To prepare compote from grapes and apples, you need to spend 1 hour in the kitchen.
Grape and apple compote for the winter
Products
For a 3 liter jar
Grapes – 4 clusters (1 kilogram)
Apples – 4 large apples (1 kilogram)
Sugar – 3 cups
Water – 1 liter
How to prepare compote from grapes and apples
1. Put prepared apples (peeled and core) and washed grapes in a three-liter jar.
2. Pour cold water over the fruits in a jar. Drain this water into a saucepan, add 1,5 cups of sugar there, stir and bring to a boil.
3. Pour boiling syrup over grapes and apples in a jar, cover with a lid.
4. Sterilize the jar of compote for 10 minutes. To do this, put the jar in a saucepan, into which pour hot water three quarters of the height of the jar. Heat over low heat.
5. Take out the jar with grape and apple compote, roll up the lid and turn over (put on the lid). Wrap with a towel and let cool.
Put the cooled jar into the closet or cellar.
Quick compote of grapes and apples
Produced
For a 3 liter saucepan
Grapes – 2 clusters (half a kilogram)
Apples – 3 fruits (half a kilogram)
Sugar – 1,5 cups (300 grams)
Water – 2 liters
Preparation of products
1. Wash the grapes and apples, place on a towel to dry.
2. Remove the core and seeds from the quartered apples.
3. Remove the grapes from the twigs.
4. Put apples and grapes in a saucepan, add one and a half cups of sugar to them. Pour apples and sugar with two liters of water.
5. Bring the compote to a boil, cook over medium heat for 5 minutes.
The finished compote can be served hot or cooled and poured into glasses. For a more refreshing effect, it is recommended to add ice cubes to the compote.
Delicious facts
– If you cook black grape compote with apples, the drink will have a beautiful bright color, which can not be said about the compote of white grape varieties. Color compote can be added by adding a handful of chokeberry or black currant.
– When cooking compote for the winter, you can do it without sterilization… To do this, pour boiling syrup over the fruit and let stand for 10 minutes. Then drain the syrup, bring to a boil again and pour into a jar, which immediately roll up with a lid.
– When cooking compote for the winter the rate of grapes, apples and sugar is doubled, and the water is taken half as much. This is a good way to save space in the pantry and rationally dispose of containers, which, as a rule, are not enough during the procurement period. Concentrated compote can be diluted with boiled water before use.