Housewives often use semi-finished products to prepare certain dishes. It happens that they are made immediately before preparing the main dish, but sometimes they use those that have been stored in stock for a long time. One such product is cherry syrup. The recipe for its preparation is simple, but not unique.
Memory of Summer
In the east of Georgia there is a version according to which numerous housewives prepare cherry syrup. The recipe is simple and does not require much effort. To work, you will need only three main products: for 2 kilograms of fresh cherries - 7 glasses of plain water and 2.5 kilograms of granulated sugar.
You will need a large saucepan for cooking. Next, you need to do everything one by one:
- Put all the ingredients together and put the pan on the fire. After boiling, the mixture should cook for about three hours. At this time, foam will be released abundantly. It needs to be removed constantly. The cessation of foaming will signal the end of cooking.
- Pour the mixture into another container, straining it through cheesecloth. Cover the resulting product with a towel and leave it in this position for a day.
- The next day, repeat the filtration process again.
- Heat the resulting product again, bringing it to a boil.
- Now all that remains is to cool it a little, and then pack it into prepared containers and seal tightly.
The result is a very tasty and aromatic cherry syrup. The recipe is good for its simplicity, but it takes a lot of time. This is not always convenient.
Possible options
People are constantly preparing for the winter. During the cold season, it's nice to get a product that reminds you of fun, warm days. Cherry is a wonderful berry that is used to prepare a wide variety of dishes. It makes excellent jams and confitures, which can then be used as a decoration or an additional component. But one of the most popular options is cherry syrup. Its recipe directly depends on the cooking method. There are two main options:
1. Cherries are used as fresh berries, and the intermediate product must subsequently be filtered.
2. First, you need to squeeze the juice out of the fruit, which will then need to be boiled in sugar syrup to the desired consistency.
Each method is good in its own way. It all depends on the desire and availability of the necessary equipment. If you don’t have a juicer at home, you will have to use the first option and spend a lot more time. And those who don’t want to bother themselves at all can simply go to the store. Syrup is always sold there.
Alternative way
You can very easily prepare a syrup from the recipe. The recipe requires the availability of the necessary products in the following ratio: for 3 kilograms of cherries - 5 glasses of plain water, 1 ½ kilograms of sugar and one and a half teaspoons of citric acid.
The process usually begins with the preparation of products:
- Wash the berries and remove their stems. After this, place the products in a spacious container, knead randomly with your hands and leave in this form for 24 hours.
- The next day, pour water into a container, mix everything well, and then strain using cheesecloth.
- The resulting juice should sit for a while. After this, you need to strain it again.
- Add sugar at the rate of 1 ½ kilograms per liter of juice and put the mixture on the fire to boil.
- Add lemon about 5 minutes before the end of the process. It acts as a preservative and flavoring agent.
Now the finished syrup can be safely poured into jars (or bottles) and sent for storage.
Successful combination
You can make cherry syrup from cherry juice a little differently. The recipe in this case will include several additional ingredients: for 640 grams of berries (about 200 pieces), take 80 grams of cherry leaves (also about 200 pieces), 2 kilograms of sugar, a couple of tablespoons of lemon and 2 ½ liters of cold water.
Cooking sequence:
- Wash leaves and berries. Remove twigs and stalks from cherries.
- Place the ingredients in a bowl, add water and cook for half an hour.
- Gently strain the mixture.
- Add sugar and lemon to the resulting infusion and bring the solution to a boil.
- Immediately pour the product into the prepared container and roll up tightly.
Now at any time you can have syrup on hand, which is perfect not only for making confectionery and desserts. With its help you can make wonderful cocktails or liqueurs. Using the leaves enhances the flavor and makes the finished product richer.
This is one of the simplest and most delicious recipes for preparing cherries for the winter. No need to remove seeds, cook for a long time or sterilize! The berries are poured with boiling water, on the basis of which a sweet syrup is then boiled. And that’s all, after that all that remains is to seal the jars.
As a result of minimal labor costs, you will get a magnificent preparation - a cherry with a pit, very aromatic, whole and dense, not overcooked, and the syrup is transparent, beautiful cherry color, sweet and concentrated. The taste is similar to jam, but more aromatic and quicker to prepare. You can use the preparation for making compotes by simply diluting it with cold boiled or mineral water, adjusting the degree of sweetness. Can be served with pancakes, cheesecakes and pancakes.
Total time: 30 min. / Cooking time: 10 min. / Output: 2 b. 0.5 l each
Ingredients
- cherry – 500 g
- sugar - 250 g
- water - 500 ml
Preparation
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First you need to prepare vegetable raw materials - cherries. It is advisable to choose a late variety, sweet, with dense pulp. Such cherries are the most fragrant and juicy, with a noble dark shade that will color our syrup in a beautiful color. The fruits need to be washed, at the same time sort through spoiled and crushed ones, and remove the stalks.
Now comes the fun part. I arm myself with a toothpick (needle/pin) and prick each cherry in 1-2 places. For what? Firstly, this way the berries will maintain their integrity and will not boil or crack. And secondly, juice will be released through these micro-holes, which will make the syrup rich and very tasty.
I sterilize containers and lids. I place the cherries in clean jars so that they fill 2/3 of the volume, just below the shoulders. At the same time, I bring water to a boil - spring or filtered, about 700 ml for two 0.5 liter jars, maybe with a reserve.
I pour boiling water over the contents of the jars to the very edges. To prevent the glass from cracking, I place a wide knife blade under the bottom and try to pour not on the walls, but in the center of the jar. I cover with clean lids (but do not seal) and leave for 20 minutes so that the berries evaporate and color the water.
Based on the resulting decoction, I will prepare a sweet syrup. To do this, I carefully pour the water from the jars into a measuring cup to determine the amount of sugar. For every 0.5 liter of water I add 250 grams of sugar. Bring the syrup to a boil and boil for 5 minutes, stirring with a spatula. It should boil vigorously, over high heat.
I pour the boiling syrup into jars with cherries. I immediately roll them up with sterile lids. I turn the canned food upside down, wrap it tightly in a blanket and leave it for a day.
After cooling, you can transfer the workpiece for storage to a dark and cool place. The sample can be taken in about a month. Full shelf life is up to 1 year.
If you want to leave a pleasant memory of summer that will give not only positive emotions, but also the opportunity to enjoy delicious dishes, prepare cherry syrup for the winter, which can then be used in a variety of ways. How to prepare delicious cherry syrup for the winter? We'll tell you.
In Eastern Georgia, cherry syrup is extremely popular; every housewife makes it there. Its very pleasant aroma and taste are beyond competition! This syrup can be consumed by making various drinks based on it and adding it, for example, to tea. Cherry syrup also works well as a sweet addition to a variety of desserts; it can be used to decorate cakes and pastries, mousses, soufflés, ice cream, pour over fruit salads, etc. Thanks to its bright and rich color, indescribable taste and aroma, cherry syrup has remained a very popular preparation for many years.
Cherry is a universal berry, that is, its taste is combined with the tastes of any other berries and fruits.
There are two basic recipes for making cherry syrup: in the first, the syrup is cooked using freshly squeezed cherry juice, and in the second, the berries are boiled in sugar syrup and then thoroughly filtered. Both methods are simple and very accessible even to inexperienced cooks, however, methods in which cherries must first be pitted are more painstaking and time-consuming. We will tell you about a very simple option for making delicious cherry syrup without the need to pit each berry.
Cherry syrup recipe
Photo: azadqadin.az
You will need: 2 kg of ripe dark cherries, 2.5 kg of sugar, 7 glasses of drinking water.
How to make cherry syrup. Place the washed cherries in a saucepan, add sugar, pour in water, bring everything to a boil, simmer over low heat, skimming off the foam, for about 2.5-3 hours, until the foam stops appearing. Strain the resulting syrup through cheesecloth, removing the berries and seeds from it, cover the syrup with gauze or a towel and leave at room temperature for a day. A day later, strain the syrup again, then pour into a saucepan and bring to a boil, turn off the stove and cool the syrup for half an hour, then pour into sterilized jars and seal with sterile lids. Store syrup in a cool, dark place.
Video recipe for making cherry syrup
Step 1: prepare the cherries.
Sort the cherries and rinse them thoroughly. Remove the twigs and leaves, and then remove the kernels from the berries. In any convenient way, that's all there is to it.
Place the berries in a saucepan and add 10 tablespoons Sahara. Leave the cherries to stand until they release their juice. And this requires at least one night.
Step 2: make cherry syrup.
You will then need to strain the cherry syrup, separating the berries from the liquid. The berries can be used for baking or frozen.
Weigh the remaining juice and add 1 kilogram sugar for every kilogram of liquid.
Place the syrup on the fire and cook, skimming off the foam with a spoon. You can remove it from the heat when the brew thickens and foam stops forming on its surface.
Place the resulting thick syrup in heated sterilized jars and close the lids tightly. After the sweet preparation has cooled, put it in a dark, cool and dry place.
Step 3: Serve cherry syrup.
You can serve cherry syrup any way you like! Prepare soft drinks based on it, add it to tea, to homemade waffles and pancakes, and pour it over shortbread cookies. In any case, it will be tasty, sweet and very healthy!
Bon appetit!
Cherry syrup keeps well for one year.
You can add a little lemon juice or citric acid to the syrup for taste.
Currently, many housewives prepare various dishes and compotes from cherries. After all, it has a lot of useful properties and excellent taste. Today we will talk about how you can make syrup from this berry.
Preparing Ingredients
To prepare classic cherry syrup Several main ingredients are used:
- cherry fruits;
- sugar;
- water.
Before you start preparing the syrup itself, you should prepare the ingredients. The cherries must be washed. It's better to do this several times. If necessary, remove seeds from berries. It is also worth sorting the fruits. If they are damaged, then it is not recommended to take them for such a mass. If you use cherry leaves when preparing the mixture, you should also rinse them thoroughly. Check them for damage. Don't forget to prepare containers for liquid.
They all must be thoroughly sterilized.
Recipes
Today there is considerable number of recipes for making cherry syrup:
- classic cherry syrup;
- syrup with cherries and citric acid;
- cherry leaf syrup;
- cherry syrup with pits;
- syrup with cherry and almond notes;
- syrup from whole frozen cherries;
- syrup with whole cherries.
Classic cherry syrup
Before cooking, the fruits should be thoroughly washed. After that, all the bones are taken out of them. The cherries are completely covered with granulated sugar and left to infuse overnight. In the morning, the mixture must be put on fire and brought to a boil. The berries are removed from the pan during cooking. And the mass is boiled again. Then the syrup is poured into sterilized jars and tightly closed with lids.
Syrup with cherries and citric acid
To make this simple syrup for the winter, you first need to thoroughly rinse the berries in cool, clean water. Afterwards all the seeds are removed from them. This can be done using a special kitchen apparatus. Using a juicer or a regular metal sieve, you need to extract the cherry juice. Then the juice is poured into a bowl and everything is placed on the stove. Sugar is added to the liquid (600 grams of granulated sugar is taken for 500 milliliters of juice). Boil the mass until it becomes thick and viscous.
Remember that if you passed the juice through a metal sieve, then the drink should be strained several more times before boiling. Citric acid (0.5 teaspoon) is added to the liquid over the fire. It acts as a preservative. This ingredient can also add a pleasant taste to the product. There are also recipes for making cherry syrup with freshly squeezed lemon juice. To prepare this version, you need to pour the washed cherries into a bowl of boiling water. You need to cook it until the berries begin to burst. Afterwards, wait until the fruits cool down at least a little.
Then squeeze the juice from the cooked cherries. This can be done through nylon fabric. Pour the resulting cherry liquid into a separate container and add granulated sugar and lemon juice (1-2 tablespoons of lemon juice per 1 kilogram of sugar). The resulting liquid should be placed on low heat, and after the sugar has completely dissolved, the heat should be increased. Cook the syrup until it thickens, stirring constantly.
Cherry leaf syrup
You need to squeeze the juice out of the washed berries. Then it is mixed with granulated sugar (700 grams). At the same time, an infusion of cherry leaves is prepared according to the recipe. To make it, you need to place the leaves in a pan of water and boil for 7-10 minutes. After the infusion is prepared, you need to remove all the leaves from the pan. The resulting liquid is mixed with juice. This mass is again put to cook on a small fire. This should be done no more than 30 minutes. The syrup becomes thick and viscous. Then it can be poured into sterile jars.
Cherry syrup with pits
The washed berries are placed in a bowl, sugar and water are added (1.5 liters of water per 2.5 kilograms of sugar and 2 kilograms of cherries). All ingredients are simmered over low heat for three hours. In this case, the seeds are not removed from the fruit. The resulting liquid is filtered through a sieve or through gauze, which is folded in several layers. The mixture is boiled again for 2-3 minutes. After this, the syrup is poured into containers.
Syrup with cherry and almond notes
All the seeds are removed from the fruit. They are thoroughly crushed. This is done with a hammer or coffee grinder. The crushed mass is mixed with cherry pulp. This whole mixture should be infused for 24 hours under a thick cloth. During this procedure, the seeds will be able to give the cherries a wonderful almond aroma. After this, the entire mixture is passed through a juicer. The resulting mass is mixed with granulated sugar. Moreover, they do this so that there is an equal amount of both the mixture and granulated sugar. The syrup is boiled until it becomes thick, and then it is poured into sterilized jars.
Syrup from whole frozen cherries
Frozen cherries are poured into a container. In this case, all fruits must be intact and not bursting. It is filled with water and covered with sugar (250 milliliters of water per 3 kilograms of sand and 2 kilograms of fruit). The whole mixture is set to cook and brought to a boil. After boiling, turn off the stove and cover the container loosely with a lid. In this form, the mass should cool at least a little. This all needs to be repeated 4 times. The liquid is then filtered through a sieve. It is once again put on low heat and cooked until it becomes viscous, and then it is poured into containers.
Syrup with whole cherries
All ingredients are poured into a bowl (one full glass of sugar per kilogram of berries and the juice of two lemons). Berries can be taken with or without seeds. Bring the mixture to a boil. Then you need to cook the syrup for 30-40 minutes over low heat. Then you need to wait until the liquid cools completely. The mixture should be passed through a metal or plastic sieve.
Afterwards, the still hot product is poured into jars and sealed.
Benefits and contraindications
Cherry syrups have a whole host of important properties. After all, cherry fruits contain a considerable amount of antioxidants, which can bring many benefits to the human body. So, such syrups have a great effect on human joints and bones, so they are recommended to drink for gout. After all, they can significantly reduce pain and inflammation in such a disease. Such syrups are also excellent for normalizing the functioning of blood vessels and the heart. Cherries contain a lot of potassium, which is essential for stable blood pressure. Also, many experts note that this berry can reduce the risk of stroke.
Cherry syrups also have a great effect on human nerves. Cherry juice restores the balance and activity of special antioxidant enzymes. And this prevents the occurrence of diseases and pathologies associated with the central nervous system. Compotes and syrups can significantly improve sleep. They can also increase the amount of sleep you get. Syrups with cherries also have a great effect on human vision. In addition, such berries help stabilize the functioning of the respiratory system. After all, they prevent the occurrence of asthma, shortness of breath, and bronchospasm.
Cherries are also capable of quickly breaking down fatty tissue. This berry has a low calorie content, so it is often eaten for weight loss. The pectin and fiber contained in this berry improve intestinal function and normalize digestion processes in the body. Cherry syrups are also great for the skin. After all, cherry fruits have a high content of vitamins C and A. They soften the skin and restore its elasticity. Cherry syrups should also be consumed to improve immunity. They have huge amounts of fiber, carotenoids and anthocyanins. All these elements strengthen the body’s defenses and are responsible for the prevention of cancer.
Despite the fact that cherries and syrups from them bring many benefits to the human body, they also have certain harmful properties and contraindications. Remember that it is better not to consume such products in large quantities, as they contain too much fructose, which in excess quantities can harm a person. Some people suffer from vitamin C intolerance. In this case, it is better not to consume cherry syrups, which contain large amounts of this element.
Those who suffer from high acidity and gastritis should not drink such drinks. People suffering from diabetes should also control their consumption of cherries and cherry syrup. If your tooth enamel is too thin, then you also shouldn’t drink too much of these liquids.
Use in cooking
Housewives often use cherry syrups when preparing various dishes. They are used to soak biscuits used for cakes and other baked goods. They are often added to drinks. Sometimes such mixtures are mixed in small quantities with coffee. Cherry syrups can even be combined with meat. After all, they are often added when preparing various sauces for it. When marinating, it is also permissible to use a few drops of this liquid.
Sometimes it also acts as a decoration for other dishes.
Packaging syrup for storage
It is better to store containers with such syrup in simple glass jars. They must first be sterilized along with the lids (it is better to take metal ones). You need to pour the liquid before it cools down. The sealed jars of syrup should be placed in a horizontal position. This is necessary so that the lids of the jars have contact with the hot liquid. After all, this will allow the process of their sterilization to continue. This syrup, prepared at home, can be stored from one year to several years. But remember that if you have already uncorked the jar, the mixture will only be suitable for use for a few days. And at the same time, open containers should be kept in refrigerators.
You will learn more about how to prepare cherry syrup in the following video.
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