Delicious cherries and strawberries. Cherry compote for the winter - a delightful vitamin elixir

A surge of strength and energy will give cherry compote for the winter. When the yield of cherry trees in your garden is too high, the berries on them overripe and often disappear. Canning for the winter will help preserve useful fruits. Cherries are processed into jams, jams, compotes, they are simply frozen to be used later as a filling in pies. by the most simple option preservation of berries is the preparation of compote from them.

Cherry compote is brewed for the winter different ways. Firstly, the preparation of the berries themselves is of great importance. They can be preserved whole with bones. In this case, the drink will have a delicate, delicate flavor and exquisite aroma. Such an elixir does not require sterilization of compote jars before sealing with lids. The option of processing pitted cherries involves obtaining a richer aroma and concentrated taste. But according to this recipe, a sterilization procedure for jars with contents is required. Otherwise, there is a possibility of disruption of provisions. Secondly, cherries, due to their not pronounced taste, can be perfectly combined with other gifts of nature. You can get an excellent cherry compote by adding apricots, apples, pears, raspberries, chokeberries, cherries, and other berries and fruits that ripen during the cherry season.

Below are popular recipes for cherry compote, both in pure form and with the addition of other fruits. Based on them, you can experiment and create your own, observing the stages of cooking.

Cherry compote with stones without sterilization

To roll cherry compote for the winter without sterilization, you need to prepare 5 glasses of berries. Glasses should be taken 250 grams. For harvesting, you will need another 1.5 cups of sugar. If you want to add a touch of spice, you can add vanillin. From the listed components, one 3-liter jar should be obtained.

Cooking:

The concentration of compote can be adjusted according to your taste by adding or subtracting the amount of cherries. This also applies to the use of sugar in the drink.

Pitted cherry compote with sterilization

Below is a recipe for how to close the compote for the winter from pitted cherries. The process involves the sterilization of jars with contents to prevent the disruption of provisions. For the preparation you will need 2 cups of cherries and only 50 grams of sugar. These ingredients are placed in a half-liter jar.

Cooking:

White cherry compote

White cherry compote for the winter has a delicate aroma and is unusually delicate taste. If you have such a variety, do not miss the moment and make a preparation for the winter from it. The number of cherries per compote will be calculated based on the desired number of jars with future compote. Since these berries have a weak taste, it is advisable to fill the jar halfway, or even more. For such a three-liter container, you will also need a glass of sugar.

Cooking:

1. Sort the cherries, wash, separate from the stalks and leaves. Fill them in a sterile jar.
   
2. Boil water (2 liters per jar).
   
3. Pour the berries in a jar gently with boiling water. It should be poured in a thin stream so that the glass container does not crack.
   
4. Having covered with tin lids, let the cherry compote brew for the winter for several minutes.
   
5. Put away tin cover and put on the neck kapron with holes for draining. Pour the water saturated with berries back into the pan. Add sugar to the same bowl and boil for a minute or two.
   
6. Send boiling syrup to jars and screw tightly with tin lids. Turn upside down and wrap in a thick cloth to cool completely.
   
7. Ready!

If the cherries are wormy, they need to be immersed in water for several hours. During this time, all unwanted organisms and debris will float to the surface of the water.

Cherry and apple compote

Sweet cherries are perfectly complemented by the sourness of apples. All this sweet-sour set can be stored for a long time in the form of compote. To create this fortified cocktail, you will need a kilogram of apples and three kilograms of cherries. These components will go 400-500 grams of sugar. Preservation will provide 3 g of citric acid. The resulting cherry compote with citric acid will have a refreshing effect summer days and feeling cheerful in winter.

Cooking:

1. Cherries should be sorted and washed. Bones do not need to be removed.
   
2. Washed, unpeeled apples cut into pieces and get rid of the core.
   
3. Dissolve sugar in 1.5 liters of water and citric acid. Boil.
   
4. Place apple slices with cherries in jars for 1/3 of its volume. Pour in boiling syrup.
   
5. Submit for a 30 minute sterilization procedure. Remove from hot water, cork with lids and wrap until cool.
   
6. Ready!

Compote of strawberries and cherries for the winter

Juicy, fragrant strawberries are combined with sweet cherries, so it is advisable to combine them in assorted compote. The drink will contain 3 kilograms of cherries and only 500 grams. Not only 4 cups of sugar, but also 3 teaspoons of citric acid will go to the syrup. For special connoisseurs of fine taste, you can add a mint sprig or a lemon balm leaf.

Cooking:

A simple recipe for cherry compote for the winter can also be supplemented with lemon or orange. To do this, in addition to cherry berries, you need to prepare citrus fruits by cutting them, along with the peel, into pieces of any shape. Combine the ingredients in a jar, pour syrup and send for sterilization. The duration of this procedure depends on the volume of jars. Standard 3 liter jars, which are most commonly used for storing compote, require 20 minutes of hot brewing. Delicious and correct compote blanks for the winter!

Video recipe for cherry and tangerine compote

For many, cherries and strawberries are favorite berries, and it's hard to decide which one is cuter. Perhaps this is due to the fact that they are not only tasty, but also ripen first of the berries, almost at the same time. This fact makes it possible to harvest them for future use at the same time, closing them together. Compote of cherries and strawberries for the winter can be prepared according to several recipes. All variants of the drink have different shades of taste, but they turn out to be fragrant, appetizing, healthy and refreshing. We offer 4 canning recipes for strawberry-cherry compote, designed for a 3-liter jar. Following the recommendations below, even an inexperienced hostess can close these exquisite drinks for the winter.

Culinary Secrets

Strawberry and cherry compote for the winter is not difficult to prepare, but it will turn out delicious and will stand well only if you follow a few rules.

• Spoiled berries are categorically not suitable for compote - they will make it appearance unappetizing. Overripe fruits will scatter, which will also not add aesthetics to the drink. Sort through the berries before use, removing overripe, bird pecked, insect eaten and rotten specimens.
• Pick berries when the weather is fine. If picked on a cloudy day, they are watery and almost tasteless. This is especially noticeable in strawberries.
• The pits of cherries, sweet cherries and a number of other fruits contain a substance that over time is converted into hydrocyanic acid. For this reason, it is allowed to store compote from cherries with stones for no more than a year, but it is better to use it in the next six months. Pitted cherry compote looks a little less attractive, but will not become harmful even after standing for 2 years. In addition, eating berries from it will be nice.
• Bones from cherries can be squeezed out using special tools or a wooden skewer. It is convenient to put the berries on the neck of the bottle and squeeze the seeds directly into this container. It is not much more difficult to remove the bones with a pin, knitting needle, paper clip. The head of the pin is immersed in a small hole in the area of ​​​​the articulation of the berry with the twig, prying off the bone and lifting it out through the same hole. Experienced housewives they manage to pit a kilogram of cherries in just 10-15 minutes. The technology for making drinks from cherries with or without pits will be the same.
• Branches from sweet cherries and sepals from strawberries are removed after the berry is washed and dried. This is to prevent water from getting inside.
• Banks for compote are kept over steam for 10 to 20 minutes, depending on their volume. You can also sterilize them in the oven: 15-30 minutes at a temperature of 120-140 degrees. Covers will fit only metal, screw or turnkey. They are boiled for 10 minutes.

The classic version of making compote from cherries and strawberries involves its sterilization. More modern recipes avoid sterilization. Below you will find traditional and new recipes for strawberry-cherry compote, according to which a drink can be prepared for the winter. The number of ingredients is given per three-liter jar.

Classic recipe for cherry and strawberry compote (with sterilization)

What you need (for 3 liters):

• sweet cherry - 0.75 l (about 0.6 kg);
• strawberries - 0.75 l (about 0.45 kg);
• water - 2 l;
• sugar - 0.3 kg;
• citric acid - 4 g.

How to cook:

1. Pour the prepared berries into a sterilized 3-liter jar or into 3-liter jars. First, put the cherry, on it - the strawberries.
2. Make the syrup from the rest of the ingredients. It must be cooked for at least 10 minutes after boiling.
3. Pour syrup over berries. There should be no free space in the banks.
4. Cover the jars with prepared lids.
5. Put in a saucepan, on the bottom of which you first need to lay a cloth.
6. Pour in warm water- 2 cm below the edges of the containers.
7. Heat over low heat until the water begins to boil. Sterilize a three-liter jar for half an hour. Liter jars sterilized for 10-12 minutes.
8. Remove containers from water. Screw the lids on tightly.
9. Put bottoms up, cover with something warm.
10. After cooling, return the container to its original position and hide it in the pantry for the winter.

Due to the need to sterilize compote according to this recipe convenient to do in a small container. Before use, the drink does not hurt to dilute.

A simple version of strawberry and cherry compote without sterilization

What you need (for 3 liters):

• strawberries - 0.3 kg;
• sweet cherry - 0.2 kg;
• granulated sugar- 0.25 kg;
• citric acid - 3 g;
• mint (optional) - 1 sprig;
• water - how much will go in.

How to cook:

1. We sterilize the jar for a couple or in the oven. We are waiting for it to dry.
2. We sort through the berries, fall asleep in the basin, collect water, rinse. Put in a colander, rinse under the shower. Sprinkle on a towel. When dry, we clean from twigs and, preferably, seeds (the weight of the berries in the recipe is given without stones, otherwise the cherries should be taken one and a half times more by weight).
3. Pour the berries into a jar. Place a sprig of mint on top.
4. Boil water, pour berries. To prevent the glass from cracking due to temperature changes, we put a knife blade under the jar.
5. We cover with a lid. We leave for a quarter of an hour.
6. Pour the berry infusion into a saucepan, pour sugar into it, add lemon. We remove the mint.
7. Boil 10 minutes.
8. Fill the berries with syrup, roll up.
9. We turn over, wrap, wait for the compote to cool.

It remains to put it in the pantry and wait for winter, when it is especially pleasant to drink compote from strawberries and cherries. Serve with ice and mint sprig. Dilution is not necessary.

Concentrated strawberry-cherry compote for the winter

What do you need:

• sweet cherry - 0.8 kg;
• strawberries - 0.6 kg;
• sugar - 0.5 kg;
• citric acid - 4 g;
• water - how much will go in.

How to cook:

1. Pour clean and dry cherries, with or without pits, into a sterilized jar.
2. Sprinkle cherries on top.
3. Fill with boiling water.
4. After a quarter of an hour, pour the berry infusion into a saucepan, mix with sugar, citric acid. Boil 10 minutes.
5. Fill with syrup.
6. Roll up.
7. Put on the lid, cover with a thick cloth.
8. After cooling, store at room temperature.

Compote, closed for the winter according to this recipe, will not take up much space in your pantry. This concentrate before serving should be diluted at least in half, or more. For this reason, a reasonable solution would be to make it in 3 liter jars or two one and a half liters.

Cherry and strawberry compote with apples

What you need (for 3 liters):

• cherry - a glass;
• strawberries - a glass;
• apple - 1 pc.;
• water - how much will enter;
• mint - 2 branches;
• sugar - 0.3-0.35 kg.

How to cook:

1. Cut out the core from the apple. Cut the fruit into slices. Put on the bottom of a sterilized jar.
2. Wash, dry the berries, pour on an apple.
3. Place mint on top.
4. Pour boiling water, insist until the water cools to room temperature.
5. Drain the liquid into a saucepan, mix with sugar, boil the syrup.
6. Fill them with an apple, a cherry and a strawberry.
7. Seal.
8. Let cool under something warm upside down.

Cherry, strawberry and apple compote has a refreshing taste, harmonious and balanced, but it does not hurt to dilute it before use cold water in a ratio of 2:1.

Prepare a compote of strawberries and cherries for the winter - a good idea. The taste of the drink will awaken Nice memories about summer. This dessert is easy to make and well worth the price. If you have your own berries, then this pleasure will cost inexpensively.

How to cook compote from strawberries and cherries. The recipe for a healthy summer drink for the whole family.

Time for preparing- 10 minutes.

Calories per 100 g- 80 kcal.

In the summer, compotes should be prepared as often as possible. In the heat, the body needs more fluid. And, of course, it is desirable that this liquid be of good quality. As you yourself understand, store-bought sweet soda is not good. It not only does not saturate with moisture, but also contributes to weight gain. And giving it to children is generally contraindicated. To, it is best to initially offer him healthy meals and drinks. Moreover, most of them are prepared very simply. For example, prepare strawberry compote and cherries will not be difficult, but the benefits from it are ten times greater than from store-bought drinks.

Ingredients

So, you need to take:

• 300 g fresh strawberries,
• 300 g cherries
• 3-4 tablespoons of sugar
• 1.5 liters of water.

Step 1

Prepare the berries. Sort through the strawberries, discard the rotten berries. Peel the cherries from the twigs, you do not need to remove the seeds. Rinse everything under running water.

Step 2

Boil water in a saucepan. Throw in fruits and berries. Add sugar. It can be put a little less or perhaps more. Focus on your taste. Children, of course, love sweeter compotes. But do not forget that too sweet a drink quenches thirst worse, which, of course, is not very good for summer.

Step 3

Let the drink boil for 3-4 minutes. You do not need to cook it for a very long time to preserve the maximum of vitamins.

Beautiful large berries cherries look good in compote. The drink will have an even more seductive look if you add strawberries to it. This mix has a bright color, refreshing taste. It is pleasant to drink it both in summer, in the heat, and in the cold season, when the need for vitamins is especially great. It is not difficult to prepare compote from cherries and strawberries for the winter; even a novice hostess will cope with the task if she knows a few points.

Cooking features

Compote of cherries and strawberries for the winter can be closed with or without sterilization. In the first case, the berries are placed in jars, poured with ready-made syrup and sterilized in a large saucepan or a special unit. In the second case, the cherries with strawberries are first poured with boiling water, after a while the broth is poured into a saucepan, mixed with sugar, boiled and returned to the jar. Then the containers are rolled up, turned over, wrapped for additional preservation.

Despite the difference in technologies for preparing compote with and without sterilization, when making preparations from cherries and strawberries for the winter, you can follow a few general rules.

• You should not pick berries for compote in cloudy weather: they will turn out to be tasteless and watery.
• It is unacceptable that the berries in the compote look unaesthetic, having lost their beautiful shape. Do not use overripe berries, as well as spoiled by insects or pecked by birds. Such fruits should be disposed of without regret.
• Wash the berry carefully so as not to damage it. To do this, it is first washed in a basin of water, then washed in the shower.
• Before preparing compote, you must wait until the berries dry. The twigs and sepals are removed last so that water does not get inside the berries.
• Banks for compote and lids for them must be sterilized in any convenient way.
• The amount of sugar required to make compote depends on the number of berries and their ratio. It is strongly not recommended to violate the proportions indicated in the recipe.

It is necessary to store cherry and strawberry compote, regardless of the method of preservation, in a cool place - at a temperature not exceeding 18 degrees. Then it will not deteriorate for two years.

Compote of cherries and strawberries with sterilization

Composition (per 4 l):

• sweet cherry - 0.8 kg;
• strawberries - 0.6 kg;
• sugar - 0.5 kg;
• water - 3 l;
• citric acid - 4 g.

Cooking method:

• Sort, wash the berries. Spread them on a towel to absorb excess moisture - so the berries will dry faster.
• Remove the sepals from the strawberries, and the twigs from the cherries.
• Sterilize jars and lids.
• Arrange cherries and strawberries in jars. The containers should be about half full. Put the cherry first, put the strawberries in the second layer.
• Pour sugar into a saucepan, cover with water.
• Heat until syrup boils. Add citric acid. Boil the syrup for 10 minutes.
• Pour hot syrup into jars. It should reach to the very edges.
• Cover the jars with lids, but do not twist.
• Put a towel on the bottom of the pan, put the jars on it.
• Pour water into the pan so that its level reaches the shoulders of the jars.
• Put on a slow fire. After the water in the pan begins to boil, sterilize the jars with compote for 10-20 minutes: 10 minutes are required for a 1 liter jar, 20 minutes for a two-liter jar.
• Remove the jars from the pan, roll up.
• Turn the jars over, cover with a blanket and leave to cool in this form.

After cooling, the cans of compote can be put away in the pantry. The drink according to this recipe is concentrated, before serving it should be diluted with clean cool water.

Compote of cherries and strawberries for the winter without sterilization

Composition (per 3 l):

• pitted cherries - 0.5 kg;
• strawberries - 0.5 kg;
• granulated sugar - 0.5 kg;
• water - 2–2.5 liters.

Cooking method:

• Wash and dry the berries.
• Tear off the branches from the sweet cherry, remove the bones from it. This can be done using a special device or using a pin, paper clip.
• Unscrew the sepals from the strawberries.
• Mix the berries.
• Pour into a sterilized three-liter jar.
• Boil water, preferably with a margin, so that it is sure to be enough to fill the jar.
• Pour boiling water over the berries. To prevent the jar from cracking at this time, place a knife blade under it.
• Cover the jar with a lid, leave for 20 minutes.
• Through the lid with holes, pour the liquid from the jar into the pan, add sugar to it.
• Bring the syrup to a boil and simmer for 10 minutes.
• Pour the berries with hot syrup, roll them up.
• Leave to cool, turning over and covering with a warm blanket.

Despite the fact that the compote has not been sterilized, it costs well and can be stored even at room temperature. Before drinking, it is recommended to dilute the drink with water.

Cherry and strawberry compote with mint

Composition (per 3 l):

• sweet cherry - 1.5 kg;
• strawberries - 0.25 kg;
• water - about 1 liter;
• sugar - 0.35 kg;
• citric acid - 4 g;
• mint - 1 sprig.

Cooking method:

• At the bottom of a sterilized jar, place a washed and dried sprig of mint.
• Wash the cherry, let it dry. Free from twigs, pour into a jar.
• Strawberries, washed, lay out on a napkin. When the berry dries, put it on the cherry. The jar will be filled almost to the shoulders.
• Boil water, pour into a jar, leave for 15 minutes.
• Pour the berry infusion into a saucepan, mix with sugar. Boil the syrup. It should boil for about 10 minutes.
• Pour the syrup into a jar of berries, roll up.
• Turn over, cover with a blanket, leave to cool. Then put it away in the pantry.

Compote made according to this recipe has a rich and refreshing taste. Before serving, it is diluted with cold water. You can add ice cubes to the glass.

Even if you don’t have a lot of berries, it makes sense to make at least some cherry and strawberry compote for the winter. When you open it, it will remind you of summer and cheer you up.

One of the leaders in palatability cherries are also among compotes, and having prepared it for the winter, you can enjoy a wonderful drink all year round. To achieve the most harmonious combination, it is better to take these berries in the same proportions, and the concentration and sweetness can be varied to your liking.

How to properly close strawberry and cherry compote for the winter, read below in our article.

Preservation of cherry and strawberry compote next recipe involves obtaining a sufficiently concentrated drink, which must be diluted with boiled water to your liking before drinking.

Recipe for summer compote of cherries and strawberries for the winter

Ingredients:

For one three-liter jar:

• ripe cherries - 550 g;
• ripe strawberries - 550 g;
• granulated sugar - 500 g;
• purified water - 2.5 liters.

Cooking

We wash the jar with soda solution, sterilize it for a couple of fifteen minutes, and let it dry. We sort out the strawberries and cherries, get rid of spoiled and crumpled berries, cut off the sepals from the strawberries, and the tails of the cherries. Then we wash the berries in cold water, let it drain, and put it in the previously prepared jar. We bring the purified water to a boil in a saucepan, pour out the granulated sugar, cook for about five minutes, and pour our berries with the resulting syrup. We do this as carefully and slowly as possible, trying not to get boiling water on the walls of the jar in order to avoid splitting it from a temperature drop. Then immediately cork it with a boiled lid and put it upside down under a warm blanket until it cools completely.

Very rich, with original and fresh taste it turns out a compote of cherries and strawberries, if you add fresh apple and mint. Below is a recipe for such a drink for the winter.

Compote of cherries, strawberries and apples with mint

Ingredients:

For one three-liter jar:

Cooking

Strawberries and cherries are sorted, cleaned of ponytails, washed well with cold water and allowed to drain. We wash the apples, cut out the core, cut into slices and put them in a dry, sterile jar. We also send berries and clean sprigs of mint there. We heat the water to a boil, pour granulated sugar into it, boil for five minutes, and pour the resulting syrup into a jar. We immediately roll it up with a sterile lid and put it under the covers with the lid down until it cools completely.