Cherry compote - rich and fragrant summer drink, which not only quenches thirst and amuses with delicious taste, but also fills the body with vitamins. Combining berries with other fruits, you can significantly diversify the composition of the delicacy, fill it with a new taste, make the aroma even brighter and more expressive.

How to cook cherry compote?

Cooking cherry compote is easy and simple. However, there are still certain subtleties of technology and you need to know about them when starting to execute any chosen recipe.

1. Fresh cherries are pre-washed under running water, soaked for 20 minutes, rinsed again. This technique will allow you to get rid, if necessary, of wormy berries - during this time the pests will leave the berries and float to the surface.
2. Pitted cherries can not be removed - they will become a source of additional taste and aroma of the drink. However, it should be remembered that compote prepared for the winter from whole berries (with a stone) must be consumed within a year. More long-term storage blanks will contribute to the formation of bones in the nuclei hydrocyanic acid which can lead to poisoning.
3. The amount of sugar can be varied to taste depending on the acidity of the berries or taste preferences.
4. Cherry compote can be boiled and served chilled, or you can prepare a delicacy for the future by sealing it in sterilized jars and wrapping it upside down until it cools completely.

Fresh cherry compote - recipe

Compote from fresh cherries with its amazing properties will outshine any other drink, delighting tasters with an amazing aroma, rich, rich taste and bright color. cherry berries do not require long-term cooking - you just need to bring the berries in water sweetened to taste to a boil and let the drink cool completely and brew with the lid closed.

Ingredients:

• fresh cherry - 1 kg;
• purified water - 2 l;
• granulated sugar- 1 glass.

Cooking

1. Cherries are sorted, rinsed, if necessary, kept in water, washed again, allowed to drain.
2. Water is brought to a boil, sweetened, prepared berries are placed in a bowl.
3. Allow the contents of the vessel to boil again and remove from heat.
4. cover up delicious compote of cherries with a lid, leave to cool, then cool in the refrigerator.

Strawberry and cherry compote

It will turn out no less tasty. The berries perfectly complement each other, creating a harmonious, surprisingly rich taste bouquet of the drink. The proportions of the main berry components can be changed - the delicacy will be different each time, but always fragrant, bright and fragrant.

Ingredients:

• fresh cherry - 1 kg;
• strawberries - 1 kg;
• purified water - 4 l;
• granulated sugar - 2 cups.

Cooking

1. Cherries and strawberries are sorted, washed, and rid of ponytails and sepals.
2. The berries are placed in a container with boiling, sweetened water and allowed to boil again.
3. Boil the compote of strawberries and cherries for a minute, cover with a lid and leave at room conditions until cool.
4. Before serving, the drink is cooled in the refrigerator.

Cherry-apple compote

Compote of cherries and apples is prepared in two steps. Initially, apples cut into slices are boiled for five minutes, after which prepared berries are laid. The result of cooking will be a delicious and fragrant drink, which, when chilled, will perfectly quench your thirst and fill the body with a mass of valuable vitamins.

Ingredients:

• fresh cherry - 1 kg;
• apples - 1 kg;
• purified water - 4 l;
• granulated sugar - 2 cups.

Cooking

1. Apples are washed, removed from the core, chopped into slices or cut into 4 parts.
2. Place fruit slices in a container of boiling, sweetened water and boil for 5 minutes.
3. The berries are sorted out, rid of the tails and added to the pan.
4. After re-boiling remove the container from the heat and leave the compote of cherries and apples to cool.

Redcurrant and cherry compote

Saturated, fragrant, with a pleasant, slightly tart sourness, cherry and currant compote succeeds. Red currants can be replaced with white, black, or a mix of several varieties, which will make taste palette drink even more varied and bright. If desired, the berry composition can be expanded by adding apples.

Ingredients:

• fresh cherry - 1.5 kg;
• red currant - 1 kg;
• purified water - 4 l;
• granulated sugar - 2 cups.

Cooking

1. Currants and cherries are sorted out, relieved of twigs and stalks.
2. Lay the prepared berry mass in a container with boiling, sweetened purified water and boil for a couple of minutes.
3. The cherries are also left to cool under the lid, after which they are cooled and served.

Cherry and raspberry compote

Delicious cherry compote without sugar can be cooked according to next recipe. Raspberry gives the drink an additional charm, and honey acts as a natural, healthy sweetener. To preserve all its valuable properties, it is necessary to stir the product after the compote has cooled to a temperature of 50 degrees.

Ingredients:

• fresh cherry - 1.5 kg;
• raspberries - 1 kg;
• purified water - 4 l;
• honey - to taste.

Cooking

1. Prepared fresh cherries and raspberries are placed in a container of boiling water and the contents are allowed to boil again.
2. Cover the vessel with a lid and leave the drink to cool.
3. Sweeten the warm contents of the pan with natural honey.
4. Cool in the refrigerator before serving.

Mulberry and cherry compote

The preparation of compote from cherries according to the following recipe is not much different from the above. However, the taste and nutritional characteristics of the drink have their own characteristics. A drink is prepared with the addition of mulberry, which makes it even more useful. The use of such a compote is especially indicated for people suffering from cardiovascular diseases.

Ingredients:

• fresh cherry - 1.5 kg;
• mulberry - 2 cups;
• purified water - 4 l;

Cooking

1. Prepared cherries and mulberries are placed in a container with boiled sweetened water and allowed to boil.
2. After a minute of boiling, remove the bowl from the heat, allow the contents to cool, and then put them in the refrigerator for additional cooling.

Frozen Cherry Compote - Recipe

Berries are no less tasty and fragrant, but they do not require prior defrosting and are added exclusively to cold water. The lid must be closed while boiling the contents. In this manner, it will be possible to preserve the maximum of vitamins and valuable properties, which are rich in cherries.

Ingredients:

• frozen cherries - 2 kg;
• purified water - 4 l;
• granulated sugar - 2 cups or to taste.

Cooking

1. Frozen berries are poured with clean filtered cold water and place the dish on the stove.
2. In the process of boiling the contents, sweeten it to taste.
3. As soon as the compote boils, turn off the fire and leave the drink to cool and infuse.

Cherry compote for the winter - a simple recipe

The following recipe is about how to preserve. The proposed technology will please with the simplicity of execution and great result: the workpiece is perfectly preserved throughout the year even under room conditions. The saturation of the drink will depend on the number of cherries in the jar.

Ingredients:

• fresh cherries - 1/3-1/2 cans;
• purified water - 2.5 l;
• granulated sugar - 1-1.5 cups.

Cooking

1. Prepared cherries are placed in a sterile three-liter container, poured with boiling water, covered with a lid and left for 15 minutes.
2. Drain the liquid into a saucepan, add granulated sugar, boil the syrup for a minute and pour the berries in a jar over it.
3. Cherry compote is rolled up for the winter without sterilization with lids, turned upside down and wrapped in a warm blanket until it cools completely.

Cherry compote in a slow cooker

Next, you will learn how to use a slow cooker to prepare a drink. It is most convenient to cook compote from dried cherries, which, in contrast to fresh berries requires a longer heat treatment and prolonged insistence. The gadget will create ideal temperature conditions and uniform heating for a perfect result.

Everyone knows that compote is very tasty. sweet drink which is also very beneficial for health. In summer, it can be consumed cold to quench thirst, and in winter it is better to drink compote hot in order to keep warm. Not a single juice bought in a store can compare with homemade compote either in taste or in its benefits. In this recipe, we suggest you cook a compote of apples, pears, black currants and cherries, because these fruits and berries in the right proportions are perfectly combined and complement each other perfectly ....

Ingredients

• 5 medium apples__NEWL__
• 2 pears__NEWL__
• 100 gr. fresh or frozen cherries__NEWL__
• 100 gr. fresh or frozen blackcurrant__NEWL__
• 40 gr. sugar__NEWL__
• about 2 liters of water__NEWL__

It will not be difficult to prepare assorted compote in a slow cooker. Let's break this process down into 8 short steps:

Step 1. Wash fruits and berries.

Step 2. Cut the apples in half, cut out the core and cut into slices.

Step 4. Pears are also cut into slices.

Step 5. Put cherries, blackcurrants, chopped apples and pears into the multicooker bowl and add sugar there.

Step 6. Now pour water into the bowl up to the 3 liter mark.

Step 7. Install the Cooking program. The required cooking time is 20 minutes. After this time fragrant dessert drink ready!

Tip: after the program finishes, let the compote brew for another half an hour.

Compote is favorite drink children and adults, requiring only three ingredients for their preparation - water, sugar and main ingredient, which, in fact, is responsible for the taste, aroma and color of compote. The choice of this main ingredient depends on our tastes and preferences. It pleases that summer harvest unusually abundant, and this gives free rein to our imagination, and canning will allow us to keep a piece of summer in a jar in compote.

Canning is absolutely not. difficult process, the main thing is attention and desire. By canning, we settle the summer in our pantry and close the tasty and healthy fruit components, saving them for the winter.

What is needed for canning? First, you need to prepare jars and lids, purchase a seaming key. You will need sugar, fruit and scales.
Sometimes spices are added to compotes or citric acid. This is not necessary at all, but sometimes this ingredient can be used. The main thing here is not to overdo it and not to interrupt natural taste fruits from which you prepare compote.

Be sure to prepare jars and lids. They must be sterile (immediately before seaming, the jars must be heated over steam, and the lids must be boiled).

To prepare compote, each housewife uses sugar at her discretion, if she likes sweet compotes - put more sugar, if not very sweet - less. It also happens that sugar is not put at all, sterilizing only berries and fruits.

Compotes can be prepared from a wide variety of fruits and berries. Cherry compote is very tasty and truly royal.

You can make cherry compote in pure form, and can be combined with other fruits. In any case, the compote will be very tasty and healthy!

cherry compote for the winter (compote of cherries for the winter)

We take cherries, sort them out, remove the twigs and wash them in a colander, do not remove the bones.
Banks are thoroughly washed and sterilized. Cool down.
We put the cherries in jars and pour them with boiling water, then cover with a lid and leave for 10-15 minutes. Then pour the liquid into enamel pan, add sugar (based on 300 grams per three-liter jar) and bring to a boil.

The resulting syrup is poured into a jar of cherries and rolled up immediately. We send to cool under a warm blanket.

Cherry compote is ready!

Cherry and currant compote for the winter

We sort out cherries, red and black currants, wash them, then dry them well for paper towel.
Banks are sterilized. Then we put cherries and currants in them. I cook compote separately from cherries with red currants and separately from cherries with black currants. So in three liter jars lay 400 grams of cherries and 250 grams of currants. Fill the jars with boiling water and cover with lids, leave for 5-7 minutes.
Then pour the water from the jars into an enameled pan, bring to a boil and add sugar, at the rate of 350-400 grams per 1 liter of water, that is, 1-1.2 kg per three-liter jar (or you can add sugar to your liking). Bring the water to a boil again, boil for about 4-5 minutes.
Fill jars with cherries and currants with hot syrup and seal tightly. Then we turn the jars over, wrap them with a blanket and leave to cool completely.

Preservation should be stored in a dark place.

Compote of cherries and apples for the winter

Apples for compote should be taken ripe, with a very beautiful appearance.
So, we take 1 kilogram of apples, wash them thoroughly, cut into slices, removing the core. Then, using a colander, lower the apples into boiling water for several minutes and immediately cool in cold water.
We take 200 grams of cherries, sort them out, remove the branches and rinse in a colander.
We put chopped apples in jars, alternating with cherries.
Cooking syrup. Bring water to a boil in an enameled saucepan and add sugar, based on 1 liter of water, 200-400 grams of sugar.
Pour jars with apples and cherries with hot syrup, cover with lids and pasteurize at 85 degrees. If you use liter jars, pasteurize them for 15 minutes, if two-liter jars - within 25 minutes, if three-liter ones - within 30 minutes. Pasteurize the compote in boiling water for 5, 8 and 12 minutes, respectively.

Compote of apricots and cherries for the winter

We sort out apricots and cherries, wash them and remove the seeds from them.
We put 2 rows of apricots and one row of cherries in jars. It is possible to stack whole fruits without removing the seeds.
Then we start preparing the syrup: put an enameled pot of water on the fire, bring to a boil and add sugar, based on 1 liter of water - 250-500 grams of sugar, bring to a boil again.
Fill the jars with apricots and cherries with a slightly cooled syrup, then pasteurize or sterilize. We pasteurize jars at 85-87 degrees. If you use half-liter jars - 15 minutes, liter - 25 minutes. We sterilize jars with boiling water: half-liter jars - 10-12 minutes, liter jars - 15-18 minutes, three-liter jars - 30 minutes. Time should be counted from the moment the water boils.
Banks cork and cool in large saucepan with water, carefully adding cold water.

Foreword

Cherry compote for the winter can be safely added to the list of the most popular blanks. He not only makes us happy winter period time bright taste fruits, but is also a supplier of vitamins contained in fruits.

Preparation for canning

Making cherry compote for the winter is a very simple task, which requires only a few ingredients. The main ones are: water, granulated sugar and cherries. Some prefer to include citric acid and various spices in the composition - it depends on the taste and imagination individually. But do not get carried away too much, as you can kill the main taste of the berries.

The main convenience in harvesting is the cheapness of the main component. If a can of lingonberry or can cost a pretty penny, then cherry can be made from fruits growing in a summer cottage.

So, for the preservation of cherries, first of all we prepare three-liter jars(they are the most comfortable) and metal lids. You can not do this procedure without a seaming key. In order to maintain the proportions given by the recipe, we need scales.

Having prepared all the main components of the preservation process, we proceed to the sterilization of dishes. The lids must be thoroughly boiled, and the jars must be heated over steam or rinsed thoroughly with boiling water. These steps must be completed in advance, because then you will need to act quickly, and there will simply be no time for extraneous processes.

Cherry compote recipe for the winter

To prepare this wonderful house drink we need the following ingredients: sugar (100 g per liter will be needed), water and cherries. The jar is filled with fruits by 1/3, after sorting them out and rinsing them under running water. It is recommended to filter the water for the syrup.

We put cherries in sterilized jars, and pour boiling water on top (it is worth leaving room for sugar, 1/5 of the jar). We leave the blanks in this state for 15 minutes. During this time, the cherries will give their taste and aroma to the water, and also warm up. After that, drain all the liquid from the jar into the prepared pan. And already there we pour granulated sugar into it. If the cherry is sour enough, you can increase the amount of sugar.

On the stove, bring the future compote to a boil. This requires regular stirring. As soon as the compote boils, pour it back into the jars. They should be filled to the very edges of the neck. We roll up the lids with a key. You can also use screw caps that are simply twisted by hand. In both cases glass container should be turned upside down, put on a floor insulated with a cloth and covered with a warm blanket. We leave it in this position for the night, after which we wipe it with a damp cloth and send it for storage in a cellar, basement or other cool room.

Cherry compote for the winter with strawberries and currants

A fairly simple way to make cherry compote, for which we need:

• 200 g cherries;
• 200 g of sugar;
• 2 liters of water;
• 100 g strawberries;
• 100 g currants.

We sort and wash all the berries. Pour cherries into jars, then strawberries. We lay currants on top, which can not be removed from the branches.

Cherry and currant compote is delicious and useful blank for the winter. When you open a jar of such compote on dreary winter evenings, the aroma and taste natural berries remind you of summer! Well, let's start cooking, believe me, there is nothing complicated in this!

Ingredients

To prepare cherry and currant compote for the winter, you will need (for 3 liters of compote):

cherry - 250 g;

blackcurrant - 150 g;

sugar - 150-200 g (adjust to taste);

water - 2.7 liters.

Cooking steps

We sterilize the jars or wash them thoroughly with soda in hot water. Pour water into a saucepan and set to boil.

When the water starts to boil, add sugar to it.

Wash cherries and currants in cold water.

Add the washed berries to the boiling syrup.

Continuing to cook the compote over medium heat, we wait for the berries to float to the top of the pan.

As soon as this happens, pour the compote of cherries and currants into jars with a ladle (I used 3 liter jars) and immediately roll up the jars with boiled lids.

We turn the jars over and wrap them, in this state we leave them warm until they cool completely, then put them away for storage. Such compote can be stored even in an apartment (without a cellar). How pleasant it is to open a jar of homemade compote from cherries and currants in winter and treat your loved ones with a natural drink.