The season for preparing for the winter has arrived. It's time for everyone to think about making compote. I strongly recommend that you cook it with ripe cherries. With this berry, the compote always turns out special! Usually, at all feasts, the cherry drink disappears instantly. It is used by both adults and children.

In turn, I suggest you consider several recipes for preparing compotes. Thanks to the tips below, the sweet and sour drink always turns out amazing! It can be stored for a long time and well. Which is important for many housewives!

In this article, I will tell you how to quickly and deftly prepare compote for the winter from only one cherry, as well as from cherries in combination with strawberries, apples and cinnamon or mint. All the recipes are good, they have already been tested by many! If you use any of the recipes presented, you will definitely be satisfied with the result. You don’t even have to doubt it! Hurry up and collect ripe and juicy fruits! Have fun preparing delicious compotes for the winter! Let them be perfectly stored and often delight your relatives and friends with their splendor! Have fun and successful canning!

Menu:

1.

A fragrant and healthy drink made from cherries will always come in handy, especially in winter, when there are no fresh berries. The drink turns out delicious! Be sure to try this simple recipe, you won’t regret it!

For 3 liters of compote you will need:

• Cherry – 1 kg
• Sugar – 2 tbsp
• Water – 2.7 l

Canning steps:

1.Wash clean glass jars thoroughly in advance, hold over steam for 10 - 15 minutes, cover with lids.

2. Carefully inspect all the cherries, clean them of contaminants, rinsing them with warm water. Transfer the fruits into sterile jars.

3. Prepare boiling water. Pour it into containers to the very top. Place a lid on top of the neck and leave for 10 minutes so that the liquid is a little saturated with the juice and aroma of the berries.

4. Pour the cherry-colored water from the jar into the pan.

For convenience, it is best to use a special lid with holes at this moment.

5. Put sugar in a saucepan and dissolve it. Boil the solution.

6. Pour the boiled syrup into the container so that it almost overflows the edges. This is important so that there is no air space left in the container and the compote is well preserved. Roll up the lids of the jars using a special key. Turn the finished compote over onto the lid, wrap it on all sides with a blanket, and let it cool for 24 hours. After this, store the cherry drink in a cool place.

Have a nice winter!

2. Cherry-apple compote with cinnamon

Ripe cherries, juicy apples and cinnamon are a gorgeous combination. The taste of the drink is sweet, sour and slightly spicy. This winter preparation is simply necessary, believe me!

You will need:

• Cherries with pits – 350 g
• Medium sized apples – 350 g
• Sugar – 100 g
• Cinnamon – 1 stick or 1 tsp ground
• Drinking water – 2.5 l

Sequencing:

1. Sterilize jars with lids in advance or scald them with boiling water.

2. Wash cherries and apples thoroughly under running water, remove twigs and leaves. Cut out the core with seeds from the apples, divide the fruit into small slices.

3. Boil water and dissolve sugar in it. Place apple slices, cherries and cinnamon into the syrup.

4. Boil the compote again, from the moment the syrup boils, cook for 2 - 4 minutes on low heat.

5. Pour the finished compote into sterile containers, roll up the lids using a seaming machine. As usual, place the jars on the surface of the lid and cover with thick material. When the drink has cooled completely, send it to a storage area.

3.

Recipe for cherry compote with strawberries

A strawberry-cherry drink will always help you out! It is prepared quite simply. Always in demand in winter. Check it out for yourself!

Main components:

• Ripe strawberries – 100 g
• Juicy cherries – 100 g
• Sugar – 100 g
• Citric acid - to taste
• Cinnamon - to taste
• Cardamom - to taste
• Anise - to taste

Canning process:

1.You can add cinnamon, cardamom or anise to the drink as a flavoring agent; citric acid can be used to regulate acidity and sweetness. Don't overdo it with spices. To test, place each on the tip of a knife, no more.

2. Sort through all the berries, removing spoiled and overripe ones. Remove stems and branches from the fruits. Place in a colander and rinse with cold running water.

3. Place prepared strawberries and cherries in approximately equal proportions into clean, sterilized jars.

4. Pour boiling water, leaving very little space in the jar for sugar.

5. Cover with clean metal lids and let steam for about 7 - 10 minutes.

6. Pour the pink liquid from the jars into a saucepan, add sugar there, and bring to a boil. At the same time, if desired, you can add all the spices and boil for 3-5 minutes. Meanwhile, the berries lie in jars covered with lids.

7. Pour the finished sugar syrup back into the jars to the very top.

8. Roll up tightly with lids.

9. Turn over, wrap in a blanket, leave until completely cooled.

Have great preparations! Do not be ill!

4.

Do you want to prepare a fragrant and rich cherry drink for the winter? This recipe will tell you how to quickly achieve your goal. You will get amazing results.

Ingredients for a 1 liter jar:

• Cherry – 150 g
• Sugar – 130 g
• Water – 850 – 900 ml

Step-by-step procurement process:

1. Rinse the jar thoroughly, sterilize it with steam or any other method known to you. Scald the lids with boiling water. Sort the cherries, rinse, and remove the pits.

2. Transfer the berries to a prepared sterile container. Sprinkle sugar on top.

3. Pour boiling water into half the container and let the sugar dissolve completely. To do this, you can shake the jar a little and cover it with a lid. Let stand for a quarter of an hour.

4. After the time has passed, pour boiling water to the very top of the neck. Close the lid immediately.

5. Place the jar on the lid and check its tightness. Wrap in a blanket or shawl and let the finished compote cool completely. That's all! Move the cooled drink to a place for storing preparations.

I wish you all a sunny mood and pleasant conservation!

5.

Mint leaves do an excellent job; they add some freshness and additional aroma to the drink. In winter, you often want to drink something tasty. So get ready immediately! It's worth it!

Required:

• Cherry – 0.5 kg
• Granulated sugar – 250 g
• Drinking water – 2.5 l

Workpiece sequence:

1.Rinse jars with lids until shiny, scald with boiling water, and dry on a towel.

2. Carefully examine the berries, remove spoiled, limp and dry ones. Rinse the cherries under cool running water. Meanwhile, put the water in a saucepan on the fire until it boils.

3. Place the cherries in jars and sprinkle with sugar. Pour boiling water up to half the container with the berries. Place a sprig of mint in each container. Cover the jars with lids.

4. Leave for 10-15 minutes until the sugar is almost dissolved. At this time, boil another portion of water.

5. Remove the mint from the jars, as it has already shared its delicate aroma with the syrup. Fill the jars with boiling water to the top of the neck. Seal the jars hermetically with metal lids and place them under a blanket, turning them upside down. When the finished compote has cooled completely, place it in a cool place for storage.

Drink this compote more often during winter, enjoy its delicious taste and aroma.

6.

Adding spices to the compote is the highlight of this cherry compote. The drink turns out very aromatic and tasty!

For a 3-liter jar of compote you need:

• Cherry – 0.6 kg
• Granulated sugar – 220-250 g
• Drinking water – 2.5 l
• Cinnamon -1/4 tsp
• Cloves – 3 pcs.
• Ginger - to taste
• Star anise – 1 piece

Sequencing:

1.Rinse the cherries well and sort them. Place in a colander to remove excess moisture.

2. Banks do not need to be sterilized. It is enough to wash them thoroughly with soda and laundry soap.

3. Fill each jar exactly one-third full with berries. Pour boiling water over it. Cover the top of the jar with a lid and leave to brew for about five to ten minutes.

4. Then carefully pour the water into the pan and pour sugar into it.

5. Be sure to add cinnamon, ginger, cloves and star anise. Boil the resulting syrup for about seven minutes. Then pour them into jars of berries.

6. Roll up the compote under a metal lid. Wrap them in a blanket, turning them upside down. Leave it in this position until the morning.

7. The next morning, lower the cellar for storage.

Good luck making rich, delicious drinks!

7. Video - recipe for compote from cherries, strawberries, gooseberries

But one can only dream of such a compote. Although, why don't you cook it yourself? And then, enjoy the taste of this drink? Nowadays you can buy any berry. This combination will captivate you forever! You won't want anything else! Very tasty, simple and without any hassle.

Perhaps we'll stop there. I think I’ve told you enough options for making the most delicious cherry compote. There's definitely plenty to choose from! Rather, we replenish our supplies of berries and begin to prepare a wonderful and healthy drink. After all, autumn is coming. There is no time to think too much.

Don't forget about the cheerful positive attitude and great mood.

Sunny and warm days to you!

Cherry compote is one of the most delicious, beloved and sought after of all this kind of preparations for the winter. Both adults and children love him equally. It turns out like two in one, first you drink the cherry juice itself, and then you can enjoy the cherries themselves.

And what could be better and tastier than such compote, prepared with your own hands? When I open a jar for some holiday, and there is any store-bought juice on the table of drinks, and then, of course, the homemade one runs out first. And you always have to get both the second and third cans out of the basement. That's why I stock up on it as much as possible.

And it attracts primarily with its taste, beautiful rich dark ruby ​​color and, of course, aroma.

It can be prepared in different ways. Today we will look at the simplest recipes, without sterilization. Such preparations are made quickly enough, are stored well, and most importantly, they are very tasty.

We will need (calculation is given for one three-liter jar):

• cherry -500 gr
• sugar - 300 gr
• water -2.5 liters

Preparation:

1. Sort the cherries, removing overripe, spoiled and bird-pecked fruits. Rinse thoroughly, removing all debris. Place on a towel to drain the water from the fruit.

2. Wash and sterilize jars. There are different ways to do this. Can be sterilized over steam. To do this, pour water into a saucepan, place a colander on it, and place the jar in it, neck down. The water will boil and the jar will be exposed to steam. It is believed that if the outside of the jar is hot when you touch it, then it is ready for canning.

You can pour 1/3 of the boiling water into the jar. Let the water sit for 15 minutes and then drain. To prevent the jar from bursting, place a tablespoon in it and pour boiling water in small portions through the spoon.

You can sterilize jars by placing them in the oven.

3. Prepare the lids, and we will use metal lids that are screwed on using a seaming machine. We also wash them, then place them in a pan with water. Bring the water to a boil and boil the lids for 10 minutes.

4. Pour cherries into the prepared jars. It takes approximately 500 grams per jar. But, in order not to weigh it every time, you can use a glass as a measure. You will need 3 cups per jar. Or you can make it even simpler, just pour 1/3 of the cherries into each jar.

5. Boil water. We will need approximately 2.5 liters for each jar. It is best to use spring water, or, in extreme cases, filtered water.

6. Fill the cherries with water to the very edge, cover with a lid. Leave to infuse for 15 minutes.

7. Then pour the water into the pan using a lid with holes.

8. Pour sugar into the pan at the rate of 300 grams per jar. Boil.

9. Pour the resulting syrup into the jar so that when you close it with a metal lid, some of the syrup drains out. This way we will be sure that there is no air left in the jar.

10. Close the jar using a seaming machine.

11. Turn the jar upside down and cover with a blanket.

12. Maintain in this position for one or two days. Natural sterilization will occur under the blanket. In addition, if the jar is not closed tightly, we will see in time that it is leaking. Such a jar should be opened, pour the contents along with the fruits into a saucepan, boil for 10 minutes, pour it back into the jar and screw it on again. Or just have a drink.

13. Then turn the jars over and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid should not be lifted. If this happens, it should be thrown out.

Cherry compotes are distinguished by the fact that they are quite “not capricious” compared to other fruits. And because of this, they almost never “explode” and their lids do not rise. Maybe that’s also why they love to prepare them.

This is perhaps the easiest way to prepare it. But there is another simple recipe, according to which we prepared this method. This method is also applicable for today’s topic. Let's remember him.

How to make cherry compote without sterilization

• cherry – 500 gr
• sugar - 300 gr
• water - 2.5 liters

Preparation:

1. In the same way as in the previous recipe, prepare cherries and jars.

2. Pour 1/3 of the cherries into the prepared jars.

3. Boil water.

4. Pour in water so that only the cherry is covered; there is no need to completely fill the jar with water. Leave to infuse for 10 minutes. During this time, the cherries and the jar will warm up.

5. After 10 minutes, pour the water into the pan. And boil it again.

6. Pour sugar into a jar, pour boiling water again to 1/3 part. Let stand for 15 minutes. During this time, some of the sugar will disperse.

7. Meanwhile, boil more water.

8. Fill it to the very top, so that when you cover it with a lid, some of the syrup drains out. This way we will be absolutely sure that there is no air left in the jar. An additional portion of boiling water will completely dissolve all the sugar.

9. Cover with a lid and tighten immediately.

10. Turn the jars over and place under a blanket until they cool completely.

11. Then turn over and leave for observation for 2-3 weeks.

According to these two recipes, cherries can be scalded not in a jar, but in a pan. Pour boiling water over it and leave for 15 minutes. Then drain the cherry water, boil with sugar, put the cherries in jars, and pour in the prepared syrup. Screw on immediately.

How to prepare compote without sterilization with boiling cherries

We will need (for a three-liter jar):

• cherry – 500 gr
• sugar - 300 gr
• water - 2.5 liters

Preparation:

1. We sort and wash the cherries. We prepare the jars and lids, that is, wash and sterilize them.

2. To prepare compote, I use a 10-liter saucepan. That is, from this calculation I prepare 3 three-liter jars.

3. I pour 7.5 liters of water into a saucepan and set it to boil.

4. After the water has boiled, I pour 900 grams of sugar into it, you can also pour 1 kg, that is, a whole bag. Let it boil again.

5. Then I pour 1.5 kg of cherries or 9 full glasses into the pan.

6. After it boils, cook for 10-15 minutes.

7. First I put the cherries in the jars so that they are evenly distributed among all three jars. And then I top it with cherry syrup.

8. You need to pour to the very edge so that when you close the lid, a little syrup will spill out.

9. I immediately tighten the lids using a seaming machine.

10. Then turn the jars over and cover with a blanket. Let stand until completely cool.

“Assorted” cherries and apples - recipe without sterilization

Such compotes are good to make with not very large early ripening apples, which ripen at the same time as cherries. As a rule, there are so many of them that you don’t have time to process them. And sometimes, when they have a big harvest, you don’t even know what else you can do with them.

We will need (for one three-liter jar):

• cherries - 2 cups
• apples - 7-8 medium-sized
• sugar - 350 gr
• water - 2.5 liters

Preparation:

1. Sort and wash the cherries. Wash the apples. Cut large apples into two or four parts, removing the core and seeds. Small apples do not need to be cut and left whole.

2. Pour 7.5 liters of water into a large saucepan, I have a 10-liter one. Bring it to a boil.

3. Add sugar and let it boil.

4. Add cherries and let it boil. Cook for 5 minutes.

5. Add apples. Also let it boil. If the apples are whole, they will most likely remain whole. But if they are cut, and the apple variety is crumbly, then the pieces will immediately begin to crumble. In principle, nothing bad will happen from this. It’s just that the compote itself will turn out more rich, with particles of applesauce.

6. Cook after boiling for 10 minutes.

7. First place apples and cherries in prepared jars, distributing them evenly among all jars. Then pour in the cherry-apple syrup, the aroma of which spread not only throughout the kitchen, but even seeped out into the street.

8. Immediately cover the jars with the prepared lids. Don't forget that some of the syrup should spill out of the jar a little.

9. Screw on the lids using a seaming machine.

10. Turn the jars over and cover with a blanket until they cool completely.

In the same way, you can roll up cherry compote with other fruits and berries.

Cherry compote with apples - recipe No. 2

We will need (for one three-liter jar):

• cherries - 2 cups
• apples - 7-8 medium-sized
• sugar - 300-350 gr
• water - 2.5 liters

Preparation:

1. Prepare apples, cherries and jars as described above.

2. Pour cherries into the jar.

3. Boil water and pour it over the cherries, let sit for 15 minutes.

4. Drain the cherry water into a large saucepan. Bring it to a boil.

5. Pour sugar into it and add apples. Cook for 6-7 minutes.

6. Add apples to the jar with the cherries.

7. Boil the syrup and add it to the jars, so that when you cover the lids, the syrup slightly pours out of the jar.

8. Tighten the lids using a seaming machine.

9. Turn the jars over, cover them with a blanket and leave until completely cool.

10. Then we turn the jars over again and leave them for observation for 2-3 weeks.

In all the recipes described above, we use 300-350 grams of sugar for a three-liter jar. In this version you can drink them just like that, everything is balanced and there is a sweet and sour taste. Sometimes more sugar is added, up to 600 grams per liter of water.

Such compotes are highly concentrated and are diluted with water.

We have reviewed with you the most basic recipes for preparing delicious, aromatic cherry compotes for preparing for the winter. I think that you can choose from them what you liked the most and cook them with ease. To delight yourself and your loved ones with this delicious “hello” from summer!

Let me just say that all the recipes are very simple, even those who have never gone near the stove, much less canned anything, can prepare them. Therefore, collect or buy cherries, stock up on positivity, and cook delicious compotes. Without positivity, nothing will work out, I warn you right away! Only a good mood and the desire to cook makes our food truly tasty and healthy!

Bon appetit!

I years of cherries are filled with sun and life-giving juice. Their taste and beneficial properties are two good reasons to include cherries in your diet all year round. Preparing fresh berries for future use will help with this. One of the most rational methods of preservation is compote:
- minimum heat treatment,
- can be stored for a long time
- improved flavor bouquet due to the use of sugar.
It seemed that everyone knew how to cook cherry compote for the winter, and even more so, how to cook fresh cherry compote for lunch or afternoon tea. But this can be done in different ways. How? We bring to your attention several recipes for cherry compote (for the winter and for “now”).

HOW TO COOK CHERRY COMPOTE. STEP ONE. SELECTION AND PREPARATION OF BERRIES

To make top quality cherry compote, the first thing you need to do is choose the “right” berries. Although almost all varieties are suitable for canning, it is advised not to mix them in one jar. The stalks are torn off just before processing, and at the same time the berries are sorted, choosing whole ones, without defects, large and elastic. Berries of the same color mean the same degree of ripeness and make the cherry compote especially appetizing and beautiful. The variety and degree of ripeness also influence the way the cherry compote will be cooked. For example, compote from sweet berries is sterilized in a boiling bath (15 minutes for a liter jar, half an hour for a three-liter jar), and compote of sour berries is enough to be pasteurized at 85 0C, but for a longer time (liter jars - half an hour).

Berries with seeds are washed thoroughly, but carefully so as not to damage them. Rinse the last time with drinking or boiled cooled water, allow to drain, do not blanch first. If there are a lot of cherries, pour them into jars almost up to the shoulders and shake them periodically so that the berries lie very tightly. You can gently press them with your hand so that there are still a lot of berries in the compote, which will give up at least 15% of the mass due to the release of juice.

HOW TO COOK CHERRY COMPOTE FOR THE WINTER. STEP TWO. PREPARATION OF COMPOTE. RECIPES

The choice of cherry compote recipe for the winter depends on the harvest, appetite and free time. We offer three recipes for cherry compote for the winter for different situations. If the exact proportions are not indicated, the amount of berries and sugar is taken “by eye”.

Recipe 1. The majority of housewives prepare cherry compote for the winter in this way. Prepared berries are poured into sterile hot three-liter jars to a third of the total volume or more. Pour boiling water over and leave for 15 – 20 minutes. Then the water is poured through a sieve lid with holes and a spout into one large pan, sugar is added at the rate of a heaping glass per jar, and boiled. The boiling syrup is poured into jars, the jars are immediately rolled up with sterile lids, turned upside down on a blanket and wrapped in it until it cools completely. It’s easy to cook cherry compote for the winter in this way; the result is a tasty drink with a small amount of berries.

Recipe 2. This recipe for cherry compote is slightly inferior in popularity to the first. For the winter, it is cooked mainly by lovers of “thick” compotes, so that they not only have something to drink, but something to eat from the compote. Prepared three-liter jars are filled halfway with berries, pour 1.5 - 2 cups of sugar, pour boiling water, cover with a sterile lid and put in a bath for 20 - 30 minutes. Roll up, turn over, cool at room temperature. This recipe uses more berries than the first, and the taste of the compote is richer.

Recipe 3. And this method allows you to prepare concentrated cherry compote for the winter. The berries in it occupy most of the volume of the jar - sterile hot liter jars must be filled almost completely with berries. After boiling the syrup from 300 - 400 g of sugar and 1 liter of boiling water, pour it into jars with berries. Place the jars, covered with canning lids, in a hot water bath, bring the water to a boil and sterilize for 15 minutes. Roll up and turn over.

The range of recipes for cherry compote for future use does not end there.

We recommend reading : JAM, JAM, JELLY FROM BLACKCURRANT COMPOTE, JUICE, BLACKCURRANT WINE

RECIPE FOR CHERRY COMPOTE FOR THE WINTER WITHOUT SUGAR

Not many people know that you can cook cherry compote for the winter without sugar. Such recipes will appeal to those who limit the consumption of sweet drinks and dishes, as well as in the case of a large cherry harvest, which it is desirable to process at minimal cost. For winter storage of sugar-free cherry compote, a smaller area will be required.

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.

Cherry compote for the winter without sugar. 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.

We recommend reading: RECIPES WITH STRAWBERRIES IN WINTER HONEYSUCKLE JAM

RECIPE FOR CHERRY COMPOTE FOR USE FOR CONFECTIONERY AND JELLY

This recipe for cherry compote, which can be prepared for the winter, stands a little apart. It is more labor-intensive because the seeds must be removed from the berries. But on the other hand, it is much more convenient and tastier to prepare baked goods with compote cherries than with frozen ones, you just need to first give them the opportunity to drain well. Such cherries are placed in real strudel and open pie, and they are used to decorate cakes and pastries. The syrup in the compote according to this recipe turns out to be very rich, it is used to color and flavor the cream instead of alcohol, and jelly and mousses are prepared from it. Or you can dilute the syrup a little with water, and you will get an excellent drink, almost natural juice.

Before cooking the compote, remove the pits from the cherries and fill them with water, then boil them, preferably in an ordinary kettle. Pour the prepared berries up to half or a little more into a sterile liter jar, pour 1 - 1.5 cups of sugar on top, depending on the taste and type of berries. Carefully, so that the bones do not fall into the jar, pour the boiling broth into it. Cover the jar with a sterile lid, place it in a bathhouse for 15 minutes, then roll it up, turn it over and insulate it with a blanket or textile heating pad for slow cooling.

We recommend reading: HOW TO GROW CHERRY CHERRY PROPAGATION WHAT IS "DUKE"

CHERRY COMPOTE “FOR NOW”

There is nothing complicated in the technology of how to cook cherry compote, which will be drunk immediately. The proportions for it are quite approximate, determined by personal taste and varietal characteristics of the berries, their ripeness.

The simplest cherry compote recipe. Place 0.5 kg of washed berries without branches in 1 liter of warm water, immediately after boiling add 7-8 tbsp. l. sugar, wait until it boils and turn it off. To make the compote rich, it must be allowed to cool naturally, but if the cherries are very ripe and may burst, it is useful to place the pan with the compote in a bowl of cold water.

The most complex cherry compote recipe. It is cooked for serving a festive or banquet table. The recipe is not modern, so learning how to cook cherry compote in this way is very interesting.

300 - 400 g of prepared berries with seeds are kneaded in a saucepan and the juice is drained through a colander into another container and placed in the refrigerator. Pour the pulp with seeds into a liter of water, add sugar to taste, 5–7 tablespoons, bring to a boil, turn off after 3–5 minutes and allow to cool completely. Filter and add juice from the refrigerator to the resulting drink.

Recipe for dessert cherry compote. Although it's easy to brew, the results deserve a place in your beverage repertoire. Dissolve a glass of sugar in a liter of water, add several cherry leaves without defects, 2 - 3 crushed cloves and pour 30 - 50 ml of cherry tincture or any alcohol. Bring to a boil, filter into another pan and carefully add 500 g of washed berries. Boil again and immediately remove from heat.

If you are making dessert cherry compote for children, instead of alcohol, pour orange juice into the syrup and add zest, or throw a handful of raspberries into the syrup along with the cherries. In addition, cherries go well with cinnamon and honey, which can completely or partially replace sugar. To increase the density of the compote, it is thickened with starch. To do this, remove the cherries with a slotted spoon, pour starch diluted in water into the syrup, no more than 1 tbsp. l., boil, turn off and lower the cooled cherries.

No matter how the cherry compote is cooked, it is not only beneficial, but also cheerfulness, pleasure, and a good mood! To provide yourself and your loved ones with a sea of ​​cherry positivity, you need to know how to cook cherry compote for the winter and for quick consumption. The suggested recipes will help with this.

The bright, beautiful cherry berry contains a huge amount of useful microelements and vitamins. Its versatility in cooking allows you to prepare a lot of good, tasty, unique dishes. Find out how to cook an excellent compote that will not only quench your thirst, but also improve your body's health.

How to cook cherry compote

Many housewives know that compote cooked with red berries is an extraordinary product that retains all the benefits of the fruit, vitamins, nutrients, microelements that are so necessary for our body. If your child really loves lemonade, then it is easy to replace it with a healthy drink. Today there are many recipes for preparing this miracle drink. It can be made using fresh or dried fruits, with the addition of various fruits, lemon, mint, etc. Choose your cooking method and delight your family and friends with such a tasty, bright drink.

With fresh berries

Making an unusual drink using fresh berries is not difficult even for novice housewives. The drink turns out rich, very bright, tasty, wonderful. With its help you can satisfy the whims of even the most demanding guests. To do this, you will only need a little time and a minimum of ingredients:

• water – 2.5-3 l;
• berries – 500-700 g;
• granulated sugar – 1 cup.

How to cook everything:

1. The fruits must be sorted and washed thoroughly.
2. The water needs to be brought to a boil.
3. Dip the fruits into it and cook for about five minutes.
4. At the end add sugar. Its amount depends on the taste and the acidity of the berries themselves.
5. Let it simmer a little more and remove from heat. The drink needs to be cooled, you can put it in the refrigerator.

From frozen berries

In winter, you especially want something warm, beautiful, summery. This period pleases us with such a wonderful drink, which is brewed from frozen cherries. It is very simple to prepare it in the cold season, and it does not take much time. You just need to know how to do everything correctly to get a rich, full-fledged taste. You will need the following ingredients:

• water – 3 l;
• sugar – 1 glass;
• half a lemon;
• berries - 2 cups.

How to cook:

1. The water must be brought to a boil.
2. Squeeze the juice of half a lemon directly into the pan.
3. Pour a glass of sugar, with or without a slide.
4. At the very end, add the berries. There is no need to rinse and defrost them in advance.
5. After everything boils, remove the pan from the heat and let the drink brew.

Cherry compote for the winter

In winter, we feel a lack of vitamins and bright summer colors, so it’s so nice to open a jar of a beautiful drink with red fruits and please your body with not only a tasty, but also healthy drink. Red cherry compote is perfect for this time of year. The special sweet and sour taste of the berries and wonderful color will not leave anyone indifferent. It is ideal for the holiday table, as well as daily use. Cooking for the winter without sterilization is an ideal option for those who do not really like to spend a lot of time preserving or freezing.

With cherries and apples

The fruit drink is an excellent substitute for tea and sweet soda. The combination of red berries with apples will delight lovers of summer juices with its unusual taste. This drink is ideal for lovers of something exceptional, new, and sweet. The following ingredients are needed:

• water – 3 l;
• fresh cherries – 300 g;
• apples – 5 pcs.;
• sugar – 4 tbsp. spoons (to taste).

Cherry compote recipe:

1. The water must first be brought to a boil.
2. Wash the apples thoroughly and cut into thin slices, but do not need to peel them.
3. Place the chopped apples in boiling water.
4. Add washed red berries to the apples.
5. Cook everything for 5 minutes and add sugar.
6. Remove the finished drink from the heat and pour it into jars prepared in advance for sealing.

Cherry compote in a slow cooker

The recipe for a tasty, bright drink in a slow cooker is very simple, it is suitable even for those who have only recently started using this technique. Both fresh and frozen, dry berries are suitable for this drink. Dark cherry compote is very easy to prepare in a slow cooker. To do this you will need the following ingredients:

• cherry – 900 g;
• sugar – 300 g;
• water – 1 l.

The process of creating the drink:

1. We prepare a three-liter jar for sealing: rinse thoroughly, pour boiling water over it, and wipe dry.
2. We sort the berries, wash them, and let them dry.
3. We put them in the jar very tightly, but you can shake it a little.
4. In a bowl, boil water and sugar in the “Cooking” mode at 160 degrees, about 5 minutes.
5. Pour the finished syrup into a previously prepared jar of fruit.
6. Pour water into the bowl again, set it to the same setting, and sterilize the finished jar for 10 minutes.
7. We seal the berry drink for the winter. If desired, it is easy to repeat the recipe with apples.

Strawberry and cherry compote

Summer is a period of preparations and canning, when you need to have time to freeze fruits, herbs, and make supplies for the winter. Making cherry compote for your family, loved ones, and friends will not be difficult for you, the main thing is to know an excellent recipe. The combination of these fruits will delight gourmets, and lovers of sweets will simply be delighted with it. Required Products:

• water – 2.1 l;
• cherry – 600 g;
• strawberries – 350 g;
• sugar – 500 g.

Preparation of compote:

1. Strawberries must be sorted from the stalks and washed.
2. We sort out the cherry berries, wash them thoroughly, and remove the seeds.
3. Prepare a sterilized three-liter jar.
4. Place red berries in it.
5. Separately, bring water to a boil and pour in the fruits.
6. Cover with a lid, let stand for 10 minutes, then pour back into the pan.
7. Add sugar to the water, bring to a boil, cook for 3 minutes.
8. Pour the prepared syrup over the fruits and roll up.

Video: how to cook cherry compote

The following recipes will help answer the seemingly simple question of how to cook cherry compote. It turns out that such a simple drink, to which we have all become accustomed since childhood, has its own nuances in preparation, on which the taste of the compote largely depends. We will tell you below exactly how long to cook cherry compote, at what temperature and from what ingredients.

Frozen cherry compote

You can tell us how to cook cherry compote from frozen berries in a few minutes. There is nothing complicated in this recipe, and its advantage is that such a drink can be prepared at any time of the year, since frozen cherries are always sold in stores.

• frozen cherries – 500 g;
• sugar – 4 tbsp. spoons;
• water – 3 l.

The first step is to pour water into a deep saucepan, immediately add frozen berries and sugar to it and put the dish on the fire. When the water boils, cook the compote for 5-7 minutes over low heat, then let it cool completely.

Compote of cherries and apples

The instructions on how to cook cherry and apple compote are also quite short. In this recipe you can use both fresh and frozen cherries.

The first step is to wash the apples and cut them into small slices. It is best to pit cherries, if they are fresh, but you can immediately buy a bag of frozen berries that have already undergone this operation.

Next, you need to place the cherries and apples in a bowl with water and sugar and put it on the fire. While the compote is boiling, it is not necessary to cover the pan with a lid, but when the water boils, reduce the heat and cover with a lid, then cook the fruit for another 15-20 minutes.

This recipe increases the cooking time because the apples take longer to cook than the cherries. The finished drink must be cooled before serving.

Cherry compote - recipe with mint

The preparation of cherry and mint compote differs slightly from previous recipes. But its taste, on the contrary, is unlike anything else, because it has sourness and freshness at the same time.

• frozen cherries – 200 g;
• sugar – ½ tbsp.;
• lemon zest – 2 tbsp. spoons;
• fresh mint – 2 sprigs;
• water – 2 l.

As before, the first step is to place all the ingredients in the pan, only leave the mint sprigs aside.

When the water boils, you need to reduce the heat and add mint to the drink, then cook it for another 5 minutes. You can serve this compote with slices of fresh lemon and mint, but always chilled.

Cherry and strawberry compote

Making cherry compote with strawberries is as easy as the previous drinks. The advantage of such a compote is that it can be cooked in winter, when you want to remember summer, because frozen berries are good because they are stored in the freezer all year round.

The following recipe will tell you how to prepare cherry compote with an unusual taste.

• cherries (frozen or fresh) – 200 g;
• strawberries – 100 g;
• sugar – 3 tbsp. spoons;
• water – 2.5 l.

Pour water into a large saucepan, add sugar, cherries and strawberries and put the dish on the fire. While the water is heating, you need to periodically stir the fruit so that the sugar is completely dissolved.

When the compote boils, you need to cook it for a few more minutes, or rather 5-7, then turn off the heat, cover the pan with a lid and wait until the drink has cooled completely. You can serve it with ice and mint sprigs, or you can drink it warm, especially in winter.

The finished compote can be drunk just like that, or can be used to make jelly. and add the remaining berries to the cherry pie.

Cherry compote recipe

Cooking Instructions

Cherry compote is a delicious drink, and the taste of the compote itself depends on the type of cherry used. During the season, it is better to cook cherry compote from fresh berries, but at other times of the year you can use frozen cherries - it will turn out just as good.

Frozen cherries can be defrosted or not defrosted before cooking the compote; to be honest, I don’t see any difference. If there is time, defrost and drain the liquid; if there is no time, take it out of the freezer and immediately put it in boiling water. It’s great if the cherries are already pitted - you can drink the compote as a bite with them!

So, to cook cherry compote, prepare water, cherries, sugar. Boil the water.

Place cherries in boiling water.

Immediately add sugar and after the water boils again, cook the compote for 2 minutes for frozen cherries and 3 minutes for fresh cherries.

Cool the finished cherry compote completely in the room and keep it in the refrigerator a little longer before serving. Although cherry compote can be drunk even warm - for those who like it;)

Enjoy your meal.

How to make cherry compote for the winter

Cherry compote for the winter. Simple recipe

Required: 4.5 kg of cherries, 1 kg of sugar, 4 liters of water (for 10 cans of 0.5 liters each).

Wash ripe cherries without damage and place them in clean jars up to the shoulders.

Pour hot 60% syrup. Sterilize jars for 10-12 minutes. Roll up the jars, turn them upside down and leave until cool.

Cherry compote for the winter. Recipe

Required. 4.5 kg of cherries, 550 g of sugar, 4 liters of water (for 10 cans of 0.5 liters each).

Wash ripe, rich red cherries without damage and place them in jars up to the shoulders. Pour hot 30% sugar syrup.

Sterilize jars for 15-20 minutes. Roll up the jars, turn them upside down and leave until cool.

Application

How to make sugar syrup

The concentration and amount of syrup depends on the ratio of water and sugar. The more acidic the fruit, the more concentrated the syrup should be.

For 20% syrup, 2 tbsp is required. l. sugar per 1 liter of water. It turns out 1 liter 150 ml of syrup.

For 30% syrup, 2 cups of sugar per 1 liter of water is required. It turns out 1 liter 250 ml of syrup.

For 40% syrup, 4 cups of sugar per 1 liter of water is required. It turns out 1 liter 400 ml of syrup.

For 50% syrup, 1 kg of sugar per 1 liter of water is required. It turns out 1 liter 600 ml of syrup.

For 60% syrup, 1.5 kg of sugar per 1 liter of water is required. It turns out 1 liter 900 ml of syrup.

For 65% syrup, 1.8-1.9 kg of sugar per 1 liter of water is required. It turns out 2 liters 150 ml of syrup.

Preparation. Pour water into a saucepan, heat it without bringing it to a boil, and add sugar. Stirring, continue to heat the water until the sugar is completely dissolved. Bring to a boil and turn off.

Carefully strain the hot syrup through a fine strainer or cheesecloth.

How to seal cherry compote for the winter

How nice it is in winter to enjoy aromatic and colorful cherry compote, which was prepared with your own hands in the hot summer. There are many ways to create such a drink, but we will not bother ourselves with two or three times of pouring and preparing syrups - we will immediately boil the compote in a saucepan and seal it in jars, pouring it using a ladle. Everything basic is simple!

If you have a small family, then seal the drink in liter jars; if you have a large family, then seal it in three-liter jars. For those who have a sweet tooth, you can increase the amount of granulated sugar to your liking.

For a liter jar you will need:

• 350 g cherries
• 100 g granulated sugar
• 500-600 ml hot water
• 1 pinch of citric acid

How to make cherry compote for the winter

1. Wash the cherry berries in water, remove the stems, leaving the seeds. It is believed that the seeds are necessary for clogging - they give the compote a light almond flavor.

2. Pour the berries into a saucepan or cauldron.

3. Fill with granulated sugar and add a pinch of citric acid - on the tip of a knife.

4. Fill with hot water and place on the stove.

5. Bring to a boil and boil the compote for 15 minutes from the moment it boils. During the cooking process, foam may form - remove it with a slotted spoon or a tablespoon.

6. Warm the lids and clean jars in a water bath. As soon as the compote is ready, pour it into jars with a ladle to the very top.

7. Immediately cover with lids and roll up with a key for preservation. Be sure to check the tightness of the blockage by turning the jar upside down over the sink. If you suddenly hear a whistle of air, be sure to re-roll the jar of compote by tearing off this lid and covering it with another.

8. Place the jar of cherry compote in the pantry and take it out as needed.

By the way, if you throw a stalk of fresh mint into a container with boiling compote for 1 minute and then remove it, the drink will acquire a richer taste.

Cherry compote from frozen cherries

I liked the recipe: 12

Ingredients:
frozen cherries - 500 g;
granulated sugar - 150 gr;
water - 2 l

Everyone in our family loves cherry compote. In the summer we prepare fresh cherry compote and also preserve it in jars. But I freeze some of the cherries so as not to bother with canning, and in winter I prepare compote from frozen cherries. I specially package it in bags of about half a kilo, so that in winter I can simply take out the bag, open it, and immediately use the cherries for compote, without additionally weighing or measuring anything.

Preparing cherry compote from frozen cherries is quick and easy.

Let's boil the water
Add sugar to boiling water

Although I also wash the cherries before freezing, I don’t want to cook compote with frozen condensation. Therefore, while the sugar is dissolving, rinse the cherries in a colander with cold water to remove all the snowflakes.

Place the cherries in a pan of boiling water in which the sugar has already dissolved.

Bring to a boil

If it sits for a bit, it will become even tastier.

Some people like to drink this compote hot, others prefer it cooled. You can eat the berries if you wish.

Based on this compote, you can prepare other drinks, for example, jelly or non-alcoholic mulled wine.

Compote of cherries and apples in a saucepan

Ingredients:

1. water - 3 l.;
2. mint - optional.

Cooking method:

What to do with cherries from compote

Perhaps almost every housewife who has ever made compote has encountered such a problem as leftover berries and fruits. After cooking, the fruits, as a rule, lose their attractive shape and taste, and it’s a shame to throw them away. AND what to do with berries from compote. Don’t get upset and take the raw materials to the trash can; even such products can easily find their use.

Strawberries are among the berries that are most often added to compote. After cooking, it loses its attractive appearance and pleasant smell, but remains just as sweet inside. To avoid throwing away the berries, place them in a colander and let them drain properly.

Meanwhile, take flour, three eggs and half a glass of sugar. Mix this together to form a dough that resembles thick sour cream. Afterwards, grease the baking dish with oil and sprinkle with flour. Place strawberries on it and fill with the resulting dough.

You'll end up with a gorgeous pie that tastes like strawberry jam pie. It should be baked at 180 degrees until crispy. In general, it is possible to make a lot of unusual pastries from strawberries; recipes for strawberry pies are presented on the website “All about tea and coffee” in the section with the appetizing name “Strawberry pies”.

Pineapples and apples

Pineapples and apples, on the contrary, do not lose their elasticity after cooking, so they can make very tasty jelly. To begin with, you will need to drain excess moisture from pineapples and apples. To do this, as was the case with strawberries, they should be placed in a colander.

This method is distinguished by its simplicity, because you can either buy a ready-made jelly mixture and simply pour fruit into it, or buy gelatin.

If you decide to go the second route, you will need to place the fruit in a curly shape, fill it with compote and add gelatin. Such a simple and delicious dessert can become a real decoration for your table.

Cherries, apricots and berries

Cherries, apricots and berries (for example, blueberries) lose not only their appearance, but also a good half of their taste. But this does not mean that it becomes unsuitable for further use. You can make a very tasty and healthy smoothie from these products.

To do this, you will have to throw the raw materials into a blender and arm yourself with kefir, yogurt or fermented baked milk. Of course, it will be tastier if your choice is yogurt.

Pour the yogurt over the berries and beat the resulting mixture in a blender. As you cook, add sugar to taste. The smoothie should be tasty, airy and no less healthy.

Cherry compote with pits

Calorie content of products possible in the recipe for cherry compote with pits

• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Sour cherries – 52 kcal/100g
• Canned cherries – 61 kcal/100g
• Sweet cherries – 64 kcal/100g
• Dried cherries – 292 kcal/100g
• Citric acid – 0 kcal/100g
• Water – 0 kcal/100g

Calorie content of products: Cherry. Sugar. Water. Lemon acid

Compote of frozen cherries and apples

Fruit compote of cherries and apples is an excellent alternative to tea and coffee. In addition, such a drink has a beneficial effect on the human body, saturating it with useful substances, microelements and vitamins. Preparing compote is very simple, so in just 20 minutes you can please yourself and your family with a healthy and tasty drink that will be appropriate for both everyday and holiday tables.

Ingredients:

1. water - 3 l.;
2. cherries (fresh or frozen) - 300g;
3. apples (any variety) - 4-5 pcs.;
4. sugar - 3-4 tbsp. spoons (the quantity is adjusted to taste);
5. mint - optional.

Cooking method:

Usually compotes are cooked in one of two ways: 1 - first the syrup is boiled and fruit is added to it; 2 - fruits are boiled in boiling water and sugar is added at the very end (or even into the glass when serving). Let's take a closer look at the second option, since the first option is more for those with a sweet tooth, because the syrup should be quite sweet, almost viscous.

While the water in the pan is boiling, you need to wash the apples well and cut them into medium slices. There is no need to peel the apples! It contains all the vitamins, so we leave it.

Place the apple slices into boiling water, doing this carefully so as not to get burned.

We send cherries there too. If you took frozen cherries, then let them stand at room temperature for at least 15 minutes; there is no need to add hot water first. Leave the compote to cook over medium heat for about 15-20 minutes, making sure that the apples do not boil.

Before turning it off, add sugar to the compote to your taste. You can also replace it with honey or sweeten your drink in a glass.

Compote of cherries and apples is ready! Let it cool before you serve it. A few fresh mint leaves will give the drink a light hint of minty freshness. During the cold season, this drink can be served warm, seasoned with a pinch of ground cinnamon.

Frozen pitted cherry compote

What did the pits do to the cherry compote? After all, cherries can be caught with a spoon and eaten calmly.

Scientists have found that cherry seeds contain a large amount of the substance amygdalin, which over time turns into hydrocyanic acid.

And it refers to hydrogen cyanide compounds containing volatile poisons dangerous to the life and health of the body.

This is a labor-intensive process, but homemade preparations will be absolutely safe and will last longer.

Recipe for pitted cherry compote

This method of preparing cherry compote ultimately produces a very concentrated drink; in winter you will dilute it with water to taste.

• freshly picked cherries
• 400 g sugar per 1 liter of water

How to cook pitted cherry compote:

1. Wash the cherries; for compote you need the most selected cherries, without signs of spoilage or damage. Cut off the branches. Remove the seeds.

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2. Place in liter or half liter jars up to the shoulders.

3. Cook syrup from the specified amount of sugar and water. You need to cook it until the grains of sand dissolve completely. Don't forget to stir, this will make the process go faster.

4. Pour the boiling syrup into the jars so that the cherries are completely covered with it.

5. Place in a saucepan with hot water, cover with boiled lids, heat to 85 degrees and pasteurize 0.5 liter jars at this temperature for 10-12 minutes, 1 liter jars for 20 minutes.

Cherry compote without sterilization

How to cook pitted cherry compote:

1. Sort the cherries, rinse and remove the pits. Divide into jars at the rate of 300-350 g per 3 liters of volume.

2. Pour boiling water over the berries and leave for ten minutes.

3. Drain the liquid from the jar into a saucepan, add a cup of water to boil, add 200 g of sugar to a three-liter jar, more if possible.

4. Bring the syrup to a boil and simmer for another 3 minutes.

5. Pour syrup into jars of cherries and immediately roll up. Place the lids down on a blanket and wrap them up to make the sterilization process more effective.

Other recipes for preparations:

Cherry compote with pits

• Royal cherry jam with nuts

• Cherry and apricot jam: different recipes

  Canned cherry compote

  Cherry compote is one of those few drinks that both children and adults love. It is prepared for every day, preserved for the winter, and placed on the holiday table. The unique aroma, taste and rich color will add a rainbow color to even the gloomiest autumn day, and the beneficial substances contained in the berries improve health and restore the lost blush.

  Every good housewife should be able to cook cherry compote. For those who have not yet mastered this art, we have collected the most interesting recipes.

  Cooking recipes

  There are a great many ways to prepare cherry compote. For example, you can brew a drink from frozen berries, from cherries with pits, without them, or with other fruits. You can prepare it for the winter. At the same time, canning methods can also differ significantly from each other. Here we have presented the most interesting and accessible recipes from our point of view. Which ones are the best is up to you to decide.

  The simplest recipe

  Most often, housewives prepare compote from cherries with pits. The recipe for this drink is quite simple and anyone can make it. In order to prepare it, you will need the following products:

  • half a kilo of berries;
  • granulated sugar – 200 g;
  • water – 1 l.

  First, prepare the cherries. She is sorted and washed. The stalks are removed, leaving the seeds. Pour water into a saucepan and pour granulated sugar into it. After the syrup is cooked, add the cherries. The compote is removed from the heat a couple of minutes after boiling.

  Cherries contain many beneficial substances. It improves appetite, strengthens the cardiovascular system, improves immunity

  Dietary

  How should you cook cherry compote from the point of view of a nutritionist? Such a drink should contain a minimum of calories, so it should be prepared without sugar.

  To prepare dietary compote you will need:

  • pitted cherries – 400 g;
  • black currant – 150 g;
  • 2.5 liters of water.

  Preparing dietary compote is quite quick and simple. Cherries are poured into boiling water. Next they put currants. Cook everything for about 4-5 minutes. Half an hour later, after the compote has infused, it is ready for use. This drink contains only 8.5 kcal per 100 ml and can be drunk without fear for your figure.

  Interesting fact! The calorie content of cherry compote directly depends on the amount of sugar used in its preparation, so if you want to lose weight, it is better to use less of it. On average, it contains approximately 99 kcal.

  Fresh cherry compote

  A truly tasty and truly aromatic compote with a pronounced, but at the same time very pleasant sourness is obtained from cherries. Such a drink will always be a welcome guest on the table, as it is healthy and pleasant to the taste, quenches thirst well, and goes well with any dish. In a word, cherry compote is a complete temptation!

  Preparing cherry compote is not at all difficult, because any, even the most exquisite compote, is made according to a primitively simple formula: berries + water + sugar. Therefore, the taste of the finished drink depends entirely on the selected berries and the water:berry ratio.

  Ingredients

  • fresh ripe cherries – 400 g
  • pure filtered water (or bottled still) – 2.5 l
  • sugar – 5-6 tbsp. spoons (more possible)
  • mint - a few leaves (optional)

  Of course, in summer it is best to use fresh cherries for compote; frozen berries are an option for winter.

  How to cook cherry compote

  First, we sort out the cherries, tear off the branches and leaves, then fill the berries with water and let them stand for a few minutes. Then we wash the cherries several times.

  Place the cherries in the pan in which the compote will be cooked, add sugar. If desired, add a few leaves of fresh mint (or lemon balm) to slightly decorate the taste of the drink. Mint and cherry rhyme well with each other.

  Pour clean filtered water and put the compote on medium heat, it should boil for about 20 minutes, but if after 15 minutes you see that the berries are “falling apart,” then you can remove the drink from the heat.

  Cool the cherry compote completely, then pour into glasses.

  By the way, in the summer heat, compote with ice cubes or crumbs sounds very good, so make sure you have ice in advance.

  Using the same recipe, you can prepare cherry compote for the winter. It is sealed in sterilized jars and prepared in a more concentrated form, i.e. The ratio of berries and water can be made 1:1, and then, opening this compote in winter, dilute it with boiling water to the desired taste.

  Frozen cherry syrup

  I liked the recipe: 46

  Ingredients:
  frozen cherries with pits - 4 kg;
  granulated sugar - 6 kg;
  water - 500 ml

  Good day, readers of my recipe. Today I will tell you how I prepare cherry syrup. I mainly use this syrup to prepare a fruit drink for my youngest son, as an alternative to store-bought juices.
  You can also use this syrup in confectionery products.
  I have frozen cherries, it’s just that when it was berry picking season, there was no special time to prepare cherry syrup, so I froze my berries until better times.
  As I already wrote, my cherries have pits, I generally don’t like cherry jam and pitted syrup, the aroma and basic taste disappear.
  My berries are washed in advance and then frozen.

  We put our berries in a large saucepan, calculate so that it can accommodate another 1 to 1.5 sugar. This means that one kilogram of berries requires one and a half kilograms of sugar. I have four kilograms of cherries, so I need six kilograms of sugar.
  Now sprinkle the berries with sugar and add water.

  We put it all on the fire and wait until it boils, stirring occasionally.

  When the berries boil, they need to be cooked for another 10 minutes and turned off.

  Let cool slightly and bring to a boil again and boil for 10 minutes, three times in total.
  In general, it turns out to be cherry jam, it’s just that my family doesn’t eat jam at all, but they like syrups. So I just separate the berries from the syrup, strain the syrup through a large sieve and pour it into jars. And I give the berries to my mother. On the contrary, they are lovers of jam and berries in particular.
  In jam form it looks like this.

  And this is what the syrup and berries look like separately.
  Everything is ready, bon appetit!

  Cooking time:PT03H00M 3 hours

  Approximate cost per serving:100 rub.

  Dried cherry compote

  You can cook cherry compote in a slow cooker, preparing it from fresh berries, frozen, dried, and even cherry jam or preserves. Here are recipes for some of the options listed.

  Frozen cherry compote cooked in a slow cooker

  We will need:

  • frozen berries: cherries (1 tbsp.)
  • any other garden or forest berry, red or blue (1/2 cup)
  • water (3.5 liters)
  • sugar to taste

  Preparations:

  1. Pour frozen berries (cherries and blackcurrants) into the multicooker bowl.
  2. Fill them with sugar and pour out the water.
  3. In the menu, select the “Steamer” mode and cook for half an hour.
  4. Then, for the compote to brew, turn on “Heating” for at least an hour.

  Fresh cherry compote

  We will need:

  • cherry (1 tbsp.)
  • apples (1 tbsp.)
  • peaches (2 pcs.) or apricots (1 tbsp.)
  • water (3 liters)
  • sugar to taste

  Preparation:

  1. Wash fruits and berries thoroughly if they are purchased and not picked from your own garden - it is advisable to pour boiling water over them.
  2. Cut peeled, cored apples into small cubes.
  3. Remove the seeds from the berries. Cut the peaches or apricots in half and remove the pits.
  4. Place the prepared products in the multicooker bowl, cover them with sugar and fill them with water.
  5. In the menu, select the “Soup” mode and prepare the drink for an hour.
  6. After the beep, let the compote brew for a while, then strain and serve.

  Dried cherry compote

  We will need:

  • dried berries and fruits (cherries and whatever is on hand: apples, prunes, pears, dried apricots, raisins, etc.) (1 tbsp.)
  • water (3 liters)
  • sugar to taste

  Preparation:

  1. Soak dried fruits for an hour in warm boiled water.
  2. After that, put them in the multicooker bowl.
  3. Pour in sugar and water, stir.
  4. In the menu, select the “Extinguishing” mode and the time is 1.5 hours. During this time, it will become as saturated in color and taste as possible.

  It is convenient to make compote from dried cherries and other dried fruits in the evening and leave it in the “Warming” mode until the morning to increase the concentration of vitamins and other beneficial substances contained in this product.

  You absolutely correctly decided to cook cherry compote in a slow cooker. After all, it is in this device that the taste properties of this healthy drink are best revealed and preserved!