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How to cook delicious apple compote. Classic compote of fresh apples in a saucepan. Apple compote for the winter, recipe with step-by-step photographs

To cook a tasty and fortified compote from apples, you do not need to have culinary talents. The process is simple, despite the presence of several specific points. There are many options for processing the main component, and everyone can choose the optimal approach for themselves.

You can simply throw pieces of fruit into cold or hot water, bring the mixture to a boil and keep it on the fire for a few minutes. But the drink turns out much tastier if you use additional components during the cooking process and carefully select suitable fruits.

Rules and nuances of preparing the drink

There are no rules, as such, in this area. But there are many subtleties, the observance of which will allow you to cook a truly worthy and healthy compote:

Most delicious drink It is obtained from fresh fruits of sweet and sour varieties. They must be dense - overripe pulp will give a strong sediment and turbidity, spoiling the final result.
In the process of creating culinary masterpieces, it is allowed to actively use spices. But with this approach, the finished compote must be steeped for at least 6-8 hours.
For children, apple drink is best brewed with the addition of chopped pulp. In this case, it will contain vitamins in the maximum amount.

Tip: Despite the fact that you can find many recipes for cooking apple compote based on unripe fruits, they should be used as a last resort. Such fruits do not yet have the right balance of components to give the desired taste profile. Even the aroma of such products is often blurred or absent altogether.

Regardless of how long you plan to keep the composition on the fire, you can only use drinking or pre-filtered water.
If you want to get the most healthy compote, then it is better to cook it without sugar at all. Honey is added to the ready-made composition, the main thing is that the drink is warm or cold.
If spices are used during the cooking process, they are introduced before turning off the heat. Otherwise, as a result of boiling, the components will lose their aroma.

Recipes for traditional compote and unusual variations

Regardless of what recipe you plan to prepare the compote according to, it all starts with processing the apples. They are washed, cut into slices or pieces, after removing the seeds. Co fresh fruits It is not recommended to peel the skin, it contains a lot natural flavors and useful components. Next we proceed depending on the specifics of the recipe:

Traditional apple compote. For 700 g of fruit, take 1.5 liters of water and half a glass of granulated sugar. Fill the pre-prepared fruits with water, put on the fire and bring to a boil. Add half the sugar, reduce the heat and after two minutes add the remaining sugar. Mix the mixture and turn it off. It is not recommended to cook longer; it is better to leave the drink for 20 minutes.

Drink made from apples and rhubarb. For three large fresh apples and take 400 g of rhubarb stems, half a glass of sugar, a little cloves and a little more than 1 liter of water. We wash the rhubarb stems and cut them into pieces; we do the same with the apples. Dissolve sugar in a saucepan with water, add cloves, and bring the liquid to a boil. Add apples and rhubarb. The main thing here is to know how long to keep the composition on the fire. It is best to stick to 25 minutes. After this, you don’t have to infuse the drink, but it’s better to cool it.

Apple compote with citruses. We take apples, plums and oranges (how many depends on individual preferences). Choosing a sweetener. This could be fructose, honey or regular sugar. We clean the washed fruits from seeds, leave the skins and peels, and cut them into slices. Place the fruits in a saucepan with water, bring to a boil and reduce the heat. You only need to brew the drink for a few minutes, adding sweetener to taste after turning off the stove.

It turns out that you can cook delicious compote based on apples you can literally do it in a few minutes. But it won’t be possible to close it for the winter. Due to the low sugar content and too short heat treatment, the composition will quickly begin to deteriorate.

I’ve been planning to cook this apple compote for the winter for so many years that I can’t even count it myself. The first time I saw three-liter jars of compote full of whole apples was at my neighbor Lenka’s. Lunar-golden, seemingly translucent and, probably, so tasty... But I never got the chance to try these apples. No, no, Lenka’s mother, Aunt Sveta, was distinguished by her hospitability: either she would hand over a whole bowl of strawberries, or she would bring a huge bouquet of peonies from the dacha, stick it in her hands and quickly take it to herself so that they wouldn’t return it - but somehow those treasured jars of compote were opened without me. Then years passed. And at the market I saw what seemed to be the same apples. They were sold from barrels. I bought a package, brought it home, tried it - oh, it’s kind of salty! It turned out that they were soaked apples. But those from the compote were definitely sweet. Or rather, sweet and sour, juicy, I would have eaten the whole jar... Well, and further according to the proverb: better late than never. This year I bought three-liter jars, waited for Antonovka to appear on the market and got down to business. The recipe is not at all complicated. I will tell you clearly how to prepare apple compote for the winter for 3 liter jar, so that you don’t have to do calculations, conversions from kilograms to liters and other unpleasant things. I just took the recipe and made it.

Ingredients for a 3 liter jar of compote:

Apples – 8-10 pieces,
Water – 2 liters,
Sugar – 300 g.

How to make apple compote for the winter

Making compote is very simple. No sterilization required. Processing of apples is minimal. An excellent preparation for those whose apple trees are bursting with apples and there is no way to spend days on end cleaning and slicing the harvest. The apples for the compote will just need to be selected and washed.

Set aside all suspicious fruits, even those with minimal suspicion, to the wormhole. Size also plays a role - the apples should fit freely through the neck of the jar. In the compote they will swell slightly, and if you pushed them into the jar by force, you won’t be able to pull them back out without a fight. Some people beat the core out of apples with a special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks of those apples that managed to do this.

Place the washed apples in clean jars (just in case, I held them upside down over steam for 20 minutes. The maximum amount is 10 apples, the minimum is 8.

Then you need to boil the water.

Apple compote for the winter without sterilization: a simple, step-by-step recipe

I boil a liter in a ladle, because I am afraid of large vats of boiling water. Again, pouring from a ladle is more convenient. I always pour boiling water carefully, placing a tablespoon in the jar so that the glass does not burst due to temperature changes.

Then cover the jars with lids and leave to cool completely. Some people also wrap jars of compote with a blanket, but I don’t see the point in that. My jars were already cooling down for the whole day - how could it be otherwise in the heat?

Pour sugar into the same pan at the rate of 300 grams per jar. I have 2 cans, so I put 600 grams. Bring the water to a boil, place a ladle with lids on the adjacent burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should completely dissolve, then pour the apples again. We pour it strictly under the neck, because the apples will absorb some of the syrup and the compote will already be up to the “hangers”. Immediately roll up the lids using a key. Then we place the jars upside down. After making sure that the compote does not leak, we leave them to cool. Then we put it away for storage. This is how the compote turns out.

Whole apples are soaked in syrup rather slowly, so I don’t recommend trying the compote right away. Wait a month and a half and then open it. And try this pourable apple.

Bon appetit!

How and how much to cook fresh apple compote

Apple compote is one of the most popular and quickest to prepare drinks that can be brewed at home, so in this article we will look at how long and how to cook compote from fresh apples in a saucepan at home.

How long does it take to cook fresh apple compote?

The cooking time for fresh apples in compote is quite short and depends on how rich the drink you want to get in the end:

How long does it take to cook compote from fresh apples? The cooking time for compote from fresh apples is on average 10 minutes (if it is important that the apples do not boil over) or up to 20 minutes to make the compote more rich (the apples will boil over).

Having found out how long it takes to cook compote from fresh apples, we will now consider in more detail the process of preparing it in order to know how to quickly and tasty cook apple compote for yourself and your family.

How to cook fresh apple compote in a saucepan?

Apple compote made from fresh apples is a very simple and quick drink to prepare; to cook it you will need regular fresh apples (you can use sweet and sour varieties), sugar and water.

Apple compote for the winter, recipe with step-by-step photographs

Let's take a step-by-step look at how to cook delicious compote from fresh apples in a saucepan:

The recipe will use half a glass of sugar (4 heaped tablespoons of sugar), 3-4 fresh apples and 2 liters of water.
Choose a large saucepan, pour water into it and place it on the stove over high heat.
Wash the apples thoroughly, cut them into slices (1 apple into 8-10 slices), cut out the core with seeds, tails and damaged areas on the peel (if any).
After the water boils in the pan, put the prepared chopped apples into the pan and cook for 5 minutes over medium heat, then add sugar (2-3 tablespoons to start), mix thoroughly and taste the compote (if there is not enough sugar, add more).
Cook the compote for another 5-15 minutes (when cooking for 5 minutes, the apples will not boil; when cooking for 10-15 minutes, the apples will boil, but the compote will be richer).
We remove the pan with compote from the stove, cover with a lid and let the compote steep for at least 30 minutes. That's all! Delicious fresh apple compote is ready.

Note: to improve the taste and smell, you can add a few slices of lemon (berries, cinnamon, lemon balm, mint, etc.) to the apple compote during cooking.

You may also be interested in articles on the topic: how to cook compote from dried fruits or frozen berries, and how to cook fruit juice from berries.

In conclusion to the article, it can be noted that knowing how and how much to cook compote from fresh apples, you will be able to constantly prepare tasty and healthy drink for yourself and your loved ones throughout the year, while apple compote can be drunk either cold or hot, depending on your personal preferences and the time of year. Your feedback and useful tips How to properly cook compote from fresh apples, leave it in the comments to the article and share it on social networks if it was useful to you.

We close apple compote for the winter in three-liter and liter jars

Reputation: +362 All author's recipes: 43 Publication date: 2016-08-10 I liked the recipe: 4

Recipe: Apple compote - and frozen preparations

Ingredients:
black currant - to taste;
fresh pitted cherries (or frozen) - to taste;
nectarines - to taste;
apples - to taste

Cooking method: I big fan compotes and every summer I make sure to cook them in buckets and they don’t even have time to sour in the refrigerator, and this despite the fact that mostly only I drink them. My mother and I have a long-standing division after buying fruit - she eats it right away, and I eat something, but most of it goes into the freezer, so then I absolutely don’t care that the cherries have long since gone away and haven’t waited for that bright moment when The apples will be ripe at my dacha.
So, on our agenda we have compote: it can be cooked from anything, the main thing is that you have fruit on hand, water in the tap and a working stove. For our today's compote we will need apples:

What sort of? It doesn’t matter, because I usually use apples - or if I have apricots in stock - as the basis for compote. Something on which the flavors of the remaining ingredients will then be superimposed, creating our compote masterpiece.
Then comes the turn of natural magic from the freezer:

Black currants and a handful of cherries are just right for texture. Cherries add acidity and stickiness, while blackcurrants add rich texture and deep currant flavor. The most interesting thing is that black currant or honeysuckle are the best ingredients for compote or jam. Red is more pleasant to eat with sugar or, in extreme cases, jam, but in compote - only black.
And so that it’s not so boring for the fruits and berries to cook, add a handful of something else:

In our case, this is nectarine, or rather, trimmings from it - what is left after preparing the dessert. In principle, you can add whatever you want, the main thing is that this “pinch” does not interrupt the main taste of the compote.
Now we take a saucepan, put chopped apples into it (you can also add what’s left from preparing the dessert - the compote will tolerate everything), cherries, currants and nectarines:

Fill with water:

How much to pour? Well... to be honest, I’ve never bothered with this question - I pour it by eye. In general, this is all purely individual - some people like the compote to be light and hardly noticeable, others, like me, prefer almost juice.

How to make apple compote for the winter - a simple recipe for a delicious drink

But even if my eye failed me, it doesn’t matter, it will boil away. And remember - no sugar!!! Only water and fruit.
Put it on the fire and cook, cook, cook. When we turn off the heat, cover the pan with a lid and place it in a cool place out of reach of children. Joke. In fact, the compote doesn’t care where it cools. And even at this time, we don’t strain anything and still don’t add sugar - we let the compote brew. But you can’t leave it at room temperature either - the compote should be at the same temperature as you usually drink tea. Only after it has cooled to the desired temperature, do you filter it and only now add sugar, of course remembering that the sugar level in the compote is felt differently in hot and cold form.
Why do we add sugar only to strained compote? Yes, because otherwise it will be a translation of the product. Fruits and berries absorb sugar perfectly and they will happily take everything you put in, leaving only a small part in the compote itself.
After everything has cooled down, you can put it in the refrigerator to cool.

When the compote has cooled, you can pour it into glasses and enjoy the rich taste and coolness.

Cooking time:PT00H15M15 min.

Approximate cost of a serving: 30 rubles.

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How to cook apple compote - 3 recipes

Perhaps apple compote is one of the most economical drinks in terms of cost. home production. If we add to such undoubted dignity also great taste, good content of vitamins and the absence of allergens, we can say that we have an undisputed champion.

Many of us have encountered the following typical situations in life:

It is necessary to somehow dispose of the huge amount of apples from the plot;
You need to prepare a healthy and tasty fruit drink for an allergic child;
I really want at least something with vitamins when it’s snowing outside and spring is still far away.

In each of these cases, preparing apple compote is the best way out.

Every housewife will need several good recipes preparing such compote.

Recipe 1: how to cook compote from soft sweet apples

Apples - 500 gr (5 large apples);
Drinking water - one and a half liters;
Sugar - about half a glass or a little more, depending on the sweetness of the apples themselves.

Cut the apples into 4 pieces each, remove seeds. If the peel is thick and hard, peel it, if thin, leave it with the peel. To prevent peeled apples from becoming covered with rust-colored spots, they should be placed in a container with acidified water while the syrup is being prepared. You can acidify the water with lemon juice, apple cider vinegar or citric acid.
Pour water into a three-liter saucepan, add sugar and place on high heat. When it boils, add the apples, bring to a boil and turn off after 3 minutes. No longer, otherwise the soft apples will boil into mush.
Let the compote cool and brew under the lid.

Recipe 2: Compote of hard sour apples (padanka)

Apples - 800 gr;
Drinking water - 2 liters;
Sugar - 250-300 g (if the apples are very sour, you may need a little more).

We clean the padanka from seeds, peels, crumpled barrels and wormy places. Cut into slices and place in a bowl with acidified water.
Boil water with sugar in an enamel pan. Place apples in boiling water.
Bring to a boil and cook for 7-10 minutes, depending on the hardness of the apples.
Infuse the compote under the lid for 30 minutes to an hour.

Recipe 3: Dried apple compote

Dried apples - 150 gr;
Sugar - 1 glass;
Drinking water - 2 liters.

We will sort out the dried fruits, rinse them and put them in a three-liter pan, preferably enameled.
Let's fill the "drying" cold water, put on medium heat and let the compote boil.
Pour sugar into the boiled compote and boil again.
Now you can reduce the heat to low and leave the compote to cook under the lid for at least half an hour - until the apples are completely soft.
Leave the finished compote to steep under the lid for another hour.

Each of these compotes will benefit from small useful additions. For example, you can add aromatic pear, orange or lemon zest to a compote made from sweet apples (the zest should be added to the compote at the very end of cooking). Compote from padans will be perfectly complemented by cherries - both the color and taste will noticeably improve.

A simple recipe for apple compote for the winter

For compote dried apples An excellent addition would be dried cherries, prunes or pears.

More aromatic compote make spices. Vanilla pods, star anise, and cinnamon sticks work best to give the drink a sweet, warm, oriental note. Cloves are not an acquired taste; some may find their aroma in compote to be harsh and overly tart.

The longer the spices are cooked together with the compote, the stronger the aromas will develop, so they should be added after the fruit.

Amount of spices for the given recipes:
Vanilla - 1 pod;
Star anise - 1-2 stars;
Cinnamon - 1 stick;
Dried cloves - 3-4 pieces.

Apple compote

It can be cooked from various dried fruits, or you can use fresh or frozen fruits and berries. You can use your imagination and mix dried fruits with fresh berries. The most interesting thing is that every time you will get a drink with unique taste and a very pleasant aroma.

At home I always have a supply of dried apples prepared naturally: all thanks to my mother’s friend, all the apples are from her home garden. Drying is a way to extend storage in order to preserve most of the vitamins and other beneficial substances contained in apples. The benefits of dried apples, especially from the end of winter until the next harvest, are obvious to me.

As soon as my child gets a cold, the first thing I do is make apple compote, because it has been proven that drinking plenty of fluids at such moments is necessary. My method of preparing compote will not take much time. The main trick is that I let the compote boil along with the fruit, then turn it off and let it brew. I add a sweetener in the form of honey or sugar immediately after I remove the fruit from the compote. Otherwise, there is an overconsumption of sugar, because the fruit “takes” most of it into itself.

This time I cooked apple compote and decided to add orange for flavor. The cinnamon stick gave my drink a magical, unique flavor and highlighted the apple base of the drink. The citrus flavor of orange also left its note in the overall taste of the compote.

To make apple compote with orange and cinnamon, you will need:

dried apples - 150-200 g
orange - 1 pc.
honey - to taste
cinnamon stick

How to make apple compote with orange and cinnamon:

1. Wash the dried apples thoroughly and fill with water. After the apples have swollen, drain the water.
2. Boil water for compote, about 2 liters. After the water boils, add the apples.
3. Wash the orange and cut into half rings.
4. After the apple compote boils, add chopped orange to it and let it boil.
5. Then put a cinnamon stick into the pan, let the compote simmer for 2 minutes and then remove the stick using a slotted spoon.
6. Turn off the compote, let it brew for 20-30 minutes, then remove the fruit from the compote. Add honey to taste. Honey can be replaced with sugar if necessary.

Bon appetit!

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It is prepared from both fresh fruits and dried raw materials. This article provides recipes on how to cook at any time of the year, using seasonal ingredients. Also presented are two methods of summer preparations fruit drink for the winter.

Cooking apple compotefresh

Light vitamin decoction with thin and delicate taste Any housewife can cook it. Compote from fresh apples is very easy to cook. To do this, pour 2 liters of water into a saucepan and put it on fire. Wash apples (500 g) and cut into slices. Pour the mixture into the boiling liquid and immediately add 1 cup of sugar. If the fruit variety is sweet enough, you can acidify the drink a little - squeeze the juice from half a lemon. Fans of spicy flavors add seasonings: cinnamon, cardamom, cloves, vanilla. And to obtain a bright shade, add various fresh berries and fruits: cherries, black and red currants, cranberries, lingonberries, raspberries, strawberries. Let the compote simmer for 10 minutes, and then sit under the lid for another half hour. The drink can be served either hot or cold. If desired, it can be strained.

Cooking apple compotedried

This drink tastes richer and more nutritious. Compote is most often cooked by combining other fruits: dried apricots, pears, raisins, prunes. The more components, the more interesting and fragrant the “bouquet” is. To obtain a classic apple drink, adhere to the following proportions: for 1 liter of liquid you will need at least 150 g of dry raw materials and 100 g of sugar. Before pouring fruit into boiling syrup, be sure to rinse them several times with hot water to remove particles of dust and sand. Then place the pieces in a cooking pan and reduce the heat. The fruits should boil well - 15-20 minutes. Apple compote is often cooked in combination not only with other dried fruits, but also with rose hips and hawthorn. The result is an excellent medicinal mixture for boosting immunity and strengthening the body as a whole, especially during periods of mass incidence of influenza and colds.

Cooking apple compotefor the winter (pieces)

Cut the washed fruits into four parts and remove the inner core. Then place them in boiling syrup prepared to taste and cook over medium heat for 2-5 minutes. The denser and tougher the pulp, the longer the processing will be. Pour the hot compote into sterile jars and roll up the lids. Be sure to turn the glass containers upside down on a soft surface and cover them with a cape. You can store the drink in a cool place until the next fruit season.

Cooking apple compotefor the winter (entirely)

This drink can also serve as a delicious dessert. Apples are taken small in size, with full confidence that they do not have spoiled and wormy mass inside. Fill clean jars (preferably with a capacity of 1-1.5 liters) with washed fruits. Then pour warm syrup (200 g of sugar per 1 liter) and place in water to sterilize for 20 minutes. After this, immediately roll up the lids and, turning them upside down, wrap them well for 1-2 days until cool.

A fragrant compote of fresh apples will create a summer mood in the cold season. You can cook apple compote at any time of the year, because this fruit can be stored for several months in a cool room. Many housewives prefer to do winter preparations immediately after harvest.

Others reserve the right to cook apple compotes as needed. Experienced housewives never remove the peel from the fruit, thereby preserving the lion's share of vitamins in the drink. And so that there is no unpleasant aftertaste in it, it is recommended to use exclusively enamel dishes.

Even a novice housewife who has decided to start preparing for the winter for the first time can try the classic recipe for apple compote. This unique compote will also be relevant in the summer, helping to freshen up in stuffy weather.

Ingredients:

apples of any variety - 450 g;
drinking water - 2 l;
granulated sugar - 150 g.

Step-by-step preparation with photos:

Apples are cored and cut into slices.
The pan is placed on high heat. Water without added sugar is brought to a boil.
Pre-prepared fruits are dropped into the water that has begun to boil. Cook for a few minutes.
Then granulated sugar is poured into the saucepan. Everything is thoroughly mixed until the sugar is completely dissolved.
The apple compote is cooked for another 5 minutes.
The finished product is filtered through cheesecloth or a fine sieve to achieve transparency.

If necessary, each housewife adjusts the cooking time of the fruit in her own way. Apples can cook from 5 to 7 minutes depending on the variety. Soft ones cook faster, and hard ones take longer. The finished compote is covered with a lid and infused for 10 minutes. Consumed hot or cold.

Summer apple compote

It’s not difficult to cook apple compote during hot periods. You can prepare a drink according to a similar recipe in winter from fresh fruits that are stored in the basement.

Ingredients:

medium-sized apples - 6 pieces;
drinking water – 1.5 l;
granulated sugar – 4 tbsp;
fresh mint – 4 leaves.

If desired, you can add honey lemon juice or lemon, as well as cinnamon powder or stick. The recipe is for 12 glasses of compote.

Preparation:

Washed and pre-peeled apples are cored and peeled. Cut into large slices.
In a saucepan, bring the apple slices to a boil over low heat. In order for fruits to provide more vitamins, it is better to immerse them in water immediately after bubbles appear.
As soon as the liquid boils again, the fire is reduced to a minimum. Sugar is added to the container. For sour apple varieties, it is necessary to increase the amount of sweetener to make the compote sweet enough.
The pan is covered with a lid. The drink is brewed for another 15 minutes on low heat.
The finished compote is cooled in a cool room. Then it is strained to achieve transparency.

Before it cools completely, you can add additional ingredients to the drink in the form of honey, mint and cinnamon and serve in a jug chilled or with pieces of ice. Preservation is possible when the compote is infused for 5 hours after cooking.

Dried fruit compote

Apple is a unique product that goes well with citrus fruits and berries. Experienced housewives know that any variety of plum, raspberry, strawberry, as well as pear and apricot can be added to the drink. You can add orange or lemon to the winter version of the compote, avoiding long-term sterilization, since the acids they contain help increase the shelf life of the drink.

A special feature of preparing compote from dried apples is the need to infuse the drink for 12 hours after preparation.

Ingredients:

dried apples – 2 cups;
granulated sugar - at your discretion;
drinking water – 3 l;
any raisins - 1 tbsp. l.;
cinnamon seasoning – 1 tbsp.

Preparation:

Before you start cooking, you need to thoroughly wash the fruits, including raisins. Then drain them in a colander, allowing the water to drain.
The enamel pan is placed on low heat. Water is poured into it and dried fruits are dropped.
After 15 minutes of cooking, cinnamon is added to the drink and the stove is turned off.
The drink is infused at room temperature half a day. Then it is filtered through cheesecloth and used for its intended purpose.

This compote will help restore the body’s vitamin reserves even in the coldest time of the year, when the flu is rampant.

Housewives who prefer fruit by freezing in freezer, can prepare compote at any opportunity. Apples go well with pears and quince.

Ingredients:

frozen apples – 200g;
frozen berries or fruits – 300 g;
granulated sugar – 4 tbsp;
clove and/or cinnamon spices;
mint leaves - to taste.

Preparation:

Apples and additional ingredients are washed under running water. Then placed in enamel pan. The stove is turned on to medium heat.
As soon as the liquid boils, the switch is set to low heat, and the drink is brewed for another 10 minutes.
When the berries soften, add spices. And after 5 minutes granulated sugar is added. Everything is thoroughly mixed until the crystals are completely dissolved.
To make the compote fragrant, you need to let it brew for 3 hours.

When adding orange or lemon, it is important to remove the peel and white film from the citrus, which gives bitterness when heat treatment and can ruin the drink. These ingredients are added along with spices.

If you plan to return whole fruits to the compote after straining the liquid, you need to take care to properly extract the spices. To do this, they are placed in a gauze bag and lowered into a cooking container. And then they are easily removed.

- If the compote is boiling for daily use, it is better not to boil the drink, but to infuse it: turn it off immediately after boiling, wrap the pan in a towel and let it cool.

To prevent the apples from darkening during cooking, you can soak them in water with the addition of citric acid for 7 minutes.

To give apple compote an original taste, you can add orange or tangerine peels, a teaspoon of cinnamon.

In a drink prepared without boiling, up to 50% of the antioxidant vitamins C and E are retained, and the B vitamins necessary to maintain the skin in a healthy condition are almost completely preserved. In a compote that has been cooked for a long time, no more than 5% of the original vitamins will remain, but such a compote will perfectly quench your thirst and delight you with its taste.

Apple compote, even boiled, contains useful material: potassium and magnesium, which improve heart function, as well as activate the metabolism of phosphorus, calcium and iron. - Apples go well together with any fruits and berries. You can cook a delicious compote of apples with raspberries, strawberries, blueberries, peaches, and apricots. Apples in mixed drinks do not interrupt the taste and aroma of additional ingredients, but, on the contrary, enhance and brighten them.

- Calorie content apple compote - 90 kcal/100 grams.

Apple compote can be offered to infants from six months of age. To do this, compote is made from a 250 ml glass of water and 1 large apple without adding sugar. Peel, chop and place the apple in cold water. Bring to a boil, turn off, cool for 1 hour. Serve the baby warm or cool.

If the compote has turned white or cloudy, the compote has become moldy and is not suitable for consumption. You can make vinegar from compote, but this is not recommended for amateurs. Compote becomes cloudy or turns white, usually due to improper sterilization or poor water. To prevent infection, use only high-quality purified water for apple compote.

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