How to cook cherry compote. Necessary ingredients for a delicious compote with cherries in a slow cooker for kids

In the summer heat, a sweet and sour drink made from fresh cherry berries perfectly quenches thirst, and in winter frozen cherry compote replenishes the body with trace elements and vitamins. Well, how to cook cherry compote? It turns out that at first glance, a simple recipe has many of its own nuances and subtleties of preparation, on which the taste of compote depends as a result. It is about this, as well as about all kinds of ways of cooking and preserving compotes from cherries, that the following recipes will tell.

Any compote of cherries individual, and has its own sweetness and special taste. Therefore, choosing one recipe for yourself and trying it, you should not stop; because the other one might be even better. Cooking is not at all difficult, but not every housewife will take up cooking it. And in vain!

After all, home-made preparations are much better than purchased compotes and juices, which probably contain flavors and other chemicals. You just need to try it once cherry compote according to one of the recipes below, and this drink will become a permanent guest on your table. Of course, you need to start with simple compotes, gradually moving on to more complex recipes. And over time, you can even create your own unique cherry compote recipe.

"Cherry compote" recipe for the winter with sugar

Some people prefer the exclusively natural taste of berries and fruits, and do not add sugar to winter preparations. But cherries by nature have a moderately sour, slightly bitter taste, which is quite appropriate to sweeten. So, to prepare cherry compote for the winter, clean glass jars are filled to the shoulders with washed and prepared cherries. Then the jars are filled with cold sugar syrup, boiled from 1 liter of water and 300 g of sugar (the amount of sugar for the syrup is taken depending on the degree of sweetness of the selected cherry variety).

Next, the container with cherries in syrup is placed in a wide and deep saucepan with cold water, which is placed on moderate heat. So that the berries do not burst during pasteurization, but only warm up evenly, the water in the pan is heated to 85 ° C gradually and at this temperature the jars with compote are kept for 10-15 minutes. After pasteurization, the compote is corked and wrapped in a blanket until it cools completely.

Pitted cherry compote recipe

Like, cherry compote for the winter can be prepared with and without seeds. To do this, fresh ripe cherries are washed and pitted, after which they are placed in prepared jars up to their shoulders and filled with fairly hot sugar syrup. Syrup for cherry compote is brewed from 1 liter of water and 400 g of sugar; but if desired, you can make a less sweet syrup. Jars filled with cherries with syrup are pasteurized at a temperature of 85 C for 12-17 minutes (depending on their volume). Or it is allowed to sterilize the workpiece in boiling water for 3-5 minutes.

Another alternative way to seal pitted cherry compote. For him, the cherries are peeled and placed in an enameled pan of a suitable volume. Sugar is also poured there at the rate of 300 g per 1 kg of berries. The dishes are covered with a lid, and the cherries are placed to warm up over moderate heat, stirring regularly. The berries are warmed up, almost bringing them to a boil, and in this mode they are kept on the stove for 5 minutes. Sterilized jars are filled with hot cherries in syrup to the very neck and immediately rolled up. When putting cherries in jars, care must be taken so that the glass container does not burst.

Recipe " How to cook cherry compote for children"

Pre-prepared cherries are placed in jars and filled with any cold berry juice to taste: currant, raspberry, strawberry, cranberry, etc. Then the jars are pasteurized in the usual way and closed with boiled lids. Such an assortment of compote of cherries and berry juice turns out to be especially tasty and, which is very important for winter preservation, fragrant. It will certainly appeal to children, and adults will not refuse such a drink.

cherry compote recipe

The pitted berries are not packed tightly into jars, sprinkling the layers with sugar. In principle, sugar can not be added to this compote, and then the drink will turn out to be dietary. On average, 200 g of sugar is taken in one liter jar of cherries. Jars filled with cherries are covered with boiled lids and pasteurized for 20-25 minutes at a temperature of 85 C. Frozen cherries can also be used to cook compote, its aroma and taste will not deteriorate at all. At the end, the workpiece is corked and turned upside down until it cools (checking the preservation for leaks) and wrapped.

Assorted cherry compote recipe with other berries

In the recipe for cherry compote for children, it was proposed to add berry juice to cherries, or you can diversify with the berries themselves. Such drinks are also good: they perfectly quench thirst and replenish the body with vitamins.

You can add strawberries, strawberries, raspberries to the compote, make currant and cherry compote, and other options. During the preparation of a delicious compote, berries in jars are poured with sugar syrup, which can be made sweeter (400 g of sugar in 1 liter of water) or moderate sweetness (150-200 g of sugar). Filled cans warm up from 85 degrees for about 10-15 minutes and roll up.

Cherry and peach compote recipe

As mentioned above, cherry compote is cooked from both fresh and frozen cherries. But that's not the secret! For a rich taste of compote, peaches and lemon are added to it. To prepare such a compote you need:
- 400-450 g cherries,
- 2 medium peaches,
- 3 slices of lemon,
- 4 tablespoons Sahara.
Cherry berries are washed and laid out in a deep saucepan or in a tall bowl. Peaches (necessarily ripe) are cut into medium-sized slices and added to the cherry. Sugar is poured there and 3 liters of water are poured. All this is brought to a boil over high heat, and then the fire is reduced, and the compote is cooked for about 7-12 minutes. At the very end, lemon slices are laid in it, and the compote is removed from the fire. The dishes are covered with a lid so that the drink is infused. A similar compote can be closed for the winter.

Cherry and mint compote recipe

Refreshing cherry compote with mint and lemon perfectly quenches thirst and tones. Moderately sweet, it has a light, pleasant sourness and a wonderful mint aroma.

To prepare it you need:
- 200 g pitted cherries,
- 1-2 sprigs of mint,
- 0.5 cups of sugar,
- lemon zest to taste
- 2 glasses of water.
All the ingredients needed for compote (except lemon zest and mint) are mixed in a saucepan, poured with water and boiled for 20-25 minutes, stirring from time to time. 5 minutes before removing from heat, mint and lemon zest are added to them. Compote is removed from the fire and cooled before use, as, indeed, everything.

Recipe " Pitted cherry compote with vanilla sugar"

For those who love the delicate aroma of vanilla, you can add it in a small amount to cherry compote. So, the main ingredients for the drink are:
- 0.5 kg of cherries,
- 1 tsp vanilla sugar
- 7-8 tablespoons sugar (regular)
- 1.5 liters of water.

Fresh cherries are sorted, washed and separated from the stems. Or for compote, you can take frozen cherries, but do not defrost them. Water is poured into the pan, into which vanilla and regular sugar are poured, and brought to a boil. Then cherries are put into the water, and again the compote is given the opportunity to boil and you need to remove it from the fire. Next, the pan with compote is covered with a lid and left to infuse.

Recipe "Cherry compote with white wine"

Somewhat unusual is cherry compote with the addition of wine. And, in fact, it is rather not compote that is being prepared, but a thick syrup of cherries, from which you can already make cherry compote to your own taste.

For such compote with wine you will need:
- 3 kg of cherries,
- 2 kg of sugar,
- 2 tablespoons white wine,
- 1.5 tsp citric acid,
- 2 liters of water

Sugar dissolves in water and boils over a fairly high heat until a thick sugar syrup is formed. Syrup, similar in consistency to jam, must be allowed to cool. In the meantime, cherries are being prepared: they are washed and tails are removed from them. Prepared cherries are poured into syrup and put on fire to cook for 35-40 minutes.

Before removing the blank from the stove, white wine is poured into it, and when the syrup becomes very thick, citric acid is poured. The jam is cooked in 2-3 passes, bringing the mass to a boil and removing to cool. At the end, the finished cherry jam-syrup with wine is laid out in jars and rolled up.

To prepare cherry syrup compote from a blank with wine or from the “” recipe, 2-3 tbsp. syrup pour 0.5 liters of water, add 2 tbsp. sugar, stir and bring to a boil. The compote must cool down. Consume the drink as cherry compote in a slow cooker, better chilled.

Frozen cherry compote recipe

It's quick and easy to prepare a delicious compote of frozen cherries. To weld it you will need:
- 0.5 kg of frozen cherries,
- 0.25 kg of sugar,
- 3 liters of water.

Frozen cherries are placed in a large saucepan and poured with cold water. Cherries should not be defrosted ahead of time; but if it was not possible to keep them frozen and juice stood out from them, then it must be drained and added to the cherry compote at the very end of cooking. 5-6 tablespoons are added to them. sugar, and the pan is placed on medium heat and closed with a lid.

The compote is brought to a boil, and let it boil for 5-6 minutes, after which it is removed from the stove. You need to taste the finished drink and, if necessary, add more sugar to it to taste. After mixing, the pan with compote is again covered with a lid and left to cool completely. The cooled cherry compote is ready for use; if necessary, pour into a jug and serve.

Recipe " Cherry compote for the winter with raspberries"

The ingredients needed to make cherry and raspberry compote are as follows:
- 2 glasses of cherries,
- 1 glass of raspberries,
- 1.5 cups of sugar,
- 2.5-3 liters of water,
- ? tsp citric acid.

Berries of cherries and raspberries are sorted, washed and dried. Then they are laid out in banks, filling the container by 2/3 of their volume. The water is boiled, berries in jars are poured with it and left for 3-5 minutes. After the water is drained into a saucepan, which is put on fire. Sugar is added to the water and the syrup is boiled for 10 minutes after boiling over low heat. Hot syrup is poured into jars of cherries and raspberries, and the jars are rolled up, cooled and put away for storage until winter.

The recipe “from dried cherries” turns out to be peculiar in taste. First, dried berries are sorted and washed thoroughly. Then they should be soaked for half an hour or an hour in warm water, and only then put on the stove to cook.

As soon as the water boils, you need to put sugar in it to taste and vanilla for flavor. Other dried fruits are often added to such a compote, always pre-soaked. Yes, you can cook compote of apples and cherries or from pears and cherries.

Useful tips for Cherry Compote recipes:

A rich, tasty compote is obtained from ripe burgundy berries with a small stone, dense pulp and a strong aroma. The best varieties for compote are Sofia and Hungarian cherries.

For compote, cherries with tails should be selected; it is better to clean them immediately before preparing the drink, which guarantees the safety of the berries and their shape. Decayed, damaged, unripe and too small cherries for processing and winter harvesting should not be used.

Cherries go very well in compotes with other berries and fruits. For example, the taste of compote will be wonderfully complemented by a handful of raspberries or a couple of lemon slices; looks great strawberry and cherry compote. Instead of sugar, you can put honey or molasses, as well as ready-made syrup from cherries.

Cherry compote has a beautiful color and excellent taste. But, at the same time, it is also a healing drink (especially in combination with other components). So, it contains magnesium and iron, which is useful for anemia, improves appetite and quenches thirst well. And, besides, the calorie content of such drinks does not exceed 99 kcal per 100 ml.

Everyone loves cherry compote. After all, it is delicious, perfectly quenches thirst and supplies vitamin C. How to cook cherry compote? Now let's figure it out!

The unique sour taste, the invigorating effect of the vitamin C contained in it, and the high content of magnesium and iron (you probably know that the body needs these two elements for anemia) make this fragrant drink indispensable at any time of the year. Cherry compote is a great alternative to any sweet soda, and if your child loves the feeling of bursting carbon dioxide bubbles on the tongue, you can dilute it with ordinary mineral water in a 3: 1 ratio. Is it hard to get your baby to eat? Cherry compote has another property: it improves appetite!

How to make cherry compote: a simple and economical recipe

“How to make cherry compote?” is an exciting question for a novice hostess. In fact, there is nothing complicated here. Let's walk through the process step by step!

Before you cook cherry compote, you need to collect the necessary ingredients. Almost like the bachelor recipe book joke about impossible conditions, each of which began with the words "take a clean plate." We can do without a plate, but cherries, sugar and filtered water will come in handy for us. For a three-liter pot of compote, they usually take 1-3 cups of cherries and 600 g of sugar. Love sweet? Then these proportions are for you. But if you prefer sour drinks, you are on a diet, or just sugar has risen in price, you can put only 6-7 tablespoons per 3 liters. With one nuance: not immediately, but AFTER the cherry boils and you remove it, not allowing the berry to absorb the precious sweetness.

Cooking steps

1. We sort and wash the berries, clean the stalks;
2. Fill with water, bring to a boil;
3. We remove the noise, reduce the gas, cook for 5-10 minutes;
4. We take out the cherry with a slotted spoon, put 6 tbsp. sugar, add water to the edges of the pan to the place vacated after the berries, bring to a boil, remove the noise again, detect a minute.

The drink is ready! Moreover, it can stand at room temperature for a day. Do you feel like you don't have time to drink? Then put it in the refrigerator.

Summer is over, but are there carefully stocked blanks in the freezer? Let's cook compote from frozen cherries. Its taste will be just as good!

The technology for preparing such a drink is even simpler than the previous recipe. After all, before you cook compote from cherries, frozen berries do not need to be washed and sorted out - this was done on the eve of freezing, by you or by sorters if you just bought a bag of frozen cherries in a supermarket.

1. Print the package (usually it is half a kilogram, for 3 liters of water - that’s it) and boldly pour the contents into the pan: you don’t need to defrost it;
2. Bring to a boil, reduce the gas, remove the noise. You need to cook, as usual, 5-10 minutes;
3. Take out the cherry, put sugar (6-7 tablespoons), you can squeeze the juice of one lemon into the pan;
4. Add water, bring to a boil, remove the noise again.

Cool down and start tasting! Winter compote will remind you of summer, imbuing the kitchen with unearthly berry aromas. It will also help to revitalize the body.

To make it even tastier, other berries are often added to cherry compote: currants, strawberries, raspberries. Let's try to cook a compote of strawberries and cherries?

The exquisite harmony of taste that you feel with every sip of delicious cherry-strawberry compote makes many decide even on such a feat as growing capricious berries on a personal plot. Even those who swore that they would only rest in the country, and for this purpose planted it exclusively with trees, cannot resist and begin to experiment with strawberries.

1. 2 cups of cherries and 2 cups of strawberries / strawberries are washed and cleaned from the stalks;
2. Put in a three-liter saucepan, fill with clean water;
3. We wait for it to boil, turn off the gas, remove the noise, cook for 5-10 minutes;
4. We take out the berries, add sugar (6-7 tablespoons), add water;
5. Bring to a boil again, remove the noise, wait a minute or two. Ready!

Such a drink can even be served at a party instead of standard packaged juices. Pick up a pretty glass decanter or pour chilled compote directly into glasses, garnishing them with mint leaves or dipping their rims in water and then sugar. Beauty!

Cherry compote for the winter: “Winter will ask!”

If you have storage space, you can figure out how to cook cherry compote for the winter. It is stored until the next harvest, and is done very simply.

1. Rinse the berries, remove the seeds (optional), place 2-3 cups of cherries in a sterilized three-liter jar, add 2 cups of sugar, shake gently. Here you won’t be able to save on sugar, because the cherry will absorb most of it;
2. Pour boiling water over berries. Do not rush, the jar may burst, so pour in a thin stream;
3. Then two options are possible: roll up the jar immediately using a pre-sterilized lid, or wait half an hour, drain the liquid, boil it and pour it back in, and then roll it up in the same way. If you are not sure about the quality of sterilization of jars and lids, it is better to use the second option.

That's all wisdom. Turn over the rolled jars, leave in this position until cool. Now you can enjoy delicious and healthy compote in winter too!

And if you still doubt your abilities, first watch the video, which clearly shows how to cook cherry compote:

Cherry compote is a drink loved by almost every one of us since childhood. In addition to a pleasant taste, it has many useful properties, and has a general strengthening effect on the body due to the high content of vitamins and microelements in the berries.

At the same time, it is surprising - many women do not even think about the fact that such a healthy drink as compote must still be able to cook properly. So, how to cook cherry compote?

Secrets of delicious compote

Compliance with these simple rules will make the drink as tasty and healthy as possible:

Cherry compote from fresh berries

Even the most inexperienced hostess will cope with such a task, how to prepare a drink from fresh cherries. The drink is very rich, fragrant and pleasant to taste.

And most importantly, its preparation will not require unbearable costs - neither physical nor material.

To prepare the recipe, you will need the following ingredients:

• 2.5–3 liters of water;
• 500-700 grams of fresh cherries;
• 1 cup of sugar.

Cooking method. You need to put water on the fire and wait for it to boil. At this time, we sort out the berries, throw out the spoiled ones, if any, wash the good cherries thoroughly. We lower the fruits into boiling water, turn off the fire and cook for about 5 minutes.

At the end add sugar(be sure to try compote before this - if the berries are very sweet, the amount of sugar needed will be less, when they are too sour, more sugar will be needed). Turn off the burner with the drink, let it cool well and put it in the refrigerator.

frozen cherry compote recipe

Freezing cherries for the winter is a very good option. Firstly, because in frozen berries there is always more vitamins remain c, and secondly, in the winter you always want something summer.

The recipe for such a compote is no more complicated than from fresh berries, and it will bring even more pleasure.

For cooking, you will need the following components:

1. Three liters of water.
2. Two glasses of frozen cherries.
3. Half a lemon.
4. One glass of sugar.

Cooking method. Frozen berries are added to cherry compote not at the beginning, but, on the contrary, at the end of cooking. First you need to boil water, then squeeze the juice of half a lemon into it and add sugar.

Cherries are the last to go into boiling water - they must be put in a pan directly from the freezer, in no case without defrosting or washing before that. When the compote boils, it is immediately turned off and the drink is allowed to brew well.

Recipe for compote of frozen cherries with mint

The method of preparing this drink is not much different from the previous one, but lovers of traditional compote will have a novelty with an exotic taste. To prepare such a compote, you will need the following products:

As in the previous recipe, boil water, add sugar and lemon zest to it, then cherries. After adding the berries, we send sprigs of mint to the pan, reduce the heat and we simmer the drink for another 5 minutes. It is served exclusively chilled, sometimes with lemon wedges and fresh mint.

Recipes for cherry compotes for the winter

Of course, it is very pleasant to feel the aroma of summer in winter weather by opening a jar of prepared compote. Moreover, such a drink is not only suitable for daily drinking, but will also become a real decoration for the festive table.

There are quite a few options for preparing this drink, the simplest are described below.

Cherry compote with apples for the winter. This option will delight lovers of sweet juices and carbonated drinks with its sweet and unusual taste. For cooking you will need:

• 3 liters of water;
• 300 grams of fresh cherries;
• 5 apples;
• 4 tbsp. l. sugar (maybe a little more or a little less).

Cooking method. Wash the apples well cut into thin slices(They don't peel the skin). Boil water and send chopped apples to boiling water. Pour pre-washed cherries there. Boil everything for 5 minutes, add sugar and pour the finished drink into pre-prepared jars. Seal carefully and store.

Cherry compote cooked in a slow cooker

A slow cooker is a real salvation for the ever-busy housewives, since cooking in it does not need special supervision.

Cooking delicious compote in this miracle of technology is as easy as shelling pears. For this method, both fresh and dried or frozen cherries will fit.

And also for the preparation of such a recipe you will need:

1. One liter of water.
2. 900 grams of cherries.
3. 300 grams of sugar.

We wash the three-liter jar well, pour it over with boiling water, wipe it dry. Berries need sort, wash and dry on a towel. Then we put the cherries tightly in a jar (you can shake it slightly in the process so that the berries lie more tightly).

In a slow cooker about 5 minutes boil sugar with water at 160 degrees in the “Cooking” mode. Ready syrup should be poured into a jar of berries, again fill the slow cooker with water, set the same mode and sterilize the jar for 10 minutes, then tightly cork with a lid.

Strawberry cherry compote

The combination of strawberries and cherries will satisfy even the most sophisticated gourmets. The main thing is to prepare such a drink according to the correct recipe.

For cooking you will need: 2.1 liters of water; 600 grams of cherries; 350 grams of strawberries; 500 grams of sugar.

We sort the strawberries, remove the stalks, wash thoroughly. My cherries, remove the seeds from the berries. We put the berries in a sterilized three-liter jar.

At the same time, water must be boiled. Pour the contents of the jar with boiling water, let stand for 10 minutes, and then drain the water back into the pan, add sugar and boil for 3 minutes. Pour the berries with the resulting syrup and roll up the jar.

I years of cherries are filled with sun and life-giving juice. Their taste and health benefits are two good reasons to include cherries in your diet all year round. Harvesting fresh berries for future use will help in this. One of the most rational ways of preservation is compote:
- minimum heat treatment,
- stored for a long time
- improved flavor bouquet due to the use of sugar.
It seemed that everyone knew how to cook cherry compote for the winter, and even more so, how to cook fresh cherry compote for lunch or afternoon tea. But you can do this in different ways. How? We bring to your attention several recipes for cherry compote (for the winter and for "now").

HOW TO COOK COMPOTE FROM CHERRY. STEP ONE. SELECTION AND PREPARATION OF BERRIES

To cook compote from top quality cherries, the first step is to choose the “right” berries. Although almost all varieties are suitable for canning, in one jar they are advised not to mix them. The stalks are torn off just before processing, at the same time the berries are sorted, choosing whole, without defects, large and elastic. Berries of the same color mean the same degree of maturity and make cherry compote especially appetizing and beautiful. The variety and degree of maturity also affect the way cherry compote is cooked. For example, compote from sweet berries is sterilized in a boiling bath (15 minutes a liter jar, half an hour - a three-liter jar), and compote from sour berries is enough to pasteurize at 85 0C, but for a longer time (liter jars - half an hour).

Berries with stones are washed thoroughly, but carefully so as not to damage. The last time they rinse with drinking or boiled cooled water, let it drain, do not blanch beforehand. If there are a lot of cherries, they are poured into jars almost to the shoulders, shaken periodically so that the berries lie very tightly. They can be gently pressed by hand so that there are still a lot of berries that will give at least 15% of the mass due to the release of juice.

HOW TO COOK COMPOTE FROM CHERRY FOR THE WINTER. STEP TWO. COMPOTE PREPARATION. RECIPES

The choice of a cherry compote recipe for the winter depends on the harvest, appetite and free time. We offer three recipes for cherry compote for the winter for different situations. If the exact proportions are not indicated, the amount of berries and sugar is taken "by eye".

Recipe 1. Cherry compote for the winter is prepared in this way by the main part of housewives. Prepared berries are poured into sterile hot three-liter jars for a third of the total volume or more. Pour boiling water over and leave for 15-20 minutes. Then the water is poured through a sieve with holes and a spout into one large saucepan, sugar is added at the rate of a glass with a slide for one jar, and boiled. Boiling syrup is poured into jars, the jars are immediately rolled up with sterile lids, turned upside down on a blanket and wrapped in it until it cools completely. Brewing cherry compote for the winter in this way is simple, the result is a delicious drink with a small amount of berries.

Recipe 2. Slightly inferior in popularity to the first is this recipe for cherry compote. For the winter, it is mainly boiled by lovers of "thick" compotes, so that there is not only something to drink, but what to eat from the compote. Prepared three-liter jars are half filled with berries, pour 1.5 - 2 cups of sugar, pour boiling water, cover with a sterile lid and put in a bath for 20 - 30 minutes. Roll up, turn over, cool at room temperature. In this recipe, more berries are taken than in the first, and the taste of the compote is richer.

Recipe 3. And this method allows you to prepare concentrated cherry compote for the winter. The berries in it occupy most of the volume of the jar - sterile hot liter jars must be filled with berries almost completely. After boiling the syrup from 300 - 400 g of sugar and 1 liter of water, pour it into jars with berries while boiling. Put the jars covered with canning lids in a hot water bath, bring the water to a boil and sterilize for 15 minutes. Roll up and turn over.

The range of cherry compote recipes for future use does not end there.

We advise you to read : JAM, JAM, BLACKCURRANT JELLY COMPOTE, JUICE, BLACKCURRANT WINE

COMPOTE RECIPE FROM CHERRY FOR WINTER WITHOUT SUGAR

Not many people know that you can cook cherry compote for the winter without sugar. Such recipes will appeal to those who limit the consumption of sugary drinks and dishes, as well as in the case of a large harvest of cherries, which it is desirable to process at minimal cost. For winter storage of sugar-free cherry compote, a smaller area will also be required.

Cherry compote for the winter without sugar. Recipe 1. Cooking compote begins in an enamel pan. Pour a little water into it so that the berries do not burn, and pour the washed cherries. Put on low fire. When the cherry begins to release juice, the heat is increased. Gradually, all the berries will be covered with their own juice, which will boil intensively. After 2 - 3 minutes from the beginning of a rapid boil, the berries with juice are packed in hot sterilized jars. It is important to distribute the berries and juice evenly. Filled jars are placed in a boiling bath. Sterilize, roll up and turn over to cool completely in the air.

Cherry compote for the winter without sugar. Recipe 2. In this case, it is not necessary to cook cherry compote in the classical sense. Cherries are very densely poured into hot sterile liter jars, poured with boiling water and incubated for 10 minutes. Water is poured into a saucepan, boiled and poured into jars again for 10 minutes, then this procedure is repeated a third time. After that, jars with berries in cherry juice with water are sterilized and rolled up in the usual way, turned over and covered with a blanket.

We recommend reading: RECIPES WITH STRAWBERRY IN THE WINTER HONESKY JAM

RECIPE OF COMPOTE FROM CHERRY FOR THE FUTURE FOR CONFECTIONERY AND JELLY

This recipe for cherry compote, which can be prepared for the winter, stands a little apart. It is more time consuming, because the seeds must be removed from the berries. But on the other hand, with compote cherries it is much more convenient and tastier than with frozen ones to cook pastries, but first you need to give it the opportunity to drain well. Such cherries are put in a real strudel and an open pie, they decorate a cake and pastries with it. The syrup in the compote according to this recipe is very rich, they tint and flavor the cream instead of alcohol, they make jelly and mousses from it. And you can dilute the syrup a little with water, and you get an excellent drink, almost natural juice.

Before cooking the compote, the pits are removed from the cherries and filled with water, then boiled, best of all in an ordinary kettle. Prepared berries are poured into a sterile liter jar up to half or a little more, 1 - 1.5 cups of sugar are poured on top, depending on the taste and variety of berries. Carefully, so that the bones do not fall into the jar, pour boiling broth there. Cover the jar with a sterile lid, put in a bath for 15 minutes, then roll it up, turn it over and warm it with a blanket or a textile heating pad for slow cooling.

We recommend reading: HOW TO GROW CHERRY CHERRY REPRODUCTION WHAT IS "DUKE"

CHERRY COMPOTE "FOR NOW"

There is nothing complicated in the technology of how to cook cherry compote, which will be drunk immediately. The proportions for it are quite approximate, determined by the personal taste and varietal characteristics of the berries, their ripeness.

The easiest cherry compote recipe. In 1 liter of warm water, put 0.5 kg of washed berries without twigs, immediately after boiling pour 7 - 8 tbsp. l. sugar, wait for the boil and turn off. To make the compote saturated, it must be allowed to cool naturally, but if the cherry is very ripe and can burst, it is useful to put the pan with the compote in a bowl of cold water.

The most difficult cherry compote recipe. It is boiled for serving a festive or banquet table. The recipe is outdated, so learning how to cook cherry compote in this way is very interesting.

300 - 400 g of prepared berries with seeds are kneaded in a saucepan and the juice is poured through a colander into another container, put in the refrigerator. The pulp with seeds is poured with a liter of water, sugar is added to taste, 5 - 7 tablespoons, brought to a boil, turned off after 3 - 5 minutes and allowed to cool completely. It is filtered and the juice from the refrigerator is added to the resulting drink.

Cherry compote recipe. Although it is easy to brew, the result deserves a place in your drinks assortment. Dissolve a glass of sugar in a liter of water, put a few cherry leaves without defects, 2-3 crushed cloves and pour 30-50 ml of cherry tincture or any alcohol. Bring to a boil, filter into another saucepan and carefully put 500 g of washed berries. Boil again and immediately remove from heat.

If you cook a dessert cherry compote for children, instead of alcohol, pour orange juice into the syrup and put the zest, or throw a handful of raspberries into the syrup along with the cherry. In addition, cherries go well with cinnamon and honey, which can completely or partially replace sugar. To increase the density of the compote, it is thickened with starch. To do this, the cherries are taken out with a slotted spoon, starch diluted in water is poured into the syrup, no more than 1 tbsp. l., boil, turn off and lower the cooled cherry.

No matter how cherry compote is cooked, it is not only good, but also vivacity, pleasure, good mood! To provide yourself and your loved ones with a sea of ​​​​cherry positive, you need to know how to cook cherry compote for the winter and for quick consumption. The suggested recipes will help with this.

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 cooled completely. 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 site “All about tea and coffee” 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.

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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. Place lids down on a blanket and wrap to make the sterilization process more efficient.

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!