Compote from Isabella grapes for the winter - a drink with a unique aroma. The best recipes compote from Isabella grapes for the winter

Compote from Isabella grapes for the winter - a drink with a unique aroma. The best recipes compote from Isabella grapes for the winter

Whoever has ever tasted Isabella grapes will never forget its taste and flavor.

And of course, I want to save these gifts of nature in order to enjoy them in winter.

Compote is not just delicious, but incredibly fragrant.

Compote of Isabella grapes for the winter - the basic principles of cooking

Compote from Isabella has a tart taste and a beautiful dark ruby ​​color.

Preparation of compote start with the preparation of glass containers. It is well washed and sterilized over steam for 20 minutes.

Meanwhile, the grapes are carefully picked, looking at each berry to prevent rotting, otherwise the compote will ferment quickly. Then the selected berries are washed in several waters and finally boiled over with boiling water.

Syrup is cooked in a large saucepan, mixing water with sugar. The liquid is brought to a boil. The amount of sugar each determines for itself individually. Some people like very sweet drinks, while others prefer moderate sweetness. But still, it is better to adhere to the amount specified in the recipe.

The berries are laid out on sterile jars, filling them about a third. Grapes pour boiling syrup and leave for half an hour. Then the liquid is drained back into the pot and boiled again for two or three minutes. Fill the grapes with boiling syrup and hermetically rolled with a special key.

Banks necessarily wrapped and left for a day.

Compote of Isabella grapes can be varied by preparing it with the addition of other berries and fruits.

Recipe 1. Isabella grapes compote for the winter


  • ripe grapes - a kilogram;
  • purified water - 4.5 liters;
  • granulated sugar - two glasses.

Method of preparation

1. From these ingredients you get two three-liter cans of compote. Banks wash baking soda. Rinse well under the tap and put on sterilization over steam. It will be enough for 20 minutes. 2. Remove grapes from the twigs and sort them, removing the spoiled berries. Moved grapes rinse, replacing several times with water. Then put them on a sieve and pour boiling water over it.

3. Pour sugar in water and boil. Boil the syrup, stirring until the sugar disperses completely.

4. Spread the grapes on the banks, filling it in a third of the volume. Pour the berries with boiling syrup, cover with lids and leave for half an hour.

5. Drain the syrup from the jar into the pan using the lid with holes, boil again and pour the grapes back on. Seal the banks with a key. Turn over carefully, cover with an old jacket and leave for a day.

Recipe 2. Isabella grapes compote for the winter in whole bunches


  • sugar - 700 g;
  • bunches of grapes - four kilograms;
  • purified water - two liters.

Method of preparation

1. Put the bunches of grapes in a bucket and cover with water. Rinse, while removing rotten and dried berries. Replace water several times until it becomes transparent. Then pour over the grapes with boiling water, putting them on a sieve.

2. Pour sugar into purified water, mix and send to a fire. Boil for three minutes from the moment of boiling. Then remove from heat and cool the syrup.

3. Wash two two-liter cans with baking soda. Rinse under running water and dry. Spread the bunches of grapes in banks, and fill them with chilled syrup.

4. Cover the bottom of a wide, high pan with a towel. Place cans of compote into it and pour water in before the glass container hangers. Sterilize for 20 minutes at a low boil.

5. Carefully remove the jars and roll the lids tightly with a special key. Cool by wrapping with a warm cloth.

Recipe 3. Isabella grapes compote for the winter with sourness


  • half a kilogram of ripe grapes in bunches;
  • 5 g of citric acid;
  • 500 g of sugar;
  • two liters of purified water.

Method of preparation

1. Carefully review all the clusters, so as not to miss a single damaged berries. Remove all overripe and rotted fruit. Brush the grapes, rinse under the tap.

2. Pour sugar into water, mix and boil the syrup from the moment it boils up for a couple of minutes. If foam appears on the surface, remove it with a spoon.

3. Wash glass containers with a cleaning agent. Rinse thoroughly and sterilize over steam for 20 minutes.

4. Bunches of grapes lay in jars, filling them in half. Fill the berries with boiling syrup and cover with lids. Let the compote stand for five minutes.

5. Then close the jar with the lid with the holes and pour the syrup into the saucepan and boil again.

6. Put citric acid in jars with grapes and immediately fill with hot syrup. Roll up with tin lids and flip over. Cool by wrapping with a warm cloth.

Recipe 4. Isabella grapes compote for the winter “Grape Cascade”


  • two clusters of grapes;
  • filtered water;
  • sugar - half a cup;
  • a slice of lemon or lime;
  • sprig of melissa or mint.

Method of preparation

1. From these ingredients you get a three-liter can of compote. Bunches of grapes a good look. Remove spoiled berries and cut dry and unoccupied grapes. Rinse the clusters, changing the water a couple of times. Then put them on a sieve to glass the water.

2. Wash the jar with baking soda. Then rinse thoroughly and sterilize for 20 minutes over the steam. Boil lids for five minutes.

3. Put in a dry jar clusters of grapes, here also send a sprig of mint and lemon slices.

4. Put the saucepan with water on the fire. Pour sugar into boiling water and boil for three minutes. 5. Pour the grapes in the pot with boiling syrup and immediately hermetically roll a special key. Cool compote, covering the banks with an old jacket, and send in storage in the cellar.

Recipe 5. Isabella grapes compote for the winter with apples


  • two liters of purified water;
  • half a kilo of ripe grapes;
  • 400 g of white sugar;
  • five apples.

Method of preparation

1. Bunches of grapes carefully review and remove overripe and rotted berries. Also cut off the branches, not occupied by grapes. Place in a bowl and rinse in several waters.

2. With my baking soda cans, rinse them and sterilize over steam. We put bunches of grapes in prepared glass containers.

3. Apples for compote take small, as we will put them in banks entirely. Fruit my and lay on two or three fruits on the jar.

4. Pour sugar into the saucepan with water and boil, stirring, until it disperses completely.

5. Fill the fruit with grapes with boiling syrup to the top. If the syrup is not enough, add boiling water from the kettle.

6. Cover the bottom of a large container with a kitchen towel and place cans of compote in it. We pour hot water into the container so that its level reaches the hangers of the glass container, and simmer for 15 minutes to half an hour, depending on the volume of the cans.

7. Carefully remove the jars and roll them in tin lids. We wrap the old jacket and completely cool.

Recipe 6. Isabella grapes compote for the winter with plums


  • filtered water;
  • five medium bunches of grapes;
  • 300 g of white sugar;
  • half a kilo plum.

Method of preparation

1. Glass containers in which we can preserve compote, thoroughly wash with baking soda. Then rinsed under the tap and set over steam for sterilization. 2. Wash my plums, cut them in half and remove bones. We put the halves of the fruit on the bottom of the cans, filling it a quarter.

3. Bunches of grapes are scanned for the presence of rotten berries. Carefully remove them. We wash the grapes, replacing water a couple of times. Put the grapes on top of the plum. Fruit with grapes should be no more than half a jar.

4. In a separate saucepan, boil water and pour over it the fruit with grapes. Insist half an hour, covered with lids.

5. Drain the water from the jar using the lid with the holes back into the saucepan, add sugar and boil the syrup, stirring until it disperses completely.

6. Once again, pour fruit with grapes syrup and hermetically roll the lids with a special key. Carefully overturn, cover with old jacket and leave to cool completely.

Compote from Isabella grapes for the winter - tips and tricks

  • When laying grapes in clusters in a jar, check them very carefully, so that no spoiled berries are left, otherwise the compote will ferment quickly.
  • If you have a shortage of glass containers, you can fill cans with grapes to the top. Subsequently, you will need to dilute the compote with boiled water to the desired consistency.
  • Compote from grapes can not only be drunk, but also used as a basis for making jelly or jelly.
  • Do not put too much sugar in compote, there will be enough natural preservative - grape acid.
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