Most find the taste of cherry plum fairly sharp, too acidic, and therefore prefers not to use the fruit at all or to let it go on winter preparations . However, cherry plum will be relevant in summer, as its light sour is perfectly refreshing and makes the drink similar to lemonade . On the acid of the prepared compote of plum, the color of the wildest plum itself affects: from the red fruits the drink turns out to be slightly sweeter than from the yellow ones.
Compote of cherry plums and apples
Ingredients:
- apples - 470 g;
- cherry plum - 320 g;
- granulated sugar - 95 g.
Preparation
After removing the core from the apples with seeds, cut the fruit in small slices and place on the bottom of the enameled pot. On top of the apples distribute the plum, pre-lightly pruning it or pricking with a fork. Separately, in three liters of water, dissolve the sugar syrup and bring it to a boil. Pour the prepared sugar with hot sugar syrup and leave the compote on fire for 3-4 minutes. Cover the pan with a lid and let the drink infuse for about half an hour.
Compote of cherry and cherry plum
If you want to give the compote a slightly brighter color, and also make the drink more aromatic, then add cherry to the cherry plum. To keep the drink bright, you can add a pinch of citric acid.
Ingredients:
- cherry - 190 g;
- plum - 210 g;
- granulated sugar - 290 g.
Preparation
Cherries and cherry plums, pre-rinsed, put it in three-liter cans. Fill the contents of the cans with boiling water and leave for 15 minutes. After the time has elapsed, drain the water into a separate bowl and pour in the sugar. Reapply the syrup to a boil and fill them with fruits in jars. We roll the cans with lids and leave them for storage, after having cooled beforehand.
Compote of plum with oranges
Orange jam with cherry plum will be a wonderful winter harvest, which not only reminds of the summer season, but also warms in the cold. A fragrant citrus drink with spices is a simple analog of non-alcoholic mulled wine, which will be sufficiently heated before use.
Ingredients:
- cherry plum - 390 g;
- oranges - 280 g;
- granulated sugar - 240 g;
- 1 cinnamon stick;
- buds of a carnation - 3-4 pieces;
- anise stars - 2-3 pcs.
Preparation
While the water in the pan comes to a boil, wash the citrus cut into thick circles, and rinse the rasp and thinly cut or nib with a fork. As soon as the water boils, dissolve the sugar in it, put all the spices and prepared fruit there. After 2-3 minutes of blanching, the drink can be poured on clean containers for harvesting for the winter, and you can leave it under the lid for another half an hour.
Compote of apricots and cherry plums
Since cherry plum and apricots are ripening at about the same time, their joint use in recipes will be a great idea for those who are not too fond of cherry plums in solitude.
Ingredients:
- plum - 480 g;
- apricots - 960 g;
- granulated sugar - 450 g;
- water - 3 liters.
Preparation
Before you cook the compote from the plum, rinse them and lightly knit with a toothpick, without cutting into pieces, so that in the fruit compote the fruit does not turn into a mess. Lay the plum and apricots on the bottom of a three-liter jar and pour it with sugar. Bring to a boil 3 liters of water, fill them with the contents of the cans. Scald the lids and roll the plums. Cool the cans completely before storing. If you do not plan to close the drink, then just cook the plum and the apricots in boiling syrup, for 3-4 minutes, and then leave under the lid already outside the fire for another half an hour.