Cherry compote is one of the most beneficial compotes, especially for reducing fever and treating colds. Read about 4 methods for making homemade cherry compote with long shelf life, as well as the benefits of cherry compote for lowering fever and treating colds, in the cooking section of Saed News.
Cherry Compote is one of the delicious international compotes that you can also use for decorating various desserts. This tasty compote is among the most widely consumed compotes worldwide. As mentioned, it can be used to decorate cakes, pastries, and desserts. To see the full step-by-step tutorial on how to make cherry compote, stay with Saed News.
Sugar: 300 grams
Cherries: 1 kilogram
Water: 6 cups
First, clean the cherries and remove their stems. Then, in a suitable pot, mix water and sugar and place it on the stove until it reaches a boil. Once the syrup boils, turn off the heat and let it cool down a bit. Be careful not to add cherries while the syrup is still hot because this can cause the cherries to crack. After the syrup has cooled slightly, add the cherries and gently stir them to mix well with the syrup. Next, place the pot back on the stove with medium heat and cook for 40 minutes. After this time, if the cherries are fully sweetened and cooked (the pit should not stick to the fruit when eaten), you can turn off the heat. Let the compote cool to room temperature, then pour it into jars and refrigerate.
This method produces a compote with a longer shelf life. First, wash the cherries thoroughly and dry them completely. Also, wash and dry clean metal-lidded jars well. Place the dry cherries into the jars.
Next, mix sugar and water in a pot and bring to a boil on the stove. Pour the hot syrup over the cherries in the jars, seal the lids tightly so no air can enter. Fill a large pot with water up to two-thirds the height of the jars (preferably water level should reach just below the jar lids). Place the jars upright in the pot and heat over medium heat. As the water boils, the cherries inside the jars will cook. After the cherries are well cooked, remove the jars and let them cool at room temperature. Then store them in the refrigerator. The compote can be eaten after it cools.
Sugar: 200 grams
Cherries: 800 grams
Water: 2 glasses
Remove the stems from the cherries and select a suitable pot. Put the cherries, sugar, and water on heat and bring to a boil. Skim off any foam from the surface. Let the pot simmer on medium heat for half an hour. Then turn off the heat, let the compote cool, and pour into clean, lidded glass jars. Store in the refrigerator.
Sugar: 5 tablespoons
Cherries: 500 grams
Cornstarch: half a tablespoon
Water: 1 cup
First, combine water and sugar in a pot and heat until the sugar dissolves and the syrup thickens slightly. Turn off the heat and while the syrup cools, clean the cherries. After washing, add the cherries to the cooled syrup.
Next, bring the pot to a medium heat and let it boil for 5 minutes. Pour the cherries into a suitable container and add the cornstarch. After cooling, store in the refrigerator. Enjoy!
Cherries are rich in vitamin C and antioxidants, which strengthen the immune system and help prevent viral infections such as colds, flu, fever, cough, and bacterial, viral, and fungal infections.
Cherry and cherry juice are natural fever reducers and help regulate body temperature.
Consuming cherries and cherry compote during pregnancy boosts the immune system of the pregnant woman. The anthocyanins in cherries protect new cells and improve fetal brain health. Anthocyanins in red cherries reduce swelling, inflammation, and joint pain caused by pregnancy and help prevent diseases like gestational diabetes and high blood pressure. Vitamin C in cherries strengthens blood vessels, improving blood flow to the fetus.
Since cherries and cherry compote are rich in vitamins, their consumption as part of a balanced diet is recommended for everyone, especially women.
