How to make compote for winter

You will need
    • 3 liter jar;
  • 2 tbsp ripe cherry;
  • 1 tbsp sugar;
  • vanillin;
  • boiling water;
  • crusts of one lemon;
  • warm blanket.
Instructions
1

Rinse the berries well under running water and remove from peduncles, leaflets and other debris. Watch out so there are no dented or spoiled fruit.

2

Set the

cherries aside for a while and cook the syrup. Put on a slow heat pan with two liters of water. When the water starts heating, add the sugar and stir well.

3

Bring the syrup to a boil. Then add some vanillin and lemon crusts. Cook for another 2-3 minutes and remove the pan from the stove. Also, if desired, it is possible to add spices. Like cloves or ginger.

4

In parallel with the syrup, prepare a jar in which the compote will be stored. Rinse it thoroughly with hot water with dish detergent. Then sterilize a way convenient for you — in the oven or over the steam. After that, lay the cherry in a glass container. Pour berries with cooked syrup, having previously forced lemon crusts out of it.

5

Syrup should fill the jar to the brim so that all the air will come out of it. Roll up the compote with an iron lid. Tuck in a blanket and put in a warm place for 2-3 days. Watch out so the lids don’t get bloated.

6

Then the compote can be lowered into the cellar or put in the pantry. In winter, before serving on the table, berries from the drink can be laid out in a vase and served as a separate dish. They can also decorate dessert.

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