Cherry compote

Cherry compote

Such compote can be prepared "in a hurry", the main part of the time will not even be preparing the compote, but its cooling. We will need the following products:

• 
  2,5-3 l of water
• 
  500 g of cherry
• 
  250-300 g of sugar

Cherries my, sort out, remove the stems. Water with sugar bring to a boil, pour cherries and cook for about five minutes. At will, you can add a little lemon juice to the prepared compote.

Sour cherry compote with mint

A refreshing cherry compote with mint and lemon perfectly quenches thirst in the summer heat. It is moderately sweet compote with the aroma of mint and light sourness. For its preparation, we take:

• 
  cherry without pits - 200 g
• 
  water - 2 tbsp.
• 
  sugar - 0.5 tbsp.
• 
  mint - 1-2 branches
• 
  a peel of one lemon

All the ingredients are mixed in a saucepan and cooked in afor a quarter of an hour, not forgetting to stir. At the end of cooking we take out of the compote lemon zest and mint. Ready compote before use is cooled. This compote can be brewed from frozen cherries.

Sour cherry compote with vanilla sugar

If you like the aroma of vanilla, you can add a little vanilla sugar to the cherry compote. All other ingredients remain traditional, but just in case, we list them:

• 
  1.5 liters of water
• 
  500 g of cherry
• 
  7-8 tbsp. l. conventional sugar
• 
  1 tsp. vanilla sugar

Fresh cherries, we sort out, we separate the berries frompeduncles. You can take a frozen, unfreeze it in this case is not necessary. In the water add sugar (normal and vanilla), bring to a boil. We put cherries, we again give a boil and remove the pan from the fire. Cover with a lid to compote and cool.

Cherry compote for the winter

Do not forget to prepare a few cans of cherry compote for future use. Moreover, it is not difficult to close the compote from the cherry. We will need the following ingredients:

• 
  700 g of cherry
• 
  1 tbsp. Sahara
• 
  boiling water

Cherry carefully my, sorted and removedstems. The dried berries are put in a jar and covered with sugar. The number of cherries and sugar, by the way, can be varied independently, depending on how sweet and concentrated the compote of cherries you ultimately want to get.

Boil lids are boiled for five minutes anddry with a clean towel. Fill cherry with boiling water, cover with a prepared lid and roll up the jar. Turn the jar and cover with a warm towel until completely cooled down, then put it away for storage.

Please note that if you have prepared a cherry compote with bones, you can store it for more than a year: with prolonged storage, cherry stones begin to release harmful hydrocyanic acid. So you have to either drink all the compote until next summer, or do not be too lazy to extract from the cherries bones.

Sour cherry compote with white wine

You can close the unusual cherry compote with the addition of white wine. In fact, we close not even the compote, but a thick cherry syrup, from which you can then quickly prepare the compote if necessary. We will need such products:

• 
  3 kg cherries
• 
  2 kg of sugar
• 
  2 liters of water
• 
  2 tbsp. white wine
• 
  1.5 tsp. citric acid

Sugar is connected with water and cooks a thick sugarsyrup (as for jam). Having made ready syrup from a plate, we allow it to cool down. Cherries my, remove the stems, add the berries to the syrup. We put the syrup on the fire and cook it until it becomes a density like jam.

Before removing the syrup from the fire, add whitewine. When the syrup thickens, add citric acid. We cook the syrup in 2-3 meals, each time bringing to a boil, then we remove it from the fire, pour it over the sterilized jars and roll it up.

To make a compote of cherry syrup, 2-3Art. l. syrup pour half a liter of water, add 2-3 tbsp. l. sugar, put on the fire and bring to a boil. Ready-made compote let cool, serve it better chilled.

Bon Appetit!