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Compote of cherries and red currants diversifies the winter diet and fills it with aroma, colors of summer. The drink can be prepared from frozen berries or canned. In any case, its taste will be unsurpassed.
How to cook cherry-currant compote
Cherry and currant compote has a pleasant refreshing taste. It is good to cook and eat in the summer in extreme heat. The sourness inherent in this drink will quench your thirst well, and the rich nutritional composition will help renew strength and give energy.
The drink can be prepared both from fresh berries and from frozen ones. In winter, it is better to use it warm. It will be an excellent source of vitamin C, which is so necessary for strengthening immunity in a difficult winter period. It will be a good help in the treatment of seasonal colds, spring hypovitaminosis. If fruits stored in the freezer will be used as the basis for the drink, it should not be thawed. They can be thrown into a pot of boiling water as is.
Secrets of cooking:
- a cherry drink will turn out much tastier if you add not sugar in its pure form, but honey or berry syrup;
- the taste of any berry compote will improve with a small amount of lemon or orange juice;
- a cherry drink will become more saturated if grape juice is poured into it or a little zest (lemon, orange) is added during cooking;
- compote from berries should not be boiled for a long time, otherwise they will boil and the drink will turn out tasteless;
- for cooking it is not recommended to use small cherries, you need to take strong, ripe berries;
- compote can be quickly cooled if you put it in another, larger container filled with cold, salted water.
Berry drinks will become more aromatic and tastier if you add various spices, lemon balm or mint leaves, citrus zest, honey to them. For example, cherries go well with cinnamon, which is why this spice is often added to drinks.
Berry drinks also flavor catnip, basil, savory. They enhance the taste and aroma. 7-8 g of fresh herbs are enough for a liter jar. Put should be 5 minutes before the end of cooking. Remove after cooling.
Which pot to choose
It is best to use a stainless steel pot for brewing a berry drink. The bottom should be thickened, the inner surface should not be damaged, rust or crack. It can be cleaned, washed with abrasive materials, it is not subject to oxidative processes.
It is undesirable to cook compotes from sour berries in an aluminum pan. This material is unstable, subject to rapid oxidation. If there are no other dishes, then you can use this one. In a few minutes of cooking, nothing terrible can happen. The main thing is not to leave the finished compote for storage in an aluminum pan.
Cast iron pans for cooking compote should have a non-stick coating. The safest option is glassware. But pans made of such material, as a rule, have small volumes. Therefore, this option is not suitable for winter harvesting.
Recipe for currant and cherry compote for every day
The most optimal option for preparing compote is to boil a certain amount of water, add sugar or another sweetener to it, and then lower the berries. And immediately you can turn off the gas under the pan. Cover with a lid, give the drink a taste. With this method of cooking, the maximum amount of useful elements is preserved and the taste of freshness does not disappear.
How to cook redcurrant and cherry compote
Ingredients:
- cherry – 0,5 kg;
- currant (red) – 0,5 kg;
- granulated sugar – 0,4 kg;
- water – 3 l.
Wash the berries separately, remove the seeds. Currants can be taken not only red, but also black. Mash it, and chop the cherry with a blender. Mix the berry mass with each other, cover with sugar until the juice is released.
Then transfer it to boiling water and keep on fire from the moment of a new boil for 5 minutes. Remove the foam, keep covered until completely cooled. Strain through a multilayer gauze filter.
Recipe for cherry and redcurrant compote with cinnamon
This recipe is universal. Such a compote can be drunk immediately or prepared for the winter.
Ingredients:
- currant (red) – 0,3 kg;
- cherry – 0,3 kg;
- cinnamon – 1 stick;
- granulated sugar – 0,3 kg.
Peel the berries from twigs, seeds, so that the drink does not taste bitter. Mix sugar with water, bring to a boil, add berries, spices. Again, wait for boiling, turn off. Insist in the refrigerator for half a day.
Blackcurrant and cherry compote in a saucepan
Berry compote is loved and prepared in every home. The combination of cherries and black currants in one glass will surprise you with richness of color and abundance of taste.
Ingredients:
- cherry – 1 tbsp.;
- currant (black) – 1 tbsp.;
- water – 2 l;
- granulated sugar – ½ tbsp.
Pour peeled, sorted berries into boiling sugar syrup. Again, wait for the moment of boiling and after two or three minutes turn off the fire. Keep covered until cool.
Another recipe requires the following ingredients:
- cherry – 150 g;
- currant (black) – 100 g;
- currant (red) – 100 g;
- water – 1,2 l;
- granulated sugar – optional;
- icing sugar – 1 tbsp. l.
Sort the berries, wash under running cold water, remove the seeds. Transfer everything to a pot of boiling water, cook for 5 minutes. Add sugar and keep on fire for another 2 minutes. Cool compote, filter through a sieve. Allow excess liquid to drain from the berries, put them on a plate, sprinkle with powdered sugar on top. Serve separately.
Compote of fresh cherries and currants with currant leaves
Ingredients:
- currant (red, black) – 0,2 kg;
- cherry – 0,2 kg;
- currant leaf – 2 pcs.;
- mint – 2 branches;
- water – 3 l;
- granulated sugar – to taste.
Wash the berries well, sort out. Throw in a pan with boiling syrup, add green spices. Bring to a boil and turn off immediately. Insist in a closed saucepan for an hour.
How to cook compote from cherries and currants in a slow cooker
Ingredients:
- cherry – 350 g;
- currant (black) – 350 g;
- currant (red) – 350 g;
- granulated sugar – 400 g;
- water – 3 l.
Mix pitted cherries with the rest of the berries, cover with sugar. Wait until the mass releases juice. Then fill with water and send to the multicooker bowl. Turn on the “soup” or “cooking” mode for ½ hour. After the end of cooking, do not open the lid immediately. Let it brew for about an hour. Strain before serving.
Cherry and currant compote recipes for the winter
An important point of the technological process is the correct sterilization of the container in which the compote will be stored all winter, as well as the preliminary processing of berries. There is such a disease as botulism. It is easiest to pick it up from improperly prepared conservation. The bacterium botulinum multiplies best in an oxygen-free environment, which is the contents of hermetically sealed jars.
Therefore, the berries must be sorted out and washed thoroughly. Approach sterilization with all attention and observe all technical standards. The jars must be washed with detergents, high temperature steamed over a saucepan, in the oven, microwave, and so on. The lids also need to be boiled. Hands and clothes should be clean, the kitchen table and utensils should be well washed.
Compote for the winter of cherries, red and black currants
All three ingredients can be taken in arbitrary proportions. It will take 1,5 kg of assorted berries. To prepare sugar syrup for 1 liter of water, 0,7 kg of granulated sugar will go.
Ingredients:
- currant (black);
- Red currants);
- cherry.
Berries clean, rinse and immerse in boiling syrup. Hold in it for 10 minutes and transfer to jars. Pour in chilled syrup. Sterilize the jars together with the contents: 0,5 l – 25 minutes at +75 degrees.
You can use the following ingredients:
- berries – 0,5 kg;
- water – 2,5 l;
- granulated sugar – 1 tbsp.
Put clean berries in sterile jars. You can take currants, both red and black, or both, as well as cherries. All this in arbitrary proportions. Pour fresh boiling water to the very top. After 5-7 minutes, drain the water back into the pan, add sugar to the same place, boil. Pour boiling syrup over the berries again, immediately roll up.
Fragrant redcurrant and cherry compote for the winter
Ingredients:
- cherries – 0,4 kg;
- currant (red) – 0,2 kg;
- water – 0,4 l;
- granulated sugar – 0,6 kg.
Sort the berries, wash, peel the stalks. Lay in layers in a jar, pour in sugar syrup directly from the fire. Pasteurize jars: 0,5 l – 8 minutes, 1 l – 12 minutes. Use metal lids.
Currant and cherry compote for the winter with lemon balm
Ingredients:
- red, black currant (without twigs) – 5 tbsp.;
- cherry (pitted) – 5 tbsp.;
- melissa – a bunch;
- granulated sugar – 2-2,5 tbsp.;
- water – 2 l.
Wash berries and herbs under cold running water. Instead of one lemon balm, you can take a mixture of herbs, for example, lemon balm, mint, lofant. Put on the stove to boil the syrup. In the meantime, distribute the berries and lemon balm in clean, dry and pre-sterilized jars. Pour hot syrup over and roll up immediately.
Compote for the winter of blackcurrant and cherry with citric acid
Ingredients:
- currant (black) – 100 g;
- cherry – 100g;
- sugar – 100 g;
- citric acid – a pinch.
Put prepared berries in sterile jars, pour boiling water. After 15 minutes, pour the water into a saucepan and send to the fire, add sugar and heat until completely dissolved. Throw a pinch of citric acid into jars, pour boiled syrup over, seal tightly.
The recipe for compote of cherries and currants can be viewed below.
Storage Rules
Close compote for the winter is far from everything. It needs to be properly stored. If we are talking about a private house, there are usually enough utility rooms. In an apartment for this purpose, you need to allocate a convenient corner in the form of a niche, mezzanine, pantry or locker. In the absence of all this, the blanks can be stored in plastic boxes under the bed or behind the sofa.
Conclusion
Cherry and red currant compote can be prepared in different ways by adding additional ingredients, spices not listed in the recipes. You should not be afraid to experiment, invent new tastes to surprise and please your loved ones.