Step-by-step recipes for preparing grape compote for the winter with and without sterilization: options for rich compote from green and dark grapes with citric acid, honey, lemon, mint

Grade
recipe

Time
(min)

Portions
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In 100 grams of the finished dish

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Carbohydrates

40 kcal.

Option 1: Grape compote for the winter - a classic recipe

Technologists and chemists have been puzzling over new drink compositions for decades, but they still can’t make anything better than compotes. It almost doesn’t matter what berries you pour the syrup on, but if you look at the recipes, grape compotes get a special honor among them. Natural juices, for all their taste and benefits, cannot quench your thirst and refresh you like a mug of cold compote. And to be even more frank, a modest homemade compote will almost certainly turn out to be more natural than even an expensive juice from a box.

Ingredients:

• a large bunch of ripe dark grapes;
• a glass of sugar;
• water - two and a half liters;
• acid, citric.

Step-by-step recipe for dark grape compote for the winter

The number of grapes in the jar, and therefore the volume of water, depends on the type of berries and your taste preferences. The more aromatic the grapes, the less of it is needed to obtain a tasty drink; on the other hand, if you cook a more concentrated compote, the more it can be subsequently diluted with water. We will count on half the volume of a three-liter bottle, and, accordingly, on a kilogram bunch; if the drink seems cloying, just dilute it with carbonated mineral water when serving.

Without rinsing at first, we pick the berries from the bunch, simultaneously removing spoiled ones. Place those selected for compote in a colander and rinse under the tap, sorting through again and removing all suspicious grapes. Pour raw water into the jars, not reaching the rim of the neck, then collect it in a saucepan and place it on the stove. As it heats up, add and dissolve the sugar while stirring, pour the boiling syrup over the grapes placed in the jars.

After waiting fifteen minutes, return the syrup to the pan and reheat it, boil for two minutes after it boils and add citric acid to it. Stir, once the crystals have dissolved, pour the syrup into jars and immediately seal with the lids prepared by boiling. We compensate for the lack of additional pasteurization of the compote by keeping it under a blanket. Turn the bottles over and wait for the compote to cool, then be sure to check that the lids are not swollen.

Option 2: Sweet grape compote for the winter - a quick recipe without sterilization

Do not turn off the heat under boiling water until the lid on the last jar is rolled up. It’s not for nothing that the recipe is classified as a quick recipe; there is little hassle with it, but you will have to act without delay, due to the lack of sterilization in hot water. The type of grape is not important, both table and dessert grapes are suitable, and by combining berries of different colors, you will achieve a different color of the drink. Moreover, it is not forbidden to do this even in different bottles; please your home with a variety of flavors and a whole palette of colors of the drink.

Ingredients:

• sugar, refined - five hundred grams;
• purified water - 4 liters;
• two kilos of grapes of any variety.

How to quickly prepare a beautiful and tasty grape compote for the winter

Without disassembling the bunches, dip them entirely into a bowl of cold, clean water, let them soak a little and place in a colander. Sort through the berries carefully, the compote will not be sterilized, so you should remove all the grapes that do not inspire confidence in you. Inspect them for debris, especially cobwebs; such unwanted “additions” will irrevocably ruin the compote.

Place the selected grapes in a colander, you can immediately put it in another bowl of water, it will not harm, the juicy berries will not absorb it. Place the colander under running water and rinse the grapes again. The jars must be absolutely sterile, for the same reasons of long-term storage of the product. Wash them with a saturated solution of baking soda and heat them in a microwave or oven, or keep them over steam.

We put the grapes in bottles and immediately cover them with sugar; the berries can be sorted by variety or prepared assorted. There are no restrictions, be guided only by taste. We boil the water for the compote with a reserve, the amount in the recipe is indicated for reference, and pour it over the berries in the bottles to the very base of the neck. There is no need to stir anything, the sugar will dissolve perfectly. We place the jars on the lids and wrap them very tightly. If you are canning a large amount of compote at once, and the jars are tightly packed, they may need more than a day to cool.

Option 3: Refreshing grape compote for the winter (in bunches)

There are few berries that can compete with Isabella's aroma. It is so strong and unlike other varieties that even in wines, simpler grapes are often added to Isabella. For us, such berries are just a gift for compote - there will be more space in the water bottle. Mint is put into compotes in order to give a fresh note to the drink, but this time it has another role: the fresh mint taste harmoniously combines with the tartness that grape seeds give to the compote. Replacing the grape variety in a recipe is quite difficult, but if you are planning a refreshing dark-colored compote, take Cabernet or Moldova, they are also tasty and aromatic.

Ingredients:

• a large bunch of grapes, Isabella variety;
• half a glass of sugar;
• a spoonful of fresh mint leaves;
• boiling water;
• a slice of lime.

How to cook

Place a spray bottle on a cold water tap and wash away dust and debris from the bunch, holding it under the stream by the upper tip. Pay special attention to inspecting the berries and twigs, remove debris, bad or green grapes. The size of the bunch may be too large to fit into a jar through the neck without separating it. Break off large parts, so the compote will look more aesthetically pleasing.

Sterilize the container ahead of time, tear off the mint leaves from the sprig and, after scalding them in a glass of boiling water, lower them to the bottom of the bottles. Lime, and in its absence ordinary lemon, also scald and cut into slices along with the peel, remove only the seeds from it with the tip of a knife. We put a piece of citrus in a bottle and fill it halfway with parts of grape bunches. Please note that since we did not separate the grapes into individual berries, they will externally take up a larger volume.

We fill the bottles with syrup made from water and sugar to the top of the hangers, making sure to slightly rock the container several times and release the remaining air between the berries. We immediately roll up the jars and wrap them, turning them upside down.

Option 4: Honey compote from grapes for the winter (from white muscat)

If the specified grape variety is not available, replace it with any light one, replace the sour citrus with two aromatic ones, and reduce the amount of vinegar to a spoon.

Ingredients:

• honey - one kilogram;
• a quarter glass of grape vinegar;
• five sticks of cloves;
• small sour lemon;
• a spoonful of grated cinnamon;
• three liters of water;
• 3500 grams of muscat grapes (white).

Step by step recipe

We do not separate the bunches into individual grapes, rinse them whole and place them in steamed jars. Of course, only undamaged berries should remain on the branches; remove any spoiled ones. Fill the bottles with tap water, then, measuring the volume, pour into the pan and recalculate the amount of the remaining compote ingredients.

Boil water and boil the spices and lemon peels in it, then quickly dissolve the honey and vinegar. Covering the necks of the jars with gauze, pour this mixture into the berries and let sit for half an hour. Then drain it back and boil again, this time adding the juice squeezed from the lemon.

After boiling the syrup for no longer than two minutes from the moment it boils, pour it into jars, immediately roll up the lids and put them under the blanket.

Option 5: Amber grape compote for the winter with lemon

A compote with a luxurious color and incomparable taste will come out even from nameless grape varieties; only the ripeness of the berries is important. You can change the proportions of varieties within any limits, maintaining only the total mass; this will affect not only the taste, but also the color of the drink.

Ingredients:

• white grapes - two hundred grams and half as much as dark grapes;
• 800 milliliters of water;
• 80 grams of sugar;
• a couple of lemon slices.

How to cook

We select only ripe grapes for compote. We do not separate the bunches, but cut them with scissors into small branches - no more than a dozen berries. Scald the lemon, spread it into beautiful slices, be sure to remove the seeds!

Boil the syrup by dissolving sugar in water and boiling for a couple of minutes, pour hot into jars. Immediately after filling, place the jars in a pan with warm water and heat it at maximum heat. A wire rack or thick cloth should be placed on the bottom of the pan to prevent the cans from coming into contact with the metal.

Sterilize the compote with moderate boiling water in a saucepan for up to fifteen minutes, the jars should be covered with boiled lids. We seal the compote hermetically and leave it for at least a day under a thick layer of blankets or warm clothes.

Grape compote for the winter: methods of preparation and popular recipes from the magazine "site"

What could be tastier in winter than homemade grape compote? This simple drink is one of the most beloved among the people. It is so easy to cook that even an inexperienced housewife will definitely succeed. On a cold winter evening, taking a bunch of grapes out of a jar, you will remember the warm sunny summer. And the delicate dessert taste, rich cherry color and amazing aroma will fill your home with a feeling of celebration.

How to cook grape compote: tips

Grape compote can be prepared in several ways: with individual berries, with twigs or whole bunches, with or without sterilization. A tasty compote can be prepared from almost any grape, but it is better to use dark varieties - Isabella, Kishmish, Golubok, Lydia, Moldova. You can even make compote for the winter from green grapes; for a beautiful color, you can put cherry leaves or slices of red apples in each jar. For a piquant taste, cinnamon, lemon zest, vanilla, cardamom, nutmeg, and cloves are added to the compote. If desired, homemade preparations can be diversified by placing grapes in jars mixed with peaches, pears, plums, raspberries, apricots, chokeberries - any seasonal fruits and berries: it will be both tastier and healthier. And for devoted fans of grapes, we have selected interesting recipes for preparing them in the form of compote for the winter.

Grape compote for the winter: recipes

Recipe 1. Grape compote without sterilization

You will need: half or a third of a three-liter jar of grapes, water, granulated sugar, citric acid.

Sort out the berry bunches. Remove spoiled and overripe grapes, place in a colander, rinse well under running cold water and leave for a while to drain excess liquid. Then carefully separate each berry and place it on the bottom of a pre-washed and sterilized three-liter jar. Boil about 2 liters of water in a saucepan (it all depends on the number of berries in the jar). Boil syrup from water and granulated sugar (calculating 350-400 g per 1 liter of liquid), pour it over the berries, cover the jar with a sterile lid and leave for 15-20 minutes. Then you need to return the syrup, but without the berries, to the pan. The easiest way to do this is to put a nylon lid on the jar with holes made in it yourself. Bring the berry syrup to a boil and boil for a couple of minutes, at the end add a pinch of citric acid, pour in the grapes a second time, immediately roll up the jar with a boiled metal lid, turn it upside down, wrap it up and leave until completely cooled.

Recipe 2. Compote of grapes with sterilization

You will need: a third or half of a three-liter jar of grapes, granulated sugar, citric acid.

As in the previous recipe, the proportions of ingredients are selected individually. If you want the compote to be more saturated in color, use more grapes. The amount of sugar can also be adjusted at your discretion. Wash the grapes, remove the stems, and sterilize the jars in advance. Boil water with sugar. Pour the resulting syrup up to the neck of the grape jar placed on the bottom. After this, place the jar in a container with water heated to 60° (just place it on a wooden grate so that the water in the pan reaches the shoulders of the jar), cover with lids and sterilize for 20 minutes. After this time, immediately roll up the lid of the jar, turn it upside down and leave to cool, wrapped in a blanket.

Recipe 3. Grape compote with honey (without sterilization)

You will need: 3 kg of grapes, 4-5 cloves, 1.5 kg of honey, 50 ml of natural grape vinegar, 1 coffee spoon of ground cinnamon, 2 three-liter jars, about 3 liters of water.

Wash the grape bunches, separate the berries from the stalks and place in prepared jars. Make a syrup from water, lemon juice, cinnamon, cloves and honey. If desired, you can use brown sugar or regular white refined sugar instead of honey, and replace grape vinegar with lemon juice. And then everything is as in the previous recipe: the grapes are poured with syrup, allowed to brew, then the liquid is drained through a lid with holes, boiled for two minutes, returned to the jar, rolled up, wrapped in a blanket and allowed to cool.

Recipe 4. Compote of white grapes with apples

You will need: 2 kg of white grapes, 1 lemon, 2 kg of sour tart apples, 6 glasses of sugar, about 3 liters of water.

Rinse all fruits. Squeeze the juice out of the lemon. Remove the core from the apples and chop them together with the peel into long slices. To avoid darkening, sprinkle lightly with lemon juice. Carefully remove the grapes from the grapes and place them in boiling water in a saucepan for 2 minutes, then transfer them to a colander and pour cold water over them. Place apples and grapes in dry, sterilized jars until they fill them about halfway. After this, fill the fruit with hot syrup cooked from water and granulated sugar to the edges of the jars. Leave for 6-7 minutes. Now, as in previous recipes, you need to return the syrup to the pan, let it boil, pour it back into the jars to the very top, seal it, turn it upside down, wrap it tightly and leave it like that until it cools completely.

Recipe 5. Whole grape compote

You will need: 4 kg of grapes in bunches, 2 three-liter jars, 2 liters of water, 700 g of sugar.

Rinse the grape brushes in several waters. Remove damaged grapes. Prepare syrup from water and sugar. Place the bunches in jars, fill with chilled syrup, close tightly and sterilize for 20 minutes at 80º or 10 minutes in boiling water. You can put a pinch of citric acid in each jar; it will guarantee that the jars will not explode, and will give the compote an original, pleasant taste. The remaining twigs will also have a positive effect on the taste of the finished drink: their presence in the compote will contribute to the appearance of a tart taste. And to make the preparations beautiful, you can pour boiling water over the bunches at the very beginning of cooking: thanks to this simple technique, the berries will not burst even after cooking.

– the delicacy is very healthy, because it is a natural product, without dyes or preservatives. In summer it perfectly quenches thirst, and in winter it lifts your spirits with its beautiful pink hue and pleasant sweet taste. Grapes are one of the healthiest berries; this delicious drink will definitely not leave its lovers indifferent. Once you prepare it at home, you will see for yourself. And the variety of grape varieties will allow you to try a new compote every time - with an original taste and unique aroma. Have delicious homemade preparations!

Anyone who has tasted Isabella grapes at least once in their life will never forget its taste and aroma.

The compote is not just tasty, but also incredibly aromatic.

Isabella grape compote for the winter - basic principles of preparation

Compote from Isabella has a tart taste and a beautiful dark ruby ​​color.

The preparation of compote begins with the preparation of glass containers. It is washed well and sterilized over steam for 20 minutes.

In the meantime, the grapes are carefully sorted, examining each berry to prevent rotten ones, otherwise the compote will quickly ferment. Then the selected berries are washed in several waters and finally doused with boiling water.

The syrup is prepared in a large saucepan by mixing water and sugar. The liquid is brought to a boil. Everyone determines the amount of sugar individually for themselves. Some people like very sweet drinks, while others prefer moderate sweetness. But still, it is better to stick to the amount indicated in the recipe.

The berries are placed in sterile jars, filling them about a third. The grapes are poured with boiling syrup and left for half an hour. Then the liquid is poured back into the pan and boiled again for two to three minutes. The grapes are poured with boiling syrup and hermetically sealed with a special key.

The jars must be wrapped and left for a day.

Isabella grape compote can be diversified by preparing it with the addition of other berries and fruits.

Recipe 1. Isabella grape compote for the winter

Ingredients

ripe grapes – kilogram;

purified water – 4.5 liters;

granulated sugar - two glasses.

Cooking method

1. These ingredients will make two three-liter jars of compote. Wash the jars with baking soda. Rinse thoroughly under the tap and place to sterilize over steam. 20 minutes will be enough.

2. Remove the grapes from the branches and sort through, removing spoiled berries. Rinse the sorted grapes, replacing the water several times. Then transfer them to a sieve and pour boiling water over them.

3. Add sugar to water and boil. Cook the syrup, stirring until the sugar is completely dissolved.

4. Place the grapes in jars, filling it to a third of its volume. Pour boiling syrup over the berries, cover with lids and leave for half an hour.

5. Pour the syrup from the jar into a saucepan using a lid with holes, boil again and pour it over the grapes again. Seal the jars tightly with a key. Carefully turn over, cover with an old jacket and leave for a day.

Recipe 2. Compote of Isabella grapes for the winter in whole bunches

Ingredients

sugar – 700 g;

bunches of grapes - four kilograms;

purified water - two liters.

Cooking method

1. Place bunches of grapes in a bucket and fill with water. Rinse, while removing rotten and dried berries. Change the water several times until it runs clear. Then pour boiling water over the bunches of grapes, placing them on a sieve.

2. Pour sugar into purified water, stir and place on fire. Cook for about three minutes from the moment it boils. Then remove from heat and cool the syrup completely.

3. Wash two two-liter jars with baking soda. Rinse under running water and dry. Place the grapes in jars and fill them with chilled syrup.

4. Cover the bottom of a wide, tall pan with a waffle towel. Place jars of compote in it and pour water up to the shoulders of the glass container. Sterilize for 20 minutes at low boil.

5. Carefully remove the jars and roll up the lids tightly with a special key. Cool by wrapping it in a warm cloth.

Recipe 3. Isabella grape compote for the winter with sourness

Ingredients

half a kilogram of ripe grapes in clusters;

5 g citric acid;

500 g sugar;

two liters of purified water.

Cooking method

1. Carefully look through all the bunches so as not to miss a single spoiled berry. Remove all overripe and rotten fruits. Rinse the grape bunches under the tap.

2. Pour sugar into the water, stir and cook the syrup for a couple of minutes from the moment it boils. If foam appears on the surface, remove it with a spoon.

3. Wash glass containers with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.

4. Place bunches of grapes in jars, filling them halfway. Pour boiling syrup over the berries and cover with lids. Let the compote brew for five minutes.

5. Then close the jar with a lid with holes and pour the syrup into a saucepan and boil again.

6. Place citric acid in jars of grapes and immediately pour hot syrup over them. Roll up with tin lids and turn over. Cool by wrapping it in a warm cloth.

Recipe 4. Isabella grape compote for the winter “Grape Cascade”

Ingredients

two bunches of grapes;

filtered water;

sugar - half a glass;

a slice of lemon or lime;

a sprig of lemon balm or mint.

Cooking method

1. From these ingredients you will get a three-liter jar of compote. Take a good look at the bunches of grapes. Remove spoiled berries and trim dry branches that are not occupied by grapes. Rinse the grapes, changing the water a couple of times. Then place them on a sieve to drain the water.

2. Wash the jar with baking soda. Then rinse thoroughly and sterilize for 20 minutes over steam. Boil the lids for five minutes.

3. Place bunches of grapes in dry jars, add a sprig of mint and lemon slices.

4. Place a saucepan of water on the fire. Add sugar to boiling water and boil for three minutes.

5. Pour boiling syrup over the grapes in a jar and immediately seal them hermetically with a special key. Cool the compote by covering the jars with an old jacket and store in the cellar.

Recipe 5. Compote of Isabella grapes for the winter with apples

Ingredients

two liters of purified water;

half a kilogram of ripe grapes;

400 g white sugar;

five apples.

Cooking method

1. We carefully examine the grape bunches and remove overripe and rotten berries. We also trim off the branches that are not occupied by grapes. Place in a bowl and rinse in several waters.

2. Wash the jars with baking soda, rinse them and sterilize them over steam. Place bunches of grapes in prepared glass containers.

3. We take small apples for compote, since we will put them whole in jars. Wash the fruits and place two or three fruits per jar.

4. Pour sugar into a saucepan with water and cook, stirring until it has completely dissolved.

5. Fill fruits and grapes with boiling syrup to the top. If there is not enough syrup, add boiling water from the kettle.

6. Cover the bottom of a large container with a kitchen towel and place jars of compote in it. Pour hot water into the container so that its level reaches the shoulders of the glass container, and boil over low heat for 15 minutes to half an hour, depending on the volume of the jars.

7. Carefully remove the jars and roll them with tin lids. Wrap in an old jacket and cool completely.

Recipe 6. Compote of Isabella grapes for the winter with plums

Ingredients

filtered water;

five medium bunches of grapes;

300 g white sugar;

half a kilo of plums.

Cooking method

1. Wash the glass containers in which we will preserve the compote thoroughly with baking soda. Then rinse under the tap and set over steam for sterilization.

2. Wash the plums, cut them in half and remove the pits. Place the fruit halves on the bottom of the jars, filling it a quarter full.

3. We look through the bunches of grapes for the presence of rotten berries. Carefully remove them. We wash the grapes, replacing the water a couple of times. Place the bunches on top of the plums. There should be no more than half a jar of fruit with grapes.

4. Boil water in a separate saucepan and pour it over the fruits and grapes. Leave for half an hour, covering with lids.

5. Drain the water from the jar using the lid with holes back into the saucepan, pour sugar into it and cook the syrup, stirring until it has completely dissolved.

6. Once again, fill the fruits with grapes with syrup and seal the lids with a special key. Carefully turn over, cover with an old jacket and leave until completely cool.

When placing bunches of grapes in a jar, check them very carefully so that not a single spoiled berry remains, otherwise the compote will quickly ferment.

If you have a shortage of glass containers, you can fill jars to the top with grapes. Subsequently, you will need to dilute the compote with boiled water to the required consistency.

You can not only drink grape compote, but also use it as a base for making jelly or jelly.

Do not put too much sugar in the compote; a natural preservative, grape acid, will be enough.

Grapes are not only raw materials for making wine. The berries are very useful fresh and are also suitable for preparing aromatic preparations for future use. Compote is especially popular. The drink has a pronounced aroma and excellent taste. The recipe for grape compote for the winter can be improved - adding different ingredients, adjusting the strength of the sweet and sour taste. The drink can be prepared in different ways, as well as using modern technological devices.

The only thing that really determines the taste of the final product is the quality of the grapes used. Everything else is in the hands of the hostess, because with the help of familiar techniques the drink will acquire the qualities that she needs - from color to the intensity of the aroma. Choosing good raw materials will ensure a fragrant, flavorful and healthy product. When purchasing grapes, you should definitely try them, immediately assessing the aroma and the ratio of sweet and sour taste.

About the benefits of berries

During the warm season, the market is replete with a variety of fruits and berries. They are rich in vitamins and biologically active substances. Grapes are usually perceived as a sugary product with high nutritional value and calorie content. Meanwhile, grapes contain no less beneficial compounds than other summer gifts. Among them are the following.

• Organic acids. The berries are rich in succinic, tartaric, oxalic, acetic, malic and citric acids. They have the ability to stimulate the secretion of digestive juices, the formation and excretion of urine and bile. Acids also have moderate antimicrobial properties; they have a positive effect on the metabolic rate and the quality of redox reactions.
• Fatty acid. They are contained in the seeds of the product. Represented by linolenic, linoleic, palmitic, stearic and arachidonic acids. They have a positive effect on the functioning of the heart and blood vessels, cleanse the blood of cholesterol, improve its rheological parameters and regulate coagulation. Fatty acids are important for the normal functioning of the nervous system and act as powerful natural antioxidants that help maintain youth and health for many years.
• Proanthocyanidins. These are coloring substances contained in huge quantities in the skins of dark grape varieties. These compounds are characterized by antitumor and immunostimulating properties, as well as the ability to speed up metabolism and remove excess fluid from the body.
• Chlorophyll. Contained in the peel, pulp and seeds. It has vasoprotective, hepatoprotective, and antibacterial properties. Protects the body from infections and inflammatory processes.
• Cellulose. Very delicate plant fibers are concentrated in the pulp of the grapes, and coarse ones are concentrated in their seeds. Fiber tends to activate the cleansing of the body, improve metabolism, and also give a feeling of satiety when consumed orally.
• Pectins. They act as natural adsorbents capable of binding free radicals, heavy metals, and bacterial toxins and then removing them from the body, eliminating and preventing intoxication with harmful substances.
• Flavonoids. Plant antioxidants. They have antithrombotic and cardioprotective properties. Able to eliminate internal inflammation and prevent capillary fragility. Due to its positive effect on blood vessels, it improves blood circulation in peripheral and central tissues.

Vitamins

In addition to its biologically active composition, its nutrient content is of great value to humans. Vitamins in berries are contained in balanced concentrations, and therefore have a positive effect on the functioning of the body as a whole, and also enhance each other’s effects. For example, a complex of vitamins with antioxidant properties includes:

• retinol (vitamin A);
• tocopherol (vitamin E);
• ascorbic acid.

The leading position in terms of concentration in the product is occupied by vitamin E, which itself has powerful antioxidant properties, and also enhances them in vitamins A and C. Tocopherol is involved in restoring the active form of already used antioxidants, and therefore provides enhanced protection of the body from harmful factors for a long time time. Properties of retinol:

• improves vision;
• normalizes the secretion of internal glands;
• improves skin condition;
• accelerates nail growth;
• responsible for hair thickness.

The listed properties are enhanced by the influence of vitamin C, which has a pronounced capillary-stabilizing effect, as well as anti-inflammatory and immunomodulatory activity.

Minerals

The positive effect of the product on metabolism is due not only to the content of organic acids and amino acid complex, but also to the full list of B vitamins. It is known that compounds from this group are able to normalize lipid, carbohydrate and protein metabolism at all stages. Vitamins improve metabolic processes, improving the performance of metabolic reactions and reducing the formation of toxic by-products, which are the main provocateurs of premature aging of the body and damage to tissues of internal organs.

The ability of grapes to preserve the youth of the body and human health is also due to its mineral composition, which includes:

• sodium salts;
• potassium;
• calcium;
• magnesium;
• gland;
• phosphorus;
• fluorine;
• iodine;
• compounds with cobalt;
• copper;
• nickel;
• selenium;
• zinc;
• chrome.

The mineral composition of grapes is able to maintain the integrity and strength of bone tissue, tooth enamel, and the normal condition of the ligamentous apparatus. Some substances are involved in most metabolic processes and are necessary for the complete absorption of nutrients supplied with food. In addition, without micro- and macroelements, the processes of transmission of nerve impulses, which underlie the work of all organs and tissues, are impossible.

Reasons for the popularity of the drink

In our area, winter preparations from grapes began to be made not so long ago. The reason for this is the widespread opinion that the benefits of the product are destroyed during its preservation, because the raw materials undergo heat treatment. Meanwhile, the usual winter sources of vitamins (raspberry, currant, sea buckthorn preparations) are also subjected to long-term cooking, but scientists have proven that the beneficial properties in the final products remain, albeit in smaller, but still in preventive concentrations. The same situation happened with grapes. Research has shown that its processed products are rich in:

• vitamins C, A, E;
• tannins;
• organic acids;
• fatty acids;
• pectins;
• carbohydrates;
• potassium;
• sodium;
• magnesium;
• calcium;
• cobalt;
• iron;
• flavonoids.

At the same time, grape compote wins over other preparations due to its balance and moderation of therapeutic properties. Unlike jam, reduced proportions of sugar are used for its preparation, which significantly reduces the calorie content of the final product and allows it to be consumed if you are prone to excess weight. Dilute concentrations of oxalic acid make grape compote safe even for diabetes, pancreatitis, and gouty disorders. For these same conditions, fresh fruits and grape juice can be consumed in very small quantities.

The compote is completely safe during pregnancy; there is less risk of colic for infants if a woman consumes the product while breastfeeding. The concentration of specific substances in compote decreases significantly, reducing the risk of allergies.

Regular consumption of grape drink very gently eliminates constipation, digestive disorders, internal inflammation, improves metabolism and has a vitaminizing effect on the body. The product is well tolerated, unlike fresh juice and berries, which often provoke bloating and stool disorders in sensitive people.

How to prepare raw materials

To prepare the drink you will need several ingredients, the main one being grape berries. They are purchased at the market or home-grown grapes are used. Mandatory conditions when choosing raw materials are as follows.

• Freshness. The grapes must be recently picked from the vine, otherwise the beneficial substances in them are destroyed and an unpleasant odor appears, which intensifies when the drink is brewed.
• Density. For compote, the grape variety does not play a special role - any fruit that has reached the stage of technological maturity can be used. However, preference should be given to options with dense pulp, thick and elastic skin. Such berries can be extracted from compote and used to prepare other desserts and fillings.
• Purity. Preparing grapes for making compote occurs in several stages: the picked bunch is checked for pests - if there is no cobwebs between the fruits, the vine is not damaged, has no darkening, the whole bunch can be placed in the compote. If there is at least one of the indicated signs of the presence of insects, the grapes are completely torn from the vine so as not to risk the quality of the prepared product.
• Quality. After inspecting the bunch, it is worth removing all berries that show signs of damage - discolored surfaces, burst skins, dried areas covered with mold or rot.

To wash the grapes, you need to use a bowl of warm water. Whole bunches are wiped over the entire surface of the palm, picked berries are carefully wiped with the fingers. The raw materials are rinsed with clean water several times.

Regardless of the compote recipe used, the amount of sugar must be selected at your own discretion. If you choose a sweet variety of berries, you can take half as much. If green grapes, which have a bright sour taste, are used, sugar is used in full, and the portion is even increased, but you can refrain from adding citric acid.

Grape compote is a drink that will endure any experiments. You can add spices, a variety of fruits and herbs to it. It is not prohibited to use the foliage of fruit trees and shrubs, which gives the finished product a specific aroma and also helps to compact the structure of the grape berries themselves.

Grape compote recipes for every taste

Before cooking grape compote, the raw materials are thoroughly washed and prepared - divided into inflorescences and completely removed from the bunch. If desired, you can remove the seeds from the berries. The presence of kernels in fruits will provide more useful substances in the final product, however, inconvenience may arise when eating berries from compote.

Amber

Peculiarities. Product calculations are for a 3-liter jar. The darker the grapes, the richer the color of the drink. Blue grapes produce a color similar to cherry juice.

Ingredients:

• sugar - glass;
• grapes - half the volume of the jar;
• water – 2.5 l;
• citric acid - to taste.

Preparation

1. The prepared grapes are poured into a sterile bottle.
2. Prepare the syrup: bring water to a boil, gradually add sugar.
3. After it is completely dissolved, boiling syrup is poured over the berries and left to infuse, covered with a lid, for a quarter of an hour.
4. After this time, the syrup is poured into a saucepan, brought to a boil, citric acid is added and boiled for a couple of minutes.
5. The boiling liquid is poured over the berries again, immediately rolled up with lids, and cooled upside down.

Fast

Peculiarities. Grape compote without sterilization can be stored for no more than a year. It is most convenient to seal it in liter jars.

Ingredients:

• grapes – 2.5 kg;
• granulated sugar – 50 g per jar;
• water – 4.5 l.

Preparation

1. Sterile jars are filled one third with prepared grapes.
2. Sugar is poured into each. You can add cinnamon, cloves, mint.
3. Pour boiling water over the contents, then immediately roll up the lids.
4. After complete cooling, they are sent to the cellar.

"Isabel"

Peculiarities. To prepare compote from grapes with seeds at home, you can use the Isabella variety. The drink turns out very similar to grape juice. It is great for middle aged or older children.

Ingredients:

• water – 1.5 l;
• grapes – 0.5 kg;
• sugar – 75 g.

Preparation

1. The water is brought to a boil, the prepared and dried grapes are immersed in it.
2. After boiling again, add sugar.
3. After the crystals are completely dissolved, the product is poured into sterile containers and sealed with lids.

Combined

Peculiarities. Grapes create interesting combinations with other, more neutral fruits and berries. For example, with plums, pears, peaches. Using this recipe, you can prepare a compote of grapes with twigs, which will make the serving more interesting.

Ingredients:

• plums – 0.5 kg;
• grapes – 0.5 kg;
• sugar – 200 g;
• water - as needed.

Preparation

1. Place halves of prepared plums on the bottom. They should take up a quarter of the container volume.
2. Well-washed bunches of grapes are placed loosely on top - up to half the volume of the jar.
3. Fill jars of fruit with boiling water and leave to steep for half an hour.
4. After the specified period, pour the infusion without fruit into a saucepan, add sugar, checking the sweetness of the syrup.
5. The syrup is brought to a boil, boiled for two minutes, re-poured into jars, and sealed with lids.

With citrus

Peculiarities. A recipe for compote of grapes and oranges will help you prepare a fortifying, invigorating drink. Those who like something sour can replace the orange with lemon or lime. The quantity of products is calculated for a liter jar.

Ingredients:

• water – 1 l;
• grapes – 100 g;
• citrus fruits – 30 g;
• granulated sugar - a tablespoon.

Preparation

1. Prepare the fruit: wash the grapes, pick them from the bunch, and dry them; The citrus fruit is cut into slices of arbitrary size.
2. The water for the compote is brought to a boil, and the fruit is immersed in it.
3. After boiling again, add sugar and stir until it is completely dissolved.
4. The hot compote is poured into sterile containers and covered with lids.

Berry and fruit mix

Peculiarities. The classic recipe for compote of grapes and apples can be supplemented with raspberries. This will give it an even more refined aroma. You can add beneficial properties by adding rose hips, dogwood, wild berries, and hawthorn to the composition. A multicooker will help make cooking easier.

Ingredients:

• dark grapes - one medium bunch;
• raspberries – 30 g;
• other berries – 30 g;
• apple - 1 medium fruit;
• sugar - a couple of tablespoons;
• water – 1 l.

Preparation

1. Pour water into the multicooker bowl, add raspberries, and then other berries and sliced ​​apples. Add sugar and mix well.
2. Cook grape compote in a slow cooker for 15 minutes. Select the “Steaming” mode, which ensures active boiling of the contents.
3. The resulting bright and aromatic compote is immediately poured into sterile jars and sealed with lids.

Using white grapes always gives a pale color to the drink. Cherry leaves will help improve it, giving the product a warm amber shade. According to reviews, even the simplest grape compote recipe allows you to get a flavorful and thirst-quenching product. It is suitable for children and adults, as a dessert drink and a replacement for sweet soda.

In order to prepare grape compote for the winter, you don’t need much effort. The end result is a very tasty and healthy drink. That's why it is so popular in our country. Making homemade wine is long and labor-intensive, but compote requires only half an hour of work. In addition, any of the varieties we present are suitable for it. This is truly the perfect dessert preparation.

Compote of grapes for the winter is a very simple preparation. It seems, what features might it have? Just mix the fruit with water, sugar and a preservative, cook and close. But that's not true. There are many tricks that will help the drink become better, and its preparation will take less effort.

1. If the berries are small, then they are canned in bunches.
2. Large fruits, on the contrary, are cleared of twigs and sometimes even seeds.
3. To prevent large berries from boiling, they are pierced.
4. Take the most aromatic varieties.
5. Use different spices to taste. Particularly popular are cinnamon, vanillin and cardamom.
6. Citric acid improves color.
7. Other fruits are also added to the grapes.

Knowing these features will allow you to achieve a particularly interesting taste.

Which varieties are better to choose?

Almost all grape varieties common in Russia are suitable for compote. It’s just that the taste and color of the product is different because of them.

So, if you need a clear drink, then use green and white varieties.

However, such compote is sometimes tinted with currant or cherry leaves. When you add other fruits, the color will also change. But from black and blue grapes a rich red, dark and thick-colored preparation is obtained. Light pink is made from red grapes. Varieties Isabella, Kishmish and Lydia are especially popular in our country.

Preparing the grapes before starting the process

For compote, the berries must be prepared correctly. To do this, they are thoroughly washed and various debris is removed. Remove all damaged or dry fruits - select only hard and whole ones. If necessary, remove the seeds.

Methods for preparing grape compote at home

There are many ways to prepare a grape drink for the winter. Both from this berry alone and assorted. Below are the most popular ones.

A simple recipe for a 3-liter jar

This recipe is particularly simple. This is what housewives use, who still have a lot of grapes suitable for harvesting.

For such a compote, per kilogram of berries take:

• from 1 to 2 glasses of sugar;
• half a teaspoon of citric acid;
• 2 liters of water.

Before cooking the compote, the berries are poured into a jar along with sugar and citric acid. The containers are filled with water. Place in a saucepan with boiling water, cover with a lid and cook for a while so that the grapes do not boil. The finished product must be closed immediately.

Without sterilization

It is also possible to prepare compote for the winter without sterilization. The recipe is quite simple, and in general terms it resembles the previous one, except for one small but significant point. The compote is not cooked in jars for storage, but separately, in a saucepan, and the finished product is poured. But the proportions are the same.

The disadvantage of this method is that the berries become overcooked. To avoid this problem, choose firm grape varieties. Also, the jars are half filled with liquid without berries, and the latter are laid out after that.

Sugarless

For diabetics and those watching their weight, compotes are made without the use of sugar. This preparation is completely natural and retains not only the beneficial substances, but also the natural taste of the fruit. At the same time, sugar is a preservative. Therefore, they are either stored for a short time, or they resort to adding citric acid.

In order for the sugar-free compote to stand for most of the cold season, the berries are well boiled. Choose only those fruits that are not damaged or diseased. The amount of citric acid is slightly greater than in the two previous recipes. The rest of the proportions are exactly the same.

Double filling method

Many housewives prepare a grape drink for the winter without sterilizing it, but limiting themselves to sterilizing the cans. This method is called double pouring. Pre-sterilization consists of keeping the jars in the oven at 150 degrees for a quarter of an hour. It is important to place glass containers in the oven when it is cold.

Place berries in sterilized jars and pour boiling water over them. They should also remain in this state for about a quarter of an hour. This water is drained and used to prepare syrup by boiling it with sugar and citric acid. The syrup is poured over the fruits and the preparations are covered with lids. They are wrapped in a blanket and sent to a place to cool down.

With honey

Making compote with honey is very simple. This drink is also considered very healthy, because honey, unlike sugar, boasts a whole range of substances that strengthen the body. It does not harm those who are trying to lose weight. The standard recipe for preparing a preparation for a three-liter jar is taken as a basis. The only difference is that sugar is replaced with honey. They can use anything - linden, buckwheat, or herbs. Cinnamon is often used as a seasoning.

With apples

For a recipe for compote with apples, this fruit is added to the standard, more than once described, set of ingredients, the taste of which goes perfectly with grape.

The apples are washed, peeled, cored and cut into thin slices. To prevent them from darkening, they are rolled in a mixture of sugar and citric acid. It takes a little longer to brew than when preparing a drink from grapes alone.

With pears

You can make an equally tasty drink by adding late pears instead of apples.

For him, per kilogram of berries they take:

• the same number of pears;
• a glass of sugar;
• one and a half liters of water;
• half a teaspoon of citric acid.

Pear fruits are taken not overripe, hard. They are cleaned of skin and seeds and cut into thin slices. Boil together with grapes, sugar and acid in water. Poured into jars.

With ranetkas

Ranetki or paradise apples are good for grape compote because, due to their size, they are placed not cut into pieces, but whole. The result is a product with an apple-grape taste, but with less labor costs and an unusual appearance.

For this recipe you need:

• a kilogram of fruit;
• one and a half liters of water;
• a glass of sugar.

The drink is prepared according to the same principle as the previous one, only the apples are not cut, but only freed from the stalks.

With peaches

Compote with peaches is not only healthy, but also has an unusual, rich taste. To prepare it, per kilogram of grapes you need to take:

• up to 6 large peaches;
• a glass of sugar;
• 0.5 teaspoon of citric acid;
• depending on the containers - water.

Peaches can be used either whole or chopped. All fruits are placed in a jar and poured with boiling water. Allow to saturate with juices for up to a quarter of an hour. After this, pour the water into a saucepan and prepare the syrup by adding sugar and acid. The jars are again filled with boiling syrup and closed. Allow to cool, covered.