If the year turned out to be fruitful for cherries, then try canning compote of cherries and apples for the winter. This drink is an excellent alternative to store-bought juices and fruit drinks, because you know what it is made from. It is difficult to indicate the exact amount of sugar, because cherries and apples can be different in sweetness; if they are slightly sour, then you will need a little more sugar.

Ingredients

For two cans of 1 l and 1.25 l:

• 500 g cherries
• 500 g apples
• 4 tbsp. l. Sahara
• 2 liters of water
• 2 pinches of citric acid

Preparation

1. Prepare cherries and apples for making compote. Wash the cherries thoroughly, sort them, removing spoiled berries, tails, twigs and other debris. There are no special requirements for the cherry variety. Wash the apples thoroughly as well.

2. Cut the apples into 4 parts, remove the seed capsule and cut the pieces into small slices. By the way, any variety of apples will do; you can use the fruits of both new and last year’s harvest.

3. Place the washed cherries with pits and apple pieces into the pan. You can also cook compote in a slow cooker.

4. Pour granulated sugar into the pan, calculate the amount based on the sweetness and ripeness of the ingredients, as well as personal preferences - not everyone likes sweet compote syrup. Also add a couple of pinches of citric acid or a couple of tablespoons of lemon juice.

5. Fill the pan with cherries and apples to the top with water, put on the fire and wait until it boils. After this, cook the compote over low heat until the apples soften.

6. Jars for compote must be sterilized, so wash them thoroughly and hold them over steam for 5-7 minutes. Pour the cherry and apple compote along with the fruits into jars.

7. Hold the hot jars with a towel and tightly screw the lids on or roll them up. Tip and leave the pieces to cool completely, then store in a cool, dark place for storage.

Note to the hostess

1. They say with annoyance about some varieties of apples: they are like poorly cooked potatoes. Yes, sometimes it happens to buy such tasteless fruits. This is a suitable raw material for jam, but completely different fruits are put into compote - juicy, with a pronounced taste personality (for example, sweet and sour or very sweet).

2. Mothers of babies will probably think: is it possible to change one condition of the recipe - remove the seeds from the berries? Children often swallow them, and even worse when they break their fragile baby teeth. Yes, these adjustments are allowed to be made for the safety of children and the peace of mind of adults.

3. Felt cherries are good for preserving all sorts of assorted dishes, but they will certainly go there along with the seeds - it is extremely difficult to pull them out of the pulp.

4. The liquid from this winter preparation is an excellent base for light desserts. Pour the swollen gelatin into it, sprinkle the surface with zest and wait for it to harden. Second option: grind the apple slices in a blender, dilute them slightly with compote, add agar-agar and a little honey - we get a marshmallow-like treat, airy, low-calorie, and pleasant to look at. If you cut it up and roll it in crushed seeds, nuts, oatmeal or ground vanilla croutons, you will get beautiful candies.

Even in kindergarten, we were traditionally given first course, second course and compote for lunch. Adults even resorted to blackmail, convincing the most picky children: “If you don’t eat hot food, you won’t get compote.”

This healthy sweet drink is a worthy replacement for store-bought juices, especially if you have your own garden and the necessary fruits grow at hand. It is pleasantly refreshing in the summer heat, and in winter, with its taste and aroma, it reminds you of warm days, sunshine and ripe, delicious fruits. From what not and cherries, from pears and lemon slices, and even from pineapples and feijoa.

Surely drinks made from exotic fruits are very tasty. But our fruits are in no way inferior to overseas wonders either in health or taste.

Best companions

Apples, which ripen in large quantities in orchards from mid-summer to late autumn, are tasty, aromatic and contain a lot of useful substances, vitamins and antioxidants. They are used to make jam, press juice, make jam, and even dry them. And almost every housewife knows about apples.

Perhaps the only drawback is that the fruit has light flesh and a very delicate aroma, which makes the finished product tasty, but not as impressive as we would like. Therefore, compote from apples alone is rarely cooked.

Cherries will help give the drink a decent color and aroma. The best berry compotes are made from it. Cherries contain a lot of iron and magnesium, and drinks made from them are recommended for anemia. In addition, they perfectly quench thirst and stimulate appetite.

And cherries are the most successful combination of taste, color and aroma. Using ingredients in different proportions, you can achieve a more “cherry” bouquet or just slightly tint the drink.

Summer apple compote: photo, recipe

Cherries are placed here only for the beautiful ruby ​​color. The main ingredient is apples.

What you will need:

• sugar - 300 g;
• any apples - 500-600 g;
• cherries - a couple of handfuls;
• water - 3 l.

Rinse the fruit. Remove the core from the apples and cut them into neat slices. You can leave the pits of the cherries. Place everything in a saucepan. Add sugar, pour water, put on medium heat.

Cook from the moment of boiling for 15 minutes. Visually, readiness can be determined as follows: if the apples have changed their color, the compote is ready.

You can cook compote without seeds. To do this, wash the cherries in cold water and remove the pits.

The pulp is placed in a saucepan, poured with hot water, boiled and filtered. The resulting juice is poured into a saucepan, sugar and chopped apples are added there.

After boiling, the compote is boiled for 10 minutes, then the cherries are added, brought to a boil and turned off.

Winter preparations

For longer storage, apple and cherry compote is prepared a little differently. Apples are taken ripe and not very soft varieties. They are washed, seeds removed, and cut into slices. Then, together with the cherries, the apples are placed in clean, sterilized jars with a third of the volume. The ratio of fruits can be any, but usually a little more apples are added.

Preparation of syrup: put 1.5 cups of sugar for every liter of water. Bring to a boil, then pour into jars and sterilize for 20-25 minutes. Roll up the jars, place them with the lids down, and wrap them up. A fragrant compote of apples and cherries is ready for the winter!

It is better to take apples for compote that are sweet and sour and not large in size so that they can easily fit into the neck of the jar. My cherries are also sour. At the dacha there grows one tree with sour cherries. There is not much of it to eat, so all of it goes to compotes for us and our relatives.

Ingredients for one three-liter jar:

• apples - 500 g;
• cherry - 300 g;
• granulated sugar - 400 g.

Cook in the same way as.

Prepare jars, wash thoroughly and dry. The dishwasher helps me a lot in this matter. I load the jars into it, pour a little detergent into the special compartments and pour it. After 1.5-2 hours, the jars are clean and sterile.

Wash apples and cherries and dry. Place apples in the bottom of a three-liter jar and add cherries.

And cover with granulated sugar.

Prepare the number of jars you need in this way and cover with a towel.

Usually, to speed up the process, I use two pans: a large and a small 2 liter. Boil water in a large enamel saucepan and fill 2-3 jars to the brim. After 5-6 minutes, when the cherries begin to release juice into the water, pour it into a small enamel pan, bring to a boil, pour the syrup back into the jar and roll up. Turn the jar upside down and let cool.

Compote will be an excellent alternative to store-bought juices. This homemade drink is perfect for the winter and is a great way to quench your thirst. It is not only beautiful, but also healthy, because it does not contain harmful additives in the form of preservatives or dyes. The winter preparation recipe consists exclusively of berries, fruits, and sugar.

How to choose the right fruit for compote of cherries and apples

Harvesting apples for the winter is done in different ways. The healthy fruit can be combined with berries to make the liquid more healthy and rich. The canning process is simple and takes about twenty minutes. This preparation for winter will be an appropriate addition to the table on weekdays or holidays. This apple-cherry invigorating drink will be an excellent substitute for tea or coffee. Recipes with apples for the winter are varied, but in any case you should choose fruits of the right condition:

1. For compote, unripe apple fruits of any variety are best suited, because overripe fruits will fall apart under the influence of boiling water, and green ones will not give it the desired taste.
2. As for cherries, they should be ripe, but not overripe.
3. The taste characteristics of the drink and its color directly depend on the quality of the ingredients. Sweet fruits and ripe berries will add great sweetness.

How to cook fresh fruit compote for the winter

In summer and autumn, housewives do not miss the opportunity to make compote. It is better to preserve fresh fruits or berries; they can be picked from the tree or bought without prior storage. Each ingredient must be cooked for a certain time. For example, pears or apples should be boiled for 35 minutes, and all other fruits - no more than 15 minutes. Before storing the jars in the pantry, they need to be turned over and left to steep for about 12 hours, because only during this time will all the flavor and aromatic characteristics of the components be revealed.

There is one universal recipe that you can use to prepare fruits and berries for the winter. The first step is to find an enamel container of 3-5 liters. The fourth part of the pan must be filled with the selected fruits and berries, and then covered with sugar at the rate of 100-150 g per liter. Pour the ingredients with cold water, then put on medium heat. Cook until the ingredients soften and a rich flavor appears. It is better to drink the liquid cold; it is an excellent thirst quencher.

Cherry and apple compote recipe for the winter

Before starting the preservation process, you need to make sure that the fruits and berries are in excellent condition, otherwise rot will ruin everything. The fruits of the cherry tree can be used frozen if the season for fresh berries has already passed. So, for cooking you should stock up on the following quantities of food:

• cherries – 300 g;
• apples – 500 g;
• water – 3.5 l;
• sugar – 500 g;

Method for preparing compote from apples and cherries for winter:

1. Preparing compote for the winter should begin with thoroughly cleaning the products. Be sure to remove the stalks, debris, and remove the seeds at your own discretion.
2. Place the cut fruit quarters in a colander and soak in boiling water for up to five minutes. Then pour cold water over the fruit.
3. Fill the prepared jars in layers with chopped apples and cherries.
4. Prepare the syrup separately - by mixing water with sugar and bringing to the desired consistency. After boiling, pour into jars with the main ingredients.
5. Before the actual seaming, pasteurization of the sealed jars begins at a temperature of eighty degrees - lasting about half an hour.

Cherry preparations for the winter with apples and black currants

To give the cherry drink with apples an exquisite, unique taste, you can add currants. For a three-liter jar, take the following proportions of ingredients:

• apples – 3 pcs.;
• cherries – 1.5 tbsp;
• black currant – 3 tbsp;
• citric acid – 1 tsp;
• sugar – 8 tbsp.

Preserving apples for the winter with cherries and currants is done as follows:

1. Rinse thoroughly and core the fruit. Remove the seeds from the berries if desired, and wash the currants in a colander so that the berries remain whole.
2. Fill sterilized jars up to the shoulders with layers: cherries, currants, apple (it is better to cut it into slices). Add citric acid and sugar as the container is full.
3. Fill the jars with boiling water and roll them up.

Compote with apples and cherries without sterilization

This is the easiest and shortest way to prepare a delicious preparation for the winter. The recipe is the same for all fruits, but preparing the fruits for rolling may differ. Apple and cherry compote is made using the following ingredients:

• berries;
• fruit;
• water;
• Sahara.

Method for preparing apple-cherry drink without sterilization:

1. Pre-clean everything, remove the core from the fruits, cut into small slices.
2. It is recommended to pour apple and cherry compote only into sterilized jars with boiled lids. Place the prepared fruits into a third of the container in a still hot container.
3. Close the jar with a lid.
4. Using an enamel pan, prepare syrup using the following calculation: liter of water per 200 grams of sugar.
5. Pour the syrup over the apple-cherry mixture, and then roll it up.

Concentrated winter fruit compote with cherry juice

Canning without adding water is popular among housewives. The mixture consists of cherry tree fruits in their own juice. The berries can subsequently be used as a filling for pies or pies, and the juice, diluted with water, can be used as a tasty compote. There are many cooking methods, but it’s better to stick to the simplest. For preparation use:

• cherry – 1 kg;
• sugar – 300-400 g.

Method for preparing the concentrated mixture:

• Prepare liter jars.
• It is important to rinse the fruits thoroughly, then sort them and remove the seeds.
• Place the berries in an enamel container, then cover with granulated sugar. Let it cook, but do not bring the consistency to a boil - you need to heat the mixture to 85°C. Leave on fire for five minutes, stirring almost all the time.
• Fill the containers with the mixture of berries and syrup up to the neck and roll up.

Video: apple-cherry compote with cinnamon

The end of summer and the beginning of autumn is apple season. By this time, almost all varieties of apples have time to ripen. If you have your own dacha or country house with an apple tree, then you can cook apple compote at least every day, using the freshest fruits, and add any berries to it - cherries, currants, blueberries. And those who are far from gardening should not put off going to the market for too long, where you can always buy a couple of kilograms of apples for fresh compote. Apples are quite inexpensive in August-September, so don’t even think about it – it’s certainly not worth saving on this.

Fresh apple compote is cooked for a very short time - about 20-25 minutes. It is better to drink it after it has completely cooled down, and at the same time infused - only then its taste will fully manifest itself. You can serve it with any homemade baked goods - for example, sweet or salty sesame cookies.

Apple and cherry compote recipe

Products:

fresh apples of different varieties – 500-700 g;

sugar – 200-300 g;

a little cherry or other berry (if desired, it is added only so that the apple compote acquires a more beautiful color);

spring or filtered water – 3 l.

Preparation. In general, even wormy apples are suitable for preparing such a compote, so you don’t have to worry too much about the quality of the fruit. If the apples have any other defects, that’s also okay. Just before processing you need to remove all the wormy places and only then cut the apples into slices.

First you need to rinse the apples and cherries under running water.

Remove the core from the apples and cut into small slices into a saucepan. You can simply place the cherries in a saucepan without removing the pits.

Fill it all with water and put it on fire.

From the moment the water boils in the pan, cook the compote for 10-15 minutes. It will be ready as soon as the apples change color.

Actually, that’s all: now the delicious apple compote with cherries is ready to eat. You can drink it warm, if that’s how you like it, but even better – chilled. Feel free to invite your family and treat them while the compote is fresh!

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

Author's photos of Anna Bykova were used in the design of the master class. Copying is prohibited!