Orange compote

Ingredients for Making Orange Compote

  1. Oranges ripe, juicy 2 kilograms
  2. Sugar 900 grams
  3. Flower honey 200 grams
  4. Distilled pure water 4, 5 liters
  • Main Ingredients: Orange, Sugar
  • Serving 2 servings
  • World CuisineAsian, Oriental


Three liter jar - 2 pieces, Metal lids for preservation - 2 pieces, Kettle, Plate, Tongs for preservation, Bowl, Plate, Knife for zest, Knife, Cutting board, Deep pan, Sieve, Deep bowl, Plastic lid with round holes, Waffle towel - 3 pieces, Woolen blanket, Glass

Preparation of orange compote:

Step 1: prepare the inventory.

First of all, we prepare the cans and lids for preservation, rinse them under running water with a small amount of detergent using a sponge with a rough surface. Thoroughly rinse the cans, lids and all the equipment that will be used in the preparation of the compote, so that not a drop of detergent or various dirt remains on them. If you do not want to wash the cans and lids with chemical substances, take baking soda, put it on the sponge and rub it into the lids and walls of the cans in a circular, quick motion. As you know, soda perfectly rinses even very difficult to clean places from any pollution. On the stove, turned on, on a medium level we put a kettle with ordinary running water. Put in it 2 metal coversintended for conservation. When the kettle begins to boil, we take a liter jar and place it with its neck down in the round opening of the kettle, so that its neck completely fits into its opening. From inside the bank began to be covered in pairs. Sterilization has begun, in such a tricky way we sterilize the number of cans we need, each individually approximately from 10 to 15 minutes. We carefully place the cans ready for preservation using a clean waffle towel with the neck down on a table covered with a second waffle towel. Lids were sterilized approximately 25-30 minutesTherefore, they will not need to be re-sterilized. We take out the lids from the kettle using forceps for preservation, put in a separate clean bowl and pour boiling water in which they were sterilized. We again fill the kettle with running water and bring it to a boil on a stove included in a strong level. We process all clean inventory with hot water, so we sterilize the entire surface of the dishes that will come in contact with food.

Step 2: prepare the oranges.

We take 3 kilograms of oranges, with a special knife for the zest we clean the upper skin on the fruits. Put the zest of oranges in a separate plate. We clean the orange from the veins and fibers with clean hands. Be sure to peel the oranges from the white skin, it contains essential oil, which gives a strong bitterness. Cut the peeled citrus fruits on a cutting board with a knife into arbitrary pieces, turn on the fantasy and their mode, as it is convenient. It can be slices peeled from films, rings, half rings, or you can cut each segment individually into small pieces. Slices of oranges are put in sterilized jars, previously turned upside down.

Step 3: boil the syrup.

Turn the stove on to the middle level and put a deep pot of water on it. We need all the water 4, 5 liters. This is not a little, namely the amount of water that should be, since during the cooking process the sugar adds the right mass and the orange gives the juice. We put 900 grams of sugar in boiling water and boil for 10 minutes until the sugar is completely dissolved. The result was a light syrup, it is often used in the preparation of compotes. Then we take the zest, put it gently with clean hands in boiling syrup and boil for 15 minutes at an average level so that the syrup absorbs the aroma of oranges. First, strain the ready-made hot syrup through a sieve into a deep clean bowl, then pour it into jars of oranges and cover them with sterilized lids. We throw out the boiled orange zest. Insist orange with syrup for 15 minutes and then with clean hands we remove the covers and put them in the water in which they were sterilized. We pour the syrup back into the pan using a clean plastic lid - a watering can with round holes alternately dressed on the neck of the cans.

Step 4: second filling and preserving.

We put the pan with the syrup drained into it on a stove that is turned on to a medium level, boil it for 10 minutes, It is considered the time from the moment of boiling. Across 10 minutes boiling add 200 grams of flower honey. Why flower, and not any other? Because this honey is transparent, very tender, aromatic, and after boiling and making compote gives a very little precipitate, unlike any other honey. We boil the ingredients for another 5 minutes, until the honey is completely dissolved in the syrup and remove the pan from the stove with a waffle towel. With hot honey - sugar syrup, refill the oranges so that the jars of oranges are filled on 1,5 - 2 a centimeter below the neck, cover them with sterilized caps and close with a preservation key. The lid should fit snugly against the neck of the can so that no air enters it. Now preservation should be cooled, for this we take a warm wool blanket, spread it on the floor. Using a waffle towel, take a jar of compote, holding it under the lid with your hand, and place the neck down on one side of the blanket, cover the banks with the other side of the blanket so that there are no gaps. Cooling the banks 2-3 days. After that, we put the finished, cooled orange compote in the cellar or pantry.

Step 5: serve the orange compote.

Stewed oranges are served filtered through a sieve, in a glass or in a scissors with freshly sliced ​​slices of oranges or any other fresh fruit. The compote is saturated, it can be diluted with boiled water or combined with any kind of juice. It is served cold for adults and room temperature for children. Such a compote is pleasant to relish with cake, pastries, cookies or whatever sweet. With the soft oranges that are in the compote, you can make orange puree for children. You can also make mousse, kissel from orange pulp. The pulp can be whipped in a blender and make fruit - orange ice for aperitifs. Enjoy your meal!

Recipe Tips:

- - If you have taken very sweet oranges, you can reduce the amount of sugar and add a little citric acid.

- - In an orange compote for lovers of a variety of flavors, you can add spices such as 1 stick of vanilla and 1 stick of cinnamon in 2 three-liter jars.

- - You can make an orange compote with the addition of various fruits, apples, lemon raspberries or strawberries. Before use, apples should be washed, peeled, cut into small pieces, sprinkled with 100 grams of sugar, allowed to infuse for 10 minutes, cook in sugar syrup for 15 minutes and only then add them together with syrup in jars of oranges. Strawberries and raspberries are simply washed and put in jars at the same time as an orange. The lemon is simply peeled, finely chopped and put together with the prepared orange, but if you decide to add the lemon, then you need to add another 200 - 300 grams to the whole mass of sugar.

- - In this type of compote, the choice of oranges is very important. They should be ripe but not overripe, juicy in order to let in a sufficient amount of juice and compensate for the empty space in the bank. If you took dry oranges and they gave less juice than you expected do not worry, just put a kettle on the stove with the amount of water you need, boil the water for 15 minutes and pour in the jars of oranges not enough liquid.

- - Do not cook the orange zest longer than necessary, you risk making a compote with a bitter taste, 15 minutes is the normal time, the syrup will not have time to start bitter, but will have time to absorb the aroma of orange peels.

- - If you do not have a plastic cover - a watering can, you can simplify the issue of pouring syrup into a pan with a waffle towel. It’s very simple to take a towel, twist it into a tourniquet, put it on the surface of the can so that there is a small gap between the lid and the neck of the can, take the two ends of the towel, pull them on the sides of the can and, holding with your hands, tilt it away from you. A towel will hold the jar and lid at the top, and you will control the process of holding the jar on the sides with your hands. The liquid will pour in a thin stream, and the cover will not fall.

- - If you don’t have tongs for canning, it’s okay. This equipment can be replaced with an ordinary clean table fork, just pry the cap with its prong and pull it out of the water.