Pumpkin compote with zuko. Pumpkin compote for the winter is the best way to preserve vitamins

Pumpkin is one of the most useful products, from it you can cook soups, cereals, make various desserts and other dishes. You can also prepare it ahead of time. One of the most popular preparations is pumpkin compote for the winter. If you cook it in compliance with the necessary rules, then it will appeal to many and at the same time it will stand well even when room temperature.

Cooking features

Pumpkin compote is prepared in a completely different way than from fruits and berries. For this reason, before proceeding with conservation, it is worth studying the features of the technology.

• For compote, you need to choose pumpkins of dessert varieties. They are characterized by a bright orange flesh and a sweetish taste.
• You need to cut the pumpkin pulp into very small cubes, no more than 1.5 cm, otherwise they will have to be cooked for too long. Try to keep the pieces about the same size - so they look much more appetizing in compote.
• Pumpkin compote is made without sterilization: first it is boiled in a saucepan, and then it is poured into jars. Banks must first be sterilized.
• If you make compote from pumpkin alone with water and sugar, it will seem to many not tasty and fragrant enough. Therefore, when cooking, spices or fruits are added, which give a pleasant sourness and a tempting aroma.

Subject to the cooking technology and recipe, pumpkin compote will turn out tasty and appetizing, so almost everyone will like it.

Easy Pumpkin Compote Recipe

Composition (per 3 l):

• pumpkin (pulp) - 1 kg;
• sugar - 1.5 tbsp.;
• water - 2 l;
• citric acid - 1/3 tsp;
• vanillin - 1 g.

Cooking method:

• Peeled and peeled pumpkin pulp cut into small cubes.
• Put pumpkin pieces in enamel pan, sprinkle with sugar and fill with clean cool water.
• Put on medium heat and wait for the water to boil.
• Turn down the fire, add citric acid and cook for 25 minutes.
• Add vanilla, stir.
• Pour the compote into sterilized jars, seal them tightly.
• Turn the jars upside down and leave to cool.
• After the compote has cooled, put it in a dark place where the temperature is not too high (up to 20 degrees).

Pumpkin compote with warm vanilla notes will be a pleasure to open in winter. This compote is very sweet, so before serving it must be diluted with clean water.

Recipe for fragrant pumpkin compote

Composition (per 3 l):

• pumpkin (pulp) - 0.75 kg;
• water - 2.25 l;
• sugar - 0.25 kg;
• cinnamon - 1 stick;
• cloves - 3 pcs.

Cooking method:

• Prepare pumpkin pulp and cut it into small cubes.
• Boil a glass of water, dissolve a glass of sugar in it, put a cinnamon stick and cloves, boil for 10 minutes.
• Take out the spices, put the pulp of the pumpkin into the syrup and boil it for 5 minutes.
• Add the rest of the water and simmer the compote over low heat for 25 minutes.
• Pour the compote into sterilized jars. Roll up the jars with metal lids and turn over.
• After the jars have cooled, put them in the pantry.

Video recipe for the occasion:

The spicy aroma of pumpkin compote prepared according to this recipe will not leave anyone indifferent. It is especially pleasant to drink such a drink on cold winter days.

Pumpkin compote with apples

Composition (per 3 l):

• pumpkin pulp - 0.4 kg;
• apples - 0.6 kg;
• sugar - 0.3 kg;
• water - 2 l.

Cooking method:

• Peel the pumpkin, cut a piece of pulp of the desired size, cut into small cubes (no more than 1 cm).
• Wash apples, cut seed boxes out of them. Cut the apple pulp into approximately the same cubes as the pumpkin, or slices.
• Mix the pieces of pumpkin and apples, put them in a saucepan.
• Boil water and pour over the pumpkin-apple mixture.
• When the water has completely cooled, put the pan on low heat, bring its contents to a boil.
• Add sugar, stir and cook for 10 minutes.
• Sterilize the jars and fill them with hot compote.
• Seal the jars tightly with prepared lids.
• Turn the jars over, wrap them in a blanket and leave for a day.
• After 24 hours, remove the blanket and put away the compote for the winter.

Pumpkin-apple compote is sweet and sour and has an attractive aroma.

Pumpkin compote with lemons

Composition (per 3 l):

• pumpkin (pulp) - 0.5 kg;
• lemons - 0.5 kg;
• sugar - 0.5 kg;
• water - 2 l.

Cooking method:

• Peel the pumpkin, cut its flesh into cubes, cover with water to cover it completely, and simmer until the pumpkin is soft.
• Arrange pumpkin pulp in pre-sterilized jars.
• Wash the lemons thoroughly and cut into thin semi-circles, removing the seeds along the way. It is not necessary to peel the lemons - the zest will give the compote a tart taste with a subtle bitterness.
• Lay the lemon wedges over the pumpkin.
• Boil 2 liters of water (you can use the same pot where the pumpkin was boiled).
• Add sugar and make syrup. You need to cook until the sugar is completely dissolved.
• Pour boiling syrup into jars with pumpkin and lemon.
• Roll up the cans and place the bottoms up.
• Wrap jars with compote.
• After a day, remove the finished compote for the winter.

Tart sweet and sour taste This compote, which has a pleasant citrus aroma, is liked by many. It is very refreshing and also very useful.

Pumpkin compote with orange and peach

Composition (per 3 l):

• pumpkin pulp - 0.3 kg;
• oranges - 0.4 kg;
• peaches - 0.3 kg;
• sugar - 0.25 kg;
• green tea(large leaf) - 5 g;
• grated ginger - 20 g;
• water - 2.5 liters.

Cooking method:

• Cut pumpkin flesh into small cubes.
• From a glass of water and the same amount of sugar, boil the syrup, put the pieces of pumpkin in it and boil them in it for 10 minutes.
• Wash the orange, remove the zest from it, cut the pulp into cubes.
• Zest, ginger and green tea pour a glass of boiling water and leave for 10 minutes, strain.
• Pour the infusion into a saucepan with syrup and pumpkin. Boil for 5 more minutes.
• Wash the peaches, remove the seeds from them, cut the pulp into cubes.
• Put oranges and peaches to the pumpkin, add the remaining water.
• Boil after boiling for 10 minutes.
• Pour the compote into prepared jars, cork them, turn them over and cover with a blanket.
• After the compote has cooled, it can be put away in the pantry.

Compote made from pumpkin according to this recipe has a bright color and a sunny aroma with hints of peach and oranges. On frosty winter days, it will warm, remind you of summer.

Have you ever cooked pumpkin compote? If not, then definitely try it! It turns out a very original compote, both in taste and in serving, so sunny and very healthy, like all pumpkin dishes. In order to give it a more expressive taste, citric acid and vanilla sugar should be added to the compote along with sugar. Before serving, such a compote must be thoroughly cooled - it is not so tasty when warm!

Before you start cooking compote, prepare pumpkin, water, small orange or large tangerine, sugar, citric acid and vanilla sugar. Boil water in a saucepan. Peel the pumpkin from the peel and seeds, cut into cubes. Wash a small orange or large tangerine well, as we will cook it right with the zest.

Pour sugar into boiled water, put pumpkin and orange circles.

And add, for taste, citric acid and vanilla sugar for flavor.

Boil the compote with a mellen boil for about 5-7 minutes and let it cool completely in a saucepan, brew.

Then cool the compote in the refrigerator for another hour or two. Pour the compote into a convenient dish, put the pieces of pumpkin in the compote and serve it like that, with a spoon, so that it is convenient to eat the pumpkin with the compote :)

Enjoy your meal!!!

I decided for the first time this year to try to cook pumpkin compote for the winter like pineapple. In fact, everything is prepared quite simply, and the pieces of pumpkin really taste like pineapple. If it were not for the bright color that gives out the pumpkin, it would be even more believable. I think that you can try to replace pineapple in salads with such a pumpkin, and although it will not be 100% similar, it will definitely be delicious! From the indicated amount you will get a 1.5-liter jar of wonderful compote.

To prepare pumpkin compote for the winter like pineapple, you need to peel the pumpkin and cut it into small cubes with a side of 1-1.5 cm.

Pour filtered or boiled water into the pan, add citric acid, cinnamon stick and vinegar to it. Dip the pumpkin cubes into this solution and leave for a day in a cool place, covering the pan with a lid. I took the pot out to the balcony.

The next day, drain the filling with a sieve, add sugar to it and put on fire.

When the marinade begins to boil, wait for the sugar to dissolve completely and then lower the pumpkin cubes into it. Boil 4 minutes, stirring.

The jar for compote must first be sterilized, boil the lid in a saucepan. Carefully transfer the pumpkin cubes to a jar and pour over the hot marinade. You don't need to add a cinnamon stick to the jar.

Bank immediately roll up, turn over and wrap. Pumpkin compote for the winter is ready like a pineapple. I have a couple of spoons left, I tasted it every other day. It is very similar to pineapple, but the marinade itself still has a sharp taste. I think that, like all preparations, it is necessary to give time for all the ingredients to get along. It is recommended to store compote in a cool place. While there is no frost, I put the jar on the balcony, and then I will rearrange it in the pantry, I'll see how it will be stored.

Hello dear readers. You don’t often meet a person who has tried pumpkin compote. In any case, among my acquaintances such people can be counted on the fingers. Why count? And in order to be included in the red book of culinary pathfinders. After all, having such a necessary list at hand, you will be confident in the future. Turning to them with your problem: “What would you cook so tasty?” - they will always come to the rescue and surprise you with an unusual, not hackneyed recipe.

Here you, yes, yes, you, have you ever tried pumpkin compote? If the answer is yes, then respect to you, as it is now fashionable to express it. Your name will forever be inscribed in golden letters in my personal rating of the most successful acquaintances that have ever happened to me.

Okay, enough jokes. I turn to the declared topic, how to cook compote. Remember not so long ago, I was cooking? If in this case the sweet taste of a vegetable for some readers has become, I will say this, an undesirable phenomenon in combination with meat - although this issue is rather controversial, but now about that. Then for compote, a pumpkin variety with a lot of sugar is just a godsend.

I also see no reason to prepare this compote for the winter, the pumpkin is already excellently preserved. After all, to prepare a drink from fresh vegetable much cooler than drinking canned pumpkin broth with mummified pieces.

compote recipes

Today I will tell you about two recipes for pumpkin compote. The first will be, as usual with step by step photos. But its main difference is simplicity. Compote is brewed with lemon and a minimum amount of sugar. Therefore, it perfectly quenches thirst.

I will also tell you how to prepare the second drink recipe in stages, but only without visual contact. Here the main component, but don't be surprised, of course, is the pumpkin! This time it will already be cooked with apples and dried fruits.

Pumpkin compote with lemon

Ingredients:

• 650 grams of pumpkin;
• sugar to taste (for me, a little more than half a glass is the norm);
• juice from one lemon;
• 1.5 liters of water;
• 7 cloves.

I peel the pumpkin. I remove the seeds and cut into small cubes - with a corrugated knife. The question immediately arises, why corrugated? To be honest, I don't know. That's how I was taught. There are two versions. I assume that this is due to the aesthetic side of the issue, or this tool makes it easier to cut the vegetable.

But for myself, I solved the problem of blunt knives very simply. Has gained like this modern apparatus. Now my soulmate no longer complains and does not reproach me for the fact that there are dull knives in the house. After all, now she can sharpen them herself easily and quickly. Ha ha ha! Friends, do you know why you need to cut pumpkin compote with such a tool?

Generally cut. Then add sugar to boiling water.

I add pumpkin and cloves. I cook the compote at a low boil, not allowing the pumpkin to boil. Time is ten minutes.

While the saucepan with the divine nectar gurgles peacefully, I separate the juice from the vegetable flesh of the lemon.

At the very end of the preparation of pumpkin compote, I pour a concentrated clot of natural vitamins into it. own production. You can also add quince juice. This fruit is also called Japanese quince, and it ripens just at this time in the fall. Who does not know where to look for the release date of the article? It's at the top, next to the title.

Immediately after boiling, it is necessary that it cool down and infuse. This is the end of the first recipe.

How to cook pumpkin compote with apples

Ingredients:

• 400 grams of pumpkin;
• 3 apples;
• half glass dried apples;
• a little more than half a glass of sugar;
• dumb prunes with raisins or dried apricots;
• cinnamon sticks;
• 1.5 liters of water.

For cooking this recipe compote should be performed in just a few simple steps.

1. Cut the pumpkin into small slices or large straws.
2. Cut apples into slices.
3. Put water on fire. Put dried fruits in it and add sugar.
4. Boil the syrup for 10 minutes.
5. Then add pumpkin to it.
6. Then after 5 minutes - apples.
7. Boil the compote until the pumpkin is translucent, which will mean the drink is ready.
8. At the very end, add cinnamon sticks, remove from the stove and let it brew.

Pour into a decanter and send to the refrigerator, or you can directly in a saucepan.

"Cradle" of healthy drinks

We all want to look younger as we fight against the times. Yes, and it would not hurt someone to improve their shaky health. Why am I talking about this all of a sudden? Now I will explain. This does not in the least go against the topic of today's article. After all, compotes made from pumpkin and fruits are definitely healthy drinks.

1. How to easily give up such a bad habit of drinking tea and coffee just like that, with nothing to do.
2. You can completely eliminate carbonated surrogates from your diet by learning the nuances of making drinks that restore health and beauty.
3. Become irresistible and attractive by preparing compote of love with aphrodisiac spices.
4. Nourish your body and spirit life energy. Forget about chronic fatigue.
5. Learn how to choose drinks that are right for your body type to get the most out of them.

Interested? Then we finish our pumpkin compote and get poisoned for a new batch of secrets Ayurvedic cooking.

Cold, teeth reduce, pumpkin compote. And only then it comes that your stomach is full. I got so carried away with the drink, I got mad from the taste. Well, at least it didn't burn. On Halloween I will arrange a solemn reception. beautiful table I will cover, it is rich in such raw materials. And tomorrow I’ll cut the pumpkin into pieces again and it’s very, very tasty - I’ll cook compote for myself!

FROM bon appetit— Alexander Abalakov.