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Raspberry and Red Currant Compote for Winter
A concentrated raspberry and red currant compote, prepared as a syrup and diluted with water when serving.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Sort through the raspberries and remove the red currants from their stems.
2
Place the berries into sterilized jars. Use 2-3 times more raspberries than currants. Fill the jars one-third full with berries.
3
Bring water to a boil, stir in the sugar, and bring back to a boil. Remove from heat and stir in the citric acid.
4
Pour the syrup into the jars to the very top, seal with sterilized lids, turn upside down, and wrap in a blanket until completely cooled.
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