Easy Blackcurrant and Raspberry Compote
Made with fresh or frozen berries this rich tangy compote is delicious served as a dessert, as a filling for cakes or as a topping for desserts. Delicious served with yogurt or pancakes for breakfast
Servings: 4 - 6
Equipment
- saucepan
- spoon
Ingredients
- 250 g blackcurrants (9oz)
- 2 tablespoon lemon juice
- 125 g caster sugar (4oz)
- 250 g raspberries (9oz)
Instructions
- Wash 250g blackcurrants and remove any stems. Place them in a saucepan with 2 tablespoons lemon juice. Cook over a very low heat until the blackcurrants begin to break down and release their juices.
- Once the juices begin to release you can start to increase the heat and cook the blackcurrants for about 5 minutes until soft.
- Stir in 125g sugar and continue to cook gently stirring until the sugar has dissolved.
- Then add 250g raspberries and cook for another minute or two until the raspberries are soft.
- Allow to cool. Serve slightly warm or pour into a container and chill until required.
Notes
Cook’s Notes
- Stir Frequently, to prevent the compote from burning on the base of the pan.
- If your blackcurrants are at the peak of ripeness, they will be naturally sweeter, so you may want to reduce the sugar by 25g(1oz) to begin with. If they are very tart you may wish to add a little more sugar so taste at the end and stir in a little more sugar until dissolved if needed.