Red and black currant compote

What is winter without bright compote? Don't forget to prepare! Currant compote is an ideal preparation option. There are a lot of vitamins in currants, which will be more useful than ever in the winter season. I made a compote of two types of currants, it turned out a wonderful mix!

kisik07

Recipe author

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Composition / ingredients

servings:

For three liters of compote:

Red currant

150

Black Currant

150

Sugar

150

Currant leaves

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 7 g

29 kcal

GI: 14 / 0 / 86

Cooking method

Cooking time: 1 d 1 h 10 min

1. Sort the currants, remove all the twigs, put them in a colander, rinse under running water.

2. Pour the water into a saucepan, send it to the fire, bring it to a boil.

3. In sterilized jars (I have two one-and-a-half liters, but you can take one three-liter), put the prepared black and red berries, as well as a currant leaf (wash the leaf beforehand).

4. Pour boiling water into the jars so that they are filled almost to the brim, cover with boiled lids and leave for 15 minutes.

5. Then drain the water into a saucepan, pour sugar, send it to the fire and wait for it to boil (about 10 minutes), then keep it on the fire for another 1-2 minutes.

6. Pour the syrup over the jars with currants and roll up the lids. Turn the jars upside down, cover with a blanket and leave to cool for a day.

Store the compote in the cellar or in the pantry.

Winter is just around the corner!