Blackberry and currant compote
- Published: 31 Aug 08
- Updated: 18 Mar 24
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Ingredients
- 600g blackberries
- 400g mixed red, black and white currants
- 85g golden caster sugar
- 90ml crème de cassis
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Method
- 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.
- Serve warm as a pudding, or store in sterilised jars, or allow to cool then freeze in plastic containers.
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- Recipe from September 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 54kcals
- Fat
- 0.1g (no saturated)
- Protein
- 0.7g
- Carbohydrates
- 11.1g (10.6g sugar)
- Salt
- trace salt
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Loved this recipe had a freezer full of summer berries, still worked a treat and was fabulous on pancakes and porridge in the morning