To cook a compote of red currant, sort the harvest. Berries for the compote needs to be Mature, intact. Separate them from the stems. This is done either manually or to speed up the process using stainless steel plugs.
Wash the berries, dry slightly, then immerse the colander in a pot of boiling water. After 1 minute take it out, rinse the currants under running cool water. This stage (blanching) is needed in order to put the berries in the compote has retained its attractive appearance.
Put blindirovannye and washed red currants in a pre-prepared glass jars. Of course, these containers must be thoroughly cleaned, preferably with baking soda and rinsed with boiling water. Fill cans with berries to "coat hanger" pour the hot sugar syrup (1 liter of water 400 grams of sugar). Then cover the neck jars with metal lids, scalded with boiling water.
Carefully place the container of berries in a pot of boiling water. Banks to not burst at the bottom of the pan should be the cloth, folded into several layers. Sterilize banks with currants on low heat; water should reach the "shoulders" of the tanks. Time sterilize: half-liter jars – 10 minutes liter – 15 minutes, liter – 25 minutes. Then carefully remove the jars from the pan, roll up covers, flip and allow to cool.
If you want to cook the compote for immediate consumption, it is much easier to do, and besides you can not separate the berries from the stems. Selected red currants, rinse in a colander, place in a saucepan, cover with cold water and put on fire. The ratio of the mass of berries/ weight of water depends on how concentrated you want the compote to cook. Bring to a boil, stir in a saucepan sugar, stir. Here, too, be guided by your taste: someone who likes sweet compote, some less sweet. Let simmer 5 minutes, turn off the heat. Currant compote is ready.
