Preparing apple compote with the addition of cinnamon is not difficult even for a novice cook. This delicious drink has an unusual spicy taste and perfectly quenches thirst. It contains a large amount of vitamins and beneficial microelements. To properly prepare containers and products, you should read the tips below.
Features of preparing compote from apples with cinnamon for the winter
There are no special nuances in the recipe for preparing apple compote for the winter with cinnamon; the main thing is to properly prepare the container for preservation and choose suitable fruits:
- Apples can be used whole or cut into pieces.
- If the fruit is used whole, there may be worms inside. To make them disappear, pour salt water over the fruits. The larvae should emerge within half an hour and are disposed of.
- Apple compote with cinnamon can be prepared together with other fruits, varying their quantity at your discretion.
- If you use ground spices, there may be an unpleasant sediment at the bottom of the containers. To avoid this, you need to strain the finished compote through cheesecloth or take cinnamon sticks.
- If the shade of compote seems boring, you can add chokeberry and currants to it. The berries will give a noble color and taste.
After rolling up the containers, you may find that the granulated sugar has not dissolved. This is not a problem, just put the jar on its side, roll it in different directions, and then put it in a warm place.
How to choose ingredients
Apples should be chosen at medium ripeness. The best option is sweet and sour fruits. Large specimens are cut into pieces, small ones are closed whole. The Antonovka variety and similar varieties of firm apples with sourness - White filling, Melba, Mantet, Grushevka - are excellent for compotes. The most beautiful drinks are made from red and pinkish fruits - you can add a few green ones. Apples that are very soft, such as Anise, or that are overripe will become boiled in compote.
It is not necessary to remove the core; it will not affect the taste of the product.
Preparing containers for the start of the process
Cans can be of any size, but liter ones are usually used. The main thing is that there are no chips or cracks on them.First, they are washed with running water and soda. Containers are sterilized in a convenient way, the most popular method is:
- Place a metal sieve on a pan of water and place a container on it upside down;
- the water will boil and steam the jars, sterilization lasts 15 minutes.
Afterwards, place the jar, without turning it over, on a clean surface.
How to make apple cinnamon compote
Experienced chefs advise blanching apples for 5 minutes before placing. The procedure will help prevent darkening and loss of volume; the remaining liquid can be used for syrup.
After blanching, the fruits are cooled in cool water. If compote is prepared without sterilization, manipulation is not required.
Classic version
The standard recipe for compote with apples and cinnamon involves the use of the following products:
- fresh apples – 2-3 pieces;
- dried apples – 100 g;
- granulated sugar - 2 tbsp. l.;
- lemon – ½ piece;
- cinnamon – 2 sticks.
Bring 1.5 liters of water to a boil, put a handful of pre-washed dried fruit slices into the pan. Immediately discard the cinnamon sticks. After 5 minutes, add dry and fresh fruits. Bring to a boil again, reduce heat and simmer for 5 minutes. Add sugar; you can use any dosage you like. Cut half a lemon into thin slices, put in almost finished compote, cook for 3 minutes. Cover the pan with a lid, let it sit, and let it cool.
Recipe with cloves
To prepare apple compote with cloves, you need the following ingredients:
- 0.5 kg apples;
- 3 liters of water;
- 10 g cloves;
- granulated sugar.
Prepare the fruits, cut them, add cold water and bring to a boil. Add cloves and simmer over low heat for 10 minutes. Add sugar and cook the same amount.
Rules for storing the finished product
The product should be stored in a cool place away from direct sunlight. The air temperature should be up to +20 degrees.
A drink with seeds can be stored for about 8 months, and without them – up to 1 year.
