Cherry compote

Cherry compote for the winter is a good way to process the harvest. It is prepared quickly and allows you to preserve all the taste and aroma of fresh berries.

This drink is in no way inferior to store-bought analogues, and is far superior to them in terms of usefulness.

Technology for preparing cherry compote with sterilization

Sterilization is a process that allows you to get rid of mold fungi found on the surface or inside of vegetables or fruits. In fact, this is heating and holding the finished product for a certain amount of time at a certain temperature (from 85 to 100 ° C). Most fungi are not resistant to heat and therefore die during sterilization.

Sterilization of workpieces is carried out if jars with a capacity of no more than 1.5 liters are used. They usually make a concentrated drink, filling them almost to the top with fruits. The sterilization process is carried out as follows:

1. For sterilization, use a basin or wide pan. Its height should be such that the cans that will be placed there are covered with water up to their shoulders.
2. Water is poured into the sterilization container, placed on the stove and heated to 60–70 degrees.
3. Place a piece of thick fabric (you can fold it several times) or a wooden lattice at the bottom of the container.
4. The finished product (jars filled with berries and syrup) is covered with lids and placed in a container. Turn on the heating.
5. After boiling, keep the jars in water for 20 minutes if the fruits are seedless, or 30 minutes if the berries have seeds.
6. Use special tongs to pull out the jars and immediately screw them on.
7. The jars are checked for leaks, turned over and placed under cover to cool slowly.

Rules for preparing cherry compote without sterilization

Recipes without sterilization are used for drinks that are canned in 3-liter jars. The procedure here is as follows:

1. The jars are washed with soda and sterilized in the oven or steamed.
2. Cherry berries are washed, cleared of debris and stalks, and filled into jars about a third full.
3. Fill the jars with boiling water to the top, cover with lids and leave for 15–20 minutes.
4. Then the water is poured into a saucepan, sugar and other ingredients are added to it and heated to a boil.
5. Fill the jars with syrup, twist, turn over and put under a warm shelter until they cool completely.

Selecting and preparing the required ingredients

When preparing to prepare cherry compotes, the main attention should be paid to the berries. They must be selected carefully, discarding all rotten and spoiled fruits. Be sure to remove all stalks, leaves, and all debris. It is better to rinse the fruits in a colander under running water.

Water greatly affects the taste of the final product. The most delicious compotes are made from spring or bottled water. Tap water must be passed through a filter and allowed to settle.

Cherry compote with pits for the winter (traditional)

Traditionally, this drink is prepared in 3-liter jars. For each jar you will need:

• cherries 0.5 kg;
• sugar 0.2 kg;
• citric acid 3–4 g (half a teaspoon).

About 2.5 liters of water may be required, depending on the size of the berries. Peel the berries from the stems and rinse well. Place into sterilized jars. Carefully fill the jars with boiling water to the top. Place on top of the lid and leave for half an hour.

Then you need to pour the water back into the pan and put it on the fire. After boiling, add granulated sugar and citric acid, mix everything and boil for several minutes. Fill the jars with syrup again and immediately roll up with metal lids. Turn it over and check for leaks. Place them upside down on the floor and cover them with something warm. After cooling to room temperature, the finished products can be stored in a basement or cellar.

How to make pitted cherry compote for the winter

Removing seeds from fruits is a rather long and tedious task. Therefore, seedless fruit compote is usually made in small jars. The drink turns out concentrated, and is subsequently diluted with plain or carbonated water for consumption. The pulp can be used as a filling for pies.

The amount of ingredients is calculated for a liter jar. Sort four cups of fruits and rinse well. Remove the seeds. This can be done with a special device or improvised means. Sterilize glass jars. Pour berries into them, add half a glass of sugar and a little citric acid. Pour boiling water to the top.

The filled jars are placed in a basin or pan for sterilization. The lids are placed on top of the jars, and the screws are lightly screwed on. Sterilization time is 20-25 minutes. After this, the lids are rolled up or screwed, and the jars are put under cover until they cool completely.

A simple recipe for cherry compote for the winter

The simplicity of this method is that all components are laid at once. For a 3 liter jar you need half a kilo of berries and a glass of granulated sugar. Clean berries are placed in sterilized jars and covered with sugar. Then the containers are filled to the top with boiling water and placed for sterilization. After 25-30 minutes, they can be closed, turned over and put under a warm blanket until cool.

Cherry compote for the winter without sterilization

For a three-liter jar you need 0.5 kg of cherries and 0.2 kg of sugar. The berries are placed in jars and poured with boiling water. After 15 minutes, the water is poured into a separate container, sugar is added and boiled over fire for 5 minutes. Then the jars are filled with hot syrup and immediately tightened.

Cherries in their own juice

You can cook cherries in their own juice with or without sterilization. Here are some ways:

1. Prepare and sterilize several small jars (0.7–1 l).
2. Fill them to the top with clean berries.
3. Place the containers in a wide saucepan or basin with hot water for sterilization and turn on the heat.
4. During the pasteurization process, the berries will release juice and settle. You need to constantly add them.
5. As soon as the jar is completely filled with juice, it is closed with a sterilized lid and put under a blanket to cool slowly.

The second method involves adding sugar. Here's how to prepare cherries in their own juice according to this recipe:

1. Wash the fruits, peel them, put them in a container and add the same amount of sugar.
2. After a day (or a little earlier, depending on the ripeness of the cherries), the released juice will completely dissolve the sugar.
3. Place the container on the fire and stir. Boil for 5-7 minutes.
4. Package the finished product into smaller containers, having previously sterilized them.

White cherry compote

For this recipe, you can take different quantities of cherries - from 0.5 to 1 kg; the more berries, the brighter and richer the taste of the drink. The washed berries need to be placed in jars and pour boiling water over them. After 10 minutes, pour the water into a saucepan, heat to a boil and pour over the berries again. Immediately pour back into the pan, add sugar at the rate of 1 cup per jar. Boil the syrup for 3-5 minutes, then pour it into jars with steamed fruits.

Roll up and put under a warm shelter to cool.

Yellow cherry compote

To prepare 1 liter of drink you will need 280 g yellow cherry, 150 g of sugar and a quarter teaspoon of citric acid. It is prepared according to the traditional double pouring scheme.The fruits are placed in sterilized jars and filled with boiling water up to their shoulders. After 15 minutes, pour the water into a saucepan, add sugar and citric acid and boil. Then fill the jars and roll up the lids.

What can you combine cherries with?

Cherries can be mixed together, combining red, yellow and white varieties. In addition, you can use other berries and fruits; cherries go well with many of them.

Cherry compote with spices without sugar

A three-liter container will require 0.7 kg of ripe cherries. And also a couple of allspice peas, a few cloves, a little cinnamon, vanilla on the tip of a knife and a pinch of nutmeg. The content of spices can be combined, individual ingredients can even be excluded altogether.

The berries are placed in a jar and poured with boiling water. Spices are added on top. The containers are left to sterilize for 20-30 minutes, after which they are closed and put away under a blanket until they cool completely.

Cherry compote with lemon

For a liter of this drink you will need 0.25 kg of cherries, 0.2 kg of sugar and half a lemon. The fruits are placed in jars, and lemon cut into thin slices is added on top. Everything is filled with hot syrup.

After this, the containers are sterilized for 15-20 minutes, then they are rolled up with lids and put away for storage.

Cherry and apple compote

For a three-liter jar of the drink you will need 0.5 kg of cherries, 0.2 kg of apples and 3-4 g of citric acid. The berries need to be washed, the core of the apples removed and cut into slices. Place all ingredients into jars. For syrup you need to take 0.2 kg of sugar, dissolve it in water and boil. Pour syrup over fruit.

After this, place the containers for sterilization. Keep for 30 minutes, then roll up the lids and place upside down under cover.

Strawberry and cherry compote

To brew 3 liters of this drink you will need:

• cherries – 0.9 kg;
• strawberries – 0.5 kg;
• sugar – 0.4 kg.

In addition, you will also need clean water and 1 teaspoon of citric acid. Fruits are placed in containers. The syrup is boiled separately, and citric acid is added to it during the cooking process.

Syrup is poured over fruit. The containers are placed for sterilization. After its completion, close with lids. The drink is ready.

Delicious cherry compote

Cherries and sweet cherries are close relatives and go well together in any proportion. Usually they are taken in equal shares. For 3 liters of drink you will need 0.25 kg of both berries, 0.2 kg of sugar and a quarter teaspoon of citric acid. The fruits are placed in clean jars and poured with boiling water. You need to let it stand like this for 15–20 minutes so that the berries steam.

Then the water is poured into a saucepan, sugar and citric acid are added and heated again to a boil. After this, the syrup is poured into jars and immediately rolled up.

Compote of apricots and cherries

A three-liter jar will require 0.45 kg of apricots, 0.4 kg of cherries and one large lemon. The fruits need to be washed well and placed in containers. Then pour boiling water over them and leave for 20-25 minutes. After this, pour the water into a separate pan. The syrup will require 150 g of sugar, it must be dissolved in this water and boiled, and also cut the lemon in half and squeeze the juice out of it.

Pour hot syrup over the berries and cover them with sterilized lids. Turn the jars over and wrap them up.

How to cook compote from frozen cherries

For 100 g of frozen fruit you will need a glass of water and 5 teaspoons of sugar. All ingredients are placed in a saucepan and placed on fire. Cook until the fruits are completely softened.This drink cannot be preserved; it must be consumed immediately or pre-cooled.

Terms and conditions of storage of cherry compote

You should not store compotes for more than one year. This is especially true for drinks made from fruits with seeds. Over time, their “woody” taste will become stronger and stronger in the compote, drowning out the natural aroma of the berries. Drinks made from seedless fruits can be stored longer, but during long-term storage their aroma weakens significantly and the taste deteriorates.

Conclusion

Cherry compote for the winter is a great way to preserve a piece of summer. It's fast, convenient and effective. Cherry compotes are easy to prepare and allow you to process a significant amount of berries. And the combination of cherries with other berries creates endless possibilities for culinary experiments.

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