How and with what to prepare a delicious compote. Fresh fruit compote: the best recipes

Compote, served in a glass with pieces of boiled fruit or berries, is another drink familiar from childhood to all those who went to kindergarten and school, and then to another educational institution. Sometimes this compote seemed the height of bliss, sometimes it was completely tasteless, especially when it was served with cutlets. Remember? And some were luckier and at home they were certainly pampered with a tasty, sweet or slightly sour drink.
Often compotes are prepared as preparations for the winter, but today we suggest you prepare those compotes that are drunk immediately after preparation, and not rolled into jars.

Recipes for compotes

Compote "Winter" from oranges and apples:
- 3 liters of water;
- 3 oranges;
- 2 apples;
- 150-200 g granulated sugar.
Peel the apples from skins and seeds and cut them into pieces. Peel the oranges and cut into circles. Place the apple pieces in a saucepan, add sugar and water. Next, over medium heat, bring the water with the apples to a boil, add the oranges and wait until it boils again. Boil for about 2-3 minutes, then turn off, cover and let sit for 30-40 minutes.
Compote of apples and pears:
- 4 liters of water;
- 5 apples;
- 5 pears;
- 100 g black currant berries (you can take frozen ones);
- 100 g granulated sugar.
Peel and cut apples and pears into pieces, place in a saucepan and add water. Pour sugar and currants into the pan and bring the mixture to a boil. After boiling, turn off the compote and let it brew for half an hour.

Pear compote:
- 5 liters of water;
- 500 g pears;
- sugar to taste;
- citric acid to taste.
Wash the pears, core them and cut into slices. Bring water to a boil and add pears, sugar and citric acid. Cook for 15 minutes, then turn off and cool. To give a beautiful color to a light compote (from apples or pears), you can put a piece of raw beets into the finished drink and leave it in the compote while it steeps, and then remove it.
Frozen berry compote:
- 2.5-3 liters of water;
- 200 g blueberries;
- 200 g black currants;
- 100 g cranberries;
- half a lemon;
- 1 tbsp. granulated sugar.
Wash and cut the lemon. Thaw the berries and add cold water. Place the container with water on the fire and bring to a boil, then add granulated sugar and lemon to the compote, wait until it boils again and remove the drink from the heat. Leave for 1-2 hours and you can drink.

Compote "Autumn":
- 3 liters of water;
- 1 kg of apples;
- 500 g strawberries (can be frozen);
- ground ginger, cardamom, cinnamon, ground black pepper and sugar to taste.
Wash the apples, core them, cut into pieces. Put the water on the fire and, after waiting for it to boil, put apples, strawberries and spices into it. Wait for it to boil again, remove from heat and leave the compote for half an hour.

Rowanberry compote (for 4 servings):
- 800 g of water;
- 12-15 tbsp. red rowan berries (can be frozen);
- 8 tbsp. honey;
- 4 slices of lemon.
Sort and wash the rowan berries or defrost frozen ones. Place the berries in a saucepan and add water. Slice the lemon and add to the rowan. Lastly, before boiling, add honey, bring the drink to a boil, remove from heat and cool.

How to make dried fruit compote

Dried fruit compotes occupy a very special place among dessert drinks. The recipe for their preparation is approximately the same, and you can vary the ingredients according to your own taste and discretion.
Take dried fruits the evening before the day you plan to prepare the compote. Rinse them, put them in a saucepan and fill them with slightly warm, pre-boiled water. In the morning, add sugar to the swollen dried fruits, stir the drink and put on the fire, covering the pan with a lid. As soon as the compote boils, immediately remove it from the stove. You can leave the drink to steep for another hour or two (this will make it even tastier and richer), or you can immediately pour it into glasses.

Compote with orange peels:
- 3 liters of water;
- 200 g dried apples;
- 1 small orange (only the peel is needed);
- 2/3 tbsp. granulated sugar.
Apple compote is cooked according to the scheme described above. The peel is cut off from the orange, cut into pieces and added to the drink at the moment of boiling.

Compote in a thermos

The owners of basements and cellars are happily rubbing their hands: the busy time for preparations has come. Now, when berries and fruits are in abundance, it’s time to prepare compotes for the winter. Compotes for the winter are both tasty and healthy. Some housewives manage to brew 80-100 cans of this delicacy! And this is great, because any homemade compote contains far more vitamins than the best compote from the store.

There are many options for preparing compotes, but all of them can be divided into two methods: sterilized compotes and compotes prepared without sterilization. Whoever likes what - for some it’s easier to throw all the products into jars and boil them for half an hour, while others prefer pouring them multiple times. But in any case, you need to follow the general rules:

Carefully inspect berries and fruits for rot and damage, otherwise all your work may go to waste.
. Wash fruits and berries thoroughly before pouring syrup.
. Remove the pits from stone fruits (peaches, apricots, plums, nectarines, cherry plums, cherries). The fact is that the seeds contain hydrocyanic acid (a strong poison!), which after a year of storing compotes passes from the seeds to the fruit. If you cooked compote with seeds, be sure to use it within a year.
. Jars for compote are prepared as follows: first, they must be thoroughly washed in hot water with baking soda, rinsed well and put for sterilization.
. Jars are sterilized either over steam or in the oven. Some craftsmen have adapted lids from large saucepans or boiling pots for this purpose - holes are cut into them slightly larger than the necks of the jars. The vessel with boiling water is covered with such a lid, and the jars are inserted into the holes with their necks down. If you prefer to sterilize jars in the oven, be careful not to “overcook” them, otherwise the jar may burst when pouring syrup.
. Lids for rolling compote should be varnished, without scratches, with tight-fitting rubber bands.

And now about the main thing - technology. Here, for example, is one method of preparing compotes without sterilization . For a 3-liter jar: 2-3 cups of berries or fruits, 300 g of sugar. In the evening, put the berries in jars and pour boiling water over them. Cover with a lid and leave overnight. By morning, the berries absorb liquid and settle to the bottom. Then pour the water from the cans into a saucepan, add sugar and put on fire. The amount of sugar can be adjusted to taste. Moreover, you can even make compotes without sugar at all (if there is a crisis or you simply run out of sugar at the most crucial moment), just add sugar syrup to such a compote before use. At the same time, set the lids to sterilize. As soon as the syrup boils, pour it over the berries and roll up. Turn over, cover, let cool. In this way you can prepare compotes for the winter from any fruits and berries.

Compote of nectarines or peaches. Small nectarines can be placed whole in the compote (remember about the seeds!), large ones can be cut and the seeds removed. It is advisable to remove the skin from the peaches - they will become very tender. Removing the skin from peaches is simple: cut the skin crosswise and lower the fruit into boiling water for 1-2 minutes, and then immediately lower it into cold water. The peel comes off very easily. For a 3-liter jar: 1 kg of nectarines or peaches, 600-700 g of sugar, 2 liters of water. Place the fruits in jars, pour boiling water over them, cover with a lid and leave for 15 minutes. Drain the water into a saucepan, add sugar and boil the syrup. Pour the fruit into jars and roll up immediately. Turn over and cool. You can add a few cherry plums or plums to this compote, and add lemon juice or a few lemon slices to the peach compote (which turns out too sweet).

Compote "New Year"(from tangerines). For a 3-liter jar: 1 kg of tangerines, 1 glass of sugar, 1 liter of water. This is a recipe for compote with sterilization. Peel the tangerines from skins and veins, divide into slices. Boil the syrup and blanch the tangerine slices in it for 30 seconds. Place tangerines in jars, fill with syrup and add some peels for flavor. Cover the jars with lids and sterilize for 30 minutes. Twist, turn over, let cool.

"Sunny Glade"(from strawberries). Another compote with sterilization. For a 3-liter jar: 1 kg of berries, 2/3 cup. sugar, 1 liter of water. Boil the syrup and blanch the berries in it for 1 minute. Place the berries in jars, pour in syrup, cover with a lid and sterilize for 20 minutes. Roll up and set upside down to cool.

Compote of cherry plum and zucchini. For a 3-liter jar: 500 g of zucchini, 400 g of cherry plum, 200 g of sugar, 1 liter of water. Peel the zucchini peel, cut into 4 parts, remove the core. Cut the zucchini into cubes with a side of 1 cm. Put the cherry plum into the prepared jars, then the zucchini, pour boiling sugar syrup. Cover the jars with lids and let cool. Then drain the syrup, boil it and fill the jars again. Roll up.

Compote "Indian Summer"(with pears). For a 3-liter jar: 1 kg of medium-sized pears, 2 cups of sugar, 2 liters of water, ½ tsp. citric acid. Wash the pears, remove the core, place in a jar and pour boiling sugar syrup. Add citric acid to each jar and roll up. Turn it upside down, wrap it in a blanket, and leave it to cool.

"Ripeness"(from cherries). This is a very rich compote, you need to drink it diluted. The compote is prepared in liter jars, the berries are filled to the top and filled with syrup. Cook the syrup: for 1 liter of water - 2 cups of sugar. Sort the berries, rinse, blanch in boiling water for 2 minutes. Place in liter jars to the top and fill with syrup. Cover with lids, sterilize for 20 minutes, and roll up.

Gooseberry compote with oranges. For a 3-liter jar: 1 orange, 2 cups. gooseberries, 300 g sugar, 2 liters of water. Place peeled oranges and gooseberries cut into slices into sterilized jars. Pour in syrup and roll up.

Compote of apples and chokeberries. For a 3-liter jar: 2-3 apples, 1 cup. chokeberry, 2.5 liters of water, 3 cups. sugar, 1 tsp. citric acid. Sterilize jars. Boil the syrup. Cut the apples into slices. Place berries and apples in jars, pour syrup, and roll up. Turn over and let cool.

Chokeberry compote. For a 3-liter jar: 300-500 g of chokeberry, 250 g of sugar, 2.5 liters of water. Pour berries into the prepared jars (2-3 fingers), add sugar. Pour boiling water over it and roll it up. Turn the jars upside down.

Very interesting compotes are made from berries in their own juice. They also need to be diluted before use.

"Pleasure"(raspberries in their own juice). For 1 kg of raspberries - 1 kg of sugar. Place the prepared raspberries (preferably not washed, otherwise all the juice will leak out) into an enamel bowl and cover with sugar. Leave it overnight. When exposed to sugar, raspberries will produce juice. Then place the raspberries in jars, cover with lids and sterilize for 15 minutes. Roll up.

"Maturity"(cherries in their own juice). Sort out the ripe cherries, wash them, place them in jars to the top, cover with lids and sterilize for 5-10 minutes. Roll up.

"Strawberry Summer"(strawberries in their own juice). Mix the sorted and washed strawberries with sugar at the rate of 1 kg of sugar per 4 kg of berries, leave for 8-10 hours. Place in jars, pour in the released juice, and sterilize for 10 minutes. Roll up.

Assorted compotes turn out bright and elegant.

Assorted strawberries and cherries. For 10 half-liter jars: 2 kg of strawberries, 2 kg of cherries, 650 g of sugar. The prepared berries are placed in clean, dry jars and filled with sugar syrup (300 g of sugar per 700 g of water). The temperature of the syrup should be 50-60ºС. The filled jars are covered with lids, placed in a pan of water at 40ºC and sterilized from the moment of boiling for 10 minutes. Roll up, turn over, cool.

Assorted sea buckthorn and rose hips “Vitaminnoe”. For 1 kg of sea buckthorn: 1 kg of apples, 600 g of rose hips. For filling: 1 liter of water and 450 g of sugar. Peel the apples. Cut into slices, blanch in boiling water for 3-5 minutes and immediately plunge into cold water. Cut large ripe rose hips in half, remove seeds and hairs. Place sea buckthorn, apples and rose hips in layers in jars up to the shoulders, shaking the jar. Pour hot syrup and set to sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

A few more mixture options for assorted compote:

Peaches - 30%, pears - 30%, yellow cherries - 30%, tangerines - 10%.
. Peaches - 30%, pears - 30%, apricots - 30%, yellow cherries - 10%.
. Chokeberry - 60%, cherry - 40%.
. Cherry - 70%, black currant - 30%.
. Gooseberries - 40%, raspberries or black currants - 40%, strawberries or apples - 20%.

All these compotes are prepared with 40-45% syrup (per 1 liter of water - 400-450 g of sugar), using a sterilization method.
Preparing compotes for the winter can be very interesting and original, because fruits, berries and even vegetables offer such scope for creativity!
Happy preparations!

Larisa Shuftaykina

Most of us remember our childhood from our grandmother’s compote: tasty, bright, fragrant; once hot, like the high summer sun, and once icy, like the first breath of winter. The craftswomen who prepare this drink have their own secrets that are not to be made public, but we are ready to draw your attention to ours, so that you can prepare an amazing compote and enjoy it with your whole family on wonderful winter evenings.

A little history

Despite the fact that compote is now recognized as a traditional dessert drink that accompanies any feast, it appeared in Russian culture quite recently. It's hard to imagine that French chefs were the first to cook it! The drink was more like fruit puree and was used to satisfy hunger rather than thirst. Our practical ancestors also experimented and added cereal to the berry pulp, however, hardly anyone will turn to this recipe today, because you will find the most delicious selection here! Just imagine how you will enjoy a fruit and berry compote on a winter evening, which will remind you of summer days and warm you with this warm memory.

Fruit experiments

Prepare the compote in advance so that it lasts for at least one season, which is at least a dozen jars! Imagine what an awkward position you will put in your family members who one day discover that the cellar is completely empty! Want to know a trick to double or triple your compote stock? Add just enough sugar to make the drink not just sweet, but cloying, and dilute it with water. If you want to enjoy the natural taste, don't add any sugar at all. A vitamin drink with sourness is just what you need in the winter cold.
Don’t worry about the safety of the compote: thanks to sterilization of the cans, which, by the way, can be done in several ways, the drink will not be lost. Pour the hot compote with finely chopped fruit into glass containers and immediately seal. Don’t be afraid to experiment and achieve a rich color by mixing several components, and most importantly, don’t brew the drink for too long, otherwise the fruits and berries will lose their shape and will look, to put it mildly, unappetizing. Don't want to eat boiled fruit from compote? Don't throw them away, but make an open shortbread pie that will be the perfect accompaniment to a divine cooling drink.

Dried fruit compote - general principles of preparation

Dried fruit compote is a universal drink for children and adults, which, in addition to its bright taste, gives the body a lot of vitamins and nutrients. The drink is especially relevant in the winter season, when there is a clear lack of vitamins and microelements. The classic version of dried fruit compote involves the use of dried apples, pears, prunes and dried apricots. You can also add raisins or cherries for sweetness, and rose hips for flavor and benefit. There is no special technique for cooking dried fruit compote - all ingredients are taken by eye, and there is also no strictly established cooking time. The compote is boiled until all ingredients are ready. True, it is better to add the pears and apples earlier than the other ingredients, as they cook a little longer. Dried fruit compote is usually boiled over low heat and then infused for several hours.

To make the drink even tastier and more aromatic, honey, lemon juice (or citric acid), frozen berries and seasonings (cinnamon, cloves, nutmeg, etc.) are sometimes added to it. If honey is used, it is better not to add sugar at all or use a very small amount. Sometimes the drink is brewed from dried fruits with the addition of vegetables (for example, pumpkin).

In general, dried fruit compote belongs to the category of low-calorie soft drinks. It perfectly quenches thirst and improves the functioning of the gastrointestinal tract. The drink is very useful for children. It’s not for nothing that it is given in kindergartens, school canteens and hospitals. To normalize intestinal function, a set of dried fruits from prunes, dried apricots and apples is perfect. This drink is useful for nursing mothers and even infants. It is perfectly absorbed by the body and does not cause allergic reactions. You can always experiment with the composition and choose any proportions: if someone likes pears or prunes more, you can increase the amount of these particular dried fruits, etc. For infants, it is better to use only apples and boil the drink for at least 15-20 minutes.

Dried fruit compote - preparing food and utensils

Preparing the ingredients involves thoroughly washing the dried fruits. If some of them are very dry, you can soak them in hot water for a few minutes (about 10). Then the water is drained and the dried fruits are washed again. You also need to prepare spices and seasonings in advance, measure out the required amount of sugar. Frozen berries are thrown directly into the pan without defrosting first. Fresh lemon is usually cut into small slices or the juice is squeezed into a separate cup.

From the dishes you will need a large enamel saucepan, a colander, a bowl for soaking and a knife (if you need to cut the lemon). The drink should be served chilled in any bowls, glasses, wine glasses or glasses. By the way, dried fruit compote can also be prepared in a slow cooker. Prepare the drink in the “quenching” mode for 1-2 hours.

Dried fruit compote recipes:

Recipe 1: Dried fruit compote

This dried fruit compote is suitable for a hot summer day, as it perfectly quenches thirst and refreshes. It is recommended to drink it chilled. In addition, the drink helps improve the functioning of the gastrointestinal tract and removes waste and toxins from the body.

Required ingredients:

• 150-200 g apples;
• Prunes – 80-100 g;
• Dried apricots – 50 g;
• 50 g pear;
• Lemon juice or citric acid;
• Sugar – to taste (but it’s better not to make the compote too sweet).

Cooking method:

We thoroughly wash all the ingredients in water, and very dry dried fruits can be soaked for several minutes in hot water. Pour 3 liters of water into a large enamel pan and put on fire. As soon as the water boils, add the apples first and cook over very low heat for about half an hour. Then add all the remaining ingredients and cook the compote for another 30-40 minutes. At the end of cooking, add sugar to taste. If the compote turns out to be a little thick, you can add a little more boiled water. Boil the dried fruit compote until the sugar is completely dissolved. Pour citric acid on the tip of a knife or add a little lemon juice. Remove the pan from the heat, cover with a lid and leave to cool at room temperature. The drink becomes especially tasty after infusing in a cool place for several hours. Dried fruit compote can be served with cheesecake, strudel, sponge cake, etc.

Recipe 2: Dried fruit compote with pumpkin

Pumpkin gives dried fruit compote a very pleasant rich taste. The drink is not only tasty, but also very healthy. In addition to the usual dried fruits, this also includes rose hips.

Required ingredients:

• Dried fruits - to taste;
• Dried rose hips – 50 g;
• Pumpkin;
• Sugar - to taste;
• Cinnamon – 1 stick.

Cooking method:

Cut the pumpkin pulp into small cubes. Wash the dried fruits thoroughly; if necessary, soak them in hot water for a few minutes. Pour a liter or a half of water into a large saucepan, add sugar to taste and throw in a few handfuls of dry rose hips. The rosehip should be boiled for 10-15 minutes until soft. The water will turn a rich pink color. Then add dried fruits and pumpkin. Throw a cinnamon stick into the pan - it will give the drink a special spicy taste and aroma. Cook the compote for about 20 minutes (until the pumpkin is cooked). Then remove the pan from the heat, cover with a lid and leave to steep and cool for several hours.

Recipe 3: Dried fruit compote with raisins

When you try this dried fruit compote, you immediately remember your childhood and school years. After all, this drink was given in almost all school canteens. A compote is made from apples, pears, prunes, apricots and raisins.

Required ingredients:

• Dried apples – 100 g;
• Pear – 100 g;
• Prunes – 100-150 g;
• Dried apricots;
• Raisins (in general, all proportions are arbitrary, ingredients are taken by eye and according to your own taste).

Cooking method:

We wash dried fruits with water, pour boiling water, bring to a boil and drain the water. First, cook the pears, apples and apricots: add water, bring to a boil, turn the heat to low and cook for about half an hour. Then put prunes and raisins into the pan. Reduce heat and cook dried fruit compote for another 30 minutes. Remove the finished compote from the heat, cover with a lid and let it steep - preferably overnight. The finished compote can be strained, and the healthy prunes and dried apricots can be eaten. Sugar is not added here - the compote takes all the sweetness from dried fruits, especially raisins.

Recipe 4: Dried fruit compote with frozen raspberries

This drink is not only tasty, but also very healthy. You can cook it every day. Compote of dried fruits with frozen raspberries will be a wonderful addition to the holiday table, children especially love it.

Required ingredients:

• 100 g dried apricots;
• 100 g prunes;
• 100 g raisins;
• 100 g dried apples;
• 150 g sugar;
• Half a lemon;
• Frozen raspberries;
• One and a half liters of water.

Cooking method:

Boil water in a kettle. Pour hot water over the dried fruits for 1-2 minutes, then drain the water. Wash the dried fruits thoroughly again. Place dried fruits in a large saucepan. Cut the lemon into small pieces and also place it in the pan. Pour in sugar. Add frozen raspberries. Pour boiling water over everything and set to cook. Cook the dried fruit compote over low heat for about 25-30 minutes (covered). You need to cook this compote in advance so that the drink has time to brew. Serve the compote chilled.

Recipe 5: Dried fruit compote with honey

A very unusual, but incredibly tasty dried fruit compote. The drink has a pleasant enveloping taste and rich aroma.

Required ingredients:

• Cherry – 20 g;
• Apples – 20 g;
• 40 g pear;
• 40 g plums;
• 20 g raisins;
• Honey – 80 g;
• 1 liter of water.

Cooking method:

Wash dried fruits thoroughly in cold water and place in a large saucepan. Pour boiled water over dried fruits and put on fire. Cook the dried fruit compote until done. First of all, you need to boil the apples and pears, and then add the rest of the ingredients to them. Mix the finished dried fruits, add honey to the pan and mix thoroughly again. Bring the compote to a boil, turn off the heat and cover the pan with a lid. We leave the drink to infuse and cool.

To make dried fruit compote not only tasty, but also healthy, you should carefully select the ingredients. Dried fruits are usually purchased at the market, so little is known about the conditions of transportation and storage. To protect yourself and your loved ones from trouble, it is better to rinse the dried fruits in water, then add water and bring to a boil. After this, you need to drain the water and rinse the dried fruits again with clean water. If you come across too dried apricots, prunes or other dried fruits, it is recommended to soak them for 10 minutes in a bowl of boiling water. Dried fruit compote is best served chilled. It is believed that the drink tastes best the next day. It is also very important to store dried fruits correctly. Do not allow foreign, strong-smelling objects or products to be in the closet. The ambient air humidity should be minimal, otherwise the dried fruits will spoil. You can place a small bag of salt in the closet so that excess moisture is absorbed into it.

It is associated with childhood; it is from there that memories of a sweet and aromatic drink stretch, which many of us still prefer to juice from a package.

The name “kompot” itself has French roots, but the recipe was known to Russians long before this word entered the lexicon. The preparation of drinks from dry fruits in Rus' has been practiced for a very long time; drinks obtained from and with the addition of were called infusions.

Dried fruit compote is still very popular, and this despite the presence of a large selection of juices in stores. Dried fruit compote is a healthy and nutritious drink, as it contains vitamins from fruits. But in order for the compote to be truly healthy, it does not need to be cooked for a long time, a maximum of 30 minutes, and it is best to do this under the lid.

Compote for the winter, closed in a sterilized jar, is one of the most common methods of preserving berries and fruits. It is brewed with a base that is poured over fruits and berries. Having opened a jar of aromatic compote on a cold winter day, you can indulge in memories of the warm season while eating delicious fruits.

Compote can be made from any berries and fruits, as well as their mixtures. When cooking for the winter, you need to choose ripe, strong fruits that have a rich taste. Berry compote does not need to be cooked for a long time, as the berries quickly boil and then, instead of a clear drink, you will get puree.

Ingredients:

• - 150 gr.
• - 150 gr.
• - 100 gr.
• - 100 gr.
• - 1 stick
• Anise - 2 pcs.
• - 1 PC.
• Freshly squeezed - 1 tbsp.
• - 200 ml.

Place all the dried fruits, spices, orange zest in a saucepan, add 200 ml of water and bring to a boil.

Cover the compote with a lid, reduce the heat to low and cook for about 10 minutes; if you think it is too thick, add a little more water.

Serve the compote cooled.

Ingredients:

• - 200 gr.
• - 500 gr.
• - 1 branch
• - 1 bunch
• - taste
• - 5 l

Pour water into a saucepan and bring to a boil. While the water is boiling, grind the berries in a blender, peel the apples and cut into small slices.

For compote, it is better to take firm but ripe apples, since soft and overripe apples boil quickly.

Pour chopped berries and fruits into boiling water and immediately turn off the heat. After this, add sugar, spices and coarsely chopped mint. Leave the compote to cool; during this process it will infuse and acquire a rich taste.

Serve the compote cold.

There is little that can compare with the pleasure that a jar of cherry compote, opened in winter, can give.

Ingredients:

• - 300 gr.
• - 300 gr.
• - 2.5 liters

Sort through the cherries, rinse thoroughly and pour over boiling water.

Transfer it to the bottom of a washed three-liter jar.

Make the syrup: add sugar to boiling water and bring to a boil.

Pour the syrup into the jar and immediately close with an airtight lid.

Turn the jar over and wrap it in something warm. Leave in this state until completely cooled.

Store the compote in a cool, dark place.

Ingredients:

• - 500 gr.
• - 250 gr.
• - 150 gr.
• - 1.5 l.
• - 1 tbsp. l.
• - 1 branch
• - 5 pieces.

Pour water into a saucepan and bring it to a boil, add apples. If the apples from your own garden are small, you can add them whole; if the apples are large, you can cut them in half.

When the water boils, reduce the heat to low and simmer for 5 minutes.

Add cranberries and cook for another 10 minutes, until the berries begin to burst.

After this, remove the pan from the heat, strain the compote, pour it back into the pan, add honey, sugar and seasonings, bring to a boil and cook for 10 minutes.