A compote of oranges can be a good alternative to store juices and fruit drinks. It will satisfy those who love citrus drinks, but cannot afford to drink fresh juice as often as they like. Compote of oranges for the winter can be closed in the summer or autumn, when the rest of the workpieces are made for future use. However, this drink can be prepared at any time of the year, unless it contains fruits that are not easily available during the winter, such as gooseberries. In any case, a pre-prepared jar of orange compote can be opened for a holiday or at a time when the body especially needs vitamins, without spending additional time on its preparation.
Cooking Features
Oranges differ somewhat in their properties from berries and fruits grown in the central regions of Russia. For this reason, the process of making drinks from them for the winter is slightly different from the traditional technology. However, these specific features are easy to learn and remember.
- A white film, enveloping the orange slices, can give a compote a bitter taste. For this reason, it is better to get rid of it, even though cleaning citrus from it takes a lot of time. However, in the event that a slight bitterness seems to you to be quite acceptable in compote, you can leave the film. This will greatly simplify the task and speed up the process of cooking compote.
- The aroma of orange is well set off by spices such as cinnamon, vanilla and star anise. Unusual fresh notes of compote will add fresh mint. Honey will give a pleasant taste to the drink - it is added instead of sugar or in addition to it.
- If you want the ointment compote to stand throughout the winter, all products should be washed as thoroughly as possible. Banks and lids for compote before use also need to be washed with soda and sterilized.
The technology of making orange compote may depend on the specific recipe, therefore, the instructions accompanying the recipe should be given due attention.
Oranges compote recipe
Composition (6 liters):
- oranges - 2 kg;
- honey (preferably floral) - 0, 2 l;
- sugar - 0, 8 kg;
- water - 4, 5 l.
Method of preparation:
- Wash the oranges well, blot with a tissue and peel. Remove the streaks and the top layer of white film.
- Break the fruit into slices, remove the film from each slice.
- Fold the orange slices into an aluminum basin or thick-bottomed saucepan, add sugar.
- Put orange peel in a separate saucepan, cover with water and boil for a quarter of an hour after boiling. Strain the broth and pour orange slices on it.
- Bring the mixture to a boil, cook for 20 minutes over low heat. Strain.
- Spread orange slices into previously washed and sterilized jars.
- Put honey in the syrup, bring it to the boil again, cook for 10 minutes.
- Fill the orange slices with syrup. Spin cans with clean and boiled lids.
- Flip hermetically sealed cans and cover with a wool blanket. Cooling down in a steam bath, compote will undergo additional conservation and it will be better to stand in the winter. In addition, if one of the cans is not tightly closed and leaks, you will be able to notice and fix the problem in a timely manner.
The compote of oranges alone is tasty in itself, but more often it is prepared with the addition of other fruits or berries, getting drinks with different shades of taste.
Compote from oranges and gooseberries
Composition (6 liters):
- oranges - 0, 5 kg;
- gooseberries - 0, 5 kg;
- sugar - 0, 8 kg;
- water - 5 l.
Method of preparation:
- Pick and wash the gooseberries well. Pick each berry with a toothpick.
- Wash and dry the oranges. Cut them into circles or semicircles about half a centimeter thick. Remove the bones.
- Sterilize the jars. Spread on them the slices of oranges.
- Place the gooseberry on top.
- Pour sugar into water and place it on the stove. Bring to a boil and cook until sugar is completely dissolved.
- Pour boiling syrup over cans. So that they do not burst, they need to be filled gradually.
- Having filled the cans with syrup, immediately tighten them with metal lids.
- Turning over, wrap the jars with something warm and leave to cool in that condition.
There are many vitamins in the orange-gooseberry compote, especially vitamin C, so it strengthens the immune system well, which is never superfluous, especially in the cold season.
Compote from oranges with apples
Composition (6 liters):
- oranges - 0, 5 kg;
- apples - 1 kg;
- sugar - 0, 2 kg;
- water - how much will go into the banks;
- honey - 0, 2 l.
Method of preparation:
- Wash the apples. Cut from them seed boxes. Slice the apple flesh into medium sized slices.
- Place apple slices on the bottom of pre-sterilized cans.
- Wash the oranges, peel them. Peeled fruits cut into slices, remove the seeds from them.
- Put oranges in jars with apples.
- Boil water and pour fruit over it. Cover the jars with lids and wait 15 minutes.
- Drain the water from the cans into the pan. Add the peel of oranges and bring to a boil, boil for 5 minutes.
- Strain the broth, add sugar and honey. Cook, stirring, until the sugar and honey dissolve completely.
- Pour fruit over syrup and roll up cans.
- Leave the compote to cool under a blanket, placing the jars on the necks.
Compote prepared according to this recipe is also very rich in vitamins, because fruits do not boil and therefore retain most of the nutrients.
Compote from oranges with spices and cranberries
Composition (6 liters):
- oranges - 1 kg;
- cranberries - 0, 2 kg;
- sugar - 1 kg;
- cinnamon in sticks - 6 pcs .;
- star aniseas - 12 pcs.
Method of preparation:
- Wash cranberries and oranges. Let them dry.
- Peel off oranges. Dividing the fruit into slices, clean them from films.
- Spread the orange slices on the cans.
- Pour the rind with water, bring to a boil and boil for 10 minutes.
- Strain the broth and pour orange slices on it without cooling.
- After 15 minutes, drain the decoction from the cans into the pan.
- Add cranberries, cinnamon and star anise to jars.
- Pour sugar into the broth and boil the syrup.
- Pour the hot syrup over the cans and stoppered.
- Turn over, cover with a blanket and leave for a day in this state. After clean in the pantry.
The compote prepared according to this recipe is concentrated, therefore it should be diluted when serving. This version of the drink from oranges has a pronounced spicy aroma, which is why it is especially pleasant to drink it in winter. Such a compote can be served to the New Year's table.
Compote from oranges with rhubarb
Composition (3 liters):
- apples - 0, 3 kg;
- orange - 150 g;
- rhubarb - 0, 3 kg;
- sugar - 1 tbsp. (180-200g);
- water - 2, 5 l.
Method of preparation:
- Wash fruit.
- Cut apples and rhubarb into bars.
- Peel oranges, cut into circles.
- Pour the rind with water, boil for 5 minutes.
- Strain. Bring to a boil.
- Dissolve sugar in broth.
- Put apples, rhubarb and oranges in a jar and cover with hot broth. Leave for 50 minutes.
- Drain the syrup into the pan, bring to the boil again and pour it back into the jar.
- Cork the jar and turn it over, cover it with something warm. When cooled down, move to the pantry.
Compote of oranges, apples and rhubarb is very refreshing and nourishes the body with useful elements. It is pleasant to drink it at any time of the year.
Orange compote is not among the most popular homemade blanks, and it is in vain. Citrus fruits are available at any time of the year, and compote of them can be cooked even in winter. However, drinks that are harvested in the fall, contain additional fruits, berries and other products. Thanks to them, orange compote acquires a unique taste and aroma, it becomes even more useful. Therefore, it still makes sense to close it for the winter.
