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If your harvest in the garden turned out exceptionally well this year, set aside some of the fruit and preserve it for the winter. You can make compotes from it that will surely come in handy in the colder season. Take a look at three recipes for how to liven up an ordinary compote for a more delicious taste. There is nothing complicated about making them; anyone can do it.
Orange and strawberry compote
Children will particularly love the orange compote, as it will remind them of their favorite lemonade. Unlike lemonade, however, it will be healthier and free of unnecessary chemicals. Prepare about half a liter of pitted apricots, wash them and place them in a sterilized jar. Add three slices of orange, one slice of lemon and one cup of sugar. Pour boiling water over them, seal the jar and leave the jars turned upside down to cool.
You prepare the strawberry compote from half a kilogram of strawberries, which you wash and remove the stems from. Ideally sterilize the jars, or at least rinse them with hot water. Place a few mint leaves, three slices of lemon and the strawberries at the bottom of the jar. Bring three liters of water to a boil and pour it into the jar. Let it sit for half an hour, then pour it into a pot, add 300 grams of sugar and cook for another three minutes. Then just pour the liquid into the prepared jar, cap it and turn it upside down.
Gooseberry compote
From gooseberries you can make a preserve that somewhat resembles a non-alcoholic mojito. You will need at least 350 grams of gooseberries, but you can add more, depending on your taste and means. Clean them of stems and any leaves. Pour them into a three-liter container, add 3–5 larger sprigs of mint and two slices of lemon or lime.
Take another vessel and fill it to the brim with boiling water. Cover it with a lid and let it rest for fifteen to twenty minutes to cool slightly. Then pour it into the pot with the prepared gooseberries and bring to a boil again. Add one cup of sugar, or more if the gooseberries are not very sweet. Let it come to a boil. Wrap the finished compote in a blanket for two days.
