You will need
- - grapes;
- - sugar;
- - citric acid.
Very tasty and healthy result is a compote of grapes. On 600g of grapes will need 5 cups water, 1.5 cups of sugar and 2G of citric acid. Pour the sugar into a saucepan and fill it with water. Bring the solution to boil. Thoroughly washed the grapes, put in boiling syrup and cook for about 5 minutes. Remove the pan from the compote from the heat, cover and leave to cool. When the compote has cooled, add a few drops of citric acid solution.
In addition, the juice from grapes of canned for the winter. For winter preparations it is better to take varieties of which make table wines. Gently loosen the berries from the brushes, rinse them thoroughly and lay on the table, so they are a bit dry. Then the berries are tightly put in jars or bottles and pour the syrup, which is prepared as follows: in 1 liter of water dissolve 0.35 kg of sugar. The result is a 1.2 l ready to fill. The final step is sterilization for 30 minutes at a temperature of 85-90°C and the sealing metal lids.
Second method: prepare the syrup per 1 liter of water - 250 grams of sugar. Wash bunches of grapes and put them in jars. Cover berries with boiling syrup up to the brim. After 6-7 minutes, drain the syrup again and bring the compote to a boil, then pour again the grapes in banks. Banks close using sealing machines, metal caps, turn upside down and leave them so until cool.
To improve the taste of the compote, add a little wine (based on 5-10 ml of port or Madeira wine per serving), spices (vanilla, cloves, cinnamon), nuts, orange or lemon peel. The main rule when laying spices - moderation, because the compote should be a natural taste and aroma of berries and fruits. Compotes better to cook for 10-12 hours before serving, during this time, the broth is transferred to the aromatic and flavoring substances, and the fruit is well soaked in sugar syrup.