Every summer, when fresh sour cherries appear on the market, I make cherry compote. It’s simple, refreshing, and the best part is that you can enjoy it in the cold winter months. If you find pre-cleaned cherries, the preparation becomes even easier – your compote will be ready in just 15 minutes.
Here’s my quick recipe that doesn’t require much time or energy.
Ingredients:
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1 kg sour cherries
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200 g sugar (adjust to taste)
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2–3 liters water
Preparation:
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Wash the cherries and remove the seeds. Place them in a large pot.
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Add the sugar and pour in 2–3 liters of water.
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Cook on medium heat, stirring occasionally, and let it boil for about 10 minutes.
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While still hot, pour the compote into sterilized warm jars. Close tightly.
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Store in a cool, dry place.
And that’s it! You’ll have a fragrant cherry compote to brighten up winter days.
👉 You can also prepare this compote with other fruits like blueberries, cornels, or plums for a different twist.
Tips for Perfect Compote:
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Cleaning seeds easily: If you don’t own a cherry pitter, use a clean paperclip or a straw. Insert it gently where the stem was and push the seed out. This keeps the cherries almost whole.
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Boost the flavor: Add a slice of lemon, a piece of vanilla pod, or a cinnamon stick during cooking. Remove before pouring into jars.
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Keep the color bright: A teaspoon of lemon juice helps cherries keep their vibrant red shade.
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For longer storage: Sterilize jars properly and store them upside down for a few hours to ensure vacuum sealing.
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Serving idea: Enjoy chilled, with ice cubes in summer, or warm in winter with a slice of cake.
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