Dieser Beitrag ist auch verfügbar auf:
Deutsch
With the preserved cornelian cherry kompot, you can bring the aroma of summer fruit into your drinking glass in winter. The popular Russian drink tastes sweet sour, fruity and heavenly delicious. It is easy to make from three ingredients and has a long shelf life. You can find a detailed pickled cornelian cherry kompot recipe with the exact quantities and step-by-step instructions below.
Cornelian cherries for pickled kompot
Ripe but still firm fruit is best for the pickled cornelian cherry kompot recipe, just like for the spicy pickled cornelian cherries recipe. This will make the drink clear and not cloudy.
Sort out overripe cornelian cherries that are already soft. You can use them to make the cornelian cherry jam, the spicy cornelian cherry sauce and the cornelian cherry cake.
Cornelian cherry kompot for the winter
The cornelian cherry kompot is pretty quick to pickle. However, you should be patient before opening a jar of it. This is because the longer the drink is allowed to infuse, the more flavorful it becomes. Incidentally, you can enjoy a fresh kompot made from cornelian cherries straight away.
In Russia, a kompot of different fruits is preserved in summer depending on their season, just like a jam. It is then stored in the cellar. The first glass is usually only opened in the cold season. This is why the drink is also called kompot for the winter.
Change the quantities of ingredients
There are no fixed quantities for the pickled cornelian cherry kompot recipe. You can experiment to taste.
If you want the drink to be fruitier and have a more intense flavor, use more cornelian cherries per jar. In this case, however, you will have less kompot to drink.
You can also adjust the amount of sugar slightly. I recommend that you don’t reduce it too much. This is because sugar is responsible for the long shelf life of the pickled drink.
Snack on pickled fruit
The pickled cornelian cherries from the kompot make a fruity snack for in between meals. That’s why you shouldn’t throw them away. Snack on them as an alternative to the usual sweets, such as chocolate, halva or gozinaki.
The pickled cornelian cherry kompot is
- fruity,
- sweet sour,
- fresh,
- very tasty,
- aromatic,
- vegan,
- easy to prepare with just three ingredients,
- popular Russian drink for the winter.
How to pickle cornelian cherry kompot: tips and tricks
- Ripe but still firm fruit is best for preserving cornelian cherry kompot. Sort out overripe cornelian cherries that are already soft.
- You can adjust the amount of fruit per jar as required. The more cornelian cherries you use, the fruitier the drink will be.
- You need large preserving jars to pickle the cornelian cherry kompot. I used ones with a capacity of 1.5 liters. However, you can also use larger jars.
- Store the pickled cornelian cherry kompot in a cool, dark place. Once opened, you should store the jar in the fridge and use up the kompot as quickly as possible.
Have you pickled cornelian cherry kompot using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Also try this recipe for preserving:
- Pickled peppers – simple, colorful, delicious
- Pickled vegetable salad with tomatoes – no vinegar
- Pickled radishes recipe – crunchy, colorful, spicy
Pickled cornelian cherry kompot
Equipment
- 3 sterilized preserving jars 1.5 l each
Ingredients
- 900 g cornelian cherries
- 350 g sugar
- approx. 4.5 l water
Instructions
- Put 300 g cornelian cherries in each sterilized 1.5 l preserving jar.
- Bring 4.5 l of water to the boil, pour it over the cornelian cherries in the preserving jars up to the rim, put the lids on without closing them and leave to infuse for approx. 20 minutes.
- Pour the remaining hot water into a larger saucepan.
- Using a sieve lid, carefully pour the liquid from the cornelian cherries from each preserving jar into the saucepan with the water.
- Add sugar and stir.
- Bring the liquid in the saucepan to the boil, stirring to dissolve the sugar, and boil for approx. 1 minute until bubbling.
- Pour the boiling sugar liquid over the cornelian cherries in the preserving jars up to the rim and seal them immediately.
- Place the preserving jars on the lids, leave them to cool at room temperature and then turn them over.
- Place the pickled cornelian cherry kompot in a cool, dark place and leave to infuse for at least 1 month before opening a jar.
Notes
- Ripe but still firm fruit is best for preserving cornelian cherry kompot. Sort out overripe cornelian cherries that are already soft.
- You can adjust the amount of fruit per jar as required. The more cornelian cherries you use, the fruitier the drink will be.
- You need large preserving jars to pickle the cornelian cherry kompot. I used ones with a capacity of 1.5 liters. However, you can also use larger jars.
- Once opened, you should store the jar in the fridge and use up the kompot as quickly as possible.
- See the detailed tips and tricks for pickling the cornelian cherry kompot at the top of the article.
If you are using Pinterest, you can pin the following picture:
