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Blackcurrant Compote
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.
Equipment
- 1 weighing scales
- 1 Medium saucepan
- 1 wooden spoon
- 1 Measuring spoons optinal
- 1 small bowl optional
- 1 Sieve optional
Ingredients
- 400 g blackcurrants fresh or frozen
- 100 g 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.
Nutrition
Calories: 118kcalCarbohydrates: 30gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 2mgPotassium: 222mgFiber: 0.2gSugar: 17gVitamin A: 154IUVitamin C: 123mgCalcium: 38mgIron: 1mg