Rhubarb and cranberry compote
Description
You can make this compote using any cranberries, fresh or frozen, and you can use dried rose hips. It's best to avoid using iron cookware to prevent oxidation. If desired, you can increase the amount of sugar to taste or replace it with honey. Serve and enjoy.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making rosehip and cranberry compote. If using frozen cranberries, thaw them in the refrigerator.
- 2
Step 2
Rinse the rose hips and put them into a thermos. Pour one liter of boiling water into it and close tightly. Let the rose hips steep for 12 hours, then strain.
- 3
Step 3
Finely crush the cranberries using a masher.
- 4
Step 4
Strain the juice through a fine sieve.
- 5
Step 5
Place the cranberry pulp in a saucepan and add the remaining water. Bring to a medium heat and simmer for 5 minutes, then strain. Discard the pulp, as it will no longer be needed.
- 6
Step 6
Add sugar to the compote and stir until dissolved.
- 7
Step 7
Pour the squeezed juice into the compote.
- 8
Step 8
Pour in the rosehip infusion, mix well, and serve.
- 9
Step 9
Enjoy your meal!