Concentrated Cherry Compote
⏳ Time
2 hours
🥕 Ingredients
3
🍽️ Servings
20
Description
Compote appeared in Russian culinary guides in the 18th century; before that, there were traditional fruit and berry drinks in Russia — kvass (or uzvar) and mors. Today, uzvar, compote, and mors are often confused with one another, although in reality, compote is not just boiled fruits and berries with sugar.
Ingredients
- Cherry - 2 lbs
- Citric Acid - ⅔ spoons
- Sugar - 10.6 oz
Step by Step guide
Step 1
Remove the stems and leaves from the cherries. The berries should be ripe, as under-ripe cherries have excess acidity, which is undesirable in the compote. There is no need to remove the pits from the cherries.
Step 2
Rinse the cherries thoroughly under running water.
Step 3
Next, place the berries in jars. There is no need to sterilize the jars, as the cherries will be poured with boiling water, which will sterilize everything on its own.
Step 4
Be sure to wash and sterilize the lids. To do this, they should be boiled for five minutes. The lids must be fully submerged in water during this process.
Step 5
Now fill the jars to the top with boiling water and cover them with plastic lids that have holes. After that, let them sit for 5–7 minutes: during this time, the berries will be blanched and sterilized (along with the jars). When the jars become warm enough to handle comfortably, pour the water into a pot.
Step 6
Add 1/3 teaspoon of citric acid to each liter jar.
Step 7
Add sugar to the water drained from the jars, put it on the heat, bring to a boil, and wait until the sugar dissolves. Pour the resulting sugar syrup back into the jars. Seal them with lids and cover with a towel. Jars that are sealed with screw caps should not be turned upside down; only jars sealed with a canning machine should be inverted.
Step 8
The compote will be ready in a couple of weeks. During this time, the berries will absorb the sugar, and the syrup will become thick and dark. It is best to store this compote for no more than a year. Over time, it will develop a rich ruby color. The compote will be concentrated, like a thick syrup. Before drinking the compote, pour it from the jar into a pot, dilute it with water to taste, and bring it to a boil.
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