Black Currant and Raspberry Compote for Winter
A fragrant and bright drink full of summer vibes! Black Currant and Raspberry Compote is packed with vitamins due to minimal heat treatment. The recipe is simple, but there are a few little tricks to get the best results. Discover them now!
Updated : 31 July, 2025
Easy
About 30 min.
Ingredients
400 grams
Raspberry
400 grams
Black currant
400 grams
Sugar
3.7 liter
Water
0.5 teaspoon
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose ripe, firm berries without any damage or spoilage. Sort through the berries. Remove all leaves and stems. Wash the berries. Be very gentle when washing raspberries to avoid damaging them. Black currants can be rinsed and drained in a colander to remove excess water.
Step 2
Prepare the jars for the compote. You can use jars of any size, but I find 1-liter jars convenient. Wash them thoroughly and rinse. Then sterilize the jars using your preferred method: microwave, oven, or steam. Boil the lids separately.
Step 3
Distribute the raspberries evenly into the sterilized jars. I had a few yellow raspberries mixed in.
Step 4
Add the black currants next.
Step 5
Add sugar and a pinch of citric acid to each jar. You can slightly increase the amount of sugar to your liking.
Step 6
Separately boil some water. Pour boiling water into the jars, filling about 1/3 of the volume. Cover with sterile lids and let stand for 10 minutes. To prevent the jars from cooling down too fast, wrap them in a towel.
Step 7
Meanwhile, bring more water to a boil again and top off the jars to full with the boiling water. Seal the jars tightly and gently roll them to help dissolve the sugar.
Step 8
Turn the jars upside down to check for leaks. Wrap the jars in a warm blanket and leave them like that until completely cooled. Once cooled, store in a cellar or cool pantry. Enjoy this cozy winter drink!