Bird cherry compote

Bird cherry compote is a fragrant drink with an unusual taste that will warm you in a cold winter and saturate your body with vitamins and other useful substances.

The benefits and harms of bird cherry compote

Due to the high content of vitamins and trace elements in bird cherry, compote has the following useful properties:

• volatile, malic and citric acid, which are found in large quantities in fruits, have a bactericidal effect;
• vitamins and minerals stimulate the immune system;
• due to ascorbic acid, an insecticidal and fungicidal property is formed;
• benzaldehyde and anthocyanins have an analgesic effect;
• tannins provide an astringent effect;
• essential and fatty oils, rutin have a regenerative effect;
• organic acids and atocyanins have an anti-inflammatory effect;
• hydrocyanic acid has a disinfecting effect;
• glycosides and flavonoids provide a diuretic and diaphoretic effect;
• phytoncides in combination with vitamins have a general strengthening effect on the body;
• hydrocyanic acid has a disinfecting effect.

Despite a lot of useful properties, bird cherry compote can also be harmful. Hydrocyanic acid, which is part of the plant, is a deadly poison in large quantities.

People suffering from constipation should be careful to drink cherry compote, as it can provoke stool retention.

Children under the age of three are advised to refrain from drinking the drink: it can cause allergies and adversely affect the work of the gastrointestinal tract.

The fruits contain a lot of sugar, so diabetics and people on a diet should not introduce bird cherry compote into their diet.

Rules for the preparation of bird cherry compote

Compote will turn out bright and fragrant if you use ripe berries for its preparation. They should not be wormy, without traces of rot. Spoiled fruits are removed, otherwise compote from black and red bird cherry will not last until winter.

Before use, the berries are removed from the branches, washed thoroughly and dried on a disposable towel.

The containers into which the compote is planned to be rolled are sterilized, and the lids are boiled or simply scalded with boiling water.

The filled container is rolled up with a special key, then turned over and left until completely cooled, wrapped in a warm cloth.

Bird cherry compotes are prepared without sterilization, or the filled jars are boiled additionally in a saucepan. The last way is to guarantee the safety of the drink throughout the winter.

You can facilitate the technology by using the technique of double filling, blanching.

The classic recipe for bird cherry compote for the winter

Ingredients:

• 1,5 st. powdered sugar or fine sugar;
• 1,5 liters of drinking water;
• 1 kg of bird cherry berries.

Method of preparation:

1. It is good to sort out bird cherry berries, discard rotten, spoiled and rumpled fruits.
2. Rinse the main ingredient under running water, drain in a colander, rinse and leave to drain excess liquid.
3. Boil water in a saucepan, add sugar, mix and leave on low heat for 5 minutes until sugar dissolves.
4. In a separate saucepan, bring water to a boil, lower the bird cherry into it and cook over low heat for 5 minutes, remove from the stove and put the berries in a colander.
5. Transfer the bird cherry to a saucepan, pour over the syrup, close the lid tightly and leave overnight.
6. Rinse jars, pour over boiling water. Remove the berries from the syrup, arrange in jars. Boil the syrup and pour the bird cherry to the top with boiling liquid. Roll up with a special key, turn over and leave to cool, wrapped in an old jacket.

Red cherry compote for the winter

Red bird cherry, unlike ordinary fruits, has a richer taste, without astringency. It is used to make jams, fillings for pastries and compotes.

Ingredients:

• 5 g of citric acid;
• 2,5 liters of drinking water;
• ½ kg of granulated sugar;
• 900 g of red bird cherry.

Method of preparation:

1. The berries are carefully sorted out, the fruits are thoroughly washed under running water.
2. Banks are washed with soda solution, sterilized over steam or in the oven, or simply doused with boiling water.
3. Pour water into the pan, pour half a kilogram of sugar. Boil for a minute from the moment of boiling.
4. Add citric acid to the berries. The fruits in the jar are poured with boiling syrup, covered with a boiled lid and rolled up with a key. The jar is wrapped in a blanket, turned upside down, and left to cool for a day.

A simple recipe for bird cherry compote without sterilization

A simple bird cherry compote is not sterilized, so it is important to follow all the rules of sterility. The berries are sorted, washed and dried. The amount of sugar can be increased, but it is not recommended to reduce.

Ingredients:

• 2,6 liters of filtered water;
• ½ kg of bird cherry;
• 5 g of citric acid;
• 300 g fine sugar.

Method of preparation:

1. The berries are removed from the branches, the tails are cut off, washed under running water and dried on a towel. Transfer to a glass container, after sterilizing it over steam or in the oven.
2. Water is combined with sugar in a saucepan, put on the stove and brought to a boil. Boil for a minute.
3. Berries are laid out in sterile containers. Add citric acid. The contents are poured with boiling syrup to the very neck, covered with a sterile lid and immediately rolled up with a key. Leave to cool completely, wrapped in an old jacket.

Recipe for a healthy bird cherry and rosehip compote for the winter

The technology by which this drink is prepared avoids the sterilization of cans. The preparation of compote is carried out in 2 stages, it will take several hours for the ingredients to infuse in syrup. The drink is rich, tasty and vitamin.

Ingredients:

• 2,3 liter of spring water;
• 200 g of bird cherry;
• Xnumx g of granulated sugar;
• ½ kg bird cherry.

Method of preparation:

1. Pour sugar into a pot of boiling water and boil for 3 minutes.
2. Rose hips and bird cherry are sorted out, washed well, but not dried.
3. The ingredients are dipped into a saucepan with boiling syrup, stirred and immediately turn off the heat. Cover with a lid and leave for 5 hours.
4. Banks are prepared, washed with soda solution and sterilized. With a slotted spoon, the berries are taken out of the syrup and laid out in containers.
5. The syrup is put on the stove and boiled for about 5 minutes. The main ingredients are poured with boiling liquid, the jars are hermetically sealed, turned over, covered with a warm blanket and left to cool completely.

How to make compote from bird cherry, cherry and sea buckthorn

Thanks to the use of several types of berries at once, the drink is fragrant and tasty.

Ingredients:

• Xnumx g cherries;
• 230 g rose hips;
• 1 liter of spring water;
• Xnumx g of granulated sugar;
• 100 g sea buckthorn;
• 280 g of bird cherry.

Method of preparation:

1. Rose hips are placed in a cup, sorted and washed.
2. Bird cherry is removed from the branches, spoiled fruits, branches and leaves are removed. The fruits are washed.
3. Sea buckthorn is cut from a branch, sorted out, spoiled berries and all unnecessary is removed.
4. Cherries are examined for the presence of wormy and crushed berries, if any, they are thrown away. Washed.
5. Water is poured into a saucepan, sugar is poured into it and brought to a boil. Boil until the grains are completely dissolved. Sea buckthorn, bird cherry and wild rose are spread in syrup. Cook, stirring, for 3 minutes, no longer.
6. Cherries are poured into a jar, having previously sterilized it, poured with berry syrup, rolled up hermetically with lids and cooled “under a fur coat”.

 How to roll up bird cherry compote with vinegar

Cooking cherry compote according to this recipe is not difficult. The drink is not too sweet, with a slight sourness. Before use, it is desirable to withstand a month and a half.

Ingredients:

• 5 ml 6% apple cider vinegar;
• 200 g of bird cherry;
• filtered water;
• 60 g fine sugar.

Method of preparation:

1. The berries are sorted and washed well.
2. Fall asleep in a liter glass container, after sterilizing it. If the compote is prepared in large containers, the ingredients are proportionally increased.
3. The contents of the jar are poured with boiling water, incubated for 10 minutes, then the liquid is poured into the pan. Add sugar and boil for 2 minutes.
4. Pour apple cider vinegar into the container, pour the syrup on top so that it overflows a little. They are screwed with metal caps with a special key. Cooled “under a fur coat” containers are stored in the cellar.

How to close bird cherry compote with apples

The drink has an amazing aroma and summer taste. In this case, the double filling technology is used, which is ideal for dense berries and fruits with a stone.

Ingredients:

• filtered water;
• 400 g fine sugar;
• ½ kg of apples;
• 250 g of bird cherry.

Method of preparation:

1. Prepare glass containers: wash with soda solution, rinse with boiling water. Remove the berries from the branches, sort and rinse under running water, putting in a colander.
2. Wash the apples, wipe each fruit dry, cut into large slices. Cut out the core.
3. Pack fruits and berries in jars, pour boiling water over, cover with a lid. Withstand 10 minutes. Then replace the tin lid with a plastic one, pour the liquid into the pan and put it on the stove.
4. Add sugar to water. Boil the syrup for 2 minutes. Pour blanched berries and fruits with boiling syrup right down to the throat. Cover with a lid and roll it up with a key. Leave to cool completely under a blanket.

Bird cherry and raspberry compote for the winter

Compote of bird cherry with raspberries will be a great alternative to purchased drinks. In addition to the fact that the workpiece has an excellent taste, it is valued for its impressive valuable composition. Compote is recommended to use for colds.

Ingredients:

• 10 ml of lemon juice;
• 350 g raspberries;
• 2,5 liters of drinking water;
• Xnumx g of granulated sugar.

Method of preparation:

1. The berries are sorted, placed in a colander and washed under running water.
2. The main ingredients are placed in a glass container, having previously been sterilized. Pour boiling water over and leave for 10 minutes.
3. After the allotted time, the infusion is poured into a saucepan, granulated sugar is added, lemon juice is poured in. Boil for a minute.
4. Pour the berries with syrup, cover with lids and tightly twist them with a key. Cooled upside down “under a fur coat”.

Recipe for bird cherry and currant compote

Thanks to the currant, the drink acquires a rich taste and amazing aroma.

Ingredients:

• 2,5 liters of filtered water;
• 800 g of bird cherry;
• 1,5 st. granulated sugar;
• 300 g currants.

Method of preparation:

1. The sorted, washed berries of bird cherry and currant are blanched in boiling water for 3 minutes. They throw it away in a colander.
2. The berries are transferred to a sterile three-liter container, filled to the top with boiling water and incubated for 10 minutes.
3. After the allotted time, the liquid is poured into the pan. Sugar is added to the berries, poured with boiling infusion.
4. Immediately roll up the container with a tin lid using a key. Turn over the throat and leave for a day, wrapped warmly.

Delicious dried cherry compote

For direct consumption, compote is boiled from dried berries.

Ingredients:

• 2 liters of purified water;
• to taste granulated sugar;
• ½ kg of dried bird cherry.

Method of preparation:

1. Dried berries are placed in a saucepan, poured with boiling water and boiled over low heat for 10 minutes.
2. The fire is turned off, covered with a lid and insisted for 5 hours.

Rules for storing bird cherry compote

The drink can be stored for several years at room temperature, even if it has not been sterilized. However, it is worth remembering that over time, bird cherry seeds begin to secrete hydrocyanic acid, so it is better to use it in the first six months.

Conclusion

Bird cherry compote is rich and tastes like a cherry drink. However, when drinking a drink, it is important to observe the measure so as not to harm the body.