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Grapes are a kind of unique berry, because of all the fruit and berry plants, it undoubtedly ranks first in terms of sugar content. Its berries can contain from 2 to 20% sugar, mainly in the form of fructose and glucose, up to 1% organic acids and many vitamins and microelements.
Well, raisin is remarkable already because there is not a single bone in it, which means that its use is truly universal. Possessing all the other virtues and useful properties of grapes, raisins will not spoil the taste of the finished dish even with a hint of bitterness or astringency, which can be subtle in drinks, juices and other preparations that are made from ordinary grape varieties with seeds. And of course, it can serve as a great decoration for fruit desserts, salads, and even cakes. Moreover, compote berries can also be used for these purposes. It is only important that they are strong and intact.
Kishmish grape compote can be created in several versions, and this article will be devoted to this topic.
Berry preparation
If someone, with the phrase “raisin grapes”, only small light balls appear before their eyes, then they need to be corrected a little. Seedless grapes, that is, sultanas, are very elongated oval in shape, as well as dark, almost purple in color.
Of course, purple berries will look the most beautiful in compote, especially since they will color the drink itself in a noble rich burgundy color. But light berries will look just as good if only a few leaves of cherries or blueberries, or a dark red apple, cut into thin slices, are added to jars with compote during its preparation.
For compote from grapes, both berries taken from the branches can be used separately, as well as whole branches with grapes. True, in the latter case, the taste of the compote itself may turn out to be slightly tart due to the presence of scallops. But everyone has different tastes and someone, on the contrary, may turn out to be a big fan of such a subtle tart note in compote.
So, if you are going to use whole branches with berries, then first you need to carefully examine them from all angles and remove any damaged, rotten or soft berries. Only after the end of this procedure, each bunch is washed under a strong stream of cold water and then lowered into a bowl of clean water for about 20 minutes, so that all the excess is finally torn off from the brush with grapes, and it can be painlessly removed. At the end, each brush is washed again under running water and laid out on a napkin or towel to dry.
If only individual grapes are used to make compote, then the preparation scheme is somewhat different. To begin with, it is necessary to collect all the berries from each bunch, simultaneously setting aside all the dented, spoiled and overripe grapes. Then the berries are poured with cold water and washed lightly in it, but carefully so that the juice does not drip from them.
After washing, the berries are laid out in a colander to drain excess liquid. Then they are ready for use.
The easiest and most popular recipe
This recipe is well-deservedly popular among the people due to its simplicity and speed of manufacture. Often it can be found under the name compote without sterilization.
You can use three-liter jars, but sometimes it is more convenient to spin the compote in one-liter jars, especially if there are not very many grapes. But one can is opened for consumption at a time and does not deteriorate later in the refrigerator.
Banks must be sterilized. You can do this in boiling water or over steam, and it is most convenient in the oven or in an air grill.
According to the recipe for each kilogram of grapes, prepare 2 liters of water and 250 grams of sugar. Water is immediately put to boil in a separate large saucepan.
Arrange the prepared grapes in jars so as to take no more than 13 jars in volume. The amount of sugar required by the recipe is poured on top. Banks are carefully filled with boiling water up to the very neck and immediately closed with tin lids and turned upside down. If you carefully wrap them with something warm and leave them in this form until they cool completely, then additional self-sterilization will occur. As a result, when you hide the jars for storage, the compote will have time to acquire a rich, beautiful color.
Double-Triple Fill Method
The next canning method, although it will take you longer, is considered more traditional. According to this recipe, compote from grapes was spun for the winter for a long time.
First you need to prepare the syrup. Usually 200-300 g of sugar is taken per liter of water. If sultana grapes are very sweet, and it can be really cloying from sweetness, then take sugar to a minimum, but consider adding citric acid.
In a saucepan, mix water with sugar and bring to a boil, check that the sugar has completely dissolved. Arrange the prepared grapes in jars, filling them by about one third. Fill jars of grapes with boiling syrup and let them brew for 15 minutes. Then pour the syrup from the jars back into the saucepan.
The syrup in the pan is brought to a boil again, boiled for 2-3 minutes and a pinch of citric acid is added to it. The boiling syrup is then poured back into the jars of grapes. At this point, the banks can already be twisted. This will be quite enough if the banks are supposed to be stored in the basement or cellar. For storage in a room, it is advisable to once again pour the syrup from the jars into the pan, bring it to a boil again and pour it into the jars again. Only after that cans are rolled up with special tin lids.
Grapes in the company of other fruits
Due to its sweetness, grapes go well with many sour and sweet-sour fruits and berries. The most commonly used recipe for canning compote from grapes and apples. Often, grape compote is supplemented with plum, dogwood or even lemon.
As a rule, other fruits are taken about half as much by weight as grapes. However, when using apples and plums, it is quite possible to take an equal amount of grapes and these fruits.
A mixture of grapes and fruits of your choice is laid out in jars and poured with hot syrup. To prepare syrup, 300 grams of sugar is dissolved in one liter of water.
Then jars with compote are placed in a pot of hot water and sterilized for 10-15 minutes from the moment the water boils. After rolling with sterile lids, grape compote with fruit can be stored in a regular pantry.
Sugar Free Recipe
Kishmish grapes, as a rule, are so sweet that compote from it can be twisted for the winter even without adding sugar. This drink will be very useful for health and can perfectly invigorate and cheer up. Put the grapes quite tightly in sterile jars, but without tamping them. When the jar is full, carefully pour boiling water over the top so that the jar does not crack. Immediately cover the jar with a lid and set to sterilize for 10-15-20 minutes, depending on the volume of the jar. After sterilization, screw on the cap. Grape compote without sugar is ready.
Unfortunately, fresh grapes cannot be stored for a long time, and this berry is not very good at freezing. But making compotes from grapes is an easy and reliable way to preserve the taste and nutrients of this berry during a long and harsh winter.
