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Grapes are partly a unique berry, since of all fruit and berry plants, they undoubtedly rank first in terms of sugar content. Its berries can contain from 2 to 20% sugar, mainly in the form of fructose and glucose, up to 1% organic acids and many vitamins and microelements.
Well, sultanas are remarkable for the fact that there is not a single seed in it, which means that its use is truly universal. Possessing all the other advantages and beneficial properties of grapes, sultanas will not spoil the taste of the finished dish even with a hint of bitterness or astringency, which can be subtly characteristic of drinks, juices and other preparations made from ordinary grape varieties with seeds. And of course, it can serve as a great decoration for fruit desserts, salads, and even cakes. Moreover, berries from compote can also be used for these purposes. It is only important that they are strong and undamaged.
Compote from sultanas grapes can be created in several versions, and this article will be devoted to this topic.
Preparing the berries
If, when someone hears the phrase “raisin grapes,” only small, light-colored balls appear before their eyes, then they need to be corrected a little.Seedless grapes, that is, sultanas, have a very elongated oval shape, as well as a dark, almost purple color.
Of course, purple berries will look most beautiful in compote, especially since they will color the drink itself a noble, rich burgundy color. But light berries will look just as good if you add a few cherry leaves or blueberries, or a dark red apple cut into thin slices, to the jars of compote when preparing it.
For grape compote, berries taken from the branches can be used separately, or whole branches with grapes. True, in the latter case, the taste of the compote itself may turn out to be slightly tart due to the presence of scallops. But everyone’s tastes are different and someone, on the contrary, may turn out to be a big fan of such a subtle tart note in compote.
So, if you are going to use whole branches with berries, then first you need to carefully examine them from all angles and remove all damaged, rotten or soft berries. Only after this procedure is completed, each bunch is washed under a strong stream of cold water and then placed in a bowl of clean water for about 20 minutes, so that all excess is finally torn away from the bunch of grapes and can be removed painlessly. At the end, each brush is rinsed again under running water and laid out on a napkin or towel to dry.
If only individual grapes are used to make compote, then the preparation scheme is somewhat different.First, you need to collect all the berries from each bunch, simultaneously putting aside all the bruised, spoiled and overripe grapes. Then the berries are poured with cold water and lightly washed in it, but carefully so that the juice does not drip from them.
After washing, the berries are placed in a colander to drain excess liquid. After which they are ready for use.
The simplest and most popular recipe
This recipe enjoys well-deserved popularity among the people due to its simplicity and speed of preparation. It can often be found under the name compote without sterilization.
You can use three-liter jars, but sometimes it is more convenient to twist the compote in liter jars, especially if there are not very many grapes. But one can is opened for one use and does not spoil later in the refrigerator.
Banks must be sterilized. You can do this in boiling water or over steam, but it’s most convenient in the oven or in a convection oven.
According to the recipe, for each kilogram of grapes, prepare 2 liters of water and 250 grams of sugar. The water is immediately set to boil in a separate large saucepan.
Place the prepared grapes in jars so that they occupy no more than 1/3 of the jar in volume. The amount of sugar required according to the recipe is poured on top. The jars are carefully filled with boiling water up to the neck and immediately closed with tin lids and turned upside down.If you carefully wrap them in something warm and leave them like that until they cool completely, additional self-sterilization will occur. As a result, when you hide the jars for storage, the compote will have time to acquire a rich, beautiful color.
Double-triple filling method
The next canning method, although it will take you longer, is considered more traditional. This recipe has been used to make grape compote for the winter for a long time.
First you need to prepare the syrup. Usually 200-300 g of sugar is taken per liter of water. If the raisin grapes are very sweet, and they can be really cloying from the sweetness, then take the sugar to a minimum, but consider adding citric acid.
Mix water and sugar in a saucepan and, bringing to a boil, check that the sugar has completely dissolved. Place the prepared grapes in jars, filling them about one-third. Fill the jars of grapes with boiling syrup and let them sit for 15 minutes. Then drain the syrup from the jars back into the pan.
The syrup in the pan is brought to a boil again, boiled for 2-3 minutes and a pinch of citric acid is added to it. The boiling syrup is then poured back into the jars of grapes. At this point, the jars can already be screwed on. This will be quite enough if the jars are supposed to be stored in a basement or cellar.For indoor storage, it is advisable to once again pour the syrup from the jars into the pan, bring it to a boil again and pour it into the jars again. Only after this the cans are rolled up with special tin lids.
Grapes in the company of other fruits
Thanks to its sweetness, grapes go well with many sour and sweet and sour fruits and berries. The most commonly used recipe is canning compote of grapes and apples. Grape compote is often supplemented with plum, dogwood or even lemon.
As a rule, other fruits are taken at about half the weight of grapes. However, when using apples and plums, it is quite possible to take equal amounts of grapes and these fruits.
The mixture of grapes and fruits of your choice is placed in jars and filled with hot syrup. To prepare the syrup, 300 grams of sugar are dissolved in one liter of water.
Then the jars of compote are placed in a pan of hot water and sterilized for 10-15 minutes from the moment the water boils. After rolling up with sterile lids, the grape and fruit compote can be stored in a regular pantry.
Sugar free recipe
Kishmish grapes, as a rule, are so sweet that compote from them can be made for the winter even without adding sugar. This drink will be very beneficial for health and can perfectly invigorate and lift your spirits. Place the grapes in sterile jars rather tightly, but without compacting them.When the jar is filled to the brim, carefully pour boiling water on top so that the jar does not crack. Immediately cover the jar with a lid and set to sterilize for 10-15-20 minutes, depending on the volume of the jar. After sterilization, screw on the lid. Sugar-free grape compote is ready.
Unfortunately, fresh grapes cannot be preserved for a long time, and this berry does not respond well to freezing. But making compotes from grapes is an easy and reliable way to preserve the taste and nutrients of this berry during a long and harsh winter.
