Compote of apples and cherries for the winter: a simple recipe with photos and videos

Today, almost every garden plot contains plantings of cherries and apple trees. During the harvest season, the question arises of what to do with fruits and berries and how to store them for the winter. Making compote from apples and cherries is one of the possible solutions, and the drink will be an excellent source of vitamins during the cold period. There are many cooking recipes, so it is recommended that you familiarize yourself with several options and choose the most suitable one.

Cooking Features

Compote of apples and cherries can be prepared without sterilization, as it is enough to use the double pouring method.This method allows you to preserve the value of fruits and natural taste. The average cooking time will be 20 minutes. When sterilizing, it is worth considering that the duration of the procedure should not be more than 40 minutes, otherwise the apples will lose their shape and turn into puree.

The drink can be prepared with fresh or frozen berries, but in most cases the first option is chosen, as it allows you to get the most he althy drink.

Sugar is calculated taking into account the sweetness of fruits and berries. It is worth considering that apples quickly darken after cutting, so you should not delay processing. The most convenient containers are 3-liter cans.

How to choose the right fruit for cherry and apple compote

Drink from fresh berries and apples is more saturated in taste and color. The minimum number of treatments allows you to maximize the useful properties.For a drink, fully ripened apples are chosen, varieties such as White filling are considered the most suitable. Green fruits with a dense structure are not able to give the compote a rich taste, but do not boil soft during cooking. Cherries are harvested in the period of full ripening, the Vladimir or Hungarian variety is well suited. The berries are dark in color and give the compote a beautiful color.

The material for compote is selected without signs of rot and defects, otherwise it will not work to keep the drink in the winter, and it will become moldy. The raw materials are thoroughly washed, all debris and stalks are removed. It is not necessary to remove the peel and core of apples, but if you want to get a “clean” material, carry out this procedure.

Compote recipes

Today there are many recipes for making apple and cherry compote. The recipes contain recommended proportions, which, taking into account the material and its properties, can be slightly adjusted up or down.

Easy winter recipe

The proportions of the recipe are given taking into account the preparation of 1 can. To prepare compote you will need:

• cherries - 300 g;
• apples - 500 g;
• water - 3.5 l;
• granulated sugar - 500g

Apples processed and cut into 4 parts are placed in a colander and kept in a pot of boiling water for 15 minutes, after which they are poured over with cold water. In a separate container, syrup is prepared by mixing sugar with water until completely dissolved. Processed apples and cherries are placed in a jar, after which they are poured with boiling syrup. Within 30 min. it is required to pasteurize the containers, then cork and wait for cooling, after turning the jars over and covering them with a blanket.

Apple-cherry compote with mint

You can cook compote with the addition of additional ingredients. Peppermint pairs well with cherries and apples, adding freshness and flavor to the drink.

To prepare you will need the following ingredients:

• apples - 5 pcs;
• cherries - 300 g;
• granulated sugar - 4 full tbsp. l.;
• water - 3 l;
• mint - 2 sprigs.

Apples are cut into small slices and together with berries are placed in boiling water for 10 minutes. During boiling, the process should be monitored and at the first signs of boiling, the fire should be reduced. Sugar and mint are added before turning off, after which they give some time for the greens to saturate the liquid with taste and aroma.

Compote of apples and cherries in a slow cooker

Preparing compote in a slow cooker is easier, as it requires a minimum of time and effort. For the recipe you will need:

• apples - 1 kg;
• cherries - 500 g;
• granulated sugar - 300 g;
• water - 2 l.

Cherries and apples are washed and cleaned of debris, defective fruits are removed. When peeling apples, do not throw away the peel, as it can be used to make syrup. To prepare it, pour water into the slow cooker, place the fruit peel, if any, and set the mode to 160 C. After boiling, sugar is poured into the liquid and kept for 5 minutes.

Syrup is poured into sterilized and dried fruit jars filled to ½ capacity.

In this form, compote is left for a couple of minutes. After that, the liquid is poured into a slow cooker, brought to a boil again and poured into a jar. At least 2 cm of open space is required to the top.

For sterilization, put several layers of gauze on the bottom of the multicooker and add water. Select the baking mode, after boiling, leave in the stewing position for 20 minutes. After this time, the jars are closed and removed to cool.

Compote of frozen apples and cherries

You can cook compote from frozen fruits in compliance with the rules of the traditional recipe for the winter. The advantage of this method is that you can do it at any time of the year.

It is not necessary to cook and boil water with fruits for a long time, otherwise the value of the drink will decrease significantly.

To prepare for direct consumption, just put frozen apples and cherries in boiling water and wait for it to boil again, then add sugar and, if desired, spices.

For a simple recipe, you can take the following proportions:

• cherries - 500 g;
• sugar - 400 g;
• water - 2 l.

Average cooking time for a simple compote will be 10 to 15 minutes.

Recipe without sterilization

The peculiarity of the recipe is that jars and lids are sterilized at the first stage, and the compote itself is not subjected to heat treatment. You will need to make a syrup, which is prepared with the expectation that there are 200 g of sugar per 1 liter of water. Berries and apples are placed in jars in equal proportions so that their number fills ½ of the container.

Jars are poured with syrup immediately after the liquid boils. After that, they are turned over and removed to cool. The resulting compote will be sweet, so after opening it is recommended to dilute it with water in proportions of 1:1.

How to store compote

The main problem when making compotes is that jars become moldy or explode after rolling.The risk of the appearance of the first option is eliminated by the correct processing of fruits, the use of high-quality raw materials and compliance with the cooking technique. In order to prevent the jars from exploding, after rolling up the hot containers should be turned over and placed on the lid, well wrapped in a warm blanket. The cooling time should be at least 12 hours, after which the containers can be removed for permanent storage.

Store jars of compote in a cool dark room. The drink is stored without loss of quality for 1 year. After opening the container, it is recommended to put it in the refrigerator.

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