Blackberry and currant compote

  • Portion size: Makes 1.5litres
  • Ready in 15 minutes
  • Difficulty: easy

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.

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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

  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.
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  • Nutrition

    • 54kcals Calories
    • 0.1g (no saturated) Fat
    • 0.7g Protein
    • 11.1g (10.6g sugar) Carbs
    • trace salt Salt
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    Reviews

    alli@pilatesmatwork.co.uk

    Loved this recipe had a freezer full of summer berries, still worked a treat and was fabulous on pancakes and porridge in the morning

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