Homemade cherry puree: preparing delicious cherry puree for the winter
The aroma and freshness of cherries can be preserved for the winter by preparing cherry puree without cooking. Cherry puree can be used as an additive to baby puree, filling for pies and many other dishes.
Wash the cherries, drain them and remove the pits. Place the peeled cherries immediately in a colander to allow excess juice to drain. If the juice is not drained, the puree will be too liquid. This will not affect the quality of storage, but it will be impossible to use such puree for filling pies.
Mix the cherries with sugar in a 1:1 ratio, that is, for 1 kg of peeled cherries we take 1 kg of sugar.
Use a blender to thoroughly grind the cherries and sugar until pureed. If the sugar is still not dissolved, leave the puree to stand for an hour or two, and then beat the puree again.
How to store cherry puree?
Without cooking, fruit puree will quickly spoil, so it should be stored in a cool place.
Cherry puree can be frozen. Pour the puree into plastic containers with lids and place in the freezer.
You can pour the puree into sterile jars with screw-on lids, but you should still store it in the refrigerator.
If it is not important for you to preserve fresh cherry puree, then you should boil it. Boiling kills bacteria and is the best guarantee that cherry puree will last throughout the winter and will not spoil.
For the recipe for cooking cherry puree, watch the video:
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