Cherry has not only a pleasant flavor, but also contains a large number of useful minerals and vitamins. Thanks to it it is widely used in traditional medicine. In cookery from it prepare mousses, kissels, fruit drinks, fragrant jam and jam, a stuffing for pies and vareniki. Cherry also is suitable for preparation of liqueurs and tinctures. During summer heat sweet-sour cherry compote will perfectly satisfy thirst.
It is required to you
- water – 2 l;
- cherry – 700-800 g;
- granulated sugar – 3/4 glasses.
Instruction
1. You cook compote only from completely dead-ripe fruits. To receive drink with the greatest number of the useful substances which are contained in ripe cherry it is recommended to cook it as follows. Touch cherry, destem, wash up. Squeeze out from it juice. For this purpose it is possible to use also the juice extractor, but then it is necessary to spend a lot of time for pitting. To accelerate process, place cherry in a pan and crush it a usual wooden pestle. Shift the turned-out weight in a colander or a sieve and merge the emitted juice. Put ware with juice in the fridge.
2. In a pan for preparations compote pour in water, bring it to the boil. Pour sugar and add the ground cherry weight together with stones. You boil on average fire of 5-7 minutes. Remove from a plate and let's compote cool down. Filter it through a sieve. Pour in the juice prepared in advance.
3. It is possible to cook compote and from the frozen cherry. After you get a package of cherry from the fridge, let's it thaw completely. Pour the emitted juice in a glass. Fill in the defrozen cherry with water, add sugar and bring to the boil. When compote cools down, pour in juice.
4. A peculiar taste has dried cherry compote. At first touch it and carefully wash out. Wet in warm water for 30-40 minutes and only then put to cook. When compote begins to boil, add to it to taste sugar. It is possible to put in such compote also other dried fruits which should be wetted previously too.