Pumpkin compote for the winter: recipes with apple, sea buckthorn, orange, lemon, peach, dried apricots

Pumpkin compote cannot be called a standard drink - usually the vegetable is used for other purposes. But if the harvest turns out to be plentiful, why not try brewing a healthy homemade drink that will brighten up the cold evenings? How to cook pumpkin compote for the winter, what to add to improve the taste? Pumpkin goes well with many fruits and berries, so there are a lot of recipes with it. The most delicious are pumpkin compotes with sea buckthorn, apple, orange, dried apricots, lemon and peach.

Simple compote

A method for preparing compote from one pumpkin.

Will need:

2 liters of water;
0.4 kg pumpkin;
250 g sugar.

Step by step recipe:

Peel the pumpkin and remove seeds. Cut the vegetable into medium pieces: too large pieces will not cook, too small pieces will spread throughout the jar.
Pour water over the pieces and bring to a boil. Cook for half an hour until soft.
Add sugar and boil for another 5 minutes. If the syrup is not sweet enough, add another 50-100 g of sugar.
Pour the hot drink into sterilized jars and seal immediately.
Traditionally, compotes are turned upside down, wrapped in warm cloth and left until they cool completely for about a day. This measure allows the contents to cool evenly. The compote will be richer. Also, a can with a defective lid is immediately detected after turning over. This compote needs to be boiled again and covered with a new lid.

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.

Pumpkin compote with sea buckthorn for the winter

Two orange and super-healthy ingredients - sea buckthorn and pumpkin - form a multivitamin tandem and a very tasty homemade compote.

What you will need:

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

How to cook compote with sea buckthorn :

Carefully wash the sea buckthorn and remove the branches.
Cut the pumpkin pulp into cubes.
Place the products in the jar: the first layer is pumpkin, the second is berries.
Bring the water to a boil.
Pour the contents of the jars and let sit for 10 minutes.
Pour the syrup back into the pan. This can be done conveniently using special lids with holes.
Pour sugar into the liquid and boil until it is completely dissolved.
Pour syrup over the food again and seal the jars.

Useful tips

If you want to preserve more vitamins when cooking compote, then put the pumpkin in boiling sugar syrup. Thus, not only more vitamins are retained, but also the taste improves.
Don't throw away the pumpkin seeds. They contain zinc, which is responsible for the reproductive system, so for men the seeds are a particularly valuable product. Also, the presence of zinc will be useful for those who have problems with acne.
If you want to prepare pumpkin juice with oranges for the winter, then simply add an orange with pulp instead of lemon during cooking, leaving the recipe unchanged.
Don't be afraid to experiment with spices and other fruits, although of course you need to be smart about it. The combinations of pumpkin with pineapple, dried apricots, and apples are very interesting.

A step-by-step recipe for making pumpkin marmalade at home.
You are probably convinced of the beneficial properties of such an amazing berry as pumpkin. Therefore, be sure to prepare compotes for the winter and write your recipes for preparing tasty and healthy drinks, so that others can stock up on vitamins for the winter, using your advice.

Pumpkin compote with apples for the winter

Pumpkin-apple compote is one of the easiest to prepare, and the drink turns out to be very aromatic and healthy, with a slight sourness and a subtle fruity aroma.

What to prepare:

2 liters of water;
300 g granulated sugar;
0.4 kg pumpkin;
0.6 kg apples.

Cook compote with apples :

Peel the pumpkin from excess and cut into cubes with an edge of about 1 cm.
Peel the apples from skins and seeds, cut into approximately the same cubes as the pumpkin.
To boil water.
Place the pieces in a saucepan and pour boiling water over them.
Let the water cool, then place the pan over low heat and bring to a boil.
After this, pour sugar into the container. Cook everything for 10 minutes, stirring so that the sugar does not burn to the bottom of the pan.
Immediately pour the hot compote into prepared jars (makes 3, 1 liter each) and roll up.

Selection and preparation of pumpkins and containers

Only ripe fruits are suitable for preparing the drink. When purchasing, first of all, pay attention to its skin - it should be firm to the touch and even in color. When you tap it, a dull sound occurs. There is no need to take damaged fruits: with dents, traces of mold and cracks - this can affect the quality of the finished drink, and it will also be stored worse. A pumpkin suitable for compote has a dry tail and the flesh is bright orange or yellow.

The basis of the future drink is pulp. It’s better to prepare it in advance, and then decide what to add as secondary ingredients to the drink.

To do this, you first need to wash the fruit well in running water. It is then cut into several pieces using a long and sharp knife. Using a spoon, remove seeds and loose fibers. Peel the slices, leaving only the pulp of the fruit.

The resulting workpiece is cut into small cubes, placed in a large enamel bowl, covered with a lid and placed in the refrigerator.

After this, you can begin sterilizing cans or any other containers in which the drink will be stored all winter. To speed up the process, you can use a sterilizer.

Don't forget about the lid - it also needs to be boiled.

Recipe with lemon

A very tart and incredibly healthy drink. Pumpkin with citruses is an excellent ensemble for those who care about their health.

What you need for compote:

0.5 kg of pumpkin pulp, lemons and sugar;
2 liters of water.

How to cook:

First prepare the pumpkin: cut it into cubes, add a small amount of water and simmer until soft (about 20 minutes).
Sterilize the jars while the vegetables arrive.
Wash the lemons thoroughly and cut into rings. You can leave the zest - it will give the compote a pleasant and fresh bitterness, but the seeds must be removed.
Transfer pumpkin cubes to jars.
Place lemon slices on top.
Mix water for compote with sugar and bring to a boil.
Pour the finished syrup into jars.
Roll up, turn over, wrap - everything as usual.

Pumpkin juice with carrots

Ingredients:

pumpkin – 1 pc.,
carrots – 2 kg,
ginger root – 5 cm,
citric acid – 1 tsp,
sugar – 300 g.

Preparation:

If desired, you can adjust the amount of carrots at your own discretion, but the more of it, the healthier and brighter pumpkin juice at home for the winter with carrots is.
For consumption in general, and for juice in particular, we recommend purchasing medium-sized root vegetables; they have less time to accumulate pesticides in their pulp over the season, and their vitamin content is richer than that of large ones.
You can omit such an ingredient as ginger, but we recommend that you first try the juice with its presence, and besides, it will significantly increase the beneficial component of pumpkin juice.
Starting cooking, wash the pumpkin and carrots, peel the vegetables as usual.
Then cut the pumpkin into small cubes, put them in an enamel pan and fill with water so that it reaches half the height of the layer with pumpkin pieces, pour in sugar.
Place the pan with the pumpkin on the fire and bring to a boil, then reduce the heat and boil the pumpkin until soft, this will take about twenty minutes, the cooking time depends on the type of pumpkin.
After the pumpkin is boiled, cool it slightly and puree it in any way.
Using the resulting puree, we will prepare pumpkin juice for the winter at home, the recipes for which are quite simple.
Peel the ginger root and grate it on a very fine grater, add it to the pumpkin puree.
Note that ginger tea for weight loss is very effective.
Now we are preparing carrot juice, if you have a juicer, then there is no problem, the juice is prepared in a matter of minutes.
But, in the absence of a juicer, the process of obtaining carrot juice will have to be somewhat complicated.
Grate the peeled carrots on a very fine grater and squeeze out the juice through cheesecloth or a thin cloth.
Add carrot juice obtained by any of the methods to pumpkin puree, add chopped ginger root, as well as citric acid diluted in water.
Mix everything thoroughly and put the container on the fire to warm it up. If you think that the juice is a bit thick, you can add both water and some more carrot juice.
During the heating process, as the temperature of the heated liquid increases, foam will form on its surface; carefully remove it.
Since our task is not just to prepare this healing and tasty drink for immediate consumption, but to prepare it for the winter, we prepare jars and lids, wash them and sterilize them.
Having brought pumpkin juice to a boil at home for the winter, immediately pour it into jars, close the lids and roll up with a machine, cover and let stand for an hour, turning the jars upside down.
We put the cooled jars with a beautiful and tasty drink away for storage.

Enjoy your meal!

Orange-pumpkin drink

One of the most successful solutions is a mixture of pumpkin and orange. Tandem is used in baked goods, first and second courses, and various desserts. Home canning is no exception.

Prepare the following ingredients:

2 liters of water;
25 g sugar;
450 g pumpkin;
3 oranges;
2 g vanilla, 2 cloves.

Cooking:

Chop the vegetable in the usual way, place in a saucepan and add water. Add sugar.
Place over medium heat, boil and simmer for 15 minutes. At this stage you can already add spices.
Remove the zest from the orange. Clear the pulp from white fibers and film, remove the seeds. Finely chop the remaining portion.
Place the zest and pulp into the pan and cook the compote for another 15 minutes.
Before rolling, remove the cloves - they have already given off the aroma of the drink.

For canning and other dishes, only the top layer of orange zest, the orange one, is used. It is not recommended to remove white fibers: bitterness will appear in the finished dish.

Types of pumpkin

There are more than twenty species of the genus Cucurbitaceae. Farmers separately grow special varieties that are ideal for feeding farm animals.

The most popular perennial varieties are:

Kitchen ordinary pumpkin - this type of plant has a creeping stem, leaves of a dense and rigid structure, and the fruits can be of various shapes - from small to large. There are nearly 100 species of kitchen pumpkin in the cereal crop. North America is considered the birthplace of this type of plant; the appearance differs not only in the shape and size of the fruit, but also in color. Ornamental plants, which are popularly called figured pumpkins, are also grown. Some of the most popular decorative varieties are Giromontia and Depressa - these are figured pumpkins with a longitudinally ribbed fruit shape.
Cucurbita maxima, or giant pumpkin, is most often used as an agricultural food crop; its fruits are edible. Their sizes depend on the type of product purchased.
Cucurbita moschata or butternut squash. There is another name - Egyptian pumpkin. It is a more exotic version of the vegetable, grown in warm countries, and the fruits have a refined nutmeg aroma.
Cucurbita ficifolia, translated as figleaf pumpkin. This name was coined by the German botanist Carl David Busche. The appearance of the leaves resembles those of a fig tree; the fruits, in turn, are large in size, up to forty centimeters thick. The taste differs from others in its increased sweetness and soft structure; there are black seeds in the middle.
Cucurbita foetidissima or stinking pumpkin - the breeding of this variety was first invented by the German botanist Karl Kunt. It is native to North America and its flowering stems are up to ten meters high. The name was invented for a reason; the fruits differ from other varieties in their unpleasant bitter taste.

https://youtube.com/watch?v=wiP-DrX_QqA

With peach and ginger

An unusual drink recipe with spicy and sweet notes. This bouquet provides a combination of tart ginger root, fresh citrus and delicate peach pulp. Pumpkin sets off this ensemble and completes the flavor composition with a herbaceous aftertaste.

Ingredients:

400 g oranges;
300 g pumpkin;
300 g peaches;
20 g ginger root (fresh);
250 g sugar;
2.5 liters of water.

How to cook:

Prepare the syrup: mix 1 glass of water and all the sugar and boil until dissolved.
Finely chop the pumpkin pulp and boil in sugar syrup for 10 minutes.
Chop the peaches into cubes.
Remove the zest from the orange and grate. Clean the pulp from excess and chop finely.
Pass the ginger through a grater, mix with the zest, and pour a glass of boiling water. An alternative way is to brew everything in a glass of green tea.
Pour the infusion into the syrup where the pumpkin is cooked, and simmer the mixture for another 5 minutes.
Now place the peaches and orange pulp into the pan. Pour in the remaining water, after boiling it. Boil the compote for 15 minutes until tender.
Pour into jars, roll up and wrap until cool.

Tips and recommendations for preparation and storage

Some advice from experienced housewives:

pumpkin for compote is cut into medium pieces - about 1.5 cm. Try to make the slices the same, otherwise they will cook unevenly;
Dessert dishes made only from sweet pumpkin often do not seem tasty enough, since they have a specific smell and taste. It is advisable to add fruits or spices with a bright, rich aroma to the pumpkin compote, which will improve the taste characteristics, giving a pleasant sourness and alluring aroma;
orange vegetable goes well with oranges, lemons, grapefruits, apples, pears, plums;
Cinnamon is considered the best spice for pumpkin dessert. Cardamom and cloves will also help diversify the taste;
if you plan to give pumpkin compote to your child, then it is better not to add seasonings;
This dessert tastes better when eaten cold. Hot compote may seem too sour or sweet to you;
To reduce the calorie content of a dish (for many people this is an important condition), you can add honey instead of sugar. This will make the compote even healthier and more flavorful.

For ginger lovers, I recommend this video recipe:

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Every housewife dreams of delighting her guests with something exquisite and tasty. This is very easy to do if you have a recipe in stock for how to make pumpkin compote for the winter like pineapple. Undoubtedly, guests will be delighted with the amazingly delicate taste and original color of this simple recipe.

Preparation with the addition of dried apricots

Dried fruits added to the compote make its taste sweeter, without interrupting the pumpkin notes.

Take the following products:

0.5 kg pumpkin;
2 tbsp. dried apricots;
1 tbsp. raisins;
1.5 liters of water;
100 g sugar;
a pinch of citric acid;
cinnamon - optional.

Recipe:

Boil water, add sugar and boil the syrup until dissolved.
Place the washed dried fruits into the pan and simmer the syrup for another 10 minutes.
Cut the pumpkin into cubes.
Add the pieces to the cheese and simmer for another 5-10 minutes.
When the vegetable softens, add a pinch of citric acid to preserve color and taste, and cinnamon for a special spicy aroma.
Pour into jars and close.

Preparatory work

Each of the suggested recipes will use pumpkin as the main ingredient. Do not forget that it must be peeled, all seeds and internal fibers removed. For pumpkin compote, only clean vegetables, thoroughly washed and cut into pieces, are suitable.

When cutting the pumpkin, try to get uniform, uniform-sized cubes. Such a compote will be more pleasant in appearance.

Like any preparations for the winter, compote must be poured only into clean and well-sterilized jars. The container must be dry for canning. Don’t forget about this, otherwise the compote will not last all winter.

Secrets of delicious pumpkin compote

All recipes have general recommendations that will allow you to prepare the most delicious compote:

Take only sweet varieties of pumpkin. Usually these are nutmeg fruits - bottle or pear-shaped. Their pulp contains a high percentage of sugar, and it is also much easier to remove seeds and fibers.
The sweetest pumpkins are small and medium.
If the pumpkin is purchased, then do not take cut fruits - this will affect the taste of the drink. Most often, such pulp becomes sluggish and loses its juiciness.

Making drinks with pumpkin is another great way to get all the vitamins and minerals from this multi-healthy vegetable. And don’t be afraid to experiment: pumpkin pulp goes with many flavors, so it won’t spoil the compote.

Benefits for the body

Pumpkin is a very healthy vegetable for adults and children:

has a positive effect on the quality of hair, skin, bones;
contains a lot of keratin, which is converted into vitamin A in the body;
is a source of antioxidants and anticarcinogens.

We had a separate article about the benefits of pumpkin - read it.

Pumpkin products are beneficial even at a very early age. Doctors recommend 50 g for children over one year old 2-3 times a week to nourish the body with vitamins and microelements, but fresh vegetables are unacceptable for a baby’s stomach, so you can give pumpkin broth every other day.

We invite you to read: How to grow tomatoes in a greenhouse in winter, step-by-step instructions for getting a rich harvest all year round

On the recommendation of Tutta Larsen, we will cook compotes for children more often, drink them with the whole family and watch the children's series about the square pumpkin Spookley.