We are waiting for the winter: cherry compote, cherry-leafless cherry leaf recipe

Favorable time is summer, when our table and diet are decorated with berries and fruits, vegetables and greens. This is not only an opportunity to diversify the menu, daily eat tomatoes and cucumbers, apples and pears, cherries and sweet cherries, melons and watermelons. Summer is a unique time when our body is fueled by vitamins and trace elements, storing them in anticipation of a more modest season (in the sense of fresh fruits and vegetables).

Preparing for future compote of cherries, the recipe of which is very simple, you not only create a reserve for the winter of delicious berries, you prepare vitamin drinks. After all, cherry has long been considered an excellent preventive tool for those who suffer from problems of the gastrointestinal tract. Cherry (berries) is an excellent stimulant for producing gastric juice, reducing the stomach, normalizing the activity of the intestine. The berries of this amazing tree contain pectin, and it removes harmful cholesterol from the body, the products of metabolism, which is especially important for people suffering from obesity and atherosclerosis. Cherry stimulates the vital activity of beneficial bacteria living in the intestines, which is very valuable in the treatment of dysbiosis in children and adults.

If at the height of the summer season you cook not only a compote of fresh berries, the recipe of which will allow you to enjoy the cherry flavor of the drink on a cold winter evening, but make the workpieces of fresh cherries without stones, then you will have the perfect opportunity to bake a cherry pie, Muffins with whole cherry, jelly, cherry mousse, and many other delicious dishes. In order to make the workpieces for this purpose, remove the cherries from the cherry, put it in the jars, pouring the layers with granulated sugar, and put the cans sterilized under the metal covers. If the compote of cherries, the recipe of which each master has, will quench your thirst, then a natural cherry without pits will give room to your culinary fantasy: for berries cooked in this way remain whole, juicy, with rich color and taste, and are suitable for any baking . For example, traditionally the cake "Curly Pinscher" requires the presence of just such a berry. And if the whole cherry without stones is pre-soaked in sweet wine, then it can be used to make a dessert called "Drunken Cherry". In short, the question of how to use compote from cherries, a recipe with bones, or without them, remains open, because every housewife has a lot of her little secrets, which she successfully uses in her work.

If you are also interested in healthy foods, besides you are also interested in healthy, you will certainly prepare not only a cherry compote, the recipe of which is simple, but the technological process of cooking still includes heat treatment, but dry for tea cherry twigs and leaves. After all, it is not in vain for pickled and pickled cucumbers and tomatoes to add a leaf of cherry.

In folk medicine, leaves and cherry fruit stems are prepared decoctions, which are used as a diuretic and antispasmodic agent for disorders of the kidney and bladder, with urolithiasis, which fixes in intestinal disorders, with cardiac edema. Brewing a dried leaf and cherry twigs in tea, you get a fragrant healing drink, the color of which will be deep, and the smell remind you of summer.

Some mistresses make blanks not only from the popular and all-cherry favorite, but also from her relative - cherries. Cherries are used for making jam and compotes. A compote made from cherries, the recipe of which is similar to the recipe for compote from cherry, is aromatic and tasty. In winter, it is used for making jelly, mousses, desserts, drinks.