Cherry is one of the most popular crops in our climate zone. As soon as the berries turn red, it means that the time for conservation has come. Cherry compote for the winter is easy to prepare. In frost and cold, he will delight with his beautiful color and bright taste. And also - it will remind you of a warm summer. Here is his recipe.

Ingredients for a 3 liter jar

• cherry - 0.5 kg;
• sugar - 1 cup (180 g);
• citric acid - 1 teaspoon;
• water.

If you do not like the rich taste, then the number of berries can be reduced. Those who prefer exotic notes can add mint or cinnamon.

Sugar can be put more, decide how much, focusing on your own taste. A more concentrated version of compote is perfect for making jelly and jelly.

Selection and preparation of cherries

Preservation is prepared only from fresh fruits. They should be ripe, but not too soft. It is strictly forbidden to use fermented, rotten or moldy berries. Compote of them will not last long.

So cherries:

• carefully examine and sort out;
• remove petioles, leaves, any impurities;
• rinse well under running water.

It is important to remember that the seeds of berries contain a certain amount of amygdalin. It is gradually converted to hydrocyanic acid and causes poisoning in large quantities. If the pits from the cherry are not removed, then the blanks from it cannot be stored for longer than a year.

Before preparing compote for children, it is better to remove the bones, so it will be safer.

The main ingredient is ready. You can start rolling.

Cherry compote for the winter with citric acid

The cleanliness of the jars is the key to the safety of canned products. Therefore, the container must be washed in the most thorough way. You can add detergent or baking soda, rinse well.

Banks are sterilized over steam. For these purposes, it is better to get a special lid with a hole in the middle, it is very convenient to put the jar upside down on it. 10-15 minutes of steaming is enough.

Caution: the jar will become very hot, use oven mitts.

And it is enough to boil the lids for 5 minutes.

The advantage of this method of preparing compote is that nothing needs to be cooked. It prepares very quickly.

How to preserve cherry compote

All jars are turned upside down and wrapped in a woolen blanket or blanket. When they cool down (after about a day), they are removed to a place prepared for permanent storage. It should be cool without access to direct sunlight: closet, pantry, cellar. There is no point in keeping canned food in the refrigerator. Even without it, she will stand perfectly until the next harvest.

Cherry compote without citric acid and without sterilization

This option is suitable for those who do not like citric acid. Although there is nothing wrong with it: it is a natural preservative, which additionally informs the freshness of the drink.

Ingredients per 3 liters

• water;
• 300-500 g cherries;
• 1 cup of sugar.

Attention: the recipe contains sugar, so people with diabetes are advised to use it in a lower dosage or replace it with the same amount of fructose. The finished drink can be sweetened with honey when consumed.

Cooking process

The canning method is a little more complicated:

1. Wash the jars well, but do not sterilize.
2. Hold only the lids in boiling water.
3. Arrange the prepared berries in containers, add sugar.
4. Pour boiling water over them and cover with a lid for seaming.
5. After 15 minutes, carefully pour the syrup from the jar into the pan.
6. Add a little water (about 100 ml) to the syrup and cook for 5-10 minutes.
7. Fill the cans again and now roll them up.
8. Hide under a blanket until completely cool.

Cherry compote is a touching reminder of summer. It's so nice to open a jar of red berries when it's snowing outside the window, treat yourself and your guests to delicious homemade preparations.

Summer is associated with sweet strawberries, fragrant watermelon and juicy cherries. And today we will cook vitamin compote from cherries. Fragrant refreshing drink for hot days. Cherry is very useful, it contains iron, vitamins A and C. And with regular use of cherry compote, hemoglobin in the blood increases.

To prepare cherry compote, we need the following ingredients:

• Water - 3 liters;
• Sugar - 0.5 or 1 cup (to taste);
• Cherry - 0.5 kilograms.

The process of preparing vitamin compote is simple and will be clear to a cook of any level:

1. Pour water into a saucepan and bring to a boil.
2. In the meantime, we wash and sort out the cherries, remove the tails, and discard the spoiled fruits. If you are using frozen cherries, then no need to rinse.
3. Throw cherries into boiling water and cook for 5 minutes. We wait a couple of minutes longer for the frozen version.
4. Add sugar. The amount of sugar directly depends on your taste, as well as the degree of acidity of the cherry.
5. We keep it on fire for a couple more minutes and turn it off. When the cherry compote has cooled, pour it.

How much to cook cherry compote

If we cook compote from fresh cherries, then it is enough 7 minutes if the compote is prepared from a frozen billet - 12 minutes. In general, by the aroma and degree of coloring of the compote, you can see how ready it is. Happy cooking!

Cherry compote has been known to us since early childhood. The unique taste of the drink is considered unique, and the composition contains many vitamins. In compote, in addition to cherries, you can add various fruits and berries. Let us consider in more detail each recipe for making cherry compote.

Classic cherry compote

• filtered water - 2.7 l.
• fresh cherries - 650 gr.
• granulated sugar - 250 gr.

1. Carefully sort through the berries, get rid of rotten and damaged specimens. Place a pot of water on the stove, bring to a boil. With the appearance of the first bubbles, add the cherry.
2. Boil the fruits for 5 minutes. After that, add sugar. Wait a few more minutes. Mix the ingredients thoroughly, turn off the burner.
3. Pour the prepared cherry compote into a suitable container. Cool at room temperature, then refrigerate.

Compote based on cherries and sweet cherries

• cherry - 400 gr.
• sweet cherry - 250 gr.
• sugar sand - 320 gr.
• citric acid - 2 gr.

1. Rinse and, if necessary, sort the berries, remove the stalks. Send the enamel pan to the burner, pour in water, wait for the first bubbles to appear.
2. After that, add the required amount of sugar and citric acid. Stir the components thoroughly until the crystals are completely dissolved.
3. Add berries. Boil compote for about half an hour, turn off the stove. Cover the pan with a tight lid, wrap the container with a warm towel. Wait for cooling, drink compote chilled.

Cherry compote with apples

• pitted cherries - 600 gr.
• sugar - 300 gr.
• apples - 900 gr.

1. Rinse the apples, remove the peel and core. Chop into small pieces. Next, send the fruit to a suitable pan, pour in the required amount of water.
2. Send the pan to the stove, bring the composition to a boil. After the appearance of the first bubbles, reduce the power of the burner to a minimum. Add frozen cherries.
3. Simmer the components for about 15-20 minutes. Leave the composition with the lid closed for a while. Before use, compote is recommended to be cooled.

Compote of cherries and orange zest

• sugar - 750 gr.
• fresh cherry - 1.5 kg.
• apples - 2 kg.
• orange peel - 120 gr.

1. Wash the apples thoroughly, cut into small slices, get rid of the core. Then proceed to the preparation of cherries, rinse and sort the fruits.
2. Place the products in a suitable saucepan, pour in boiling water. Boil the components for 20 minutes, after the allotted time, add granulated sugar.
3. Finely chop the orange zest and add to the total mass. Simmer the compote for another 10-15 minutes. After that, cool the liquid, serve with ice and fresh mint leaves.

• granulated sugar - 450 gr.
• cherry liqueur - 120 ml.
• apples - 900 gr.
• ripe cherries - 1 kg.

1. Rinse and sort the cherries and apples in the usual way. Remove the peel from the fruit, cut out the core. Chop the apples into small pieces.
2. Send the cherry and fruit slices to a thick-bottomed saucepan, pour in the required amount of water. As soon as the composition boils, reduce the burner to a minimum.
3. Pour granulated sugar, simmer the compote on the stove for 25 minutes. Cover the pan with a lid, remove from the burner. Wrap with a blanket, the composition should cool completely.
4. Cool the drink, pour the compote into glasses, add 15 ml to each container. cherry liqueur. Garnish with a fresh berry and mint leaf.

Cherry compote with blackcurrant

• cherry - 300 gr.
• currant - 150 gr.
• sugar - 120 gr.
• purified water - 1 l.

1. Berries should be thoroughly washed and sorted. Send them to the pan, pour in cool water. Add sugar, put the container on the stove.
2. Boil the composition, turn off the burner. Cover the pan with a lid, wrap the container with a towel. Let the compote brew and cool.

Cherry compote with lemon

• sugar sand - 250 gr.
• drinking water - 3 liters.
• frozen cherries - 550 gr.
• lemon - ½ pc.

1. Pour the required amount of water into the pan, send it to the stove. Squeeze the juice from the lemon into a common container.
2. Add granulated sugar and frozen berries to the pan. Mix ingredients thoroughly.
3. Wait for the first bubbles to appear. After that, turn off the heat, remove the pan to the side.
4. Cover the container with a lid, wrap with a warm towel. Let the compote rest for about 3 hours.

Cherry and raspberry compote

• fresh cherry - 950 gr.
• raspberries - 550 gr.
• granulated sugar - 200 gr.
• drinking water - 2.8 liters.

1. Sort the raspberries, remove the stalks, rinse thoroughly with running water. Throw the product into a colander, wait for the liquid to completely glass.
2. Do a similar manipulation with cherries, also remove the branches. Place the berries in an enamel pot, pour in drinking water. Send the container to the stove, turn on the fire.
3. As soon as the composition boils, add granulated sugar. Stir the ingredients thoroughly until the crystals are completely dissolved. Simmer the compote for about 10 minutes, remove the pan from the stove.
4. Pour the finished drink into pre-sterilized jars. Roll up glass containers with lids. Wrap the jars in a towel, after cooling, place them in a cool place. Compote can also be consumed after cooking in a cold state.

• cherry - 120 gr.
• apple - 1 pc.
• any berries - 70 gr.
• sugar - 130 gr.

1. Sort and rinse the products, cut out the middle of the apple. It is advisable to remove the pits from the cherry. Chop apples into small pieces.
2. Put all the ingredients in a multi-bowl, pour in the required amount of water. Set the steam cooking mode on the household appliance, simmer the composition for 12 minutes. Compote can be used in any form.

Cherry compote without sterilization

• sugar - 180 gr.
• cherry - 600 gr.
• citric acid - 12 gr.

1. In the usual way, sort and rinse the berries, get rid of spoiled specimens. Take a suitable cup, pour in cold water, place a cherry in it, wait 25 minutes.
2. Rinse the glass containers for compote thoroughly, dry the jars. After all the manipulations, place the cherry in the container.
3. Pour an equal amount of bulk ingredients into each jar. Boil water, steam sealing lids in parallel.
4. Pour boiling water into the jars, do the manipulations with extreme caution. Otherwise, you run the risk of cracking the glass.
5. Roll up glass jars with hot lids. Turn the container upside down, shake a little. Place the jars upside down until completely cool. Keep your drink in a cool place.

Making cherry compote is not particularly difficult. Consider various drink recipes that can be consumed immediately after brewing. Roll up a treat for the winter. Cherry compote can be prepared with seasonal or frozen berries and fruits. Vary the amount of ingredients according to your taste. Also consider the sweetness of the drink depending on the ripeness of the products.

Video: cherry compote for the winter

Cherry compote is one of the most delicious, beloved and sought-after of all such preparations for the winter. Both adults and children love it equally. It turns out like two in one, at the beginning the cherry juice itself is drunk, and then you can already enjoy the cherries themselves.

And what could be better and tastier than such compote prepared by oneself. When I open a jar for some holiday, and there is any store-bought juice on the table of drinks, and then, of course, homemade preparation ends first. And you always have to get both the second and the third can from the basement. Therefore, I prepare it as much as possible.

And it attracts primarily with its taste, beautiful rich dark ruby ​​​​color and, of course, aroma.

It can be prepared in different ways. Today we will consider the simplest recipes, without sterilization. Such blanks are made quickly enough, stored well and most importantly, they are very tasty.

We will need (the calculation is given for one three-liter jar):

• cherry -500 gr
• sugar - 300 gr
• water -2.5 liters

Cooking:

1. Sort cherries, removing overripe, spoiled and pecked by birds fruits. Rinse thoroughly to remove all debris. Put on a towel so that the water is glassed from the fruit.

2. Wash and sterilize jars. There are different ways to do this. Can be sterilized with steam. To do this, pour water into the pan, put a colander on it, and put the jar in it with the neck down. The water will boil and the jar will be exposed to steam. It is believed that if the jar is hot when touched from the outside, then it is ready for canning.

You can pour 1/3 of boiling water into a jar. Soak the water for 15 minutes and then drain. So that the jar does not burst, put a tablespoon in it, and pour boiling water in small portions through the spoon.

You can sterilize jars by putting them in the oven.

3. We are preparing the lids, and we will use metal lids that are screwed on with a seamer. I also wash them, then put them in a pot of water. Bring the water to a boil and boil the lids for 10 minutes.

4. Pour cherries into prepared jars. It takes about 500 gr per jar. But, in order not to weigh it every time, you can use a glass as a measure. You will need 3 glasses per jar. And you can make it even easier, just pour 1/3 of the cherries into each jar.

5. Boil water. For each jar, we need about 2.5 liters. It is best to use spring water, or in extreme cases filtered.

6. Pour water over the cherry to the very edge, cover with a lid. Leave to infuse for 15 minutes.

7. Then drain the water into the pan, using a lid with holes for this.

8. Pour sugar into the pan, at the rate of 300 grams per jar. Boil.

9. Pour the resulting syrup into the jar in such a way that when closing with a metal lid, part of the syrup merges. So we will be sure that there is no air left in the jar.

10. Close the jar with a seamer.

11. Turn the jar upside down and cover with a blanket.

12. Keep in this position for one or two days. Under the blanket, natural sterilization will occur. In addition, if the jar is not tightly closed, we will see in time that it is leaking. Such a jar should be opened, pour the contents along with the fruits into a saucepan, boil for 10 minutes, pour it back into the jar and twist again. Or just drink.

13. Then turn the jars over and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid must not be lifted. If this happens, then it should be poured.

Cherry compotes are distinguished by the fact that they are quite “not capricious” compared to other fruits. And because of this, they almost never "explode", and their lids do not rise. Maybe that's why they are very fond of harvesting.

Perhaps this is the easiest way to cook. But there is another simple recipe, according to which we prepared this method. This method is also applicable to today's topic. Let's remember him.

How to make cherry compote without sterilization

• cherry - 500 gr
• sugar - 300 gr
• water - 2.5 liters

Cooking:

1. Just like in the previous recipe, we prepare cherries and jars.

2. Pour 1/3 of the cherry into the prepared jars.

3. Boil water.

4. Pour water so that only the cherry is covered, it is not necessary to completely fill the jar with water. Leave to infuse for 10 minutes. During this time, the cherry and the jar will warm up.

5. After 10 minutes, drain the water into a saucepan. And boil it again.

6. Pour sugar into the jar, pour boiling water over 1/3 part again. Let stand 15 minutes. During this time, some of the sugar will disperse.

7. In the meantime, boil more water.

8. Top it up to the very top, so that when the lid is covered, part of the syrup is drained. So we will be sure that there is no air left in the jar. An additional portion of boiling water will completely dissolve all the sugar.

9. Cover with a lid and screw on immediately.

10. Turn the jars over and put them under the blanket until they cool completely.

11. Then turn over and leave for observation for 2-3 weeks.

According to these two recipes, cherries can be scalded not in a jar, but in a saucepan. Pour boiling water over it, leave for 15 minutes. Then drain the cherry water, boil with sugar, arrange the cherry in jars, and pour the prepared syrup over. Spin immediately.

How to cook compote without sterilization with boiling cherries

We will need (for a three-liter jar):

• cherry - 500 gr
• sugar - 300 gr
• water - 2.5 liters

Cooking:

1. We sort out the cherries and wash them. We prepare jars and lids, that is, wash and sterilize.

2. To make compote, I use a 10-liter saucepan. That is, from this calculation, I prepare 3 three-liter jars.

3. I pour 7.5 liters of water into the pan and set it to boil.

4. After the water boils, I pour 900 grams of sugar into it, you can also pour 1 kg, that is, a whole package. I let it boil again.

5. Then I pour 1.5 kg cherries or 9 full glasses into the pan.

6. After it boils, cook for 10-15 minutes.

7. I first put cherries in jars so that it is evenly distributed over all three jars. And then pour cherry syrup.

8. You need to pour it right to the very edge so that when you close the lid, a little syrup spills out.

9. Immediately I twist the lids using a seaming machine.

10. Then turn the jars over and cover with a blanket. Keep until completely cool.

Assorted cherries with apples - recipe without sterilization

Such compotes are good to make with not very large early ripening apples that ripen at the same time as cherries. As a rule, there are so many of them that you do not have time to process them. And sometimes, when they have a big harvest, you don’t even know what else you can do with them.

We will need (for one three-liter jar):

• cherry - 2 cups
• apples - 7-8 medium-sized
• sugar - 350 gr
• water - 2.5 liters

Cooking:

1. Sort and wash cherries. Wash apples. Cut large apples into two or four parts, removing the core and seeds. Small apples can be left uncut and whole.

2. In a large saucepan, I have a 10-liter, pour 7.5 liters of water. Bring it to a boil.

3. Pour in sugar, let it boil.

4. Pour in the cherry, let it boil. Boil 5 minutes.

5. Add apples. Also let it boil. If the apples are whole, they are more likely to stay whole. But if they are cut, and the variety of apples is crumbly, then the pieces will immediately begin to crumble. In principle, nothing bad will happen from this. It’s just that the compote itself will turn out to be more saturated, with particles of applesauce.

6. Cook after boiling for 10 minutes.

7. First put apples and cherries in prepared jars, distributing them evenly over all jars. Then pour cherry-apple syrup, the aroma of which spread not only throughout the kitchen, but also leaked even into the street.

8. Banks immediately cover with prepared lids. Do not forget that part of the syrup should pour out of the jar a little.

9. Screw on the lids with a seamer.

10. Turn the jars over and cover with a blanket until completely cooled.

In the same way, you can roll cherry compote with other fruits and berries.

Cherry compote with apples - recipe number 2

We will need (for one three-liter jar):

• cherry - 2 cups
• apples - 7-8 medium-sized
• sugar - 300-350 gr
• water - 2.5 liters

Cooking:

1. Cooking apples, cherries and jars as described above.

2. Pour cherries into a jar.

3. Boil water and fill it with cherries, hold for 15 minutes.

4. Drain the cherry water into a large saucepan. Bring it to a boil.

5. Pour sugar into it and add apples. Cook for 6-7 minutes.

6. Add apples to a jar of cherries.

7. Boil the syrup and add it to the jars, so that when the lids are covered, the syrup slightly spills out of the jar.

8. We twist the covers with a seaming machine.

9. Turn the jars over, cover them with a blanket and leave to cool completely.

10. Then we turn the jars over again and leave for observation for 2-3 weeks.

In all the above recipes for a three-liter jar, we use 300-350 grams of sugar. In this version, they can be drunk just like that, everything is balanced in them and there is a sweet and sour taste. Sometimes more sugar is added, up to 600 grams per liter of water.

Such compotes are highly concentrated and are diluted with water.

We have reviewed with you the most basic recipes for making delicious fragrant cherry compotes for harvesting for the winter. I think that you can choose from them what you liked the most and cook them with ease. To please yourself and your loved ones with this delicious "hello" from the summer!

Let me just say that all the recipes are very simple, even those who have never approached the stove can cope with their preparation, let alone canned anything. Therefore, collect or buy cherries, stock up on positive, and cook delicious compotes. Without a positive, nothing will work, I warn you right away! Only a good mood and the desire to cook makes our food truly tasty and healthy!

Bon appetit!