Compote from oranges - the general principles of preparation
Compote from oranges can be cooked all year round, since these fruits are always sold. It is best to prepare a drink of sweet ripe fruit. The most common compote of oranges is made from water, sugar and fruit. Slices of oranges spread in water and boil a little, or chopped peel in sugar syrup and pour fresh slices of orange into citrus syrup.
Fresh apples, cranberries, cherries, currants, raisins and other ingredients are often added to the drink. As a sweetener, you can only use sugar or add honey to it. Cinnamon, cloves, anise, nutmeg, vanilla and other spices are added to the compote. Compote from oranges does not require a long heat treatment - it is enough to boil the fruit for several minutes. However, if apples are used, the cooking time will increase. Fruit in this case should be boiled in stages - first, apples, then - oranges. Compote from oranges can be served warm or chilled (depending on the season).
Compote from oranges - preparing food and dishes
Oranges are washed, peeled, removed film and cut into slices or circles. If a zest is involved in the recipe, white fibers are peeled off, and the zest itself is cut into thin strips. Boil water in advance in a saucepan. All other berries and fruits are also washed and, if required, cut.
To prepare the drink you will need: a large saucepan, a bowl, a knife, a cutting board and gauze. The drink is usually poured into beautiful glasses, and compote with fruit and syrup - in vases.
Orange Compote Recipes:
Recipe 1: Compote of oranges
Very tasty, fragrant and refreshing compote of oranges! The drink is prepared very simply. Of the ingredients need only water, sugar and oranges themselves.
Ingredients Required:
- 1-2 sweet oranges (about 240 g);
- Sugar - 24 tsp. (3 tsp. per serving);
- 1.8 liters of water.
Preparation Method:
We wash the orange, make eight cuts on the skin and carefully remove the peel. We clean the rind from the white fibers and cut into thin strips. Put the zest in a bowl, pour boiling water and leave for a few minutes. Then we turn the zest into a colander and let the water drain. Boil water in a saucepan and pour granulated sugar. Stir until complete dissolution of sugar and lay out the zest. Boil for 3 minutes and remove the pan from the heat. Leave to cool. With an orange, remove the white film, cut the flesh with a sharp knife into 4 equal parts, each of which is cut into thin plates. We spread the orange slices into 8 glasses, then add the compote chips in equal parts and pour the compote from the oranges itself. Serve the drink chilled.
Recipe 2: Compote from oranges with apples
A great drink option for the holiday table. In addition to fruit, wine is also included in the compote - the ingredient should be excluded if children drink the drink.
Ingredients Required:
- Water - 1 liter;
- Sweet oranges - 750 g;
- Apples - 750 g;
- Sugar - 300 g;
- Wine - 100 ml.
Preparation Method:
Wash the oranges, peel off the skin and cut into thin circles (0.5 cm each). Boil water in a saucepan and add sugar. Apples are washed, cleaned and boiled until cooked in syrup, then removed and chopped, just like oranges. Place the pieces of fruit in glasses and pour syrup, add some wine into each glass.
Recipe 3: Compote from oranges with honey and pears
Very tasty drink that gives the body vitamins and energy. In such a compote of oranges are pears and honey, which makes the compote even richer and more fragrant.
Ingredients Required:
- Half a cup of honey;
- A quarter cup of sugar;
- 30 ml of freshly squeezed lemon juice;
- 3 buds of carnation;
- Pears - 8 pieces;
- 4 small oranges;
- 1 lemon;
- Mint leaves.
Preparation Method:
We take a large saucepan and mix in it sugar, honey, cloves, lemon juice and 4 cups of water. My pears, clean, cut out the core. Put the pears in the pan. Put the pot on the fire, bring to a boil, then reduce the heat and simmer for about 20 minutes. We shift the pears into a deep bowl, clean the oranges. Put the oranges in the same pan, bring to a boil and cook for 5 minutes. Spread oranges to pears. Stir the mixture for another 5 minutes and fill it with fruit. Give the compote to cool and put in the fridge for 3 hours. Serve a compote of oranges with slices of lemons and mint leaves.
Recipe 4: Compote of oranges
The drink is great for a hot summer day, as well quenches thirst. Such a compote of oranges is best served chilled. Sugar is used as a sweetener.
Ingredients Required:
- Sugar - 250 g;
- 2. Water - 3 liters;
- 3.Apelsins - 2 pieces;
- 4. Cranberries - 300 g.
Preparation Method: Cranberries are sorted, washed and squeezed out of her juice. Squeezes leave. My oranges, clean, squeeze juice from the pulp. Mix orange and cranberry juice. Pour 3 liters of water into a saucepan, spread orange and cranberry extracts and set on fire. Also add sugar and orange peel. We bring the compote of oranges and cranberries to a boil and cook for 5 minutes. Then pour juice, boil for another 3 minutes and turn off the heat. Compote cover with a lid and leave to cool. Strain the cooled compote and serve with ice cubes.
Recipe 5: Compote of oranges
Compote of oranges with cinnamon is suitable for the cold season, as cinnamon warms and creates an atmosphere of warmth and comfort. This drink brings a festive mood, they can safely treat guests.
Ingredients Required:
- 1 sweet orange;
- 1 tbsp. l orange peel;
- 60-70 g of sugar;
- 1 tsp. cinnamon;
- 200 ml of water.
Preparation Method:
My orange, clean and cut into thin circles. We peel off white fibers from the peel, chop the zest into strips. In the hot water lay out the zest, add sugar and cinnamon,
mix it up. Cook for about 12 minutes and filter. Arrange slices of oranges in glasses and pour warm syrup. Leave to insist.
Compote from oranges - secrets and useful tips from the best chefs
The amount of sugar and honey in the drink depends on the oranges themselves. The sweeter and juicier the fruit, the less sweetener should be used. Sour fruit compote is better not to choose. In order not to boil the lobules, you should cook for no more than 5-9 minutes.
