Blackberry and currant compote
- September 2008
- Makes 1.5litres
- Ready in 15 minutes
In autumn, make the most of the ripe, soft fruits that abound at this time of year by preserving them with this gorgeous compote recipe.
- 0.1g (no saturated)
- 11.1g (10.6g sugar)
- trace salt
- 600g blackberries
- 400g mixed red, black and white currants
- 85g golden caster sugar
- 90ml crème de cassis
- 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.
Rate & review
Or, how about...?
White chocolate rice pudding with rhubarb and passion fruit compote
Debbie Major’s rice pudding recipe is made with white chocolate...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter