Oranges (of any kind) are very useful citrus fruits. These wonderful bright fruits contain vitamins and other biologically active substances, which makes it possible to effectively use them for food not only because of the pleasant taste and smell, but also as a general prophylactic, for improving metabolism, cardiovascular and excretory systems, against hypovitaminosis , liver disease. Contained in oranges, pectins and fiber contribute to improving digestion, enhance peristalsis and suppress putrefactive processes in the gastrointestinal tract.
We are accustomed to eat oranges separately, sorting them into slices by hand or as a component of fruit salads in the style of fusion. Well, or (using a juicer) to cook fresh juice from them. It can be drunk, diluted with water, or used for making various interesting cocktails and complex sauces.
And from oranges you can prepare a delicious compote. This idea is especially good, if you bought lots of oranges, and there comes a critical moment after which they can start to fade and deteriorate. By the way, slightly wilted oranges are usually sold cheaper, so that the orange compote, in some way, is also profitable.
Tell you how to make compotes from oranges.
The general principle of the correct preparation of useful compotes from any fruit can be expressed thus: to keep the maximum of useful substances. At least, this should be sought. Therefore, it is better not to cook soft fruits at all, but pour boiling water and insist. Or to cook absolutely not for long time vitamin C and some others will be destroyed.
Useful compote of apples, orange peels and oranges
Ingredients:
- oranges - about 500 g;
- apples - about 500 g;
- water - about 2 liters;
- sugar - optional, to taste.
Preparation
Wash the apples. We will drop the oranges with boiling water and rinse thoroughly. Cut each orange in half across and squeeze fresh juice (merge it into a separate container). The remaining halves of the peel are not thrown away, cleaned from the inside, remove the bones and cut the skin with small pieces. Pour in a saucepan with water and boil for 3-8 minutes. You can add and dissolve sugar.
While the crusts are cooked, cut apples into thin slices and place them in another saucepan. Using a sieve, strain the broth from the orange crust into a pot of apple slices. Bring to a boil and cook for no more than 3 minutes. Slightly cool (at least to a temperature of about 70 degrees C) and add orange juice. In the compote prepared in this way, the maximum of useful substances is stored. The use of crusts will give the taste a pleasant bitterness, in addition, the useful substances contained in them, also become a decoction.
The recipe for compote from lemons and oranges
Ingredients:
- oranges - 3 pieces;
- lemons - 2 pieces;
- water - 1,5-2 liters
- sugar - 5-8 tbsp. spoons.
Preparation
We will squeeze lemons and oranges with boiling water and rinse thoroughly with cold water. We cut them in circles or semicircles across the natural lobules, from which the fruits consist. Remove the bones and put them in a saucepan. We fill in the sugar and gently remember, turn it over and remember a little more, without violating the integrity of the slices. Wait until the water boils, during this time, citrus slices
Compote of oranges in a multivark
We put the slices in a working container, fall asleep with sugar, fix it and fill it with hot water (not boiling water), close the lid and set the heating mode at a temperature of about 60 degrees C. The infusion time is from 2 to 4 hours.