Cherry compote besides that it is very tasty, also is useful at an anemia as in cherry high content of magnesium and iron. Will be to make by a great option cherry compote in the hot summer – it will excellently satisfy thirst and will improve appetite. Caloric content of such compote depends on amount of sugar in it, on average 99 kcal / 100 ml.
It is required to you
- - cherry berries – 500 grams
- - water – 1 liter
- - sugar – 7 tablespoons
- - citric acid – 1–1.5 grams
Instruction
1. Berries need to be touched and washed, not to delete a stone. For tasty and saturated compote it is better to use berries of dark burgundy color and a small stone, bright aroma and hard pulp. Such grades as Sofia and Hungarian will approach. For preparation of compote from cherry it is better to use berries with fruit stems – it will be a guarantee of safety of berries. It is necessary to destem before the beginning of preparation.
2. You shouldn't use the damaged, immature, too small and decayed berries for cooking of compote. It is possible to cook compote from the frozen cherry prepared for the future or bought in shop in the winter. Only it is necessary to track that the bought cherry was without stones or it is made no more than a year ago. In cherry pits there is hydrocianic acid which becomes more dangerous a year of storage later.
3. The pan with water is put on fire, sugar pours out, citric acid is added. It is possible to add a little vanilla sugar or vanillin. Syrup is brought to the boil, in it the prepared berries are put. Compote is brought to the boil, then the pan is removed from fire, is covered and remains under a cover before full cooling. The made cherry compote is poured in suitable ware and cleans up in the fridge. Such compote is well combined with strawberry or raspberry. And instead of sugar it is possible to take treacle, honey or ready cherry syrup.