Cherry-apricot-strawberry (compote in a slow cooker) recipe

Cherry-apricot-strawberry (compote in a slow cooker) recipe

Ingredients

Step-by-step recipe for making Cherry-apricot-strawberry (compote in a slow cooker) with photos

And we will prepare the juice like this:

Prepare the berries and fruits, place them in a multi-cooker bowl, and add a little sugar here.

Video recipe Cherry-apricot-strawberry (compote in a slow cooker)

Rosehip compote in a slow cooker

You can also pamper your family with an indescribably tasty, healthy and vitamin-rich rosehip compote, and we will also cook it in a slow cooker!

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

Ingredients:
rose hips - 1 multi-glass;
apples-4 pcs.;
sugar-1 multi-cup.

This is how the juice is prepared:

Rinse rose hips and apples well.

Cut the apples into medium slices, only remove the core and seeds first.

Compote in a slow cooker - the best recipes. How to properly and deliciously cook compote in a slow cooker.

Compote in a slow cooker - general principles of production

Recently, more housewives have begun to use a slow cooker to prepare food. The dishes in it turn out to be very healthy and tasty. In a multicooker you can cook not only the first and second courses, but also drinks. Compote in a slow cooker comes out very tasty and retains all the nutrients. To make the drink, you can use any berries and fruits: fresh, frozen or dried. In any case, the drink will turn out rich, fragrant and catchy. You can prepare compote in a slow cooker at any time of the year, especially in the summer, when you don’t want to spend a lot of time at the stove.

The technique for making compote in a multicooker is very ordinary: the prepared ingredients are placed in a multicooker bowl, sugar (or fructose) or honey is added. If desired, you can also add any citrus fruits and seasonings (cloves, ginger, anise, cardamom, nutmeg, cinnamon, etc.). Then the entire contents are filled with water to the top mark.

Most often, the “quenching” mode is set for one hour. The compote in the slow cooker will not boil, but will simmer, which will preserve all the vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . The finished compote is left to steep in the slow cooker for another half hour to an hour (the longer the better). The drink can be served warm or chilled. To make the compote brew even better in the multicooker, you can turn on the “heating” mode.

Compote in a slow cooker - preparing goods and utensils

The most useful kitchen utensils include a multicooker, a colander, gauze (for straining) and a knife and cutting board (if you use the freshest fruit). The finished chilled drink is poured into a carafe and then poured into glasses or wine glasses.

The preparation of ingredients consists of the following: the freshest berries and fruits are washed, the tails and twigs are removed, the cores and seeds are cut out, and the pulp itself is chopped. Dried fruits are washed, scalded with boiling water, very dry fruits are steamed for 10 minutes in a bowl of boiling water, then washed again. Frozen berries and fruits can simply be placed in a sieve and doused with warm water - they do not need to be thawed.

Recipes for compote in a slow cooker:

Recipe 1: Compote in a slow cooker

This compote is cooked in a slow cooker from dried fruits. The drink turns out to be very healthy and retains all the benefits of fruit. Sugar is used as a sweetener, which can also be replaced with fructose.

Required ingredients:

• Dried apricots – 1 glass;
• A glass of dried apples;
• Half a glass of prunes and raisins;
• Sugar – 2 cups.

Manufacturing method:

We wash the dried fruits, scald them with boiling water and place them in the multicooker bowl. Then add the required amount of sugar and fill with cool water to the highest mark. We turn on the stewing mode and get carried away with our business - the multicooker itself speaks of the completion of production.

Recipe 2: Compote in a slow cooker from frozen berries and fruits

Such a compote can be cooked in a slow cooker in the winter if the necessary preparations were made in the summer. The recipe uses frozen cherries and plums, and sugar adds additional sweetness to the drink.

Required ingredients:

• Two-thirds cup frozen cherries;
• A third of a glass of frozen plums;
• Half a glass of sugar;
• Water – 3 liters.

Manufacturing method:

Frozen berries and fruits should not be thawed. Just put them in the multicooker bowl. Add sugar and fill with cool water to the top mark. Cook the compote in the “steamer” mode for 25 minutes, then simmer for an hour in the “heating” mode.

Recipe 3: Compote from dried apricots in a slow cooker

A very ordinary, but tasty compote in a slow cooker. A drink is prepared from dried apricots, water and sugar. Perfectly suitable for dietary nutrition and restores the functioning of the gastrointestinal tract.

Required ingredients:

• 400 g dried apricots;
• 250 g sugar;
• Water – 2 liters.

Manufacturing method:

We wash the dried apricots, scald them with boiling water and place them in a multicooker bowl. Add sugar, pour water to the top and mix thoroughly. Set to “soup” mode and cook for 1 hour. After the sound signal, leave the compote in the multicooker for another hour. Serve the drink warm or chilled.

Recipe 4: Compote in a slow cooker with rose hips

This essential rosehip drink can be made in a slow cooker. All you need for this is rose hips, a few apples, sugar and water. And, of course, the multicooker itself.

Required ingredients:

• 1 cup rose hips;
• 4 apples;
• A glass of sugar;
• Water.

Manufacturing method:

We wash the apples and rose hips. Cut the apples into slices and cut out the seeds. Place the chopped apples and rose hips in the multicooker bowl. Add the required amount of sugar. Fill with water to the highest level. Turn on the “quenching” mode for 1 hour. After the signal, leave the compote in the multicooker for another 1 hour so that the drink infuses.

Recipe 5: Compote in a slow cooker from frozen raspberries with tangerines

A very tasty compote in a slow cooker made from frozen raspberries and cherries. Mandarin gives the drink a wonderful smell and the freshest citrus taste. You can use honey or a little sugar as a sweetener.

Required ingredients:

• 200 g each of frozen raspberries and cherries;
• Sugar or honey - to taste;
• 1 tangerine;
• Water.

Manufacturing method:

Place the frozen berries and the tangerine cut into slices into the slow cooker. Add sugar or a little honey to taste. Fill with cool water to the top line and stir the contents with a spoon. Then turn on the “quenching” mode for 1 hour. The compote in this mode will simmer rather than boil, so all the beneficial substances will be preserved.

Compote in a slow cooker - secrets and useful tips from the best chefs

The ratio of the sweetener and the fruits and berries themselves is usually determined experimentally. For 2-3 liters of water, it takes from half to 2 glasses of sugar - it all depends on the sweetness of the ingredients and personal taste preferences. In multicookers with a power of 700 W, most cook for about an hour. In devices with a power of less than 700 W, the compote preparation time should not be less than one and a half hours.

Cherry and strawberry compote

Ingredients

Strawberries – 100 g

• 23 kcal
• 30 min.
• 15 minutes.
• 45 min.

Photo of the finished dish

Step-by-step recipe with photos

First, we check the jars for integrity and sterilize them together with the lids in a steam bath or in the oven. We remove the rubber rims-gaskets in the sealing lids with a wrench (do not put them in the oven), and lower them into boiling water.

The concentration of cherry and strawberry compote, as in other similar preparations, can be changed as desired. For 1 liter of compote, fully saturated in color and smell, 100 g of fruit is enough. Also vary the portion of sugar. If the berries or fruits are sour, add more sugar. Spices are added as flavoring agents (cinnamon, anise, cardamom, etc.), and citric acid is used to balance the sweetness and act as a preservative.

Slow cooling of the sealed jars replaces fire sterilization and ensures the preservation of the compote for a long period. Therefore, stock up on a woolen blanket so that you don’t have to be on duty at the stove, but simply wrap up jars of winter preparations.

The yield of the finished product is 2 liters.

To make cherry and strawberry compote for the winter, take the products from the list.

We immediately throw away rotten, limp, unripe berries, and carefully rinse benign ones under cool water and pick off the stalks. Cherries can be tossed with pits.

Place clean strawberries and cherries into jars that are sterilized and free of chips and cracks and distribute in equal proportions.

Fill it almost to the top with just boiled water. Leave a small gap for sugar.

Throw on sterile lids. Do not roll up (!), steam for 7-10 minutes.

Pour the pinkish hot liquid into the pan. At the same time, scalded berries remain on the bottom of the jars and under the lids to maintain cleanliness. Add sweet sand to the compote and boil over high heat. Completely dissolve the sugar.

We return the already sweet compote to the jars with scalded fruits.

We turn it over, make sure it is sealed, wrap it up and leave it in this position for 6-7 hours (maybe longer) until it cools completely.

The cherry and strawberry compote is ready for the winter - transfer it to a cold room.

How to cook strawberry compote in a slow cooker

In the summer heat, the best drink is a compote made from fresh fruits and berries. I offer you a simple step-by-step recipe with a photo of making a refreshing strawberry compote with the addition of lemon. The amount of sugar in the recipe can be varied according to your taste or replaced with honey. When buying strawberries, pay attention to the striking color and smell of the berries. Strawberries must be fully ripe, with intact skin.

We will prepare strawberry compote in a slow cooker. The advantages of this method are obvious:

• you don’t need to watch the compote;
• heat treatment is gentle and preserves vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and odor;
• the fruits are simmered in syrup and keep the drink clear.

Apart from lemon, you can add any citrus fruit to the compote.

Ingredients:

• strawberries - 200 - 250 gr;
• lemon - ¼ piece;
• sugar - 100 g;
• water – 1 – 1.5 liters.

How to cook strawberry compote in a slow cooker

Carefully place the strawberries in a colander, place them in a pan with cold water or wash them under low pressure.

Remove the sepals from the berries and cut large specimens in half. A small berry may not need to be cut.

Place the strawberries in the multicooker bowl.

Add the lemon cut into half circles along with the skin.

Pour water. Cook the compote on the “Soup” or “Stew” mode for 7 - 10 minutes.

Leave the bowl to warm up for 20 minutes. The berries will sink to the bottom.

After the designated time, strain the compote through a sieve and remove the berries.

Pour the drink into jugs and cool. When serving, add a few fresh strawberries, sliced ​​lemon and mint leaves if desired. You can supplement the compote with ice cubes.

The drink comes out moderately sweet, with a catchy strawberry scent, emphasized by subtle lemon aroma flowers. This compote is like a unique cocktail and your loved ones will probably like it. Similar compotes can be prepared with any berries.