Cherry in syrup with bones for the winter
In summer, I often harvest cherries in syrup. According to this recipe, 2 liters of fragrant delicacy are obtained, which I use in winter, like a filling for dumplings and pies, like a sauce for cheesecakes and pancakes, and even like compote, diluting a syrup with cherry boiled water.
Ingredients
- Cherry – 1 kg
- Sugar – 500 g
- Water – 1 l
A step -by -step recipe for cooking
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