Cherry compote with pits

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

2. STEP 2

   

3. STEP 3

   

4. STEP 4

   

5. STEP 5

   

Comments on the recipe

Evga

19.09.2023

4.5

!! amazing))) I made cherry compote over the weekend, pretty cool. thank you))) I hurry to the creator of this recipe with great personal gratitude!!

ZUFA

19.09.2023

4.6

hi!!!!!!!!!!!!!!!! ! I made cherry compote on Thursday, I didn’t think it would turn out so delicious. Big thanks for the recipe Elena)

Linna

19.09.2023

4.9

Nice recipe, detailed. However, I think it's a little too much sugar. If you're screwing it for the winter, then it's great that it lasts. And if for today or tomorrow, you can have 20% less sugar. The compote should still taste more fruity than sweet. But when it comes to cooking with a bone, I absolutely agree. Some people remove the pit, but it gives the most flavor! ))

Natawa85

19.09.2023

4.5

It’s really better than any dessert, especially the terribly high-calorie ones that I adore) Honestly, I’ve never seen or heard of cherry compote before, so your recipe was a discovery for me. I tried to make it, it turned out quite well, but a little sour. Luckily I didn’t make a whole pan)) in any case, the second time everything went better for me - it turned out delicious. But this time I did very little, now I regret it))

Ira

19.09.2023

4.7

Elena! I also love everything as natural as possible, so your compote comes in handy. The only difference is that I take out the seeds. Well, like hydrocyanic acid and all that stuff... I also save it for the winter, I use the berries in pies, dumplings, cakes, and then we drink compote, and sometimes I use it in culinary masterpieces - for example, I make jelly, I cook jelly. Sometimes I replace citric acid with just the juice of one lemon. Both tasty and healthy, vitamin C is so needed for winter! Thanks for the recipe!

Valentina

19.09.2023

4.8

For canning, of course, you need to take a lot of cherries and sugar, but if for now, I can share my experience. I put on the water and immediately add frozen cherries (I take a couple of berries for 3 liters) and boil for 3 minutes. Then it all cools on the stove and at the same time infuses, the berries gradually release all their flavor and acidity. And when the compote is infused, then I add sugar and stir it, so it comes out less and the taste is really cherry, and I don’t add acid, the cherries have enough of their own.