By themselves, frozen berries, of course, no one eats. They are intended for the preparation and decoration of various desserts, such as sorbet or jelly. But it is best to use frozen berries for homemade compotes. The fact is that the process of cooking compote does not require defrosting the fruit, so they give this drink the maximum of the preserved vitamins. In addition, it is difficult to imagine an easier way to prepare a fragrant and healthy drink than homemade compote from frozen berries.

We offer you a variant of a delicious frozen cherry compote, the recipe for which is so easy that even a novice hostess can master it.

Homemade cherry compote from frozen cherries

Cherry has many useful properties, but its main advantage is its high content of vitamin C. That is why cherry compote helps to strengthen the immune system and improves appetite in children.

To make a compote from frozen cherries you will need:

• frozen cherries - 500 gr
• water - 3 l
• sugar - 6-7 tbsp. l.
• lemon - 0.5 pcs

Cooking method

1. Pour water into a saucepan and bring to a boil.
2. Add the juice of half a lemon to boiling water, turn the heat on and let it simmer for 5 minutes.
3. Add sugar to the water, stirring constantly, and bring the mixture to a boil again.
4. Pour frozen cherries into boiling water. Berries for compote do not require defrosting, so feel free to send them directly from the freezer to boiling water.
5. Bring the compote to a boil. Simmer for 5 minutes and remove from heat.
6. Cover and let the stewed fruit brew for half an hour.

Frozen cherry and strawberry compote in sugar syrup

Strawberries and cherries are perfectly combined in taste, and the compote from these berries, even frozen ones, has an amazing summer aroma.

To make frozen cherry and strawberry compote you will need:

• frozen cherries - 250 gr
• frozen strawberries - 250 gr
• water - 3 l.
• sugar - 2-2.5 cups

Cooking method

1. First you need to prepare the sugar syrup. To do this, pour sugar into the bottom of a saucepan and add water.
2. While stirring, bring the syrup to a boil.
3. Once the syrup has boiled, add the frozen berries.
4. Bring the compote to a boil again and cook for 10-15 minutes.
5. Remove the pot from the heat and cover to let our fragrant drink brew.

Almost all housewives are sure to cook compote from cherries for the winter, but everyone chooses the method of preparation according to their own taste. Some prefer recipes with seeds, others, despite the laboriousness, remove the insides from each berry, and still others make juicy fruit platter and combine cherries with other berries. From all the variety, we have selected the best canning recipes with photos and offer them to your attention. Cook with pleasure and delight your family and friends with refreshing, healthy and invigorating drinks.

Cherry compote for the winter - a recipe with aromatic herbs

Lemon peel, which is part of the composition, gives a sweet dish a light, piquant sourness, and mint makes the aroma more intense and bright. The refined and delicate taste of this drink makes even the most inveterate skeptics take a fresh look at homemade preparations for the winter in general and cherry compote in particular.

Cherry compote cooked according to this recipe turns out to be very rich, sweet and concentrated. If you don't like too bright flavors, you can slightly reduce the amount of sugar during the preparation process or, already in winter, immediately at the moment of opening the can, dilute the drink with boiled or filtered water in a proportion suitable for yourself.

Essential ingredients for pitted compote

• freshly picked cherries
• sugar at the rate of ½ kg per 1 liter of water

Step-by-step instructions for a cherry compote recipe

1. Clean large, dense cherries of stalks and leaves, wash well, dry on a kitchen towel and remove the seeds with a special tool or a regular hairpin.
2. Fill dry jars with fruits up to the shoulders.
3. Pour water into an enamel saucepan and bring to a boil over high heat. When the liquid begins to actively bubble, reduce the heating level, add sugar and cook until the granulated sugar crystals are completely dissolved. Stir occasionally with a wooden spoon.
4. Pour the boiling syrup over the berries so that the water completely covers them.
5. Place the cans with compote in a vat of hot water, cover with pre-boiled tin lids on top, heat to 85 degrees and sterilize from 15 minutes to half an hour, depending on the volume of the cans.
6. After the allotted time, roll up, cool naturally and put in a cool room, where the sun's rays do not penetrate.

Cherry compote with seeds - a recipe for the winter

This recipe can be classified as "lazy" methods of making cherry compote. It is ideal for those who do not have a lot of free time for home canning, but despite this, they still want to prepare several jars of a delicious, aromatic and invigorating vitamin drink for family and friends for the winter.

Required ingredients for a pitted compote recipe

• cherry - depending on the desired volume of blanks
• granulated sugar - at the rate of 350 grams per 1 liter of water

Step-by-step instructions for a cherry compote recipe for the winter

1. Sort the cherries, discard the wormy and spoiled fruits. Peel ripe, whole berries, wash and put in a kitchen sieve to dry well.
2. Pour the required amount of water into a deep enamel saucepan, add sugar according to proportions and bring to a boil over medium heat. Boil the syrup for 15 minutes and stir regularly to dissolve the sugar crystals in the water as quickly as possible. Then remove from the stove and cool to room temperature.
3. Fill dry and clean jars with berries to the shoulders and pour cool sweet syrup.
4. Place the jars with the semi-finished product in a deep container with water and sterilize the required amount of time (depending on the size of the container, from 15 to 30 minutes).
5. Quickly roll up with pre-boiled lids, turn upside down, wrap with a blanket and leave to cool for a day. Then put it in the closet or basement and get it in winter.

Cherry compote without sterilization for the winter - a delicious recipe

This is a very simple way to quickly and effortlessly prepare a winter cherry compote. You don't even need to waste time sterilizing the product. It is enough just to pour the peeled berries with bitter syrup twice, and then carefully seal the jars with iron lids. The finished drink will delight you with a pleasant, invigorating taste, and cinnamon will enrich it with piquant and bright spicy notes.

Essential ingredients for a non-sterilized cherry recipe

• cherry - 2 kg
• sugar - 800 g
• water - 6 l
• cinnamon - ½ tsp

Step-by-step instructions for a recipe for a cherry compote from sterilization

1. Wash the cherries, dry them and free them from seeds.
2. Put the peeled berries in sterilized jars so that the berries occupy about ½ of the total volume.
3. Boil water over high heat, pour it over the berries, cover with lids and leave for 8-10 minutes.
4. Then pour the fruit liquid back into the pan, add a glass of warm water to the boil, add granulated sugar and cinnamon, stir, two hundred to a boil and boil the syrup until the sugar granules are completely dissolved in the liquid.
5. Pour cherry jars with hot syrup and roll up very quickly. Turn the lids down, cover with a thick cloth or blanket and cool to room temperature. After a day, put it in the basement or closet and get it out during the winter cold.

Frozen cherry compote for the winter - a simple recipe

Compote from freshly ripe cherries has probably been cooked by every housewife at least once. But few have tried to use frozen berries for such a recipe. And it is completely in vain, because the finished drink is in no way inferior to its, so to speak, "fresh" analogue. In addition, frozen berries have another plus: you can make delicious and sweet homemade preparations from them at any time of the year, and not only at the time of the season when the natural berries are actively collected.

Essential ingredients for frozen cherry compote

• frozen cherries - ½ kg
• water - 2 l
• sugar - 12 tbsp
• citric acid - ½ tsp

Step-by-step instructions for making compote for the winter from frozen berries

1. Pour water into an enamel pan, add sugar and mix well.
2. Add unfrozen berries and simmer over medium heat for 15 minutes.
3. At the end, add citric acid, boil for 1-2 minutes, remove from the stove, pour into jars and quickly roll up. Turn upside down, wrap with a blanket and cool completely.

How to quickly prepare cherry and apple compote for the winter, a recipe on video

Learning to make a winter compote from cherries according to a recipe with a photo is not difficult at all, but when you have a video at hand with a detailed description of each step, the process is simplified at times and becomes elementary. In the video, the author dwells in great detail on all the intricacies of preparing a canned drink for the winter, tells why compotes with seeds are stored less than seedless counterparts and reveals several useful secrets associated with fruit homemade preparations.

Everyone in our family loves cherry compote. In the summer, we prepare fresh cherry compote, and can also be canned in jars. But I freeze some of the cherries so as not to bother with preservation, and in winter I prepare compote from frozen cherries. I specially pack it in bags about half a kilo, so that in winter I can just get the bag, open it and immediately use the cherry for compote, without weighing or measuring anything additionally.

Making cherry compote from frozen cherries is quick and easy.

Boil water
Add sugar to boiling water

Compote is ready

If it stands a little, it will become even tastier.

Someone likes to drink this compote hot, others like it cooled down more. Berries can be eaten if desired.

On the basis of this compote, you can prepare other drinks, for example, jelly or non-alcoholic mulled wine.

Cost calculation:
cherry 30 rubles / kg x 0.5 kg = 15 rubles
sugar 45 rubles / kg x 0.150 kg = 7 rubles

In total, 2 liters of compote cost 22 rubles.
1 liter, respectively, will cost 11 rubles.
A glass of 300 ml will cost about 4 rubles.

When calculating the cost, the price of cherries in the season was taken into account, and this summer it cost us 30 rubles / kg. In winter, frozen cherries are, of course, much more expensive.

Cherries are a delicious and very healthy berry. Compotes are brewed from it, eaten fresh, juice is obtained, tinctures, wine are made, and used for confectionery purposes. Benefits of cherry compote:

• minimum time spent on cooking;
• conservation allows you to store compote for up to 5 years with proper storage;
• due to sugar, taste can be improved.

There are a lot of ways how to cook compote from this berry, and perhaps every housewife does it in her own way. We bring to your attention several simple and interesting ways to make compote that your loved ones will like.

Preparation of berries

Before starting the process of cooking compote, you need to prepare the berries. Any variety is suitable for cherry compote, but it is advisable not to mix them in the same jar.

Before processing, it is necessary to remove the stalks, select whole berries that do not have visible defects. Cherries should have a "healthy color", be firm and large.

Cherry berries of a uniform color indicate the ripeness of the fruit, which makes the compote tasty and beautiful. This applies to and. For example, sweet berries, such as cherries, or, are treated with boiling water for 20 minutes, and sour ones (,) can be poured with water at 70 C ° and wait 30-40 minutes. The main thing is not to overcook, otherwise jam may turn out.

Cherries with seeds are washed thoroughly, but carefully, so as not to damage the berry. At the last stage of washing, we wash the berries with cooled boiled water and let them dry.

It's important to know: in order not to spoil the taste of the resulting compote, it is not recommended to mix several varieties of cherries at once.

Cherry compote recipes

The choice of a particular recipe depends on the harvest, taste preferences and the time that can be spent on preparation. Here are three simple recipes for the winter.

Recipe number 1

The most common preservation method used by almost all housewives:

• we sterilize a 3-liter jar;
• on 1/3 of the jar we fall asleep already prepared, washed fruits can be frozen cherries;
• pour boiling water over a full jar and stand for 30 minutes;
• after pouring the water into an aluminum pan, add sugar (you can taste) at the rate of 10 tbsp. l. into a 3 liter jar, bring to a boil, cook for 5 minutes;
• pour the resulting syrup into a container, roll up the lids, turn the jar over, "send" it to cool under the blanket.

The result is a tasty and healthy homemade compote that can stand in a cellar or pantry for several years.

Recipe number 2

This recipe is similar to the previous method. For those who like not only to drink, but also to eat, 2/3 of the cherry fruits are poured into a sterile jar. After adding granulated sugar 2-3 glasses of 200 ml, pour boiling water, cover with a lid and send to a water bath for 40 minutes. Sugar can be poured to taste, thereby regulating the calorie content of the compote.

Then we roll up the lids, turn them over, put them on and cover them with a blanket. Due to the greater number of berries, the taste of the resulting compote becomes rich and similar to cherry juice. This drink is especially loved by children and adolescents.

Recipe number 3

Concentrated compote:

• prepared cherries are poured into a sterile 3-liter jar to the very edge;
• prepare the syrup: cook 350 g of granulated sugar in 1 liter of water;
• then pour the syrup into a jar, put in a water bath and boil for 20 minutes;
• roll up and send to cool under the blanket.

The recipes are very simple, so any housewife can cook them.

Take a note: do not skimp on lids. Poor-quality lids will let air through, no matter how you roll them up, and spoil the taste of the compote.

Cooking compote in a multicooker

A quick recipe for making cherry compote in a slow cooker.

From the ingredients we need:

• 200-300 g granulated sugar (sugar to taste);
• 1 liter of clean water;
• 1 kg of cherries of any kind.

Cooking steps:

• we prepare cherries and a slow cooker;
• we wash and sterilize the jar with boiling water, let it dry;
• the jar is densely filled with berries;
• turn on the multicooker in the "Multicook" mode, set the temperature to 170 C °, boil water with sugar for 5-7 minutes;
• Pour the resulting syrup into a jar, cover with a lid and put in a water bath in a slow cooker for 15 minutes;
• roll up the lid and set to cool.

Many recipes are very similar to each other, everyone can make the compote individual, add spices, apples, etc. Making compote is simple and tasty!

How to cook cherry compote at home, see the following video:

Frozen cherry compote is a healthy, aromatic and tasty drink that can be prepared in a few minutes from a minimum amount of ingredients. Supplemented with spices, a small amount of sugar and lemon juice, the compote has a rich cherry flavor, turns out to be moderately spicy and sweet, fragrant and colorful in appearance. Compote is delicious both warm and chilled, pleasantly refreshes, perfectly quenches thirst and can be stored in the refrigerator for several days. A great alternative to tea or coffee, which will please the whole family and will not be a hassle in the kitchen. Try it!

To make a cherry compote, you will need these ingredients.

Measure 1.5 liters of cold water into a saucepan. Add 2-3 cinnamon sticks. cloves and, if desired, lemon juice. Bring the mixture to a boil.

When the water boils, add the frozen cherries to the saucepan. Bring the mixture to a boil again and cook for 2-3 minutes over low heat. You do not need to defrost the berries beforehand.

Turn off the heat and add sugar to your drink to taste. Stir everything gently to dissolve the sugar.

Then cover the pan with a lid and let the drink steep for at least 30-40 minutes before serving, and if time permits, until completely cooled.

Cherry compote from frozen cherries is ready.