Compote for winter from red and white currants

Prepare a fragrant currant compote for the winter! Currant compote is one of our favorites. The combination of sweetness and sourness, bright color, pleasant aroma - all this characterizes a delicious drink. In winter, this compote will please both children and adults!

TATYNA

Recipe author

Compote for winter from red and white currants

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Composition / ingredients

servings:

White Currant

1.5

Red currant

1.5

Sugar

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 12 g

46 kcal

GI: 17 / 0 / 83

Cooking method

Cooking time: 1 d 2 h 10 min

1. I wash the currants under running water, putting them in a colander in small batches so as not to crumple and damage the berries (tails and small twigs can also not be torn off, since the berries may lose their integrity after such a procedure).

2. Pour water into a saucepan, send it to the fire, bring it to a boil. Then, in small batches, we put the currants in a colander (as for washing) and dip them in boiling water in this form, hold them for a couple of minutes and put them in sterilized jars filling them by 1/3 of the total volume. Thus, we scald all the berries.

3. In a separate container, we cook the syrup, for this we pour water and pour sugar, bring to a boil, wait until the sugar dissolves. Pour the boiling syrup into jars almost to the thread, roll up with tin lids.

4. We turn the cans upside down (I got 6 three-liter cans), wrap them in a blanket and leave them for a day. After that, we place the blanks in the cellar.

Have a delicious compote and a good mood!