avg —
Grape-Apple Compote
Instructions
The ingredients are calculated for one litre of compote – I simply multiply the amounts by the number of jars I need. I slice the apples into pieces 5–7 mm thick. Thin slices release their juice and aroma faster. I don't peel them – the skin holds most of the aroma and vitamins. I always cut out the core.
I rinse the grapes thoroughly under cold water and pull the berries off the stems. Stems give the compote a bitter taste, so I always remove them. I combine the ingredients and put them in a 1.5-litre pot. I cover the fruit with water and place it over medium heat. I cook the compote until it comes to the boil.
I add the spices (anise and cinnamon), sugar and citric acid. The citric acid not only freshens the flavour but also acts as a natural preservative – without it, bottled compote keeps less well. I let the liquid return to the boil and cook it for 5–7 minutes over low heat.
I pour the hot compote into jars. You can seal it for the winter with metal lids or pour it into a carafe to serve fresh. When preserving it for the winter, it's important to sterilise the jars and lids for 15 minutes in the oven at 120 °C or over steam – unsterilised containers will quickly turn the compote sour. I turn the finished jars upside down to sterilise the lids as well.
Tips
- 1
Use sweet grapes (Isabella, Lidia, sultana) – they give a rich flavour without the need to add much sugar.
- 2
Cinnamon and anise add a piquant note – add them to taste, and you can include cloves and cardamom for a winter version.
- 3
Bottle it in small jars (500 ml – 1 l) – they are easier to open and finish in one go. I make apple and pear compote on a similar principle.
- 4
Store it in a dark, cool place or in the fridge – in the light the compote loses its colour and vitamins.
FAQ
Which grapes are best for compote? +
Sweet varieties of any colour – white (Riesling, Muscat), red (Moldova, Isabella), black (Lidia, Livadia black) or sultana (seedless, handy for children). Each gives its own shade of flavour and colour: white is light and delicate, red is a rich ruby, black is a deep purple. Isabella gives a characteristic "strawberry" aroma. Balance slightly sour varieties (golden Muscat) with a little extra sugar. Wild forest grapes give the strongest aroma but have more seeds.
Can I leave out the spices? +
Yes, without spices you get a classic fruit compote – also very tasty, especially for children. Spices add a piquant, warming character – they suit autumn and winter drinks, but in summer they may be unnecessary. Alternative spices: vanilla (for softness), cloves 1–2 pcs (an Eastern accent), cardamom (freshness), star anise 1 pc (like anise, but milder), mint (a summer option), orange or lemon zest. Don't combine more than 3 spices at once – the flavours will overpower one another.
How long does bottled compote keep? +
In sterilised, airtight jars – up to a year in a cool, dark place (a cellar or pantry) at 5–15 °C. Once opened, keep it in the fridge and drink it within 3–5 days. Fresh, unsealed compote keeps in the fridge for up to 5 days in a covered carafe. If the jar turns cloudy, develops mould or the lid bulges, throw it out and don't try to use it. The sign of successful preserving is a clear liquid and a tightly sealed lid.
- Comment
or post as a guest
Be the first to comment.
