Red and black cherry compotes: let winter smell like summer

The fragrant bird cherry compote will delight you in the cold winter with an unusual taste and will not allow the body to suffer from vitamin deficiency. Making a drink is one of the best ways to identify a berry that is not universally loved when fresh. There are a huge number of recipes, all of them differ in labor intensity, type and quantity of ingredients. The taste, color and aroma of the workpiece depend on the additives. Here are collected the simplest options for red cherry and black compotes.

Read also the article in the topic: cherry compote recipe for the winter!

General principles of making bird cherry compote for the winter

To make the drink aromatic and bright, you need to use ripe berries. But they should not be crumpled, rotten, wormy. Spoiled specimens should be immediately thrown back when bulkhead, along with twigs, leaves and other debris. Otherwise, it will be difficult to ensure the safety of red bird cherry or black cherry compote until winter.

General principles of cooking compotes:

1. Berries are thoroughly washed before use, freed from branches, dried.
2. Banks always require processing. The most reliable way is to sterilize the dishes over steam, in the oven, or in the microwave.
3. Lids also require processing, you can boil or just pour hot water over them.
4. Sugar for winter harvesting must be used pure from the packaging. It is better not to take the product from the table, crumbs and debris can get into it.
5. Always tighten the lid with a special key, then put the jar upside down and cover with something warm, let it cool down completely.

You can cook bird cherry compotes for the winter without sterilization and with additional boiling of filled jars in a saucepan. The first method is less laborious, but does not guarantee the safety of the drink until winter. The slightest deviations from technology, violation of sterility can lead to souring. To facilitate the technology and reduce the cooking time, methods of double pouring, blanching are used, citric acid is often added, which serves as a preservative.

Bird cherry compote for the winter without sterilization

The most simple and uncomplicated recipe for winter harvesting. Since the drink does not undergo sterilization, it is important to maintain absolute sterility, carefully sort the berries, rinse, dry. Calculation of ingredients for one three-liter can. The amount of sugar can be increased, but it is undesirable to reduce it. Cooking bird cherry compote for the winter according to this recipe in small jars is not recommended, since during the infusion under the blanket there is a self-sterilization process, it is impossible in small dishes.

Ingredients:

• 0.5 kg of bird cherry;
• 0.3 kg of sugar;
• 1 tsp citric acid;
• 2.6 liters of water.

Preparation:

1. Process and dry the berries. Pour into a sterile jar.
2. Combine the recipe water with sugar, bring to a boil and boil for a minute to ensure sterility of the syrup.
3. Add citric acid to the berries. Pour the contents of the jar with boiling syrup under the very neck, put on a sterile lid and immediately roll up with a key. Leave to cool completely.

Instead of citric acid, natural citrus juice in an amount of 30-40 ml can be added to the workpiece. This ingredient will fill the workpiece with a pleasant aroma.

Bird cherry and apple compote with double filling

Mixed drink recipe with amazing aroma and summer taste. Double pouring technology is considered safer, ideal for dense pitted berries. It is often used for harvesting tomatoes and cucumbers for the winter. For the preparation of compote from bird cherry and apples, it is recommended to use dense fruits without wormholes, dents and other damage. Overripe fruits will not work, the pieces may lose their shape and will not look very attractive.

Ingredients:

• 400 g sugar;
• 250 g bird cherry;
• 500 g apples;
• water.

Preparation:

1. Pour the prepared berries into a clean jar. Apples wash, wipe dry, cut into large pieces. The stubs are bypassed, their presence in the cherry compote is optional.
2. Pour boiling water over the contents of the jar, put on the lid, but do not tighten. Leave the workpiece for ten minutes. Put on the lid with holes, drain all the liquid from the jar into the pan, put it on the stove.
3. Add granulated sugar to the water. If the apples are sweet, then for taste, you can pour 0.5 tsp. citric acid, it will also serve as an additional preservative.
4. Boil the syrup for 2 minutes, pour the blanched ingredients under the very neck. Return the lid to its place, roll up the jar with a key, remove until it cools completely under the blanket.

A simple recipe for red bird cherry and rosehip compote

An interesting technology that avoids sterilization of filled cans in a saucepan. The preparation of this drink is carried out in two stages; it will take several hours to infuse the ingredients in the syrup. Berries of red varieties have a less pronounced taste. Therefore, it is recommended to use additional ingredients for making red bird cherry compote. Usually these are cherries, raspberries, currant, any fruit that matches the ripening time. One of the options is rose hips. The drink turns out to be not only rich, but also vitamin. Ingredients for three liters.

Ingredients:

• 200 g rose hips;
• 500 g bird cherry;
• 270 g sugar;
• 2.3 liters of water.

Preparation:

1. Boil water, add sugar, boil for three minutes.
2. Sort out the bird cherry and rose hips, wash well, but do not dry them.
3. Dip the ingredients of the drink into a saucepan of hot syrup and turn off the stove immediately. Cover, leave for five hours, maybe a little longer. During this time, the berries will be saturated with syrup, share their taste with it.
4. Banks to prepare. Remove the berries from the compote with a slotted spoon and transfer to a sterile container. Put the syrup on the stove, boil for five minutes. The last step in making a simple red bird cherry compote is pouring it with boiling liquid. Cork the jars hermetically. Leave to cool completely upside down under a warm blanket.

Any compote will become more interesting if you add aromatic spices to it: vanilla, cinnamon, cloves. A piece of ginger will give a piquant taste to the preparation. An interesting smell will give lemon or orange zest, you can put a few slices of citrus.

There are actually a lot more recipes for making bird cherry compote, but almost all of them are based on these basic technologies. By adding different fruits and berries, adjusting the amount of sugar and spices, you can change and even invent new flavors. Experiment!