The following recipes will help answer the seemingly simple question of how to cook cherry compote. It turns out that such a simple drink, to which we are all accustomed since childhood, has its own nuances in preparation, on which the taste of compote largely depends. It is about how much to cook cherry compote, at what temperature and from what ingredients, we will tell below.

Frozen cherry compote

You can tell how to cook a cherry compote from frozen berries in a few minutes. There is nothing complicated in this recipe, but its advantage is that such a drink can be prepared at any time of the year, since frozen cherries are always sold in stores.

• frozen cherries - 500 g;
• sugar - 4 tbsp. spoons;
• water - 3 l.

The first step is to pour water into a deep saucepan, immediately add frozen berries, sugar to it and put the dishes on the fire. When the water boils, boil the compote for 5-7 minutes over low heat, then let it cool completely.

Cherry and apple compote

The instruction on how to cook cherry and apple compote is also rather short. You can use both fresh and frozen cherries in this recipe.

The first step is to rinse the apples and cut them into small wedges. Cherries, if fresh, are best separated from the seeds, but you can immediately buy a bag of frozen berries that have already undergone such an operation.

Next, you need to send the cherries and apples to a bowl with water and sugar and put it on the fire. While the compote is boiling, it is not necessary to cover the pan with a lid, but when the water boils, the fire must be reduced and covered with a lid, after which the fruit must be boiled for another 15-20 minutes.

This recipe lengthens the cooking time because apples take longer to cook than cherries. The finished drink must be cooled before serving.

Cherry compote - recipe with mint

Cooking cherry and mint compote is slightly different from previous recipes. But its taste, on the contrary, is not like anything, because it has sourness and freshness at the same time.

• frozen cherries - 200 g;
• sugar - ½ tbsp.;
• lemon zest - 2 tbsp. spoons;
• fresh mint - 2 sprigs;
• water - 2 l.

As before, the first step is to send all the ingredients to the pot, leaving only the mint sprigs aside.

When the water boils, you need to reduce the heat and add mint to the drink, then cook it for another 5 minutes. You can serve this compote with slices of fresh lemon and mint, but always chilled.

Cherry and strawberry compote

Making a cherry compote with strawberries is as easy as making the previous drinks. The advantage of such a compote is that it can be cooked in winter, when you want to remember the summer, because frozen berries are good because they are stored in the freezer all year round.

The following recipe will tell you how to make a cherry compote with an unusual taste.

• cherries (frozen or fresh) - 200 g;
• strawberries - 100 g;
• sugar - 3 tbsp. spoons;
• water - 2.5 liters.

Pour water into a large saucepan, add sugar, cherries and strawberries to it and put the dishes on the fire. While the water is heating, you need to stir the fruit periodically so that the sugar is completely dissolved.

When the compote boils, you need to cook it for a few more minutes, or rather 5-7 minutes, then turn off the heat, cover the pan with a lid and wait until the drink has completely cooled down. It can be served with ice and mint sprigs, or you can drink it warm, especially in winter.

Ready-made compote can be drunk just like that, or you can use it to make jelly. and add the remaining berries to the cherry pie.

Cherry compote recipe

Cooking instructions

Cherry compote is a delicious drink, and the taste of the compote itself depends on the type of cherry used. In season, it is better to cook cherry compote from fresh berries, and at other times of the year you can use frozen cherries - it will turn out no worse.

Before cooking compote, you can defrost frozen cherries or not defrost them, to be honest, I don't see any difference.There is time - defrost and drain the liquid, there is no time - take it out of the freezer - and immediately into boiling water. It's great if the cherries are already pitted - you can drink the compote with a bite!

So, to cook a cherry compote, prepare water, cherries, sugar. Boil water.

Dip the cherries in boiling water.

Add sugar immediately and after the water boils again, cook the compote for 2 minutes for frozen, and 3 minutes for fresh cherries.

Chill the finished cherry compote completely in the room and soak a little more in the refrigerator before serving. Although cherry compote can be drunk even warm - from the hunt and to the amateur;)

Enjoy your meal.

How to cook cherry compote for the winter

Cherry compote for the winter. Simple recipe

Required: 4.5 kg of cherries, 1 kg of sugar, 4 liters of water (for 10 cans of 0.5 liters).

Wash ripe cherries without damage and place them in clean jars up to their “shoulders”.

Cover with hot 60% syrup. Sterilize the jars for 10-12 minutes. Roll up the cans, turn upside down and leave to cool.

Cherry compote for the winter. Recipe

Required... 4.5 kg of cherries, 550 g of sugar, 4 liters of water (for 10 cans of 0.5 liters).

Wash ripe deep-red cherries without damage and place in jars up to their "shoulders". Pour in hot 30% sugar syrup.

Sterilize the jars for 15-20 minutes. Roll up the cans, turn upside down and leave to cool.

Application

How to make sugar syrup

The concentration and amount of syrup depends on the ratio of water to sugar. The more acidic the fruit, the more concentrated the syrup should be.

For a 20% syrup, 2 tbsp is required. l. sugar per 1 liter of water. It turns out 1 liter of 150 ml of syrup.

A 30% syrup requires 2 cups of sugar per liter of water. It turns out 1 liter of 250 ml of syrup.

A 40% syrup requires 4 cups of sugar per liter of water. It turns out 1 liter of 400 ml of syrup.

A 50% syrup requires 1 kg of sugar per liter of water. It turns out 1 liter of 600 ml of syrup.

A 60% syrup requires 1.5 kg of sugar per liter of water. It turns out 1 liter of 900 ml of syrup.

A 65% syrup requires 1.8-1.9 kg of sugar per liter of water. It turns out 2 liters of 150 ml of syrup.

Preparation... Pour water into a saucepan, heat without boiling, and add sugar. While stirring, continue to heat the water until the sugar is completely dissolved. Bring to a boil and turn off.

Strain the hot syrup through a fine strainer or cheesecloth.

How to cover cherry compote for the winter

How pleasant it is in winter to enjoy a fragrant and colorful cherry compote, which was prepared with your own hands in a hot summer. There are many ways to create such a drink, but we will not bother ourselves with two or three fillings and preparation of syrups - we immediately boil the compote in a saucepan and seal it in jars by pouring it with a ladle. Everything elementary is simple!

If you have a small family, then cork the drink in liter cans, if it is large, then in three-liter. For lovers of sweet, the norm of granulated sugar can be increased to your liking.

For a liter jar you will need:

• 350 g cherry berries
• 100 g granulated sugar
• 500-600 ml hot water
• 1 pinch citric acid

How to make cherry compote for the winter

1. Wash the cherry berries in water, remove the tails from them, leaving the seeds. It is believed that the seeds are necessary when blocking - they give the compote a light almond flavor.

2. Pour the berries into a saucepan or cauldron.

3. Fill with granulated sugar and add a pinch of citric acid - on the tip of a knife.

4. Fill with hot water and transfer to the stove.

5. Bring to a boil and boil the compote for 15 minutes after boiling. During the cooking process, foam may form - remove it with a slotted spoon or a tablespoon.

6. In a water bath, warm up the lids and clean jars. As soon as the compote is ready, pour it with a ladle into the jars to the very top.

7. Immediately cover with lids and roll up with a preservation key. Be sure to check the tightness of the blockage by turning the jar upside down over the sink. If you suddenly hear a whistle of air, be sure to re-roll the jar with compote, tearing off this lid and covering it with another.

8. Place the jar with cherry compote in the pantry and take out as needed.

By the way, if you throw a stem of fresh mint into a container with boiling compote for 1 minute, and then remove it, then the drink will acquire a richer taste.

Cherry compote from frozen cherries

I liked the recipe: 12

Ingredients:
frozen cherries - 500 gr;
granulated sugar - 150 gr;
water - 2 l

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

Although I also wash the cherries before freezing, I don't want to cook compote with frozen condensate. Therefore, while the sugar is dissolving, rinse the cherries in a colander with cold water to remove all the ice-snowflakes.

Put the cherries in a saucepan with boiling water, in which the sugar has already dissolved

Bring it to a boil

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.

Cherry and apple compote in a saucepan

Ingredients:

1. water - 3 l.;
2. mint - optional.

Cooking method:

What to do with compote cherries

Perhaps, almost every housewife who has ever cooked compote faced such a problem as the remaining berries and fruits. After cooking, the fruits, as a rule, lose their attractive shape and taste, and throwing it away, that's really bad luck, it's a pity. AND what to do with compote berries... Do not get upset and carry raw materials to the trash can, even such products will easily find their application.

Strawberries are among the berries that are most often added to compote. After cooking, it loses its attractive appearance and pleasant smell, but at the same time it remains just as sweet on the inside. In order not to throw out the berries, throw them in a colander and let them drain properly.

In the meantime, take flour, three eggs and half a glass of sugar. Mix this together to make a dough that resembles thick sour cream. After, grease the baking dish with butter, sprinkle with flour. Place the strawberries on top of it and cover with the resulting dough.

You end up with a great pie that tastes like strawberry jam pie. It should be baked at 180 degrees until crisp. In general, it is possible to make a lot of unusual pastries from strawberries, recipes for strawberry pies are presented on the All About Tea and Coffee website under the appetizing title “Strawberry Pies”.

Pineapples and apples

Pineapples and apples, on the other hand, do not lose their firmness after boiling, so they can make a very tasty jelly. To begin with, you will need to drain excess moisture from pineapples and apples. To do this, as was the case with strawberries, they should be placed in a colander.

This method is simple, because you can either buy a ready-made mixture for jelly and just pour fruit on it, or buy gelatin.

If you decide to go the second way, you will need to place the fruits in a curly shape, fill them with compote and add gelatin. Such a simple and delicious dessert can be a real decoration for your table.

Cherries, apricots and berries

Cherries, apricots and berries (for example, such as blueberries) lose not only their appearance, but also a good half of their taste. But this does not mean at all that they become unusable for further use. These products can be used to make a delicious and healthy smoothie.

To do this, you will have to throw the raw materials into a blender and arm yourself with kefir, yogurt or fermented baked milk. Of course, it will be tastier if your choice is yogurt.

Fill the berries with yogurt and beat the resulting mixture in a blender. As you cook, add sugar to taste. The smoothie should be tasty, airy and no less useful.

Cherry compote with pits

Calorie content of products possible in the recipe for cherry compote with pits

• Sugar - 398 kcal / 100g
• Granulated sugar - 398 kcal / 100g
• Sour cherry - 52 kcal / 100g
• Canned cherries - 61 kcal / 100g
• Sweet cherry - 64 kcal / 100g
• Dried cherries - 292 kcal / 100g
• Citric acid - 0 kcal / 100g
• Water - 0 kcal / 100g

Calorie content of products: Cherry. Sugar. Water. Lemon acid

Frozen cherry and apple compote

Fruit compote made from cherries and apples is a great alternative to tea and coffee. In addition, such a drink has a beneficial effect on the human body, saturating it with useful substances, trace elements and vitamins. Cooking compote is very simple, so in just 20 minutes you can please yourself and your family with a healthy and tasty drink that will be appropriate for both everyday and festive tables.

Ingredients:

1. water - 3 l.;
2. cherries (fresh or frozen) - 300g;
3. apples (of any kind) - 4-5 pcs.;
4. sugar - 3-4 tbsp. spoons (the amount is adjustable to taste);
5. mint - optional.

Cooking method:

Usually compotes are cooked in one of two ways: 1 - first, the syrup is cooked and fruits are added to it; 2 - fruits are boiled in boiling water and sugar is added at the very end (or even in a glass when serving). Let us dwell in more detail on the second option, since the first option is more likely for those with a sweet tooth, because the syrup should be quite sweet, almost viscous.

While the water in the pan is boiling, you need to wash the apples well and cut them into medium slices. You don't need to peel apples! It contains all the vitamins, so we leave it.

We lower the apple slices into boiling water, do it carefully so as not to burn yourself.

We also send cherries there. If you took frozen cherries, then let them stand at room temperature for at least 15 minutes, you do not need to pour hot water in advance. Leave the compote to simmer over medium heat for about 15-20 minutes, making sure that the apples do not boil.

Before switching off, add sugar to your taste to the compote. You can also substitute honey or sweeten your drink in a glass.

The cherry and apple compote is ready! Let it cool before serving. A few fresh mint leaves will add a touch of minty freshness to the drink. In the cold season, this drink can be served warm, seasoned with a pinch of ground cinnamon.

Pitted frozen cherry compote

What prevented the seeds from the cherry compote? After all, you can catch cherries with a spoon and eat them calmly.

Scientists have found that cherry pits contain a large amount of amygdalin, which eventually turns into hydrocyanic acid.

And it refers to hydrogen cyanide compounds containing volatile poisons that are dangerous to the life and health of the body.

This is a laborious process, but the homework will turn out to be absolutely safe and will be stored longer.

Pitted cherry compote recipe

This method of preparing cherry compote ultimately gives a very concentrated drink, you will dilute it with water to taste in winter.

• freshly picked cherries
• 400 g sugar per liter of water

How to cook pitted cherry compote:

1. Rinse the cherries, for compote you need the most selected cherries, without signs of spoilage and damage. Tear off the twigs. Remove the bones.

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2. Place in liter or half-liter jars up to the shoulders.

3. Boil the syrup with the specified amount of sugar and water. You need to cook it until the grains of sand dissolve completely. Do not forget to stir, so the process will go faster.

4. Pour the boiling syrup into the jars so that the cherry is completely covered.

5. Place in a saucepan with hot water, cover with boiled lids, heat to 85 degrees and pasteurize at this temperature 0.5 liter cans - 10-12 minutes, 1 liter cans - 20 minutes.

Cherry compote without sterilization

How to cook pitted cherry compote:

1. Sort out the cherries, rinse and remove the seeds. Distribute in cans at the rate of 300-350 g per 3 liters of volume.

2. Pour boiling water over the berries and hold for ten minutes.

3. Drain the liquid from the jar into a saucepan, add a cup of water for boiling, pour 200 g of sugar into a three-liter jar, as much as possible.

4. Bring the syrup to a boil and simmer for another 3 minutes.

5. Pour the syrup over the cherry jars and roll up immediately. Place the lids down on a blanket and wrap up to make the sterilization process more efficient.

Other blank recipes:

Cherry compote with pits

• Tsar's cherry jam with nuts

• Cherry and apricot jam: different recipes

  Canned cherry compote

  Cherry compote is one of the few drinks that both children and adults love. It is prepared for every day, canned for the winter, and put on the festive table. The unique aroma, taste and rich color will give a rainbow color even to the gloomiest autumn day, and the beneficial substances contained in the berries strengthen health and return the lost blush.

  Every good housewife should be able to cook cherry compote. For those who have not yet mastered this art, we have collected the most interesting recipes.

  Cooking recipes

  There are many ways to make cherry compote. So, for example, you can brew a drink from frozen berries, from cherries with seeds, without them, with other fruits and vegetables. You can prepare it for the winter. At the same time, the methods of canning can also differ significantly from each other. Here we have presented the most interesting and affordable recipes from our point of view. Which one is the best is up to you.

  The easiest recipe

  Most often, housewives prepare cherry compote with seeds. The recipe for such a drink is quite simple and within the power of everyone. In order to prepare it, you will need the following products:

  • a pound of berries;
  • granulated sugar - 200 g;
  • water - 1 l.

  First, prepare the cherries. They sort it out and wash it. The stalks are removed, leaving the seeds. Water is poured into a saucepan, granulated sugar is poured there. After the syrup is cooked, add the cherries. The compote is removed from the heat a couple of minutes after boiling.

  Cherries contain many useful substances. It improves appetite, strengthens the cardiovascular system, improves immunity

  Dietary

  How should you cook cherry compote from a nutritionist's point of view? Such a drink should contain a minimum of calories, therefore, it should be prepared without sugar.

  To prepare a dietary compote you will need:

  • pitted cherries - 400 g;
  • black currant - 150 g;
  • 2.5 liters of water.

  Diet compote is prepared quickly and easily. Cherries are poured into boiling water. Currants are placed next to it. All are boiled for about 4-5 minutes. In half an hour, after the stewed fruit is infused, it is ready for use. This drink contains only 8.5 kcal per 100 ml and can be drunk without fear of the figure.

  Interesting fact! The calorie content of a cherry compote directly depends on the amount of sugar used in its preparation, so if you want to lose weight, then it is better to put it less. On average, it contains about 99 kcal.

  Fresh cherry compote

  A truly tasty and really fragrant compote with a pronounced, but at the same time very pleasant sourness is obtained from cherries. Such a drink will always be a welcome guest on the table, as it is healthy and tasty, quenches thirst well, and goes well with any dishes. In short, cherry compote is a sheer seduction!

  Making cherry compote is not difficult at all, because any, even the most exquisite compote is made according to a primitively simple formula: berries + water + sugar. Therefore, the taste of the finished drink depends entirely on the selected berries and on the water: berry ratio.

  Ingredients

  • fresh ripe cherries - 400 g
  • clean filtered water (or bottled still) - 2.5 l
  • sugar - 5-6 tbsp. spoons (more)
  • mint - a few leaves (optional)

  Of course, in summer it is best to use fresh cherries for compote, frozen berries are an option for winter.

  How to cook cherry compote

  To begin with, we sort out the cherries, tear off the twigs and leaves, then fill the berries with water, let stand for a few minutes. Then we rinse the cherries several times.

  We send the cherries to the pan in which the compote will be cooked, add sugar. If desired, add a few leaves of fresh mint (or lemon balm) to slightly brighten the taste of the drink. Mint and cherry rhyme well with each other.

  Pour in clean filtered water and put the compote on medium heat, it should boil for about 20 minutes, but if after 15 minutes you see the berries “falling apart”, then you can remove the drink from the heat.

  Cool the cherry compote completely, then pour into glasses.

  By the way, in the summer heat, compote with ice cubes or crumbs sounds very good, so make sure you have ice in advance.

  Using the same recipe, you can make cherry compote for the winter. It is closed in sterilized jars and prepared more concentrated, i.e. the ratio of berries and water can be made 1: 1, and then, opening this compote in winter, dilute it with boiling water to the desired taste.

  Frozen cherry syrup

  I liked the recipe: 46

  Ingredients:
  frozen cherries with seeds - 4 kg;
  granulated sugar - 6 kg;
  water - 500 ml

  Good day, readers of my recipe. Today I will tell you how I make cherry syrup. I mainly use this syrup to make a juice drink for my younger son, as an alternative to purchased juices.
  You can also use this syrup in confectionery.
  My cherries are frozen, just when it was berry picking season, there was no special time for making cherry syrup, so I froze my berries until better times.
  As I already wrote, I have cherries with seeds, I do not like cherry jam and seedless syrup at all, the aroma and main taste disappear.
  My berries are washed in advance, and only then frozen.

  We put our berries in a large saucepan, count so that there is another 1 to 1.5 sugar. This means that one kilogram of berries requires one and a half kilograms of sugar. I have four kilograms of cherries, therefore six kilograms of sugar are needed.
  Now fill the berries with sugar and add water.

  We put it all on fire and wait until it boils, stirring occasionally.

  When the berries boil, they need to be boiled for another 10 minutes and turned off.

  Allow to cool slightly and bring to a boil again and boil for 10 minutes, three times in total.
  In general, this turns out to be cherry jam, it's just that my family doesn't eat jam at all, but they love syrups. So I just separate the berries from the syrup, filter the syrup through a coarse sieve and pour it into jars. And I give the berries to mom. On the contrary, they are lovers of jam and berries in particular.
  In the form of a jam, it looks like this.

  And this is how the syrup and berries look like separately.
  Everything is ready, bon appetit!

  Cooking time:PT03H00M 3 h.

  Estimated Serving Cost:RUB 100

  Dried cherry compote

  You can cook cherry compote in a slow cooker, making it from fresh berries, frozen, dried, and even cherry jam or preserves. Here are recipes for some of the options listed.

  Frozen cherry compote cooked in a multicooker

  We need:

  • frozen berries: cherries (1 tbsp.)
  • any other red or blue garden or forest berry (1/2 cup)
  • water (3.5 liters)
  • sugar to taste

  Preparation:

  1. Pour frozen berries (cherries and black currants) into the multicooker bowl.
  2. We fill them with sugar and pour out the water.
  3. In the menu, select the "Steamer" mode and cook for half an hour.
  4. Then, to brew the compote, turn on the "Heating" for at least an hour.

  Fresh cherry compote

  We need:

  • cherry (1 tbsp.)
  • apples (1 tbsp.)
  • peaches (2 pcs.) or apricots (1 tbsp.)
  • water (3 liters)
  • sugar to taste

  Preparation:

  1. Fruits and berries are thoroughly washed, if they are bought, and not plucked in your own garden, it is advisable to pour boiling water over them.
  2. Cut the peeled apples without a core into small cubes.
  3. We take out the seeds from the berries. Cut the peaches or apricots in half, and also get rid of the seeds.
  4. Put the prepared foods in the multicooker bowl, fill them with sugar and fill them with water.
  5. In the menu, select the "Soup" mode and prepare the drink for an hour.
  6. After the beep, let the compote infuse a little, then strain and serve.

  Dried cherry compote

  We need:

  • dried berries and fruits (cherries and everything that is at hand: apples, prunes, pears, dried apricots, raisins, etc.) (1 tbsp.)
  • water (3 liters)
  • sugar to taste

  Preparation:

  1. Soak dried fruits for an hour in warm boiled water.
  2. After that, we put them in the multicooker bowl.
  3. Pour sugar and water, stir.
  4. In the menu, select the "Extinguishing" mode and the time for 1.5 hours. During this time, it will become as saturated as possible in color and taste.

  It is convenient to make compote from dried cherries and other dried fruits in the evening and leave it in the "Warm up" mode until the morning in order to increase the concentration of vitamins and other useful substances contained in this product.

  You absolutely rightly decided to cook cherry compote in a slow cooker. After all, it is in this device that the taste properties of this healthy drink are best revealed and preserved!

The harvesting season for the winter has come. It's time for everyone to think about cooking compote. I highly recommend boiling it with ripe cherries. With this berry, the compote always turns out to be special! Usually, at all feasts, the cherry drink goes away instantly. It is used by both adults and children.

In turn, I suggest you consider several recipes for preparing compotes. Thanks to the tips below, a sweet and sour drink is always amazing! It can be stored well for a long time. What is important for many housewives!

In this article, I will tell you how you can quickly and skillfully prepare a compote for the winter from only one cherry, as well as from cherries in combination with strawberries, apples and cinnamon or mint. All recipes are good-looking, they have already been tried by many! If you use any of the presented recipes, you will definitely be satisfied with the result. You can not even doubt it! Rather, pick ripe and juicy fruits! Enjoy preparing delicious compotes for the winter! May they be well kept and often delight your relatives and friends with their splendor! Enjoy your canning!

Menu:

1.

A fragrant and healthy cherry drink will always come in handy, especially in winter, when there are no fresh berries. The drink comes out amazing! Be sure to use this simple recipe, you will not regret it!

For 3 liters of compote you will need:

• Cherries - 1 kg
• Sugar - 2 tbsp
• Water - 2, 7 l

Canning stages:

1. Carefully wash clean glass jars in advance, hold over steam for 10 - 15 minutes, cover with lids.

2. Carefully revise all cherries, clean them of contaminants, rinsing them with warm water. Transfer the fruits to sterile jars.

3. Prepare boiling water. Pour it into a container to the very top. Put a lid on top of the neck, leave for 10 minutes, so that the liquid is slightly saturated with juice and aroma of berries.

4. Pour the cherry-colored water from the jar into a saucepan.

For convenience, it is best to use a special lid with holes at this moment.

5. Put sugar in a saucepan, dissolve it. Boil the solution.

6. Pour the boiled syrup into a container so that it almost overflows the edges. This is important so that there is no air space left in the container, the compote is well preserved. Roll up cans with lids using a special key. Turn the finished compote on the lid, wrap it with a blanket on all sides, let it cool for a day. After that, move the cherry drink to storage in a cool place.

Enjoy your winter!

2. Cherry-apple compote with cinnamon

Ripe cherries, juicy apples and cinnamon are a chic combination. The taste of the drink turns out to be sweet - sour and slightly spicy. Harvesting in the winter is simply necessary, believe me!

You will need:

• Cherries with seeds - 350 g
• Medium apples - 350 g
• Sugar - 100 g
• Cinnamon - 1 stick or 1 tsp ground
• Drinking water - 2.5 l

Sequencing:

1. Pre-sterilize jars with lids or scald with boiling water.

2. Wash cherries and apples thoroughly under running water, peel off twigs and leaves. From apples, cut the core with seeds, divide the fruit into small slices.

3. Boil water, dissolve sugar in it. Put plastics of apples, cherries and cinnamon in the syrup.

4. Boil the compote again, from the moment the syrup boils, cook for 2 - 4 minutes on quiet heating.

5. Pour the finished compote into sterile containers, roll up the lids using a seaming machine. As usual, put the jars on the lid surface, cover with a dense material. When the drink has completely cooled down, send it to the storage area for the blanks.

3.

Recipe for cherry compote with strawberries

Strawberry - cherry drink will always help you out! It is quite simple to prepare. Always in demand in winter. Check it out for yourself!

Main components:

• Ripe strawberries - 100 g
• Cherry juicy - 100 g
• Sugar - 100 g
• Citric acid - to taste
• Cinnamon - to taste
• Cardamom to taste
• Anise - to taste

Canning process:

1.Cinnamon, cardamom or anise can be added to the drink as a flavoring agent, citric acid can be added to regulate acidity and sweetness. Don't overdo it with spices. Place each on the tip of the knife to sample, no more.

2. Sort out all the berries, removing the spoiled, overripe ones. Peel the fruit from the stalks, twigs. Place in a colander, rinse with cold running water.

3. Put the prepared strawberries and cherries in approximately equal proportions into the cleanest jars that have passed through sterilization.

4. Pour boiling water over, leaving very little space in the sugar jar.

5. Cover with clean metal lids, let it steam for about 7 - 10 minutes.

6. Pour the pink liquid from the jars into a saucepan, add sugar there, bring to a boil. At the same time, if you wish, you can add all the spices and boil for 3-5 minutes. Meanwhile, the berries are in jars covered with lids.

7. Pour the finished sugar syrup back into the jars to the very top.

8. Roll up the caps tightly.

9. Turn over, wrap with a blanket, leave to cool completely.

Great blanks for you! Do not be ill!

4.

Do you want to prepare a fragrant and rich cherry drink for the winter? This recipe will tell you how to quickly achieve your goal. You will get amazing results.

Components per 1 liter can:

• Cherries - 150 g
• Sugar - 130 g
• Water - 850 - 900 ml

Step-by-step procurement process:

1.Wash the jar in good faith, sterilize it with steam or any other method known to you. Scald the lids with boiling water. Sort the cherries, rinse, remove the seeds from it.

2. Transfer the berry to a prepared sterile container. Sprinkle with sugar on top.

3. Pour boiling water into half of the container, let the sugar completely dissolve. To do this, shake the jar a little, covering it with a lid. Let stand for a quarter of an hour.

4. After the time has elapsed, pour boiling water to the very top of the neck. Screw the lid back on immediately.

5. Drop the jar onto the lid, check its tightness. Wrap a blanket or shawl, let the finished compote cool completely. That's all! Transfer the cooled drink to a storage location for the blanks.

All sunny mood and pleasant preservation!

5.

Mint leaves do a wonderful job, they add some freshness and additional aroma to the drink. In winter, you often want to drink something tasty. So cook immediately! It's worth it!

Required:

• Cherry - 0.5 kg
• Granulated sugar - 250 g
• Drinking water - 2.5 l

Procurement sequence:

1. Rinse jars with lids until shiny, scald with boiling water, dry on a towel.

2. Carefully examine the berries, remove spoiled, lethargic and dry. Rinse the cherries under cool running water. In the meantime, put the water in a saucepan on the fire to bring it to a boil.

3. Arrange the cherries in jars, sprinkle with sugar. Pour boiling water over half of the container with berries. Put a sprig of mint in each container. Cover the jars with lids.

4. Leave for 10-15 minutes, so that the sugar is almost dissolved. At this time, boil another portion of water.

5. Remove the mint from the cans, as it has already shared its delicate flavor with the syrup. Fill the jars with boiling water to the top of the neck. Seal the jars tightly with metal lids, place them under the blanket, turning them upside down. When the finished compote has completely cooled down, send it to a cool storage place.

Drink this compote more often during winter, enjoy its delicious taste and aroma.

6.

Adding spices to the compote is the highlight of this cherry compote. The drink turns out to be very aromatic and tasty!

For a 3-liter jar of compote you need:

• Cherry - 0.6 kg
• Granulated sugar - 220-250 g
• Drinking water - 2.5 l
• Cinnamon -1/4 tsp
• Cloves - 3 pieces
• Ginger to taste
• Star anise - 1 piece

Sequencing:

1. Rinse the cherries well and sort. Topple over in a colander to get rid of excess moisture.

2. Banks do not need to be sterilized. It is enough to scrupulously wash them with soda and laundry soap.

3. Fill each jar exactly one third with berries. Pour boiling water over it. Cover the jar with a lid on top and leave to brew for about five to ten minutes.

4. Then carefully drain the water into a saucepan and add sugar there.

5. Be sure to add cinnamon, ginger, cloves and star anise. Boil the resulting syrup for about seven minutes. Then pour them jars of berries.

6. Roll the compote under the metal lid. Wrap a blanket, turning them upside down. Leave in this position until morning.

7. In the morning, lower the cellar for storage.

Good luck in preparing rich tasty drinks!

7. Video - recipe for compote from cherries, strawberries, gooseberries

But one can only dream of such a compote. Although, why don't you cook it yourself? And then, enjoy the taste of this drink? Nowadays, you can buy any berry. This combination will conquer you forever! You won't want another anymore! Very tasty, simple and hassle-free.

Perhaps we will stop at this. I think I have told you enough options for making a delicious cherry compote. There is definitely plenty to choose from! Rather, we replenish the stock of berries and begin to prepare a wonderful and healthy drink. After all, autumn is coming soon. There is no time to think too much.

Do not forget about a cheerful, positive attitude and good mood.

Sunny and warm days to you!

In the summer heat, a sweet and sour drink made from fresh cherry berries perfectly quenches thirst, and in winter frozen cherry compote replenishes the body with trace elements and vitamins. Well, how to cook cherry compote? It turns out that at first glance, a simple recipe has many of its own nuances and subtleties of preparation, on which the taste of the compote depends as a result. The following recipes will tell you about this, as well as about all sorts of methods of cooking and preserving compotes from cherries.

Any cherry compote is individual, and has its own sweetness and special taste. Therefore, having chosen one recipe for yourself and having tried it, you should not stop; the other might be even better. Cooking is not at all difficult, but not every housewife will undertake its preparation. And in vain!

After all, homemade preparation is much better than purchased compotes and juices, which probably contain flavors and other chemicals. You only need to try to cook once cherry compote according to one of the recipes below, and this drink will become regular guests on your table. Of course, you need to start with simple compotes, gradually moving on to more complex recipes. And over time, you can even create your own unique recipe for cherry compote.

"Cherry compote" recipe for the winter with sugar

Some people prefer the exclusively natural taste of berries and fruits, and do not add sugar to winter preparations. But cherries by nature have a moderately sour, slightly bitter aftertaste, which is quite appropriate to sweeten. So, for the preparation of cherry compote for the winter, clean glass jars are filled to the shoulders with washed and prepared cherries. Then the jars are poured with cold sugar syrup, cooked from 1 liter of water and 300 g of sugar (the amount of sugar for the syrup is taken depending on the degree of sweetness of the selected cherry variety).

Next, the container with cherries in syrup is placed in a wide and deep saucepan with cold water, which is placed on moderate heat. To prevent the berries from bursting during pasteurization, but only to evenly warm up, the water in the pan is heated to 85 C gradually and at this temperature the jars with compote are kept for 10-15 minutes. After pasteurization, the compote is sealed and wrapped in a blanket until it cools completely.

Pitted cherry compote recipe

As well as, cherry compote for the winter can be prepared with or without seeds. To do this, fresh ripe cherries are washed and peeled, after which they are placed in prepared jars up to the shoulders and filled with hot enough sugar syrup. Syrup for cherry compote is cooked from 1 liter of water and 400 g of sugar; however, a less sweet syrup can be made if desired. Jars filled with cherries with syrup are pasteurized at a temperature of 85 C for 12-17 minutes (depending on their capacity). Or it is allowed to sterilize the workpiece in boiling water for 3-5 minutes.

Another alternative way to clog pitted cherry compote. For him, the cherries are peeled and placed in an enamel pan of a suitable volume. Sugar is poured there at the rate of 300 g per 1 kg of berries. The dishes are covered with a lid, and the cherries are put to warm over moderate heat, stirring regularly. The berries are warmed up, barely bringing them to a boil, and in this mode they are kept on the stove for 5 minutes. Sterilized jars are filled with hot cherries in syrup to the very neck and immediately rolled up. When placing cherries in jars, care must be taken so that the glass container does not burst.

Recipe " How to cook cherry compote for kids"

Pre-prepared cherries are placed in jars and filled with any cold berry juice to taste: currant, raspberry, strawberry, cranberry, etc. Then the jars are pasteurized in the usual way and closed with boiled lids. Such an assorted compote of cherries and berry juice turns out to be especially tasty and, which is very important for winter storage, aromatic. Children will certainly like it, and adults will not refuse such a drink.

Cherry compote recipe

The berries, peeled from the seeds, are tightly packed into jars, sprinkling the layers with sugar. In principle, sugar can not be added to this compote, and then the drink will turn out to be dietary. On average, 200 g of sugar is taken in one liter jar of cherries. The jars filled with cherries are covered with boiled lids and pasteurized for 20-25 minutes at a temperature of 85 C. Frozen cherries can also be used for cooking compote, its aroma and taste will not deteriorate at all. At the end, the workpiece is corked and turned upside down before cooling (checking the conservation for tightness) and wrapped up.

Assorted cherry compote recipe with other berries

In the recipe for cherry compote for children, it was proposed to add berry juice to cherries, or you can diversify with the berries themselves. Such drinks are also good: they perfectly quench thirst and replenish the body with vitamins.

You can add strawberries, strawberries, raspberries to the compote, make currant and cherry compote, and other options. During the preparation of a delicious compote, the berries in jars are poured with sugar syrup, which can be made sweeter (in 1 liter of water - 400 g of sugar) or moderate sweetness (150-200 g of sugar). Filled cans warm up from 85 degrees for about 10-15 minutes and roll up.

Cherry and peach compote recipe

As mentioned above, cherry compote is cooked from both fresh and frozen cherries. But that’s not the secret! For a rich taste of compote, peaches and lemon are added to it. To prepare such a compote you need:
- 400-450 g cherries,
- 2 medium peaches,
- 3 lemon wedges,
- 4 tablespoons Sahara.
The cherries are washed and placed in a deep saucepan or tall bowl. Peaches (necessarily ripe) are cut into medium-sized slices and added to the cherries. Sugar is poured there and 3 liters of water are poured. All this is brought to a boil over high heat, and then the fire decreases, and the compote is cooked for about 7-12 minutes. At the very end, lemon slices are laid in it, and the compote is removed from the fire. The dishes are covered with a lid to infuse the drink. A similar compote can be closed for the winter.

Cherry and mint compote recipe

Refreshing cherry compote with mint and lemon perfectly quenches thirst and tones up. Moderately sweet, it has a light, pleasant sourness and a wonderful mint aroma.

To prepare it you need:
- 200 g pitted cherries,
- 1-2 sprigs of mint,
- 0.5 cups of sugar,
- lemon zest to taste,
- 2 glasses of water.
All ingredients necessary for compote (except lemon and mint zest) are mixed in a saucepan, poured with water and boiled for 20-25 minutes, stirring occasionally. About 5 minutes before removing from heat, mint and lemon zest are added to them. The compote is removed from the fire and cooled before use, like everything else.

Recipe " Cherry compote with pits with vanilla sugar "

For those who love the delicate aroma of vanilla, you can add it in a small amount to a cherry compote. So, the main ingredients for the drink are:
- 0.5 kg of cherries,
- 1 tsp vanilla sugar
- 7-8 tbsp. sugar (regular),
- 1.5 liters of water.

Fresh cherries are picked, washed and separated from the tails. Or for compote, you can take frozen cherries, but do not defrost them. Water is poured into a saucepan, into which vanilla and regular sugar are poured, and brought to a boil. Then cherries are put into the water, and again the compote is given the opportunity to boil and must be removed from the heat. Next, the saucepan with compote is covered with a lid and left to infuse.

Recipe "Cherry Compote with White Wine"

A cherry compote with the addition of wine turns out to be somewhat unusual. And, in fact, it is not a compote that is being prepared, but a thick cherry syrup, from which you can already make a cherry compote on your own to your own taste.

For such a compote with wine you will need:
- 3 kg of cherries,
- 2 kg of sugar,
- 2 tbsp. white wine,
- 1.5 tsp citric acid
- 2 liters of water

The sugar dissolves in water and is boiled down over a fairly high heat to form a thick sugar syrup. The syrup, which is similar in consistency to jam, must be allowed to cool down. In the meantime, the cherries are being prepared: they are washed and the tails are removed from them. Prepared cherries are poured into syrup and put on the fire to cook for 35-40 minutes.

Before removing the workpiece from the stove, white wine is poured into it, and when the syrup becomes very thick, citric acid is poured. The jam is cooked in 2-3 passes, bringing the mass to a boil and removing it to cool. At the end, the ready-made cherry jam-syrup with wine is laid out in jars and rolled up.

To prepare a compote from cherry syrup from a blank with wine or from the recipe "" should be 2-3 tbsp. syrup pour 0.5 liters of water, add 2 tbsp. sugar, stir and bring to a boil. The compote should cool down. Drink the drink like cherry compote in a slow cooker better chilled.

Frozen Cherry Compote Recipe

Making a delicious compote from frozen cherries is quick and easy. To cook it you will need:
- 0.5 kg of frozen cherries,
- 0.25 kg of sugar,
- 3 liters of water.

Place frozen cherries in a large saucepan and cover with cold water. Cherries should not be defrosted beforehand; but if it was not possible to keep them frozen and juice was released from them, then it must be drained and added to the cherry compote at the very end of cooking. 5-6 tablespoons are added to them. sugar, and the saucepan is placed over medium heat and covered with a lid.

The compote is brought to a boil, and let it boil for 5-6 minutes, after which it is removed from the stove. You need to try the finished drink and, if necessary, add more sugar to it to taste. After mixing, the saucepan with the compote is again covered with a lid and left to cool completely. The cooled cherry compote is ready to eat; if to be poured into a jug and served.

Recipe " Cherry compote for the winter with raspberries "

The ingredients required for making cherry and raspberry compote are as follows:
- 2 glasses of cherries,
- 1 glass of raspberries,
- 1.5 cups of sugar
- 2.5-3 liters of water,
-? tsp citric acid.

Cherries and raspberries are sorted out, washed and dried. Then they are laid out in banks, filling the container by 2/3 of their volume. The water is boiled, berries are poured in jars with it and left for 3-5 minutes. After that, the water is poured into a saucepan, which is put on fire. Sugar is added to the water and the syrup is cooked within 10 minutes after boiling over low heat. Hot syrup is poured into jars of cherries and raspberries, and the jars are rolled, cooled and stored until winter.

The recipe "from dried cherries" is unique in taste. First, the dried berries are sorted out and washed thoroughly. Then they should be soaked for half an hour or an hour in warm water, and only then put on the stove to cook.

As soon as the water boils, add sugar to taste and vanilla for flavor. Other dried fruits, necessarily pre-soaked, are often added to such a compote. So, you can cook apple and cherry compote or from pears and cherries.

Useful tips for recipes "Cherry compote":

A rich, tasty compote is obtained from ripe burgundy berries with small bones, dense pulp and strong aroma. The best varieties for compote are Sofiyskaya and Hungarian cherries.

For compote, cherries with tails should be selected; it is better to clean them immediately before preparing the drink, which guarantees the safety of the berries and their shape. Rotten, damaged, unripe and too small cherries do not need to be used for processing and winter harvesting.

Cherries go very well in compotes with other berries and fruits. For example, a handful of raspberries or a couple of lemon slices will perfectly complement the taste of compote; great comes out strawberry and cherry compote... Instead of sugar, you can put honey or molasses, as well as ready-made cherry syrup.

Cherry compote has a beautiful color and excellent taste. But, at the same time, it is also a healing drink (especially in combination with other components). So, it contains magnesium and iron, which is useful for anemia, improves appetite and quenches thirst well. And, besides, the calorie content of such drinks does not exceed 99 kcal per 100 ml.

Cooking 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 people 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 procurement is the cheapness of the main component. If a can of lingonberry or can cost a pretty penny, then cherry can be prepared from fruits growing in their summer cottage.

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

Having prepared all the main components of the conservation process, we proceed to sterilize the dishes. The lids must be boiled thoroughly, and the jars must be heated over steam or thoroughly rinsed with boiling water. These actions must be performed 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 homemade drink, we need the following ingredients: sugar (100 g is needed for 1 liter), water and cherries. The jar is filled with fruits by 1/3, after having sorted them out and rinsing 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 a place for sugar, 1/5 of the jar)... We leave the workpieces in this state for 15 minutes. During this time, the cherries will give their taste and aroma to the water, and will also warm up. After that, we drain all the liquid from the jar into the prepared saucepan. And already there we pour granulated sugar into it. If the cherries are acidic enough, then you can increase the amount of sugar.

Bring the future compote to a boil on the stove. This requires regular stirring. As soon as the compote has boiled, pour it back into the jars. They should be filled to the very edges of the neck. We roll up the covers with a key. You can also use screw caps, which are simply tightened by hand. In either case, the glass container should be turned upside down, placed on a floor insulated with a cloth and covered with a warm blanket. We leave it in this position overnight, after which we wipe it with a damp cloth and send it to storage in a cellar, basement or other cool room.

Cherry compote for the winter with the addition of strawberries and currants

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

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

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

Next, pour granulated sugar into the jars. Then pour all the ingredients with boiling water into 2/3 of the container. We take a spoon and thoroughly mix all the contents with it until we achieve complete dissolution of granulated sugar. After that, fill the jars with boiling water to the very brim. We roll up the lids and traditionally turn the cans upside down, as in the first recipe. This is followed by similar actions, which are indicated above.

Cherry compote turns out to be quite concentrated, therefore it is recommended to dilute it with a small amount of water before use.

This extraordinary way can be used for canning any other berries: raspberries, plums, black and red currants, as well as making or apricots. Everything is quite simple even for an inexperienced hostess!

Cherry compote is a winter vitamin delicacy for children and adults.

Simple recipes that do not require special training will delight the whole family with a fragrant drink.

Cherries in our latitudes are a very common berry.

It is universal: jam for the winter, compotes, marmalade is prepared from it, frozen and used fresh as a filling for pies, desserts, and dumplings.

Juicy, with elastic pulp, the berry is not in vain so popular.

In addition to its taste, it has truly healing properties.

The benefits of cherries and cherry compotes

Sweet and sour cherries are a source of vitamins and minerals.

Vitamins of group B, E, C, as well as zinc, fluorine, phosphorus, iron, iodine - this is an incomplete list of cherry “ingredients”.

Anthocyanin, which is rich in pulp, is considered a bactericidal substance.

Coumarin is an excellent preventive substance for atherosclerosis.

The use of these berries is often prescribed for anemia, and all because of the content in the berries of a large amount of iron and cobalt.

It also has a mild laxative effect, which is very important for people with stool disorders.

Prescribed cherry juice or puree for an unproductive wet cough as a natural expectorant.

Cherry juice is also used in the treatment of such diseases:

• arthrosis;
• anemia;
• bronchitis;
• prevention of strokes and heart attacks;
• diseases caused by streptococci, staphylococci.

In folk medicine, bark, stalks, and cherry leaves are also used.

In the complex treatment of hepatitis, a decoction of the leaves is used.

A decoction of the bark is used in the treatment of diarrhea and colitis.

The decoction of the peduncles has a diuretic and astringent effect, which makes it possible to use it for gout, hypertension, urolithiasis.

Cherry compote is equally useful.

Its low calorie content (57 Kcal in 100 grams of compote) allows people who are obese or on diets to use it.

It is imperative to include a drink made from aromatic cherries in the children's diet.

The rich vitamin composition will help strengthen children's immunity in the winter-spring period.

Remember to remove the seeds before preparing the compotes.

They are unsafe for humans due to the high concentration of amigladin (the "precursor" of hydrocyanic acid) in them.

Fresh cherry compote for the whole family

First, prepare the cherry:

1. Remove stalks, leaves. It is advisable to remove the bones too. A special device will make the task easier by removing bones without losing juice and effort on your part.
2. Rinse the cherries under running water without shaking them vigorously so that the juice does not drain.
3. Transfer to a 5 liter container. A regular enamel saucepan is best. It is not recommended to cook these fruits in aluminum containers: they will paint the walls of the dishes.

Rinse a glass of berries, peel the stalks.

If using gooseberries, use scissors to cut the dry tails off the top of the berry.

When sorting through strawberries, try to tear off the leaves carefully, without damaging the bases, so that the berries do not drain off the juice ahead of time.

Sprinkle the prepared berries with sugar and mix thoroughly in the chosen container.

Pour three liters of boiling water and cook after boiling for 5-7 minutes.

Add the mint leaves a few minutes before the end of cooking.

They will add spice to the finished drink, add a touch of freshness to it.

Winter option: recipe for compote from cherries in jars

To make a flavored winter liquid treat, you will need the following ingredients:

• 4 kilograms of cherries;
• 1 kilogram of granulated sugar;
• 4 liters of water.

Such compote is rolled into liter glass jars.

Prepare them:

Peel the cherries from the stalks and leaves, rinse in a colander under the tap.

Place the berries tightly in the prepared jars, without reporting 5–7 centimeters to the neck.

You don't need to squeeze the berries.

Pour 150-200 grams of sugar into each jar on top of the berries.

You can shake the dishes a little to distribute the sugar evenly.

Next, fill the contents with boiling water up to the shoulders, that is, 1 centimeter below the edge.

We install several cans in a large pan and fill it with warm water (not boiling water).

We set the entire structure on fire and wait for it to boil.

We cover the jars with lids, which we previously immersed in boiling water for a few minutes.

You do not need to take out the covers, let them lie in the water.

We take them out one by one and cover the jars with cherry compote.

Sterilization (boiling) of cans takes exactly 15 minutes.

After this time, we carefully take out one can, roll up the lid with a special device and turn it over.

When all the cans are rolled up, set them upside down on the floor or other hard surface and wrap them in a blanket.

Completely cooled compote can be transferred to the cellar or pantry.

Another cherry drink option is detailed in the video:

Gourmet cherry compote: Turkish version

Such a drink will diversify the festive table, surprise guests with its exquisite taste.

It should be served in appropriate dishes: low, wide glasses.

You can decorate the edge of the glass with "snow" by dipping the glass smeared with lemon juice in powdered sugar.

Take these ingredients:

• 250 grams of ripe cherries;
• 3 clove buds (dry);
• half a glass of granulated sugar;
• vanilla on the tip of a knife;
• half a glass of water;
• 1 teaspoon of honey.

The recipe is for one serving.

Multiply the number of ingredients by the number of guests.

Wash the berries and place them in an enamel container.

Cover with sugar, add vanilla, cloves and pour boiling water over.

After boiling, boil the compote for 5 minutes.

After it has cooled slightly, add honey and mix thoroughly.

Follow these tips and make a delicious drink for the whole family:

1. Taste the berries before rolling. Cherries come in different varieties: sour and sweeter. The more acid there is in the berry, the more sugar you need to put in the drink.
2. This fruit contains a large amount of vitamin C - ascorbic acid. Therefore, it is not necessary to add citric acid to canned compote.
3. You can also prepare drinks from frozen berries. They are immediately poured with boiling water and boiled without first defrosting. The cooking time will increase slightly - up to 7-10 minutes.
4. If your children will eat berries from compote, do not be lazy and remove all the seeds. It is imperative to wash them before this, and put a bowl under your hands. The juice will drain into it, then it can be poured into the compote and boiled.

Going to visit someone and are uncomfortable empty-handed? Take your time to buy candy and cakes from the store. Bake your own homemade cakes.

How do you start your day: with a full breakfast or a cup of aromatic coffee? Of course, no one canceled coffee, the population of our country loves it. But you won't be full of coffee, the body must be energized. We invite you to try the Friendship porridge. It is prepared in a multicooker.

You will find recipes for cabbage salads for the winter. If you are not too lazy now, then in winter everything will come in handy!

Cherry vitamin drink is much healthier than factory juices and "soda".

Spoil your loved ones with cherry compote - a source of vitamins and minerals.

Experiment with the composition: add cloves, vanilla sticks, essences (natural flavors) of rum, amaretto.

The addition of alcohol - liqueurs, tinctures - will make an ordinary cherry compote an exquisite festive drink.