How to cook cherry and raspberry compote
Products
For 3 cans of 1 liter
Cherries - 600 grams
Raspberries - 300 grams
Water - 2.1 liters
Sugar - 500 grams
Food preparation
1. 600 grams of cherries, sort out, remove the stalks, wash the berries.
2. Carefully wash 300 grams of raspberries in a colander.
3. Pour 2.1 liters of water into a saucepan, prepare boiling water.
Cooking compote
1. Arrange cherries and raspberries in the jars.
2. Add boiling water to the jars, pouring to the top. Cover with lids.
3. After 10 minutes, pour the water from the cans into a saucepan.
4. Add 500 grams of sugar, heat to a boil.
5. Boil the syrup for 3 minutes.
6. Pour the syrup over the berries.
7. Roll up the jars with lids, turn the bottom upside down, wrap them in a blanket.
Put the cooled jars with cherry-raspberry compote into the pantry.
Fusofacts
- Raspberries, rinsed with water, leave in a colander to remove moisture. You can speed up the process easily by shaking the colander.- Cherry pits contain amygdalin glycoside, which, in turn, contains poisonous hydrocyanic acid, which partially passes into compote during storage. It is better to remove pits from cherries intended for cooking compote, or if the compote is cooked with pits, use it faster.
- Wash and sterilize jars for compote.
- Store jars with cherry-raspberry compote in a dark, preferably cool place.
- A fragrant compote with a beautiful cherry color - a valuable source of vitamins. The berries were not boiled, but only poured with boiling water, which means that vitamins A, C, PP, vitamins of group B were preserved in them (albeit with small losses). Drinking cherry and raspberry compote is useful at the first signs of a cold - it has antimicrobial (cherry) and antipyretic properties (raspberry) properties.
