3 Best Recipes for Apple and Raspberry Compote for the Winter

An incredibly delicious and aromatic compote can be made from apples and raspberries. The longer it sits in the cellar, the more flavorful and rich it will be. To ensure the raspberry aroma is infused into the compote, it's best to open it 2-3 months after preparation.

Raspberry and Apple Compote: Secrets and Subtleties of Preparation

Cook apple-raspberry compote for the winter It's as easy as pie. You don't need a lot of ingredients and you won't have to spend all day at the stove.

Selecting and preparing ingredients

Any apple variety is suitable for canning. You can use sour apples to create a sweet and sour flavor. Winter apple varieties are excellent for compote. Their flesh is firm and doesn't fall apart during cooking. There's no need to peel the apples. Peeled apple slices will turn into mush during cooking.

It is better to take raspberries that are not fully ripe, so that the berries do not overcook during cooking and remain whole.

It's best to filter and boil the water before canning. This will prevent the compote from having an unpleasant aftertaste.

Sterilization of containers

Sterilizing jars before sealing will maximize shelf life. There are many ways to do this. How to sterilize jars, but the easiest way is to use steam. To do this, pour some water into a kettle and bring it to a boil. Then place a clean jar in the lid opening. Sterilizing one jar takes about 15 minutes.

There's another method. You'll need a large saucepan. Line the bottom with a towel, then fill it with water. Bring the water to a boil and place the jars in the saucepan. Sterilization time is 15-20 minutes.

Recipes and step-by-step instructions for making compote for the winter

The best raspberry-apple compote recipes for the winter, which can be made in no time at all.

Classic version

What products will you need:

• ripe winter apples;
• raspberry;
• granulated sugar;
• boiled water.

How to cook compote:

1. Remove the core and seeds from the fruit. Then cut it into slices or cubes as you prefer.
2. Place in a large saucepan, add the berries, and cover with water. Add granulated sugar. Sweetener to taste.
3. You can add more sugar halfway through cooking if the compote turns out too tart. The total cooking time is 20-30 minutes. Pour the hot compote into jars immediately.

Quick raspberry drink

What products will be needed for cooking:

• sweet apples with juicy pulp;
• raspberry;
• sweetener;
• water.

How to cook:

1. As usual, remove the core and seeds from the fruit. Cut into thin slices to help the flesh cook faster.
2. Mix the apple slices and raspberries. Cover with sugar for 1 hour to release the juices from the raspberries.
3. Then transfer the mixture into a saucepan, add water and more sugar.
4. Place on the stove and simmer for 15 minutes after boiling. You can add more sugar to the preserves if desired. You can make the preserves very sweet and then dilute them with water.

Raspberry and apple compote using the double-pouring method

What products will be needed for cooking:

• raspberry;
• hard-skinned apples;
• granulated sugar;
• boiled water.

How to cook:

1. Cut the apples into thin slices. Then place the apple slices and raspberries into jars.
2. Pour boiling water over the mixture for 5-7 minutes.
3. Then drain the water into a saucepan. Add sugar to the water and bring to a boil. Cook until the sugar is completely dissolved.
4. When the syrup is ready, you need to pour it over the preparation.
5. Leave for 15 minutes under closed lids so that the water is saturated with raspberry juice.
6. After that, roll up the cooled jars and put them in the cellar.

Duration and storage conditions

Storage conditions for apple-raspberry compote are the same as for any other canned product. Store the jars in a cool, dry place away from direct sunlight. A basement or cellar is ideal. You can also store them in the refrigerator.

Sterilized jars can be stored for up to 2 years. Unsterilized jars have a shorter shelf life, approximately 9-12 months.