The easiest, affordable and win–win way to diversify compote for the winter is to add a little mint to it. I really like this recipe from red currant, so I'm happy to share it with you.
Ingredients
- Red Currant - 700 g
- Mint - 6 twigs
- Sugar - 200 g
- Water - 1-2 l
Step-by-step cooking recipe
Sort the currants and put them in sterilized jars.
Add mint.
Pour boiling water over the berries and leave for 5-7 minutes under the lids.
Drain this water, add sugar to it and boil it again.
Pour the berries again and roll up the compote.
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