Polish compote recipes

Apple & Cranberry Compote

Ingredients

3-4 apples

Fresh cranberries, 3/4 of cup or less

1/2 cup of sugar

2.5qt of water

Method

Prepare ingredients: rinse cranberries, wash apples:

Bring to boil about 2.5qt of water in big cooking pot, add all sugar and reduce heat till light simmering:

Pour cranberries into the water

Cut each apple in to 6-8 pieces and remove seeds (you may also skin apples if you like), add apples to the pot

Simmer apples and cranberries over very light heat till apples become soft, but not over cooked (about 10-15 mins

Remove pot from the burner, let kompot cool till room temperature, then pour it to the pitcher. Serve Apple & Cranberries Kompot with fruits in or without

Keep leftover kompot in fridge

Tropical Fruit Compote

Ingredients

3 C Water
1 C Sugar
1 lb Fruit, dried (mixed; pears, figs, apricots and peaches)
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 C Prunes, pitted
1 Orange
1/2 C Raisins
1/2 C Grapes, pomegranate seeds, or pitted plums
1 C Sweet cherries pitted
2 Apples, peeled and sliced
3/4 C Brandy
1/2 C Cranberries

Method

Combine water, mixed dry fruits, prunes and raisins in a pot large enough
to hold all the ingredients. Bring to a boil, cover and then simmer for
about 20 minutes (or until the fruit is plump and tender). Add cherries,
apples and cranberries. Stir in sugar, lemon and spices. Cover and simmer
for about 5 minutes.

Grate orange peel and set aside. Peel and section the orange (removing the
skin and white membrane). Add to fruits in kettle. Stir in grapes and
brandy. Bring just to boiling and then remove from heat. Stir in the
orange peel, cover and let stand 15 minutes.

Dried Fruit Compote

Ingredients

1 1/2 pounds dried fruits (prunes, apricots, figs, apples, peaches, pears, berries, etc.)

8 cups water

8 whole cloves

2 cinnamon sticks

Lemon zest, optional

1 cup sugar, or to taste

Method

In a large saucepan, place 1 1/2 pounds various dried fruit of choice, 8 cups water, 8 whole cloves, 2 cinnamon sticks, lemon zest, if using, and 1 cup sugar or to taste.

Bring to a boil, stirring frequently. Reduce heat and simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.

Add more water if you like more of a liquid consistency or, for a thicker compote, continue simmering to reduce the liquid further.

Cool in an ice water bath and transfer to impeccably clean containers. Refrigerate for up to 1 week.