1917 fresh apple compote

Fresh apple compote according to the recipe of 1917 turns out to be transparent, odorous and tasty. This is an old recipe for making compote from apples, different from modern ones, and has long been tested times. I use medium-sized sweet and sour apples for this compote.

Ingredients:

• Apples - 300 grams;
• sugar - 6 tablespoons;
• water - 3 glasses;
• citric acid at the tip of a knife;
• optionally lemon peel or cinnamon.

Step-by-step recipe for fresh apple compote according to a 1917 recipe

1. Wash the apples well, peel them, cut into 6-8 equal parts.
2. Be sure to remove the core from the apples.
3. Pour cold water, slightly acidified with citric acid, into the cut fruit. Let them stand like that for 5-6 minutes. Then drain the water.
4. Put the peel and core of apples in a separate bowl, pour hot water and boil for 10-12 minutes.
5. Strain this broth, add sugar, stir, put slices of apples in it and cook at low boil for 6-8 minutes.
6. You can add lemon zest or cinnamon to the compote.
7. Pour the compote into sterilized jars, wrap it upside down and leave to cool.

Fresh apple compote according to the recipe of 1917 is a sweet and tasty excellent vitamin complex in the winter.

Be healthy!

Delicious to you preparations, and bon appetit!