Description
Added a bit of spices and it turned out gorgeous compote for the winter cold.
Ingredients
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Carnation
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Vanilla
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Orange
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Cherry
1 piece
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Sugar
300 g
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Ginger
Cooking
I tried to do with orange.
Suitable for stewed fruits are large, approximately 15 mm in diameter, black cherry varieties: jaboulay, Napoleon red, Napoleon black, Francis etc.
The first jar made with cloves. Before canning the cherries are cleaned from stalks, remove wrinkled, decayed, damaged fruit, wash them under running water and put on the bottom slice of orange or lemon placed in the banks.
The second is with Ginger. Banks need to periodically shake to the fruit subsided perhaps denser. Not recommended when laying to mix the fruits, different in size and color. I poured 1-2 tablespoons of sugar( if one is not enough, add more)- filled with boiling water and put into a pot for boiling.
The water is boiling, put in the bottom of the little towel and put the jar.
Sterilized in boiling water: half-liter jars - for 7-10 minutes, liter - 12-15, in three-liter - 20 minutes. Boiled cover with a lid, tightening. Gently invert the jar and shake until sugar is dissolved.
And in a third jar I put a vanilla!! Turned out all different!! All competici ready!!
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