How to cook strawberry and currant compote
Products
Currant - 300 grams
Strawberries - 300 grams
Granulated sugar - 4 tablespoons
Water - 1.7 liters
Food preparation
1. Sort out 300 grams of currants and 300 grams of strawberries, remove all leaves and twigs.
2. Rinse thoroughly and carefully so as not to mash the berries and let dry slightly. If the berries are frozen, defrost, but do not rinse.
3. Put prepared currants and strawberries in a saucepan and cover with 4 tablespoons of granulated sugar.
1. Pour 1.7 liters of water into a saucepan and bring to a boil.
2. Put the berries with sugar in boiling water and cook over low heat for 30 minutes. During this time, the berries will give off all their aroma and taste.
3. Remove the strawberry and currant compote from the heat and leave to cool to room temperature.
Strain the compote through a sieve if desired.
How to cook strawberry and currant compote in a slow cooker
1. Pour 1.7 liters of water into the multicooker bowl, add prepared berries with sugar.
2. Put the multicooker on the "soup" mode and cook for 30 minutes.
3. Leave the boiled strawberry and currant compote to cool to room temperature, then pour it into a decanter or other dish.
Before use, if desired, you can strain the compote through a sieve.
Both strawberries and currants (any) are quite juicy berries that give a lot of juice. Therefore, if you are preparing a compote for dessert, put the berries on the very top of the jar.
