How long to cook compote in a saucepan, double boiler and multicooker

Some people mistakenly believe that there is no benefit to frozen fruits and berries.
However, there is a fact that frozen gifts of nature are practically not inferior to their fresh counterparts. Due to the fact that the summer season proceeds at lightning speed, housewives freeze the fruits so that in the autumn-winter period they could somehow compensate for the lack of vitamins. When the problem arises that there are not enough prepared compotes, frozen berries come to the rescue. At this moment, housewives are glad that they took care of winter in advance, because it is so wonderful to have tasty and healthy berries on hand. This allows you to cook aromatic compotes at any time, which remind us of the sunny summer months. This article will tell you how to prepare compote from frozen berries so that all the vitamins are preserved and the taste is incredibly rich and rich. The proposed recipes will delight you and your loved ones, help you cope with a bad mood and protect your body from viruses and infections.

Frozen berry compote with raisins
Frozen berry compote with ginger
Frozen berry compote with apple
Berry compote with mint
Refreshing frozen berry compote
Compote of frozen cherries and cranberries
Frozen strawberry compote with ginger

Frozen berry compote with raisins

This drink has a pleasant sweet and spicy taste that absolutely everyone will like.

Ingredients:

black currant – 0.5 cups
water – 3 l
raisins – 50 g
red currant – 100 g
cinnamon – 3 pinches
sugar – 3 tbsp. spoons or to taste

Add sugar and washed raisins several times into clean water and bring to a boil. At this point, add the currants, boil for 3 minutes, remove from heat, immediately season with cinnamon, and leave covered for a while.

Delicious compote recipe

For example, I really like this recipe:

Product	Dosage
strawberry	1 handful
mint	taste
ginger	taste
water	1.5 l.
honey	taste

Mix all ingredients in a blender, adding honey. Insist a little so that the ingredients become friends.

The taste goes well with cherries and mint, apples with oranges and tangerines, strawberries go well with raspberries, currants or blueberries. You can even add allspice to compotes, as well as thyme, lavender, rosemary, cinnamon, vanillin, lemongrass, cardamom, etc. Fennel is simply a god in compotes, especially with pear.

Even dried fruits do not need to be boiled; they soak well in water. If you didn’t dry them at 100 degrees, and in order to preserve maximum benefits, you didn’t heat them above 50 degrees, so why now kill everything that you have prepared for use? Fill your dried fruits with spring or other clean (not boiled) water overnight, and in the morning your uzvar is ready for use. Add honey or raisins for sweetness. And soaked dried apricots, beaten in a blender with water, are simply a song, especially if you also add a piece of pumpkin. Fantasies are limitless when you start to think rationally, with concern for the health of your loved ones.

Try it! Experiment! Bon appetit.

Zozulya Larisa, Sumy

Frozen berry compote with ginger

This warming drink is ideal for rainy or frosty weather. It will lift your spirits and improve your immunity. If desired, you can add honey instead of sugar, which will make the drink even healthier. But remember that this valuable product cannot be added to boiling water, so as not to kill its healing properties.

Components:

black currant – 5 tbsp. spoons
gooseberries – 1 handful
cherries – 1 handful
fresh ginger – 3 cm
sugar - to taste
water - 2 l

Cover the berries with sugar and water, add grated ginger. After boiling, boil the compote for no more than 5 minutes. We don’t recommend adding too much sugar; you want the berry sourness to be felt.

Basic process guidelines

To understand how to cook compote correctly, you should familiarize yourself with a number of universal rules for preparing the drink. They will help you understand the specifics of the approaches, and compliance with them will increase the chances of obtaining the expected result.

The easiest way is to prepare a compote consisting of one group of products (fruits, dried fruits, berries, vegetables). With assorted items, things are more complicated. Of course, you can prepare a delicious product from raspberries and plums or apples and cherries, but you will have to strictly adhere to the timing of processing the components. Otherwise, the result will be a composition more similar to jelly, but transparency and purity of taste are highly valued in compotes.
Today, more and more housewives are trying to replace sugar in compotes with honey. In this case, the component must be added to the composition not at the boiling or active cooking stage, but at the very end of processing. Then the useful product will not lose its therapeutic properties.
If you add dry white wine to a berry drink at the rate of a teaspoon per serving of compote, this will allow you to maximize the aroma of raspberries, cherries, cherries, black or red currants.
It is better to diversify the composition of apples or pears using dried citrus peels. The main thing is not to forget to take them out after cooking so that they do not become bitter.
You should not prepare a tonic treat exclusively from frozen fruits or berries. Such dishes usually turn out too bland, even if the ingredients are soaked in syrup or blanched. By adding a few slices of fresh apples or halves of plums to the cherry compote, you can completely change the taste of the drink without making significant changes to the recipe.
To quickly enhance the taste and aroma of the product, you need to add cinnamon, vanilla, cloves, cardamom, ginger or mint. These components can be used not only during the brewing process, but also at the infusion stage of the drink.
Even the simplest composition can be sealed for the winter if you add a little more sugar than usual, boil it thoroughly and pour it into sterile jars while still hot.

Sometimes cooks add semolina, rice, pearl barley and other cereals to such refreshing drinks. The taste, however, is not an acquired taste. And if you violate the proportions or make a mistake in the processing technology of the components, you can end up with porridge with a fruity aroma.

Compote of frozen cherries and cranberries

This spicy compote has simply amazing taste and aroma.

Ingredients:

cranberries – 0.5 cups
cherry – 0.5 cups
tangerine zest – 5 g
vanillin – 2 g
water – 2 l
lemon – 1 circle
sugar – 3-5 table. spoons

Pour sugar into the water and put it on fire. As soon as the liquid boils, throw in cherries, cranberries and chopped lemon with peel. Boil the drink for 5 minutes, some time before it is ready, season with vanilla and tangerine zest.

Useful tips

Do not cook compote in aluminum or copper containers, as this gives it an unpleasant taste and causes the loss of large amounts of minerals and vitamin C.
You can add a special taste to the drink using citrus fruits, vanilla, nutmeg, cloves, cinnamon, and mint.
For a beautiful rich color, add cranberry or cherry juice. Let the compote brew for a while, then strain.
You should not defrost the berries first, as a lot of juice will be released, which will lead to the loss of a significant amount of vitamins. Frozen berries should be thrown into syrup or boiling water.
The standard proportions of water and sugar are approximately ½ cup of sugar per 1 liter of water. If the fruits themselves are sweet, then you don’t need to add sugar.
To strain, use clean gauze or a strainer.
Pour the chilled drink into a transparent carafe and serve in wine glasses or regular glasses.
To preserve all the beneficial substances, pour boiling water over the berries in a thermos and leave for at least 10 hours.
Fruits with thick skin can be boiled for 10–12 minutes.
If you are preparing the drink in a saucepan with a capacity of up to 4 liters, the boiling time is 15 minutes.
During cooking, be sure to skim off any foam that forms with a spoon.
The most delicious drink is made from several types of berries and fruits, including canned ones.

Frozen strawberry compote with ginger

Required Products:

frozen strawberries – 1 cup
brown sugar – 50 g
mint – 2 sprigs
black currants - 2 tablespoons. spoons
lemon juice - 1 table. spoon
ginger – 10 g
lemon zest - on the tip of a knife
water - 2 l

Add some sugar to the frozen berries and in the meantime prepare ginger syrup. To do this, cut the root into thin slices, add the remaining sugar and cook for several minutes. Half a minute before readiness, add mint. Mix the spicy syrup with berries, lemon juice and zest, cook for 5 minutes. The result is a very rich and harmonious taste.

How to make compote from frozen berries is a question that interests housewives who care about a varied and healthy diet for their family. Using the suggested recipes, you will prepare amazingly tasty and aromatic drinks that will delight both your taste buds and your body.

How to cook compote

For most adults, the word compote 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 dried fruits in Rus' has been practiced for a very long time; drinks made from dried fruits and berries with the addition of honey 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, sealed in a sterilized jar, is one of the most common methods of preserving berries and fruits. It is cooked using sugar syrup, which 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 apple compote 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, since the berries quickly boil and then, instead of a clear drink, you will get puree.

Spicy dried fruit compote

Ingredients:

Dried apricots – 150 gr.
Prunes – 150 gr.
Dried cranberries – 100 gr.
Dried cherries – 100 gr.
Cinnamon – 1 stick
Anise – 2 pcs.
Orange zest – 1 pc.
Freshly squeezed orange juice – 1 tbsp.
Water – 200 ml.

Place all the dried fruits, spices, orange zest in a saucepan, add 200 ml of water and lemon juice 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.

Summer berry compote

Ingredients:

Raspberries – 200 gr.
Apples – 500 gr.
Thyme – 1 sprig
Mint – 1 bunch
Sugar - to taste
Water – 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.

Cherry compote for the winter

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

Ingredients:

Cherry – 300 gr.
Sugar – 300 gr.
Water – 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.

Spiced apple-cranberry compote

Ingredients:

Apples – 500 gr.
Cranberries – 250 gr.
Sugar – 150 gr.
Water – 1.5 l.
Honey – 1 tbsp. l.
Cinnamon – 1 sprig
Cloves – 5 pcs.

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.

After the compote is ready, leave it to cool in the pan, at which time it will infuse and acquire a rich taste.

Serve cold.

Ginger compote from dried fruits

The presence of ginger in this recipe makes the drink not only tasty, but also healthy; it can be consumed both warm and cold.

Ingredients:

Ginger - small piece
Dried cranberries – 1 handful
Dried apricots – 150-200 gr.
Sugar – 1 tbsp. l.
Apple syrup - to taste
Water – 1 l.

Peel the ginger and cut into small slices.

Add dried fruits and ginger to water and bring to a boil. Cook over low heat for no more than 10 minutes. After turning off, add sugar, which can be replaced with honey, so the compote will be even more healthy.

After turning off, you need to leave the compote to brew under the lid. During this time it will cool down a little and acquire a richer taste.

Can be served both hot and cold.

Bon appetit!

Considering the fact that the raw materials for compote can be any kind of fruit and berries, the number of recipes for preparing it can be counted in the thousands, many of them you will find on the pages of our website.

Author: Vira (especially for) Copying this article in whole or in part is prohibited.