Grape compotes are always obtained not quite as they can be imagined according to the taste of the original grapes.
And if you add apples to the fragrant clusters, then the result is doubly difficult to predict.
Grape compotes - a method of harvesting is extremely economical. One bunch, as a rule, is enough to fill a 3-liter jar, but if you preserve the juice, then you will need an order of magnitude more berries.
Compote of grapes and apples for the winter - general principles of preparation
• There are a lot of varieties of apples and grapes, but everyone is suitable for harvesting compotes. Each time, combining different varieties, you can get a new taste of the canned drink for the winter.
• Compotes from grapes and apples are harvested both from tassels of grapes and whole fruits, and with fruits cut into slices, adding only grapes. Often, non-aromatic fruit varieties are complemented by more aromatic fruits or spices.
• Harvesting compotes for the winter requires compliance with all conservation rules. Particular attention is paid to the cleanliness of fruits and containers.
• Preservation cans are thoroughly washed with hot water and soda, which are then thoroughly washed off. Then the jars are sterilized over steam, placed on a wire rack over boiling water in a pan. Metal lids for seaming are boiled separately for 10 minutes.
• Some compotes require additional sterilization. To do this, the cans of the drink are installed in a large pan, the bottom of which is previously covered with a cloth folded in several layers and poured with water to the shoulders. Quickly bring the water in the pan to a boil and stand the cans with compote with a slight boil for about half an hour. After that, the caps are hermetically sealed with a key.
Fragrant compote of grapes and apples for the winter
Ingredients for a 3 liter can of compote:
• apples, Antonovka varieties - 5 pcs.;
• 2-3 clusters of grapes, Isabella varieties;
• Refined sugar: 1 cup per liter of water.
Cooking method:
1. Tear the ponytails from the apples and rinse thoroughly under warm water, trying to wipe them with your hands as best as possible. You can take a clean foam sponge. It is advisable to take medium-sized fruits so that they can be completely placed in a jar. Dry the washed fruits with a towel and fold them in a clean three-liter jar.
2. Rinse the grapes thoroughly with warm water. Shake off the remaining water from them and put them on apples. You need to put so much grapes to fill the capacity for two-thirds of the volume.
3. To know exactly how much sugar is needed to make the syrup, fill the jar with cold water, then transfer it to the pan and measure its volume.
4. Pour the required amount of filtered drinking water into the pan, measuring the required amount, add sugar and place the container on medium heat.
5. Pour apples and grapes into a jar of boiling syrup so that it does not reach the neck and a half centimeter and immediately cover the container with a boiled metal lid for subsequent rolling.
6. At the bottom of a deep pot, place a wooden grate or lay a towel folded in several layers and place a jar in it. Pour it to the shoulders with hot water and sterilize for 15 minutes. The time should be counted from the moment of intensive boiling of water in the pan.
7. Carefully, so as not to burn yourself, remove the jar of compote from the container and roll the lid with a seaming key. Then turn the jar upside down and place it 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
Ingredients:
• kilogram of any grape;
• six medium-sized sweet apples;
• granulated sugar - 15 tbsp. l approximately 370 gr.
Cooking method:
1. Rinse grapes in water. Then separate the berries, collect them in a colander and rinse well again.
2. Transfer the dried berries to clean, steamed cans and pour boiling water into them, at the very neck. Cover containers with canned lids and leave for a while.
3. Cut the washed apples into thick slices or cubes, transfer to a large saucepan and sprinkle with sugar.
4. After 20 minutes, pour apples into the jars expressed by cans, mix well the sugar in it and boil quickly. Then lower the heat, boil the apple slices in syrup for three minutes and remove from heat. With a slotted spoon, catch the fruit from the syrup and place them in jars of grapes, and return the syrup to heat.
5. Pour fruit into a boiling liquid and close the jars tightly by rolling the lids with a key.
Compote of grapes and apples for the winter - "Paradise pleasure"
Ingredients:
• "paradise" apples;
• any grapes, dark color;
• Refined sugar: 2 cups per 3 liter capacity.
Cooking method:
1. Thoroughly wash the apples and cut off their cuttings so that a two-centimeter tail remains. Puncture each fruit in several places so that the skin does not burst.
2. Wash the clusters with water and gently pick the grapes from them.
3. Transfer the prepared apples to clean jars, pouring over with berries, and cover with sugar. Tanks should fill almost 2/3 of the volume.
4. Then pour cold water into the cans and place, covering with clean lids for seaming, in a large container. Be sure to lay a thick towel on the bottom or install a wooden grate. Pour cool water into the pan so that it covers the banks "on the shoulders" and turn on medium heat. As soon as the water boils, reduce the temperature and leave the compote pasteurized for 30-40 minutes.
5. Carefully remove the containers from the pan and tightly roll the lids with a key.
6. Then turn over and cover until completely cooled with a thick blanket.
Cinnamon compote of grapes and apples for the winter
Ingredients for a 3 liter can:
• 300 gr. light grapes;
• a teaspoon of cinnamon powder;
• six large apples;
• 200 gr. sugar
• acid - "lemon" - half a spoon.
Cooking method:
1. Cut clean apples into slices and cut out the middle of them from the seeds.
2. Rinse the bunches, wipe the grapes and rinse them separately already.
3. Fold the fruits in a jar and pour boiling water, let stand for 20 minutes, be sure to cover the container with a sterile lid.
4. After the specified time, drain the liquid from the jar into the pan, pour sugar into it, add cinnamon and mix well. Boil and continue cooking, only slightly reducing heat, until the sugar crystals completely dissolve.
5. Add “lemon” to the fruit jar, pour boiling syrup into the neck into it and immediately roll it up.
6. Place the compote under the covers on the cover until it cools completely.
Stewed grapes and apples for the winter with lemon - Citron
Ingredients:
• four large apples;
• a bunch of grapes weighing 350 grams;
• two slices of lemon;
• a glass of refined sugar;
• three carnation umbrellas.
Cooking method:
1. Cut the apples into four slices, remove the core with seeds.
2. Wash the bunch with warm water and separate the grapes from the twigs.
3. Fill the jar with berries and apple slices. Put lemon rings, cloves to them. The jar should be filled to half.
4. Fill the container to the very neck with boiling water, cover with a sterile lid and let stand for ten minutes.
5. Squeeze the liquid into a large saucepan, pour sugar in the same place and, with good stirring, boil it.
6. Pour boiling syrup into cans and roll up with sterile lids.
Stewed 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 of light honey;
• a teaspoon of finely ground cinnamon;
• clove umbrellas - 5 pcs.
Cooking method:
1. Rinse the grapes with cold water and sort into berries.
2. Cut the washed apples into thin slices, be sure to remove the entire core.
3. Arrange apple and grape slices in sterile jars, fill with hot water and leave for five minutes, covered with lids. Then strain all the liquid from the jars into one pan and put honey in it. Add cinnamon, cloves, pour in vinegar and set on moderate heat. Until the syrup boils, constantly remove the resulting foam from its surface.
4. Pour boiling, almost boiling, syrup into the fruits laid out in jars and tightly roll them 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 should not be damaged by rot or crushed. If grapes come across in bunches, 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 filled with water.
• Apples, like grapes, should be washed well 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 flow from under the lid, walk around the lid again with a key, or, if possible, take another one.
• Cool preservation only under the covers, turning the containers upside down. Store after cooling to room temperature.
• Perhaps the most bad sign of unhealthy grapes that do not allow it to be used in compotes is the presence of cobwebs on bunches. In any case, this grape cannot be used with whole tassels, and individual berries will have to be examined additionally. The fact is that the web can be washed off with great difficulty and even a small part of it, once in the compote, threatens to spoil the entire harvested volume.
