Apricot compote: 10 options for a “sunny” homemade drink

Apricot compote is a very simple preparation, which will turn out delicious even for a novice hostess. Fruits filled with solar warmth and summer aroma are not capricious in conservation. They are combined with various fruits and berries, so there are many variations of homemade produce.

Apricot compote for the winter: 4 rules of good taste

Cooking apricot compote will help a few tricks. With them, your summer drink will amaze guests and household with amber color, exquisite aroma and magical taste. To do this, consider four tips from the pros.

1. Fruit selection. The taste and quality of compote depends entirely on apricots. To prepare a drink, it is recommended to take medium-sized, dense fruits. They should not be greenish or overripe. In the first case, the compote will not be able to absorb the necessary aroma from green fruits, and overripe fruits will ruin the purity of the syrup. For the same reason, it is not recommended to use fleshy fruits.
2. Whole or sliced. You can cook compote from whole apricots (with a stone) or from halves (a stone is thrown out). In both cases, the drink is excellent. Although gourmets claim that canning with bone allows you to get a more fragrant compote. In terms of storage, these blanks require a completely different approach. Apricot kernel contains hydrocyanic acid and amygdalin glycoside - substances that can cause poisoning. They begin to concentrate in the drink after a year of storage. Therefore, compote, which contains seeds, must be drunk in a ten-month period.
3. Fruit tenderness. Preservation allows you to get not only a drink, but also delicious apricots with which you can decorate pies, cakes and pastries. If you plan to use canned fruit, then before laying in jars it is recommended to peel them. This will make them more tender and juicy.
4. Compote sterilization. In some recipes, compote must be sterilized. Moreover, each indicates a different time. Chefs say that sterilization time depends on the size of the jar and the presence of seeds. So, a three-liter jar with whole apricots (with a seed), so that later on the compote does not become cloudy, it is necessary to sterilize for at least 35-40 minutes. If there are no seeds in the drink, then 20-25 minutes are enough for the same volume.

Recipe Selection

There are many ways to cook stewed apricots. The choice of recipe depends on personal preference. If this is your first time preserving sunny fruits, roll compotes according to different recipes, and in winter determine which preparation your family likes best.

Whole fruit

Features. Apricot compote with pits has a richer taste and aroma. In addition, this preparation does not require long preparation, which means that the canning process itself does not take much time.

Composition:

• apricots - 1 kg;
• sugar - 1.5 kg
• water - 4.5 liters

Cooking

1. Wash the fruit thoroughly, sorting out any soft, rotten, or overripe fruits.
2. Sterilize the jars, pour boiling water over the lids.
3. In a sterile container, place clean fruits, filling approximately a third of the volume.
4. Make syrup from water and sugar.
5. Add boiling liquid to the fruit.
6. Put jars of compote in a large pot of water and sterilize the workpieces for 35-40 minutes.
7. After this procedure, immediately roll up, turn over the blanks and wrap them in a warm blanket.

Seedless

Features. If you do not like conservation with pits, then you can roll up without them. More time is needed to prepare the fruit. Another advantage of this recipe for seedless apricot compote for the winter is the lack of sterilization.

Composition:

• apricots - 1.6 kg;
• sugar - 400 g;
• water - 5 l.

Cooking

1. Rinse fruits, prepare jars, lids.
2. Divide the fruits into halves, discard the seeds.
3. Pieces of fruit lay in three-liter jars.
4. Boil water.
5. Pour boiling water over apricots.
6. Leave the cans to infuse for seven to ten minutes.
7. At the end of the period, drain the liquid into the pan.
8. Add sugar to it, boil the syrup.
9. Pour boiling sweet liquid into jars.
10. Roll them up and wrap them upside down.

Cherry Drink

Features. Amber fruits can successfully combine with different berries. Therefore, assorted drinks are very popular. If you want to add variety to your homemade work, then try closing the compote of apricots and cherries.

Composition:

• cherries - 1.2 kg;
• apricots - 1.2 kg;
• sugar - 1.2 kg.

Cooking

1. Rinse fruits and berries under running water.
2. Since cherries are used with pits, it makes no sense to remove the kernel from apricots.
3. Dip whole fruits and berries, approximately 200 g each, into three-liter sterilized jars.
4. Pour boiling water over the workpieces, let them stand for ten minutes, and then drain.
5. Based on the drained liquid, prepare the syrup by adding sugar to the liquid.
6. Pour the jars with boiling syrup, wait five to seven minutes and drain again.
7. Replenish the saturated syrup on the fire.
8. Boil the drink, fill in the fruit and berry base.
9. Roll up the banks.

With plums (in the air grill)

Features. Taking the previous recipe as a basis, you can prepare a compote, in which plums will take the place of cherries. If you decide to take out all the bones, then you can limit yourself to double filling. If you prefer a drink made from whole fruits, then it is advisable not to neglect the third fill. But if you have an air grill, then you can use the following recipe.

Composition:

• apricots - 1.2 kg;
• sugar - 1.2 kg;
• plums - 1.2 kg;
• citric acid - 7 g.

Cooking

1. Initially prepare the jars, it is advisable to take liter.
2. Now take care of the fruits, wash them, divide into halves.
3. Arrange the raw materials in cans, filling them in half.
4. Boil the syrup.
5. Pour a pinch of citric acid into each jar.
6. Pour the fruit base with syrup.
7. Put the jars in the air grill.
8. Sterilize preservation for 20 minutes at 260 ° C.
9. Now roll up for the winter.

With mint

Features. The piquancy and cooling freshness will be acquired by the drink, in which several leaves of fresh mint are added. Such an apricot compote is best cooked in the summer. It will help to cool instantly in extreme heat. If you want to take a drink for the winter, then use the recipe presented.

Composition:

• apricots - 800 g;
• mint - 20 leaves;
• sugar - 400 g;
• lemon acid.

Cooking

1. Wash the fruits, seedless, put in sterilized jars.
2. Now boil the water.
3. Fill the blanks.
4. Wait ten minutes, then drain the liquid.
5. Put several sprigs of fresh mint in each jar.
6. Put the drained liquid on the stove, add sugar.
7. When the drink begins to boil, add citric acid.
8. Pour hot compote into jars.
9. Roll them up without sterilization.

With citrus

Features. "Zest" has a compote of apricots with oranges and lemon. This sunny drink will surprise you with a unique taste with subtle notes of citrus.

Composition:

• apricots - 1.2 kg;
• an orange is one;
• lemon - one;
• sugar - 1 kg.

Cooking

1. Wash the jars, sterilize the lids.
2. Now take care of citrus fruits, wash their peel thoroughly.
3. Cut oranges and lemon into slices, but try not to grind, otherwise they will turn into porridge.
4. Be sure to remove all seeds from citrus fruits, they give the drink bitterness.
5. Arrange the prepared slices of oranges and lemons evenly in jars.
6. Divided washed apricots into slices.
7. Lay fruit to citrus.
8. Pour sugar over the workpieces in the following proportion: 200 g of sugar per one three-liter jar.
9. Pour boiling water.
10. Sterilize the jars for 20-30 minutes.
11. Roll up.

With apples (in a slow cooker)

Features. To prepare a delicious, fragrant compote, vary the amber fruits with apples. Pick fruits that complement each other. Tart apricots are recommended to take sweet apples. And if the sunny fruits are too sweet, then add apple acidity. Such a drink is not difficult to prepare on the stove, but if you want to make your task a little easier, then use a slow cooker.

Composition:

• apricots - 250 g;
• an apple - two;
• sugar - 200 g;
• water - 2.7 liters

Cooking

1. Rinse the fruit thoroughly.
2. Divide apricots in half, remove the seeds.
3. Cut apples into large slices.
4. Pour prepared raw materials into a sterilized jar.
5. Pour water into the multicooker bowl, add sugar, boil the syrup (in the "multi-cook" mode).
6. When it boils, pour them fruit.
7. Let them stand for about 15 minutes, then drain into the bowl.
8. Boil the syrup again in a slow cooker.
9. Fill the jar and then roll it up.

With currant

Features. Compote cooked with black currant has a rich aroma and color. This drink will appeal to all lovers of homemade blanks. In addition, the combination of currants and apricots increases hemoglobin and protects against the appearance of vitamin deficiency.

Composition:

• apricots - 800 g;
• blackcurrant - 250 g;
• sugar - 1 kg.

Cooking

1. Put apricots in sterilized jars. You can take whole fruits or halves, having previously removed all the seeds.
2. Next, pour black currants.
3. Boil water.
4. Fill fruit and berry with water.
5. Wait 10-15 minutes, then drain the liquid.
6. Throw sugar into drained water.
7. Boil the syrup.
8. Pour jars with a hot solution.
9. Roll up right away.

With raspberries

Features. If you have a handful of raspberries, be sure to add it to the compote. From such a combination, the drink will acquire an amazing aroma. Instead of yellow, you get a nice pink tint. Thanks to the natural sweetness of berries, you can save on sugar.

Composition:

• raspberries - 200 g;
• sugar - 300 g;
• apricots - 600 g;
• citric acid - 5 g.

Cooking

1. Separate apricots, remove seeds, wash raspberries using a colander.
2. In the sterilized jars, dip the sunny fruits, sprinkle the berries.
3. Pour the contents of the cans with boiled water.
4. Do not forget that raspberries are a very delicate berry that can quickly lose structure, so do not insist on it for a long time.
5. Soak boiling water for five to seven minutes and immediately drain the liquid.
6. Pour it into the pan, add sugar and prepare a sweet solution.
7. Throw citric acid into each jar.
8. Pour in boiling syrup.
9. Roll up right there.

With cherries

Features. The combination of amber fruits with cherries is a successful basis for compote. But this drink has one feature. It can be consumed only one month after closing. Otherwise, he will not have time to acquire all the aroma, he will not infuse.

Composition:

• sweet cherry (preferably red) - 1 kg;
• apricots - 2 kg;
• sugar - 1.2 kg.

Cooking

1. Rinse berries and fruits thoroughly.
2. Dip whole apricots in a jar, then pour a handful of cherries.
3. Pour boiling water over them.
4. Leave the jars for 10-15 minutes so that the fruit and berry drink can be infused.
5. Then drain it.
6. Put the drink on the fire, add sugar and boil the liquid.
7. Fill the preservation.
8. Sterilize the workpieces and only then roll up for the winter.

To give the drink a spicy or piquantly refined taste, complement the apricot compote recipe with various spices. Sun fruits combine well with cinnamon, cloves, nutmeg and vanilla.

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