Currant Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg currants (currants), red or black or mixed
- 200 g preservin suar, 1: 1
- 500 ml water
- 250 g suar, fine
Print Recipe
Pin Recipe Instructions
- Wash the currants, drain them and strip them off the stalks.
- Mix carefully with the preserving sugar in a bowl so that they are evenly coated with it. Cover and leave to stand in the refrigerator overnight.
- Then carefully pour the fruit into glasses, distributing the resulting juice evenly.
- Boil the water with sugar for about 3 minutes, cool and add to the glasses, close tightly.
- Place in a saucepan with cold water, heat slowly and - when the water is buzzing - pasteurize for 20 minutes at 75 °.
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