Grape Compote for Winter (3-Liter Jar)
Homemade and wonderful! A simple recipe for an absurdly delicious compote! If you love compote as much as I do and want to put some grapes up for winter, give this excellent grape compote a try. The best grape compote comes from firm berries — taut skins and dense flesh hold up best to canning. And I always try to pick the largest grapes I can find.
Daria ☼
Recipe author
Grape Compote for Winter (3-Liter Jar)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
22 g
87 kcal
GI:
32
/
0
/
68
- For my winter grape compote, I always use clean berries — no stems or bits, I toss anything that doesn't belong. If you find nice firm grapes, cleaning them is no trouble. After pulling off all the stems, I rinse the grapes well and let them drain. Once they're dry, I pack them into smallish jars, fitting the berries snugly together right up to the lid. Then I set the grapes aside and start on the syrup. My best syrup for winter grape compote is 1 liter (about 4¼ cups) of water to 350 g (about 1¾ cups) of sugar. I add the sugar only once the water is boiling, then bring the syrup back to a boil, stirring constantly so it doesn't scorch. As soon as it boils, I pour it over the grapes in the jars and cover with lids. Now the compote needs to be sterilized for about 30 minutes before I can seal the jars. The grape compote comes out just wonderful — deep and rich. In winter you can stir it into cocktails or homemade jelly for a treat that tastes almost like summer.
Caloric content of the products possible in the composition of the dish
- Grapes - 65 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
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