Compote of cherries and strawberries

We have repeatedly told you in our articles about the preparation of compotes from various berries, fruits and their mixes. And today you will learn how to properly cook a delicious compote of cherries and strawberries, both fresh and frozen, what proportions of these berries to choose, and how to prepare such a drink for the winter.

Compote of cherries, raspberries and strawberries for the winter

Ingredients:

Calculation for one three-liter jar:

• fresh cherries - 900 g;
• fresh strawberries - 500 g;
• fresh raspberries - 100 g;
• purified water - 2.5 l;
• granulated sugar - 300 g.

Preparation

Cherries, strawberries and raspberries are sorted, washed well in cold water and let it drain. We prepare the jar for compote, thoroughly washing it with soda and sterilizing ten minutes for a couple. We put the berries in it, with the strawberries preliminarily cutting off the stems. Purified water is brought to a boil, immediately pour it berries in a jar, cover with a sterile lid and leave for ten minutes. Then merge back into the pan, add the sugar, cook for five minutes, and pour the resulting syrup to the berries. We roll the jar with compote lid, turn the bottom up and hide it under a warm blanket until it cools down completely.

Using the kitchen assistant of modern housewives - multivark, you can quickly and without much effort, cook a delicious and aromatic compote of frozen berries. We will use cherries and strawberries, but you can take any other berries or fruits to your taste.

Compote of frozen cherries and strawberries in a multivark

Ingredients:

• frozen cherry berries - 500 g;
• frozen strawberries - 500 g;
• purified water - 2.5 l;
• granulated sugar - 150-200 g.

Preparation

If you yourself frozen berries and before that they were washed, then immediately add them to the bowl multivarka. It is better to rinse the frozen strawberries and cherries in advance with cold water. Pour sugar to the berries, pour water and set the "Steam cooking" mode for twenty minutes. After the time has passed, we give the compote to cool slightly, and then filter and pour into a suitable container. Compote, cooked in a multivark, has a rich taste, aroma and preserves a maximum of vitamins.

If you do not have such a kitchen device, like a multivarker, you can cook the same compote in a saucepan. To do this, add the berries in it, add the sugar, pour in the water and boil after boiling for two minutes. The finished compote is allowed to cool completely, without opening the lid, and only then filter and pour into glass containers.