How to prepare compote correctly

Compote is one of the favorite drinks of adults and children, but it is not always possible to prepare it from fresh fruit. In winter, the question arises of how to cook compote from dried fruits so that it turns out very tasty, aromatic, and does not lose its taste characteristics and beneficial properties. The classic version of preparing dried fruits consists of:

Grush.
Dried apricots.
Dried apples.
Cherries and many other healthy fruits.

To enhance the taste, you can also add rose hips to the compote, and raisins for sweetness.

There is no technique for properly preparing compote; you just need to take the right amount of dried fruit and know the time required for cooking. As a rule, the process of preparing compote, regardless of the type of fruit, must be cooked only over low heat, and then allowed time for it to brew.

To obtain a more delicious look and unforgettable aroma, lemon juice, honey, seasoning and frozen berries are added to the drink. Instead of sugar, it is better to use honey, but if there is no honey, then there should be a minimum amount of sugar. All versions of dried fruit compote are low-calorie drinks, which is why you can drink them at any time of the day instead of water, enriching your body with a sufficient level of fluid.

Frozen berry compote

If you have a lot of frozen berries and want to make a delicious compote from them, I offer a simple recipe. I made it with chokeberries and cranberries, but there may also be other berries (currants, blueberries, cherries, mulberries, serviceberry, blackberries, raspberries, plums, strawberries, honeysuckle, lingonberries and other delicious berries).

Composition (proportions)

for 2 liters of water. 2.5 l saucepan.

Frozen berries – 2 cups (more is possible, but not less);
Sugar – 1/2 cup (you can use 1/3, depending on how sweet you like it);

In addition to water, compote requires berries and sugar

How to cook

Cook compote: pour water into a saucepan and bring to a boil. Pour sugar and berries into the pan. Bring to a boil again and cook for another 5 minutes.
Infuse the compote: cover the compote with a lid (if the pan is enameled, you can leave it in it, if not, pour it into a glass jar). Leave the compote to cool, and let the berries juice (for 8-8 hours), because initially the compote is not so rich, but when it sits, it is filled with color and taste.

The compote is ready!

Ingredients Pour sugar into boiling water Add berries The compote with berries should boil again. Cook for another 5 minutes. Now the compote should brew and be filled with berry juices. The compote sat overnight and became darker (richer).

Cooking tips

If your berries are not very sour, then you need to acidify the compote with something. For example, add a couple of slices of orange or lemon (do not cook, but when you turn off the compote). Or squeeze lemon or orange juice into it.

Kiwis, apricots, sour apples, nectarines, peaches, plums, cherry plums, and sea buckthorn will also pleasantly acidify the compote. This is delicious.

You can add more berries, so the drink will become even richer and tastier. You can add raisins and other dried fruits (dried apricots, prunes, dried apples and pears) to the compote.

If you don’t have time to wait for a long time, then cook the compote longer, not 5, but 10-12 minutes. And then, anyway, let it cool. Of course, less vitamins will be preserved this way, but the compote will be ready faster.

Compote of fresh berries and fruits

You can also make compote from fresh berries. If the berries are small with thin skin, you can simply throw them into a boiling compote and immediately turn off the heat (do not cook). And if you have fruit (cut into pieces), then cook for 3 minutes and also let it brew.

A compote made from kiwi skins will be very tasty and aromatic (if you peel kiwis, do not throw away the skins, just sprinkle them with sugar and pour boiling water over them. Let it brew). The taste is very pleasant and unusual.

Dried fruit compote recipe

In the summer, compotes not only made from fresh fruits are highly valued; dried fruits are also often used to add richness and fullness to the drink. Compote also improves the functioning of the gastrointestinal tract, removes all toxins, waste and harmful substances from the body.

Ingredients for cooking:

80 g prunes.
50 g dried apricots.
200 g apples.
Sugar.
50 g pear.

Cooking method:

Initially, you need to wash all the ingredients and prepare the necessary utensils. Pour about three liters of hot water into a saucepan and put it on fire. Initially, you can use high heat, but as soon as the water boils, switch the stove to low heat. Immerse the apples in boiled water and let them cook for up to half an hour. After this, add all the other ingredients and cook for 30-40 minutes. At the end you can add sugar, it is very important that the amount is minimal. Sugar tends to take away some useful components of compote.

Also at the very end you need to add lemon juice or citric acid. Remove the pan from the heat, move it to the side and cover with a lid. It should sit for another hour at room temperature to develop a rich flavor. That's all, now the compote can be poured into glasses and served with strudel, cake or biscuit.

How to make compote from frozen berries?

Several recipes that will help you prepare a tasty and healthy compote from frozen berries. Compote from frozen berries does not just quench your thirst, it can be a wonderful dessert. It contains a huge amount of vitamins, which is very useful, especially in the cold season.

You can make a delicious compote from any fruit - cherries, strawberries, currants. They are perfectly stored frozen without losing either taste or fresh aroma. It’s easy to prepare frozen fruit compote; the main thing is to know a few recipes and secrets.

First of all, you need berries. They can be purchased at the store or frozen in advance. Do not defrost the berries under any circumstances, as they will lose all their vitamins.

Preparation procedure:

Take a pan of the size you need. Pour clean water into it and put it on fire. The water should be brought to a boil and sugar should be poured into it. Since everyone’s preferences are different, we advise you to taste the water and determine for yourself whether there is enough sugar in it. Be sure to bring to a boil again.
Place the berries in the pan and boil again. Once boiling, reduce heat to low and simmer for about three minutes.
At this stage, be sure to try the compote. Don't make it too sweet. If you have too much sugar, add a little more berries or citric acid, they will harmonize the taste. If the sweetness is not enough, add a little more and bring to a boil again so that it melts.
Once you have finished cooking, cover the compote with a lid and leave for a while. It should cool down a little.

The frozen berry compote is ready, and you can delight your loved ones with healthy deliciousness.

Compote from frozen cherries, blueberries or currants is prepared in the same way. The recipe is the same, only the fruits are different. But in order for you to get a truly unforgettable compote, we advise you to use our tips.

Features of preparing compote from frozen berries

Never boil berry compote for more than five minutes. The fact is that six minutes of boiling kills all vitamins and minerals. You won’t get any benefit from it, and it will ruin the taste completely. As a result, your glass will simply contain colored water.
Never cook fruit compote in an aluminum pan. This metal is not suitable at all, since the acid of the fruit and the metal will react and this will affect the taste and benefits of the compote.
Never defrost fruit - this will kill them mercilessly and forever. They will lose juice, and with it useful vitamins. In addition, they will look very unattractive. You won't get a beautiful color from such fruits.

By following these simple rules, you will prepare a delicious and healthy compote from frozen berries.

Your family and friends will drink it with pleasure and receive essential vitamins to maintain immunity during the winter season.

Dried fruit compote with raisins

If you haven’t tried this amazing compote yet, then you don’t know what the real and exquisite taste of the drink is.

Ingredients for compote:

Dried apricots.
Pear.
Dried apples.
Raisin.
Prunes.

Cooking method:

Pour boiling water over the dried fruits, bring them to a boil and drain the water. Initially, you need to boil apples, pears, and apricots. To do this, fill them with water, bring to a boil and cook for 30 minutes over low heat. After this, you can add raisins and prunes to the pan. The compote is cooked in this mixture for up to 30 minutes.

If desired, the finished compote can be stirred and strained to rid it of all the ingredients that will be at the bottom of the pan. Be sure to remember that no sugar is added to this compote, because due to the large amount of dried fruits, it will already be sweet and rich.

Basic process guidelines

To understand how to cook compote correctly, you should familiarize yourself with a number of universal rules for preparing the drink. They will help you understand the specifics of the approaches, and compliance with them will increase the chances of obtaining the expected result.

The easiest way is to prepare a compote consisting of one group of products (fruits, dried fruits, berries, vegetables). With assorted items, things are more complicated. Of course, you can prepare a delicious product from raspberries and plums or apples and cherries, but you will have to strictly adhere to the timing of processing the components. Otherwise, the result will be a composition more similar to jelly, but transparency and purity of taste are highly valued in compotes.
Today, more and more housewives are trying to replace sugar in compotes with honey. In this case, the component must be added to the composition not at the boiling or active cooking stage, but at the very end of processing. Then the useful product will not lose its therapeutic properties.
If you add dry white wine to a berry drink at the rate of a teaspoon per serving of compote, this will allow you to maximize the aroma of raspberries, cherries, cherries, black or red currants.
It is better to diversify the composition of apples or pears using dried citrus peels. The main thing is not to forget to take them out after cooking so that they do not become bitter.
You should not prepare a tonic treat exclusively from frozen fruits or berries. Such dishes usually turn out too bland, even if the ingredients are soaked in syrup or blanched. By adding a few slices of fresh apples or halves of plums to the cherry compote, you can completely change the taste of the drink without making significant changes to the recipe.
To quickly enhance the taste and aroma of the product, you need to add cinnamon, vanilla, cloves, cardamom, ginger or mint. These components can be used not only during the brewing process, but also at the infusion stage of the drink.
Even the simplest composition can be sealed for the winter if you add a little more sugar than usual, boil it thoroughly and pour it into sterile jars while still hot.

Sometimes cooks add semolina, rice, pearl barley and other cereals to such refreshing drinks. The taste, however, is not an acquired taste. And if you violate the proportions or make a mistake in the processing technology of the components, you can end up with porridge with a fruity aroma.

For beginner cooks

If for some reason you find the methods for cooking compotes given above complicated, then we have one recipe up our sleeve especially for you. Namely, how to cook compote from dried apricots. This recipe is great because it doesn't require many additional ingredients.

To prepare dried apricot compote, you need to wash it thoroughly first. We wash each “kurazhinka” separately, don’t be lazy, the main thing here is quality, not quantity. After washing the dried apricots, fill a large saucepan with cold water and place the dried apricots there. Add a little sugar, literally a conventional amount, 300 grams per kilogram of dried apricots. Place the pan over medium heat and bring to a boil. You can let our compote boil for 5-8 minutes, then remove from heat and be sure to let it sit for 45 minutes. After this, you can strain our dried apricot compote and cool it, it is ready for immediate consumption right away.

I think we managed to explain in detail how to cook compote. Bon appetit!

Treat yourself to a natural and healthy drink all year round - brew compote. This drink does not contain harmful substances for the body, but only benefits and a variety of flavors and ingredients. Compotes are made from all fruits, berries, dried fruits, vegetables, and cereals. Add for aroma and piquant, incomparable taste of spices, citrus fruits and even alcohol. Despite the variety of compote contents, the basis of preparation is the same and simple. It consists of boiling the compote ingredients for 2-30 minutes in sugared water, after which the drink is allowed to brew for about 12 hours to enrich it with a full-fledged taste. Let's prepare several simple versions of compote and learn a few subtleties that are necessary for a high-quality and excellent taste of the drink.

Useful tips

Do not cook compote in aluminum or copper containers, as this gives it an unpleasant taste and causes the loss of large amounts of minerals and vitamin C.
You can add a special taste to the drink using citrus fruits, vanilla, nutmeg, cloves, cinnamon, and mint.
For a beautiful rich color, add cranberry or cherry juice. Let the compote brew for a while, then strain.
You should not defrost the berries first, as a lot of juice will be released, which will lead to the loss of a significant amount of vitamins. Frozen berries should be thrown into syrup or boiling water.
The standard proportions of water and sugar are approximately ½ cup of sugar per 1 liter of water. If the fruits themselves are sweet, then you don’t need to add sugar.
To strain, use clean gauze or a strainer.
Pour the chilled drink into a transparent carafe and serve in wine glasses or regular glasses.
To preserve all the beneficial substances, pour boiling water over the berries in a thermos and leave for at least 10 hours.
Fruits with thick skin can be boiled for 10–12 minutes.
If you are preparing the drink in a saucepan with a capacity of up to 4 liters, the boiling time is 15 minutes.
During cooking, be sure to skim off any foam that forms with a spoon.
The most delicious drink is made from several types of berries and fruits, including canned ones.

With raisins

In addition to the classic recipe for making a drink from apples and pears, you can add other ingredients to it, for example, raisins. It will make the uzvar sweet and tasty. This recipe does not use sugar; dried fruits add sweetness to the drink.

Ingredients:

100 gr. dried apples;
100 gr. dried pears;
50 gr. dried apricot with pit;
100 gr. prunes;
a handful of raisins.

Preparation:

Pour 3 liters of water into a saucepan and put on fire.
As soon as the water boils, add apples, pears and apricots. Cook for 15 minutes.
Now you can add raisins and prunes. Cook for another 20 minutes until done.

Delicious compote recipe

For example, I really like this recipe:

Product	Dosage
strawberry	1 handful
mint	taste
ginger	taste
water	1.5 l.
honey	taste

Mix all ingredients in a blender, adding honey. Insist a little so that the ingredients become friends.

The taste goes well with cherries and mint, apples with oranges and tangerines, strawberries go well with raspberries, currants or blueberries. You can even add allspice to compotes, as well as thyme, lavender, rosemary, cinnamon, vanillin, lemongrass, cardamom, etc. Fennel is simply a god in compotes, especially with pear.

Even dried fruits do not need to be boiled; they soak well in water. If you didn’t dry them at 100 degrees, and in order to preserve maximum benefits, you didn’t heat them above 50 degrees, so why now kill everything that you have prepared for use? Fill your dried fruits with spring or other clean (not boiled) water overnight, and in the morning your uzvar is ready for use. Add honey or raisins for sweetness. And soaked dried apricots, beaten in a blender with water, are simply a song, especially if you also add a piece of pumpkin. Fantasies are limitless when you start to think rationally, with concern for the health of your loved ones.

Try it! Experiment! Bon appetit.

Zozulya Larisa, Sumy

Rules for cooking compositions from dried fruits

Dried fruits suitable for making compotes include not only the usual raisins, dried apricots and prunes. If desired, a delicious drink can be made from dried cherries, slices of pears and apples, and many other berries and fruits. It is thanks to the availability of such components that it becomes possible to prepare fortified drinks all year round without using components purchased out of season or frozen.

Just before starting the manipulations you need to understand the following:

First, the components should be thoroughly rinsed under warm running water. After this, it is recommended to scald them with boiling water and soak them in warm boiled water for half an hour.
To prepare 1 liter of a delicious drink, 100 g of dried fruits and a tablespoon of sugar are enough.
The cooking time of the product is no more than 30 minutes under the lid. Remove the finished compote from the heat and leave at room temperature until it has cooled completely.
It is recommended to add spices and additional components to such a composition at the last stage of product preparation, i.e. before insisting.

Compotes can be cooked not only on the stove, but also in a slow cooker and even a bread maker. True, only with open boiling of the composition does it turn out rich, but not stagnant, thanks to which its pure taste is preserved.

Compote of dried fruits and pumpkin

Pumpkin always adds richness and bright taste, which is why it will not interfere with a tasty and pleasant compote. In addition to all the dried fruits that can be used, rose hips are added to the compote.

Ingredients for cooking:

50 g dried rose hips.
Sugar.
Dried fruits.
Cinnamon.
Pumpkin.

Cooking method:

First you need to cut the pumpkin into small pieces. We wash all dried fruits, if necessary, soak them in hot water. Take a large saucepan and pour one and a half liters of water into it, throw in the rose hips and a little sugar. Over the course of 15 minutes, the rose hips will boil well, become soft, and you can add the rest of the dried fruits and pumpkin. We also add cinnamon, which will make the compote aromatic and give it a spicy taste.

The compote is cooked for 20 minutes until the pumpkin is cooked. After this, remove the pan from the heat and give it 2 hours for it to brew well. The pleasant and delicate taste will certainly delight you.

How to cook compote correctly? What should be the main ingredients?

It would seem that it is easier to prepare than to cook compote. But in the end, one housewife’s drink is significantly superior in taste to another, what’s the secret? In consistent technology and the right components that are used to prepare compote.

What should the water be like? Water is the basis of the drink, so you should start with its choice. Immediately exclude regular tap water from the list of variations, as it is not suitable for a high-quality drink. Use only filtered, distilled or highly purified water.
Fruits and berries for compote. You can use any fruits and berries that you prefer or that you have enough money for. The only thing is, try to maintain harmony by combining sour berries with sweeter fruits and vice versa. If the fruits are large in size, then try to chop them into the same slices as small ones, because then the degree of cooking of each piece will be the same. Do not forget that when combining soft and hard fruits in one container, you must remember the size of the slices, so try to grind the hard components as much as possible, because this way they are digested faster and release all the beneficial substances. But on the contrary, do not chop the softer ones, but cut them in half or into four parts. You should not touch the berries at all, just wash them thoroughly.
Sweetener. The simplest and most accessible sweetener is sugar, but its excessive amount has a negative effect on the human body. There are certain standards for the use of sugar - this is 150 grams per liter of water. Alternatively, you can use honey or natural fruit concentrates.

Features of preparing compote

Depending on what types of fruits you decide to make compote from, the technology itself and the order depend. It should be noted from the outset that a tasty compote is a highly concentrated drink, therefore, the more fruit, the much tastier the final result will be, because it is difficult to spoil the compote with anything but fruit. Otherwise, if the concentration of the finished product seems too cloying, then the situation can be very easily corrected by adding boiled water.

How to cook compote from fresh fruits? To cook compote from fresh fruits, you should first boil water in a separate container and only after full boiling should you add fruit. Scientists have proven that heat treatment does not make the drink less rich in vitamins, so feel free to brew it.
How to cook compote from dried fruits or frozen fruits? It’s another matter if your fruits are far from fresh. They will take some time to swell and melt, so they should be immersed in a container immediately, filled with cold water. This measure is recommended, since during the time the water boils, the dried fruits will have time to swell and the frozen ones will have time to melt. And when boiling, all components are ready to give off not only color and taste, but also useful substances.

What should not be used for compotes?

Compote is a very valuable drink that, it would seem, can be safely brewed from just about anything. But it was not there. There are several components that are not recommended for use in making compote. After all, they are capable of giving a little aromatic note, but water is not able to take over the taste qualities of these fruits. We are talking about banana and persimmon, quince and pomegranate. You better eat these fruits; your body will receive more benefits and pleasure than from a compote made from them.

Compote of dried fruits and frozen raspberries

This version of the drink is considered not only tasty and aromatic, but also quite healthy. You can cook it every day, saturating your body with useful components.

Ingredients for cooking:

Half a lemon.
Raisin.
Dried apricots.
Prunes.
Dried apples.
Sugar.
Raspberries.

Cooking process:

To save time, you can initially boil water in a kettle and pour it over the dried fruits for 1-2 minutes. Cut half a lemon into small pieces and add it to the cooking container along with the dried fruits. Pour in sugar and add frozen raspberries. Pour boiling water on top. Cook everything over low heat for 30 minutes, the pan must be covered with a lid.

This compote must be served exclusively cold, so give it a few hours so that it can brew and cool. He will definitely please all family members, you can’t even doubt it.

There are a lot of recipes for making compotes, none of them contain anything complicated or inaccessible. As a rule, with any type of dried fruit you can get a tasty and rich compote, which in the summer will replace liters of ordinary water, and in the winter can enrich your body with useful and necessary components for normal functioning. You decide for yourself which version of compote you choose, but it’s best to experiment and try a variety.

Options for how to cook compote

There are a great many ways to cook berry compote. But the basis of all methods is that the product from which it is made (berries, fruits) is dried and then boiled in water with added sugar. Compotes are consumed only chilled.

Let's look at ways to cook compote

For a child, for an adult - it doesn’t matter, compotes are equally useful for all people. The main thing in this matter is how to cook compote correctly in order to achieve the desired result.

Below are some well-known recipes for making compote yourself.

Apple compote

Most often people are interested in how to cook apple compote. This is the most common type of compote. So, let's cook apple compote. It is necessary to wash the apples, remove the cores and cut them. Then put them in a saucepan, fill with water and add sugar. It is necessary to cook for 20-25 minutes on low heat. As for the proportions, a glass of sugar is usually added per kilogram of apples and filled with two liters of water. There is a trick to making apple compote delicious: do not add all the sugar at once, add half after boiling the water. Before use, our compote must be filtered and cooled. Enjoy, the apple compote is ready!

Rosehip compote

How to cook rosehip compote? Make sure you have:

Half a glass of dried rose hips (or a whole glass of fresh);
Approximately 600 grams of sugar;
Lemon juice (tablespoon);
A glass of fresh berries (raspberries, strawberries, gooseberries).

So, now we can start making rosehip compote. Select the largest rose hips and rinse them with water. Peel the lint from the berries and cut them into halves to remove the seeds; we won’t need them. Rinse the berries again.

Make sugar syrup, it's easy. Boil a liter of water and add sugar, all 600 grams. Boil until the sugar dissolves, then add all the previously prepared rose hips. Let this infusion simmer for another 2-4 minutes.

Time to make compote! Add two liters of water to our improvised rosehip compote, add the prepared berries (raspberries, strawberries...) and let them boil in the “new composition”. After boiling, remove the container from the heat and let it brew for half an hour. Traditional straining, add lemon juice, cool, and our rosehip compote is ready to eat!

How to cook cherry compote

To make cherry compote, you will need:

Half a kilogram of cherries;
10 tablespoons of sugar;
1 liter of clean water;
A tablespoon of citric acid (freshly squeezed lemon juice will do, you need two tablespoons).

Before making cherry syrup, sort out the berries. Wash the cherries thoroughly, but do not remove the pits!

Place the pan on the fire and pour water into it.
After waiting for it to boil, add sugar and citric acid.
Boil until the sugar dissolves, then place the cherries in the pan.
Bring to a boil again and remove from heat.
Cover the pan with a lid and let it cool in this state.

We made cherry compote, all that remains is to cool it thoroughly in the refrigerator and use it! By the way, the amount of sugar varies depending on how sour your cherries are: the more sour they are, the more sugar you add. This method of preparing compote is the same as how to cook prune compote.

Vitamin explosion or cranberry compote

Yes, cooking cranberry compote is not an easy task. Regarding other compotes, of course. In general, you can hear only positive reviews about cranberry compote: it is tasty, healthy and... beautiful. Yes, in addition to the crazy vitamin C content, cranberry compote looks very attractive thanks to its rich red color and viscous structure. And the taste cannot be compared with anything at all - this is the most cranberry thing you can taste in your life, even better and richer than the cranberry itself.

So, how to cook cranberry compote? First, let’s sort through the berries, excluding unripe, overripe and crushed ones. After this, wash the cranberries very thoroughly with running water. Pour into a colander, let the water drain and pour the cranberries into pre-prepared jars. We fill them up to the “shoulders” with cranberries and fill them with syrup. The syrup is easy to prepare - take water and sugar in a one to one ratio (1:1) and simmer over low heat for 15 minutes. We pasteurize the jars filled with syrup in boiling water, calculating the time according to the scheme - 10 minutes for every 500 milliliters of cranberry compote volume. After pasteurization, close the jars with lids and let sit for 3-4 days. After this, our cranberry compote is ready to eat. Remember to refrigerate!

Useful tips

Replace sugar with honey, then the drink will be less calorie.
Buy dried fruits in packaging with a transparent window that allows you to check their quality. Be sure to smell the mixture. It should not smell moldy or musty. The color should be slightly darker than fresh fruit.
If dried fruits are very dirty, soak them in hot water for a few minutes and then rinse them under the tap.
Do not use an aluminum pan for cooking, as aluminum will quickly oxidize due to fruit acids.
I recommend cooking apricots and apples for at least 20 minutes.
Throw dried apricots into boiling water 10 minutes before the end of cooking.
Viburnum and prunes are cooked for 15 minutes, rose hips - up to 30 minutes.
Grapes, blueberries, and raspberries are ready in 7 minutes.
I recommend adding sugar a couple of minutes before the end of cooking.
For a beautiful presentation, use pieces of boiled dried fruit or lemon slices.
To add some flair to the drink, I like to use cloves or a cinnamon stick.
The compote should be cooked under a closed lid. This will help maintain maximum beneficial properties, since the fruit and liquid will not come into contact with air.
The cooked mixture should be wrapped in a woolen blanket or towel. Then it will infuse well, and the taste will become richer and more pleasant.
You can diversify the recipe with frozen berries. They will give the drink a bright color.
For a piquant taste, add some barberries.
If you want to surprise your guests for a holiday, you can make a compote of dried fruits with brandy and rum. Serve it slightly warm, then it will taste like mulled wine. If you are planning a children's table, then use freshly squeezed orange or grapefruit juice instead of alcohol.
The shelf life of the compote in the refrigerator is 4 days. To avoid unpleasant bitterness, strain the drink after 24 hours. It can be stored in a jar or plastic bottle.

With added pumpkin

Many may think that pumpkin is not the most suitable product for such a drink. But this recipe is worth taking note, since it is the pumpkin that will give it an unusual sweetness and taste.

Ingredients:

1 pumpkin;
250 gr. dried fruits (apples, pears, dried apricots);
60 gr. rosehip;
cinnamon stick;
sugar to taste.

Preparation:

Soak the drying mixture in warm water and cut the pumpkin pulp into small cubes.
Pour 1.5 liters of water into a saucepan and put on fire.
First put the rose hips into boiling water and cook for 15 minutes. Then add pumpkin, other fruits and a cinnamon stick, which will make the uzvar incredibly tasty and aromatic.
2 minutes before the end of the process, add sugar to taste. As soon as the drink is ready, remove it from the heat and give it time to brew.