How to Make Apple Compote: 25 Recipes

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

How to choose apples for compote

Intending 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, or the pulp will be boiled so that the flesh turns into rags, which will float in the liquid and make the compote turbid. It is better to take hard sour fruit, even slightly unripe, but not quite green - from such apples compote will not turn tasty.

These apples can be Antonovka apples, known since the grandfather's time, or any new variety, the fruits of which are just as firm. Green, yellow, bright red, deep burgundy or pink - the choice of apples for the vitamin drink is very wide. The main thing - do not take bad, rotten or wilted and shriveled specimens.

What is the usefulness of apple compote

If you do not cook apples in a compote for too long, all the useful substances contained in the fresh fruit, in maximum quantity preserved in the drink.

1. First of all, they are vitamins, which in a good compote - a whole bunch. Ascorbic acid improves immunity and well-being. Retinol is a strong natural antioxidant that inhibits aging and acts as a kind of barrier that does not let infection into the body. An extensive range of B vitamins is involved in the adjustment of the nervous system, and PP plays a similar role in relation to the endocrine system. Vitamin E is widely known for its ability to take care of hair, skin and nails.
2. There are many micronutrients and macronutrients in apple compote. Many people know that these fruits are particularly rich in iron. And this fact is undeniable. Iron is involved in the delivery of oxygen to every cell in the human body, thus supporting mental and physical activity and preventing iron deficiency anemia. Potassium, which is essentially a substance with good diuretic qualities, removes toxins. Magnesium is known for its ability to reduce stress and normalize the psycho-emotional sphere of the person.
3. Folic acid helps to absorb iron, and is also very useful during pregnancy, as it contributes to the proper development of the future child. Fibre promotes bowel function by stimulating the growth of good microflora, as well as, paired with potassium, it removes toxins and impurities from the body.

At the same time the energy value of apple compote is not high and (depending on how much sugar and what kind of apples was used for brewing it) is from 40 to 85 kcal per 100 grams. In the same 100 g of compote there are only 0.1 g of proteins and 22.1 g of carbohydrates, which rightfully allows you to consider the drink useful even for people who want to lose weight. And in a number of diseases, apple compote is even prescribed for therapeutic purposes.

For example, cooked sugar-free drink from green sour apples, useful for diabetes. In atherosclerosis compote reduces the amount of cholesterol in the blood, in hypertensive people helps to reduce blood pressure, stimulates the normal function of the heart muscle and improves vascular tone.

As a means to prevent iron deficiency anemia compote prescribed to drink within a month every morning, replacing them with coffee or tea. And after meals it is recommended to eliminate bad breath.

Positive effect of apple drink and on the liver, thanks to a choleretic effect of stagnant bile is removed from the ducts. This improves the function of the digestive system and contributes to a more rapid cleansing of the body of toxins.

The apple compote is incredibly useful for seasonal vitamin deficiency. It also quickly restores strength after physical exertion and supports the body during seasonal colds. To eliminate a cough, you need to drink hot compote, which was boiled from fresh apples with the addition of apple leaves.

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

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

How to cook apple compote: recipes

For compote from apples there is a general rule - it is better not to drink it immediately after it is cooked, but to cool it to a warm state or to room temperature. During cooling, the drink absorbs the aroma and flavor of the ingredients and turns out unusually rich and surprisingly delicious.

From dried apples

From just apples.
Dried apple compote will be a good vitamin supplement in winter, when the natural vitamins are almost gone, and the epidemic of SARS is on the doorstep.

If you plan to cook compote in 3 liters of water, you will need a saucepan of greater capacity - 5 liters, as 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 6 to 8 tablespoons of sugar (whatever you like).

Put a pot of water on the stove. While it is boiling, pick the apples and rinse them well. Add the fruit to boiling water and cook for 5 minutes at a high boil. Turn down the heat and simmer for another 12-15 minutes, then pour sugar into a pan and hold at the lowest flame for another 5 minutes. Then turn off the heat and cover the pot with a lid. Allow the compote to cool and infuse. When the apples sink to the bottom, the vitamin drink is ready.

From apples with dried fruit
For the compote from dried fruit to be successful, it is necessary to observe the proportion in terms of volume - 1:3. That is, take a liter jar of dried fruit for three liters of water. And in the dried fruits should be dominated by apples: for 3 handfuls of apples take a handful of apricots, apricots, pears, raisins or any other fruit.

The hostess puts as much sugar as she considers necessary. It is possible to replace it with honey or do without sweetening; then any member of the family can put sugar according to his or her taste.

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

Dried fruits should be thoroughly rinsed. First, pour them with water to stand for 10 minutes, then pour them out and rinse with running water. Some hostesses soak dried fruit for 2-3 hours, so that both the dirt is removed, and the product is soaked in moisture.

Bring water to a boil in a pot, put the dried fruit in it and simmer under a lid for about 25 minutes. If you still plan to add sugar, you can do it 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 overcook the fruit. This reduces its usefulness, and deteriorates the appearance.

For 1 kilogram of apples take 3 liters of water. Rinse the apples, cut them into not very thick slices. To prevent them from turning black, you can sprinkle them with juice of a lemon. Bring water to a boil in a pot, put chopped apples in it and cook for 5-8 minutes. The boiling time depends entirely on the variety of apples - the harder they are, the longer it takes to boil. Add a cup of granulated sugar and turn off after half a minute.

You can pour and drink the compote immediately, hot, but if you let it stand for a couple of hours, it will get a richer taste.

Frozen

Frozen fruit also makes a good compote. When freezing apples do not lose their useful properties, so you can not doubt: in the finished compote all the vitamins will be preserved. If, of course, do not overcook the fruit for more than 3 minutes.

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

Heat the water in a saucepan and pour the sugar into it. Once the syrup is boiling, put the apples in the pot and cook them for no longer than 3 minutes. Just before turning off the heat, add the lemon juice underneath the pan and cover with a lid.

With plums

Compote from apples with plums can be light, light, if you cook it from summer apples and early yellow plums, and thick, velvety, if you take as the basis for the apples of the fall and dark late plums. In this case, if the original fruit will be sweet, you can take less sugar. As an option, 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 want, you can add cinnamon, anise, cardamom.

The apples are washed and cut into thin slices, discard the core. Plums also cut into halves, discard the pips.

Bring water to a boil, put apples and 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 you use honey instead of sugar, add it at the end of cooking, before you remove the pot from the heat to preserve maximum nutrients.

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

With pears

For a delicious compote, you will need 5 apples and 2 medium-sized pears. Cut the fruit in half, remove the capsules with seeds, and cut the pulp into medium sized pieces. Put them in a saucepan with boiling water (2.5 liters). Cook for about 7-8 minutes, add the sugar. You can add a teaspoon of orange zest for a brighter flavor. Boil the compote for another 5 minutes and take it off the stove. Drink this drink is better chilled.

With oranges

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

Rinse the fruit and peel the oranges. Cut the apples in half, remove the core, peel and cut the flesh into centimeter-thick slices. Cut the oranges into half rings.

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

It's nice to enjoy such compote in the time of inclement weather to warm up and cheer yourself up.

With tangerines

The compote contains four apples, three mandarins, a teaspoon of mandarin peel and half a cup of sugar for three liters of water.

Peel the tangerines, divide them into slices and then cut each one in half. Peel the apples and cut into chunks, discarding the seed pods.

Heat the water to boiling and put chopped fruit in it. Cook for 5 minutes, then add the zest and sugar. Boil for a few more minutes. Remove the compote from the stove and cool. It is better to drink the compote cool, it's great to refresh and quench thirst.

With dried apricots

Apples and apricots - a wonderful companion. Compote from this pair turns out beautiful, especially if you take sour apples.

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

With raisins

Pick and wash a handful of raisins. Pour a cup of cold water over them. Wash 3 apples, core and slice them. Drain the raisins, put them and chopped apples into a saucepan, pour water into it (2 liters) and put it on the fire. When it comes to a boil, add a pinch of cinnamon and 3 tablespoons of sugar. Cook for 2-3 minutes more. Remove from the stove and leave to infuse. Drink this compote cold.

With Currants

With black currants
For 3 liters of water you need half a pound of apples, 150 grams of black currants (fresh or frozen) and 5 tablespoons of granulated sugar. Wash the apples, cut out their cores and cut into pieces. Peel and wash the currants. If the currants were frozen, it is necessary to defrost them.

Bring water to a boil, put slices of apples and currants in it. The juice released from the frozen currants, also pour into the compote. When the drink boils again, pour sugar in it. You can try the compote, if it seems that it is not sweet, add more sugar. But keep in mind: a hot compote always seems less sweet than a cooled one. Boil the drink for another 4-5 minutes, remove from the stove and leave to infuse.

With red currants
For 2 liters of water, you need to take 5 apples of medium size and 2 good handfuls of red currants. You should not be stingy with currants, as they not only give a beautiful color and exquisite acidity to the compote, but also enhance the ability of the drink to reduce blood pressure. You will need 5-6 tablespoons of sugar.

Currants do not need to be separated from the twigs, you can cook directly whole clusters. Apples cut into slices, the core can not be removed. In the boiling water put apples, then immediately currants and sugar. Boil for 2 minutes, no longer. Remove from the stove and wait until it cools and infuses.

With cherries.

For 1 liter of water take 200 grams of pitted cherries (you can frozen), 1 apple and 5 tablespoons of sugar. If this volume of water seems insufficient, 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 pieces. Put them in a saucepan with water, bring to the boil and put the cherries together with the released juice. After 4-5 minutes pour sugar in the compote. For a special flavor you can put a couple of small black currant leaves. Boil for another 3-4 minutes, remove the currant leaves and take the compote off the heat. Leave to cool under a lid.

With grapes

Excellent thirst quenching compote obtained from the grapes with apple. Grapes can take any - black, white, green and pink. Keep in mind that black grapes can darken the walls of the pot from the inside.

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

While the water is boiling on the stove, have time to wash and slice the apples and separate the grapes from the brush. In the boiling water first pour the sugar, stir it to dissolve, and put the apples. When the compote boils, boil for literally one minute and then put the grapes in it. You can add a small sprig of mint. Cover with the lid, wait for a new boil and simmer on a very low heat for about 3 minutes. Then remove from the heat and leave to cool.

With cranberries

Apple-cranberry compote - the rare exception, when the drink is better to drink hot. It is perfect for a winter evening when you need to warm up after coming 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 slice the apples, sort and wash the cranberries and grate the ginger. Put all the ingredients in a pot, pour water and put on the stove. From the beginning of boiling, cook for a minute, pour the sugar and cook for 2-3 minutes more. Remove from heat, leave to infuse for 10 minutes and then pour into glasses.

With lemon

You will need 400-500 grams of apples, 1-2 lemons, 2 liters of water, half a teaspoon of vanilla and cinnamon. The sugar should be not less than 3 tablespoons, then each hostess will determine on her taste, whether you need to sweeten the compote or not.

Cut the washed fruit into wedges, kernels from the apples can not be removed. Fill the fruit with water, put it on the stove, and cook it until it boils, then add the vanilla and cinnamon, and then add the sugar. If it seems too sour, you can add more sugar.

Boil it for 4-5 minutes, then take it off the fire and let it cool. It is better to drink it not just chilled, but cold. That's why you should put it in the fridge or add ice cubes to the glass with the 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 buckthorn

This version of apple compote is probably the most vitamin. For 2 liters of water 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 water to a boil and put all the ingredients - apples, sea buckthorn and sugar. Cook at a medium boil for 5 to 7 minutes. Remove from heat and cool under a closed lid. Drink cooled.

With Raspberries

In the apple and raspberry compote to brighten the taste, you can add either a slice of lemon or a teaspoon of lemon peel.

For this 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, a cup and a half of sugar. Put washed and sliced apples into boiling water, boil for about 7-8 minutes, then put 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. Drink after it has cooled, it is better to strain before drinking.

With quince

For compote with quince, it is better to take sweet apples. You will need an equal amount of fruit - 0.5 kilograms of quinces and apples each. Wash them and cut into pieces of about equal size, remove the cores and throw them away.

Bring 3 liters of water to the boil, and put the chopped fruit into it. Cook at a medium boil for 5-6 minutes, pour a cup of granulated sugar and turn off the heat after about a minute. Cover the compote with the lid and infuse.

With pomegranate

For 1.5 liters of water, take 1 pomegranate and an apple, as well as an incomplete cup of sugar. The apple is washed and cut into small pieces, the pomegranate seeds are selected from the fruit, freeing it from the foils.

First dissolve granulated sugar in boiling water, then put the apples and pomegranate seeds in the syrup and cook for 10 minutes. Remove from heat and leave to cool.

With blackberries.

Compote from apples and blackberries turns out not only tasty, but also very beautiful. To make it, you will need 0.5 kilograms of apples, 1 cup of blackberries, 3 liters of water and 0.5 cups of sugar.

Put 3 liters of water to boil. While it heats, wash the apples and cut them into 8-10 slices each. The cores can not be removed. Peel and wash the blackberries.

When the water begins to boil, put the apples in it and cook for 5 minutes, add the blackberries and cook for another 5 minutes. Then pour the granulated sugar, wait until it dissolves, and remove the pot with the compote from the fire. When it cools, strain the compote through a sieve. Drink it by adding ice cubes to the glass.

With rose hips

Compote from apples and rose hips is good to cook in the winter, when the natural vitamins are not enough. For 3 liters of water you need 450-500 grams of apples, 180 grams of rosehips, 150 grams of sugar and 1 teaspoon of tangerine zest.

Wash the rosehips and put them in boiling water. Tom under a closed lid for half an hour. Then add the apples and cook for another 5-10 minutes. Add sugar and zest at the end of cooking, a minute before it is ready.

With spices

To make this compote you need to take about 1 kilogram of apples, an incomplete cup of sugar, 3 blossoms of cloves and half a teaspoon of vanillin for 3 liters of water.

Put the water on the fire, and while it is heating, wash the apples, peel from the core, cut into slices. In the boiling water pour sugar, and when it dissolves, put the apples and spices. From the next boil cook for 5-7 minutes, remove from the stove and leave to infuse for 10-15 minutes. Drink hot, as this is a good compote as a warming drink in cold, wet and dank weather.

For the winter

For the winter compote harvested as with pasteurization, and without it, only from just apples or with other ingredients.

With pasteurization
You will need 1.5 kilograms of apples, 250 grams of sugar, 3 blossoms of cloves, 3 tablespoons of freshly squeezed lemon juice and 1.5 liters of water.

Wash the apples thoroughly, remove the skin and seeds, sprinkle them with lemon juice so that they do not darken, and put them in jars. Put in water the skin cut off the apples, heat until boiling, pour sugar, boil for 5 minutes and pour the syrup over the apples. After 5-7 minutes, pour the syrup, boil for a couple of minutes with the addition of cloves and pour it back into the jars. Send the jars to pasteurize, the time depends on the volume (liter - 20 minutes). Then twist the jars with lids and turn them upside down for additional sterilization of the lids.

This compote does not need to send to the store in the basement or cellar, he feels great at room temperature.

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

Heat 1.5 liters of water to boiling in a saucepan, dissolve 250 ml of honey in it, pour this syrup into a jar and put it to pasteurize for 20 minutes, then close tight lid and turn the bottom up. You can add a small sprig of mint to the syrup while it is boiling, the flavor will be extremely pleasant.

Double Stuffing, Option 1
For this recipe, even summer varieties of apples, which are usually rarely used for preserves because of their softness - White Bulk or Moscow Pear.

Large apples cut in half, and small ones - like Kitayka - canned whole. Cut apples, so as not to darken, dip them in water with a little lemon juice, and then place in jars. Boil the water, pour it into the jars with apples, after 5 minutes pour it back into the pot and prepare the syrup: 1 cup sugar per 1 liter of water. Boil the syrup and pour it over the apples, then screw the jars with lids, turn them upside down and wrap with warm plaid. Take off the plaid and put away the jars for storage not earlier than one day.

With double filling, option 2
If you need to close half a kilo of apples, you need to prepare another 1 cup of sugar and 2 lemon slices. Peel the fruit from the skin, remove the core and cut into two halves. Put them in the prepared jars, pour boiling water and leave under covered lids for a quarter of an hour. Pour the water back into the pan, add the lemon and sugar, boil it, pour it into jars, and then wrap them in a warm blanket for at least 12 hours.

One pour
To prepare compote from 1 kilogram of apples, you need 3 liters of water and 250 grams of sugar. This is the norm for two three-liter jars. Wash the apples, cut them in half and cut out the seed chambers. Put the fruit tightly in a container, sprinkle the sugar equally in two jars. Boil a kettle of water, pour boiling water over the jars one by one, seal them, turn them upside down and put under a warm blanket for 24 hours.

With persimmon

For those whose body can not tolerate persimmons separately, this compote - a great option. In it, the tartness of persimmon and its astringent effect are leveled by an apple. In terms of cooking time, these two fruits are equal, so they are put in water at the same time.

So, for the compote we will need 3 persimmons, 4 apples, 250 grams of sugar in 2 liters of water. Persimmons previously peel the persimmon, apples do not have to peel. Cut the fruit into equal slices and put them in water, brought to a boil. Pour sugar. When the water is boiling again, simmer for 5 minutes and remove from the stove. Cover and let the compote stand until it cools.

With Prunes

This option is suitable for those who are trying to reduce the amount of sugar consumed as much as possible, fighting with excess weight. In this recipe, sugar is not used, but the drink is not tasteless, it is sweetened due to the natural substances present in prunes. The apple, in turn, mutes 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 from the skin, remove the core and cut into pieces. Prunes rinse thoroughly under running water. Bring water to a boil in a pot and put in it prunes, apples - a minute later. After boiling, boil for another 8 minutes and allow to stand until completely cooled.

In the multicooker

From just apples
The advantage of cooking compote in the multicooker is that the fruit, which is stewed at a stable mode and temperature, give the juice evenly and retain the vitamins and original shape. In this case, the multicooker makes it possible not to control the process - the food cooks itself, not requiring additional attention.

For 2 liters of water take 750 grams of apples and 250 grams of sugar. Wash the apples, remove the core, cut into thin slices and put them in the bowl of the multicooker. Pour in the same sugar and water heated to a boil. Cook the compote for half an hour on the mode "Stew", and then another half hour on the mode "Boil".

With strawberries
Compote from strawberries and apples without much trouble can be made in a multicooker.

Prepare half a kilo of apples and the same amount of strawberries: wash well, clean the strawberries from the stalks, cut the apples into wedges, pre-cut and discard the seed chambers. Put the fruit and berry mixture into the bowl of the multicooker and add 1.5 cups of sugar. Pour a full container of water and put the compote in the "Stew" mode for 2 hours, then leave for another 5 hours to infuse.

If you plan to close this compote for the winter, you do not need to infuse it, and immediately after the end of the mode "Stew" very carefully, so as not to burn, pour it into hot sterilized jars, close tightly sealed lids, turn upside down and wrap plaid for warmth. Leave under the blanket for 24 hours.

How to properly store preserves

The ideal winter storage option for apple compotes is to take them to a cool basement or cellar, where they will feel great until the next fruit crop. If there is no basement or cellar, you will have to preserve drinks with the obligatory pasteurization, so they can withstand storage at room temperature. It should be borne in mind that in the light in the compote and the color will deteriorate (it will hopelessly darken), and taste deteriorate, and vitamins will be destroyed. So it is necessary to remove the jars of apples in a dark place where they do not get the sun's rays.

Photo of apple compote