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 and served with a tangy...