Blackcurrant and Ginger Compote
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This compote recipe comes from our friends over at The Blackcurrant Foundation, from their Chocolate and Blackcurrant Torte Recipe.
We love the compote recipe in its own right, so we've separated it out for you to enjoy with sweet or savoury dishes. A pot of this on standby means vanilla ice-cream just got a lot more interesting! |
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Ingredients
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50g caster sugar
150g blackcurrants
2 balls of stem ginger, very finely chopped
2 tbsp of ginger syrup*
* You can either make your own ginger syrup (by simmering very finely chopped ginger with a split vanilla pod and 125g sugar in 250ml water, for less than 5 minutes, then straining and cooling completely), buy some ginger syrup 'proper' (think of the syrups coffee shops stock for flavouring coffees with) or use ginger cordial or an organic apple and ginger juice. |
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Method
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Place the blackcurrants, stem ginger, ginger syrup and sugar in a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices.
Remove from the heat and leave to cool at room temperature. |
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Time From Cupboard-To-Table
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5 minutes |
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Notes & Variations on
Blackcurrant and Ginger Compote
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Find more recipes
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