How to cook delicious compote - win-win compote recipes

Photo: shutterstock.com: UGC Compote is a fruit or berry drink containing many beneficial microelements. They can perfectly quench your thirst on a hot summer day. Among the abundance of store-bought juices, fruit drinks and kvass, many people prefer homemade natural compote. Children and adults love it, and the recipes are simple. Compotes are made from fresh, dried or frozen fruits. Sometimes spices and herbs are added. Do you want to know how to cook compote correctly?

Cherry and raspberry compote “Scarlet Idyll”

Ingredients:

Cherries - one and a half kilograms
Raspberries – 2-3 cups
Sugar – 400 grams
Water

Cooking method:

We sterilize jars.
In addition to the usual oven sterilization methods, there are several more interesting methods.
One of these is cleansing in an air fryer.
Not everyone has an oven at their dacha, but there is a convection oven.
For such disinfection, you need to place clean jars on the bottom rack with the bottom up.
Should be removed after 15 minutes.
In a similar way, you can sterilize already filled containers.
We sort through and wash the cherries.
The berries should be washed with the tails on so that the juice does not leak out.
You should choose the darkest berries possible, this means that they are the sweetest and healthiest.
If the fruits are sticky or too soft, this means that they were stored incorrectly.
Fresh cherries should not have dry cuttings.
Wash and peel the raspberries.
You need to carefully check the berries for the presence of insects or worms.
If you pick raspberries yourself, then you should not do this near the road or in the city.
These berries absorb chemicals very quickly and can cause harm rather than benefit.
Place all the berries on the bottom of the container.
They should cover between a third and half of the container.
Pour boiling water over the ingredients and wait about seven minutes.
Drain the water from the jars back into the pan in which the water was boiling.
The bottom of the pan should be thick.
Add sugar to the liquid.
Stir constantly until everything is thoroughly dissolved.
After boiling, cook the syrup for a few more minutes.
Pour the liquid into a jar.
Roll up the lids and place the lids down.
You need to roll the jars in a blanket or blanket and place them in a dark place.

Bon appetit!

Compote of heavenly apples

Can 1.5 l
500 g small apples - ranetki
150 g sugar
Lemon juice

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French Calvados and Russian urination.
What to do with the apple harvest? Step 1. Wash the apples, remove the stems.
Prick each apple in several places with a toothpick. Step 2. Place the apples in a jar and add hot water.

Step 3. Transfer the entire contents of the jar into a saucepan, add sugar, bring to a boil and simmer over low heat for 20 minutes.

Step 4. Pour boiling compote into a jar, close with a sterilized lid and roll up.

Step 5. Turn the jar upside down, cool, and store in a dark place.

Apple compote

Ingredients:

Water 1 l.
Sugar 400 gr.
Apples 1 kg.

Cooking method:

First of all, we carefully examine each apple for the presence of wormholes, rot and other defects.
If the apples are very dirty and dusty, they should first be washed in very warm water.
If the apples have the above flaws, you can carefully cut them off or replace them with normal fruits.
Then rinse it with cool water, place it on a waffle towel and give the apples a little opportunity to drain the water.
Fresh apple compote is prepared either from whole apples or from slices or halves.
So, ideally, you should choose apples that are as similar as possible in color, size and degree of ripeness.
If the selected apples have fairly thin skin, then it is not necessary to peel it first.
After the apples have dried, you can cut them into slices if desired.
Place the apple slices in a bowl of slightly acidified water, using either lemon or adding citric acid to the water on the tip of a knife.
This is done so that they do not darken while we prepare everything else.
To blanch fresh apples and prepare sweet syrup for compote, we use the same water.
If you do not really trust the quality of the water flowing from your tap at home, then it is best to simply refuse it, since the taste and shelf life of your canned compotes will depend on this, that is, on the quality of the water.
I try to use clean spring water from a proven source.
So, we take a capacious saucepan and pour in the same amount of water as we end up with in the total volume of all the prepared jars.
Add sugar to a saucepan of boiling water and wait, stirring constantly, until the sugar is completely dissolved in the water.
It is advisable to dissolve sugar not in boiling water, but in water over moderate heat.
Then blanch the apple slices for 10 minutes in boiling water , after which we immediately transfer them to a colander and pour cold water over them.
The entire canning process should best begin with the actual preparation of the stove.
On one burner there should be a large saucepan with three liters of water boiling, on the other burner there should be a large boiling pot or a saucepan with hot water, in which there should be an empty liter jar prepared for seaming on a cloth.
On the third burner there should be a container (pan, bowl) with syrup that has already been brought to a boil.
It is best if you pour the syrup into an empty 2 liter kettle for greater convenience.
Now we take the cooked apples or apple slices, put them in boiling water on the first burner for literally 30 seconds, then immediately transfer them to a jar, then fill everything with syrup and immediately roll up the jar with a clean lid.
Next, we repeat everything the same way until you run out of cooked apples and syrup.
The lids should be boiled and cooled first.
If you take 3-liter jars to preserve compote, then you will need 5 liters of previously prepared boiling water.
It is better to keep the rolled up jars of compote for a month with their lids turned down in some warm place, for example in a pantry, and then turn them over and put them in long-term storage.
Then, in the cool winter, you open the compote, pour it into glasses or directly into a ladle.
Now all that remains is to serve it on the table as an amazing, healthy and tasty drink.

Bon appetit!

Fresh apple compote

Yes, apple compote. But not quite ordinary. After all, there are different varieties of one of the most popular components. Some can be simply brewed, while others require something that will enhance the taste of the drink and make it more aromatic and healthier.

Apple compote

Ingredients:

Apple – 1 pc.
Orange peel – 1 pc.
Cinnamon - to taste
Sugar - to taste
Water – 1 glass

Making a simple compote from fresh apples

As soon as the water boils, put the orange peel there; if it is dried, add fresh orange peel at the very end of cooking. In 2-3 minutes you need to deal with the apples. I like to chop apples finely, i.e. into slices, because large pieces, boiled, will not look very attractive.

Step 1. Apple slices

So, cook the slices (peeled from seeds, peel or with such) by pouring boiling water over them. Do not cook for more than two to three minutes. This way, the vitamins will be better preserved, and the apples will not spread right in the cup (although everything depends on the variety!). Add sugar to taste a minute before adding the cinnamon stick to the pan. Pour into cups hot, which is ideal in cold weather, or chilled, choosing an orange peel and a stick.

Step 2. In a saucepan

Compote of cranberries and apples

Ingredients:

apples – 4 pcs.
cranberries – 150 gr.
sugar – 300 gr.
citric acid – 5 g.

Cooking method:

If the compote is not sterilized, then the requirements for the quality of the products are special: apples are ripe, sweet and crisp, cranberries are fresh.
Choose large “red-skinned” apples.
Apples are washed first in warm water, then in cold water.
Cranberries are poured into a deep bowl and filled with water, all dried and crushed berries will float to the surface
The apples are cut into centimeter slices and the apple core is cut out.
The dishes are sterilized by steam for 10 minutes.
Dry sterilized jars are filled with apple slices.
The second layer will be cranberry.
Only red and maroon berries should go into the jar; pink cranberries should not be put into the compote.
Sugar and citric acid are added to the jars.
Lemon is the best preservative for preparations without sterilization.
If you roll up one three-liter jar, then you will need 2.5 - 2.7 liters of water to fill it.
When there are more cans, the amount of water increases accordingly.
Water should be boiled for 5-7 minutes.
Then the jar is placed on a metal surface and 1/3 is filled with boiling water.
Cover the jar with a sterile lid and keep it in this position for 3-4 minutes.
During this time, the jar will warm up and will not burst when adding a new portion of boiling water.
The jars are filled with boiling water without “jumping” over the level of the hangers.
At first the cranberry and apple compote will be light pink, but after a day it will turn coral.
The blanks are rolled up and turned over.
The jars need to be thoroughly insulated by wrapping them in a thick blanket.
“Proper” cooling lasts at least 12 hours.
The blanket creates a greenhouse effect, which is equivalent to conventional sterilization in a saucepan.
When the compote becomes cold, the jars are placed in a dry cellar.
This drink is served chilled, then the cranberry flavor is more pronounced.

Bon appetit!

What fruits are compotes made from for the winter?

A huge amount of summer fruits and berries are used for homemade drinks, for example:

apricots;
strawberry;
cherry plum;
plum;
cowberry;
apples (including compote made from small ranetki);
pears;
cherry;
peaches;
cherries;
black and red currants;
gooseberry;
dogwood;
blueberry;
raspberries;
grape;
chokeberry.

In addition to fruits and berries, vegetables are also used for winter preparations. One of the most beloved in every family is tomato juice, which is made from juicy tomatoes through a juicer or meat grinder. Pumpkin juice is very tasty - it resembles watermelon in aroma and aftertaste. And carrot juice is a specific drink, but incredibly healthy, especially for young children.

As you can see, the choice of ingredients for compotes is truly huge, and everyone can choose a drink to their liking.

Frozen raspberry compote

Ingredients:

frozen raspberries – 750-800 gr.
sugar – 200 gr.
water – 3 liters

Cooking method:

Containers with ice raspberries are taken out of the freezer.
For compote, you can use frozen whole berries or shaped briquettes of raspberries, ground with sugar.
To make the compote fragrant and concentrated, you need to take more berries than are suggested in the usual recipes for fresh raspberries.
Place the berries on a plate and wait 5 minutes.
During this time, the whitish coating on the berries will disappear, but the raspberries will remain firm.
The berries are placed in a sieve and quickly rinsed with cold water.
The condensate that settles on the berries contains harmful substances that need to be gotten rid of.
Cold running water does the job perfectly.
Raspberries are placed in a saucepan without waiting for complete defrosting.
Add sugar.
Raspberry compote should not be cloying.
With too much sugar, the fresh berry taste is lost.
These proportions leave raspberry sourness as the leading flavor note of the drink.
Pour cold water into the pan.
The taste of compote largely depends on the quality of the water.
If there is no spring water or pre-purified water, then the tap water is passed through a filter.
Compote of frozen raspberries is boiled for 5 minutes.
Then cover the pan with a lid and leave for 20 minutes.
The warm compote is filtered.
For good filtration, a metal sieve is not enough: the grate is additionally covered with one or two layers of gauze.
The compote will turn out perfect; there will not be the slightest hint of the presence of raspberry pulp flakes.
Raspberry compote is poured into a jug or glass bottles and placed in the refrigerator for 2 hours.
A chilled drink made from frozen raspberries gives a special pleasure.

Bon appetit!

Blackcurrant compote

Ingredients:

black currant – 500 g,
glass of sugar

Cooking method:

Currants must be thoroughly washed before putting them in bottles.
I advise you to roll up blackcurrant compote directly with twigs and leaves, if you come across any.
After all, the twigs and leaves also contain many useful vitamins and microelements, which will not spoil the taste of the compote, but rather enrich it.
Also, do not forget that the container in which you will roll the compote must be sterilized.
Now put water in a saucepan to boil.
It will be good if the water is purified.
Now that the water has boiled, carefully, so as not to get wet or burn yourself, pour it into the bottles.
And immediately cover with lids.
In this state, bottles with currants and boiling water must be left for a day.
So we will let the fruit brew.
We don't add sugar yet.
After a day, pour the liquid obtained inside back into the pan.
Place on the fire and bring to a boil.
I pour water from 3 bottles into a saucepan.
When the liquid has boiled, I add as many glasses of sugar to it as the number of bottles I have drained of water from.
We are waiting for the granulated sugar to completely dissolve in the liquid.
And as soon as the sugar has completely dissolved, this is a signal for us to start pouring the liquid into the bottles.
Fill each bottle one by one.
As soon as the liquid is poured, immediately cover with a lid.
The lid should also be pre-boiled in boiling water for a couple of minutes.
Close the lid of the jar and roll up the bottles.
Now you need to turn the bottles over onto the lid and cover them with a warm blanket.
And leave it to cool in this position, so our blackcurrant compote for the winter is almost ready.
After 5 minutes, check if the lid is leaking, i.e. did you close the bottle tightly, and if everything is fine, then leave it wrapped.

Bon appetit!

Frozen chokeberry compote

They drink it in cold weather, cool weather, and hot weather. This is such a healthy and tasty treat, a very original drink for any time of year. It's easy and simple to prepare. Indeed, in some situations there is no need to add sugar, but limit yourself to some spices and then season with something sweet.

Rowan compote

Ingredients:

Chokeberry - 1-2 handfuls
Mint – 1-2 leaves
Water – 1 cup
Sugar - to taste
Honey - to taste

Preparation of vitamin compote from chokeberry

Since I didn’t have fresh chokeberries, but frozen ones, I didn’t have to take any special steps to prepare them. After all, I did this at the freezing stage. But still, I examined this beauty so as not to miss anything unnecessary.

Step 1. Prepare chokeberry

Let's boil the water. Let's send the berries into it. Let them simmer for a short time. After all, when infused, they will fully share both taste and color. At the very end, I put mint (there was no fresh mint, only dried), because rowan, by itself, is not so fragrant. I always strain the compote, because the berries are tart if you bite into them. Therefore, having squeezed everything I can out of it, I put it on a plate, pouring it with honey. A bite with compote - beauty!

Step 2. Berries and honey

Plum compote with cinnamon

Ingredients:

plums - 1 kg,
granulated sugar - 550 grams,
water – 650 grams.
cinnamon - a small piece.

Cooking method:

All the ingredients are prepared, now we will begin the process of preparing the preparation for the winter.
To do this, we sort the plums by degree of ripeness and size.
We choose fruits with fairly dense pulp.
Then rinse the plums in cold water.
We send them to a fine sieve or just a colander.
Let the water drain.
This will take some time.
Place the plums in boiling water.
Blanch them for 3-5 minutes and immediately cool in cold water.
Now let's prepare the jars for the blanks.
Place blanched plums in prepared dry, clean jars.
Place a small piece of cinnamon in each jar.
Prepare the syrup.
Dissolve granulated sugar in a saucepan with hot water (for 1 kg of fruit we take 650 grams of water, 550 grams of granulated sugar).
Boil the syrup for about 10 minutes and pour it hot into filled jars.
Now cover the jars with lids.
Place them in a pan with hot water to sterilize.
Sterilize 0.5 liter jars for about 15 minutes.
After processing, seal the jars, turn them upside down and cool.
First, don’t forget to wrap the workpieces in a warm blanket or simply with a thick cloth.

Bon appetit!

Strawberry compote

Ingredients:

strawberries – 2.1 kg;
granulated sugar – 1 kg 750 g;
citric acid – 7 tsp.

Cooking method:

We need to cut the washed ripe berries in half, if large, then into four parts.
By cutting the berries, we kill “two birds with one stone”: the chopped berries better impart their flavor to the compote and, since we will cook the compote without sterilization, we need the berries to be steamed as well as possible.
While you are chopping the berries, you can safely put the water to boil to pour the compote.
I usually measure water according to the number of bottles (2.7 liters per 3-liter bottle) and boil it in a large saucepan.
At the same time, you can put the sealing lids on to sterilize.
When the strawberries are cut, you need to weigh and take 300 grams of berries.
I have the same amount of strawberries that fit in a cup like the one in the photo.
For you it may be a different container.
Select a suitable size container and use it to measure the required amount.
Thus, there is no need to weigh strawberries for each bottle of compote.
You will simply measure, pouring a full measure.
Sugar per bottle will require 250 grams.
It is also more convenient to measure it using a measuring cup.
There is one teaspoon of citric acid per bottle.
And so, I usually hold the bottle over a boiling kettle until the bottom of the bottle can’t be touched (it’s hot).
I quickly pour the berries into a hot steamed bottle, then sugar, citric acid and fill it to the top with boiling water.
Quickly roll up the strawberry compote with a sterilized lid.
We take the rolled bottle with a towel and shake it vigorously until the sugar dissolves.
After this, we wrap the workpiece with a blanket for 5-6 hours.
Strawberry compote is not only a pleasant pink-coral color and moderately concentrated, but also very aromatic and tasty.
As you can see, without sterilization, a drink for the winter can be prepared quickly and during the long winter you can drink it with pleasure and treat everyone with a glass or two of strawberry compote.

Bon appetit!

Lingonberry compote

Jar 1 l
250 g lingonberries
100 g sugar
1 tsp. lemon juice
You can add 1-2 apples, cut into quarters

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How to properly consume and store cranberries and lingonberries? Step 1. Sort the berries, rinse, and place in a sterilized jar.
Step 2. Pour boiling water over the jar and let stand for 2 minutes. Then pour the water into a saucepan.

Step 3. Add sugar, lemon juice. Let it boil and wait for the sugar to dissolve.

Step 4. Pour boiling syrup over the berries in the jar.

Step 5. Roll up with a sterilized lid, turn over and cool. Place in a dark place.

Grape compote

Ingredients:

Grapes (green, “Kish-mish” variety, seedless) – 1 kg;
Sugar – 600 – 800 grams.

Cooking method:

Separate the grapes from the branches and wash them thoroughly under running water.
Then pour boiling water over it and leave it for 3-4 minutes (to wash away all germs).
We take the jars, wash them thoroughly with soda and sterilize them for 10 minutes (each jar, by the way, the lids also need to be boiled).
Afterwards, drain all the water from the grapes and dry them a little on a clean napkin or kitchen towel.
Place berries at the bottom of each jar.
There shouldn't be too few or too many of them.
Look carefully so that there are no soft or spoiled places on the berries.
Otherwise, the jar of compote will not last long; it will simply ferment and spoil.
Now let's cook the syrup.
For 1 liter of water, take 2 cups of sugar.
When the syrup boils, pour it over our berries.
Then, using a special lid, pour the syrup from the jars of berries into the pan again and boil it for another 10 minutes.
Pour boiling syrup over the grapes again.
Roll up (or twist) the jars.
Turn them upside down and make sure there are no bubbles.
Then, we find an old warm fur coat, down jacket or wadded blanket at home.
We wrap our jars of compote in it.
And leave them there until they cool completely.
My jars cooled for about two days.
When they were already quite cool, I took them out.
This is done to make the compote even juicier and richer.
Well, our green grape compote is ready.

Bon appetit!

Redcurrant compote

Ingredients:

red currants – 500 gr.
sugar – 350 gr.
citric acid – 1 teaspoon
water - 2.9 liters.

Cooking method:

When choosing berries, pay attention to color.
If you take a variety with scarlet berries, the drink will turn out pink, and vice versa, it becomes rich red when the starting raw material is red or burgundy.
The berries are washed and the stalks are torn off.
Red currants are pleasant to sort through: the clusters are clean, and there are almost no damaged fruits.
To simplify cleaning and washing the berries, I pour them into a colander and rinse them under running water, while at the same time removing stalks, debris and spoiled fruits.
Lids and jars are sterilized.
You can place all the currants in one three-liter jar or distribute them proportionally between containers with other volumes.
There is a rule: if a compote is prepared in a recipe without sterilization, then the berries with a thick skin are poured with sugar syrup, which has been boiled for at least 5 minutes.
The syrup is prepared in containers intended exclusively for preservation.
First add sugar.
Then add citric acid.
Pour in cold water.
The syrup is boiled for 5-7 minutes.
Hot syrup is poured into jars.
Do not exceed the limit - the line of the hangers.
The rolled up cans are turned over and insulated.
Immediately after pouring, the color of the compote will be dim, but by morning it will sparkle with colors.
For the cooled compote, you need to find a cool, dark place: a pantry, a cellar.
In winter, before serving, the compote can be heated; the hot drink will become a piquant addition to a winter dinner if sugar puffs or baked butter pies become its companions.
Classic serving of compote – maximum cooling.
It is recommended to pre-freeze 150-200 ml of compote in square molds, putting 2-3 currants in each.
Then cool compote is poured into a tall glass and beautiful currant ice is thrown in.

Bon appetit!

Currant compote

Ingredients:

2 liters of water
400 g sugar
800 g currants.

Cooking method:

Sort the currants and separate them from the stalk, rinse the berries well several times.
To do this, place them in a colander, then let the water drain.
Prepare sugar syrup.
Add sugar to boiling water, stir thoroughly until it is completely dissolved, then remove the pan from the heat.
Then cool the syrup slightly.
To do this, you can place the pan in a bowl of cold water.
Dip the berries in the syrup for a couple of minutes so that the currants do not wrinkle in the compote during cooking.
Prepare the jars, sterilize them, place the currants in them and fill them with hot syrup.
Cover the jars with lids previously scalded with boiling water.
Place jars of compote in boiling water and sterilize.
A liter jar needs to be sterilized for 15 minutes, a 3-liter jar - 25.
Roll them up with lids, turn them over and leave to cool.
Another way to prepare currant compote: put red currants in a jar along with the sprigs.
Before this, the berries must be sorted and then washed.
Then pour syrup over the currants, add citric acid and boil.
Pour the compote into sterilized jars, roll up the lids and wrap the dishes so that the compote remains hot for as long as possible.
That's it, the red currant drink is ready
It helps very well with colds, especially with elevated temperatures.
Blackcurrant compote invigorates.
This berry is very healthy and necessary for people at any time of the year.
Therefore, be sure to make currant compote.

Bon appetit!

Compote of plums, raisins and lemon

It is difficult to find a healthier drink, especially for those who have digestive problems. Although this drink, properly prepared, will please everyone. Tasty, healthy and easy to prepare, prune compote is indispensable for any meal.

Compote of plums, raisins and lemon

Ingredients:

Fruits – 5-6 pcs.
Raisins – 1 tbsp.
Lemon - thin slice
Sugar - to taste
Water – 1 glass

How to properly prepare compote from plums, raisins and lemon

Wash the plums and raisins thoroughly. By the way, raisins can be lightly soaked in water before cooking. After all, fresh plums do not require prolonged cooking.

Step 1. Raisins

Pour slices of pitted plums with cold water and, bringing to a boil, cook them in company with raisins for about 5 minutes. At the end, add a thin slice of lemon directly to the compote. Strain and add sugar to taste. When it dissolves, turn off the heat and drink this unique drink hot in winter and chilled in summer.

Step 2. Plums and raisins

What, the fruits can be returned to the compote. If they are infused right in the cup, the compote will look even more appetizing, and its taste will become even more intense. Then take them out - it will turn out to be a good dessert if you add... Well, that's another recipe.

Peach compote

Ingredients:

2-3 large ripe peaches;
10-12 ripe plums of any variety;
1 heaping glass of sugar;
optional pinch of citric acid;
water.

Cooking method:

Place the fruits in clean, pre-washed and sterile large jars.
Before doing this, wash the peaches and plums well, remove the stems from the plums (they are sometimes found there).
Make sure that no overripe peach that is spreading into porridge gets into the jar.
It will ruin the whole compote.
As soon as the fruit is inside the jar, turn on the kettle and pour the required amount of sugar onto the fruit.
If your fruit is sweet, a glass will suffice.
If not, you can add more sugar than a glass.
Fill the jar about halfway with boiling water.
Sugar will dissolve faster.
Wait 3-4 minutes, put a special nozzle with holes on the jar and pour the syrup (liquid from the jar) into the pan.
Bring to a boil, wait 1 minute and pour the boiling syrup over the fruit again.
Now you will need to add boiling water from the kettle - just enough so that the liquid level in the jar reaches the neck.
Wait 5 minutes again, return the syrup to the pan (use caution as there will be more of it now, still just as hot) and bring to a boil.
After a minute, fill the jar a third time and seal with sterile lids.
At this stage, if desired, you can add a pinch of citric acid - an additional preservative.
But only if the plums are not very sour.
Turn the containers with compote upside down and wrap them in a warm blanket for a day.

Bon appetit!

Nectarine compote with cardamom

By themselves, they can be either sweet or sour. Hence the amount of sugar. If you come across small or large nectarines, everything is individual here too. To add some flavor, I added some refreshing and invigorating cardamom. By the way, cardamom has other beneficial qualities! Photo of nectarine compote

Ingredients:

Nectarine – 100 g
Cardamom – 1 star
Sugar - to taste
Water – 1 glass

We prepare a delicious compote from nectarines and

If you cook peach compote with pits, its taste will be even more unique. But since I had nectarines, I washed them and took out the seeds. Having divided the nectarines into halves, I decided to cut them into small slices - this way they would cook faster and the vitamins would be preserved more reliably.

Step 1. Nectarine slices

I boiled water and poured it over the nectarines, bringing it to a boil.

Step 2. Pour boiling water

After turning off the heat, I boiled the peaches for about 5 minutes and added sugar to taste. About 5 minutes later I sent the cinnamon here on the tip of the knife. I didn't bother to strain it. So with nectarines, I poured the compote into a glass, slightly cooling it. By the way, you can remove them and use them for pies and other purposes.

Cherry and currant compote

Ingredients:

cherries – 200 g
black currant – 100 g
strawberries – 200 g
water – 550-600 ml
sugar – 80 g
mint – 2 sprigs

Cooking method:

To prepare one liter of compote, prepare all the ingredients according to the list.
Pour the blackcurrants into a bowl and add cold water until it completely covers.