What to add to apple compote for taste. Universal recipes for apple compotes for the winter. How to seal apple compote for the winter

Apple compote is one of the most popular and quickest to prepare drinks that can be brewed at home, so in this article we will look at how long and how to cook compote from fresh apples in a saucepan at home.

How long does it take to cook fresh apple compote?

The cooking time for fresh apples in compote is quite short and depends on how rich the drink you want to get in the end:

• How long does it take to cook compote from fresh apples? The cooking time for compote from fresh apples is on average 10 minutes (if it is important that the apples do not boil over) or up to 20 minutes to make the compote more rich (the apples will boil over).

Having found out how long it takes to cook compote from fresh apples, we will now consider in more detail the process of preparing it in order to know how to quickly and tasty cook apple compote for yourself and your family.

How to cook fresh apple compote in a saucepan?

• Ingredients: fresh apples – 4 pcs., sugar – 4 tbsp., water – 2 l.
• Total cooking time: 20 minutes, preparation time: 10 minutes, cooking time: 10 minutes.
• Calorie content: 85 calories (per 100 grams of product).
• Cuisine: Slavic. Type of dish: drinks. Number of servings: 4.

Apple compote made from fresh apples is a very simple and quick drink to prepare; to cook it you will need regular fresh apples (you can use sweet and sour varieties), sugar and water. Let's take a step-by-step look at how to cook delicious compote from fresh apples in a saucepan:

• The recipe will use half a glass of sugar (4 heaped tablespoons of sugar), 3-4 fresh apples and 2 liters of water.
• Choose a large saucepan, pour water into it and place it on the stove over high heat.
• Wash the apples thoroughly, cut them into slices (1 apple into 8-10 slices), cut out the core with seeds, tails and damaged areas on the peel (if any).
• After the water boils in the pan, put the prepared chopped apples into the pan and cook for 5 minutes over medium heat, then add sugar (2-3 tablespoons to start), mix thoroughly and taste the compote (if there is not enough sugar, add more).
• Cook the compote for another 5-15 minutes (when cooking for 5 minutes, the apples will not boil; when cooking for 10-15 minutes, the apples will boil, but the compote will be richer).
• We remove the pan with compote from the stove, cover with a lid and let the compote steep for at least 30 minutes. That's all! Delicious fresh apple compote is ready.

Note: to improve the taste and smell, you can add a few slices of lemon (berries, cinnamon, lemon balm, mint, etc.) to the apple compote during cooking.

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Delicious and refreshing homemade apple and lemon compote will perfectly complement the menu in the summer heat. This homemade drink will not only quench your thirst, but will also perfectly complement sweet desserts if you are celebrating a holiday. It is simply irreplaceable in the everyday menu, and is also good for a picnic. The proposed apple compote with lemon is very aromatic, a little piquant and refreshing. This combination of components perfectly accelerates metabolism and promotes weight loss (neutralizes the effects of fatty foods). If you want to make the drink dietary, you do not need to add sugar or other sweeteners. The step-by-step recipe with photos demonstrates how to easily, quickly and simply make a delicious compote from fresh apples in a saucepan at home.

Ingredients:

• apples - 450 gr;
• sugar - to taste;
• vanilla - 1/2 tsp;
• lemon - 1-2 pcs.;
• cinnamon - 1/2 tsp;
• water - 1 l.

How to cook apple and lemon compote

When preparing the drink, wash all fruits and citrus fruits. Next, chop the apples into quarters. I don't cut out the pitted centers.

Pour water over the prepared apple slices and place on fire. Boil the drink until it boils.

Grind the lemon into slices and add to the boiled compote. At this stage, you should bring the drink to the taste you like using sugar, vanilla and cinnamon. After boiling again, remove the apple and lemon compote from the heat, cover with a lid and leave to cool and infuse.

In the summer heat, this homemade apple pie is best served chilled. Therefore, I advise you to send it cooled at room temperature to the refrigerator. If you don’t have time to wait, you can add ice cubes to the drink.

As you can see, preparing a very tasty homemade apple compote with lemon from fresh apples is extremely simple and quick. To enhance freshness and, if desired, change the taste, you can add mint leaves to the drink.

Apple compotes are prepared with the addition of seasonal fruits and exotic fruits. With this method of canning you preserve the taste, aroma and natural color of the fruit.

Compotes made with honey can be drunk by people with diabetes. When preparing compotes from fruits in their own juice, there is no need to add sugar.

As a type of compote, apples placed in plastic containers are poured with boiled chilled syrup and frozen. In winter, all that remains is to melt and bring the preparation to a boil.

Ready-made compotes are served with citrus slices, sometimes rum or brandy is added and you get a healthy homemade cocktail.

Studies have shown that apples prevent many diseases, including cancer. Read more in.

Assorted apricots and apples with honey

For this recipe, it is better to take mid-season apples with dense pulp, and apricots - ripe but strong.

Cooking time – 1 hour. Yield: 3 three-liter jars.

Ingredients:

• water – 4.5 l;
• apples – 3 kg;
• honey – 750 ml;
• apricots – 3 kg;
• mint – 2-3 sprigs.

Cooking method:

1. Rinse the fruits. Cut out the center of the apples and cut the flesh into slices.
2. Place apples in steamed jars, alternating with apricots.
3. Pour hot syrup prepared from honey and water over the fruit.
4. Place the filled jars in a sterilization pan filled with water. Boil for 20 minutes.
5. Carefully remove the sterilized jars and seal them tightly with lids.

Baked apple compote for children

The most favorite treat for kids is baked apples. You can prepare small fruits for future use using this recipe. Add cinnamon if desired.

Cooking time – 1.5 hours. Yield: 3 jars of 1 liter each.

Ingredients:

• apples – 2-2.5 kg;
• sugar – 0.5 cups;
• grated cinnamon – 1 tsp.

Fill:

• water – 1 l;
• sugar – 300 gr.

Ingredients:

• dried apples – 1 jar 0.5 l;
• dried cherries – 1 handful;
• raisins – 2 tbsp;
• dried dates – 1 handful;
• sugar – 6 tbsp;
• water – 2.5 l.

Cooking method:

1. Pour cold water over the washed dried fruits and boil.
2. Pour sugar into the boiling mass, stir and boil for 5-7 minutes.
3. The finished compote can be consumed both warm and cold. Add a slice of lemon to a cold drink.

Apple compote for the winter with lemon and spices

3-liter jars must be sterilized for 20-30 minutes after the water boils in the container. When sterilizing filled jars with soft fruits, reduce the time, and for dense fruits, increase them by 5 minutes.

Apple compote for the winter is one of the simplest, healthiest, most reliable and delicious homemade preparations. Compote quenches thirst well, increases vitality and improves mood. It can be safely given to young children, since the drink extremely rarely provokes allergic reactions. If you are on a diet, apple compote will come in handy. Before you start with the recipes, it’s worth remembering the basic preparation steps, following which you can get an almost perfect drink.

General principles of cooking

Food preparation. The first stage of the cooking process is the selection of apples. The fruits should not be overripe or too hard. It is important that each jar is filled with apples of the same variety.

The best fruits for fresh apple compote are sweet and sour varieties.

The most commonly used varieties are White Nalivka, Grushevka, Quinti and Mantet.

If you need to cut into slices, do not do it too finely, otherwise the compote may turn into mush. A similar effect can be obtained when using overripe fruits.

Granulated sugar can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste with seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or are often added to canned compotes.

Preparing dishes and additional tools. From the dishes you will need:

• banks;
• cutting board;
• large saucepan;
• sieve (can be replaced with clean gauze).

When thinking about how to cook apple compote in a saucepan, remember that the container for preparing the syrup should be made of stainless steel. An apple slicer will also be useful, with which you can cut the fruit into several parts and remove the core with just one movement. It is important to prepare jars and lids correctly. They must be washed thoroughly and scalded with boiling water.

Before you cook apple compote, you should purchase two simple but very useful tools. We are talking about a sterilization disc and forceps. The first tool is placed on a pan of water. When the liquid boils, place the jar on the disk and wait until it is sterilized. And with the help of tongs it is easy to remove the jar without risking getting burned.

Cooking technique. Experienced chefs recommend blanching apples for 5-7 minutes before placing. Blanching will help avoid darkening and loss of volume, and the remaining water can be used for syrup. But after blanching, the fruit must be cooled in cold water.

Blanching is necessary if you are preparing compote with sterilization.

According to the classic recipe, jars filled with apples are filled with hot syrup (200-300g of sugar per 1 liter of water). It is important that the syrup completely covers the fruit. After filling with syrup, you can proceed to sterilization. It is very important to determine how long to cook apple compote. The following guidelines can be used as a guide:

• 0.5 liter jars – from 15 to 20 minutes;
• 1-liter – up to 25 minutes;
• 2- and 3-liter – up to 35 minutes.

Sterilization itself should take place at a temperature of 85°. Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.

Not all recipes require sterilization; below are several such options. But if the recipe specifies sterilization, this cannot be ignored. Otherwise, the shelf life of the compote may be significantly reduced. Let us remember that during fermentation the fruit floats to the surface and the lid swells slightly.

Apple compote

Below are 5 recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you will be able to pamper yourself and the people you care about not only with a very tasty, but also healthy drink.

Apple compote for the winter without sterilization

Ingredients:

• apples – 1 kg;
• sugar – 250 g;
• water – 1 l.

Step 1. Wash the fruit (larger fruits can be cut into slices). Fill the prepared container so that there is some free space at the top.

Step2. Prepare the syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour it in so that the apples are completely covered with syrup.

Step 3. After 5 minutes. While waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. You can place fabric or newspaper under the necks. The jars remain in this position until they cool completely.

Make sure the sealing of the jars is tight enough. Otherwise, microbes may penetrate into the drink, which will provoke unwanted processes. If aluminum caps were used, a sign of a good seal is that they are dented.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid spoilage of the product, it is worth changing the lid and sterilizing the compote again.

Compote of whole apples (with sterilization)

Ingredients:

• fresh semi-ripe apples – 1 kg;
• sugar – 270 g;
• dried mint – 2 sprigs;
• water – 1 l.

Step 1. For harvesting, select ripe fruits without noticeable flaws, preferably white filling. Cut off the stalks (it is enough to leave ⅓ of the length) and thoroughly wash the apples. Then pour them into a colander to drain the water. Place the fruits in clean jars up to half the volume. At the end we add mint sprigs. Mint can be replaced with cloves, vanilla or cinnamon sticks.

To prevent the apple skin from bursting during sterilization, pierce the fruit in several places with a toothpick or a thick needle. It is best to can small apples whole.

Step 2. Boil liquid sugar syrup.

Step 3. Pour hot syrup over the apples and proceed to sterilization. Cover the filled jars with lids. Place a special wooden grid or towel at the bottom of the pan intended for sterilization. Make sure that the jars do not burst due to temperature changes. This can happen if you put jars in boiling water.

Step 4. Seaming should be done immediately. Turn the sealed jars over and cool.

Dried apple compote

Ingredients:

• dried apples – 100 g;
• sugar – 120 g;
• water – 2 l;
• citric acid – 0.5 tsp. (can be replaced with lemon juice).

Step 1. Sort and rinse the dried apples. Then put them in a saucepan.

Step 2. Pour hot water over dried fruits. Then add sugar and cook over low heat for at least 25 minutes. Granulated sugar can be replaced with honey. But it should be dissolved in ready-made apple compote. The recipe for every day requires a thick-bottomed pan. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. It is better to brew a drink from dried fruits with the lid closed, because the beneficial substances are lost during the evaporation process.

Dried apples should be pre-steamed for 10 minutes. in boiling water. To diversify the taste of the drink, add other dried fruits to it. You can also use seasonings such as lemon balm and cloves.

Step 3. It is recommended to wrap the pan with freshly prepared compote in a towel or blanket and leave for several hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.

Apple compote in a slow cooker

Ingredients:

• apples – one and a half kilograms;
• sugar – 250 g;
• water - one and a half liters;
• cloves – 3-4 pcs.;
• lemon - 1 pc.

Step 1. Wash the fruits. Then remove the skin from them. We collect the peels in a special container, since they will still be used. Next, cut the apples into 4 parts, removing the seeds. Squeeze the juice of one lemon to the chopped apples. This will help prevent the apples from browning.

Step 2. To prepare compote, you will need the “Multi-cook” program (you can also use the “Stew” option). The temperature should reach 160°. Set the time to 15 minutes. Place apple peels in the multicooker bowl. Fill everything with hot water, you will need one and a half liters. When the water boils, add sugar and cook for the remaining time. Strain the finished syrup through a sieve or cheesecloth.

Step 3. Place the prepared apple slices into jars. Pour syrup over them, cover and leave until cool. When the compote has infused, pour the syrup into the multicooker bowl, add cloves and use the “Multicook” program again. Bring the liquid to a boil. Pour the hot syrup into jars.

There should be free space between the lid and the compote, but not more than 2 cm.

Step 4: Cover the jars with lids and sterilize them. This can also be done in a slow cooker. Fill the appliance bowl with warm water. Cover the bottom of the bowl with gauze folded in several layers. And only then put the jar of compote there. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the multicooker to “Stew” for 20 minutes. This is all that needs to be done before closing the apple compote for the winter.

The multicooker is also suitable for cooking apple compote from dried fruits. To do this, place washed dried apples (400 g) in a multicooker bowl, add liquid and add sugar if desired. The “Stew” option is suitable for cooking. With such a program, the compote will simmer, which, unlike boiling, allows you to preserve more useful substances. Set the timer for 50 minutes.

Apples in apple juice

Ingredients:

• apples - 2.5 kg;
• freshly squeezed apple juice - 1 l;
• water – 1 l;
• sugar - 200 g;
• citric acid - 10 g.

Step 1. Prepared sterile jars are filled to the top with washed apples. The fruits must be whole, preferably small in size. Having completed the arrangement, pour boiling water over the fruit. Then we cover the jars with lids, wrap them in a towel and leave them for a while.

Step 2. Pour freshly squeezed juice into a saucepan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely cleared, turn off the heat.

The amount of sugar can be adjusted depending on the type of apple.

Step 3. Drain the water from the jars of apples and fill them with the prepared syrup. After this, you can proceed to rolling.

Why is it worth preparing apple compote for the winter?

Firstly, home-cooked apple compotes, the simple recipes for which are given above, are much healthier than industrially produced juices. You will be protected from dyes, flavors and various preservatives. Note that the average caloric content of this compote is 93 Kcal per 100 g of drink.

Secondly, apple compote is an excellent addition to sponge cakes, cookies, strudel and other baked goods. The finished compote can be served with a slice of orange. According to etiquette, such a drink should be poured into special wide cups (“compote bowls”). However, they can be replaced with bowls, bowls or wide cups.

Thirdly, compote fruits themselves are a healthy and tasty dessert. For the little ones, you can prepare a compote with pulp; to do this, just beat the contents with a blender. Fruits from compote can be safely used as a filling for muffins, pancakes or an open pie. You can also use them to make excellent oatmeal.

Fourthly, compotes from fresh apples, recipes with photos of which were indicated, are good to drink for general strengthening of the body. They help recover after physical activity. Apple drinks should also be consumed for anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improve heart function, while phosphorus, iron and calcium activate metabolism. In addition to microelements, it is worth mentioning vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.

The most common and accessible fruit for canning are apples. They can be bought at any time of the year. They have excellent shelf life, so the housewife has no problems storing them if she cannot start harvesting fruits in the near future.

In addition to these advantages, they have a lot of useful properties. They are rich in vitamins C, B1, B2, B6, E, as well as microelements necessary for health: potassium, calcium, sodium, zinc, phosphorus, iodine, iron, manganese, magnesium.

Apples are pickled, dried, frozen. They are used to make jam, marmalade and compote.

Subtleties of cooking

• Almost any variety of apples are suitable for compotes. But it is better to use Aport, Lemon, Antonovka, Pepin saffron, Boyken.
• For compote for the winter you need to take only ripe apples. Compote made from unripe fruits will not have a very pleasant taste. Overripe fruits may become boiled during sterilization, and the compote itself will turn out cloudy.
• They should also not be wrinkled or soft. Wormy apples are not suitable for canning for the winter.
• For compote, they can be used whole, cut in half or wide slices.
• If the peel is not too hard, the apples are not peeled. Otherwise, the skin must be removed. Be sure to cut out the seed chambers.
• Before storing in jars, apples are blanched. To prevent them from being overcooked, they should not be processed in boiling water. The liquid should be heated only to 85-90°. Then the apples need to be quickly cooled by immersing them in cold water.
• The more acidic the fruit, the less minutes it takes to sterilize it.
• To prevent cut apples from darkening, they can be immersed in cold salted water for 15-20 minutes (put 10 g of salt per 1 liter of water).

Apple compote for the winter: a classic recipe

Ingredients for two 1 liter jars:

• apples – 1 kg;
• sugar – 300 g;
• water – 1 l.

Cooking method

• Select ripe apples with soft skin without dents or wormholes. Wash thoroughly.
• Prepare the jars. Sterilize them in boiling water or bake them in the oven. Wash the lids and boil for 5 minutes.
• Pour water into an enamel pan and bring to a boil. Reduce the heat so that the surface of the water only ripples slightly.
• Cut the apples in half and remove the core. Cut into wide slices.
• Place the chopped apples in hot water and blanch for 7 minutes.
• Then transfer them to a colander and cool quickly under running cold water. Do not pour water out from under them. You will need it to make syrup.
• Place the apples in jars, filling them up to their shoulders.
• Add sugar according to the norm in the water in which the fruits were blanched. Boil the syrup.
• Fill the jars with prepared apples to the top with boiling syrup. Cover with lids.
• Place in a wide saucepan with hot water. Sterilize liter jars for 18-20 minutes, half-liter jars for 12-15 minutes.
• Seal tightly with boiled lids. Turn it upside down. Cover with a blanket and cool as is.

Compote of apples and lemon

• apples – 3 kg;
• sugar – 500 g;
• citric acid – 1.5 g;
• water – 2.5 l;
• lemon – 1 pc.

Cooking method

• Sort through the apples. Wash well in cold water. Cut them open and remove the core. Cut into slices.
• Place them in acidified water.
• In an enamel pan, cook syrup from water and sugar.
• Place apples in sterile jars. Add sliced ​​lemon.
• Pour boiling syrup over.
• Place the jars in a wide saucepan and cover with sterile lids. Sterilize liter jars for 25 minutes, half-liter jars for 20 minutes.
• Then seal the jars with sterile lids and turn them upside down. Cool.

Compote of apples with lemon and spices for the winter

Ingredients for six 1 liter jars:

• apples – 3 kg;
• sugar – 600 g;
• cinnamon - to taste;
• cloves – 2 buds;
• water – 2.5 l;
• lemon – 1 pc.

Cooking method

• Peel ripe hard apples. Cut in half, remove the core.
• Cut into slices. Rinse in cold water. Immediately place in a saucepan of boiling water. Blanch for 5 minutes.
• Drain the apples in a colander. Place in sterile jars. Add washed lemon, cut into slices.
• Add sugar as required to the water in which the apples were heated. Boil the syrup by adding cinnamon and cloves. Strain.
• Fill apple jars with it.
• Seal and sterilize for 20 minutes if the jars are liter. A half-liter container can be sterilized for 10-15 minutes.
• Turn the jars with the finished compote upside down and leave them to cool as is.

Apple compote with wine

Ingredients (for 10 liter jars):

• apples – 7 kg;
• cinnamon – 3 sticks or to taste;
• cloves - 20 buds;
• lemon peels from 1 lemon;
• sugar – 800 g;
• water – 4 l;
• Riesling wine – 2 tbsp.

Cooking method

• Wash firm ripe apples well. Remove the core. Cut into slices or quarters. Fill with cold water.
• Pour enough water into the pan and add sugar. Boil the syrup.
• Dip the apples into it. Add cloves and cinnamon. When boiling barely noticeable, blanch for 5-10 minutes.
• Drain the apples in a colander. Divide into jars.
• Boil the syrup with lemon peels and wine.
• Pour it over the apples.
• Place the jars in a wide pan of water and sterilize for 15-20 minutes. Seal the jars tightly with sterile lids.
• Cool upside down.

Apple compote for the winter without sterilization

Ingredients for two 1 liter jars:

• apples – 1 kg;
• water – 1 l;
• sugar – 200 g.

Cooking method

• Prepare sterilized jars and lids in advance.
• Wash ripe hard apples. Cut in half, remove the core. Cut into slices.
• Place in jars, filling them up to their shoulders.
• Pour boiling water over it. Cover with lids and leave for 15 minutes. During this time, the apples will warm up, and the liquid, on the contrary, will cool down.
• Close the jar with a lid with holes. Pour the water through it into the pan. Add sugar as required. Boil the syrup.
• Pour hot syrup over the apples until it slightly overflows. This will push the air out of the can.
• Seal immediately with a lid.
• Turn the jar over and cover with a blanket. Leave in this position until completely cooled.

Assorted compote of apples, apricots and raspberries without sterilization

Ingredients (for 1 three-liter jar):

• apples – 5 pcs.;
• apricots – 8 pcs.;
• raspberries – 200 g;
• sugar – 300 g;
• water – 2 l.

Cooking method

• Wash the apples. Cut in half, remove the core.
• Wash the apricots. Cut into two halves, remove the seeds.
• Place the raspberries in a colander and wash by immersing them several times in a bowl of water. Remove the sepals.
• Sterilize the jar and lid.
• Place fruits and berries in a jar. Pour boiling water over it. Leave for 15 minutes, covering with a lid.
• Pour the cooled water into the pan through the lid with holes. Add sugar as required. Boil the syrup.
• Pour this syrup over the fruit until the liquid overflows. Seal with lids immediately.
• Turn the jars upside down. Wrap yourself in a blanket. In this state they will be pasteurized for 24 hours. When the compote has cooled, return the jars to their normal position.

Note to the hostess

• To add flavor, cherries, raspberries, currants and other berries are added to the compote. They are placed in jars at the same time as blanched apples. You can add cloves, cinnamon, lemon and even wine to apple compote.
• If the compote is prepared without sterilization, the berries and fruits are placed together with apples and prepared according to the recipe described above.