How To Cook Compote Of Cherries | Food

 

 

Food

How to cook compote of cherries

Cherry is not only taste good, but also contains a large amount of useful minerals and vitamins. Because of this it is widely used in folk medicine. In cooking, it is prepared from mousses, jellies, fruit drinks, flavored jam and jam, filling for pies and dumplings. Suitable for cooking and cherry liqueurs and tinctures. In the summer heat, sweet and sour cherry compote perfectly quench thirst.

How to cook compote of cherries

You will need:

Water - 2 l; Cherry - 700-800 g; sugar - 3/4 cup.

Instruction how to cook compote of cherries

Step 1:

Cook compote only from fully ripe fruit. In order to get a drink with the highest number of useful substances contained in the ripe cherry, cook it is recommended as follows. To loop cherries, remove the stem, wash. Squeeze the juice out of it. You can use and juicer, but then have to spend a lot of time to remove the seeds. To expedite the process, put the cherries in a saucepan and crush her usual wooden pestle. Put the resulting mass into a colander or strainer and drain the separated juice. Dishes with juice in the fridge.

Step 2:

In a saucepan for cooking compote pour the water, bring it to a boil. Stir the sugar and add the cherry frayed mass together with bones. Simmer over medium heat for 5-7 minutes. Remove from heat and allow to cool compote. Strain it through a sieve. Pour juice prepared beforehand.

Step 3:

You can cook from frozen fruit compote and cherries. After the pull out a bag with cherries from the refrigerator, allow it to thaw completely. Liberated juice, pour into a glass. Pour thawed cherries with water, add sugar and bring to a boil. When the compote to cool, pour juice.

Step 4:

The peculiar taste of a compote of dried cherries. First, iterate through it and rinse thoroughly. Soak in warm water for 30-40 minutes and then put the stew. When compote boil, add the sugar to taste. In such compote can be put, and other dried fruits, which should also be a pre-soak.