General principles of preparing cherry compote for winterwill not allow the body to suffer from avitaminosis. Preparation of the drink - one of the best ways to determine the berries, which in the fresh form does not enjoy universal love. There are a huge number of recipes, they all differ in labor intensity, type and number of ingredients. The taste, color and flavor of the workpiece depend on the additives. Here are collected the most simple versions of compotes of red bird cherry and black.
General principles of preparing cherry compote for the winter
To make the drink aromatic and bright, you need to use ripe berries. But they should not be crumpled, rotted, wormy. Corrupted specimens should be immediately folded when reassembling, along with sprigs, leaves, and other litter. Otherwise, it will be difficult to ensure the safety of compote from red cherry or black before winter.
General principles of cooking compotes:
- Before using, the berries are thoroughly washed, released from the twigs, dried.
- Banks always require processing. The most reliable way is to sterilize dishes over steam, in the oven, in the microwave.
- Covers also require treatment, you can boil or just pour hot water.
- Sugar for winter harvesting should be used clean from the packaging. It is better not to take the product from the table, it can get crumbs, garbage.
- Always cover the lid with a special key, then put the jar upside down and cover it with something warm, soak it until it cools.
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You can cook bird cherry stews for the winter without sterilization and with additional boiling of filled cans in a saucepan. The first method is less laborious, but does not guarantee the safety of the drink until winter itself. The slightest deviation from the technology, violation of sterility can lead to souring. To facilitate the technology and reduce the cooking time, the methods of double pouring and blanching are used; citric acid is often added, which serves as a preservative.
Cherry compote for the winter without sterilization
The most simple and uncomplicated recipe for winter harvesting. Since the drink does not undergo sterilization, it is important to observe absolute sterility, to carefully pick berries, rinse, dry. Calculation of ingredients for one three-liter jar. The amount of sugar can be increased, but it is undesirable to reduce. Cooking compote from the bird cherry for the winter according to this recipe in small jars is not recommended, as in the process of insisting under the blanket, the process of self-sterilization is going on, it is impossible in small dishes.
- 0.5 kg bird cherry;
- 0,3 kg of sugar;
- 1 tsp.citric acid;
- 2.6 liters of water.
- process and dry the berries. Pour into a sterile jar.
- Combine prescription water with sugar, bring to a boil and boil a minute to ensure the sterility of the syrup.
- Add citric acid to the berries. Pour the contents of the jar with boiling syrup under the very neck, put on a sterile lid and immediately roll up the key. Leave to cool.
Instead of citric acid, you can add natural citrus juice in the amount of 30-40 ml. This ingredient will fill the blank with a pleasant aroma.
Cherry and apple compote with double fill
The recipe for a blended drink with a fabulous aroma and summer flavor. The technology of double filling is considered safer, ideal for dense berries with a bone. Often, it is used in the harvesting of tomatoes and cucumbers for the winter. For the preparation of compote from bird cherry and apples, it is recommended to use dense fruit without wormholes, dents and other damages. Overripe fruits will not work, the pieces may lose their shape and will not look very attractive.
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- 400 g of sugar;
- 250 g of bird cherry;
- 500 g apples;
- Pour the prepared berries into a clean jar. Wash apples, wipe dry, cut into large pieces. To avoid stubbing, their presence in bird cherry compote is optional.
- Pour boiling water over the contents of the jar, put the lid on, but do not twist. Leave the stock for ten minutes. Put on the lid with holes, drain all the liquid from the jar into the pan, put it on the stove.
- Add sugar to the water. If the apples are sweet, then for taste you can pour 0.5 tsp.citric acid, it will also serve as an additional preservative.
- Boil the syrup for 2 minutes, pour the blanched ingredients right under the neck. Put the lid back on its place, roll the jar with the key, and remove it until it cools completely under the covers.
A simple recipe for red cherry and rosehip compote
An interesting technology that allows you to avoid sterilizing filled cans in a saucepan. The preparation of this drink is carried out in two stages, it will take several hours to infuse the ingredients in the syrup. The berries of red varieties have a less pronounced taste. Therefore, for the preparation of compote of red cherry is recommended to use additional ingredients. This is usually cherry, raspberry, currant, any fruit that coincides in ripening time. One option is dogrose. The drink turns out not only saturated, but also vitamin. Ingredients for three liters.
Juice of fragrant plum for a long winter in the juicer Ingredients:
- 200 g of dogrose;
- 500 g of bird cherry;
- 270 g sugar;
- 2.3 liters of water.
- Boil water, add sugar, boil for three minutes.
- Cherry berries and wild rose bust, wash well, but you can not dry.
- Put the beverage ingredients in a pan with hot syrup and immediately turn off the stove. Cover, leave for five hours, you can a little longer. During this time, the berries are soaked with syrup, share with him the taste.
- Banks to prepare. Noise out the berries from compote and put them into sterile containers. Put the syrup on the stove, boil for five minutes. The last step in making a simple red cherry compote is pouring boiling liquid. Banks hermetically cork. Leave until completely cooled up by the bottom under a warm blanket.
Any compote will become more interesting if you add fragrant spices to it: vanilla, cinnamon, cloves. Savory taste of the blank will give a piece of ginger. An interesting smell will give lemon or orange peel, you can put a few slices of citrus.
The recipes for making bird-cherry compote are actually a lot more, but almost all of them are based on these basic technologies. Adding different fruits and berries, adjusting the amount of sugar and spices, you can change and even invent new flavors. Experiment!