Cherry and Currant Compote for Winter
A delicious and healthy homemade preserve without sterilization! Making cherry and currant compote for winter is simple, but it has its tricks. Learn them now. You can also prepare this compote with any berries or fruits.
Updated : 16 September, 2025
Easy
About 30 min.
Ingredients
400 grams
Sour Cherry
200 grams
Black currant
200 grams
Sugar
1.8 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use either black or red currants, or a mix of both. I prefer black currants for their aroma. Sort cherries and currants, removing stems and leaves, and rinse thoroughly. Do not remove cherry pits.
Step 2
This recipe makes two 1-liter jars. Wash the jars well and sterilize them in the microwave, oven, or over steam. Boil the lids for 1 minute in water.
Step 3
Pour water into a saucepan and bring to a boil. Add sugar. If the berries are sour, increase the sugar amount.
Step 4
Add the washed cherries and currants to the boiling syrup. Bring back to a boil, simmer for 2 minutes, then pour the hot compote into sterilized jars. Seal with sterilized lids. You can adjust the proportions: add more berries for a stronger taste, but then reduce the water.
Step 5
Cherry and currant compote is ready! Turn the jars upside down, wrap in a blanket, and let cool completely. Store in a cool place, such as a cellar or basement. Enjoy!