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➠ Irgi and currant compote for the winter

Irgi and currant compote for the winter

1880

Kitchen Russian

Calorie content 66.3 kcal

Portions 3 l.

Cooking time 40 minutes

Proteins * 0.2 g

Fats * 0.1 g

Carbohydrates* 16.2 g

Content

Currants with irga are poured into a jar and poured with boiling water. The resulting broth is then cooked over a fire with granulated sugar. After that, the syrup is poured back to the berries and the compote is rolled up. When it has completely cooled down, the drink is sent to a suitable storage place.

Ingredients

Red currants 800 ml Irga 200 ml. Water 2 p. Granulated sugar 150 g

Cooking process

For a start, we sort out the berries of currants and irgi, getting rid of excess debris in the form of leaves, twigs and rotten fruits. We rinse them under running water and put them in a colander. We leave until all the water drains.

Wash the jars thoroughly with soda, and then sterilize them by steam or any other suitable method.

Transfer the berries from a colander to a paper towel and let them dry completely.

At this time, put a deep saucepan on the stove and boil 3 liters of water in it. This can also be done in a teapot, if its volume allows.

Pour dry berries into a sterilized jar.

Pour the berries to the very edges and let stand for about 10 minutes to make a decoction.

Cover the jars with a drain lid and pour back into the pot in which the water was boiled. Add a couple more tablespoons of water and granulated sugar. Bring to a boil, stirring occasionally. Cook for a couple of minutes so that the sugar is completely dissolved.

Pour boiling syrup over currants with irga, filling the jar to the very brim. We roll up the lid, turn it upside down, wrap it in a towel or put it on and leave it to cool completely. We send the compote for storage in a dark, cool place. We take out the drink in winter, pour it into glasses and serve it to the table. Bon Appetit!