How to cook cherry compote: step-by-step recipe with photos

Many people think that compote is only suitable as a summer drink, but this is not at all the case. A cherry drink rolled up in summer is perfect as a winter treat. Why buy juice in a store if at home you can make a delicious, and, most importantly, healthy compote without much difficulty and expense.

The benefits of cherry

Cherry is a very useful berry, which conceals a huge amount of mineral elements that are beneficial for the human body. Many people believe that the red scarlet berries have a positive effect on the blood and circulatory system, and rightly so. Cherry also helps:

  • get rid of cholesterol;
  • stabilize blood clotting;
  • normalize digestion;
  • fight the body with harmful bacteria.
Did you know? Cherry berries contain substances that help to fight harmful microorganisms. Because of this, many doctors call cherries a natural antibiotic.

Kitchen tools

Despite the fact that it is very easy to make compote for the winter of cherries, some kitchen "helpers" are still needed:

  • banks for rolling;
  • covers;
  • deep pan;
  • key for rolling (machine);
  • watering can;
  • kitchen towels;
  • blanket for wrapping conservation.

Ingredients

During the preparation of drinks are of great importance products that must be perfectly combined with each other.

To prepare 3 liters of compote will need:

  • cherry - depending on the wish: for a smaller acid - 800 g, for a larger one - 1 kg;
  • sugar - 300-400 g;
  • fresh mint or lemon balm - 50-100 g.
Did you know? When medicines for epileptics were not yet invented, doctors recommended in the summer to eat cherries to prevent attacks, and in the winter to drink cherry broths or compote.

Recipe

The recipe for making a delicious drink is very simple:

  1. We take banks for preservation (for convenience 3-liter). Sterilize.
  2. From the cherry we tear off the twigs, wash the berries and put them in jars, add mint or lemon balm, pour boiling water over it. Leave for 15 minutes.
  3. We take a deep saucepan, pour into it the contents of a jar without berries and fragrant herbs.
  4. Add sugar, set on fire, bring to a boil (to completely dissolve sugar).
  5. Pour boiling water back to the berries and herbs, cover with a lid, roll up.
  6. We wrap the finished jars in a warm blanket, leave for the night.
  7. We take out the finished product from under the blanket, hide it in a cool dark place until winter.
Important! When wrapping in heat for 5-6 hours, the compote is much richer than if you just leave the jars to cool.

Video: How to cook cherry compote for the winter

What can be added for taste and aroma

Certainly, cherry compote is a self-sufficient drink, however, if you add certain spices to it, they will only improve the taste and smell of the product, making it spicy.

Read also how to close the compote of cherries, strawberries, apricots and plums for the winter.
The best choice for combination with cherry are:

  • carnation;
  • bell pepper;
  • nutmeg;
  • vanilla;
  • barberry;
  • ginger.

What can be combined

Cherries are a versatile berry that goes well with many other berries and fruits, such as:

  • apples;
  • raspberries;
  • currant;
  • Strawberry;
  • apricots;
  • peaches;
  • plums.

How and where to store the workpiece

Cherry preparation, as well as any other preservation, must be stored in a cool place (for example, on the lower shelves of the cabinet) where direct sunlight does not fall. The temperature difference is just as bad for compote as strong heat or cold. The temperature should be as stable as possible (from +15 to +23 ° С).

Important! This refreshing drink is not recommended to be stored for more than a year, but it is better to prepare it as much as you can drink during the winter.
Cherry compote is a delicious fragrant drink that perfectly quenches thirst in summer, and in winter it reminds of warm summer days. It can be safely served to the table for any occasion, because its aroma and taste will not leave anyone indifferent.

Reviews:

For 10-15 minutes, they pour it not in order to infuse it and not in order for the water to cool, but in order to warm up the berries. I never bother with this - I pour berries with boiling syrup and immediately roll it up. Pour under the cover, the air is not conserved. I have never exploded, and I don’t put any more sugar on them than 250 grams per three rubles, otherwise it’s sweet, they don’t like mine that much.
BOBER76
//pikabu.ru/story/retsept_kompot_iz_vishni_i_slivyi_na_zimu_3593191#comment_51921511

For many years I have been cooking compote like this:

In a 3-liter bottle just washed, I lay in a simply washed cherry, there are also 1.5 cups of sugar, pour boiling water, roll it and put the bottles upside down under a blanket for about a day.

Neighbour
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