Strawberry and currant compote
0
1830
Kitchen
Russian
Calorie content
55 kcal
Portions
3 l.
Cooking time
35 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
11.5 g
Strawberries are a favorite berry of many, the season of which I would like to extend as long as possible. However, in the short time that it lasts, it is necessary to have time to prepare strawberries for the winter in order to enjoy their taste all year round. In blanks, strawberries go well with a variety of berries, for example, currants. It perfectly complements the taste of sweet strawberries and gives it a pleasant sourness. We offer you a recipe for making strawberry compote with currants, which will be an excellent alternative to store-bought juices and drinks.
Ingredients
Cooking process
For the preparation of compote, it is best to choose a strong variety of strawberries, so that when in contact with boiling water, the berry retains its shape. Red currants also need to be ripe and strong. For compote, it can be used either on twigs or without, according to your taste. Soak the berries in cool running water and leave for 5-10 minutes so that the dust that has settled on the berries is soaked. Then we rinse the berries in running water and leave in a colander for 10 minutes to drain the water. During this time, we rinse the compote jar with baking soda. We put a pot of water on the fire, bring the water to a boil and put the sterilization attachment on the pan. We put the jar with the neck down and sterilize over steam for 3-4 minutes. Then carefully remove the jar and let it cool down a little.
Pour sugar into the pan, add citric acid, it will serve as a natural preservative and give the compote a richer color, fill the bulk ingredients with water. Put the saucepan over medium heat and bring the contents to a boil, remembering to stir the syrup with a wooden spoon. After boiling, boil the syrup for 3-4 minutes.
