How to quickly and tasty cook pumpkin compote using a step-by-step recipe with photos. Pumpkin compote for the winter Pumpkin compote for the winter with lemon

Pumpkin is one of the healthiest products; you can use it to cook soups, porridges, make various desserts and other dishes. You can prepare it for future use. One of the most popular preparations is pumpkin compote for the winter. If you prepare it in compliance with the necessary rules, it will appeal to many people and will stand well even at room temperature.

Cooking features

Pumpkin compote is prepared completely differently from fruits and berries. For this reason, before starting conservation, it is worth studying the features of the technology.

• For compote, you need to choose dessert pumpkins. They are characterized by bright orange flesh and a sweetish taste.
• You need to cut the pumpkin pulp into very small cubes, no more than 1.5 cm, otherwise they will have to be cooked for too long. Try to keep the pieces approximately the same size - this way they look much more appetizing in the compote.
• Pumpkin compote is made without sterilization: first it is boiled in a saucepan, and then poured into jars. Banks must first be sterilized.
• If you prepare a compote from just pumpkin with water and sugar, many people will not find it tasty and aromatic enough. Therefore, during cooking, spices or fruits are added, giving a pleasant sourness and tempting aroma.

If you follow the cooking technology and recipe, pumpkin compote will turn out tasty and appetizing, so almost everyone will like it.

A simple recipe for pumpkin compote

Composition (per 3 l):

• pumpkin (pulp) – 1 kg;
• sugar – 1.5 tbsp;
• water – 2 l;
• citric acid - 1/3 tsp;
• vanillin – 1 g.

Cooking method:

• Cut the pumpkin pulp, peeled and seeded, into small cubes.
• Place the pumpkin pieces in an enamel pan, add sugar and cover with clean, cool water.
• Place on medium heat and wait for the water to boil.
• Reduce heat, add citric acid and cook for 25 minutes.
• Add vanillin, stir.
• Pour the compote into sterilized jars and seal them tightly.
• Turn the jars upside down and leave to cool.
• After the compote has cooled, put it in a dark place where the temperature is not too high (up to 20 degrees).

Pumpkin compote with warm vanilla notes will be pleasant to open in winter. This compote turns out to be very sweet, so before serving it must be diluted with clean water.

Recipe for aromatic pumpkin compote

Composition (per 3 l):

• pumpkin (pulp) – 0.75 kg;
• water – 2.25 l;
• sugar – 0.25 kg;
• cinnamon – 1 stick;
• cloves – 3 pcs.

Cooking method:

• Prepare the pumpkin pulp and cut it into small cubes.
• Boil a glass of water, dissolve a glass of sugar in it, add a cinnamon stick and cloves, boil for 10 minutes.
• Remove the spices, add the pumpkin pulp to the syrup and simmer for 5 minutes.
• Add the rest of the water and simmer the compote over low heat for 25 minutes.
• Pour the compote into sterilized jars. Roll up the jars with metal lids and turn them over.
• After the jars have cooled, put them in the pantry.

Video recipe for the occasion:

The spicy aroma of pumpkin compote prepared according to this recipe will not leave anyone indifferent. It is especially pleasant to drink such a drink on cold winter days.

Pumpkin compote with apples

Composition (per 3 l):

• pumpkin pulp – 0.4 kg;
• apples – 0.6 kg;
• sugar – 0.3 kg;
• water – 2 l.

Cooking method:

• Peel the pumpkin, cut off a piece of pulp of the desired size, cut into small cubes (no more than 1 cm).
• Wash the apples and cut out the seeds. Cut the apple pulp into approximately the same cubes as the pumpkin, or into slices.
• Mix the pumpkin and apple pieces and place them in the pan.
• Boil water and pour pumpkin-apple mixture into it.
• When the water has cooled completely, place the pan over low heat and bring its contents to a boil.
• Add sugar, stir and cook for 10 minutes.
• Sterilize the jars and fill them with hot compote.
• Seal the jars with the prepared lids.
• After turning the jars over, cover them with a blanket and leave them for a day.
• After 24 hours, remove the blanket and put the compote away for the winter.

Pumpkin-apple compote is sweet and sour and has an attractive aroma.

Pumpkin compote with lemons

Composition (per 3 l):

• pumpkin (pulp) – 0.5 kg;
• lemons – 0.5 kg;
• sugar – 0.5 kg;
• water – 2 l.

Cooking method:

• Peel the pumpkin, cut its flesh into cubes, add water to cover it completely, and simmer over low heat until the pumpkin is soft.
• Place the pumpkin pulp in pre-sterilized jars.
• Wash the lemons thoroughly and cut into thin semicircles, removing the seeds along the way. It is not necessary to peel the lemons - the zest will give the compote a tart taste with a subtle bitterness.
• Place lemon wedges on top of pumpkin.
• Boil 2 liters of water (can be in the same pan where the pumpkin was cooked).
• Add sugar and cook syrup. You need to cook until the sugar is completely dissolved.
• Pour the boiling syrup into jars with pumpkin and lemon.
• Roll up the jars and place them bottoms up.
• Wrap jars of compote.
• After a day, remove the finished compote for the winter.

The tart sweet and sour taste of this compote, which has a pleasant citrus aroma, is liked by many. It is very refreshing and also very healthy.

Pumpkin compote with orange and peach

Composition (per 3 l):

• pumpkin pulp – 0.3 kg;
• oranges – 0.4 kg;
• peaches – 0.3 kg;
• sugar – 0.25 kg;
• green tea (large leaf) – 5 g;
• grated ginger – 20 g;
• water – 2.5 l.

Cooking method:

• Cut the pumpkin pulp into small cubes.
• Make syrup from a glass of water and the same amount of sugar, put pumpkin pieces in it and boil them in it for 10 minutes.
• Wash the orange, remove the zest from it, cut the pulp into cubes.
• Pour a glass of boiling water over the zest, ginger and green tea and leave for 10 minutes, strain.
• Pour the infusion into a saucepan with syrup and pumpkin. Cook for another 5 minutes.
• Wash the peaches, remove the pits, and cut the pulp into cubes.
• Add oranges and peaches to the pumpkin and add the remaining water.
• Cook after boiling for 10 minutes.
• Pour the compote into the prepared jars, seal them, turn them over and cover with a blanket.
• After the compote has cooled, it can be stored in the pantry.

Compote made from pumpkin according to this recipe has a bright color and sunny aroma with notes of peach and oranges. On frosty winter days it will warm you up and remind you of summer.

Pumpkin is a very common product in our region. Many people use it in their diet simply as an addition to porridge or, at most, bake vertuta with pumpkin filling. I decided to expand your recipe knowledge using pumpkin and prepare compote. I will tell you step by step how to prepare such a miraculous and delicious compote!

"Live" pumpkin compote

Kitchen tools: liter jar (I took one with a thread), screw cap for the jar, knife, cutting board, citrus juicer, juice container.

Ingredients

It is worth noting that both its taste and the benefits it will bring depend on the correct choice of pumpkin. We need a fruit with a dry stalk, a hard peel and a clearly readable pattern on it - this indicates that the fruit is ripe. It is better to choose a medium size fruit, because a large pumpkin can be too fibrous and its taste is bitter. The optimal weight of a pumpkin should be 3-5 kg, and its weight should be heavy for its size.

Preparation

1. Cut the lemon in half and squeeze out the juice.
2. Add honey to the lemon juice, stir and set aside for now.
   
   
3. Cut the pumpkin, peel and remove seeds. Cut its peeled pulp into cubes.
   
   
4. Take a jar and fill it tightly to the top with chopped pumpkin, compact it well. It will then shrink into volume.
   
   
5. Pour lemon juice and honey over the pumpkin.
   
   
6. Fill the remaining volume of the jar with water to the brim and screw on the lid.
   
   
7. Shake the jar of compote thoroughly and turn the lid down so that the juice and honey are evenly distributed.
   
   
8. Place the compote in the refrigerator. After a day, the compote is ready for use.
   
   

This recipe preserves all the vitamins and nutrients of the pumpkin, since we do not heat the product.

Video recipe for “live” pumpkin compote

This short video shows each step of making pumpkin compote. After viewing it, you should have no questions left.

Did you know? If you decide to get rid of excess weight, pumpkin will help you. It helps speed up metabolism, and its energy value is only 25 kcal per 100 g of product.

Boiled pumpkin compote

Cooking time: 30 min.
Number of servings: 5-6.
Kitchen appliances and supplies: blender, stove, bowl, cutting board, citrus juicer, saucepan, knife.

Ingredients

Preparation

1. We peel the fruit and select the seeds.
   
   
2. Cut the pumpkin into small pieces.
   
   
3. Pour water into a saucepan and add chopped pumpkin to it. Let's pour sugar in there.
   
   
4. Squeeze the juice of one lime and add to the pan.
   
   
5. Place the pan on moderate heat. Cook until the pumpkin is soft, about 15 minutes after the water boils.
   
   
6. When the pumpkin is ready, remove the pumpkin pulp from the broth into a bowl and leave it to cool slightly.
   
   
7. Beat the cooled pulp with a blender until smooth.
   
   
8. Add the pulp puree to the pumpkin broth.
   
   

This pumpkin compote can be made for the winter. The result is a compote with a sweet and sour taste; lime adds a touch of freshness to this decoction.

Video recipe for boiled pumpkin compote

This video clearly shows the steps of preparing pumpkin and lime compote. This recipe will certainly be appreciated by lovers of citrus notes in drinks.

Innings

Pumpkin compote is served chilled or at room temperature. You can decorate a glass of compote with a beautiful straw and a slice of lemon or lime.

Pumpkin goes well with citrus fruits, I gave you a recipe with lemon and lime, but it would also be delicious to make a compote of pumpkin and orange. Pumpkin goes well in compote with various berries, such as raspberries or strawberries. And the vitamin “explosion” will be pumpkin compote in combination with sea buckthorn. If you have a juicer, then make it with a green apple for breakfast, it will charge you with a good mood and vigor for the whole day.

Pumpkin is a very healthy product; it simply must be in your diet. It is rich in beta-carotene, which, when entering the human body, can be converted into vitamin A, which is so necessary for us. It contains substances that strengthen nails, hair and give our skin firmness and elasticity.

Be sure to stock up on pumpkin in the fall and make compote from it. Pumpkin in compote will support the body with micro- and macroelements throughout the winter and spring, when our body especially needs it. The process of preparing the drink is simple, does not require time or budget, and the benefits of such a compote are numerous.

You can sing the praises of pumpkin endlessly, since, in my opinion, it is a very necessary product in the diet, especially for children. It was my mother who suggested I make pumpkin compote when I was once again dancing and unsuccessfully trying to feed my little daughter such healthy pumpkin porridge. And a miracle happened, she liked the compote. Now I have two school-age children, and I continue to make pumpkin compote for the children, because pumpkin helps fight fatigue, lifts spirits and helps prevent the development of tooth decay.

Is there an unusually rich pumpkin harvest in the garden? Or do you just really love this sweet vegetable? A rather unusual way to prepare it is to cook pumpkin compote. A supply of vitamins, a boost of energy and a pleasant, refreshing taste are guaranteed.

In this article we will look at the healthiest drinks that will appeal not only to adults, but also to children.

Before proceeding directly to preparing the compote, the pumpkin must be thoroughly washed. Then cut it in half and remove the seeds.

Advice. Don't throw away the seeds. Dry them and you will get delicious and healthy homemade pumpkin seeds.

After removing the seeds, you can cut the halves into several more pieces for convenience, remove the tough skin from them and cut the pulp into small cubes.

Now you can start the recipes. First, let's look at the simplest recipe for compote without additives.

Ingredients:

• 400 g pumpkin;
• 250 g sugar;
• 2 liters of water.

Preparation:

1. Place the pumpkin cubes in a saucepan and fill them with water.
2. Bring to a boil, cook for half an hour.
3. Add sugar. Dissolve it completely in water.
4. Remove the pan from the heat.
5. Pour the compote into jars or any other containers.

To save time, cook compote in a slow cooker, if, of course, you have one. You will need the same ingredients. Only in this case, all the ingredients are mixed in the bowl at once. Prepare the compote on the “Steam Boiler” program for 40 minutes.

Other pumpkin compote recipes

If you want the drink to have a richer and more interesting taste, then here are some recipes with the addition of additional ingredients.

Some of them turn out to be so different in taste from the main ingredient - pumpkin, that even children will be happy to try this healthy compote.

With dried apricots and/or raisins

In this recipe, you can remove dried apricots or raisins, if you wish. The amount of honey is also up to your taste.

Ingredients:

• 200 g pumpkin;
• 100 g dried apricots;
• 100 g seedless raisins;
• 800 ml water;
• 20 ml lemon juice;
• 2 tbsp. l. honey

Preparation:

1. Rinse raisins and dried apricots.
2. Place the fruit and pumpkin in the pan. To fill with water.
3. Bring to a boil and cook for 30 minutes.
4. At the end add lemon juice and honey. Mix thoroughly and remove from heat.

With orange

Children will definitely like this drink due to its pronounced orange flavor.

Ingredients:

• 500 g pumpkin;
• 3 medium oranges;
• 1 tbsp. Sahara;
• 2 liters of water.

Preparation:

1. Mix pumpkin with sugar and water in a saucepan. Bring the mixture to a boil and cook for 15 minutes.
2. At this time, wash the oranges. Grate the zest from one and squeeze out the juice. Peel the remaining two. Then divide them into slices, removing the skin from each, and cut into 3-4 pieces.
3. Add the zest and pieces of two oranges to the pumpkin. Cook everything together for 5 minutes.
4. Pour in the orange juice and cook for another 3 minutes.
5. Check the compote for taste, add sugar if necessary.
6. The drink is ready.

With orange and cloves

If desired, you can add 2 cinnamon sticks to the drink. Add along with pumpkin.

Ingredients:

• 2 kg pumpkin;
• 2 oranges;
• 2 liters of water;
• 750 g sugar;
• 6 buds of cloves.

Preparation:

1. Wash the oranges, grate the zest and squeeze out the juice.
2. Mix water and sugar in a saucepan. Boil for 10 minutes.
3. Add vegetable pieces, cloves, cinnamon, orange zest and juice to the syrup.
4. Cook the mixture for 15 minutes.
5. Pour the drink into prepared containers.

With apple

The taste is very interesting, and the drink itself is super-vitamin-rich. Prunes can be omitted from the recipe.

Ingredients:

• 300 g pumpkin;
• 200 g sour apples;
• 2 tbsp. l. prunes;
• 0.5 tbsp. Sahara;
• 1 cinnamon stick.

Preparation:

1. Wash the apples, peel and remove the seeds. Cut into slices.
2. Mix water and sugar in a saucepan. Boil the liquid for 15 minutes.
3. Add prunes and cinnamon to the syrup. Cook for 10 minutes.
4. Add pumpkin.
5. After 5 minutes, add apples.
6. Cook until all ingredients are fully cooked (about 20 minutes).

With lemon

A refreshing option. It turns out to be real lemonade. The recipe is for two three-liter jars. Easy to prepare.

Ingredients:

• 3 kg pumpkin;
• 3 lemons;
• 550 g sugar;
• 3-4 liters of water.

Preparation:

1. Place pumpkin pieces in jars.
2. Wash and peel the lemons. Cut into slices crosswise. Add to pumpkin.
3. Prepare syrup in a saucepan. To do this, mix water with sugar and boil until the crystals are completely dissolved.
4. Pour boiling liquid over the contents of the jars.
5. Place the jars in a large container with water.
6. Boil in this way for 10 minutes.
7. The compote is ready. You can drink it or roll it into jars.

Pumpkin compote, like pineapple

A drink prepared according to this recipe will keep your guests guessing for a long time about its main component. Pumpkin pieces taste very much like pineapple pieces.

Ingredients:

• 1 kg pumpkin;
• 0.5 l pineapple juice;
• 1 liter of water;
• 0.5 kg sugar.

Preparation:

1. Cut the pumpkin into pieces resembling canned pineapple.
2. Pour pineapple juice into a saucepan and bring to a boil.
3. Add chopped vegetables to it. Cook over very low heat for 15 minutes.
4. In a separate container, boil water with sugar. Cook until the sugar crystals are completely dissolved.
5. Pour the pumpkin with juice into the prepared container and add syrup.
6. It is better to drink the drink after a couple of hours.

With quince

A refreshing yet tart drink reminiscent of summer on cold winter days.

Ingredients:

• 1 kg pumpkin;
• 500 g quince;
• 0.5 kg sugar.

Preparation:

1. Wash the quince, remove skin and seeds. Cut as desired: into circles, slices or cubes.
2. Mix the pumpkin and quince pieces in a saucepan and add sugar. Place in a warm place.
3. Wait until the juice appears.
4. Place the pan on the stove and cook for 30 minutes.
5. You can dilute the compote with water if necessary. In this case, it will be necessary to bring it to a boil.

With sea buckthorn

Super healthy drink, with a huge amount of vitamins. Can be consumed hot in autumn or winter.

Ingredients:

• 150 g pumpkin;
• 200 g sea buckthorn;
• 2.5 liters of water;
• 350 g sugar.

Preparation:

1. Rinse the sea buckthorn.
2. Place pumpkin pieces in a jar or decanter and add sea buckthorn on top.
3. Pour boiling water over and let steep for 10 minutes.
4. Pour the water into a saucepan, add sugar and boil until the crystals are completely dissolved.
5. Pour syrup over pumpkin and sea buckthorn.

Cinnamon

Warming spicy compote can be supplemented with star anise or cloves.

Ingredients:

• 500 g pumpkin;
• 1 cinnamon stick;
• 1 tbsp. Sahara;
• 2 liters of water.

Preparation:

1. In a saucepan, combine 1 cup water, cinnamon and sugar. Boil the thick syrup for 5-10 minutes.
2. Add pumpkin to the syrup.
3. After 5 minutes, pour in the remaining water, bring to a boil and cook the compote for 25-30 minutes.
4. You can drink it either hot or chilled.

With pulp

For those who like a thicker texture. Drink without pumpkin pieces.

Ingredients:

• 1 kg pumpkin;
• 1.5-2 tbsp. Sahara;
• water as desired.

Preparation:

1. Boil the pumpkin in a small amount of water (but the pieces must be completely covered with water) for 30 minutes.
2. Catch the finished cubes with a slotted spoon and grind in a blender.
3. Add sugar and mix thoroughly.
4. Pour in the liquid left over from cooking (it is necessary to pour in the broth gradually until the desired consistency is reached).
5. Cool. After 2 days, the juice will be completely ready for consumption.

How to make pumpkin compotes for the winter

Any of the above recipes can be prepared for the winter. To do this, you must first sterilize the container in which you will store the compote. And after preparing the drink according to the indicated points, pour it into jars and boil them in a large saucepan with water. 10-15 minutes will be enough. After this, you can roll it up and store it in the refrigerator or cellar.

Advice. To make the drink last longer, add citric acid to it.

Secrets of experienced housewives

1. Choose nutmeg or dessert varieties, which are sweet even when raw.
2. Smaller pumpkins also have a sweeter taste. They are also easier to work with due to their softer skin.
3. At the market it is better to buy whole fruits rather than cut ones. It is unknown how clean the seller's knife and hands were.
4. Before cooking, do not chop the vegetable too finely, otherwise the pulp will fall apart and lose its shape.
5. It is advisable to use purified water.

Conclusion

Despite the fact that everyone is accustomed to considering pumpkin a vegetable, it makes tasty and sweet compotes. No worse than from dried fruits or apples. And for whom, perhaps, it is better. The recipes given above will fully confirm this opinion. Don’t be afraid to experiment and try combinations of different spices and other fruits and vegetables.

Having appeared in Russia in the 16th century, pumpkin took root so well on the lands of landowners that it began to be considered an original Russian vegetable. Culinary recipes using it are very diverse. All kinds of desserts and winter preparations, more than a hundred types of jam and compotes made from pumpkin have a specific, refined taste and have beneficial properties.

Benefits of pumpkin

The popularity of pumpkin is due to its unique composition, rich in minerals and vitamins, low calorie content and dietary properties. Also, this vegetable has a long shelf life when cut, and with short heat treatment it does not lose its beneficial qualities.

Pumpkin contains:

Variety of recipes

Compote with the addition of orange, ginger and peach is considered a truly exquisite refreshing drink. It contains a tablespoon of ginger, 100 grams of sugar, 3 oranges, 200 grams of pumpkin pulp, 50 grams of pistachios, a teaspoon of green tea and 2 peaches. First of all, you need to pour a glass of water into the sugar and cook until the granulated sugar dissolves.

Next, add pumpkin cubes without peel and cook for 10 minutes. Then catch the vegetable pieces and place them on a paper towel, let them drain and cool. At this time, separate the orange pulp from the peel and film and finely chop. Grind the orange zest and ginger on a fine grater, place in a container along with green tea, pour a glass of boiling water and let it brew for five minutes, covering with a lid. Then cut the peach into small slices, pour them with the previously obtained tea infusion with ginger and zest and leave for another five minutes. Finally add the chopped orange and stir.

Pumpkin drink with vinegar. You need to prepare 1/3 cup of 6% vinegar, one tsp. citric acid, 400 grams of granulated sugar and 400 grams of pumpkin pulp. You need to cut the vegetable into cubes and put it in a container. Then dissolve citric acid and vinegar in 0.5 liters of water, pour the resulting solution over the pumpkin and leave for a day. After this, pour the infusion into a separate pan, add granulated sugar, boil and cook for 5 minutes. Next, add pieces of vegetable to the boiling syrup and boil for another 5 minutes. Pour the finished drink into sterilized containers, roll them up and turn them over, covering them with a blanket. After a day, remove the workpieces to a place for long-term storage.

Unusual drink

This is just a small part of the tips to help you understand how to cook pumpkin compote for the winter, recipes for quick consumption. They are so diverse and sometimes contain such unusual set of products that any gourmet can find a drink with a favorite twist, and every housewife can create a masterpiece that will delight and saturate the whole family with useful elements on cold winter evenings or refresh and give strength on a hot summer day.