Bird cherry compote

Bird cherry compote is an aromatic drink with an unusual taste that will warm you up in the cold winter and saturate the body with vitamins and other beneficial substances.

The benefits and harms of bird cherry compote

Due to the high content of vitamins and microelements in bird cherry, compote has the following beneficial properties:

• phytoncytes, malic and citric acid, which are found in large quantities in fruits, have a bactericidal effect;
• vitamins and minerals stimulate the immune system;
• due to ascorbic acid, insecticidal and fungicidal properties are formed;
• benzene aldehyde and anthocyanins have an analgesic effect;
• tannins provide an astringent effect;
• essential and fatty oils, rutin have a regenerative effect;
• organic acids and atocyanins have an anti-inflammatory effect;
• hydrocyanic acid has a disinfecting effect;
• glycosides and flavonoids provide a diuretic and diaphoretic effect;
• phytoncides in combination with vitamins have a general strengthening effect on the body;
• hydrocyanic acid has a disinfecting effect.

Despite the many beneficial properties, bird cherry compote can also cause harm. Hydrocyanic acid, which is part of the plant, is a deadly poison in large quantities.

People suffering from constipation should drink bird cherry compote with caution, as it can cause stool retention.

Children under three years of age are advised to refrain from drinking the drink: it can cause allergies and adversely affect the functioning of the gastrointestinal tract.

The fruits contain a lot of sugar, so diabetics and people on a diet should not add bird cherry compote to their diet.

Rules for preparing bird cherry compote

The compote will turn out bright and aromatic if you use ripe berries to prepare it. They must be free of worms and without traces of rot. Spoiled fruits are removed, otherwise the black and red bird cherry compote will not last until winter.

Before use, the berries are removed from the branches, washed thoroughly and dried on a disposable towel.

The containers into which you plan to roll the compote are sterilized, and the lids are boiled or simply scalded with boiling water.

The filled container is rolled up with a special key, then turned over and left until completely cooled, wrapped in a warm cloth.

Bird cherry compotes are prepared without sterilization, or the filled jars are additionally boiled in a saucepan.The last method is to guarantee the safety of the drink throughout the winter.

The technology can be simplified by using the technique of double pouring and blanching.

Classic recipe for bird cherry compote for the winter

Ingredients:

• 1.5 tbsp. powdered sugar or fine sugar;
• 1.5 liters of drinking water;
• 1 kg of bird cherry berries.

Cooking method:

1. It is good to sort out the bird cherry berries; discard rotten, spoiled and bruised fruits.
2. Rinse the main ingredient under running water, drain in a colander, rinse and leave to drain off excess liquid.
3. Boil water in a saucepan, add sugar, stir and leave over low heat for 5 minutes until the sugar dissolves.
4. In a separate saucepan, bring water to a boil, place the bird cherry in it and cook over low heat for 5 minutes, remove from the stove and drain the berries in a colander.
5. Place the bird cherry in a saucepan, pour in the syrup, cover tightly and leave overnight.
6. Rinse the jars and pour boiling water over them. Remove the berries from the syrup and place in jars. Boil the syrup and pour the boiling liquid over the bird cherry to the top. Roll up with a special key, turn over and leave to cool, wrapped in an old jacket.

Compote of red bird cherry for the winter

Red bird cherry, unlike ordinary fruits, has a richer taste, without astringency. It is used to make jam, baking fillings and compotes.

Ingredients:

• 5 g citric acid;
• 2.5 liters of drinking water;
• ½ kg granulated sugar;
• 900 g red bird cherry.

Cooking method:

1. Carefully sort the berries, rinse the fruits thoroughly under running water.
2. The jars are washed with soda solution, sterilized over steam or in the oven, or simply doused with boiling water.
3. Pour water into the pan, add half a kilogram of sugar. Boil for a minute from the moment of boiling.
4. Add citric acid to the berries. The fruits in the jar are poured with boiling syrup, covered with a boiled lid and rolled up with a key. The jar is wrapped in a blanket, turned upside down, and left to cool for a day.

A simple recipe for bird cherry compote without sterilization

A simple bird cherry compote cannot be sterilized, so it is important to follow all the rules of sterility. The berries are sorted, washed and dried. The amount of sugar can be increased, but it is not recommended to reduce it.

Ingredients:

• 2.6 liters of filtered water;
• ½ kg bird cherry;
• 5 g citric acid;
• 300 g fine sugar.

Cooking method:

1. The berries are removed from the branches, the tails are torn off, washed under running water and dried on a towel. Transfer to a glass container, having previously sterilized it over steam or in the oven.
2. Water is combined with sugar in a saucepan, placed on the stove and brought to a boil. Boil for a minute.
3. The berries are placed in sterile containers. Add citric acid. The contents are poured with boiling syrup up to the neck, covered with a sterile lid and immediately rolled up with a key. Leave until completely cooled, wrapped in an old jacket.

Recipe for healthy compote of bird cherry and rose hips for the winter

The technology used to prepare this drink allows you to avoid sterilization of cans. The compote is prepared in 2 stages; it will take several hours for the ingredients to infuse in the syrup. The drink turns out rich, tasty and full of vitamins.

Ingredients:

• 2.3 liters of spring water;
• 200 g bird cherry;
• 270 g granulated sugar;
• ½ kg bird cherry.

Cooking method:

1. Add sugar to a saucepan of boiling water and boil for 3 minutes.
2. Rose hips and bird cherry berries are sorted, washed well, but not dried.
3. Place the ingredients in a saucepan with boiling syrup, stir and immediately turn off the heat. Cover with a lid and leave for 5 hours.
4. The jars are prepared, washed with soda solution and sterilized. Using a slotted spoon, remove the berries from the syrup and place them in containers.
5. Place the syrup on the stove and boil for about 5 minutes. Pour boiling liquid over the main ingredients, seal the jars hermetically, turn them over, cover with a warm blanket and leave until completely cooled.

How to make compote from bird cherry, cherry and sea buckthorn

Thanks to the use of several types of berries at once, the drink is aromatic and tasty.

Ingredients:

• 200 g cherries;
• 230 g rose hips;
• 1 liter of spring water;
• 200 g granulated sugar;
• 100 g sea buckthorn;
• 280 g bird cherry.

Cooking method:

1. Place the rose hips in a cup, sort through and wash.
2. The bird cherry is removed from the branches, spoiled fruits, branches and leaves are removed. The fruits are washed.
3. Sea buckthorn is cut from the branch, sorted out, spoiled berries and all excess is removed.
4. The cherries are examined for the presence of wormy and crushed berries; if any, they are thrown away. Rinse.
5. Water is poured into a saucepan, granulated sugar is poured into it and brought to a boil. Boil until the grains are completely dissolved. Place sea buckthorn, bird cherry and rose hips in the syrup. Cook, stirring, for 3 minutes, no longer.
6. The cherries are poured into a jar, having previously sterilized it, filled with berry syrup, sealed with hermetically sealed lids and cooled “under a fur coat”.

How to roll bird cherry compote with vinegar

Cooking bird cherry compote according to this recipe is not difficult. The drink is not too sweet, with a slight sourness.It is advisable to wait one and a half months before use.

Ingredients:

• 5 ml 6% apple cider vinegar;
• 200 g bird cherry;
• filtered water;
• 60 g fine sugar.

Cooking method:

1. The berries are sorted and washed well.
2. Pour into a liter glass container, having previously sterilized it. If the compote is prepared in large containers, the ingredients are increased proportionally.
3. The contents of the jar are filled with boiling water, left for 10 minutes, then the liquid is poured into a saucepan. Add sugar and boil for 2 minutes.
4. Pour apple cider vinegar into the container and pour syrup on top so that a little overflows. Screw the metal caps with a special key. The cooled containers are put away for storage in the cellar.

How to make compote of bird cherry and apples

The drink has an amazing aroma and summer taste. In this case, double filling technology is used, which is ideal for dense berries and fruits with pits.

Ingredients:

• filtered water;
• 400 g fine sugar;
• ½ kg apples;
• 250 g bird cherry.

Cooking method:

1. Prepare glass containers: wash with soda solution, rinse with boiling water. Remove the berries from the branches, sort and rinse under running water, placing in a colander.
2. Wash the apples, wipe each fruit dry, cut into large slices. Cut out the core.
3. Pack fruits and berries into jars, pour boiling water over them, and cover with a lid. Leave for 10 minutes. Then replace the tin lid with a plastic one, pour the liquid into the pan and place it on the stove.
4. Add sugar to water. Boil the syrup for 2 minutes. Pour boiling syrup over blanched berries and fruits right up to the throat. Cover with a lid and roll it up with a key. Leave to cool completely under a blanket.

Compote of bird cherry and raspberries for the winter

Bird cherry compote with raspberries will be an excellent alternative to store-bought drinks. In addition to the fact that the preparation has excellent taste, it is valued for its impressive valuable composition. Compote is recommended for use for colds.

Ingredients:

• 10 ml lemon juice;
• 350 g raspberries;
• 2.5 liters of drinking water;
• 400 g granulated sugar.

Cooking method:

1. The berries are sorted, placed in a colander and washed under running water.
2. The main ingredients are placed in a glass container, having previously sterilized it. Pour boiling water over it and leave for 10 minutes.
3. After the allotted time, the infusion is poured into a saucepan, granulated sugar is added, and lemon juice is poured in. Boil for a minute.
4. Pour syrup over the berries, cover with lids and tighten them tightly with a key. Cool inverted “under a fur coat”.

Bird cherry and currant compote recipe

Thanks to currants, the drink acquires a rich taste and stunning aroma.

Ingredients:

• 2.5 liters of filtered water;
• 800 g bird cherry;
• 1.5 tbsp. granulated sugar;
• 300 g currants.

Cooking method:

1. Selected and washed bird cherry and currant berries are blanched in boiling water for 3 minutes. Drain in a colander.
2. Transfer the berries to a sterile three-liter container, fill it to the top with boiling water and leave for 10 minutes.
3. After the allotted time, the liquid is poured into the pan. Add sugar to the berries and pour boiling infusion over them.
4. Immediately roll up the container with a tin lid using a key. Turn it over the throat and leave it for a day, wrapped warmly.

Delicious dried cherry compote

For direct consumption, compote is made from dried berries.

Ingredients:

• 2 liters of purified water;
• granulated sugar to taste;
• ½ kg dried bird cherry.

Cooking method:

1. Place the dried berries in a saucepan, add boiling water and cook over low heat for 10 minutes.
2. Turn off the heat, cover with a lid and leave for 5 hours.

Rules for storing bird cherry compote

The drink can be stored for several years at room temperature, even if it has not been sterilized. However, it is worth remembering that over time, bird cherry seeds begin to release hydrocyanic acid, so it is better to consume it in the first six months.

Conclusion

Bird cherry compote turns out rich and tastes like a cherry drink. However, when drinking the drink, it is important to observe moderation so as not to harm the body.

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