Recipe for grape compote for the winter with photos - delicious grape compote according to a simple recipe without sterilization.

To do this, we take grapes of any variety. Even from an ordinary “Russage” you will get an excellent drink. But you can take a mixture of varieties and then your compote will have an original taste, which will depend on the variety of berries you took.

For a three-liter jar you will need up to 1 kg of grapes, 1 glass of sugar, ¼ tsp. citric acid, spices to taste.

How to prepare grape compote for the winter.

Carefully tear off the grapes from the branches, removing damaged ones, rinse under running water and let drain well.

Fill a three-liter jar (pre-washed and sterilized) to one third. This is quite enough to get a rich taste and color.

Boil approximately 2.5 liters of water, add sugar, stir until dissolved and pour grapes into jars.

Cover with a clean lid and let sit for 15 minutes.

After the time has passed, put a lid with holes on the jar and pour the syrup into the pan.

This liquid must be boiled again by adding citric acid. At this stage of preparation there is a small subtlety: if you want an exquisite taste, new pleasant sensations, add your favorite spices to the boiling syrup. It could be cinnamon, cloves, vanilla or even star anise. The main thing is not to overdo it with the quantity and do not forget to strain before pouring into the jar.

After the second pouring, our grape blanks need to be closed with a key, turned upside down and wrapped in a warm blanket for a day.

Don't worry if you think the grape compote is a little pale. From the moment of seaming, the drink will infuse every day, becoming saturated with the taste and color of grapes, and will finally be ready in a month.

A delicious compote made according to this simple recipe is perfectly stored in the apartment’s pantry and does not require special temperature conditions.

Photo. Homemade grape compote without sterilization.

Both adults and children will appreciate this healthy homemade drink, both on weekdays and on holidays. And thanks to its beautiful color and excellent taste, you can even make jelly from it in winter.