They begin to gain popularity at the end of summer. It is then that the housewives understand that a little more time will pass, and there will be no more fresh vegetables and fruits. That’s when large-scale cooking of jam and compotes, preparation of pickles and freezing begins. One of the most popular drinks prepared for the winter is cherry compote. It contains a large number of vitamins B and C, and most importantly, it is incredibly tasty. Both adults and children love him. But in order to do everything correctly and maximize the benefits berry drink, you need to know how to cook cherry compote. In cooking, there are several ways to prepare it. Some love sweet drink, others use a minimum of sugar in order to make their product dietary. Let's look at each of the proposed methods.
Cherries in jars (harvesting for the winter)
How to prepare cherry compote for the winter? For this you will need jars, sugar, water, a saucepan and ripe berries.
Rinse the cherries and place them in the bottom of the jar. Prepare sugar syrup separately. To do this, mix sugar with water and bring the resulting mass to a boil. After this, pour the syrup into the jars and place them in a pan of water. This design must be placed on the fire and heated for fifteen minutes. After this, you can roll up the jars and put them in a cool, dark place. In just a few days your cherry compote will be ready.
How much sugar to add to the syrup depends on your taste preferences. For a sweet drink, you need to take three hundred grams per liter of water. If you want to get diet drink, take three times less than the first component.
Seedless option
Many children love to eat berries from compote. In this case, you need to prepare a seedless drink. How to cook cherry compote in this case?
Rinse the berries and carefully separate them from the seeds. Place the product in jars and fill with hot syrup. To prepare it, take 400 grams of sugar and mix with 1 liter of water. If necessary, increase the ingredients proportionally.
Let the jars stand for a while and warm up, after which you can close them and put them in a dark place.
Compote “Assorted”
Many housewives love to experiment. They add to a regular cherry drink additional ingredients. How to cook cherry compote in this case?
Wash the berries, remove seeds if necessary. Place the product in glassware. Separately, cook syrup from your favorite berries with added sugar. There is one obligatory condition here. You need to add sugar after you remove the drink from the heat. Otherwise you may end up with jam.
Pour the resulting syrup over the cherries and pasteurize the jars. After complete cooling, the product is ready for use, but it can be rolled up and left for the winter.
Classic cherry compote
How to cook cherry compote? Our grandmothers used the recipe below. It is perhaps the most common of all.
Rinse the berries and place them in a saucepan. Pour over the cherry cold water and set to cook. After boiling, wait 5 minutes and remove the pan from the stove. Next you need to add sugar. Based on your own taste preferences, determine the proportions. To get a classic sweet drink, you need to take 300 grams of sugar per 1 liter of water.
Stir the compote and pour it into jars. After this, you must immediately close the containers with lids and put them in a dark place.
Now you know how to cook cherry compote. You can choose absolutely any recipe for this drink, but it’s worth trying each one to find out what suits you and your family best. Cherry drink It is prepared quite simply, while all the beneficial properties are preserved. That is why you should give preference to it, refusing store-bought juices with added flavors and dyes.
When rolling up jars of compote, a prerequisite is their sterilization. Many housewives simply rinse the inside of the containers with boiling water, while others keep them over steam. What you choose depends on the conditions in which the compote is cooked. Remember that unsterilized jars may cause the product to spoil.
If you cannot cook compote at the moment, but you have cherries, there is one sure way out. Freeze the berries for the winter. In this case, you can get it at any time required amount ingredients and cook fresh and delicious compote. After freezing, cherries do not lose their beneficial properties. You can do the same with other berries, and after defrosting, mix them and prepare a drink from different ingredients.
Prepare compotes and enjoy summer flavors in cold winter! It is not only incredibly tasty, but also healthy.
Cherry compote is one of the most delicious and aromatic species preparations for the winter, which housewives stock up on during the season for the year ahead. The popularity of this drink is quite understandable: who doesn’t like to enjoy the magical gifts of a gentle summer in the chilly winter... The recipe for cherry compote, which I will share with you today, will pleasantly surprise you with its simplicity and accessibility, and the result - with a delicious taste and wonderful aroma.
Layout necessary ingredients I offer one liter jar, capacity 1 liter. I have prepared 3 jars of compote, 1 liter each (this is just for now, there will be many, many jars ahead - it turned out to be a fruitful year for cherries). If you decide to roll up a delicious cherry compote in a three-liter jar, multiply the ingredients three times accordingly.
I suggest preparing this drink, like other compotes for the winter, without sterilization - we will use the double-pouring method. I guarantee that thanks to this simple way You can easily keep jars of cherry compote until the next berry season.
Ingredients:
Cooking the dish step by step with photos:
The cherry compote recipe includes only 3 ingredients: water, fresh cherries and sugar. Even if your berries are sour (albeit ripe), do not change the amount of sugar - it will still be very tasty, and ready drink It will be quite concentrated.
First of all, we sterilize the jars and lids. Since even for compotes I use jars with a capacity of no more than one liter, they fit perfectly in the microwave, in which the sterilization process takes place. Wash the jars of soda thoroughly, then rinse them in cold water and pour about 100 milliliters of cold water into the bottom. Place in the microwave and steam at the highest power. For one jar 5 minutes. If you sterilize, for example, 3 liter jars at once (that’s what I do), 8-10 minutes will be enough. I simply wash the lids, put them in a saucepan, pour in water (so that the lids are completely covered) and boil for about 5 minutes. Then turn off the heat and leave the lids directly in the water. At the same time, pour about 3 liters of water (for three jars, liter capacity) into a large saucepan for the compote - let it boil. At this time, we sort out the berries, wash the cherries and remove the stems. Place on a sieve to drain the water.
Place the berries in the prepared jars (or 1 jar, depending on how long you cook). I used 750 grams of cherries for 3 liters of compote - 250 grams in each jar. By the way, if you don’t have a kitchen scale, you can do as our grannies did - just pour berries into jars 1/3 of the total volume.
Pour boiling water over the berries in the jars, not reaching the edge a couple of centimeters. Excess water pour it out of the pan - it won't be needed.
Cover the jars with the prepared lids and leave for 15 minutes. During this time, the berries will partially give up their juice and color the water - it’s not visible in the photo, but at the level of the berries the water has turned red. By the way, this is how the berries are sterilized.
Add to liquid granulated sugar(200 grams per liter jar) and put the pan on the fire. Bring to a boil and cook for literally a minute - if you cover the pan with a lid and turn the heat up to high, everything will take about 10-12 minutes.
“My mother prepared this recipe. Grandma cooked it a little differently - she didn’t make compote. Previously, about a hundred years ago, they didn’t make jams and compotes at all; there weren’t even jars with lids like we use. For example, my grandmother kept jam in enamel buckets, and so that it does not spoil, it is properly boiled.
From childhood I remember huge cherry trees in the garden - in order to pick them, I had to climb a ladder. During the season, I closed several dozen three-liter jars of this compote. By the way, compote is usually rolled into three-liter jars, because this way it turns out less concentrated - it can be opened and drunk immediately. But compote in liter jars is usually richer, like syrup, it needs to be diluted and further boiled.
Cherries in compote go well with apples - they become reddish in color and give the compote additional sourness. Currants ripen in the same season as cherries: it is better to add white or red ones, and in sprigs, it’s more beautiful. There is no point in adding black - it is the same color as cherry and will be lost. You can add gooseberries - they are green and sour, it will be both beautiful and tasty.
1.
The cherries must be cleaned of stems and leaves. The berries must be ripe, because unripe ones have extra acid in their taste, and we don’t need it in compote. Mom had cherries of the “spanka” variety - very tasty, sweet, similar to cherries, and they made a wonderful compote. And, for example, the Lyubka variety of cherries ripen earlier, but they are not so sweet, and their color is lighter, not rich red. It won’t even make a rich compote.
There is no need to remove the pits from the cherries. Be sure to remove the pits from apricots - they contain a lot hydrocyanic acid. Apricot compote with pits can be stored for no more than a year, otherwise it will become dangerous. But I don’t take risks when I make apricot compote for children: I cut the fruit in half, remove the seeds, then put the halves in jars, blanch and cover with lids.
2.
The cherries need to be washed thoroughly under running water.
3.
Then put the berries in jars. There is no need to sterilize the jars, because now we will pour boiling water over everything, everything will sterilize itself.
We have 1 kg of cherries and two liter jars: we put half a kilo of berries in each: the compote will turn out very rich, then it can be diluted. I put the same amount of berries in three-liter jars as in half-liter jars: this concentration is ideal if you want to open the jar and drink right away.
4.
But the lids must be washed and sterilized. To do this, they should be boiled for five minutes. The lids must be completely covered with water.
5.
Now you need to fill the jars to the top with boiling water and cover with plastic lids with holes. After this, leave for 5–7 minutes: during this time, the berries are blanched and sterilized (and the jars at the same time). When the jars become warm enough that you can safely hold them, you need to drain the water into a saucepan.
6.
You need to pour citric acid into the jars, 1/3 teaspoon per liter jar. IN three liter jar I add a spoon. Firstly, the taste of the compote is pleasant, sweet and sour. Secondly, lemon acid in a jar is a 100% guarantee that the compote will not spoil. Nowadays it’s fashionable to cover jams and compotes with orange, so it’s almost the same thing.
The citric acid remaining in the bag must be poured into a jar or closed very, very tightly if you plan to use it again - it absorbs moisture very strongly.
7.
For a liter jar of compote you need to add 150 g of sugar. I usually calculate the amount of sugar based on this proportion. If you have a lot of jars, you need to drain the water from all of them into one pan and add as much sugar as you need for all the jars, then boil the syrup and pour it back into the jars.
We have two jars, so we need to take 300 g of sugar, add it to the water poured into the pan, put it on the fire, bring to a boil and wait until the sugar dissolves. The resulting sugar syrup need to be poured back into the jars. Close them with lids and cover with a towel. Cans that are closed with a screw lid do not turn over; only cans that have been rolled up with a machine need to be turned over. If you want to make sure the jar is sealed well, turn it upside down for a couple of seconds and check if the syrup leaks out.
8.
The compote will be ready in a couple of weeks. During this time, the berries will absorb the sugar, and the syrup will become thick and dark. It is better to store such compote for no more than a year. Over time it will become a deep ruby color.
The compote will turn out concentrated, like a rich syrup (remember, I said that the same number of berries per three-liter jar will produce a compote that you can drink right away?). Before you drink the compote, you need to Pour from the jar into a saucepan, dilute with water to taste and bring to a boil. Although some people like very concentrated drinks - it's a matter of taste.
The cherries from the finished compote are whole and beautiful, due to the fact that we do not cook them during the preparation of the compote. They can be used to decorate cakes. And from the compote itself you can make jelly and serve it with sour cream. It turns out very tasty!”
It's a sultry summer outside, but in your refrigerator there is a cool and tasty salvation from thirst and heat. Yes, this is an ordinary compote. But with a little secret. I think you should make this cherry compote in a saucepan for every day. Read the recipe with photos and cook for your health.
Cherry compote with deep color And rich taste with a spicy note can be cooked in 15 minutes. But it takes on a special taste summer drink after a couple of hours in the refrigerator. The cherry compote with cloves will infuse, cool and turn into a cherry miracle. Be sure to prepare this very tasty one.
Adjust the amount of sugar in the compote to your own taste.
To get more rich drink, you need to reduce the volume of water to 1 liter.
You can add cherry leaves or young cherry laurel leaves to the compote. 
- seasonal cherries – 500 gr.,
- granulated sugar – 5 tbsp.,
- water for compote – 1.5 l,
- dry cloves – 3-5 pcs.
Russian and Ukrainian cuisine.
Cooking time: 15 min.
How to cook with photos step by step
Sort out the ripe cherries, remove damaged ones, tear off twigs and leaves. There is no need to remove the seeds. Rinse in several waters so that each cherry just “asks” to be included in the compote. 
Pour clean water into the pan cold water, pour in granulated sugar and add stars of dry clove seasoning. Place on the stove, bring to a boil, cook until the sugar dissolves. The base for the compote is ready. 
Pour cherries with pits into hot syrup. 
The berries sink to the bottom. Return the pan to the stove. Cook over medium heat for about 5-7 minutes. 
As soon as all the cherries rise to the surface, this means the compote is ready. Some berries will burst, others will remain intact. Remove the pan from the stove and leave the drink alone for the next hour or two. Let the compote cool and brew. 
Pour the cooled compote with or without berries into a carafe to drink today, or into a jar with a lid for storage in the refrigerator. Also take a look. 
Cherry compote in a saucepan for every day can be stored in the refrigerator for up to 3 days, given the short brewing time of the drink, low sugar content and lack of preservatives. Help yourself to your health!
Not a single housewife will refuse to preserve it. The simple recipe (and absolutely no difficulties are foreseen), the speed of preparation, and most importantly - a complete guarantee against explosion are attractive to everyone. Moreover, everyone loves him without exception. There may be doubts about other fruits. For example, a drink made from gooseberries is sour and rather bland, while raspberry or strawberry drinks can rarely be made with whole, non-spreading berries (which is why it is preferable to make jam from them). And the cherry compote is drunk almost immediately upon opening. Moreover, quarrels over berries also happen!
How to make a wonderful cherry compote for the winter: a simple recipe, but careful preparation
In order for the preparation to be unambiguously successful, simple but well-defined rules must be observed.
- Cherries must be carefully sorted. Broken, burst, crushed berries are mercilessly put aside - you can even put them in dumplings. Unripe or too small specimens are not suitable for seaming.
- For the compote, it is advisable to select cherries that have not had their tails torn off: the stalks are torn off immediately before putting them in the jar, so the juice will not be lost, and bacteria will not penetrate through the hole.
- When preparing cherry compote for the winter, a simple recipe instructs to leave the pits in the berries. With this approach, the latter remain tight and beautiful. But the compote will be stored for no longer than a year; if you remove the seeds, it won’t spoil all three.
- After washing, the water from the cherries must be carefully drained. Usually the berries are left in a colander for half an hour with occasional shaking.
- Jars for compote are washed thoroughly; Whether or not to sterilize them depends on the specific recipe.
- Cherries are “friendly” with any berries, fruits and even vegetables (with zucchini it turns out very original compote). But experienced housewives It is recommended to combine it with pale berries - cherries, gooseberries, etc.
Fast and hassle-free
Even the simplest cherry compote can be rolled up inexperienced housewife. Moreover, simple does not mean tasteless: it will turn out aromatic, ruby in color and shelf-stable. The only simplicity is that such cherry compote is made without sterilization, which makes life much easier and speeds up the process. The berries are packaged in clean containers. It is not necessary to sterilize them before this. The cherry should occupy half the volume, maximum two-thirds. To avoid unnecessary voids, they are shaken when pouring. Pure water boil, pour into jars flush with the top edge of the neck, cover the vessels with clean lids and leave for a third of an hour. Then the water is poured back and boiled again, and sugar is poured into the jars (a glass for a three-liter bottle). They are again filled with boiling water, immediately twisted, turned over and hidden under the blanket. After cooling, the cherry compote is stored in the pantry or under the bed - it does not need coolness.
Rich taste
There is also a way to make cherry compote for the winter - a simple recipe, but for the patient. The beginning of its implementation is similar to that described above, but after pouring boiling water over the berries, they are left for half a day to infuse. Then the water is drained, added with sugar in the same amount, and the syrup is boiled. The containers are already filled with it, after which they are closed. They are cooled in the same mode as in the previous recipe.
Compote with syrup
You can do without pre-filling with boiling water. In this case, the washed cherries are scalded before packing into jars, and the syrup is boiled immediately (proportions of water and sugar: two and a half liters per three hundred grams). The container is filled with boiling dressing, immediately sealed and sent to cool, as in other canning methods.
Fragrant recipe
It will be useful to those who are afraid that simple ways they won't give you enough long storage. The fruits are laid out in cylinders, filled with steep syrup (half a kilo of sugar per liter of water), flavored with a pinch of vanilla or a few buds of cloves - it will turn out amazing aromatic compote from cherry. Sterilization is underway in the usual way, about half an hour for a three-liter bottle. If you prefer smaller dishes, reduce the time to twenty minutes.
Cherry-Apple Joy: Version No. 1
Cherries go well with any other fruits and berries. However, apple and cherry compote has almost the highest taste harmony. It can be closed in several ways for the winter. For those who are not lazy and are not afraid of pasteurization and sterilization, this recipe is suitable:
- The fruits are washed thoroughly and the tails are removed. If the apples are small, you can use them whole. But the seeds can give a specific taste, so it is better to cut the apples into quarters and remove most of the seeds.
- Cherries and apples are mixed into cylinders.
- A partial glass of sugar is poured into each and boiling water is poured “under the neck”.
- The jars will be sterilized for three quarters of an hour - this is due to the high density of the apples.
Version No. 2
On the one hand, the recipe is simpler - it does not involve sterilization. On the other hand, it takes longer because it requires pre-treatment apples The cherries are immediately packaged in the right amount according to the dishes, pour boiling water and strain it after a quarter of an hour. Water with cherry flavor is poured into a large saucepan, sugar is poured into it and apple slices. After seven minutes of boiling, they are placed in the cherries with a slotted spoon, the syrup is boiled again and poured. The one received for the winter is rolled up, turned over and wrapped warm until it cools.
Juicy compote
Very interesting recipe, which doesn’t even require sugar. True, it can only be done if you have a lot of cherries. Part of it is poured into cylinders, and the juice is squeezed out of the main mass. The packaging is filled with it, and the jars are pasteurized (a quarter of an hour for liter jars, twice as long for “three-ruble jars”) at 85 o Celsius. Even tastier if you combine cherries with juice forest berries, for example, blueberries.
Loading...