9 best homemade pomegranate compote recipes

9 best homemade pomegranate compote recipes

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Homemade pomegranate compote allows not only to replenish the supply of vitamins, but also to increase the level of hemoglobin in the blood. For some people, this property is especially important. The drink will appeal to those who do not like the tart and sour taste of pomegranate juice. In addition, it can be prepared for future use.

Is it possible to cook pomegranate compote for the winter

It is known that pomegranate compote can be drunk not only immediately after cooking, but also harvested for the winter. There are several proven recipes, but the main task is to choose the right fruit and prepare the container.

How to choose the right main ingredient

The criteria for choosing a quality pomegranate are:

  • color;
  • the weight;
  • peel.

The color of quality fruits can range from orange-yellow to brown-red. The shade depends on the variety and the ripening time of the fruit. It is worth noting that in nature there are white and pink fruits, which are not inferior to the classic ones in terms of useful properties. Beginners should pay close attention to the pomegranate skin, which should:

  • be dry and tightly fit the grains;
  • not have any spots or signs of decay;
  • have no mechanical damage or dents.

As for the weight of the pomegranate, the juicy and ripe fruit will be heavy, and the unripe fruit will be light.

In addition, the flower of a ripe pomegranate is ripe, dried, but by no means green.

Preparing containers for the start of the process

Any glass jars are used as containers for canning pomegranate compote, but most often their volume does not exceed 1 liter. They should not have cracks or chips. Before use, they are rinsed and sterilized in any convenient way:

  • in the oven;
  • for a couple;
  • in the microwave.

How to roll a pomegranate compote at home

There are several proven ways of preserving pomegranate compote for the winter, but from year to year this arsenal is replenished with new products. Each housewife modernizes the recipes to her taste, adding or removing ingredients, manipulating their quantity.

A simple recipe with peels

The drink prepared according to this recipe has the maximum benefit for the body. You can prepare it from the following components:

  • 1 pomegranate fruit;
  • 350 g red currants;
  • 1 liter of water;
  • 10 tbsp. l. Sahara.

The washed pomegranate is cut into pieces along with the skin and left in a bowl. Put a pot of water on the stove and boil, then put the pomegranate there and stir. The currants, peeled from twigs and washed, are also sent to the pan. Pour sugar there and stir. Compote is boiled for another 20-25 minutes.

From pomegranate peels

This drink is used exclusively for medicinal purposes as an antimicrobial agent. To prepare it you will need:

  • 2 glasses of water;
  • 2 tbsp. peel from pomegranate;
  • 2 tsp ground ginger root;
  • 2 tsp honey;
  • 11 mint leaves.

In a bowl or saucepan, stir together the ginger, mint, and pomegranate peels. Allow to stand for 10 minutes, after which the water is drained, put on the stove and boiled. Then honey is dissolved in it and poured back into the mixture. Compote is infused for 2-3 hours in a tightly sealed container.

Option with apples

This drink is characterized not only by its rich taste, but also by a light spring aroma. To prepare it you will need:

  • 300 g of pomegranate seeds;
  • 1500 g green apples;
  • 0.5 kg of sugar;
  • 2 liters of clean water.

Apples are thoroughly washed and removed from the cores, and in the pomegranate, the grains are separated from the film and skin. Do not peel the peel from the apples so that they do not fall apart during the cooking process. A mixture of pomegranate and apples is placed in sterilized jars by a third, and boiled water is poured on top. Let it brew for 10 minutes, then drain the water, add granulated sugar and boil again. The resulting syrup is again poured into jars and canned.

With fruits

Almost any fruit can be combined with pomegranate (for example, pears, plums, apricots, gooseberries). To prepare compote you will need:

  • 0.25 kg of pomegranate seeds;
  • 1.5 kg of fruit;
  • 0.5 kg of granulated sugar;
  • 2 liters of clean water.

Rinse the fruits thoroughly and peel them off. Separate the grains from the pomegranate. Divide the mixture of fruits and pomegranate seeds into glass jars, filling them by a third, then pour boiling water into them and leave for no more than 10 minutes. Then drain the liquid, add sugar there and, stirring, bring to a boil. Pour the prepared syrup over the fruit and roll up the jars.

With honey

This drink will appeal to both adults and children. To prepare it you will need:

  • 3 grenades;
  • 2 green apples;
  • 1 lemon;
  • 150 g of honey;
  • some cardamom (optional)

Wash the apples, cut out the middle and chop them into slices. Rub the lemon on a grater and squeeze the juice (you can leave the pulp in the juice to give the drink freshness). Pour apples together with zest, lemon juice and cardamom into a saucepan, pour water and put on the stove. After boiling, boil for 10 minutes. over low heat, remove from the stove and let stand for 15 minutes. The grains are separated from the pomegranate, and they are poured with honey in a separate bowl. A tablespoon of grains is poured into a tall glass, after which they are poured with compote cooked earlier.

With ginger

A drink with a rich taste and aroma, containing a large amount of vitamins and minerals, is well suited for cold winter evenings. For cooking you will need:

  • 2 grenades;
  • 3 apples;
  • 5 cm of ginger rhizome;
  • 100 g granulated sugar;
  • 2 liters of clean water.

The washed apples are cored and cut into small cubes. The peeled ginger is cut as thin as possible. Water is poured into a saucepan and granulated sugar is poured, put on fire and boiled. Apples and ginger are thrown into the syrup. After that, pomegranate grains are poured, boiled for another 10 minutes. and remove the compote from the stove.

With currants

To prepare a fragrant, tart and bright drink, you will need:

  • 0.5 kg of red currant fruits;
  • 1 pomegranate;
  • 3 sprigs of mint;
  • 1 liter of clean water;
  • 6 tbsp. granulated sugar.

The grains are separated from the pomegranate and placed in a separate vessel. Rinse the currants and remove the twigs. Pour water into a saucepan and add granulated sugar, bring to a boil. Throw pomegranate, mint and currant there, after which they keep it on low heat for another 20 minutes. and removed from the stove.

With quince

To prepare a vitamin compote you will need:

  • 2 quince;
  • 1 pomegranate;
  • 250 g granulated sugar;
  • 1.5 liters of clean water.

The quince is washed and the cannon is removed with a sponge. After that, the fruits are peeled and cut into pieces. The grains are separated from the pomegranate. Sugar is poured into the water, put on fire and brought to a boil. Throw pieces of quince there and boil for 5 minutes. Then pomegranate seeds are poured, boiled for no longer than 3 minutes. and remove the pan from the stove.

From feijoa

An exotic drink is made from the following ingredients:

  • 0.5 kg feijoa;
  • 0.5 kg of granulated sugar;
  • 1.5 cups pomegranate seeds;
  • 12 dried tea rose buds;
  • 3 liters of clean water.

The feijoa is washed and the tails and top are trimmed. Pomegranate seeds, tea rose and chopped feijoa are poured into a glass jar. After that, boiling water is poured into it, covered with a lid and left for 8 minutes. Then the water is drained, boiled and the fruit is poured over again, leaving to infuse for 10 minutes. Then the liquid is again decanted, sugar is added and brought to a boil. The resulting syrup is poured back into the jar and screwed up.

Terms and conditions of storage

Opened pomegranate compote can be stored in the refrigerator for no longer than 3 days, and in a sealed jar for up to 1.5 years. After opening the container, the drink should be sniffed. If a sour smell is felt, then it is no longer possible to use it. With careful observance of the technology of preparation and sterilization, the compote can be stored in a dark place, protected from sunlight, for up to 2 years.

Watch the video: Summertime Recipes With Gordon Ramsay. Part One (May 2022).