Why add citric acid to compote?
Citric acid or lemon juice is often added to compote as a preservative. Especially citric acid helps out when a compote is prepared from berries and fruits that do not contain natural pectin in the composition (it also acts as a preservative). Pectin is found in apples, plums, peaches – but it is completely absent in blueberries, cherries and raspberries. Therefore, to add less sugar (another popular preservative, but already of industrial origin), citric acid is used. If citric acid is added to compotes with colored berries, such compote will become bright in color. And the last reason why lemon is added to compote is to diversify the taste. Especially if the berries or fruits have an insufficiently rich taste, lemon is able to enhance it many times over.
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Questions to the cook
Recipes and answers by reading no longer than a minute
General rules for cooking compote
If the compote fermented
If there is mold in the compote ..?
What if the compote is too sweet?
How to cool compote quickly?
Why is dried fruit compote bitter?
Why is there a bloom / film on the dried fruit compote?
Why is the compote white?
Why is the compote salty?
At what age can compote be given?
What spices to add to compote?
What fruits are combined in compote?
In what saucepan can compote be cooked?
Compote, like in kindergarten
How to freeze compote?
How to cook compote for babies?
How long sugar is in 3 liters of compote?
How to prepare compote?
How to make compote jelly?
How is compote eaten?
How to cook jelly from starch and compote?
How long fruit is in the compote? And the berries?
How many apples should I put in a compote?
How many liters of compote to prepare for the winter?