Recipe compote from currant cherries oven. Compote for the winter of cherries and blackcurrants

Engineering systems 29.05.2022

Engineering systems

Cherry compote is a rich and fragrant summer drink that not only quenches thirst and amuses with delicious taste, but also fills the body with vitamins. Combining berries with other fruits, you can significantly diversify the composition of the delicacy, fill it with a new taste, make the aroma even brighter and more expressive.

How to cook cherry compote?

Cooking cherry compote is easy and simple. However, there are still certain subtleties of technology and you need to know about them when starting to execute any chosen recipe.

Fresh cherries are pre-washed under running water, soaked for 20 minutes, rinsed again. This technique will allow you to get rid, if necessary, of wormy berries - during this time the pests will leave the berries and float to the surface.
Pitted cherries can not be removed - they will become a source of additional taste and aroma of the drink. However, it should be remembered that compote prepared for the winter from whole berries (with a stone) must be consumed within a year. Longer storage of the workpiece will contribute to the formation of hydrocyanic acid in the kernels of the seeds, which can lead to poisoning.
The amount of sugar can be varied to taste depending on the acidity of the berries or taste preferences.
Cherry compote can be boiled and served chilled, or you can prepare a delicacy for future use by sealing it in sterilized jars and wrapping it upside down until it cools completely.

Fresh cherry compote - recipe

Compote from fresh cherries with its amazing properties will outshine any other drink, delighting tasters with an amazing aroma, rich, rich taste and bright color. Cherry berries do not require long-term cooking - you just need to bring the berries in water sweetened to taste to a boil and let the drink cool completely and brew with the lid closed.

Ingredients:

fresh cherry - 1 kg;
purified water - 2 l;
granulated sugar - 1 cup.

Cooking

Cherries are sorted, rinsed, if necessary, kept in water, washed again, allowed to drain.
Water is brought to a boil, sweetened, prepared berries are placed in a bowl.
Allow the contents of the vessel to boil again and remove from heat.
Cover the delicious compote of cherries with a lid, leave to cool, then cool in the refrigerator.

Strawberry and cherry compote

It will turn out no less tasty. The berries perfectly complement each other, creating a harmonious, surprisingly rich taste bouquet of the drink. The proportions of the main berry components can be changed - the delicacy will be different each time, but always fragrant, bright and fragrant.

Ingredients:

fresh cherry - 1 kg;
strawberries - 1 kg;
purified water - 4 l;
granulated sugar - 2 cups.

Cooking

Cherries and strawberries are sorted, washed, and rid of ponytails and sepals.
The berries are placed in a container with boiling, sweetened water and allowed to boil again.
Boil the compote of strawberries and cherries for a minute, cover with a lid and leave at room conditions until cool.
Before serving, the drink is cooled in the refrigerator.

Cherry-apple compote

Compote of cherries and apples is prepared in two steps. Initially, apples cut into slices are boiled for five minutes, after which prepared berries are laid. The result of cooking will be a delicious and fragrant drink, which, when chilled, will perfectly quench your thirst and fill the body with a mass of valuable vitamins.

Ingredients:

fresh cherry - 1 kg;
apples - 1 kg;
purified water - 4 l;
granulated sugar - 2 cups.

Cooking

Apples are washed, removed from the core, chopped into slices or cut into 4 parts.
Place fruit slices in a container of boiling, sweetened water and boil for 5 minutes.
The berries are sorted out, rid of the tails and added to the pan.
After boiling again, remove the container from the fire and leave the compote of cherries and apples to cool.

Redcurrant and cherry compote

Saturated, fragrant, with a pleasant, slightly tart sourness, cherry and currant compote succeeds. Red currants can be replaced with white, black, or a mix of several varieties, which will make the taste palette of the drink even more varied and bright. If desired, the berry composition can be expanded by adding apples.

Ingredients:

fresh cherry - 1.5 kg;
red currant - 1 kg;
purified water - 4 l;
granulated sugar - 2 cups.

Cooking

Currants and cherries are sorted out, relieved of twigs and stalks.
Lay the prepared berry mass in a container with boiling, sweetened purified water and boil for a couple of minutes.
The cherries are also left to cool under the lid, after which they are cooled and served.

Cherry and raspberry compote

Delicious cherry compote without sugar can be cooked according to the following recipe. Raspberry gives the drink an additional charm, and honey acts as a natural, healthy sweetener. To preserve all its valuable properties, it is necessary to stir the product after the compote has cooled to a temperature of 50 degrees.

Ingredients:

fresh cherry - 1.5 kg;
raspberries - 1 kg;
purified water - 4 l;
honey - to taste.

Cooking

Prepared fresh cherries and raspberries are placed in a container of boiling water and allowed to boil again.
Cover the vessel with a lid and leave the drink to cool.
Sweeten the warm contents of the pan with natural honey.
Cool in the refrigerator before serving.

Mulberry and cherry compote

The preparation of compote from cherries according to the following recipe is not much different from the above. However, the taste and nutritional characteristics of the drink have their own characteristics. A drink is prepared with the addition of mulberry, which makes it even more useful. The use of such a compote is especially indicated for people suffering from cardiovascular diseases.

Ingredients:

fresh cherry - 1.5 kg;
mulberry - 2 cups;
purified water - 4 l;

Cooking

Prepared cherries and mulberries are placed in a container with boiled sweetened water and allowed to boil.
After a minute of boiling, remove the bowl from the heat, allow the contents to cool, and then put them in the refrigerator for additional cooling.

Frozen Cherry Compote - Recipe

Berries are no less tasty and fragrant, but they do not require prior defrosting and are added exclusively to cold water. The lid must be closed while boiling the contents. In this manner, it will be possible to preserve the maximum of vitamins and valuable properties that cherries are rich in.

Ingredients:

frozen cherries - 2 kg;
purified water - 4 l;
granulated sugar - 2 cups or to taste.

Cooking

Frozen berries are poured with clean filtered cold water and a bowl is placed on the stove.
In the process of boiling the contents, sweeten it to taste.
As soon as the compote boils, turn off the fire and leave the drink to cool and infuse.

Cherry compote for the winter - a simple recipe

The following recipe is about how to preserve. The proposed technology will delight with its simplicity of execution and excellent results: the workpiece is perfectly preserved for a year even under room conditions. The saturation of the drink will depend on the number of cherries in the jar.

Ingredients:

fresh cherries - 1/3-1/2 cans;
purified water - 2.5 l;
granulated sugar - 1-1.5 cups.

Cooking

Prepared cherries are placed in a sterile three-liter container, poured with boiling water, covered with a lid and left for 15 minutes.
Drain the liquid into a saucepan, add granulated sugar, boil the syrup for a minute and pour the berries in a jar over it.
Cherry compote is rolled up for the winter without sterilization with lids, turned upside down and wrapped in a warm blanket until it cools completely.

Cherry compote in a slow cooker

Next, you will learn how to use a slow cooker to prepare a drink. It is most convenient to cook compote from dried cherries in this manner, which, unlike fresh berries, requires longer heat treatment and prolonged infusion. The gadget will create ideal temperature conditions and uniform heating for a perfect result.

Step-by-step preparation of cherry compote with blackcurrant

The first step, of course, is to prepare the cans for preservation. Take containers with a volume that is convenient for you - from 1 to 3 liters. For me, the most convenient volume is 1.5 liters. Rinse jars with baking soda and rinse thoroughly. Sort blackcurrant berries from garbage - they can come across twigs, leaves. Remove stems from cherries. Rinse everything under running water.

Place currants and cherries in each jar.

Fill the berries with boiling water to the very top.

Let the banks stand for 15-20 minutes. During this time, they will cool down to an acceptable temperature, when they can be taken without fear of getting burned. In addition, this filling sterilizes both berries and jars, which saves you time (there is no need to sterilize the jars separately).

Drain the water from the jars into the pan using a special lid with holes. In the drained compote, add sugar to taste. It is difficult to say how much sugar should be needed. After all, it all depends on your taste preferences and the sweetness of the berries themselves. So just taste the compote. Bring the drained liquid to a boil, refill the jars and immediately close them with sterilized lids. In order not to boil the lids, wipe them with alcohol (just wash thoroughly before doing this).

Cool the finished compote completely. It is not necessary to wrap.

With such wealth, no winter is terrible.

See also the video recipe:

Berry compote for the winter

In the summer heat, cherry and redcurrant compote is popular among both adults and children. It has a bright and rich taste, in which there is an acidity that perfectly quenches thirst. Do not forget that such a drink is rich in vitamins and minerals, which means it is good for health. It is easy to cook, and close for the winter pretty quickly. The recipe is given based on 2 three-liter jars.

Compote of fresh cherries and red currants

Advice: It is better to cook cherries with stones, as the juice flows out when taken out.

Ingredients

Servings: - + 30

cherry 300 g
Red currants 300 g
sugar 400 g
water 5.5 l

per serving

Calories: 56 kcal

Proteins: 0.2 g

Fats: 0 g

Carbohydrates: 13.8 g

45 min. Video recipe Print

In order not to wait for the water to boil, put the pan on the stove in advance. The amount indicated is approximate, it may take more or less.

Wash the cherries, put them in a colander so that they glass well.

Wash currants under running water. It is convenient to do this with a shower head. If you are going to eat compote berries, then peel them from the petioles. Otherwise, leave as is, and after cooling, strain.

Even novice cooks can roll up a couple of cans of cherry compote. The main thing is to approach this fascinating process with all seriousness and responsibility, choose the right berries for compote and follow simple rules. There are few of them, but they should not be neglected.

Cherry compote is cooked from dense berries that are not overripe, without damage, otherwise, under the influence of high temperature, the berries will spread. This will not affect the taste, but the view will be unappetizing;
Leave the bones in the cherry or remove - it's up to you. But remember that compotes with a bone must be consumed within a year;
Banks (usually 3-liter) must be washed with soda and sterilized (steamed or in the oven) before cooking;
The lids must be boiled and wiped dry.

Cherry compote is cooked in two ways: with syrup (when the berries in jars are first poured with boiling water, then the water is drained, syrup is boiled from it, poured into jars and rolled up) and without syrup (prepared berries are immediately poured with water and sugar and immediately rolled up) . It's a matter of taste and skill.
Cherry goes well with other berries and fruits, so the so-called assorted compotes are also very popular among cherry lovers. Over the years, an incredible number of recipes for making this aromatic drink have been invented. We decided to focus on only a few, time-tested and trusted by most hostesses.
So, we drive out everyone who can interfere with the kitchen, and start preparing!

Cherry compote "Traditional"

Ingredients (per 3 liter jar):
1 stack cherries,
2.5 liters of water,
1 stack Sahara.

Cooking:
Place thoroughly washed berries in clean steamed jars and fill them with boiling water to the very top. After 5-7 minutes, using a special lid with holes, drain the water from the jars into a separate pan, add sugar and boil. Pour the boiling solution over the cherries again and immediately roll up the boiled lids. Turn the finished cans of compote upside down, wrap and leave to cool completely.

Cherry compote concentrated

Ingredients:
2 kg cherries
1 kg of sugar
water - as needed.

Cooking:
Pour washed cherries up to about half the height of 3-liter jars. Pour boiling water over the cherries up to the “shoulders” of the jars and cover them with boiled lids. After 10 minutes, drain the water, add sugar to it and let it boil. Pour the cherries again with the resulting boiling syrup and leave for another 7-10 minutes. When the time is up, drain the liquid from the jars again and boil it. Pour the syrup over the berries again and roll up the jars. Turn them upside down, wrap, let cool and store in a dark, cool place. This compote has a very concentrated taste, so you can dilute it with boiled water before drinking to obtain the desired concentration.

Compote of cherries with stones (with sterilization)

Ingredients:
1 kg cherries
500 g sugar
2 liters of water.

Cooking:
Sort the cherries, wash well and put in clean jars. Then make syrup from water and sugar. Gently pour over the cherries with hot syrup and pasteurize: 0.5 liter cans - 20-25 minutes, 1 liter cans - 25-30 minutes. After that, seal the jars tightly, let them cool and turn them upside down.

Cherry compote "Delicious" (without sterilization)

Ingredients:
700 g cherries
400 g refined sugar (in cubes),
3-4 liters of water.

Cooking:
Thoroughly wash the jars prepared for compote preparation. Clean them with baking soda and then heat them with steam for 5-6 minutes over a pot of boiling water, then turn them over and let dry. Sort the cherries, remove excess debris and wash. Don't remove the bones. Put sugar in a saucepan with water and dissolve it over low heat, then bring to a boil. Once the syrup is ready, place the cherries in hot jars and pour over the boiling syrup. Then close the jars with lids, having previously treated them with boiling water, and roll them up. Turn over the finished jars, put them in a dark place, but not on the floor. It is best to cover the floor, for example, with an old blanket. Cover jars with compote on top and leave alone until completely cooled.

Cherry compote with pits and lemon juice

Ingredients:
1 kg cherries
600 g sugar
juice of 1 lemon,
5-6 liters of water.

Cooking:
Cook sugar syrup: pour water into a saucepan, add sugar, put on a slow fire and, stirring constantly, let it boil until the sugar is completely dissolved. Pour the ripe, sorted and washed cherries into the prepared syrup and put on a slow fire. Bring the compote to a boil and cook for 5-6 minutes. Just before the end of cooking, add lemon juice. Pour the finished compote into sterilized jars and roll up for the winter.

Pitted cherry compote (with sterilization)

Ingredients:
1 kg cherries
750-800 g of sugar,
2 liters of water.

Cooking:
Sort the cherries, rinse with cold water, dry slightly and remove the seeds from the cherries. Place the berries in clean, sterilized jars, shaking the jar periodically to fill it more completely. Then boil the syrup from water and sugar and pour the berries with hot sugar syrup. Sterilize filled jars: 0.5 l jars - 10-12 minutes, 1 l - 13-15 minutes and 3 l - 30 minutes. Then roll up the jars with sterilized lids and leave them to cool completely.

Compote "Vanilla Mood"

Ingredients:
1 kg cherries
4-5 cloves,
3-4 peas of allspice,
a pinch of vanilla
1 liter of water.

Cooking:
Place thoroughly washed cherries in pre-prepared jars. Boil water, add spices and let the syrup simmer for 3-4 minutes. Then pour the berries with this broth, cover the jars with lids and sterilize: 0.5 l jars - 10-15 minutes, 1 l jars - 15 minutes. Then roll up, cool and store.

Cherry compote with cinnamon

Ingredients:
300-400 g cherries,
200 g sugar
½ cinnamon stick - in each jar,
3 liters of water.

Cooking:
Prepare jars, wash cherries, peel them from leaves, twigs. Place the required number of berries and half a cinnamon stick in each jar. If suddenly you don’t have cinnamon in this form, add 1 tsp to each jar. ground cinnamon (but then there will be a little sediment at the bottom of the jars, remember this when pouring compote in winter). Fill jars to the very top with boiling water and leave for 10 minutes. After that, drain the water into a large saucepan, add 1 more cup of water, bring to a boil and add sugar. When it dissolves, refill the jars with water and roll up the lids. Wrap the finished compote and leave for a day until it cools completely.

Cherry compote with mint

Ingredients (per 3 liter jar):
500 g cherries (3 cups)
1 cup of sugar,
2.5 liters of water.

Cooking:
Sort the collected berries and wash them thoroughly in cold water. Put a pot of water on the fire. Pour cherries into the prepared jars, add sugar there, and as soon as the water boils, fill the jars halfway with it, throw in a sprig of mint and cover with lids. Let the jars stand for 10-15 minutes until the second portion of water boils. During this time, the sugar will have time to dissolve. Remove the mint leaves from the jars, they have already completed their mission, and fill the jars with boiling water to the top. Roll up the jars with sterilized metal lids, wrap in a blanket until completely cool. The next day, take the jars to the cellar or basement.

Cherry compote with black or red currant

Ingredients (per 3 liter jar):
400 g cherries
250 g black or red currant,
400-500 g of sugar,
3 liters of water.

Cooking:
Sort the fruits, clean from the leaves and stalks. After that, thoroughly rinse the whole berry with running water and fold it in a colander until the water has completely drained. In the meantime, prepare the jars. Arrange the berries in the prepared container and fill them with boiling water up to the very “shoulders” of the jar. Cover them with lids and leave for 10 minutes. Then again pour the water into the pan and bring to a boil again. In the meantime, pour sugar into jars and after the water boils, pour the berries a second time, roll up the lids and place in a dark place, tightly wrapped in a blanket, until completely cooled.

Cherry compote with gooseberries "Excellent"

Ingredients:
300 g cherries
200 g gooseberries,
400 g sugar
2 liters of water.

Cooking:
Separate the fruits from the leaves and stalks, wash them thoroughly, put them in prepared jars and cover with sugar. Boil water, pour boiling water over the berries in jars, cover them with lids and leave for 20 minutes. Then drain the water from the cans into the pan and bring it to a boil again. Pour the berries a second time with boiling water and roll up the lids. Wrap well until cool.

Compote of cherries and apricots "Wonderful duet"

Ingredients (per 3L jar):
300 g cherries
300 g apricots,
600 g sugar
2 liters of water.

Cooking:
Wash the fruits and remove the seeds. In prepared jars, lay cherries and apricots in layers. Boil water with sugar to make syrup. Pour the contents of the jars with boiling syrup and cover with lids. Then sterilize the jars for 30 minutes. When the time is up, roll up the jars, wrap them up and leave to cool completely.

Compote of cherries and apples "Fragrance of summer" (with sterilization)

Ingredients:
500 g apples
400 g cherries
600 g sugar
3 liters of water.

Cooking:
Rinse all collected fruits under cold water and separate from the seeds (if desired), stalks and leaves. Cut the apples into 4 parts and, putting them in a colander, dip them in boiling water for 5 minutes. Then immediately lower into the cold. Put cherries and apples in layers in prepared jars and pour them with boiling syrup (300 g of sugar per 1 liter of water). Cover jars with lids, sterilize for 3 minutes at 85ºС and roll up.

Compote of cherries and pears for the winter "Stock of vitamins"

Ingredients:
300 g cherries
7 medium sized pears,
250 g sugar
2 liters of water.

Cooking:
As in previous recipes, thoroughly wash and prepare the fruit. Boil water with sugar, let the syrup boil for 5 minutes. Meanwhile, put the pears in a 3-liter jar, pour syrup over them and leave for 15 minutes. After this time, pour the syrup from the jar into a saucepan and boil. Put cherries in jars. Pour the cherries and pears in the jar with the newly boiled syrup and roll up the lid. Wrap the jar and leave to cool completely.

How many pleasant evenings cherry compote can give in the cold winter, how many vivid memories and happy moments every sip of a delicious and fragrant drink will return to you!

Good luck preparing!

Larisa Shuftaykina

Cherry compote has been known to us since early childhood. The unique taste of the drink is considered unique, and the composition contains many vitamins. In compote, in addition to cherries, you can add various fruits and berries. Let us consider in more detail each recipe for making cherry compote.

Classic cherry compote

filtered water - 2.7 l.
fresh cherries - 650 gr.
granulated sugar - 250 gr.

Carefully sort through the berries, get rid of rotten and damaged specimens. Place a pot of water on the stove, bring to a boil. With the appearance of the first bubbles, add the cherry.
Boil the fruits for 5 minutes. After that, add sugar. Wait a few more minutes. Mix the ingredients thoroughly, turn off the burner.
Pour the prepared cherry compote into a suitable container. Cool at room temperature, then refrigerate.

Compote based on cherries and sweet cherries

cherry - 400 gr.
sweet cherry - 250 gr.
sugar sand - 320 gr.
citric acid - 2 gr.

Rinse and, if necessary, sort the berries, remove the stalks. Send the enamel pan to the burner, pour in water, wait for the first bubbles to appear.
After that, add the required amount of sugar and citric acid. Stir the components thoroughly until the crystals are completely dissolved.
Add berries. Boil compote for about half an hour, turn off the stove. Cover the pan with a tight lid, wrap the container with a warm towel. Wait for cooling, drink compote chilled.

Cherry compote with apples

pitted cherries - 600 gr.
sugar - 300 gr.
apples - 900 gr.

Rinse the apples, remove the peel and core. Chop into small pieces. Next, send the fruit to a suitable pan, pour in the required amount of water.
Send the pan to the stove, bring the composition to a boil. After the appearance of the first bubbles, reduce the power of the burner to a minimum. Add frozen cherries.
Simmer the components for about 15-20 minutes. Leave the composition with the lid closed for a while. Before use, compote is recommended to be cooled.

Compote of cherries and orange zest

sugar - 750 gr.
fresh cherry - 1.5 kg.
apples - 2 kg.
orange peel - 120 gr.

Wash the apples thoroughly, cut into small slices, get rid of the core. Then proceed to the preparation of cherries, rinse and sort the fruits.
Place the products in a suitable saucepan, pour in boiling water. Boil the components for 20 minutes, after the allotted time, add granulated sugar.
Finely chop the orange zest and add to the total mass. Simmer the compote for another 10-15 minutes. After that, cool the liquid, serve with ice and fresh mint leaves.

granulated sugar - 450 gr.
cherry liqueur - 120 ml.
apples - 900 gr.
ripe cherries - 1 kg.

Rinse and sort the cherries and apples in the usual way. Remove the peel from the fruit, cut out the core. Chop the apples into small pieces.
Send the cherry and fruit slices to a thick-bottomed saucepan, pour in the required amount of water. As soon as the composition boils, reduce the burner to a minimum.
Pour granulated sugar, simmer the compote on the stove for 25 minutes. Cover the pan with a lid, remove from the burner. Wrap with a blanket, the composition should cool completely.
Cool the drink, pour the compote into glasses, add 15 ml to each container. cherry liqueur. Garnish with a fresh berry and mint leaf.

Cherry compote with blackcurrant

cherry - 300 gr.
currant - 150 gr.
sugar - 120 gr.
purified water - 1 l.

Berries should be thoroughly washed and sorted. Send them to the pan, pour in cool water. Add sugar, put the container on the stove.
Boil the composition, turn off the burner. Cover the pan with a lid, wrap the container with a towel. Let the compote brew and cool.

Cherry compote with lemon

sugar sand - 250 gr.
drinking water - 3 liters.
frozen cherries - 550 gr.
lemon - ½ pc.

Pour the required amount of water into the pan, send it to the stove. Squeeze the juice from the lemon into a common container.
Add granulated sugar and frozen berries to the pan. Mix ingredients thoroughly.
Wait for the first bubbles to appear. After that, turn off the heat, remove the pan to the side.
Cover the container with a lid, wrap with a warm towel. Let the compote rest for about 3 hours.

Cherry and raspberry compote

fresh cherry - 950 gr.
raspberries - 550 gr.
granulated sugar - 200 gr.
drinking water - 2.8 liters.

Sort the raspberries, remove the stalks, rinse thoroughly with running water. Throw the product into a colander, wait for the liquid to completely glass.
Do a similar manipulation with cherries, also remove the branches. Place the berries in an enamel pot, pour in drinking water. Send the container to the stove, turn on the fire.
As soon as the composition boils, add granulated sugar. Stir the ingredients thoroughly until the crystals are completely dissolved. Simmer the compote for about 10 minutes, remove the pan from the stove.
Pour the finished drink into pre-sterilized jars. Roll up glass containers with lids. Wrap the jars in a towel, after cooling, place them in a cool place. Compote can also be consumed after cooking in a cold state.

cherry - 120 gr.
apple - 1 pc.
any berries - 70 gr.
sugar - 130 gr.

Sort and rinse the products, cut out the middle of the apple. It is advisable to remove the pits from the cherry. Chop apples into small pieces.
Put all the ingredients in a multi-bowl, pour in the required amount of water. Set the steam cooking mode on the household appliance, simmer the composition for 12 minutes. Compote can be used in any form.

Cherry compote without sterilization

sugar - 180 gr.
cherry - 600 gr.
citric acid - 12 gr.

In the usual way, sort and rinse the berries, get rid of spoiled specimens. Take a suitable cup, pour in cold water, place a cherry in it, wait 25 minutes.
Rinse the glass containers for compote thoroughly, dry the jars. After all the manipulations, place the cherry in the container.
Pour an equal amount of bulk ingredients into each jar. Boil water, steam sealing lids in parallel.
Pour boiling water into the jars, do the manipulations with extreme caution. Otherwise, you run the risk of cracking the glass.
Roll up glass jars with hot lids. Turn the container upside down, shake a little. Place the jars upside down until completely cool. Keep your drink in a cool place.

Making cherry compote is not particularly difficult. Consider various drink recipes that can be consumed immediately after brewing. Roll up a treat for the winter. Cherry compote can be prepared with seasonal or frozen berries and fruits. Vary the amount of ingredients according to your taste. Also consider the sweetness of the drink depending on the ripeness of the products.