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Cherry compote

Cherry compote

Put the cherries in the jar. I fill the jar with cherries. Then put 3 tablespoons of sugar and fill with water until the jar is full. Close with the lid and boil in a saucepan with water (up to the lid to be the water level in the pan). The fire must be adequate and leave for a quarter of an hour after the water in the pan starts to boil. Close the stove, cover the pan with a lid and leave until the water in it cools down.

Do not be afraid if the cherries are raised in the jar, or the sugar does not melt.

TIPS. Valid for any type of compote: black cherries, cherries, apricots, plums, quinces, grapes ... Depending on how sour the fruits are, you can add a tablespoon of sugar.


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Wash the cherries well and remove the tails. Preferably, keep the fruit in water for about half an hour, to avoid any inconvenience (worms).

Meanwhile, add water, sugar, brandy and vanilla essence in a bowl, boil everything and mix until the crystals melt and start the composition to thicken a little, about 5-10 minutes. Add the cherries and keep everything on low heat until the fruits begin to soften and the syrup to change its consistency.

Remove the container from the heat, leave it to cool a bit, then put the cherry compote with a polish in jars. Store cold and serve every time you feel the need to enjoy yourself or want to prepare an interesting dessert.

Try this too cherry compote recipe and the result will delight you beyond measure. Both the aroma and the taste are refined, surprising and conquering.


The classic recipe for fresh sea buckthorn compote

Prepare a drink on the classic technology, as well as from other berries or fruits. First you have to sterilize the jars, then fill them with a few as few as possible and fill them with boiled water on top. Cover with tin lids and leave for 15 minutes. for pasteurization. After that, you have to put the liquid back in the pan and heat it. Pour 200 g of sugar into 3-liter jars, pour boiled water and roll the lids. They can be stored sea buckthorn throughout the winter, if you put the benches in a dimly lit place.


Recipe: Cherry or cherry compote

Ingredients for cherry compote
& # 8211 Choose the desired amount of cherries from which you want to put compote
& # 8211 sugar & # 8211 depending on how many jars you put in compote & # 8211 this means 2 tablespoons sugar in a jar for cherries and more for cherries
& # 8211 apa

Preparation of cherry or cherry compote
For the cherry or cherry compote, choose large, hard and fleshy fruits with small seeds. The fruits are chosen by the tails and washed. The seeds are not removed. Drain the water and place in 400 ml jars, leaving space of 2-3 cm to the mouth of the jar.

The jars are filled about 90% with water, then from each jar drain the water into a saucepan and add the sugar. Count 2 tablespoons of sugar for each jar of cherries. If you put cherry compote you need more sugar, because cherries are more sour. Then count 3 tablespoons or 3 tablespoons and a half, as you like sweet. Mix the water with the sugar with a spoon until it dissolves. You can heat the water on the stove to melt the sugar, but then you have to let the syrup cool completely. The syrup is poured back into jars. If the syrup does not reach, add more water. Close the jars with lids and place them in a pan in which to put water. Put the pan on the fire and simmer for 30 minutes. After stopping the fire, cover the jars with compote with a blanket and leave them to cool. Wipe the jars with a cloth and place the cherry compote in the pantry.


How to close the cherry compote with spices for the winter

On the three liter jar you will need:

  • 0, 5 kg of cherries
  • a small piece of ginger root - no more than 7 g
  • 2 pieces of cloves
  • Cinnamon stick 5 cm
  • 400 g of sugar
  • water - on request.
  1. Sterilize the jars, lids, prepare the berries.
  2. Spread them in a sterile jar and pour with boiled water.
  3. Stay under cover for about 7 minutes.
  4. Pour the liquid into the pan and bring to a boil, adding sugar. The syrup should boil for 5 minutes.
  5. Put spices in jars and pour hot syrup.
  6. Corked, turned, warmed.

For those who do not like ginger, there is another recipe. For a 3 liter jar, you will need:

  • 700 g cherries
  • 300 g of sugar
  • a small cinnamon stick
  • 1 piece of cloves
  • star anisei.

  1. The prepared candies adhere to the sterile jars for about a third.
  2. Pour boiled water, leave under the lid for about 10 minutes.
  3. Drain the liquid and mix it with sugar, add spices.
  4. Soak the syrup on the fire after boiling for 6 minutes and pour it into the jar.
  5. Roll it, to heat the lid, turn the benches and to heat the contents more, they are wrapped.

The classic recipe for fresh sea buckthorn compote

Prepare a drink on the classic technology, as well as from other berries or fruits. First you have to sterilize the jars, then fill them with a few as few as possible and fill them with boiled water on top. Cover with tin lids and leave for 15 minutes. for pasteurization. After that, you have to put the liquid back in the pan and heat it. Pour 200 g of sugar into 3-liter jars, pour boiled water and roll the lids. They can be stored sea buckthorn throughout the winter, if you put the benches in a dimly lit place.


2. Fill the jars with cherries to 3/4 of their capacity. Fill with water, then put all the water in a pot. Add the sugar and boil the syrup until it boils. Remove the foam that forms and let the syrup cool. We fill the jars with syrup with a finger below the mouth of the jars.

Tip: If you do not want to boil the syrup separately, you can put the sugar directly in jars, fill them with water and sterilize them. The sugar will dissolve when boiled.

3. Place a towel in a large saucepan and place the jars. Put water in the pan until half the jars. Boil the jars with cherry compote for 30-40 minutes from the moment the water starts to boil.

Let the jars cool in the water in which they boiled, then put them in the pantry. This cherry compote lasts very well even 2 years.


How do I prepare cherry compote?

You can watch below compote video recipe or you can read it further, as you prefer.

We wash the cherries very well, we choose them, so that they are not spoiled among them. It is ideal to leave them in cold water for an hour.

We prepare the jars, I used 370 g jars. We put the cherries in jars, I got 9 jars of compote, I put more fruit in jars. If you want more juice, you can put less fruit in each jar and you will get 10-12 jars of compote.

In each jar I put a spoonful of sugar. Using one tablespoon of sugar for each jar, the compote will be suitable for sweet, if you like sweeter, use 2 tablespoons of sugar in one jar. If you use a 720-800 gram jar, put double the amount of sugar for each jar: 2-3 or 4 tablespoons, depending on how sweet you want the compote to be. You can use the sweetener you prefer: saccharin, stevia, fructose, any other sweetener you use.

Then fill each jar with cold water.

We put the lids on and tighten them well. I recommend you to check each one, to be as tight as possible.

Now we are going to sterilize the jars: we place the jars in a pan lined with a napkin or with newspapers, we put water up to the level of the jars.

Put the pan on the fire and let it boil for 15 minutes from the moment the water boils.

Then turn off the heat, cover the pan with a thick napkin and leave it until the next day. I sterilized them in a cauldron, on the fire, in the fireworks, you can see in the video recipe how they do everything.

We wipe the jars, label them nicely and put them in the pantry. They will keep very well for a long time.


(Dietary) cherry compote

Cherries, sugar and water, and for flavoring scotch, star anise and orange peel. It is difficult for me to give the standard quantities clearly. As a guide, I put two or three tablespoons of sugar in a jar of 800 grams of compote and an anise and a cinnamon stick in two jars.

Lidl Rom & acircnia, & icircn partnership with the network of Food Banks.

How to prepare cherry compote:

I first put the cherries in jars to fill them with more than half. and I filled it with cold water, to measure how much liquid I need for each jar. I poured water and it turned out that I needed a cup and a half of liquid in each jar. However, the quantity varies depending on how big the cherries are and how well you stuff them in the jar.
I boiled water with sugar and spices. It boiled and I left it for another five minutes, over medium heat, until it turned a light brown color. I took it off the heat and left it to cool for two or three minutes, then I poured the syrup into jars, over cherries. In order not to crack the jars, I put a knife under each blade.
After this phase, put the lids of the jars and wrap them in a blanket so that the heat is preserved and the cherries penetrate well. To make sure they last well over the winter, you can sterilize them before storing them. Or add half the aspirin to each jar in the syrup.
What I found is that, when the lids seal well and the air does not enter the jars, the compote keeps well thanks to sterilization.

You can also prepare this compote for immediate consumption, in which case make the syrup in a larger pan, and finally put the cherries in it and cover with a lid.
We can consider that we have a very good behavior for diabetics here: it can be prepared without sugar or with sweetener, and cherries are fruits recommended for these patients, given the low carbohydrate content and low glycemic index they have.
It can just as easily be prepared from cherries or other fruits. We just change the spices a little.


Recipe: Cherry or cherry compote

Ingredients for cherry compote
& # 8211 Choose the desired amount of cherries from which you want to put compote
& # 8211 sugar & # 8211 depending on how many jars you put in compote & # 8211 this means 2 tablespoons sugar in a jar for cherries and more for cherries
& # 8211 apa

Preparation of cherry or cherry compote
For the cherry or cherry compote, choose large, hard and fleshy fruits with small seeds. The fruits are chosen by the tails and washed. The seeds are not removed. Drain the water and place in 400 ml jars, leaving space of 2-3 cm to the mouth of the jar.

The jars are filled about 90% with water, then from each jar drain the water into a saucepan and add the sugar. Count 2 tablespoons of sugar for each jar of cherries. If you put cherry compote you need more sugar, because cherries are more sour. Then count 3 tablespoons or 3 tablespoons and a half, as you like sweet. Mix the water with the sugar with a spoon until it dissolves. You can heat the water on the stove to melt the sugar, but then you have to let the syrup cool completely. The syrup is poured back into jars. If the syrup does not reach, add more water. Close the jars with lids and place them in a pan in which to put water. Put the pan on the fire and simmer for 30 minutes. After stopping the fire, cover the jars with compote with a blanket and leave them to cool. Wipe the jars with a cloth and place the cherry compote in the pantry.


Video: Κομπόστα κεράσι, εύκολη και γρήγορη με ελάχιστη ζάχαρη. foodaholics (January 2022).