One of the most saturated in taste, bright in color and just useful compotes is compote of red currants. And today I will tell you how to properly roll it up for the winter, so that it easily becomes worthy until the next berry season.
Ingredients
- Red Currant - 400 g
- Sugar - 150 g
- Citric acid - 0.5 tsp.
- Water - 2.5 l
Step-by-step cooking recipe
Wash the red currant, cut off the twigs and put it in a sterile jar.
Pour boiling water, cover and leave for 10 minutes.
Drain this water, add sugar and bring it back to the boil.
Pour citric acid into the jar, pour boiling syrup and roll up the compote.
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