Syrup for compote
Description
You can prepare the syrup in 10 minutes; its taste will be not too sweet, neutral. If you're making compote from tart berries or fruits, increase the sugar amount to 120-130 grams; if using sweet fruits, reduce it to 80 grams. If desired, sugar can be replaced with floral honey—it won't become carcinogenic when heated, it will simply lose its beneficial properties but will still provide sweetness.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour sugar into a saucepan or pot—the container in which you plan to cook the compote. Add 2 pinches of citric acid. If desired, you can replace it with 2 teaspoons of lemon juice. Be sure to add this ingredient if you are making compote from fruits without tartness or from sweet berries. Omit citric acid when making compote from currants, cherries, or gooseberries.
- 3
Step 3
Pour in the filtered water and place the container on the stove. Bring to a boil, stirring thoroughly to dissolve the sugar and citric acid.
- 4
Step 4
The syrup for compote is ready! Turn off the heat and pour the syrup over the steamed fruits in the jar, immediately sealing it with a canning lid for winter storage. If you are preparing the compote to serve, simply add sliced fruits or washed berries to the syrup and boil for 5-8 minutes.