Compote of cherry plum and raspberries for the winter

This assorted cherry plum compote will please the eye on gray rainy autumn and frosty winter days and will amaze you with its aroma, because cherry plum has a specific pleasant smell, and in combination with raspberries it’s just a fairy tale. For harvesting, you can use both ripe fruits and still greenish, not quite ripe ones. My simple recipe with step-by-step photos describes the preparation in detail.

When starting to make the workpiece, prepare:

• 200 grams of yellow cherry plum;
• 150-200 g raspberries;
• 2700 ml of clean drinking water;
• 2 mint branches;
• ¾-1 glass of sugar (depending on the sweetness of the cherry plum and raspberry).

How to cook cherry plum and raspberry compote for the winter

We start making the preparation by preparing the container. We sterilize jars. It is clear that before sterilization they must be washed well. We turn them over so that no dust or debris gets into it.

We wash the cherry plum fruits and raspberries. Remove the tails. We may not remove the seeds from the fruit. Pour the cherry plum into the jar. We send raspberries there too.

We need selected mint sprigs to complement the bouquet of aroma and improve the taste. We put them in the fruit and berry base of our compote.

Boil water. Pour the required amount of sugar into it.This will be a syrup that will be poured over fruits and berries.

Fill the jars with syrup.

Using a key, roll up the jars of compote.

Canned food should always be turned upside down, placed on a cloth, and wrapped. Lids should not allow moisture to pass through. If the fabric remains dry, then we transfer the jars to the cellar or to special shelves.

This is the beautiful color that a delicious homemade compote made from cherry plum and raspberries will become in winter after it has been steeped. So don't be put off by the transparent color in the jar in the photo above. 🙂