The pumpkin compote does not belong to the number of popular preparations, but the reason for this is the simple lack of knowledge concerning its preparation and, thus, depriving many owners of a useful and bright drink, the sweetness of which can easily be varied with spices, citrus and fragrant spices, having an original, product.
How to cook compote of pumpkin?
Pumpkin compote - recipes are quick and tasty, helping to create a refreshing drink. There is a mass of techniques for its preparation: in the first variant, pumpkin cubes are poured with water and cooked for 20 minutes with sugar and citric acid. In another - the vegetable is boiled for a couple of minutes in sweet syrup, add the required amount of water and puff for 25 minutes.
- Pumpkin compote is a recipe that can be handled easily and simply if you become acquainted with the subtleties of cooking a vegetable:
- For compotes it is better to choose pumpkin dessert varieties, they are characterized by a flesh of orange color and sweet taste.
- When choosing a vegetable, you should stop focusing on small fruits: it is believed that there are more sugars in the pulp of such a pumpkin.
- You should not buy a cut pumpkin, as the microbes caught in the incision can cause numerous infectious diseases. The rind of a quality vegetable should remain intact and have no signs of rot and damage.
- To cut the pumpkin pulp should be small cubes, not more than one and a half centimeters, due to this, the drink will get a more aesthetic appearance.
- To add flavor and aroma to the compote add spices: cloves, cinnamon, vanillin, citrus or sweet and sour fruit.
Pumpkin compote for winter - a simple recipe
Pumpkin compote has different methods of preparation, however, to begin acquaintance with the drink follows with a simple recipe, assuming the presence of only three components: pumpkin, sugar and water. The whole process is that they are placed in a saucepan, boiled for 30 minutes until the softness of the vegetable, distributed to the banks, sealed and wrapped.
Ingredients:
- pulp pulp - 500 g;
- water - 2 l;
- sugar - 200 g.
Preparation
- Pumpkin pulp cut into cubes, pour water, add sugar and cook until softening the vegetable for 30 minutes.
- Pour the compote plain from the pumpkin into sterile jars, cork and wrap until completely cooled.
Compote of pumpkin and apples for the winter
Apple-pumpkin compote for the winter will reveal the benefits of this affordable duo. In addition to useful properties and aromas, this drink has an acidic taste, which can only be reached with late unripe apples. Preparing together with a pumpkin, they remain in shape even with prolonged cooking and are very appetizing in the bank.
Ingredients:
- pulp pulp - 600 g;
- apples - 400 g;
- sugar - 250 g;
- water - 1.7 liters.
Preparation
- Cut the pumpkin and apples with the same cubes.
- Pour the ingredients with water, add sugar and cook over low heat for 25 minutes.
- Compote of pumpkin distribute to hot jars and hermetically sealed, flip and wrap.
Pumpkin compote for the winter as a pineapple
Compote of pumpkin, like pineapple - no worse than exotic billet. Orange pulp impregnated with sweet and sour marinade, acquires a piquant taste and external resemblance to pineapple, which perfectly replaces an expensive product. Pieces of vegetables can be used in the preparation of salads or the original garnish for fish and meat dishes.
Ingredients:
- pulp of pumpkin - 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 pieces of pumpkin and set aside for 10 hours.
- Liquid strain, add sugar, pieces of pumpkin and cook for 5 minutes.
- Roll the hot pineapple compote from the pumpkin into a sterile container.
Pumpkin compote with orange for winter
Compote of pumpkin with orange for the winter will please with a spectrum of useful substances, bright color and encouraging freshness. Thanks to the fact that the citrus contains a lot of vitamins, sweet and sour pulp and zest, which is an excellent natural flavor, the fresh pumpkin becomes fragrant and pleasant taste, and the billet becomes much more interesting.
Ingredients:
- pulp of pumpkin - 550 g;
- orange - 1 piece;
- sugar - 150 g;
- water - 800 ml.
Preparation
- Remove the zest from the orange, and squeeze the pulp.
- Slice the pumpkin in small pieces, pour water and cook for 15 minutes.
- Add sugar, orange juice and zest, and simmer for another 10 minutes.
- After that, cork pumpkin compote for the winter in a sterile container.
Compote of pumpkin and sea-buckthorn for the winter
Compote of pumpkin with sea-buckthorn, popularly called "female summer", fully justified its name. Bright berries and an expressive vegetable, during the summer period have collected all the necessary vitamins, which will be especially useful in the cold season. To better preserve them, berries and pumpkin are not boiled, and harvested by the method of double pouring.
Ingredients:
- sea-buckthorn - 250 g;
- Pumpkin flesh - 200 g;
- water - 2 l;
- sugar - 150 g.
Preparation
- Pumpkin pulp and cut into a sterile jar.
- Add sea buckthorn and pour boiling water for 10 minutes.
- The resulting broth pour into a separate container, pour the sugar and hold on the fire until it dissolves completely.
- Fill the can with hot syrup and roll it.
Pumpkin compote with pulp for the winter
The recipe for compote from pumpkin accepts any culinary experiments. So, wishing to give the drink a concentrated taste and a more attractive look, can weld it with the pulp. The process itself does not differ much from the classical preparation, and requires only the cleaning of the cooked pieces of pumpkin with a blender to the desired consistency.
Ingredients:
- pulp pulp - 1 kg;
- water - 2.5 liters;
- sugar - 125 g;
- lemon juice - 60 ml.
Preparation
- Pumpkin flesh grate, add sugar, water and cook for 7 minutes.
- Purge with a blender.
- Return to the stove, pour the lemon juice, bring to a boil and remove from heat.
- Seal a hot pumpkin compote in 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 pair of lobules which provide a delicious feed and give a refreshing lemon flavor. You just need to lay the citrus slices together with the boiled pumpkin in the jar and pour it over the sweet syrup.
Ingredients:
- pulp pulp - 600 g;
- lemon - 4 pieces;
- water - 2 l;
- sugar 450 g.
Preparation
- Cut the pumpkin's flesh, fill it with water and cook for 15 minutes.
- Place the pumpkin cubes on sterile jars, top the lemon slices.
- Decoction strain, add sugar, heat a couple of minutes and pour into cans.
Compote of pumpkin and dried apricots for the winter
Pumpkin compote with dried apricots is the leader of vitamin drinks. Dried apricots take the first place in terms of potassium, calcium, fiber, excellently removes slag and strengthens the immune system. Given the beneficial properties of pumpkin, you can easily assess the importance of this healing nectar, which can quickly quench your thirst and charge the whole organism with vivacity.
Ingredients:
- pulp of pumpkin - 700 g;
- dried apricots - 150 g;
- water - 1, 7 l;
- sugar - 80 g.
Preparation
- Put sugar in the water, bring to a boil and cook for 5 minutes.
- Add dried apricots, and after 10 minutes pieces of pumpkin.
- Hold the drink on the stove for 15 minutes, then roll it into the jars.
Pumpkin compote with citric acid
The lack of fruit and spices is not a reason to refuse a drink. Experienced cooks have long learned to prepare compote of pumpkin for the winter with citric acid. Moreover, it is always at hand and has the necessary qualities: it makes the drink taste more pleasant, retains a vivid color and serves as a preservative that prolongs the shelf life of the billet.
Ingredients:
- Pumpkin pulp - 300 g;
- water - 2 l;
- sugar - 150 g;
- citric acid - 5 g.
Preparation
- Pumpkin slices with water, add sugar and bring to a boil.
- Add citric acid and cook for 25 minutes.
- Pour into a sterile jar and seal.
Pumpkin compote in the multivark
Very tasty compote of pumpkin can be prepared in a multivark. This modern device is equipped with the function "Steamer", thanks to which, the vegetable is not boiled, retains a pleasant texture, attractive color and rich vitamin composition. To make a pumpkin, chop, season and tantalize for 40 minutes in a gentle mode.
Ingredients:
- pulp of pumpkin - 550 g;
- sugar - 180 g;
- water - 1.5 liters;
- lemon juice - 60 ml.
Preparation
- Pumpkin pulp cut into cubes and put in the bowl multivark.
- Put sugar in, add water and lemon juice.
- Turn on the "Steamer" mode and prepare the drink for 40 minutes.