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
- 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.
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
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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