Cherry bust, remove the stalk, rinse well in cold running water, give water to drain. Mint rinse, shake off water. In a prepared sterile jars, put the cherries and mint.

Fill to the neck with boiling water, cover with sterile lids and leave for 10-15 minutes.

Carefully drain the water from the separated juice from the cans into the pot and again bring to boil. To the banks to add fine brown sugar, pour boiling water and seal with sterile lids. A couple of times to turn the cans bottom - up, to the sugar is dissolved. Banks to turn upside down, wrap and leave until cool. Ready compote to store in a dry, dark place.

With the use of the compote, if necessary, dilute with cold boiled water to taste.