Cherry compote - time-tested recipes. Cherry compote in a saucepan

This delicious cherry compote for the winter is very easy to prepare! Follow the instructions below and you will have an awesome treat!

Girls, today I really want to advise you one easy way to cook delicious cherry compote! I myself cook according to this recipe, which my friend recommended a long time ago, and in the summer, and I roll up a couple of dozen cans in reserve.

I want to say that this year, most likely, I will conserve more than usual, because my stocks are running out extremely quickly.

The compote turns out to be saturated, if you prefer a milder taste, you can simply dilute the finished compote with boiled water before use to the desired consistency.

And yet - with this method of cooking, minerals and vitamins will be preserved to the maximum in cherries, because the berries will not be cooked for a long time.

And, in case of a cold, you can drink hot compote - a very good expectorant, which even small children drink with pleasure!

And in general, the method is great for those women who cannot boast of a lot of free time!

You don’t have to set aside a separate day to cook and preserve compote, just when you go home from work or do everyday shopping, grab some cherries along the way, but I think everyone will definitely find a few spoons of sugar at home!

Read and be sure to try!

Cherry compote for the winter - recipe with photo

Ingredients (the output is 2 half-liter jars of compote):

• 500 grams of cherries
• 2 tablespoons of sugar
• 1 liter of water

Cooking sequence

We calcine the jars or sterilize them in another way convenient for you, boil metal lids for seaming.

We carefully sort out the purchased berries, remove the twigs and leaves. We will not remove the bones, with them the compote will turn out tastier. We wash the berries and let them dry a little.

Spread cherries evenly over prepared jars and pour 1 tablespoon of sugar into each jar.

Pour water into a ladle, put on fire and bring to a boil.

Immediately pour boiling water into jars with berries and roll up!

Everything! We leave the compote to cool and then send it to storage, away from sunlight.

In Russia, a sweet drink made from fruits and berries, that is, compote, fell in love in the 18th century. The word itself came to us from France, literally it translates as "fruit puree". Our great-grandmothers often added cereals to dessert for satiety. Almost immediately, cherry compote began to enjoy success in Russia. For the winter, you can cook it in various ways: with seeds, without seeds, in a slow cooker, with and without sugar.

Useful properties of cherries

Cherries are very sweet and juicy. In addition to taste, it is valued for its unique beneficial properties. Even after heat treatment, the concentration of vitamins C, A, PP, E, B1 and B2 is preserved in it. There are also many macronutrients in the berry:

• calcium;
• iodine;
• phosphorus;
• gland;
• fluorine;
• magnesium;
• copper.

At the same time, the calories in it are no more than 50 kcal per 100 g. You can cook a delicious cherry compote for the winter without adding sugar and enjoy the dessert without fear for your figure.

Red berry supports the body's immunity, lowers blood cholesterol and strengthens blood vessels. Scientists note that cherries are useful for anemia and hypertension. It is a natural pain reliever, well absorbed, quickly satisfies hunger. In addition, unlike cherries, the berry does not cause heartburn. Thus, cherry compote for the winter is not only tasty, but also a very healthy drink.

Preparation of products for harvesting

There are several ways to prepare a berry drink. Someone boils the ingredients and then insists, others prefer to pour boiling water over them several times. Each hostess herself chooses how to cook cherry compote for the winter, but there are rules that must be followed in both cases:

1. Before cooking, the berries need to be sorted out, rotten ones should be thrown away.
2. Rinse the selected cherries with running water.
3. For a drink, it is best to choose berries that are already ripe, but not yet soft.
4. The most delicious compote is obtained from large dark scarlet and yellow cherries.
5. The berries themselves in the jar are advised to put as much as possible.

It is worth noting that the bones in the berries contain hydrocyanic acid (poison), which, over time, passes into the berries themselves. Therefore, some experts recommend removing the pits from cherries before cooking. On the other hand, if you drink a drink within a year, then there will be no harm from it. Moreover, sweet cherries have varieties that are easily freed from stones, and those in which the pulp is separated with difficulty. Therefore, the recipe is selected depending on the variety.

Cherry itself is combined with almost all fruits and berries, you can cook a delicious assortment with it.

We sterilize banks

Young housewives often wonder how to close cherry compote for the winter. It is believed that it is more reliable to roll up sterilized jars.

For this you need:

1. Rinse the container for compote with soda in running water (rinse well).
2. Boil jars over steam (over a large saucepan) or heat in the oven (if overheated, the jar may burst when pouring compote).

In this case, the lids are doused with boiling water or “boiled” in water. The lids themselves should be scratch-free, with a tight rubber band.

Some housewives sterilize cherry compote for the winter along with jars. To do this, they heat water in a large saucepan, line the bottom with a cloth, and put jars of hot drink into such dishes. In this design, the compote is boiled over low heat for about 15 minutes.

Cherry compote for the winter with seeds

Cherry is not a large berry, so most often housewives cook it without removing the seeds. At the same time, the fruits are quite sweet, so they will not take very much sugar.

The classic recipe contains the following ingredients:

• 5 glasses of fresh cherries;
• 3 liters of water;
• 1.5 cups of sugar.

For the winter, cherry compote with pits is cooked very simply:

1. To begin with, we sort out the berries, removing rotten and damaged ones.
2. Wash and dry the cherries. You can leave to dry on a large towel.
3. We put the berries in a three-liter sterilized jar. The jar needs to be placed in a bowl. Then pour boiling water over the berries to the top, cover with a lid and leave to "rest" for 15-20 minutes.
4. Then the water from under the cherry is poured into a separate pan, sugar is thrown into it and boiled until it dissolves.
5. Now this syrup needs to be poured back into the jar, rolled up, wrapped in a towel and turned over.

It will be possible to indulge in a delicious berry drink in a month. Exactly so much is infused until the classic compote of cherries for the winter is fully prepared.

Cooking without bones

Brewing a drink without stones is also very simple. It is enough for the hostess to get a hairpin or buy a special device in the store that will help separate the pulp of the berry from its core.

For a liter jar of pitted cherry compote for the winter you will need:

• sweet cherry - 200 g;
• sugar - 100 g;
• water - 1 l.

Step-by-step instruction:

1. We sort the berries, as in the first recipe.
2. We take a hairpin, a safety pin (it needs to be straightened) or a special device for taking out the bones.
3. We put the device from the upper side of the berry, scroll inside and take out the bone.
4. Pour cherries and sugar into a sterile jar. Fill with boiling water.
5. We put the jar in a saucepan. It is advisable to put a clean rag on the bottom of the dish.
6. We cover the jar with a lid, without twisting.
7. We also fill the pan with boiling water, put it on the tile.
8. After the compote inside the jar boils, it is “simmered” over low heat for another 10 minutes.

It remains to close the cherry compote for the winter. How to do it:

• remove the jar from the pan by the neck;
• roll it up with a lid.

Assorted berries

A simple recipe for cherry compote for the winter can be diversified by adding other fruits from the garden to it. In the kitchen, there will be almost no hassle, but the taste will turn out to be more intense and unusual. In addition, such a drink can be brewed from the remains of berries.

For a liter of winter dessert you will need:

• ½ cup cherries;
• ½ cup cherries;
• ½ cup gooseberries;
• a sprig of lemon balm or fresh mint;
• 70 g of sugar;
• 0.5 l of water.

We put the prepared washed berries in sterile jars, cover with sugar. After that, the jars are sterilized and turned upside down. It is recommended to store such a drink in a cool place.

Yellow cherry compote for the winter

Yellow cherries are one of the first berries to ripen in the garden. It contains many vitamins, iodine, calcium and magnesium. At the same time, it retains its beneficial properties in compote. Also, the berry has a rich taste and aroma.

Compote from yellow cherries for the winter can be cooked without hassle. For a liter of compote we take:

• yellow cherries - 0.3-0.5 liters;
• sugar - 1.5 cups;
• boiling water;
• cinnamon to taste.

Bones from the berry can be removed or cooked with them. Then the compote is prepared, as in other recipes: berries, sugar and cinnamon are poured into sterile jars, after which they are poured with boiling water.

At the same time, compote from yellow cherries is sterilized a little longer than from red berries. Banks with a drink on low heat boil for 20-30 minutes. After that, the finished dessert is turned upside down, wrapped in a blanket. The next day, the compote is removed in a cool and dark place.

sugar free drink recipe

Even on a diet, you can treat yourself to a cherry dessert. The berries themselves are very sweet, so the drink can be brewed without sugar. This simple cherry compote recipe for the winter can be prepared according to any of the options above. The main thing is not to add sugar to the drink. Or cook a spicy dessert according to the original recipe.

In this case, on a three-liter jar you need to take:

• 700 g of cherries;
• 3 cinnamon sticks (or 0.5 teaspoon);
• 1-2 peas of allspice;
• 1-2 cloves;
• vanilla and nutmeg on the tip of a spoon.

Cooking compote:

1. Prepared berries are placed in a sterile container.
2. Add spices, pour boiling water.
3. We put the jar in a saucepan with a cloth at the bottom, cover with a lid.
4. A three-liter compote is sterilized for 20-25 minutes over low heat.

Harvesting for the winter without sterilization

You can make cherry compote for the winter without sterilization. True, in this case, it is recommended to drink it in the first winter.

For three liters of drink you need to take:

• 0.5 kg of cherries (red or yellow, can be mixed);
• 2 cups of sugar;
• a pinch of citric acid;
• boiling water.

Cooking method:

1. The berries are sorted and put into sterile jars.
2. After that, the container is filled to the top with boiling water and covered (without twisting) with boiled lids.
3. Leave the drink for 15 minutes. Next, the jar should be closed with a lid with holes. Through these holes, the syrup is poured into the pan.
4. Sugar and citric acid are added to the drink. Then it needs to be boiled for 2-3 minutes.
5. Ready syrup is poured over the berries again. The jar is rolled up and turned over.

Without sterilization, the compote is infused for a month.

Yummy from the multicooker

At any time of the year, you can cook fresh cherry compote in a slow cooker. In summer it can be fresh berries, in winter it can be frozen.

Drink Ingredients:

• sweet cherry (fresh, dried, frozen) - 0.5 kg;
• a glass of sugar;
• 1 lemon (can be replaced with an orange);
• 2 liters of water.

So, how to cook cherry compote for the winter in a slow cooker:

1. Wash the berries (frozen ones do not need to be thawed). Pour into the bottom of a bowl and cover with cold water.
2. Add sugar.
3. Cut a lemon or orange into several pieces, squeeze the juice out of it into a mixture for a drink.
4. Turn on the "Extinguishing" mode. The time is set depending on the power of the multicooker. Compote usually takes 20-30 minutes to cook.

When preparing compote from cherries, keep in mind that this berry is sweeter than cherries. That means less sugar. A liter of cherry drink will take 600 grams of sugar, while a maximum of 350 g of granulated sugar is needed for a can of cherry drink.

A pinch of citric acid can enhance the taste of a delicate berry. However, it should not be too much. No more than 1 gram per litre.

Cherry compote is very difficult to spoil. The berry goes well with other gifts of summer: strawberries, cherries, citrus fruits, gooseberries, apples and other fruits.

When sterilizing a drink, the following rules should be observed:

1. Do not wash jars with detergents. The foam is difficult to wash off the glass and spoils the taste of the drink. It is better to wash the container with mustard powder or soda (food).
2. If the lid of the jar was poorly rolled up, then bubbles appear in the compote. Such a drink will quickly deteriorate (ferment). Therefore, it must be boiled again.

If after cooking there is syrup left, do not rush to pour it out. Leftovers can be used to make dessert. You can add berries, mint, citrus zest to it, or simply add syrup to tea.

But endless rains and flying bands of field thrushes make it necessary to quickly dispose of the harvest. It will not work to stretch the pleasure to eat it for at least a week. Either it will burst from moisture, or only bones on the stalks will remain from it after a raid by birds. Therefore, it is urgent to roll cherry compote for the winter.

Early cherries are also suitable for making compote. Most often it is mixed with strawberries - it turns out tastier. And the late one is good as a solo ingredient. It is absolutely self-sufficient and does not require any "backing vocals". Although it can be combined with apricots, peaches, some varieties of early apples, sour cherries.

Compote is twisted from cherries of any color - red, yellow, white, "red-sided". The main requirement for raw materials is that sweet cherries must be elastic, intact, not wormy. And if uninvited guests are wound up, then before cooking, you should soak the berries in a saline solution. Animals will float to the surface in horror and should be removed with a slotted spoon.

Compote is prepared with different contents of cherries. Someone cooks it because of the fragrant liquid, while for someone the cherry itself is more important. In the first case, you should put a third of the can of berries and fill the rest of the volume with syrup, and in the second case, it is the cherries that are tightly placed in the container. Very little syrup is needed.

Let's get to work. First of all, I give you a recipe brought from the Donbass about thirty years ago by my friend. Compote is prepared in this way not only from cherries, but from any berries and even from large tassels of elastic grapes.

Compote of cherries with pits for the winter - a simple recipe without sterilization

Ingredients for making sugar syrup

Two liters of water.

320-420 g sugar (about two glasses).

2-4 g of citric acid.

How to cook

1. Prepare the container - wash it cleanly using ordinary soda or mustard powder, rinse well, sterilize in any way you are used to.
2. Sort the cherries, select for rolling the compote only a completely whole, not wrinkled, without damage and signs of damage to the berry. Free from the stalks, if they remain, wash thoroughly.
3. Fill the jars by a third.
4. Prepare syrup, boil it.
5. Pour into jars through the top, immediately roll up boiled lids, put upside down.
6. Cover jars with warm clothes. And pile on top - use an old coat, blankets.
7. Leave it like that until they get cold.

My remarks

It is justified to prepare compote from fresh cherries for the winter without sterilization in containers of at least 3 liters.

Assorted cherries with strawberries are rolled up in almost the same way. Take fruits in any ratio.

Sterilized cherry compote

If you make compote with a predominant content of berries, then there will not be too much syrup in it. Such a product should certainly be sterilized to avoid spoilage during storage. Such a drink is prepared from berries with seeds and without seeds. In the first case, a syrup of 35% concentration should be prepared (for 650 g of water, 350 g of sugar). In the second case, we prepare a sugar syrup of 50% concentration (for 500 g of water, 500 g of sugar). A 1 liter jar requires approximately 300-350 ml of syrup. For each liter of syrup, 1 g of citric acid should be added.

How to roll up

1. Sort out raw materials, select only the highest quality berries for processing. Rinse in several waters, tear off the stalks and remove the seeds (if you cook without them).
2. Pour cherries into sterilized jars almost to the top.
3. Make a syrup of the desired concentration. Pour hot syrup (60°C) over cherries. Place sterilized lids on jars.
4. Place in a container with water heated to 70°C for sterilization. At the bottom of the pan, you can place a wooden plank or a clean cloth folded several times.
5. Sterilize 1 liter containers at 100°C for 30 minutes (pitted) or 20 minutes (pitted).
6. Tighten tightly, put upside down and cool as quickly as possible, but not in a draft.

My remarks

Using this technology, it is justified to roll compote in jars with a volume of 0.7-1 liters.

In winter, put pitted cherries from compote in pies, cakes, various desserts and just eat as fresh.

Compote according to the technology of two-time filling without sterilization

Ingredients for a three-liter jar

1.8-2 kg cherries (approximately).

1-1.2 liters of water.

1 cup of sugar.

2 g citric acid.

How to cook

1. Pour the sweet cherry prepared in the above way into jars almost to the neck.
2. Boil water, pour it into jars to the top of the neck, put on sterile lids. Let stand like this for 10-12 minutes.
3. Pour the water into the saucepan. The most convenient way to do this is through gauze fixed to the jar with an elastic band or a perforated lid.
4. Put sugar and citric acid into the water, heat the syrup to 100 ° C, boil for 1 minute.
5. Pour so that the syrup overflows through the neck of the container.
6. Roll it up immediately, turn it upside down, wrap it in something warm and leave it like that until the compote has cooled completely.

Seedless cherry compote recipe for a child

If you decide to cook compote from fresh or frozen cherries for a child, then it should be cooked pitted. After all, the baby can choke on them. A homemade drink is much healthier than store-bought juices and carbonated drinks stuffed with "chemistry" and sweeteners. It has only one drawback - a high sugar content, which is certainly harmful. Therefore, we will cheat and prepare compote in a saucepan to drink now, without sugar at all. When the compote has cooled, we will sweeten it with liquid honey (if the child is not allergic to it) or put a small amount of sugar, as in tea.

How to cook

1. We sort and select high-quality berries for compote, free them from the stalks, conscientiously wash them in water, and remove the seeds.
2. We boil clean water, send fruits into it, bring it to a boil again, remove from heat and leave the drink to brew in a saucepan.
3. Pour into cups or glasses, put sugar or honey to taste.

We have reached the end of our meeting today. Of course, you can cook compote from fresh cherries in a saucepan to drink immediately, throughout the season of this delicious berry. But in the summer it is better to just eat any fruits fresh, and prepare compotes for the winter.

At our house, it is customary to open the first jar of some kind of compote with a high content of fruits on New Year's Eve. Most often it is cherry, pear or apricot compote. For me, such a “hello from the warm summer” is tastier than any cake. Yes, and the kids love to "peck" delicious berries.

Cherry is one of the first berries to ripen. And the housewives, taking the opportunity, try to prepare it for the winter. Moreover, even in canned form, sweet cherries practically do not lose their taste, and also retain their beneficial properties.

If the cherry grows in favorable conditions, its fruits contain up to 17.5% sugars (glucose, fructose), 1.2% organic acids, 0.32% fiber. It is rich in vitamins A, B1, B2, PP, E, C and useful trace elements: potassium, magnesium, iodine, iron.

Cherries can be used for diabetes. It neutralizes excess acidity and normalizes the intestinal microflora. It is recommended to include in the diet for dysbacteriosis.

Cherry is a tender berry. In order to preserve most of the nutrients during canning, it must be subjected to heat treatment as little as possible. The best option for harvesting for the future is compote.

Subtleties of cooking

• Large-fruited cherries of yellow and dark red color are best suited for compote. Berries for compote should have a pronounced taste and aroma.
• Sweet cherries have varieties with an easily separating stone and those in which the stone is poorly separated from the pulp. Therefore, the choice of a method for harvesting sweet cherries for the future should depend on how easy it is to work with this berry.
• Cherries for compote should be taken quite ripe, but not soft. Previously, the berries are sorted out, removing green, wormy or pecked by birds.
• Cherry compote is valuable precisely for berries, so they put as many of them in a jar as possible. Only then will the drink turn out tasty and very fragrant.
• Cherry goes well with other fruits, so assorted compote is in great demand.
• Cherries are much sweeter than cherries. If cherries are poured with 60% syrup, then the optimal amount of sugar for cherries is 350 g per 1 liter of water.
• Citric acid can be added to sugar syrup for cherry compote. Its optimal amount is 1 g per 1 liter of syrup.

Cherry compote for the winter: the first recipe

Ingredients for two 2 liter jars:

• sweet cherry - 1.5 kg;
• sugar - 350 g.
• water - 2.5 liters.

Cooking method

• Sort the cherries, remove the stalks, as well as all spoiled berries. Wash thoroughly.
• Prepare the jars by washing them with baking soda and rinsing them with hot water. Sterilize in a convenient way for you: in the oven or in boiling water. Boil the lids.
• Fill the jars up to the shoulders with berries.
• Pour water into an enamel pan, put sugar. Boil the syrup.
• Fill them with berries to the top.
• Place the jars in a wide pot of hot water. Cover with lids.
• Pasteurize the compote at 80 °: half-liter jars - 20 minutes, liter - 30 minutes.
• Remove from water, seal tightly.
• Turn upside down and cool in this position.

Cherry compote for the winter: the second recipe

Ingredients for four liter jars:

• sweet cherry - 1.5 kg;
• sugar - 370 g;
• water - 2.2 l;
• citric acid - 2-3 g.

Cooking method

• Sort the cherries, remove the stalks. Wash well.
• Place the berries tightly in sterile liter jars.
• Boil the syrup in an enamel saucepan by adding citric acid.
• Fill them with cherries. Cover with lids.
• Set the jars in a wide saucepan filled with hot water. Sterilize 10 minutes from the moment the water boils.
• Seal tightly with lids.
• Cool upside down.

Cherry compote for the winter without sterilization

Ingredients (for a three-liter jar):

• sweet cherry - 500 g;
• sugar - 400 g;
• water - 2.5 l;
• citric acid - a pinch.

Cooking method

• Sort the cherries, remove twigs, spoiled berries. Wash in cold water. Let the liquid drain.
• Prepare sterile jars. Put berries in them.
• Fill to the top with boiling water and cover with lids boiled in water. Leave for 15 minutes.
• After such pasteurization, close the jar with a lid with holes. Pour the water through the holes into the pan. Put sugar and citric acid according to the norm. Bring to a boil and simmer the syrup for 2 minutes.
• Fill them with berries to the level of the neck. It is desirable that the syrup overflow a little.
• Seal immediately with lids. Turn upside down. Wrap up with a blanket. In this position, let the compote cool completely.

Pitted cherry compote for the winter

Ingredients for 2 half-liter jars:

• cherries - 2 cups;
• sugar - 4 tbsp. l.;
• water - 0.5 l.

Cooking method

• Sort the cherries, cut off the stalks. Remove unripe, spoiled berries. Wash in cold water. Place on a sieve or in a colander. Let the liquid drain.
• Using a special tool or a regular hairpin, remove the seeds from the berries.
• Place the cherries in sterile jars. Pour in the sugar. Fill with boiling water. Cover with clean lids.
• Place in a pot of hot water. Sterilize at 80° (the surface of the water should barely sway) 20 minutes from the moment of boiling.
• Seal with lids. Turn upside down. Leave until completely cool.

Compote of cherries and strawberries for the winter

Ingredients for two 3 liter jars:

• sweet cherry - 3 kg;
• strawberries - 0.5 kg;
• sugar - 700 g;
• citric acid - 2 tsp;
• water - 2 l;
• mint - 1 sprig.

Cooking method

• Sort the cherries, remove bad berries. Wash under running water.
• Sort through the strawberries. Rinse by immersing in a colander in a container of water. Break off the sepals.
• Place cherries first, then strawberries in clean sterile jars. Place a mint leaf on top.
• Fill with boiling water. Cover with a lid and leave for 15 minutes.
• Close the jar with a special lid with holes, drain the water into the pan. Put sugar. Boil the syrup by adding citric acid.
• Fill them with berries. Seal immediately.
• Turn upside down. Wrap up with a blanket. Leave until completely cool.

Note to the owner

Cherry pits, like cherries, contain amygdalin glycoside. Under the influence of water, it decomposes, and hydrocyanic acid is formed, which is very toxic. Therefore, cherry compote with pits is stored for no more than one year. And, of course, do not bite the bones.

Store cherry compote in a dark, cool place.

Cherry berries are so tasty and fragrant that they are usually eaten fresh, and housewives do not even have time to prepare for the winter. If it still comes down to business, then instead of the usual jam, jam or jam, it is better to cook compote. This drink perfectly conveys the taste of fresh berries, quenches thirst and tones. In addition, it also has therapeutic properties, increasing the level of hemoglobin in the blood and saturating body tissues with vitamins, microelements, and fiber.

Product options made from cherries alone have the maximum benefit. Additional components fill the drink with a new taste, but this does not always have a positive effect on its usefulness.

Features of preparation

In general, the berries only need to be sorted out before heat treatment, the end result will please with its taste in any case. If you want to cook the perfect compote, you should use these tricks:

• Bones are better to get. Firstly, they contain substances that, after some time, are converted into toxins in preparations for the winter. Secondly, such drinks are more tasty, rich and healthy, without a bitter aftertaste. Thirdly, drinking such a product is simply more pleasant.
• Not very ripe or white berries can be blanched by alternately dipping in hot and cold water. In this case, they will give more juice and taste.
• If the bones are not removed, then the fruits of the cherry should at least be pricked with a needle before boiling, then they will not burst in boiling water.

Tip: Cherries are ideally combined with cinnamon, so this component can be safely added to any approach, regardless of which list of components is given in the recipe. In this case, the use of both cinnamon sticks and ground product is allowed.

• Small worms often start up in cherries. To get rid of them, the fruits should be soaked for half an hour in a saline solution (a tablespoon of the product per 1 liter of water).

At a minimum, the cherries should be thoroughly washed. To do this, after removing the petioles, place the berries in a colander and soak for a few seconds in cold water. We take out the colander, shake it up and repeat the manipulation. We do this several times, if necessary, change the water.

Recipes for one-component cherry compote

Of all the preparations for the winter, cherry drink recipes are the easiest to implement. Especially if they imply the presence of only one main component. The type of technique does not necessarily affect the quality of the final result. In this case, the impact option is rather selected according to the principle of convenience.

• Compote of berries with seeds. To implement this recipe, you should take 1 kg of fruit, a glass of sugar and water. We dry the washed cherries on a towel, put them in jars and pour boiling water over them. We select the proportions ourselves, but banks are rarely filled more than half. We cover the containers with lids and let the mass brew for 20 minutes. Then pour the liquid into a saucepan and mix with sugar. It is not necessary to cook the syrup for a long time, do not let it thicken much. Pour the cherry berries with the resulting composition again and roll the compote under the tin lids.

• A drink for the winter without seeds. For 700 g of berries, we need 2.5 liters of water, a glass of sugar and half a teaspoon of citric acid. Wash the cherries, remove the seeds, put them in water and cook after boiling for about 3 minutes. We take out the fruits with a slotted spoon and lay them in jars, pour fresh boiling water over them, cover with a lid and leave for a quarter of an hour. After this time, drain the liquid, bring to a boil, boil with sugar and citric acid until a syrup is formed. We fill them with berries and close the product for the winter. You can use it no earlier than a month later.

• Berry compote with mint. For 3 kg of cherries we take 5-6 sprigs of fresh mint, 1.5-2 cups of sugar, 5-6 liters of water, a pinch of citric acid. We thoroughly wash the berries and mint, dry it. Syrup should be boiled from water and sugar, to which we add citric acid. We lower the mint into the boiling mass, cook it for 3 minutes and remove it. After that, lay out the cherries, cook for 3 minutes and lay them out in jars. We roll up the finished product for the winter.

Regardless of how it is decided to brew the product, it is recommended to insist the finished drink for at least a week. Otherwise, the composition will be too watery, and the berries will be excessively juicy and sweet.

The best combinations of cherries with other products

If the benefit does not play the most important role, then compote can be prepared using one of the following methods:

• Cherry, cherry and apricot drink. Cherries, cherries and apricots take 200 g each (all components must be pitted). In addition, we need water and a glass of sugar. We put fruits and berries in prepared jars, filling the containers up to half. The rest of the place is filled with boiling water. After 10 minutes, drain the composition, filter and boil with sugar for 10 minutes. Pour the ingredients with syrup, roll up the jars with lids.

• Compote on cherries and black currants. For 1 kg of pitted cherries, we take half a glass of blackcurrant, a glass of sugar and 1 liter of water. We prepare syrup from water and sugar. We spread the berries in jars, filling them up to half, pour boiling syrup. We put the containers in a pot of hot water, sterilize them for 25 minutes, then roll them up and remove them to cool.

• Harvesting for the winter from white cherries. For 400 g of berries with seeds, we take half a cinnamon stick, a pinch of star anise, ground nutmeg, ginger and coriander, a few peas of allspice, 4 tablespoons of sugar and fresh mint. Put the washed berries in a saucepan, fill with water and cook for a quarter of an hour. Then we lay out all the other components, except for mint, and cook the mass over low heat for another 15 minutes. Then we filter the composition and serve, decorating with mint leaves.

The shelf life of a product that uses pitted cherries should not exceed 1 year. If the berries are pitted, compote can stand for more than one winter, and its taste will not deteriorate at all.