Have not you tried the pumpkin compote yet? Then by all means correct this omission and prepare a drink according to the proposed recipes. From a vegetable, supplemented with orange, it turns out simply a divine drink, which will give odds to a number of more popular blanks of this kind.
Delicious compote of pumpkin with orange - recipe for winter
Ingredients:
- pumpkin (pure flesh) - 420 g;
- medium size oranges - 3 pcs .;
- filtered water - 2.2 liters;
- granulated sugar - 280 g.
Preparation
Initially, we are preparing for the pumpkin. The ideal choice for compote is a vegetable of nutmeg types. Both the color and taste of the drink will be more saturated in this case. If you have a whole pumpkin before you, you need to wash it, cut it into two parts and cleanse the seeds along with the accompanying fibers. We also cut the outer hard skin, and cut the remaining flesh into medium sized cubes.
Water is mixed with sugar, let it boil with stirring, we put in a syrup of vegetable cubes and boil for about fifteen minutes, reducing the heat to a minimum.
Now rinse the oranges in warm water and from one of them we remove the zest, squeeze the juice and grind with 75 grams of granulated sugar. The remaining two oranges are peeled off, peeled into slices, cleaned of white films and cut into pieces.
To the cooked pumpkin spread citrus slices, continue to cook for another five minutes, then add the juice with zest and sugar and cook a couple of minutes. At this stage, you can add more sugar if the compote does not seem sweet enough to you.
The boiling drink along with slices of pumpkin and oranges is poured on previously prepared glass jars, we seal them tightly, turn them over the lids and carefully wrap them for natural self-sterilization.
How to cook compote of pumpkin and orange for the winter - a recipe with cinnamon and cloves
Ingredients:
- pumpkin (pure flesh) - 420 g;
- medium-sized oranges - 2-3 pcs .;
- filtered water - 2.2 liters;
- granulated sugar - 495 g;
- cinnamon (stick) - 2 pcs .;
- cloves (buds) - 7-8 pieces.
Preparation
To prepare compote in this case, it is also better to take the muscatel pumpkin and prepare properly from it a clean flesh, saving the fruit from the seeds with the accompanying fibers and hard outer peel. Now cut the vegetables with medium cubes.
We also prepare sugar syrup. To do this, pour the granulated sugar into the purified water and boil it after boiling for eight minutes. Now throw the buds of a carnation, cinnamon sticks and lay the prepared slices of pumpkin. The contents of the pan continue to heat on the stove and cook after boiling until the pumpkin is ready. Vegetable cubes should become soft, but keep the shape.
In the process of cooking compote remove the oranges from the zest, squeeze the juice and add to the pan to the pumpkin.
On readiness, we pack the boiled pumpkin with sterile humming according to the sterilized jars. Fill with boiling syrup, seal sealed and leave to cool slowly and sterilized, after having turned over the vessels and thoroughly wrapped up in a "coat".
Each of the above recipes can be supplemented with other fruits or berries, and add other spices to your own taste or replace them with the ones suggested.
Very tasty compote of pumpkins and oranges is obtained if part of the components are replaced with peaches or apples. And in the course of the winter along with the drink will go as slices of pumpkin, and related components that you can eat just like that or add to desserts or baked goods.