Blackberry and currant compote
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Easy
- September 2008
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Makes 1.5litres
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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.
Use it by adding a dollop to yogurt and granola for breakfast or with crushed meringues and whipped cream for dessert.
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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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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Loved this recipe had a freezer full of summer berries, still worked a treat and was fabulous on pancakes and porridge in the morning