Preparing compotes for the winter recipes without sterilization. How to seal cherry compote for the winter. How to preserve a delicious cherry compote for the winter

- As for containers, absolute cleanliness must be maintained here. This is achieved by sterilizing jars and lids. Each housewife does this in a way that is convenient for her. For example, cans can be fried in the oven. To be honest, I didn’t like this method. Once I “overcooked” (overexposed) the jar and when pouring the syrup it burst. You can also sterilize jars in the microwave or in a slow cooker. I prepare small jars in it.

This is done very simply: pour water into the bowl, install a grate for steaming, place clean jars in it and start the “baking” or “frying” mode.

The most popular method of sterilization is treating jars over steam, for which a pan of water is covered with a lid with a hole slightly larger than the neck of the jar. The container is inserted into it and thus hardened.

Before any sterilization, the jars are thoroughly washed in a soda solution and rinsed thoroughly.

Compotes for the winter: recipes

Strawberry-vanilla compote

We will need:

- berries for one third of the jar volume;
- water - liter;
— vanillin – 2 g;
– sugar – 250 g.

Preparation:

Pour the prepared strawberries into a jar. Dissolve sugar in water, boil and immediately pour into the berries, let sit for 6-7 minutes. Drain the liquid, bring to a boil again, adding vanilla flavoring. Pour the syrup over the strawberries up to the neck of the jar, immediately close for storage, turn over and leave until completely cooled.

Cherry and banana compote

We will need:

- cherries;
- bananas;
- one and a half liter jars;
- 125 g of sugar per jar.

Preparation:

Pour cherries with pits into the jars (remember, such compotes do not need to be stored for a long time), add chopped bananas. Pour boiling water, cover with lids and leave to cool.


Drain the water when the jars are still hot, but also so as not to burn your hands.

Pour sugar into the pan, if you are making two jars, accordingly, pour 250 grams and so on. Drain the water from the jars into the sugar, bring to a boil, pour the berries and bananas again, twist, turn over, cover and wait for complete cooling, then store.


By the way, this is the way we make almost all compotes for the winter, since neither I nor my mother like sterilization. The compotes are moderately sweet, so you can open them and drink them right away. But, if you like it sweeter, you can increase the amount of sugar. In winter, I diluted such compotes with water, since they are too sweet for me.

Spicy gooseberry compote with mint

We will need:

- berries - half a liter jar;
- sugar - glass;
- mint - sprig.

Preparation:

Wash the gooseberries well and remove the stems. Rinse the mint thoroughly with water and remove excess moisture with a paper napkin. Place berries and mint in a jar, add sugar, pour in boiling water, immediately seal, wrap in a warm cloth and leave for two days.

Fragrant berry compote of black currants and raspberries with lemon balm sprigs

We will need:

– currants – 700 g;
- raspberries - half a kilo;
- lemon balm - three branches;
- lemon - three mugs;
- water - one and a half liters;
– sugar – 1.4 kg.

Preparation:

Dissolve sugar in water, boil, add raspberries and let it boil again. Pour the resulting mixture over the currants and after five minutes pour the liquid, without berries, into a saucepan. Bring to a boil again, pour into a jar, and roll up. Turn the compote over and leave for two days.

Apricot compote with cherries and red currants

We will need:

- apricots;
- Red Ribes;
- cherry;
- water - liter;
– sugar – 380-400 g.

Preparation:

Wash the berries thoroughly, remove the pits from the apricots (they can be cut into two halves). Fill the jars with raw materials up to the shoulders, laying them in layers.

Pour boiling sugar solution over the berries and, covering with lids, sterilize for 5-7 minutes. Remove the jars of compote from the sterilizer for the winter and roll them up. Leave it upside down for a day, and then put it away for storage.

Redcurrant compote

We will need:

- berries - 3 kg;
- water - liter;
– sugar – 700 g.

Preparation:

Rinse red currants with cool water and place in jars. Boil water with sugar, pour the hot liquid over the berries, close the lids and sterilize for 3 minutes from the moment the water boils in the sterilizer.

Appetizing compote of cherries and currants

We will need:

- cherries - 1 kg;
- red and black currants - 100 g each;
- water - 2 liters;
- sugar - one and a half glasses.

Preparation:

Pour boiling water over well-prepared berries for 10 minutes. Afterwards, drain the liquid, dissolve the sugar in it, boil again and pour the berries again, leave for another 10 minutes. Drain the syrup again, boil, pour, roll up the jars of compote, turn over, cover and leave until cool.

Compote with cherries without sugar

We will need:

- cherries (with or without pits, as desired);
- cloves - several buds;
- vanilla sugar - a pinch (can be replaced with three peas of allspice).

Preparation:

Fill half-liter jars with berries to two-thirds of the volume, pour in hot filling and sterilize for 12 minutes. To fill, boil the clove buds with sugar (pepper).

Quick strawberry compote

We will need:

- berry;
- liter of water;
- a glass of sugar.

Preparation:

Place the berries in jars one third of the volume, pour boiling syrup over them and immediately roll up. The main storage conditions are sterile jars, lids and the berry itself, which must be processed most carefully. Before preparing the compote, the berries and the jars themselves must be free of traces of moisture.

Leaf compote “Assorted”

This drink is unusual and, for most, will not be familiar to the taste, but if you like to experiment in the kitchen, then you can prepare a couple of jars to try. Compote from the leaves turns out to be super vitamin-rich, as it is rich in composition. In addition to cherry, raspberry and other leaves, its base also includes leaves of coltsfoot and plantain.

We will need:

- raspberries - 4 leaves;
- cherry - 3 leaves;
– black currant – 5 sheets;
- large plantain - 2 leaves;
- coltsfoot - 3 sheets;
- apiary honey - 1 tbsp. spoon;
- lemon;
- sugar - glass.

All leaves should be used young, without signs of spoilage. Before cooking, be sure to wash them very thoroughly to remove contamination. The compote is twisted in a 3-liter jar.

Preparation:

Cut the lemon into not very thick slices, then cut into quarters. Place the fruit and leaves in a jar and pour boiling water over it for a quarter of an hour. Afterwards, pour the liquid into a saucepan, add granulated sugar, add honey, let the infusion boil again, pour it back into the glass container and roll it up.
By the way, you can add mint to the compote, and only half a lemon, as it gives the drink a slight bitterness, which not everyone likes.

Good luck and delicious preparations to you! I wonder what berries you prefer to make compotes for the winter from? Would you mind sharing the recipe?

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Everyone remembers grandma's fragrant compote from childhood. Previously, we only appreciated its taste and the cozy atmosphere it gave. However, we should not forget about the unsurpassed benefits for the immune system.

Compote of cherries with pits will protect against colds in winter, and will also give resistance to various viruses. It is noteworthy that the preparation process does not necessarily imply sterilization. Containers of various sizes are suitable for creating blanks. It all depends on the consistency of the compote.

For example, small jars are suitable for thick liquids with seeds. Bulk containers are best used for liquid products. Below we will give detailed recommendations on how to seal cherry compote for the winter.

With their help, you can learn how to make a delicious product and surprise your household at quiet family gatherings, and numerous guests at loud celebrations. In addition, you can enjoy cozy winter evenings and remember warm summer days.

A simple recipe for cherry compote for the winter

This is an interesting, but at the same time quite labor-intensive process that requires certain preparation. The first step, of course, is to buy ripe cherries. This berry has many different varieties, differing in their taste characteristics.

First of all, decide what kind of drink you want: sweet, more sour, and so on. In addition, it is possible to purchase additional ingredients for a richer taste. These include sugar, cinnamon, ginger.

For exotic lovers, herbs and seasonings are suitable. In short, a wide scope opens up for all kinds of experiments.

Before you start cooking, you need to familiarize yourself with some rules:

• First of all, remember that cherry compote under no circumstances involves the addition of citric acid. The substance is already found in cherries.
• Before starting cooking, you must carefully sort the berries and remove the stems. In addition, you need to get rid of berries that are unsuitable for seaming: wormy, dried out, damaged. The fruits must have a healthy appearance.
• To make fresh compote, you need to use ripe, but not overripe berries. Otherwise, there is a risk that the liquid will ferment and you will end up with a wine drink.
• To get the richest flavor possible, it is better to prepare compote from berries with seeds. The integrity of the cherries allows you to retain as much juice as possible.
• At the same time, you need to know that berries with seeds are not suitable for a product that is planned to be stored for a long time.
• If you decide to add cinnamon, use special sticks. Loose seasoning will give the drink an unsightly tint and add turbidity.

Don't be afraid to sweeten the liquid. Keep in mind that by winter the compote will become much more sour as the cherries release their juice. Add the required amount of sugar.

So, now you can proceed to the detailed instructions: how to seal cherry compote for the winter.

First of all, you need to familiarize yourself with the list of ingredients. It is quite simple and each of its components can be found in a store or market. So, you will need:

• 2.5 cups cherries.
• 1 cup of sugar.
• 1 liter of water.

After preparing the necessary ingredients, you can begin the process itself. First of all, you need to thoroughly clean the berries and pull out the tails from them. Then you need to place the cherries in containers and pour boiling water over them.

After this, the jars need to be closed with lids and allowed to brew for fifteen minutes. After this time, you need to drain the liquid into a pre-prepared saucepan and prepare sugar syrup.

Next, you need to boil it for about two minutes, and then pour it into jars. Now you can start rolling. After the process is completed, you need to turn the containers upside down and let it brew for about twelve hours.

Thus, with minimal effort, this simple cherry compote recipe allows you to prepare a delicious drink that will delight you and your loved ones in winter.

Cherry compote with pits for the winter

As already noted, a compote that preserves the seeds inside the berries will allow you to get a brighter taste, since the fruits will not be damaged and will not lose their original properties and will retain the required amount of juice inside.

However, it is worth remembering that this option is suitable if you do not plan to store the compote for a long time.

So, for this you will need the following ingredients:

• 3 kg cherries.
• 2.5 liters of water.
• 750 g sugar.

The preparation of this compote is also simple. You just need to follow the steps below sequentially:

1. Carefully sort the fruits. For cooking, use only whole and ripe berries. Make sure there is no damage, rot, or wormy areas.
2. Place the prepared berries inside the jars so that 2 of the 3 parts of the container are filled.
3. Then you need to pour water into the pans and add sugar. The resulting liquid must be boiled for about 2-3 minutes.
4. The resulting syrup needs to be poured into jars with berries. Be very careful, because if handled carelessly, the containers may burst due to temperature changes.
5. To avoid an unpleasant situation, it is necessary to pour the syrup strictly in the center, trying not to touch the edges of the jars. In addition, you must first check whether the containers are cold.
6. After this, you need to close the jars with sterile lids. Then the products are placed in a pan with heated water. The container should reach approximately the hangers of the cans. The sterilization process should take place within approximately 15 minutes from the moment of boiling.
7. Remove the containers from the pan to the outside. To ensure safety from burns, use a towel.
8. Now the jars are ready for final rolling. Install the lids tightly.
   Prepare a place for cooling the cans: it should be a flat and soft surface.
9. Place the containers on it upside down, and then cover with a blanket. So they should stand until completely cooled.

Ready! Now you can serve delicious compote to the table.

Cherry compote for the winter without sterilization

Any housewife strives to save as much time as possible, which could be spent usefully. The compote recipe without sterilization is perfect for these purposes.

In addition to temporary resources, it will help save your energy, since the process is not particularly labor-intensive. Another remarkable feature is that such a liquid will contain the maximum concentration of vitamins and nutrients. This will be especially true during colds and cold seasons.

First of all, you need to decide what kind of drink you want to get. Listen to your own preferences or the wishes of your household. Depending on what your choice is: sweet or sour taste, you need to add a certain amount of sugar.

For example, a sweet drink must contain at least five tablespoons of sugar. The optimal volume is 300 grams.

So, for this you will need the usual ingredients:

• 500 g cherries.
• 450 g sugar.
• 3 liters of water.

Even an inexperienced housewife can prepare cherry compote for the winter without sterilization. So, it is best to process berries immediately after picking, before they lose their original taste properties.

However, if this is not possible, you should place them on the bottom shelf of the refrigerator. Remember that it is better not to leave them there for more than one day.

When starting to prepare compote, you need to carefully process the fruits, weed out damaged and wormy berries, and throw out the leaves. The selected cherries must be carefully washed in cold water.

Then you need to remove the seeds from the berries. Special equipment copes with this perfectly. At this time, the hostess can do other useful things.

Another undeniable advantage is that this method leaves almost no dirt in the kitchen. It's okay if you don't have such a mechanism. You can cope with the task manually using a regular pin or any other thin oblong object.

After the preparatory procedures, you can place the berries in a sterilized three-liter jar. Then you need to immediately pour boiling water over it. Be sure to remember the safety precautions.

If possible, hot liquid should not touch the walls of the jar, otherwise there is a risk of explosion from thermal effects.

Pour boiling water very carefully, in a thin stream up to the neck. Then the jar must be closed with a pre-sterilized lid.

Wait approximately thirty minutes for the container to cool. After this time, drain all the water into the prepared pan. To do this as carefully as possible, you can use a special metal or plastic lid with holes.

Make sure that it fits as tightly as possible to the neck of the jar. Add the required amount of sugar to the drained liquid. This is how sweet syrup is prepared. It needs to be boiled for about five minutes. After this time period, pour the syrup into the jar with the fruit to the level of its shoulders.

The compote is ready to roll. After completing all the necessary procedures, turn the containers upside down and cover them in several layers with thick towels. Thus, a process equivalent to classical sterilization occurs.

So, the drink is completely ready for long-term storage! All that remains is to wait for the cold winter days to take it out from the mezzanine and enjoy the alluring taste of summer.

Compote for the winter from cherries and cherries

Remember that you can always add a little variety to your cooking. An excellent solution would be a combination of cherries and. You will get a very rich taste and aroma that will not leave anyone indifferent.

For even more “brightness” you can add rosemary. Such an unusual combination will create the atmosphere of a real summer holiday in the middle of a cold winter.

To do this you will need the following ingredients:

• 1 cup cherries.
• 1 cup cherries.
• 1 cup of sugar.
• 5 g pectin.
• 1 sprig of rosemary.
• 4 glasses of water.

So let's get started. First of all, you need to sort out the berries, remove all damaged and wormy fruits. Then you need to rinse them thoroughly under cold water and remove the tails.

After this, you need to finely chop the rosemary. Then mix it with berries and pectin. Separately, you need to prepare sweet syrup. After it has steeped for 15 minutes, place the berries in it.

You should get a very thick consistency. If necessary, you can add a little water. When everything is ready, you can begin sterilization. It takes from 5 to 7 minutes.

Ready! A delicious compote with a rich taste can be served to the table.

It is noteworthy that this is not a complete list of recipes. You can be creative and use many other ingredients. Don’t be afraid to experiment and delight your household with new dishes.

During the cooking process, always remember the basic rules listed at the beginning of the article. Do not neglect these tips and then you will always have a tasty and high-quality product on your table. Choose only ripe fruits and make sure they are not damaged.

Bon appetit!

Compotik for the winter

In addition to freshly brewed compotes from dried fruits, apples, pears and other “seasonal” fruits, in winter it is very pleasant to open a jar and drink compotes prepared for future use in advance - in summer or autumn. And often these preparations turn out to be tastier than all store-bought juices. If you have never prepared compotes for the winter, then urgently correct yourself - these drinks, sweet, aromatic, chilled, will especially please both guests who come to the next feast, and those at home when you want something “like that” and quickly
Moreover, preparing compote is not at all difficult, as it may seem to beginners. Below we will give you several recipes and tell you about the technology. Please note that the quantities of ingredients are indicated everywhere according to certain proportions, but you can increase or decrease them, remembering to follow the proportions.

How to cook compote for the winter - recipes

Apple compote for the winter:
- approximately 3 liters of water;
- 400 g sugar;
- apples to taste;
- a little chokeberry for color (optional);
- 3 liter jar and lid.
Wash and dry the apples. For compote, you can use them whole, or you can cut them into halves or quarters and remove the cores. There is no need to peel the fruit. Sterilize the jar and lid. Fill the jar 1/3 full with apples. Make the syrup:
Pour the sugar into boiling water, bring to a boil again, boil for 2 minutes, remove from heat and immediately pour the syrup into the jar of apples. Cover the jar with a lid and leave for 5 minutes. Then pour the syrup back into the pan, bring it to a boil again and pour it over the apples again. Now roll up the jar, turn it over, wrap it and leave it to cool. Place the finished compote in a cool place. If desired, the syrup from a jar of apples can be drained and boiled again not once, but twice before rolling.

Sweet apricot-cherry compote:
- 1 liter of water;
- 400 g granulated sugar;
- apricots to taste;
- a handful of cherries;
- a liter jar and a lid for it.
Sort the berries, rinse and dry. Divide the apricots into halves and remove the pits. Sterilize the jars, place halves of apricots in them, add cherries. Boil liquid syrup from water and granulated sugar (keep on fire for at least 10-15 minutes) and pour boiling water over the berries. Roll up with sterilized lids and place upside down. Wrap the finished compote for 12 hours - you can use an old blanket or sweatshirt.
You can immediately prepare the syrup for the number of jars you want to roll. Take apricots depending on your desire: so that they fill the entire jar or only half of it, or maybe a third - it all depends on your taste.

Concentrated redcurrant compote:
- 500 ml water;
- 250 g granulated sugar;
- 1 kg of red currants.
Rinse the currants. By the way, you don’t have to remove the berries from the branches - this way the finished compote will look more interesting. Sterilize jars and lids. Place the currants tightly into the jars. Prepare the syrup and pour boiling water over the berries. Roll up the jars. The finished compote can be diluted with water, or can be used in concentrated form as a syrup for various culinary needs.

Blackcurrant compote:
- 3 liters of water;
- 300 g granulated sugar;
- black currant berries.
Rinse and dry the berries. Sterilize the jar and lid. Pour the currants into the jar, filling them about 1/3 full. Boil water and pour into a jar. Leave the water with the berries to steep for 15 minutes. Then pour the water into a saucepan, add sugar, boil the syrup and pour boiling water over the berries. Roll up the jar, turn it over, cover with a towel and leave to cool.
Black currants in this recipe can be replaced with other berries or fruits: strawberries, plums, apples, etc.

Plum compote:
- 3 liters of water;
- 1 tbsp. granulated sugar;
- plum to taste (about 1/3 of the jar).

The plums for compote need to be ripe or slightly unripe, fairly hard and dense. Rinse the berries and place them in a jar, filling it to about 1/3 of its volume. Boil water and pour in the plum. Leave to brew for 15 minutes, then pour the water from the jars into a saucepan, bring to a boil and pour sugar into it. When the sugar dissolves, pour the resulting syrup over the plum. Roll up the jar, turn it over, wrap it in a blanket and leave it for a day.

Delicious peach compote:
- 1 liter of water;
- 600 g granulated sugar;
- 3 kg of peaches.
Wash and peel the peaches. You can do this this way: put whole fruits in boiling water for 3 minutes, and then in cold water. After this, the skin is easily and neatly removed. Next, cut the peaches into 4 parts and remove the pits. Fill the prepared jars with fruit halves. Prepare the syrup and pour it over the peaches. Then place the open jars in a saucepan with water, bring the water to a boil and sterilize the jars for 20-25 minutes. Next, roll up the jars, wrap them and leave until cool.
Cook and drink with pleasure! Bon appetit!

Most of us remember our childhood from our grandmother’s compote: tasty, bright, fragrant; once hot, like the high summer sun, and once icy, like the first breath of winter. The craftswomen who prepare this drink have their own secrets that are not to be made public, but we are ready to draw your attention to ours, so that you can prepare an amazing compote and enjoy it with your whole family on wonderful winter evenings.

A little history

Despite the fact that compote is now recognized as a traditional dessert drink that accompanies any feast, it appeared in Russian culture quite recently. It's hard to imagine that French chefs were the first to cook it! The drink was more like fruit puree and was used to satisfy hunger rather than thirst. Our practical ancestors also experimented and added cereal to the berry pulp, however, hardly anyone will turn to this recipe today, because you will find the most delicious selection here! Just imagine how you will enjoy a fruit and berry compote on a winter evening, which will remind you of summer days and warm you with this warm memory.

Fruit experiments

Prepare the compote in advance so that it lasts for at least one season, which is at least a dozen jars! Imagine what an awkward position you will put in your family members who one day discover that the cellar is completely empty! Want to know a trick to double or triple your compote stock? Add just enough sugar to make the drink not just sweet, but cloying, and dilute it with water. If you want to enjoy the natural taste, don't add any sugar at all. A vitamin drink with sourness is just what you need in the winter cold.
Don’t worry about the safety of the compote: thanks to sterilization of the cans, which, by the way, can be done in several ways, the drink will not be lost. Pour the hot compote with finely chopped fruit into glass containers and immediately seal. Don’t be afraid to experiment and achieve a rich color by mixing several components, and most importantly, don’t brew the drink for too long, otherwise the fruits and berries will lose their shape and will look, to put it mildly, unappetizing. Don't want to eat boiled fruit from compote? Don't throw them away, but make an open shortbread pie that will be the perfect accompaniment to a divine cooling drink.

Probably the most popular recipe for preparing sweet drinks is cherry compote for the winter. If you cover the berries directly with the seeds, the aroma of the drink will be much richer.

To prepare you need to take:

• Cherry – 1/4 can;
• 1.5 tbsp. Sahara;
• Water – 3 l.

You can immediately prepare containers for the preparations - sterilize the jars. Then we sort through the cherries, removing damaged berries. The recipe requires only whole, firm berries.

1. We wash the berries carefully so as not to damage the integrity of the fruit, and place them in a colander.
2. When the berries have drained, pour them into a jar, filling it a quarter (more or less, as desired).
3. Sprinkle sugar on top.
4. Pour boiling water over it.
5. Immediately screw the jar with a metal lid.
6. Wrap the workpiece in a towel and shake gently to “stir” the sugar.
7. Wrap the finished compote in a “fur coat” and leave to cool to normal temperature.

Preparation takes a minimum of time and effort. Storage is traditional, so in winter you can enjoy the aromas of summer in the form of delicious cherry compote.

How to preserve a delicious cherry compote for the winter

Despite the simplicity of preparing compotes from various berries and fruits, there are some secrets and requirements for recipes. To enjoy the amazing aroma and rich hue of the drink in winter, you need to know how to properly seal cherry compote for the winter. Below are the tips and secrets of experienced housewives.

The first step is to choose the right berries. The choice of variety will depend on culinary preferences and love for sweet or sour drinks. In addition, additional ingredients can also be added to the compote to enhance and emphasize the taste of cherries: cinnamon, ginger, aromatic herbs, etc.

Combining cherries with other fruits and berries will not be prohibited. But in any case, there are several requirements:

• You should not add citric acid to cherry compote, since the berry already contains natural acid.
• A richer aroma is obtained if berries with seeds are added to the drink. In other words, you need whole berries, from which all the flavor and juice have not yet been released.
• But if you plan to store the compote for more than a year, then the seeds are gone! Since they significantly reduce the shelf life of compotes.

When adding cinnamon for flavor, it is better to use sticks, since the powder will not only change the bright and rich cherry color of the compote to brown, but will also make it cloudy and not so presentable and appetizing.

You shouldn’t be greedy with sugar, cherries are quite sour berries, and to get a sweet drink, you don’t need to skimp on the sweet ingredient.

Strawberry and cherry compote for the winter

An excellent combination for a winter drink is a combination of sweet strawberries and sour but juicy cherries. In order to prepare strawberry and cherry compote for the winter, you need to take the following amount of products:

• Cherry – 600 g;
• Strawberries – 350 g;
• Water – 2.1 l;
• Sugar – 500 g.

Preparation:

1. We sort the cherries, removing the stems.
2. Then we wash the berries in a colander.
3. We do the same with strawberries, sorting them out from rotten berries and removing the sepals.
4. Now put a pan of water on the stove, bringing it to a boil.
5. In the meantime, you can put the berries into jars.
6. When the water boils, pour it into the jars of berries and let them sit for 10 minutes, covering with lids.
7. After the time has passed, pour the infusion back into the pan and pour sugar into it.
8. After boiling, cook the syrup for 2-3 minutes, then pour it into jars and roll them up.
9. Having turned the pieces over, wrap them in a blanket, and when they have completely cooled down, put them in the pantry or cellar.

This drink is not only tasty, but also very healthy. Cherry and strawberry compote is rich in vitamins and will be an excellent cure for colds.

Cherry compote Flasks in jars

The first preparations of cherry compotes can be started with the early Sklyanka variety. The light pinkish berries are small and have a sweet and sour taste, which is ideal for making a drink. Cherry compote The bottles can be closed for the winter by mixing berries with cherries, if someone finds it too sour or if more sugar is added.

Ingredients:

• Berries – 400 g;
• Water – 2 l;
• Sugar – 4 tbsp. l.

Preparation:

1. Wash the berries thoroughly, then pour purified water into the pan.
2. Bring the water with the berries to a boil, boil for 5 minutes and turn off.
3. Thanks to the juiciness of the berries, the drink will acquire a bright, rich red color. If you cook with cherries, you don’t have to add sugar, the drink will still be tasty and aromatic.
4. For lovers of sweet drinks, you can pour sugar into the pan after boiling.
5. When the drink is ready, you can pour it into sterile jars washed with soda and seal.

This drink perfectly quenches thirst, and what is important in winter, saturates the body with vitamins.

Canned sweet cherry compote

A good cherry harvest in June allows housewives to stock up on enough aromatic drink for the winter. But at the same time, a sweeter berry, the cherry, also appears on the shelves and in gardens at this time. By combining them, you can prepare a special compote from cherries and sour cherries, which has a rare and unique taste and great benefits. To prepare it you need:

• Water – 2 l;
• Berries (in any proportion) 0.5 kg;
• Sugar – 8 tbsp. l.

The proportions of berries are selected individually, as is the amount of sugar. If you want a sweeter drink, then there should be less cherries, more sugar, and vice versa.

Preparation:

1. We wash all the berries, sort out rotten and damaged berries and place them in a colander.
2. After this, pour the berries into a saucepan, add water and add sugar to them.
3. After the water boils, reduce the heat and boil the berries in the syrup for 5-8 minutes.
4. Turn off the heat and set the drink aside to let it steep. Be sure to cook and infuse the compote under the lid so that all the aromas of summer are preserved.
5. After this, you can pasteurize the jars of compote and seal them.

Store for up to a year with whole berries and longer with seedless berries.