Making Kompot (Компот) is super easy to make and has become a lost art. We live in this reconstituted juice heaven that’s so easy to buy in the supermarkets. Homemade juice is healthier and tastier than store bought. It’s a great way to use up extra fruit from your garden (or an impulse fruit tray purchase from the store).
An Eastern European Favorite
Kompot is popular in Russia, Ukraine, Poland and across Eastern Europe. But how exactly is it different from normal fruit juice? Most juices we buy are reconstituted. That means fruit is juiced and reduced by evaporation before being re-mixed with water. Kompot is different. According to Wikipedia, ‘Kompot is a non-alcoholic clear juice obtained by cooking fruit in a large volume of water, like strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries’. You could almost use any fruit or berries. Some people use apples and pears, but I prefer forest fruits, like raspberries, blackberries and blueberries. I love this combination best, and usually have an apples lying around, so I throw them in for good measure.
What does kompot juice taste like? No two Kompot recipes taste the same. It always depends on the fruits you throw in. I tend to always throw in apples and raspberries in the mix, as they add color and flavor. It can be served hot or cold, we usually enjoy it as a cold refreshing summer drink.
Don’t confuse compote juice with compote, which is a stewed fruit dessert. This kompot is a drink/juice recipe, made from fruit. There is also a version of kompot that was used to preserve fruit for the winter, canned in juice. I’m sure that these all have common roots, and have been used in Eastern Europe for hundreds of years.
How to make Kompot Juice
It’s so easy to make.. Throw some fruit and sugar in a pot, bring to a boil, infuse, strain and drink. No added unpronouncable ingredients, and you get to control your added sugar content. You can use fresh fruit, frozen fruit or even dried fruit to make kompot. You can even use fruit that is going soft. Fresh raspberries are very expensive in Australia, so I always use frozen raspberries when making kompot. It makes it easy to enjoy homemade fruit juice, year round.
After bringing the fruit to a boil, you can infuse the juice for only a few hours before using. However, I leave it overnight or until it cools, as I like to think I’m getting every last drop of flavor out. The strained fruit just goes to the chickens for a treat, or you could use it for baking. Growing up, mum used to make pure pressed juice from berries called Mors (морс), but that is made differently from kompot recipe. Check out my Blackcurrant Juice Mors recipe.
Kompot Homemade Juice freezes really well, just put it in a soft drink bottle in the freezer. It’s a great taste of summer when it’s wintertime, or heated to warm you up. I think it’s a perfect thirst quencher on a hot summer’s day. Bon Appetit! Приятного аппетита!
Kompot (Компот) Homemade Juice
Making Kompot (homemade juice) is super easy and tasty. This recipe uses many fruits like apples, pears, raspberries and blueberries. A great way to use up extra fruit from your garden (or an impulse fruit tray purchase) - Kompot recipe (Компот)
- 6 cups raspberries
- 2 cups blackberries
- 2 cups blueberries
- 2 apples sliced optional
- 8 quart stock pot
- about 4 litres water
- 1 cup of sugar - to taste
Place the fruit and sugar into the stock pot and fill up with water until pot is almost full.
Bring the pot to a boil, reduce heat and simmer for about 5 minutes.
Taste. Add sugar if necessary.
Cover with a lid, turn off the heat, and allow the fruit to infuse for a few hours, best overnight (if you started this in the evening.
Strain the fruit using a colander (and cheesecloth if you like). Keep refrigerated and enjoy!