How to cook cherry compote. Recipes for homemade cherry compote

One of the healthiest drinks for adults and children is fruit compote. It has been scientifically proven that daily consumption of compote helps strengthen the immune system, as well as prevent various diseases, especially during the off-season. In addition, compote is an excellent replacement for store-bought juices. It has an extremely natural composition and much less “fast” sugars. According to nutritionists, the most beneficial and least “dangerous” for the figure is compote made from berries, in particular cherries. Below are some simple recipes for making this homemade drink.

Classic cherry compote

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

Carefully sort the berries, get rid of rotten and damaged specimens. Place a pot of water on the stove and bring to a boil. When the first bubbles appear, add the cherries.
Cook the fruits for 5 minutes. After this, add granulated sugar. Wait a few more minutes. Mix the ingredients thoroughly and turn off the burner.
Pour the prepared cherry compote into a suitable container. Cool at room temperature, then place in the refrigerator.

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Cherry jam

Since cherries have low gelling properties, it is recommended to add other berries to it to obtain a denser jam consistency at the end of cooking.

1. Cherry jam with gooseberries. The seeds of the prepared cherries are removed and the fruits are passed through a meat grinder with a grid having holes with a diameter of 2.5 mm. Chopped cherries are placed in an enamel basin, water is added (150 g per 1 kg of fruit), put on fire and boiled. Then add sugar (1.1 kg per 1 kg of fruit) and boil the mass until tender with constant stirring, avoiding burning. At the end of cooking, gooseberry juice is added to the jam (150 g per 1 kg of fruit).

The finished jam in a boiling state is poured into dry hot jars, covered with varnished lids, hermetically sealed, turned upside down and cooled.

2. Cherry jam with red currants. Cherry jam with red currants. The entire technological process is the same as in the case of making cherry jam with gooseberries, only currants are added instead of gooseberry juice.

Red currants are sorted, stems and branches are removed, washed and ground in a meat grinder. Chopped currants are placed in an enamel basin, water is added (100-150 g per 1 kg of currants) and boiled until thickened. Thickened currants are added to the boiled cherries, mixed with sugar and the jam is boiled until tender.

For 1 kg of cherries add 0.5 kg of red currants and 0.75 kg of sugar. The finished hot jam is poured into jars, covered with varnished lids, hermetically sealed, turned upside down and cooled.

Compote based on cherries and sweet cherries

cherry - 400 gr.
cherries - 250 gr.
granulated sugar - 320 gr.
citric acid - 2 gr.

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

Cherry puree without sugar

The cherries are thoroughly washed, the seeds are removed, then the fruits are passed through a meat grinder with a grid, the diameter of the holes in which is 6-7 mm. The chopped cherries are placed in an enamel pan, after pouring water into it to a height of 2-3 cm, put on fire or place the chopped cherries in a steam juice cooker.

Boil the cherries in a saucepan for 10 minutes with frequent stirring, avoiding burning, and in a juice cooker until softened. After this, the hot fruits are rubbed through a sieve with a hole diameter of 1-1.5 mm.

The mashed puree, and when using a juicer, the juice, is placed in an enamel pan, heated to a boil and poured hot into heated dry jars to the top, covered with boiled lacquered lids, hermetically sealed, turned upside down and cooled.

Cherry compote with apples

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

Wash the apples, remove the peel and core. Chop into small pieces. Next, place the fruit in a suitable pan and pour in the required amount of water.
Place the pan on the stove and bring the mixture to a boil. After the first bubbles appear, reduce the burner power to minimum. Add frozen cherries.
Simmer the components for about 15-20 minutes. Leave the composition with the lid closed for a while. It is recommended to cool the compote before use.

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Cherry jam

To make cherry jam, you can use fresh or canned cherry puree. Since cherries contain little pectin (gelling) substances, to obtain a good jam consistency, add 30-40% fresh apple puree to the cherry puree.

To cook the jam, prepare a mixture at the rate of: 150 g of cherry puree, 500 g of apple puree and 1 kg of sugar. Boil the mixture until tender with continuous stirring to avoid burning. In order for the jam to have a thicker consistency, the amount of sugar must be reduced to 600-700 g per 1 kg of puree.

The boiled jam is packaged hot into dry heated jars, hermetically sealed and cooled without turning over. Jam with a thick consistency does not need to be hermetically sealed, since a crust forms on its surface, preventing the penetration of moisture. In this case, the jars are tied with parchment or cellophane.

Compote of cherries and orange zest

sugar - 750 gr.
fresh cherries - 1.5 kg.
apples - 2 kg.
orange zest - 120 gr.

Wash the apples thoroughly, cut into small slices, and remove the core. Then start preparing the cherries, rinse and sort the fruits.
Place the food in a suitable saucepan and pour in boiling water. Cook the ingredients 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 this, cool the liquid and serve with ice and fresh mint leaves.

Cherry syrup

You can make natural cherry syrup from cherry juice. To do this, fresh filtered juice is poured into an enamel pan, sugar is added (1.5 kg per 1 liter of juice) and heated to 75-85 ° C, stirring so that the sugar is well dissolved, and then filtered while hot through 3-4 layers of gauze. . The filtered syrup is poured into an enamel pan, heated again to 92-95 ° C and poured into hot, dry jars. The jars must be filled to the top and immediately sealed hermetically with boiled varnished lids. After this, the jars are turned upside down, covered with a thick cloth and slowly cooled.

Cherry compote with liqueur

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

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

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Healthy fresh cherry compote in a saucepan for every day - recipe with photo

In order for fresh cherry compote cooked in a pan to be not only very tasty, but also healthy, it must be prepared not with sugar, but with the addition of honey, as recommended in the step-by-step recipe with photos. Any type of natural treat is suitable for this purpose. With acacia honey the drink will turn out tender and sweet, and with buckwheat it will acquire tart, piquant notes and a pronounced, rich aroma. It is permissible to consume such a compote every day as an active vitamin supplement that strengthens the body and improves immunity.

Necessary ingredients for a compote recipe in a pan of fresh cherries and honey

cherry – 1.5 kg
honey – 400 ml
orange – 1 pc.
water – 3 l

Step-by-step instructions on how to make a delicious compote with cherries and honey at home

Peel the berries from the stalks, rinse in running water and place in a colander to drain excess moisture.
Rinse the orange, blot it with a paper towel, remove the zest and grate it on a fine grater.
Pour water into a wide-bottomed saucepan and bring to a boil over high heat.
Place the honey in a separate container and keep it in a water bath until it becomes liquid and flowing. Then add it to boiling water, mix well and cook for 2-3 minutes until the mass becomes homogeneous.
Add the grated orange zest and cook for another 5 minutes over low heat.
Add the berries last, boil for 1-2 minutes, remove from heat, cover with a lid and let steep for 3-4 hours.
After the allotted time has passed, strain the compote through cheesecloth folded in 3-4 layers, pour into a jug and serve slightly chilled.

Cherry compote with lemon

granulated sugar - 250 gr.
drinking water - 3 l.
frozen cherries - 550 gr.
lemon - ½ pc.

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

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Cherry juice without sugar

The seeds are removed from the prepared fruits, the cherries are passed through a meat grinder with a grid, the hole diameter of which is 6-7 mm, and then pressed. The juice obtained after pressing is poured into an enamel pan and allowed to settle for 2-3 hours. After settling, the juice is filtered through flannel or 3-4 layers of gauze. The clarified juice is heated to 92-95 °C and poured into hot, dry jars to the top. Filled jars are sealed with varnished lids, turned upside down and slowly cooled. The remaining pomace after pressing is placed in an enamel pan and for each kilogram of pomace, add 100-120 g of water, mix thoroughly, put the pan on the fire, heat to 70-75 ° C and leave to stand for 3-4 hours. After standing, the pomace again pressed to obtain secondary juice.

If you have a steam juicer, the juice is prepared as follows. The prepared fruits with seeds are placed in a net, which, together with the juice collector, is placed on a tank of boiling water and covered with a casing. The boiling of water in the tank should not be violent, to prevent the water from boiling away and overheating the juice.

The release of juice should last 60 minutes. After this time, place a hot jar under the hose, release the clamp and drain the juice. The jars filled to the top are covered with boiled varnished lids, hermetically sealed, turned upside down and cooled. The juice obtained in this way does not need clarification. The remaining pomace can also be used (see section “Canning currants”).

Cherry and raspberry compote

fresh cherries - 950 gr.
raspberries - 550 gr.
granulated sugar - 200 gr.
drinking water - 2.8 l.

Sort the raspberries, remove the stems, and rinse thoroughly with running water. Place the product in a colander and wait until the liquid has completely drained.
Do a similar manipulation with the cherry, also remove the branches. Place the berries in an enamel pan, pour in drinking water. Place the container on the stove and turn on the heat.
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, and after cooling, place them in a cool place. The compote can also be consumed cold after boiling.

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Cherry compote for the winter without sugar.

Recipe 1.

Start cooking the compote in an enamel pan. Pour a little water into it so that the berries do not burn, and pour in the washed cherries. Place on low heat. When the cherries begin to release juice, increase the heat. Gradually, all the berries will be covered with their own juice, which will boil intensely. After 2 - 3 minutes from the start of rapid boiling, the berries with juice are packaged in hot sterilized jars. It is important to distribute the berries and juice evenly. Filled jars are placed in a boiling bath. Sterilize, roll up and turn over until completely cooled in air. Recipe 2.

In this case, you won’t have to cook cherry compote in the classical sense. Pour cherries very tightly into hot, sterile liter jars, pour boiling water over them and leave for 10 minutes. The water is poured into a saucepan, boiled and again poured into jars for 10 minutes, then this procedure is repeated a third time. After this, jars of berries in cherry juice and water are sterilized and rolled up in the usual way, turned over and covered with a blanket.

Cherry compote without sugar with spices

Delicious, fragrant cherry compote. An excellent, vitamin-rich and invigorating drink on a cold winter day! Suitable for diabetic nutrition.

In addition to cherry berries, you need cloves (in buds), allspice (peas or powder), vanilla or nutmeg at the rate of 2-3 buds and peas for each jar and a pinch of spicy powders.

How to cook cherry compote without sugar for the winter

1. Place whole or pitted cherries (taken out with the back of a pin) tightly into prepared jars (filling them 2/3 full).

2. Prepare the filling: boil water, add spices to it (and boil with them for another 2-3 minutes). Pour over the berries;

3. Cover the jars with lids and place them in a pan for sterilization (there is a cloth at the bottom of the pan to stabilize the jars). The water in the pan should be heated and reach the hangers of the cans;

4. Bring water in a saucepan to a boil, sterilize jars: 0.5 liters - 10-12 minutes; 1 liter – 13-15 minutes; 3 liters – 30 minutes;

5. Carefully remove the jars and roll up the lids. Turn upside down, checking for leaks;

6.Cool, store in a cool place.

Features of preparing cherry compote for the winter and taste

How to Prepare Jars and Lids for Canning

Jars and lids should be washed thoroughly with baking soda or dishwashing liquid. Rinse thoroughly. Then pour boiling water over the jars and boil the lids. What does cherry compote taste like? Cherry compote without sugar with spices turns out fragrant, with a thick, rich, sour taste. It feels like you are drinking very aromatic cherry juice. If you find cherry compote too sour in winter, add sugar or honey.

Sterilize or pasteurize compote without sugar

If you are preparing compote from very sour cherries, the jars can not be sterilized, but pasteurized (at a lower temperature of 85 C, when the water in the pan is heated, but not boiling).

Is it necessary to add spices to cherries?

You can add all the spices, or you can add just one, the one you have on hand. Or don’t put anything at all except cherries.

Shelf life of cherry compote

Remember that cherries canned with pits can only be stored for 1 year (because then harmful substances begin to be released from the pits), and without pits - 2-3 years or longer, until the lid rusts.

Series of messages “CHERRY”:
Part 1 - TOP 10 RECIPES FOR PRESERVING CHERRY Part 2 - Delicious homemade blueberry jam! Part 3 - CANNED CHERRY IN JELLY - TIGHTER THAN JAM Part 4 - HOW TO COOK CHERRY COMPOTE WITHOUT SUGAR. RECIPES. Part 5 - CHERRY COMPOTE “FOR NOW” Part 6 - CHERRY COMPOTES FOR THE WINTER... Part 10 - Grape juice for the winter Part 11 - 100 RECIPES WITH RASPBERRY - WHAT TO PREPARE FROM RASPBERRY! Part 12 - CANNED CHERRY IN JELLY - TIGHTER THAN JAM, THE BERRIES JUST LIKE FRESH!

Cherry compote in a slow cooker

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 cherries. Chop the apples into small pieces.
Place all ingredients in a multi-bowl, pour in the required amount of water. Set the household appliance to the “Steam” mode and simmer the mixture for 12 minutes. You can use compote in any form.

Ingredients

When preparing drinks, products that must be perfectly combined with each other are of great importance.

To prepare 3 liters of compote you will need:

cherry - depending on wishes: for less acid - 800 g, for more - 1 kg;
sugar - 300-400 g;
fresh mint or lemon balm - 50-100 g.

Did you know? When medications for epileptics had not yet been invented, doctors recommended eating cherries in the summer to prevent seizures, and drinking cherry decoctions or compote in the winter.

Cherry compote without sterilization

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

Sort and wash the berries in the usual way, get rid of spoiled specimens. Take a suitable cup, pour in cold water, place the cherry in it, wait 25 minutes.
Thoroughly rinse the glass containers for compote and dry the jars. After all the manipulations have been completed, place the cherries in containers.
Pour an equal amount of dry ingredients into each jar. Boil water, and at the same time treat the sealing lids with steam.
Pour boiling water into the jars and handle with extreme caution. Otherwise, you risk the glass cracking.
Roll up glass jars with hot lids. Turn the container upside down and shake a little. Place the jars upside down until they cool completely. Store the 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 this treat for the winter. Cherry compote can be prepared with seasonal or frozen berries and fruits. Vary the amount of ingredients based on your taste. Also consider the sweetness of the drink depending on the ripeness of the food.

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Frozen cherry compote recipe

Freezing cherries for the winter is a very good option. Firstly, because frozen berries always contain more vitamin B, and secondly, in winter you always want something summery.

The recipe for such a compote is no more complicated than one made from fresh berries, and it will bring, perhaps, even more pleasure.

For preparation you will need the following ingredients:

Three liters of water.
Two glasses of frozen cherries.
Half a lemon.
One glass of sugar.

Cooking method. Frozen berries are added to the cherry compote not at the beginning, but, on the contrary, at the end of cooking . First you need to boil water, then squeeze the juice of half a lemon into it and add sugar.

The last ones to go into the boiling water are the cherries - they need to be placed in the pan straight from the freezer, under no circumstances defrosting or rinsing them beforehand. When the compote boils, turn it off immediately and let the drink brew thoroughly.

Recipe for frozen cherries and mint compote

The method of preparing this drink is not much different from the previous one, but the exotic taste will be something new for lovers of traditional compote. To prepare this compote you will need the following products:

200 grams of frozen cherries.
1/2 cup sugar.
Two liters of water.
2 tbsp. l. lemon zest.
Two sprigs of mint.

As in the previous recipe, boil water, add sugar and lemon zest, then cherries. After adding the berries, add mint sprigs to the pan, reduce the heat and simmer the drink for another 5 minutes . It is served exclusively chilled, sometimes with lemon slices and fresh mint.