Cherry Compote Recipe: Summer Tart Ruby Beverage

From the point of view of benefits, compote is an ideal form of winter preparations. Given that the raw material is subjected to minimal heat treatment, it is possible to maintain the maximum number of useful properties. So, drinking a cherry drink gives you these benefits:

• normalization of blood pressure;
• improvement of blood composition;
• vascular strengthening;
• lower cholesterol;
• stool normalization;
• stimulation of a healthy appetite;
• suppression of bone pain;
• normalization of sleep;
• stress resistance increase;
• strengthening immunity;
• slowing down the aging of the body.

Classic blanks

If in the middle of a frosty winter you want to feel the taste of fresh cherries, a can of saturated compote will come in handy. Nothing more - just berries, sugar and water. This is all that is needed to make a drink whose taste will return you to the warm season.

Traditional

Features In the classic version, cherry compote is prepared without sterilization. The berries are sterilized during cooking in syrup, it remains only to pour the workpiece into cans. The indicated amount of ingredients is designed for a three-liter bottle of compote.

You will need:

• 700 g of cherries;
• a glass of sugar;
• 2.7 liters of water.

Cooking

1. Put all the ingredients in a five liter pot.
2. Boil the workpiece. Screw the burner on and continue cooking for another seven minutes.
3. If foam collects on the surface, it must be removed.
4. Pour the compote into a warm, sterilized container and roll up.

No cooking

Features Simple and quick preparation of a cherry drink without boiling. You do not have to boil berries in large pots and basins, because the drink is prepared directly in large bottles. This method allows you to preserve the texture and taste of berries.

You will need:

• cherry (depending on the number of cans);
• sugar (500 g per 1 kg of raw materials).

Cooking

1. Fill a third of the sterile bottle with cherries.
2. Pour boiling water, cover with lids and leave for five minutes.
3. Pour the liquid from the bottles into the pan and boil.
4. Add sugar and boil for a couple of minutes to disperse the granules.
5. Fill the berry bottles with sweet water and roll them up.

Concentrate

Features Someone loves saturated compotes, while someone likes refreshing drinks with a subtle berry taste. The best way out of the situation is to cook a compote of cherry in the form of a concentrate. Opening the can in the winter, you only need to dilute the workpiece with water in the optimal proportion.

You will need:

• 1 kg of cherries;
• 800 g of sugar;
• 2 liters of water.

Cooking

1. Free the berries from the seeds and fill the glass container to the top. Do not ram the cherries so as not to crush them. Shake the jar or lightly tap the bottom of the table so that the raw materials lay more densely.
2. Boil water with sugar and heat until sweet sand dissolves.
3. Pour boiling syrup into the container, periodically shaking, so that the liquid fills all the voids.
4. Sterilize and roll up.

Original options

Despite the fact that the taste of cherries is rich and bright in itself, this berry is perfectly “friendly” with other fruits. Some additives make the compote taste richer, and some soften it. With the recipe described step by step, you can easily prepare original drinks for the winter.

With cherries

Features Cherry is not just a "relative" of cherries. This is one of the many varieties of tart berries. There is no doubt that this is a successful tandem. The sweet berry slightly pulls on the acid, so that the taste of the drink will be softer and fresher. The amount of raw material is calculated on a 2 liter can.

You will need:

• 250 g of cherries;
• 250 g of sweet cherry;
• 200 g of sugar;
• a third of a teaspoon of citric acid.

Cooking

1. In a sterile container, place the berries.
2. Pour boiling water, cover and leave for 15 minutes.
3. Pour the water into the pan, add sugar and boil until the sweet sand dissolves.
4. Add citric acid to the jar, fill with syrup and cork.

With raspberries and peaches

Features If you "strengthen" the cherry with raspberries, you get a powerful tool to strengthen immunity and fight colds. A juicy fragrant peach will make the taste of compote brighter and fresher.

You will need:

• a glass of cherries;
• one and a half glasses of raspberries;
• five small peaches (necessarily domestic);
• 300 g of sugar.

Cooking

1. Place the fruits in a warm, sterilized jar and sprinkle with sugar.
2. Pour boiling water into the container so that it completely covers the workpiece and cover with a lid.
3. After five minutes, add boiling water so that the jar is filled to the top.
4. Sterilize and roll up.

With lemon

Features Like cherry, lemon has powerful immunostimulating, antioxidant and antisclerotic properties. If you combine these products in one drink, they will only enhance the taste and healthy qualities of each other. Lemon acid provides long-term preservation of the workpiece.

You will need:

• 1 kg of cherries;
• 600 g of sugar;
• lemon;
• 5.5 liters of water.

Cooking

1. Combine water with sugar, boil and wait until the granules dissolve.
2. Send the cherries into the syrup. Cook six minutes after boiling.
3. Add lemon juice, pour into sterile containers and roll up.

With black currant

Features Both cherries and currants, as a rule, give a rich harvest. To taste, these berries are completely different. But if you combine them, you get a tasty, rich preservation. The amount of ingredients in the recipe is calculated on a 3 liter jar.

You will need:

• 500 g of cherries;
• 500 g of black currant;
• 100 g of sugar.

Cooking

1. Place the berries in a sterile jar. Remove the currants from the branches.
2. Pour boiling water over the workpiece, cover and wrap with a terry towel.
3. After a quarter of an hour, drain the "infusion" into the pan and boil.
4. Add sugar and cook for another five minutes.
5. Pour the syrup into a bottle and roll up.

With plums

Features Despite the fact that cherries do not look like plums in taste, color, or shape, these fruits are the closest relatives among stone fruits. Moreover, breeders cross them, getting amazing hybrids.Therefore, if you decide to cook a compote of cherry for the winter, you will not be mistaken by adding plums to it.

You will need:

• 1 kg of cherries;
• 2 kg of plum;
• 1.5 kg of apples (sour varieties);
• 700 g of sugar.

Cooking

1. Free cherries and plums, and free apples from the core and cut into thin slices.
2. Place the fruits in sterile containers and pour them with boiling water. Cover, wrap with a bath towel and leave for half an hour.
3. Pour the water into the pan, add sugar and boil. Cook until the granules dissolve.
4. Pour the workpiece with boiling syrup and cork.

With strawberry

Features Cherries and strawberries are two summer favorites. They can compete not only for taste, but also for benefits for the body. If you can’t decide which berry is better, you have no choice but to make strawberry-cherry compote.

You will need:

• 600 g of cherries;
• 300 g of fine strawberries;
• 500 g of sugar.

Cooking

1. Put the berries in a sterile container and pour boiling water.
2. After ten minutes, drain the water into the pan, add sugar and cook for three minutes from the moment of boiling.
3. Pour boiling syrup into a container and roll up.

With gooseberries

Features If you like refreshing sour compotes, combine the cherries with the green gooseberries. “Shaggy” berry will give the drink freshness and neutralize cherry tartness.

You will need:

• 300 g of cherries;
• 200 g of gooseberries;
• 250 g of sugar;
• half a teaspoon of citric acid.

Cooking

1. In a sterile container, place the berries and pour them with boiling water. Cover with a lid.
2. After an hour, pour the “infusion” into the pan, combine with sugar and boil for five minutes.
3. Pour the berries in a jar of boiling sweet water, add citric acid and cork.

Frozen compote: instant cooking

If you do not have time to preserve compotes or do not have enough space to store bottles, this does not mean that you will be left with a delicious vitamin drink in the winter. Just freeze the burgundy berry. And when you want to treat yourself to the aroma of summer, you can quickly and easily make a compote of cherries.

With apples and cinnamon

Features If you want something summer-like refreshing and winter-like spicy, cook a compote of cherries and apples in a saucepan. Fruits give the drink a mild sweetness. The final accent will be fragrant cinnamon, which combines perfectly with apples.

You will need:

• 350 g of frozen cherries;
• 350 g of apples;
• 50 g quince;
• 100 g of sugar;
• cinnamon stick;
• 2.5 liters of water.

Cooking

1. Boil water, add sugar and heat until it is completely dissolved.
2. Add cherries, apples, sliced ​​in thin slices, quince, sliced, and cinnamon into boiling syrup.
3. Wait for boiling, boil for another five minutes and cover.
4. Boil for another minute, turn off the hotplate and let the drink brew until it cools completely.

With orange

Features The scent of citrus is the scent of the winter holidays. If you want to treat yourself to a berry drink in combination with citrus notes, supplement it with an orange. Compote will gain a pleasant piquancy.

You will need:

• 500 g of frozen cherries;
• orange;
• three tablespoons of sugar;
• two glasses of water.

Cooking

1. Boil water with berries.
2. Add sugar and cook for ten minutes.
3. Grate the zest of the orange, and squeeze the juice from its pulp.
4. Add the zest to the future compote and cook for five minutes.
5. When the drink has cooled, pour strained orange juice.
6. Let it brew for an hour.

With sea buckthorn

Features Sea buckthorn, or Siberian pineapple, is an incredibly tasty and healthy berry. It strengthens the immune system, gives stamina and gives energy. And it goes well with cherries. It turns out a rich drink, which is popularly called "Kislinka". It is quite possible to replace harmful carbonated lemonades with such a useful compote.

You will need:

• 300 g of frozen cherries;
• 150 g of frozen sea buckthorn;
• 250 g of sugar;
• two teaspoons of citric acid;
• 3.5 liters of water.

Cooking

1. Boil water with berries.
2. Add sugar, and when it dissolves - citric acid.
3. Cook for five minutes under the lid.
4. Insist until cool.

With berries

Features The delicate aroma of wild berries and the rich taste of cherries are a great combination for a winter drink. Oriental spices will give the compote interesting hues and provide a light warming effect.

You will need:

• two handfuls of frozen cherries;
• a handful of frozen lingonberries;
• a handful of frozen strawberries;
• a handful of frozen cranberries (optional);
• three currant leaves (optional);
• three inflorescences of cloves;
• half a cinnamon stick;
• three tablespoons of sugar;
• 3 liters of water.

Cooking

1. Boil water with berries.
2. Add leaves and spices.
3. From the moment of boiling, cook for a quarter of an hour.
4. Insist under the lid until it cools completely.

8 mistakes that lead to fermentation

When the last can with the compote is clogged, it would seem that you can relax. In fact, now the head of the mistress is crammed with worries about the safety of the workpiece. I would like compote not to ferment, but to please its taste until the next warm season. To prevent spoilage, beware of eight mistakes.

1. Poor fruit handling. Berries need to be sorted and washed thoroughly. The smallest particle of earth or sand, as well as one rotted cherry can spoil several liters of compote. Be sure to remove the cuttings.
2. Poor handling of cans. Product residues, dust and other external contaminants - all this must be removed from the glass containers. Wash cans with soda or mustard, pour over boiling water, sterilize. Do not forget about boiling the lids.
3. Inadequate sterilization. The temperature of the syrup, the boiling time of the workpieces, the duration of the preliminary processing of containers - all this affects the safety of the compote.
4. Lack of tightness. Poor lids, deformed gum, a faulty seaming machine - all this can lead to the penetration of air and germs into the jar. Such a blank will not stand idle for a long time.
5. No deflection of the cover. The main sign of an airtight blockage is a slight concavity of the lid inward. If this did not happen after cooling, it means that you put too much workpiece in the jar or chilled the compote too sharply.
6. Boil berries. If you used ripe fruits or exceeded the heat treatment time, it is possible to boil. This does not mean that the compote is spoiled, but the shelf life is significantly reduced. Try to use such a product in the next three months.
7. Violation of the integrity of the cans. Even if the container is visually intact, it is not a fact that there are no small cracks and chips on it. A more thorough inspection is needed. There is also a risk of damage to the jar during washing, filling, sterilization and blockage.
8. Stretching the cooking in time. You can’t boil the syrup today, and tomorrow boil it again and pour it into the bottle. Everything needs to be done right away.

If you notice the lack of deflection of the lid immediately, preservation can be saved. Alternatively, compote can be drunk immediately. And you can re-boil or sterilize it for ten minutes and cork again.

Having mastered your favorite recipe for cherry compote, you will fill the plain winter weekdays with bright summer colors. And if you want to get the most out of your drink, approach the selection of berries responsibly. It is believed that the most vitamins are found in cherries.

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