Modern industry produces a wide variety of drinks. But not all of them comply with accepted standards and some of them are not only harmful, but also dangerous. Therefore, it is better to make homemade preparations in the form of compotes. Compote of grapes for the winter is prepared in different ways and from different varieties. It turns out rich, aromatic and retains vitamins well.

The following features exist for grape preparations:

1. You can prepare a drink from grapes in whole bunches with twigs or just from berries. If the fruits are large, it is better to remove them from the branches - this way, debris will not get into the compote.
2. Bunches of small berries are preserved whole.
3. Some housewives remove the seeds from large berries.
4. If the fruits are large, but the seeds are not removed, they are pierced. This way they will not boil over and will remain intact.
5. Compote can be made only from grapes or an assortment of fruits and berries that ripen together at this time.
6. Various varieties are used, but those with a delicate aroma are preferred.
7. Citric acid is added to improve color.
8. You can add cinnamon, vanillin, cardamom. Grapes go well with these spices.

Compotes can be made with or without sterilization.

Which varieties are better to choose?

Currently, breeders have developed many varieties of table grapes that are excellent for making compote.

From white and green varieties, the compote turns out transparent. To give it color, it is made with other fruits or cherry and currant leaves are added to it.

Red grapes make a beautiful pink compote and can be made without additives. Blue and black berries make the drink dark and rich.

To prepare compote, many housewives prefer the Isabella, Kishmish and Lydia varieties. Muscat varieties are good in home drinks - Hamburg, Queen and Cardinal. You can prepare compote from any available variety, but it is better if the berries are hard.

Preparing the grapes before starting the process

Before preparing grapes in a jar, you need to prepare them:

1. It is better to collect it in dry, sunny weather. Bunches collected in the rain quickly deteriorate and the harvest may not stand.
2. If you plan to preserve grapes in whole bunches, they are thoroughly washed under the tap.
3. Remove garbage and dry berries, if any. They are usually present on small varieties.
4. Place the bunches on a towel to drain well.
5. If you are preparing a preparation with individual berries, they are removed from the branches, washed and laid out to dry a little.
6. The seeds of large berries are carefully cut out.

The prepared grapes are placed in jars and immediately proceed to further actions, otherwise they will begin to deteriorate.

Methods for preparing grape compote at home

Grape compote is made in various ways:

1. Jars can be sterilized, but this method leads to boiling of the berries, and the preparation loses its appearance.
2. More often, grapes are made without sterilization or with double filling. This way it turns out more aromatic and does not lose vitamins.
3. They make grapes on their own or together with peaches, apples, and pears.
4. Can be made with or without sugar. You can also replace sugar with honey.

In any case, it is important that the jars are well sterilized. Then the workpiece will stand well and retain its taste.

A simple recipe for a 3-liter jar

To cook grape compote for one jar you need:

• grapes - 1 kg;
• sugar - 1-2 cups, depending on the grape variety and taste benefits;
• citric acid - 0.5 tsp. (for sweet varieties);
• water - 2 liters.

Place the prepared grapes in a jar, add sugar, citric acid and fill with water to the top. Place a metal lid on top and send the container to be sterilized. You don’t need to cook the jars for a long time so that the berries don’t get overcooked. Enough for the compote to boil. Remove the jar from the sterilizer and close it.

Sterilize jars in special sterilizers or in a pan of water. They are filled with water up to their shoulders and the pan is covered with a lid. A cloth is placed on the bottom of the sterilizer to prevent jars from bursting due to sudden temperature changes.

Without sterilization

You can prepare compote without sterilization. It is boiled, as usual, in a large saucepan, then poured into jars and rolled up. In this case, the compote stands well and practically does not shoot.

But the disadvantage of this method is that the berries and fruits become very soft and fall apart the moment they are put into jars.

But if you use hard varieties and remove the pan from the heat immediately after boiling, the berries do not have time to boil. Then it is important to put them in the jar correctly. To do this, first pour the liquid up to half the container, and then carefully lower the berries into it.

Sugarless

Grape compote can be made without using sugar. It is useful for diabetics and better retains nutrients. It is also useful for people who want to lose weight.

This type of preparation is performed by sterilization. Sugar itself is a preservative. And if you don’t use it, you need to replace it with something. Therefore, be sure to add citric acid and boil the berries well.

It is better to use sweet and sour varieties. In winter, you can add honey or a sugar substitute to this drink.

Double filling method

Some housewives make berry compotes without sterilization, pouring boiling water or syrup over the berries. In this case, the jars must be pre-sterilized. To do this, place them in a cold oven, raise the temperature to 150 degrees and leave for 15-20 minutes. If you need a lot of containers, and the oven is not so spacious, place the sterile jars on a clean, ironed towel.

You can also sterilize dishes with hot steam. To do this, place the jars over a boiling kettle with the neck down and leave for 5 minutes.

Place fruits in prepared containers and pour boiling water over them. To prevent the jar from bursting, it is wrapped in a towel. Leave for 15 minutes, then drain the water and prepare a syrup from it from the remaining ingredients. Boil and pour over the fruit again. After that, all that remains is to roll it up and wrap it in a blanket.

You can prepare the syrup at once and pour it over the fruit twice. Or you can only use pure boiling water, and add sugar and acid to the jar after the first filling.

With honey

It turns out well if you make a homemade drink with honey. It is put into compote instead of sugar to taste and cinnamon is added. Otherwise, all actions are carried out as usual.

With apples

If you cook grapes with apples, it is better to cut them into slices, removing the core. If you remove the skin from them, they may become overcooked or darken.

To prevent this from happening, you need to mix them with sugar and citric acid, hold them for a while, and then put them in a jar with the grapes. Fill everything with water and sterilize.

With pears

You can make a delicious drink if you add late varieties of pears to the grapes. They are cored and cut into slices.

Ingredients:

• grapes - 1 kg;
• pears - 1kg;
• sugar - 1 glass;
• water - 1.5 liters;
• citric acid - 0.5 tsp.

Pears should be taken unripe; they retain their shape better and do not fall apart.

With ranetki

You get a delicious compote if you make it with heavenly apples. This is a variety of apples that has small fruits. They can be placed whole in a jar by piercing the skin.

Ingredients per jar:

• grapes - 1 kg;
• ranetki - 1 kg;
• sugar - 1 glass;
• water - 1.5 liters.

This compote looks beautiful with large white or green grapes.

With peaches

If you cook grapes with peaches, it is better to take dark varieties. They will give the drink a beautiful rich color.

Peaches can be used whole, or you can remove the pit. It is better to take grapes that are large, firm, and without branches.

Ingredients:

• grapes - 1 kg;
• peaches - 5-6 medium-sized pieces;
• sugar - 1 glass;
• citric acid - 0.5 tsp;
• water - how much will go in.

Place the fruit in a jar, pour boiling water over it and let stand for about 15 minutes. Drain the water into a saucepan, add sugar, acid, boil and pour back into the jar. Roll up and cover with a blanket until completely cool.

With lemon

If you make grapes with lemon, you do not need to use citric acid. Lemon gives the drink a delicate aroma and lasting color. They put a couple of slices in the compote and cook it as usual.

Features of storing grape compote

Grape preparations for the winter are stored in the same way as others. After the jars have cooled, they are placed in a cool, dark place. Basements and cellars are best suited for this. If you don't have them, you can store them in the pantry. The main condition is that there are no heating devices nearby.

Today we will prepare grape compote for the winter in a 3 liter jar. Compote is quite a doable preparation even for an inexperienced housewife.

When canning any fruit or berries, you need to remember the general rules for all types of preparations:

1. Berries or fruits are taken ripe, firm, but not softened, without signs of spoilage.
2. All raw materials are sorted, sorted and washed; the purity of the starting products is the key to long-term storage of finished canned food.
3. Before use, the dishes in which the raw materials will be placed are washed in a warm soda solution, rinsed several times under running water, and sterilized by steam or dry heat.

How to prepare grape compote for the winter without sterilization

To begin with, I will give you the simplest recipe for making compote without sterilization. Is preservation possible without sterilization? Yes, there are such methods, and the ease of preparation does not affect the quality of the product. We will prepare the compote in a three-liter jar. The grapes can be taken either light, green or dark, depending on the tastes of the housewife.

For a 3-liter jar without sterilization, you need 1 to 2 liters of boiling sugar syrup.

What we need:

• 3-4 bunches of grapes;
• 300 g sugar per 1 liter of water.

How to cook:

1. Let's prepare a clean three-liter glass jar, a saucepan, a metal lid, a seamer, cloth oven mitts and a towel.
2. Boil sugar syrup in a saucepan: dissolve sugar in hot water, bring it to a boil, boil for 2-3 minutes.
3. We will sort the grapes, separate them from the branches, wash them, and dry them on a towel. Place the berries tightly in the jar up to the shoulders. Pour boiling sugar syrup over the grapes. After 5-6 minutes, carefully pour the syrup into a saucepan, bring to a boil and pour the jar of grapes in again.
4. You need to pour the syrup all the way to the top so that there is no room for air. Immediately cover the jar with a previously boiled lid and seal. Turn the jar upside down and leave it like that until it cools completely. To avoid burning your hands, we use oven mitts.

You can take a smaller amount of grapes and fill the jar to half the volume; in this case, you need to prepare twice as much syrup, and the compote will turn out less rich in taste.

Here's a collection of useful tips: It is more convenient to sterilize over steam if there are only a few cans - one or two; it is more rational to sterilize a larger number of containers in the oven.

For compotes, it is better to take grape varieties with Muscat or Isabella flavor.

Syrup for grape compote is prepared according to culinary canons of 25-30% concentration, i.e. For 1 liter of water take from 330 to 430 g of sugar, depending on the sweetness of the berries.

Compote of grapes and orange for the winter

Do you want to know how to make grape compote tastier and healthier? You can add different fruits and spices to the grapes. But it is necessary to ensure that the taste of the grapes is not interrupted, but only offset by the companion fruit, so we take all additives in small quantities.

Orange and grapes make a very good flavor combination. Let's prepare this compote for the winter in a 3-liter jar. For this recipe we will take light grapes; they give a very delicate taste and aroma.

What we need:

• 3-4 bunches of light grapes;
• 1 orange;
• 350 g sugar per 1.5 liters of water;
• Cinnamon stick.

Let's prepare a glass jar, a lid, a seaming machine, and a towel.

1. Let's make syrup for a 3-liter jar: how much sugar to take depends on the degree of sweetness of the fruit; for grape compotes I take from 300 to 450 g of sugar.
2. We sort the grapes, separating the berries from the branches. Peel the orange (it gives bitterness), remove the seeds, and cut into pieces.
3. Place grapes and oranges in the prepared jar tightly, filling the jar to half the volume, add cinnamon.
4. Boil the sugar syrup in advance. Carefully pour boiling syrup into the jar to the top, after 5-6 minutes add salt to the syrup and bring to a boil again. Fill the jar again, seal it, turn it upside down, and leave it like that until it cools completely.

Instead of cinnamon, you can take star anise, it will give the compote a delicate anise flavor.

Add to the collection of useful tips: Compotes are stored at room temperature, avoiding freezing.

In grape compote, a sediment of tartar may fall out in the form of small grains; such a product is suitable for food; the sediment can be filtered when consumed.

How to make compote from homemade grapes with twigs for the winter

Did you know that you can make compote for the winter from grapes directly with the branches, without sterilization? This recipe is easy to follow; we skip the step of separating the berries from the twigs. Grapes can be taken of any variety.

What we need:

• Grape bunches – 4-5 pcs.;
• 400 g sugar per 1 liter of water.

Let's prepare everything you need: a glass jar, a lid, a seaming machine, oven mitts, a towel.

1. We will sort the grapes especially carefully so as not to miss any diseased or wilted berries, wash the bunches and dry them on a towel. You can put the whole bunches in a jar; if they are small, you can divide the bunch into several branches. Let's fill the jar up to the shoulders or halfway, here each housewife decides for herself which option she likes best, taking into account one thing - the more berries, the richer the taste of the compote.
2. Prepare the syrup in the same way as in other recipes - dissolve sugar in hot water, bring the syrup to a boil, boil for 2-3 minutes. Pour the hot syrup into a jar and after 5-6 minutes add salt to the pan, boil and re-fill the jar with grapes. Seal with a lid, turn upside down, and let cool completely.

Compote of grapes with twigs is prepared for the winter without sterilization and will become your favorite due to its ease of preparation and pleasant refreshing taste.

Here's a collection of useful tips: For preparing high-quality syrup, only white granulated sugar is suitable; refined sugar and yellow sugar can cause cloudiness in the syrup.

If the prepared sugar syrup becomes cloudy, it is clarified by pouring beaten egg white into the hot syrup, heating it to a boil and straining the syrup through a thick cloth.

Compote of apples and grapes for the winter in a 3 liter jar

What we need:

• 2-3 bunches of dark grapes;
• 10-12 small apples;
• 300 g sugar per 1 liter of water;
• 1 clove bud;
• Cinnamon stick.

Wash the grapes and apples well and dry.

1. Separate the grapes from the branches, cut off the long stems of the apples. Place grapes and apples in layers in a clean, dry jar.
2. Prepare the syrup according to the recipe, add cloves and cinnamon to it, let it brew for 5-10 minutes under the lid to keep it warm, then pour it into a jar.
3. In this recipe, I also use double filling, although many housewives fill jars with hot syrup once. Double filling gives good results; jars of compote can last for several years. And in our recipe, cloves and cinnamon are a good help in preservation, because... have strong bactericidal properties. And the taste of the compote is excellent, with a pleasant clove note and cinnamon softness.

You can prepare a whole “line” of delicious compotes from apples and grapes, selecting different varieties, cutting apples into slices, using whole bunches of grapes, adding various spices - vanilla, star anise.

To add some useful tips: To prevent peeled and sliced ​​apples from darkening in the air, they are immediately immersed in cold water.

Grape and plum compote in jars

When making preparations for the winter, you need to use any berries and fruits, getting a wide range of healthy dishes. If we have grapes and, for example, plums, we can prepare an original sweet and sour drink.

What we need:

• 2-3 bunches of light grapes;
• 20 pcs. dark large plums;
• 350 g sugar per 1 liter of water.

We use grapes without separating the bunches into individual berries; you can divide the bunch into several branches if the variety has large berries.

1. Wash the plums and grapes well and dry. Cut the plums into halves and remove the pits.
2. Place tightly clusters or twigs of grapes and plums in the prepared jar, and then grapes on top.
3. Boil the syrup for 2-3 minutes and pour it into a jar. Let the jar stand for 5-6 minutes, pour the syrup into the pan, boil it again and pour it into the jar again.
4. Seal the lid, turn it upside down, and wait until the jar has cooled completely. Our compote is ready.

As a variation of this recipe: you can take dark grapes and yellow plums, but you don’t have to cut the plums into halves. The finished compote will have a pleasant sourness and delicate aroma.

Canned grape and pear compote

When inventing new recipes for winter preparations, you cannot ignore pears. Sweet varieties of pears ideally complement sweet and sour grape varieties; the taste of such a drink is rich and pleasant. If we take sweet pears and sweet grapes, then dilute the excess sweetness with 2-3 slices of lemon. Pears should be selected with dense flesh so that their structure does not collapse in hot syrup. Shall we try to cook?

What we need:

• 2-3 bunches of light sweet grapes;
• 5 large sweet pears;
• 300 g sugar per 1 liter of water;
• 2-3 slices of lemon.

Let's prepare a glass jar, a lid, a seaming machine, oven mitts, and a towel.

1. We will sort through the grapes, removing wrinkled and diseased berries, wash them, and separate the berries from the branches.
2. Wash the pears, cut them into quarters, and remove the seed chamber.
3. Place grapes, pears, and lemon slices in a jar.
4. Fill it with hot syrup twice, seal it, turn the jar upside down, and let it cool.

You can use wild pears for compote; they are small and quite sour, but they add an amazing taste to the drink. In this case, increase the amount of sugar by 1.5 times.

How to preserve apricot and grape compote for the winter: a “royal” recipe

Apricot is the leader among all fruits in terms of its popularity among housewives. A wide variety of preparations are made from it: jam, jam, jams, it is dried and, of course, compotes are prepared from it. We also use this sweet couple - grapes and apricots for an amazing winter compote. The sweetness of these components will be offset by sour small-fruited garden quince. Of the many recipes, this one is truly royal.

What we need:

• 2-3 bunches of grapes of any variety;
• 10-15 ripe firm apricots;
• 300 g sugar per 1 liter of water;
• 1 small sour garden quince fruit.

Let's prepare a clean container, lid, capping machine, oven mitts, and towel.

1. We will sort the grapes, wash them, and separate them from the branches. Wash the apricots, cut them into halves, and remove the pit. Wash the quince, cut into thin rings, without removing the seeds, because they are very fragrant.
2. Let's make the syrup. Put all the ingredients in a jar and fill it with syrup. Let’s not forget that we use a double filling, which guarantees good preservation of the finished product, and that we prepare grape compote without sterilization.
3. Boil the syrup again and pour it into the jar completely. Roll up the lid of the jar, turn it over, and leave it until it cools completely.

If you can endure the winter frosts, you will receive incomparable pleasure by opening such a jar, because it contains not just compote, but a real sip of summer!

So, we were quite capable of preparing grape compote for the winter in a 3 liter jar, without sterilization. In conclusion, I suggest watching the video to see all the stages of preparation with your own eyes, learn from professionals how to cook compote, and also how to seal various preparations for the winter.

With the onset of the cold season, our body begins to suffer due to a lack of fruits, berries and vegetables. But thanks to the preparations, you can correct this situation; for this you just need to work a little about it in the fall.

And now, for all grape lovers, there is a recipe for a delicious grape compote just for you. You can use any grape variety for the preparation, but it is better to buy black or purple, it will give a beautiful color and special aroma to the compote. You can also use additives according to your taste, for example, cinnamon, cardamom, etc. I didn’t use any additional flavors, just grapes with their subtle aroma; I’ll say right away that it turned out very tasty. I would also like to draw your attention to the fact that the color of the grape compote will become more saturated with each day of storage. Therefore, do not be afraid that immediately after seaming the compote will still be transparent. Over time it will darken and take on a beautiful dark color. The amount of sugar also depends on the sweetness of the berries, you can vary the amount. The recipe is for one two-liter jar.

Ingredients for making grape compote:

• grapes (dark) – 500 grams,
• granulated sugar – 250 grams,
• water – 2.3 – 2.5 liters.

Recipe for grape compote without sterilization

Sort through the grapes, pick the berries from the branches and select only whole grapes. Rinse the berries thoroughly in cold water.

Place clean, dry grapes into clean, sterilized jars. The quantity of grapes can be increased according to your wishes.

Boil water and dissolve sugar in it. Bring the syrup to a boil and pour the boiling syrup into the jars of grapes. Cover with lids, which must be sterilized, and leave to infuse for 15 - 20 minutes.

Then drain the water into the pan, use a sieve or lid with holes. Boil the syrup again, boil for a couple of minutes and pour into jars again.

Close the jars with lids and roll them tightly with a special machine or key. Turn the jar over to check whether the lid is tightly rolled up; if the jar remains dry near the neck, then everything is in order, you can send the jars for further storage.

Store the prepared grape compote without sterilization in a cool room for at least a month, during which time the grapes will completely give off their aroma and color to the drink. Thanks to this drink, a piece of summer will be on your winter table.

Grape fruits of all varieties readily and quickly release their juice during heat treatment, so compotes from them are prepared quickly. This allows the drink to maximally absorb and preserve the inherent taste, aroma and beneficial substances of the grapes.

Which varieties to choose?

There are so many varieties of grapes that it is difficult to describe everything individually, but according to its taste, it is customary to distinguish 4 groups:

1. fruits with an ordinary taste (dark and light) combine sweetness and acidity in different proportions. Their flavor notes are gentle and neutral. In compotes they are good with berries and fruits of a rich flavor range: quince, strawberries, wild strawberries, black currants.
2. Muscat-flavored grapes have pronounced playful, piquant shades, resulting from the essential oils contained in muscat grape varieties. In compote, such fruits are pleasant in splendid isolation. But if desired, it is quite appropriate to complement the fragrant bouquet with citrus fruits;
3. grape berries with a nightshade flavor smell fresh, a little herbaceous, and sour. Such fruits, combined with apples and a minimal amount of sugar, are an excellent basis for creating drinks that are approved by adherents of a healthy lifestyle.
4. grapes with an isabella taste attract with their slightly harsh, but still pleasant aromas, combining the smells of strawberries, pineapple, and black currants. The fruits of Isabel varieties do not need company. Many consider them the best choice for creating sweet drinks.

Processing before cooking

The best grape compotes are made from freshly picked and immediately processed berries. The purchased bunches also need to be prepared as soon as possible and start preparing the drink.

When processing fruits for compote for long-term storage, it is necessary to discard crushed specimens with cracked skin, otherwise it will become moldy. If you are brewing a drink “for today”, you can close your eyes to the slightly crushed fruits.

Recipes

Compote of white and blue grapes

A drink made from different grape varieties offers a completely unexpected taste. Green grapes provide acidity, while blue grapes provide a more tart flavor.

Recipe information

• Type of dish: preparations, drinks
• Cooking method: boiling
• Servings: 3 l
• 40 min

Ingredients:

• green grapes – 200 g
• blue grapes – 200 g
• sugar – 200 g.

Cooking method:

Sort the bunches of grapes - discard rotten and dry berries. Wash the berries, remove them from the branches and place them in a clean container to drain.


Then send the grapes to the prepared jar.


Boil 1 liter of water in a saucepan and pour the contents of the jar into it. Cover with a lid and leave for 10-15 minutes.


Drain the water from the jar back into the pan and add the remaining water and granulated sugar. Dissolve the sugar, stirring, and cook from the moment of boiling for 5 minutes. Pour the resulting syrup into the grapes in the jar and roll up the lid with a key for preservation.


Turn the jar over - check for the presence of air in the jar and, if there is none, leave it wrapped until it cools completely. If all rules and regulations are followed, the canned drink can be stored for up to 2 years.

Note to the owner:

If the jar is very dirty, soak it in soapy water for 1 hour. Clean thoroughly with a washcloth or brush with soap, then rinse with cold water. Sterilize the jar for 5 minutes by steam or 2-3 minutes in the microwave. Remove and place the glass container upside down on a clean towel. Boil about a liter of water in a saucepan and put a lid on it - 10 minutes is enough for heat treatment. Carefully remove the lid from the pan and place it next to the jar.

Any grape varieties are suitable for canning. The fruits should be firm, fully ripe, without signs of any diseases.


For preparing a canned drink for the winter, spring water that is not chlorinated or filtered is ideal - the absence of chemical additives will give the grape compote a more natural taste.

Before use, if necessary, dilute the compote with boiled water to taste.

Drink from the Isabella variety

Fruits of isabella varieties of any size are suitable for this preparation. It is desirable that they be ripe and juicy.

To prepare 3 liters of compote you will need:

• 700-800 g grapes
• 2 liters of water
• a glass of sugar (if the berries are sour, this amount can be increased).

How to preserve:

1. First, prepare the syrup: boil water, add sugar and stir until the crystals are completely dissolved.
2. Rinse the grape bunches under running water.
3. Remove the elastic, whole fruits from the branches, place in a deep container, and fill with cold water. Inspect thoroughly again and clean if necessary.
4. Place approved specimens in a sterilized three-liter jar, filling it to a third of its volume.
5. Fill the berries with syrup to the very top of the container. Leave for a few minutes.
6. Meanwhile, place the capping cap into boiling water.
7. Cover the jar with a lid, place the container in a pan of gently boiling water and sterilize for about half an hour.
8. Roll up the jar (or screw it if the lid is threaded), turn it upside down, and cover it with a “fur coat” of a folded large towel. Cool at room temperature until completely cool.

Grape compote for the winter without sterilization

Sterilizing compote is a troublesome task, and the berries can boil over during prolonged heat treatment, ruining the attractiveness of the drink. Many people try to do without it. This is not difficult: you just need to duplicate the process of pouring boiling syrup over the fruits 2 or 3 times.

Components:

• 800 g dark grape berries with a rich aroma
• 2 liters of water
• a glass of sugar.

Step-by-step preparation scheme:

1. Make the syrup by boiling water and dissolving sugar in it.
2. Rinse the grape bunches under running water.
3. Pick off whole, undeformed fruit and peel again.
4. Place the grapes in a sterilized three-liter jar and fill with boiling syrup.
5. Cover the container with a sterilized lid and leave for half an hour.
6. Pour the syrup into a saucepan, boil it and pour over the berries again.
7. Roll up the jar with a lid, turn it over, cover with a towel. Let it cool at natural temperature.

Compote of grapes and apples

Compotes made from apples alone cannot be called favorites among sweet drinking preparations. They do not have outstanding tastes and aromas. And the color does not cause their appetite. But in the company of grapes, apples create a wonderful bouquet.

The structure and consistency of these fruits are different, therefore pre-processing requires a separate approach.

Ingredients:

• 500 g blue or pink grapes with neutral or muscat taste
• 4 medium sized apples
• 2 liters of water
• 200 g + 100 g sugar
• two cloves, a couple of lemon slices (to taste and availability).

How to cook:

1. First, prepare the apples: wash them and cut them into 8 pieces, removing the seeds.
2. Place in a deep container and add 100 g of sugar. Leave for an hour - let the juice flow.
3. Boil water and dissolve 200 g of sugar in it.
4. Wash the grape bunches and discard any deformed berries.
5. Place apples on the bottom of a sterilized jar, adding the juice released from them and not completely dissolved sugar.
6. Place the berries in the second layer. Add spices if desired: cloves, lemon. A couple of mint or lemon balm leaves will add fresh shades to the drink.
7. Pour boiling syrup over it and let the product sit for half an hour.
8. Shake the liquid and pour it into the pan. Boil again and pour over the fruits again.
9. Seal the jar with a lid. Turn over, wrap in a large towel, and cool at room temperature.

Compote of quince and grapes

Quince is not often used for preparations, but in vain. Its taste and aroma are simply amazing. Quince compote in combination with ordinary grapes turns out excellent.

Attention! Quince is capricious in processing, it releases juice reluctantly, so it will have to be given special attention. Choose larger fruits; small ones are difficult to peel.

To prepare 3 liters you will need:

• 500 g white, pink, dark pink grapes (not very aromatic)
• 4 large quinces
• 2 liters of water
• 200 g + 200 g sugar.

Cooking method:

1. Wash the quince. Cut it into 4 pieces. Peel the skin with a knife and remove the seeds. Cut the slices into several more pieces.
2. Place the slices in a deep container, add 200 g of sugar. Leave for an hour. Periodically mix the juice that will gradually be released with fruits and sugar so that its crystals dissolve as best as possible.
3. Boil water, add 200 g of sugar, stir.
4. Place quince in sugar syrup at the bottom of a sterilized jar. Cover it with grapes.
5. Pour in the boiling syrup, cover with a lid and leave for half an hour.
6. Shake the drink and pour the liquid into the pan. Boil it.
7. Pour syrup over fruits. Cover with a lid and let stand for another half hour.
8. Boil the syrup again and finally pour in the quince and grapes.
9. Roll up the jar with a lid, turn it over, wrap it in a towel and cool.

Recipe with oranges

The drink, made from oranges and grapes (preferably muscat varieties), has an exquisite, refreshing taste. It can even be used as an original component of alcoholic cocktails.

Oranges, like grapes, release juice easily, so no time is required for preliminary preparation of the fruit. For preparations with citrus fruits rich in citric acid (which is a strong preservative), one addition of syrup will be enough.

You will need:

• 400 g each of yellow and green grapes with ordinary or muscat flavor;
• 2 oranges;
• 2 liters of water;
• a glass of sugar.

Cooking steps:

1. Prepare syrup by stirring sugar in boiling water.
2. Wash the grape bunches and select the largest and most beautiful berries.
3. Peel the oranges, remove the white fibers and seeds, trying to do this carefully so that the juice does not leak out. Use tweezers.
4. Mix the grapes and oranges into a sterilized jar.
5. Pour boiling syrup over the contents.
6. Turn the closed container over, cover with a towel and cool.

Compote of grapes with strawberries and strawberries

This delicate drink will be very useful to open during the winter holidays. Both children and adults will be satisfied. The latter can complement cocktails with dry wine or elevate, for example, banal vodka.

To prevent the delicate strawberries and wild strawberries from turning into porridge, do not pour syrup over the fruits more than once.

Products:

• 500 g light grapes
• 500 g wild strawberries (you can only have one type of berry)
• 2 liters of water
• a glass of sugar.

How to do:

1. Boil the syrup and do not let it cool.
2. Remove whole, undeformed berries from the washed bunches.
3. Peel strawberries and strawberries by removing the stems.
4. Place grape fruits at the bottom of a sterilized jar.
5. Place red berries on top.
6. Pour boiling syrup over. Immediately roll up the lid of the jar, turn it over, cover with a towel and cool.

Preserving with twigs

This drink will appeal to lovers of rich, tart flavors. These are the qualities that grape branches will give to compote. In this case, it is advisable to harvest with young, not yet completely woody bunches. When heat treated, grapes in bunches retain their shape better.

When preparing, you need to pay special attention to the quality of the berries: spoiled fruits can easily get lost on a branch.

To prepare you will need:

• 800 g of black grapes or the Lydia variety
• 2 liters of water
• a glass of sugar.

Process:

1. Place the syrup on the burning burner.
2. Meanwhile, thoroughly rinse the grape bunches under cold running water.
3. Remove any bruised berries with cracked skins.
4. Carefully, without crushing, place the branches in a sterilized jar.
5. Pour in hot syrup and leave for 10-15 minutes.
6. Pour the liquid into a saucepan, bring to a boil and pour over the grapes again.
7. Seal with a lid, turn over and cool, covering with a towel.

Grape compote for dinner

Having spent a little time in the morning, you can serve a delicious, aromatic, infused sweet drink for dessert for lunch or dinner. Boil the compote and let it absorb the grape aroma right in the pan, without pouring it into jars. It is very convenient to cook it in a slow cooker.

Since the drink will likely sell out quickly, you can experiment with spices. Having decided which ones you like, you will use them in the next preparations.

If desired, add other ingredients - a handful of healthy chokeberries, pears, plums, etc.

You will need:

• 600 g of any fresh or frozen grapes;
• 2-2.5 liters of water;
• 0.5 tbsp. Sahara;
• a couple of cloves, a little cinnamon, a piece of zest (optional).

Preparations step by step:

1. Pour water into a large saucepan or multicooker bowl. Boil, add sugar, stir.
2. Wash the grape berries well.
3. Immerse fruits and spices in boiling water.
4. Boil over high heat for 3 minutes. Reduce heat, skim off foam. Let it cook for the same amount.
5. Remove the pan from the stove or turn off the multicooker, close the lid tightly and leave the sweet drink to infuse.

Cooking features

Compotes from grapes can be prepared in any concentration. By reducing the volume of water and increasing the amount of fruit and sugar, you will get a richer and more flavorful drink.

Concentrated compotes are best made in small jars (0.5 - 1 l). This is convenient: it will take up less space. The drink itself can be diluted with warm boiled or still mineral water before serving. By adding well-carbonated water and lemon, you can taste excellent natural lemonade. Give him ice and straws.

Choose the ratio of sugar and water yourself. But it should depend not only on your taste preferences and love of rationality, but also on your state of health.

Attention! Sweet, concentrated compote is not recommended for overweight people. All grape drinks are contraindicated for those suffering from diabetes mellitus and gastric ulcers. A common occurrence is an allergy to grapes (this is often observed in childhood).

Storage of workpieces

The prepared compote can be stored after it has completely cooled at room temperature. Until this time, the jars should be covered with a large towel or blanket.

By turning the containers over, you can see that a foam-like substance has formed under the lid. This does not threaten the product in any way - after about an hour there will be no trace left of it.

In a cool, dark place (up to + 15 ° C), the grape drink can be stored all winter. If the temperature is higher, then it is better to serve it for the winter holidays.

Compote cannot be stored at sub-zero temperatures.

About the benefits

Grapes are a highly valuable product. First of all, this applies to berries just picked from the vine. If you want to get the best from delicious healing berries, prepare freshly squeezed grape juice. It needs to be prepared quickly: 15 minutes after parting with a live bunch of grapes, the grapes will gradually begin to lose their numerous life-giving vitamins.

The main nutritional value of grapes, which is also responsible for its taste, are various fruit sugars, represented by glucose, fructose and sucrose. But unlike beet sugar, which is familiar to us, grape analogues do not undergo significant transformations during digestion, but immediately enter the bloodstream. This property is indispensable for quickly restoring strength and maintaining health.

Healing grape honey

Red grapes are considered healthier than white ones. It is from this that grape honey is prepared. This wonderful product is valuable for its healing properties and hematopoietic ability.

If you decide to make this delicacy, prepare freshly picked dark grapes. The sugar content must be at least 18%, since no sugar is added to it!

For 1 kg of honey you will need 5 kg of fruits.

Grind them in a meat grinder or mash them by hand. Press it out. The juice should drain no longer than 3 hours, otherwise fermentation may begin.

Pour the resulting juice into a container and boil at moderate temperature until thickened. It should turn dark brown.

Honey should be stored in small glass jars, hermetically sealed with lids. The temperature should not exceed +15 °C. Even a slight excess of temperature can lead to product spoilage.

If a sediment forms in the honey, the spoiled delicacy should be poured into a container, boiled and sealed again.

Grape compote for the winter, for a 3 liter jar, for a 1 liter jar

I am sure that everyone will like this drink: both small and large members of your family. It will do an excellent job of quenching thirst and will replace store-bought juices and carbonated drinks, the composition of which leaves much to be desired...

Just like plum compote, canned apple and grape drink has an excellent taste and a wonderful fruity aroma. In winter, it can be consumed both as part of the daily menu and served at the holiday table. If this drink is on the table, I am sure that your guests will not even look in the direction of store-bought sodas and juices. Before you start preparing compote from grapes and apples for the winter, you need to prepare containers and lids.

To do this, the jars need to be thoroughly washed and sterilized in any way convenient for you: pouring a small amount of boiling water over them, holding them upside down over boiling water, in the oven or microwave. And the metal lids with which you will roll up the jars should be boiled for several minutes.

How to close compote in a 3 liter jar of grapes for the winter

Delicious and healthy homemade compotes for the winter are made from a wide variety of fruits and berries. Today I decided to make grape compote from black (or blue) grapes. For this preparation, I take the Golubok or Isabella varieties.

Ingredients:

• grape,
• water,
• sugar 1 cup

Of these, grape compote is always obtained with rich color and a pleasant subtle taste. My step-by-step photo recipe will tell you in detail how to quickly, easily and simply prepare a healthy canned drink for the winter.

For a 3 liter jar, you also need a glass of sugar and water. I take enough grapes to fill a third of the jar’s volume.

So, I’ll tell you in detail how I prepare grape compote for the winter.

Wash the berries thoroughly but carefully. I separate it from the branches.

I do this carefully so as not to crush the delicate grapes.

I boil 2.5 liters of water.

I fill a jar, sterilized, for example, in the oven, by a third with grapes.

I pour boiling water over the berries. First I pour a little, then to the top. Cover with a clean metal lid. I wait about 13-15 minutes.

I pour the water into the pan.

To do this, use a plastic cover with holes. I put the pan on the fire.

While the water drained from the grapes comes to a boil, I add sugar to the jar of grapes.

I pour the boiled water back into the jar. It is advisable that the water flows a little out through the neck.

I sterilize the metal lid by boiling and roll up a jar of grape compote. I turn it over and wrap it up, waiting for a day.

Now, I’m sending a quick and tasty compote from dark grape varieties to be stored in a cool place. I always put these homemade preparations in the basement. And in winter, in the frosty cold, I offer a very tasty, aromatic, sweet and slightly sour drink for adults and children. It reminds us all of the warm days of late summer!

Recipe for grape compote for the winter

For a 3 liter jar.

Ingredients:

• 700 g grapes
• 1 tbsp sugar
• 1 lemon

How to make grape compote for the winter

• 1. Pour water into a saucepan (2 liters of water per 3-liter jar) and bring to a boil.
• 2. Wash the grapes. Place the berries in prepared jars at 1/3 height.
• 3. If the grapes are too sweet, add 2 lemon slices to the jar.
• 4. Pour boiling water into the jar with grapes to the very brim and close with clean lids. Leave for 5-10 minutes.
• 5. Now carefully drain the water from the jars into the pan and bring to the boil again. Pour 1 tbsp sugar into each jar.
• 6. Boil the lids with which you will roll the compote.
• 7. Place the jar on a plate and pour boiling water into it to the top, so that some of the water flows into the plate. Roll up with a sterilized lid.
• 8. Turn the jars upside down and cover them with a blanket overnight.

Bon appetit!

Grape compote for the winter, 1 liter jar

When choosing grapes, you need to keep in mind that the presence of pigment spots and brown spots on them does not indicate poor quality. The main requirement is that the berries must be whole and not spoiled. The dark varieties are the most useful, guaranteeing an amazing color of the finished product.

Citric acid or juice will help extend the shelf life of the drink and restore color. Grape compote requires additional sterilization measures: rolled up jars should be carefully wrapped. Whole bunches of grapes will surprise your guests and will become the main decoration of the festive table.

Ingredients

You will need a 1 liter container:

• 300-350 g grapes
• 0.5 tbsp. granulated sugar
• 1 pinch of citric acid or 1 tsp. lemon juice
• 700 ml hot water

Preparation

• 1. We tear off the grape berries from the brush and rinse them in warm water. Then pour into a saucepan or saucepan
• 2. Fill with a small amount of water and blanch, place the container with the berries on the stove. This will take about 2-4 minutes from the moment the water boils in the container. Keep an eye on the berries - as soon as some of them burst, immediately drain the water and fill the container with cold water. This is done in order to clean the berries from those bacteria that cause fermentation.
• 3. After this, pour granulated sugar onto the steamed berries, add citric acid or lemon juice. Pour in the specified amount of water and place the container back on the stove. Bring to a boil and cook the compote for about 10 minutes over medium heat. At this time, sterilize the jar in the oven, in a water bath, or simply scald it with boiling water along with the lid.
• 4. Pour the boiled compote into it, placing a knife or wooden spatula under the jar so that the container does not crack. Screw the lids on the jars with a special preservation key and turn the container upside down. Wrap in a blanket or warm towel and leave until completely cool.

Then move the preserved food for storage to the pantry or cellar, taking it out in the winter and treating all your relatives to the compote. The compote is stored for about 1 year if the grapes have seeds, and more than 1.5 years if you used the sultana variety for rolling.

Recipe for grape-apple compote with sterilization for a 3 liter jar

The method of canning using sterilization is very reliable. When using it, you don’t have to worry about jars of compote “exploding.”

So, in order to prepare a delicious drink from grapes and apples for the winter, for one 3-liter jar we will need to stock up on the following:

• bunches of grapes - one large or several small ones;
• small apples - 4-5 fruits;
• sugar – 2 two hundred milliliter glasses;
• water - about 2 liters.

You can use any grape, even the cheapest one, for example, the Isabella variety.

If you stock up on dark grapes, they will give the drink a beautiful rich color.

You need to take apples of such size that they fit into the neck of the jar. Otherwise, they will have to be cut into slices, but not everyone likes pieces of this fruit floating in the compote, which tend to creep apart.

When preparing compote, use intact, ripe fruits.

Before use, wash the apples and grapes thoroughly, then sort the berries, getting rid of any spoiled ones.

Cooking process

1. Let's proceed directly to the process of canning the compote: Place the required number of apples on the bottom of each jar.
2. Now carefully place the grapes on top of the apples (make sure that the grapes together with the apples occupy about two-thirds of the volume of the jar). Then you should prepare the syrup. To do this, pour the required amount of water into the pan (for a 3-liter jar - 2 liters) and add sugar: for every liter of water - a glass of sugar. That is, if there are 2 liters of water, you need to add 2 cups of sand.
3. Stir the sugar in the water until it is completely dissolved and keep the mixture on the fire until it starts to boil. As soon as the syrup boils, remove it from the heat.
4. Immediately after this, pour the syrup into the apples and grapes in the jar and cover each jar with a prepared metal lid.
5. If there isn’t enough syrup a little, you can add boiling water to the jar. And if it remains, it can be used to prepare compote in a saucepan, adding any available fruits or berries to it. We begin the sterilization process: take a large pan, place a wooden lattice on its bottom (you can use a piece of fabric) and place the jars there.
6. If the pan is not very spacious, you will have to sterilize the jars one at a time. Pour hot water into the pan with the jars (its temperature should be about 70 degrees) so that the water reaches the top of the jar.
7. After the water begins to boil, sterilize the compote for 15 minutes. After this, we take the cans out of the pan and immediately roll them up using a seaming wrench.

ATTENTION

When removing hot jars from the water, be very careful not to get scalded by the boiling water. It is best to remove jars from a pan of boiling water using a special device sold in hardware stores - tongs. The last thing to do before storing the compote is to let the jars cool completely, turning them upside down and wrapping them well on top.

That's it, a delicious and aromatic compote of grapes and apples for the winter is ready according to this simple recipe! It remains to determine its storage location, placing it in a dark place in the house or in the cellar.

Method for preparing compote without sterilization

1. If you do not have a large pan for sterilization or for some other reason you want to seal the drink without sterilization, you can use another option for preparing compote.
2. The beginning of the process will be the same: we prepare the containers, sterilize them, boil the lids, thoroughly wash the fruits and sort them out, placing them in the same quantity in a jar.
3. The next step is to fill the jars of fruit with boiling water to the very top. Leave them alone for 20 minutes. Then pour the water into the pan. Add sugar there, based on the calculation of 1 liter of water - 1 glass of sand.
4. Stir the syrup until the sugar is completely dissolved in the water and bring it to a boil.
5. Pour the prepared boiling syrup into the jars and roll up their lids.
6. Let the jars cool in the same way as in the first version of preparing compote, and send it for storage. It should be noted that when making a drink in this way, the appearance of the drink suffers a little, since when draining the water from the cans, the grapes may become slightly crushed.

But this will not affect the taste in any way, so it’s up to you to choose which option for preparing compote from apples and grapes for the winter to use.

Now you know that making a compote of apples and grapes for the winter, which requires very little fruit per 3-liter jar, is very simple.

• Simple recipe for seedless grape jam for the winter

Grape preparations for the winter

Use these recipes and prepare a drink that will help you out more than once during the cold season and remind you of summer.