Blackcurrant Compote is a very simple dish of sweetened summer blackcurrants. It only takes a few ingredients and minimal skill to cook up a beautiful bowl of fruit compote that you can serve in many different ways.
Why should I make Blackcurrant Compote?
Blackcurrant Compote is a lovely fresh and tart fruit compote that is packed with vitamin C. It’s perfect for serving with breakfast or dessert and can be used in recipes as well as simply as a fruit compote. It couldn’t be simpler or quicker to make, which is so helpful when you are in a hurry.
What ingredients will I need to make Blackcurrant Compote?
This is a very simple recipe that needs only a few ingredients. Here is what you will need:
- blackcurrants
- sugar
- cornflour (cornstarch)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What are blackcurrants?
Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.
Where can I buy blackcurrants?
Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.
Can I grow blackcurrants?
Read my Step-by-Step Guide: How to Grow Blackcurrants for all the information you need to successfully grow your own blackcurrants in the garden or in a container.
Are blackcurrants banned in the US?
There isn’t a single answer to this question. However, in 1911 all varieties of Ribes including blackcurrants and gooseberries were made illegal to grow in the US because they were carriers of white pine blister rust an infection that could damage white pine trees.
Because of the federal ban currants and gooseberries weren’t grown at all in the US until the ban was lifted in 1966. So now the regulations vary from state to state.
Is there another fruit I can substitute for blackcurrants?
It is difficult to give a substitute for blackcurrants as they have a very specific flavour profile. However, to get as close as possible I suggest that you substitute 150 grams (1 cup) of raspberries combined with 150 grams (1 cup) of blueberries or cultivated blackberries.
Can I use frozen blackcurrants to make compote?
The season for fresh blackcurrants is quite short. But you can use frozen blackcurrants to make compote all year round.
What kind of sugar should I use?
I recommend that you use white granulated sugar or white caster (superfine) sugar. This will mean that you taste the full flavour of the blackcurrants. At a push you could use golden caster sugar but any type of brown sugar will tend to dominate the flavour of the blackcurrant compote.
Do I have to use cornflour (cornstarch)?
I add a little cornflour mixed with water to the blackcurrant compote just to thicken the juices. However, this is entirely optional and you can make your compote with just blackcurrants and sugar.
Can I make a larger quantity of Blackcurrant Compote?
Yes, you can easily increase the ingredients to make a larger quantity. Simply double or treble the ingredients.
How should I store the finished compote?
Once cooled store the finished compote in a lidded container in the refrigerator for up to a week. I like to have a dish of compote ready for whenever I need it.
Can I freeze Blackcurrant Compote?
This compote freezes beautifully. Think about how you plan to use it before you freeze the compote. If you are making it ahead to serve for a family get together where all the compote will be used at once, then freeze it in a large freezer proof container.
However, if you think you might just be using one or two portions at a time, freeze smaller quantities in smaller containers. You can leave the compote to defrost overnight in the fridge or use the defrost setting on your microwave.
Vegetarian
Blackcurrant Compote contains no animal products and is suitable for vegetarians and vegans.
Gluten Free
There are no products used in this compote which contain gluten. Cornflour (cornstarch) is generally GF but please check the package to ensure it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Blackcurrant Compote?
One of my favourite ways to serve fruit compote is for breakfast. It pairs really well with Greek Yogurt and granola. It’s good with standard cereals like cornflakes and rice krispies too. You can also serve it with breakfast pancakes, French toast or waffles.
Blackcurrant Compote is also delicious served chilled or at room temperature with ice cream or pouring cream. I also like to serve this fruit compote warm with Easy Vanilla Custard Sauce or Slow Cooker Rice Pudding.
Use Blackcurrant Compote as a pie filling
Blackcurrant Compote makes a delicious pie filling for my Blackcurrant Plate Pie recipe. It’s a classic sweet shortcrust pastry pie that makes a perfect summer dessert.
More Compote Recipes
More Blackcurrant Recipes
Blackcurrant Compote
Equipment
- 1 weighing scales
- 1 Medium saucepan
- 1 wooden spoon
- 1 Measuring spoons optinal
- 1 small bowl optional
- 1 Sieve optional
Ingredients
- 400 g (3 cups) blackcurrants fresh or frozen
- 100 g (½ cups) sugar
- 1 tbsp water optional
- 2 tbsp cornflour optional
Instructions
- Prepare 400 g (3 cups) blackcurrants by removing any stalks.
- Place the blackcurrants into a saucepan with 100 g (½ cup) sugar.
- Heat gently until the blackcurrants start to release their juices and all the sugar has dissolved. Bring the pan to a gentle simmer and cook the blackcurrants and sugar until the currants pop. This should take about 7 minutes. If you cook the blackcurrants too long you will end up with jam!
To create a smooth and seedless compote (optional)
- Tip the blackcurrant compote into a sieve and push it through with a wooden spoon, collecting the puree in a bowl.
To create a thicker compote (optional)
- Mix 1 tbsp cornflour (cornstarch) with 2 tbsp water.
- Add the cornflour mixture to the pan of cooked blackcurrants and continue simmering for a further 5 minutes.
To serve
- Spoon or pour the blackcurrant compote into a serving dish. Serve warm or cover and store in the fridge.
- Serve Blackcurrant compote for breakfast with yogrut and granola, pancakes or waffles. Or use the compote to use in desserts such as pies and cakes.
Chloe says
brilliant, i used a mix of frozen blackcurrants that i grew and froze last year then made your pie with it! i definitely prefer it thicker using the cornflour!
Janice Pattie says
That’s good to know. I prefer it a bit thicker too.
Cat says
So far I’ve had this very tasty compote on pancakes and with yogurt and have loved both. Simple and so good!
Janice Pattie says
Thank you, those are great ways to serve the compote.
Lesley says
I love blackcurrants and had planned to make this and freeze some. However, it was so delicious it all got used up which means I’ll just have to make more.
Janice Pattie says
That is a bit of a problem, you’ll just have to make some more!
Sisley says
What a treat! this is absolutely divine. I used it in your pie recipe and it’s my new favourite pie!
Janice Pattie says
Thank you for your kind words.