14 step-by-step recipes and instructions for making pumpkin compote for the winter

One of the most popular pumpkin drinks for the winter is compote. It's beneficial for preventing colds during the cold season. Preparing the drink for future use doesn't require much time or effort, and you can add fruits and berries, which will undoubtedly improve the taste. There's no need to worry about storing it—properly prepared compote keeps well even at room temperature.

What are the benefits of pumpkin compote?

Pumpkin contains a large amount of vitamins and minerals necessary for maintaining the overall health of the body.

Food products prepared from this plant help in the treatment of:

• anemia;
• cardiovascular diseases;
• diseases of the gastrointestinal tract;
• inflammation of the prostate, kidneys, gallbladder;
• avitaminosis and low immunity.

Pumpkin compote is good for vomiting, so pregnant women often drink it during toxicosis.

Selecting and preparing pumpkins and containers

Only ripe pumpkins are suitable for making this drink. When purchasing, first check the skin – it should be firm to the touch and uniformly colored. It should produce a dull sound when tapped. Avoid damaged pumpkins, such as those with dents, mold, or cracks, as these can affect the quality of the finished drink and will also reduce its shelf life. Pumpkins suitable for compote have a dry stem and bright orange or yellow flesh.

The basis of the future drink is the pulp. It's best to prepare it in advance and then decide what to add as secondary ingredients.

To do this, first wash the fruit thoroughly under running water. Then cut it into several pieces using a long, sharp knife. Use a spoon to remove the seeds and loose fibers. Peel the segments, leaving only the flesh.

The resulting mixture is cut into small cubes, placed in a large enamel bowl, covered with a lid and placed in the refrigerator.

After this, you can begin sterilizing the jars or any other containers in which the drink will be stored throughout the winter. To speed up the process, you can use a sterilizer.

Don't forget about the lid - it also needs to be boiled.

Recipes and step-by-step cooking instructions

Berries, fruits, and spices can be added to pumpkin compote. This is done after the base for the drink is prepared: diced pumpkin pulp is mixed with sugar, covered, and left in a warm place for 2-3 hours—this is enough time for the juice to release.

The amount of sugar for the compote is determined by taste preferences. For ease of calculation, we use 300 g of pulp and 250-300 g of granulated sugar per 3 liters of the finished drink.

Traditional method of preparation

Remove the mixture, stir thoroughly with a spoon, and add 2.5 liters of water. Place over medium heat and wait until it begins to boil. Simmer for 25-30 minutes—just long enough for the medium-sized pumpkin pieces to cook through without turning into mush. Remove from the heat, pour into sterilized jars, and seal with lids.

A drink that tastes like pineapple

Pumpkin itself does not have any distinct flavor, so fruits and berries are often added when preparing compote.

To prepare a pineapple-flavored drink, in addition to the sugar, you will need:

• 1 tbsp. 9% table vinegar;
• 2.5 liters of water;
• 15 g vanilla sugar.

Cover the pumpkin and remaining ingredients with water, place on the stove, and bring to a boil. Reduce heat to low and simmer for half an hour. Pour into jars.

Important! Avoid allowing the liquid to boil vigorously when preparing the compote, as this will destroy the pulp cubes and cause the juice to become cloudy.

Pumpkin compote with pulp for the winter

The preparation of this drink is no different from the traditional one. Once the mixture is ready, the pulp is removed and pureed in a blender until smooth. Afterwards, it is placed in sterile jars and filled with the hot liquid obtained during the first step of preparing the drink. Add the juice of 1 lemon, and seal with a lid.

Assorted pumpkin and sea buckthorn

To preserve the beneficial vitamins, this compote is not boiled, but prepared using a double-pouring method.

In addition to the blank, you will need:

• sea ​​buckthorn – 200 g;
• boiling water – 2.5 l;
• sugar – 100 g.

The berries have a distinct sour taste, so excess sugar will not be noticeable.

Preparation:

1. Place the pumpkin mixture with sugar on the bottom of a sterile jar, add sea buckthorn, and pour boiling water over it for 10 minutes.
2. Pour the resulting infusion into a saucepan, heat it up, and pour it back into the jar. Seal with a lid.

With cinnamon

This compote will appeal to lovers of spicy aroma and flavor. You will need:

• pumpkin pulp preparation;
• water – 2.5 l;
• cinnamon – 1 pc.;
• 3 buds of cloves.

Method of preparation:

1. Bring 1 glass of water to a boil, add spices, cook for 10 minutes.
2. Pour the remaining water over the mixture, place it on the stove, and bring to a boil. Add the cinnamon and clove infusion, reduce the heat, and simmer until the mixture is fully cooked. Remove the pan from the heat and ladle the mixture into clean jars.

With lemon

This compote is rich in vitamins and has a pleasant tartness. To make it, you'll need:

• pumpkin preparation with sugar;
• lemon – 0.5 kg;
• water – 2 l.

Pour water over the mixture and heat, stirring constantly. Once it comes to a boil, simmer until done. Transfer the mixture to sterilized jars, add sliced ​​lemons, pour in the remaining syrup, cover with lids, and seal.

With an apple

Ingredients:

• blank;
• apples – 400 g;
• water – 2 l.

Cover the pumpkin and apples with water and simmer for 25-30 minutes. Pour the resulting compote into jars and seal.

Spicy compote for the winter

This drink has a pleasant taste and is packed with vitamins. To prepare it, you'll need:

• pumpkin with sugar;
• water – 2 l;
• cinnamon – 2 sticks;
• carnation – 7 inflorescences;
• oranges – 0.7 kg.

Mix the pulp with pre-sliced ​​oranges, pour boiling water over it, and place on the stove until the pumpkin is cooked (20-25 minutes). Add the spices and boil for another 2-3 minutes. Divide the pulp into jars and pour in the remaining syrup.

With dried apricots and raisins

Preparation and ingredients:

• mixture of dried apricots and raisins – 300 g;
• blank;
• water – 2 l;
• citric acid - on the tip of a teaspoon;
• 1 cinnamon stick.

Rinse the dried fruit thoroughly under running water and let it soak for 30 minutes. Bring the water to a boil and add all the ingredients except the citric acid. Reduce heat to low and simmer until the pumpkin is tender.

Add the acid two minutes before the end of cooking. Transfer the pulp from the brew into sterilized jars and pour in the remaining compote. Seal with lids.

With added cranberries

Ingredients:

• pumpkin with sugar;
• cranberries – 100 g;
• honey – 4 tbsp;
• water – 2.4 l.

Sort the berries and rinse thoroughly in water. Pour water over the mixture, bring to a boil, and simmer until tender. Add honey two minutes before the end of the cooking time and turn off the heat. Place the cranberries in sterilized jars, spoon in the pulp from the prepared drink, and pour in the remaining syrup. Seal with lids.

Pumpkin compote with cardamom

Necessary products:

• blank;
• 1 lemon;
• 6 carnation inflorescences;
• water – 2.5 l;
• 0.5 cinnamon sticks;
• cardamom – 0.5 tsp;
• vanilla sugar – 0.5 tsp.

Pour water over the pumpkin and sugar, place over medium heat, and bring to a boil. Simmer for 20-30 minutes over low heat. Add the spices 3 minutes before the end of the cooking time. Turn off the heat.

Place a sliced ​​lemon in the bottom of a sterile container, add the compote pulp, and pour in the remaining drink. Close the lid.

With orange

To prepare the drink you will need:

• pumpkin with sugar;
• orange – 3 pcs.;
• water – 2.4 l.

You'll need orange zest and juice. Chop the zest into small pieces and add to the mixture. Add water, bring to a boil, and simmer until the pulp is tender. Add the remaining juice 5 minutes before the end of cooking. Pour the compote into jars.

With fragrant quince

Add 200g of diced quince to the pumpkin mixture and stir. Let it sit for 2-3 hours until the juices release. Pour 2.5 liters of water over the mixture, bring to a boil, and simmer until tender. Transfer to sterilized jars and seal the lids.

With peach

To prepare the compote, in addition to the ingredients, you will need:

• oranges – 2 pcs.;
• peaches – 300 g;
• finely chopped ginger – 10 g;
• water – 2 l.

Peel the orange zest and finely chop it. Mix with ginger, pour a glass of boiling water over it, and let it steep for 10 minutes.

Place the pumpkin mixture in a large saucepan, cover with water, and bring to a boil. Cook for 15-20 minutes. Add the peeled and diced peaches, pour in the zest and ginger infusion, and simmer for another 10 minutes. Transfer to jars.

Storage terms and conditions

Important! After the compote is ready, turn the jars upside down, wrap them in a blanket or towel, and leave for 2-3 hours to cool.

Pumpkin compote with lemons, oranges, vinegar, and citric acid keeps well all winter at room temperature. If the drink doesn't contain these ingredients, the shelf life is reduced to 6 months, provided the jars are stored in a cool, dark place.