Compotes are tasty and useful soft drinks. They are cooked from the fresh, dried or quick-frozen fruit and berries. Time of thermal treatment depends on what fruit are used. Pears and apples cook 20-30 minutes, other fruit - 15-20 minutes. The main thing not to digest the used fruits and berries, they have to remain whole. To a table compotes give cold.
It is required to you
- - grapes;
- - water;
- - sugar;
- - spicery;
- - citric acid.
Instruction
1. Grapes compote turns out very tasty and useful. On 600 g of grapes 5 glasses of water, 1.5 glasses of sugar and 2 g of citric acid are required. Fill sugar in a pan and fill in it with water. Bring solution to the boil. Put carefully washed up grapes in the boiling syrup and you cook about 5 minutes. Remove a pan with compote from fire, close a cover and leave to be cooled. When compote cools down, add to it several drops of solution of citric acid.
2. Besides, grapes compote is preserved for the winter. For winter preparations take better grades of which do table wines. Accurately exempt berries from brushes, carefully wash out them and spread out on a table that they dried up a little. Then densely lay berries in banks or large bottles and fill in with syrup which is prepared as follows: in 1 l of water dissolve 0.35 kg of sugar. As a result 1.2 l of ready filling turn out. The last stage is a sterilization within 30 minutes at a temperature of 85-90 °C and roll-in by metal covers.
3. The second way: prepare syrup at the rate on 1 liter of water - 250 grams of sugar. Carefully wash up clusters of grapes and lay them in banks. Fill in berries with the boiling syrup to the brim. In 6-7 minutes merge syrup and again bring compote to the boil, then again fill in grapes in banks. Close banks by means of the seamer metal covers, turn upside down and leave them so before full cooling.