Kompot

A clear juice gained by cooking fruit in a large volume of water is famed Bosnian „kompot“. For instance: strawberries, apricots, peaches, apples as well as  gooseberries and sour cherries.

It is also part of the culinary cultures of countries such as Armenia, Azerbaijan, Belarus, Czech Republic  and so on. Kompot was a widely used way of preserving fruit for the winter season in Bosnia and Herzegovina.

Ingredients:

1 1/2 pounds dried fruits (apples, peaches, pears, berries, and so on)

8 cups water

8 whole cloves

2 cinnamon sticks

1 cup sugar

Preparation:

In a large saucepan put 1 1/2 different dried fruit of choice, then put 8 cups water, 8 whole cloves, 2 cinnamon sticks and 1 cup sugar.
 
Bring to a boil and stirring frequently. Reduce heat and simmer, for 20 minutes, until fruit is delicate and syrup has inspissate slightly.
 
Add water if you like, or just continue simmering to reduce the liquid further.