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peel the cherries
wash and boil in water,
when it starts to boil, add the raisins, sugar, vanilla sugar and let it boil for about 10 minutes.
after which it can be served
good appetite
Cherry compote
We are in full cherry season, so a simple cherry compote recipe is welcome. The markets, the supermarkets, not to mention the gardens, are full of cherries, of all varieties.
Whether you choose ordinary cherries, stony cherries, bitter cherries or yellow cherries, you can make a delicious compote, which you can keep over the winter. HERE I showed you how to make cherry jam, so it's time for a delicious and fragrant compote.
- 2 kg cherries
- 400 g sugar
- 1.5 liters of water
- 1 vanilla pod
Wash the cherries well with cold water. Leave them in a bowl, covered with water, for at least an hour. Drain the water and choose the cherries for the compote. Remove the stalks and place the cherries in jars, leaving a free edge without filling them up.
For the syrup, put the water, sugar and vanilla in a pot on the fire. Boil until the sugar has melted and another 2-3 minutes. Turn off the heat and pour the syrup over the cherries, after it has cooled a bit.
Screw or staple the jars well, after which you can sterilize them, in order to keep them well over the winter. Place the jars in the preheated oven at 150 degrees. Turn off the heat and leave the jars there until they cool completely.
You have to see it too.
Cherry compote
We are in full season of cherries, so a simple recipe for cherry compote is welcome. The markets, the supermarkets, not to mention the gardens, are full of cherries, of all varieties.
Whether you choose ordinary cherries, stony cherries, bitter cherries or yellow cherries, you can make a delicious compote, which you can keep over the winter. HERE I showed you how to make cherry jam, so it's time for a delicious and fragrant compote.
Wash the cherries well with cold water. Leave them in a bowl, covered with water, for at least an hour. Drain the water and choose the cherries for the compote. Remove the stalks and place the cherries in jars, leaving a free edge without filling them up.
For the syrup, put the water, sugar and vanilla in a pot on the fire. Boil until the sugar has melted and another 2-3 minutes. Turn off the heat and pour the syrup over the cherries, after it has cooled a bit.
Screw or staple the jars well, after which you can sterilize them, in order to keep them well over the winter. Place the jars in the preheated oven at 150 degrees. Turn off the heat and leave the jars there until they cool completely.
You have to see it too.
Pumpkin compote with pineapple syrup
Pumpkin compote with pineapple syrup, prepared by boiling with vanilla sugar and preserved with aspirin or food preservative
Cherry compote
Cherry compote, prepared by boiling with vanillin or vanilla sugar
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