Prunus - an unpretentious berry, and in other years its yield exceeds even the wildest expectations of gardeners. In this case, it has to be harvested for future use in all possible ways. One of the most popular blanks is a bird cherry compote, for the winter which can be prepared by a simple recipe - it does not even require sterilization. However, some features of cooking cherry compote is still worth knowing.
Cooking Features
Compote from it is well stored at room temperature for several years, even if it is prepared without sterilization. However, 6 months after cooking this compote is no longer drinkable. The thing is that over time, the bird-cherry stones begin to secrete prussic acid, albeit in minute quantities. It is especially dangerous to give such a dessert to children. This is only one feature of the bird cherry, which should be taken into account by those who make compote from it, but there are others.
- In order for the compote to have a rich ruby color and a tart taste, there is no need to hurry to collect a bird cherry - let it ripen and darken. However, waiting, you can not miss the moment when it can begin to dry.
- Even if the berry went to the compote as ripe and juicy as possible, the saturated color and aroma, as well as the taste, the cherry cherry compote will not acquire immediately. And the less the berries were subjected to heat treatment during cooking, the longer it will take to wait for the moment when you can try the bird cherry compote.
- Banks and lids for compote need to be sterilized, otherwise it will quickly deteriorate - even before the time comes to try it.
It is impossible to drink a lot of bird-cherry compote, as this can lead to disruption of the bowels. Strongly contraindicated is a drink for those who suffer from constipation and heart disease, but with diarrhea, it will bring only benefit.
Simple recipe for bird cherry compote
Composition:
- bird cherry - 1 kg;
- water - how much will go into the jar;
- sugar - 0, 3 kg per three-liter jar.
Method of preparation:
- Well, sort out the berries, throwing away spoiled, rotten and dried ones. Rinse the remaining berries in running water, dry, pour on a paper towel.
- Sterilize a 3 liter can, let it dry.
- Pour the bird cherry in a jar, fill it with hot water.
- After 10 minutes, pour the water into the pan, add sugar to it and boil the syrup.
- Pour syrup over the bird cherry so that it reaches the very edge of the jar.
- Spin the jars with tin lids boiled for 5 minutes.
- Turn the jars upside down, cover with a cotton blanket or other object that retains heat well.
- Leave for 24 hours for additional preservation.
- Remove the blankets, put the jars correctly and clean for the winter.
It will be possible to taste this compote only in a month, and it is better to wait one and a half to two months.
Cherry Compote: Recipe without sterilization
Composition:
- bird cherry - 1 kg;
- sugar - 200 g;
- water - 2 l.
Method of preparation:
- Put the washed and peeled cherry in a colander, put it in boiling water and blanch it for a couple of minutes. Remove the colander and let the berry dry slightly.
- In a saucepan, boil water, dissolve sugar in it, boil for about 5 minutes.
- Dip the berries in the syrup and leave for 5-6 hours.
- Sterilize a three-liter jar.
- Remove the cherry from the compote with shumovka and put it in the jar.
- Boil the syrup and pour it into the jar of bird cherry to the very edge.
- Roll up the can. When it cools, store it.
It will be possible to try the bird cherry compote prepared without sterilization in a month.
Cherry Compote with Vinegar
Composition:
- bird cherry - 0, 2 kg;
- sugar - 60 g;
- water - how much will go into a liter jar;
- Apple vinegar (6%) - 5 ml.
Method of preparation:
- Pick and rinse the berry well.
- Pour the bird cherry into a 1 liter sterilized jar. Compote can also be made in larger cans, but the number of ingredients in this case should be proportionally increased.
- Pour boiling water into a jar of bird cherry, wait 10 minutes, then pour the water into the pan.
- Add sugar and boil water with it, boil for a couple of minutes.
- Pour a teaspoon of apple cider vinegar into a jar, top with syrup to the very edge of the jar (you can even over the edge).
- Screw cans with metal lids or roll them up with a special key.
After cooling, the banks will remain in storage. Compote for this recipe turns out sour and not too sweet. You can drink it after 1, 5 months.
Cherry and Wild Rose Compote
Composition:
- bird cherry - 0, 5 kg;
- wild rose - 0, 5 kg;
- water - 2 l;
- sugar - 150 g.
Method of preparation:
- Prepare the berries of the bird cherry and the hips, carefully sorting them out and rinsing them well.
- Boil water, add sugar and boil 5 minutes with it.
- Dip the bird cherry and rosehip in the syrup. Simmer for 20 minutes.
- Sterilize the jars and lids to them.
- Remove the berries from boiling compote berries with a slotted spoon and place them in cans.
- Fill the berries with boiling syrup.
- Roll up the cans.
- Turn the jars upside down with bottoms, wrap.
- After cooling, return the banks to their original position and store for winter storage.
Such compote is ready for use in a couple of weeks. It is especially useful because it is rich in vitamin C, which strengthens the body's defenses.
Cherry compote has a tart taste, rich color and aroma, a bit like a cherry drink. However, you can not drink it to everyone, and in the absence of contraindications it is important to know the measure.
