For all apple kampotik lovers, we decided to surprise you and presented you with another recipe for a very tasty compote of apples and oranges.

Compote made from apples is often enjoyed by both adults and children due to its moderate sweetness. I also often prepare this compote, but in addition to apples, I add several slices of orange to it, which increases the palette of taste of this drink, making it unusual and colorful.

Oranges do not predominate in such a compote, they only complement apple flavor, giving it greater saturation.

To make compote for this recipe, it is better to choose sweet, strong apples. Preparing it is quite simple, because even sterilization is not required. Pamper your loved ones with this compote in winter. I'm sure they will be pleased.

To get 1 liter jar compote, you will need:

• 180 g prepared apples;
• 2 mugs of orange;
• 1.5 - 2 tablespoons of sugar;
• 850 ml water.

Let's start cooking apple compote with orange

The oranges must be thoroughly washed and cut into circles, the thickness of which will be approximately 0.5 cm. Next, each circle should be cut in half.

Wash the apples well and cut each of them into 4 parts, cutting out the core. Based on the size of the apple, cut each resulting quarter into another 3-5 pieces. Now ready apples needs to be weighed.

We pasteurize the jars in advance. Place apples and orange slices in a pasteurized jar according to the specified proportions.

Fill the jar with the ingredients in it with boiling water to the very top.

Then cover the jar with boiled lids and wrap it in a blanket for 15 minutes.

After 15 minutes, drain the water from the jar into the pan and set the pan to boil. Cover the jars with the remaining contents with lids and put them back in the blanket to keep them warm.

After the water in the pan boils, pour boiling water into the jar, cover with a lid and put it back in the blanket for 15 minutes.

Then we once again drain the water from the cans into the pan, add sugar to the water and put it to boil. Place jars of apples and oranges, covered with lids, in a blanket. After boiling, the syrup should be cooked, stirring, for 2-3 minutes so that the sugar is completely dissolved.

Pour boiling syrup into jars of apples and roll up (screw) the lids.

We place the rolled up jars on the lids, wrap them in a blanket, in which the jars should then be kept until they cool completely. Compote can be stored during the winter at room temperature, but the place where it is stored should be dark.

Some useful tips to housewives:

Use a special lid with holes for easy draining of water from the jars. This will allow you to not worry about the contents of your jar falling out when draining.

You can change the amount of sugar put into the compote according to your taste, as well as the sweetness of the apples you took for the compote.

Apples of sweet varieties retain their appearance much better, while more sour apples, such as Antonovka, are likely to spread during storage.

Apples of any color are suitable for compote: yellow, red, green. You can also use apples if you wish. different colors at the same time, which will add color to your creation.

Bon appetit!!!

Apple compote has been familiar and loved by many for a long time.

In addition, apples are the most common fruit in our country, so the drink is quite economical.

At the same time tasty and healthy. What happens if you add an orange to an apple?

Today, culinary experts have room for imagination; experiments are welcome. The combination of apples and oranges in one compote is very successful: the two flavors complement each other, and both fruits have great benefit, rich in vitamins and other substances.

Preparing such a compote is as easy as shelling pears, and the result is always pleasing. To make compote of apples and oranges please your family and guests, you just need to take into account a few simple rules.

Basic principles for preparing compotes from apples and oranges

The process of preparing the drink is quite simple. IN hot water Whole or peeled and chopped apples are immersed. Are being added orange slices and separately - the zest. For sweetness, sugar or honey is used. The fruit compote boils for several minutes, then infuses.

If you are preparing a drink for future use, for the winter, then the fruits and sugar in jars are poured with boiling water. Then the water is drained and boiled again. Back into the jars, then they are sealed and sent under a warm shelter until they cool. You can fill the jars with hot syrup at a time, then sterilize the jars for a certain time depending on the volume. Next, the compote is screwed tightly.

To compote of apples and oranges are also added additional ingredients, these can be berries and fruits - lemon, chokeberry, cherry, raisins, currants of any kind, as well as various spices: cloves, cinnamon, vanilla.

The main thing when cooking compote is to prepare the ingredients correctly. It is better to choose apples that are sweet and sour, of medium ripeness. Unripe fruits will not be fragrant, and overripe ones will fall apart into mush when boiling.

Small apples can be boiled whole, but large ones are better cored and cut into pieces.

It is usually recommended to remove the skin from an orange. White films are removed, otherwise the drink will be bitter, and the aromatic peel if desired, added to the compote along with orange pulp.

The ratio of apples to oranges can vary greatly. From equal proportions up to one in ten. Moreover, in any case, there should not be more oranges than apples. Yet it serves more as an aromatic and flavoring agent to the apple base.

It is better to cook the apples for a couple of minutes and only then add more tender oranges to them.

Cooking time for compote is no more than five minutes from the moment of boiling. Next, you need to let the drink brew until it cools completely.

It is better to strain the compote, especially if the fruit pulp is boiled. If you wish, you can add apple pieces to the glass.

Making a simple apple and orange compote

This basic recipe, using which you can easily and simply prepare a delicious compote of apples and oranges. There are a minimum of ingredients, and the amount of sugar can be varied as desired.

Ingredients

Half a kilo of apples

Two oranges

Glasses of sugar

Two liters of water.

Cooking method

Cut the apples into slices, first removing the centers.

Pour water into a saucepan, add sugar and put on fire.

Throw apples into hot water.

Peel the oranges, remove the seeds, cut into circles or divide into slices.

When the compote boils, add orange slices.

Let it boil for 3 minutes and turn off the heat.

After cooling, strain the compote. If desired, uncooked pieces of fruit can be eaten separately or added to glasses with compote.

Compote of apples and oranges for the winter

A delicious preparation for the winter with the aroma of summer and the tropics - compote of apples and oranges. It’s very easy to prepare; using a set of your favorite spices, you can adjust the taste of the drink. Small apples will also work; they are even easier to handle.

Ingredients

A kilogram of apples of any size

Two glasses of sugar

Two oranges

Half a cinnamon stick

Several carnation inflorescences.

Cooking method

Products are given based on 2 three liter jars. However, you can make 3 two-liter, 4 one and a half liter or 6 liter.

Wash the jars, sterilize them - pour boiling water over them or put them in the oven or microwave.

Also treat the lids.

Wash the apples. Cut large ones into 4 pieces, removing the core. Take small ones whole.

Divide the apples equally among the jars.

Also divide the sugar.

Wash the oranges, cut into slices, add to jars.

Add spices to each.

Fill each jar with boiling water. Wait 5 minutes, drain.

Boil the syrup again and pour the contents of the jars again.

Roll up the lids and place under a warm cover for a day, placing the lid down.

Apple-orange compote with cinnamon and wine

Thanks to wine and spices, the compote produces a taste reminiscent of mulled wine. However, it does not contain alcohol - a small amount of alcohol evaporates when high temperature. You can make more or less sweet options.

Ingredients

Half a kilo of apples

Liter of water

Glass of sugar

A pair of carnations

Piece of cinnamon stick

Vanilla pod piece

Orange.

Cooking method

Boil syrup from water and sugar.

Wash the apples, cut them, removing the center from each.

Remove the zest from the orange with a knife or special device.

Squeeze the juice out of the pulp.

Place apples into boiling syrup.

After boiling, add all the spices and zest.

After 3 minutes of boiling, pour in the juice, let it boil again and turn off.

Leave to infuse for 15 minutes.

Strain.

Can be consumed hot, warm or chilled, but not iced.

Compote of apples and oranges with the addition of chokeberries

This autumn compote, they prepare it when the chokeberry ripens. However, if you freeze the stock, you can cook compote for a whole year. It is very rich in vitamins. True, we must take into account that chokeberry lowers blood pressure. And although its concentration is not great, it is better to take this fact into account. For those who have arterial pressure increased, the drink will become a lifesaver.

Ingredients

3 large ripe apples or 7 small pieces

A glass of chokeberry

Two oranges

Glass of sugar

Two liters of water.

Cooking method

Rinse fruits and berries.

Cut large apples in half, without peeling or removing seeds.

Place the rowan berries and apples in a saucepan with water, bring to a boil, and cook for a couple of minutes.

Grind the orange with a blender or meat grinder with peel.

Add orange and sugar to the compote.

Cook for a minute.

Let cool, stir so that the rowan berries release their juice.

Strain and squeeze lightly.

Compote of apples, oranges and other fruits

This compote is real fruit platter. You can make it for consumption immediately after cooking, or you can prepare it for future use. Let's consider the second option. The first is even simpler - boil the fruit in syrup and cool.

Ingredients

Two apples

Two pears

Three apricots and three plums each

Orange

Half a lemon

Sprig of mint

One and a half cups of sugar

Three liters of water.

Cooking method

Peel and core apples and pears. Cut into cubes.

Dip apricots and plums in boiling water, then cold water. Remove skin and pits.

Peel the orange and lemon. Remove the white pulp from the skins.

Cut the orange and lemon into cubes.

Place pears and apples in a saucepan, add water, add sugar.

Cook for two minutes.

Add apricots and plums, cook for two minutes.

Add citrus zest and pulp.

Cook for two minutes.

Turn off the fire. After a couple of minutes, add mint sprigs to the compote.

Let cool completely. Remove lemon and orange peel and mint.

If desired, you can strain it, or you can eat it with fruit.

Compote of apples, oranges and red currants

Red currants go well with apples in compote: they add brightness to the pale apple broth and also introduce a pleasant sourness. Combination with orange will enrich taste palette and will create a mixture different flavors. The recipe is for compote for the winter; you can also prepare a drink for consumption immediately after preparation.

Ingredients

Half a kilo of apples

Glass of red currants

One orange

Two glasses of sugar

Pinch vanilla sugar- optional.

Cooking method

Wash the apples and cut into slices.

Wash the orange, cut into slices or circles

Place the fruit in liter jars - you will need 4 jars.

Wash the currants; you don’t have to remove the branches for beauty.

Place on top of the apples.

Boil three liters of water with sugar. Add vanilla sugar.

Pour equally into jars. If it is not enough, add boiling water to each one. To do this, boil water at the time of pouring so that you have it on hand.

Cover with lids. Put in large saucepan With hot water, turn on the fire.

Sterilize within 20 minutes after boiling.

Twist, cool, put in a cool place.

Tips and tricks for making apple and orange compote

Often worms can be hidden in apples, especially small ones. By the way, cherries and plums suffer from the same problem. If you plan to use the whole fruit, you can remove pests in a simple way. Fruits or berries should be placed in salt water. The larvae will definitely come out.

Apple compote usually does not have a distinct color. A small amount of orange will only give it a slightly orange tint. But bright berries like plums, chokeberries, and currants will greatly color both the drink and the apples in it.

If you make compote of apples and oranges for future use with double filling, some of the sugar may remain undissolved. It's not scary. You just need to put the can on its side and roll it slightly. Then put it in a warm place. In general, it is recommended to do this with any preservation for better distribution of substances.

The apple compote itself is not particularly original, but if you add oranges to it, that’s a completely different story.

Citrus fruits will add piquancy and freshness to the compote.

Compote of apples and oranges - general principles of preparation

Apples for compote are selected without wormholes or damage. The fruit is washed well, the core is removed and cut into slices or cubes. The oranges are doused with boiling water, wiped and chopped into not too thin slices. The orange peel can be removed or used without peeling.

A bowl of water is placed on the stove. As soon as it boils, add sugar and cook, stirring until it dissolves. Then fruits and citrus fruits are added to the syrup. The compote is boiled for another two minutes. Turn off the heat and leave to infuse for 20 minutes under the lid.

If compote is prepared for the winter, fruits and oranges are placed in a jar and poured with boiling syrup. When the contents become warm, the liquid is drained, boiled and poured back into the jars. The procedure is repeated three times, after which it is sealed hermetically.

Recipe 1. Compote of apples and oranges

Ingredients

large oranges - two pcs.;

2 liters of drinking water;

large apples – 3 pcs.

granulated sugar - glass

Cooking method

1. Wash and dry the apples thoroughly. Cut the fruit in half and remove the core. Cut the apples into cubes.

2. Pour boiling water over the oranges and chop into not too thin slices.

3. Pour sugar into a saucepan with two liters of drinking water. Place the dishes on the stove and bring to a boil.

4. Place apples and oranges in boiling syrup. When the compote boils, cook for another two minutes.

5. Remove the compote from the heat and leave covered for 20 minutes. Strain the compote and serve with fruit and pastries.

Recipe 2. Compote of apples and oranges with ginger

Ingredients

apples – 300 g;

a pinch of dried ground ginger;

drinking water – 2 l;

150 g sugar;

330 g oranges.

Cooking method

1. Peel citrus fruits. Place on a board and cut the pulp into thick slices.

2. Wash the apples, cut them into four parts and cut out the core with seeds. Then cut them into thinner slices.

3. Place the dishes with drinking water. Pour sugar into boiling water and stir until it dissolves completely. Place orange slices into boiling syrup and apple slices. Add ground ginger.

4. Cook the compote for another three minutes and turn off the heat. Infuse the compote for half an hour and pour into tall glasses. Serve with baked goods.

Recipe 3. Compote of apples and oranges with plums

Ingredients

oranges;

several plums;

Cooking method

1. Scald the orange with boiling water and cut thin slices.

2. Wash the apple, wipe it, cut it in half and remove the core and seeds. Chop the fruit into thin slices.

3. Rinse the plums, break them in half and remove the pits.

4. Place a container of water on the stove, add sugar and cook until it dissolves. Place fruits and citrus fruits in boiling syrup. Cook for a few minutes and remove from heat.

5. B warm compote add honey to taste, stir and serve with cookies or buns.

Recipe 4. Compote of apples and oranges “Winter”

Ingredients

star anise;

two large pears;

cinnamon stick;

large sweet apple;

half a glass of brandy;

large sour apple;

half a glass of sugar;

5 g dried ginger;

two large oranges;

a glass of dried apricots;

a quarter glass dried cherries;

a glass of prunes.

Cooking method

1. Using a vegetable peeler, remove three strips of zest from the orange. Cut it in half and squeeze out three-quarters of a glass of juice.

2. Pour three and a half glasses of drinking water into a saucepan, add sugar. Add anise, cinnamon, brandy and orange zest. Cover the saucepan with a lid, place on the fire and boil. Turn down the heat and simmer the spice syrup for five minutes.

3. Wash the apples and pears, peel and core. Cut the fruit pulp into slices.

4. Rinse dried fruits. Cut figs, dried apricots and prunes in half. Add everything to the saucepan and cook for five minutes. Then add pears and apples. Cook, stirring, for ten minutes.

5. Remove the saucepan from the stove. Pour in the orange juice and let the compote brew for an hour. Before serving, remove the cinnamon, orange zest and star anise from the compote.

Recipe 5. Compote of apples and oranges with chokeberries

Ingredients

drinking water – 1 l 500 ml;

large orange;

chokeberry – 150 g;

sugar – 250 g;

apples - five pcs.

Cooking method

1. Chokeberry Place in boiling water for five minutes, then remove and immediately place in cold water. Remove the berries from the branches.

2. Rinse the apples under the tap. Remove the stalks and cut out the core. Chop the fruit into thin slices.

3. Place the rowan berries and apples in a sterile jar, pour boiling water over them and cover with a lid.

4. After ten minutes, pour the liquid into a saucepan. Place it on the stove and bring to a boil.

5. Pour boiling water over the oranges, cut into four parts and twist in a meat grinder. Add sugar to the orange puree, mix and place the resulting mass in boiling water.

6. Boil the syrup over low heat for about five minutes. Pour boiling liquid over fruits and berries. Screw the lid on tightly and cool.

Recipe 6. Compote of apples and oranges with mint

Ingredients

half a kilogram of young apples;

four and a half liters of drinking water;

large orange;

300 g sugar;

sprig of mint.

Cooking method

1. Wash the apples under the tap, dry them slightly, cut into four parts and remove the core and seeds. Cut the fruit into thinner slices. Place the apples in a bowl and cover with cold drinking water to prevent them from turning black.

2. Pour boiling water over the oranges, cut in half and chop into thin slices.

3. Rinse the mint sprig and cut into three parts.

4. Place all prepared ingredients in a saucepan and fill with drinking water. Add sugar, stir and heat. As soon as the compote boils, cook for literally another five minutes. Then remove from heat, cover and leave until completely cooled. Strain the compote and bottle it. Place it in the refrigerator.

Recipe 7. Compote of apples and oranges with cognac

Ingredients

50 ml cognac;

four apples;

a glass of sugar;

two large oranges.

Cooking method

1. Peel the oranges and cut into slices, half a centimeter thick.

2. Wash the apples, peel them with a sharp knife, remove the core and cut them in the same way as oranges. Place them on a plate and sprinkle with sugar.

3. Place fruits and citrus fruits in a saucepan, fill with drinking water and cook for several minutes from the moment of boiling. Then remove the compote from the heat, pour in the cognac, stir and cool under the lid.

Recipe 8. Compote of dried apples and oranges

Ingredients

ginger root;

2 liters of drinking water;

175 g granulated sugar;

orange;

a glass of dried apples.

Cooking method

1. Pour drinking water into the pan and place on medium heat. Add sugar to boiling water and stir until it dissolves. Add dried apples and cook for ten minutes.

2. Pour boiling water over the orange and cut into slices, one centimeter thick. Peel a piece of ginger root and grind it on the very fine grater.

3. After ten minutes, add ginger and oranges to the compote. Stir and cook for a couple more minutes. Then cover with a lid and leave to cool. Strain and pour into tall glasses.

Recipe 9. Exotic compote of apples and oranges with kiwi

Ingredients

drinking water – two liters;

• 175 g sugar;

  two kiwis;

  orange.

Cooking method

1. Drinking water pour into a saucepan and place on the stove.

2. Wash the apples using special device remove the core. Cut into rings.

3. Peel the kiwi and cut into circles.

4. Pour boiling water over the orange, wipe and cut in the same way as apples. We will prepare not only a delicious compote, but also a beautiful one. For this we take iron molds for cookies in the shape of a star and a flower.

5. With their help, we cut out stars from apples, and cut kiwis in the form of flowers. Leave the oranges in circles.

6. Pour sugar into boiling water, stir until completely dissolved and add fruits and citrus fruits. As soon as the compote boils, cook for a couple of minutes and turn off the heat. Serve hot or cold.

Cut the apples into slices of equal thickness so that they cook evenly.

Small apples can be added whole to the compote.

Dip the chopped apples in a weak solution of citric acid and salt. Wait for half an hour. This way the fruit will retain its beneficial features.

To prevent the apples from darkening, immerse them in boiling water for six minutes, then immediately rinse them with cold water.

Apple compote – favorite treat Many people have enjoyed it since childhood; the pleasant light taste of this drink has many admirers. Why not add a new note to the usual bouquet? Compote of apples and oranges for the winter will become an excellent alternative classic recipe. The drink turns out to be aromatic, tasty and very healthy. If apple compote seems “bland” to you, you want something more interesting and rich taste, then by adding orange to the drink, you will discover new culinary horizons.

General principles for preparing apple and citrus compotes

Before you start preparing compote, you need to pay attention to several subtleties of preparing a drink from apples and oranges. The recommendations will be especially useful for novice housewives who are just learning the intricacies of cooking.

The fruits we are talking about in this article have sufficient acid content, so in most cases sterilization is not carried out when preparing compote.

The apples must be firm so that the fruits do not fall apart during the infusion process. The common “Antonovka” will not work; it will “disintegrate” quite quickly in the compote.

If not only the taste, but also the type of drink is important to you, choose not one, but two or three different colors, so that you get, for example, a combination of red and green apples and orange oranges.

To serve separately in addition to the compote canned fruits, when preparing the drink, you need to cut them beautifully, remove the seeds, peel the oranges and the white layer under it.

It is better to strain the drink before drinking.

Preparing to make compote

To prepare, you will need a large saucepan - aluminum or enamel, a knife, a board for cutting fruit, scales and a measuring container for water. Apples can be sliced ​​without cutting board, but it’s inconvenient to cut oranges “by weight” - this way you won’t get neat pieces. You will also need a special nylon cover with holes for draining the compote and a “twist”.

Wash and dry the jars well, sterilize the lids.

Prepare the fruit in advance so that it has time to dry after washing. Choose unrotten, firm fruits. Do not cut the apples too thin - they will turn into compote in puree, the pieces should be medium in size, remove the core and seeds. peel and remove the white layer underneath, cut into half rings, or cut the circle into four pieces. Next, we will consider several ways to prepare compote.

Classic recipe for compote of apples and oranges for the winter for children

This preparation does not contain preservatives such as lemon acid or vinegar, which is why this safe apple and orange compote is a kid-friendly recipe. Even the little ones can drink it, unless, of course, the child suffers from an allergy to citrus fruits.

So, to prepare three liter jars of compote you will need:

• 800 grams of oranges (about 4 pieces);
• 1500 grams of apples (6 medium fruits);
• 400 grams of sugar;
• 1 liter of water.

Cooking steps:

You can diversify the taste of compote using small quantity ginger root.

Recipe for apple-orange compote for a slow cooker

Compote of apples and oranges can be cooked in a slow cooker in just half an hour. For this recipe you need to take:

• 6 apples;
• 3 oranges;
• 2 liters of water;
• 2 cups sugar.

Cooking process:

1. Prepare the fruit as described above.
2. Pour water into the multicooker, add sugar. Bring the syrup to a boil on the “fry” mode.
3. Place apples and oranges in a boiling sugar solution, bring the drink to a boil and simmer for twenty minutes.
4. The compote is ready to eat!

You can also pour the finished drink into jars and roll it up for future use.

If you want to use the compote immediately after cooking, then you do not need to peel the oranges - the compote will be more aromatic. But for long-term storage The peel must be removed; when infused, it imparts bitterness to the drink.

Recipe for compote of apples and oranges with honey

For a 3-liter jar of compote you need:

• six apples;
• one large orange;
• 100 gr. Sahara;
• 100 gr. honey

Step-by-step instructions for preparing apple and orange compote for the winter:

1. Prepare apples and oranges as above. Place in a jar.
2. Pour boiling water over for 15 minutes.
3. Drain the water back into the pan, add sugar, honey, orange peel. Bring the syrup to a boil and simmer for ten minutes.
4. After removing the peel from the filling, pour it into jars and seal them with sterilized lids.
5. Place the jars on the lids, wrap them up and leave until completely cool.

A simple recipe for apple and orange compote

This compote recipe is very simple. For it you will need (for a 3-liter jar):

• 10 small apples;
• half an orange;
• 1.5 cups sugar;
• 3 liters of water.

Put whole apples and oranges cut into slices into a jar, add sugar. Fill with boiling water to the brim and let stand for 5-7 minutes. Pour the water back into the pan, bring to a boil, and let simmer for a minute. Pour the syrup into a jar and roll it up. Compote of apples and oranges is ready.

If after consuming compote you still have uneaten fruits, do not throw them away. From them it turns out delicious filling for pies.

Using the methods described, you can prepare compote with other citrus fruits. Apples can be combined with tangerines or lemons; in the latter case, more sugar will need to be added.

Compote of apples and oranges in recipes with photos, which are presented in the article, will appeal to you and your family. Drinks diversify the range of preparations for the winter and delight bright aroma citrus. And maybe they will become one of your family’s favorite compotes.

Compote of oranges and apples without sterilization - video

A very tasty compote for the winter is made from apples - moderately sweet, both adults and children usually like it. I also cook it often, but I have one “secret” - I add a few slices of orange to accompany the apples. It would seem that this is such a small thing, but it is thanks to it that the familiar taste of apple compote begins to play with new colors.

Citrus fruits do not overwhelm the apples, but only complement them very successfully, making the compote of apples with oranges for the winter more interesting, rich, and bright. For compote apples, choose sweet varieties, not overripe, with a dense structure. The recipe is very simple, without tedious sterilization and long preparations. Try it, I think you will like it too!

Ingredients for 1 liter jar:

• 180 g prepared apples;
• 2 mugs of orange;
• 1.5 - 2 tablespoons of sugar;
• 850 ml water.

How to prepare apple compote for the winter with orange:

Wash the oranges well (you can pour boiling water over them if you are very worried about the cleanliness of their peel). Cut the oranges into circles approximately 0.5 cm thick, then cut each circle in half.

Wash the apples thoroughly too. Cut into 4 parts, remove seeds. Cut each quarter into another 3-5 pieces, depending on the size of the apples. At this stage, weigh the apples.

Place apples and orange slices in pre-sterilized jars.

Fill with boiling water to the very top.

Cover with boiled lids and wrap in a blanket. Keep it like this for 15 minutes.

Then carefully pour the liquid from the cans into a saucepan and put it on the fire. To keep the jars of apples warm, cover them with lids and wrap them in a blanket.

As soon as the drained liquid in the pan boils, pour it into the jar. Cover again with a lid and wrap. Let stand for another 15 minutes.

The second time, drain the liquid from the jar, put sugar in it and put it on fire. (We still cover the jars without water with lids and wrap them up.) When the syrup boils, stirring, cook it for 2-3 minutes until the crystals are completely dissolved.

Fill the jars with boiling syrup and roll up the lids (or screw them on).

Turn over the jars ready-made compote upside down, wrap it up and leave it like that until it cools completely. This compote of apples and oranges for the winter can be left until opening at room temperature, but in a dark place.