By
delicious. team
In autumn, make the most of the ripe, soft fruits that abound at this time of year by preserving them as gorgeous compotes. The sweetness of the berries is offset perfectly by the sharpness of the currants, which glisten like little gems in the dark, glossy compote.
Ingredients
- 600g blackberries
- 400g mixed red, black and white currants
- 85g golden caster sugar
- 90ml crème de cassis
Method
- 1. Wash the fruit and place in a large, heavy-based saucepan with the sugar and crème de cassis. Slowly bring to the boil, then turn the heat down to a gentle simmer. Cover with a lid and cook gently for 7-10 minutes. Carefully taste the syrup – it should be not too sweet but just sweet enough.
- 2. Serve warm as a pudding, or store in sterilised jars, or allow to cool then freeze in plastic containers.
Nutritional info
Per 100ml: 54kcals, 0.1g fat (no saturated), 0.7g protein, 11.1g carbs, 10.6g sugar, trace salt