Redcurrant and Pineapple Compote

about 8 jars per 200 ml

  • 400 g redcurrants (prepared weight)
  • 400 g Dole pineapples (prepared weight)
  • 100 ml clear grape juice
  • 100 ml non-carbonated mineral water
  • 1/2 pack Dr. Oetker Extra gelling sugar (250 g)

How it is done

Wash redcurrants, strip berries off stems and weigh out 400 g. Peel pineapple, remove stalk, chop finely and weigh out 400 g.

In a saucepan, mix fruit, juice and water well with Extra gelling sugar. Bring to the boil on high heat while stirring, and keep on a fast boil for at least 3 minutes, stirring constantly. Skim if necessary and fill prepared jars up to the rim. Seal jars with Twist-off® lids, turn upside down and allow to stand on lids for about 5 minutes.

Tips: A small amount of blackcurrant nectar will give the compote a beautiful long-lasting colour. Serve the compote in a hollowed-out half pineapple and offer your guests some Dr. Oetker vanilla sauce with it.

Preparation: up to 40 min.

Difficulty level: easy

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