Cherry compote with pits

Easy, simple, the best, for the whole family! Cherry compote is a dish that will be a perfect end to a summer lunch. Fragrant, rich, beautiful color, it will appeal to everyone without exception. In winter, frozen cherries will help you out — compote from it will turn out no worse!

Snezhana

Recipe author

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Composition / ingredients

Servings:

Cherry

250

Water

0.5

Sugar

Citric acid

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 29 g

58 kcal

GI: 66 / 0 / 34

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to cook cherry compote with pits? Prepare the ingredients according to the list, there are only three mandatory ones: cherry, sugar, water. If desired, you can add a pinch of citric acid to make the compote taste more pleasant, the acid will also preserve the beautiful bright color of the drink. Cherries for such compote can be used not only fresh, but also frozen.
Step 2:
Cherry berries carefully sort through, removing twigs, leaves, damaged fruits. Then rinse them and put them in a colander to drain the water completely.
Step 3:
Take a pot of the right size. Use enameled or stainless steel cookware — in aluminum, acid can react with metal. Pour clean filtered water into a saucepan, add citric acid and sugar. Put it on the fire, bring it to a boil over high heat, stirring so that the sugar completely dissolves.
Step 4:
Vary the amount of sugar according to your taste, you can not use it at all. The same goes for the amount of water. The less of it, the more saturated the compote will turn out.
Step 5:
Then lower the cherry into the boiling syrup. Add the berries to the pan carefully, in small parts, so as not to get burned. When the syrup boils again, reduce the heat to a minimum. Cook the compote over low heat for about 15 minutes, stirring occasionally with a spoon and removing the resulting foam.
Step 6:
This time is quite enough for the cherry to give the taste and color to the drink, but it is not necessary to cook the compote longer, otherwise the berries will burst and the drink will have an unsightly appearance.
Step 7:
The compote is ready. Serve it to the table warm or cold, with or without baking. After cooling, remove the compote for storage in the refrigerator, pouring it into clean glass jars or bottles. Enjoy your meal!

Cherry is very useful for the human body. It contains organic acids (folic, pantothenic), macro- and microelements (potassium, calcium, phosphorus, magnesium, iron, iodine and others), vitamins (A, B, E, PP, H). Frequent consumption of cherries will help strengthen the cardiovascular system, normalizes blood clotting, arterial pressure, strengthens blood vessels and capillaries, lowers cholesterol. Cherry stimulates appetite well, normalizes the work of the gastrointestinal tract, helps to get rid of constipation. Cherry compotes are useful for the prevention of vitamin deficiency and strengthening immunity.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).