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Cherry and red currant compote will diversify the winter diet and fill it with the aroma, colors of summer. The drink can be prepared from frozen berries or canned. In any case, its taste will be unsurpassed.
How to cook cherry-currant compote
Cherry and currant compote has a pleasant refreshing taste. It is good to cook and eat it in summer in extreme heat. The sourness inherent in this drink will quench your thirst well, and the rich nutritional composition will help renew strength and give energy.
The drink can be prepared both from fresh berries and from frozen ones. In winter, it is best consumed warm. It will be an excellent source of vitamin C, which is so necessary for strengthening the immune system during the difficult winter period. It will be a good help in the treatment of seasonal colds, spring hypovitaminosis. If fruits stored in the freezer will be used as the basis for the drink, do not defrost. They can be thrown into a pot of boiling water as they are.
Cooking secrets:
- a cherry drink will turn out to be much tastier if you add honey or berry syrup instead of pure sugar;
- the taste of any berry compote will be improved by a small amount of lemon or orange juice;
- a cherry drink will become more saturated if you pour grape juice into it or add a little zest (lemon, orange) during cooking;
- compote from berries cannot be boiled for a long time, otherwise they will boil and the drink will turn out to be tasteless;
- it is not recommended to use small cherries for cooking, you need to take strong, ripe berries;
- the 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, honey to them. For example, cherries work well with cinnamon, which is why this spice is often added to drinks.
Berry drinks are also flavored by catnip, basil, savory. They enhance the taste and aroma. 7-8 g of fresh herbs are enough for a liter jar. Laying should be done 5 minutes before the end of cooking. Remove after cooling.
Which pot to choose
It is best to use a stainless steel pot to brew a 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, it is not subject to oxidative processes.
It is undesirable to cook compotes from sour berries in an aluminum pan. This material is unstable and subject to rapid oxidation. If there is no other dish, then this one can be used. For a few minutes of cooking, nothing terrible can happen. The main thing is not to leave the finished compote for storage in an aluminum pan.
Cast iron pots for cooking compote should 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 blanks.
Recipe for currant and cherry compote for every day
The most optimal way to make compote is to boil a certain amount of water, add sugar or another sweetener to it, and then lower the berries. And immediately you can turn off the gas under the pan. Cover, 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 red currant and cherry compote
Ingredients:
- cherry - 0.5 kg;
- currants (red) - 0.5 kg;
- granulated sugar - 0.4 kg;
- water - 3 l.
Rinse the berries separately, remove the seeds. Currants can be taken not only red, but also black. Mash it, and chop the cherries with a blender. Mix the berry mass with each other, cover with granulated sugar until the juice is released.
Then put it in boiling water and keep on fire from the moment of boiling again for 5 minutes. Remove the foam, keep under the lid until completely cooled. Strain through a multi-layer gauze filter.
Recipe for cherry and red currant compote with cinnamon
This recipe is versatile. Such 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, seeds so that the drink does not taste bitter. Stir sugar and water, bring to a boil, add berries and spices. Wait for boiling again, turn off. Insist 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 the saturation of color and abundance of flavor.
Ingredients:
- cherry - 1 tbsp.;
- currant (black) - 1 tbsp.;
- water - 2 l;
- granulated sugar - ½ tbsp.
Pour peeled, sorted berries into boiling sugar syrup. Wait for the moment to boil again and turn off the fire after two or three minutes. Insist under the lid until cooled.
Another recipe requires the following ingredients:
- cherry - 150 g;
- currant (black) - 100 g;
- currant (red) - 100 g;
- water - 1.2 l;
- granulated sugar - optional;
- icing sugar - 1 tbsp. l.
Sort the berries, wash under running cold water, remove the seeds. Transfer everything to a saucepan with boiling water, cook for 5 minutes. Add sugar and keep on fire for another 2 minutes. Cool the compote, filter through a sieve. Allow excess liquid to drain from the berries, put them on a plate, sprinkle with powdered sugar on top. Serve separately.
Fresh cherry and currant compote with currant leaves
Ingredients:
- currants (red, black) - 0.2 kg;
- cherry - 0.2 kg;
- currant leaf - 2 pcs.;
- mint - 2 branches;
- water - 3 l;
- granulated sugar to taste.
Wash the berries well, sort out. Toss in a saucepan with boiling syrup, add green spices. Bring to a boil and turn off immediately. Insist in a closed saucepan for an hour.
How to cook cherry and currant compote in a slow cooker
Ingredients:
- cherry - 350 g;
- currant (black) - 350 g;
- currants (red) - 350 g;
- granulated sugar - 400 g;
- water - 3 l.
Mix the pitted cherries with the rest of the berries, cover with sugar. Wait until the mass releases juice. Then pour water and send it to the multicooker bowl. Turn on the "soup" or "cooking" mode for ½ hour. After the end of cooking, do not open the lid immediately. Let it brew for about an hour. Strain before serving.
Cherry and currant compote recipes 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-processing of the berries. There is such a disease as botulism. It is easiest to pick it up from an incorrectly prepared conservation. The botulinus bacterium grows best in an oxygen-free environment, which is the contents of hermetically sealed jars.
Therefore, the berries must be sorted out and washed thoroughly. Sterilization should be approached with great care and adhere to all technical standards. Jars should be washed with detergents, subjected to high-temperature steam treatment over a saucepan, in the oven, microwave, and so on. The lids also need to be boiled. Hands and clothing should be clean and the kitchen table and utensils well washed.
Cherry, red and black currant compote for the winter
All three ingredients can be taken in arbitrary proportions. You will need 1.5 kg of berry platter. To prepare sugar syrup for 1 liter of water, 0.7 kg of granulated sugar will be consumed.
Ingredients:
- currant (black);
- Red currants);
- cherry.
Peel the berries, rinse and immerse in boiling syrup. Keep in it for 10 minutes and transfer to banks. Cover with chilled syrup. Sterilize the cans with the 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.
Put clean berries in sterile jars. You can take both red and black currants, or both, as well as cherries. All this 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, boil. Pour boiling syrup over the berries again, roll up immediately.
Fragrant red currant and cherry compote 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, peel the stalks. Lay in layers in a jar, pour in the sugar syrup directly from the heat. Pasteurize cans: 0.5 l - 8 minutes, 1 l - 12 minutes. Use metal covers.
Currant and cherry compote for the winter with lemon balm
Ingredients:
- red, black currant (without twigs) - 5 tbsp.;
- cherry (pitted) - 5 tbsp.;
- melissa - a bunch;
- granulated sugar - 2-2.5 tbsp.;
- water - 2 l.
Wash berries and herbs under a cold stream. Instead of one lemon balm, you can take a mixture of herbs, for example, lemon balm, mint, lofant. Put the syrup on the stove to cook. Meanwhile, distribute the berries and lemon balm in clean, dry and pre-sterilized jars. Pour in hot syrup and roll up immediately.
Blackcurrant and cherry winter compote with citric acid
Ingredients:
- currant (black) - 100 g;
- cherry - 100g;
- sugar - 100 g;
- citric acid - a pinch.
Put the prepared berries in sterile jars, pour boiling water. After 15 minutes, pour the water into a saucepan and send to the fire, add sugar and heat until completely dissolved. Throw a pinch of citric acid into jars, pour over boiled syrup, roll up tightly.
The recipe for cherry and currant compote can be viewed below.
Storage rules
Closing the compote for the winter is not all. It is necessary to organize proper storage for it. If we are talking about a private house, there are usually enough utility rooms here. In an apartment for this purpose, you need to allocate a comfortable corner in the form of a niche, mezzanine, storage room or cabinet. In the absence of all this, the workpieces 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, spices not listed in the recipes. You should not be afraid to experiment, invent new flavors in order to surprise and delight your loved ones.
