How to make cherry compote for the winter. Compote from fresh cherries Compote from cherries bottles for the winter
Even novice cooks can roll up a couple of cans of cherry compote. The main thing is to approach this fascinating process with all seriousness and responsibility, choose the right berries for compote and follow simple rules. There are few of them, but they should not be neglected.
- Cherry compote is cooked from dense berries that are not overripe, without damage, otherwise, under the influence of high temperature, the berries will spread. This will not affect the taste, but the view will be unappetizing;
- Leave the bones in the cherry or remove - it's up to you. But remember that compotes with a bone must be consumed within a year;
- Banks (usually 3-liter) must be washed with soda and sterilized (steamed or in the oven) before cooking;
- The lids must be boiled and wiped dry.
Cherry compote is cooked in two ways: with syrup (when the berries in jars are first poured with boiling water, then the water is drained, syrup is boiled from it, poured into jars and rolled up) and without syrup (prepared berries are immediately poured with water and sugar and immediately rolled up) . It's a matter of taste and skill.
Cherry goes well with other berries and fruits, so the so-called assorted compotes are also very popular among cherry lovers. Over the years, an incredible number of recipes for making this aromatic drink have been invented. We decided to focus on only a few, time-tested and trusted by most hostesses.
So, we drive out everyone who can interfere with the kitchen, and start preparing!
Cherry compote "Traditional"
Ingredients (per 3 liter jar):
1 stack cherries,
2.5 liters of water,
1 stack Sahara.
Cooking:
Place thoroughly washed berries in clean steamed jars and fill them with boiling water to the very top. After 5-7 minutes, using a special lid with holes, drain the water from the jars into a separate pan, add sugar and boil. Pour the boiling solution over the cherries again and immediately roll up the boiled lids. Turn the finished cans of compote upside down, wrap and leave to cool completely.
Cherry compote concentrated
Ingredients:
2 kg cherries
1 kg of sugar
water - as needed.
Cooking:
Pour washed cherries up to about half the height of 3-liter jars. Pour boiling water over the cherries up to the “shoulders” of the jars and cover them with boiled lids. After 10 minutes, drain the water, add sugar to it and let it boil. Pour the cherries again with the resulting boiling syrup and leave for another 7-10 minutes. When the time is up, drain the liquid from the jars again and boil it. Pour the syrup over the berries again and roll up the jars. Turn them upside down, wrap, let cool and store in a dark, cool place. This compote has a very concentrated taste, so you can dilute it with boiled water before drinking to obtain the desired concentration.
Compote of cherries with stones (with sterilization)
Ingredients:
1 kg cherries
500 g sugar
2 liters of water.
Cooking:
Sort the cherries, wash well and put in clean jars. Then make syrup from water and sugar. Gently pour over the cherries with hot syrup and pasteurize: 0.5 liter cans - 20-25 minutes, 1 liter cans - 25-30 minutes. After that, seal the jars tightly, let them cool and turn them upside down.
Cherry compote "Delicious" (without sterilization)
Ingredients:
700 g cherries
400 g refined sugar (in cubes),
3-4 liters of water.
Cooking:
Thoroughly wash the jars prepared for compote preparation. Clean them with baking soda and then heat them with steam for 5-6 minutes over a pot of boiling water, then turn them over and let dry. Sort the cherries, remove excess debris and wash. Don't remove the bones. Put sugar in a saucepan with water and dissolve it over low heat, then bring to a boil. Once the syrup is ready, place the cherries in hot jars and pour over the boiling syrup. Then close the jars with lids, having previously treated them with boiling water, and roll them up. Turn over the finished jars, put them in a dark place, but not on the floor. It is best to cover the floor, for example, with an old blanket. Cover jars with compote on top and leave alone until completely cooled.
Cherry compote with pits and lemon juice
Ingredients:
1 kg cherries
600 g sugar
juice of 1 lemon,
5-6 liters of water.
Cooking:
Cook sugar syrup: pour water into a saucepan, add sugar, put on a slow fire and, stirring constantly, let it boil until the sugar is completely dissolved. Pour the ripe, sorted and washed cherries into the prepared syrup and put on a slow fire. Bring the compote to a boil and cook for 5-6 minutes. Just before the end of cooking, add lemon juice. Pour the finished compote into sterilized jars and roll up for the winter.
Pitted cherry compote (with sterilization)
Ingredients:
1 kg cherries
750-800 g of sugar,
2 liters of water.
Cooking:
Sort the cherries, rinse with cold water, dry slightly and remove the seeds from the cherries. Place the berries in clean, sterilized jars, shaking the jar periodically to fill it more completely. Then boil the syrup from water and sugar and pour the berries with hot sugar syrup. Sterilize filled jars: 0.5 l jars - 10-12 minutes, 1 l - 13-15 minutes and 3 l - 30 minutes. Then roll up the jars with sterilized lids and leave them to cool completely.
Compote "Vanilla Mood"
Ingredients:
1 kg cherries
4-5 cloves,
3-4 peas of allspice,
a pinch of vanilla
1 liter of water.
Cooking:
Place thoroughly washed cherries in pre-prepared jars. Boil water, add spices and let the syrup simmer for 3-4 minutes. Then pour the berries with this broth, cover the jars with lids and sterilize: 0.5 l jars - 10-15 minutes, 1 l jars - 15 minutes. Then roll up, cool and store.
Cherry compote with cinnamon
Ingredients:
300-400 g cherries,
200 g sugar
½ cinnamon stick - in each jar,
3 liters of water.
Cooking:
Prepare jars, wash cherries, peel them from leaves, twigs. Place the required number of berries and half a cinnamon stick in each jar. If suddenly you don’t have cinnamon in this form, add 1 tsp to each jar. ground cinnamon (but then there will be a little sediment at the bottom of the jars, remember this when pouring compote in winter). Fill jars to the very top with boiling water and leave for 10 minutes. After that, drain the water into a large saucepan, add 1 more cup of water, bring to a boil and add sugar. When it dissolves, refill the jars with water and roll up the lids. Wrap the finished compote and leave for a day until it cools completely.
Cherry compote with mint
Ingredients (per 3 liter jar):
500 g cherries (3 cups)
1 cup of sugar,
2.5 liters of water.
Cooking:
Sort the collected berries and wash them thoroughly in cold water. Put a pot of water on the fire. Pour cherries into the prepared jars, add sugar there, and as soon as the water boils, fill the jars halfway with it, throw in a sprig of mint and cover with lids. Let the jars stand for 10-15 minutes until the second portion of water boils. During this time, the sugar will have time to dissolve. Remove the mint leaves from the jars, they have already completed their mission, and fill the jars with boiling water to the top. Roll up the jars with sterilized metal lids, wrap in a blanket until completely cool. The next day, take the jars to the cellar or basement.
Cherry compote with black or red currant
Ingredients (per 3 liter jar):
400 g cherries
250 g black or red currant,
400-500 g of sugar,
3 liters of water.
Cooking:
Sort the fruits, clean from the leaves and stalks. After that, thoroughly rinse the whole berry with running water and fold it in a colander until the water has completely drained. In the meantime, prepare the jars. Arrange the berries in the prepared container and fill them with boiling water up to the very “shoulders” of the jar. Cover them with lids and leave for 10 minutes. Then again pour the water into the pan and bring to a boil again. In the meantime, pour sugar into jars and after the water boils, pour the berries a second time, roll up the lids and place in a dark place, tightly wrapped in a blanket, until completely cooled.
Cherry compote with gooseberries "Excellent"
Ingredients:
300 g cherries
200 g gooseberries,
400 g sugar
2 liters of water.
Cooking:
Separate the fruits from the leaves and stalks, wash them thoroughly, put them in prepared jars and cover with sugar. Boil water, pour boiling water over the berries in jars, cover them with lids and leave for 20 minutes. Then drain the water from the cans into the pan and bring it to a boil again. Pour the berries a second time with boiling water and roll up the lids. Wrap well until cool.
Compote of cherries and apricots "Wonderful duet"
Ingredients (per 3L jar):
300 g cherries
300 g apricots,
600 g sugar
2 liters of water.
Cooking:
Wash the fruits and remove the seeds. In prepared jars, lay cherries and apricots in layers. Boil water with sugar to make syrup. Pour the contents of the jars with boiling syrup and cover with lids. Then sterilize the jars for 30 minutes. When the time is up, roll up the jars, wrap them up and leave to cool completely.
Compote of cherries and apples "Fragrance of summer" (with sterilization)
Ingredients:
500 g apples
400 g cherries
600 g sugar
3 liters of water.
Cooking:
Rinse all collected fruits under cold water and separate from the seeds (if desired), stalks and leaves. Cut the apples into 4 parts and, putting them in a colander, dip them in boiling water for 5 minutes. Then immediately lower into the cold. Put cherries and apples in layers in prepared jars and pour them with boiling syrup (300 g of sugar per 1 liter of water). Cover jars with lids, sterilize for 3 minutes at 85ºС and roll up.
Compote of cherries and pears for the winter "Stock of vitamins"
Ingredients:
300 g cherries
7 medium sized pears,
250 g sugar
2 liters of water.
Cooking:
As in previous recipes, thoroughly wash and prepare the fruit. Boil water with sugar, let the syrup boil for 5 minutes. Meanwhile, put the pears in a 3-liter jar, pour syrup over them and leave for 15 minutes. After this time, pour the syrup from the jar into a saucepan and boil. Put cherries in jars. Pour the cherries and pears in the jar with the newly boiled syrup and roll up the lid. Wrap the jar and leave to cool completely.
How many pleasant evenings cherry compote can give in the cold winter, how many vivid memories and happy moments every sip of a delicious and fragrant drink will return to you!
Good luck preparing!
Larisa Shuftaykina
Still, just a few sips can quickly awaken the desire to have a good meal even in hot weather - undoubtedly, this is one of the most effective aperitifs! Thus, a drink made from sweet and sour berries helps to improve digestion, and, in addition, saturates the body with organic acids, pectins and vitamins. It is important to note that cherry compote recipes do not involve time-consuming hassle.
The five most commonly used ingredients in recipes are:
In addition to the main, only two ingredients are required - water and sugar. The proportions of the components can be changed in accordance with individual preferences. The taste can also be supplemented with original notes by adding other berries, fruits or syrups. You can use fresh, dried or frozen fruits. In the case of a rich harvest, you can make preparations for the winter - most of the ready-made solutions that describe the canning process in stages will appeal to those who do not like tedious fuss.
Everyone remembers the fragrant grandmother's compote from childhood. Previously, we appreciated only its taste and the atmosphere of comfort that it gave. However, do not forget about the unsurpassed benefits for immunity.
Compote of cherries with pits in winter will protect against colds, as well as give resistance to various viruses. It is noteworthy that the cooking process does not necessarily involve sterilization. To create blanks, containers of various sizes are suitable. It all depends on the consistency of the compote.
So, for example, small jars are suitable for a thick liquid with bones. Bulk containers are best used for liquid products. Detailed recommendations will be given below on how to close cherry compote for the winter.
With their help, you can learn how to make a delicious product and surprise the household at quiet family gatherings, numerous guests at high-profile celebrations. In addition, they can enjoy cozy winter evenings and remember the warm summer days.
A simple recipe for cherry compote for the winter
This is an interesting, but at the same time rather time-consuming process that requires some preparation. The first step, of course, is to buy ripe cherries. This berry has a lot of different varieties that differ in their taste characteristics.
First of all, decide what kind of drink you want to get: sweet, more sour, and so on. In addition, it is possible to purchase additional ingredients for a richer taste. These include sugar, cinnamon, ginger.
For lovers of the exotic, herbs and seasonings are suitable. In a word, there is a wide scope for all kinds of experiments.
Before you start cooking, you need to familiarize yourself with some rules:
- First of all, remember that cherry compote in no case involves the addition of citric acid. The substance is already in the composition of the cherry.
- Before starting cooking, it is necessary to carefully sort out the berries, remove the stalks. In addition, you need to get rid of unsuitable for rolling berries: wormy, dried, damaged. The fruits must have a healthy appearance.
- To make fresh compote, you need to use ripe, but not overripe berries. Otherwise, there is a risk that the liquid will ferment and a wine drink will turn out.
- To get the most intense taste, it is better to cook compote from berries with seeds. The integrity of the cherry allows you to save as much juice as possible.
- At the same time, you need to know that berries with seeds are not suitable for a product that is planned to be stored for a long time.
- In the event that you decide to add cinnamon, use special sticks. Loose seasoning will give an unsightly shade to the drink, add turbidity.
Don't be afraid to over-sweeten the liquid. Keep in mind that by winter the compote will become much more acidic, as the cherry will release its juice to the outside. Add the required amount of sugar.
So, now you can proceed to the detailed instructions: how to close cherry compote for the winter.
First of all, you need to familiarize yourself with the list of ingredients. It is quite simple and each of its components can be found in a store or market. So, you will need:
- 2.5 cups cherries.
- 1 cup of sugar.
- 1 liter of water.
After preparing the necessary ingredients, you can proceed to the process itself. First of all, it is necessary to thoroughly clean the berries and tear out the tails from them. Then you need to arrange the cherry in containers and pour boiling water.
After that, you need to close the jars with lids and let it brew for fifteen minutes. After this time, you need to drain the liquid into a prepared saucepan and prepare sugar syrup.
Next, you need to boil it for about two minutes, then pour it into jars. Now you can start rolling. After the process is completed, you need to turn the containers upside down and let it brew for about twelve hours.
Thus, with minimal effort, this simple cherry compote recipe allows you to prepare a delicious drink that will delight you and your loved ones in the winter.
Cherry compote with seeds for the winter
As already noted, compote with seeds preserved inside the berries will allow you to get a brighter taste, since the fruits will not be damaged and will not lose their original properties and retain the required amount of juice inside.
However, it is worth remembering that this option is suitable if you do not plan to store compote for a long time.
So, for this you need the following ingredients:
- 3 kg cherries.
- 2.5 liters of water.
- 750 g sugar.
The preparation of such a compote is also simple. All you need to do is follow the steps below:
- Sort the fruits carefully. For cooking, you need to use only whole and ripe berries. Watch for damage, rot, wormy areas.
- Arrange the prepared berries inside the jars so that 2 out of 3 parts of the container are filled.
- Then you need to pour water into the pans and add sugar. The resulting liquid must be boiled for about 2-3 minutes.
- The resulting syrup must be poured into jars with berries. Be very careful, because if handled carelessly, the containers can burst due to temperature changes.
- To avoid an unpleasant situation, it is necessary to pour the syrup strictly in the center, trying not to touch the edges of the cans. In addition, you must first check whether the containers are cold.
- After that, it is necessary to close the jars with sterile lids. Then the products are placed in a pot of heated water. The container should reach approximately to the shoulders of the cans. The sterilization process should take place within approximately 15 minutes from the moment of boiling.
- Take the containers out of the pot. Use a towel to protect yourself from burns.
- Now the banks are ready for the final rolling. Install covers firmly.
Prepare a place for the jars to cool: it should be a flat and soft surface. - Place the containers upside down on it, and then cover with a blanket. So they should stand until the state of complete cooling.
Ready! Now you can serve delicious compote to the table.
Cherry compote for the winter without sterilization
Any hostess seeks to save as much time as possible, which could be spent usefully. The compote recipe without sterilization is just perfect for these purposes.
In addition to temporary resources, it will help save your strength, since the process is not particularly time-consuming. Another notable feature is that such a liquid will contain the maximum concentration of vitamins and nutrients. This will be especially true during the cold period and cold seasons.
First of all, you need to decide what kind of drink you want to get. Listen to your own preferences or the wishes of the household. Depending on what your choice is: sweet or sour taste, you need to add a certain amount of sugar.
So, for example, a sweet drink should contain at least five tablespoons of sugar. The optimal volume is 300 grams.
So, for this we need the usual ingredients:
- 500 g cherries.
- 450 g sugar.
- 3 liters of water.
Compote of cherries for the winter without sterilization can be prepared even by an inexperienced hostess. So, it is best to process the berries immediately after harvest, until they have lost their original taste properties.
However, if this is not possible, it is worth placing them on the bottom shelf of the refrigerator. Remember that it is better not to leave them there for more than one day.
When starting to prepare compote, you need to carefully process the fruits, weed out damaged and wormy berries, and throw out the leaves. The selected cherries should be carefully washed in cold water.
Then you need to remove the bones from the berries. This is done with special equipment. At this time, the hostess can do other useful things.
Another indisputable advantage is that this method leaves almost no pollution in the kitchen. It's okay if you don't have such a mechanism. You can cope with the task manually using an ordinary pin or any other thin oblong object.
After the preparatory procedures, you can place the berries in a sterilized three-liter jar. Then you need to immediately pour boiling water. Be sure to remember the precautions.
If possible, hot liquid should not touch the walls of the can, otherwise there is a risk of explosion from thermal exposure.
Pour boiling water very carefully, in a thin stream to the neck. Then the jar must be closed with a pre-sterilized lid.
Wait about thirty minutes for the container to cool down. After this time, drain all the water into the prepared pan. To do this as accurately as possible, you can use a special metal or plastic cover with holes.
Make sure that it is as close as possible to the neck of the jar. Add the required amount of sugar to the drained liquid. Thus, a sweet syrup is prepared. It should be boiled for about five minutes. After this time period, pour the syrup into a jar of fruits to the level of its shoulders.
The compote is ready to roll. After completing all the necessary procedures, turn the containers upside down and cover with thick towels in several layers. Thus, a process equivalent to classical sterilization takes place.
So, the drink is completely ready for long-term storage! It remains only to wait for the cold winter days to get it from the mezzanine and enjoy the alluring taste of summer.
Compote for the winter from cherries and cherries
Remember that you can always add a little variety to cooking. An excellent solution would be a combination of cherries and. It will turn out a very rich taste and aroma that will not leave anyone indifferent.
Rosemary can be added for even more "brightness". Such an unusual combination will create the atmosphere of a real summer holiday in the middle of a cold winter.
For this you will need the following ingredients:
- 1 glass of cherries.
- 1 cup cherry.
- 1 cup of sugar.
- 5 g pectin.
- 1 branch of rosemary.
- 4 glasses of water.
So let's get started. First of all, you need to sort out the berries, remove all damaged and wormy fruits. Then you need to thoroughly rinse them under cold water and remove the tails.
After that, you need to finely chop the rosemary. Then mix it together with berries and pectin. Separately, you need to prepare a sweet syrup. After it has been infused for 15 minutes, place the berries in it.
It should have a very thick consistency. If necessary, you can add a little water. When everything is ready, you can proceed to sterilization. It takes from 5 to 7 minutes.
Ready! Delicious compote with a rich taste can be served at the table.
It is noteworthy that this is not a complete list of recipes. You can show imagination and use many other ingredients. Do not be afraid to experiment and please the household with new dishes.
In the process of cooking, always remember the basic rules listed at the beginning of the article. Do not neglect these tips and then you will always have a tasty and high-quality product on your table. Choose only ripe fruits, make sure they are not damaged.
Bon appetit!
Fragrant cherry compote is great for maintaining immunity during the winter cold. It can be boiled with cherries, raspberries or other original ingredients can be added: rosemary, pectin. At the same time, sterilization of cans before seaming can be omitted. You can also prepare a vitamin drink in containers with different volumes. For example, it is better to roll up thick compote with seeds in small jars, it is better to pour compote with a large volume of liquid into 3-liter bottles. The recipe below will help you easily and simply prepare a delicious compote of cherries for the winter. Among the photo and video instructions, you can find simple and convenient tips that will help you roll up any amount of compote for your family and friends.
Delicious cherry compote for the winter - recipes for a 3 liter jar with photo and video tips
It is possible to carry out seaming of cherries both with sterilization, and without it. But it is necessary to prepare both jars and lids for use. Their treatment with steam or boiling water will prevent the ingress of debris into the roll and its damage during storage. The proposed recipe for cherry compote for the winter will help you learn how to prepare a fragrant drink without much time. The ingredients are for a 3 liter jar.
Ingredients for preparing compote for winter in a 3 liter jar of cherries
- cherry - 2.5 tbsp.;
- sugar - 1 tbsp. (more for sour cherries);
- water - 1 l.
Photo recipe for cooking compote for a 3 liter jar for the winter cold from cherry berries
Video recipe for winter harvesting compote in a 3 liter jar of cherries
You can cook compote for the winter and with different leaves. A very simple and understandable recipe for cooking winter seaming can be taken from the following video. It will help you find out how easy it is to prepare delicious cherry compote for the winter in a 3 liter jar, the recipe below:
Fragrant compote of ripe cherries for the winter - a simple recipe with photo instructions
Adding non-standard ingredients to ordinary cherry compote allows you to give it an original flavor, color or texture. For example, if you add a little pectin to the seaming, then the finished compote will be slightly viscous. But the almond extract will give the drink a breathtaking smell. He will tell you how to prepare a fragrant cherry compote for the winter with a simple recipe below.
List of ingredients for preparing a fragrant compote of ripe cherries for the winter
- cherry - 1.2 kg;
- sugar - 250 g;
- cherry juice - 120 ml;
- pectin - 30 g;
- almond extract - 1/4 tsp
Photo instructions for compote recipe for winter from ripe fragrant cherries
How to make cherry compote for the winter - recipes without sterilization with photo and video instructions
It is not necessary to sterilize the seaming after the compote spill. Exact observance of the proportions of the ingredients, the addition of lemon juice or acid will help to eliminate the tearing off of the lids and the good preservation of the vitamin drink. The following recipes will tell you how to properly prepare cherry compote for the winter without sterilization.
The list of ingredients for the recipe for cherry compote for winter cold without sterilization
- cherry - 700 g;
- sweet cherry - 200 g;
- cherry juice - 1 tbsp.;
- cornstarch - 2 tsp;
- lemon juice - 1 tbsp;
- sugar - 3/4 tbsp.
Photo recipe for cooking compote without sterilization from cherries for winter
Video instructions for the recipe for cherry berry compote for winter without sterilization
Quite easily and quickly, the hostesses will be able to cook a winter sunset according to the recipe below. The video instruction will be useful for both experienced and young hostesses who want to prepare a large amount of vitamin drinks for the winter cold.
Bright compote of cherries for the winter for 3 liters - step by step photo recipe
Both children and many adults like cherry compote due to its rich and attractive color. But the preparation itself is no less useful: cherry compote is optimal for maintaining immunity. Therefore, it is recommended that all hostesses prepare enough vitamin seaming for the whole family during the berry ripening season. How to cook cherry compote for the winter is described in the following recipe.
Ingredients according to the recipe for bright compote for 3 liters for the winter of cherries
- cherry - 1.6 kg;
- water - 3 l;
- sugar - 300 g;
- lemon juice - 2 tbsp
Step-by-step recipe with a photo of winter harvesting 3 liters of bright cherry compote
Simple cherry compote for the winter with a bone - a recipe with video instructions
It is very convenient to prepare cherry compote for the winter with the addition of other fragrant berries. For example, with raspberries you can make a very tasty drink that will appeal to even the smallest gourmets.
Video recipe with instructions for cooking compote for winter from pitted cherries
The proposed instructions clearly and clearly describe how to prepare a fragrant compote of cherries and raspberries for the winter. A healthy recipe will help you prepare for the winter cold without any problems and prepare a lot of vitamin drink.
How to roll cherry compote for the winter in 3 l jars - a recipe with step by step photo tips
Thick cherry compote is very popular not only among compatriots, but also abroad. Pectin is added to it to obtain sufficient density. The amount of the additive can be adjusted, because if you use more pectin than you need, you will get not a liquid drink, but a real jelly. He will tell in detail about how to properly prepare cherry compote for the winter in 3 l jars of the recipe discussed below.
Ingredients for rolling compote in a 3-liter jar for the winter cold from cherries
- cherry - 1.5 kg;
- water - 2.5-3 l;
- sugar - 250 g;
- pectin - 40 g;
- citric acid - 0.5 tsp
Recipe with step-by-step photos of cooking cherry compote for winter in a 3-liter jar
How to cook cherry and cherry compote for the winter - a detailed recipe with a photo
The combination of cherries and cherries allows you to get not only beautiful, but also very fragrant compote. And if you add a little rosemary to the berries, then the resulting drink will be completely unusual. The light aroma of the seasoning will surprise all your friends and guests with an original drink. It is quite easy to prepare cherry compote for the winter with the addition of non-standard components according to the following instructions.
List of ingredients for making compote from cherries and cherries for the winter cold
- cherry - 1 tbsp.;
- sweet cherry - 1 tbsp.;
- sugar - 1 tbsp.;
- pectin - 5 g;
- rosemary - 1 sprig;
- water - 4 tbsp.;
A detailed recipe for rolling cherry-cherry compote for the winter
After viewing the proposed photo and video instructions with tips, you can easily prepare cherry compote in 3 and 1 liter jars for the winter. The drink can be brewed with or without sterilization. You can add cherries, raspberries to cherries. It is allowed to cook berries with or without seeds, with the addition of pectin. It will help you to quickly and easily prepare a fragrant cherry compote for the winter recipe using rosemary. Such an instruction will be useful to fans of non-standard vitamin preparations and flavored drinks.
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This is a proven, very tasty and simple recipe for cherry compote for the winter. It will take you only 30 minutes to spin such a cherry compote.
Ingredients:
for a 3 liter jar of compote
Cherry- 500 grams (3 cups)
Sugar- 1 glass
Water- 2.5 liters
Mint(optional) -1 sprig per jar
How to cook cherry compote for the winter
1 . Rinse the berries (with or without seeds) well, peel the stalks.
2
. Put a pot of water on the fire. Sterilize jars (you can just wash thoroughly and scald with boiling water). Divide cherries into jars. For each three-liter jar, 3 cups of cherries (about a third of the jar).
3
. A sprig of mint will add a refreshing aftertaste to the cherry compote. This is optional, mint can be omitted.
4
. Add 1 cup of sugar to the jar of cherries.
5
. Pour boiling water over cherries with sugar in half a jar. Cover and leave for 10-15 minutes.
6
. Then take out the mint (if you made cherry compote with mint) and add more boiling water to the neck.
7
. Roll up or twist jars of cherry compote. Leave to cool down with lids (you can “under a fur coat”). That's all!
Store compote for the winter in the cellar.
Delicious cherry compote for the winter is ready
Cherry compote for the winter recipes
So it's time to start stocking up for the winter. Spins, salads, vegetables and fruits. After all, it is so nice to open delicious dishes in the cold season, as an ideal addition to the common table. But not only do you want to eat delicious food in the winter cold, you also want to try a piece of summer, so it will turn cherry compote for the winter. Pleasant aroma and unforgettable taste of a juicy fruit, will perfectly cheer you up in the snow and cold. And the beneficial properties of cherries, such as blood thinning and the fight against anemia (anemia), will only give more strength and vigor in cold weather.
The first thing to do before cooking cherry compote for the winter, is to acquire good cherries. Since there are a lot of varieties of them, you need to think about whether you want to get a sour or sweeter drink. You can also purchase additional ingredients that add even more saturation to the cherry compote. It can be sugar and cinnamon, ginger, and any savory herbs and seasonings that you like. It goes well with cherries and berries such as strawberries, currants and raspberries. Of course, spinning several jars with different compotes is the most ideal solution, so get berries, jars, lids and sugars, and let's start making amazing preparations.
How to cook delicious cherry compote:
- When preparing cherry compote, you should know that you do not need to add citric acid to it, since this ingredient is already part of the berry.
- If you want a delicious cherry drink with a rich aroma, it is better not to separate the cherries from the pits, since the berry itself is tasty, but all the juice and sourness will come out of the pulp if it is broken.
- If the compote is designed for long-term storage, the seeds will have to be removed from the fruit, they reduce the shelf life of the drink.
- If you choose to cook cherry compote with cinnamon, be sure to take sticks. Since the loose seasoning will ruin the color of the drink, it will turn cloudy and brown.
- Do not put too little sugar, the cherry will release juice, compote will be sourer in winter, so do not be afraid to oversweeten.
Cherry Compote Recipes
Cherry compote - quick and easy
- Ripe red cherries - calculate the amount so that in a 3-liter jar the berry occupies a third of the container.
- Sugar - 1-1.5 cups per three-liter jar.
- Water.
Containers for compote must be sterilized, washed well. We sterilize the lids together with the jars. In the meantime, someone is preparing the container, you can do the cherry. It is necessary to wash the cherries, sort out the wormy and bursting ones, throw the berries into a colander, let them drain.
We put a pot of water on the fire and boil. We put a berry in each jar, as already mentioned, about a quarter of the total volume. Now pour sugar, and pour already boiled water on top. Now immediately you need to tighten the jars with lids. Before hiding the cherry compote in a dark and warm place, the jars should be shaken well so that the sugar mixes and dissolves faster in the liquid. Or do as shown in the recipe with step by step photos. We hide the twists and cover with a blanket.
Cherry compote with cinnamon
- Cherries - on a jar of 3 liters of 300 grams.
- Cinnamon - on a stick - two per jar.
- Sugar - a glass (200 grams) per jar.
- Water.
We sort out the cherries, the bones can be left, or you can remove them. You need to wash the berries, throw them in a colander. Now we wash the jars and sterilize the lids. When the cherries are dry, arrange them in jars. Put a stick or two cinnamon to them - the spice will give an incredible aroma, as well as reinforce the beneficial substances of the berries.
We put a pot of water and boil, then pour jars with cherries. Let the liquid brew for a while, about half an hour, then drain it back into the pan. Add liquid as much as it has boiled away. Now we put it on fire again, put sugar. Delicious and rich cherry compote recipes which can even be completely different from one another, it will turn out delicious regardless of whether you make syrup, or just pour boiling water into jars. After boiling, turn off the heat, stir the syrup until the sugar is completely dissolved.
Pour the syrup over the cherries, roll up the lids of the jars. The spins need to be well wrapped up, and put in a dark place where no one will disturb the compote until the right moment.
Cherry compote - assorted
- Cherry - per jar of 200 grams.
- Red currant - half a cup per jar.
- Strawberries - half a glass in a jar.
- Sugar - a glass on a jar.
- Water.
So, how to cook compote from cherries, strawberries and currants to make it tasty and sweet. We will have cherries as a basis, which you will try before buying. They must be sweet and better than small sizes. In any case, currants will make the compote sour, even if strawberries, sweet cherries and sugar are enough. Therefore, you can put it in jars less. Sterilize the jars, wash and dry the berries, sort them out. Put cherries, strawberries and currants in jars, fill this fragrant mixture with sugar.
We put water on the fire and boil, then pour it into jars with berries. Now you can spin the compote. Shake the jar well so that the sugar dissolves and the berries release the juice. Banks cover and hide in a quiet and dark place.
Compote of cherries and apricots
- Cherry - a glass per jar of 3 liters.
- Apricots - 10 pieces per jar.
- Sugar - 250 grams per jar.
- Water.
Cherries need to be sorted out, setting aside bursting and rotten ones. Rinse them under the tap and drain them in a colander, letting the water drain. In the meantime, wash and sort the apricots too, cut into 2 halves, removing the seeds. You need to cut carefully so that the fruit is not torn, because it will dissolve in water, spoil the beautiful appearance, the drink will be as if with villi. Put strawberries and apricots in jars.
Put the pot on the fire, bring the water to a boil. If you close, for example, 10 cans, you need up to about 30 liters of water, pour 250-300 grams of sugar for each liter. The water should boil after you put the sugar in the water again. Stir, let the syrup cool a little, and only then pour it into jars.
Pour water into a large saucepan and put the jars to sterilize. Compote in the container will boil for about half an hour. Then the jars need to be tightly twisted, put on the lids (upside down), and wrapped in a blanket, hidden in a dark place.
Cherry compote with liqueur
- Cherry - 300 grams per 3 liter jar.
- Sugar - a glass on a jar.
- Vanilla sugar - 3 sachets.
- Cherry liqueur - 50 grams.
- Water.
- Mint - fresh leaves, 2-3 per jar.
Many hostesses who are just starting to learn the art of cooking are wondering: how to close cherry compote, where to start. It's simple, you should start by buying good products, jars and lids.
We sort out the cherries, put aside those unsuitable for preservation, rinse them under a tap with cold water, then put them in a colander, let the dirty water drain. Now take out the seeds from the berries, please note that when buying fruits, look for large berries so that they do not spread after the core is removed.
Now the cherry compote itself will be cooked. It is necessary to put a pot of water on the fire, bring to a boil and put vanillin, sugar. Boil again until the sugar melts, and add alcohol, reduce the heat. Now cadite cherries, cook for 10 minutes over low heat.
Sterilize jars and lids, fill containers with slightly cooled compote, put mint leaves on top. Banks with cherry compote twist it, and put it in a quiet and warm place until winter.
