Isabella grapes are traditionally considered to be a typical wine variety, and indeed, homemade wine from it turns out to be of excellent quality with an aroma that cannot be confused with any other grape variety. But for some people, wine is contraindicated for health reasons, others do not drink it out of principle, and I would like to procure grapes of this variety for the winter, because its yield is quite high. And in the fall, Isabella grapes are offered everywhere on the market, often for a symbolic price. But this grape variety is very valuable because it has amazing healing properties: it relieves fever and the condition of patients with colds-viral diseases, improves metabolism, helps with anemia, liver and pancreas diseases, and is also used as a diuretic and cleansing agent.
Isabella compote for the winter for the winter will be the best way out, because the berries are stored pretty well, it is prepared quickly and easily, and the taste of the drink can be further diversified with spices, as well as other berries and fruits.
Compote from Isabella
As mentioned above, Isabella grapes at the time of their ripening can be offered at every corner, and grows in more southerly regions in almost every yard. Therefore, many caring mothers and grandmothers are trying to please their family by making all sorts of desserts out of it. If you are thinking about how to cook compote from Isabella grapes so as to diversify its taste, then here are some helpful tips:
- Try to add a few lemon or orange slices to the compote while making it right along with the peel, which contains the main citrus aroma. Just do not forget to remove from the citrus all the bones - they can give a bitter note to the finished drink.
- To add some piquant grape compote, add a few grains of cardamom, cloves or star anise, a pinch of cinnamon or vanilla, or you can use a handful of mint or lemon balm.
- Grapes wonderfully combined with other fruits and berries. It is very good to add thin slices of apples, plums, nectarine, pears or quince to the compote. Of the berries ripening at this time, dogwood, mountain ash, viburnum, blueberry, lingonberry and berries of remontant raspberry will be appropriate.
The most delicious recipe
According to this recipe, Isabella grape compote was prepared for the winter even your grandmothers and, maybe, great-grandmothers. Nowadays, they have just invented some devices that greatly facilitate the work of the hostess, which will be discussed later.
Preparation of grapes is that first the clusters are thoroughly washed in running cold water. Then strong, whole, intact and dense berries are selected from the brushes in a separate vessel, everything else can theoretically be used for wine or grape jam, but until the time is laid aside. Selected berries are better dried in a colander or on a towel.
According to the prescription for two two-liter jars, 1 kg of washed and cleaned grapes is used. Sugar should be taken depending on your taste from one to two glasses. But it should be remembered that if the sugar is too low, the compote risks souring in the first months of storage. Conversely, too much sugar can cause an inadequate fermentation reaction. The best option for making syrup is to use 150-200 grams of sugar per 2 liters of water.
Attention! Remember to sterilize the jars and lids. You can do it in the traditional way - over steam or in boiling water, or you can use convection oven, microwave or even oven.
Fill the sterilized jars with the prepared grapes. If you need to compote was intended only to quench thirst and had only a grape aroma, then cover the bottom with berries and this will be quite enough. But in order for the compote of grapes to resemble a real juice, at least one two-liter jar will need at least 500 grams of grapes.
If you have a shortage of glass jars, and you urgently need to close the compote of grapes, you can even fill the jars with grapes almost all the way around the hangers. In the future, the compote will turn out to be just very concentrated and when opening the can, it will need to be diluted with boiled water.
Cook sugar syrup by boiling it for 5-6 minutes. Prepare the syrup, hot pour it carefully into the jars with grapes. After that, leave them for 15-20 minutes.
This is where the fun begins.Important! According to the recipe, you will need to drain all the sweet liquid, saturated with the aroma of grapes, back into the pan, without affecting the berries. Moreover, it is desirable to do this operation several times.
In ancient times, when the recipe for multiple pouring was only invented, this process was rather complicated and time consuming. What they didn’t invent to make their life easier for witty housewives - and used a colander and made holes with nails in the lids.
Nowadays, any interesting idea is picked up very quickly and some time ago amazing devices appeared - plastic lids on traditional-sized glass jars with a lot of holes and with a special drain. They also began to be called drain covers.
Now you just need to take such a lid, put it on top of the jar and without any problems pour all the liquid contents of the jar into a separate pan. Then remove it, put it on the next jar and repeat the process in the same sequence. Thus, one cap can be used on an unlimited number of cans as many times as you like.
After you have poured all the syrup back into the pan, bring it to a boil again and simmer for 5 minutes. Again, pour the grapes in cans with syrup, maintain the allotted time and again pour the syrup through the lid back into the pan. For the third time after pouring the grapes in the syrup, the jars can be rolled up and, upside down, wrapped in warm blankets until they are completely cool.
Grapes with Scallops
Many novice housewives may ask: "How to close the compote of Isabella grapes with sprigs for the winter and is it possible to do this?" Of course, you can - such preparation will not only look very elegant and original, but after opening the can you will surprise your guests and relatives, gradually pulling out a long bunch of grapes from the can. Unless, of course, you can find one and put it neatly in a jar.
Compote from grapes with sprigs or scallops, as they are sometimes called, will take you even less time, since there is no need to inspect each berry and remove all the twigs.
But nevertheless, bunches of grapes must be very thoroughly washed, preferably under a running stream of water, and examined for the removal of soft, overripe, or rotten berries.Attention! In this matter, scrupulousness is important, because Isabella grapes are highly susceptible to fermentation, which means that if you miss at least one spoiled grape, all your efforts to prepare a compote of Isabella grapes will go to waste and it will ferment.
Spin without sterilization
Spread the washed and dried grapes in sterilized cans so that they take up about half of the can. According to the recipe for 1 kg of prepared grapes must be used 250 -300 grams of sugar. Pour the required amount of sugar in the banks, based on how much grapes you took.
Separately boil water and carefully and gradually pour it into jars of grapes and sugar. Close the jars immediately after boiling water using sterilized lids. Banks must be left to cool in a wrapped up state so that the process of additional self-sterilization takes place.
Preparation of sterilized compote
Since the bunches of grapes in this recipe will be necessarily sterilized, the banks should be thoroughly washed with soda and rinsed well with water. Pre-sterilize them is not necessary. As in the first case, the sprigs of grapes are gently laid out on the banks and filled with hot syrup. Syrup is prepared at the rate of 250 grams of sugar per 1 liter of water used.
Then the banks of grapes are covered with lids.Comment! In no case should they roll up to the sterilization process.
After which they are placed in a wide saucepan with water, which is placed on the fire. After boiling water in a saucepan, one-liter jars are sterilized for 15 minutes, two-liter - 25 minutes, three-liter - 35 minutes. At the end of the sterilization process, the jars are carefully removed from the water and immediately closed with tin lids using a seamer.
Compote from Isabella grapes is equally good in the ripening season, when it is able to quench thirst perfectly, and in the form of blanks for the winter. Moreover, in the winter it is possible not only to drink it, but also to make from it a variety of fruit drinks, sackcloths, sbitni and jelly. Often, even cream for cakes and fruit desserts is prepared on its basis.