Red currant compote with orange
Description
1. Inspect the red currants and remove any dry leaves or spoiled berries. 2. Rinse the berries thoroughly under running water in a colander, then allow excess water to drain off. 3. Sterilize the jars with steam when preserving the compote. Note that two-liter jars should be held over steam for 15 minutes, while three-liter jars require 20 minutes. 4. Place the red currants into the cooled jars without removing them from the stems, filling the jars up to one-third of their volume. 5. Blanch the previously washed orange with boiling water and add several slices to each jar. 6. Add granulated sugar at a rate of 100 grams per liter. 7. Prepare plenty of boiling water and pour it into each jar until the water reaches the very top. 8. Cover the jars with sterilized lids. Seal immediately without waiting for the compote to cool. After sealing, turn the jars upside down, wrap them up, and keep them in this position until completely cooled.