Blackcurrant Compote
This is a really quick and easy way to use freshly harvested blackcurrants. I like to freeze the sauce in small portions to have throughout the year.
Ingredients
- 300 g Blackcurrants
- 4 tablespoons Water
- 50 g Caster Sugar
Method
- Simmer the blackcurrants in a pan with the water for about 6-8 minutes. The fruit will just start to collapse.
- Stir in the sugar until it dissolves.
You can press this sauce thorough a sieve and discard the pulp if you want something more like a puree. And here's a tip, you can fold a few tablespoons of this puree into a meringue mixture for a really eye-catching effect.