Raspberry and black currant compote for winter
Description
The recipe won't take much time. This compote is great for people during recovery from illness or in spring when vitamin deficiency starts. It perfectly replaces vitamin pills, but keep in mind that rosehip has a diuretic effect. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making rosehip and black currant compote. Sort through the berries, removing spoiled ones and leaves.
- 2
Step 2
Remove the stems from the rose hips and place them into clean, sterilized jars.
- 3
Step 3
Bring the water to a boil and fill the jars with rose hips to the top. Cover with sterilized lids and let stand for 15 minutes.
- 4
Step 4
Drain the water from the jar, leaving the rose hips in the jar, pour it into a saucepan and bring to a boil.
- 5
Step 5
Place black currant berries next to the rose hips.
- 6
Step 6
Pour the boiling broth into the jar, cover with a lid, and let it sit for another 10 minutes.
- 7
Step 7
Pour the broth into a saucepan, add sugar, and bring to a boil over medium heat. Simmer the syrup for 2 minutes.
- 8
Step 8
Pour the hot syrup over the berries and seal the jars tightly. Wrap the jars of compote and leave them until completely cooled.
- 9
Step 9
Happy preserving!