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How to cook red currant compote in a saucepan

0
1710
Kitchen Russian
Calorie content 66.3 kcal
Portions 3 l.
Cooking time 110 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 16.2 g
* per 100 gr. product
How to cook red currant compote in a saucepan
Content

I propose a recipe for a delicious vitamin red currant compote cooked in a saucepan. Such compote can be cooked with both fresh red currants and frozen ones. I use these methods a lot depending on the season.

Ingredients

Cooking process

step 1 out of 7
Sort out red currants from twigs and debris. Place in a fine sieve or colander and rinse thoroughly under running water. Leave for a while to allow excess glass liquid. Then put the berries in a blender bowl and chop until smooth. If you are using frozen red currants, defrost them completely first.
step 2 out of 7
Berries can be mashed with a potato grinder, but I think that it is more convenient to do it with a blender. Wipe the resulting berry mass through a fine sieve.
step 3 out of 7
Put the wiped mass in the refrigerator.
step 4 out of 7
Pour the required amount of drinking water into a saucepan. Put the berry cake, add the required amount of granulated sugar. Put on low heat, bring to a boil. Boil the compote for 7-10 minutes, then remove from heat and cool completely. This will take approximately 1-1.5 hours.
step 5 out of 7
Strain the cooled compote through a fine sieve.
step 6 out of 7
Pour the chilled berry juice into the compote and stir.
step 7 out of 7
Serve healthy compote on the table in beautiful glasses or glasses. Red currant compote perfectly quenches thirst. Compote turns out to be moderately sweet with a pleasant sour aftertaste.

Enjoy!

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