A selection of the best recipes for vitamin lingonberry compote

Lingonberry, rich in vitamin C, is very useful for the human body, and is even included in herbal remedies. The average lifespan of small bushes can be up to 300 years! You can prepare a tasty and healthy lingonberry compote from both frozen berries and fresh ones collected in early autumn in damp swampy areas.

Fruit preparation rules

Lingonberry got its name from the Old Russian word "lingonberry", that is, red. The berries that will be used for cooking compotes need to be reviewed, selected approximately the same in terms of ripeness and size. Then rinse gently so as not to damage the skin, getting rid of the remnants of foliage and various debris. Do not use aluminum dishes for cooking compotes. If the drink is prepared not only from lingonberries, but also with the addition of other berries, it is made in several stages. Digestion can destroy vitamins and reduce the nutritional value of compote.

Video "Lingonberry compote with apples for the winter"

From this video you will learn how to make a delicious lingonberry compote for the winter.

Fresh drink

Fresh wild berries contain a lot of vitamins and other useful substances; most housewives prefer to cook such compotes without their subsequent conservation for future use, so that children and adults can immediately benefit from them.

The classic way

We bring to your attention a recipe for a vitamin compote from lingonberry, which can be cooked from 350 g of fresh berries with the addition of 180 g of sugar and 2 liters of water.

When the water in the pan boils, sugar is poured into it, after it is dissolved, fruits are added. The cooking time is 3 minutes. Before tasting, you need to insist at least 8 hours. For people with diseases of the duodenum or stomach, compote must be diluted with boiled water before use.

With cranberries

Cranberries are no less revered by northern peoples than lingonberries, and their joint use allows you to get a drink that is useful not only for colds. For it, prepare 120 g of each type of berries, 80 g of granulated sugar and a couple of liters of water.

Sugar should be dissolved in water at room temperature, the composition is brought to a boil, the fruits are poured there. Cooking takes about 4 minutes. After straining, the cranberries are ground and returned to the container, boiled for up to 15 minutes.

With apples

If lingonberry gives the finished product a piquant sourness, then apples will give it a unique sweetness. To make a drink from apples, take 3-4 pcs. fruits, 280 g of berries, as well as about 130 g of sugar and 3 liters of water.

Apples are washed, doused with boiling water, peeled and cut into pieces. Sugar is dissolved in water and boiled, fruits are placed in syrup and boiled for about 12 minutes. Add berries, cook for a couple of minutes. Before drinking, insist up to 3 hours.

With lemon and ginger in a slow cooker

To prepare this compote, the fruits do not have to be soaked, you need a handful of dry lingonberries, 3 lemon slices, 3 plates of ginger root and 2 liters of water.

Having prepared all the ingredients, they are poured into the thicket of the device and set to the "Stew" or "Soup" mode. Usually it takes 1 hour to cook, everything is done with the lid closed. The finished product is infused for about 4 hours, the function of maintaining the temperature must be turned off.

Frozen berries

It is not always possible to get fresh fruits, so compotes are often prepared from frozen ones, taking 1.5 cups, and also adding 2 cups of sugar and 2 liters of water.

Before cooking, the berries are thawed. You need to make a syrup from water with sugar, pour the fruits there and boil for up to 5 minutes. That's all, you can pour it into a jug or jar, chill and enjoy an unforgettable taste.

Blanks for the winter

Lingonberry compote, useful for the body, can be rolled up for the winter, then stored in a cool place where the sun's rays do not penetrate: on the balcony, in the closet or basement.

With pear

Do not use too green or overripe fruits. They will need 2 kg for a three-liter jar, and also prepare 200 g of berries, 2 liters of water and 0.5 cups of granulated sugar.

The berries are poured into a saucepan, in which the syrup from water and sugar has already been prepared, boiled, and washed fruits without cores are placed there. The cooking time is up to 15 minutes, then it can be poured into jars and canned.

With prunes and apples

A low-calorie drink brewed according to the following recipe is useful for all people who follow the figure and lead a healthy lifestyle. You need to prepare 1 glass of lingonberries, 120 g of apples, 80 g of prunes, 90 g of sugar and 3 liters of plain water.

The prunes are washed and soaked in hot water for 15 minutes. After pouring boiling water over the fruits, remove the top layer from them. We put a pot of water on the fire, dissolve sugar in it, add dried fruits, after draining the liquid from them. Cooking takes up to 10 minutes. Apples cut into pieces are poured and boiled the same amount. After adding lingonberries, after a couple of minutes, turn off the heat, pour into jars and roll up.

In Czech

The amount of lingonberry depends on the volume of the blanks. You will also need 400 g of sugar, 1.5 cups of water and 0.5 tsp. citric acid.

You need to make sugar syrup. When it boils, add the fruits and boil for 4 minutes. Boiled lingonberries are packed in cans, and the contents are poured with syrup, in which acid is added. Banks are pasteurized for up to 15 minutes and rolled up with lids.

Traditional recipe

Only 3 ingredients are needed: 1 glass of fruits, fresh or frozen, 200 g of sugar and 2 liters of water.

After going through and washing the berries, you need to drain the liquid. The fruits are placed in boiled syrup and cooked for 3 minutes. The workpiece is immediately poured into clean cans and rolled up, then wrapped with a blanket.

Lingonberry drinks have a tonic, tonic, antioxidant, analgesic, anti-inflammatory effect on the body.

The composition of berries includes fructose and glucose, vitamins of groups A, B, C, PP, macro- and microelements, and if properly prepared, fresh and canned compotes retain all valuable qualities.

TOP 8 recipes for making basil compote for the winter

Adults, and especially children, love apple or plum compotes. In summer, such drinks quench thirst, in winter and spring they replenish the body with vitamins and essential acids. Many herbs make warming teas, decoctions, infusions, which are used for medicinal purposes. Basil helps to cope with colds, women rarely cover compote from spices for the winter, although the preparation of the drink is very simple, it has a rich unusual taste that many people like

  • 1 Useful properties of basil compote
  • 2 Required ingredients
  • 3 Preparation of containers
  • 4 Delicious basil compote recipes
    • 4.1 The classic recipe with lemon
    • 4.2 Apple Basil Drink
    • 4.3 Preparing a flavored drink with citric acid
    • 4.4 Assorted gooseberries with basil for the winter
    • 4.5 Cherry and basil compote
    • 4.6 Pear harvesting with spicy grass
    • 4.7 With apricots
    • 4.8 With lemon and honey
  • 5 Duration and storage conditions

Harvesting peaches: all the advantages and specifics of cooking

Preserving fruit is not so difficult; it is important to know a number of rules that will help in creating blanks. What is the specificity:

  1. When ripe, the fruits contain a lot of fructose, natural sugars, they are soft, therefore they often crumple, the shape changes.
  2. Unripe peaches are hard to cut into halves, hard and difficult to handle.
  3. During heat treatment, many useful substances are lost, fresh fruits are more useful.

Choosing and preparing fruits and containers

When buying fruit for juicing, pay attention to the appearance of oranges.

  1. Fruits are chosen with a smooth skin, without obvious defects, spots and bumps.
  2. The color of ripe oranges depends on the type of fruit, and can range from bright yellow to orange.
  3. The season for exotic fruits is long, lasting from late autumn to mid-spring. Therefore, it is almost impossible to acquire stale fruits during this period.

Oranges are imported to our region from abroad, so the fruits are treated with a thick layer of wax, which is washed off with plenty of running water before use.

Containers for blanks are thoroughly washed and sterilized in a convenient way.

There are various ways to create canned peaches at home. A selection of the best recipes will be useful for housewives.

Classic jam

Harvesting or rolling such jam involves the use of only 3 ingredients, you will need:

  • sugar, citric acid and peaches
  • peel and peel the fruits, cut into slices
  • prepare a syrup from lemon acid and sugar, immerse the fruits there
  • cook everything for 10 minutes after boiling.

You can grind the fruits with a blender or rub them through a sieve, or you can arrange the slices in jars and pour over the syrup.

Raw jam without sterilization

You will have to roll up the delicacy taking into account the type of fruit. What to do:

  1. Remove the peel and pit, dividing it into halves.
  2. Cut and chop the fruits with a blender, cover everything with sugar.
  3. Let the raw jam stand for a while, arrange in sterile containers.

Fruit puree

It is not difficult to prepare such a product, you will need:

  • rinse and dry the peaches, remove the peels and pits
  • use a blender or meat grinder to grind the fruits, turning them into puree
  • put in jars and refrigerate, the average shelf life does not exceed 10 days.

Peach syrup

Such a tasty and aromatic twist is indispensable in the cold season, it can be prepared according to the following recipe:

  1. We clean the fruits from the peel and seeds, chop them, cut each fruit into 8 parts.
  2. Prepare syrup from a liter of water and 800 grams of sugar, bring to a boil, remove the foam.
  3. Dip the fruits that were chopped earlier into the syrup, cook for 20-30 minutes.
  4. Then we remove the fruits, cool the syrup and repeat the procedure, so 4 times.
  5. After 4 times, lay out the peaches, let them drain, for this purpose we use a sieve or colander.
  6. Before closing the syrup, pass it through cheesecloth, rolled in several layers.

Fragrant jam

Processing the fruit the right way will help create a delicious jam. Preservation is prepared according to the following recipe:

  • you will have to pour boiling water over the washed fruits, it's easier to remove the peel
  • then the peaches are divided, pitted, chopped with a knife
  • after they resort to using a blender, turning the slices into a homogeneous mass
  • using a jar, measure the amount of the finished product, add a similar amount of sugar
  • when the juice appears, they start cooking, it will take a long time to cook the jam, at least an hour, removing the foam
  • then the product is laid out in jars, covered with lids.

How to dry peaches

It is better to do this in an electric dryer, you will need:

  1. Cut the fruit into slices, remove the stone, first dividing it into halves.
  2. Put in the dryer, turn it on, set the temperature to 70 degrees.
  3. Dry at this temperature for 2 hours, then lower the temperature to 50 degrees.

Freeze whole fruits and slices

To freeze fruits in whole or in halves, you should:

  • rinse the peaches under running water, wipe them off with a towel
  • put in containers, containers or bags, send to the freezer
  • in this form, the fruits will retain their beneficial properties, but after defrosting, their consistency will change.

Peach jam with sugar

Sweet canned food is prepared in the following way, it follows:

  1. Pour boiling water over the fruit, peel and remove the seeds.
  2. Prepare sugar syrup, place the fruits prepared in advance there.
  3. Cook, stirring constantly with a wooden spoon, until desired thickness.

Peach compote with seeds

To spin such a compote, you will need:

  • choose fruits, put them in jars and pour boiling water over them
  • sugar can be added if the fruit does not have the required sweetness
  • jars are placed in water with a temperature of 60 degrees, brought to a boil
  • jars are sterilized for half an hour, then they are removed one by one and closed with lids.

Fruit chunks in jelly

The recipe will help to prepare such a delicacy for the winter:

  1. We peel the fruit from the peel and seeds, cut it into cubes or slices, or in halves.
  2. We rinse with cold water, leave in a colander to drain.
  3. Cooking spice syrup: vanillin, cinnamon, sugar and citric acid.
  4. Bring the syrup to a boil, put the fruits in there and cook for 5 minutes.
  5. We dilute the gelatin, let it swell, add it to the syrup, after removing the peaches.
  6. Stir thoroughly so that the gelatin dissolves, pour the fruit with the resulting syrup.

Cooking natural marmalade

To make a sweet dessert, you will need:

  • select fruits and wipe them with a damp cloth, you cannot wash
  • remove the bone and peel, chop, knead
  • cover everything with sugar, wait until the juice appears
  • add wine and cook over high heat
  • then put in containers and send for sterilization for 10-15 minutes
  • close containers with sealed lids, it is better to store marmalade in the basement or cellar.

Canned whole peaches

It is worth starting with washing the fruits, they are washed, dried, placed in jars. What to do next:

  1. Lay the fruits tightly, but without crushing them, pour boiling water over them.
  2. Let the fruit warm up, hold it for 15 minutes.
  3. During this time, prepare a syrup from sugar and water, wait until the sugar is completely dissolved.
  4. Drain the water from the jars and pour the syrup over the peaches, wait 5 minutes.
  5. Drain the syrup, boil it again, repeat the procedure 3 times.
  6. Then close the jars with lids, put upside down, leave in this position for a day.

Meat sauce for the winter

To make the sauce, you need the following ingredients:

  • peaches without peels and seeds in the amount of 6 kilograms
  • a glass of pure water, salt, spices: mustard powder, Dijon mustard, mustard seed, apple cider vinegar.

We mix all the ingredients in a saucepan (except for peaches), pour water there, wait until the sugar and salt dissolve completely so that there are no grains left. Then we put the fruits, cut into cubes or slices, into the brine. When they become soft, grind with a blender. Cook for another 20 minutes, pour into containers, close.

Peaches in their own juice for the winter

To roll up cans with such a delicacy, you will have to do the following:

  1. Pour boiling water over the peaches, remove the peel and seeds, dividing the fruits along the furrow.
  2. Put in water with citric acid for 10-15 minutes, simmer over the fire.
  3. Then drain the water, and put the fruits in jars, send them for sterilization for half an hour.
  4. Then hastily close the lids and send to a cool place.

Peelless Jam

It's easy to preserve peaches in this way:

  • pour over the fruits with boiling water or place them in boiling water for a few minutes
  • then remove the peel and remove the bone
  • we send halves or slices into a syrup of sugar and citric acid, cook after boiling for 10 minutes
  • grind slices or halves, rub them through a sieve
  • cook in syrup for another 10-15 minutes, lay out in jars, close with lids.

Candied fruit

You can make sweet and delicious candied fruits yourself:

  1. Cut the fruits into slices and cover with sugar, leave overnight to give juice.
  2. If the juice is not enough, then we cook the syrup, then put the fruits there, cook for 5 minutes.
  3. We put the peaches in the dryer, cook according to the standard recipe: dry for 2 hours at the maximum temperature, then at the minimum - until fully cooked.

Peach juice

It is not difficult to prepare a drink, you should:

  • rinse the fruit with cold water, remove the peel, remove the pit
  • chop finely and mix with citric acid
  • after a few minutes add sugar and chop until puree
  • pour the puree with cold water, cook for half an hour after boiling.

The subtleties of cooking zucchini compote

To get a tasty and rich drink, you need to familiarize yourself with the intricacies of the process and the features of its preparation:

  1. The components must be fresh, ripe, free from rot and any damage.
  2. It is more expedient to pick up young fruits - they are thin-skinned, and they do not need to be peeled.
  3. In the process of cooking, the main thing is not to digest the vegetable itself, otherwise, instead of stewed fruit, there is a risk of getting porridge.
  4. For a greater saturation of taste and aroma in drinking with zucchini and orange, it is recommended to give an increase in the form of lemon zest.
  5. The amount of spices and sugar is added to the compote based on the culinary tastes preferences.
  6. The duration of storage of the drink entirely will depend on the chosen option for making the drink - with or without sterilization.

Important! To prevent possible spoilage of food and the compote itself, pouring the drink into carefully sterilized jars.

How to cook grape compote?

Preparing a grape compote is elementary and if you have proven recipes and the right recommendations at hand, even a novice cook will cope with the process.

  1. Bunches cut from the vine are sorted out, getting rid of spoiled, overripe or shriveled berries and leaves.
  2. Depending on the recipe, the bunches are used entirely or they are cut off from them after washing the berries without the stalks and placed in jars.
  3. Any grape varieties are used for compote, but a drink made from dark berries is especially tasty.
  4. The overwhelming majority of recipes allow preserving grape compote without sterilization, using double pouring with water or sugar syrup. After the cans are hermetically sealed, they are turned over onto lids and warmly wrapped until they cool completely.

Winter grape compote with twigs

Most quickly, without much hassle, a grape compote with twigs is prepared. Selected bunches with high-quality berries are laid out in sterile jars, filling them by one third or half. The amount of sugar can be adjusted according to taste and depending on the natural sweetness of the base component.

  • grapes - 1 kg
  • purified water - 2.5 l
  • granulated sugar - 1.5 cups
  • citric acid - 0.5 tsp.

  1. Bunches of grapes are reviewed for substandard berries. If there are any, they are disposed of, after which the branches are washed under running water.
  2. Place the berries in pre-steamed jars, pour boiling water for 20 minutes.
  3. Drain the infusion, add sugar and citric acid, boil for 2 minutes, pour into containers.
  4. The grape compote is sealed, warmly wrapped for a couple of days.

Isabella grape compote

The following recipe for Isabella grape compote can be used to make a drink from any other blue varieties. In this case, lemon juice or a couple of lemon slices added to the syrup will help to maintain a rich color, which, if desired, can be replaced with a pinch of citric acid.

  • Isabella grapes - 1 kg
  • purified water - 2.5 l
  • granulated sugar - 1.5 cups
  • medium-sized lemon - 0.5 pcs.

  1. The grapes are rinsed and allowed to drain.
  2. They put the bunches in sterile jars, pour boiling water over them.
  3. After 20 minutes, the water is drained, sweetened, lemon juice is added and boiled for a couple of minutes.
  4. Pour the resulting syrup to the berries.
  5. Cork up the blue grape compote, turn the containers over, wrap them up.

Grape and apple compote

By adding some apples to the grape compote, it will be possible to enhance the aroma of the drink and make its taste even more intense and attractive. If it is possible to store the preservation in a cool place, you can roll up the jars after the first pouring with boiling water, after putting sugar in the container.

  • grapes - 700 g
  • purified water - 2.5 l
  • granulated sugar - 1 glass
  • ripe apples - 3-4 pcs.

  1. Prepared bunches and apples cut into slices and peeled from seeds are placed in steamed dry jars.
  2. Pour boiling water over the contents for 15-20 minutes.
  3. The liquid is drained, boiled, the fruit is again poured with it, before adding granulated sugar to the containers.
  4. Cork the grape and apple compote for the winter, wrap it up until it cools.

Compote of grapes and pears for the winter

The compote of pears and grapes turns out to be balanced and harmonious. Pear soft delicacy and unobtrusive grape sourness with a light tart note perfectly complement each other, creating an ideal drink in all respects. Often, the composition of the drink is supplemented with lemon or orange slices.

  • grapes - 700 g
  • purified water - 2.5 l
  • granulated sugar - 1 glass
  • lemon or orange - 3-4 slices
  • pears - 300 g.

  1. Grapes, chopped large-scented pears, citrus slices are placed in sterilized containers.
  2. Pour boiling water over the contents, let stand under the lid for 20 minutes.
  3. The fragrant infusion is drained, sweetened, boiled, poured into jars.
  4. The compote of pears and grapes is sealed with boiled lids, wrapped upside down.

Kishmish grape compote for the winter

It is no less simple to prepare raisin compote. It can be cooked only from seedless grape berries or supplemented with the base component with fruit slices, a portion of other berries. A sprig of mint, which is added to the jar along with the bunches, will help refresh the taste of the drink and give it an additional fragrance.

  • grapes - 1 kg
  • purified water - 2.5 l
  • granulated sugar - 1 glass
  • citric acid - a pinch
  • mint - 1 sprig.

  1. Washed bunches of grapes and mint are placed in steamed dry containers.
  2. Pour boiling water over the berries, leave covered for 20 minutes.
  3. Drain the liquid, boil with the addition of granulated sugar and citric acid, pour the contents of the cans with the resulting syrup.
  4. The vessels are sealed hermetically and thoroughly insulated until they cool.

Plum and grape compote

The harvested grape and plum compote for the winter is amazing in taste and surprisingly aromatic. In this case, it is more important than ever to evaluate the sweetness of the base ingredients and, based on this, determine the amount of sugar required to obtain the desired characteristics of the finished drink.

  • grapes - 0.5 kg
  • plums - 300 g
  • purified water - 2.5 l
  • granulated sugar - 1 glass
  • citric acid - a pinch.

  1. Washed plums and grapes are placed in pre-steamed jars.
  2. Pour boiling water over the fruits for 20 minutes.
  3. Pour the liquid back into the pan, bring to a boil, add sugar, boil for a couple of minutes.
  4. Sweet syrup is poured into jars with grapes and plums, they are sealed hermetically, warmly wrapped until they cool completely.

Compote for the winter from grapes and orange

The sophistication and uniqueness of the combination of grapes and oranges is effectively used to prepare all kinds of desserts and sweets. A drink from such a duet turns out to be no less attractive in taste and surprisingly aromatic. Orange slices are added to the jars along with the peel, keeping the citrus in boiling water for a couple of minutes before slicing.

  • grapes - 700 g
  • orange - 0.5 pcs.
  • purified water - 2.5 l
  • granulated sugar - 1-1.5 cups.

  1. Prepared washed grapes and an orange cut into slices are laid out in pre-steamed jars, poured with boiling water.
  2. Leave the vessels covered with lids for 20 minutes.
  3. Pour the liquid into a saucepan, add sugar, boil for 5 minutes.
  4. The syrup is poured into vessels, the grape-orange compote is hermetically sealed, wrapped upside down until it cools.

Sea buckthorn and grape compote

A characteristic astringency and pleasant sourness is acquired by grape compote with seeds, if the base product is supplemented with sea buckthorn. In addition to the new taste, it is important to note the additional nutritional value of the drink, which, thanks to the properties of sea buckthorn berries, turns into a real vitamin complex.

  • grapes - 700 g
  • sea ​​buckthorn - 400 g
  • purified water - 2.5 l
  • granulated sugar - 1-1.5 cups.

  1. Pure grape and sea buckthorn berries are laid out in jars.
  2. Pour the contents of the containers with boiling water twice, letting the workpiece brew for 15 minutes each time.
  3. At the third boil, add sugar, boil for 2 minutes, pour the syrup into the vessels.
  4. The sea buckthorn and grape compote is hermetically sealed, wrapped warmly.

Concentrated grape compote for the winter

The grape compote, the recipe of which will be described as follows, turns out to be as concentrated as possible. The implementation of this technology will save containers, space in the pantry and time due to a smaller total volume of workpieces. Before serving, the drink is diluted to obtain the desired taste with boiled water.

  • grapes
  • purified water - 1 l
  • granulated sugar - 400-500 g.

  1. Washed bunches of grapes or berries removed from them are filled in sterile jars, poured with boiling water.
  2. Drain the liquid, measure the volume and add 400-500 g of sugar for each liter.
  3. Boil the syrup until the crystals dissolve and for a couple of minutes, pour it into jars, seal them with lids.
  4. Turn the containers upside down, wrap them thoroughly until they cool completely.

Grape compote for the winter without sugar

Perhaps the only version requiring sterilization of containers with compote is the preparation of a drink without sugar. The absence of preservatives requires a particularly careful processing of the base component and containers to ensure high-quality storage of the workpiece until the next season. When serving the drink, it can be sweetened with honey.

  • ripe grapes - 1.5 kg
  • purified water - 2.5 liters.

  1. The grapes are sorted out, thoroughly rinsed, the berries are removed from the stalks, and placed in sterile containers.
  2. Pour the berry mass with boiling water.
  3. Place the jars covered with lids in a container with hot water and sterilize from the moment of boiling for 30 minutes.
  4. The compote of homemade grapes without sugar is sealed hermetically, thoroughly insulated until it cools.

Unripe grape compote for the winter

If it is already cold outside the window, and the grapes did not have time to gain the desired sweetness and finally ripen, you can cut off the bunches without waiting for them to freeze with the arrival of the first frosts, and use them to prepare compote for future use. A little more sugar will be required to level the excessive acidity of the base product. If desired, the composition can be supplemented with other fruits, which will only improve the taste of the drink.

  • grapes - 900 g
  • granulated sugar - 400-500 g
  • purified water - 2.5 liters.

  1. The grapes are laid out in jars, poured with boiling water.
  2. Drain the water, sweeten it, boil it, pour the berries with syrup.
  3. Green grape compote is corked, wrapped until it cools.

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