Cherry compote - the best recipes. Cherry compote - the best recipes

Choosing berries

We can’t help but say something about choosing berries for. Dark burgundy berries are best suited for these purposes. They must be ripe in order for the compote to be as rich and vibrant as possible.

It is best to take cherries with stalks. And although you still have to tinker with it, safety will be ensured as needed. You need to tear off the stalks before preparing the compote. It is better to avoid using unripe and damaged berries.

It must be said that if you wish, you can diversify your compotes, since cherries, like no other berry, create a wonderful duet with other berries and fruits. Add some strawberries to a couple of jars and a handful of raspberries to another "batch" and you'll get equally delicious but different-tasting drinks. Thanks to this “cooperation” in the jar, you never get tired of cherries!

Valuable composition

Cherry compote is not only a tasty and beautiful drink that will decorate any table - festive, everyday or “sweet” for children. Cherry compote is valuable for its composition - primarily magnesium and iron. Therefore, it is recommended to drink it for anemia. It also perfectly quenches thirst - you will definitely appreciate it on a hot summer day.

Cherry compote

Although it is believed that cherry compote can be prepared according to the same recipe as cherry compote, this is not entirely true. The fact is that, compared to cherries, cherries are much sweeter. Therefore, less sugar should be added. For example, one glass is enough for half a kilo of berries.

Preparing compote from cherries is no more difficult than from cherries. There are generally recipes that allow you to prepare a healthy and tasty drink in 5 minutes.
As always, first you need to thoroughly wash the jars (for example, with soda) and sterilize them over steam for five minutes each. Boil the lids separately. The cherries should be peeled (remove the stems) and placed in jars - about half a kilo in each 3-liter jar. Add sugar. Fill the contents with boiling water to the top and immediately close the lids. Then you need to wait a little for the sugar to dissolve and wrap the compotes in warm blankets.

In the light of a healthy lifestyle and maintaining a figure, one cannot omit the topic of calorie content of cherry and sweet cherry compote. It is small - for cherry compote it is about 99 kcal per 100 ml. However, remember that if you wish, you can reduce your calorie intake. Firstly, you can stop using sugar and cook compote with honey or molasses. Another option is to make cherry compote, which, as we already know, requires less sugar.

They begin to gain popularity at the end of summer. It is then that housewives realize that a little more time will pass and there will be no more fresh vegetables and fruits. That’s when large-scale cooking of jam and compotes, preparation of pickles and freezing begins. One of the most popular drinks prepared for the winter is cherry compote. It contains a large amount of vitamins B and C, and most importantly, it is incredibly tasty. Both adults and children love him. But in order to do everything correctly and preserve the benefits of the berry drink as much as possible, you need to know how to cook cherry compote. In cooking, there are several ways to prepare it. Some people love a sweet drink, while others use a minimum of sugar in order to make their product dietary. Let's look at each of the proposed methods.

Cherries in jars (harvesting for the winter)

How to prepare cherry compote for the winter? For this you will need jars, sugar, water, a saucepan and ripe berries.

Rinse the cherries and place them in the bottom of the jar. Prepare sugar syrup separately. To do this, mix sugar with water and bring the resulting mass to a boil. After this, pour the syrup into the jars and place them in a pan of water. This design must be placed on the fire and heated for fifteen minutes. After this, you can roll up the jars and put them in a cool, dark place. In just a few days your cherry compote will be ready.

How much sugar to add to the syrup depends on your taste preferences. For a sweet drink, you need to take three hundred grams per liter of water. If you want to get a diet drink, take three times less of the first component.

Seedless option

Many children love to eat berries from compote. In this case, you need to prepare a seedless drink. How to cook cherry compote in this case?

Rinse the berries and carefully separate them from the seeds. Place the product in jars and fill with hot syrup. To prepare it, take 400 grams of sugar and mix with 1 liter of water. If necessary, increase the ingredients proportionally.

Let the jars stand for a while and warm up, after which you can close them and put them in a dark place.

Compote “Assorted”

Many housewives love to experiment. They add additional ingredients to the regular cherry drink. How to cook cherry compote in this case?

Wash the berries, remove the seeds if necessary. Place the product in a glass container. Separately, cook syrup from your favorite berries with added sugar. There is one obligatory condition here. You need to add sugar after you remove the drink from the heat. Otherwise you may end up with jam.

Pour the resulting syrup over the cherries and pasteurize the jars. After complete cooling, the product is ready for use, but it can be rolled up and left for the winter.

Classic cherry compote

How to cook cherry compote? Our grandmothers used the recipe below. It is perhaps the most common of all.

Rinse the berries and place them in a saucepan. Pour cold water over the cherries and let them cook. After boiling, wait 5 minutes and remove the pan from the stove. Next you need to add sugar. Based on your own taste preferences, determine the proportions. To get a classic sweet drink, you need to take 300 grams of sugar per 1 liter of water.

Stir the compote and pour it into jars. After this, you must immediately close the containers with lids and put them in a dark place.

Now you know how to cook cherry compote. You can choose absolutely any recipe for this drink, but it’s worth trying each one to find out what suits you and your family best. Cherry drink is prepared quite simply, while all the beneficial properties are retained. That is why you should give preference to it, refusing store-bought juices with added flavors and dyes.

When rolling up jars of compote, a prerequisite is their sterilization. Many housewives simply rinse the inside of the containers with boiling water, while others keep them over steam. What you choose depends on the conditions in which the compote is cooked. Remember that unsterilized jars may cause the product to spoil.

If you cannot cook compote at the moment, but you have cherries, there is one sure way out. Freeze the berries for the winter. In this case, you can get the required amount of ingredients at any time and cook a fresh and tasty compote. After freezing, cherries do not lose their beneficial properties. You can do the same with other berries, and after defrosting, mix them and prepare a drink from different ingredients.

Prepare compotes and enjoy summer flavors in the cold winter! It is not only incredibly tasty, but also healthy.

Cherry compote is a favorite drink that is known to many compatriots from childhood. It contains many vitamins, as well as useful substances that are so necessary for the human body. Syrup and compote were also used in medicine. It is this substance that often becomes the basis for many medicines, as it improves the taste of the drugs.

In folk medicine, heated cherry compote is used as an antipyretic and also an effective expectorant. It is also used during times of stress and depression, because the drink has a sedative effect on the nervous system of the body. You definitely need to prepare compote for the whole family for the winter. It remains to be seen how to do this correctly.

How many minutes to cook?

The time indicator in this case directly depends on the compote recipe. As a rule, the drink should boil for about 2-15 minutes.

How to properly prepare cherry compote?

There are several recipes for making a thick, aromatic and healthy drink.

First recipe

The second recipe is from cherries and raspberries

An interesting recipe for cooking raspberry and cherry compote. This drink will help maintain health in the winter cold and protect against colds.

To prepare you need to prepare:

• 2 tbsp. cherries;
• 1 tbsp. raspberries;
• 1.5 tbsp. granulated sugar;
• 2.5 liters of water.
• 0.5 teaspoon of citric acid.

The recipe for cherry-raspberry compote is as follows:

1. All berries are sorted, washed and dried.
2. Raspberries and cherries are laid out in jars.
3. You need to boil water and pour the broth into jars.
4. Infuse the berries in hot water for 3 minutes.
5. The water is poured into a saucepan, add sugar and simmer for 10 minutes over low heat.
6. You will need to pour hot syrup over the berries in the jars and immediately screw them on.

• Just ½ teaspoon of cinnamon can make compote a delicious drink. They should be added for every 2 liters of drink.
• To obtain a rich assorted compote, you can add plum or apple pulp when cooking cherries.
• It is best to soak ripe cherries for 2 hours in clean cold water before cooking. In this case, you can be sure that there will definitely be no worms in the drink.
• Jars must be thoroughly washed and sterilized. You also need to take care of sterilizing the lids.
• It is not necessary to remove the pits from the cherries before preparing the compote.

You can prepare cherry ice for making cocktails. To do this, you need to put one cherry at a time in a special ice tray and fill it with compote. Place the mold in the freezer for 2 hours, after which the cherry ice with berries can be used for decoration or making a cocktail.

Cherry is a common berry. It bears fruit abundantly, has a rich color, and a pleasant sweet and sour taste, so it is in great demand among housewives.

In addition to excellent taste, cherries also have beneficial properties. It contains fructose, glucose, pectin, vitamins A, C, PP, citric and malic acids, valuable minerals: copper, magnesium, potassium, iron.

Cherry is widely used in folk medicine. Berries, as well as a compote made from them (decoction), calm the nervous system and have an anticonvulsant effect. It is not without reason that some doctors of the last century used cherry decoction in the treatment of mental illness and epilepsy.

It is used to make fillings for dumplings and pies, prepare all kinds of desserts, and preserve it for the winter in the form of jam and compotes.

Cherry compote turns out to be a very beautiful color. The concentration of the syrup depends on the amount of berries and sugar. The drink can be prepared moderately sweet, ready to drink undiluted, or made concentrated by adding more sugar. Such compote not only stores better, but it is also economical, since a large amount of drink can be prepared from one jar of compote.

Subtleties of cooking

• Glass jars and tin lids are prepared in advance and need to be sealed. For pasteurized or sterilized compote, you need to take liter or half-liter jars. For canning without sterilization, two-liter or three-liter jars are suitable.
• For any preservation method, the jars are thoroughly washed with soda, rinsed and sterilized. Then dry it upside down on a towel. The lids are also washed and then boiled in a container of boiling water.
• For cherry compote, it is advisable to use varieties with large dark red berries.
• The berries must be fully ripe, but not overripe.
• After picking, they should not be stored for a long time, because they acquire a winey taste, and compote made from such berries can ferment, resulting in wine.
• Before canning, the berries are sorted and the stalks are removed. All crushed, dried out, worm-eaten, bird-pecked fruits are mercilessly rejected. Rinse thoroughly in cold water.

Cherry compote with pits

Ingredients for two 3 liter jars:

• cherry – 3 kg;
• water – 2.5 l;
• sugar – 750 g.

Cooking method

• Sort out the cherries. Remove spoiled fruit. Wash the berries thoroughly.
• Place in prepared liter jars, filling them 2/3 full.
• Pour water into a saucepan, add sugar, bring to a boil. Boil for 2-3 minutes until the sugar is completely dissolved.
• Pour boiling syrup over the berries. To prevent the jar from bursting due to temperature changes, pour the syrup into the center of the jar, trying not to get on its edges. When filling with syrup, the jar should not be cold.
• Close the jars with sterile lids. Place in a saucepan with heated water, which should reach the hanger of the container. Sterilize 15 minutes from the moment of boiling.
• Remove the jars from the pan using a towel. Roll up the lids. Turn upside down and place on a flat surface covered with a soft cloth. Cover with a blanket. Leave in this position until completely cooled.

Pitted cherry compote: method one

• cherries with strong pulp - 1 kg;
• sugar – 500 g;
• water – 2.5 l.

Cooking method

• Sort the berries. Remove all bruised or spoiled fruits. Rinse thoroughly in cold water. Remove the stems.
• Using a special device or a regular pin, remove the seeds from the berries.
• Fill clean, sterile jars with peeled fruits. Add the released cherry juice to the berries.
• Pour sugar into a saucepan and pour water. Boil the syrup.
• Pour boiling syrup over the cherries.
• Cover with lids. Place in a saucepan with hot water that should reach the hangers of the jars.
• Sterilize liter jars of compote for 20 minutes, and half-liter jars for 10 minutes.
• Remove the jars from the water. Roll up the lids.
• Turn them upside down, cover with a blanket and cool in this position.

Pitted cherry compote: method two

Ingredients for four 1 liter jars:

• cherry – 3 kg;
• sugar – 1 kg.

Cooking method

• Sort out the cherries. Remove the stems. Wash the berries in cold water. Place in a colander or sieve to drain.
• Using a special device, remove the seeds from the berries.
• Prepare sterile liter jars. Place berries in small portions in a jar, sprinkle with sugar. You should use one glass of sugar for one jar. The container should be filled with berries to the very top. The released berry juice will replace the syrup in this recipe.
• Close the jars with sterile lids. Place in a saucepan with hot water. Bring it to a boil. At a temperature of 80°, pasteurize the compote for 10-15 minutes.
• Using a towel, remove the jars from the pan. Seal with lids.
• Cool upside down.

Cherry compote with pits without sterilization

Ingredients for three 2 liter jars:

• cherry – 1.5 kg;
• sugar – 3 tbsp;
• water – 4 l.

Cooking method

• For this recipe, prepare 2-3 liter jars. In a large container, the compote will cool slowly, which is a kind of pasteurization. Wash the jars thoroughly with baking soda. Sterilize in the oven or by placing on a kettle. Boil the lids too.
• Sort out the cherries. Remove any damaged berries. Cut off the stems.
• Pour water into a large enamel (or stainless steel) pan and bring to a boil.
• Place the berries in the prepared jars, filling 1/3 of the volume. Pour boiling water up to the neck. Cover with sterile lids. Leave for 15-20 minutes. During this time, the cherry will warm up, and the water, on the contrary, will cool down.
• Close the jar with a nylon lid, in which holes are made of such a diameter that the water flows out well and the berries remain in the jar.
• Drain the water from the jars back into the pan. Put in sugar. Bring to a boil and simmer until the sugar is completely dissolved.
• Pour the syrup over the berries until it overflows a little.
• Immediately roll up the lids.
• Turn the jars upside down and cover with a blanket. Leave until completely cool. This will take you approximately 24 hours.

Note to the hostess

• When canning cherry compote with pits, you need to remember that its pits are poisonous: their nucleoli (seeds) contain amygdalin glycoside. During long-term storage, hydrocyanic acid begins to form in such compote, which can cause severe poisoning. Therefore, cherry compote with pits can be stored for no more than one year. Of course, cherry pits are not eaten.
• Pitted cherry compote can be stored much longer.

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 have all become accustomed since childhood, has its own nuances in preparation, on which the taste of the compote largely depends. We will tell you below exactly how long to cook cherry compote, at what temperature and from what ingredients.

Frozen cherry compote

You can learn how to cook cherry compote from frozen berries in a few minutes. There is nothing complicated in this recipe, and its advantage is 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.

The first step is to pour water into a deep saucepan, immediately add frozen berries and sugar to it and put the dish on the fire. When the water boils, cook the compote for 5-7 minutes over low heat, then let it cool completely.

Compote of cherries and apples

The instructions on how to cook cherry and apple compote are also quite short. In this recipe you can use both fresh and frozen cherries.

The first step is to wash the apples and cut them into small slices. It is best to pit cherries, if they are fresh, but you can immediately buy a bag of frozen berries that have already undergone this operation.

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

This recipe increases the cooking time because the apples take longer to cook than the cherries. The finished drink must be cooled before serving.

Cherry compote - recipe with mint

The preparation of cherry and mint compote differs slightly from previous recipes. But its taste, on the contrary, is unlike anything else, 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 place all the ingredients in the pan, only leaving the mint sprigs aside.

When the water boils, you need to reduce the heat and add mint to the drink, then cook it for another 5 minutes. You can serve this compote with slices of fresh lemon 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 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 prepare cherry compote with an unusual taste.

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

Pour water into a large saucepan, add sugar, cherries and strawberries and put the dish on the 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 mint sprigs, or you can drink it warm, especially in winter.

The finished compote can be drunk just like that, or can be used 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. During the season, it is better to cook cherry compote from fresh berries, but at other times of the year you can use frozen cherries - it will turn out just as good.

Frozen cherries can be defrosted or not defrosted before cooking the compote; to be honest, I don’t see any difference. If there is time, defrost and drain the liquid; if there is no time, take it out of the freezer and immediately put it in boiling water. It’s great if the cherries are already pitted - you can drink the compote as a bite with them!

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

Place cherries in boiling water.

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

Cool the finished cherry compote completely in the room and keep it in the refrigerator a little longer before serving. Although cherry compote can be drunk even warm - for those who like it;)

Bon appetit.

How to make cherry compote 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 place them in clean jars up to the shoulders.

Pour hot 60% syrup. Sterilize jars for 10-12 minutes. Roll up the jars, turn them upside down and leave until 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, rich red cherries without damage and place them in jars up to the shoulders. Pour hot 30% sugar syrup.

Sterilize jars for 15-20 minutes. Roll up the jars, turn them upside down and leave until 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 20% syrup, 2 tbsp is required. l. sugar per 1 liter of water. It turns out 1 liter 150 ml of syrup.

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

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

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

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

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

Preparation. Pour water into a saucepan, heat it without bringing it to a boil, and add sugar. Stirring, continue to heat the water until the sugar is completely dissolved. Bring to a boil and turn off.

Carefully strain the hot syrup through a fine strainer or cheesecloth.

How to seal cherry compote for the winter

How nice it is in winter to enjoy aromatic and colorful cherry compote, which was prepared with your own hands in the hot summer. There are many ways to create such a drink, but we won’t bother ourselves with pouring it two or three times and preparing syrups - we’ll immediately boil the compote in a saucepan and seal it in jars, pouring it using a ladle. Everything basic is simple!

If you have a small family, then seal the drink in liter jars; if you have a large family, then seal it in three-liter jars. For those who have a sweet tooth, you can increase the amount of granulated sugar 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 prepare cherry compote for the winter

1. Wash the cherry berries in water, remove the stems, leaving the seeds. It is believed that the seeds are necessary for clogging - they give the compote a light almond flavor.

2. Pour the berries into a saucepan or cauldron.

3. Fill with granulated sugar and add a pinch of citric acid - on the tip of a knife.

4. Fill with hot water and place on the stove.

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

6. Warm the lids and clean jars in a water bath. 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 key for preservation. 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 the jar of cherry compote in the pantry and take it out as needed.

By the way, if you throw a stalk 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

I liked the recipe: 12

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

Everyone in our family loves cherry compote. In the summer we prepare fresh cherry compote and also preserve it in jars. But I freeze some of the cherries so as not to bother with canning, and in winter I prepare compote from frozen cherries. I specially package it in bags of about half a kilo, so that in winter I can simply take out the bag, open it, and immediately use the cherries for compote, without additionally weighing or measuring anything.

Preparing cherry compote from frozen cherries is quick and easy.

Let's boil the water
Add sugar to boiling water

Although I also wash the cherries before freezing, I don’t want to cook compote with frozen condensation. Therefore, while the sugar is dissolving, rinse the cherries in a colander with cold water to remove all the snowflakes.

Place the cherries in a pot of boiling water in which the sugar has already dissolved.

Bring to a boil

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

Some people like to drink this compote hot, others prefer it cooled. You can eat the berries if you wish.

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

Compote of cherries and apples in a saucepan

Ingredients:

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

Cooking method:

What to do with compote cherries

Perhaps almost every housewife who has ever made compote has encountered such a problem as leftover berries and fruits. After cooking, the fruits, as a rule, lose their attractive shape and taste, and it’s a shame to throw them away. AND what to do with berries from compote. Don’t get upset and take the raw materials to the trash can; even such products can easily find their use.

Strawberries are among the berries that are most often added to compote. After cooking, it loses its attractive appearance and pleasant smell, but remains just as sweet inside. To avoid throwing away the berries, place them in a colander and let them drain properly.

Meanwhile, take flour, three eggs and half a glass of sugar. Mix this together to form a dough that resembles thick sour cream. Afterwards, grease the baking dish with oil and sprinkle with flour. Place strawberries on it and fill with the resulting dough.

You'll end up with a gorgeous pie that tastes like strawberry jam pie. It should be baked at 180 degrees until crispy. In general, it is possible to make a lot of unusual pastries from strawberries; recipes for strawberry pies are presented on the website “All about tea and coffee” in the section with the appetizing name “Strawberry pies”.

Pineapples and apples

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

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

If you decide to go the second route, you will need to place the fruit in a curly shape, fill it with compote and add gelatin. Such a simple and delicious dessert can become a real decoration for your table.

Cherries, apricots and berries

Cherries, apricots and berries (for example, blueberries) lose not only their appearance, but also a good half of their taste. But this does not mean that it becomes unsuitable for further use. You can make a very tasty and healthy smoothie from these products.

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 be tastier if your choice is yogurt.

Pour the yogurt over the berries and beat the resulting mixture in a blender. As you cook, add sugar to taste. The smoothie should be tasty, airy and no less healthy.

Cherry compote with pits

Calorie content of products possible in the recipe for cherry compote with pits

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

Calorie content of products: Cherry. Sugar. Water. Citric acid

Compote of frozen cherries and apples

Fruit compote of cherries and apples is an excellent alternative to tea and coffee. In addition, such a drink has a beneficial effect on the human body, saturating it with useful substances, microelements and vitamins. Preparing 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 on both an everyday and a festive table.

Ingredients:

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

Cooking method:

Usually compotes are cooked in one of two ways: 1 - first the syrup is boiled and fruit is added to it; 2 - fruits are boiled in boiling water and sugar is added at the very end (or even into the glass when serving). Let's take a closer look at the second option, since the first option is more for those with a 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. There is no need to peel the apples! It contains all the vitamins, so we leave it.

Place the apple slices into boiling water, doing this carefully so as not to get burned.

We send cherries there too. If you took frozen cherries, then let them stand at room temperature for at least 15 minutes; there is no need to add hot water first. Leave the compote to cook over medium heat for about 15-20 minutes, making sure that the apples do not boil.

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

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

Frozen pitted cherry compote

What did the pits do to the cherry compote? After all, cherries can be caught with a spoon and eaten calmly.

Scientists have found that cherry seeds contain a large amount of the substance amygdalin, which over time turns into hydrocyanic acid.

And it belongs to hydrocyanide compounds containing volatile poisons dangerous to the life and health of the body.

This is a labor-intensive process, but homemade preparations will be absolutely safe and will last longer.

Recipe for pitted cherry compote

This method of preparing cherry compote ultimately produces a very concentrated drink; in winter you will dilute it with water to taste.

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

How to cook pitted cherry compote:

1. Wash the cherries; for compote you need the most selected cherries, without signs of spoilage or damage. Cut off the branches. Remove the seeds.

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

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

3. Cook syrup from the specified amount of sugar and water. You need to cook it until the grains of sand dissolve completely. Don't forget to stir, this will make the process go faster.

4. Pour the boiling syrup into the jars so that the cherries are completely covered with it.

5. Place in a saucepan with hot water, cover with boiled lids, heat to 85 degrees and pasteurize 0.5 liter jars at this temperature for 10-12 minutes, 1 liter jars for 20 minutes.

Cherry compote without sterilization

How to cook pitted cherry compote:

1. Sort the cherries, rinse and remove the pits. Divide into jars at the rate of 300-350 g per 3 liters of volume.

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

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

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

5. Pour syrup into jars of cherries and immediately roll up. Place the lids down on a blanket and wrap them up to make the sterilization process more effective.

Other recipes for preparations:

Cherry compote with pits

• 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, preserved for the winter, and placed on the holiday table. The unique aroma, taste and rich color will add a rainbow color to even the gloomiest autumn day, and the beneficial substances contained in the berries improve health and restore the lost blush.

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

  Cooking recipes

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

  The simplest recipe

  Most often, housewives prepare compote from cherries with pits. The recipe for this drink is quite simple and anyone can make 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 cherries. She is sorted and washed. The stalks are removed, leaving the seeds. Pour water into a saucepan and pour granulated sugar into it. After the syrup is cooked, add the cherries. The compote is removed from the heat a couple of minutes after boiling.

  Cherries contain many beneficial 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 dietary compote you will need:

  • pitted cherries – 400 g;
  • black currant – 150 g;
  • 2.5 liters of water.

  Preparing dietary compote is quite quick and simple. Cherries are poured into boiling water. Next they put currants. Cook everything for about 4-5 minutes. Half an hour later, after the compote has infused, it is ready for use. This drink contains only 8.5 kcal per 100 ml and can be drunk without fear for your 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 use less of it. On average, it contains approximately 99 kcal.

  Fresh cherry compote

  A truly tasty and truly aromatic 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 the taste, quenches thirst well, and goes well with any dish. In a word, cherry compote is a complete temptation!

  Preparing cherry compote is not at all difficult, 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 water:berry ratio.

  Ingredients

  • fresh ripe cherries – 400 g
  • pure filtered water (or bottled still) – 2.5 l
  • sugar – 5-6 tbsp. spoons (more possible)
  • 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

  First, we sort out the cherries, tear off the branches and leaves, then fill the berries with water and let them stand for a few minutes. Then we wash the cherries several times.

  Place the cherries in 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 heat.

  Cool the cherry compote completely, then pour into glasses.

  By the way, in the summer heat, compote with ice cubes or crumbs sounds very good, so make sure you have ice in advance.

  Using the same recipe, you can prepare cherry compote for the winter. It is sealed in sterilized jars and prepared in a more concentrated form, 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

  I 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 prepare cherry syrup. I mainly use this syrup to prepare a fruit drink for my youngest son, as an alternative to store-bought juices.
  You can also use this syrup in confectionery products.
  I have frozen cherries, it’s just that when it was berry picking season, there was no special time to prepare cherry syrup, so I froze my berries until better times.
  As I already wrote, my cherries have pits, I generally don’t like cherry jam and pitted syrup, the aroma and basic taste disappear.
  My berries are washed in advance and then frozen.

  We put our berries in a large saucepan, calculate so that it can accommodate another 1 to 1.5 sugar. This means that one kilogram of berries requires one and a half kilograms of sugar. I have four kilograms of cherries, so I need six kilograms of sugar.
  Now sprinkle the berries with sugar and add water.

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

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

  Let cool slightly and bring to a boil again and boil for 10 minutes, three times in total.
  In general, it turns out to be cherry jam, it’s just that my family doesn’t eat jam at all, but they like syrups. So I just separate the berries from the syrup, strain 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 jam form it looks like this.

  And this is what the syrup and berries look like 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, preparing it from fresh berries, frozen, dried, and even cherry jam or preserves. Here are recipes for some of the options listed.

  Frozen cherry compote cooked in a slow cooker

  We will need:

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

  Preparations:

  1. Pour frozen berries (cherries and blackcurrants) into the multicooker bowl.
  2. Fill them with sugar and pour out the water.
  3. In the menu, select the “Steamer” mode and cook for half an hour.
  4. Then, for the compote to brew, turn on “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

  Preparation:

  1. Wash fruits and berries thoroughly if they are purchased and not picked from your own garden - it is advisable to pour boiling water over them.
  2. Cut peeled, cored apples into small cubes.
  3. Remove the seeds from the berries. Cut the peaches or apricots in half and remove the pits.
  4. Place the prepared products in the multicooker bowl, cover them with sugar and fill them with water.
  5. In the menu, select the “Soup” mode and prepare the drink for an hour.
  6. After the beep, let the compote brew for a while, then strain and serve.

  Dried cherry compote

  We will need:

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

  Preparation:

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

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

  You absolutely correctly decided 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!