Sour cherry compote for winter

Name: Sour cherry compote for winter
Ingredients: 1 kg ripe sour cherries; 2 tablespoons sugar for each 500 ml jar; 450 ml water for each 500 ml jar

Syrup - Sour cherry compote for winter by Marina C. - Recipia

Sour cherry compote for winter is packed into jars with ten cherries in each and cooked in a water bath with sugar and water. In winter, I serve it cold, with the sour cherries in syrup; the liquid takes on their color in the jar and is poured straight into a glass, then you can eat the fruit with a teaspoon. I choose ripe but still firm sour cherries so I can arrange them without crushing them. Preparation: 30 minutes. Cooking: 25 minutes. Resting: 12 hours. Total time: 12 hours and 55 minutes. Servings: 30. Approximately 55 kcal and 0.3 g protein per serving.

Ingredients

1 kg ripe sour cherries
2 tablespoons sugar for each 500 ml jar
450 ml water for each 500 ml jar

Preparation

1. Wash the sour cherries and remove the stems. Get clean 500 ml jars ready. 2. Put 10 sour cherries in each jar, then add 2 tablespoons of sugar and 450 ml of water. Top up with water to the rim if there is still room. 3. Seal the jars tightly and shake them until the sugar dissolves. 4. Set the jars in a pot on a folded towel, and pour in warm water until it comes two-thirds of the way up the jars. Cook them in a water bath for 25 minutes from the moment the water starts to simmer gently. 5. Turn off the heat and leave the jars to cool in the pot, then take them out and leave them at room temperature for 12 hours.

Notes

Firm sour cherries with unbroken skins are easier to arrange in the jar; very soft ones can get crushed as you handle them. Large fruit takes up more room, so the number of jars depends on their size, even if you put 10 in each. Choose fully ripe fruit, but remove any with soft spots or signs of fermentation. If the sour cherries are very tart, the syrup will have a brighter taste, while the amount of sugar remains measured for each jar. The compote is served cold, and the sour cherries are also good over semolina pudding with milk. I put the jar in the fridge a few hours before the meal so it’s cold when I pour it into glasses. Brown sugar can replace white sugar in the same amount, but it will darken the syrup. Once opened, keep the jar in the fridge and use it within three days.