A cherry compote for the winter: a simple recipe. Home Blanks

No mistress will refuse to preserve the compote of cherries for the winter! A simple recipe (and no difficulties are foreseen absolutely), speed of cooking, and most importantly - a full guarantee of blasting are attractive to everyone. Moreover, cherry compote is loved by everyone without exception. This is about other fruits may be in doubt. For example, a drink made from gooseberry is sour and rather presenetish, and raspberry or strawberry seldom can be obtained with whole non-dispersible berries (in connection with which it is preferable to cook jam). A compote of cherries is drunk almost immediately upon opening. And more and quarrels because of berries happen!

How to roll a wonderful compote of cherries for the winter: a simple recipe, but careful preparation

In order for the workpiece to be uniquely successful, it requires compliance with simple but completely defined rules.

1. Cherries should be carefully sorted. Broken, burst, crushed berries are ruthlessly postponed - they can also be put into vareniki. Unsuccessful or too small specimens are not suitable for casting.
2. In the compote, it is desirable to select cherries, which have not torn off their tails: the stems just come off before laying in the jar, so the juice will not be lost, and bacteria will not penetrate through the hole.
3. When the compote of cherries is closed for the winter, a simple recipe prescribes bones to leave in berries. With this approach, the latter remain taut and beautiful. But the compote will not last longer than a year; If you raise the bones, it will not deteriorate and all three.
4. After washing, the water from the cherries must be carefully drained. Usually the berries are left for half an hour in a colander with periodic shaking.
5. Banks under the compote are washed thoroughly; Sterilize them or not, depends on the specific recipe.
6. Cherry "friends" with any berries, fruits and even vegetables (with zucchini it turns out a very original compote). But experienced housewives advise her to combine with pale berries - cherries, gooseberries, etc.

Quickly and without complications

The simplest compote of a cherry can be rolled even an inexperienced mistress. And simple - does not mean unpleasant: it will turn out fragrant, ruby color and resistant to storage. Simplicity is only in that such compote is made from cherries without sterilization, which greatly facilitates life and speeds up the process. Berries are packed in clean containers. Sterilize them before this is not necessary. Cherries should occupy half the volume, a maximum of two-thirds. To avoid unnecessary emptiness, they are shaken when poured. Pure water is boiled, poured into cans flush with the top edge of the neck, the vessels are covered with clean lids and left for a third of the hour. Then the water is drained back and boiled again, and sugar is poured into the jars (a glass on a three-liter bottle). They are again filled with boiling water, immediately spin, turn over and hide under the blanket. After cooling, the cherry compote is stored in the pantry or under the bed - it does not need coolness.

Rich taste

There is also a way to roll a compote of cherries for the winter - a simple recipe, but for the patient. The beginning of its implementation is similar to that described above, but after pouring boiling water berries are left for half a day for infusion. Then the water is drained, the sugar is added in the same amount, the syrup is boiled. They are already pouring the tanks, and then they are closed. They cool in the same mode as in the previous recipe.

Compote on syrup

You can do without pre-pouring boiling water. In this case, the washed cherry is scalded before packaging on cans, and the syrup is cooked immediately (the proportions of water and sugar: two and a half liters per three hundred grams). The dishes are filled with boiling dressing, immediately sealed and sent for cooling, as well as in other ways of preserving.

Scented recipe

It is useful to those who fear that simple ways will not give long enough storage. Fruits are laid out on cylinders, poured with steep syrup (half a kilogram of sugar per liter of water), flavored with a pinch of vanilla or a few buds of a carnation - so it will turn out to be a surprisingly aromatic cherry compote. Sterilization is carried out in the usual way, about half an hour for a three-liter. If you prefer smaller dishes, then reduce the time to twenty minutes.

Cherry and Apple Joy: Version No. 1

Cherries are combined with any other fruits and berries. However, almost the highest taste harmony has a compote of apples and cherries. For the winter, you can close it in several ways. For non-slim, not afraid of pasteurization with sterilization, this recipe is suitable:

1. Fruits are thoroughly washed and get rid of the tails. If the apples are small, you can put them into the whole thing. But bones can give a specific taste, so it's better to cut apples with quarters and remove most of the seeds.
2. Cherry with apples mixed up in cylinders.
3. In each is poured an incomplete glass of sugar and poured boiling water "under the neck."
4. The banks will be sterilized three-quarters of an hour - this is due to the high density of apples.

Next - the standard capping.

Version No. 2

On the one hand, the recipe is more simple - there is no sterilization in it. On the other hand, it is more durable, since it requires preliminary processing of apples. The cherry is immediately packed in the right amount by the dishes, poured with boiling water and drained from it in a quarter of an hour. Water with a cherry flavor merges into a large saucepan, sugar is poured into it and apple slices are placed. After about seven boilings, they are put into the cherry blossom, the syrup boils again and spreads. The resulting compote of apples and cherries for the winter rolls, turns and turns warm until cooling.

Juicy compote

Very interesting recipe, for which even sugar is not needed. True, it will only be realized if you have a lot of cherries. Part of it is poured into cylinders, the juice is squeezed out of the bulk. They fill in the packing, and the cans are pasteurized (a quarter of an hour - liter, twice as long - "treshki") at 85 ° Celsius. Even tastier if you combine cherry with the juice of forest berries, for example, blueberries.