White currants are often undeservedly forgotten, but they are just as tasty and healthy. The only negative is the faded color, especially when preparing compotes and preserving. Therefore, in the recipe I suggest combining it with red currants.
Ingredients
- White currant - 400 g
- Red currant - 400 g
- Sugar - 200 g
- Water - 1.5 l
Step-by-step cooking recipe
Wash the currants directly with the twigs and put them in sterile jars.
Boil water with sugar and pour over the berry.
Sterilize the jars in a saucepan with water for 10 minutes and roll up.
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