Blackcurrant Compote


Pot the fruit compote into a kilner jar and when it’s cool keep it in the fridge to top yogurt and muesli or granola, smear it on waffles, serve over ice cream or spread on bread for breakfast. Or use it to fill a blind-baked pastry case, top with lattice pastry and bake for a quick blackcurrant tart.


400g blackcurrants
2 tablespoons caster sugar
2 tablespoons water


1. Heat the fruit with the caster sugar and water until the sugar melts. Turn the heat up to high and cook for a few minutes until the fruit has softened and the syrup has thickened. If the fruit is particularly sour you may need to add another tablespoon of sugar and heat until melted. Add any flavourings once you have removed the pan from the heat.

Flavourings:  Add 1 teaspoon of vanilla extract or orange flower water. Or add 1/2 teaspoon of almond extract, orange extract or rosewater essence – you need less as they are stronger.

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