How to cook apple and grape compote - ways to make a preparation for the winter and a quick recipe in a saucepan and in a slow cooker

Grape and apple compote for the winter

Products
For a 3 liter jar
Grapes - 4 clusters (1 kilogram)
Apples - 4 large apples (1 kilogram)
Sugar - 3 cups
Water - 1 liter

How to prepare grape and apple compote
1. Put the prepared apples (peeled and core) and washed grapes in a three-liter jar.
2. Pour cold water over the fruits in a jar. Drain this water into a saucepan, add 1.5 cups of sugar there, stir and bring to a boil.
3. Pour boiling syrup over grapes and apples in a jar, cover with a lid.
4. Sterilize the jar with compote for 10 minutes. To do this, put the jar in a saucepan, into which pour hot water three quarters of the height of the jar. Heat over low heat.
5. Take out the jar with grape-apple compote, roll up the lid and turn over (put on the lid). Wrap with a towel and let cool.
Put the cooled jar into the closet or cellar.

Quick grape and apple compote

Produced
For a 3 liter saucepan
Grapes - 2 brushes (half a kilogram)
Apples - 3 fruits (half a kilogram)
Sugar - 1.5 cups (300 grams)
Water - 2 liters

Food preparation
1. Wash the grapes and apples, place on a towel to dry.
2. Remove the core and seeds from the quartered apples.
3. Remove the grapes from the branches.
4. Put the apples and grapes in a saucepan, add one and a half cups of sugar to them. Pour apples and sugar with two liters of water.
5. Bring the compote to a boil, cook over medium heat for 5 minutes.
The finished compote can be served hot or cooled and poured into glasses. For a more refreshing effect, it is recommended to add ice cubes to the compote.

Fusofacts

- If you cook black grape compote with apples, the drink will have a beautiful bright color, which can not be said about the compote of white grape varieties. You can add color to compote by adding a handful of chokeberry or black currant.

- When cooking compote for the winter, you can do it without sterilization... To do this, pour boiling syrup over the fruit, let stand for 10 minutes. Then drain the syrup, bring to a boil again and pour into a jar, which immediately roll up with a lid.

- When cooking compote for winter the rate of grapes, apples and sugar is doubled, and the water is taken in half. This is a good way to save space in the pantry and rationally dispose of containers, which, as a rule, are not enough during the procurement period. The concentrated compote can be diluted with boiled water before use.