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Cherries or cherries in their own juice
1 serving
The traditional way to prepare cherries for the winter is to preserve cherries in your own juice. The cherries prepared according to this recipe in their own juice are unusually rich, tasty and fragrant. Cherries in their own juice can be used to prepare fillings and impregnations for cakes and cakes, fillings for pies, for making compotes, cocktails, etc.
The traditional way to prepare cherries for the winter is to preserve cherries in your own juice. The cherries prepared according to this recipe in their own juice are unusually rich, tasty and fragrant. Cherries in their own juice can be used to prepare fillings and impregnations for cakes and cakes, fillings for pies, for making compotes, cocktails, etc.
cherry - 10 kg, or cherry - 10 kg, sugar - 1 kg, vinegar - 1 tbsp. spoon, rum - 100 g, cloves - 2 pcs., cinnamon - 1 pinch
Thoroughly rinse the berries (without stalks) in running water and remove the bones. Put the berry pulp in a porcelain or enameled bowl, fill with sand sugar and mix with salicylic, rum, ground cloves and cinnamon. Cover the bowl, put in a cool, well-ventilated place for 3 days and stir the berries with a wooden spoon once a day. Then put the berries in cans and pour with your own juice. Close the jars of cherries in their own juice tightly and put in a cold place. In the same way as cherries in your own juice, you can cook cherries in your own juice.
