Apple and raspberry compote recipe
Products
for 3 liters of compote
Apples - 4 pieces
Fresh raspberries - 1.5 cups
Water - 2 liters
Sugar - 1 glass
Food preparation
1. Put fresh raspberries in a colander, rinse under running water and shake in a colander to drain excess water.
2. Wash the apples and cut into large cubes or thin slices. The core of the apples must be cut.
Preparing a drink
1. Pour apples and raspberries into a saucepan, add two liters of water there.
2. Add a glass of sugar to a saucepan and heat until the contents boil. Fire is medium.
3. Boil the apple and raspberry drink for 3 minutes, close the pan with a lid, but leave a small gap. The fire is small.
4. After stopping heating the compote, insist for 20 minutes under a tightly closed lid.
Harvesting apple and raspberry compote for the winter
1. Put apples and raspberries in a three-liter jar.
2. Boil 2 liters of water with a glass of sugar dissolved in it in a saucepan.
3. Pour syrup into the jar. Cover with a lid.
4. Sterilize a jar of compote for 7 minutes by placing it in a pot of boiling water. The fire is small.
Roll up a can with a drink with a lid designed for the type of cans used - twist or regular, under a seaming machine.
Remove compote for storage.
Fusofacts
1. Apple and raspberry compote perfectly quenches thirst on a hot summer day, especially if it is served chilled by throwing a couple of ice cubes into a glass.2. A warm drink immediately after brewing will perfectly complement your homemade dessert - sweet fruit pie or biscuit roll with jam.
3. The calorie content of apple-raspberry compote, cooked according to the given recipe, is approximately 45 kcal / 100 grams. If the compote is cooked without sugar, then its calorie content will be only 17 kcal / 100 grams.
4. It is interesting that in Russia sweet drinks were made mainly from dried fruits. According to legend, the custom of making compotes from fresh berries and fruits came from France relatively recently, in the 18th century.
