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Raspberry and black currant compote for the winter

1094

Kitchen World

Calorie content 163 kcal

Portions 2 p.

Cooking time 40 minutes

Proteins * 0.9 gr.

Fats * 0.5 gr.

Carbohydrates* 38.5 g

Raspberry and black currant compote for the winter

Content

In my opinion, the combination of raspberries and black currants is one of the most successful. Therefore, I propose to cook raspberry and black currant compote for the winter. This compote will be a great substitute for store-bought soda and commercial juices.

Ingredients

Raspberries 150 g Black currant 100 g Water 1.5 l. Granulated sugar 120 g

Cooking process

Prepare the necessary ingredients for the raspberry and blackcurrant compote.

Sort out the black currants, put in a bowl and cover with cold water, rinse thoroughly, drain through a sieve and let the excess liquid drain.

Sort out the raspberries and put them in a sieve, rinse under a slight pressure of running water. Allow excess liquid to drain, leaving raspberries on a sieve.

Put black currants in a saucepan or stewpan and fill with the required amount of drinking water.

Put on medium heat, bring to a boil.

Then add raspberries and boil the compote for literally 5 minutes.

Add granulated sugar.

Increase heat and bring to a boil again. In the meantime, prepare the jars, wash them thoroughly and sterilize them in the microwave, oven, or water bath. Boil the lids in a saucepan.

Pour hot compote into sterile jars. If you want, you can strain first and then pour into jars without berries. I cook compote in this way all the time, I make half with berries, and the other half without berries.

Tighten the jars with raspberry and blackcurrant compote with sterile lids, turn upside down, wrap them in a warm blanket and cool completely. Then store in a cool place.