How to cook apple compote: 25 recipes

Apple compote is loved by the vast majority of people. A fragrant vitamin drink is especially popular in summer and autumn, when delicious fruits begin to ripen in the summer cottages. It's time to thoroughly nourish the body with nutrients.

How to choose apples for compote

If you intend to cook compote from apples, you need to keep in mind that not every fruit is suitable for this. The fruits should not be too soft, otherwise they will boil so that the flesh turns into rags, which will float in the liquid and make the compote cloudy. It is better to take solid sour fruits, even slightly unripe, but not quite green ones will do - stewed fruit does not work out of such apples.

This can be Antonovka, known since ancient times, or any new variety whose fruits are just as solid. Green, yellow, bright red, deep burgundy or pink - the choice of apples for a vitamin drink is very wide. The main thing is that you don’t have to take bad, rotten or wrinkled and wrinkled specimens.

What is useful apple compote

If you do not cook apples in compote for too long, all the beneficial substances contained in fresh fruits will remain in the drink in the maximum amount.

1. First of all, these are vitamins, of which in a good compote - a whole bunch. Ascorbic acid improves the human immune system and well-being. Retinol, being a strong natural antioxidant, inhibits aging and plays the role of a kind of barrier that does not pass the infection into the body. An extensive range of B vitamins is involved in the adjustment of the nervous system, and PP plays the same role with respect to the endocrine system. Vitamin E is widely known for its ability to take care of hair, skin and nails.
2. There are many micro and macro elements in the apple compote. Many people know that these fruits are especially rich in iron. And this fact is undeniable. Iron is involved in the process of oxygen delivery to every cell of the human body, thus supporting mental and physical activity, as well as preventing iron deficiency anemia. Potassium, being inherently a substance with good diuretic qualities, removes toxins. Magnesium is known for its ability to relieve stress and normalize the psycho-emotional sphere of a person.
3. Folic acid helps to absorb iron, and is also very useful during pregnancy, as it contributes to the proper development of the unborn baby. Fiber helps the intestines work by stimulating the growth of its good microflora, and also, together with potassium, removes toxins and toxins from the body.

At the same time, the energy value of apple compote is small and (depending on how much sugar and apples of which sort were used to cook it) is from 40 to 85 kcal per 100 g. In the same 100 g of compote, only 0.1 g of protein and 22, 1 g of carbohydrates, which rightfully allows us to consider the drink useful even for people who want to lose weight. And for a number of diseases, apple compote is even prescribed for medicinal purposes.

For example, a sugar-free drink made from green, sour apples is good for diabetes. With atherosclerosis, compote reduces the amount of blood cholesterol, in hypertensive patients it helps to lower blood pressure, stimulates the normal functioning of the heart muscle and improves vascular tone.

As a means of preventing iron deficiency anemia, compote is prescribed to drink every month for a month, replacing it with coffee or tea. And after eating it is recommended for eliminating bad breath.

The apple drink also has a positive effect on the liver, thanks to the choleretic effect, stagnant bile is removed from the ducts. This improves the digestive system and helps to quickly cleanse the body of toxins.

Incredibly useful apple compote for seasonal vitamin deficiency. It also quickly regains strength after physical exertion and supports the body during seasonal colds. To eliminate the cough, you need to drink hot compote, which was cooked from fresh apples with the addition of apple tree leaves.

For kidney problems, the diuretic effect of the drink and its ability to prevent the formation of stones are used.

There is a very small list of problems in which apple compote is not recommended - this is the increased acidity of gastric juice, gastritis, gastric ulcer and pancreatitis.

How to cook compote from apples: recipes

There is a general rule for stewed apples: it is better not to drink it immediately after it has been prepared, but to cool it to a warm state or to room temperature. During cooling, the drink absorbs the aroma and taste of the ingredients and turns out to be unusually rich and surprisingly tasty.

From dried

From apples alone
Compote of dried apples will be a good vitamin help in the winter, when there are practically no natural vitamins, and the SARS epidemic is on the verge.

If you plan to cook stewed fruit in 3 liters of water, the pan will need a larger capacity - by 5 liters, because the apples will begin to swell and greatly increase in size. For 3 liters of water you need to take 2 cups of dried apples and from 6 to 8 tablespoons of sugar (as you like).

Put a pot of water on the stove. While it is boiling, sort the apples and rinse thoroughly. Put the fruit in boiled water and cook for 5 minutes with a strong boil. Reduce the heat and boil for another 12-15 minutes, then pour granulated sugar into the pan and hold on the smallest flame for another 5 minutes. Then turn off the heat and cover the pan with a lid. Let the compote cool and insist. When the apples sink to the bottom, the vitamin drink is considered ready.

From apples with dried fruits
In order for the compote of dried fruits to turn out successful, it is necessary to observe the proportion in volume - 1: 3. That is, take a liter jar of dried fruit for 3 liters of water. Moreover, apples should prevail in dried fruits: take 3 handfuls of apples by handfuls of dried apricots, apricots, pears, raisins or any other fruits.

The hostess puts sugar as much as she sees fit. It is possible to replace it with honey or do without additional sweetening at all, then any member of the family will put sugar in their cup for personal taste.

A separate topic is spices. If the family loves them, you can use vanilla, cinnamon, cloves, etc.

Dried fruits should be thoroughly washed. First, fill them with water to stand for 10 minutes, then pour and rinse with running water. Some housewives soak dried fruits for 2-3 hours, so that the dirt moves away and the product is saturated with moisture.

Bring the water to a boil in a saucepan, put dried fruits in it and simmer them under a lid for about 25 minutes. If you still plan to add sugar, you can do this about 5 minutes before the end of the boil. Remove the compote from the stove and cool at room temperature.

From fresh

In cooking compote from fresh apples, the main thing is not to digest the fruit. This reduces its benefits, and its appearance worsens.

For 1 kilogram of apples, take 3 liters of water. Rinse apples, cut into not very thick slices. So that they do not darken, you can sprinkle them with squeezed juice from a lemon. In a pan, bring the water to a boil, put chopped apples in it and cook for 5–8 minutes. The boiling time of the compote depends solely on the variety of apples - the harder they are, the longer they cook. Add a cup of granulated sugar and turn it off after half a minute.

You can pour and drink the compote immediately, hot, but if you let it brew for a couple of hours, it will acquire a more intense taste.

From frozen

Frozen fruits also make good compote. When frozen, apples do not lose their beneficial properties, so there is no doubt: all vitamins will be saved in the ready-made compote. Unless, of course, do not digest fruit for more than 3 minutes.

2.5 grams of water will require 450 grams of frozen chopped apples, a small cup of sugar and an incomplete tablespoon of freshly squeezed lemon juice.

Heat water in a pan and pour sugar into it. As soon as the syrup boils, put the apples in the pan and cook them for no longer than 3 minutes. Before turning off the heat under the pan, add lemon juice and cover.

With plums

Stewed apples with plums can be light, light if you cook it from summer apples and early yellow plums, or thick, velvety if you take apples and dark late plums as a basis. However, if the original fruits are sweet, you can take less sugar. Alternatively, you can make a compote with honey.

For 1 liter of water you will need 2 large apples, 5-6 plums and 2 tablespoons of sugar. If you wish, you can add cinnamon, anise, cardamom.

Wash and cut the apples into thin slices, discard the core. Cut the plums into halves, discard the seeds.

Bring water to a boil, dip apples with plums in it. As soon as it boils, pour sugar. Let the compote boil for another 10-15 minutes, then cover it with a lid and remove from the stove. If honey is used instead of sugar, add it at the very end of cooking, before removing the pan from the heat in order to preserve all useful substances to the maximum.

Insist the compote for 3-4 hours, then strain it and you can enjoy the taste.

With pears

For a tasty compote, you will need 5 apples and 2 medium-sized pears. Cut the fruit in half, remove the seed boxes, and cut the flesh into medium-sized pieces. Put them in a pot of boiled water (2.5 liters). Cook for about 7-8 minutes, add sugar. For a brighter taste, you can put a teaspoon of orange peel. Boil the compote for another 5 minutes and remove from the stove. It is better to drink such a drink chilled.

With oranges

For 2 liters of water, take 300 grams of apples and oranges, half a cup of granulated sugar and ground dry ginger - at the tip of a knife.

Rinse fruits, peel oranges. Cut the apples in half, remove the cores, cut off the skin from them and cut the pulp into slices of a centimeter thickness. Cut oranges into half rings.

Meanwhile, bring the water in a pan to a boil on a stove, pour sugar and wait a couple of minutes until it dissolves. Put the fruit slices in boiling syrup and cook from the beginning of a new boil for 4-5 minutes, then add ginger. Stir the compote with a spoon with a long handle, cover the pan with a lid and remove from the stove. Insist the drink for no more than half an hour, after which pour into glasses and serve.

It is pleasant to enjoy such a compote in a time of bad weather, in order to warm up and cheer yourself up.

With tangerines

For 3 liters of water you need to take 4 apples, 3 tangerines, a teaspoon of tangerine zest and half a cup of sugar.

Peel the tangerines, divide into slices, then cut each in half. Remove the peel from apples and cut into slices, throwing out seed boxes.

Heat the water to a boil and put chopped fruit in it. Cook for 5 minutes, then put the zest and add sugar. Boil a couple more minutes. Remove the compote from the stove and cool. Drinking compote is better cool, it remarkably refreshes and quenches thirst.

With dried apricots

Apples and dried apricots are great companions. Compote from this pair turns out to be excellent, especially if you take the apples sour.

For 2 liters of water you need to take 2 apples, 150 grams of dried apricots and half a glass of sugar. Cut the washed apples into slices (without a core) about a centimeter thick and put them in the water prepared for the compote. Rinse the dried apricots thoroughly with running water and lower them after the apples. Put the pot on the stove, bring the water to a boil and put sugar. Cook at medium boil for 5-7 minutes, then remove and leave to cool and insist.

With raisins

Sort and wash a handful of raisins. Pour it with a cup of cold water. In the meantime, wash 3 apples, remove their cores and cut into slices. Drain the raisins, put them and chopped apples in a pan, pour water (2 liters) into it and put on fire.When it comes to a boil, add a pinch of cinnamon and 3 tablespoons of sugar. Boil another 2-3 minutes. Remove from the stove and leave to infuse. Drink this compote cold.

With currant

With black currant
3 liters of water requires a pound of apples, 150 grams of black currant (fresh or frozen) and 5 tablespoons of granulated sugar. Wash the apples, cut out their core and cut into slices. Sort currants and wash. If the currant was frozen, it must first be thawed.

Bring the water to a boil, put in it slices of apples and currants. Pour juice from frozen currants into compote. When the drink boils again, pour sugar into it. You can try compote, if it seems that it is unsweetened, add more sugar. But you need to consider: hot stewed fruit always seems less sweet than cooled. Boil the drink for another 4–5 minutes, remove from the stove and let it brew.

With red currant
For 2 liters of water you need to take 5 apples of medium size and 2 good handfuls of red currant. It is not necessary to skimp on currants, it gives not only a beautiful color and exquisite acidity to the compote, but also enhances the ability of the drink to reduce pressure. Sugar will need 5-6 tablespoons.

Currant berries do not have to be separated from the branches, you can cook directly in whole clusters. Cut the apples into slices, the core can not be removed. Put apples in boiling water, followed immediately by currants and sugar. Boil for 2 minutes, no longer. Remove from stove and wait until it cools and infuses.

With cherry

For 1 liter of water you need to take 200 grams of seedless cherry (you can frozen), 1 apple and 5 tablespoons of sugar. If such a volume of water does not seem enough, you can take more, but, accordingly, you need to proportionally increase the number of other ingredients.

Wash the apples, remove the core and cut into slices. Put them in a pot of water, bring to a boil and lower the cherry along with the juice that has stood out. After 4–5 minutes pour sugar into the compote. To give a special aroma, you can put a couple of small leaves of black currant. Boil for another 3-4 minutes, take out the currant leaves and remove the compote from the heat. Leave to cool under a covered lid.

With grape

A thirst-satisfying compote is obtained from grapes with an apple. You can take any grapes - black, white, green, pink. It should be noted that from black, the walls of the pan may darken from the inside.

Take a brush of grapes about a pound, 4-5 apples (if the grapes are green or white, an apple is better than red - for a more beautiful compote color), 4 liters of water and 6 tablespoons of sugar.

While the water boils on the stove, have time to wash and cut apples into pieces and separate the grapes from the brush. First pour sugar into boiling water, stir to dissolve, and put apples. When the compote boils, cook for literally a minute and dip the grapes into it. You can add a small sprig of mint. Cover, wait for a new boil and cook on the smallest fire for another 3 minutes. Then remove from heat and leave to cool.

With cranberries

Apple and cranberry compote is a rare exception when a drink is better to drink hot. It is perfect for a winter evening, when you need to keep warm, returning home from the cold. If you add ginger to it, you get a powerful cold remedy.

For 2 liters of water you need to take 200 grams of cranberries, 400 grams of apples, 6 tablespoons of sugar and a small piece of ginger.

Wash and cut the apples into slices, sort and wash the cranberries, grate the ginger. Put all the ingredients in a pan, pour water and put on the stove. From the beginning of boiling, cook for a minute, pour sugar and boil for another 2-3 minutes. Remove from stove, let it brew for 10 minutes and pour into glasses.

With lemon

It will take 400-500 grams of apples, 1-2 lemons, 2 liters of water, half a teaspoon of vanilla and cinnamon. Sugar should be at least 3 tablespoons, then each hostess will determine to her taste whether it is still necessary to sweeten the compote or not.

Washed fruit cut into slices, apples can not be removed.Pour the fruit with water and send to the stove, cook until boiling, dip vanilla, cinnamon and pour sugar into the compote. If it seems too sour, you can add more sugar.

Boil the drink for 4–5 minutes, remove from heat and cool. Drinking it is better not just chilled, but cold. Therefore, you need to remove it in the refrigerator or add pieces of ice to a glass with compote. It is very refreshing and quenches thirst in the summer heat. In a glass with a chilled drink, you can put a couple of leaves of fresh mint.

With sea buckthorn

This version of apple compote is perhaps the most vitamin. For 2 liters of water you need to take 1 large apple, 100 grams of sea buckthorn and 3 tablespoons of sugar.

Wash the apple and cut into slices, you can not remove the seeds. Bring the water to a boil and put all the ingredients - apples, sea buckthorn and sugar. Cook with an average boil for 5 to 7 minutes. Remove from heat and cool under a closed lid. Drink chilled.

With raspberries

You can add either a slice of lemon or a teaspoon of lemon zest to the apple-raspberry compote to add brightness to the taste.

For such a compote for 5 liters of water you will need 1 kilogram of apples, it is better to take sour and green, 400 grams of raspberries, one and a half cups of sugar. Washed and cut apples into slices, dip in boiling water, boil for 7-8 minutes, then add sugar, stir and put raspberries and a slice of lemon (or zest). As soon as the first signs of boiling appear, immediately turn off the compote and cover. After cooling, it is better to strain before drinking.

With quince

For compote with quince, apples are better to take sweet. Fruits will be needed equally - 0.5 kilograms of quince and apples. Wash them and cut into slices of approximately the same size, remove and discard the cores.

Bring 3 liters of water to a boil and dip chopped fruits into it. Cook with an average boil for 5-6 minutes, pour a cup of granulated sugar and turn off the heat after about a minute. Cover the compote and insist.

With pomegranate

For 1.5 liters of water you need to take 1 pomegranate and an apple, as well as an incomplete cup of sugar. Wash and cut the apple into small pieces, select pomegranate seeds from the fruit, freeing from the films.

First, dissolve granulated sugar in boiling water, then dip apples and pomegranate seeds in syrup and cook for 10 minutes. Remove from the stove and cool.

With blackberry

Stewed apples and blackberries are not only tasty, but also very beautiful. To make it, you need 0.5 kilograms of apples, 1 cup blackberry, 3 liters of water and 0.5 cups of sugar.

Put to boil 3 liters of water. While it is warming, wash the apples and cut into 8-10 slices each. The core can not be removed. To sort and wash a blackberry.

When the water boils, put apples in it and cook for 5 minutes, add blackberries and cook for the same amount of time. Then pour granulated sugar, wait until it dissolves, and remove the saucepan with compote from the heat. When it cools, strain the compote through a sieve. Drink while adding ice cubes to the glass.

With wild rose

Stewed apples and rose hips are good to cook in the winter, when there are not enough natural vitamins. For 3 liters of water you need 450-500 grams of apples, 180 grams of wild rose, 150 grams of sugar and 1 teaspoon of mandarin zest.

Rinse the wild rose and put in boiling water. Simmer under a closed lid for half an hour. Then add the apples and cook for another 5-10 minutes. Sugar and zest should be added at the end of cooking, a minute before cooking.

With spices

To prepare such a compote, you need to take about 1 kilogram of apples, an incomplete cup of sugar, 3 clove inflorescences and half a teaspoon of vanillin per 3 liters of water.

Put water on the fire, and while it is heating up, wash the apples, peel the core, cut into slices. Pour sugar into boiling water, and when it dissolves, put apples and spices. From the moment of the next boiling, cook for 5–7 minutes, remove from the stove and let it brew for 10–15 minutes. Drink hot, because such a compote is good as a warming drink in cold, damp and dank weather.

For winter

For the winter, compote is harvested both with pasteurization and without it, only from apples alone or with other ingredients.

With pasteurization
It will take 1.5 kilograms of apples, 250 grams of sugar, 3 inflorescences of cloves, 3 tablespoons of freshly squeezed lemon juice and 1.5 liters of water.

Wash the apples thoroughly, peel and seeds, sprinkle them with lemon juice, so as not to darken, and put them in banks. Put the peel cut from apples into water, heat to a boil, add sugar, boil for 5 minutes and pour apples with this syrup. After 5-7 minutes, drain the syrup, boil for a couple of minutes with the addition of cloves and pour it into the jars again. Send cans to pasteurize, time depends on the volume (liter - 20 minutes). Then tighten the cans with the lids and turn them upside down for additional sterilization of the lids.

Such compote does not have to be sent for storage to the basement or cellar; it also feels great at room temperature.

Compote with honey
Wash 1 kilogram of apples, cut each fruit in half, cut and discard the seed chamber and tightly lay the halves in a three-liter jar.

In a saucepan, heat 1.5 liters of water to a boil, dissolve 250 ml of honey in it, pour this syrup into a jar and put it pasteurized for 20 minutes, then close it with a sealed lid and turn it upside down. You can add a small sprig of mint into the syrup during cooking, the aroma will turn out to be unusually pleasant.

With double fill, option 1
For this recipe, even summer apple varieties are suitable, which are usually rarely used for harvesting because of their softness - White filling or Moscow pear.

Cut large apples in half, and small apples - such as Kitayki - canned whole. Sliced ​​apples, so as not to darken, dip in water with a small amount of lemon juice and then put in banks. Boil water, pour it into jars of apples, after 5 minutes pour it back into the pan and prepare syrup: 1 glass of sugar per 1 liter of water. Boil the syrup and pour apples over it, then tighten the jars with the lids, turn them upside down and wrap them in a warm blanket. You can remove the blanket and store the cans no earlier than in a day.

With double fill, option 2
If you need to close a pound of apples, you need to cook another 1 cup of sugar and 2 slices of lemon. Peel the fruit, remove the cores and cut into two halves. Put them in prepared jars, pour boiling water and leave under covered lids for a quarter of an hour. Pour water back into the pan, add lemon and sugar to it, boil, pour into jars, which they then roll up, turn over and wrap them in a warm blanket for at least 12 hours.

Single fill
To make a compote of 1 kilogram of apples, you need 3 liters of water and 250 grams of sugar. This is the norm for two three-liter cans. Wash the apples, cut in half and cut the seed chambers. Tightly put the fruits in a container, sprinkle the sugar equally in two banks. Boil a teapot with water, alternately pour jars of boiling water, roll them up, turn them upside down and put under a warm blanket for a day.

With persimmon

For those whose body does not tolerate persimmons separately, such a compote is an excellent option. In it, persimmon tartness and its astringent effect are leveled by an apple. By the time of preparation, these two fruits are equivalent, therefore, they are placed in water at the same time.

So, for compote you will need 3 persimmons, 4 apples, 250 grams of sugar per 2 liters of water. Peel persimmons from the skin, apples are not necessary to peel. Cut the fruit in equal slices and dip in boiled water. Add sugar. When the water boils again, boil for 5 minutes and remove from the stove. Cover and let the compote infuse until it cools.

With prunes

This option is suitable for those who are trying to minimize the amount of sugar consumed while fighting overweight.Sugar is not used in this recipe, but the drink is not tasteless, it is sweetened by the natural substances found in prunes. The apple, in turn, muffles the bright and not everyone likes the taste and smell of prunes.

For 2.5 liters of water you need 350-400 grams of apples and 60 grams of prunes. Peel the apples, remove the core and cut into pieces. Rinse the prunes thoroughly under running water. Bring the water to a boil in a pan and put prunes in it, apples - a minute later. After boiling, cook for another 8 minutes and let it brew until it cools completely.

In a slow cooker

From apples alone
The advantage of cooking compote in a slow cooker is that fruits that languish at a stable regime and temperature give juice evenly and retain vitamins and their original shape. At the same time, the multicooker makes it possible not to control the process - the products are prepared themselves, without requiring additional attention.

For 2 liters of water you need to take 750 grams of apples and 250 grams of sugar. Wash the apples, remove the cores, cut into thin slices and put in the bowl multivarka. Pour sugar and water heated to a boil there. Cook the compote for half an hour in the "Extinguishing" mode, and then for another half an hour insist on the "Heating" mode.

With strawberry
Strawberry and apple compote can be cooked in a slow cooker without much hassle.

Prepare a pound of apples and as much strawberries: thoroughly wash, peel the strawberries from the stalks, cut the apples into slices, previously cutting and discarding the seed chambers. Put the fruit and berry mixture in a multicooker bowl, add 1.5 cups of sugar. Pour the full capacity of water and put the compote to cook in the "Extinguishing" mode for 2 hours, then leave for another 5 hours to insist.

If you plan to close this stewed fruit for the winter, you don’t need to insist it, and right after the “Extinguishing” mode is completed, very carefully so as not to get burned, pour it into hot sterilized jars, roll it up tightly, turn it upside down and wrap it with a blanket for warmth. Leave under the blanket for a day.

How to store workpieces correctly

An ideal option for winter storage of apple compotes is to take them to a cool cellar or cellar, where they will feel great until the next fruit harvest. If there is no basement or cellar, you will have to preserve drinks with mandatory pasteurization so that they can withstand storage at room temperature. In this case, it must be borne in mind that in the light of compote, the color will deteriorate (it will hopelessly darken), and taste will deteriorate, and vitamins will be destroyed. Therefore, it is necessary to clean the jars of apples in a dark place where they will not reach the sun's rays.

Photo of apple compote