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➠ Strawberry and raspberry compote

Strawberry and raspberry compote

1577

Kitchen Russian

Calorie content 48.6 kcal

Portions 3 l.

Cooking time 1 hour

Proteins * 0.2 g

Fats * 0.1 g

Carbohydrates* 11.6 gr.

Content

Delicious and rich strawberry-raspberry compote will fill the body with vitamins, refresh on a hot day and quench thirst. This appetizing bright compote is very fond of children, and for adults it reminds of summer at their grandmother's in the village. Preparing this compote for the winter is as easy as shelling pears if you follow all the recommendations in the recipe.

Ingredients

Strawberry 1 kg Raspberries 1 kg Granulated sugar 1 tbsp. Drinking water 2 p.

Cooking process

Go through freshly picked or purchased raspberries and strawberries. All spoiled or rotten berries must be removed, as well as remove the stems from the strawberries. Gently rinse the berries in a bowl of water, changing the water several times.

Take already washed and sterilized three-liter jars, where you put all your berries. Fill each can about a third, you should end up with four three-liter containers.

Pour boiling water into the jars, cover with lids and leave to infuse for fifteen minutes.

Pour the water from the jars into a saucepan so that the berries remain in the jars. Add sugar to a saucepan with compote and boil the syrup over moderate heat until the granulated sugar is completely dissolved. Pour the syrup back into the jars and quickly roll up the lids. The workpiece should cool upside down in a warmed state for about a day.