Cherry Compote with Pits

A really tasty compote made from everyone's favorite berry — perfect for the whole family!

Recipe author

Servings:

Cherries (ripe)

500

Sugar

Water

Citric acid

1.5

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

Cooking method

Cooking time: 30 min

I'll be honest — I'm not a fan of sodas. Just natural juices and homemade compotes. Cherry compote is by far the most popular recipe in our house, and we buy cherries specifically for it. In summer I use only fresh ones, of course, but in winter the compote is still delicious made with frozen cherries. For a truly tasty cherry compote, you need to make a sweet syrup. I usually make a big batch — about three liters (a little over 3 quarts) — so I start with the water: I pour three liters into a pot and set it on the heat. Add a little citric acid to the water — half a teaspoon per three liters — and don't skip the sugar, since we're making a sweet syrup. Figure on about 8 tablespoons of sugar per liter of water, but a bit more won't hurt; I happen to like a very sweet compote, and cherries aren't always sweet to begin with. Stir the sugar water constantly so the sugar dissolves and doesn't scorch. Once the syrup boils, add the rinsed cherries. For one batch of fresh compote I use half a kilo of cherries — so about a kilo and a half of cherries to three liters of syrup. Just rinse the cherries; I never bother pitting them. Take the pot off the heat as soon as the compote comes to a boil, then cover it and set it aside to cool. In my opinion, a glass of cold cherry compote after a meal beats any dessert.