How to prepare cherry compote. Cherry compote video

The following recipes will help answer the seemingly simple question of how to cook cherry compote. It turns out that such a simple drink, to which we are all accustomed since childhood, has its own nuances in preparation, on which the taste of compote largely depends. It is about how much to cook cherry compote, at what temperature and from what ingredients, we will describe below.

Frozen cherry compote

You can talk about how to cook cherry compote from frozen berries in a few minutes. There is nothing complicated in this recipe, and its advantage lies in the fact that such a drink can be prepared at any time of the year, since frozen cherries are always sold in stores.

• frozen cherries - 500 g;
• sugar - 4 tbsp. spoons;
• water - 3 l.

First of all, you need to pour water into a deep saucepan, immediately add frozen berries, sugar to it and put the dishes on fire. When the water boils, cook the compote for 5-7 minutes over low heat, then let it cool completely.

Cherry and apple compote

Instructions on how to cook compote from cherries and apples are also quite short. You can use either fresh or frozen cherries in this recipe.

First of all, you need to wash the apples and cut them into small slices. Cherries, if fresh, are best separated from the pits, but you can immediately buy a bag of frozen berries that have already undergone such an operation.

Next, you need to send cherries and apples to a bowl with water and sugar and put it on fire. While the compote is boiling, it is not necessary to close the pan with a lid, but when the water boils, reduce the fire and cover with a lid, and then cook the fruit for another 15-20 minutes.

In this recipe, the cooking time is increased because apples take longer to cook than cherries. The finished drink must be cooled before serving.

Cherry compote - recipe with mint

The preparation of compote from cherries and mint differs slightly from previous recipes. But its taste, on the contrary, is unlike anything, because it has sourness and freshness at the same time.

• frozen cherries - 200 g;
• sugar - ½ tbsp.;
• lemon zest - 2 tbsp. spoons;
• fresh mint - 2 sprigs;
• water - 2 l.

As before, the first step is to send all the ingredients to the pan, only mint sprigs should be left aside.

When the water boils, you need to reduce the heat and add mint to the drink, then boil it for another 5 minutes. You can serve such a compote with fresh lemon slices and mint, but always chilled.

Cherry and strawberry compote

Making cherry compote with strawberries is as easy as the previous drinks. The advantage of such a compote is that it can also be cooked in winter, when you want to remember summer, because frozen berries are good because they are stored in the freezer all year round.

The following recipe will tell you how to cook cherry compote with an unusual taste.

• cherries (frozen or fresh) - 200 g;
• strawberries - 100 g;
• sugar - 3 tbsp. spoons;
• water - 2.5 liters.

Pour water into a large saucepan, add sugar, cherries and strawberries to it and put the dishes on fire. While the water is heating, you need to periodically stir the fruit so that the sugar is completely dissolved.

When the compote boils, you need to cook it for a few more minutes, or rather - 5-7, then turn off the heat, cover the pan with a lid and wait until the drink has completely cooled down. You can serve it with ice and sprigs of mint, or you can drink it warm, especially in winter.

Ready compote can be drunk just like that, or you can use it to make jelly. and add the remaining berries to the cherry pie.

cherry compote recipe

Cooking instructions

Cherry compote is a delicious drink, and the taste of the compote itself depends on the type of cherry used. In the season, cherry compote is best cooked from fresh berries, and at other times of the year, you can use frozen cherries - it will turn out no worse.

Frozen cherries before cooking compote can be both defrosted and not thawed, I honestly don’t see any difference. There is time - defrost and drain the liquid, there is no time - take it out of the freezer - and immediately into boiling water. It's great if the cherries are already pitted - you can drink compote with them!

So, to cook cherry compote, prepare water, cherries, sugar. Boil water.

Dip cherries in boiling water.

Immediately add sugar and after the water boils again, cook compote for 2 minutes - for frozen, and 3 minutes - for fresh cherries.

Cool the finished cherry compote completely in the room and keep a little more in the refrigerator before serving. Although compote from cherries can be drunk even warm - with a hunt and for an amateur;)

Enjoy your meal.

How to cook compote from cherries for the winter

Cherry compote for the winter. simple recipe

Required: 4.5 kg of cherries, 1 kg of sugar, 4 liters of water (for 10 cans of 0.5 liters each).

Wash ripe cherries without damage and put them in clean jars up to the “shoulders”.

Pour hot 60% syrup over. Sterilize jars for 10-12 minutes. Roll up the jars, turn upside down and leave to cool.

Cherry compote for the winter. Recipe

Required. 4.5 kg of cherries, 550 g of sugar, 4 liters of water (for 10 cans of 0.5 liters each).

Wash ripe saturated red cherries without damage and put in jars to the “shoulders”. Pour in hot 30% sugar syrup.

Sterilize jars for 15-20 minutes. Roll up the jars, turn upside down and leave to cool.

Application

How to make sugar syrup

The concentration and amount of syrup depends on the ratio of water and sugar. The more acidic the fruit, the more concentrated the syrup should be.

For a 20% syrup, 2 tbsp. l. sugar per 1 liter of water. It turns out 1 liter 150 ml of syrup.

For a 30% syrup, 2 cups of sugar per 1 liter of water are required. It turns out 1 liter 250 ml of syrup.

For a 40% syrup, 4 cups of sugar per 1 liter of water are required. It turns out 1 liter 400 ml of syrup.

For a 50% syrup, 1 kg of sugar per 1 liter of water is required. It turns out 1 liter 600 ml of syrup.

For a 60% syrup, 1.5 kg of sugar per 1 liter of water is required. It turns out 1 liter 900 ml of syrup.

For a 65% syrup, 1.8-1.9 kg of sugar per 1 liter of water is required. It turns out 2 liters of 150 ml of syrup.

Cooking. Pour water into a saucepan, heat, not boiling, and add sugar. While stirring, continue to heat the water until the sugar is completely dissolved. Bring to a boil and turn off.

Strain the hot syrup carefully through a fine strainer or cheesecloth.

How to close cherry compote for the winter

How pleasant it is to enjoy a fragrant and colorful cherry compote in winter, which was prepared by oneself in a hot summer. There are many ways to create such a drink, but we will not bother ourselves with two or three fillings and preparations of syrups - we will immediately boil the compote in a saucepan and seal it in jars, pouring it with a ladle. Everything elementary is simple!

If you have a small family, then cork the drink in liter jars, but if you have a large family, then in three-liter ones. For lovers of sweet, the rate of granulated sugar can be increased to your liking.

For a liter jar you will need:

• 350 g cherries
• 100 g granulated sugar
• 500-600 ml hot water
• 1 pinch of citric acid

How to make cherry compote for the winter

1. Rinse the cherry berries in water, remove the tails from them, leaving the bones. It is believed that the bones are necessary during blockage - they give the compote a light almond flavor.

2. Pour the berries into a saucepan or cauldron.

3. Pour in sugar and add a pinch of citric acid - at the tip of a knife.

4. Fill with hot water and move to the stove.

5. Bring to a boil and boil compote for 15 minutes from the moment of boiling. During the cooking process, foam may form - remove it with a slotted spoon or a tablespoon.

6. In a water bath, warm up the lids and clean jars. As soon as the compote is ready, pour it with a ladle into jars to the very top.

7. Immediately cover with lids and roll up with a conservation key. Be sure to check the tightness of the blockage by turning the jar upside down over the sink. If you suddenly hear a whistle of air, be sure to re-roll the jar of compote by tearing off this lid and covering it with another.

8. Place a jar of cherry compote in the pantry and take it out as needed.

By the way, if you throw a stem of fresh mint into a container with boiling compote for 1 minute, and then remove it, the drink will acquire a richer taste.

Cherry compote from frozen cherries

Liked the recipe: 12

Ingredients:
frozen cherries - 500 gr;
granulated sugar - 150 gr;
water - 2 l

Everyone in our family loves cherry compote. In the summer, we prepare compote from fresh cherries, and also preserve them in jars. But I freeze some of the cherries so as not to bother with preservation, and in the winter I cook compote from frozen cherries. I specially pack it in bags of about half a kilo, so that in winter I just get the bag, open it and immediately use the cherry for compote, without weighing or measuring anything additional.

Preparing cherry compote from frozen cherries is quick and easy.

Let's boil the water
Add sugar to boiling water

Although I also wash my cherries before freezing, I don’t want to cook compote with frozen condensate. Therefore, while the sugar dissolves, rinse the cherries in a colander with cold water so that all ice-snowflakes are removed.

Put the cherry in a saucepan with boiling water, in which the sugar has already dissolved

Let's bring it to a boil

If it sits for a while, it will become even tastier.

Someone likes to drink this compote hot, someone likes it cooled down. Berries can be eaten if desired.

Based on this compote, you can also prepare other drinks, for example, jelly or non-alcoholic mulled wine.

Compote of cherries and apples in a saucepan

Ingredients:

1. water - 3 liters;
2. mint - optional.

Cooking method:

What to do with compote cherries

Perhaps, almost every housewife who has ever cooked compote faced such a problem as the remaining berries and fruits. After cooking, the fruits, as a rule, lose their attractive shape and taste, and it’s a pity to throw them away, that’s bad luck. AND what to do with compote berries. Do not be upset and carry raw materials to the trash can, even such products can easily find their use.

Strawberries are among those berries that are most often added to compote. After cooking, it loses its attractive appearance and pleasant smell, but it remains just as sweet inside. In order not to throw out the berries, throw them in a colander and let them drain properly.

In the meantime, take flour, three eggs and half a glass of sugar. Mix this together to get a dough that resembles thick sour cream. After, grease the baking dish with butter, sprinkle with flour. Put strawberries on it and fill it with the resulting dough.

In the end, you will have a great cake that tastes like a strawberry jam cake. It should be baked at a temperature of 180 degrees until a crispy crust forms. In general, it is possible to make a lot of unusual pastries from strawberries; recipes for strawberry pies are presented on the All About Tea and Coffee website under the heading with the appetizing title “Strawberry Pies”.

Pineapples and apples

Pineapples and apples, on the other hand, do not lose their elasticity after cooking, so they can make a very tasty jelly. To begin with, excess moisture will need to be drained from pineapples and apples. To do this, as was the case with strawberries, they should be placed in a colander.

This method is notable for its simplicity, because you can either buy a ready-made jelly mixture and just pour fruit into it, or buy gelatin.

If you decide to go the second way, you will need to place the fruits in a curly shape, fill them with compote and add gelatin. Such a simple and delicious dessert can be a real decoration of your table.

Cherries, apricots and berries

Cherries, apricots and berries (for example, such as blueberries) lose not only their appearance, but also a good half of their taste. But this does not mean at all that they become unsuitable for further use. From these products you can make a very tasty and healthy smoothie.

To do this, you will have to throw the raw materials into a blender and arm yourself with kefir, yogurt or fermented baked milk. Of course, it will turn out tastier if your choice stops at yogurt.

Pour the berries with yogurt and beat the resulting mixture in a blender. As it cooks, add sugar to taste. Smoothies should turn out tasty, airy and no less healthy.

Compote with pitted cherries

Calorie content of products that are possible in the recipe for compote of cherries with pits

• Sugar - 398 kcal / 100g
• Granulated sugar - 398 kcal / 100g
• Sour cherry - 52 kcal / 100g
• Canned cherries - 61 kcal / 100g
• Sweet cherry - 64 kcal / 100g
• Dried cherries - 292 kcal / 100g
• Citric acid - 0 kcal / 100g
• Water - 0 kcal / 100g

Food calorie content: Cherry. Sugar. Water. Lemon acid

Compote of frozen cherries and apples

Fruit compote of cherries and apples is a great alternative to tea and coffee. In addition, such a drink has a beneficial effect on the human body, saturating it with useful substances, trace elements and vitamins. The preparation of compote is very simple, so in just 20 minutes you can please yourself and your family with a healthy and tasty drink that will be appropriate for both everyday and festive tables.

Ingredients:

1. water - 3 liters;
2. cherry (fresh or frozen) - 300g;
3. apples (any variety) - 4-5 pcs.;
4. sugar - 3-4 tbsp. spoons (the amount is adjusted to taste);
5. mint - optional.

Cooking method:

Usually compotes are cooked in one of two ways: 1 - syrup is first boiled and fruits are added to it; 2 - fruits are boiled in boiling water and sugar is added at the very end (or even in a glass when serving). Let us dwell in more detail on the second option, since the first option is more for the sweet tooth, because the syrup should be quite sweet, almost viscous.

While the water in the pan is boiling, you need to wash the apples well and cut them into medium slices. You don't need to peel the apples! It contains all the vitamins, so leave it.

Dip the apple slices into boiling water, do it carefully so as not to burn yourself.

We send cherries there. If you took frozen cherries, then let them stand at room temperature for at least 15 minutes, you do not need to pre-fill with hot water. We leave the compote to cook over medium heat for about 15-20 minutes, making sure that the apples do not boil.

Before switching off, add sugar to your taste to the compote. You can also replace it with honey or sweeten your drink in a glass.

Compote of cherries and apples is ready! Let it cool down before you serve it to the table. A few fresh mint leaves will give the drink a light touch of minty freshness. In the cold season, such a drink can be served warm, seasoned with a pinch of ground cinnamon.

Pitted frozen cherry compote

What prevented the bones from cherry compote? After all, cherries can be caught with a spoon and eaten calmly.

Scientists have found that the pits of cherries contain a large amount of the substance amygdalin, which eventually turns into hydrocyanic acid.

And it refers to hydrocyanic compounds containing volatile poisons that are dangerous to life and health of the body.

This is a laborious process, but home-made preparation will turn out to be absolutely safe and will be stored longer.

Pitted cherry compote recipe

This method of making cherry compote results in a very concentrated drink, you will dilute it with water in winter to taste.

• freshly picked cherries
• 400 g of sugar per 1 liter of water

How to cook pitted cherry compote:

1. Rinse the cherries, for compote you need the most selected cherries, without signs of spoilage and damage. Cut off branches. Remove bones.

Saving is easy! Find out how to pay MUCH less for electricity with a simple device.
Order an energy saver and forget about the former huge expenses for light

2. Place in liter or half-liter jars up to the shoulders.

3. Cook the syrup from the indicated amount of sugar and water. You need to cook it until the grains of sand are completely dissolved. Do not forget to stir, so the process will go faster.

4. Pour the boiling syrup into the jars so that the cherry is completely covered with it.

5. Put in a saucepan with hot water, cover with boiled lids, heat to 85 degrees and pasteurize at this temperature cans of 0.5 l - 10-12 minutes, cans of 1 l - 20 minutes.

Cherry compote without sterilization

How to cook pitted cherry compote:

1. Sort the cherries, rinse and remove the pits. Arrange in banks at the rate of 300-350 g per 3 liters of volume.

2. Pour boiling water over the berries and hold for ten minutes.

3. Drain the liquid from the jar into a saucepan, add a cup of water to boil, pour 200 g of sugar into a three-liter jar, or more.

4. Bring the syrup to a boil and boil for another 3 minutes.

5. Pour cherry jars with syrup and roll up immediately. Put the lids down on a blanket and wrap them up so that the sterilization process is more effective.

Other recipes for blanks:

Pitted cherry compote

• Royal cherry jam with nuts

• Cherry and apricot jam: different recipes

  Canned cherry compote

  Cherry compote is one of those few drinks that both children and adults love. It is prepared for every day, canned for the winter, put on the festive table. The unique aroma, taste and rich color will give an iridescent color even to the gloomiest autumn day, and the beneficial substances contained in the berries strengthen health and restore the lost glow.

  Cherry compote should be able to cook every good housewife. For those who have not yet mastered this art, we have collected the most interesting recipes.

  cooking recipes

  There are many ways to make cherry compote. So, for example, you can make a drink from frozen berries, from cherries with pits, without them, with other fruits and fruits. You can prepare it for the winter. At the same time, preservation methods can also differ significantly from each other. Here we have presented the most interesting from our point of view and affordable recipes. Which of them are the best is up to you.

  The easiest recipe

  Most often, housewives prepare cherry compote with pits. The recipe for such a drink is quite simple and everyone can do it. In order to prepare it, you will need the following products:

  • half a kilo of berries;
  • granulated sugar - 200 g;
  • water - 1 l.

  First prepare the cherry. It is sorted out and washed. The stalks are removed, leaving the pits. Water is poured into the pan, granulated sugar is poured into the same place. After the syrup is cooked, put the cherry. The compote is removed from the fire a couple of minutes after boiling.

  Cherry contains many useful substances. It improves appetite, strengthens the cardiovascular system, improves immunity

  Dietary

  How should you cook cherry compote from the point of view of a nutritionist? Such a drink should contain a minimum of calories, so it should be prepared without sugar.

  To prepare a diet compote you will need:

  • pitted cherries - 400 g;
  • blackcurrant - 150 g;
  • 2.5 liters of water.

  Preparing a dietary compote is quite quick and easy. Pour cherries into boiling water. Currants are placed next to it. All cook for about 4-5 minutes. Half an hour later, after the compote is infused, it is ready for use. Such a drink contains only 8.5 kcal per 100 ml and can be drunk without fear for the figure.

  Interesting fact! The calorie content of cherry compote directly depends on the amount of sugar used in its preparation, so if you want to lose weight, it is better to put it smaller. On average, it contains about 99 kcal.

  Fresh cherry compote

  A really tasty and really fragrant compote with a pronounced, but at the same time very pleasant sourness is obtained from cherries. Such a drink will always be a welcome guest on the table, as it is healthy and pleasant to taste, quenches thirst well, and goes well with any dishes. In a word, cherry compote is a complete seduction!

  It is not difficult to prepare cherry compote, because any, even the most exquisite compote, is made according to a primitively simple formula: berries + water + sugar. Therefore, the taste of the finished drink depends entirely on the selected berries and on the ratio of water:berries.

  Ingredients

  • fresh ripe cherries - 400 g
  • pure filtered water (or bottled non-carbonated) - 2.5 l
  • sugar - 5-6 tbsp. spoons (or more)
  • mint - a few leaves (optional)

  Of course, in summer it is best to use fresh cherries for compote, frozen berries are an option for winter.

  How to cook cherry compote

  To begin with, we sort out the cherries, tear off the twigs and leaves, then fill the berries with water, let stand for several minutes. Then we wash the cherries several times.

  We send the cherry to the pan in which the compote will be cooked, add sugar. If desired, add a few leaves of fresh mint (or lemon balm) to slightly decorate the taste of the drink. Mint and cherry rhyme well with each other.

  Pour clean filtered water and put the compote on medium heat, it should boil for about 20 minutes, but if after 15 minutes you see that the berries are “falling apart”, then you can remove the drink from the fire.

  Let the cherry compote cool completely, then pour into glasses.

  By the way, in the summer heat, compote with cubes or crumbs of ice “sounds” very well, so take care of the presence of ice in advance.

  According to the same recipe, you can cook cherry compote for the winter. They close it in sterilized jars and prepare it more concentrated, i.e. the ratio of berries and water can be made 1:1, and then, opening this compote in winter, dilute it with boiling water to the desired taste.

  frozen cherry syrup

  Liked the recipe: 46

  Ingredients:
  frozen cherries with pits - 4 kg;
  granulated sugar - 6 kg;
  water - 500 ml

  Good day readers of my recipe. Today I will tell you how I make cherry syrup. I mainly use this syrup to make a fruit drink for my youngest son, as an alternative to store-bought juices.
  You can also use this syrup in confectionery.
  My cherries are frozen, just when it was berry picking season, there was not much time to make cherry syrup, so I froze my berries until better times.
  As I already wrote, I have pitted cherries, I don’t like pitted cherry jam and syrup at all, the aroma and main taste disappear.
  My berries are washed in advance, and only then frozen.

  We spread our berries in a large saucepan, count so that another 1 to 1.5 sugar can fit. This means that for one kilogram of berries you need one and a half kilograms of sugar. I have four kilograms of cherries, so I need six kilograms of sugar.
  Now we fill the berries with sugar and add water.

  We put it all on fire and wait until it boils, stirring occasionally.

  When the berries boil, they need to be boiled for another 10 minutes and turned off.

  Allow to cool slightly and bring to a boil again and boil for 10 minutes, three times in total.
  In general, this turns out to be cherry jam, it’s just that my family doesn’t eat jam at all, but they love syrups. So I just separate the berries from the syrup, filter the syrup through a large sieve and pour it into jars. And I give the berries to my mother. On the contrary, they are lovers of jam and berries in particular.
  In the form of jam, it looks like this.

  And it looks like syrup and berries separately.
  Everything is ready, bon appetit!

  Cooking time:PT03H00M 3 hours

  Approximate cost per serving:100 rub.

  Dried cherry compote

  You can cook cherry compote in a slow cooker, making it from fresh berries, frozen, dried, and even cherry jam or jam. Here are recipes for some of the options listed.

  Frozen cherry compote cooked in a slow cooker

  We will need:

  • frozen berries: cherry (1 tbsp.)
  • any other red or blue garden or wild berry (1/2 cup)
  • water (3.5 liters)
  • sugar to taste

  Preparations:

  1. Frozen berries (cherries and black currants) are poured into a multicooker bowl.
  2. Sprinkle them with sugar and pour out the water.
  3. In the menu, select the “Steamer” mode and cook for half an hour.
  4. Then, in order for the compote to infuse, turn on the “Heating” for at least an hour.

  Fresh cherry compote

  We will need:

  • cherry (1 tbsp.)
  • apples (1 tbsp.)
  • peaches (2 pcs.) or apricots (1 tbsp.)
  • water (3 liters)
  • sugar to taste

  Cooking:

  1. Wash fruits and berries thoroughly, if they are bought, and not plucked in your own garden, it is advisable to pour boiling water over them.
  2. Cut the peeled apples without a core into small cubes.
  3. We take out the seeds from the berries. Peaches or apricots are cut in half, we also get rid of the seeds.
  4. We put the prepared products in the multicooker bowl, fill them with sugar and pour water.
  5. In the menu, select the "Soup" mode and prepare a drink for an hour.
  6. After the beep, let the compote brew a little, then strain and serve.

  Dried cherry compote

  We will need:

  • dried berries and fruits (cherries and everything at hand: apples, prunes, pears, dried apricots, raisins, etc.) (1 tbsp.)
  • water (3 liters)
  • sugar to taste

  Cooking:

  1. Soak dried fruits for an hour in warm boiled water.
  2. After that, put them in the multicooker bowl.
  3. Pour sugar and pour water, mix.
  4. In the menu, select the "Extinguishing" mode and the time is 1.5 hours. During this time, it will become as saturated as possible in color and taste.

  It is convenient to make compote from dried cherries and other dried fruits in the evening and leave it in the "Heating" mode until the morning to increase the concentration of vitamins and other useful substances contained in this product.

  You made the right decision to cook cherry compote in a slow cooker. After all, it is in this device that the taste properties of this healthy drink are best revealed and preserved!

The following recipes will help answer the seemingly simple question of how to cook cherry compote. It turns out that such a simple drink, to which we are all accustomed since childhood, has its own nuances in preparation, on which the taste of compote largely depends. It is about how much to cook cherry compote, at what temperature and from what ingredients, we will describe below.

You can talk about how to cook cherry compote from frozen berries in a few minutes. There is nothing complicated in this recipe, and its advantage lies in the fact that such a drink can be prepared at any time of the year, since frozen cherries are always sold in stores.

Ingredients:

• frozen cherries - 500 g;
• sugar - 4 tbsp. spoons;
• water - 3 l.

Cooking

First of all, you need to pour water into a deep saucepan, immediately add frozen berries, sugar to it and put the dishes on fire. When the water boils, cook the compote for 5-7 minutes over low heat, then let it cool completely.

Cherry and apple compote

Instructions on how to cook compote from cherries and apples are also quite short. You can use either fresh or frozen cherries in this recipe.

Ingredients:

• cherry - 300 g;
• apples - 2 pcs.;
• sugar - 3 tbsp. spoons;
• water - 3 l.

Cooking

First of all, you need to wash the apples and cut them into small slices. Cherries, if fresh, are best separated from the pits, but you can immediately buy a bag of frozen berries that have already undergone such an operation.

Next, you need to send cherries and apples to a bowl with water and sugar and put it on fire. While the compote is boiling, it is not necessary to close the pan with a lid, but when the water boils, reduce the fire and cover with a lid, and then cook the fruit for another 15-20 minutes.

In this recipe, the cooking time is increased because apples take longer to cook than cherries. The finished drink must be cooled before serving.

Cherry compote - recipe with mint

The preparation of compote from cherries and mint differs slightly from previous recipes. But its taste, on the contrary, is unlike anything, because it has sourness and freshness at the same time.

Ingredients:

• frozen cherries - 200 g;
• sugar - ½ tbsp.;
• lemon zest - 2 tbsp. spoons;
• fresh mint - 2 sprigs;
• water - 2 l.

Cooking

As before, the first step is to send all the ingredients to the pan, only mint sprigs should be left aside.

When the water boils, you need to reduce the heat and add mint to the drink, then boil it for another 5 minutes. You can serve such a compote with fresh lemon slices and mint, but always chilled.

Cherry and strawberry compote

Making cherry compote with strawberries is as easy as the previous drinks. The advantage of such a compote is that it can also be cooked in winter, when you want to remember summer, because frozen berries are good because they are stored in the freezer all year round.

The following recipe will tell you how to cook cherry compote with an unusual taste.

Ingredients:

Cooking

Pour water into a large saucepan, add sugar, cherries and strawberries to it and put the dishes on fire. While the water is heating, you need to periodically stir the fruit so that the sugar is completely dissolved.

When the compote boils, you need to cook it for a few more minutes, or rather - 5-7, then turn off the heat, cover the pan with a lid and wait until the drink has completely cooled down. You can serve it with ice and sprigs of mint, or you can drink it warm, especially in winter.

Ready compote can be drunk just like that, or you can use it for cooking, and add the remaining berries to it.

During the cherry season, you can cook a lot of delicious dishes from it. These are pies, and soufflés, and kissels, and juices. Cherry freezes well, so even in winter you can enjoy this delicious berry. But if you like to preserve, then close compotes from cherries, especially since they can be prepared in different ways.

What ingredients are needed to make cherry compote

For a classic compote, you will need ripe cherries, sugar and water. Raspberries, currants, strawberries, apricots are well suited as additives.

In order for the compote to be well stored, be sure to sterilize the jars before preservation. Do the same for the lids. Do not forget to pour boiling water over the rest of the dishes that you will use (colander, saucepan, pouring ladle, etc.).

How to sterilize jars:

• Wash each liter jar with hot water. Use dish detergent first, then regular baking soda.
• Rinse clean jars with cold water and fill them with the same cold water a quarter (250 ml).
• Place the jars in a cold oven and light it.
• Wait for the oven to heat up and the water in the jars to boil.
• After 10 minutes, turn off the oven and let the jars stand in it for another 5 minutes.
• Take out the jars and pour the water out of them.

Sterilize the lids as follows:

• Wash the lids in hot water with the addition of soda (1 tsp per 0.5 l of water).
• Place the lids in a wide bucket and fill them with cold water.
• Put the ladle on the fire and wait for the liquid to boil.
• Boil lids for 10 minutes.

How to make cherry compote the classic way

• Place clean berries in a large saucepan and cover them with sugar. For every kilogram of cherries, take 700 g of granulated sugar.
• When the sugar turns pink, pour the contents of the pan with cold water (for 1 kg of cherries - 2 liters of liquid).
• Put the saucepan on the fire and bring the compote to a boil. Cook it on the smallest fire for no more than 15 minutes.
• Pour boiling compote into prepared jars and immediately close them with lids. Turn the jars upside down and let them cool naturally.

How to make cherry compote by pouring boiling water over it

It is very easy to prepare such a compote:

• Wash ripe cherries without tails in several waters. Throw the berries on a sieve to drain excess liquid from it.
• In a liter jar, put 2 cups of cherries and pour 12 teaspoons of granulated sugar.
• Pour boiling water over sugared cherries.
• Put a hot lid on the jar and seal it quickly.
• Turn the jar upside down and cover it with a warm blanket.

Do the same with all other banks. Keep them under the covers until completely cool - this is approximately 24 hours.

How to make cherry compote with cinnamon

Cherry pairs very well with cinnamon. To prepare such a compote, you need to use the classic recipe. While you are pouring water over the cherries with sugar, add a small piece of cinnamon (1-2 cm) to the pan. if you like star anise, then put it in too (1 or 2 stars). After cooking, be sure to remove the spices. Next, pour the compote into jars and twist them.

How to make cherry compote with other berries

Compote, in which you are going to put raspberries, strawberries, currants or something else along with cherries, cook in any of the ways described. At the same time, reduce the number of cherries exactly by half, and put other berries instead. Try to keep the strawberries or apricots in the compote the same size as the cherries - if necessary, cut them into halves. This is necessary so that the ingredients cook at the same time.

If you do not have a capacious pantry or there is a shortage of cans, then close the more concentrated compotes. For them, increase the amount of sugar exactly twice, and berries - by a third. In winter, just dilute the drink with chilled boiling water and enjoy the taste of summer. Cherry compote should not be stored for more than 6 months, because cherry pits later begin to release harmful hydrocyanic acid. For longer storage of cherry compotes, you will have to remove the seeds from them. Pitted compotes are prepared in exactly the same way as with bones.

The benefits of cherries
A cherry tree in your garden is a dream that allows you to get aesthetic pleasure from only one flowering in spring, and enjoying maroon ripe berries is a completely different story.

Since ancient times, the benefits of cherries for humans have been known. The berries are just a huge amount of vitamins and essential amino acids.

Cherry is useful for diseases of the stomach, kidneys, lungs, heart, anemia, hypertension, arthrosis and constipation, rheumatism and diseases of the nervous system. Removes sludge very well. Improves digestion and appetite. It normalizes blood clotting and, as a result, prevents diseases associated with the formation of blood clots and heart attacks.

Cherry juice destroys pathogens such as streptococci and staphylococci. It has an antiseptic, anticonvulsant, expectorant, sedative and mild laxative effect.
A decoction of cherry branches has an excellent fixing effect in case of diarrhea. Also, a decoction is used for chronic colitis and the treatment of intestinal atony.

To relieve pain from gout, arthritis and rheumatism, you need to eat about 100 grams of cherries daily or use a decoction of the stalks. Boil 1 liter of water and throw a handful of stalks into it. Boil slowly for 5 minutes, let it brew for 30 minutes and drink 0.5 liters of broth every day.

Cherry juice with milk in the same proportion is used for fever, arthritis, bronchial asthma, bronchitis.

A decoction of dried cherries is used as an antipyretic: pour 100 g of dried cherries with 2 cups of water and boil over low heat until 1/3 of the volume is evaporated.

It is strictly forbidden to use cherry berries for cystitis, stomach ulcers and duodenal ulcers. Only juice and compote are recommended for use in part of gastrointestinal diseases, as prescribed by a doctor.

Cherry berries are harvested in various ways: they cook jam, compotes, dry or simply freeze. Cherry compote is especially popular with children and adults.

Making compote from cherries, recipes

Cherry compote is a vitamin drink with a special taste. On a hot day - a cool compote will refresh, in a cold season - a hot drink will warm. Easy to prepare.

The cost of cherries in the berry picking season is much less than that which is set for them out of season. The cost of sugar is about the same throughout the year. You can, having bought cherries in the fall, stock up on vitamin compote for the whole winter at a fairly affordable price. Or freeze the berries and cook compote if necessary.

Compote of fresh or frozen cherries, recipe No. 1

You can cook compote from both fresh and frozen berries. It will be useful and tasty.
Compound:
Cooking:

Step 2. Fall asleep cherries and cook for 5 minutes. Cool down.

Cherry compote with mint, recipe number 2

Amazing taste of freshness and sweet sourness.

Compound:
Cooking:

Step 1. Pour water and pour sugar into a saucepan. We boil.
Step 2. We fall asleep cherries, mint and cook for 5 minutes. Cool down.
Step 3. Drink cold with a slice of lemon.

Cherry compote for the winter, recipe number 3

Compound:
Cooking:

Step 1. Pour water and pour sugar into a saucepan. We boil. We cool.
Step 2. We wash the jars and fill them completely with prepared berries.
Step 3. Pour a little more than half of the berries in jars with the prepared syrup.
Step 4. We take a large pan, put a cloth on the bottom. We put prepared jars in it with covered lids. Pour water into a saucepan and put on a small fire. We sterilize small jars for 10 minutes, and liter jars for 15.
Ready to roll up.

NOW ALSO READ

About the basic requirements for women's clothing in Islam
Both Muslim men and Muslim women need to comply with the laws and rules that are established by the Creator of all things and are the key to our comprehensive well-being...

The child does not want to sleep / fall asleep - follow the advice. 13 ways to make your baby want to sleep
Children from a few months to 3-4 years old can demonstrate a fairly pronounced desire to stay awake as well as you. And even longer than you. Reconcile...

Ranking of toothpastes for 2015
Toothpaste is an important part of almost every person, be it a simple hard worker or a billionaire, a child or an old man. Have pasta at home...

Use of birth control pills and spirals
Question #21169: Use of contraceptive pills and spirals
What is the Sharia ruling on the use of the IUD to prevent pregnancy, knowing that this method...

Complete ablution (ghusl) after intercourse and menstruation for women.

All Praise be to Allah. Bismillah.

A small reminder for women on how to perform a full bath (ghusl) after sexual intercourse, menstruation, postpartum ...

Cherry compote is one of the most delicious and fragrant types of preparations for the winter, which hostesses stock up for the year ahead during the season. The popularity of this drink is quite understandable: who does not like to enjoy the magical gifts of a gentle summer in the cold winter ... The recipe for cherry compote, which I will share with you today, will pleasantly surprise you with its simplicity and accessibility, and the result will be delicious taste and wonderful aroma.

I propose the layout of the necessary ingredients for one liter jar, with a capacity of 1 liter. I prepared 3 jars of compote, 1 liter each (this is only for now, there will still be many, many jars ahead - the year turned out to be fruitful for cherries). If you decide to roll up a delicious cherry compote in a three-liter jar, multiply the products by three times, respectively.

I propose to prepare this drink, like other compotes for the winter, without sterilization - we will use the double filling method. I guarantee that thanks to this simple method, jars of cherry compote will easily remain with you until the next berry season.

Ingredients:

Cooking step by step with photos:

The recipe for cherry compote includes only 3 ingredients: water, fresh cherries and sugar. Even if your berries are sour (albeit ripe), do not change the amount of sugar - it will still be very tasty, and the finished drink will turn out to be quite concentrated.

First of all, we sterilize the jars and lids. Since even for compotes I use jars with a capacity of no more than one liter, they fit perfectly in the microwave, in which the sterilization process takes place. Thoroughly wash the cans of soda, then rinse in cold water and pour about 100 milliliters of cold water to the bottom. We put it in the microwave and steam it on the highest power. 5 minutes per can. If you sterilize, for example, 3 liter jars at once (I do this), 8-10 minutes will be enough. I just wash the lids, put them in a saucepan, pour water (so that the lids are completely covered) and boil for about 5 minutes. Then I turn off the fire and leave the lids right in the water. Along the way, pour about 3 liters of water into a large saucepan (for three cans, with a liter capacity) for compote - let it boil. At this time, we sort through the berries, wash the cherries and remove the tails. We recline on a sieve to glass the water.

We lay out the berries in prepared jars (or 1 jar - how much you will cook). It took me 750 grams of cherries for 3 liters of compote - 250 grams in each jar. By the way, if you don’t have a kitchen scale, you can do as our grannies did - just pour berries into jars for 1/3 of the total volume.

Pour the berries in jars with boiling water, not reaching the edge a couple of centimeters. Pour out excess water from the pan - it will not be needed.

We cover the jars with prepared lids and leave it for 15 minutes. During this time, the berries will partially give up their juice and color the water - it is not visible in the photo, but at the level of the berries the water turned red. By the way, this is how the berries are sterilized.

Add sugar to the liquid (200 grams per liter jar) and put the pan on the fire. Bring to a boil and cook for just a minute - if you cover the pan with a lid and make a strong fire, it will take about 10-12 minutes for everything about everything.