Apple compote with ginger
16 servings
60 minutes
Late apples are completely different from summer ones: crispy, fragrant, with firm flesh and dense skin. If you bite into such an apple, it will seem sour. But it is worth corking it in compote, and the sweetness will come out. But not all autumn apples are suitable for compote. "Antonovka", for example, is good for jam, but in compote its slices crumble and turn into mush. The cottony flesh of "Simirenko" does not have a very expressive taste and even after cooking remains tough. It is best to make compote from apples with red skin and snow-sugar flesh. And if you add fresh ginger to them, you will get not only an ideal combination in terms of taste, but also a universal remedy for seasonal blues and colds.
1
Cut the apples in half, remove the core, then slice into quarters.
- Apple: 1 kg
2
Peel the ginger and slice it thinly.
- Fresh ginger: 200 g
3
Bring water with sugar to a boil in a large pot.
- Water: 3 l
- Sugar: 250 g
4
Place apples and ginger in sterilized jars.
- Apple: 1 kg
- Fresh ginger: 200 g
5
Fill the jar to the top with hot syrup.
- Water: 3 l
- Sugar: 250 g
6
Cover the jars with lids and let the compote steep for 10 minutes.
7
Pour the syrup back into the pot and bring to a boil.
- Water: 3 l
- Sugar: 250 g
8
Pour the syrup into the jars to the very edge.
- Water: 3 l
- Sugar: 250 g
9
Close the jars with sterilized lids and seal them.
10
Turn it over and cover with a blanket. Once the compote is completely cool, store it.
