Oranges and apples compote
Products
For a can of 3 liters of compote
Oranges - 2 pieces (400 grams)
Apples - 3 pieces (600 grams)
Sugar - one glass (200 grams)
Water - 2 liters
How to cook compote from oranges and apples
1. Wash the fruit.
2. Cut two oranges into 1 centimeter slices.
3. Cut the apples into cubes and remove the core.
4. Pour two liters of water into a saucepan, add a glass of sugar. Boil.
5. Add oranges and apples to the syrup, after re-boiling, cook for two minutes.
6. In a covered saucepan, infuse the orange and apple compote for at least 20 minutes.
Strain the compote or serve with fruit.
Compote of oranges and apples for the winter
3 liter cansProducts
Oranges - 4 pieces (800 grams)
Apples - 7 pieces (one and a half kilograms)
Sugar - 2 cups (400 grams)
Water - 1 liter
How to cook apple and orange compote
1. Cut 4 oranges into slices, remove the peel first. If the natural orange wedges separate well, it is best to simply take them apart. Cut the peel into pieces.
2. Cut the apples into slices. Leave the peel, remove the core.
3. Put oranges and apples in prepared jars, distributing evenly over three jars.
4. In a saucepan, pour a liter of water, two glasses of sugar and chopped orange peel. Boil.
5. In jars filled with fruits, pour the syrup (strain from the orange peel). After 10 minutes, drain the syrup into a saucepan, return to the jars after boiling. After 10 minutes, repeat the same steps.
6. Roll up the jars with lids, leave to cool upside down, wrapped in a towel.
Send the cooled jars of orange-apple compote to the pantry - it will be stored for 2-3 winters.
Fusofacts
- You can add chopped ginger root to the compote (along with oranges and apples). A piece 1.5 centimeters long will add a spicy taste and add vitamins and antioxidants to the drink.- No need to peel the oranges - during cooking, essential oils will turn into compote and give a characteristic citrus smell. Apples should not be peeled either.
- More vitamins will remain in the compote if you squeeze the juice from the oranges before cooking and pour into the finished drink. The fruit rind, cut into pieces, is added to a saucepan with syrup.
- If the compote is prepared for the winter, the oranges are peeled. Zest and albedo - the white soft layer contains bitterness, which, when stored, turns into the drink. In order not to deprive the compote of the essential oils contained in the peel, it is added to the syrup at the first stage of cooking, and then discarded. The described option for preparing compote for the winter is called the "triple pouring method".
