There is no need to tell a good hostess how to close a cherry compote for the winter. She probably will find a “duty” recipe for this workpiece, and possibly several. But even the most sophisticated craftswoman will be glad to learn a new, unusual way to create this drink. Moreover, many people prepare cherry compote for the winter, and with what pleasure then they use this bright, fragrant and tasty drink, remembering the summer!
Classic recipe
It will be difficult to surprise sophisticated housewives with this way of cooking, but for a beginner it will be a good help to make a few test blanks. A kilogram of fresh cherries will require a pound of sugar and a teaspoon of lemon juice. In addition, you need a fairly large pot, as well as banks with lids. You can close the cherry compote for the winter in both three-liter jars and in smaller containers, if desired. First you should prepare the berries. They need to be washed and freed from the tails. Compote is tastier if you use them whole without taking out the seeds. However, hydrocyanic acid inside may, under the influence of time and temperature, enter the liquid. This amount will not be enough to cause poisoning, but people with hypersensitivity to this substance may experience allergies. Therefore, to use the whole cherries or still take out the seeds - each housewife decides for herself.
The berries are poured into clean jars, filling about a third of the volume, pour boiling water to the top and leave to infuse for 15-20 minutes, covered with lids on top. Then the liquid is poured into a large pot, sugar, lemon juice are added to it and brought to a boil. The syrup is poured into jars, screw the lids and set aside for cooling. A simple and tasty cherry compote for the winter is ready. It is best to store it in the basement or in another cool and dark enough place so that it does not lose color over time.
Winter
compote recipe for winter with cinnamon and other spices
Those who have mastered the conservation of berries will benefit from a more sophisticated way of harvesting them. Thanks to the spices perfectly combined with cherry, the drink will have an excellent taste and unique aroma. On a three-liter jar should take 300 gr. cherries, a glass of sugar, a teaspoon of ground cinnamon (without a hill) and as much dried ginger. Those who love the aroma of cloves can be advised to add it (just a couple of pieces).
Berries are prepared according to the same principle as in the previous recipe, and pour boiling water. After 10 minutes, the water is poured into a pan, sugar and spices are added and brought to a boil. The syrup needs to be boiled a little until the crystals are completely dissolved, and then pour into jars and cork with lids. A day later, a fragrant cherry compote for the winter will be ready. If it seems too sweet to someone, then you can add a little boiled water with it. But, insisting, the compote becomes less sweet over time, thanks to the acid gradually given off by the cherry. Such a drink, aromatic and spicy, will come in handy for any celebration, not to mention everyday use.