Beverages

With a good harvest of raspberries, you can prepare them for the winter with compote with the addition of orange, which will give the drink a new original taste, since the combination of these ingredients is unusual. Raspberries, like a tender berry, do not need blanching and sterilization, so the compote is prepared simply - using a single pouring method. A little citric acid is added to the compote, which will also be a preservative and will preserve the richness of the raspberry color in the drink.

Assorted raspberry and gooseberry compote turns out to be very aromatic and with a pleasant sweet and sour taste. It will be a great drink for children, especially at a children's party, instead of store-bought lemonade. Such compote is prepared in jars of various sizes. In this recipe, the ingredients are listed per liter jar, so triple the amount.

From raspberries and strawberries, these wonderful gifts of nature, you can prepare an exquisite compote with a unique aroma and taste for the winter. To keep the drink well, it is important to rinse thoroughly, especially the strawberries and sterilize the jars and lids. The berries are quite sweet, so a lot of sugar is not added to them, and the amount and proportion of berries can be changed to your liking.

With a wide variety of juices and drinks in the store, homemade compote has a number of advantages, which are known to all housewives. As an option for such a preparation, there will be compote from apples and chokeberry. The volume of cans for compotes is chosen at your discretion, and the ingredients of this recipe are designed for a 2-liter can. For compote, choose apples that are ripe and hard so that they do not become porridge, and they are put in such a drink twice as much as chokeberry. Cook the compote in a saucepan and then roll it up in a jar.

Chokeberry (chokeberry) is a fruitful enough berry. Fresh berries are almost never eaten, due to the astringency of the taste, but a tasty and healthy compote is obtained from it. Aronia in compotes is often supplemented with other berries or fruits, and as an option for an assorted compote, there will be chokeberry with apple. The apple gives the compote a pleasant sourness and removes its astringency. We prepare compote by pouring 2 times and in 3-liter jars.

Chokeberry compote is often supplemented with other fruits and citrus fruits, which pleasantly diversifies the taste of the drink, and the lemon will give not only aroma, but also sourness. For compote, this mountain ash is harvested in late autumn and after the first frost, when the berry loses its tart taste. This berry is not capricious, and the compote is well stored even in an apartment. Compote is prepared without reusable infusions and overcooking, which is very convenient.

In addition to liqueur, wine and jam from chokeberry, or chokeberry, you can prepare a tasty and healthy compote for the winter. This berry has a tart taste, so it is either blanched in salted water or kept in the freezer for some time, after which the bitterness and astringency go away and the berry becomes dessert. Compote is prepared simply by the method of a single pouring followed by pasteurization under a "fur coat".

An assorted compote of red and white currants is rarely harvested for the winter, probably because white currants are rare, although this berry is highly appreciated by culinary specialists for its taste and aristocratic appearance. Compotes from one white currant have a pale appearance, so it is supplemented with red or other berries. The recipe is simple and doesn't take long. We prepare compote by double pouring and without sterilization. Currant berries do not need to be separated from the twigs, as children love them this way, but this is at your discretion.

Red and black currants are fruitful, as a rule, every year, and many housewives prepare large quantities of assorted compote from them for the winter. This compote has a special aroma and taste of these berries, it quenches thirst well and saturates the body with vitamins. Currants are good friends with many berries and fruits, so you are invited to supplement the compote with apples, because they ripen at the same time. You can put more berries in a jar to make the drink with a rich taste.

Servings: 9 L (three 3-liter cans).

The more grapes are used in the cooking process, the more concentrated the compote turns out. The variety of fruits can be anything. It is best to use raisins, as they do not contain seeds.

Lingonberries and cranberries are a storehouse of vitamins. They bring a lot of benefits to the human body, including supporting the immune system and therefore are the first remedy for the treatment of various colds.

To make compote, pears that are too ripe or unripe are not suitable for us. The flesh of the fruit should be firm and juicy. So that the drink is not transparent and more saturated, other berries are added to the pears.

We offer a recipe for preparing compote without preservatives, which is useful for children and adults. So that the drink does not taste bitter, lingonberries need to be poured with cold water and left for an hour.

We suggest you prepare a healing drink according to the proposed recipe: with the addition of citrus fruits, the compote turns out to be rich and tasty. It is good for a festive table not only cold, but also hot.

Lingonberry is a healthy berry that strengthens the immune system. The process of making compote from it should be treated very carefully. It is best to rinse it in a colander to avoid damaging the thin skin.

Green grapes are quite sweet in taste, so the amount of sugar needs to be adjusted according to your taste preferences. If citric acid is added to the compote, you can add more sugar, if lemon juice - less.

Green grapes strengthen the heart muscle and are useful for those looking to reduce the amount of cholesterol in the body. Also, grapes resist the formation of breast tumors and leukemia.

The green grape drink is transparent, so it is often prepared with berries such as currants to give the infusion a richer color. However, in its natural form, the compote comes out very tasty.

The preparation of the drink takes a minimum of time, since the grapes do not need to be removed from the branches - they are rolled up in whole bunches. The water for the infusion will need to be purified in advance.

With the addition of orange, the drink is richer and more interesting. For more piquancy, mint and cinnamon can be added to the compote. It also makes an excellent base for hot drinks such as mulled wine.

The grape drink is very aromatic. You can choose any variety. If you make a compote from white grapes, it will turn out to be not so rich in color, practically transparent, but no less tasty.

Chokeberry drink is tart and tasty. The fruits are used to treat many chronic diseases. Mountain ash is also useful for pregnant women - it relieves swelling and toxicosis.

Grapes contain heart-healthy substances and are a natural antioxidant. Therefore, grape juices and compotes are so useful for the human body, especially in winter, when there is a lack of vitamins.

Lingonberry and apple compote is incredibly healthy and tasty. The drink is obtained with a light piquant sourness, aromatic and rich. Lingonberry is even called a miracle berry, because it cures many diseases.

Frozen sea buckthorn retains all its beneficial properties. Vitamins and trace elements contained in berries strengthen the human body. Sea buckthorn is useful for people who want to lose weight, improves skin condition and boosts immunity.

The compote turns out to be pleasant to the taste and moderately sweet. Zucchini slices are similar to canned pineapple, so they can be added to baked goods or used as a dessert.

Sea buckthorn and apple compote turns out to be very rich and aromatic, the drink tastes like pineapple. We recommend making a compote with mint and cinnamon for a brighter smell.

Strawberries are poured with sugar syrup and left for half an hour. Then all the liquid is poured back into the pan, citric acid is added there and everything is brought to a boil. The berries are poured with syrup and the compote is rolled. The result is a drink with a pleasant summer taste.

Grapes with cherries are placed in a jar and poured with boiling water. After 20 minutes, all the liquid is poured into a saucepan, sugar is added to it and everything is brought to a boil. The berries are poured with syrup and the compote is rolled. It turns out incredibly tasty.

Grapes with plums are stacked in a three-liter jar. Fruits are covered with sugar, citric acid and everything is poured with boiling water. The compote is rolled up with lids and left to cool completely. It turns out a very tasty and rich drink.

Plums with grapes are placed in jars, poured with boiling water and left for 7-8 minutes. Then all the liquid is drained and brought to a boil. Sugar with citric acid is added to the fruit and everything is again poured with boiling water. The compote is rolled up and stored in the cellar.

Chopped pears are put together with grapes in jars and poured with boiling water. Then sugar syrup is prepared from the resulting broth, with which the fruit is poured. Citric acid is added to the jars and the compote is rolled. The result is a very healthy and tasty drink.

Pears together with grapes are laid out in jars and poured with boiling water. After 20 minutes, all the liquid is poured into a saucepan, sugar and citric acid are added there. The syrup is poured into jars and the compote is rolled up. It turns out a very tasty and healthy drink.

Sliced ​​nectarines with oranges are laid out in jars, poured with boiling water and left for half an hour. Then all the liquid is poured into a saucepan, sugar is added to it and everything is brought to a boil. Fruits are poured with the resulting syrup and the compote is rolled.

Chopped apples and nectarines are poured over with boiling water and left for 20 minutes. Then all the liquid is poured into a saucepan, sugar is added to it and everything is brought to a boil. Fruits are poured with syrup, citric acid is added to them and the compote is rolled up with lids.

Chopped plums with nectarines are placed in jars and poured with boiling water. After 5 minutes, the liquid is poured into a saucepan, sugar is added there and everything is brought to a boil. The resulting syrup is poured into jars, into which citric acid is added and everything is rolled up.

The chopped nectarines are poured over with boiling water and left for 5 minutes. This is repeated two more times, after which the liquid is poured into the pan. Sugar, citric acid are added there and everything is brought to a boil. The syrup is poured into jars and the compote is rolled up.

The chopped nectarines are boiled for 20 minutes, after which they are transferred to a separate container. Add sugar to the water, and everything is brought to a boil. The resulting syrup is poured over the fruit and the compote is rolled

The nectarines are put into a jar, filled with boiling water and left for 20 minutes. Then all the liquid is poured into a saucepan, sugar and citric acid are added to it. Fruits are poured with ready-made syrup and the compote is rolled up.

Irga - a berry is always fruitful and unpretentious, and it is harvested with compote for the high content of vitamins and microelements. Irga itself does not have a pronounced taste, therefore, in the drink it is supplemented with lemon or other fruits. Cooking compote from irgi does not differ from preparations from other berries. We cook using the double pouring method and without sterilization. Banks do not need to be sterilized.

Cooking compote without sterilization does not mean at all that raw fruits are rolled up in jars. It is important to neutralize the live yeast that is on the surface of the berries and not to add other microbes to the compote, then the drink will be successful. This compote is tastier, because the grapes are not cooked, but infused in sugar syrup. Different grapes are suitable for compote, and it is placed, focusing on the volume of the can (1/3 can), since different varieties have different weights. Cooking in liter jars using the double pouring method.

The citrus aroma enhances the taste of grape compote, and this drink is liked not only by adults, but also by children, as it is similar to Fanta. For compote, choose light grapes so that the color of the drink turns out to be pale yellow. Choose the sweetest orange. Compote is prepared by pouring twice and without sterilization. The recipe lists the ingredients per liter jar and, if you make a 3-liter preparation, multiply the number of ingredients by 3.

Many people do not even know that grapes can be used to make not only wine, but a healthy and tasty compote for the winter table. The procurement is simple and does not take much time. In this recipe, add citric acid to the compote, because grapes are often very sweet, and citric acid will enhance the color and aroma of the drink and will be a preservative. We prepare compote in 3-liter jars and using the double pouring method.

An assorted compote of grapes with apples will delight you with its rich taste, useful properties and will be a good preparation of fruit for the winter, instead of store juice. It is prepared simply, without sterilization. Grapes are chosen of any color, because it determines the color of the drink, and apples are taken from hard varieties in order to retain their shape in compote. An important point for this workpiece will be the sterility and cleanliness of the cans.

Grape compote for the winter can be prepared from various grape varieties, but the most widespread and demanded is "Isabella". The berries are not separated from the branches, which gives the compote a pleasant taste and astringency from the tannins contained in the branch. It is not possible to thoroughly rinse the grapes with twigs, so the compote is prepared with sterilization.

Grape compote has a milder taste in comparison with grape juice, so this drink is often harvested for the winter, and the addition of lemon gives the compote color stability and pleasant citrus notes. For compote with lemon, take light grape varieties. The amount of sugar is determined by the natural sweetness of the fruit and, on average, take a glass of sugar in a 3-liter jar. Prepare compote using the double pouring method.

A tasty and successful option for harvesting sea buckthorn for the winter will be an assorted compote from this berry and apple. It is also called a vitamin cocktail, which is important for the winter time. Apples for compote are suitable for both sour and sweet, and for reliable storage, lemon or citric acid is added to the compote, especially when using sweet apples. Cooking compote in liter jars and without sterilization.

Sea buckthorn compote will be an excellent homemade harvest of this berry for the winter.She has a special aroma and sweet and sour taste, similar to that of pineapple. To prepare the compote, you need patience, since the berry is small, and you need to prepare it carefully and remove the fruits damaged by mold so as not to spoil the taste of the drink. Cooking compote in 2-liter jars and without sterilization. Blanch the sea buckthorn and add citric acid as a preservative to the compote.

Sea buckthorn is one of the most useful berries that increase the body's defenses due to the large amount of vitamins. Harvesting this berry for the winter in the form of a compote will also delight you with its unique aroma and taste. Sea buckthorn for compote is harvested in late autumn and dense and ripe berries are selected. The most difficult part of preparing this drink is separating the berries from the twigs. We prepare compote without sterilization, but jars with lids must be sterile.

Cranberry compote is distinguished from other drinks by its rich taste and bright color, and besides, it contains a lot of vitamins, antioxidants and microelements that are important for the body. Cranberries have a pronounced sour taste, so either a lot of sugar is added to the compote, or the cranberry sourness is softened by fruits or other berries. In this recipe, you are invited to complement the cranberry compote with an apple. Cranberries for compote are taken fresh or frozen, and apples are sweet and with red peel. Cooking compote without sterilization.

Strawberry compote preserves the taste, aroma and beneficial properties of this wild berry. The saturation of this drink directly depends on the amount of berries in the jar, so at least 1/3 of the container volume is put in it. Berries for compote are chosen dense and with a bright pulp color. For a balanced taste and preservation of color, lemon or citric acid is added to the compote. We prepare compote in a 2-liter jar, using the double pouring method and without sterilization.