling for future pies, and reminiscent of syrah or yogurt.
If small jars are used for vicor compote, then they can be sterilized in a micro-furnace. At the same time, cover the jars with the need to curse the lids, do not crook the saucers with saucers.

If you want to save an apartment, then when conserving, it’s better to vicorate citric acid (I want to use a liter jar on the tip of a knife). When storing compote in a lot, often do not put a preservative, since the temperature in the new one is much lower than the room temperature.

About those how to prepare homemade compote with fresh fruits, marvel at the upcoming video.

The compote is familiar to us from childhood, savory wine and more brown. Zavdyaki impersonal raznovidіv drank, be it a gourmet, you can know the option for gusto. Remember how to cook compote, but it's clumsy to cook yoga on your own.

Compote

The word "compote" appeared in Russian in the 18th century. Vono came from the French word for "fruit puree". When foreign cooks came, they prepared compote with minimum amount rіdini ta served yogo as a dessert. In Russia, drunk, similar to today's compote, called vodka, or uzvar. Vіn vvazhavsya svjatkovoy herbage and buv nastіy from dried fruits with a great kіlkіstyu thick. Yogo was not boiled, but brought to a boil and cooled.

Today's compote - tse napіy іz vіdvarenіh yagіd, frukіvіv, vegіv i navіt groats іz addavannymi tsukru. The remaining ingredient is neobov'yazkovy. Compote is better to drink cold, to the fact that, reaching, the wines fill up with more taste.

I have a few different recipes, ale key moments I will prepare to drink however:

Main ingredients. Tse berries, fruits, vegetables and cereals. Fruits can be fresh, frozen, dried and canned. If there are no more licorice components, then it is necessary to balance the taste and add sourness, for example, lemon, crane, currant.
Preparation. Fresh fruits bleed, clear the leaves and the fruit. Know the skin and see the brushes of neobov'yazkovo, lay everything in a specific recipe. Great and hard fruits and vegetables are taken to be richer, soft ones are bigger, berries are filled with qilimi. Dried fruits need to be soaked for a long time. Frozen ingredients are enough to leave at room temperature for 10-20 minutes, so that the stench of the troch has thawed, but not thawed.
The water is zukor. The amount of water to fall in the amount of fruits: the saucepan can be filled with ¼ fruits, berries or vegetables, and ¾ with water. The number of sucrose pisku in recipes is indicated approximately. The average consumption of zucru and water is 150 grams per 1 liter.
Cooking hour. It is to fall in the form of fruits, to boil more, softer. Naystiykish, apples and pears - 30-40 quills, іnshi - 10-20 quills. As for the compote, you can win the sumish, then mіtsnі fruit, for example, apricots and apples sucrose syrup and put the m'yaki in a boiling drink in the kіnci. You can’t cook compote too long, otherwise you can use the color, shape, taste and vitamins. Soft berries, like midnight and raspberries, can not be boiled, but laid out in cups and poured with syrup. Sometimes to fruits and berries, especially dried, add boiling water and pour.
Additives. Often put vanilla, honey, cinnamon, lemon and orange zest, red wine and others into the compote. It is necessary to add the zest for the first hour of cooking and drink it after the cooling. Although frozen ingredients were used to prepare the compote, then for a stronger relish, you can add citric acid, fresh fruits and berries, zest and spices.

Cook compote more quickly 10-12 years before serving on the table. To dip the fruit in to seep out with syrup, and vіdvar - to saturate with savory and aromatic speeches.

Fruit and berry compote

Cook compote from whatever fruits and vegetables. The most common vicarious are apples, peaches, plums, pears, midnight, cherries, apricots, raspberries and others. Less suitable vvazhayut persimmon, pomegranate, banana and deyaki іnshі, but you can know original recipes I will give you a drink of victories.

Compote from fresh berries and fruits

Such a compote is the most popular in autumn, if there are fresh fruits and berries in stores. Drink up and invigorate that strength. A dekilka of simple recipes will help you remember how to cook compote with fresh fruits and vegetables correctly.

Compote from apples

Water - 2 liters;
apple - 500-600 grams;
tsukor - about ¾ of a bottle, the amount of fallowing is due to the fact that there is a sour variety of apples.

Pomiti apple, cut the skin into 4-8 parts, remove the core with leather. Take water from the pan, boil, add zukor, apple, you can put cinnamon. Znovu boil everything and boil the apples until soft, about 15 quills. For whom it is necessary to change the fire. Close the finished drink with a lid and pour it for 2–4 years.

Cherry compote

Water - 2 liters;
cherry - 500 grams;
tsukor - 10 tablespoons;
vanilla tsukor - for relish.

Remember the cherry, see the brushes. Pour water into the saucepan, add vanilla and wonderful zukor, boil. Put the berries in a saucepan, boil again and cook for 10 chills | minutes |, changing the fire. Compote, scho viyshov, cover with a lid and put ostigati.

Compote from frozen berries and fruits

To the cob of work, it is necessary to add respect for the preparation of fruits and vegetables. It is impossible to defrost them, berries and fruits can be consumed in rich juice and turned into porridge. It is better to vitrimat the lower ingredients at room temperature 10-15 hvilin, and then rinse with cold water. Boil a drink on a povіlny fire.

Compote from midnight

Water - 3.5 liters;
midnight - 500 g;
zukor - 150 grams.

Leave the berries on the table for 10 khvilin, promit. Boil syrup, vicory zucor and water. Gently lower the half moon, boil, cook no more than 2-3 whilin. You can add lemon juice, zest. Drink for the reception of a citrus aroma and sourness. Ready compote for half a year. Caught in a drink for the bajans you can protsidit.

Fruit and berry compote

Water - 2 bottles;
frozen fruits and berries - 500 grams, for example, plum, ozhina, cherry, midnight, raspberry;
tsukor - ¾ bottles.

This recipe does not require cooking, so more vitamins, which are found in fruits and berries, are taken.

Promit the fruit and spread it in cups. Boil syrup. Dodatkovo can be added to new wine, liquor or cognac, about 5 ml per serving. Cool the ready syrup, pour it with fruits and berries in cups.

Compote from dried fruits

Dried fruits are colorful and tasty, and compote from them is a good reference for herbal systems people. In order to preserve the positive power of the ingredients, it is necessary to remember how to cook compote from dried fruits correctly.

Before dried fruits, call for more than fruit, but berries: dried apples, cherries, pears, dried apricots, rodzins, prunes, thorns and others. Choosing ingredients for compote, it is better to bathe them okremo, and not in sum. So, as they have a different hour of cooking, then add them to the casserole more beautifully: a bunch of pear and apple, then - dried apricots and prunes, in kіnci - rodzinki.

Compote for children

Water - 2.5 liters;
dried fruits - 300-400 g;
tsukor - 1 bottle, but take a smaller one.

Sort dried fruits, rinse, soak in warm water for 15 minutes. Pour water into the pot, boil. Put an apple and a pear, cook 20 khvilin, add dried fruits that are gone, boil 5 khvilin. Let's stop putting tsukor, make, cook 10 chills | minutes |.

Compote, scho viyshov, nakrit i napolyagati 10-12 years old.

Compote for adults

Water - 5 liters;
dried fruits - 1 kg, for example, apples, prunes, pears, dried apricots and rodzinki;
tsukor - 4 bottles;
wine - 1 bottle, red liquorice, can be replaced with juice of 1 lemon;
almond - 4 table spoons, licorice, finely flavored.

Promiti dried fruits. Pour apples and pears with dill, add zukor to them and cook 30 khvilin. Put prunes and dried apricots, cook 10 khvilin. Stop adding raisins, wine and cook 5 quills.

Drink cool. Spread fruit in cups, pour syrup over, sip almonds.

Compote from canned berries and fruits

As a rule, such compotes are cooked in the fall and in the fall, and the vzimka is taken in the spring. The main mind of the yakіsnogo water is sterilization and tightness. Fruits and berries are due to be clean, without dents and rot.

Compote from peaches

Water;
peaches - stigli, rather firm;
zukor - 400 g per skin liter of water.

Vimiti peaches, sterilize jars. Put the fruit in jars firmly, but without pressure. It is better to beat whole peaches with tassels. For the bazhannya, you can cut the fruits, twist the tassels and lay the halves. There will be more room for fruit, but the stench will be rich and may fall apart.

Pour water at the jar, skilki pomіstsya. Anger її in a pan, add required quantity tsukru, make syrup. Carefully, so as not to be scalded, pour boiling water over the peaches, cover them with krishki, the beast with a towel or a servlet and deprive them of 20 quills. Anger the syrup back at the pot, boil and pour the fruit into another, anger again and pour it into the third, roll up the jars. Canned food, which you have seen, cover it with a warm carpet and leave it alone.

Such a compote is practically ready to live. Gentlemen, fill up the jar, spread the fruits and berries in cups and pour syrup. To intensify the relish of that aroma, you can boil the syrup with zucr and lemon juice in front, and then cool it. At a hot homeland, you can add zest, cold - wine or liquor. The original relish comes out when you mix a few kinds of canned fruits.

Vegetable compote

To prepare a vegetable compote, vicorist carrots, rhubarb, garmelon, beetroot. As a rule, drink boiled from the sum of vegetables and fruit-yagid.

Rhubarb compote

Water - 3 bottles;
revin - 300 grams, cleansing from the skin;
tsukor - 1 bottle;
cinnamon - 1/2 teaspoon, you can replace the zest of 1 lemon.

Narizat rhubarb with small pieces. Boil syrup. Put in a new cinnamon or zest, rhubarb, cook for 5 minutes|minutes|.

Compote from watermelon

Water - 5 bottles;
garbuz - 300 grams, peeled from the skin;
apples - 2 pieces, antonovka;
tsukor - ½ bottle;
prunes, dried apricots, rodzinki - 1 press each;
cinnamon - for relish.

Narizati harbuz, apple. With water, zucru and cinnamon make syrup. Add dried fruits, cook 10 khvilin, kale, boil 5 khvilin, leave the apple and cook until the fruit is soft.