Cherry has not only a pleasant taste, but also contains a large number of useful trace elements and vitamins. Due to this, it is widely used in traditional medicine. In cooking, it is made from mousse, jelly, fruit drinks, flavored jam and jam, a filling for pies and dumplings. Cherry is also suitable for the preparation of liquors and tinctures. In the summer heat, sweet and sour cherry stew will quench your thirst.
Pick your recipe
You will need
-
- water - 2 l;
- cherry - 700-800 g;
- granulated sugar - 3/4 cup.
Instruction manual
1
Cook compote only from fully ripened fruits. In order to get a drink with the greatest amount of useful substances contained in ripe cherries, it is recommended to brew it as follows. Sort the cherries, remove the stalks, wash. Squeeze juice out of it. To do this, you can use a juicer, but then you have to spend a lot of time on removing the seeds. To speed up the process, place the cherries in a pan and crush it with a regular wooden pestle. Transfer the resulting mass into a colander or sieve and drain the juice that has stood out. Place the juice container in the refrigerator.
2
Pour water into a saucepan to make the compote, bring it to a boil. Pour in sugar and add the grated cherry mass along with the seeds. Simmer for 5-7 minutes over medium heat. Remove from heat and let the compote cool. Strain it through a sieve. Pour in the juice prepared in advance.
3
You can cook stewed fruit and frozen cherries. After you take the bag of cherries out of the refrigerator, let it thaw completely. Pour juice out into a glass. Pour the thawed cherries with water, add sugar and bring to a boil. When the compote has cooled, pour in the juice.
4
The compote of dried cherries has a peculiar taste. First sort it out and rinse thoroughly. Soak in warm water for 30-40 minutes and only then set to boil. When the compote boils, add sugar to it to taste. In this compote, you can put other dried fruits, which should also be soaked first.
Useful advice
You will get a more refined drink if you add ½ teaspoon of cinnamon to 2 liters of cherry compote.
Put one cherry in each compartment of the ice mold and fill it with ready-made compote or cherry juice. Such ice is good to add to cocktails.
If you add apples and plums when cooking cherry compote, you will get a more saturated compote assortment.
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