Composition / ingredients
Cooking method
In fact, cherry compote is cooked quickly and is not difficult at all. As usual, we start by thoroughly washing the berries. By the way, it is better to take fresh, juicy berries for this compote, then not only the taste, but also the color of your compote will turn out rich, dark ruby.
Next, the washed berries are blanched in boiling water for 2-3 minutes, and then immediately transferred to an enameled saucepan. Bring the water to a boil, dissolve the sugar in it and pour the berries with this hot syrup. That's it, you can forget about the berries for 5-7 hours. After the berries are infused in syrup, we transfer them to sterilized jars. I usually use a slotted spoon for this, so that all the syrup remains in the pan. Bring the syrup to a boil and pour the berries in jars with it. We roll up the lids, turn upside down and leave them wrapped up for a day.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Bird cherry - 27 kcal/100g
