Although white currant compote has a light, almost transparent color, it tastes no worse than from the red variety of this berry. The recipe involves the use of one currant, but in the future you can supplement it with other fruits. This berry goes well with gooseberries, rose hips, citrus fruits and so on.
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Ingredients:
White currant - 400 gr.
Sugar - 150 gr.
Water - 1300 ml.
Step by step recipe:
Prepare berries and granulated sugar, as well as 1 liter and 0.5 liter jars.
Immerse the white currants in a deep container with cool water. At the same time, you do not need to tear off the branches so that the berries do not let juice into the liquid. Use a slotted spoon to remove any debris that has floated to the surface.
Separate the berries from the branches. Rinse with running water and drain. Sift the spoiled and crumpled berries at the same time.
For long-term storage of compote, clean the container with soda, wash, sterilize. You can sterilize jars using any convenient method. It can be either steam treatment, boiling, or sterilization in the oven or microwave. Also, be sure to check the glass for cracks and chips.
Lay the prepared currants at the bottom of the cans, evenly distributing them.
Fill the berry with half the specified portion of sugar.
Then pour boiling water over it. At first - only half the container to avoid breaking the glass.
After half a minute, pour water over the neck. Cover the jars with a lid, set aside for 10 minutes.
After a while, pour the water from the cans into a saucepan set on fire. Pour in the rest of the sugar, boil for about 3 minutes, stirring often.
Pour the resulting syrup into jars. Seal them with tin lids using a special kitchen wrench. Be sure to make sure the compote doesn't leak by turning each jar on its side or upside down.
Cool the spins with compote under a warm blanket in an inverted state. After about 24 hours, when the glass has completely cooled down, send the jars to a special place hidden from sunlight.
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