In winter, when the body is already longing for fresh berries, a compote made from frozen fruits can be an excellent solution. Thanks to the modern technology of fast freezing, the berries stored in the summer retain the maximum of their vitamins. So that these vitamins are better preserved in compote, cook it, observing the following rules.
It is necessary
- - frozen berries, better than different varieties - 0.5 kg;
- - sugar - 0.5-1 glass;
- - water - 2-2.5 l;
- - lemon or orange zest (optional);
- - a saucepan with a capacity of at least 3 liters.
Instructions
Step 1
Pour the correct amount of water into a saucepan, add sugar and bring to a boil. Make sure the sugar is completely dissolved, if not, stir the water with a spoon or ladle. It is advisable not to use aluminum pots for cooking compote. The acids contained in large quantities in berries react with aluminum, and its compounds can pass into the compote. In addition, compote cooked in such a pan loses a huge share of minerals and vitamin C.
Step 2
Take any frozen berries: strawberries, cherries, black currants, blackberries, etc. in the amount indicated above. To prepare compote, the fruits do not need to be thawed first, as they will lose a lot of juice. Therefore, put the entire berry mixture frozen in boiling water. If citrus scent is to your taste, add some freshly grated lemon or orange peel to the compote.
Step 3
Wait for the water to boil again. Reduce heat and cook the compote for no more than 5 minutes. Turn off the heat, put a lid on the pot and set it aside on the edge of the stove. Let the compote infuse for another half hour. So he will receive the maximum of aromatic substances and vitamins from the berries. Now the compote can be filtered, poured into dishes and cooled. If desired, the berries can not be strained through a colander. Serve berry compote on the table in a tall decanter.
