Red currant compote for winter
Description
The currants need to be sorted—this is a mandatory step; only healthy and ripe berries should be used for preserving. Whether or not to remove the berries from their stems is a matter of preference. I preserve them with the stems, as it doesn't affect the taste and saves time. You can preserve the drink using two methods: pouring boiling water over or sterilizing. In the first method, pour boiling water over the currants and mint, let it stand for 20 minutes, then pour over a second time with boiling water containing sugar, and seal. Today, I'll be preserving using the sterilization method. See instructions. Serve chilled.
Instructions
- 1
Step 1
Prepare the currants, mint, and sugar. Put 3 liters of water on the stove and bring to a boil. Sterilize the jar and lid.
- 2
Step 2
Pour cold water over the currants, wash them—the debris and leaves will float to the top, then drain. Place on a sieve and rinse the currants once again. Sort through them to make sure there are no spoiled berries.
- 3
Step 3
In a sterile jar, place the currants and a sprig of mint.
- 4
Step 4
Add the sugar.
- 5
Step 5
Pour boiling water into the jar. Cover with a lid. Place in a pot with warm water (put a towel on the bottom) and sterilize for 10 minutes, starting from the moment the water begins to boil.
- 6
Step 6
Seal the jar, turn it upside down, and leave until completely cooled.
- 7
Step 7
After cooling, turn the jar upside down and store it in the pantry for the winter.