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Cherry blanks for the winter: recipes. Dried cherries at home

Cherry berries cannot be kept fresh for a long time, so they are used for various preparations. In addition to everyone's favorite jam, a thick and aromatic syrup can be prepared from sweet and sour fruits. It is closed for the winter in small jars to be used later as fillers for drinks, base for creams, impregnation for cakes and icing on desserts. Modern housewives cook such products in a variety of ways. Regardless of its characteristics, each approach is simple and affordable. Even a novice cook can handle it if desired.

Composition and useful properties of cherry syrup

A syrup harvested for the winter, with the right approach, will become not only a favorite treat for the whole family, but also a useful food supplement. Like all similar cherry products, aromatic preservation has an impressive list of therapeutic properties:

Bactericidal substances help to strengthen the protective functions of the body. In combination with vitamins, they provide a person with reliable prevention of many infections.
Cherry syrup has a beneficial effect on the condition of the heart and blood vessels. Provided, of course, that there is no abuse of the product.

Tip: If you want to enjoy not just candied juice all winter, but a homogeneous and tasty syrup, it is better to close it not in jars, but in small bottles. Then the containers are closed with corks, which are filled with resin and laid out in a horizontal position until they cool completely.

The finished product, despite passing through several stages of processing, is rich in vitamins A and C. And these components are actively involved in most biochemical processes.
Finally, berry syrup successfully fights the manifestations of anemia at any age.

Unfortunately, there are a number of contraindications to the use of cherry delicacies. It can harm people with high stomach acidity, gastritis, peptic ulcer disease.

Simple and unusual recipes for making cherry syrup

Choosing a recipe for boiling the syrup is not so easy. Fortunately, they are all pretty straightforward, so you can try each approach before you start creating your winter blanks.

Option without the need for pitting. For 2 kg of ripe dark cherries, we take 2.5 kg of sugar, 7 glasses of drinking water. Rinse the berries several times and dry them slightly, put them in a saucepan. Sprinkle them with sugar, pour in water, stir and bring the mass to a boil. It is necessary to cook the composition for at least 2.5-3 hours on low heat, constantly removing the foam. As soon as it stops appearing, it is a signal that the product is ready. The resulting liquid must be filtered through cheesecloth, covered with a towel and left to infuse for a day at room temperature. After this time, filter the product again, boil it, leave for 30 minutes, pour it into sterile jars and close it for the winter.

Cherry composition with almond aroma. In this case, my fruits, sort out, remove seeds from them. The removed elements, without rinsing or drying, are ground with a hammer, then grind in a mortar to a powder state (you can use a coffee grinder). Mix the resulting composition with berries and insist for a day under a towel at room temperature. Then the resulting mass is laid out in a juicer and worked through until juice is obtained. The liquid can additionally be passed through cheesecloth. We heat the component, mix it with sugar (in a ratio of 1 to 1 or whatever you like), knead it on the stove until the crystals are completely dissolved. At the very end, add half a teaspoon of citric acid and close the product for the winter.
Express method. For 500 g of berries, we take 600 g of granulated sugar and 600 ml of drinking water. We sort out the cherries, wash them, remove the seeds and grind them through a sieve. The resulting composition is filled with sugar, diluted with water and put on the stove. To make a syrup, the mass must be cooked for only 5 minutes. Cool the finished product, pour it into containers and close.

Concentrated product. For 500 ml of cherry juice, we take 1 liter of sugar syrup (we select the concentration ourselves, based on taste preferences). Just mix the two components and cook first over medium, and after boiling over low heat, until the mass thickens. Without insisting, we pour it into containers and roll it up.
Basic recipe. For 1 kg of berries, we take 1 liter of water and 600 g of sugar. Pour the washed and dried cherries together with the seeds with water and put them on the stove. Cook the mass over low heat for an hour. After that, pour the composition into another container, passing it through a colander lined with gauze. Additionally, the berries can be squeezed a little. The resulting juice is infused for 2-3 hours to form a precipitate. Gently pour the composition into a cooking container, trying to prevent sediment from entering it. Pour sugar into the liquid and cook it over low heat until it begins to thicken. Then we remove the container from the stove, leave for half an hour, pour it into jars and seal it.

A syrup prepared according to all the rules and taking into account the proportions indicated in the recipe will retain its freshness, taste and aroma for at least a year. Of course, the blanks can be used for the next winter, but their composition and gastronomic characteristics may already change markedly. In the process of cooking the cherry composition, additional components are rarely used. If you still want to diversify the taste of the syrup, you can add a little cinnamon, ginger or vanilla to it.

If you want to leave a pleasant memory of the summer, which will give not only positive emotions, but also the opportunity to feast on delicious dishes, prepare cherry syrup for the winter, which can then be used in a variety of ways. How to make delicious cherry syrup for the winter? We'll tell you.

In Eastern Georgia, such a preparation as cherry syrup is extremely popular, every housewife makes it there. Its very pleasant aroma and taste is beyond competition! This syrup can be used for making various drinks on its basis and adding, for example, to tea. As a sweet addition to a variety of desserts, cherry syrup is also great, it can be used to decorate cakes and pastries, mousses, soufflés, ice cream, pour over fruit salads, etc. Due to its bright and rich color, indescribable taste and aroma, cherry syrup has remained a very popular preparation for many years.

Cherry is a universal berry, that is, its taste is combined with the tastes of any other berries and fruits.

There are two basic recipes for making cherry syrup: in the first, the syrup is cooked on the basis of freshly squeezed cherry juice, and in the second, the berries are boiled down in the sugar syrup and then thorough filtration is performed. Both methods are simple and very accessible even to inexperienced chefs, however, the methods in which the cherries must first be pitted are more painstaking and time-consuming. We will tell you about a very simple way of making delicious cherry syrup without having to peel each berry.

Cherry syrup recipe

Photo: azadqadin.az

You will need: 2 kg of ripe dark cherries, 2.5 kg of sugar, 7 glasses of drinking water.

How to make cherry syrup. Put the washed cherries in a saucepan, add sugar, pour in water, bring everything to a boil, boil over low heat, removing the foam, about 2.5-3 hours, until the foam stops appearing. Strain the resulting syrup through cheesecloth, remove the berries with seeds from it, cover the syrup with gauze or a towel and leave at room temperature for a day. After a day, strain the syrup again, then pour into a saucepan and bring to a boil, turn off the stove and cool the syrup for half an hour, then pour into sterilized jars and seal with sterile lids. Store the syrup in a cool dark place.

Video recipe for making cherry syrup

Cherry is a widespread berry in our country. It ripens in late summer and early autumn, when the preparation of jars for winter and filling the cellar with various blanks is in full swing. Including cherries. Let's look at how to prepare berries, what kinds of cherry preparations are for the winter. And also we will get acquainted with all the subtleties and nuances of recipes.

Types of cherry blanks

There are many recipes, so every gourmet will find his own. What kind of cherry preparations can be for the winter? If we consider the general options, remember:

preserves, jams and marmalades (one-component and with additions);
marmalade;
cherries in powdered sugar;
dried and dried berries;
boiled juices;
syrup;
frozen berries;
cherries in gelatin;
liqueurs and liqueurs;
compote.

There are recipes for cooking with the addition of dark chocolate. This is a real joy for sweet lovers!

All these delicacies will happily grind small and large sweets.

Fruit jelly, berries in gelatin, syrups and drinks are consumed in their natural form. And jam, jam, dried, dried and frozen cherries can be put into homemade baked goods. Biscuits, pastries, unleavened pies and cakes are just a small list of what you can create using cherry blanks. But there are secrets here too:

it is necessary to fill the pies with jams, marmalades and jams carefully so as not to overdo it, otherwise the filling will leak out during the baking process and considerably spoil the appearance of the product;
before using dried and dried cherries, it is better to soak for a while (5-8 minutes is enough) in warm water, and then squeeze out - so the berries will not dry out in the pie;
Do not thaw quick-frozen berries in any case, you need to dump them in wheat flour and immediately put them in the pie dough - in this form, the berries will not spread and will not lose precious vitamin juice, and the whole pie dough will not turn dark.

Cherry needs preparation

As in any other case, to make cherry blanks, the main ingredient must be pre-processed. How to do it? Not as difficult as many people think.

First of all, sorting. You need to choose only ripe, whole, benign berries not damaged by diseases and pests. Otherwise, an unpleasant foreign taste or smell will appear in the workpieces. It is unacceptable!

Then rinse the berries. The most convenient way is to put a large cup in the kitchen sink and dump the berries there. Direct a stream of cool water into the cup and at the same time rinse each berry with your hands. Transfer the washed berries to a pre-prepared colander or sieve. To prevent the cherry water from flowing directly onto the table, place the sieve in a saucepan or another cup.

Further action is performed based on a specific recipe for making cherries. This is pitting. For example, in compote or tincture, they will not interfere at all, but in marmalade or jam they will be simply out of place! This procedure can be done manually using a small knife, or you can use a special device for removing small bones. The choice is only for the hostess.

Notes to the hostess

When separating cherries from the pits, juice is usually sprinkled in all directions - on the hostess, on the ceiling and walls. These berries are so juicy. In order not to splash with burgundy juice and then not to wash the entire kitchen and set, along with the dishes, from it, you can use the following tips:

put a plastic bag in a large cup, hide your hands there and separate the bones - the juice will remain in the bag and cup;
if you take a large saucepan and close the top of it 2/3 with cling film (pull), you can also stick your hands into the empty space and remove the seeds there, the juice will splash into the film and drain back into the pan.

It is interesting that the juice that is obtained during the preparation of berries can also be used for its intended purpose - add to the jam during cooking, prepare for the winter or cook sweet fruit drink.

Drying or drying - what's the secret?

Drying or drying, what to choose? Let's figure it out.

Drying can be done in a special home electric dryer. Depending on the volume of a particular apparatus, it is possible to dry from 2 to 6 kg of berries in one go. This process is quite lengthy and takes several days. Since cherries are juicy berries, in order for all the moisture to evaporate, it will take several drying runs for 3-4 hours with interruptions. A very important point when using a dryer at home is that you periodically need to rearrange the mesh baking sheets. This is necessary for uniform drying of berries at all levels of the apparatus.

You can dry cherries with or without pits. If you chose the first option, then first you need to put the peeled berries on a sieve or colander to drain all the juice. And then load them into the dryer.

How to dry pitted cherries? Easy peasy! Load the berries into the dryer and turn it on. The rest of the cooking rules remain the same - periodically turn off the machine and rearrange the baking sheets.

And what about the drying? Dried cherries at home turn out to be an appetizing delicacy! But its preparation is a little more complicated:

take 1 kg of cherries and carry out the primary processing of the berries;
mix 1 glass of water with 1.5 kg of sugar, cook for about 4-5 minutes;
immerse berries in syrup and cook for the same time;
remove from heat and let cool for 3-4 hours;
then cook again for 4-5 hours and cool for 3-4 hours - carry out this procedure one more time;
put the berries on a sieve and let the syrup drain;
on a baking sheet covered with baking paper, put one berry at a time so that they do not stick together, and leave at room temperature for 1-2 days;
dry in an oven at a temperature of about 120-150 ° C at intervals of 1-2 hours until fully cooked.

Dried cherries at home are perfectly stored in a dry glass jar with a tightly closed lid on a darkened shelf.

Two in one: syrup and jam

Having collected a large number of fresh ripe cherries, I do not want to let them into one type of preparation. But you can make two types at once - syrup and jam!

After all the seeds from the berries are removed, squeeze the juice from the cherries with your hands. To do this by hand, since it is undesirable to leave the cake almost dry. After all, jam will be cooked from it.

Cherry syrup is not cooked for long for the winter. The proportions of the food tabs are the same as for jam. After combining the juice and granulated sugar, you should start cooking. Continue it until many small bubbles appear on the boiling surface, converging into large caps.

The final stage for these two blanks is similar. Pour the syrup into hot sterilized bottles. And put the jam into jars treated with boiling water. Seal jars and bottles with sterilized caps. Additional sterilization is not required. Then put the cans and bottles somewhere in the corner, so as not to interfere. And cover them with a thick blanket or bedspread in order to provide additional processing of the lids.

Cooking ratio

The proportions of the ratio of berries and granulated sugar can be 1: 0.5; 1: 1 and 1: 1.5. They are suitable for cooking jams, preserves, syrups and cherry jam. If the preparation is multi-component, then additional ingredients are included in the cherry portion when proportioning for recipes.

Cherry and cherry jam recipe

So, the recipe will require products:

cherry - 1 kg;
cherry - 1 kg;
granulated sugar - 2 kg.

How to make cherry jam:

Carry out the primary processing of cherries and cherries, that is, sort out the berries, rinse and remove seeds from them.
Grind the berries in mashed potatoes. To do this, take a meat grinder, home processor or blender. This procedure can be carried out in several passes. The main thing is that you should get a homogeneous gruel in structure.
Put all the berry puree together with the juice that came out when separating the seeds into a saucepan or any other container for making jam. Combine with sugar and stir.
Put on moderate heat and cook from the moment of boiling for about 40-50 minutes. All this time, you need to stir the boiling mass and remove the sweet foam. The spent foam is delicious and can be consumed immediately or spread over a piece of wheat bread for a tea sandwich. But when storing a jar of jam in winter, it can be the cause of the manifestation of the fermentation process.
Then transfer all the jam to sterilized jars and seal tightly with lids. Leave to cool slowly in the room, and then remove to cool.

Juice preparation

You can squeeze cherry juice through a juicer - it's more convenient to harvest this for the winter. But in this case, you first need to remove the bones, otherwise the juicing machine will break down.

You need to manually squeeze the juice in several steps. After the first time, stir the remaining cake at the rate of 1 kg per 1 cup of boiled water. Boil for a couple of minutes and squeeze the juice again. Repeat the procedure. In this way, 10 liters of juice is obtained from 15 kg of ripe cherries.

Mix all the squeezed juice in one cooking container. Add granulated sugar to it. Bookmark proportions - a pound of sugar per 1 liter of juice.

With or without sugar, bring the juice to a boil and immediately pour into sterilized bottles. Close tightly with sterilized lids and put away for further storage.

As you can see, there are many ways to preserve cherry berries for the winter and as many different nuances in the preparation of blanks. Which method should you choose? You can try everything! And then adopt the methods you like.

Composition and useful properties of cherry syrup

Bactericidal substances help to strengthen the protective functions of the body. In combination with vitamins, they provide a person with reliable prevention of many infections.
Cherry syrup has a beneficial effect on the condition of the heart and blood vessels. Provided, of course, that there is no abuse of the product.

Tip: If you want to enjoy not just candied juice all winter, but a homogeneous and tasty syrup, it is better to close it not in jars, but in small bottles. Then the containers are closed with corks, which are filled with resin and laid out in a horizontal position until they cool completely.

The finished product, despite passing through several stages of processing, is rich in vitamins A and C. And these components are actively involved in most biochemical processes.
Finally, berry syrup successfully fights the manifestations of anemia at any age.

Unfortunately, there are a number of contraindications to the use of cherry delicacies. It can harm people with high stomach acidity, gastritis, peptic ulcer disease.

Simple and unusual recipes for making cherry syrup

Choosing a recipe for boiling the syrup is not so easy. Fortunately, they are all pretty straightforward, so you can try each approach before you start creating your winter blanks.

Option without the need for pitting. For 2 kg of ripe dark cherries, we take 2.5 kg of sugar, 7 glasses of drinking water. Rinse the berries several times and dry them slightly, put them in a saucepan. Sprinkle them with sugar, pour in water, stir and bring the mass to a boil. It is necessary to cook the composition for at least 2.5-3 hours on low heat, constantly removing the foam. As soon as it stops appearing, it is a signal that the product is ready. The resulting liquid must be filtered through cheesecloth, covered with a towel and left to infuse for a day at room temperature. After this time, filter the product again, boil it, leave for 30 minutes, pour it into sterile jars and close it for the winter.

Cherry composition with almond aroma. In this case, my fruits, sort out, remove seeds from them. The removed elements, without rinsing or drying, are ground with a hammer, then grind in a mortar to a powder state (you can use a coffee grinder). Mix the resulting composition with berries and insist for a day under a towel at room temperature. Then the resulting mass is laid out in a juicer and worked through until juice is obtained. The liquid can additionally be passed through cheesecloth. We heat the component, mix it with sugar (in a ratio of 1 to 1 or whatever you like), knead it on the stove until the crystals are completely dissolved. At the very end, add half a teaspoon of citric acid and close the product for the winter.
Express method. For 500 g of berries, we take 600 g of granulated sugar and 600 ml of drinking water. We sort out the cherries, wash them, remove the seeds and grind them through a sieve. The resulting composition is filled with sugar, diluted with water and put on the stove. To make a syrup, the mass must be cooked for only 5 minutes. Cool the finished product, pour it into containers and close.

Concentrated product. For 500 ml of cherry juice, we take 1 liter of sugar syrup (we select the concentration ourselves, based on taste preferences). Just mix the two components and cook first over medium, and after boiling over low heat, until the mass thickens. Without insisting, we pour it into containers and roll it up.
Basic recipe. For 1 kg of berries, we take 1 liter of water and 600 g of sugar. Pour the washed and dried cherries together with the seeds with water and put them on the stove. Cook the mass over low heat for an hour. After that, pour the composition into another container, passing it through a colander lined with gauze. Additionally, the berries can be squeezed a little. The resulting juice is infused for 2-3 hours to form a precipitate. Gently pour the composition into a cooking container, trying to prevent sediment from entering it. Pour sugar into the liquid and cook it over low heat until it begins to thicken. Then we remove the container from the stove, leave for half an hour, pour it into jars and seal it.

Housewives often use semi-finished products for the preparation of certain dishes. It so happens that they are made just before the preparation of the main course, but sometimes they are used that have been kept in stock for a long time. One such product is cherry syrup. The recipe for its preparation is simple, but not unique.

Summer memory

In the east of Georgia, there is a version according to which numerous housewives prepare cherry syrup. The recipe is simple and requires little effort. For work, you will need only three main products: for 2 kilograms of fresh cherries - 7 glasses of ordinary water and 2.5 kilograms of granulated sugar.

You will need a large saucepan for cooking. Then everything needs to be done in turn:

Gather all the ingredients together and put the pan on the fire. After boiling, the mixture should cook for about three hours. At this time, foam will stand out profusely. It needs to be removed constantly. The cessation of foaming will be a signal to the end of cooking.
Pour the mass into another container, filtering it through cheesecloth. Cover the resulting product with a towel and leave in this position for a day.
The next day, repeat the filtration process again.
Heat the resulting product again, bringing it to a boil.
Now it only remains to cool it a little, and then pack it in a prepared container and seal it tightly.

The result is a delicious and aromatic cherry syrup. The recipe is nice for its simplicity, but it takes a lot of time. This is not always convenient.

Possible options

People are constantly making preparations for the winter. In the cold season, it is nice to get a product that reminds of cheerful warm days. Cherries are a wonderful berry that is used to prepare a wide variety of dishes. It makes wonderful jams and confitures, which can then be used as a decoration or an additional component. But one of the most popular options is cherry syrup. Its recipe directly depends on the method of preparation. There are two main options:

1. Cherries are used in the form of fresh berries, and the intermediate product must be strained afterwards.

2. First, it is necessary to squeeze juice from the fruit, which will then need to be boiled in sugar syrup to the desired consistency.

Each method is good in its own way. It all depends on the desire and availability of the necessary equipment. If the house does not have a juicer, then you will have to use the first option and spend a lot more time. And those who do not want to bother themselves at all can just go to the store. Syrup is always sold there.

Alternative way

It is very easy to prepare syrup from the recipe provides for the presence of the necessary products in the following ratio: for 3 kilograms of cherries - 5 glasses of plain water, 1 ½ kilograms of sugar and one and a half teaspoons of citric acid.

The process usually starts with preparing the products:

Rinse the berries and remove their tails. After that, fold the products into a spacious container, mash them arbitrarily with your hands and leave in this form for 24 hours.
The next day, pour water into a container, mix everything well, and then strain using cheesecloth.
The resulting juice should stand for a while. After that, you need to strain it again.
Add sugar at the rate of 1 ½ kilograms per liter of juice and put the mixture on fire to boil.
Add the lemon 5 minutes before the end of the process. It acts as a preservative and flavoring agent.

Now the finished syrup can be safely poured into cans (or bottles) and sent for storage.

Successful combination

You can prepare cherry syrup from cherry juice in a slightly different way. The recipe in this case will include several additional ingredients: for 640 grams of berries (about 200 pieces), take 80 grams of cherry leaves (also about 200 pieces), 2 kilograms of sugar, a couple of tablespoons of lemon and 2 ½ liters of cold water.

Cooking sequence:

Rinse the leaves and berries. Remove twigs and stalks from cherries.
Place the food in a bowl, add water and cook for half an hour.
Strain the mixture gently.
Add sugar and lemon to the resulting infusion and bring the solution to a boil.
Pour the product immediately into the prepared dish and roll up tightly.

Now at any time you can have a syrup on hand, which is perfect not only for the preparation of confectionery and desserts. You can use it to make wonderful cocktails or liqueurs. The use of the leaves enhances the flavor and makes the finished product richer.

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