How to cook a compote of cherries for the winter - a recipe with a photo
Care of the garden is incomparablepleasure for gardeners-professionals and amateurs. The reward for numerous works is a rich harvest. In the summer, when it's time for berries, the housewives look for the best canning recipes in order to preserve the taste and aroma of summer for all the cold months. Today we will talk about how to prepare a compote from the fragrant delicious cherries that grew in your garden for the winter.
The benefits of cherries
So, what is so good about this bright berry witha kind of sour-sweet taste, juicy pulp and a unique aroma? The bright color of the fruit is given by the substance of anthocyanins, which possesses an unsurpassed bactericidal property. Kumarin is able to reduce blood coagulability, which is very useful for atherosclerosis, thrombophlebitis, hypertension. Ellagic acid helps to resist the development of cancer, and anthocyanidins block the hyperprocessing of uric acid. In addition, cherry is a storehouse of vitamins and trace elements: vitamins B, C, cobalt, magnesium and iron are included in its composition. There is a huge number of diseases in which it is shown to drink cherry compote, and healthy people, it does not hurt. How to keep the cherry for the winter correctly, so that it does not lose its properties?
Compote of cherries with bones
Specific tart flavor of berry gives itits bone, however, when preparing compote, it is often taken out so that the decay does not start, and the resulting broth could be stored longer. If you still decide to preserve the aroma and the bitter-tasted aftertaste, follow our recipe.
So, first you need to prepare berries: carefully them to sort out, leaving only completely whole, rinse, dry on a towel. While the cherry dries, there is time to sterilize in a water bath 3-liter cans (as a rule, compote is closed in them, but you can choose a smaller capacity). When all the activities are finished, fill the berries in a jar so that they make up its fourth part, add 300 gr. sugar and pour boiling water. It remains only to tighten the lid and wrap it in a warm towel. In this form, the bank should stand until completely cooled. In the winter, this jar will come in handy.
Classic recipe for compote of cherries
If you are still afraid that the berry canned in this way is not worthy to cold, use the following traditional recipe.
We also sterilize the jars, and soak the berries for a minuteat 20, so they absorbed water. Then fill a third of the cherry can, fill it with boiling water and wait. Again merge the liquid and boil it with sugar (somewhere 300 gram per 3 liters). Again, fill the jar with hot syrup, but this time you can already twist it with a metal lid. Further actions, as in the previous recipe: we wrap the blanket and put it to cool. Some mistresses turn the jar upside down.
To prepare such a drink is rather troublesome, however it can stand for a very long time.
Cherry in winter: what to add to compote
If you want to surprise your family and guestsan unusual drink, the traditional cherry compote can be varied with the help of additional ingredients. A spicy fresh note will bring a sprig of mint or lemon balm, lemon juice will add sourness to the drink, and if you use lemon peel or orange, you will get a spicy taste with a touch of bitterness. Some innovators add 2-3 tablespoons of wine to the still hot compote, so that the compote tastes like mulled wine.
