Not a single housewife will refuse to preserve A simple recipe (and no difficulties are foreseen absolutely), speed of preparation, and most importantly - a complete guarantee against explosion are attractive to everyone. Moreover, everyone, without exception, loves. There may be doubts about other fruits. For example, a drink made from gooseberries is sour and rather delicious, and a raspberry or strawberry drink is rarely obtained with whole non-creeping berries (in connection with which it is preferable to cook jam from them). And the cherry compote is drunk almost immediately upon opening. Moreover, quarrels over berries happen!

How to roll up a wonderful cherry compote for the winter: a simple recipe, but careful preparation

In order for the preparation to be unambiguously successful, adherence to simple, but well-defined rules is required.

1. The cherries must be carefully sorted. Broken, burst, crushed berries are mercilessly set aside - they can be put into dumplings. Unripe or too small specimens are not suitable for seaming.
2. In the compote, it is advisable to select cherries whose tails are not torn off: the stalks are torn off immediately before laying in the jar, so the juice will not be lost, and bacteria will not penetrate through the hole.
3. When the cherry compote is closed for the winter, a simple recipe prescribes leaving the seeds in the berries. With this approach, the latter remain tight and beautiful. But the compote will be stored no longer than a year; if you take out the bones, it will not deteriorate and all three.
4. After rinsing, the water from the cherries must be carefully drained. Usually the berries are left in a colander for half an hour with occasional shaking.
5. Banks for compote are washed thoroughly; whether or not to sterilize them depends on the specific recipe.
6. Cherry is "friendly" with any berries, fruits and even vegetables (a very original compote is obtained with zucchini). But experienced housewives advise to combine it with pale berries - cherries, gooseberries, etc.

Fast and hassle-free

Even an inexperienced housewife can roll up the simplest cherry compote. Moreover, simple does not mean tasteless: it will turn out to be fragrant, ruby-colored and resistant to storage. The only simplicity is that such a compote is made from cherries without sterilization, which makes life much easier and speeds up the process. Berries are packed in clean containers. It is not necessary to sterilize them before. Cherries should take up half the volume, maximum two-thirds. To avoid unnecessary voids, they are shaken when pouring. Pure water is boiled, poured into jars flush with the upper edge of the neck, the vessels are covered with clean lids and left for a third of an hour. Then the water is drained back and boiled again, and sugar is poured into the jars (a glass on a three-liter bottle). They are again filled with boiling water, immediately twisted, turned over and hidden under the blanket. After cooling, the cherry compote is stored in the pantry or under the bed - it does not need coolness.

Rich taste

There is also a way to roll up cherry compote for the winter - a simple recipe, but for the patient. The beginning of its implementation is similar to that described above, but after pouring boiling water, the berries are left for half a day to infuse. Then the water is drained, supplemented with sugar in the same amount, the syrup is boiled. The containers are already filled in with them, after which they are closed. They cool in the same mode as in the previous recipe.

Syrup compote

You can do without preliminary pouring boiling water. In this case, the washed cherries are scalded before being packaged in cans, and the syrup is cooked immediately (proportions of water and sugar: two and a half liters per three hundred grams). The dishes are filled with boiling dressing, immediately sealed and sent to cool, as in other canning methods.

Scented recipe

It is useful for those who fear that simple methods will not give a long enough storage. Fruits are laid out in cylinders, poured with cool syrup (a pound of sugar per liter of water), flavored with a pinch of vanilla or a few cloves - this is how you get an amazingly fragrant cherry compote. Sterilization is carried out in the usual way, about half an hour for a three-liter bottle. If you prefer smaller dishes, then reduce the time to twenty minutes.

Cherry-apple joy: version number 1

Cherries go well with any other fruit and berry. However, the apple and cherry compote has almost the highest gustatory harmony. It can be closed in several ways for the winter. For those who are not lazy, who are not afraid of pasteurization with sterilization, the following recipe is suitable:

1. Fruits wash well and get rid of the tails. If the apples are small, you can use them whole. But the seeds can give a specific flavor, so it is best to cut the apples into quarters and remove most of the seeds.
2. Cherries and apples are mixed into cylinders.
3. An incomplete glass of sugar is poured into each one and boiling water is poured under the neck.
4. The jars will be sterilized for three quarters of an hour - this is due to the high density of apples.

Version No. 2

On the one hand, the recipe is simpler - it lacks sterilization. On the other hand, it is more durable, since it requires preliminary processing of apples. Cherries are immediately packed in the required quantity in the dishes, poured with boiling water and strained from it after a quarter of an hour. The cherry-flavored water is poured into a large saucepan, sugar is poured into it, and apple wedges are put in. After seven minutes of boiling, they are laid out with a slotted spoon to the cherries, the syrup is boiled again and poured. Received for the winter rolls up, turns over and turns warm until it cools.

Juicy compote

A very interesting recipe that doesn't even need sugar. True, it can be implemented only if you have a lot of cherries. Part of it is poured into cylinders, juice is squeezed out of the bulk. They are filled with packaging, and the cans are pasteurized (a quarter of an hour - liter, twice as long - "three rubles") at 85 o Celsius. It is even tastier if you combine cherries with the juice of wild berries, for example, blueberries.

Today we will prepare a compote from cherries of the most popular berry. When canning, useful active substances are preserved in the berries. Cooking for the winter at home and juices from any fruit has become the most common type of preparation.

Fruits are sorted by size before canning. It is not recommended to use small berries. It is very good when they are large and juicy, that is, ripe.

Fruit blanks are made in different ways: without sterilization, with sterilization, with seeds, without seeds, with other fruits and berries. All the subtleties of cooking are waiting for you in the article itself.

A simple recipe for cherry compote without sterilization

It is best to cook cherry compote with fruits of dark-colored varieties. This recipe preserves the natural flavor of the berries. We are preparing a blank for the winter with bones.

Cooking method

1. Wash the fruits well, sort and cut off the stalks. We prepare clean 3 liter cans.

2. Pour a little boiling water into empty jars so that they warm up. Pour several times into each jar so that the boiling water only covers the bottom of the jar.

3. Leave the boiling water in the jars for 3-5 minutes.

4. Pour the prepared cherries into the jars in the amount of 1/5 of the jar. This is enough to obtain a rich color and flavor. It is convenient to use a measuring cup. We spread the fruits in all 3 liter jars.

The calculation is as follows: 1 glass of sugar is placed on 2 cups of berries. Add more sugar - the compote will be sweeter.

5. Pour a large glass of sugar into each jar.

6. Then pour boiling water to the very edges of the jar.

7. Do not pour boiling water all at once, but in parts so that the banks do not burst.

8. We close the cans with sterile metal lids and roll them up with a key.

9. Put the closed jar on its side and start rolling on the table from one hand to the other. We see how sugar dissolves inside the jar.

You can roll a hot can with a towel. Spread it on the table, put the can and alternately lifting the edges, roll.

10. With this position of the can, we also check the tightness of the lid.

12. After 2 days, remove the blanket and the cherry compote is ready.

13. See what a nice rich cherry color inside the jar.

Bon appetit on winter days!

Video on how to make cherry compote with pits in a 1 liter jar

Look super way fast food preparations for the winter with whole cherries.

The workpiece is very tasty and all vitamins are preserved in it. It is also noteworthy that the compote can be stored at room temperature.

In this way, you can preserve a large number of fruits for the winter.

Cherry compote for the winter by sterilization

Sterilization is one of the ways to preserve fruits without significant changes in their taste.

Method for sterilizing compotes in glass jars with immediate sealing with tin lids is very convenient. It provides the necessary tightness and vacuum in the rolled up can. Sterilization always takes place at the boiling point of water.

Would need:

• 3 kg cherries
• 1.5 liters of water
• 750 g sugar

Preparation

1. Put the prepared berries tightly in clean, dry jars.

2. Pour the filled jars with hot (80-85 degrees C) sugar syrup.

Preparation of sugar syrup: Bring water to a boil in a saucepan and add sugar. After dissolving the sugar, the syrup is boiled for 2-3 minutes. The syrup is filtered through several layers of gauze.

3. Cover the jars with boiled lids and place them on a towel in a container with water. The water must be preheated to 70-75 degrees C, so that the cans do not burst.

4. The sterilization time at 100 degrees C for cans is different: if the can capacity is 0.5 liter - 10-15 minutes, 1 liter - 20 minutes, 3 liters - 40-45 minutes.

5. After the end of the process, the jars are taken out and immediately hermetically closed. Then the jars are turned upside down, covered with a warm blanket and cooled. Cans with a capacity of 3 liters do not need to be turned over.

How to cook cherry compote in a 3 liter jar

In this recipe, empty jars do not need to be sterilized, but you can only wash with detergent and rinse well. We will fill the jar with berries 2 times, first with boiling water, and then with syrup.

You need to get rid of the worms in the berries like this: soak the berries in salt water for 30 minutes, they will rise to the surface. Then rinse them well under running water.

Would need:

Cooking method

1. We sort out cherries, select high-quality fruits and mine. We put the berries in a jar. We put a steel knife under the jar so that it does not burst.

2. We boil water and begin to carefully fill the jar with it. They poured a little and waited for it to warm up. Then we pour gradually until the very top.

3. Cover the filled jar with boiling water with a lid and leave it until it cools. When you can touch the bank with your hands, we continue our further actions.

4. Close the cooled jar with a lid with holes and pour the syrup through them back into the pan.

5. The syrup is of such a beautiful color. Put the sugar in the syrup and bring it to a boil.

6. For the second time, fill the jar with berries with syrup and sugar. After that, immediately roll up the lid with a key.

7. Turn the cherry compote in a jar upside down. In this position, wrap the jar with a warm blanket until it cools.

8. Here's a 3 liter jar with compote turned out.

Enjoy your pleasure with cherry berries.

Delicious compote of apricots and cherries for the winter

Learn the recipe for an interesting cherry compote with apricots. Cooking the fruit is not required.

Preparation

1. Cut the washed apricots in half and take out the pit.

2. In ripe and washed cherries, the stalk is cut off.

3. Transfer the prepared fruits to a dry and clean jar.

4. The volume of fruits in the jar should be the same as in the photo.

5. Bring water in a saucepan to a boil and carefully pour it into a jar with fruits.

6. Cover the jar with a metal sterilized lid and wrap it for half an hour so that the fruit warms up well.

7. Meanwhile, pour 120-140 grams of sugar into an empty saucepan. Close the jar with a lid with holes and pour the water into the pan.

8. After that, wrap the jar again so that the fruits are warm.

9. Now already sugar syrup in a saucepan, bring to a boil.

10. Pour the boiling syrup into the jar.

11. And immediately roll up the lid.

12. Turn the jar upside down, wrap it well and leave it to cool completely.

13. Here is such a wonderful compote from cherries and apricots.

Bon Appetit!

Video on how to make a cherry compote for the winter without sugar

For various reasons, sugar is contraindicated in some people. Look at the recipe for making compote for the winter without sugar.

According to this recipe, compote is stored for no more than a year and in a cool place.

Compote "Honey with cherry"

This recipe is unusual and many will learn about it for the first time.

Would need:

• 3 kg cherries
• 2 kg of honey

Cooking method

1. Melt the honey in a wide saucepan.

2. Pour the prepared cherry into boiling honey so that it is completely covered with honey. Let it simmer a little, skimming off the foam that forms.

3. Then remove the berries from the honey with a slotted spoon and immediately place them in the prepared jars.

4. Let the honey boil and pour the hot honey over the fruits in the jars.

5. Add 2-3 tbsp to each jar. spoons of rum. Close the jars quickly with lids and wrap them in a blanket. Leave in this position until the compote has cooled completely.

You have received an unusually tasty compote.

Compote "Assorted" with cherries

The harvesting season is in full swing and this recipe will help you save many fruits for the winter.

The knowledge given in the recipes will help you enjoy the taste of the extraordinary berries. Cherry compote is popular in many countries around the world, so cook it for health and eat with gusto.

Cherry compote is loved not only by adults, but also by children. When cooked correctly, it has a rich, bright taste with a pleasant sourness. Cherry compote is always refreshing and has a healing effect. The best recipes of this drink are presented in this article.

Sterilization takes a lot of time and effort for the hostesses. In addition, this is not the safest process for preparing compote or any other preservation, so recipes for compote without sterilization have become increasingly popular lately. Below is a simple, time-tested recipe.

• Cherries - 3 full glasses;
• Sugar - 1 glass;
• Water - 2.5 liters;
• Mint or lemon balm - 1 sprig.

Most often, an average of 300 g of sugar is taken per kilogram of berries. However, if you wish, you can put more or less sugar in the compost as you like!

Preparation:

1. Cherries must be thoroughly washed and cleaned of stalks, adhering dirt, leaves. The bones are removed at will.
2. Bring water to a boil over a fire.
3. Banks are thoroughly washed (preferably with soda) and scalded with boiling water.
4. The berries are laid out in banks. One 3 liter container should have an average of 3 glasses. If you put more, the compote will be concentrated and will have to be diluted with water in winter.
5. They also put 1 sprig of mint in the jars. Before that, it must be thoroughly washed so that it is clean, without sand, dust, otherwise the conservation will explode.
6. Add 1 glass of sugar to each container. If you wish, you can put it less - it's a matter of taste. 1 glass is the golden mean, the drink is moderately sweet.
7. Now you need to fill the jars with half boiling water that was heated over the fire. The water should be exactly boiled, it is desirable that the boiling process lasts at least 3 minutes! Jars are covered with lids and left for about a quarter of an hour.
8. After that, you can get the mint, and add boiling water to the top of the neck. The compote is sealed with boiled lids and put to cool with the shoulders down, under the bedspread.

If you don't like mint, you can replace it with lemon balm, or don't put the spices in the jar at all. It won't spoil the taste.

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Below is another option for making cherry compote without sterilization with seeds.

Ingredients (for a 3 liter jar):

• Cherries with seeds - 3 cups;
• Sugar - 1 glass;
• Water - 2.5 liters.

Preparation:

1. The cherry is thoroughly washed, any excess dirt is removed. If there are damaged berries, rotten, spoiled, they must be removed!
2. Banks are washed with soda, rinsing thoroughly from the inside! Then it is advisable to scald them with boiling water so as not to sterilize.
3. Water is boiled in a wide saucepan, when it boils, it is necessary to put cherries that will be used for compote in a sieve and scald them in this water.
4. Ready, scalded berries are sent to jars and covered with a lid.
5. Sugar is poured into a saucepan in which the berries were scalded, brought to a boil and poured into jars. Water must fill the can up to the top!
6. After pouring water, it is necessary to immediately seal the jar with lids, turn it over and determine for further cooling under a blanket.

The advantage of concentrated compotes is that from 1 can you can get 2 or even 3 cans of a quality drink. They are usually made in liter cans, but if you wish, you can take any other containers by volume.

• Cherries - 0.9-1 kg;
• Sugar - 500 g;
• Water.

Preparation:

1. The berries are thoroughly washed out and laid out in the washed jars. You need to pour them so that they fill the container up to the shoulders.
2. In a saucepan, water is brought to a boil and poured into jars. Cover them with lids and leave for 10 minutes.
3. After a lapse of time, the water is drained, sugar is added to it and brought to a boil again. When there are no grains left at the bottom of the stewpan, you can pour the syrup into the jars and seal them.

The last stage of canning is to put the lids down, cover with warm material and allow to cool completely. Then you can put the concentrated compote into the pantry.

Adherents of healthy nutrition will love the cherry compote, made without sugar at all. It is advisable to consume such a drink in the first year after preparation.

Ingredients:

• Cherries - 1 kg;
• Cloves - 4-5 sticks;
• Vanilla - 1 pinch;
• Allspice - 3-4 peas;
• Water - 1 liter.

Preparation:

1. The berries are thoroughly washed out under running water and laid out in jars.
2. In a separate container, mix water and spices, bring to a boil.
3. After the water with spices has boiled for 3 minutes, it is removed from the stove and poured into jars.
4. It remains only to sterilize the compote and then seal it with lids. The sterilization time depends on the size of the cans. 0.5-liter ones are boiled in water for 15 minutes, liter ones - 20 minutes, and a whole half hour is allotted for a 3-liter jar.
5. The finished preservation is turned upside down and cooled under a blanket.

In principle, any compote for the winter from cherries can be made without sugar. It will keep well, especially if you add citric acid to each jar at the tip of a knife. And in winter, before serving, you can add a little honey to the drink to make it sweet.

The spices in this recipe can be replaced with any others that you like. The main thing is not to overdo it with the quantity, so that the taste of the drink does not become tart or even bitter!

Seedless compote has a richer taste. The reason is that the berries are cut and more juice is released. The recipe below is prepared not only with cherries, but also with currants, which makes the compote even more useful.

Ingredients (for a 3 liter jar):

• Cherries - 2 cups pitted
• Currant - 250 g;
• Sugar - 450 g;
• Water - 2.7 liters.

Currants in this recipe can be replaced with any fruits or berries. Apples, blackberries, apricots, and cherries are a good option.

Preparation:

1. The berries are washed out, and the cans are cleaned with soda. If desired, they can be sterilized or simply scalded with boiling water.
2. When the containers are clean, berries are scattered in them on the shoulders and poured with boiling water along the upper edge. It is advisable to cover the jars with lids so that the water does not cool quickly.
3. After 10 minutes, the water is poured into a saucepan, sugar is added to it. When it dissolves, the syrup is distributed into jars, rolled up and cooled upside down.

This compote can be made in smaller containers by volume. And in order to understand how many ingredients are needed in a particular case, you just need to count. For example, for a liter jar, the amount of each ingredient is divided by 3 - these will be the correct proportions.

Unlike plain cherries, felt cherries have a very delicate pulp structure. In banks, it does not hold its shape. But since her taste is very bright, sweet, many hostesses still use felt cherries for cooking compotes for the winter. But it is recommended to remove the bones from it in advance, so that later you do not look for them in a glass.

Ingredients (per liter jar):

• Fresh cherries - 800 g;
• Sugar - 400 g;
• Water - 1 liter.

Preparation:

1. The berries are washed out and freed from the drupes.
2. Banks are washed, sterilized and prepared berries are scattered into them.
3. A syrup is prepared from water and sugar over the fire, when the grains are completely dissolved, the syrup is poured into jars along the upper edge.
4. Now you need to cover the jars with lids and sterilize them for 20 minutes (liter jars).
5. After sterilization, the compote is immediately sealed and turned upside down. It should cool down under a warm blanket or blanket.

Only the best berries are selected for canning, without damage. They should not be crumpled, otherwise the compote may explode.

Cherry compote is a healthy drink for the whole family. You can do it in summer, autumn or winter. It is suitable for all kinds of celebrations and for a simple family dinner. Due to the fact that cherries are not boiled during cooking, they retain all vitamins and minerals, so that the drink is not only tasty, but also healthy!

Cherry is one of the most popular crops in our climatic zone. As soon as the berries turn red, it means that the time for conservation has come. It's easy to prepare cherry compote for the winter. In frost and cold weather, it will delight you with its beautiful color and bright taste. And also - it will remind you of a warm summer. Here is his recipe.

Ingredients for a 3 liter jar

• cherry - 0.5 kg;
• sugar - 1 cup (180 g);
• citric acid - 1 teaspoon;
• water.

If you do not like a rich taste, then the amount of berries can be reduced. Those who prefer exotic notes can add mint or cinnamon.

You can put more sugar, how much you decide, focusing on your own taste. A more concentrated version of compote is perfect for making jelly and jelly.

Choosing and preparing cherries

Preservation is prepared only from fresh fruits. They should be ripe, but not too soft. It is categorically impossible to use fermented, rotten or moldy berries. Compote from them will not last long.

Therefore cherries:

• carefully examine and sort out;
• remove petioles, leaves, any impurities;
• rinsed well under running water.

It is important to remember that berry seeds contain a certain amount of amygdalin. It gradually transforms to hydrocyanic acid and in large quantities causes poisoning. If the cherry pits are not removed, then the blanks from it cannot be stored for more than a year.

Before preparing compote for children, it is better to remove the bones, it will be safer.

The main ingredient is ready. You can start seaming.

Cherry compote for the winter with citric acid

The cleanliness of the cans is a guarantee of the safety of canned products. Therefore, the container must be washed in the most thorough way. You can add detergent or baking soda and rinse well.

Banks are sterilized over steam. For these purposes, it is better to get a special lid with a hole in the middle; it is very convenient to put the jar on it upside down. 10-15 minutes of steaming is sufficient.

Caution: the jar will get very hot, use oven mitts.

And it is enough to boil the lids for 5 minutes.

The advantage of this method of preparing compote is that nothing needs to be boiled. It prepares very quickly.

How to preserve cherry compote

All cans are turned upside down and wrapped in a woolen blanket or blanket. When they cool down (after about a day), they are removed to a place prepared for permanent storage. It should be cool without access to direct sunlight: closet, pantry, cellar. There is no point in keeping preserves in the refrigerator. She will stand perfectly well without him until the next harvest.

Cherry compote without citric acid and without sterilization

This option is suitable for those who do not like citric acid. Although there is nothing wrong with it: it is a natural preservative that additionally imparts freshness to the drink.

Ingredients per 3 liters

• water;
• 300-500 g cherries;
• 1 cup of sugar.

Attention: the recipe contains sugar, so people with diabetes are advised to use it in a lower dosage or replace it with the same amount of fructose. When consumed, the finished drink can be sweetened with honey.

Cooking process

The canning method is a little more complicated:

1. Wash jars well, but do not sterilize.
2. Keep only the lids in boiling water.
3. Arrange the prepared berries in containers, add sugar.
4. Pour boiling water over them and cover with a seaming lid.
5. After 15 minutes, carefully drain the syrup from the jar into the saucepan.
6. Add a little water (about 100 ml) to the syrup and cook for 5-10 minutes.
7. Pour the cans again and now roll them up.
8. Hide under a blanket until it cools completely.

Cherry compote is a touching reminder of summer. It is so nice to open a jar of red berries when the snow is spinning outside the window, to pamper yourself and guests with delicious homemade preparations.

Juicy cherries with sourness are in demand in cooking. They are used to prepare delicious jam and desserts, aromatic compote for the winter combined with fruits and berries.

Surprisingly, there are 60 types of cherries in the world, and not all of them can be eaten. All trees are different, for example, in England there is a 13-meter tree, which is about 150 years old. Another interesting fact is that plums and cherries are relatives.

Cherry grows even in the Himalayas and tolerates frost. Its flowers bloom before green leaves appear. Previously, doctors recommended that epilepsy sufferers eat more cherries, claiming that they helped with the disease. Two handfuls of fruits at night guarantee a sound sleep, because they contain melatonin - the sleep hormone. By action, 20 cherries correspond to 1 tablet of analgin.

Cherry compotes are harvested for the winter or boiled from frozen fruits, which do not lose their beneficial properties in the freezer. Interesting recipes drink are presented in our article.

Cherry compote with mint

When preparing sewing for the winter, housewives began to use mint. A fragrant and healthy plant refreshes not only food, but also drinks. Mint blends harmoniously with cherries. To keep the fruit intact in the drink, pierce each with a needle in several places.

The ingredients of the recipe are indicated for one 3-liter jar.

Cooking time - 40 minutes.

Ingredients:

• 0.5 tsp of citric acid;
• 2.5 l. water;
• 2 teaspoons of mint;
• 400 gr. Sahara;
• 1 kg. cherries.

Preparation:

1. Rinse the cherries in cold water and pat dry.
2. Boil water, put the cherries in a sterilized jar.
3. Finely chop the mint, pour the cherry with boiling water, drain the liquid after 12 minutes, add sugar with citric acid, and boil the syrup.
4. Place the mint before simmering.
5. Pour the prepared syrup over the fruits, and roll up the compote.

Chilled cherry and mint compote quenches thirst and turns out to be moderately sweet. Choose fresh mint with juicy young leaves.

Ingredients:

• 650 ml. water;
• a pinch of vanillin;
• 120 g Sahara;
• 350 gr. cherries.

Preparation:

1. Peel the fruit and put it in a jar.
2. Pour in boiling water and cover with a seaming lid for 10 minutes.
3. Replace the lid with a plastic one with special holes, drain the liquid and boil again.
4. Add sugar and vanillin to the cherries, cover with boiling water and roll up.

This option for harvesting cherry compote for the winter is called double pouring. Sometimes triple pouring is also used, but only if the cherry is pitted.

Juicy gooseberries are rich in vitamins and minerals. Ripe gooseberries contain 2 times more ascorbic acid than unripe ones. Cherry and gooseberry compote is healthy and tasty. The calorie content of the drink is 217 kcal.

Cooking takes 20 minutes.

Ingredients:

• 250 g Sahara;
• 300 gr. cherries and gooseberries;
• 2.5 l. water.

Preparation:

1. Rinse the berries and cherries, discard in a colander so that excess water is glass.
2. Dissolve sugar in water and bring to a boil.
3. Pour the fruits into a 3 liter jar and pour the syrup up to the neck.
4. Pour boiling water over the lid and roll up the drink.

To prevent the container from bursting when preparing compote, place a knife, spatula or wood board under it.