How to cook apple and rosehip compote
Products for 2 liters of compote Apples – 3 pieces weighing 300 grams Rosehip – half a kilo Sugar – 200-300 grams to taste Water – 2 liters Citric acid – 1 pinch How to cook rosehip compote 1. Wash and dry the rosehip, cut each berry in half in turn and remove seeds and lint. Since the pile is quite prickly and rough, it is recommended to peel the berries with gloves. 2. Rinse the berries from the remnants of the pile and put in a saucepan. 3. Wash the apples, peel them, cut into thin slices, put them on the rosehip. 4. Pour water into the pan, add sugar and lemon, put on fire and cook the fruits for 15 minutes after boiling with constant stirring. 5. Pour the compote into a 2-liter or 2-liter jar, twist, turn over, cool and put away for storage.
You can replace fresh rose hips with dried ones, then you can avoid long-term processing of berries. To replace rose hips, use the following proportions: for 300 grams of apples, 100 grams of dried rose hips. Before cooking the compote, it must be washed and soaked for 3-4 hours in water, in which the compote is then boiled. After 10 minutes of cooking, it is necessary to mash the berries to increase the concentration of the drink, and only then add apples. You can also use dried apples: instead of 300 grams of fresh apples, it is enough to take 70 grams of dried apples, soak and cook with rose hips. Do not wash rose hips before processing if there is no time to dry them well: wet berries will slip out of your hands, and pile and seeds will stick to wet hands. To taste, you can add cinnamon and orange zest to the compote. You can cook apple and rosehip compote in a slow cooker.