Apples are, perhaps, the most widespread fruit in the territory of Russia. Because of abundance of exotic on counters we sometimes forget about advantage of the, domestic goods. Sometimes useful will be to remember that big advantage bear fruits which are grown up in the place of residence. And our apples have less advantages at all, than at import fruit: they contain vitamins of group B, A, C and also a set of necessary minerals: phosphorus, potassium, iron. At preparation of compote from apples, useful substances in the majority remain, and time for cooking leaves very little.
How to make fresh apples compote
Any fruits, even a little spoiled will be suitable for compote. In the beginning they should be washed out well, then to remove the begun to rot places, and then to cut on segments. From pieces seeds are removed. The apples prepared thus develop in a pan and are filled in with cold water.
Proportions of products can be various, the classical option – on 700 grams of apples is required one and a half liters of water and a half-glass of granulated sugar.
The pan is located on fire and its contents are brought to the boil, then sugar is added. It is possible to cook the begun to boil compote 10-20 minutes, but for preservation vitamin is the best of all to remove a pan from fire and to give to compote simply to infuse within 20 minutes. It is possible to wrap up a pan.
Any additives will help to diversify taste of apple compote: it is possible to put in drink when cooking lemon zest or a crust of orange, it is a little cinnamon or leaves of mint.
It is worth reminding that apples are perfectly combined with any other berries and fruit – raspberry, bilberry, strawberry, a chokeberry, pears, plum.
How to cook dried fruits compote
To make compote from dried fruits (drying) for us 1 kilogram of dried apples, sugar – 4 glasses, waters – 5 liters, juice of a lemon and 3-4 spoons of almonds is required.
Before preparation dried fruits are washed out, then filled in with hot water, sugar is added to a pan and our compote approximately 45 cooks minutes. If dry compote contains not only apples, but also other fruit, then it is necessary to remember that apples and pears cook most longer, and therefore they are put first of all. Dried apricots cooks rather not for long – minutes 15, and therefore it is necessary to add it to compote in 15 minutes until ready.
Ready drink is cooled, then is filtered and spreads on glasses. From above shredded almonds are added.
How to cook compote for the winter
Apples for house preparations are chosen without damages, slightly immature that they didn't collapse when cooking. Too green fruits won't have a brisk taste and aroma. In one bank, apples of one grade are put.
Fruits are carefully washed out if a peel very dense, then it is desirable to cut off it. The core is removed, and apples are cut by segments. If apples small (for example, ranetka), then they are used entirely.
That compote turned out beautiful, and apples didn't darken, place them in the acidified or added some salt water, but they have to be in it no more than half an hour.
Then the prepared fruits should be blanched. If not to make it, then at sterilization of compote apples will decrease and in bank there will be more liquid, than fruit. Blanch fruits, having placed them in a colander which plunges for 7 minutes into a pan with the boiling water. By the way, it is good to use this water then for syrup preparation.
The banks which are washed up in advance are drenched with boiled water and in them on a coat hanger apples are put, then they are filled in with syrup. Filling shouldn't reach edge of cans 2 centimeters. Syrup is prepared at the rate of a glass of sugar on water liter.
After apples are laid and filled in with syrup, the jars need to be sterilized. Three-liter will be sterilized half an hour from the moment of water boiling, liter – minutes 20. Then banks are rolled up by metal covers and in the turned look, covered with a blanket, are left for full cooling.
But there is also a fast way of preparation of compote from apples for the winter. In this case some sugar it has to be added to syrup already more – on water liter – grams 300-350. Apples also keep within on a coat hanger banks and are filled in to the very top with syrup. Are maintained filled in minutes 5, then syrup merges in a pan and is brought to the boil. All process repeats once again. On the third time the banks are filled in with syrup so that a part it spilled too much. Then are habitually rolled up by iron covers and turn over before cooling.
Apples compote – not only a beautiful utolitel of thirst, but also a medical product. With its help diseases of kidneys, a stomach, a liver and a bladder treat. It is drunk at anemia and gastritis.
Apple compote at weight loss as it contains only 85 kilocalories is shown and significantly accelerates a metabolism.