Currant-apple (compote in a slow cooker) recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Water	2 l.
Sugar	1 stack	374
Currant	1.5 stack.	40
Apple	1 PC.	46

Step-by-step recipe for making currant-apple (compote in a slow cooker) with photo

This is how the juice is prepared:

Wash the apple, peel it, remove the core and seeds, cut into slices.

Place the apple slices into the slow cooker, add the currants here, stir everything, close the bowl, press start and when the broth boils and the appliance beeps, turn it off. Without opening the lid, let the drink steep for two hours. That's all, currant-apple (compote in a slow cooker) is ready!

Video recipe Currant-apple (compote in a slow cooker)

Berry compote in a slow cooker

And you can also amaze your own household with an indescribably tasty, unusual, rich, sweet and fragrant berry compote, and again a slow cooker will help us prepare the drink!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
freshest seasonal berries - 500 g;
berry or fruit jam - 0.5 tbsp.;
water-1 tbsp.;
grated lemon zest - 2 tsp;
lemon juice-1 tsp;
mint-2 vet.

This is how the drink is prepared:

Set the “Multi-cook” mode to working position, set the temperature to 160 degrees, place the jam in the bowl, pour in water, add lemon citrus zest, juice, stir, boil.

Place the softened berries here, stir everything, add the whole berries, stir again.

Now put everything in a container, cover, put it in the refrigerator for an hour, and
when you serve it, pour it into glasses and invite everyone to the table, that’s all, the drink is ready!

Compote of apples and dark currants

Cooking: 10 minutes

Compote of apples and dark currants.

This year's apple harvest was amazing, so I was able to create huge supplies for the winter in the form of jam, marmalade, and compotes. And there are plenty of fresh fruits left. Therefore, I decided to make a compote of apples and dark currants, which I froze at the beginning of autumn.

Do not look that the fruit has become wrinkled and slightly unpresentable. Their taste and smell were not affected at all. If you make compote from apples alone, it will be pale in color, so I added currant berries to the drink, which gave not only a rich color, but also a pleasant smell.

Making a compote of apples and dark currants is not particularly difficult. A minimum of heat treatment helps preserve more of the necessary substances in the drink. During the winter and spring shortage of vitamins, such a compote will not only replenish them, but will also bring pleasure.

Ingredients for apple and dark currant compote

Apples – 500 g
Dark currants – 150 g
Sweet sand – 5 tbsp. l.
Purified water – 3 l

Apple and dark currant compote recipe

First you need to carefully rinse the apples in cold water.

It’s not scary if the fruits have slightly lost their presentation. For compote, this is completely unimportant. The main thing is that they are not spoiled.

Next, cut the fruit into four parts, remove one hundred percent of the core, and trim off spoiled areas, if any.

We carefully make sure that no rottenness remains, otherwise the whole compote will acquire a nasty taste and smell.

Now pour purified water into a suitable pan.

Be sure to take into account the space for chopped fruit and do not pour to the very top.

Place the cooked apple quarters and previously defrosted blackcurrants into the pan.

The juice released by the berries can also be added to the future compote.

Place the pan on the stove and bring to a boil.

As soon as the water boils, add the required amount of sweet sand to the pan.

Here you can only rely on your own taste, or you can add the amount of sugar indicated in the recipe. But keep in mind that dark currants will give the compote some sourness.

Cover the pan with a lid and let the compote simmer for almost 5 minutes over low heat.

Now we set the vitamin drink aside for some time so that it infuses.

Next we filter it.

Never throw away apples. They can be used to make applesauce or just eaten. They are quite tasty!

Compote of apples and dark currants is ready!

This fragrant apple drink with a rich currant taste will certainly appeal to all family members.

Compote of apples and dark currants

Cooking: 10 minutes

Compote of apples and dark currants.

Ingredients for apple and dark currant compote

Apples – 500 g
Dark currants – 150 g
Sweet sand – 5 tbsp. l.
Purified water – 3 l

Apple and dark currant compote recipe

First you need to carefully rinse the apples in cold water.

It’s not scary if the fruits have slightly lost their presentation. For compote, this is completely unimportant. The main thing is that they are not spoiled.

Next, cut the fruit into four parts, remove one hundred percent of the core, and trim off spoiled areas, if any.

We carefully make sure that no rottenness remains, otherwise the whole compote will acquire a nasty taste and smell.

Now pour purified water into a suitable pan.

Be sure to take into account the space for chopped fruit and do not pour to the very top.

Place the cooked apple quarters and previously defrosted blackcurrants into the pan.

The juice released by the berries can also be added to the future compote.

Place the pan on the stove and bring to a boil.

As soon as the water boils, add the required amount of sweet sand to the pan.

Here you can only rely on your own taste, or you can add the amount of sugar indicated in the recipe. But keep in mind that dark currants will give the compote some sourness.

Cover the pan with a lid and let the compote simmer for almost 5 minutes over low heat.

Now we set the vitamin drink aside for some time so that it infuses.

Next we filter it.

Never throw away apples. They can be used to make applesauce or just eaten. They are quite tasty!

Compote of apples and dark currants is ready!

This fragrant apple drink with a rich currant taste will certainly appeal to all family members.

Recipes for making compote from apples and currants for the winter

Compote of apples and dark currants is made for long-term storage or consumption in the summer. To do this, use various varieties of berries, fresh or frozen. Citrus or herbs are added to enhance the taste and smell. The heat treatment of fruits is rapid, so they retain their beneficial characteristics.

Selection and preparation of ingredients
Recipes for making apple and currant compote
Compote of new apples and reddish currants for the winter
Compote of apples and dark currants for the winter
Compote of apples, currants and tangerines
Compote of apples and frozen currants
Compote of dried apples and dark currants
Compote of apples and currants in a saucepan
Terms and conditions of storage
Conclusion

Selection and preparation of ingredients

Only good quality raw materials are used for processing. The fruits should be ripe with an open aroma. It is better to take sweet varieties of fruits, they impart all the taste and smell to the finished drink.

Main requirements for raw materials:

the surface is smooth, without signs of decay and mechanical damage;
absence of black spots;
soft areas on fruit are not allowed;
The berries should not emit a sour fermentation aroma. Preference is given to raw fruit clusters, especially when purchasing dark currants.

Wash with warm water, remove water from the surface with a napkin.
Peel off the skin (you can throw it away).
Cut into 4 parts.
Remove the core with seeds.

They sort through and throw away dry, greenish, warped ones.
Cut off the stalk with scissors.
Fill with water so that small debris floats out.
Place in a colander and rinse under running water.

Recipes for making apple and currant compote

The recipes do not require exact dosage adherence. The number of components can be reduced or increased.

You can add cinnamon, mint, lemon balm, or any spicy seasoning that your family prefers to the compote.

The assortment is considered very tasty; it is made from dark and burgundy berries together with fruit.

The ripening time of crops varies. If fresh raw materials are not available, then frozen or dried fruits are consumed. The taste of the semi-finished product will not change for the worse. The vitamin composition of apples will be partially lost during drying. And frozen dark and reddish berries will retain all their beneficial elements one hundred percent.

Compote of new apples and reddish currants for the winter

The amount of sugar depends on the type of apple. If the fruit is sour, then increase the dose. Berries can be processed with or without fruit clusters. It all depends on desire and free time.

Compote ingredients for 3 liters:

berries – 250 g;
apples – 350 g;
sugar – 250–300 g;
cinnamon - to taste.

Making apple compote with reddish currants for the winter:

The fruits and skins are cut into slices 1–1.5 cm wide.
Place the raw materials in a jar.
Boiling water is poured just above the shoulders of the glass container. Cover with a lid.
The workpiece is left to warm up for 20–30 minutes.
Drain the water into a saucepan and cook for 3–5 minutes.
The boiling liquid is returned to the raw material, cinnamon is added.

The jars are hermetically sealed, turned over onto lids, and insulated with a blanket or warm clothes for the day.

The drink comes out light pink, with a sweet and sour taste.

Compote of apples and dark currants for the winter

If you need to get a richly colored compote, then take dark berries in equal proportions with apples.

Ingredients for 3 l:

apples – 350 g (peeled);
dark currants – 250 g;
mint or lemon balm - 3 sprigs 10–15 cm long;
sugar – 300 g.

Fruits can be cut into any shape, with or without skin.
All ingredients indicated in the recipe are placed in the preservation container.
Boiling water is poured to the top.
Cover with a lid and leave for 20–25 minutes.
Place a special nylon lid on the neck of the jar to drain the water.
Shake the compote so that there are no crystals left on the day.
Pour the syrup into a boiling pan. Taste and add sugar as needed. Boil for at least 5 minutes.
Fill the jars to the top with hot syrup.

Preserve the compote and cover with warm clothes until it cools.

Compote of apples, currants and tangerines

If there are no tangerines, you can replace them with oranges. The processing design will not change, but the smell will be different, corresponding to the citrus that was consumed.

Components of compote for 3 l:

apples – 400 g;
tangerine – 1–2 pcs.;
currants (dark and reddish) – 150 g each.
sugar – 350–400 g.

Peel the tangerines, remove the white fibers, and divide into slices.
Apples of a small variety (for example, Ranetka) are consumed whole, the stalk is removed. Large ones are divided into 6 parts.
Dark and reddish berries and citrus fruits are placed in the preservation container.
Blanch the apples in a small amount of water for 10 minutes. In 5 min. Before the end of the heat treatment, add sugar and reduce the temperature of the stove. Stir constantly so that the syrup does not burn.
The berries are poured together with apples. Top up the jar with boiling water and roll it up.

Compote of apples and frozen currants

Ingredients for 3 l:

dark currants – 200 g;
sugar – 250–300 g;
apples – 400 g.

Making apple and currant compote:

Raw materials are not defrosted in advance.
Fruits are formed into arbitrary parts.
The ingredients indicated in the recipe are placed in a jar and filled with water just above the shoulders.
Place a pan on the stove. Lay a kitchen towel on the bottom in several layers.
Place the workpiece covered with a lid into the sterilization container. Pour water into the pan. It must cover 4/5 of the glass container.
After the compote boils in the jar, another 10 minutes must pass.

They roll them up, turn them over onto lids, and do not insulate them.

The taste of a drink made from frozen dark berries is the same as from new ones

Compote of dried apples and dark currants

When adding sugar, take into account that after drying, the taste intensifies; the slices become sweeter or sour, depending on which variety is used.

Ingredients for 3 liters of drink:

dried fruits – 200 g;
dark berries – 250 g;
sugar – 200–250 g;
star anise – 3 pcs.;
mint – 5–8 leaves;
water – 2.3 l.

Dried fruits are washed under the tap, placed in a saucepan, 1 liter of water is added and boiled for 10 minutes.
Mint, blackcurrant, and star anise are loaded into the jar.
Boil the syrup from the remaining water according to the recipe for at least 3 minutes.
It is added to dried fruits, bubbling and poured into a jar with the rest of the raw materials.

Roll up, turn the lids down, insulate until cool.

Compote of dried fruits and dark currants comes out rich, savory, fragrant

Compote of apples and currants in a saucepan

The drink can be prepared for consumption fresh. More often it is used for winter preparation.

Ingredients needed for 6 liters:

fruits – 1 kg;
berries (reddish and dark) – 250 g each.
sugar – 600–700 g (can be adjusted to taste).

The fruits are peeled and cut into slices.
Raw materials and sugar are placed in the cooking container, and 2 liters of water are poured.
Boil until the crystals dissolve, but not more than 5 minutes.
Top up and taste. Add more water or sugar as needed.
The drink is kept on fire for another 5 minutes.

For consumption in the summer, remove from heat and allow to cool, you can filter or throw with particles of raw materials

If the purpose is to be prepared for the winter, then it is poured bubbling into prepared jars and rolled up. There is no need to cover for gradual cooling.

The method is convenient in that you can adjust the taste and concentration; to enhance the color, you should add more dark currants.

Terms and conditions of storage

Unsullied, carefully selected and processed raw materials are a guarantee of long shelf life. The presence of acid and sugar increases the duration. The drink, preserved in sterilized containers, is not prone to fermentation.

The shelf life of the product is more than 2 years. After removing the lid, the drink should be consumed within 14 days. Store jars in the pantry, in the basement, on the balcony or loggia. In extreme cases, the temperature does not have to drop below zero, since glass containers may crack. The workpiece is covered with black cloth (a collection of different and interacting tissues form organs) , since ultraviolet radiation destroys useful substances. The best temperature indicator is +4–8 0C. To prevent the lids from being damaged by corrosion, they are covered with paper on top or filled with paraffin.

Conclusion

Compote of apples and dark currants, thanks to short hot processing, retains one hundred percent and long-term vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and the active substances of the new ingredients. It is prepared from various types, not only new, but also frozen or dried, spices and herbs are added. To enhance the taste and aroma, add citrus fruits to the recipe.