Easy Blackcurrant Compote
10 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Blackcurrants (fresh or frozen, stems removed)
- 85 g Caster Sugar
- ยฝ Lemon (juice only)
- 1 tbsp Water
Method
- Place the blackcurrants, sugar, lemon juice and water in a medium saucepan. If you are using frozen blackcurrants, add them straight from the freezer.
- Place the saucepan over a low to medium heat and stir occasionally until the sugar has dissolved and the blackcurrants begin to release their juices. Avoid using a very high heat, as the sugar can catch before enough liquid has been released from the fruit.
- Bring the mixture to a gentle simmer and cook for around 8โ10 minutes, stirring occasionally. Use the back of a wooden spoon to lightly crush some of the berries as they soften, leaving a few whole for texture. Frozen blackcurrants may need an additional two or three minutes.
- Remove the saucepan from the heat once most of the berries have burst and the juices look glossy and syrupy. The compote will still look fairly loose while it is hot. Leave it to cool before deciding whether it needs further thickening, as it will become noticeably thicker once chilled.