3 liters of delicious currant and orange compote
No one has ever refused a delicious and aromatic compote. Especially in winter. During the cold season, you always long for summer, and homemade compotes are a reminder of that warm season.
Why did I decide to combine currants and oranges? Currants give the compote a rich burgundy hue, and oranges add a subtle tartness that many will appreciate. Oranges are easy to find even in summer, but currants ripen precisely in the height of summer, requiring time to harvest and preserve them for future use.
Blackcurrant and orange compote is best prepared for the winter in 3-liter jars, which is exactly what our recipe with step-by-step photos is designed for. Both currants and oranges are very healthy, so your family will love this natural drink. It's easy to make and requires no sterilization. Here's a quick recipe.
Ingredients:
- currants – 150 g;
- orange – 0.5 pcs.;
- sugar – 200 g;
- water – 2.7-2.8 l.
How to make blackcurrant and orange compote
Remove stems from the currants, rinse, and place them in the bottom of a 3-liter jar. Cut the oranges into slices and add them to the jar with the currants.
Boil water for the compote, pour the hot water over the berries and orange. Cover and let sit for 15 minutes; the compote should be colored with currant juice.
Pour the compote into a saucepan, covering the jar with a lid to keep the berries and orange out. Bring the compote to a boil and add the sugar, stirring until completely dissolved.
Pour the hot, sweet syrup over the berries again, filling the jar with compote. The berries take up some of the volume, and the rest is liquid.
Seal the jar with a metal lid using a special seaming tool. Cover with a "fur coat" and let cool overnight. Then store the compote in a pantry or cellar.
In winter, refrigerate the compote for 15-20 minutes, then pour into glasses to share with everyone in the family. Enjoy!
