How to make apple and cherry compote?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Even in kindergarten, we were traditionally given first, second and compote for lunch. Adults even resorted to blackmail, convincing the most picky children: “If you don’t eat hot, you won’t get compote.”

This he althy sweet drink is a worthy replacement for store-bought juices, especially if you have your own garden and the necessary fruits grow on hand. It is pleasantly refreshing in the summer heat, and in winter it reminds with its taste and aroma of warm days, sunshine and ripe appetizing fruits. From what only compote is not cooked: from apples and cherries, from pears and lemon slices, and even from pineapples and feijoa.

I'm sure exotic fruit drinks are delicious. But our fruits are in no way inferior to overseas curiosities either in terms of usefulness or taste.

Best Companions

Apples, which ripen in large quantities in orchards from mid-summer to late autumn, are tasty, fragrant and contain a lot of useful substances, vitamins and antioxidants. Jam is made from them, juice is crushed, jam is harvested, they are even dried. And almost every housewife knows how to cook compote from apples.

Perhaps the only drawback is that the fruit has light flesh and a very delicate aroma, which makes the finished product tasty, but not as spectacular as we would like. Therefore, compote from apples alone is rarely cooked.

Cherry will help to give the drink a decent color and aroma. The best berry compotes are obtained from it. Cherry contains a lot of iron and magnesium, and drinks from it are recommended for anemia. In addition, they perfectly quench thirst and stimulate appetite.

Comote of apples and cherries is the most successful combination of taste, color and aroma. Using the ingredients in different proportions, you can achieve a more "cherry" bouquet or just slightly tint the drink.

Summer apple compote: photo, recipe

Cherries are put here only for the beautiful ruby color. The main ingredient is apples.

What you need:

• sugar - 300 g;
• apples any - 500-600 g;
• cherries - a couple of handfuls;
• water - 3 l.

Wash fruits. Remove the core from the apples and cut them into neat slices. You can leave the pits on cherries. Place everything in a saucepan. Pour sugar, pour water, put on medium heat.

Cook from the moment of boiling for 15 minutes. Visually, readiness can be determined as follows: if the apples have changed their color, the compote is ready.

You can cook compote without seeds. To do this, the cherries are washed in cold water, the bones are removed.

The pulp is placed in a saucepan, poured with hot water, boiled andfilter. The resulting juice is poured into a saucepan, sugar and chopped apples are put there.

After boiling, the compote is boiled for 10 minutes, then cherries are added, brought to a boil and turned off.

Winter preparations

For longer storage apple and cherry compote is cooked a little differently. Apples are taken ripe and not very soft varieties. They are washed, seeds removed, cut into slices. Then, together with cherries, apples are placed in clean, sterilized jars for a third of the volume. The ratio of fruits can be any, but usually put a little more apples.

Preparation of syrup: put 1.5 cups of sugar for every liter of water. Bring to a boil, then pour into jars and sterilize for 20-25 minutes. Roll up the jars, put them with the lids down, wrap them up. Fragrant compote of apples and cherries is ready for the winter!