Cherry compote with pits recipe. What to do with cherries from compote

Homemade drink made from cherry berries is one of the most delicious and sought after among winter preparations. It is loved equally by adults and children. It attracts not only with its rich dark ruby ​​color, but also with excellent taste qualities and unsurpassed aroma. In this article we have collected best recipes delicious compote from cherries for the winter.

How to cook cherry compote for the winter

To fully enjoy this fragrant winter, vitamin drink, you need to know how to close it correctly to prevent mold from appearing. Despite the simplicity of preparing cherry compote, there are some requirements for recipes.

• Cherries need to be picked or bought with stalks - this protects them from rapid spoilage and loss of juice. Immediately before cooking, the stalks are removed.
• The berries themselves should be dark red in color with a pronounced aroma. Overripe fruits are not suitable, as during cooking they may burst and lose their shape.
• The berries must be beautiful, whole, without defects or damage.

You need to prepare cherry compote for the winter only from freshly picked berries. If the cherry sits for a long time, it may acquire an unpleasant wine taste. A drink made from such berries can ferment. Cherries do not require long-term heat treatment, so the preparation time for compote is short.

The amount of sugar is selected depending on the sweetness of the berries.

Cherry compote can be prepared in two ways:

• With syrup. In this case, the berries are placed in jars and poured with boiling water, then the water is drained and boiled again. Ready syrup
• Fill the jars with berries and immediately roll them up.

No syrup. The prepared berries are placed in jars, filled with water and sugar and immediately rolled up. If worms were noticed inside the cherry berries, then it should be filled

cold water for a couple of hours. All the worms will float to the surface. For an ideal preparation, you need to prepare glass jars in advance without cracks or chips and in good condition. tin lids. The jars are thoroughly washed with soda, rinsed and sterilized over steam or in the oven. This will help protect

ready drink from the occurrence of mold. Keep cherry drink acceptable when room temperature storage is in a dark, cool room. Before you send the jars of compote for storage, they need to be kept for two days under a warm blanket in an inverted position.

Cherry compote with pits can be stored for no more than a year, without pits - about 2-3 years.

What does cherry go with?

Many berries, fruits and spices go well with cherries. Homemade dessert drink can be brewed with raspberries, currants, gooseberries, apricots, cherries or add others original ingredients. Among cherry lovers, assorted compotes using several types of berries or aromatic spices are very popular.

In addition, to enhance and emphasize the taste of cherry compote, you can add additional ingredients: cinnamon, ginger, mint, nutmeg, vanilla pods and other herbs.

It is better to take cinnamon with chopsticks to give the drink an unusual aroma. Powdered cinnamon will make the drink cloudy and change the bright, rich cherry color to brown.

Citric acid is not added to the compote, since the berries themselves contain a sufficient amount of necessary substances that act as preservatives.

Benefits, harms and calorie content of cherry compote

Cherry compote is enriched with vitamins and minerals necessary to maintain immunity and hemoglobin levels in the blood. It is very useful for anemia. Vitamin C is found in berries large quantities and allows you to effectively fight colds.

The drink made from this berry is low-calorie; in 100 grams finished product contains only 57 kcal.

The calorie level directly depends on the amount of sugar used in preparing the homemade drink.

Cherry compote tastes sour, so it is not recommended to be consumed in large quantities by people suffering from diseases gastrointestinal tract and in case increased acidity stomach.

Classic cherry compote recipe

• cherry – 350 grams
• granulated sugar– 150 grams
• purified drinking water – 650 ml

Wash the berries thoroughly, remove the stems and dry them on a paper towel. Fill the jars about halfway with berries. Fill them with boiling water up to the very neck of the jar and cover with boiled lids. Let sit for 10 minutes, then cherry water pour into a saucepan, add sugar and boil over medium heat.

Pour the resulting boiling syrup over the berries again and leave for another 7-10 minutes. When time passes, drain again cherry syrup into the container and boil it again. Pour the syrup into the jars with berries right up to the neck (so that there is no excess air) and immediately roll them up. Cool it upside down, wrapping it in a warm blanket or old fur coat.

We put it away for storage in a warm place. This cherry compote for the winter it has a very concentrated taste. It can be diluted before use boiled water until the desired concentration is obtained.

Variations in making cherry compote

Without sterilization

To prepare you need:

• cherry berries – 200 grams
• sugar – 100 grams
• purified water – 750 ml

Prepare compote according to this recipe There are two methods: by boiling the cherries in a saucepan and by the double pouring method.

Video recipe for cherry compote for the winter without sterilization

With bones

Ingredients:

• Cherry fruits – 250 grams
• granulated sugar – 150 grams
• purified water – 700 ml

Before preparing cherry compote with pits for the winter, pour cold water over the berries and leave for half an hour.

Seedless

Required Ingredients:

• cherry – 300 grams
• sugar – 120 grams
• hot water – 650 ml

This recipe is prepared using the double pour method.

For a three-liter jar

Ingredients for cooking:

• selected ripe cherries – 600 grams
• sugar – 200 grams
• purified water – 2.5 liters
• cloves – 2-3 buds
• a pinch of vanilla
• allspice – 2 peas

Spices are added to the boiling syrup. After boiling, the broth is cooked for another 3-4 minutes. Then the syrup must be filtered.

With lemon

Required:

• cherry berries – 250 grams
• sugar – 150 grams
• one small lemon
• purified drinking water – 750 ml

The lemon is cut into small slices along with the peel. A lemon with a thin peel is ideal.

This compote perfectly quenches thirst in the warm season.

With apple

Ingredients for cooking:

• cherry berries – 200 grams
• apples – 2 pieces
• granulated sugar – 150 grams
• purified water – 650 ml

Apples of any variety are suitable for preservation, but especially fruits of the white filling variety.

You need to core the apples and cut them into slices.

With currants

To prepare you will need:

• ripe cherries – 150 grams
• black currant – 120 grams
• granulated sugar – 100 grams
• boiling water – 650 ml

Cherries can be used with or without pits.

Any variety of currant is suitable for this recipe. When using red or white currants, the amount of sugar can be increased, otherwise the drink will be too sour.

With apricot

Ingredients:

• cherry – 150 grams
• apricots – 3-4 pieces
• sugar – 150 grams
• purified water – 750 ml

Apricots must be thoroughly washed and the top fleecy layer removed with a brush.

You can add a cinnamon stick to the cherry and apricot compote, this will give the drink a more refined taste.

Canned food with seeds can be stored for no more than a year.

With gooseberries

Will be required following ingredients:

• cherry – 150 grams
• gooseberries – 100 grams
• granulated sugar – 110 grams
• citric acid – 1 pinch
• water – 700 ml

Such cherry compote for the winter, if all conditions are properly met, does not explode and is well stored at room temperature.

With raspberries

You will need:

• cherry berries – 170 grams
• raspberries – 100 grams
• granulated sugar – 80 grams
• water – 700-750 ml
• mint sprig

If the raspberries are very sweet, then the amount of sugar can be reduced or abandoned altogether.

You shouldn’t add too many raspberries; they can overwhelm the taste of the cherries in the compote.

From frozen cherries

Ingredients for cooking:

• frozen cherries – 0.3 kg
• hot water – 0.75 l
• 6 tablespoons granulated sugar

There is no need to defrost cherries in advance. They will release a lot of juice, which will be useful for compote.

Regular sugar in the recipe can be replaced with syrup, honey or a dietary sugar substitute.

Honey is added to the finished drink after it has cooled slightly (to about 35 degrees).

Cherry compote with pits has a shelf life of no more than a year, because then the process of formation of hydrocyanic acid, a strong poison, begins in them.

Still, compote of cherries with pits is easier to prepare and looks much more attractive than bruised cherries without cores.

For cherry compotes, the ripest, brightest berries are selected, without any damage or rot. Otherwise your compote will explode.

All stalks must be in place; they protect the cherries from leaking juice, which quickly sours and causes spoilage of the berries.

Cherry compote recipes photos

Recipe for cherry compote with pits

Ingredients:

• cherries - how many will go in
• 200-300 g sugar per 1 liter of water

How to make cherry compote with pits for the winter:

1. Rinse the cherries with cold water, let them drain, and tear off the stems.

2. Prepare the syrup. Add to boiling water specified quantity sugar and boil for 3-4 minutes. How much sugar to put in cherry compote depends on the acidity of the berries. Cool the syrup.

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3. Fill clean jars with berries up to the shoulders, fill with cold syrup so that there is about a centimeter left to the top edge of the neck.

4. Place in a saucepan with cold water and slowly heat to 85 degrees to pasteurize. If you heat it quickly, the berries will heat unevenly and burst, but they will remain intact.

5. Weather: floor liter jars- 10 minutes, liter - 15 minutes.

6. Roll up the boiled lids. Turn upside down and cool under a blanket.

You can cook it using the same method.

Making cherry compote

Ingredients:

• 700 g cherries
• 1 cup of sugar

How to cook cherry compote with pits:

1. Sort the cherries, rinse thoroughly, remove the stems. Dry on a towel.

2. Place in a sterilized three-liter jar and add sugar.

3. Pour boiling water, cover with a boiled lid and immediately roll up.

The jars should cool upside down, wrapped in a blanket, for at least a day.

Store compote in transparent glass jars need in a dark place.

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

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

I suggest preparing this drink, like other compotes for the winter, without sterilization - we will use the double-pouring method. I guarantee that thanks to this simple method, you can easily keep jars of cherry compote until the next berry season.

Ingredients:

Cooking the dish step by step with photos:

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

First of all, we sterilize the jars and lids. Since even for compotes I use jars with a capacity of no more than one liter, they fit perfectly in the microwave, in which the sterilization process takes place. Wash the jars of soda thoroughly, then rinse in cold water and pour about 100 milliliters into the bottom cold water. Place in the microwave and steam at the highest power. For one jar 5 minutes. If you sterilize, for example, 3 liter jars at once (that’s what I do), 8-10 minutes will be enough. I simply wash the lids, put them in a saucepan, pour in water (so that the lids are completely covered) and boil for about 5 minutes. Then turn off the heat and leave the lids directly in the water. At the same time, pour about 3 liters of water (for three jars, liter capacity) into a large saucepan for the compote - let it boil. At this time, we sort out the berries, wash the cherries and remove the stems. Place on a sieve to drain the water.

Place the berries in the prepared jars (or 1 jar, depending on how long you cook). I used 750 grams of cherries for 3 liters of compote - 250 grams in each jar. By the way, if you don’t have a kitchen scale, you can do as our grannies did - just pour berries into jars 1/3 of the total volume.

Pour boiling water over the berries in the jars, not reaching the edge a couple of centimeters. Extra water pour it out of the pan - it won't be needed.

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

Add granulated sugar (200 grams per liter jar) to the liquid and put the pan on the fire. Bring to a boil and cook for literally a minute - if you cover the pan with a lid and turn the heat up to high, everything will take about 10-12 minutes.

Juicy fruits are an excellent option for preparing preparations for future use. There are many recipes on how to cook delicious and healthy drinks with cherries. However, it is worth considering the rules for preparing berries with pits, observing proportions, sterilizing jars and the short shelf life of the product.

How to cook cherry compote for the winter

For canning, it is recommended to take dense and large berries. It is advisable that they be freshly harvested. Storage is permissible only if the stalk is present. Be sure to take this fact into account when purchasing fruits at the market. If you collect and store berries with a seed without a stalk, the juice may leak out through the hole formed and rotting will begin in this place.

How to cook cherry compote with pits for the winter? Prepare the following ingredients:

• fresh berries– 3 kg;
• sugar – 0.75 kg;
• water – 1.5 l.

Step by step recipe:

1. Sort through the raw materials, remove all spoiled fruits, and rinse with running water.
2. Fill the prepared jars with them after sterilization to 2/3 of the volume.
3. Boil water with sugar, pour syrup over berries.
4. Close the jars with the lids prepared in advance.

Quick recipe with bone:

Workpiece components:

• ripe fruits with pits – 5 kg;
• water – 12 l;
• top mint leaves – 10-12 sprigs.

How to cook cherry compote for the winter:

1. Prepare liter jars without cracks in the glass or chips in the neck. Wash the container with baking soda and treat with steam.
2. Prepare the raw materials, place in a colander, leave under running cold water for several minutes.
3. Transfer the fruits to a bowl.
4. Place a large pot of water on the stove.
5. When the water boils, pour all the ingredients into boiling water.
6. Three minutes after boiling again, the drink can be poured into jars and rolled up.

In addition to the question of how to cook cherry compote with pits for the winter, many are interested in how long it can be stored? Even if you place the product in the basement, the shelf life of the drink will be no more than twelve months. After this, the bean will begin to secrete hydrocyanic acid, which is a toxic substance. This will make the product unfit for consumption.

How to close cherry compote

During the harvest season, many housewives rush to stock up on vitamins and prepare a variety of desserts and drinks for the whole year. However, almost all cherry recipes for the winter involve a labor-intensive and time-consuming step - sterilization of the container. It not only increases the shelf life of products, but also prevents spoilage. Modern housewives have learned a simple and quick way to prepare sweet drinks for future use without sterilization.

If the workpiece is prepared with sterilization, then the best option There will be liter jars for it. If you preferred quick way canning without steaming the container, you can use 3- or 2-liter jars. For any cooking method, wash the dishes well and clean them with soda. For quality drink choose large, ripe fruits. Do not store the berries after picking to avoid making wine. Before starting cooking, carefully inspect the raw materials, discard all wrinkled, rotten and damaged berries. Don't forget to rinse food before cooking.

Recipe thick drink with sterilization:

1. Wash and sterilize 0.5 liter jars.
2. Fill the bowl to the top with pre-prepared fruits.
3. Fill the raw materials cranberry juice.
4. Roll up the jars in the traditional way.

What is needed to prepare the product without sterilization:

• sugar – 300 g;
• fresh berries - 0.5 liter jar, filled to the top.

Cooking steps:

1. Prepare the raw materials.
2. Fill the jars a quarter or half full with raw materials.
3. Fill the containers with boiling water, after which it is drained. The process is repeated twice.
4. Add sugar, pour syrup, close the jars with lids.

How to make cherry compote with other berries

It is easier to prepare a dessert drink from one type of fruit. However, the combination different components improves the taste beneficial features product. Moreover, this great way diversify your supplies. Try the following combinations with cherries:

1. Apples will make the product much sweeter, giving it a pleasant aroma and unique taste.
2. Great option for Siberian cities with cold winter will become raspberries. This product will become your vitamin reserve for the whole year.
3. Another berry with vitamin C content, in more, how lemon juice- currant. Be sure to try the combination with it.
4. What some people don't realize is that strawberries can be used for more than just jams. If you add it to the preparation, you don’t have to use sugar.

Video: how to make cherry compote for the winter

Drinks made at home from fresh fruit turn out surprisingly tasty and healthy, retain a lot of vitamins, and also remind you of summer during the cold season. Cherry compote is especially good, which every housewife should learn to cook. Read how to make this preparation correctly.

How to cook cherry compote for the winter

Exist special recipes without sterilization. This means that the workpiece itself can be rolled up immediately without leaving it in boiling water first. However, before making cherry compote for the winter, the jars still need to be sterilized. If you are planning to close blanks, you must know the rules pre-treatment containers. In addition, every housewife should learn how to choose the right berries and other ingredients for your drink.

Preparing jars for canning

Glass containers should be prepared for seaming. Choose only whole jars without cracks or chips. In addition, you will need lids. If you are using metal ones, inspect them carefully. The presence of traces of rust is unacceptable. The container must be sterilized using one of the following methods:

1. Wash the jars, but do not wipe them so that some of the water remains. Place them in a cold oven and turn the temperature to 160 degrees. Keep the jars there until all droplets of liquid have evaporated. Always make sure that they do not overheat, otherwise they may burst.
2. IN clean jars Pour in about half a glass of water. Place them in the microwave. Turn on high power and sterilize for two to three minutes (depending on the volume of the jars).
3. Fill a large saucepan with water. Place it on the fire and wait until it boils. Place a wire rack on top and place the jars upside down on it. Sterilize them over steam for 10-15 minutes.
4. If you have a multicooker in your home, fill the bowl with water. Place a steaming rack on top. Open the lid. Turn on the “Steam” mode. When the water boils, place the jars upside down. Sterilize for about a quarter of an hour. You can repeat the same procedure in a double boiler if you have one.
5. Place in a large saucepan wooden board(for example, a cutting room). Place the jars on it. Fill the space between them with fabric or nylon covers. Fill in the Gaps hot water up to the necks of the jars, place the pan on the stove. Sterilize them for a quarter of an hour from the moment they boil.

How to choose the right berries

Before you prepare cherry compote for the winter without sterilization, you need to prepare all the products. The most important ingredient, on which the taste of the drink largely depends, is the berries. A few tips to ensure that canning cherries for the winter is guaranteed to be a success:

1. Take ripe burgundy berries with small seeds. They should be very fragrant and elastic, without damage. The varieties Sofia and Hungarian are best suited for compote.
2. If possible, choose cherries with stems. It is advisable to tear them off immediately before starting to cook the compote. Then the drink will be stored much longer.
3. Cherries go well with other berries and fruits: raspberries, strawberries, apricots. You can add a little lemon to the compote.
4. Don't mix different varieties cherries in one jar. This can significantly worsen the taste of the drink.

Cherry compote for the winter without sterilization with seeds

There are many different recipes preparations aromatic drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove seeds from the berries, this will shorten the shelf life of the drink. This compote will need to be consumed within a year after preparation, otherwise it will begin to release substances harmful to health.

Optimal proportions of ingredients

Before you close the cherry compote for the winter without sterilization, you need to prepare such products for the couple three-liter cans:

• granulated sugar – 0.6 kg;
• cherries – 600 g;
• water – 5.4 l.

Preparing syrup for compote

This seaming method is the easiest. Step-by-step instruction:

1. Wash the berries thoroughly and let them drain in a colander. Break off the ponytails.
2. To give the cherries more juice, pierce each of them with a toothpick.
3. Prepare and sterilize containers and lids in advance. Place the cherries on them. Cover the berries with sugar.
4. Put water on the fire and wait until it boils. Pour boiling water over the jars so that the cherries and sugar are completely covered. Cover loosely with lids to saturate the syrup with juice.
5. After 10 minutes, boil the water remaining in the pan again. Pour it so that the jars are as full as possible. Tighten immediately.
6. Place the jars with their necks down and wrap them in a warm blanket. Return them to their normal position when cool. Store cherry compote in the dark until winter. It is not necessary to put it in the cellar. The shelf life of such a drink is no more than one year.

How to make cherry compote without sterilization for the winter

IN next recipe more ingredients are used. Thanks to their addition, you can make the compote more refreshing and unusual. For cooking you will need the following products:

• cherries – 1 kg;
• sugar – 2 cups;
• water – 8 l;
• citric acid – 2 tbsp. l.;
• fresh mint– 8 branches.

Cooking process:

1. Wash the berries, dry them on paper napkins and carefully tear off the tails. Sort through the cherries and throw away any spoiled or rotten ones.
2. Mix water with citric acid and sugar, turn on medium heat and wait until the liquid boils. Stir constantly until all the grains are well dissolved.
3. Divide the cherries into sterilized jars. Pour syrup over them to cover.
4. After a quarter of an hour, pour the syrup back into the pan. Add mint and bring all the liquid to a boil again. Let the cherries remain in the jars.
5. When the syrup boils, remove it from the stove. Before filling the jars with liquid, you need to remove the cooked mint from it. The workpiece should be rolled up immediately.
6. After twisting, turn your compote upside down and place it under a warm blanket for a while. When it has cooled completely, put it in a dark place. It is advisable that it be very cool there.

Video: delicious cherry preparations for the winter