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Raspberry And Red Currant Compote

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Yummy Raspberry And Red Currant Compote is another thing all together. Surprise your family with your Raspberry And Red Currant Compote, I am sure they would not have tasted anything like it!
Ingredients
  Red currant 1 Pound, trimmed
  Cooking plums 8 Ounce, halved and stoned
  Canned pitted dark sweet cherries 8 Ounce, drained (Morello)
  Sugar 1 Pound
  Water 6 Ounce
  Raspberries 1 Pound, hulled and washed
  Medium sherry 2 Tablespoon
Directions

Place the redcurrants, plums, cherries and sugar in a large saucepan.
Pour over the water.
Place the pan over low heat and stir constantly until the sugar has dissolved.
Increase the heat to moderately low and cook the fruit for 20 to 25 minutes, stirring frequently, or until the mixture is soft and pulpy.
Stir in the raspberries and continue cooking for a further 5 minutes.
Set aside to cool to room temperature.
Stir in the sherry and pour the compote into a glass serving bowl.
Place the bowl in the refrigerator to chill for at least 1 hour.
Remove the dish from the refrigerator and serve immediately.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian

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