Cherry compote for the winter without sterilization: recipes with photos. Cherry compote for the winter - time-tested recipes

Cherry compotes for the winter without sterilization are better than any store-bought drink, carbonated or instant. After all, in banks only natural products, without impurities, preservatives and chemicals. But long winter will pass without vitamin deficiency. Such compotes need to be closed in the summer, ahead of time, when the cherry season begins. The containers are 3 liters, which are ideal for the drink.

How to make cherry compote for the winter, find a simple recipe without sterilizing the jars? In general, is it necessary to prepare them this way or is regular washing sufficient? no less loved by children than jam. Sometimes compotes are made by diluting jam in a jar with boiled water. But you can brew this drink separately. It is stored in the same way as jam, in a dark and cool place.

Cherry compote - recipe No. 1

Is there a difference between cherry compote and pits for the winter without sterilization, or do you have to remove the pits? In principle, the bones will not affect the taste of the compote. Ingredients are taken based on one 3-liter jar.

What you will need:

Cherry – 2 cups;
Sugar – 1 glass;
Citric acid – teaspoon (incomplete);
Water.

Preparation:

First, thoroughly rinse all the berries purchased for cherry compote for the winter using a bag or colander, as is more convenient. Sort them through, removing the stems, as well as damaged, rotten fruits.

Take a regular, large jar (3 liters), wash it, then pour in all 2 cups of peeled cherries (without stems). You can add more berries, but at the same time the compote will be rich in taste. Next, add citric acid (powder) and sugar.

Fill the jar with cool, hot boiling water almost to the top, leaving 4-5 cm after the lid. Then roll it up well. What you need is a tin, disposable lid. That's it, turn it upside down on a blanket or blanket. Cover all jars. It takes a long time for the rolls to cool, several hours. Wait for this, then remove it.

In the basement, mezzanine or balcony, refrigerator - depending on where you plan to store the preserves. This compote can be easily stored for six months or more. By the way, this recipe is perfect for any type of compote, be it cherry or peach.

Important: Sometimes the jars cannot withstand the pressure of boiling water and burst. This frightens housewives and upsets them, because the supply of cans, especially large ones, is small. No worries, there is simple advice. Before pouring, place a metal spoon (or a knife) at the bottom of your jar. Then pour boiling water carefully, trying to get the stream onto the metal. Then the container will hold.

Cherry compote - recipe No. 2

As you can see, the recipe for making a simple, homemade one is quite understandable. But if you want to make cherry and strawberry compote for the winter, without sterilizing the jars? Is it possible to combine berries? Quite. When the berry and fruit season is underway, housewives plan the number and types of future seams. How many jars will be used for jam, what kind of compote they want. You don’t have to choose one specific fruit if you want an assortment.

What you will need:

Cherry – 1 kg;
Strawberries – 1 kg;
Sugar – 300 gr;
Water is boiling water.

Preparation procedure:

Important: when choosing berries for compote, look for small strawberries. Then the result will be tasty and at the same time beautiful, when the berries look almost the same. Moreover, it is easier to count small strawberries by placing them in jars. At home, the mix should be washed using a colander, then cleaned, removing excess stalks, rotten, diseased fruits.

It is not necessary to sterilize jars or lids. As you can see, the composition is completely natural. By the way, check the amount of sugar so that you can immediately consume the opened jar without adding spices.

The quantity of ingredients here is calculated for several large, three-liter jars. It’s easier to rinse them in advance and place them side by side so that you can immediately arrange the berries. In terms of quantity, make the cherries and their neighbor strawberries the same.

After sorting out the berries, fill all the jars with sugar. Boil a kettle or pan, then pour boiling water over all the jars, only 2/3 of the container (by quantity), leaving a little space. Make sure that the sugar crystals dissolve, stir if necessary. After waiting a little, add fresh, boiling water to 1/3 of the remaining container.

That's it, seal the jars with disposable tin lids. A similar compote of cherries with pits is perfectly stored for the winter, delighting the family with its sweet taste. Place all the jars with their lids down on top of a rug or blanket, carefully leveling it from the bottom. Cover with another blanket, wrapping the cans. Everyone, let them slowly cool down on their own. Once they have cooled down, rearrange them normally, with the lids up, in a dark, cool place.

Instant cherry compote

This recipe suggests making compote for the winter without sterilization in small quantities. When you need not a 3-liter supply, but literally a couple of glasses that you can drink right away. I wonder if there are cherries instead of cherry berries, should I change the recipe? Not necessarily.

What you will need:

Cherry -150 gr;
Strawberries – 150 gr;
Sugar – ½ cup (half).

Preparation:

First, wash all the selected berries, remove unnecessary stalks, rotten, spoiled fruits.
Prepare the dishes. This simple recipe is easy to use for rolling or later consumption. Take either a decanter (if you plan to infuse it and then drink the compote) or a jar (roll). You need a large, 3-liter jar.

Boil water in a saucepan. Pour sugar there. Stir, it is important to ensure its complete dissolution.

Add cherries and cook them. Not for long, literally 7 minutes, setting the fire to medium, low.
Next add strawberries. Cook it for less than 5 minutes. That's it, 3 liters of it is ready for the winter without sterilization, you can drink it or roll it into jars.

Cherry compote without sugar

How tasty will the compote be if you don’t take sugar and what do you replace it with? Other spices.

What you will need:

Cherry – 1 kg;
Cloves – 2-3 buds;
Allspice–1-2 peas (per jar);
Vanilla.

Preparation:

The amount of spices here is arbitrary, use your own taste. After washing the selected berries, remove the stalks. Leave the bones. Then rinse the dishes and lids. Without sterilization, easy washing enough.

Next, fill the jars by folding the berries. You need to fill about 2/3. Be sure to shake, tamping the contents lightly. Boil water using a saucepan. As soon as it boils, put all the spices there, calculating the amount for the jars at once. Now fill all the jars with spicy boiling water.

It's time to roll up. Use disposable ones tin lids. You will need a special tool to roll it up. All, ready compote It's time to put it under the blanket, turning the lids down. When the seaming has cooled, place it in a permanent storage location.

Fragrant herbs, their composition and quantity are selected by the housewife themselves. But it turns out an excellent, unsweetened, tasty compote.

Cherry and cherry season is in full swing. When the whole family has eaten juicy, fragrant berries, it’s time to think about harvesting cherries for the winter. If your family loves compotes, and you have a pantry, reliable mezzanines or, best of all, a spacious cellar in which you can store jars of compotes without any problems, now is the hot time. And it doesn’t matter whether you harvest from your plot or buy berries at the market, cherry compote in winter time will always come in handy.

Cherry is one of the earliest berries. It is she who opens the fruit season. Cherry berries contain carotene, nicotinic acid, vitamin C and other beneficial substances, including iodine. Cherries are credited with aphrodisiac properties. By the way, cherry compotes are considered the best of the stone fruits, since the pulp of these berries is dense, elastic and does not soften after heat treatment.

Cherry does not lag behind sweet cherries in content useful substances. Brightly colored cherries produce rich color in compote, which allows it to be used in the preparation of colorful assorted compotes. It is better to pick cherries together with the stalks, since when they are torn off, juice begins to release from the berries. It is better to remove the stalks immediately before cooking.

You can prepare mono compotes from cherries or sour cherries, mix these types of berries or make an assorted compote with them, adding any berries or fruits - it will still be tasty and healthy. And it’s beautiful - after all, cherries are not only red, but also yellow and pink.

To prepare compote from cherries or cherries, you need to sort out the berries, wash them, and remove the stems. It is not necessary to remove the seeds, but remember that stone fruit compotes cannot be stored for more than 2 years.

Cooking compote in different ways. The simplest one is to pour the berries into prepared jars, pour boiling water over them, let them sit, then drain the water and boil the syrup in it, then pour boiling syrup over the berries in the jar again and roll them up. This method is good for large quantity berries and housewives who don’t like long fuss with jars. The most difficult one is with pasteurization or sterilization, when the berries are poured with pre-cooked syrup of the required concentration, the jars are placed in deep dishes, poured hot water and heated at a temperature of 80-100°C. Yes, this method is time-consuming, but it is also the most reliable.

The number of cherries or sour berries per jar is determined empirically and depends on tastes. Some people like to open a can of compote and drink it right away without diluting it, while others prefer to cook it concentrated compote, which can be diluted with carbonated or boiled water- advice is inappropriate here. Recipes for compotes from cherries or cherries contain recommendations for the amount of berries and sugar, but they are not strict, you can change them as you wish. The only thing that cannot be changed is the cooking method. If you ignore the recommendations to sterilize or pasteurize the compote, you risk losing your preparations. Therefore, be careful and choose recipes that suit you best.

4-5 stacks. cherries,
1.5 stack. Sahara,
vanillin - to taste.

Preparation:
Sort and rinse the berries. Boil water at the rate of approximately 2.5-2.7 liters per jar. Sterilize the jars, fill them with berries and pour boiling water over them. Cover with lids and leave for 10-15 minutes. Drain the water from the jars into a saucepan, add sugar, boil and add vanilla. Pour the syrup over the berries in the jars and roll up immediately. Turn the jars upside down and wrap them up.

Assorted compote of cherries and apples

Ingredients:
3 kg cherries,
1 kg apples,
400 g sugar,
1.5 liters of water,
3 g citric acid.

Preparation:
Sort and rinse the cherries. Core the apples and cut into slices. Make syrup from water, citric acid and sugar. Fill the prepared jars ⅓ full with a mixture of cherries and apples, pour boiling syrup over them and place for sterilization. 3-liter jars must be sterilized in boiling water for 30 minutes. Roll up and turn over.

Compote of red and yellow cherries

Ingredients:
5 pcs. 0.8 liter jars of red and yellow cherries,
1 liter of water,
650-700 g sugar.

Preparation:
Sort and rinse the berries, place them in clean jars. Boil syrup from sugar and water, pour hot into jars and place for sterilization. Sterilization time: 20 minutes from the moment of boiling. Roll up, turn over and cool.

Pitted cherry compote

1-2 stacks. cherries,
50 g sugar.

Preparation:
Sort the cherries, wash and remove seeds. Place in clean jars, add sugar and pour boiling water. Cover with lids and sterilize for 20 minutes from the moment of boiling. Roll up.

Cherry compote with black currants

1 kg cherries,
100 g black currants,
1 liter of water,
300 g sugar.

Preparation:
Sort and wash the berries, put them in clean jars and pour boiling syrup over them. Let it sterilize for 25-30 minutes. Roll it up and turn it over.

Cherry and strawberry compote

Ingredients for a 3-liter jar:
1.5 kg cherries,
1.5 kg strawberries,
1.5 liters of water,
700 g sugar.

Preparation:
Boil syrup from water and sugar and cool. Place the prepared berries in jars in layers, fill with syrup, cover with lids and pasteurize at 80°C for 25 minutes. Roll up.

Assorted compote of cherries and strawberries

Ingredients:
3 kg cherries,
500 g strawberries,
4 stacks Sahara,
2.5 tsp citric acid,
1 sprig of mint.

Preparation:
Rinse the cherries. Wash the strawberries, but do not remove the sepals. Place the cherries first in clean jars, then the strawberries, and place mint leaves on top of them. Pour boiling water over and let stand for 15-20 minutes. Then drain the water, add sugar at the rate of 1 cup per 1 liter of water. sugar, boil the syrup and add to it citric acid. Pour boiling syrup into jars of berries and roll up. Turn it over, wrap it up.

Cherry compote with lemon. To the bottom of each liter jar Place a slice of seedless lemon. Fill the jars with washed berries, shaking so that the berries fit as tightly as possible. Add sugar to taste into each jar. Pour boiling water and set to sterilize under the lids: 0.5-liter jars - 7-10 minutes, 1-liter jars - 12-15 minutes, 3-liter jars - 20 minutes. Roll it up and turn it over. You can use orange instead of lemon.

Assorted compote of cherries, cherries and apricots

Ingredients for a 1 liter jar:
200 g cherries,
200 g cherries,
200 g apricots,
400 g 30% sugar syrup.

Preparation:
Boil syrup at the rate of 200-350 g of sugar per 1 liter of water. Wash the cherries, cherries and apricots, remove the stems and seeds (optional). Place in layers in jars, pour boiling water over them and leave covered for 10 minutes. Then drain the water and pour boiling syrup over it. Roll up. Turn over and wrap. Use the water drained from the jars to prepare syrup for the next batches of compote.

Simple cherry compote

Ingredients for a 3-liter jar:
1-2 kg cherries,
300 g sugar.

Preparation:
Place the prepared berries in sterilized jars and pour boiling water over them. Cover with a lid and leave for 10-15 minutes. Drain the water into enamel pan, add sugar and bring to a boil. Pour boiling syrup over the cherries in the jars and roll up immediately. Turn over and wrap.

Assorted compote of cherries and apricots

Ingredients for a 3-liter jar:
500 g cherries,
500 g apricots,
1.5-2 liters of syrup (20-60%).

Preparation:
Cook the syrup based on the sweetness of the cherries and apricots. How sour berries, the more sugar you need to put with the syrup. Place the prepared berries in jars in layers, pour boiling syrup and pasteurize under lids for 25-30 minutes at a temperature of 80°C. Roll up.

Assorted compote of cherries and mulberries

Ingredients for a 3-liter jar:
1 stack cherries,
½ cup mulberries,
1 stack Sahara,
½ tsp. citric acid.

Preparation:
Pour the prepared berries into a jar, add sugar and citric acid. Pour boiling water and immediately roll up with sterilized lids. Turn it over. Wrap it up and let it cool completely.

Cherry compote with spices without sugar

Ingredients:
cherry - how long will it take,
2-3 buds of cloves,
1-2 allspice peas,
vanilla.

Preparation:
Fill sterilized jars ⅔ full with prepared berries with seeds, shaking the jars constantly. Boil water, add spices and fill jars. Set to sterilize: 0.5-liter - 10-12 minutes, 1-liter - 13-15 minutes, 3-liter - 30 minutes. Roll up.

Cherry and blueberry compote

Ingredients for a 0.5 liter jar:
200 g cherries,
400 g blueberries,
400 ml 50% sugar syrup.

Preparation:
Weld sugar syrup at the rate of 1 kg of sugar per 1 liter of water. Rinse the berries, drain the water and place on a towel to dry. Fill the jars with prepared berries up to the shoulders, laying them in layers. Pour hot syrup and set to sterilize for 8 minutes. Roll up.

Assorted compote of cherries and chokeberries

Ingredients for a 0.5 liter jar:
250 g cherries,
300 g chokeberry,
450 ml 60% sugar syrup.

Preparation:
Cook the syrup at the rate of 600 g of sugar per 400 ml of water. Rinse and dry the berries. Do not remove pits from cherries. Fill the sterilized jars with berries, laying them in rows, pour boiling syrup and set to sterilize, covering them with lids, at a temperature of 80°C for 20 minutes. Roll it up and turn it over.

Cherry compote in its own juice

Squeeze the juice from some of the cherries and heat it with sugar at the rate of 200-300 g of sugar per 1 liter of juice. Wash the cherries, put them in jars, fill them with juice and put them to pasteurize at a temperature of 85°C: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes. Roll up.

Happy preparations!

Larisa Shuftaykina

When the cherry season is in full swing, it means that it’s time to think about compote of these berries for the winter. Sweet canned drink is considered the best of the stone fruit varieties, since the fruits retain their density and elasticity even after heat treatment. Delicious compote made from juicy yellow, red, burgundy berries will be especially valuable in winter.

How to cook cherry compote

The berry gives every housewife the opportunity to create beautiful and appetizing drinks containing useful elements. Colorful cherry compotes for the winter will be an excellent vitamin thirst neutralizer during the season when there are practically no fresh fruits and berries. To make the cherry variety more juicy, it should be picked from the tree with the stalk, which must be removed immediately before canning. The juice from the berry will not flow out prematurely, that’s it healthy vitamins will remain inside the fetus.

Preparing compotes for the winter is an easy and not very labor-intensive process that allows you to enjoy delicious drink in the cold. You can make an aromatic drink exclusively from cherries or mix them with other berries that differ in color and taste. In any case, the drink will be as vitamin-rich and tonic as possible. It is worth considering that cherry compote for the winter with pits not removed cannot be stored for more than two years.

If you are going to learn the science of how to cook cherry compote for the first time, you should know that this can be done without sterilization or with sterilization. The first method is the simplest and is suitable for a large number of varieties. It consists of filling prepared jars with berries, pouring boiling water over the food in the container, boiling syrup from the infused water and pouring it again raw cherries.

The sterilization method is more labor-intensive, because during the seaming process it is necessary to pour syrup of a suitable concentration into jars filled with berries. After this, you need to securely place the containers in a large bowl or pan with hot water and heat them for a certain amount of time at a temperature of eighty to one hundred degrees Celsius.

How to close compote for the winter without sterilization

The easiest way to cook compote for the winter quickly and easily is the option without sterilization. Based on a three-liter jar, you need to take following ingredients:

cherry tree fruits – 4-5 tbsp.;
sugar – 1.5 tbsp;
vanillin - at your discretion.

Cooking process:

Prepare the berries, that is, sort them out and rinse them thoroughly. Remove seeds as desired.
Bring water to a boil at the rate of two and a half liters per jar.
Sterilize the container, fill it with the main ingredient, pour boiling water over it, and let it stand for fifteen minutes.
Drain all the liquid from the jars into a bowl, add sugar, boil and add vanillin.
Fill the jars with the resulting syrup. After this, they must be closed immediately.
Turn the filled container upside down and do not move it to a permanent storage location until it has cooled completely.

How to make pitted compote for the winter

We especially love this cherry drink because it can be stored longer. If you are wondering how to cook pitted cherry compote for a half-liter jar, then prepare the following ingredients:

juicy fruits of the berry tree - 1-2 tbsp.;
sugar – 50 g.

Cooking process:

Prepare the main ingredient for seaming: remove the cuttings, wash, sort.
Place the berries in pre-prepared jars, sprinkle with sugar and fill with boiling water.
Cover the containers with lids. After this, set to sterilize for twenty minutes. The countdown begins from the time the boiling process begins.
Roll up and store the preserves in a dark place.

Compote without sugar for the winter

It is customary to top the cherry compote with added sugar. However, replace the usual granulated sugar Can be sweetened with honey or fructose. Some housewives prefer to make a completely unsweetened drink for the winter, which is ideal for diabetics and women who watch their figure. If you decide to make berry compote for the winter without sugar, then prepare the following ingredients per half-liter jar:

juicy fruits of the berry tree - 1-2 tbsp.

You need to perform the following manipulations:

Prepare the fruits by clearing them of stems and spoiled elements.
Fill a third of the jar with berries and pour boiling water over it.
Roll up.
Put the preserved food in the pantry or basement.

Cherry and strawberry compote

Conservation will have more rich taste, if you add other fruits and berries to the main component. Cherry compote for the winter can also be prepared with citrus fruits, such as lemon or orange. You will definitely like the combination of cherries and strawberries. To seal the canned food, you should take the following ingredients:

juicy fruits of the berry tree – 3 kg;
strawberries – 500 g;
sugar – 4 tbsp;
citric acid – 2.5 tsp;
mint - 1 sprig.

Step-by-step instructions will help you understand how to prepare compote for the winter. To brew a cherry-strawberry drink, you need:

Prepare the main components by thoroughly washing and removing twigs, cuttings and sepals.
Place cherries, strawberries, and mint leaves into jars one by one. Pour boiling water over and wait twenty minutes.
Drain the water into a saucepan, add sugar to the liquid in a 1:1 ratio, add citric acid, and bring to a syrup on the stove.
Pour the prepared liquid into jars, after which they must be closed immediately.

Video: winter compote of cherries and oranges

But endless rains and flying bands of field thrushes make it necessary to quickly dispose of the harvest. Stretching out the pleasure to eat it for at least a week will not work. Either it will burst from moisture, or all that will be left of it are the seeds on the stalks after a bird attack. Therefore, you urgently need to roll up cherry compote for the winter.

Early cherries are also suitable for making compote. Most often it is mixed with strawberries - it turns out tastier. And the later one is good as a solo ingredient. It is absolutely self-sufficient and does not require any “backing vocals”. Although it can be combined with apricots, peaches, some varieties of early apples, and spanka cherries.

Compote is made from cherries of any color - red, yellow, white, “red-sided”. The main requirement for raw materials is that the cherry must be elastic, undamaged, and not wormy. And if there are uninvited guests, then before cooking you should soak the berries in saline solution. The living creatures will float to the surface in horror and should be removed with a slotted spoon.

Compote is prepared with different contents of cherries. Some people cook it for the aromatic liquid, while for others the cherries themselves are more important. In the first case, you should put a third of the jar of berries and fill the rest of the volume with syrup, and in the second, the cherries are placed tightly in the container. Very little syrup is needed.

Let's get to work. First of all, I give you a recipe brought from Donbass about thirty years ago by my friend. In this way, compote is prepared not only from cherries, but from any berries and even from large tassels of elastic grapes.

Cherry compote with pits for the winter - a simple recipe without sterilization

Ingredients for making sugar syrup

Two liters of water.

320-420 g of sugar (about two glasses).

2-4 g of citric acid.

How to cook

Prepare the container - wash it clean using ordinary soda or mustard powder, rinse thoroughly, sterilize in any way familiar to you.
Sort through the cherries, select for rolling the compote only completely whole, not wrinkled, without damage or signs of spoilage. Remove the stalks, if any remain, wash thoroughly.
Fill the jars one third full.
Prepare the syrup and boil it.
Pour into jars from the top, immediately roll up the boiled lids, and place upside down.
Cover the jars with warm clothes. And pile on top - use an old coat, blankets.
Leave until cold.

My comments

It is justified to prepare fresh cherry compote for the winter without sterilization in containers of at least 3 liters.

Almost the same way they roll up an assortment of cherries and strawberries. Take fruits in any ratio.

Cherry compote with sterilization

If you make a compote with a predominant content of berries, then there will not be too much syrup in it. Such a product must certainly be sterilized to avoid spoilage during storage. This drink is made from berries with and without seeds. In the first case, you should prepare a syrup of 35% concentration (350 g of sugar per 650 g of water). In the second case, prepare sugar syrup of 50% concentration (500 g of water for 500 g of sugar). A 1 liter jar requires approximately 300-350 ml of syrup. For every liter of syrup, add 1 g of citric acid.

How to roll up

Sort through the raw materials, select only the highest quality berries for processing. Rinse in several waters, tear off the stems and remove the seeds (if you are cooking without them).
Pour cherries almost to the top into sterilized jars.
Make syrup of the desired concentration. Pour hot syrup (60°C) over the cherries. Place sterilized lids on the jars.
Place in a container with water heated to 70°C for sterilization. You can place a wooden plank or a clean cloth folded several times at the bottom of the pan.
Sterilize 1 liter containers at 100°C for 30 minutes (with seeds) or 20 minutes (without seeds).
Screw tightly, place upside down and cool as quickly as possible, but not in a draft.

My comments

Using this technology, it is justified to roll compote in 0.7-1 liter jars.

In winter, put pitted cherries from compote in pies, cakes, various desserts and simply eat them as if they were fresh.

Compote using two-time pouring technology without sterilization

Ingredients for a three-liter jar

1.8-2 kg cherries (approximately).

1-1.2 liters of water.

1 glass of sugar.

2 g citric acid.

How to cook

Pour the cherries prepared in the above way into jars almost to the neck.
Boil water, pour it into jars to the top of the neck, and put on sterile lids. Let it sit like this for 10-12 minutes.
Pour the water into the pan. The most convenient way to do this is through gauze secured to the jar with an elastic band or a holey lid.
Put sugar and citric acid in water, heat the syrup to 100°C, boil for 1 minute.
Pour in until the syrup overflows over the neck of the container.
Immediately roll it up, turn it upside down, wrap it in something warm and leave it like that until the compote has cooled completely.

Recipe for pitted cherry compote for children

If you decide to make compote from fresh or frozen cherries for a child, then you should definitely cook it without seeds. After all, the baby can choke on them. Homemade drink much healthier than store-bought juices and carbonated drinks stuffed with “chemicals” and sweeteners. He has only one drawback - great content sugar, which is definitely harmful. Therefore, we will cheat and prepare compote in a saucepan so that we can drink it now, without sugar at all. When the compote has cooled, we sweeten it with liquid honey (if the child is not allergic to it) or add a small amount of sugar, like in tea.

How to cook

We sort and select high-quality berries for the compote, remove their stalks, rinse them thoroughly in water, and remove the seeds.
Boil clean water, add the fruits to it, bring to a boil again, remove from the heat and leave the drink to brew in the pan.
Pour into cups or glasses and add sugar or honey to taste.

We slowly reached the end of our meeting today. Of course, you can prepare fresh cherry compote in a saucepan to drink immediately throughout the season delicious berries. But in the summer it is better to simply eat any fruits fresh, and prepare compotes for the winter.

At our house it is customary to New Year open the first jar of some compote with a large content of fruits. Most often it is cherry, pear or apricot compote. For me, this “greetings from a warm summer” tastes better than any cake. And kids really love to “peck” delicious berries.