- Lingonberry - 2 Kilogram
- Apples - 1 Kilogram
- Sugar - 1 Kilogram
- Water - 4 liters
Firstly, we correctly choose cranberries. It is incorrectly believed that for compote you can use not the freshest berry - nonsense, on the contrary, for cooking compote you need very ripe, not showing any signs of damage to the berry. Ripe berries need to be cleaned and washed, then let dry. Apples are better to take green varieties. My apples, let's dry, then cut into 7-8 equal lobules, first cut out the middle. In boiling water we dissolve sugar, we put our apples into it. Cook for about 15 minutes, after which the apples are taken out of the broth, and instead we add cranberries. We boil the cranberries until it becomes transparent, and we also remove it from the broth. Everything, cranberry-apple compote is ready - it is necessary to roll it on jars. In each jar on the bottom put a few boiled apples and cranberries, then - pour compote and spin. Compote of cranberries and apples to serve to the table chilled.
Servings: 7-9