Categories
Blanks for the winter
  1. home
  2. ➠ Beverages
  3. ➠ Beverages
  4. ➠ Cherry and mint compote in a 3-liter jar for the winter

Cherry and mint compote in a 3-liter jar for the winter

0
894
Kitchen World
Calorie content 67.7 kcal
Portions 3 l.
Cooking time 30 minutes.
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 16.6 gr.
* per 100 gr. product
Cherry and mint compote in a 3-liter jar for the winter
Content

Despite its cool scent and refreshing aroma, mint softens the acidity and bitterness of cherries. At the same time, the compote becomes a little spicy, which will be more of an advantage than a disadvantage.

Ingredients

Cooking process

step 1 out of 6
Despite the fact that the cooking process is very simple, it must be treated responsibly and consistently. First, let's weigh the required amount of sugar and cherries.
step 2 out of 6
Then we pluck the tails from the cherry, and soak the berries themselves for a short while in a bowl of cold water. After that, from the surface of the water we remove all the debris that floats up, and put the cherries in a colander. This way we can get rid of excess fluid faster.
step 3 out of 6
We carefully wash the jars themselves with soda, and then send them to be sterilized in the microwave or oven. We fill already sterilized jars with berries.
step 4 out of 6
In parallel with this, bring the water to a boil. And with this steep boiling water we completely pour all the cherries so that the berries are covered with water.
step 5 out of 6
After 10-15 minutes, pour the cooled water from the cans into a saucepan, add sugar to it and send the berry broth over a small fire. Bring the contents to a boil and cook for a few more minutes.
step 6 out of 6
Then put the washed mint leaves in a jar of cherries and pour the entire contents with boiling syrup. Roll up the compote with a sterilized lid and cool it upside down. We store compote both at room temperature and in a cooler and darker room. An important point is the lack of sunlight.
Enjoy your meal!

Similar recipes

leave a comment

Name
Email
Text *