Unlike ordinary cherry, red has less astringency. For this reason, blanks are made from it more often. One of the most popular is compote of red cherry. The berries are pre-blanched, and then laid out in jars and filled with syrup.
Ingredients
- Bird cherry (red) – 500 g
- Citric acid - 0,5 tsp.
- Sugar - 200 g
- Water - 3 l
Step-by-step cooking recipe
Pre-pour the red cherry for 2 minutes with boiling water.
Put the berries in a colander, and then put them in prepared jars.
Boil water, add sugar, citric acid and boil for 2 minutes.
Pour boiling syrup over berries in jars, roll up and wrap up for a day with a warm towel.
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