Cranberry and red currant compote for winter
Description
The recipe won't take much time. Choose ripe berries for the compote, without signs of spoilage or dirt. It's best to wash them in a colander under running water so the berries won't get crushed and the water will drain faster. Use filtered water for the compote—it's softer and contains fewer impurities. Store the compote in a dark, cool place. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making currant and red gooseberry compote. Wash the jar thoroughly with baking soda in hot water. Sterilize the jar by any convenient method, and boil the metal lid for 5 minutes.
- 2
Step 2
Sort the currants, removing stems and damaged berries. Rinse the currants, let the water drain completely, and place them into a jar.
- 3
Step 3
Remove the stems from the gooseberries, rinse them, and let all the water drain off completely. Place the berries in a jar with the currants.
- 4
Step 4
Bring the water to a boil and pour it into the jar with berries to the very top, cover with a lid, and let it stand for 15 minutes.
- 5
Step 5
Put the sugar into a saucepan and pour in the liquid from the jar. Place over medium heat and bring to a boil, then boil for 2-3 minutes. Pour the compote back into the jar, immediately seal it, turn upside down, and wrap it up until completely cooled. Then store in a dark and cool place.
- 6
Step 6
Happy preserving!