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➠ Cherry and cherry compote for the winter

Cherry and cherry compote for the winter

1989

Kitchen World

Calorie content 50.3 kcal

Portions 6 l.

Cooking time 90 minutes

Proteins * 0.3 g

Fats * 0.1 g

Carbohydrates* 12.1 gr.

Content

Try to make blanks of cherry and cherry compote for the winter according to this recipe and get an incredibly rich and tasty drink with a beautiful Burgundy flavor. From the specified amount of ingredients, you get 5 liter cans.

Ingredients

Cherry 1.3KG Cherries 1.3KG Granulated sugar 400 gr. Water 4.5 - 5 liters.

Cooking process

Both cherries and cherries should be plucked along with the stalks so that the juice does not drain. Then the fruits must be thoroughly washed with running water. It is most convenient to use a colander for this purpose. Now you can remove the tails and leaves. We leave the cherries and cherries in a colander so that the moisture and fruits dry out.

Put the dried fruits in a container and mix gently with your hands. We expose the cleaned jars to heat treatment, the lids can be doused with boiling water.

We spread the assortment at the bottom of the cans and start preparing the syrup for pouring the fruits. Pour water into a large saucepan and add sugar to it. When it is completely dissolved, we wait for a boil. When the liquid gurgles, cook the syrup for another 10 minutes.

Pour the sweet mass into jars. We move them into a large container and put them on the bottom, covered with a towel. We cover the blanks with lids, and pour hot water into the pan. When the liquid boils, we leave the jars to sterilize for 15 minutes.

Then we carefully take them out of the pan and roll them up. We check if the containers are airtight by turning them upside down. Leave in this position and wrap it with a blanket.

Bon Appetit!