Cranberry Compote in Sugar Syrup
A really tasty, not-too-sweet compote made from a wholesome berry! I spent my whole childhood in Western Siberia, where the forests are full of wild berries that are pretty rare elsewhere in Russia — blueberries, cranberries, lingonberries. I remember how, during the vitamin-poor fall months, my mom often made cranberry compote from a very simple recipe. I learned to make this drink back in my school days, and now I'd like to share the tricks of it with you.
Cooking method
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Step 1:
So, always make cranberry compote with ripe berries only.
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Step 2:
First, pick over the berries (removing any overripe, underripe, or crushed ones). Then rinse the chosen berries thoroughly under cold running water.
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Step 3:
Now put the cranberries in a colander,
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Step 4:
to drain off the excess water.
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Step 5:
Then put the berries into the jars you've prepared.
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Step 6:
And pour in the hot 50% sugar syrup.
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Step 7:
Make the syrup like this: dissolve 500 grams of sugar in 500 ml of water over low heat.
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Step 8:
Then pasteurize the compote in boiling water — figure 10 minutes per pint. After that, seal the jars with lids and set them in a warm spot until they cool.
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Step 9:
In a couple of days, the compote is ready to drink.
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Step 10:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
