How to cook 

Quince and apple compote. Apple and quince compote for the winter

Crazy fragrant and delicious compote from quince and apples for the winter will become your permanent favorite among canned drinks. I recommend adding more fruit slices to the compote - you can then create juicy desserts from it, combining with cookies and whipped cream. Choose a slightly overripe quince so that it is completely saturated with a fragrant aroma. Apples can be of any variety and color: green, yellow or red.

Be sure to add a little citric acid to neutralize and emphasize the fruity sweetness in the compote. The canned drink is stored for about 1-1.5 years, but believe me, it never stands before this period - it "flies away" even before the winter cold.

We wash the quince in water, removing the fleecy dirty layer from its surface. This is best done with a sponge. Cut the fruit into pieces and cut the seeds out of it, and then cut it into portioned cubes or wedges. Pour the slices into a saucepan or saucepan.

Let's do the same with the washed apples.

Pour granulated sugar into the container and citric acid, which can be replaced with lemon juice.

Let's pour hot water and place the saucepan on the stove, bringing its contents to a boil. As soon as this happens, reduce the heat and boil the compote for 15-20 minutes. At this time, we will sterilize the jar and lid.

Hot boiled compote overflow with fruit slices from a stewpan into a jar and immediately seal it with a hot lid, rolling it up with a preservation key.

We will check the tightness of the closure and let it cool down at room temperature, and then we will transfer to the pantry. Quince and apple compote is ready for the winter.

We will taste the quince and apple compote whenever we want it!

Quince is autumn delicious fruit which contains a huge amount of vitamins. it dietary product which is rich in fiber, promotes good digestion. Doctors say that quince contains many antioxidants that reduce the risk of cancer cells in the body. It contains a lot of ascorbic acid, and this is the best remedy in the fight against stress and colds. Japanese doctors claim that quince heals stomach ulcers and lowers blood cholesterol levels. And potassium, which is abundant in this wonderful fruit, helps with heart diseases.

I hope that you have already understood that this particular fruit is just a storehouse of useful substances. And what a delicious compote is obtained from it. Moreover, it is not necessary to preserve it for the winter. Quince is a late fruit that keeps well. You can use it for a long time and cook delicious quince compotes almost all winter. In the article we will look at several recipes for making compotes.

Fruit preparation

Quince is a fairly hard and dense fruit, so it should only be cut with a sharp knife. First, the fruit must be washed well, carefully wipe off the fleecy film from it. Then cut in half and trim the hard core with seeds. Remove all darkened areas. The color of the pulp should be bright and uniform. Then the quince is cut into small pieces.

You can cut the fruit into thin strips. Prepared fruits are sent to an enamel pan and they begin to cook quince compote.

Simple recipe

If you decide to cook compote for quick hand, then it is enough to clean and cut two large quinces, fill them with two liters of purified water and put on fire. When the water boils, the fire becomes quieter and cooks for 10-15 minutes. Then add sugar to taste. Start with one glass.

Then, after stirring and completely dissolving the sugar, you need to taste the quince compote to taste. If it seems that there is not enough sweetness, then add sugar one tablespoon at a time, constantly trying so as not to oversweeten. After the sugar dissolves, the compote is removed from the heat and allowed to brew. The color of the compote should be rich yellow.

Assorted

A very tasty quince compote is obtained by adding several other fruits. Let's take the following components:

  • quince fruits - 2 pieces;
  • pears - 2 pieces;
  • dark grapes - 150 grams;
  • I eat prunes;
  • 2 liters of water;
  • granulated sugar - 300 grams (to taste).

The pear and quince are washed first, then the core with seeds and all ugly places, dark spots are removed. Then we cut them into small pieces. The grapes are washed and the berries are removed from the sprig. Prunes just need to be rinsed under waste water. You do not need to peel the bones. All ingredients are put into an enamel container and filled with water. If your fruits are large and there is little water in the pan, then you can independently regulate this issue. If you added water, then the sugar rate also needs to be slightly increased, while you need to collect the liquid in a spoon, do not forget to blow it so as not to burn yourself with boiling water, and try the quince compote for sweetness. Boil it after boiling for 20 minutes. The color of this compote is dark, similar to dried fruit compote. The taste is very intense.

Quince compote is the most useful

If you often suffer from colds in the winter, then the best solution to the problem would be to prepare frozen quince and cranberries. From such wonderful and useful products for colds, an excellent compote is obtained. You need to take 250 grams of quince and 100 grams of cranberries. The contents are poured with purified water and cooked for 20 minutes, adding sugar to taste. After the compote has cooled down, you can drink it warm. This recipe for quince compote can be used for diseases of the upper respiratory tract, even with asthma. It helps to strengthen the body's immune system.

Dried quince compote recipe

Now, instead of preserving, many fruits are dried for the winter using electric dryers. It is convenient, the product is stored all winter and does not lose its vitamin value. This is the most delicious quince compote, which includes the following ingredients:

  • dried quince;
  • dried apricots;
  • prunes;
  • zest of one lemon;
  • water - 2.5-3 liters.

As you can see, sugar is not included in the recipe, but if after taking a sample you want to add it to the drink, then do not deny yourself this pleasure. It is a matter of taste for everyone.

Compote is brewed according to the traditional scheme. All fruits are washed and placed in an enamel container, water is added and put on fire. After boiling, make it quieter and cook for 20 minutes. Then let it brew and consume it chilled.

Gourmet compote recipe

This recipe for quince compote includes many spices, which gives it an unusual taste. For him, you need to rinse and peel several large quince fruits. There should be a lot of fruit for the taste of the drink to be rich. For 1 kg of quince, you need to take 350 grams of sugar. Also add half a lemon, one cinnamon stick, 1 clove and the same amount of star anise to the pan. Water will need 3 liters.

Spices can be thrown into the pot after boiling the water. The compote is boiled for 15-20 minutes, depending on the ripeness of the quince. The lid is then left closed and the drink is allowed to soak well with the spice aroma.

1. To make the compote transparent, you need to wash off the fleecy film from the quince fruit well.

2. Fruits should be matched to the same degree of maturity, otherwise, during cooking, overripe fruits will boil and the compote will not remain transparent, the pulp will float in the liquid.

3. Cut the quince into pieces of equal thickness so that they cook at the same time.

4. After the delicious compote has been drunk to the bottom, the fruit can be used to create desserts. It is perfect as a sweetness for ice cream or a piece of cake with tea.

The taste of summer in a jar will be served with quince compote with apples. Selected fruits, an exclusive recipe, housewives' diligence and excellent results are guaranteed. This recipe is unusual in that the fruit is not poured one or more times, as in the preparation of other compotes, but is boiled. The calculation of the components is given for two three-liter cans.

Ingredients

  • large quince - 1 kg
  • apples - 2 kg
  • water - 4 l.
  • citric acid - 4 g
  • granulated sugar - 450 g

Preparation

1. Choose fruits of saturated quince yellow color, since a green tint indicates immaturity. The color of these fruits should be uniform, without spots or dents.

Ripe, large chaenomeles fruit - quince, wash thoroughly, be sure to remove the middle, as they are poisonous. They contain hydrocyanic acid, which can lead to intoxication of the body. Cut the fruits into large slices so that they do not fall apart during cooking.

2. Pour the pieces of quince cold water and leave for four hours, this will reduce the amount of organic acids that this fruit contains.

Select apples that are a little unripe, but always whole, sweet and sour or sour varieties, wash, cut the core and also cut into large slices. Dip the chopped apples in slightly salted or acidified water for 5 minutes.

3. Take a saucepan, pour chopped fruits into it, pour clean, filtered water.

4. Put the container with fruit on fire, bring to a boil.

5. Simmer the drink for 20 minutes, then turn it off. 10 minutes before cooking add citric acid, granulated sugar.

Get preservation jars. Wash them with baking soda and soapy water. Check for nicks or cracks on the neck of the jar and, if any, discard the jar. Put clean jars to sterilize for a couple of 7 minutes or in the oven for 15 minutes. Prepare the lids: take a saucepan, pour water into it and put tin lids, put on fire and boil, after boiling, for 2 minutes.

Pour the prepared compote into prepared jars and roll up immediately.

6. Turn hot cans upside down and check for leaks. Cover the jars with a blanket and leave until complete cooling- this will give the effect of additional sterilization. It is not necessary to store the resulting drink in a cool place, you can simply put it in the closet.

The ideal replacement for store-bought drinks is ready.