Cherry compote, 5 delicious recipes

Home » Compotes » Cherry compote - recipes for cherry compote in a pan and for the winter

Valentina Kolesnikova 05/18/2020 (Updated: 05/21/2020) 381 No comments

As soon as juicy, aromatic cherries ripen in our garden, most of them go into processing. From it I make cherry compote, which we drink cold, and I also cook one, which I then seal in jars for the winter. I make delicious cherry jam, and, of course, everyone’s favorite dumplings with cherries.

Today I want to pay special attention to the winter preparation of compote. Cooking regular compote in a saucepan is not difficult. Everything here is extremely clear and understandable. But many housewives have problems with canning cherry compote.

At first I had them too. I remember how one day all twenty jars of cherry compote exploded in my kitchen at the same time, and they were all covered with a blanket. You can imagine what a flood there was. Stools, laminate flooring, blankets - everything was covered in sweet compote. I then washed everything for several days. It’s scary to remember!

To prevent this from happening to you, I will tell you how to properly seal cherry compote so that it retains the maximum amount of vitamins, does not explode and is very tasty and aromatic.

I have selected several simple, proven recipes that you should like. I tried all of them personally and was pleased with the result. My family drinks this compote by the bucketload with great pleasure. Plus, it won't take you much time to prepare them.

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Summer refreshing frozen cherry compote
Classic recipe for cherry compote for the winter
Cherry and orange compote for the winter - better than Fanta
Delicious compote of cherries and apples for the winter
Quick cherry compote with red currants
Delicious cherry compote with blackcurrants
Cherry and gooseberry compote
Fragrant and delicious cherry and raspberry compote
Compote of cherries and strawberries for the winter
Cherry compote with mint for the winter

Summer refreshing frozen cherry compote

Do you still have frozen cherries in the freezer? Make compote from it. Of course, it won't be as rich and flavorful as fresh berries, but it will still help you beat the summer heat and cool you down.

400 gr. frozen cherries;
50 gr. Sahara;
1.5 liters of water.

I had my own frozen cherries, but you can use those bought at the supermarket. It must be rinsed well without defrosting.

Pour water into a saucepan, put it on the fire and bring to a boil.

When the water boils, add sugar and stir well, let the water boil again.

Now pour out the undefrosted cherries. We are waiting for the compote to boil. As soon as it boils, immediately reduce the heat. Cook over low heat for 10 minutes.

Turn off the stove, cover the compote with a lid and let it cool at room temperature. During this time it will infuse well and its taste will be more intense.

Tasty, beautiful and quick to prepare cherry compote is ready.

Sweet cherry compote - recipe with step-by-step photos and video tips

Cherries go very well with cherries. Sweet berries are optimal for obtaining healthy vitamin preparations and allow you to brew a bright drink. The recipe below describes step by step how to prepare such a compote in a saucepan. If desired, the amount of sugar used can be changed: for overly sweet berries you need to use less. It is allowed to cook such a compote from frozen cherries and fresh berries.

Ingredients for sweet cherry compote recipe

cherry - 0.5 kg;
cherries - 0.5 kg;
water - 6 l;
sugar - 2 tbsp.

Step-by-step recipe with photos of preparing sweet cherry compote

Rinse all the berries thoroughly and transfer to a strainer or colander.
Remove stems and seeds from berries. Additionally, you can disassemble the washed cherries into halves so that they impart more color and aroma to the drink.
Place the berries in a saucepan or bowl, add water and put on the fire, bring to a boil.
When the mixture boils, skim off any foam that rises. Boil the compote for 30 minutes. Then leave it for 30 minutes to obtain a rich color. When the berries drop, strain the drink through cheesecloth or a fine strainer. Store the finished sweet drink in the refrigerator.

Recipe with video instructions for cooking sweet cherry compote

You can prepare aromatic cherry compote with the addition of various spices. For example, with vanilla or cinnamon. Children really like such drinks, so even the smallest gourmet will want to try a healthy and tasty drink. The following video recipe will tell you how to prepare a simple cherry compote, to which you can add any spices:

Delicious cherry compote can be prepared from both fresh and frozen berries. The proposed photo and video instructions discuss different options for brewing the drink for every day. For example, housewives who want to cook a large volume of compote as quickly as possible can use a multicooker. A recipe using auxiliary ingredients: cherries, raspberries, apples will help you make the most aromatic and vitamin-packed cherry compote in a saucepan. Children will definitely like these combinations. The child will also want to try cherry compote made with vanilla or cinnamon. Among the proposed recipes, housewives can only choose the most interesting one and prepare a flavorful drink according to the instructions provided.

Classic recipe for cherry compote for the winter

I really like this recipe! It turns out a real classic cherry compote, which many housewives closed back in Soviet times. It is very tasty, aromatic and does not require much time to prepare. Compote is perfectly preserved in the basement, in the home pantry, and even just on the mezzanine.

1/3 can of cherries;
1 cup (200 ml) sugar;
boiling water.

We sort out the berries. We remove leaves, stalks, bruised or damaged berries by birds. Then fill it with water for 1 hour.

This is necessary so that all the worms and bugs float to the surface. Then this water must be drained and the cherries washed again.

Now let's sterilize the jars. This can be done in any way convenient for you. Steamed or in the oven.

We will sterilize it in the oven. To do this, place the washed, dry jars in a cold oven. Turn on the heating to 120 degrees. When the oven is hot, we turn it off and let the jars cool until warm.

Pour cherries to 1/3 of the volume. This is a must. You can't add more. Maybe a little less.

If you want to put more berries than 1/3 of the jar, the compote will be very sour and tasteless.

Add a glass of sugar, and 1/3 glass per 1 liter jar, this is approximately 70 g.

Separately, boil water in a saucepan. As soon as it boils well, immediately pour it to the very top.

Pour in carefully, slowly, trying to pour boiling water onto the berries and not onto the glass. This way the bank won't burst.

Cover the top with tin lids, sterilized for 1 minute in boiling water.

Immediately tighten it with a seaming wrench.

After this, we turn the jars upside down and wrap them in a warm blanket. Leave in this state until completely cooled, about 1 day.

The compote is ready. It turned out very beautiful and very tasty. It will definitely please you in winter. This compote can be stored for a long time even at room temperature.

From pitted cherries

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 132 kcal per 100 g.
Purpose: drink.
Cuisine: Russian.
Difficulty of preparation: easy.

Cherry juice prepared for this recipe has a very rich taste. If you don’t really like sweet compotes, simply reduce the amount of sugar or dilute the finished juice with water after opening the container. Cherry pits can be removed with a special device or removed using a regular pin. It is better to do this when the berries have been sorted and washed.

Ingredients:

fresh cherries – 1 kg;
granulated sugar – ½ kg per 1 liter of water;
water.

Cooking method:

Choose large, fresh fruits. Remove stems and leaves.
Rinse thoroughly and dry with a paper towel.
Carefully remove the seeds.
Fill clean jars 1/3 full.
Boil water, add sugar and cook until completely dissolved over low heat, stirring the syrup from time to time.
Pour hot syrup up to the neck of the jar.
Place the container in a bowl of hot water and cover with lids.
Place the bowl on low heat and, maintaining a temperature of 85 degrees, sterilize for about 15 minutes.
After this, the water is drained from the basin, the container is rolled up and allowed to cool naturally.

Cherry and orange compote for the winter - better than Fanta

Your guests or loved ones will not even guess what this compote is made from. It really has an unusual taste, very similar to orange Fanta, only even tastier.

Just wash your oranges very carefully! Now they are all treated with some kind of wax, which prevents them from rotting during transportation, and your task is to thoroughly clean the oranges from this “chemicals”.

I do this. I soak them in warm water for half an hour or an hour, and then scrub them thoroughly with a brush or clean sponge, trying to remove the wax from the peel. Then I pour boiling water over it several times and rinse in cold water.

For a three-liter jar you will need:

250 gr. cherries;
2.4 l water;
1-2 oranges;
1-1.5 cups. 200 ml sugar.

We first sort out the berries, remove the spoiled ones, wash them, and fill them with cold water for 1 hour. During this time, the remaining small debris and worms, if there are any in the cherry, will float up. After this, let the water drain well.

Soak the oranges for an hour in warm water and wash them thoroughly with a brush. Cut them into circles or slices. If the circles are too large, cut them in half.

Assorted cherries with apples - recipe without sterilization

Many housewives prepare cherry compote for the winter. It has a rich color and a sweet and sour taste. And if you add cherries to apples, the compote becomes even more aromatic, with a pleasant apple aftertaste. Compote of apples and cherries is prepared for the winter without sterilization, using the double pouring method.

With this heat treatment, fruits and berries retain their natural taste and maximum amount of vitamins. In addition, you don’t have to worry about the safety of homemade preparations - preservation is excellent throughout the year.

Apples of any variety are suitable for preservation, especially white filling and apple-pear. As for cherries, it is best to take ripe berries of late varieties such as Hungarian or Vladimir. It has a dark, almost black color, due to which the compote will turn out to be a beautiful, very rich color. The most convenient container for seaming is 3-liter jars, so the ingredients are indicated based on exactly this volume.

Ingredients:

Water - 2.7 l.;
Cherry - 1 glass;
Sugar - 1 glass;
Apples 2-3 pcs.

Cooking method:

To begin, wash the apples under running water, cut out the core and cut into 6-8 pieces. We also wash the cherries, remove the stems and leaves, if any. Leave the berries whole, with seeds;
We sterilize the jars, and then fill them with cherries and apples - the fruit part should be approximately 1/3 or 1/4 of the jar;
Bring clean spring or filtered water to a boil. Fill the contents of the jars with boiling water. Attention! To prevent the container from cracking from hot water, place a knife blade under the bottom of the cans. Pour water right up to the neck. In this case, a different amount of liquid can be removed from 2.5 to 2.9 liters, depending on how much fruit is included in the jar. Cover the jars with lids and leave to evaporate for 20 minutes (you can cover with a blanket);
Then pour the water from the cans into a saucepan (it may turn dark, even black) and bring it to a boil again. Meanwhile, pour sugar into jars of fruit at the rate of 1 cup for each 3-liter jar;
Pour the boiled water back into the jars. We roll them up with sterilized lids and turn them upside down;
Cover the finished compote with a warm blanket and leave it upside down until it cools completely. After a day, we put the jars away for storage in the cellar or other cool place.

Delicious compote of cherries and apples for the winter

A friend of mine gave me the recipe for this apple-cherry compote. It’s easy to prepare, but it turns out to be a very tasty and aromatic drink.

For a three-liter bottle you need:

150 gr. Sahara;
2 medium apples;
0.5 kg cherries;
boiling water.

Preparing the fruit. We sort out the cherries, remove spoiled ones, all kinds of leaves and tails. We rinse well and let the water drain through a colander.

Wash the apples, cut them into medium slices, remove the seed box.

Sterilize washed 3-liter jars over steam for 3-4 minutes. Boil the metal lids for 1 minute, drain the water, cool the lids.

Arrange the berries and apple slices equally.

Fill with boiling water to the very top of the neck, cover with sterilized lids.

Leave for 20 minutes. After cooling, the jar should be warm and can be handled with your hands.

Using a plastic lid with holes, drain the water from the jars back into the pan. The amount of water we have now has already been measured.

Additionally, add another 0.5 cup of water. This is necessary so that we have enough liquid volume when we re-fill the fruit with syrup. Since the water partially evaporates when boiling, there will not be enough of it to fill the compote to the top of the neck.

Cook the syrup. Add sugar to the drained water and cook for 4-5 minutes at moderate boil.

The syrup is ready.

Fill the jars with cherries and apples one by one with boiling syrup to the top of the neck.

Immediately seal with iron lids.

Turn it upside down and place it on a spread towel. We wrap the top well with something warm, for example, a blanket. Leave in this form until the jars cool completely. I usually leave it for 2 days.

After two days, the completely cooled compote can be stored.

It stores well both in the basement and at room temperature.

Quick cherry compote with red currants

Currants can be placed together with the stalks. But, if you have the time and desire, then it is better, of course, to remove them. Take ripe red currants so that they are not too sour. If it is very sour, then add just a little bit of it.

For a 3 liter bottle you need:

2 tbsp. cherries;
1 tbsp. red currant;
1.5-2 cups. Sahara;
water.

We remove the red currant berries from the stalks, wash them well under running water, and let the water drain.

We sort the cherries, put them in a colander, wash them thoroughly, shake them off, removing excess moisture.

We first wash the jars well and sterilize them over steam or in the oven. Boil the lids for 1-2 minutes, drain the water and cool.

Pour in the berries.

There should be no more than 1/4, maximum, 1/3 of the jar.

Add sugar.

Fill with boiling water. It is enough to pour boiling water over this compote once. Since it has quite enough acid and it costs very well. Cover with a lid and seal with a key.

Turn it upside down and wrap it well with something. Leave it like this for a day or two.

Delicious cherry compote with blackcurrants

Black currants give cherry compote a special aroma and taste. It turns out very rich, so don’t overdo it with blackcurrants.

For a 3 liter jar you need:

1 cup cherries;
0.5-1 cup black currants;
1-1.5 tbsp. granulated sugar;
water.

We sort the berries from twigs, leaves and spoiled berries. The berries must not be overripe. Otherwise, the compote may turn out cloudy due to overcooked berries and fruits.

We wash the fruits under running water. Drain through a colander and let the water drain well. The cherries can be soaked in salted water for 1 hour so that the worms, if any, float to the surface during this time. After this, wash the berries 2 times with water.

Sterilize jars over steam. This can be done by placing them upside down over a boiling kettle. It is enough to warm it up for 2-3 minutes so that all the moisture from the jar evaporates, and it becomes dry and transparent.

Boil the lids for 1-2 minutes, no longer is necessary. After boiling for a long time, the rubber in the lid becomes rigid and may subsequently poorly adhere to the neck.

Pour in cherries and black currants. Pour boiling water to the top of the neck.

Cover with a sterilized lid. Let sit and warm thoroughly for 20 minutes.

Then we put a special plastic lid with holes on the jar and pour the water through it back into the pan. We put it on the fire.

Add sugar.

When the water boils well, pour boiling water to the very edges.

Cover with tin lids and seal with a can opener.

Turn the jars upside down, wrap them well and leave to cool for 2 days. When they have completely cooled down, put them in a cool place for storage. But this compote keeps well for a long time even at room temperature.

Cherry and gooseberry compote

Red gooseberries are better suited for this compote. It is not very sour and also gives a very beautiful color to the drink. But green gooseberries also make a wonderful drink.

For a 3 liter jar you need:

300 gr. cherries;
150 gr. (1 cup) gooseberries;
200 gr. Sahara;
water.

We sort through and wash the berries very well. Soak the cherries in salted water for 1 hour to remove the worms that are usually found in it.

Then we wash the cherries in running water 2-3 times, let the water drain, and remove the seeds. I don’t cut off the tails of gooseberries; they are absolutely invisible in the compote.

We wash the jars well and sterilize them over steam for 5-6 minutes. Boil the lids for 1-2 minutes and cool by removing them from the water.

Arrange the prepared cherries and gooseberries.

The water in our pan has already boiled, and we immediately pour it into jars of berries.

Cover with a sterilized lid and leave for 15-20 minutes.

Now the water needs to be drained. To do this, we put on a special lid with holes. You can make it yourself by cutting triangular holes with a knife in any very thick plastic lid.

Through it, carefully pour all the liquid into the pan. Put it on the fire and bring it to a boil again.

While the water is boiling, pour sugar into each jar. Fill with boiling water and immediately seal with lids using a seaming machine.

Turn it upside down and place it on a spread towel. Wrap something warm on top and leave it for 1-2 days to cool. Then you can put the compote into storage.

Fragrant and delicious cherry and raspberry compote

Choose raspberries that are not too ripe, otherwise, when poured with boiling water, they will all disintegrate into small peas. It is better when the berries are dense, then they will not lose their shape.

For a 3 liter jar you will need:

500 gr. (3 full cups) cherries;
150 gr. (1 cup) raspberries;
250 gr. (1.5 tbsp.) sugar;
2.5 liters of water.

Wash the jars with soda, rinse and sterilize over steam or in the oven for 3-5 minutes. Iron lids can be scalded with boiling water or boiled for 1-2 minutes and allowed to dry.

Preparing the berries. Cherries need to be sorted, leaves, twigs, crumpled and spoiled berries removed. But with raspberries it’s much easier; you don’t need to wash them.

Pour water into a saucepan and put it on fire. Meanwhile, fill the jars with berries.

Pour in sugar.

Pour boiling water into half the jar.

Cover with lids and wrap in a terry towel or warm blanket. Leave in this position for 10 minutes.

Next, fill the second batch with boiling water to the brim. Immediately cover with metal lids.

Immediately roll it up with the key.

Check the jars for leaks. We put them on their sides, rock them and see if the syrup is leaking from under the lid.

Turn it upside down and wrap it well in a warm blanket, the more we wrap it, the better.

Leave it like this for 1 day. After a day, see if the jars have not yet completely cooled down, but are still warm or hot, leave for another 12-24 hours.

Cherry and raspberry compote prepared according to this recipe for the winter is very aromatic and very tasty. Try it, you will really like it!

How to make cherry compote in a slow cooker - recipe with step-by-step instructions

Cooking meals and brewing homemade drinks in a slow cooker is a real pleasure. The housewife only needs to prepare the necessary ingredients and put them in the bowl of the equipment. Next, you need to set the correct cooking mode and the optimal cooking time. The slow cooker will do the rest. At the same time, high-quality processing of ingredients allows both adults and children to consume the finished drink. The recipe below will tell you how to prepare healthy cherry compote for children in a slow cooker.

Ingredient for cooking compote in a slow cooker from cherries

apple - 1 pc.;
cherry - 50 g;
strawberries - 50 g;
sugar - 0.5 tbsp.

Step-by-step instructions for a cherry compote recipe for multicookers

Wash the cherries well to remove dust, remove the seeds from the berries and place them in a slow cooker. Pour about a liter of water into the bowl.
Wash the apple, peel its seeds and tail. Cut into small cubes or slices and place in a multicooker bowl.
Wash the strawberries and transfer to a slow cooker. You don’t have to remove the green tails of the berries, or you can carefully cut them off, leaving as much pulp as possible. Add sugar to the mixture.
You need to cook compote in a multicooker in the “Steam” mode. Set the timer for 10 minutes. If more ingredients are used in the work, the cooking time will need to be increased.

Compote of cherries and strawberries for the winter

Strawberries should be taken that are not very ripe. The berries should be dense. They must be placed whole, without cutting into pieces. Then the strawberries will retain their shape perfectly and will look appetizing.

Required:

400 gr. cherries;
200 gr. strawberries (can be small);
1 stack (200 gr.) sugar;
how much water will go in.

We sort out the cherries and strawberries. We remove leaves, stalks, wrinkled and spoiled berries. Rinse several times with running water. Let it drain well.

If the strawberries are from the market, it is better to soak them for 15-20 minutes, so they will wash better. You will then see for yourself how much dust and soil remains at the bottom of the bowl after this.

The lids can be poured with boiling water for 7-10 minutes. Then drain the water and let them dry and cool. We thoroughly steam the jars for 5-7 minutes.

Place the pan on the fire and bring to a vigorous boil.

Place cherries and strawberries in jars. You can also add a sprig of fresh mint for flavor.

Pour in sugar.

Fill with boiling water and cover with sterilized lids. Leave on the table for 10 minutes.

Then pour the water from each jar back into the pan. Add ½ cup of water. Since the water may evaporate during boiling and the jars will not be completely filled with syrup.

Add sugar there, mix well and cook the syrup for 3-5 minutes.

We pour the finished boiling syrup into each jar one by one and immediately seal it with a special key and metal lids.

We turn the rolled cans upside down and wrap them well and warmly with a blanket. Leave for a day or two until completely cooled. We take it to a cool storage room for preservation.

Cherry-apricot compote for the winter

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 109 kcal per 100 g.
Purpose: drink.
Cuisine: Russian.
Difficulty of preparation: easy.

Sometimes some combinations of simple products can give an unusual taste: make the drink more aromatic or, conversely, bland. The queen of gardens goes perfectly with apricot; they do not interrupt each other’s taste. To prevent the finished juice from becoming bitter and to be stored longer, it is better to remove the seeds from the berries. The color of the finished, infused compote should be light pink.

Ingredients:

cherry – 200 g;
apricots – 200 g;
sugar – 200 g.

Cooking method:

Wash the fruits, sort them, remove seeds, stems, and leaves.
Place the cherries and apricots in jars and pour boiling water over them.
Let it brew for 10-15 minutes, drain the liquid into a saucepan.
Add sugar, 100 ml of clean water, boil.
Pour hot syrup over berries.
After 5 minutes, drain the water again, let the syrup boil and refill.
Roll up quickly and turn the container upside down. Leave in the room until completely cool.