We pampered ourselves with packaged juices "furthernowhere. " And they were already fed up, and they began to understand that they were not as natural as we would have liked. So you want something real, vitamin, and useful. So, maybe we can cook compote? For example, compote of apples, which we have in winter, and in summer abound (in stores or in your own garden). Especially good is apple compote in the summer heat: moderately sour, light, refreshing ... That's just cooking compotes, many of us have forgotten how (oh, these shop juices!). Therefore, we recall previous skills or learn anew the simple art of cooking apple compote.
Traditional apple compote
The minimum of products and efforts, the maximum of pleasure and benefit - that is what is the traditional apple compote. Main Ingredients:
- Apples (as much as you want)
- Water (how much will be poured)
- Sugar (how much you like)
How to cook the compote of apples? Fresh apples carefully washing, we release from the hard core and seeds, cut slices. Pour the apples into a saucepan and pour cold water. The more water we pour, the more we'll make a compote. The more apples we put, the more rich the compote will turn out. Ideally, apples should occupy from a third to a half of the volume of the pan. We put the open pot on the fire and wait. As soon as compote boils, quickly turn off the fire and cover the pan with a lid. We give the compote of apples to cool completely. After that, we remove the apples from it, and filter the compote. Lastly, add sugar (to taste). Note: In the old days, our inventive grandmothers and great-grandmothers from apples, left from compote, cooked stuffing for sweet pies. Apples were squeezed slightly, mixed with starch, cinnamon and sugar and baked wonderful fragrant apple pies. 
Seasonal apple compote
Compote of apples can be "improved"seasonal berries and fruits: strawberries, raspberries, plums, cherries, pears, cranberries, cranberries, apricots. Yes, anything! Even oranges and tangerines (in winter) easily fit for apple compote. Ingredients:
- Apples (three quarters of the composite mixture)
- Seasonal berries and fruits (a quarter of the compound mixture)
- Water (full pan)
- Sugar (at your discretion)
Preparation: To prepare seasonal compote from apples there are no special requirements. We cook it, as well as traditional. The only condition is that the apples in the compote should be larger than other fruits. And the exact number of additional ingredients vary by yourself. But! The more intense the taste of berries or fruits, the less they are put in the apple compote, so that they do not interrupt the taste of the apples themselves. Note: If the taste of apple compote seems to you insipid, in the ready (but still hot) compote add something fragrant or spicy. Depending on your tastes, it can be: a slice of lemon, a spoonful of red or green tea, a pinch of vanilla, seeds of spicy cloves, a few leaves of mint. As you can see, the compote of apples is a recipe for any season! In winter it can be drunk hot (instead of tea), and in the heat - cold (and even with ice). Fortunately, we have apples in winter and in summer! We advise you to read:
