Today, almost every garden plot has cherry and apple trees. During the harvest season, the question arises of what to do with fruits and berries and how to preserve them for the winter. Making compote from apples and cherries is one of the possible solutions, and the drink will be an excellent source of vitamins during the cold period. There are many cooking recipes, so it is recommended to familiarize yourself with several options and choose the most suitable one.
Cooking features
Compote of apples and cherries can be prepared without sterilization, since it is enough to use the double pouring method. This method allows you to preserve the value of the fruit and the natural taste. The average cooking time will be 20 minutes. When sterilizing, it is worth considering that the duration of the procedure should not be more than 40 minutes, otherwise the apples will lose their shape and turn into puree.
The drink can be prepared from fresh or frozen berries, but in most cases the first option is chosen, as it allows you to get the most healthy drink.
The calculation of sugar is carried out taking into account the sweetness of fruits and berries. It is worth considering that apples quickly darken after cutting, so you should not delay processing. The most convenient containers are 3 liter jars.
How to choose the right fruit for compote of cherries and apples
A drink made from fresh berries and apples is richer in taste and color. The minimum number of treatments allows you to preserve the beneficial properties as much as possible. Fully ripe apples are chosen for the drink; varieties like White filling are considered the most suitable. Green fruits with a dense structure are not able to impart a rich taste to the compote, but they do not become soft when cooked. Cherries are harvested when they are fully ripe; the Vladimir or Hungarian varieties are well suited. The berries are dark in color and give the compote a beautiful color.
The material for the compote is selected without signs of rot or defects, otherwise it will not be possible to preserve the drink in the winter and it will become moldy. The raw materials are thoroughly washed, all debris and stalks are removed. It is not necessary to remove the skins and cores of apples, but if you want to get “clean” material, this procedure is carried out.
Compote recipes
Today there are many recipes for making compote from apples and cherries. The recipes give recommended proportions, which, taking into account the material and its properties, can be slightly adjusted up or down.
A simple recipe for the winter
The recipe proportions are given taking into account the preparation of 1 jar. To prepare compote you will need:
- cherry - 300 g;
- apples - 500 g;
- water - 3.5 l;
- granulated sugar - 500 g.
Processed and cut into 4 pieces apples are placed in a colander and kept in a pan of boiling water for 15 minutes, after which they are doused with cold water. In a separate container, prepare syrup by mixing sugar with water until completely dissolved. Processed apples and cherries are placed in a jar, then filled with boiling syrup. Within 30 min. it is necessary to pasteurize the containers, then seal them and wait for them to cool, after turning the jars over and covering them with a blanket.
Apple-cherry compote with mint
You can cook compote by adding additional ingredients. Mint goes well with cherries and apples, giving the drink freshness and aroma.
For preparation you will need the following ingredients:
- apples - 5 pcs.;
- cherry - 300 g;
- granulated sugar - 4 full tbsp. l.;
- water - 3 l;
- mint - 2 sprigs.
The apples are cut into small slices and, together with the berries, are placed in boiling water for 10 minutes. During boiling, you should monitor the process and at the first signs of boiling, the heat should be reduced. Granulated sugar and mint are added before turning off, after which some time is allowed for the greens to saturate the liquid with taste and aroma.
Compote of apples and cherries in a slow cooker
Preparing compote in a slow cooker is easier, as it requires a minimum of time and effort. For the recipe you will need:
- apples - 1 kg;
- cherry - 500 g;
- granulated sugar - 300 g;
- water - 2 l.
Cherries and apples are washed and cleared of debris, defective fruits are removed. When peeling apples, do not throw them away, as they can be used when making syrup. To prepare it, pour water into the multicooker, place fruit peels, if any, and set the mode to 160 0C. After boiling, pour sugar into the liquid and leave for 5 minutes.
Syrup is poured into sterilized and dried jars with fruits, filled to ½ capacity.
Leave the compote in this form for a couple of minutes. After this, the liquid is poured into a multicooker, brought to a boil again and poured into a jar. You need to leave at least 2 cm of open space to the top.
To sterilize a multicooker, place several layers of gauze on the bottom and add water. Select the baking mode, after boiling, leave in the simmering position for 20 minutes. After this time, the jars are closed and removed to cool.
Compote of frozen apples and cherries
You can cook compote from frozen fruits following the rules of the traditional winter recipe. The advantage of this method is that it can be done at any time of the year.
There is no need to cook and boil water with fruit for a long time, otherwise the value of the drink will decrease significantly.
To prepare for direct consumption, simply place frozen apples and cherries in boiling water and wait until they boil again, then add sugar and, if desired, spices.
For a simple recipe, you can take the following proportions:
- cherry - 500 g;
- sugar - 400 g;
- water - 2 l.
The average cooking time for a simple compote will be from 10 to 15 minutes.
Recipe without sterilization
The peculiarity of the recipe is that at the first stage the jars and lids are sterilized, and the compote itself is not subjected to heat treatment. You will need to make a syrup, which is prepared on the basis that there are 200 g of sugar per 1 liter of water. Place berries and apples in jars in equal proportions so that their quantity fills ½ of the container.
The jars are filled with syrup immediately after the liquid boils. After this, they are turned over and removed to cool. The resulting compote will be sweet, so after opening it is recommended to dilute it with water in a 1:1 ratio.
How to store compote
The main problem when preparing compotes is that after rolling, the jars become moldy or explode. The risk of the first option is eliminated by proper processing of fruits, use of high-quality raw materials and adherence to cooking techniques. To prevent the jars from exploding, after rolling the hot containers should be turned over and placed on the lid, well wrapped in a warm blanket. The cooling time should be at least 12 hours, after which the containers can be removed to a place of permanent storage.
Store jars of compote in a cool, dark room. The drink is stored without loss of quality for 1 year. After opening, it is recommended to put the container in the refrigerator.
