Bird Cherry Compote
Treat yourself to the rich flavor and color of bird cherry compote. A very tasty compote with a stunning dark-ruby color! One day my mother-in-law came around again to visit her beloved son and grandson—and to school her daughter-in-law a little—and brought along half a bucket of bird cherries. No sooner had I quietly asked myself, "And what do I need these for?" than my mother-in-law, apparently reading my mind, answered, "We're going to make compote." Well, if we're making it, we're making it. I was pretty skeptical until I actually tasted the bird cherry compote. And that's when I realized our tastes finally agree on something) So, let's get cooking.
Dmitry
Recipe author
Bird Cherry Compote
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
15 g
59 kcal
GI:
20
/
0
/
80
- Bird cherry compote is actually quick and easy to make. As usual, start by washing the berries thoroughly. By the way, it's best to use fresh, juicy berries for this compote—then not only the flavor but also the color will come out rich and dark ruby. Next, blanch the washed berries in boiling water for 2–3 minutes, then immediately transfer them to an enameled pot. Bring the water to a boil, dissolve the sugar in it, and pour this hot syrup over the berries. That's it—you can forget about the berries for 5–7 hours. Once the berries have steeped in the syrup, transfer them to sterilized jars; I usually use a slotted spoon so all the syrup stays in the pot. Bring the syrup to a boil and pour it over the berries in the jars. Seal with lids, turn upside down, and leave them wrapped up for a day.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Bird cherry - 27 kcal/100g
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