Compot [kom’pot] was invented to preserve the sweetness and flavor of summer fruits for the wintertime. It is a non-alcoholic clear juice, made by boiling fruits and sugar in a large volume of water. My grandmother from the North of Moldova makes it very sweet, so sweet that you need another jar of water to dilute it. Finally, it took some time for my mother to understand how harmful sugar can be and started to use less of it in compots. My favorites are: peach compot, that tastes like a fairy–tale; raspberry compot, slightly acidic and flavorful; and Lidia grape compot – that could be considered an authentic unforgettable Moldovan taste.
I have not reached the performance of making my own compot provisions at home, but I will always have a handy recipe thanks to this book.
AuthorNata AlbotDifficultyIntermediateRinse thoroughly the glass jars, preferable 3l jars, and let them drain.
Rinse the fruits and berries, but do not rinse the raspberries because they will lose their shape.
Fill 1/3 or 1/2 of each jar with fruits and pour boiling water over. Save some space for sugar.
Let sit for 15 minutes then drain the water and pour it in a pan, add one cup of sugar for each 3l-jar and simmer.
For compot made of cornelian sour cherries, add two cups of sugar for each 3l-jar.
After simmering, pour the water in the jars and over the fruits. Seal hermetically with metal lids,
sterilized in advance.
For raspberry compot, put the fruits in the jar at the same time as the syrup; in this way they will not lose their shape in the long thermal processing.
Cover all jars with a blanket and let them sit until the next day. Store in the cellar or pantry. The beverage is ready for consumption in 30 days. Do not store sour cherry compot more than one year.
Ingredients
Directions
Rinse thoroughly the glass jars, preferable 3l jars, and let them drain.
Rinse the fruits and berries, but do not rinse the raspberries because they will lose their shape.
Fill 1/3 or 1/2 of each jar with fruits and pour boiling water over. Save some space for sugar.
Let sit for 15 minutes then drain the water and pour it in a pan, add one cup of sugar for each 3l-jar and simmer.
For compot made of cornelian sour cherries, add two cups of sugar for each 3l-jar.
After simmering, pour the water in the jars and over the fruits. Seal hermetically with metal lids,
sterilized in advance.
For raspberry compot, put the fruits in the jar at the same time as the syrup; in this way they will not lose their shape in the long thermal processing.
Cover all jars with a blanket and let them sit until the next day. Store in the cellar or pantry. The beverage is ready for consumption in 30 days. Do not store sour cherry compot more than one year.
You can also use mint or basil to flavor the beverage.
Enjoy the experience of an authentic Moldovan compot.