How to prepare a compote of apples and cherries?

In the kindergarten, we were traditionally given the first, second and compote for lunch. Adults even resorted to blackmail, convincing the most discriminating children: "Do not eat hot - compote will not get."

This useful sweet drink is a worthy substitute for purchased juices, especially if there is a garden of your own, and the necessary fruit grows at hand. It is pleasantly refreshing in the summer heat, and in winter it resembles its taste and aroma of warm days, sun and ripe, delicious fruits. From what only do not brew compote: from apples and cherries, from pears and lemon slices, and even from pineapples and feijoa.

For sure, drinks from exotic fruits are very tasty. But our fruits are in no way inferior to overseas curiosities, either for their usefulness or taste.

The best companions

Apples, which ripen in large quantities in the gardens from the middle of summer to late autumn, are tasty, fragrant and contain a lot of nutrients, vitamins and antioxidants. They make jam, squeeze juice, harvest jam, they even dry. And how to cook compote from apples, almost every hostess knows.

Perhaps the only drawback - the fruit has a light flesh and a very delicate aroma, which makes the finished product tasty, but not as spectacular as one would like. Therefore, compote from some apples rarely cooked.

Give the drink a decent color and aroma will help cherry. The best berry compotes are obtained from it. Cherries contain a lot of iron and magnesium, and drinks from it are recommended for anemia. In addition, they perfectly quench your thirst and whet your appetite.

Compote of apples and cherries is the most successful combination of taste, color and aroma. Using ingredients in different proportions, you can achieve a more "cherry" bouquet or just lighten up the drink.

Summer compote of apples: photo, recipe

Cherries are placed here only for the sake of a beautiful ruby color. The main ingredient are apples.

What will be required:

• Sugar - 300 g;
• Apples any - 500-600 g;
• Cherry - a couple of handfuls;
• Water - 3 liters.

Rinse the fruit. In apples remove the core and cut them in neat slices. You can leave the bones in the cherries. Put everything in a saucepan. Fall asleep sugar, pour water, put on medium fire.

Cook from the boiling point for 15 minutes. Visual readiness can be defined as follows: if the apples changed their color, the compote is ready.

You can cook compote and pitted. To do this, the cherries are washed in cold water, the stones are removed.

Flesh is put in a saucepan, poured hot water, boiled and filtered. The resulting juice is poured into a saucepan, sugar is placed there and sliced apples.

After boiling, compote cook for 10 minutes, then add the cherries, bring to a boil and turn off.

Winter blanks

For a longer period of storage, compote of apples and cherries is prepared a little differently. Apples are ripe and not very soft varieties. They are washed, seeds are removed, cut into slices. Then, together with cherries, apples are placed in clean, sterilized jars for a third of the volume. The ratio of fruits can be anything, but usually put a little more apples.

Preparation of syrup: for each liter of water put 1.5 cups of sugar. Bring to a boil, then pour into cans and sterilize 20-25 minutes. Roll up the banks, put their lids down, wrap them up. A fragrant compote of apples and cherries for winter is ready!