A healthy alternative to unhealthy packaged juices and frankly harmful soda with dyes has long been known - homemade compote. This primordially Russian drink is distinguished not only by its amazing taste, but also by its useful properties. Most recipes for fruit and berry compotes are boiled in a saucepan for literally 5-7 minutes, which allows you to preserve the maximum amount of vitamins. In addition, compote perfectly quenches thirst and refreshes. Among the most popular types of this homemade drink for every day, it is worth noting the cherry compote in a saucepan, the recipe of which is well known to almost every hostess. Especially if she has small children - for babies, the tremendous benefits of cherry compotes have been proven many times over. You can cook a cherry drink with whole berries, including frozen ones, as well as without seeds. In addition, cherries in compote go well with other berries and fruits, such as raspberries or apples. A delicious cherry compote can also be prepared in a multicooker - it will be even easier and faster. You will find below how much cherry compote needs to be cooked, as well as recipes with photos and videos on its preparation.

How to cook frozen cherry compote in a saucepan - a step by step recipe with a photo

Frozen cherries, even if pitted, are great for boiling flavorful and very delicious compote in a saucepan at any time of the year. At the same time, it is not at all necessary to pre-defrost the berries - you can throw them into boiling water straight from freezer... How to cook frozen cherries compote in a saucepan in a step-by-step recipe with a photo below.

Required ingredients. to cook frozen cherries compote in a saucepan

• frozen cherries - 1 kg
• water - 3 l
• granulated sugar - 2 cups

Step-by-step instructions on how to cook compote with frozen cherries in a saucepan

Quick cherry compote in a saucepan for every day, step by step recipe

A quick cherry compote with pits is the perfect everyday drink for the whole family. Of course, it is highly advisable to cook it from fresh homemade cherries, which will bring much more benefits to the body than purchased ones. But for lack of something better, even fresh frozen berries will do. Read more on how to cook a quick cherry compote in a saucepan for every day in the step-by-step recipe below.

Essential ingredients for a quick cherry compote for every day

• water - 2, 5-3 l
• cherry - 750 gr.
• sugar -150 gr.

Step-by-step instructions for a quick cherry compote recipe for every day

1. First, we wash and sort out the cherries, removing the leaves and stalks.
2. Put a saucepan with granulated sugar diluted in water on the fire and wait until the syrup boils.
3. Throw cherries into boiling liquid and mix well.
4. Literally in a minute, white foam will begin to appear on the surface, which we must remove with a spoon.
5. Boil for 5 minutes and remove from heat, cover the pan with a lid and leave to cool completely.
6. In the heat, we serve cherry compote with ice and a mint leaf - the best refreshing drink for every summer day is ready!

How to cook apple and cherry compote with pits - a recipe at home

Despite the fact that the cherry itself has a very bright and pronounced sour taste, it perfectly "gets along" in the same saucepan with other berries and fruits. Want to check it out? Then definitely cook the apple and cherry compote with a stone at home according to our next recipe. You can cook such a cherry compote with a stone with any kind of apples. One condition: if the apples are sour, then the amount of sugar should be increased.

Essential ingredients to cook pitted apple and cherry compote at home

• cherry - 0.5 kg
• apples - 0, 3 - 0, 4 kg
• sugar -150 gr.
• water -2 l

Step-by-step instructions on how to cook compote with apples and cherries with seeds at home

1. We wash and sort the cherries. We also wash the apples and cut them into quarters (medium) or in half, if they are small.
2. Boil water, add sugar and mix. As soon as the water starts to boil a second time, add berries and fruits.
3. We stir, remove the foam, cook for a short time - 5-7 minutes will be enough. If the apples are thick-skinned, then you can increase the cooking time to 10 minutes.
4. Remove the compote from the heat and cool it under the lid.
5. We filter the compote through a colander to remove unsightly boiled apples and cherries, and can be served.

Delicious cherry compote in a slow cooker for children - a simple recipe step by step

You can prepare a delicious, healthy and very fragrant cherry compote for children not only in a saucepan, but also in a multicooker. Moreover, the recipe is even simpler, since it does not require the constant presence of the mother at the stove. By the way, you can even roll up such a delicious cherry compote in a slow cooker for children for the winter. To do this, you just need to pour the finished drink into sterile jars and seal it.

Essential ingredients for a delicious compote with cherries in a slow cooker for kids

• cherry -1 kg
• sugar - 350 gr.
• water - 3 l

Step-by-step instructions for a delicious cherry compote for a multicooker for children

1. Sprinkle pure pitted cherries with sugar.

   On a note! You can quickly remove pits from cherries using a regular pin or hairpin.

2. After the berries start up the juice, fill them with water and send them to the multicooker bowl.
3. We select one of the following modes depending on technical characteristics your assistant - "Soup" or "Cooking". We set the cooking time for half an hour.
4. After the signal about the end of the program sounds, do not open the lid, but let the drink brew for another hour.
5. Before serving to the kids, we filter the compote from the boiled berries.

A fragrant compote of cherries, currants and raspberries in a saucepan - a step by step recipe

A fragrant compote with cherries, currants and raspberries in a saucepan is not just a drink. This is a real storehouse of vitamins and an excellent flavor bouquet. Its smell alone can make everyone present fall in love with this homemade drink. How to make a fragrant and tasty compote from cherries, raspberries and currants in a saucepan further.

Essential ingredients for a fragrant cherry, currant and raspberry compote in a saucepan

• cherry - 350 gr.
• currants - 350 kg
• raspberries - 350 gr.
• sugar - 400 gr.
• water - 3 l

Step-by-step instructions for a fragrant compote with cherries, currants and raspberries in a saucepan

1. Preparatory stage standard: thoroughly wash all the berries and sort them out, remove the seeds from the cherries. You need to wash each type of berries separately so as not to damage them.
2. You can take red or black currants for this compote recipe - it all depends on your taste preferences. We mash raspberries and currants with a fork, chop the cherries with a blender.
3. We mix all the berries in one container and cover with sugar, leave for 20 minutes for berry juice to appear.
4. Meanwhile, put a pot of water on the fire and wait for it to boil. Add the sugar and berry mass immediately and mix.
5. Bring to a boil, remove the warbler and cook for 5 minutes.
6. We remove from the stove and cover with a lid until it cools completely. Then we filter the compote through several layers of gauze and serve it to the table.

Homemade pitted cherry compote in a saucepan - a simple and quick recipe, video

Cook homemade pitted cherry compote in a saucepan so that it turns out to be rich in taste and color, not as easy as it might seem at first glance. But according to the following simple and quick recipe with a video, in which there are several "secret tricks", this can be done without difficulty. How to make homemade pitted cherry compote in a saucepan learn from a simple and quick recipe with video.

Essential ingredients for homemade pitted cherry compote in a saucepan

• cherries - 500 gr.
• sugar - 150 gr.
• water - 1 l.

Instructions for a simple recipe for homemade pitted cherry compote in a saucepan

1. Divide pure cherry berries into two equal parts. Remove pits from one part of the cherries.
2. With the help of a mashed potato crush, crush the pitted cherries. At the same time, we need to achieve the maximum amount of juice from the berries. We filter the juice, throwing the mass into a fine colander.
3. We put a saucepan with water on the stove and after boiling, add sugar. Mix well and add the peeled berries. Remove the foam, cook for 10-15 minutes.
4. Then add the cherry juice and mix well again. Bring the drink to a boil and remove from the stove. For more information on how to cook such a delicious homemade cherry compote, see the video below.

Homemade cherry compote in a saucepan, the recipe for which is quite simple, perfectly quenches your thirst on a hot summer day. But in winter, cherry compote, even if it was cooked from frozen berries, is just a vitamin find for adults and children. By the way, you can prepare a delicious cherry drink not only in a saucepan, but also in a slow cooker. And if you add apples, raspberries, currants or any other fruit-berries to it, then its benefits will only increase. We hope that from our article you not only learned how and how much to cook cherry compote, but also took a few simple recipes for service. Drink cherry compote every day and be healthy!

Cherry compote is a favorite drink that is known to many compatriots from childhood. It contains many vitamins, as well as useful substances that are so necessary for the human body. Syrup and compote were also used in medicine. It is he who often becomes the basis for many drugs, since it improves the taste of drugs.

In folk medicine, heated cherry compote is used as an antipyretic, as well as an effective expectorant. It is also used during stress, depression, because the drink has a sedative effect on nervous system organism. Be sure to prepare compote for the whole family for the winter. It remains to be seen how to do it correctly.

How many minutes to cook?

The time indicator in this case directly depends on the compote recipe. As a rule, the drink should boil for about 2-15 minutes.

How to properly prepare cherry compote?

There are several recipes for making a thick, aromatic and healthy drink.

First recipe

The second recipe is from cherries and raspberries

An interesting recipe for cooking raspberry and cherry compote. This drink will help maintain health in the winter cold, protect yourself from colds.

For cooking you need to prepare:

• 2 tbsp. cherries;
• 1 tbsp. raspberries;
• 1.5 tbsp. granulated sugar;
• 2.5 liters of water.
• 0.5 teaspoon citric acid.

The recipe for making cherry-raspberry compote is as follows:

1. All berries are sorted out, washed, dried.
2. Raspberries and cherries are laid out in the jars.
3. You need to boil the water, and pour the var into the jars.
4. Berries are infused in hot water 3 minutes.
5. The water is poured into a saucepan, sugar must be added to it and boiled for 10 minutes over low heat.
6. You will need to pour the berries in jars with hot syrup, immediately twist them.

• Just ½ teaspoon of cinnamon can make the compote an exquisite drink. They should be added for every 2 liters of drink.
• To get a rich assorted compote, when cooking cherries, you can add the pulp of plums or apples.
• Ripe cherries are best soaked in clean cold water for 2 hours before boiling. In this case, you can be sure that there will definitely not be worms in the drink.
• Banks must be thoroughly rinsed and sterilized. You also need to take care of the sterilization of the caps.
• It is not necessary to remove the seeds from the cherries before preparing the compote.

You can make cherry ice for cocktails. To do this, put one cherry at a time in a special ice mold and fill it with compote. Put the dish in the freezer for 2 hours, after which the cherry ice with berries can be used for decoration or making a cocktail.

Cherries are common berries. It bears fruit abundantly, has a rich color, pleasant sweet and sour taste, therefore it is in great demand among housewives.

In addition to excellent taste, cherries also have beneficial properties. It contains fructose, glucose, pectin, vitamins A, C, PP, citric and malic acids, valuable minerals: copper, magnesium, potassium, iron.

Cherries are widely used in folk medicine... Berries, as well as compote from them (decoction) soothes the nervous system, has an anticonvulsant effect. No wonder some doctors of the last century used cherry decoction in the treatment of mental illness and epilepsy.

They make fillings for dumplings and pies from it, prepare all kinds of desserts, canned it for the winter in the form of jam and compotes.

Cherry compote turns out to be a very beautiful color. The concentration of the syrup depends on the amount of berries and sugar. The drink can be made moderately sweet, ready to drink undiluted, or concentrated by adding more sugar. Such a compote is not only better stored, but it is also economical, since one can of a compote can be prepared a large number of drink.

The subtleties of cooking

• Glass jars and tin lids are prepared in advance, which are to be rolled up. For pasteurized or sterilized compote, you need to take liter or half-liter jars. For canning without sterilization, two-liter or three-liter jars are suitable.
• With any method of preservation, the jars are thoroughly washed with soda, rinsed and sterilized. Then dried upside down on a towel. The lids are also washed and then boiled in a container of boiling water.
• For cherry compote it is advisable to use varieties with large dark red berries.
• The berries should be fully ripe, but not overripe.
• After collecting them, you should not store them for a long time, because they acquire a wine flavor, and the compote made from such berries can ferment, and as a result, you get wine.
• Before canning, the berries are sorted out, the stalks are removed. All crumpled, dried, wormy, bird-pecked fruits are mercilessly discarded. Rinse thoroughly in cold water.

Cherry compote with pits

Ingredients for two 3L cans:

• cherry - 3 kg;
• water - 2.5 l;
• sugar - 750 g.

Cooking method

• Sort the cherries. Remove spoiled fruit. Wash the berries thoroughly.
• Fold into prepared liter jars, filling them to 2/3 of the volume.
• Pour water into a saucepan, put sugar, bring to a boil. Boil for 2-3 minutes to completely dissolve the sugar.
• Pour the boiling syrup over the berries. To prevent the jar from bursting from the temperature drop, pour the syrup into the center of the jar, trying not to fall on its edges. When filling with syrup, the jar should not be cold.
• Close the jars with sterile lids. Place in a saucepan with heated water, which should reach the container hangers. Sterilize 15 minutes from boiling.
• Remove the jars with a towel from the pot. Roll up the lids. Turn upside down and place on a flat surface covered with a soft cloth. Cover with a blanket. Leave in this position until it cools completely.

Pitted cherry compote: method one

• cherries with strong pulp - 1 kg;
• sugar - 500 g;
• water - 2.5 liters.

Cooking method

• Sort out the berries. Remove any crumpled, spoiled fruit. Rinse thoroughly in cold water. Remove the stalks.
• Using a special tool or a regular hairpin, remove the seeds from the berries.
• Fill clean, sterile jars with peeled fruit. Add the released cherry juice to the berries.
• Pour sugar into a saucepan and pour water. Boil the syrup.
• Pour the boiling syrup over the cherries.
• Cover with lids. Place in a saucepan with hot water, which should reach the hangers of the cans.
• Sterilize 1 liter cans with compote for 20 minutes, and half liter - 10 minutes.
• Remove the cans from the water. Roll up the lids.
• Turn them upside down, cover with a blanket and cool in this position.

Pitted cherry compote: method two

Ingredients for four 1 liter cans:

• cherry - 3 kg;
• sugar - 1 kg.

Cooking method

• Sort out the cherries. Remove the stalks. Wash the berries in cold water. Place in a colander or sieve to drain off the liquid.
• Using a special tool, remove the seeds from the berries.
• Prepare sterile liter jars. Put the berries in small portions in a jar, sprinkle with sugar. You should use one glass of sugar for one can. The container should be filled with berries to the very top. The released berry juice will replace syrup in this recipe.
• Close the jars with sterile lids. Place in a pot of hot water. Bring it to a boil. At a temperature of 80 °, pasteurize the compote for 10-15 minutes.
• Use a towel to remove the jars from the pot. Seal with lids.
• Cool upside down.

Cherry pitted compote without sterilization

Ingredients for three 2L cans:

• cherry - 1.5 kg;
• sugar - 3 tbsp.;
• water - 4 l.

Cooking method

• For this recipe, prepare 2-3 liter jars. In a large container, the compote will cool slowly, which is a kind of pasteurization. Wash the jars thoroughly with baking soda. Sterilize in the oven or place on the kettle. Boil the lids too.
• Sort the cherries. Remove any damaged berries. Tear off the stalks.
• Pour water into a large enamel pot (or stainless steel) and bring to a boil.
• Put the berries in the prepared jars, filling 1/3 of the volume with them. Pour boiling water up to the very neck. Cover with sterile lids. Leave it on for 15-20 minutes. During this time, the cherry will warm up, and the water, on the contrary, will cool down.
• Close the jar with a nylon lid, in which holes of such a diameter are made so that the water flows out well, and the berries remain in the jar.
• Drain the water from the cans back into the pot. Add sugar. Bring to a boil and simmer until the sugar is completely dissolved.
• Pour the syrup over the berries so that it spills a little over the edge.
• Roll up the lids immediately.
• Turn the cans upside down, wrap them up with a blanket. Leave to cool completely. This will take you about 24 hours.

Note to the hostess

• When preserving compote from cherries with seeds, you need to remember that its seeds are poisonous: their nucleoli (seeds) contain the glycoside amygdalin. At long-term storage in such a compote, hydrocyanic acid begins to form, which can cause severe poisoning. Therefore, cherry compote with seeds is stored for no more than one year. Of course, cherry pits are not eaten.
• Pitted cherry compote can be stored much longer.

Cherry compote has been known to us since early childhood. The unique taste of the drink is considered unique, and the composition contains many vitamins. In addition to cherries, you can add various fruits and berries to the compote. Let's take a closer look at each recipe for making a cherry compote.

Classic cherry compote

• filtered water - 2.7 liters.
• fresh cherries - 650 gr.
• granulated sugar - 250 gr.

1. Carefully sort out the berries, get rid of rotten and damaged specimens. Send the pot of water to the stove, bring to a boil. When the first bubbles appear, add the cherry.
2. Cook the fruit for 5 minutes. Then add granulated sugar. Wait a few more minutes. Stir the ingredients thoroughly, turn off the hotplate.
3. Pour the cooked cherry compote into a suitable container. Cool at room temperature then put it in the refrigerator.

Cherry and sweet cherry-based compote

• cherry - 400 gr.
• cherry - 250 gr.
• granulated sugar - 320 gr.
• citric acid - 2 gr.

1. Rinse and, if necessary, sort out the berries, remove the stalks. Send the enamel pan to the burner, pour in the water, wait for the first bubbles to appear.
2. Then add the required amount of granulated sugar and citric acid. Stir the components thoroughly until the crystals are completely dissolved.
3. Add berries. Cook the compote for about half an hour, turn off the stove. Cover the pan with a tight lid, wrap the container with a warm towel. Wait until it cools down, drink the compote chilled.

Cherry compote with apples

• pitted cherries - 600 gr.
• sugar - 300 gr.
• apples - 900 gr.

1. Rinse the apples, remove the rind and core. Chop into small pieces. Next, send the fruit to a suitable saucepan, pour in the required amount of water.
2. Send the saucepan to the stove, bring the mixture to a boil. After the first bubbles appear, turn the power down to the minimum. Add frozen cherries.
3. Simmer the ingredients for about 15-20 minutes. Leave the composition with closed lid for a while. It is recommended to chill the compote before use.

Cherry and orange peel compote

• sugar - 750 gr.
• fresh cherries - 1.5 kg.
• apples - 2 kg.
• orange peel - 120 gr.

1. Wash the apples thoroughly, cut into small slices, remove the core. Then start preparing the cherries, rinse and sort the fruits.
2. Place food in a suitable saucepan, pour in boiling water. Boil the ingredients for 20 minutes, add granulated sugar after the allotted time.
3. Chop the orange zest finely and add to the mixture. Simmer the compote for another 10-15 minutes. Then cool the liquid, serve with ice and fresh mint leaves.

• granulated sugar - 450 gr.
• cherry liqueur - 120 ml.
• apples - 900 gr.
• ripe cherries - 1 kg.

1. Rinse and sort the cherries and apples in the usual way. Peel the fruit and cut the core. Chop the apples into small slices.
2. Send the cherries and fruit wedges to a thick-bottomed saucepan, pour in the required amount of water. As soon as the composition boils, turn the burner down to a minimum.
3. Pour in granulated sugar, simmer the compote on the stove for 25 minutes. Cover the pot with a lid, remove from the burner. Wrap with a blanket, the composition should cool completely.
4. Chill the drink, pour the compote into glasses, add 15 ml to each container. cherry liqueur. Garnish the treat with fresh berries and a mint leaf.

Cherry compote with black currant

• cherry - 300 gr.
• currants - 150 gr.
• sugar - 120 gr.
• purified water - 1 liter.

1. The berries should be thoroughly washed and sorted out. Send them to a saucepan, pour in cool water. Add sugar, put the container on the stove.
2. Boil the composition, turn off the burner. Cover the pan with a lid, wrap the container with a towel. Let the compote steep and cool.

Cherry compote with lemon

• granulated sugar - 250 gr.
• drinking water - 3 liters.
• frozen cherries - 550 gr.
• lemon - ½ pc.

1. Pour the required amount of water into a saucepan, send it to the stove. Squeeze the juice from the lemon into a container.
2. Add granulated sugar and frozen berries to the saucepan. Mix the ingredients thoroughly.
3. Wait for the first bubbles to appear. After that, turn off the heat, put the pan aside.
4. Cover the container with a lid, wrap in a warm towel. Let the compote steep for about 3 hours.

Cherry and raspberry compote

• fresh cherry - 950 gr.
• raspberries - 550 gr.
• granulated sugar - 200 gr.
• drinking water - 2.8 liters.

1. Sort out the raspberries, remove the stalks, rinse thoroughly with running water. Throw the product into a colander, wait for the liquid to completely drain.
2. Do a similar manipulation with the cherries, also remove the twigs. Place the berries in an enamel pot, pour in drinking water... Send the container to the stove, turn on the fire.
3. As soon as the composition boils, add granulated sugar. Stir the ingredients thoroughly until the crystals are completely dissolved. Simmer the compote for about 10 minutes, remove the pan from the stove.
4. Pour the finished drink into pre-sterilized jars. Roll up glass containers with lids. Wrap the jars with a towel, after cooling, place them in a cool place. Also, the compote can be consumed cold after cooking.

• cherry - 120 gr.
• apple - 1 pc.
• any berries - 70 gr.
• sugar - 130 gr.

1. Go through and rinse the food, cut the middle out of the apple. It is advisable to remove the seeds from the cherries. Chop the apples into small pieces.
2. Place all ingredients in a multi-bowl, pour in the required amount of water. Put on household appliance"Steam cooking" mode, simmer the composition for 12 minutes. Compote can be consumed in any form.

Cherry compote without sterilization

• sugar - 180 gr.
• cherry - 600 gr.
• citric acid - 12 gr.

1. In the usual way, sort and rinse the berries, get rid of spoiled specimens. Take a suitable cup, pour in cold water, place the cherries in it, wait 25 minutes.
2. Thoroughly rinse the glass containers for compote, dry the jars. After all the manipulations, place the cherry in a container.
3. Pour an equal amount of bulk ingredients into each jar. Boil water, steam seaming caps in parallel.
4. Pour boiling water into the jars, do the manipulations with extreme caution. Otherwise, you run the risk of glass cracking.
5. Roll up glass jars with hot lids. Turn the container upside down, shake a little. Place the jars upside down until they cool completely. Store the drink in a cool place.

Cooking cherry compote is not particularly difficult. Consider a variety of beverage recipes that can be consumed immediately after brewing. Roll up a treat for the winter. Cherry compote can be prepared with seasonal or frozen berries and fruits. Vary the amount of ingredients based on your taste. Also consider the sweetness of the drink depending on the ripeness of the food.

Video: cherry compote for the winter

I cherry years are filled with sun and life-giving juice. Their taste and beneficial features- two good reasons to include cherries in the diet all year round... Procurement of fresh berries for future use will help in this. One of the most rational preservation methods is compote:
- minimum heat treatment,
- stored for a long time,
- improved flavoring bouquet due to the use of sugar.
It seemed that everyone knows how to cook cherry compote for the winter, and even more so, how to cook fresh cherry compote for lunch or afternoon tea. But you can do it different ways... How? We offer several recipes for cherry compote (for winter and for "now") to your attention.

HOW TO BOOK CHERRY COMPOTE. STEP ONE. SELECTION AND PREPARATION OF BERRIES

To cook the best quality cherry compote, the first step is to choose the "right" berries. Although almost all varieties are suitable for canning, it is advised not to mix them in the same jar. The stalks are torn off before the processing itself, at the same time the berries are sorted, choosing whole, without defects, large and elastic. Berries of the same color mean the same degree of ripeness and make it especially appetizing and beautiful to cook cherry compote. The variety and degree of ripeness also affect the way in which the cherry compote will be cooked. For example, a compote of sweet berries is sterilized in a boiling bath (a 15-minute jar, half an hour - a three-liter), and a compote of sour berries is enough to pasteurize at 85 ° C, but for a longer period (liter jars - half an hour).

Pitted berries are washed thoroughly, but carefully so as not to damage. Rinse the last time with drinking or boiled cooled water, let it drain, do not pre-blanch. If there are a lot of cherries, they are poured into jars almost to the shoulders, periodically shaken so that the berries lie very tightly. You can gently press them with your hand so that there are still a lot of berries in the compote, which will give at least 15% of the mass due to the release of juice.

HOW TO BOOK CHERRY COMPOTE FOR WINTER. STEP TWO. PREPARATION OF COMPOTE. RECIPES

The choice of a cherry compote recipe for the winter depends on the harvest, appetite and free time. We offer three recipes for cherry compote for the winter for different situations. If the exact proportions are not specified, the amount of berries and sugar is taken "by eye".

Recipe 1... Cherry compote for the winter in this way is prepared by the bulk of housewives. Prepared berries are poured into sterile hot three-liter jars by a third of the total volume or more. Pour boiling water and leave for 15 - 20 minutes. Then the water is poured through a sieve lid with holes and a spout into one large saucepan, sugar is added at the rate of a glass with a slide for one jar, and boiled. The boiling syrup is poured into jars, the jars are immediately rolled up with sterile lids, turned upside down on a blanket and wrapped in it until they cool completely. Cooking cherry compote for the winter in this way is simple, the result is a delicious drink with a small amount of berries.

Recipe 2... Slightly inferior in popularity to the first is this cherry compote recipe. For the winter, it is cooked mainly by lovers of "thick" compotes, so that there is not only what to drink, but what to eat from the compote. Prepared three-liter jars are half filled with berries, pour 1.5 - 2 cups of sugar, pour boiling water, cover with a sterile lid and put in a bath for 20 - 30 minutes. Roll up, turn over, cool at room temperature. In this recipe, more berries are taken than in the first, and the taste of the compote is richer.

Recipe 3... And this method allows you to prepare a concentrated cherry compote for the winter. The berries in it occupy most of the volume of the jar - sterile hot liter jars must be filled almost completely with berries. After boil the syrup from 300 - 400 g of sugar and 1 liter of water, pour it boiling into jars with berries. Put the jars covered with canning lids in a hot water bath, bring the water to a boil and sterilize for 15 minutes. Roll up and turn over.

The assortment of recipes for compote from cherries for future use does not end there.

We advise you to read : JAM, JAM, BLACK CURRANT JELLY COMPOT, JUICE, BLACK CURRANT WINE

RECIPE OF CHERRY COMPOTE FOR WINTER WITHOUT SUGAR

Not many people know that you can cook cherry compote for the winter without sugar. Such recipes will appeal to those who limit the use of sugary drinks and dishes, as well as in the case of a large harvest of cherries, which it is desirable to process with minimal cost... For winter storage of sugar-free cherry compote, a smaller area is required.

Cherry compote for the winter without sugar. Recipe 1... They begin to cook compote in enamel pot... Pour some water into it so that the berries do not burn, and pour out the washed cherries. They put on low heat. When the cherry begins to release juice, the heating is increased. Gradually all the berries will cover own juice, which will boil intensively. After 2 - 3 minutes from the beginning of a violent boil, berries with juice are packed in hot sterilized jars. It is important to distribute the berries and juice evenly. Filled cans are placed in a boiling bath. Sterilize, roll up and turn over until completely cooled in air.

Cherry compote for the winter without sugar. Recipe 2... In this case, you will not have to cook cherry compote in the classical sense. Cherries are very tightly poured into hot sterile liter jars, poured with boiling water and kept for 10 minutes. Water is poured into a saucepan, boiled and again poured into jars for 10 minutes, then this procedure is repeated a third time. After that, jars of berries in cherry juice with water are sterilized and rolled up in the usual way, turned over and covered with a blanket.

We advise you to read: RECIPES WITH STRAWBERRY IN WINTER JAM FROM HONEY

RECIPE OF CHERRY COMPOTE FOR CONFECTIONERY AND JELLIES

This recipe for a cherry compote, which can be prepared for the winter, stands a little apart. It is more laborious because the seeds must be removed from the berries. But on the other hand, it is much more convenient and tastier with compote cherries than with frozen ones to cook pastries, only first you need to give them the opportunity to drain well. Such cherries are placed in a real strudel and open pie, and decorated with cakes and pastries. According to this recipe, the syrup in the compote turns out to be very rich, it is used to tint and flavor the cream instead of alcohol, and jelly and mousses are prepared from it. Or you can dilute the syrup a little with water, and you get an excellent drink, almost natural juice.

Before boiling the compote, pits are removed from the cherries and poured with water, after which they are boiled, preferably in an ordinary teapot. Prepared berries are poured into a sterile liter jar up to half or a little more, 1 - 1.5 cups of sugar are poured on top, depending on the taste and variety of berries. Carefully, so that the bones do not fall into the jar, pour a boiling broth there. Cover the jar with a sterile lid, put it in the bath for 15 minutes, then roll it up, turn it over and warm it with a blanket or a textile heating pad for slow cooling.

We advise you to read: HOW TO GROW CHERRY CHERRY REPRODUCTION WHAT IS "DUKE"

CHERRY COMPOTE "FOR NOW"

There is nothing complicated in the technology of how to cook cherry compote, which will be drunk immediately. The proportions for him are approximate enough, determined by the personal taste and varietal characteristics of berries, their ripeness.

The easiest cherry compote recipe. In 1 liter warm water put 0.5 kg of washed berries without twigs, immediately after boiling, pour 7 - 8 tbsp. l. sugar, wait for a boil and turn off. To make the compote rich, it must be allowed to cool naturally, however, if the cherry is very ripe and can burst, it is useful to put the saucepan with the compote in a bowl of cold water.

The most difficult recipe for cherry compote. It is boiled for serving a festive or banquet table. The recipe is outdated, so learning how to cook cherry compote in this way is very interesting.

300 - 400 g of prepared berries with seeds are kneaded in a saucepan and the juice is poured through a colander into another container, placed in the refrigerator. Pour the pulp with seeds with a liter of water, add sugar to taste, 5 - 7 tablespoons, bring to a boil, turn off after 3 - 5 minutes and allow to cool completely. It is filtered off and juice from the refrigerator is added to the resulting drink.

The recipe for a dessert compote from cherries. While it's easy to brew, the result deserves a place in your beverage range. Dissolve a glass of sugar in a liter of water, put a few cherry leaves without defects, 2 - 3 crushed cloves and pour 30 - 50 ml of cherry tincture or any alcohol. Bring to a boil, filter into another saucepan and carefully put 500 g of washed berries. Boil again and immediately remove from heat.

If you cook a dessert compote from cherries for children, instead of alcohol, you need to pour orange juice into the syrup and put the zest or, together with the cherries, throw a handful of raspberries into the syrup. In addition, cherries go well with cinnamon and honey, which can replace sugar in whole or in part. To increase the density of the compote, it is thickened with starch. To do this, take out the cherries with a slotted spoon, pour starch diluted in water into the syrup, no more than 1 tbsp. l., boil, turn off and lower the cooled cherry.

Whichever way the cherry compote is cooked - it is not only benefit, but also cheerfulness, pleasure, good mood! To provide yourself and your loved ones with a sea of ​​cherry positive, you need to know how to cook cherry compote for the winter and for quick use. The proposed recipes will help with this.