Recipes

Compote grape raisin compote

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Grapes are partly unique berries, because of all the fruit and berry plants, he undoubtedly ranks first in the content of sugars in it. Its berries can contain from 2 to 20% sugar, mainly in the form of fructose and glucose, up to 1% of organic acids and a lot of vitamins and microelements.

Well, a raisin is remarkable by the fact that there is not a single bone in it, which means that its use is truly versatile. Possessing all the other advantages and useful properties of grapes, kishmish will not spoil the taste of the finished dish, even with a hint of bitterness or astringency, which can in a subtle form be characteristic of drinks, juices and other preparations made from ordinary grape varieties with stones. And of course, it can serve as a great decoration of fruit desserts, salads, and even cakes. And with these goals can be used and berries from compote. It is important only that they are strong and intact.

Compote from grapes of kishmish can be created in several versions and this article will be devoted to this topic.

Berry preparation

If someone with the phrase "grapes of kishmish" before the eyes appear only bright balls of small size, it is necessary to correct them a little. Grapes without stones, that is, raisins, are strongly elongated oval in shape, as well as a dark, almost purple color.

Attention! The size of the grapes themselves can also vary - from small fleshy peas to large ones, almost the size of a small plum.

Of course, purple berries will look the most beautiful in the compote, especially since they will color the drink itself in a noble rich burgundy color. But the light berries will look no worse, if only in the jars with compote during its preparation add a few leaves of cherry or blueberry, or an apple of dark red color, cut into thin slices.

For compote grapes can be used as a separate berries, taken from the branches, and the whole branches with grapes. However, in the latter case, the taste of the compote itself may be slightly tart due to the presence of scallops. But everyone has different tastes and someone can, on the contrary, be a big fan of such a barely perceptible tart note in compote.

So, if you are going to use whole berries with twigs, you must first carefully examine them from all angles and remove all damaged, rotten or soft berries. Only after the end of this procedure, each cluster is washed under a strong stream of cold water and then lowered into a bowl of clean water for 20 minutes so that all the excess is finally rejected from the brush with grapes, and it can be removed without serious consequences. At the end, each brush is rinsed again under running water and laid out on a napkin or towel to dry.

If for the production of compote will be used only individual grapes, the preparation scheme is somewhat different. To begin with, it is necessary to pick all the berries from each bunch, simultaneously laying aside all the crumpled, spoiled and overripe grapes. Then the berries are poured with cold water and slightly washed in it, but carefully, so that they do not drip juice.

Tip! If you want to continue to use berries from compote to decorate desserts in the winter, do not tear off the berries from one bunch, but carefully cut them with scissors, leaving a small piece of the stalk. In this form, they better keep their shape.

After washing, the berries are laid out in a colander to drain excess fluid. After which they are ready for use.

The easiest and most popular recipe

This recipe is popular among people due to its simplicity and speed of production. Often it can be found under the name of compote without sterilization.

You can use three-liter jars, but sometimes it is more convenient to spin the compote in one-liter jars, especially if there are not very many grapes. But one can is opened for use at one time and does not spoil later in the refrigerator.

Banks must be sterilized. You can do it in boiling water or over steam, and most conveniently in the oven or in convection oven.

According to the recipe for each kilogram of grapes, prepare 2 liters of water and 250 grams of sugar. The water is immediately put to boil in a separate large saucepan.

Prepared grapes lay on the banks so as to take the volume of not more than 1/3 banks. On top of this, the required amount of sugar is poured. Banks are carefully poured boiling water on the very neck and immediately closed tin lids and turned upside down. If you carefully wrap them with something warm and leave them in this form until they cool completely, then additional self-sterilization will occur. As a result, when you hide the banks for storage, the compote will have time to acquire a rich beautiful color.

Comment! Although compote of grapes of raisin, preserved for the winter in this way, can be stored even at room temperature, be sure to use it in the very first season. The second year of storage, he can not stand.

Double - triple fill method

The next method of canning will take you more time, but is considered more traditional. According to this recipe, a compote of grapes was spun for the winter.

You must first prepare the syrup. Usually, 200-300 g of sugar is taken per liter of water. If the grape raisin is very sweet, and it is really sugary from sweetness, then take the sugar to a minimum, but consider adding citric acid.

In a saucepan, mix the water with the sugar and bring to a boil, check that the sugar is completely dissolved. Spread the prepared grapes in cans, filling them by about one third. Pour boiling syrup over the grape jars and let them infuse for 15 minutes. Then drain the syrup from the cans back into the pan.

Tip! The easiest way to do this is if you use special covers with holes and a drain that are previously put on the cans.

The syrup in the saucepan is boiled again, cooked for 2-3 minutes and a pinch of citric acid is added to it. Then the boiling syrup is again poured over the cans of grapes. At this point, the banks can already be tightened. It will be quite enough if banks are supposed to be stored in the basement or cellar. For storage in the room it is desirable to once again pour the syrup from the cans into the pan, bring it to a boil again and pour it back into the cans. Only after that the banks are rolled up with special tin lids.

Grapes in the company of other fruits

Thanks to its sweetness, grapes go well with many sour and sour-sweet fruits and berries. Most often use the recipe for canning grapes and apples compote. Often compote grapes complement plum, dogwood or even lemon.

As a rule, other fruits are taken in about two times less by weight than grapes. However, when using apples and plums, it is quite possible to take an equal amount of grapes and these fruits.

Attention! Apples for compote are exempt from twigs and seeds, plums and cornel from seeds, lemons are sometimes used right along with the peel. That's just they need to be freed from the seeds, because they can give unnecessary bitterness to compote.

A mixture of grapes and fruits of your choice unfolds in cans and filled with hot syrup. 300 grams of sugar is dissolved in one liter of water to make a syrup.

Then the jars with compote are placed in a pan with hot water and sterilized for 10-15 minutes from the moment of boiling water. After rolling with sterile lids, compote of grapes with fruit can be stored in a regular pantry.

Sugar free recipe

The grapes of kishmish, as a rule, are so sweet that the compote from it can be rolled up for the winter even without adding sugar. This drink will be very useful for health and can perfectly invigorate and cheer up. In a sterile jar lay out pretty tightly grapes, but not ramming them. When the jar is filled to the brim, carefully pour the boiling water on top so that the jar does not crack. Immediately cover the jar with a lid and sterilize for 10-15-20 minutes depending on the volume of the jar. After sterilization, tighten the cap. Compote of grapes without sugar ready.

Unfortunately, fresh grapes can not be maintained for a long time, and this berry is not very good with freezing. But making compotes from grapes is an easy and reliable way to preserve the taste and nutrients of this berry for a long and harsh winter.

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