Do you like cherries? Then you'll want to stock up on precisely these delicious berries, which can be a delight to savor on cold frosty days, recalling the bright and warm summer! You can do this in several ways: freeze dried, cook the jam, jam or prepare cherry compote in the winter! This drink will quench your thirst and give a pleasant delight all sweet tooth, as well as fans of berries!
Ingredients for cherry compote in the winter:
In the three-liter jar 1:
- Purified water 2.5 liters
- Sugar (Granulated) 1-1.5 cups
- Cherry 500-600 grams
Bank's three-liter, deep pan (3 liter capacity) with a slotted spoon, stove, ladle, metal lid with a rubber band or a screw, key for conservation, tea towel - 2 pieces, plastic watering cap (with holes), a blanket, a cup.
Preparation for the winter cherry compote:
Step 1: prepare the inventory.
First prepare the inventory. Check the jars for cracks and chipping and rust on the lid. Then all kitchen appliances, which will be used during the preparation of conservation, thoroughly washed. For this purpose, ideal for soft kitchen sponge and baking soda or detergent with a minimum of chemicals.
Farther flatware scalding hot water, boil cover in a small pot and leave it until use and banks sterilize any convenient way and put on a clean kitchen table.
Step 2: Prepare the cherry.
Then we put on a strong fire deep pot with the right amount of purified water and bring it to a boil. In the meantime, we sort the cherries, while removing ruffled and removing a dense, whole fruit tails.
After that, we shift the berries in a colander, rinse thoroughly with a thin stream of cold running water from sand and decompose into prepared three-liter jar, filling them to half or 1/5.
Step 3: cook and canning cherry compote in the winter.
Once the water in the pan starts pobulkivat, boil it 2-3 minutes and using the ladle is poured into the banks. Cover the container with sterilized lids and leave berries in this form on 10-15 minutes.
After the desired time, in turn, puts on each jar plastic lid with holes. Hold them with a kitchen towel, poured colored water back into the pan and set it on high heat. After boiling Pour to sugar, the rate of 1 three-liter portion of 1-1.5 cups, and prepare compote 4-5 minutes, giving him the opportunity to well-cooked. At this time, the liquid surface will appear gray-white foam, remove it with a slotted spoon!
After that, cover with their lids again spill compote on banks, and if they screw and tighten them with a kitchen towel, and if with rubber bands, then clog the workpiece specifically designed for this purpose key.
Overturn the jars upside down, check for leaks, if the air does not come out, put them on the floor upside down, cover with a blanket, so that there are no gaps, and thus Let cool compote for 2-3 days without temperature gradients.
Then send the workpiece in a cool, well ventilated place: pantry, cellar or basement, where it can easily be stored for 6-8 months.
Step 4: Post cherry compote in the winter.
Cherry compote in the winter is served at room temperature or chilled. It is served in a decanter, pitcher, portions of the glass or a special dessert bowls. Basically berries put separately in the ice-cream bowls or bowls, and placed next to a small teaspoons. Also a cherry is often used as a filling for pastries and other delicious desserts. Enjoy
Tips to the recipe:
- Based on the instructions of the recipe, you can cook canned stewed any other berries;
- If turned too sweet compote, dilute it before serving boiled and cooled water;
- Often in a pot with sugar add a little dried mint, a pinch of cinnamon or vanilla sugar.