Compotes for the winter - recipes with photos
Cherry compote preserved for the winter has a taste and consistency similar to juice. How to brew this delicious cherry drink? Try our recipe!
1 l
40 min
140 kcal
5/5 (1)
Cherry is not only a tasty fruit, but also incredibly generous. When cooking, he gives the dish all the tastiest things, which is why cherry preparations are one of his favorites. And compote is no exception.
This ruby drink taste and consistency more like juice. Even if prepared from a small amount of fruit, it will not be frankly liquid. And the spicy, sour-bitter flavor will remain even if you overdo it with sugar. How to cook canned cherry compote for the winter?
The most delicious compotes are made from ancient Russian cherry varieties - Vladimirsky, Shubinka, Lyubsky.
Purchased (or better yet, only picked cherries) ideally should be ripe, but not overripe, elastic and undeformed.
If you intend to remove the seeds from it, you need to choose a variety in which they are easily separated from the pulp.
Ruthlessly get rid of even the most appetizing cherries at first glance if you see small black spots or bites on them. This may mean that someone has already taken up residence in the fetus. And it will definitely pop up during the cooking process. You'll have to strain the drink.
For compote It's better to use spring water. Tap water should sit for a couple of hours.
The more cherries we use to prepare compote, the tastier, richer and more elegant it will be. Its “plus” is also its versatility. Both lovers of rich drinks and those who do not like concentrated flavors will be satisfied - such a compote can always be diluted with boiled or mineral water with still water.
Compote made from cherries drenched in slightly cooled syrup looks more aesthetically pleasing than boiled ones, because in the first case the fruits retain their shape better. However, they taste no different.
So that the berry remains intact, the water in the container during pasteurization is gradually heated to 90 degrees and the temperature is not allowed to increase.
Compote, like wine, must sit for a couple of months to fully develop its taste.
It is better to place cherry compote in a dry room where the temperature does not exceed 15 degrees. A refrigerator is also a good option (should not be below 0).
Some housewives claim that pasteurized compote can be stored in such conditions for several years. Maybe. But the question arises - why? After all, it’s tastier and healthier to eat a fresh product. Drinking a fragrant drink in late autumn or winter, it is so pleasant to wait for the arrival of summer, when bright berries will appear on the cherry trees again, and they will be offered at the markets at quite affordable prices.
Every time before preparing cherry delicacies, doubts arise: whether to remove the seeds from the fruit. On the one hand, they enrich the taste of cherry dishes. On the other hand, culinary sites are full of dramatic stories (often very strange) about poisoning with hydrocyanic acid contained in cherry pits.
To be calm for yourself and those around you, choose one of two things: refuse once and for all dishes made from cherries with pits, or eat them with pleasure, washed down with whole cherry compote, if these products are no more than 6 months old.
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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.
You can tell us 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.
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.
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.
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.
As before, the first step is to place all the ingredients in the pan, only leave 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.
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.
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 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;)
Enjoy your meal.
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.
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.
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 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 will not bother ourselves with two or three times of pouring and preparing syrups - we will 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:
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 into jars with a ladle 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.
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 pan 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.
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, 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 (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.
Calorie content of products: Cherry. Sugar. Water. Lemon acid
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 for both everyday and holiday tables.
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.
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 refers to hydrogen cyanide 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.
This method of preparing cherry compote ultimately produces a very concentrated drink; in winter you will dilute it with water to taste.
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.
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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.
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 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.
There are a great many ways to prepare cherry compote. 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.
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:
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
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:
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.
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 the water:berry ratio.
Of course, in summer it is best to use fresh cherries for compote; frozen berries are an option for winter.
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.
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.
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.
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!
Not a single housewife will refuse to preserve it. The simple recipe (and absolutely no difficulties are foreseen), the speed of preparation, and most importantly - a complete guarantee against explosion are attractive to everyone. Moreover, everyone loves him without exception. There may be doubts about other fruits. For example, a drink made from gooseberries is sour and rather bland, while raspberry or strawberry drinks can rarely be made with whole, non-spreading berries (which is why it is preferable to make jam from them). And the cherry compote is drunk almost immediately upon opening. Moreover, quarrels over berries also happen!
In order for the preparation to be unambiguously successful, simple but well-defined rules must be observed.
Even an inexperienced housewife can make the simplest cherry compote. Moreover, simple does not mean tasteless: it will turn out aromatic, ruby in color and shelf-stable. The only simplicity is that such cherry compote is made without sterilization, which makes life much easier and speeds up the process. The berries are packaged in clean containers. It is not necessary to sterilize them before this. The cherry should occupy half the volume, maximum two-thirds. To avoid unnecessary voids, they are shaken when pouring. Clean water is boiled, poured into jars flush with the top edge of the neck, the vessels are covered with clean lids and left for a third of an hour. Then the water is poured back and boiled again, and sugar is poured into the jars (a glass for a three-liter bottle). They are again filled with boiling water, immediately twisted, turned over and hidden under the blanket. After cooling, the cherry compote is stored in the pantry or under the bed - it does not need coolness.
There is also a way to make cherry compote for the winter - a simple recipe, but for the patient. The beginning of its implementation is similar to that described above, but after pouring boiling water over the berries, they are left for half a day to infuse. Then the water is drained, added with sugar in the same amount, and the syrup is boiled. The containers are already filled with it, after which they are closed. They are cooled in the same mode as in the previous recipe.
You can do without pre-filling with boiling water. In this case, the washed cherries are scalded before packing into jars, and the syrup is boiled immediately (proportions of water and sugar: two and a half liters per three hundred grams). The container is filled with boiling dressing, immediately sealed and sent to cool, as in other canning methods.
It will be useful for those who are afraid that simple methods will not provide long enough storage. The fruits are placed in cylinders, filled with steep syrup (half a kilo of sugar per liter of water), flavored with a pinch of vanilla or a few buds of cloves - this will create a surprisingly aromatic cherry compote. Sterilization is carried out in the usual way, about half an hour per three-liter bottle. If you prefer smaller dishes, reduce the time to twenty minutes.
Cherries go well with any other fruits and berries. However, apple and cherry compote has almost the highest taste harmony. It can be closed in several ways for the winter. For those who are not lazy and are not afraid of pasteurization and sterilization, this recipe is suitable:
On the one hand, the recipe is simpler - it does not involve sterilization. On the other hand, it takes longer because it requires pre-processing of apples. The cherries are immediately packaged in the required quantity in a container, poured with boiling water and strained from it after a quarter of an hour. Water with cherry flavor is poured into a large saucepan, sugar is poured into it and apple slices are inserted. After seven minutes of boiling, they are placed in the cherries with a slotted spoon, the syrup is boiled again and poured. The one received for the winter is rolled up, turned over and wrapped warm until it cools.
A very interesting recipe that doesn’t even require sugar. True, it can only be done if you have a lot of cherries. Part of it is poured into cylinders, and the juice is squeezed out of the main mass. The packaging is filled with it, and the jars are pasteurized (a quarter of an hour for liter jars, twice as long for “three-ruble jars”) at 85 o Celsius. It’s even tastier if you combine cherries with the juice of wild berries, for example, blueberries.
One of the healthiest drinks for adults and children is fruit compote. It has been scientifically proven that daily consumption of compote helps strengthen the immune system, as well as prevent various diseases, especially during the off-season. In addition, compote is an excellent replacement for store-bought juices. It has an extremely natural composition and much less “fast” sugars. According to nutritionists, the most beneficial and least “dangerous” for the figure is compote made from berries, in particular cherries. Below are some simple recipes for making this homemade drink.
A standard recipe for making cherry compote requires the following ingredients:
The algorithm of actions is extremely simple and easy.
If you decide to limit your consumption of fast carbohydrates due to any circumstances, if for medical reasons you are prohibited from consuming granulated sugar, do not despair, because cherry compote can be cooked without sugar. Such a drink will be no less tasty, since it will be based on all kinds of spices. To prepare spiced cherry compote without sugar you will need:
This compote is prepared very quickly.
Cherry compote is not an ordinary delicacy. This drink is rich in all kinds of vitamins, vital substances that help maintain health - strengthen the human immune system. Homemade compote tastes better than store-bought packaged juices. Nutritionists around the world advise accustoming yourself and your children to this wonderful drink. In addition, compote can be made from any fruit available in the house. The result is a unique decoction, each drop of which has immeasurable benefits!
Most of the population of our country makes preparations for the winter. These are favorite pickles, vegetable salads, and compotes occupy a special place among them. For example, cherries make an aromatic and tasty compote. We will tell you how to make it correctly and tighten it further.
Homemade cherry compote is healthy. It contains no dyes or preservatives. In addition, there are B vitamins, carotenoids, pectin, and amino acids. Vitamin C is destroyed during heat treatment.
Cherry compote is good to drink for anemia; it is a means of preventing cardiovascular diseases. In addition, compote is useful for diseases of the upper respiratory tract and liver diseases. Those who care about their appearance should not indulge in cherry compote. A glass of drink can contain from 60 to 100 kcal. Drink cherry compote for your health, but know when to stop.
Cherry compote is prepared by pouring syrup over the berries in a jar. In almost all recipes the proportions are similar. Per liter of water you will need 400 g of sugar. You can put a little less. But you can’t completely avoid sugar, because it is a preservative.
When preparing compotes, you need to know the proportions or focus on your taste. For example, you can swirl the concentrate, which will subsequently be diluted with water before use. To twist this compote, fill the jar with cherries up to the hangers and then fill it with hot syrup and close it. This compote will be rich and it is better to dilute it. If you pour half a jar of berries and swirl the liquid in, you will get a ready-to-use compote (no need to dilute).
It is most convenient to twist the compote into three-liter jars. This is the optimal volume. To prepare compote in such a container you need to take:
Wash the cherries; it is not necessary to remove the pits. We measure the required amount on the scales. Now you need to prepare the jar. To do this, we sterilize her. This can be done in several ways:
Each housewife has her own proven method. When the container is processed, pour cherries and sugar into it.
Boil water and fill the contents of the jar with boiling water. Now all that remains is to close the jar. We also sterilize the lids. To do this, place them in a bowl and pour boiling water over them. The compote is ready. And this is what it will look like the next day after twisting.
The amount of sugar per three-liter jar depends on your taste. Do you like to drink compote immediately after opening the can or dilute it with water. In the first case, it will be enough to add 1 - 1.5 cups of sugar, which is approximately 200 - 300 g.
If you are diluting compote, then add 2.5 - 3 glasses, this is 450 - 600 g of sugar. Now knowing how much sugar to put in, you can cook compote to your liking.
Rolling compote is not difficult; you need to follow all the steps accurately enough. So, the work proceeds according to the following algorithm:
That's all, the compote is twisted.
How strange, but compote without sterilization is real. There are several recipes, here are a couple of them.
The first recipe. To prepare you need to take:
Wash the fruits and fill the jars by a third. Boil water and pour into jars.
The water should cover the cherries. We wait ten minutes, during which time the jar with its contents will warm up.
Next, pour the water from the jar back into any container and boil. While the water is boiling, pour sugar into the jar. Pour boiling water into the jar again to cover the cherries and leave for 15 minutes. During this period, the sugar will dissolve. While the jar is standing, boil more water. After boiling, add liquid to the jar. Cover with a lid and roll up. Now turn the lid down and wrap it in a blanket. This way the jars will stand until they cool, after which they are turned over and placed in the basement.
The second recipe. We will need the same amount of ingredients as in the previous recipe. The calculation is based on a 3 liter jar. Wash and sort the cherries. Pour water into a saucepan and boil. Now add sugar and boil again. Now add the cherries and cook after it boils for another 10 minutes. Next, pour the compote into a clean jar and roll it up. Now we put the jars on the lids and wrap them in a blanket. In this form, we wait for them to cool down.
Using these recipes you can make compote without sterilization.
They make jam from cherries and make fruit drinks. In addition, you can cook aromatic compote and quench your thirst with it.
To prepare it you will need:
Wash the cherries thoroughly, or better yet, add water, add salt and leave for a while. If you come across wormy berries, the worms will leave them and float on the surface of the water. After this, the cherries are washed again, poured into a pan and filled with water. Place on fire and add sugar. We wait until it starts to boil, reduce the flame and let it simmer for about five minutes. After this, cool the compote and pour it from the pan into a bottle or decanter. It is better to drink this compote chilled.
Cherry compote cooks quickly. After boiling, it only needs to cook for another 5 – 10 minutes. During this time, the fruits will release juice and taste. Vitamin C will of course be destroyed, but trace elements such as iron and magnesium will remain. B vitamins are also preserved. So, even after heat treatment, the drink retains many benefits.
For a complete understanding of the process of cooking compote and preparing it for the winter, we bring to your attention the following video.
Cherry compote can be made without sugar, as a dietary option. 100 g of this drink contains only 26.9 kcal. To prepare it you will need:
Cherry fruits are poured with water and placed on the stove to cook. Add stevia and erythritol. After the water boils, leave for a few more minutes and turn off. Cover the pan with a lid. After cooling, the compote is ready for use. If it turns out concentrated, dilute it with water.
For variety, you can make cherry and apple compote.
We will need the following ingredients:
To do this, wash the cherries and select strong apples without damage. Cut the apples into slices and remove the core. Place cherries and chopped apples in clean jars.
Prepare the syrup. To do this, pour 800 ml of water into a saucepan and add 350 g of sugar. Bring to a boil, reduce the heat slightly and leave to simmer for another 15 minutes. Afterwards, the finished syrup is poured into jars.
Next, the jars of compote must be sterilized. To do this, take a wide container and place a cloth or towel on the bottom. pour water into it and place it on the stove. Jars for sterilization are placed in this container. Moreover, we must remember that half-liter jars are processed for 10 minutes, and liter jars for 15 minutes. Then we close the jars and set them to cool with the lids down.
Another delicious gastronomic combination is cherry and apricot. They complement each other perfectly, giving the drink a unique sweet and sour taste.
To cook 5 liters of this compote you need to take:
Wash the fruits well. Cook the syrup in advance. Place apricots and cherries in jars and then fill with syrup. Cover the jars with sterilized lids.
At this time, a pan of water should be heated on the stove. We immerse the jars with the future compote in a container of water, and the temperature of the liquid should be 60 - 65 degrees. The water will gradually warm up. In this way, the banks will spend 15 – 20 minutes. After this, roll up the lids with a machine and place the jars upside down until they cool. This way you will get ten half-liter jars of delicious compote.
For lovers of culinary experiments, you can offer cherry compote with mint. It can be boiled and drunk chilled or prepared for the winter. Now we will tell you both methods.
Compote with mint option one. For it you will need:
We wrap the cherry pits in gauze, place them in a saucepan and pour boiling water over them. Let it sit for 30 minutes. Remove the seeds and heat the resulting infusion. Then put all the remaining ingredients into it. Bring to a boil, turn off the stove and leave to steep under the lid for an hour. Then cool and drink. You can add a little honey to taste.
Compote with mint for the winter. The ingredients are as follows (per 1 liter jar):
The cherries are washed, sorted and distributed into jars. Wash the mint well, shake off the water and add it to the cherry. Pour boiling water into the jars, close the neck with scalded lids and leave for 15 minutes.
Drain the water from the jars into a saucepan and boil it. While the water is boiling, put the sugar in the jars. Pour the boiled liquid into jars. Screw the lids on tightly. After this, we turn the jars up and down several times. This is necessary to dissolve the sugar.
Now we put them on the lids and wait for the drink to cool down. After this, you can transfer the jars to a storage location.
This publication tells you how to cook cherry compote and stock it up for the winter. Recipes with the necessary products and their quantities are provided. Using the information provided, you can prepare compote now and stock up on it for future use. Good luck.
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