How to cook apple compote recipe. How to cook apple compote: a step by step recipe with a photo

Autumn is the time of the year that is strongly associated with fragrant apples. It is apples, in my opinion, that delicious autumn smells like. Homemade apple pie, amber apple jam, sun-dried apples and, of course, apple compote.

Most often, we cook assorted compote using different fruits and berries. But monocompotes are no less tasty. I even think that they can give you the opportunity to fully enjoy the taste and aroma. Moreover, it is so easy to set off the easily recognizable apple taste with a very small culinary touch.

• Total cooking time - 0 hours 20 minutes
• Active cooking time - 0 hours 9 minutes
• Cost - very economical
• Calorie content per 100 gr - 37 kcal
• Servings - 8 servings

How to make apple compote

Ingredients:

• Apple - 4 pcs.
• Lemon - 0.25 pcs.
• Sugar - to taste
• Water - 1.7 l

Cooking:

There is an opinion that any apples are suitable for compote. Basically, I agree. There are only a few "buts":

With sour or sweet and sour apples, compote will be tastier and richer than that made from sweet varieties of apples. Because a sweet apple will actively require the addition of sourness in order to fully reveal the fragrant bouquet;

Compote made from early summer apples (for example, the White Filling variety) does not have the most interesting taste. It will certainly be tasty, but somewhat rustic, without the rich palette that we want to experience. In addition, summer early varieties of apples are not strong and are very soft during the cooking process;

Rumor has it that any apples, even spoiled ones, will come down to compote. Yes, you can, but only if you cut them very carefully. Otherwise, the basic rule will work: bad products make bad dishes.

Based on these considerations, for my apple compote, I chose strong, sweet and sour apples of the Glory to the Winners variety. Agree, a very common and easily accessible apple.

So, let's start cooking. We put a saucepan on the fire cold water. I had a small saucepan, about 2 liters. I poured it incomplete so that there was room for apples.

While the water is boiling, prepare the apples. They need to be thoroughly washed, cut into quarters, cut out the core. If you come across not very good places, just cut.

Everyone knows that sliced ​​apples quickly darken when exposed to oxygen. Slices can be sprinkled with lemon juice (if not, then citric acid diluted in water). However, this should be done at will, because we do not serve fruit slices, but we plan the heat treatment of apples, which will also change their original color.

By the way, cutting apples for compote is not entirely necessary. You can also use whole fruits. True, I personally do this only if I have small apples, "paradise". Because, in my opinion, the taste is revealed faster and more powerful if the apples are cut.

I decided to still add a little lemon to apple compote. Lemon is a versatile citrus. In compote, it will not win over the palm (as it would happen with any berries), but it will very favorably set off the apple flavor, giving the compote the necessary acid and a little bit of astringency.

By the way, my son always says that if lemon is added to the compote, then the compote tastes like a drink (yeah, which is forbidden to buy in our family, but every time it is still begged for).

Meanwhile, the water boiled. It's time to toss the apples. I immediately make the fire quieter, literally after 5 minutes I add sugar to taste. After another minute (as soon as the compote begins to boil again), I throw in lemon slices. And then you can do it differently.

1. Boil compote until tender, about 20 minutes. Its taste will be rich. True, the apples will be fairly boiled, and then you will have to strain the finished compote.
2. I am going the second way. I cook compote on fire for a short time - the total time is no more than 7-10 minutes. Then I turn off the fire, cover the pan with a lid and leave it to languish on the off burner. I like that this way the apples remain intact and the “rags” do not float in the compote.

When the compote is ready, you will recognize it by its indescribable aroma. You always have a choice: drink compote hot, chilled or very cold, with ice cubes.

And the beauty is that everyone can get from such a drink what he wants right now. For example, I put pieces of apples in a glass with compote, turning a banal compote into almost a dessert.

If desired, you can set off the taste of apple compote with a few bright berries (then the compote will become not only tasty, but also beautiful in color, more saturated), sprigs of mint or lemon balm (which will give a special freshness to the finished apple drink), add a cinnamon stick or a small fraction vanilla (and then the usual apple compote will turn into a rich oriental drink, which I associate with winter - probably because of mulled wine).

In general, apple compote is a flight of your culinary imagination. Cook unusual and delicious from the most ordinary and cheap products!

Compote is a very tasty drink that can be prepared at any time of the year. It may include a variety of fruits, berries and even some types of vegetables. In winter, it is often prepared from frozen fruits or enjoyed from the pantry.

Today I will tell you how to cook compote from fresh apples in a saucepan. There is nothing complicated in this recipe. The main thing is to choose the right ingredients, calculate their proportions and choose the pan in which we will cook.

So, let's begin...

To prepare compote, prepare the products according to the list for the recipe. Apples are better to use sweet and sour varieties, ripe, but at the same time dense. If they are green or yellow, the drink will turn out paler than from red fruits, but this will not affect the taste and aroma.

First of all, send a pot of water to the fire. Cooking utensils must be made of a material that does not oxidize. In my case, this is a stainless pan, enameled or Teflon is also perfect. While the water is boiling, wash the apples and cut them into slices.

Place in boiling water and heat to minimum.

Pour in the sugar. The amount will depend on the ripeness of the fruit and how sweet they are on their own.

Boil compote of fresh apples in a saucepan for 5 minutes. The main thing is that the apple slices do not boil soft and do not lose their shape. Remove the finished drink from the heat, cover the pan with a lid and wait until it cools completely.

Delicious, fragrant apple compote can be tasted. Pour it into beautiful cups or glasses and serve. In the summer, it is advisable to keep the drink for several hours in the refrigerator.

Bon appetit!

Delicious refreshing homemade apple and lemon compote will perfectly complement the menu in the summer heat. Such a homemade drink will not only quench your thirst, but also perfectly complement sweet desserts if you have a holiday. It is simply indispensable in the daily menu, and also good for a picnic. The proposed apple compote with lemon turns out to be very fragrant, a little spicy and refreshing. This combination of components perfectly accelerates metabolism and promotes weight loss (neutralizes the effects of fatty foods). If you want to make a diet drink, you do not need to add sugar and other sweeteners. A step-by-step recipe with a photo 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

Starting the preparation of the drink, you should wash all the fruits and citrus fruits. Next, chop the apples into quarters. I do not cut out the middle with bones.

Pour the prepared pieces of apples with water and send to the 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 that suits you with the help of sugar, vanilla and cinnamon. After boiling again, the compote of apples and lemons is removed from the heat, covered with a lid and left to cool and infuse.

In the summer heat, it is better to serve such a homemade apple chilled. Therefore, I advise you to send chilled at room temperature in the refrigerator. If there is no time to wait, then 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 fast. To enhance freshness and, if desired, change the taste, you can add mint leaves to the drink.

I was going to cook this apple compote for the winter for so many years that I myself can’t even count it. For the first time I saw three-liter cans of compote full of whole apples at my neighbor Lenka. Lunar-golden, as if translucent and, probably, so tasty ... Only now I didn’t get to try these apples. No, no, Lenka’s mother, Aunt Sveta, was distinguished by her hospitability: either she would give a whole basin of strawberries, or she would bring a huge bouquet of peonies from the dacha, put it in her hands and rather not return it, but somehow those cherished cans of compote were opened without me. Then years passed. And on the market, I saw what seemed to be the same apples. They were sold from barrels. I bought a package, brought it home, tried it - oh, some salty ones! It turned out that they were soaked apples. But those from the compote were definitely sweet. Or rather, sweet and sour, juicy, I would have eaten the whole jar ... Well, further according to the proverb: better late than never. This year I bought three-liter jars, waited for Antonovka to appear on the market and got down to business. The recipe is quite simple. I will tell you clearly how to cook apple compote for the winter for 3 liter jar so that you do not have to deal with calculations, conversions from kilograms to liters and other unpleasant things. I just took the recipe and did it.

Ingredients for a 3 liter jar of compote:

• Apples - 8-10 pieces,
• Water - 2 liters,
• Sugar - 300 g.

How to make apple compote for the winter

Compote is very easy to make. Sterilization is not required. Apple processing is minimal. An excellent preparation for those whose apple trees are bursting with apples and there is no way to spend day and night cleaning and cutting the crop. Apples for compote will just need to be selected and washed.

Set aside all suspicious fruits, even those with minimal suspicion of a wormhole. Size also plays a role - apples must pass freely through the neck of the jar. In the compote, they will swell slightly, and if you pushed them into the jar by force, you won’t pull them back without a fight. Some people beat the core out of apples with a special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks from those apples that managed to do this.

We lay out the washed apples in clean jars (just in case, I held them upside down over the steam for 20 minutes. The maximum is 10 apples, the minimum is 8.

Then you need to boil water.

Apple compote for the winter without sterilization: a simple, step-by-step recipe

I boil a liter in a ladle because I am afraid of large vats of boiling water. Again, pouring from a ladle is more convenient. I always pour boiling water carefully, putting a tablespoon in a jar so that the glass does not burst from temperature changes.

Then cover the jars with lids and leave to stand until completely cooled. Some also wrap jars of compote with a blanket, but I don’t see the point in this. My jars were already cooling down for a whole day - but how else in the heat?

Pour sugar into the same pan at the rate of 300 grams per jar. I have 2 cans, so I put 600 grams. Bring the water to a boil, put a ladle with lids on the next burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should be completely dissolved, after which we pour the apples again. Pour strictly under the neck, because the apples will absorb some of the syrup and the compote will already turn out to be “shoulders”. Immediately roll up the lids with a key. Then we put the banks upside down. After making sure that the compote does not leak, leave them to cool. Then we put it away for storage. Here is a compote.

Whole apples are soaked in syrup rather slowly, so I don’t advise trying compote right away. Wait a month and a half and then open. And try this apple cider.

Bon appetit!

How and how much to cook compote from fresh apples

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

How long does it take to cook compote from fresh apples?

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

• How long 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 saturated (the apples will boil).

Having learned how long it takes to cook compote from fresh apples, let's take a closer look at the process of its preparation in more detail in order to know how to quickly and tasty cook apple compote for yourself and your family.

How to cook compote from fresh apples in a saucepan?

Apple compote from fresh apples is a very simple and quick drink to prepare, for which you will need ordinary fresh apples (you can use sweet and sour varieties), sugar and water.

Apple compote for the winter, a recipe with step by step photos

Consider step by step how to cook a delicious compote from fresh apples in a saucepan:

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

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

You may also be interested in articles on the topic: how to cook compote from dried fruits or frozen berries, and how to cook fruit drink from berries.

In conclusion to the article, it can be noted that knowing how and how much to cook compote from fresh apples, you can constantly prepare a tasty and healthy drink for yourself and your loved ones throughout the year, while apple compote can be drunk both cold and hot form, depending on your personal preferences and the time of year. We leave our feedback and useful tips on how to cook compote from fresh apples in the comments to the article and share it on social networks if it was useful to you.

We close apple compote for the winter in three-liter and liter jars

Reputation: +362 All author's recipes: 43 Publication date: 2016-08-10 Liked the recipe: 4

Recipe: Compote from apples - and frozen blanks

Ingredients:
blackcurrant - to taste;
fresh pitted cherries (or frozen) - to taste;
nectarines - to taste;
apples - to taste

Cooking method: I am a big fan of compotes and every summer I always cook them in buckets and they don’t even have time to turn sour in my refrigerator, and this despite the fact that I mostly drink them. My mother and I have a long-standing separation after buying fruits - she immediately eats them, and I eat something, but most of them go into freezing, so then I don’t care at all that the cherries have long since moved away and did not wait for that bright moment when I have apples in my dacha.
So, compote is on our agenda: you can cook it from anything, the main thing is that you have fruit, tap water and a working stove at hand. For our today's compote, we need apples:

What sort of? Yes, it doesn’t matter, because apples - or if there are apricots in stock - I usually use as the basis for compote. That, on which the tastes of other ingredients will then be superimposed, creating our compote masterpiece.
Then comes the turn of nature magic from the freezer:

Blackcurrants and a handful of cherries are just the thing for texture. The cherries add acidity and "viscosity", while the black currants give rich texture and deep currant flavor. The most interesting thing is that blackcurrant or honeysuckle are the best ingredients for compote or jam. Red is more pleasant to eat with sugar or, in extreme cases, jam, but in compote - only black.
And so that fruits and berries are not so boring to cook - add a handful of something else:

In our case, this is a nectarine, or rather trimmings from it - what is left after the preparation of the dessert. In principle, you can add anything you like, the main thing is that this “pinch” does not interrupt the main taste of the compote.
Now we take a saucepan, put chopped apples into it (you can also add what is left from the preparation of the dessert - it will endure compote), cherries, currants and nectarine:

Fill with water:

And how much to pour? Well ... honestly, I never bothered with this issue - I pour it by eye. In general, this is all purely individual - someone likes compote to be light and almost not felt, someone, as I prefer almost juice.

How to make apple compote for the winter - a simple recipe for a delicious drink

But even if my eye failed me, it doesn’t matter, it will boil away. And remember - no sugar! Just water and fruit.
We put it on the fire and cook, cook, cook. When we turn off the fire, the pan is covered with a lid and placed in a cool place out of the reach of children. Joke. In fact, compote absolutely does not care where to cool. And even at this time, we don’t filter anything anywhere and still don’t add sugar - we let the compote brew. But you can’t leave it up to room temperature either - the compote should be the same temperature as you usually drink tea. Only after it has cooled to the desired temperature, you must filter it and only now add sugar, of course, remembering that the sugar level in the compote is felt differently when it is hot and cold.
Why do we add sugar only to strained compote? Yes, because otherwise it will be a translation of the product. Fruits and berries perfectly absorb sugar and they will gladly take everything that you put in, leaving only a small part in the compote itself.
After everything has cooled, you can put it in the refrigerator to cool.

When the compote has cooled, you can pour it into glasses / glasses and enjoy the rich taste and coolness.

Cooking time: PT00H15M15 min.

Approximate cost per serving: 30 rubles.

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How to cook apple compote - 3 recipes

Perhaps, apple compote is one of the most cost-effective home-made drinks. If we add to this undoubted advantage also excellent taste, good vitamin content and the absence of allergens, we can say that we have an undeniable champion.

Many of us have faced such typical situations in life:

1. It is necessary to somehow dispose of a huge number of apples from a personal plot;
2. It is necessary to prepare a healthy and tasty fruit drink for an allergic child;
3. I really want at least something vitamin, when it's snowing outside and spring is still far away.

In each of these cases, making apple compote is the best way out.

Each housewife will come in handy with several good recipes for making such a compote.

Recipe 1 how to cook soft sweet apple compote

• Apples - 500 gr (5 large apples);
• Drinking water - one and a half liters;
• Sugar - about half a glass or a little more, depending on the sweetness of the apples themselves.

1. Cut the apples into 4 parts each, peel the seeds. If the peel is thick and hard - peel it, if thin - leave it with the peel. So that the peeled apples do not become covered with rust-colored spots, while the syrup is being prepared, they should be placed in a container with acidified water. You can acidify the water with lemon juice, apple cider vinegar or citric acid.
2. Pour water into a three-liter saucepan, add sugar and put on high heat. When it boils, add apples, bring to a boil and turn off after 3 minutes. No longer, otherwise the soft apples will boil into mush.
3. Let the compote cool and brew under the lid.

Recipe 2: Compote from hard sour apples (padanki)

• Apples - 800 gr;
• Drinking water - 2 liters;
• Sugar - 250-300 gr (if the apples are very sour, you may need a little more).

1. We clean the padanka from seeds, peel, crumpled barrels and wormy places. Cut into slices and put in a bowl with acidified water.
2. Boil water with sugar in an enamel saucepan. Put apples into boiling water.
3. Bring to a boil and cook for 7-10 minutes, depending on the firmness of the apples.
4. We insist compote under the lid from 30 minutes to an hour.

Recipe 3: Dried Apple Compote

• Dried apples - 150 gr;
• Sugar - 1 glass;
• Drinking water - 2 liters.

1. Let's sort the dried fruits, wash them and put them in a three-liter saucepan, best of all enamelled.
2. Pour the "drying" with cold water, put on medium heat and let the compote boil.
3. Pour sugar into the boiled compote and boil again.
4. Now you can reduce the fire to a minimum and leave the compote to cook under the lid for at least half an hour - until the apples are completely soft.
5. Leave the finished compote to infuse under the lid for another hour.

Each of these compotes will only benefit if you make small useful additions. For example, you can add fragrant pear, orange or lemon zest to compote from sweet apples (zest should be added to compote at the very end of cooking). Compote from padans will be perfectly complemented by cherries - and the color and taste will noticeably improve.

A simple apple compote recipe for the winter

For compote of their dried apples, dried cherries, prunes or pears will be a great addition.

Spices will make the compote more fragrant. Vanilla pods, star anise (star anise) and cinnamon sticks are best, they will give the drink a sweet, warm oriental note. Carnation is not for everyone, its aroma in compote may seem to someone both harsh and overly tart.

The longer the spices are cooked together with the compote, the stronger the aromas will be revealed, so they should be added after the fruit.

The number of spices for the given recipes:
Vanilla - 1 pod;
Star anise - 1-2 stars;
Cinnamon - 1 stick;
Dried cloves - 3-4 pieces.

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for the holidays as soft drink in my family they prefer various compotes and fruit drinks. Not only is compote a very healthy drink, but it is also delicious. Even my little daughter once appreciated this drink, with the help of which the transition from breastfeeding to regular was almost painless for us.

There are many options for making compote.

Apple compote

It can be cooked from various dried fruits, and you can use fresh or fresh-frozen fruits and berries. You can connect your imagination and mix dried fruits with fresh berries. The most interesting thing is that each time you will get a drink with a unique taste and a very pleasant aroma.

I always have a supply of dried apples prepared naturally at home: all thanks to my mother's friend, all the apples are from her home garden. Drying is a way to prolong storage in order to retain most of the vitamins and other nutrients contained in apples. The benefits of dried apples, especially from the end of winter until the next harvest, are obvious to me.

As soon as my child catches a cold, the first thing I do is boil apple compote, because it has been proven that drinking plenty of water at such moments is necessary. My method of making compote does not take much time. The main feature is that I let the compote boil with fruit, then turn it off and let it brew. I add a sweetener in the form of honey or sugar immediately after I get the fruit from the compote. Otherwise, sugar is overused, because fruits “take” most of it into themselves.

This time I cooked apple compote and decided to add an orange for flavor. The cinnamon stick gave my drink a magical unique aroma and emphasized the apple base of the drink. The citrus flavor of orange also left its note in the overall taste of the compote.

To make Apple Orange and Cinnamon Compote, you will need:

drying from apples - 150-200 g
orange - 1 pc.
honey - to taste
cinnamon stick

How to make apple compote with orange and cinnamon:

1. Thoroughly wash the apple dryer and pour water over it. After the apples swell, drain the water.
2. Boil water for compote, about 2 liters. After the water boils, send the apples there.
3. Wash the orange and cut into half rings.
4. After the apple compote boils, add chopped orange to it and let it boil.
5. Then lower the cinnamon stick into the pan, let the compote boil for 2 minutes and then remove the stick with a slotted spoon.
6. Turn off the compote, let it brew for 20-30 minutes, then remove the fruit from the compote. Add honey to taste. Honey can be replaced with sugar if necessary.

Bon appetit!

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

Compotes on honey can be drunk by people with diabetes. When preparing fruit compotes in your own juice, you do not need to add sugar.

As a kind of compote, apples placed in plastic containers are poured with boiled chilled syrup and frozen. In winter, it remains only to melt and bring the workpiece 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 are the prevention of many diseases, including cancer. Read more in.

Assorted apricots and apples with honey

For this recipe, it is better to take apples of mid-ripening varieties with dense pulp, and apricots are 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 fruits. Cut out the center of the apples and cut the flesh into slices.
2. Put apples in steamed jars, alternating with apricots.
3. Pour fruit with hot syrup made from honey and water.
4. Place the filled jars in a sterilization pan filled with water. Boil for 20 minutes.
5. Carefully remove the sterilized jars and roll up tightly with lids.

Compote of baked apples for a child

The most favorite delicacy of kids is baked apples. You can prepare medium-sized fruits for the future according to this recipe. Add cinnamon as desired.

Cooking time - 1.5 hours. Yield - 3 jars of 1 liter.

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 can of 0.5 l;
• dried cherries - 1 handful;
• raisins - 2 tbsp;
• dried dates - 1 handful;
• sugar - 6 tbsp;
• water - 2.5 liters.

Cooking method:

1. Pour the washed dried fruits with cold water and boil.
2. Pour sugar into the boiling mass, mix and boil for 5-7 minutes.
3. Ready 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

Banks with a volume of 3 liters must be sterilized for 20-30 minutes after boiling water in the container. When sterilizing filled jars with soft fruits, reduce the time, and for firm fruits, increase by 5 minutes.