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Compote of cherries and red currants will diversify the winter diet and fill it with the aroma and colors of summer. The drink can be made from frozen berries or canned. In any case, its taste will be unsurpassed.
How to properly prepare cherry-currant compote
Compote of cherries and currants has a pleasant refreshing taste. It is good to cook and eat in the summer in extreme heat. The sourness inherent in this drink will quench your thirst well, and the rich nutritional composition will help you renew your strength and give you energy.
The drink can be prepared from both fresh and frozen berries. In winter it is better to eat warm.It will be an excellent source of vitamin C, which is so necessary to strengthen the immune system during the difficult winter period. It will be a good help in the treatment of seasonal colds and spring hypovitaminosis. If fruits stored in the freezer are used as the basis for the drink, they should not be defrosted. They can be thrown into a pan of boiling water as is.
Cooking secrets:
- the cherry drink will turn out much tastier if you add not pure sugar, but honey or berry syrup;
- the taste of any berry compote will be improved by a small amount of lemon or orange juice;
- the cherry drink will become richer if you pour grape juice into it or add a little zest (lemon, orange) during cooking;
- berry compote should not be boiled for a long time, otherwise they will boil and the drink will turn out tasteless;
- It is not recommended to use small cherries for cooking; you need to take strong, ripe berries;
- compote can be quickly cooled by placing it in another, larger container filled with cold, salted water.
Berry drinks will become more aromatic and tastier if you add various spices, lemon balm or mint leaves, citrus zest, and honey. For example, cherries go well with cinnamon, so this spice is often added to drinks.
Berry drinks are also flavored with catnip, basil, and savory. They enhance the taste and aroma. 7-8 g of fresh herbs are enough for a liter jar. Place it 5 minutes before the end of cooking. After cooling it must be removed.
Which pan to choose
It is best to use a stainless steel pan for cooking berry drink. The bottom should be thickened, the inner surface should not be damaged, rust or crack.It can be cleaned, washed with abrasive materials, and is not susceptible to oxidative processes.
It is not advisable to cook compotes from sour berries in an aluminum pan. This material is unstable and susceptible to rapid oxidation. If there are no other utensils, then you can use this one. Nothing bad can happen in a few minutes of cooking. The main thing is not to leave the finished compote for storage in an aluminum pan.
Cast iron pans for cooking compote must have a non-stick coating. The safest option is glassware. But pots made of such material, as a rule, have small volumes. Therefore, this option is not suitable for winter preparations.
Recipe for currant and cherry compote for every day
The best way to prepare compote is to boil a certain amount of water, add sugar or another sweetener to it, and then add the berries. And you can immediately turn off the gas under the pan. Cover with a lid and let the drink taste. With this method of cooking, the maximum amount of useful elements is preserved and the taste of freshness does not disappear.
How to cook redcurrant and cherry compote
Ingredients:
- cherry – 0.5 kg;
- currants (red) – 0.5 kg;
- granulated sugar – 0.4 kg;
- water – 3 l.
Wash the berries separately and remove the seeds. You can take not only red currants, but also black ones. Mash it and chop the cherries in a blender. Mix the berry mass together and add granulated sugar until the juice comes out.
Then transfer it to boiling water and keep it on the fire for 5 minutes from the moment it starts boiling again. Remove the foam and keep covered until completely cooled. Strain through a multi-layer gauze filter.
Recipe for cherry and red currant compote with cinnamon
This recipe is universal. This compote can be drunk immediately or prepared for the winter.
Ingredients:
- currants (red) – 0.3 kg;
- cherry – 0.3 kg;
- cinnamon – 1 stick;
- granulated sugar – 0.3 kg.
Peel the berries from twigs and seeds so that the drink does not become bitter. Mix sugar with water, bring to a boil, add berries and spices. Wait for it to boil again and turn it off. Leave in the refrigerator for half a day.
Blackcurrant and cherry compote in a saucepan
Berry compote is loved and prepared in every home. The combination of cherries and black currants in one glass will surprise you with its richness of color and abundance of flavor.
Ingredients:
- cherry – 1 tbsp.;
- currants (black) – 1 tbsp.;
- water – 2 l;
- granulated sugar – ½ tbsp.
Pour peeled, sorted berries into boiling sugar syrup. Wait until it boils again and after two or three minutes turn off the heat. Leave covered until cool.
Another recipe requires the following ingredients:
- cherry – 150 g;
- currants (black) – 100 g;
- currants (red) – 100 g;
- water – 1.2 l;
- granulated sugar - optional;
- powdered sugar – 1 tbsp. l.
Sort the berries, wash under running cold water, remove the seeds. Place everything in a pan of boiling water and cook for 5 minutes. Add sugar and simmer for another 2 minutes. Cool the compote and filter through a sieve. Allow excess liquid to drain from the berries, place them on a plate, and sprinkle with powdered sugar on top. Serve separately.
Compote of fresh cherries and currants with currant leaves
Ingredients:
- currants (red, black) – 0.2 kg;
- cherry – 0.2 kg;
- currant leaf – 2 pcs.;
- mint – 2 sprigs;
- water – 3 l;
- granulated sugar - to taste.
Wash the berries well and sort. Throw into a saucepan with boiling syrup, add green spices. Bring to a boil and turn off immediately. Leave in a closed saucepan for an hour.
How to cook cherry and currant compote in a slow cooker
Ingredients:
- cherry – 350 g;
- currants (black) – 350 g;
- currants (red) – 350 g;
- granulated sugar – 400 g;
- water – 3 l.
Mix pitted cherries with the rest of the berries and add sugar. Wait until the mixture releases juice. Then add water and place in the multicooker bowl. Turn on the “soup” or “cook” mode for ½ hour. After finishing cooking, do not open the lid immediately. Let it brew for about an hour. Strain before serving.
Recipes for cherry and currant compote for the winter
An important point in the technological process is the correct sterilization of the container in which the compote will be stored all winter, as well as the pre-treatment of the berries. There is such a disease as botulism. The easiest way to pick it up is from improperly prepared canned food. The botulinus bacterium multiplies best in an oxygen-free environment, which is the contents of hermetically sealed jars.
Therefore, the berries need to be sorted and washed thoroughly. Approach sterilization with utmost care and comply with all technical standards. The jars must be washed with detergents, subjected to high-temperature steam treatment over a pan, in the oven, microwave, and so on. The lids also need to be boiled. Hands and clothes should be clean, the kitchen table and utensils should be well washed.
Compote for the winter from cherries, red and black currants
All three ingredients can be taken in arbitrary proportions.You will need 1.5 kg of assorted berries. To prepare sugar syrup, 1 liter of water will require 0.7 kg of granulated sugar.
Ingredients:
- currant (black);
- Red currants);
- cherry.
Peel the berries, rinse and immerse in boiling syrup. Leave in it for 10 minutes and transfer to jars. Pour in cooled syrup. Sterilize jars and contents: 0.5 l – 25 minutes at +75 degrees.
The following ingredients can be used:
- berries – 0.5 kg;
- water – 2.5 l;
- granulated sugar – 1 tbsp.
Place clean berries in sterile jars. You can take both red and black currants, or both, as well as cherries. All this is in arbitrary proportions. Pour fresh boiling water to the very top. After 5-7 minutes, pour the water back into the pan, add sugar there, and boil. Pour boiling syrup over the berries again and roll up immediately.
Fragrant compote of red currants and cherries for the winter
Ingredients:
- cherries – 0.4 kg;
- currants (red) – 0.2 kg;
- water – 0.4 l;
- granulated sugar – 0.6 kg.
Sort the berries, wash, and remove stems. Place in layers in a jar, pour in sugar syrup directly from the heat. Pasteurize jars: 0.5 l - 8 minutes, 1 l - 12 minutes. Use metal lids.
Compote of currants and cherries for the winter with lemon balm
Ingredients:
- red, black currants (without branches) – 5 tbsp.;
- cherries (pitted) – 5 tbsp.;
- lemon balm - bunch;
- granulated sugar – 2-2.5 tbsp;
- water – 2 l.
Wash the berries and grass under cold running water. Instead of lemon balm alone, you can take a mixture of herbs, for example, lemon balm, mint, lofant. Place on the stove to cook the syrup. Meanwhile, distribute the berries and lemon balm into clean, dry and pre-sterilized jars. Pour hot syrup and roll up immediately.
Winter compote of black currants and cherries with citric acid
Ingredients:
- currants (black) – 100 g;
- cherry – 100g;
- sugar – 100 g;
- citric acid - a pinch.
Place the prepared berries in sterile jars and add boiling water. After 15 minutes, pour the water into a saucepan and put it on the fire, add sugar and heat until completely dissolved. Throw a pinch of citric acid into the jars, pour boiled syrup over them, and seal tightly.
The recipe for cherry and currant compote can be found below.
Storage rules
Closing the compote for the winter is not all. You need to organize proper storage for it. If we are talking about a private house, there are usually enough utility rooms. For this purpose, you need to allocate a convenient corner in the apartment in the form of a niche, mezzanine, pantry or cabinet. In the absence of all this, the blanks can be stored in plastic boxes under the bed or behind the sofa.
Conclusion
Cherry and red currant compote can be prepared in different ways by adding additional ingredients and spices not listed in the recipes. You shouldn’t be afraid to experiment and invent new tastes to surprise and delight your loved ones.
