Have you ever made pumpkin compote? If not, then be sure to try it!!! The compote turns out to be very original, both in taste and in presentation, it’s sunny and very healthy, like all pumpkin dishes. In order to give it a more expressive taste, citric acid and vanilla sugar should be added to the compote along with sugar. This compote needs to be thoroughly cooled before serving - it is not as tasty when warm!
Before you start cooking the compote, prepare pumpkin, water, a small orange or large tangerine, sugar, citric acid and vanilla sugar. Boil water in a saucepan. Peel the pumpkin from peel and seeds, cut into cubes. Wash a small orange or large tangerine thoroughly, since we will cook it directly with the zest.
Pour sugar into boiling water, add pumpkin and orange slices.
And also add citric acid for taste and vanilla sugar for aroma.
Boil the compote at a chalk boil for about 5-7 minutes and let it cool completely in the pan and brew.
Then cool the compote in the refrigerator for another hour or two. Pour the compote into a convenient bowl, put the pumpkin pieces into the compote and serve it like that, with a spoon so that it is convenient to eat the pumpkin, washed down with the compote :)
Enjoy your meal!!!
Preface
Pumpkin is not only a very tasty vegetable, but also a real storehouse of vitamins. That is why a variety of dishes are cooked on its basis, casseroles are made, and pies are baked. But few people unknowingly prepare pumpkin compote for the winter. It's time to learn!
Required tools and materials
This vegetable contains minerals and vitamins that have a beneficial effect on the functioning of the gallbladder and liver and help normalize the water balance in the human body. It has been noticed that people who regularly consume pumpkin dishes have an improved complexion. With short processing, most of the nutrients are retained, so preserving pumpkin for the winter is the best option for a long-term addition to your diet.
You can make a drink from pumpkin alone, but not every family member will like its slightly sugary taste. Adding various berries and fruits allows you to give the drink a variety of taste qualities. Recipes for compotes made from pumpkin cubes with the addition of apples or citrus fruits are very popular among housewives. In addition, to emphasize the taste of the drink, you can add different spices: cinnamon, cloves, cardamom.
Dessert varieties, which are characterized by a bright orange pulp color, are best suited for making compote. After preparation, the drink turns out very tasty and beautiful to look at.
To prepare the drink, you will need the following ingredients:
- water – 1 l;
- pumpkin pulp – 500 g;
- lemon – 1 pc.;
- sugar – 1 cup (200 g);
- cloves – 6 pcs.;
- vanillin – added to taste.
First, you need to wash the pumpkin slices well, remove the seeds and separate them from the peel. The peeled pulp is cut into small cubes. The prepared pumpkin cubes are placed in a pan (or basin), covered with sugar and filled with water. In this case, the water level should only slightly cover the pumpkin, so you should be careful when choosing a container for brewing the drink.
Next, the container with the future compote is placed on the stove and brought to a boil, while the fire should be quite slow, after which freshly squeezed lemon juice or its pieces are added. Cook in boiling water for at least 20 minutes, stirring constantly. The pumpkin cubes should soften, but be careful not to overdo it.
At the end, we add spices in different variations - here each housewife must choose her own composition, which will distinguish her compote from the neighbor’s. Together with the spices, the drink should not boil for long, just a couple of minutes. After this, pumpkin compote for the winter is poured into jars prepared in advance and rolled up with boiled lids using a key.
Original recipe – along with pumpkin in the form of compote! To prepare a drink according to this recipe, you need to prepare the following ingredients:
- water – 1 l;
- pumpkin pulp – 200 g;
- apples – 3 pcs.;
- sugar – 1 cup (200 g);
- spices - added to taste.
Pumpkin is a fairly useful product that grows in our beds. Its pulp has many useful substances and vitamins, calcium, magnesium, zinc, copper and so on. It is very good for those people who have gastrointestinal diseases. Dishes made from this vegetable are very popular all over the world. It is included in soups, purees, various salads and casseroles. The pulp is often consumed raw along with carrots, herbs and apples. You can also make pumpkin compote. It will have a sweetish taste and goes well with many berries and fruits. Making such a drink is not difficult; in addition, it can be prepared for the winter in order to receive vitamins during the cold season that are so necessary for a person during this period of time. Today we will talk about how to prepare pumpkin compote for the winter and more.
Pumpkin compote for the winter
Ingredients: one kilogram of pumpkin, four hundred grams of sugar, one liter of water, one spoon of vinegar.
Preparation
The pumpkin, previously peeled and cut into pieces, is placed in a bowl, vinegar and sugar are added, water is added and boiled for twenty minutes. Using an autoclave, you need to sterilize the jars, into which you then pour the pumpkin compote and roll it up. The jars are left for one day at room temperature, and then sent to a cold place for storage.
Pumpkin compote with lemon
Ingredients: five hundred grams of pumpkin, one liter of water, two hundred and fifty grams of sugar, five cloves, one lemon, five grams of vanilla.
Preparation
The pumpkin, previously peeled, is cut into pieces, covered with sugar, juice from one lemon and water are added, and cooked over medium heat for twenty minutes. During this time, the vegetable should become soft. After time has passed, the available spices are added to the bowl and cooked for another five minutes. The finished pumpkin compote with lemon is poured into clean, sterile jars and rolled up. The container is turned upside down and cooled. Then the preservation is transferred to a cold place. The resulting drink will have an unusual taste, contain many minerals, vitamins and nutrients that help normalize the activity of the liver and gall bladder, and water balance. Even after cooking, pumpkin retains all these properties, so preparing compote for the winter is a good way to get a truly healthy drink.
Pumpkin compote with apples
Ingredients: two hundred grams of pumpkin pulp, two hundred grams of sugar, one liter of water, three apples, spices to taste.
Preparation
Pumpkin pulp and apples, previously cleared of seeds and peel, are cut into pieces, poured with boiling water and cooled. After time, the uzvar is drained and put to boil, adding sugar and spices. Boil this syrup until the sugar is completely dissolved. Pieces of vegetables and fruits are laid out in sterile jars, filled with boiling uzvar to the top, rolled up and turned over. When the compote from which we have just examined has cooled, it is put away for storage in a cold place.
Pumpkin compote
Ingredients: pumpkin to taste, fifty grams of vinegar essence, one liter of water. For syrup: one liter of water, four hundred grams of sugar, five grams of citric acid or a piece of lemon, two cloves, one piece of cinnamon.
Preparation
Before using pumpkin for the winter, you need to peel and rinse the vegetables. Then they are cut into slices and soaked in a solution of vinegar and water for two hours. During this time, the pumpkin will become somewhat sour and transparent. After time, the vinegar solution is drained, the vegetables are poured with water with added sugar and boiled for fifteen minutes. Then the pumpkin pieces are placed in jars and filled with syrup, after adding citric acid to it. Or put lemon slices and spices in jars. Sterilize the drink for twenty-five minutes in half-liter jars.
Pumpkin-orange compote
Ingredients: two kilograms of pumpkin, two liters of water, seven hundred and fifty grams of sugar, six cloves, two cinnamon sticks, two oranges.
Preparation
Before you cook pumpkin compote, you need to prepare it: peel and cut it. Pour sugar into a bowl, add water and cook the syrup for ten minutes after boiling. Add vegetables and spices, zest to this syrup and cook for fifteen minutes. The finished drink is poured into clean jars and rolled up, turned over and cooled, and then put away in the cold.
Pumpkin compote with sea buckthorn
Ingredients: five hundred grams of pumpkin, two hundred and fifty grams of sea buckthorn, one and a half liters of water, four hundred sugar.
Preparation
Pumpkin compote, the recipe for which we will now consider, is prepared as follows: peeled and chopped vegetables along with sea buckthorn are placed in clean jars, poured with boiling water and left for ten minutes. Then the water is poured into a saucepan, sugar and spices are added, boiled for ten minutes and the jars of vegetables are poured with this syrup, rolled up and turned upside down. The container is cooled, the finished pumpkin compote is transferred to a cold place for further storage.
Thus, pumpkin compote can be prepared with the addition of various berries and fruits. Often different spices are added to it in order to emphasize the original taste and unusual aroma of the drink. Dessert ones that have bright orange pulp are best suited for making compotes. Then the drink will have a beautiful appearance. Be that as it may, a drink made from pumpkin will not only give you a good mood, but will also bring great benefits to the body during the cold seasons.
Pumpkin compote is not among the popular preparations, and the reason for this is a simple lack of knowledge regarding its preparation and, thereby, depriving many housewives of a healthy and bright drink, the sweetness of which can be easily varied with spices, citrus fruits and aromatic spices, resulting in an original, modern, piquant product.
How to cook pumpkin compote?
Pumpkin compote - quick and tasty recipes that help create a refreshing drink. There are many techniques for preparing it: in the first version, pumpkin cubes are poured with water and boiled for 20 minutes with sugar and citric acid. In another, the vegetable is boiled for a couple of minutes in sweet syrup, the required amount of water is added and simmered for 25 minutes.
- Pumpkin compote is a recipe that can be made easily and simply if you familiarize yourself with the intricacies of preparing the vegetable:
- For compotes, it is better to choose dessert pumpkins; they are characterized by orange flesh and a sweetish taste.
- When choosing a vegetable, you should pay attention to small-sized fruits: it is believed that the pulp of such a pumpkin contains more sugars.
- You should not purchase cut pumpkin, as microbes trapped in the cut can cause numerous infectious diseases. The peel of a quality vegetable should maintain its integrity and have no signs of rot or damage.
- The pumpkin pulp should be cut into small cubes, no more than one and a half centimeters, thanks to this, the drink will take on a more aesthetic appearance.
- To add flavor and aroma, spices are added to the compote: cloves, cinnamon, vanillin, citrus or sweet and sour fruits.
Pumpkin compote for the winter - a simple recipe
Pumpkin compote has various methods of preparation, however, you should start getting acquainted with the drink with a simple recipe that requires the presence of only three ingredients: pumpkin, sugar and water. The whole process consists of placing them in a pan, boiling for 30 minutes until the vegetable is soft, distributing into jars, sealing and wrapping.
Ingredients:
- pumpkin pulp - 500 g;
- water - 2 l;
- sugar - 200 g.
Preparation
- Cut the pumpkin pulp into cubes, add water, add sugar and cook until the vegetable softens for 30 minutes.
- Pour the simple pumpkin compote into sterile jars, seal and wrap until completely cool.
Compote of pumpkin and apples for the winter
For the winter, it will reveal the advantages of this affordable duet. In addition to the beneficial properties and aromas, this drink is characterized by a sour taste, which can only be achieved with late, unripe apples. When cooked together with pumpkin, they retain their shape even after prolonged cooking and look very appetizing in a jar.
Ingredients:
- pumpkin pulp - 600 g;
- apples - 400 g;
- sugar - 250 g;
- water - 1.7 l.
Preparation
- Cut the pumpkin and apples into equal cubes.
- Pour the ingredients with water, add sugar and cook over low heat for 25 minutes.
- Distribute the pumpkin compote into hot jars and seal it tightly, turn it over and wrap it.
Pumpkin compote for the winter like pineapple
Pumpkin compote, like pineapple, is no worse than an exotic preparation. The orange pulp, soaked in a sweet and sour marinade, acquires a piquant taste and external resemblance to pineapple, which is an excellent substitute for an expensive product. Pieces of the vegetable can be used in preparing salads or an original side dish for fish and meat dishes.
Ingredients:
- pumpkin pulp - 900 g;
- water - 550 ml;
- vinegar - 80 ml;
- lemon juice - 10 ml;
- sugar - 300 g;
- cinnamon - 3 g.
Preparation
- Dissolve cinnamon, lemon juice and vinegar in water.
- Pour the marinade over the pumpkin pieces and set aside for 10 hours.
- Strain the liquid, add sugar, pumpkin pieces and boil for 5 minutes.
- Roll the hot pumpkin into sterile containers.
Pumpkin compote with orange for the winter
The compote will delight you with its range of nutrients, bright color and encouraging freshness. Due to the fact that citrus contains a lot of vitamins, sweet and sour pulp and zest, which is an excellent natural flavoring, fresh pumpkin acquires fragrant and pleasant taste, and the preparation becomes much more interesting.
Ingredients:
- pumpkin pulp - 550 g;
- orange - 1 pc.;
- sugar - 150 g;
- water - 800 ml.
Preparation
- Remove the zest from the orange and squeeze out the pulp.
- Cut the pumpkin into small pieces, add water and cook for 15 minutes.
- Add sugar, orange juice and zest and simmer for another 10 minutes.
- After that, seal the pumpkin compote for the winter in sterile containers.
Compote of pumpkin and sea buckthorn for the winter
Pumpkin compote with sea buckthorn, popularly called “Indian summer”, fully lived up to its name. Bright berries and an expressive vegetable have collected all the necessary vitamins over the summer period, which are especially useful in the cold season. To better preserve them, berries and pumpkin are not boiled, but prepared using the double-pouring method.
Ingredients:
- sea buckthorn - 250 g;
- pumpkin pulp - 200 g;
- water - 2 l;
- sugar - 150 g.
Preparation
- Cut the pumpkin pulp and place it in a sterile jar.
- Add sea buckthorn and pour boiling water for 10 minutes.
- Pour the resulting broth into a separate container, add sugar and keep on fire until it is completely dissolved.
- Fill the contents of the jar with hot syrup and roll up.
Pumpkin compote with pulp for the winter
The pumpkin compote recipe accepts any culinary experiments. So, those who want to give the drink a concentrated taste and a more attractive appearance can brew it with pulp. The process itself is not much different from classic cooking, and only requires pureeing boiled pumpkin pieces with a blender to the desired consistency.
Ingredients:
- pumpkin pulp - 1 kg;
- water - 2.5 l;
- sugar - 125 g;
- lemon juice - 60 ml.
Preparation
- Grate the pumpkin pulp, add sugar, water and boil for 7 minutes.
- Puree using a blender.
- Return to the stove, add lemon juice, bring to a boil and remove from heat.
- Seal the hot pumpkin compote into a sterile container.
Pumpkin compote with lemon - recipe
Pumpkin compote with lemon is one of the most popular cooking options. Many housewives prefer to use this simple citrus fruit, a couple of slices of which provide an appetizing presentation and impart a refreshing lemon flavor. You just need to put the citrus slices together with the boiled pumpkin in a jar and pour in the sweet syrup.
Ingredients:
- pumpkin pulp - 600 g;
- lemon - 4 pcs.;
- water - 2 l;
- sugar - 450 g.
Preparation
- Cut the pumpkin pulp, add water and boil for 15 minutes.
- Place the pumpkin cubes in sterile jars and place lemon slices on top.
- Strain the broth, add sugar, heat for a couple of minutes and pour into jars.
Compote of pumpkin and dried apricots for the winter
Pumpkin compote with dried apricots is the leader in vitamin drinks. Dried apricots rank first in terms of potassium, calcium, and fiber content; they perfectly remove toxins and strengthen the immune system. Taking into account the beneficial properties of pumpkin, one can easily appreciate the significance of this healing nectar, which can quickly quench thirst and energize the entire body.
Ingredients:
- pumpkin pulp - 700 g;
- dried apricots - 150 g;
- water - 1.7 l;
- sugar - 80 g.
Preparation
- Place sugar in water, bring to a boil and cook for 5 minutes.
- Add dried apricots, and after 10 minutes the pumpkin pieces.
- Keep the drink on the stove for 15 minutes, then roll it into jars.
Pumpkin compote with citric acid
The lack of fruits and spices is not a reason to refuse the drink. Experienced chefs have long learned to prepare compote with citric acid. Moreover, it is always at hand and has the necessary qualities: it makes the drink taste more pleasant, retains its bright color and serves as a preservative that extends the shelf life of the product.
Ingredients:
- pumpkin pulp - 300 g;
- water - 2 l;
- sugar - 150 g;
- citric acid - 5 g.
Preparation
- Pour water over the pumpkin pieces, add sugar and bring to a boil.
- Add citric acid and cook the drink for 25 minutes.
- Pour into a sterile jar and seal.
Pumpkin compote in a slow cooker
A very tasty pumpkin compote can be prepared in a slow cooker. This modern device is equipped with a “Steamer” function, thanks to which the vegetable does not overcook, retains a pleasant texture, attractive color and rich vitamin composition. To prepare, the pumpkin is chopped, seasoned and simmered for 40 minutes in a gentle mode.
Pumpkin is a healthy product, suitable for cooking soups, cereals, desserts and other interesting, tasty dishes.
To preserve the vitamin and mineral composition, you can prepare aromatic pumpkin compote. Many people will like its pleasant aftertaste.
The workpiece can be stored at room temperature.
Co. Pumpkin mpot for the winter: recipes
The main component in each cooking technology is pumpkin. Before you start canning, you need to process the main ingredient:
- rinse, dry;
- Divide into 2 equal parts, remove unsuitable fibers and seeds.
The vegetable should be clean, well washed and chopped into pieces. It is desirable that they be the same size.
It is worth remembering that the jars are pre-washed with a soap-soda solution and sterilized over water steam. We invite you to consider several detailed recipes.
With orange and peach
Compote prepared according to the recipe below has a bright color, sunny aroma with notes of peach and orange. In winter it will remind you of warm summer.
Products:
- pumpkin pulp – 600 g;
- oranges – 800 g;
- peaches – 600 g;
- granulated sugar – 500 g;
- large leaf green tea – 10 g;
- finely chopped ginger – 40 g;
- clean water – 5 l.
We do this:
- Cut the prepared pumpkin pulp into cubes of the same size.
- Meanwhile, pour the filtered liquid (2.5 l) into a thick-bottomed pan and add granulated sugar. Place on the stove. Cook with regular stirring until the sweet particles are completely dissolved. Then be sure to add pumpkin pieces and simmer for 10 minutes.
- Wash the citrus, remove the zest in a thin layer, peel the pulp from the white film and cut into medium-sized cubes.
- Place the zest, ginger and green tea in a separate bowl, pour boiling water (200 ml). Cover and leave the mixture for a quarter of an hour. Filter through a sieve.
- Pour the resulting infusion into a saucepan with pumpkin pieces and syrup. Boil for a few minutes.
- Wash the peaches well and remove the pits. Chop the pulp in the same way as oranges. Add to the total mass, add the remaining water. From the moment it boils, continue cooking for 10 minutes.
- Pour the resulting compote into sterile jars. Seal tightly and turn over. Wrap it in a warm blanket and leave it like that until it cools completely.
Pumpkin compote for the winter,like a pineapple
The combination of pumpkin slices with pineapple juice makes the dish original and unusual. The pumpkin pieces taste like canned pineapple.
Products:
- pumpkin – 2 kg;
- pineapple juice – 1 l;
- clean water – 2 l;
- granulated sugar – 1 kg.
- Prepare the pumpkin, chop it into medium slices (sticks, cubes).
- In a separate saucepan, bring the pineapple juice to a boil. Pour it over the prepared vegetable, cover and leave for a quarter of an hour.
- In an enamel container, mix filtered water and granulated sugar. Place on the stove and boil. Cook until sugar is completely dissolved.
- Place the soaked pumpkin pieces into sterile jars and fill with sweet water. Roll up hermetically and cool under a warm blanket. Store in a cool place.
With dried apricots and raisins
Pumpkin tastes neutral. By adding a little dried fruit to the preparation, you can improve the taste of the drink, adding special notes.
Products:
- pumpkin pulp – 0.6 kg;
- sour apples – 0.6 kg;
- dried apricots – 150 g;
- raisins – 60 g;
- cinnamon – 5 g;
- granulated sugar – 200 g;
- citric acid – 2 g;
- filtered water – 3 l.
The procedure is as follows:
- Wash the main ingredient, cut off the skin, remove seeds and unsuitable pulp. Chop into cubes. Rinse the apples, peel them, remove the seeds. Cut into thin slices.
- In an enamel bowl, combine water and sugar. Bring to a boil and cook, stirring regularly, until completely dissolved.
- Rinse raisins and dried apricots. Place in the prepared syrup, adding cinnamon. Stir gently. Continue cooking for 10 minutes.
- After the specified time has passed, add the pumpkin and continue cooking for 5 minutes.
- Then add apples and continue cooking until fully cooked. A few minutes before turning off the stove, add citric acid and stir.
- Pour the resulting compote into sterile jars and close tightly. Turn over and cool under a blanket.
Compote for the winter “Spicy”
For lovers of aromatic spices, we suggest considering a recipe for making a healthy drink from pumpkin with orange, cinnamon and cloves.
Products:
- clean water – 4 l;
- granulated sugar – 1.5 kg;
- pumpkin – 4 kg;
- cinnamon – 4 sticks;
- cloves – 14 inflorescences;
- oranges – 1.4 kg.
- Wash the pumpkin, peel and remove all unedible parts. Chop into medium sized cubes. Rinse the citrus fruits, peel off the zest (finely chop) and remove the white film. Cut the pulp in the same way as pumpkin.
- Combine granulated sugar and water in a suitable saucepan. Place on the stove and boil for a quarter of an hour from the moment it boils. You should get a homogeneous syrup.
- Place the pumpkin, oranges and zest in another container. Pour in hot syrup. Place on the stove, cook for 15 minutes.
- After time, pour into clean, prepared jars. Roll up hermetically, turn over, cool under a blanket. It is recommended to store the resulting pumpkin compote with orange and spices in a cool room for the winter.
A healthy drink for the winter with pumpkin and sea buckthorn
To prepare vitamin compote, any fruit or berries are used. In our case, we suggest considering a step-by-step recipe for canning with sea buckthorn. This is what gives it the unusual aroma.
Products:
- pumpkin – 400 g;
- sea buckthorn - 400 g;
- clean water – 5 l;
- granulated sugar – 700 g.
The recipe shows pumpkin in its pure form.
The algorithm of actions is as follows:
- Chop the vegetable pulp into medium-sized cubes.
- Sort the sea buckthorn, remove debris and rotten berries. Place in a colander and rinse under running water.
- Pre-wash and sterilize the jars. The specified amount must be divided into 2 equal parts and poured into each jar.
- Boil water in a separate saucepan and fill the jars completely. Cover with sterile lids and leave in this form for a quarter of an hour.
- Drain the liquid into a separate pan, place on the stove and bring to a boil. Add granulated sugar. With regular stirring, wait until completely dissolved.
- Fill the jars again and roll them up.
Drink with quince
Quince taste with a slight sourness. The compote acquires a bright aroma and an unusual taste. Let's look at a detailed recipe for preparing a vitamin preparation from pumpkin and quince.
Products:
- pumpkin pulp - 1.5 kg;
- quince - 750 g;
- granulated sugar - 450 g;
- filtered liquid - 4.5 l.
We do this:
- Prepare the vegetable first. Wash, peel, remove seeds and coarse fibers. Chop into medium sized cubes. Wash the quince and chop it into slices.
- Combine the prepared ingredients in a large container, mix, sprinkle with granulated sugar. Cover with a lid and place in a warm place for 2 hours.
- After the time has passed, place the container with the contents on the stove, add clean, filtered water. Boil, cook for a quarter of an hour. Pour into sterile jars, seal tightly and turn over. Wrap up in a blanket.
Pumpkin compote is not preserved for the winter according to the traditional method, like fruits or berries. It is for this reason that before you start harvesting, you need to familiarize yourself with some tips. Otherwise, the banks will not last until winter:
- It is recommended to choose dessert varieties of pumpkin. Their flesh is bright orange and sweet in taste.
- You need to cut them into cubes or slices no larger than 1.5 cm. Otherwise, they will have to be cooked for a long time. Try to cut into equal cubes, as they look more appetizing in a drink.
- When cooking, experienced chefs advise adding additional spices, herbs, and other fruits and berries. They give the drink a refined taste and pleasant aroma. If you make sweet water with pumpkin, the compote will not be rich.
By following the technology for preparing the drink for the winter, you can get a tasty and aromatic canned drink. It will appeal to both adults and children.