Grapes and apples compotes are a beautiful and fragrant miracle. Be sure to stock up a compote of grapes and apples for the winter

Grapes and apples compotes are a beautiful and fragrant miracle. Be sure to stock up a compote of grapes and apples for the winter

Grape compotes always turn out to be not quite as they can be represented by the taste of the original grape.

And if you add apples to the fragrant clusters, the result is doubly difficult to predict.

Grape compotes - the method of preparation is extremely economical. One bunch, as a rule, is enough to fill a 3-liter jar, but if you can preserve juice, then you will need an order of magnitude more.

Compote of grapes and apples for the winter - general principles of preparation

• There are many varieties of apples and grapes, but everyone is good for making compotes. Each time, by combining different varieties, you can get a new taste of a winterized beverage.

• Compotes from grapes and apples are harvested from grapes and whole fruits, as well as with sliced ​​fruits, adding only grapes. Often non-aromatic fruit varieties complement the more fragrant fruits or spices.

• Harvesting compotes for the winter requires compliance with all conservation rules. Special attention is paid to the purity of fruits and containers.

• Banks for preservation are thoroughly washed with hot water and soda, which is then carefully washed off. The jars are then sterilized over steam, placed on a grate over boiling water in a saucepan. Metal caps for seaming boil separately for 10 minutes.

• Some compotes require additional sterilization. To do this, drink cans are placed in a large saucepan, the bottom of which is prefilled with a cloth folded in several layers and poured with water over the shoulders. Quickly bring the water to the boil in a saucepan and hold the cans with compote with a slight boil for about half an hour. After that, the lid is sealed with a key.

Aromatic compote of grapes and apples for the winter

Ingredients for 3-liter can of compote:

• apples, Antonovka varieties - 5 pcs .;

• 2-3 grapes of Isabella variety;

• refined sugar: 1 cup per liter of water. Cooking Method:

1. Tear off the tails of the apples and rinse thoroughly under warm water, trying as best as possible to wipe them with your hands. You can take a clean foam sponge. It is advisable to take medium-sized fruits, so that they can be placed entirely in a jar. Wash fruits dry with a towel and fold into a clean three-liter jar.

2. Rinse the grape clusters thoroughly with warm water. Shake off the remnants of water and put them to the apples. Grapes need to put so much to fill the capacity of two-thirds of the volume.

3. To know exactly how much sugar is needed to make a syrup, fill the jar with cold water, then pour it into a saucepan and measure its volume.

4. Pour the required amount of filtered drinking water into the pan, measure the required amount, add sugar and place the container on medium heat.

5. Fill the jar-filled apples with grapes with boiling syrup so that it does not reach the neck half a centimeter, and immediately cover the container with boiled metal lid for subsequent seaming.

6. Put a wooden grate on the bottom of a deep pan or lay a towel folded in several layers and place a can in it. Fill it to the hanger with hot water and sterilize for 15 minutes. Time should be counted from the moment of intensive boiling of water in a saucepan.

7. Carefully, so as not to burn yourself, remove the jar of compote from the container and roll the lid with the sealer. Then turn the jar lid down and put on a towel. Cover it with a warm blanket and leave to cool to room temperature.

Compote of grapes and apples for the winter without sterilization


• kilogram of any grapes;

• six small sweet apples;

• granulated sugar - 15 tbsp. l about 370 gr.

Cooking Method:

1. Rinse the bunches of grapes in water. Then separate the berries, collect them in a colander and rinse well again.

2. Put the dried berries in clean, steamed cans, and pour boiling water into them, right up to the neck. Cover the containers with the prepared canning lids and leave for now. 3. Cut the washed apples into thick slices or cubes, transfer them to a large saucepan and sprinkle with sugar.

4. After 20 minutes, pour the apples from the cans out of the cans with liquid, stir the sugar well in it and boil quickly. Then lower the heat, boil the apple slices in the syrup for three minutes and remove from the heat. Use a noisy scoop out the fruit from the syrup and place them in jars with grapes, and return the syrup to heat.

5. Fill the fruit with boiling liquid and tightly close the jars by rolling the covers with the key.

Compote of grapes and apples for the winter - “Paradise delight”


• “heavenly” apples;

• any grape, dark color;

• refined sugar: 2 cups per 3-liter container.

Cooking Method:

1. Carefully wash the apples and cut the cuttings from them so that the tail remains of two centimeters. Pierce each fruit in several places so that the skin does not burst.

2. Wash the bunches with water and gently tear off the grapes.

3. Transfer the prepared apples to clean jars, sprinkling with berries, and add sugar. The containers should be filled to almost 2/3 volume.

4. Then pour cold water into the jars and place, covered with clean lids for seaming, into a large container. Be sure to lay a thick towel on the bottom or install a wooden lattice. Pour cool water into the pan so that it covers the cans “by the hangers” and turn on the average heat. As soon as the water boils, reduce the temperature and leave the paste to be pasteurized for 30-40 minutes.

5. Carefully remove the containers from the pan and seal the covers tightly with a key.

6. Then turn and cover with a thick blanket until completely cooled.

Cinnamon compote of grapes and apples for the winter

Ingredients for 3 liter cans:

• 300 gr. light grapes;

• teaspoon of cinnamon powder;

• six large apples;

• 200 gr. sugar;

• acid- “lemon” - half a spoon.

Cooking Method:

1. Cut the apples into slices and cut out the middle with the seeds.

2. Rinse the bunches, grab the grapes and rinse them separately. 3. Fold the fruit in the jar and pour boiling water over it, let it stand for 20 minutes, be sure to cover the container with a sterile cap.

4. After the specified time, pour the liquid from the jar into the pan, add sugar into it, add the cinnamon and mix well. Boil and continue cooking, only slightly reducing the heat until the sugar crystals are completely dissolved.

5. Add “lemon” to the fruit jar, pour boiling syrup into the neck and roll up immediately.

6. Before cooling down, place the compote under the covers on the lid.

Compote of grapes and apples for the winter with lemon - “Citron”


• four large apples;

• bunch of grapes, weighing 350 grams;

• two lemon circles;

• a glass of refined sugar;

• three umbrella carnations.

Cooking Method:

1. Cut the apples into four slices, remove the hearts with seeds.

2. Wash the bunch of grape with warm water and separate the grapes from the twigs.

3. Fill the jar with berries and apple slices. Put lemon rings, a clove to them. The jar should be filled to half.

4. Fill the container to the very neck with boiling water, cover with a sterile cap and let stand for ten minutes.

5. Squeeze the liquid into a large saucepan, add sugar there and boil well, stirring well.

6. Pour boiling syrup into jars and roll up with sterile caps.

Compote of grapes and apples for the winter, flavored with honey and spices

Ingredients for three 3-liter jars:

• 1.5 kg of light grapes;

• sweet apples - 1.5 kg;

• 4% table vinegar - half a large spoon;

• 1.5 kg light honey;

• a teaspoon of finely ground cinnamon;

• carnation umbrellas - 5 pcs.

Cooking Method:

1. Rinse the grape clusters with cold water and disassemble into the berries.

2. Cut the washed apples into thin slices, be sure to remove the entire core.

3. Spread the slices of apples and grapes in sterile jars, cover with hot water and leave for five minutes, covered with lids. Then strain all the liquid from the cans into one pan and place honey in it. Add cinnamon, cloves, pour in vinegar and put on moderate heat. While the syrup does not boil, constantly remove foam from its surface. 4. With boiling, practically bubbling syrup, pour the fruits laid out in cans and roll them up tightly with a key.

5. Leave the compote under a warm blanket upside down for cooling.

Compote of grapes and apples for the winter - cooking tricks and useful tips

• For preservation, only ripe grapes should be selected. Its berries must not be damaged by rot or crushed. If the grapes come across such grapes, they are removed.

• If the grapes are small and will be used in clusters for preservation, they are pre-soaked and only then washed with a stream of cold water. Sprigs with large berries do not need to be poured with water.

• Apples, as well as grapes, should be well washed with water. They should not have wormholes and traces of rot.

• After carefully rolling the lid, be sure to turn the jar upside down. If air bubbles will flow from under the cover - once again, walk around the cover with a key, or, if possible, take another one.

• Cool preservation only under a blanket, turning the container upside down. Store after cooling the beverage to room temperature.

• Perhaps the worst sign of grape unhealthy, not allowing it to be used in compotes - the presence of cobwebs on clusters. In any case, this grape cannot be precisely used with whole tassels, and individual berries will have to be additionally examined. The fact is that it is possible to wash away the web with great difficulty, and even a small part of it, once in compote, threatens to spoil the entire harvested volume.

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