Compotes in Russia were cooked by our distant ancestors, and they were called “boils” of the verb “brew”.
Everyone knows that oranges and lemons are champions in vitamin C.
Therefore, citrus drinks have always been popular.
In addition to benefits, oranges and lemons have a pleasant aroma and taste.
Compote of orange and lemon - the basic principles of cooking
Juices and soft drinks are made from oranges and lemons, but not many people know that you can make a delicious compote out of these citrus fruits. Lemons and oranges are available all year round, so compote can be cooked at any time.
Citrus washed, cut into chunks or circles and remove the bones. Then they are placed in a saucepan, sugar is added and lightly crushed, so that they let the juice.
Content is filled with clean water and set on fire. Compote is brought to a boil and removed from heat. The mixture is cooled to a warm state and filtered. It is poured into a decanter and completely cooled.
Compotes of oranges and lemons are also boiled with the addition of herbs, fruits and berries.
Sugar in compote can be replaced with honey.
In winter, this compote can be drunk hot, and in summer as a soft drink.
Recipe 1. Compote of lemon and orange with honey
Ingredients
- 75 ml of honey;
- lemon;
- 75 g sugar;
- 4 liters of clean water;
- orange.
Method of preparation
1. Wash the lemon and orange under the tap. Cut it into thin circles and remove all the bones.
2. Put the sliced citrus fruits in a saucepan, cover with sugar and lightly crush with a fork to make a little juice.
3. Pour the contents of the pan with clean water and set on fire. Boil.
4. When the compote has cooled to a warm state, add honey to it and mix thoroughly so that it is completely dissolved. 5. Before use compote completely cool.
Recipe 2. Compote from oranges with apples
Ingredients
- two liters of filtered water;
- 1 g dry ground ginger;
- 330 g oranges;
- 140 g of sugar;
- 300 g apples.
Method of preparation
1. Wash the orange, rub it and put it on the board. Cut off the whole peel with a sharp knife. Cut the pulp into thick circles.
2. Wash the apples, remove the core with the bones and cut them into too large lobules.
3. Place the pot of water over medium heat and bring to a boil. Dissolve sugar and stir until it is completely dissolved.
4. Put orange and apple slices in boiling water. Stir and wait until the contents boil again. Boil a few minutes and remove the compote from the fire.
5. Cool the prepared compote and pour into glasses.
Recipe 3. Lemon compote with dried apples and ginger in a slow cooker
Ingredients
- two and a half liters of pure water;
- one and a half glasses of dried apples;
- a glass of sugar;
- lemon;
- 15 g of ginger root.
Method of preparation
1. Dried apples to sort and wash thoroughly, especially if you purchased them in the market or store.
2. Rinse a lemon, wipe and cut into small pieces.
3. Take a piece of ginger root, peel it and chop it with a sharp knife or a fine grater.
4. Put apples, ginger and lemon into the multicooker bowl. Pour all the sugar and pour warm water to the compote boil faster.
5. Close the multicooker lid and steam release valve. Activate the “Soup” or “Steaming” mode. Boil compote from the moment of boiling for a quarter of an hour.
6. After completion of the program, let off steam and leave on “Heating” mode for half an hour. Take out the bowl with compote and strain it. Pour compote into a jug and cool.
Recipe 4. Lemon and mint compote
Ingredients
- liter of filtered water;
- lemon;
- a glass of sugar;
- a bunch of mint.
Method of preparation
1. Lemon is carefully washed, put it in a deep cup and pour boiling water. Leave for a couple of minutes. This is done in order to get rid of bitterness.
2. Take out a lemon and cut it with a sharp knife into large chunks along with the peel.
3. Put the pan with purified water on the fire and bring to a boil. Put in boiled water sliced lemon. Cook compote for five minutes, and add sugar.
4. We tear off leaflets from mint branches, we wash them and we add to compote. We continue to cook for another seven minutes, and remove from heat. Cover the pot with a lid and leave to infuse. Cooled compote and filter it. Pour into a jug and pour into glasses. Serve garnished with lemon slices.
Recipe 5. Orange-ginger compote
Ingredients
- 7 cm slice of ginger root;
- three liters of purified water;
- four medium oranges;
- two cinnamon sticks;
- half a lemon;
- a cup of sugar;
- vanilla sugar - 20 g;
- badyan - two stars;
- allspice - seven peas.
Preparation Method
1. Wash oranges and lemons. Peel ginger root. Cut the citrus fruit with washers, 6 mm thick, and then cut into quarters.
2. Cut ginger into thin slices. Put the quarters of oranges, lemons and slices of ginger into the pan. Add sugar and mix thoroughly. Slightly remember the mixture and leave for half an hour, so that it starts up as much juice as possible.
3. Pour into the pan three liters of purified water and add spices, mix. Place the container on the stove and bring to a boil. Simmer for five minutes, remove the pan from the heat, cover with a lid and let the stew brew. 4. Strain and pour compote into jug. If you want to drink it hot, you can warm it up. Serve compote by pouring it into glasses, and garnished with orange slices.
Recipe 6. Lemon and honey compote
Ingredients
- honey - 75 g;
- clean water - four liters;
- sugar - 75 g;
- ripe lemons - two pcs.
Method of preparation
1. Wash the lemons well. Cut them into thin circles, be sure to remove the bones.
2. Fold the lemon mugs in a saucepan, sprinkle with sugar and slightly remember with a fork.
3. Pour the contents of the pan with four liters of purified water and put on fire.
4. When lemon decoction boils, remove it from the heat. Cool to a warm state and add honey. Mix thoroughly until it dissolves. Remember: never add honey to boiling water, otherwise it will lose its useful properties.
5. Compote completely cool, strain and pour into glasses.
Recipe 7. Compote from lemon and basil
Ingredients
- 100 g of sugar;
- two liters of water;
- lemon;
- a bunch of purple basil.
Method of preparation
1. Remove leaves from sprigs of purple basil and wash them.
2. Rinse and wipe the lemon. Basil and lemon cut into large chunks. Do not peel off lemon.
3. Put in a saucepan lemon, sliced and basil. The amount of sugar in the recipe allows you to get a drink with a slightly sour. If you want the compote to be sweet, add more sugar.
4. Pour the contents of the pan with purified water and put on fire. Bring to a boil and cook for 15 minutes.
5. Strain the compote through a strainer and pour it into a jug. The drink can be consumed both hot and chilled.
Recipe 8. Compote from oranges with gooseberries
Ingredients
- two and a half liters of pure water;
- gooseberry - two glasses;
- granulated sugar - two glasses;
- large orange.
Method of preparation
1. Gooseberries, sort, wash and tear off the tails. Transfer the prepared berries to a glass bowl.
2. Wash the orange with a brush and cut into slices without peeling. Add to the gooseberry.
3. Boil water and pour berries with citrus. Cover and leave for about two hours.
4. Then pour the liquid into the pan, add sugar, mix and put on the fire. Boil and pour the syrup berries with orange in a jar. Cork tightly with a tin cap.
5. Banks turn over, cover with a blanket and leave to cool completely. Store in a cellar or pantry.
Recipe 9. Orange compote with pomegranate
Ingredients
- one and a half liters of purified water;
- pomegranate;
- spices;
- 150 g of sugar;
- orange.
Method of preparation
1. Carefully cut the pomegranate peel and remove the grains. Orange wash, wipe and cut off the peel with a sharp knife. Pomegranate grains and sliced orange shift into the pan.
2. Pour all the sugar and add spices. Fill with water, mix and put on a small fire. Boil, occasionally stirring for about 20 minutes.
3. Strain the compote, pour into a jug and cool. Pour into glasses and serve, garnish with orange slices.
Recipe 10. Lemon compote
Ingredients
- honey - 75 g;
- clean water - three liters;
- three lemons.
Method of preparation
1. Thoroughly rinse the lemons under the tap, cut, not peeling, into centimeters thick. Put on the bottom of the pan. Remember lemons tolkushkoy, so they quickly gave the juice.
2. Fill the lemons with clean water at the rate of one liter of liquid per lemon. Put the pot on the fire, bring to a boil, and after a couple of minutes, remove from heat. 3. Add honey at the rate of a spoon of honey per liter of pure water. Stir.
4. Cover the pot with a lid and leave to stand for a couple of hours until the lemon pulp sinks to the bottom.
5. Now gently strain and pour the compote into the jug. During the cooking process you can add cloves, vanilla or fresh mint to the compote. This will make the compote taste more interesting.
Recipe 11. Compote of orange, lemon and apricots
Ingredients
- a glass of granulated sugar;
- 20 ripe apricots;
- bony lemon;
- orange.
Method of preparation
1. Sort out the apricots, rinse, chop in half and remove the stones.
2. Wash the orange and lemon under the tap with a brush. Cut them into small lobules.
3. Thoroughly wash the jars, pour boiling water over them and wipe dry. Put the lemon and orange slices on the bottom. Put apricots on top and add sugar.
4. Fill the contents of the cans with boiling water to the top. Hermetically seal them with tin lids and turn them over. Cover with a blanket and leave to cool. Then place the jars with compote in the cellar or pantry.
Lemon and Orange Compote - Tips and Tricks
- If you use a lemon with a peel in compote, put it in boiling water for a couple of minutes to get rid of bitterness.
- Before cooking, rinse the orange and lemon with a brush.
- Be sure to remove the bones from the citrus.
- Compote can be consumed, both hot and after cooling it.
