Cherry compote with pits

To be honest, I don't like lemonades. Only natural juices and homemade compotes. The culinary recipe for cherry compote at home is generally the most popular. Especially for this, we constantly buy cherries. In summer, of course, I buy only fresh, but in winter cherry compote is very tasty even from frozen cherries.
For a really delicious cherry compote, you need to prepare a sweet syrup. I usually cook a large portion of cherry compote – three liters. So I start cooking with water – I pour three liters into a saucepan and put it on the fire. Add a little citric acid to the water – half a teaspoon per three liters. And be sure to pour sugar – I still cook sweet syrup. You need to count about 8 tablespoons of sugar per liter of water, but if there is a little more sugar, it's not scary. For example, I like very sweet compote. Moreover, cherries are not always sweet.
It is better to stir water with sugar constantly so that the sugar dissolves and does not burn. When the syrup boils, you can add washed cherry berries to it. For one serving of fresh compote, half a kilo of cherries is enough for me. That is, one and a half kilograms of cherries per three liters of syrup. It's enough to wash the cherries, but I never pull out the bones.
I remove the pan from the heat when the cherry compote boils. Now I'll just cover the pan with a lid and put it aside – let it cool down.
In my opinion, cold cherry compote after eating is better than any dessert.