Currant and cherry compote: a step-by-step recipe for cooking for the winter, storage

There are many ways to make currant and cherry compote. To improve the taste, spices, honey, nuts are added to it. The blank is stored for a long time, so you can enjoy the aroma and taste of he althy berries all winter long.

Cooking secrets

There are several secrets of preserving compote that help preserve the taste and benefits of the drink.

Tips:

use filtered water for brewing drinks;
fresh fruit is better to put in boiling water, so they release more juice;
do not boil drinks over high heat - there is a change in the consistency of the fruit pulp;
to preserve vitamins in compote, put a little citric acid;
to enhance or change the taste, you can add wine, herbs, spices, vanilla, walnut;
do not use fruits with loose pulp.

You can also add honey to drinks, but you need to do this when the syrup has cooled slightly.

Products for the recipe

To prepare compote from cherries and currants, ripe fruits are chosen, with no signs of decay.

Ingredients:

cherries - 0.5 kg;
currant - 200 g;
sugar - 500 g;
water.

You can use both red and black currants for the drink, add lemon balm, citric acid, citrus fruits, mint, cinnamon and other spices.

Selection and preparation of ingredients

In order for the compote to turn out tasty, fragrant and retain vitamins for a long time, it is important to choose the right fruit.

Blackcurrant ripening time - July. If picking berries takes place in your own garden, it is better to do it in the morning.

Depending on the variety, the berries should be large, dense, bright red or dark in color, easy to remove from the twigs.

Some varieties of cherries ripen already at the end of June. The berries should be dark red in color, with soft and juicy flesh, sweet and sour in taste.

Before cooking, the berries are removed from the stalks, sorted out, soft, rotten, insect-damaged fruits are removed. Fruits are washed several times with running water.

Rules for preparing dishes

The long-term preservation of the taste and quality of drinks is ensured by sterilized dishes. For seaming compotes, glass jars with a volume of 1 to 3 liters are used. The container is thoroughly washed using baking soda, rinsed and sterilized.

Sterilization options:

in a pot of boiling water;
using a kettle;
in the oven;
in a slow cooker or double boiler.

For seaming use metal covers with rubber bands or threads. They are put in a pot of hot water and boiled for 5-7 minutes. Do this just before closing the jars.

How to make cherry-currant compote?

Cherry-currant compote doesn't take long to make:

The berries are sorted out, garbage removed, washed well.
Spread into jars or wide-mouthed glass bottles.
Pour boiling water, insist for 5-6 minutes.
The colored water is drained, sugar is added and boiled until it is completely dissolved.
Re-fill containers with berries, roll up lids.

Just cooked jars with the workpiece are placed upside down and covered with a blanket. In this form, they are left for a day until completely cooled.

Further storage of treats

Compotes prepared in compliance with all the rules are stored for 2 years. toxic substances, and the drink may adversely affect he alth.

Despite the fact that compotes tolerate heat well, it is better to keep containers in a dark, cool room. Store only uncorked jars in the refrigerator. Opened container should be consumed within 1 week.