Even in such a seemingly simple task as cooking compote, there are subtleties.
Only by following certain rules will you get a transparent and at the same time rich drink that has not lost its beneficial qualities during the preparation process.
What are these “golden” rules for making compote?
Firstly, the ingredients, namely fruits and berries, should be thrown into the pan only after the water has boiled.
Secondly, after the liquid boils again, the heat should be reduced until the compote is at a gentle simmer.
Proportions are also important. So, for a 3-liter saucepan you will need 2.5 liters of water and 0.5 liters of berries or fruits.
Don't forget about sugar: 100 g of granulated sugar is enough for 3 liters of compote, and even less if the berries or fruits are sweet.
By the way, you only need refined sugar when the compote is removed from the heat.
To maintain a bright color, you will need to add a pinch of citric acid to the pan.
