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Raspberry compote in a saucepan

0
998
Kitchen Russian
Calorie content 64.2 kcal
Portions 3 l.
Cooking time 40 minutes
Proteins * 0.4 gr.
Fats * 0.1 g
Carbohydrates* 15.8 g
* per 100 gr. product
Raspberry compote in a saucepan
Content

I suggest making a simple raspberry compote in a saucepan. Such compote can be cooked from both fresh and frozen raspberries. In the summer, I try to prepare a large number of healthy berries. I freeze raspberries with whole berries and chopped mashed mass in silicone muffin tins.

Ingredients

Cooking process

step 1 out of 7
Prepare the required ingredients for the raspberry compote. If you will also use frozen berries, then you do not need to defrost them first.
step 2 out of 7
Just take them out of the freezer about 5-7 minutes before you start cooking.
step 3 out of 7
Take a heavy-bottomed saucepan and lay out the prepared berries.
step 4 out of 7
Add the required amount of granulated sugar. Adjust the amount of granulated sugar according to your own taste preferences.
step 5 out of 7
Pour in about 3 liters of cold water. Place on medium heat. Bring to a boil, stirring constantly. When the granulated sugar is completely dissolved and the compote boils, reduce the heat and cook for about 5 minutes.
step 6 out of 7
And then remove from heat. Cover and leave for 20-25 minutes.
step 7 out of 7
Strain the cooled compote using a fine sieve covered with gauze folded in several layers. Serve the cooled compote in portions in beautiful glasses or glasses. Store the finished raspberry compote in the refrigerator for no more than two days.

Enjoy!

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