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.

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.


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.


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.


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.


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.


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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