Cherry compote

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

Such a drink is in no way inferior to purchased counterparts, and in terms of usefulness it is much superior to them.

Technology for making sweet cherry compote with sterilization

Sterilization is a process that allows you to get rid of molds found on the surface, inside 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 cans with a capacity of not more than 1.5 liters are used. They usually make a concentrated drink, filling them with fruits almost to the top. The sterilization process is carried out as follows:

1. A basin or wide pan is used for sterilization. Its height should be such that the banks that will be placed there are covered with water up to their shoulders.
2. Water is poured into a container for sterilization, put on the stove and heated to 60-70 degrees.
3. A piece of dense fabric (you can roll it up several times) or a wooden lattice is placed on the bottom of the container.
4. The finished product (jars in which berries are poured and syrup is poured) are covered with lids and placed in a container. Turn on heating.
5. After boiling, keep the jars in water for 20 minutes if the fruits are pitted, or 30 minutes if the berries are pitted.
6. With special tongs, they pull out the cans and immediately tighten.
7. The cans are checked for leaks, overturned and placed under cover to cool slowly.

Rules for making sweet cherry compote without sterilization

Non-sterilized recipes are used for drinks that are canned in 3L cans. The procedure is as follows:

1. Banks are washed with soda and sterilized in the oven or steamed.
2. Cherry berries are washed, cleaned of debris, stalks and poured into jars by about a third.
3. Banks are poured with boiling water to the top, covered with lids and left 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. Pour the cans with syrup, twist, turn over and put them under a warm shelter until they cool completely.

Selection and preparation of the necessary ingredients

The main attention in preparation for the preparation of cherry compotes should be paid to berries. They must be selected carefully, rejecting all rotten and spoiled fruits. All stalks, leaves, and all debris must be removed. It is better to rinse the fruits in a colander, under running water.

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

Cherry compote with seeds for the winter (traditional)

Traditionally, this drink is prepared in 3-liter cans. Each jar will require:

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

You may need about 2.5 liters of water, depending on the size of the berries. Peel the berries from the stalks and rinse well. Arrange in sterilized jars. Carefully pour boiling water over the jars to the top. Put the lids on top and leave for half an hour.

Then the water must be poured back into the pot and put on fire. After boiling, add granulated sugar and citric acid, mix everything and boil for a few minutes. Re-fill the jars with syrup and immediately roll up the metal lids. Turn over, check for leaks. Place upside down on the floor and cover with something warm. After cooling to room temperature, the finished workpieces can be removed for storage in the basement or cellar.

How to cook 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 to be concentrated, and in the future it is diluted with plain or carbonated water for consumption. The pulp can be used as a filling for pies.

The amount of ingredients is calculated per liter jar. Sort four glasses of fruit, rinse well. Remove bones. 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 cans are placed in a bowl or pan for sterilization. Lids are placed on top of the cans, the screw ones are slightly screwed on. Sterilization time is 20-25 minutes. After that, the lids are rolled up or twisted, and the cans are removed under a shelter 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 can of 3 liters, you need a pound of berries and a glass of granulated sugar. Pure 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 they 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 laid out in jars and poured over with boiling water. After 15 minutes, the water is poured into a separate container, sugar is added and boiled over a fire for 5 minutes. Then the jars are poured with hot syrup and immediately twisted.

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 containers in a wide saucepan or bowl with hot water for sterilization and turn on the heat.
4. In the process of pasteurization, the berries will give off 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 placed under a blanket for slow cooling.

The second way involves adding sugar. Here is how cherries are prepared in their own juice according to this recipe:

1. Wash the fruits, peel, put in a container and cover with the same amount of sugar.
2. In a day (or a little earlier, depending on the ripeness of the cherry), the juice that stands out will completely dissolve the sugar.
3. Put the container on fire, stir. Boil for 5-7 minutes.
4. Pack the finished product in a smaller container, after sterilizing it.

White cherry compote

For this recipe, you can take a different amount of cherries - from 0.5 to 1 kg, the more berries, the brighter and richer the taste of the drink will be. The washed berries need to be put in jars and pour boiling water over them. After 10 minutes, pour the water into a saucepan, heat to a boil and pour the berries again. Drain immediately back into the saucepan, 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 remove to cool under a warm shelter.

Yellow cherry compote

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

What can be combined with cherries

Sweet cherries can be mixed with each other by 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 clove inflorescences, a little cinnamon, vanilla on the tip of a knife and a pinch of nutmeg. The spice content can be combined; individual ingredients can even be eliminated altogether.

The berries are placed in a jar and filled with boiling water. Spices are added on top. The containers are put on sterilization for not 20-30 minutes, after which they are closed and removed until they cool completely under a blanket.

Cherry compote with lemon

A liter of such a drink will require 0.25 kg of cherries, 0.2 kg of sugar and half a lemon. Fruits are stacked in jars, lemon cut into thin slices is added on top. Everything is filled with hot syrup.

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

Cherry and apple compote

A three-liter can of drink will need 0.5 kg of cherries, 0.2 kg of apples and 3-4 g of citric acid. Rinse the berries, remove the core from the apples and cut them into slices. Arrange all ingredients in jars. For syrup, you need to take 0.2 kg of sugar, dissolve it in water and boil. Pour the syrup over the fruit.

After that, put the containers for sterilization. Hold for 30 minutes, then roll up the lids and put upside down under a shelter.

Strawberry and cherry compote

To brew 3 liters of such a 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 laid out in containers. Syrup is boiled separately, and citric acid is added to it during the cooking process.

Fruits are poured with syrup. The containers are placed for sterilization. After its completion, close with lids. The drink is ready.

Delicious cherry and sweet cherry compote

Cherries and sweet cherries are close relatives and go well with each other in any proportion. Usually they are taken in equal shares. For 3 liters of drink, you will need 0.25 kg of those and other berries, 0.2 kg of sugar and a quarter teaspoon of citric acid. The fruits are laid out in clean jars and poured with boiling water. It is necessary to let it stand in this form for 15–20 minutes so that the berries are steamed.

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

Apricot and cherry compote

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

Pour the berries with hot syrup, close them with sterilized lids. Turn the banks over and wrap them up.

How to cook frozen cherry compote

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

Terms and conditions of storage of sweet cherry compote

You shouldn't store compotes for more than one year. This is especially true for drinks made from fruit with seeds. Over time, their "wooden" taste will be more and more felt in the compote, drowning out the natural aroma of berries. Seedless fruit drinks can be stored longer, however, when stored for a long time, their aroma is significantly weakened 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 efficient. 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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