Experts say that this drink is the best preservation of fruit and berries
Nowadays compote called individual dessert rather than a drink for lunch. And many do question the usefulness of this product. Nevertheless, the majority can not imagine their life without berry broth. WomanHit.ru learned the history of the origin of the compote and found some interesting recipes.
Juice, as we imagine it today, preparing for about 200 years. But in our country until the XVIII century, a similar drink called compote or stewed fruit. "Broth" is derived from the word "brew". Our ancestors cooked, or rather, brought to a boil the broth with herbs, berries and fruit. Most often, the compote was served on Christmas eve as a special treat. Sometimes it added to cereal, to drink was more juicy. In the XVIII century in our everyday life appeared the word "compote", taken from the French language. Today this drink is considered to be one of the most popular in the countries of Eastern Europe.
Ingredients: 1 kg of gooseberry, a few sprigs of mint, 300 g of sugar, water.
Method: cook the gooseberries to go through and remove the berries from the stems. Wash. The berries evenly spread on sterilized banks, each put the sprig of mint. The water to boil. Fill each jar with boiling water. Cover and let stand 15-20 minutes. The water from the cans to drain into the General pot, add sugar (100-150 g per 3 litres), bring to a boil. Pour boiling syrup over the berries. Seal the cans.
Compote of sea buckthorn
Ingredients: 2 kg of berries, 1 liter of water, 400 g sugar.
Method of preparation: make sugar syrup. Berries to sort, wash and dry. Then pour them into a clean half-liter jars, pour the syrup. To sterilize jars for 10-12 minutes.
You can cook the compote of pumpkin and even kabachkovaja: Pixabay.com/ru
Unusual plum compote
Ingredients: 300 g plums, 300 g zucchini, 500 g of sugar, water.
Method of preparation: wash plums and remove seeds. Zucchini wash, peel, remove seeds and cut into cubes. In sterilized jars evenly spread plums and zucchini. Pour boiling water over. Allow to infuse for 10-15 minutes. Drain the water into a common pot, add sugar and bring to a boil. The boiling syrup to fill jars and cover hermetically.
Ingredients: 1 kg pumpkin pulp, 1200 g of sugar, 4 tablespoons Apple cider vinegar 2 l of water, ½ lemon, cloves, cinnamon.
Method: cook the pumpkin flesh into cubes and pour Apple cider vinegar. The pumpkin marinate for 2 hours. Vinegar then drain the liquid and pour the pumpkin in sugar syrup. For this liter of water, add 400 g of sugar, to boil thoroughly before full dissolution of sugar. The pumpkin to cook in the syrup for about 15 minutes. Cool. Pieces firmly put in half-liter jars and pour syrup, prepared from 800 g of sugar and 1 liter of water. Add in cans of lemon juice, mix well. To taste add cinnamon and cloves. Sterilize jars for 20-25 minutes.