Strawberry and currant compote on the stove should be boiled for 30 minutes. In a slow cooker, cook compote in the “soup” mode also for 30 minutes.
How to cook compote from strawberries and currants
Currants
– 300 grams
Strawberries – 300 grams
Sugar – 4 tablespoons
Water – 1.7 liters
Food preparation
1. Sort 300 grams of currants and 300 grams of strawberries, remove all leaves and twigs.
2. Rinse thoroughly and gently so as not to mash the berries, and allow to dry slightly. If the berries are frozen, defrost, but do not rinse.
3. Put prepared currants and strawberries in a saucepan and cover with 4 tablespoons of granulated sugar.
How to cook compote from strawberries and currants
1. Pour 1.7 liters of water into a saucepan and bring to a boil.
2. Put the berries with sugar into boiling water and simmer for 30 minutes. During this time, the berries will give all their aroma and taste.
3. Remove the strawberry and currant compote from the heat and leave to cool to room temperature.
Before use, if desired, strain the compote through a sieve.
How to make strawberry and currant compote in a multicooker
1. Pour 1.7 liters of water into the multicooker bowl, add prepared berries with sugar.
2. Put the slow cooker on the “soup” mode and cook for 30 minutes.
3. Leave the boiled strawberry and currant compote to cool to room temperature, then pour it into a decanter or other dish.
Before use, if desired, you can strain the compote through a sieve.
Both strawberries and currants (any) are quite juicy berries that give a lot of juice. Therefore, if you are preparing compote for dessert, put the berries on the very top of the jar.