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Blackcurrant Compote

I have one blackcurrant bush in my garden that produces several pounds of fruit each July. I usually make a couple of jars of jam with the juicy blackcurrants and there is nothing better than picking your own fruit and preserving it to have a taste of July in the autumn months.

It’s an easy fruit to turn into jam and also makes an excellent compote to liven up a New York vanilla cheesecake. You can make your own cheesecake or buy one ready made. The blackcurrant compote turns a plain cheesecake into something rather special and is delicious with a drizzle of double cream.

Method:

  • Put the water and lemon juice in a saucepan and bring to the boil.

  • Add the blackcurrants and simmer until softened and beginning to break up.

  • Add the sugar and use a temperature probe to bring the ingredients to 105ºc.

  • Pour into a sterilised jar and leave to cool. (If you don’t have a temperature probe, once the compote coats the back of a very cold spoon it is ready to be poured into a sterilised jar.)

  • This will keep for several weeks in the fridge.

  • You can make smaller quantities by adjusting the recipe. Sometimes it’s nice to make just enough to top a cheesecake or you can add to plain yogurt to put on your breakfast cereal.

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